I Want a new Recipe for some kind of Desert for thanksgiving. Any Suggestions?

Question

I am tired of making the same thing for desert. I want something different but still easy to make.

Answer 1

I'm in charge of desserts this year so I think I'm going to make this one... YUMMY, easy to make and can be very elegantly decorated.

Black Bottom Banana Cream Pie

½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish

1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.

Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places

Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas

Answer 2

Hummingbird Cake Recipe

3 C. all-purpose flour
2 C. sugar
1 t. salt
1 t. cinnamon
1 t. baking soda
3 eggs, well beaten
1 1/2 C. vegetable oil
1 1/2 t. vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 C. well-mashed bananas
1 C. chopped pecans

Sift dry ingredients in a large mixing bowl.

Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas.

Spoon batter into three 8- or 9-inch pans, which have been greased and floured well. Bake at 350°F. for 25 to 30 minutes, let cool.

Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese
1/2 C. butter
1 box powdered sugar, sifted
1 t. vanilla
pecan halves

Mix cream cheese and butter or margarine until smooth. Add sugar and vanilla. Mix well.

Chill the frosting before spreading between layers and on top and sides of cake. Arrange pecan halves on top and chill in refrigerator until time to serve.


There are more recipes at this site

Answer 3

Here is one I've tried from Paula Deen and the Food Network. It is easy to make, tastes wonderful and makes a lovely presentation.

Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Answer 4

Pumpkin Pie INGREDIENTS: 9" pie crust 15 oz. can solid pack pure pumpkin 3 large eggs 1/2 cup heavy whipping cream 1/2 cup brown sugar 1 tsp. cinnamon 1/2 tsp. ginger 1/8 tsp. cloves 1/4 tsp. salt PREPARATION: Preheat oven to 375 degrees F. Place the pumpkin, eggs, cream, brown sugar, and spices in the bowl of a food processor and process until smooth, or combine and beat well with mixer in a large mixing bowl Pour the mixture into prepared pie shell and place on baking pan to catch any spills. Bake the pie at 375 degrees for 50 to 60 minutes or until the custard is set and the pie crust has browned, although the center will still look wet. A knife inserted about 1" from side of pan will come out almost clean. Place the baked pie on a rack to cool. Then cover and store in refrigerator until serving time. Store any leftovers in the refrigerator. Serve with vanilla ice cream or whipped cream. Serves 8

Answer 5

Try this, it's sure to get you some rave reviews!

Sex in a Pan

DANGER! Habit forming and high in pound packing calories. This fabulous dessert is rich, delectable and squishy!

Crust
1/2 cup butter
1/2 cup chopped nuts (almonds, pecans or 1/2 cup walnuts, work best)
1 cup flour

Filling
8 ounces cream cheese
1 cup powdered sugar
12 ounces whipped topping
2 (3 ounce) boxes instant chocolate pudding mix
3 cups milk

Drizzle
1 ounce unsweetened chocolate squares or chocolate chips
1 teaspoon butter or water


Crust: Combine all ingredients and press into a 9 x 13 pan. Bake @ 350 degrees for 13-15 minutes. Cool crust before spreading cream cheese layer.
Filling:.
2nd layer -- Make this layer first so the pudding can set up and the crust can cool. Mix 2 boxes of pudding with the 3 cups of milk. Let pudding "set-up" before spreading on top of cream cheese mixture.
1st layer -- Mix cream cheese and powdered sugar together. Fold in whipped topping. Spread on cooled crust. Than apply the pudding layer.
3rd layer -- Top with remaining whipped topping.
Drizzle: Melt together butter or water and chocolate slowly in microwave; 20-30 seconds at a time. Stir each time. Chocolate drizzle should be syrupy in consistency. Drizzle over the top of whipped topping layer. Chill whole pan for 3 hours.

Answer 6

try a nice creme brulee. You simply mix up a custard, put it into individual dishes cook in a bain maree until set, and then burn the sugar on top when they have cooled. you can prepare them ahead of the meal and just fire the sugar before serving. I have over simplified this, I know, but the point is even if everyone has had creme brulee before, there are a hundred different variations you could try. Think pistacio or amaretto....maybe even bailey's for some odd flavors.

Answer 7

1 package Kebbler Grasshopper cookies-crushed
1-1/2 sticks butter-melted
8oz package cream cheese-softened
8oz sour cream
8oz Cool-whip
1 cup sugar
1/4 bag mini choc chips


Mix crushed cookies with butter in a bowl til crumbs are moist. Press mixture into a glass pie dish. In a large mixing bowl, combine cream cheese, sour cream and sugar. Beat with electric mixer til sugar looks dissolved. Fold in Cool-whip til combined. Fold in choc chips. Pour mixture into prepared pie shell. Refrigerate at least 2 hours to set. Garnish with fresh mint sprig in the center. Serves 8

Answer 8

My mom used to make this dessert for Thanksgiving and Christmas. It was a favorite of ours.

Angel Hash


1 bag of mimiture marshmellos
1 large can of crushed pineapple...drained
1 large tub of Cool Whip


Mix together and refridgerate overnight

Answer 9

Indian Pudding

1 quart plus 1 cup milk

1/2 cup Indian meal (cornmeal)

1 cup molasses

1 cup sugar

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

2 tablespoon butter

Cream or vanilla ice cream

Heat 1 quart milk to its boiling point. Combine cornmeal with 1/2 cup cold milk; add to hot milk, stirring well.

Mix molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup milk in baking dish. Add cornmeal mixture.

Bake in 300-degree oven for 3 hours.

Serve hot with cream or vanilla ice cream.

Makes 6 servings.

Answer 10

I am going to try pumpkin cheesecake. That combines two of my favorite desserts!