turkey day desserts?
- Thread starter elfworks
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E
Ervserver
Guest
Just leave a carton open on the front step, I can sniff my way 8)
E
Ervserver
Guest
well a growing boy needs his dairy
S
sheepsnot
Guest
Have you tried freezing your eggnog into nogsicles? Just curious if it would be tasty or otherwise.
E
Ervserver
Guest
Don't think my nog would freeze
S
sheepsnot
Guest
A little too much antifreeze?
sheep, why one time is your eggnog snowman small and the next he is huge? Does it have to do with how much he has had to drink??
E
Ervserver
Guest
sheepsnot said:
:???:
S
sheepsnot
Guest
Yet another question I have never been asked before. 8) On my screen he is the same size each time, tiny. Not sure what's going on, but he doesn't actually ever raise that mug, so it's not a question of caloric intake.
sheepsnot said:
LMAO!!!
*shaking head*
On Turky Day, we always have Pumpkin Pie, Pecan Tarts and Fruit Salad - banana's, cherries, oranges, pinapple, grapes all encased in more whip cream than is reccomended for a daily intake. (My father argues that it should be considered dessert and that it's not a salad, but it's sereved at dinner, and he never wins the argument....)
We ALWAYS have Pumpkin and Pecan pie. My mom also makes a chocolate cream pie for the little ones, I don't like it, but they do!
I luvs chocolate cream pie!
I make a blueberry and Cherry Delight. We only get this 3 times a year. Christmas, Thanksgiving and Family Reunions.
Once, last year I believe, we made this pumpkin pudding parfeit from Paula Deen... It was good! Maybe i'll find the recipie....
Oh! Here it is!
Pumpkin Gingerbread Trifle Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Thanksgiving
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box 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.
Pumpkin Gingerbread Trifle Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Thanksgiving
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box 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.
We always have the traditional pumpkin pie, but every year I make Pumpkin Rolls & Iced Pumpkin Cookies - YUMMY!!! I make a big batch of pumpkin cookies & they freeze well so I can get them out whenever I need them. I make a pumpkin roll for the fall party at the lake, one to bring into work & one to bring Thanksgiving...and sometimes other celebrations pop up, & I'll whip up another.
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