How about this recipe, it's really easy and tasty.
Bottom Up Pumpkin Bars

A crunchy topping of brown sugar and pecans make these sweet pumpkin bars a special treat for holidays or a quick snack.
Ingredients
1 1/2 cups crushed pecans
1 1/2 cups dark brown sugar
5 tablespoons melted light butter
1 cup pumpkin
3/4 cup sugar
1/4 cup canola oil
1 egg
3/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
Spray a 13 X 9 baking pan. Mix melted butter, brown sugar and crushed pecans then spread in pan and set aside. Mix pumpkin, sugar, canola oil and egg together in bowl then set aside. Mix flour, baking soda and spice in a small bowl. Add flour mixture to pumpkin mixture, a little at a time, to blend. Pour batter over brown sugar and pecan mixture in pan. Bake at 350 degrees, for 20 minutes, or until a toothpick comes out clean. Spread parchment paper, or waxed paper, over a cooling rack and invert pan to release cake. Let cool then cut lengthwise down the center, then into equal width bars.

Servings: 14

Linda

There are lots of ideas on this recent thread. (Read: Linda is too lazy to repost her contributions! LOL)

Linda

Here is a link that might be useful: Dessert thread

Linda, that sounds yummy. I will cooking at a friend's house for Thanksgiving (both husband and wife recently had surgery and aren't up to it), and that sounds like a perfect takealong dessert. Thanks!

{{gwi:2086316}}

Couldn't be easier!! And it's delicious and very spectacular!
Shortcut...buy boxed graham cracker crumbs and just measure out.
And just use one of those refrigerated containers of whipped cream and squirt all over the top...add some chopped pecans.
But you will need an 8 inch pan at least 2 inches deep if not a real spring form pan.

Cheesecake Factory Pumpkin Cheesecake Bonnie Benesh

Prep time: 30 minutes Serves: 10-12
Cooking time: 65-75 minutes

Crust:
1 cups graham cracker or ginger snaps (I like ½ of each)
5 T. butter, melted
1 T. sugar

Filling:
3-8oz. pkgs. cream cheese, softened
1 C. canned pumpkin
3 eggs
½ t. cinnamon
¼ t. nutmeg
¼ t. allspice

Topping;
1 C. heavy cream
½ C. sugar
1 t. white vanilla
½ C. chopped pecans

Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds of the way up the sides of an 8" spring form pan. Bake for 5 minutes at 350F. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.

Just before serving, whip the cream, sugar and white vanilla.

After cake has thoroughly chilled, add the whipped cream topping and sprinkle nuts over the cream. Remove the pan sides and cut.

Really easy is a carton of good vanilla ice cream and plain old humble pecan pie (the recipe on the bottle of Karo corn syrup is just fine)--even made with a prefab crust from the grocery store.

Of course ice cream doesn't transport well...but pie does!

Gaaak, these don't look easy enough. Linda's bottom up pumpkin bars look do-able. Why can't I wrap my brain around baking? Sheesh.

Hey, what about those fruit cakes everyone was making in the summer? Where's that thread?

I make this chocolate wafer refrigerator cake every thanksgiving and christmas. It is retro but so easy and yummy. You need to be able to find the Necoo chocolate wafer cookies and the recipe is on the box. The cookies turn to cake in the fridge.

I'm linking Martha Stewart's version...I usually stack the waters the other way. It really is magic how it comes out like cake!

I sound like an ingrate - sorry. I'm just getting anxious and I really do get stressed just reading about crusts and toppings, LOL. I'll take a deep breath and consider all comers.

I think this mousse came from Lars. Everyone who has eaten it has loved it. It is light and a good chocolate fix after a heavy meal!

FRANGELICO CHOCOLATE MOUSSE
(serves 4-6)
1/4 cup sugar
2 stiffly beaten egg whites
1/4 cup Frangelico liqueur
1-1/2 cups whipping cream
1/4 lb. bittersweet chocolate
2 Tablespoons powdered sugar
2 Tablespoons whipping cream
Chopped roasted hazelnuts

Combine 1/4 cup sugar and Frangelico a small pan and cook at very low heat until just dissolved.

Melt the chocolate in a double boiler and add the whipping cream and stir until blended. Add the Frangelico syrup and blend the two until smooth. Allow to cool. When the mixture is cool (but not chilled), fold it into stiffly beaten egg whites. Beat the whipping cream with the powdered sugar, and fold the two mixtures together. Sprinkle top of mousse with roasted, chopped hazelnuts. Chill in individual serving glasses for at least two hours before serving. If keeping over night, cover the mousse with a circle of waxed paper or parchment paper.

Gina,

Here's an easy recipe I made one Easter and everybody loved it. I use cook and serve pudding but you can probably use instant and it will be even easier.

* Exported from MasterCook *

Banana Split Trifle

Recipe By : Southern Food
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3.4 oz pkg. vanilla pudding
1 3.4 oz pkg. chocolate pudding
4 cups milk -- divided
60 vanilla wafer cookies
3 bananas -- sliced
6 tablespoons chocolate syrup -- divided
1 15 oz crushed pineapple -- drained well
1 8 oz frozen whipped topping
10 maraschino cherries -- drained and halved
1/4 cup pecans -- finely chopped

Cook puddings using 2 cups milk each, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding spreading to edges to seal. Cover with plastic wrap and refrigerate overnight. Before serving, arrange cherries over whipped topping and sprinkle with pecans. Drizzle a bit more chocolate syrup over top. Serves 8 to 10.

OK here is serious easy, tastes fabulous, looks gourmet. They will be licking their plates. Make it all in advance, just warm the sauce before serving. Thanks Lori for a winner dessert.

Drenched Cranberry Cake (Lori)

2 Cup all-purpose flour
1 Cup sugar
2 1/2 teaspoons baking powder
3 Tbl vegetable shortening melted (Note: I used unsalted butter)
2/3 Cup milk
1 egg
2 Cup fresh or frozen cranberries
½ Cup (1 stick) unsalted butter
1 Cup sugar
¾ Cup heavy cream
½ vanilla bean split lengthwise (I used pure vanila extract)

Preheat the oven to 350 F. Butter a 9-inch round pan.

Sift the flour, sugar, and baking powder into a large bowl. Add the shortening/butter, milk, and egg. Beat for 2 minutes or until smooth.

Stir in the cranberries. Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted toothpick comes out clean.
Transfer to a wire rack.

While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water. Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.

Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warmed sauce.

Here is my favorite pecan pie recipe Gina. You can use those premade crusts in the red box at the store...they are not all that bad IMHO.

Heart of Dixie Pecan Pie
Source Nick Malgieri

One batch Sweet Pastry Dough, for a 1-crust pie
Filling
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination
Prepare and chill the dough.
For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

Here is the recipe for the summer torte that Jo posted this summer and was big hit. I love it too.

This is, without question, one of my all time favorite recipes. It is also one of the easiest recipes I've ever made. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination)
cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

My favorite combo was blueberries and raspberries...YUM! If you don't have a tart pan use a spring form or regular cake pan.

David

I second the Pecan Pie, with a crust that you buy already in the pan. Get the deep dish for this recipe. This recipe is really easy. Get some Cool Whip to put spoonfuls on each piece of pie.

Pecan Pie
1 cup white corn syrup
1 cup dark corn syrup
1/3 cup melted butter
3 eggs
1 TB. flour
pinch of salt
1 tsp. vanilla
1 heaping cup pecans (cut in half)

Mix the above ingredients. Pour into 9 inch unbaked pastry pie shell, that has been placed on a cookie sheet.
Bake in 350 oven for around 50 minutes, or until golden brown.

Good luck! You can make this the night before.

Gina, this recipe was on the local TV here tonight... very easy and will make you look like the pro you are. I haven't made it yet... but I intend to.

Pumpkin Creme Brulee
(Soaring Eagle Casino & Resort)

Ingredients:

1 1/2 cups Whole milk 1/2 cup Heavy cream
1/2 cup Pumpkin puree 1/2 tsp Cinnamon
4 tbs Molasses 3 Whole eggs
5 Egg yolks pinch Ground clove
pinch Kosher salt 2 tbs Dried cranberries
1 cup Granulated sugar 6 6oz Ramekins
Instructions:

Heat milk, cream, pumpkin, cinnamon, and molasses over very low heat until hot - but not boiling. Combine eggs, egg yolks, and 1/3 cups sugar in stainless mixing bowl. Pour hot milk/cream mix slowly into egg mixture, very slowly, whipping constantly. Pour mixture into ramekins. Bake at 325 in a water bath until custard sets, approximately 45 minutes. Prior to serving, sprinkle brown sugar over custard and brown with torch until it forms a thin crust. Garnish with whipped cream, mint and dried cranberries.

Nancy

Jessy,

Ha.

It doesn't get much easier than this. Recipe is from Pioneer Woman's site. I made them a couple of weeks ago, about one or two in the morning when I couldn't sleep and needed a chocolate fix. I did NOT wait the three or four hours for the setup time.

The only catch is that it's made with raw eggs, so use pasteurized eggs if you think anyone will have a problem.

Easy Pots de Creme

Put 12 ounces of chocolate chips in the blender. Dump in 4 raw eggs, which should be at room temperature (let them sit 5 minutes in warm water if you forget to take them out early enough to get to room temp). Add in 2 teaspoons of vanilla extract. (Or some liqueur you think you'd like. I used 2 teaspoons of Kahlua instead. You could try rum or Grand Marnier or Framboise, or whatever.) Add a pinch of salt, put the lid on the blender, and turn on the motor. While it's running, slowly pour 8 ounces of hot, strong coffee through that little hole in the lid. Keep it going in a slow, steady stream as the level in the blender rises. Continue blending for a little bit after all the coffee has been incorporated, till the mixture is smooth.

Pour the mixture into martini glasses or teacups or little ramekins and chill them in the fridge for 3 or 4 hours to firm it up, and that's it. Swirl on some whipped cream just before you serve. (You can cheat and use the real cream in the can. Don't use the fake stuff.) There's zero cooking, and it takes about five minutes, including cleanup.

Gina, I agree with Jessica. :-)

OK, easy and delicious? Ashley makes something called "Death by Chocolate". It's basically brownies (she uses a mix), cooked chocolate pudding (also a mix), whipped cream and chopped Heath Bars or English Toffee.

She bakes the brownies, cools and crumbles them. In a clear bowl there's a layer of half the brownies, with a layer of half the cooked and cooled pudding spooned over top. A layer of half the whipped cream follows, and then half the chopped candy is sprinkled in another layer. Repeat layers and end up by sprinkling the candy on top of the final layer of whipped cream.

This is so rich it'll give you a toothache but everyone loves it.

Now, if you want to be more "autumnal" you could use pumpkin quick bread or gingersnaps, butterscotch pudding, the whipped cream and maple walnut fudge. A mix of chocolate and vanilla would be nice, maybe pound cake with chocolate pudding, whipped cream and maple filled Bun Bars. Black Forest? Chocolate cake, cherry filling, whipped cream and chocolate covered cherries? Chocolate mint? Chocolate and peanut butter? It's all good, LOL.

Whatever you like, it would work. This is basically a "trifle" like Grandma used to make with angel food cake, fresh strawberries, custard and whipped cream.

I really liked the fruit torte too, it was easy and good, but I liked it best with sauce. Depending on your fruit, you could just melt some jam and drizzle over top and you're good to go!

Annie

I got this one from Williams-Sonoma a few years ago. It requires buying a jar of their Pecan Pumpkin Butter, but it is really easy to make and everyone loves it.

Pumpkin Dessert Squares

1 box yellow cake mix
8 Tbs unsalted butter, melted, plus 4 Tbs cold unsalted butter, cut into small chunks
3 eggs
1 jar Pecan Pumpkin Butter
2 Tbs milk
1 Tbs all-purpose flour
1/4 cup sugar
1 tsp ground cinnamon

Preheat oven to 350F. Lightly grease 9x13" baking pan.

Reserve 1 cup of cake mix in a small bowl.

In a bowl, stir together the remaining cake mix, the 8 Tbs melted butter, and 1 of the eggs. Pour into the prepared pan.

In another bowl, stir together the pecan pumpkin butter, the remaining 2 eggs, and the milk. Pour over the cake batter in the pan.

Add the flour, sugar and cinnamon to the bowl with the reserved cake mix and stir to combine. Add the 4 Tbs cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve.

Here's what I make, and I especially recommend it if you have your own lime tree - for me it is extremely easy:

Lars' Lime Pie

Crust
6 tbsp unsalted butter
2-1/2 tbsp sugar
1-1/4 cups Graham cracker crumbs

Filling
2 tbsp cream cheese or Neufchatel cheese
2 tsp sugar
2 eggs, slightly beaten
3-4 fresh limes (enough for 1/2 cup juice)
2 tbsp cornstarch
1 smidgeon salt (1/32 tsp)
1 14 oz can sweetened condensed milk

Topping
1-1/4 cups heavy whipping cream
1 tbsp sugar
1 tsp cornstarch

Directions
Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 8" or 9" pie pan and bake 7 minutes at 350° and allow to cool.

Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375° for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours.

Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve.

Yield: 8 servings.

Lars

Gina - this is easy. I've been making it for years and my daughter made it for TG dessert when she was 9 or 10. It's decadent too!

Frozen Chocolate Mousse Cake

8 eggs, separated
1/8 tsp cream of tartar
1 cup sugar
2 cups (12 oz) semi-sweet chocolate chips, melted
1 tsp vanilla
1/3 cup raspberry preserves
1 cup whipping cream, whipped

Topping (optional)
1.5 cups fresh or frozen without syrup raspberries
2 tbsp raspberry preserves

Heat oven to 350. Grease 10-inch spring form pan. In large bowl, b eat egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup of sugar until stiff peaks form set aside.
In large bowl, beat egg yolks with ¾ cup of the sugar until thick and lemon colored, about 5 minutes. Add melted chocolate and vanilla, blend well. Fold egg white mixture into chocolate mixture until well blended. Pour half the mixture into prepared pan. Refrigerate remaining mixture.
Bake at 350 15-20 minutes until set and center is no longer concave. Cool (will fall as it cools.)
Gently spread preserves over cake. Fold whipped cream into remaining chocolate mixture and spread over preserves. Cover, freeze several hours until firm.

Shortly (20 min at the most.) before serving, carefully remove sides of pan. Top with fresh raspberries if desired spoon 2 tbsp heated preserves over berries.

Serves 16

Oh man, I have GOT to make that Drenched Cranberry Cake. However, we are having Thanksgiving with a friend who has changed his eating habits drastically since his heart attack a couple of years age, so I'm thinking perhaps a Grand Marnier sauce in lieu of the butter & cream sauce.

Annie's idea of a trifle is great. You could do a layer of pound cake broken or cut into squares, then a layer of some pudding, homemade or not, then a layer of fresh fruit, like raspberries, strawberries, then another layer of pudding.Top it with whip cream (buy Redi Whip)
It looks like you outdid yourself, but it is all easy and does not require you to bake.

Down and dirty????

Buy an angel food cake (round or bundt shape works).
Slice, top with fresh or frozen berries.
Top with real whipped cream (in a can even!).
If you use strawberries, you can also drizzle with chocolate syrup or garnish with mint leaves, chocolate curls, etc.
Serve in beautiful dishes or stemmed glassware.

NO baking, looks great because it's "puffy fluffy", and it's fairly diet friendly!

A "build-your-own" banana split bar is fun too, but not as formal.

Deanna

Gina, this is easy, elegant, delicious and can be made ahead of time. I've even made this a week before and froze it!

Chocolate Mousse Pie
Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)
For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Another idea is, do you belong to Sam's Club, they have beautiful and yummy desserts. We went to a friends house last TG and had pumpkin cheesecake and it was wonderful, and I don't like or eat cheesecake!!!Just a thought!
Hope this was some help!

The other Gina

I am all over easy!!
My first standby, and I heartily second it, is Jessy's suggestion.
My second standby--make a pie with a store bought crust. Tell no one, everyone will love the pie and no one will care or know the difference.
My third standby is a FABULOUS cranberry cherry crisp I made two years ago. Easy peasy with frozen dark cherries and a bag of cranberries, some dried crans, etc. I'm at work so I'll have to wait to post it when I get home. It is so delicious, and not cloying like either cranberry sauce or some pies. Got the recipe from Cooking Light magazine.

Gina:
I made a new Cheesecake. It was really great.
Used a Combo of Ricottta and Phila. Cream Cheese.
The taste and texture was a Creamy NY Style.
It is very easy to make.
You can top it with Peach Pie filling, Strawberry Preserves, etc. Freezes well.
Lou

Lous - Creamy Italian Cheese Cake

Ingredients:
15 Oz. Container of Sargentos Cottage Cheese (Velvety Smooth )
8 Oz. Philadelphia Cream Cheese ( room temperature )
6 X large eggs ( Separated )
1 Cup of Vanilla Ice Cream, Softened.
1/2 cup of Milk
1/2 cup of Orange juice
1 teaspoon of Lemon Juice
1 teaspoon of Vanilla
4 tablespoons of Softened Butter
1 cup of Sugar + 3 tablespoons
1 heaping teaspoon of Orange Zest

4 tablespoons of AP flour
1 tablespoon of Cornstarch
- - - - - - - - - - - - - - - - - - - -
Beat egg whites, with 3 Tablespoons of sugar, until stiff peaks.
Put aside until the batter is mixed.

Place all the other ingredients , ( except the flour and cornstarch )
In a bowl large enough to hold beaten egg whites.
Beat until smooth ( about 3 minutes )
Add the flour. Beat another minute.
Add the Cornstarch beat 1 minute.
Fold in the Beaten Egg Whites
Pour into a 9 1/2 inch Spring Form Pan lined with a Graham Cracker Crust.
Wrap the bottom of the pan and up the sides about 1 inch, with Aluminum Foil
Bake on an upper oven shelf of a 350 Degree oven for about 1 hour,
Or until the top is a Golden Tan. Leave it in the oven until it cools down.
- - - - - - - - - - - - - -
Graham Cracker Crust:
Put 14 Crackers in a one Quart Zip lock bag and crumble with a rolling pin,
Place in a bowl. Add 3 tablespoons of Sugar and 5 Tblspns of melted Butter.
Mix and place in the Bottom of the Spring Form and up the sides about 1 ¼ Inches
Bake at 350 for about 15 to 20 minutes until firm.
Springform Pan tip: Flip the bottom over so the recess in facing down.
You will be able to get the Cake out easier.

Wow, thank you very much everyone. Since DH is on a low-carb lifestyle, I dare not start baking regularly. So I don't know my way around breads, cakes and pies. I'll post after T-day about what I ended up doing.

Hugs to everyone!

Hi Gina, this one is from Chase - and it is definitely delicious and sophistocated and it doesn't involve BAKING! It's such a wonderful combination of flavors...

Pears In Port With Stilton Whipped Cream
1/4 Cup crumbled Stilton or any good blue cheese
1/2 Cup plus 2 Tbsp whipping cream
4 ripe but firm pears
1/4 Cup butter
1/4 Cup sugar
1 Cup tawny port

With a fork mash cheese with 2TBSp of the whipping cream, don't make a paste you want small but visible pieces. Beat remaining cream until soft peaks form. Fold the cheese mixture into the whipped cream. The cream should be stiff with cheese pieces visable. Refregierate until ready to use.

Wash pears but do not peel. Slice in 4 slices lenghtwise. Melt the butter in a saucepan and saute pears until lightly browned on both sides. Remove pears and keep warm. Add sugar and port to the pan. Stir and dissolve the sugar, losen the brown bits, bring to a boil. Reduce to a carmel sauce ( be careful the port could ignite!
Return pears to the pan , coat with the caramel. Serve warm with a dollop of the stilton whipped cream!
Note: the pears can be made ahead and reheated in a 350 oven for 10 minutes, turning once.

Notes: Stand the pear stem side up then slice a bit of the side, just enough so the slice will sit flat when cooked. Look at the pear and decide how "thick" it is from the edge you just trimmed to the seed pod. Cut a slice half that thick, then slice another but avoid getting the pod. The two slices are cut from the same side of the pear. Turn and repeat on the other side. Result should be 4 slices roughly the same thickness and same shape

Stacy, pears with a blue cheese filling have been on my "to try" list for about three years!! I can't seem to get pears fit for baking, good blue cheese, and time to make a sauce all together in my life at one time!

Here's the Cranberry Cherry Crumble, which came from Cooking Light Magazine. Makes 8 servings.

Preheat oven to 375 degrees.
Grease an 8 inch square pan or some similar sized oval or round baking dish.

Ingredients:
3 cups fresh or frozen cranberries
3 cups fresh or frozen pitted dark cherries
(about a bag of each, store bought)

3/4 cup granulated sugar
1/4 cup dried cherries
1/4 cup dried cranberries
1 TBLSP flour
1 1/2 tsp. cornstarch

Combine these ingredients together in a bowl, toss gently, put into the 8 inch greased pan. Top with crumble topping.

Crumble top ingredients:
1/4 cup slivered almonds
1/4 cup regular oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. almond extract (world won't come to an end if you don't have this, just add a few more almonds to the topping or a glop of maple syrup or vanilla or amaretto)
2 TBLSP chilled butter (or be sneaky and add 1 more TBLSP)

Mix dry ing. together. Cut in butter with pastry cutter or two forks or knives or however you do it. I either use a pastry cutter or the food processor!

Put topping evenly over fruit. Bake at 350 for 45 min. If you don't preheat your oven, maybe bake 5 min. longer. You want the cranberries to be quite soft.

Yummo with vanilla ice cream!

This is super easy. Fruit Trifle

Buy a Sara Lee Pound Cake. You can cut the brown edged off or leave them on. Cut into 1" cubes. Buy Vanilla Yougert. I use Yoplait. Buy clean and trim 3 -4 cups of fruit. I use strawberries, blueberries, rasberries any other berries I can find. Make fresh whipped cream.

In a pretty clear trifle dish drop in enough of the pound cake cubes to create a layer, add a layer of yougert, add layer of berries. Add a layer of pound cake, yougert, berries and place the fresh whipped cream on top. It's pretty and so easy. You can also cut everything in advance and transport in baggies and assemble at the site.

Gina, Here are a couple of other options for you.

Home Cookin Chapter: Recipes From Thibeault's Table

Praline Cheesecake
==================

1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk NOte: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch
spring pan.

Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

Nnte: I use my regular caramel sauce instead of the one mentioned
above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, etc..

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cheesecake
==========================

Crust

1 1/2 cups Graham Cracker Crumbs
2 tablespoons sugar
6 tablespoons melted butter

Mix together and pat into bottom of a spring form pan lined with Buttered parchment paper. Bake at 350°F for 10 minutes. Set aside to cool

Filling:
3 (8 oz.) packages cream cheese (24 oz. total)
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup heavy cream
6 ounces melted quality white chocolate

Reset oven temperature to 325°F (160°C).

Melt white chocolate with heavy cream. Stir until smooth. Set aside to cool.

With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth.Add the melted chocolate cream mixture. Stir until smooth.

Pour plain batter over crust.

Wrap foil around the bottom and up the sides of the pan.

Place in a shallow pan and pour in hot water. (Bain Marie)

7. Bake in preheated 325°F (160°C) oven for 50 to 60 minutes or until center is almost set.Remove from the oven and let cool. When cool refrigerate overnight or for at least 4 or 5 hours.

DRizzle with white chocolate and or Dulce de Leche.

To me....thanksgiving dessert has to be pie....and it has to be topped with whipped cream....and the choices are pumpkin, pecan, apple or mince.....chocolate won't do!
Now i have learned to make do with pumpkin bars and pumpkin cheese cake and even apple cake ( as long as it has cake gravy). But since you are baking challenged and you want sophisticated and your DH is carbo challenged, why not either pears in port...or baked apples with pecans and very little sugar and pass the caramel sauce andw hipped cream?
Linda c

Oh I made a big OPS...so hope no one makes my pecan pie. It should be 1 cup white sugar not white corn syrup!!!!

Wish on this forum you could go back and revise a post.
Here is the correct recipe

Pecan Pie
1 cup white sugar
1 cup dark corn syrup
1/3 cup melted butter
3 eggs
1 TB. flour
pinch of salt
1 tsp. vanilla
1 heaping cup pecans (cut in half)

Mix the above ingredients. Pour into 9 inch unbaked pastry pie shell, that has been placed on a cookie sheet.
Bake in 350 oven for around 50 minutes, or until golden brown.

Good luck! You can make this the night before.

I am not much of a desserter either and I don't enjoy making it. I just cut this out of a magazine today and thought of this thread. Maybe its more Christmasy rather than Thanksgiving, but here it is anyway. (I love Panettone!)

Panettone Bread Pudding
Serves 8
Active: 8 min
Total: 1 hr

4 Large eggs
1 quart canned or refrigerated eggnog
8 cups cubed panetone (about 1 lb.)

Heat oven to 350. Coat a 2 quart shallow baking dish with nonstick spray. Whisk eggs in a large bowl until blended. Whisk in the eggnog.

Place panettone cubes in prepared baking dish. Pour the eggnog mixture over the top to coat.

Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean. Serve warm or at room temp. Sprinkle with confectioners' sugar, if desired.

Optional:
Add 2 tsp grated orange peel to eggnog mixture
Soak 1/2 cup Sunmaid golden raisins and dried cherry blend in 3 tablespoons rum, scatter over panettone cubes.
Add 1/4 teaspoon ground nutmeg or ground cardamom to eggnog mixture.