We love Thanksgiving so much in my family. Cooking and baking during the holiday season is so fun! It's the only holiday that is purely centered around family and a meal. Not bad! Tis the season for baking and eating. So delicious, Happy Thanksgiving!
Here are some of my favorite things to bake for Thanksgiving , Enjoy!
1 can(14 0unces) sweetened condensed milk
1 package (12 ounces) butterscotch chips
1-1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped salted peanuts
In a microwave-safe bowl ,combine the milk , butterscotch chips and marshmallows.
Microwave, uncovered, at 80% power for 3 minutes or until the chips and marshmallows
are melted , stirring frequently. Stir in peanut butter and vanilla until combined.Fold in peanuts. Pour into an 11-in.x7 in- pan coated with cooking spray.Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
1/4 cup plus 2 tbsp.caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup plus 2 tbsp. chopped Planters pecans, divided
2 pkg.(3,4. each) Jello Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) Cool Whip Whipped Topping thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 nuts
Beat pudding mixes, milk, pumpkin and spices with whisk until
blended.Stir in 1 1/2 cups Cool Whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts
just before serving. I just made this pie, it was so yummy and rich!
1 (6 ounce) package instant chocolate pudding
3 cups milk
1/2 cup powdered sugar
3 cups fresh whipped cream or frozen whipped topping(thawed), divided
Grated chocolate
toasted nuts (optional)
Make pudding according to package directions, using the 3 cups milk.
Let set in refrigerator about 15 minutes.Stir powdered sugar into chilled pudding.
Fold 2 cups of the whipped cream into chilled pudding.Place in individual dessert cups/glasses. Top each with a dollop of remaining whipped cream, grated chocolate, toasted nuts, if desired. Makes 6 servings. This mousse is so easy. I 've made chocolate mousse the french style, which is out of this world, however it takes a long time to make.This recipe is a snap to make and so decadent!
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all purpose flour, plus more for pan
1 cup boiling water
2 teaspoons baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting
Preheat the oven to 350' F. With a rack in the center. Butter and flour a 9x13 inch pan,tapping out excess;set aside. In a bowl, combine the boiling water and baking soda; set aside. In a bowl, sift together the flour,ginger, cinnamon, cloves, nutmeg, salt, and baking powder;set aside. In a bowl of an electric mixer fitted with a paddle attachment,cream butter on medium until light. Beat in brown sugar until fluffy, 3 minutes. On low, beat in molasses, baking-soda mixture and flour mixture. Beat in eggs, one at a time. Pour batter into pan; bake until a toothpick inserted in center comes out clean,30 to 40 minutes. Cool on a wire rack. Dust with confectioners' sugar before serving.Gingerbread will keep at room temperature, covered with plastic wrap, several days.
I dream of this cake the first start of fall!
1/2 cup pretzel sticks
1/2 cup salted peanuts
1/2 cup crisp rice cereal
4 squares (1 ounce each) white baking chocolate
1 teaspoon shortening
In a large bowl, combine the pretzels, peanuts and cereal. In a microwave, melt chocolate
and shortening, stir until smooth. Pour over pretzel mixture; toss to coat evenly. Drop by heaping tablespoonfuls onto waxed paper; cool.
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