It is the week of Thanksgiving! I work only 2 days this whole week - I am very excited. Although the shifts I work are overnight - it will be the longest 8 hours of my life tonight and tomorrow. Hopefully I can stay awake because the hotel is not going to be busy at all with our regular business travelers staying home to be with their families.
We are headed over to my in-laws house Thursday morning for Thanksgiving with them, my parents, and my grandma. We have been doing this for a few years since our families started spending holidays together after Chris and I had been dating for a couple years. I know we will have a great time!
I always get chosen to bring dessert because I love finding and trying out new recipes. My favorite Thanksgiving dessert is the traditional pumpkin pie but this year I wanted to do something different.
So I found this recipe that looks absolutely delicious:
Double-Layer Pumpkin Pie:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.
WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.
Unfortunately, my husband does not like pumpkin (or any squash for that matter) so he can never try my pumpkin recipes. So I searched to try and find something to make that he could try and enjoy. And I found this recipe for fudge, with a twist:
Cranberry Fudge:
1 (12 ounce) package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
Directions
1.Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside.
2.In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
3.Immediately add chocolate chips, stirring until they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill until firm.
Yum, doesn't that sound delicious? I think I am going to try dark chcolate chips though since dark chocolate and cranberry are a good combo.
Happy Thanksgiving and Happy Holiday Baking & Cooking!
5 comments:
Looks really yummy! Let me know how the fudge turns out with dark chocolate--my favorite!
Cranberry Fudge -- wow!
In response to your question about the blog links -- those are coming!! It's on my to-do for the holiday weekend while watching fun Christmas movies :)
I'm also hoping to add some to my cooking blog as well -- my favorite cooking blogs!
Yum! Those sound awesome! I might have to try that pumpkin one...sounds amazing. Last year I tried to make pumpkin cheesecake and it was a stressful experience -- that recipe sounds much more user-friendly and will probably taste a lot like it!
That was my inspiration Jess - I'm a little intimidated by pumpkin cheesecake so I think this will be just as delicious!
Oh boy, I think I'm going to try your cranberry fudge recipe too!! YUM-YUM!!! Thanks Carla! :o)
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