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Share one of your Thanksgiving recipes...

I guess I will share Pumpkin Gingerbread Trifle...
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 cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)
Bake the gingerbread like it says to on the package; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large 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 you want to. I always do ;) Refrigerate overnight.

 
kiansmom0423

Asked by kiansmom0423 at 5:08 PM on Nov. 14, 2010 in Food & Drink

Level 37 (90,808 Credits)
This question is closed.
Answers (11)
  • Honey Glazed carrots
    1 lb. carrots, peeled and sliced
    1 cup water
    1/2 stick butter
    1/2 cup honey or brown sugar
    1/2 teaspoon nutmeg
    1/2 cup orange juice
    Bring water to a boil, cover and reduce heat to medium. Cook till carrots are crisp-tender. Add rest of ingredients. Simmer for 5 minutes. Thicken with 2 teaspoons cornstarch dissolved in 1 tablespoon water if needed.
    You can also use frozen carrots, just cook in boiling water about 5 minutes, or until thawed, then continue with recipe
    SweetLuci

    Answer by SweetLuci at 7:16 PM on Nov. 14, 2010

  • I make all different kinds of trifles, but haven't tried one like this. It sounds terrific!

    SweetLuci

    Answer by SweetLuci at 5:28 PM on Nov. 14, 2010

  • I've always made stuffed celery as one of my pre-dinner items. I just clean and cut celery in halves or threes depending on the size of the stalk. I take cream cheese and add chopped black olives and chopped Spanish olives along with some of the Spanish olive juice to the cream cheese to soften a bit and add flavor. Stir into a spread and then take a big spoon and stuff the celery with the mixture. I set them in a platter and sprinkle the whole thing with a little paprika.

    Everyone loves 'em! My dad would have me make them every year and my mom requested them this year when I go to her house.
    rio_burb

    Answer by rio_burb at 5:18 PM on Nov. 14, 2010

  • That sounds so good. I will try this. Do you have one for corn bread?
    sta517

    Answer by sta517 at 5:20 PM on Nov. 14, 2010

  • We do the traditional green bean casserole with Pepper Jack cheese. Yummy!
    GoodyBrook

    Answer by GoodyBrook at 5:31 PM on Nov. 14, 2010

  • "THREE SISTERS" STEW
    6 servings

    In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

    1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
    1 tablespoon olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1/2 medium green or red bell pepper, cut into short, narrow strips
    14- to 16-ounce can diced tomatoes, with liquid
    2 cups cooked or canned pinto beans
    2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
    1 cup homemade or canned stock, or water
    1 or 2 small fresh hot chiles or jalapenos, seeded and minced
    1 teaspoon each: ground cumin, dried oregano
    Salt and freshly ground black pepper
    3 to 4 tablespoons minced fresh cilantro

    cont
    rkoloms

    Answer by rkoloms at 8:32 PM on Nov. 14, 2010

  • Try my fried sweet potato pie recipe

    4-1/2 cups self-rising flour
    3 tablespoons sugar
    1/2 cup shortening
    2 eggs
    1 cup milk


    FILLING:
    3 cups mashed sweet potatoes
    2 cups sugar
    3 eggs, lightly beaten
    1 can (5 ounces) evaporated milk
    1/4 cup butter, melted
    3 tablespoons all-purpose flour
    1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
    Oil for deep-fat frying
    Confectioners' sugar, optional

    In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
    In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each
    ambr2006

    Answer by ambr2006 at 11:35 AM on Nov. 15, 2010

  • continued
    # Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.
    # In an electric skillet, heat 1/2 in. of oil to 375┬░. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Store in the refrigerator. Yield: 25 pies.
    ambr2006

    Answer by ambr2006 at 11:36 AM on Nov. 15, 2010

  • My kids love these with vanilla ice cream, or whipped topping
    ambr2006

    Answer by ambr2006 at 11:37 AM on Nov. 15, 2010

  • Oh how I love the holidays because my mom and sisters do a lot of baking.
    ambr2006

    Answer by ambr2006 at 11:39 AM on Nov. 15, 2010