What is your favorite Thanksgiving HOMEMADE dessert? What about appetizer?

Question

My mom has asked me to make an appetizer and a dessert! Just wanted to find out what the Yahoo Answers community likes to eat!

Answer 1

Try this, it is my mom's famous recipe for cranberry salad and a favorite in my family:

Cranberry Salad
1 lb. cranberries, ground
2 c. sugar
2 c. red seedless grapes, cut in half
1 (20 oz) can crushed pineapple, well drained
1/2 c. pecans, chopped
1 (8 oz) ctn. Cool Whip

Combine ground cranberries with sugar and let sit overnight. Drain the next day. Stir in grapes, pineapple, pecans, and cool whip.

This is a really easy recipe and tastes great! It makes a good appetizer but also is sweet and tart like dessert:)

Answer 2

Something really easy that I did last Thanksgiving was a no-bake cheesecake.

You start with a graham crust.

Mix Jello Pumpkin Spice pudding (this is a limited seasonal flavor, OR you can use any pudding flavor) with about half cup of milk and mix enough to get all the grainy ness out of the pudding, you want it creamy and all the pudding to be dissolved. It helps to start with milk that was warmed up a little.

Add two blocks (16 oz total) of softened cream cheese. This is the block stuff, not the whipped, but you can use light or no fat neufchatel cheese as you see fit. You can also start with the tub of Philadelphia cheesecake filling and add the pudding mixture to that. This will be sweeter and a little easier.

Combine thoroughly with an electric mixer.

Pour this into the graham crust and chill until time to serve.

Top with graham crumbs, whipped cream, or whatever else, as you like.

Answer 3

Dessert: passion fruit mousse which is quite simple to make or maybe a slice of warm apple pie with vanilla ice cream on the side. And if you like, you can pour a little bit of Amaretto di Saronno on top of the ice cream.

Appetizer: toast with a slice of goat cheese, with a tiny bit of honey on top and put that under the grill. Delicious! And decorate the whole with a walnut. An oak-riped red wine (Argentinian Malbec +/- $10 a bottle) would be great with it!

Answer 4

I'm not sure about an appetizer- i saw on Paula's Party (tv show on FOOD NETWORK) that she did fried stuffing on a stick. She made regular stuffing and wrapped it around a stick and deep fried it. It sounds different, maybe even gross, but it actually looked REALLY GOOD!!! Now for dessert, this is something I make, I saw it on Sandra Lee's Semi-Homemade Thanksgiving show and it's a "Leaf Wreath". It is pretty much biscuits rolled out and cut into leaf shapes with cookie cutters. You put on a pumpkin pie spice and it's SO SO SO GOOD!!!! Go to Foodnetwork.com for the recipes-- and GOOD LUCK!!!

Answer 5

Appetizer -Deviled Eggs
Dessert - Sweet Potato Pie w/ Cool Whip on top

Answer 6

Deviled eggs make an easy and good appitizer or you could make a relish tray with baby carrots, celery black and green olives, dill and sweet pickles, broccoli and cauliflower florets with ranch dressing for dipping; a meat and cheese tray with several differant types of crackers; and I love the Libby's Famous Pumpkin pie.

LIBBY'S® Famous Pumpkin Pie

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Answer 7

RUMAKI!!!!! RUMAKI MARINADE: 1/ 2 c. maple-blended syrup 2 tbsp. vinegar 1/3 c. soy sauce 1/2 tsp. salt APPETIZERS: 12 chicken livers 18 bacon slices, cut in half 2 (5 oz.) cans water chestnuts, drained For marinade, combine syrup, soy sauce, vinegar and salt. Set aside until ready to use. Cut each chicken liver in thirds. Cut water chestnuts into 1/2 inch slices. For each appetizer, wrap a piece of liver and a slice of water chestnut together in a half slice of bacon; secure with a wooden toothpick. Place appetizers in marinade; cover and refrigerate several hours or overnight. Place on rack in shallow pan. Bake in preheated hot oven (400 degrees) about 20 minutes. Drain on absorbent paper. Serve warm.

Answer 8

My favorite dessert is pecan pie. The best recipe I've found is on the back of the Karo syrup bottle.
Dip recipe:
4-8oz. pkgs. of cream cheese
1-16 oz. carton of sour cream
1 Tablespoon garlic salt
1 Tablespoon onion salt
1 Tablespoon Mrs. Dash Original Flavor
1 medium sweet onion chopped
Mix until creamy. Serve with chips, crackers, veggies, etc.

Answer 9

Spinach dip
1pkg chopped spinach
1pk of veg soup mix
1t. lemon juice
1 1/2c fat-free sour cream
1/2c fat free mayonnaise
few sprinkles of dill
Thaw spinach drain well Combine with the rest chill serve with raw veggie and/or crackers

Pecan Pie
2 store bought 9in pie shell
1 stick margarine soften
1box brown sugar
3 t.flour self--rising
1c.milk
1 tsp vanilla flavoring
2 eggs
2c.broken pecans
mix all ingredients together. Bake at 350 until done usually 50-60 minutes

Answer 10

Pumpkin pie and homemade cranberry pie are my favorite thanksgiving deserts. For starters we always do Spinach dip in a sourdough bread bowl with bread and crackers to serve, and my family's all time favorite hot artichoke heart and cheese dip. It sits on the fondue set all day and just gets better and better. Serve is with watercress crackers and your good to go.