Recipe Talk

Hi, This is my first Thanksgiving with my husband and mother in law and I would very much like to impress her.
Could someone help and send me a simple recipe to bake??
Thank you

http://www.kraftfoods.com/kf

Double-Layer Pumpkin Pie

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 Tbsp. milk

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup milk

1 can (15 oz.) pumpkin

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Nutrition (per serving)

Calories 300

Total fat 13g

Saturated fat 8g

Cholesterol 15mg

Sodium 420mg

Carbohydrate 42g

Dietary fiber 1g

Sugars 20g

Protein 3g

Vitamin A 190%DV

Vitamin C 4%DV

Calcium 6%DV

Iron 6%DV


----------------------
http://www.kraftfoods.com/kf

Chocolate Truffle Pie

1-1/4 pkg. (10 squares) BAKER'S Semi-Sweet Baking Chocolate

1/2 cup whipping cream

4 eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 325?F. Place chocolate in large microwaveable bowl. Add whipping cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended; cool slightly.
ADD eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
BAKE 35 min. or until outer half of pie is puffed and center is slightly soft; cool. Serve topped with the whipped topping.

Nutrition (per serving)

Calories 270

Total fat 17g

Saturated fat 10g

Cholesterol 100mg

Sodium 35mg

Carbohydrate 32g

Dietary fiber 2g

Sugars 24g

Protein 5g

Vitamin A 6%DV

Vitamin C 0%DV

Calcium 4%DV

Iron 8%

----------------
http://www.kraftfoods.com/kf

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 large eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350?F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Ultimo's No-Bake Blueberry Squares
(
impress mother-in-law recipe)

"This is an excellent no bake cheesecake dessert with blueberries.

Easy to make, and looks beautiful when served."

INGREDIENTS:

1 1/2 cups graham cracker

crumbs

3 tablespoons white sugar

1/2 cup butter or margarine,

melted

1 (8 ounce) package cream

cheese, softened 1 cup white sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon lemon juice

1 (8 ounce) tub frozen whipped

topping, thawed

3 cups frozen blueberries

DIRECTIONS:

1. In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.

2. In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

-------------

GRASSHOPPER CAKE

-----------------

1 pkg. (2 layer size) white
cake mix

1 pkg. small (3 1/2 oz.)
instant pistachio pudding
mix (dry)

4 eggs

1/2 c. vegetable oil

1 1/4 c. (Heublin) grasshopper

2/3 c. Hershey chocolate syrup

Beat all ingredients except chocolate syrup for 4
minutes at medium speed. Measure one quart of mixture and pour
into a well greased 10-inch tube cake pan. Mix chocolate syrup
with remaining batter. Blend until uniformly mixed. Pour over
cake batter in tube pan but do not mix. Bake in a preheated
350 degrees oven for 1 hour to 1 hour 10 minutes, until springy to the
touch. Cool 20 minutes in pan on rack. Remove from pan and
cool completely on rack. Serves 12 to 14.

-----------------

FLUFFY MARSHMALLOW PIES

--------------

1 Crumb Pie Shell

1 (10 oz.) pkg. large
marshmallows

1/2 c. milk

1 c. whipping cream, whipped

Use the flavoring of cookie for Crumb Pie Shell that
best complements filling. Cool.
In 3 quart casserole place marshmallows and milk.
Cover. Microwave at High 2 to 3 minutes, until mixture can be
stirred smooth. Chill in refrigerator (about 30 to 40 minutes)
or in pan of ice water, until thickened, stirring occasionally.

Fold in whipped cream and special pie flavoring (see below).

Pour into crust and decorate with reserved crumbs or additional
whipped cream. Refrigerate several hours or overnight. Makes
1 (9-inch) pie.

Fruit Pie Flavoring:

Peach or Berry Pie: Fold in 1 3/4 to 2 cups peeled and
sliced fresh peaches, sliced fresh strawberries or whole fresh
raspberries.

Liqueur Variations:

Grasshopper Pie: Into cooled marshmallow mixture stir
in 1/4 cup green creme de menthe and 2 tablespoons white creme
de cacao. Garnish with mounds of whipped cream and chocolate
curls.

Brandy Alexander Pie: Into cooled marshmallow mixture,
stir 1/4 cup dark creme de cacao and 2 tablespoons brandy.

Kahlua Pie: Add 1 teaspoon instant coffee powder to
marshmallows and milk. Into cooled marshmallow mixture, stir
1/2 cup Kahlua.

------------------

SIMPLE STRAWBERRY SHORTCAKES

----------------

2 1/3 c. Bisquick baking mix

1/2 c. milk

3 Tbsp. sugar

3 Tbsp. margarine or butter,
melted

1 qt. strawberries, sliced and

sweetened

whipped cream topping

Heat oven to 425 degrees. Mix the Bisquick, milk, sugar and
margarine or butter until dough forms. Knead 8 to 10 times on
surface dusted with Bisquick. Roll to 1/2-inch thick. Cut
with cutter, dipped in Bisquick and bake on cookie sheet until
golden brown. Split shortcake and fill with strawberries and
whipped cream.

-