Thanksgiving Desserts

 

 Frozen Harvest Pie 

2 (9 inch) graham cracker crusts

1 quart Butter Brickle or vanilla caramel ice cream, softened

2 cups canned pumpkin pie mix

2 (8 ounce) containers frozen whipped topping, thawed

In large bowl, combine ice cream, pie filling, and 1 cup whipped topping.  Mix well.  Pour into crusts.  Freeze 15 minutes.  Spread remaining whipped topping over pies.  Freeze at least 2 hours.  Garnish with cinnamon and candy if desired. 

 

No Bake Pumpkin Pie

1 (14 ounce) can sweetened condensed milk
1(.25 ounce) packet unflavored gelatin  
2 eggs
2 cups canned pumpkin pie mix
1 (9 inch) prepared graham cracker pie crust

In large saucepan, combine sweetened condensed milk, gelatin, and eggs.  Mix well.  Over medium low heat, cook mixture 10 minutes, stirring constantly.  Remove from heat.  Add pumpkin pie mix.  Mix well.  Pour into pie crust.  Refrigerate at least 3 hours.  Keep refrigerated until time to serve.

This no bake pumpkin pie recipe has a creamy texture instead of the firmer texture of the baked version.  When I tested it on friends, it was a big hit!  I should have made two pies, because almost everyone wanted seconds.

 

This year has gone so fast!  I can't believe Thanksgiving is next week. I have received a lot of requests for easy Thanksgiving desserts so I decided to re post two of my favorites.  I am having trouble deciding which one to make this year so I think I will make both.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

 

Recipe: No Bake Pumpkin Pie

No Bake Pumpkin Pie

1 (14 ounce) can sweetened condensed milk
1(.25 ounce) packet unflavored gelatin  
2 eggs
2 cups canned pumpkin pie mix
1 (9 inch) prepared graham cracker pie crust

In large saucepan, combine sweetened condensed milk, gelatin, and eggs.  Mix well.  Over medium low heat, cook mixture 10 minutes, stirring constantly.  Remove from heat.  Add pumpkin pie mix.  Mix well.  Pour into pie crust.  Refrigerate at least 3 hours.  Keep refrigerated until time to serve.

This no bake pumpkin pie recipe has a creamy texture instead of the firmer texture of the baked version.  When I tested it on friends, it was a big hit!  I should have made two pies, because almost everyone wanted seconds.

There are so many blogs posting Thanksgiving recipes, I had decided to just post some more photos from my trip to Honduras.  After taste testing this pie at last week's radio fundraiser, I had a lot of people request the recipe.  So here it is, just in time for Thanksgiving.  Below are a few of the remaining photographs from our trip to Honduras.

Every morning while we were in Honduras, we ordered fruit, yogurt, and granola for breakfast.  I was pleasantly surprised when on the last day we were in Honduras, our fruit tray arrived with Rambutan fruit on the plate.  The only other place I had eaten this fruit, was in Malaysia.

Rambutan, is a funny looking fruit.  The fruits are round to oval in shape, the ones I ate were about 2 in length.  The thick leathery skin had a deep purplish red color and had lots of fleshy soft spines.

The firm flesh of the fruit is translucent and slightly whitish. It has a sweet flavor, that reminds me of a grape. The fruit contains one large single brown seed.  The fruit grows in clusters on a tree.

Our son had a little problem ordering breakfast at our hotel.
No Spanish + Room Service = Breakfast for 4 instead of for 2!

Fried bananas are a tasty street food!

Fresh tortillas, YUM!

The food we had in Honduras was the typical fare that you could order at an authentic Mexican restaurant in the States.  Honduras is famous for their beef, so a lot of the dishes that we ate were beef based. 

The coffee in Honduras is incredible!  Smooth and rich with a slightly sweet flavor.  Everyone took back several bags of this delicious coffee.

On Friday, I will be posting Leftover Turkey Recipes.

I hope you and your family have a 

Happy and Blessed Thanksgiving!

My husband Stan, me, my uncle Dr. Richard Reasoner,
and my son Tyler, in Honduras.

Sign up to follow my blog, for your chance to win a Christmas apron,

and a copy of my cookbook, MY KIND OF COOKING.

Check out my blog about the Giveaway for more details.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too! 

Another blog that I think you would enjoy is my friend Janet's blog, 

Chocolate and God.

Prize Winning Dessert Recipes!

Frozen Harvest Pie 

First Place, Entered By: Gina Kohrs

2 (9 inch) graham cracker crusts

1 quart Butter Brickle or vanilla caramel ice cream, softened

2 cups canned pumpkin pie mix

2 (8 ounce) containers frozen whipped topping, thawed

In large bowl, combine ice cream, pie filling, and 1 cup whipped topping.  Mix well.  Pour into crusts.  Freeze 15 minutes.  Spread remaining whipped topping over pies.  Freeze at least 2 hours.  Garnish with cinnamon and candy if desired.  

 

Cinnamon Caramel Pecan Bake

Second Place, Entered By: Louise Piper

 

4 large eggs, beaten

1/4 cup butter, melted

1 (12 1/2 ounce) jar caramel ice cream topping

1 cup cinnamon chips

1 1/4 cup finely chopped pecans

Preheat oven to 350 degrees.  In large bowl, combine eggs, butter, and caramel topping.  Mix well.  Add cinnamon chips and pecans.  Mix well.  Pour into 4, 8 ounce buttered ramekins. Bake 25 minutes. 

Decedent Chocolate Hazelnut Pie

Third Place, Entered By: Liza Ludwig

1 pie crust, baked, cooled

1/2 cup sugar

1/2 cup Nutella chocolate hazelnut spread

1 tub of Philly Cheese Cake Complete

3 cups whipped topping

In large bowl, combine sugar, Nutella, and cheese cake complete.  With an electric mixer, beat for 5 minutes.  Gently fold in 2 cups of whipped topping.  Pour mixture into pie shell.  Refrigerate for at least 1 hour.  Before serving, spread remaining whipped topping over top of pie.  Garnish with chocolate shavings if desired.  

The Winners!

Liza Ludwig (3rd Place), Louise Piper (2nd Place),
and Gina Kohrs (1st Place).

The final contest I judged this summer, was the Quick and Easy Dessert Contest, at the Clay County Fair.  You do the judging in front of an audience.  As you look out over the sea of faces, you can spot the people who have entered the contest.  The stress, anxiety, and hope of winning, is stamped on their faces.  Picking a winner is so hard!  There are so many great cooks who enter the contests.  

The three winners here, out did themselves!  I plan to make each and every recipe in this post.  The Frozen Harvest Pie, will be on my Thanksgiving table.  It is a rich and creamy pie that is sure to please my family.  My mom is making the, Cinnamon Caramel Pecan Bake, this weekend.  That recipe reminds me of pecan rolls.  And I am making the, Chocolate Hazelnut Pie, for the upcoming potluck at our church.  The smooth chocolate flavor, will win over anyone who does not like Nutella. 

Three Iowa State Fair Cookbooks

My Cookbook

I will be drawing a name from my followers to win four cookbooks, on Friday, October 1st.   The contest is open to all of my followers, regardless of where they live.   If your name is drawn and you have a blog, I will mention your blog address on my "Fast Food Friday's" radio show on the The Passion Radio Network, and then post your blog address on my blog. 

 

Sign up as a FOLLOWER for your chance to win!

Check out my blogging buddy, Bo's Blog (say that three times fast), Bo's Bowl.   Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

  

Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!  Pam is also doing a CSN Giveaway on her blog for a $65.00 gift certificate. 

South African Recipe: Melktert

Melktert or Milk Tart, is a traditional South African dessert. My husband loves this dessert!  He practically ate his weight in melktert when we were in South Africa.

This is my last South African post.  Next week it will be back to normal, with quick and easy recipes.

Melktert aka Milk Tart

3 tablespoons butter, melted
1 cup sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
4 cups whole milk
3 egg whites
2 (6 ounce) shortbread pie crusts

Topping
1/2 teaspoon cinnamon
1/2 teaspoon sugar

Preheat oven to 375 degrees. In large bowl, combine butter and sugar. Mix until smooth. Add egg yolks.  Beat until light and fluffy. Add flour, baking powder, and salt. Mix well. Add vanilla and milk, one cup at a time, mixing well after each addition. Mix well. Batter will be thin. In small bowl, beat egg whites until stiff peaks form.  Fold into batter. Pour into two prepared pie shells. Sprinkle topping over top. Bake for 25 minutes. Reduce heat to 325. Bake 25 to 30 minutes.  The center will be slightly jiggly. Cool. Refrigerate.