OT: good thanksgiving dessert recipe?

[dumbo_buddy]

hi all! dh, our 5 month old son, and i are going to my uncle's for thanksgiving. my dad's one of 10 kids so there will be 46 people there! i'm the second oldest grandkid and the only one who is married with a kid of my own. we've all been given our jobs for the day and for the second year in a row we are in charge of bringing some beer. don't get me wrong, i love beer! but, in addition to beer i feel like i should bring something that requires more effort. i'm a big girl now! ya know?

i looked at the list of everything that people are bringing and the desserts are just pies.

does anyone have a good (and not too difficult) thanksgiving dessert that isn't a pie? i know what i bring will be eaten since our family loooooves to eat!!!

thank you and happy thanksgiving to all! (and to the non-US'ers, happy fall )

 

[Cedarmom]

Sopapillia Cheescake
2 cans refrigerated crescent rolls (I used light)
2 (8 oz) pkgs cream cheese (I used 1/3 reduced)
1 Cup sugar
1 T vanilla
1/2 Cup butter, melted
1/2 Cup sugar
1 T cinnamon

Preheat oven to 350
Flatten one tube of crescent rolls and press into the bottom of a 9 x 13
pan. In a medium bowl, mix together cream cheese, 1 cup sugar, and vanilla
until cream and spread over crescent rolls. Unroll the second tube of
crescent rolls and place over rop of the cream cheese layer. Pour melted
butter over the top. (I could not bring myself to use the entire stick of
butter here, but use what you think it needs). Sprinkle the top with
mixture of 1/2 cup sugar and cinnamon. Bake at 350 for 30 minutes or until
top is slightly toasted.

 

[princessmom29]

Magic Cookie Bars are a thanksgiving tradition for us, and they are really easy. there is even a mix out now. They are essentially a graham cracker crust with eagle brand milk, choc chips, butterscotch chips, coconut and walunts poured over and baked. We LOVE them and all you have to do is press the crust into the pan and dump on the rest!!

 

[ckrum]

I know just how you feel. 12 years of marriage and I still have to bring the relish tray to DH family events. Every Thanksgiving, Christmas, Easter! Even my DH is getting tired of it. This year I said to tell your mom we are bringing a dessert. He gets off the phone & says, "bring a dessert if you want, but they have plenty. You are doing the relish tray again." I am seriously thinking about "forgetting" the relish tray. I buy it and that's it. I can cook! I have made the entire Thanksgiving meal for my family many, many times. And no, it's not that they are being nice and giving me something easy. They really don't want what I bring. It is weird. Everyone has their "thing" to bring and it never changes. I know it's not a big deal, but it frustrates me every year. DH even told his mom that our DD9 learned to make a new pumpkin dessert and really wants to bring that. She still said no. How do you say no to a 9 year old?????
Anyhow, here is the recipe that DD is going to make and take to Thanksgiving. She doesn't like pumpkin pie, but she loves this.

1 box Spice Cake mix
1 large can Pumpkin Pie filling

Stir together in bowl until combined.

Pour into 9X12 cake pan (greased & floured or sprayed w/non-stick spray)

Bake at 350 for 30 - 40 minutes. Until toothpick comes out clean.

It is so good warm. It is very moist and delicious. Store it in the fridge and it is just as good the next day. Enjoy!

A variation would be to add nuts, a crumb topping or cream cheese frosting, but we like it plain.

 

[sau418]

I love this recipe, I have made it the last few years, though it sounds like alot of work it really is not.

Pumpkin Gingerbread Trifle

Ingredients
1 (14-ounce) packages gingerbread mix
1 small box of vanilla pudding mix
1/2 (30-ounce) can pumpkin pie filling
1/4 cup packed brown sugar
1/8- ish teaspoon ground cinnamon
1 1/2 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions
1. Bake the gingerbread according to the package directions; cool completely. (can be done a day or two in advance.)
2. Meanwhile, prepare the pudding and set in refrigerator.
3. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
4. Cube 1/2 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 for 5 hours or so. Trifle can be layered in a punch bowl.

 

[dumbo_buddy]

mmm, these all sound yummy!

 

[jme829]

ECLAIR CAKE

Prepare one large box of french vanilla or vanilla pudding per directions on box

When pudding is set, mix with one small tub cool whip.

In a 13x9 pan, put a layer of graham crackers (regular) on the bottom, top with half the pudding mix, add another layer of crackers, rest of the pudding mix and one more layer of crackers.

Microwave one can of chocolate frosting for about 30 seconds (just to make it "pourable"

Spread frosting over the top layer of graham crackers,

Refrigerate for 1-2 hours. ( you can eat it right away, but it tastes better if the crackers have time to soften)

Quick and easy to make (takes about 5 min to make) and I never have leftovers!

 

[SarahKate]

PUMPKIN CRUNCH CAKE

Have been making this one for many years. It is sooooo very decadent.

Ingredients
2 cups pumpkin puree
12-ounce can evaporated milk
4 eggs
1-1/2 cups white sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.25-ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8-ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease one 9×13 inch baking pan. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle the yellow cake mix evenly over the top of the pumpkin mixture and pat down gently. Sprinkle the chopped pecans over the top of the cake mix, then drizzle the melted butter all over the top.

Bake at 350 degrees for about one hour, but no longer than 1 hour and 20 minutes. Let cool. Serve with whipped topping.

Makes one 9×13 inch cake.

 

[dumbo_buddy]

PUMPKIN CRUNCH CAKE

Have been making this one for many years. It is sooooo very decadent.

Ingredients
2 cups pumpkin puree
12-ounce can evaporated milk
4 eggs
1-1/2 cups white sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.25-ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8-ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease one 9×13 inch baking pan. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle the yellow cake mix evenly over the top of the pumpkin mixture and pat down gently. Sprinkle the chopped pecans over the top of the cake mix, then drizzle the melted butter all over the top.

Bake at 350 degrees for about one hour, but no longer than 1 hour and 20 minutes. Let cool. Serve with whipped topping.

Makes one 9×13 inch cake.

this sounds really good. does the yellow cake sit on top of the pumpkin mixture like a layer? or does it sink into the pumpkin mixture?

 

[SarahKate]

Yes, you pour the pumpkin mixture into the pan. Then you sprinkle the DRY cake mix evenly on top, followed by the pecans. Drizzle melted butter over the top of that. It pretty much all stays on top and makes a kind of crumb topping. Yummmmm!!!

 

[dumbo_buddy]

thanks! i may have to make a dress rehearsal cake for dh and i to make sure i get it right (ok, it's really just cuz i will want to eat a whole lot of it!!!)

 

[SarahKate]

One good thing (if you want to call it a good thing) is that it's VERY rich, which means you can't easily eat a HUGE serving. But then that also means we have it in our fridge for several days, so we continue to eat on it. Last year I didn't get to make it for Thanksgiving because we were on our way to WDW. But DH wanted it so badly that I made it for Christmas dinner!

 

[wtrmlnlabs]

Best thing anyone I ever talk to to bring to any holiday dinner is a pumpkin roll!!! They look hard but really they're not. I even started making them to sell to people around here. Just do a search and you'll find recipes and tips for making them... I'd post mine but I'm trying to tweek it, this years came out a bit too moist so I'm no longer recommending it
Oh, and they freeze fantastically so they can be made ahead so easily, pull out that morning and they're thawed by lunchtime. I make mine over the summer most years and keep them for the holidays.

 

[dougsmom98]

I always bring cupcakes to family events. My kids don't like pie, so I do it for them, but everyone - even adults who have had pie, will eat at least one cup cake. Cup cakes are "small" so people feel like they can indulge and eat just one. I make one batch of chocolate and one batch of vanilla. I just use boxed mixes and I make vanilla frosting with Crisco and confectioners sugar.

 

[dumbo_buddy]

PUMPKIN CRUNCH CAKE

Have been making this one for many years. It is sooooo very decadent.

Ingredients
2 cups pumpkin puree
12-ounce can evaporated milk
4 eggs
1-1/2 cups white sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.25-ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8-ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease one 9×13 inch baking pan. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle the yellow cake mix evenly over the top of the pumpkin mixture and pat down gently. Sprinkle the chopped pecans over the top of the cake mix, then drizzle the melted butter all over the top.

Bake at 350 degrees for about one hour, but no longer than 1 hour and 20 minutes. Let cool. Serve with whipped topping.

Makes one 9×13 inch cake.

just had to let you know that i made this and it was a HUGE hit. so delicious! thank you!

 

[SarahKate]

Glad you liked it! We got our "fix" yesterday - twice.