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Pumpkin Pie

Pumpkin Pie

3 LAST MINUTE PINTEREST THANKSGIVING RECIPES! PASS OR FAIL?!



THANKSGIVING IS THIS WEEK!! OMG WHHHHHAT! NEED IDEAS?! I GOT YOU!

I thought this video would be A. fun haha (and an excuse to eat) but B. SUPER helpful!! Quite often do I see these recipes on Pinterest and wonder if they even work? Are they worth the effort/money in trying? SO. ME, ME! I’ll be the guinea pig! hahah I shall try for you and surprise surprise, these turned out AMAZING!! They were SO SO easy too! These ideas will surely help the last minute person! Thanks to my best friend JESSICA for joining in! WE LOVED doing this and she for real for real, is an amazing cook hehe! I hope you enjoyed this video! Thanks so much for watching!!! xoxo

💋L E T ‘ S B E F R I E N D S : 👯
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💗I N S T A G R A M: @LOVEMELISAMICHELLE

💗T W E E T: @MELISAMICHELLE1

💗F A C E B O O K: LOVEMELISAMICHELLE

💗S N A P C H A T: LMELISAMICHELLE

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Recipes:

CRANBERRY CREAM CHEESE CRESCENT BITES

Full recipe:

Ingredients

4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1tablespoon chopped fresh chives
1teaspoon finely diced seeded jalapeño chile
1can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

INSTRUCTIONS:

1 Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
2 In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
3
Unroll dough on work surface. Press into 12×8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

4 Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.

5 Bake 11 to 13 minutes or until golden brown. Serve warm.

BACON WRAPPED ASPARAGUS BUNDLES:
FULL LINK:

Ingredients
1 pound fresh asparagus ends trimmed
5-6 slices bacon
1/4 cup light brown sugar
2 tablespoons butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
freshly ground pepper

Instructions:

Preheat oven to 400 degrees. Divide asparagus into five or six bundles, depending on the size of your asparagus, and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a casserole dish.

Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat.

Pour this mixture over the asparagus bundles and place the dish in the preheated oven

Bake for about 20 minutes, then increase the heat to broil and bake for 5-6 minutes watching carefully and turning often, until the bacon is crisp.

Remove the toothpicks before serving.

*MINI PECAN PIES: FULL RECIPE-

INGREDIENTS
1 pie crust (store-bought or homemade)
⅓ cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans

INSTRUCTIONS

Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
NOTES
Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.

E N J O Y !!!

XOXO

FTC: NOT SPONSORED

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Pumpkin Pie

Pumpkin-Stuffed French Toast I Vijaya Selvaraju



Fuel your inner basic with delicious pumpkin-stuffed French toast.

INGREDIENTS:
8 slices Italian/French Bread
1 (8 ounces) package cream cheese, room temperature
1/2 cup pumpkin puree
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white sugar
2 large eggs
1/2 cup milk
Pinch of salt
2 tablespoons unsalted butter
Powdered sugar to garnish

STEPS:
1.) Combine cream cheese, pumpkin puree, brown sugar and cinnamon, and whip until mixed well.
2.) Spread a generous amount of the cream cheese mixture over one slice of bread and top with another slice. Press the edges of bread together to seal.
3.) Whisk together eggs, milk, sugar and salt to create custard.
4.) Melt butter on medium heat in a non-stick pan. Lightly dip both sides of bread in custard and place in pan. Cook for three minutes per side, until golden brown.
5.) Serve with a dusting of powdered sugar, whipped cream, syrup and/or ice cream if you’re feeling indulgent!

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Pumpkin Pie

Thanksgiving Food Pranks: Pumpkin Pie, Pop Tart, Mashed Potatoes | GoldieBlox



Click to win an iPad Pro:

Pranks help you give thanks! Thanksgiving is coming up, so I’m going to share some of my best food pranks to pull on your friends. Watch how to prank them with a pumpkin pie, a giant pop tart, and frozen mashed potatoes. Get more prank ideas:

For fun STEM robotic projects, check out Scrappy Robots with Simone Giertz where she builds DIY robots:

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In this GoldieBlox video, I’m sharing Thanksgiving pranks to play on friends and family – pumpkin pie, giant pop tart, and frozen mashed potatoes.

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Pumpkin Pie

PERFECT VEGAN PUMPKIN PIE | with a grain-free almond flour crust



↡CLICK TO SHOW MORE ↡
VEGAN MEAL PLAN:
PUMPKIN PIE RECIPE:

In today’s video, we’re making an amazing vegan pumpkin pie with a grain-free almond flour pie crust. This recipe is super simple to make and will be perfect for your Thanksgiving table! All you need is a food processor and a few simple ingredients!

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✧ RECIPE ✧

➤ INGREDIENTS
Almond Flour:
Vegan Butter:
Pumpkin Puree:
Maple Syrup:
Arrowroot Powder:
Pumpkin Pie Spice:
Pie Dish:
Food Processor:

✧ MORE THANKSGIVING RECIPES ✧
Vegan Shepherd’s Pie:

Roasted Brussels Sprout + Quinoa Salad:

Easy Quinoa Stuffing:

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✧ FREE WEIGHT LOSS DOWNLOAD ✧

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SPECIAL OFFERS

15% OFF MATCHA POWDER: www.simplyquinoa.com/matcha15

Get FREE shipping on a BlendTec (the blender I use in this recipe):

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Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!

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Pumpkin Pie

Smack Your Mama (NO BAKE ) Banana Pudding Thanksgiving Recipe



Not my recipe but I’ve adapted it as my own after making it for some many years. If you need to make more just double the ingredients 🙂 When I really wanna get fancy, i use the Chessman cookies, it instantly makes your banana pudding look fancy. My coworkers and friends love it! Check out the recipe below

Check out Monique over at www.divascancook.com
Sour cream is the secret to amazing, creamy, easy banana pudding. Everyone always ask for the recipe. Double the recipe, it goes fast!!
Author: Divas Can Cook – Monique
Serves: 8-10
Ingredients
3-6 bananas
2 (3.4 oz) box instant Vanilla pudding
2 cups of milk
1 box of Nilla Wafers (You won’t need the whole box, unless you just really like nilla wafers)
8 oz. container of Cool Whip
8 oz. container of sour cream
Instructions
In a bowl, combine pudding and milk.
Stir until creamy.
Add in sour cream and 4 oz (half the container) of cool whip.
Stir until combined.
In a dish, add a layer of chopped bananas and nilla wafers
Spread on a large spoonful of the pudding mixture
Repeat the layering process again, ending with the pudding mixture.
Spread on the remaining cool whip.
Arrange wafers in a patter on top or crush them.
Refrigerate for 3 hours.
Serve cold.
Notes

Cook time is chill time.
TIPS
Refrigerate until cold (I usually do 1-3 hours before serving)
Don’t use banana flavored pudding.
Make individual servings by layering in clear cups. So cute!
Feel free to layer and decorate how you please.
Wanna change up the cookie? Try Chessman cookies!
Wanna add something unique? Sliced strawberries add a special touch!

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Pumpkin Pie

How to Make CLEAR Pumpkin Pie… WTF?? | RECIPE



This pumpkin pie is CLEAR!! WTF! This is so much fun and actually tastes GOOD! Such a fun surprise for Thanksgiving!

Ingredients
Crust:
1 ¼ cups all-purpose flour
½ tsp salt
½ tsp sugar
½ cup unsalted butter, cold and cut into cubes
2-4 tbsp cold water
Filling:
4 cups water
3 tbsp powdered gelatin
½ cup granulated sugar
1 tbsp pumpkin pie syrup
Whipped cream

For the full recipe, go to:

Purchase the Pumpkin Pie Syrup:

I took inspiration from the Clear Pumpkin Pie at Alinea Restaurant:

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New videos every Tuesday & Thursday, and Theme Weeks where I post every single day for the first week of every month! Make sure you tune in!

As always, thank you!!

xx
Cayla

For all of you who are amazing and have read this far, here is a clue for Thursday’s video: cupcakes!

Music courtesy of Audio Network.

Song: Coconut Shy

This is not a sponsored video. The link to the pumpkin syrup is an affiliate link, so I may make a commission if you use the link to make a purchase.

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