This article is written by a student writer from the Her Campus at Texas chapter.
Thanksgiving is coming up, and it’s never too late to start experimenting with new recipes. Personally, I always love to experiment when it comes to baking and cooking. It’s always so fun to see how my family reacts to the new meals and treats I force them to try. Below are some fun recipes to introduce during this year’s Thanksgiving dinner! 🦃
Pumpkin Cinnamon Rolls
Ingredients:
- Pillsbury Cinnamon rolls with Cream Cheese Icing
- One can of pure pumpkin
Directions:
- Butter a baking dish (doesn’t matter the size)
- Cut cinnamon rolls and place them in the dish
- Mix in a can of pure pumpkin into the dish with cinnamon rolls
- Bake at 350 degrees F for 30 minutes (stir halfway through)
- When finished, take it out and top it with cinnamon and pumpkin pie spice
- Microwave cream cheese icing for 10 seconds and drizzle over the top
- Done!
Banana Cheesecake Pudding
Ingredients:
- 6-8 large bananas (fresh)
- 1 box of vanilla wafers
- 5 oz of cheesecake pudding mix
- 2 cups of vanilla-flavored almond milk
- 1 small can of condensed milk
- 8 oz block of cream cheese
- 12 oz of whipped cream topping
Directions
- Add 2 cups of almond milk to a bowl
- Mix in cheesecake pudding mix with almond milk (mix until smooth) then put into the fridge for 30 minutes
- In another bowl mix together one block of soft cream cheese and one can of condensed milk (mix until smooth)
- Add in the 12 oz of whipped cream topping into a mixture with cheesecake pudding and almond milk and fold it in very carefully
- Once folded in carefully, add that mixture to the bowl with the soft cream cheese and condensed milk
- Now, add a layer of vanilla wafers and bananas to a dish then add a small portion of the mixture
- Continue the step above until the dish is full of multiple layers
- Top with crushed vanilla wafers and let chill in the fridge for 1-2 hours
- Enjoy!
Crockpot Fondue
Ingredients:
- 16 oz bag of milk chocolate chips
- 16 oz bag of white chocolate chips
- 16 oz bag of peanut butter chips
- 8-10 cups of water
- Fruit(s) of choice (strawberries, pineapple, etc.)
- Pretzels
- Cookies
- Small pieces of pound cake
Directions:
- Add each 16 oz of the chocolate chips into individual mason jars
- Add the individual mason jars into a crockpot with 8-10 cups of water
- Cook on high for 1 hour (or until the chocolate is at desired temperature)
- Arrange sides (fruit, pretzels, cookies, etc.) for dipping
- Stir chocolate
- Serve!
Pumpkin Cheesecake Bars
Ingredients:
- 1/4 cup of graham cracker crumbs
- 1 1/4 cups of sugar
- 1/3 cup of melted butter
- 32 oz of cream cheese
- 1 tsp of vanilla
- 4 eggs
- 1 cup of pumpkin puree
- 1 tsp of cinnamon
- 1/4 tsp of ground cloves
- 1/4 tsp of ground nutmeg
Directions:
- Prepare crust by mixing together the graham cracker crumbs, 1/4 sugar, and 1/3 melted butter into a bowl
- Line the pan with parchment paper and place the crust mixture into the bottom of the pan
- Bake crust at 350 degrees F for 6-8 minutes, take out and let cool
- Combine cream cheese, sugar, and vanilla in a bowl then blend until smooth, add one egg at a time while blending
- Take two cups of batter and spread evenly over the cooled crust
- Add 1 cup of pumpkin puree, 1 tsp of cinnamon, 1/4 tsp of ground cloves, and 1/4 tsp of ground nutmeg into the remaining batter and blend
- Pour mixture and spread evenly on top of the previous layer
- Bake at 325 degrees F for 45 minutes
- Remove from oven and allow to cool
- Once cooled, cover, and refrigerate for three hours or overnight
- Cut into small squares and serve with whipped cream on top
Chocolate Cream Pie
Ingredients:
- 9 egg yolks
- 2/3 cup of sugar
- 1/4 cup of cornstarch
- 3 1/2 cups of half and half
- 12 oz of semi-sweet chocolate chips
- 1 stick of butter
- 2 tsp of vanilla extract
Directions:
- Mix 9 egg yolks, 2/3 cup sugar, and 1/4 cup cornstarch into a bowl
- Heat 3 1/2 cups of half and half on medium heat until it starts to simmer
- Once simmering, remove from heat and mix into egg mixture
- Once mixed, pour back into the pot and let it simmer on medium heat until it’s semi-thick
- Mix 12 oz of semi-sweet chocolate chips, 1 stick of butter, and 2 tsp of vanilla extract into the mixture
- Strain the mixture so it comes out as smooth as possible
- Add mixture into pie crust (can be homemade or store-bought)
- Refrigerate for at least 4 hours
- Top with whipped cream and enjoy!