UPDATE: I know that I enjoyed these desserts tonight! I hope the rest of the family did also! I was given lots of good “blog material” tonight so I’ll try and put some of that into a post in the next few days. In the meantime, Happy Thanksgiving!
I’m making these recipes for Thanksgiving with my family tonight. If you’re reading this and you’re in my family, I hope this looks good!
1 Pie Crust, softened and cooked as directed
3/4 c Semi Sweet Chocolate Morsels, divided
1 pkg (8 oz) Cream Cheese, softened
1 container (12 oz) Frozen Cool Whip, thawed, divided
1/2 c Milk
1/2 t Peppermint Extract
3-4 drops Red Food Coloring
1 pkg (3.3 oz) White Chocolate Instant Pudding and Pie Filling
6 small Candy Canes, crushed (about 1/4 c)
1. Prepare crust as directed.
2. Melt half of chocolate in microwave, stirring every 20 seconds. Spread over the bottom and halfway up sides of crust.
3. In large bowl, whish cream cheese until smooth. Fill icing decoratorwith 1 cup of Cool Whip; set aside for garnish (if you don’t have a icing decorator you can just reserve to garnish on your own). Add remaining Cool Whip, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth.
4. Add pudding mix to cream cheese mixture; wisk/mix until the mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.
5. Melt remaining chocolate in mircowave until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of Cool Whip around edge of pie. Refrigerate at least 30 minutes.
– Recipe from The Pampered Chef
Chocolate Velvet Cake
1/2 c Buttermilk
1 t Baking Soda
2 c All Purpose Flour
2 c Sugar
1/4 t Salt
1/2 c Margarine (1 stick)
1 c Water
4 T Cocoa
2 eggs (beaten)
1/4 t Red Food Coloring
1. Combine buttermilk and baking soda – set aside.
2. Combine flour, sugar, and salt in mixing bowl and mix well.
3. Combine margarine, water, cocoa, and red food coloring in saucepan and bring to a boil. Pour over flour mixture, mix well and let cool.
4. Add eggs and buttermilk mixture — stir well (can use mixer but don’t beat too long)
5. Pour into two 8″ cake pans
6. Bake at 350 degrees for 25 – 30 minutes or until toothpick comes out clean.
1 stick Margarine
4 T Cocoa
1/4 c plus 2 T Milk
1 box Powdered Sugar
1. Combine margarine, milk, and cocoa in saucepan.
2. Bring to a boai.
3. Add powdered sugar.
4. Beat with a mixer until smooth.
– Recipe from Lee Lynch’s grandmother
Yummy, I can’t wait until dinner tonight!