Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Wednesday, November 26, 2014

Thanksgiving Monster Cookies

 As a child growing up Thanksgiving dessert was always for the adults. Pies, pies everywhere! Well, when I was little, I didn't like pies, and neither did anyone else at the kids table. So there was no dessert for us! That is where the Thanksgiving Monster Cookies idea came from. These cookies have most of the things that kids love like.........
chocolate chips, Reese's Pieces, raisins, and caramel.
Plus you can use sugar or a sugar substitute.
And, they can be made ahead of time!!!!!

Check out this yummy recipe at Bacon Time with the Hungry Hypo.
I brought these cookies and the recipe when I visited yesterday!
Thanks for stopping by and have a 
Happy and Joyous Thanksgiving!

Tuesday, November 15, 2011

Pumpkin and Cranberry Bread Pudding

I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
 whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.



Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!


Saturday, October 29, 2011

Cheesy Pumpkin Appetizer!

These cheese pumpkins are so cute, and they are not just for Halloween. They would be a perfect starter for Thanksgiving also! I paired them with Ritz Buttery Thin Munchables. I have never had these crackers before, but they are light and bite size, making them perfect for the strong cheddar taste of the pumpkins!
Cheesy Pumpkin Appetizer
(Makes 10 Pumpkins)
10 tablespoons Cheddar cold pack Cheese
2 teaspoons finely chopped Nuts
5 butter flavored Pretzel Sticks
10 pieces tiny fresh Parsley leaves

Chop up the nuts until very fine.
Scoop each tablespoon of cheese into a ball. 
I wore gloves, and rolled the balls between my 
hands to get the correct look.
Place the balls of cheese on a piece of wax paper
or parchment paper. Place in freezer for about 5 minutes,
so they can become firm.
Start scoring lines on the cheese balls, 
so that they resemble pumpkins. Start
in the center, and draw a line from the top
to the bottom center. Do this about 7- 8 times
around each cheese ball.
Here is the completely scored cheese ball.
Snap each of the pretzel sticks in half. On each cheese ball,
place a parsley leaf at the top of the cheese. Take the
pretzel stick and insert it in the top of the cheese to
resemble the pumpkin stem. As you insert the pretzel,
grab a piece of the parsley to secure it as the pretzel goes in.
Tap the bottom of the cheese ball on the chopped
nuts. They should cover the bottom.
All done. Do this to each cheese ball.
If at any time the cheese becomes too soft to
work with, pop it in the freezer for about 5 minutes.
You can serve them all together on one plate,
or go for the homespun look, and serve on a 
cutting board. You could put several on a cutting board.
That would look great! or,
a cheesy pumpkin on an fall inspired appetizer plate.
There is no wrong way!

You could also use cheese that is flavored, such as a
smoked cheddar or a port wine cheese. Of course, your favorite
crackers always fit this recipe!

Happy Halloween!!

Stop by later for more Halloween Happenings!