Whether you’re cooking for a crowd this year or planning a quiet family Thanksgiving, adding some kid-friendly foods will make you the hero of the day.
Pumpkin is the flavor of the fall season. The entire family will be delighted with these yummy pumpkin dishes from Forkful.com and Marie Callender’s.
Pake (Chocolate cake & Pumpkin pie mash-up)
For the Chocolate Cake:
2 fully cooked and cooled Marie Callender’s Pumpkin Pies
1 cup of soft unsalted butter
2 cups of granulated sugar
1 teaspoon of vanilla
2 1/2 cups of all purpose flour
3/4 cup of cocoa powder
Pinch of salt
1 1/2 teaspoons of baking soda
1 1/2 cups of whole milk
For the Chocolate Sauce and Garnishes:
1 cup of semi-sweet chocolate chips
2 tablespoons of heavy cream
2 tablespoons of unsalted butter
Reddi-wip for garnish
Chocolate sprinkles for garnish
Cook the Marie Callendar’s Pumpkin Pies according to the instructions on the packaging and cool to room temperature.
Preheat the oven to 350 F. In a standing mixer with the paddle attachment cream together the butter and sugar until it becomes light and fluffy.
Next, add in 1 egg at a time on low speed until it is combined and then finish by adding in the vanilla.
In a large bowl whisk together the flour, cocoa powder, salt and baking soda. Add the dry ingredients to the creamed butter mixture on low speed in 3 different batches alternating with the milk, but beginning with the dry ingredients and ending with the dry ingredients until it is combined.
Once it is combined pour it into a buttered and floured 13×9 baking dish and bake in the oven on 350 F for 40 to 45 minutes or until the center is firm. Cool the cake to room temperature.
Using a 2” circle round cutter, cut 10 individual rounds for the chocolate cake as well as from the 2 cooked and cooled Marie Callendar’s Pumpkin Pies and set aside.
Chocolate sauce: Place the chocolate chips, heavy cream and unsalted butter into a double boiler and cook on low heat until combined. Keep warm
To Assemble: Place the 2” cut circle pumpkin pie on top of the 2” cut circle chocolate cake and repeat 9 more times until they have all been used up.
To Garnish: Place a small amount of Reddi-wip on top of each mini cake and sprinkle on some chocolate sprinkles.
Optional Garnish: Drizzle chocolate sauce on top of each pumpkin/chocolate cake before putting on the Reddi-wip or chocolate sprinkles.
Pumpkin Pie Dessert Dip
2 slices Marie Callender’s Pumpkin Pie
4 oz. cream cheese (softened)
1 1/2 cups Reddi-wip
Combine all ingredients in a food processor; pulse until smooth.
Pair with sliced apples, plain or cinnamon pita chips or pretzels.
Refrigerate until serving.
What do you do with that one leftover piece of pumpkin pie? Here are a couple of delicious ideas you’ll love — and they both begin with a single slice of pumpkin pie.
Pumpkin Pie Eggnog Shake
1 slice Marie Callender’s Pumpkin Pie
1 scoop Vanilla Ice Cream
3/4 cup Eggnog
Place pumpkin pie, ice cream and eggnog in blender.
Pulse until smooth.
Pour into glass and top with a whoosh of Reddi-wip.
Pumpkin Pie Oatmeal
1 slice Marie Callender’s Pumpkin Pie
2 packages cinnamon and spice instant oatmeal
Cut slice of pumpkin pie into pieces.
Prepare instant oatmeal according to package directions.
Combine pumpkin pie pieces with prepared oatmeal.
Visit my Pinterest Thanksgiving board for lots of kid-friendly crafts, recipes and tips for Thanksgiving. Here are a few family favorite recipes to add to your Thanksgiving menu.
Thanksgiving Veggie Turkey Tray
1 yellow squash
Red, green and yellow peppers
Cherry or grape tomatoes
Rinse leaf lettuce and dry. Arrange on a large serving tray. Cut squash lengthwise and cut off curved end. Place squash, skin side up, in center of tray on top of lettuce.
Make turkey feathers by alternating celery sticks and baby carrots arranged on top of lettuce around the top half of the turkey. Add a few celery sticks at the bottom for the turkey’s legs.
Cut peppers into slices, cutting a turkey wattle from one of the red peppers. Arrange tomatoes and pepper slices on top of celery sticks and baby carrots around the turkey’s head.
Remove skin from cucumbers and slice, arranging cucumber slices below the squash turkey head for the turkey’s body. Attach wattle and raisin eyes on the squash head using ranch dressing.
Use the photo in the slide show for assistance in placement of veggies to make a cute turkey veggie platter. The kids will love helping create this Thanksgiving masterpiece.
Use remaining lettuce and veggies to make an easy salad. Serve Thanksgiving Turkey Veggie Tray with ranch dressing.
Turkey Fruit Appetizer
1 cheese slice
Grapes, blueberries, raspberries, blackberries, bananas and orange wedges
Mini chocolate chips or raisins for eyes
Cut pear in half and place cut side down on oval serving tray. Cut turkey feet and beak from cheese slice. Cut a piece of raspberry for turkey wattle. Attach beak, wattle and chip or raisin eyes using vanilla icing.
Place grapes, berries, bananas and orange wedges on wooden skewers, using the photo in the slide show for guidance. Stick feather skewers into pear and serve.
Turkey Cheese Ball
2 (8 oz.) packages cream cheese
1 (8 1/2 oz.) can drained crushed pineapple
1/2 cup grated cheddar cheese
1/4 cup chopped green pepper
2 Tablespoons chopped onion
1 Tablespoon seasoned salt
Slice of red pepper for wattle
2 raisins for eyes
Slices of cheese
Variety of crackers
Mix softened cream cheese, grated cheddar cheese and drained crushed pineapple until well blended. Mix in additional ingredients with a fork.
Shape into a turkey body and head, using the photo in the slide show for guidance. Refrigerate several hours or overnight.
To serve, place turkey cheese ball on platter, add raisin eyes, red pepper wattle and cracker feathers. Serve with additional crackers and sliced cheese.
Meat and Cheese Turkey Tray
Sliced salami or lunch meat
Two chocolate chips for turkey eyes
Butterscotch or peanut butter chip for turkey nose
Red pepper slice for turkey wattle
Shape cheese slice into turkey body. Shape smaller cheese into turkey head. Add chocolate chip eyes, peanut butter chip nose and red pepper wattle.
Arrange layer of salami or lunch meat slices around turkey body. Arrange layer of cheese slices around meat slices. Repeat another layer of meat slices and cheese slices.
Arrange crackers around outside as feathers. Use the photo in the slide show for guidance.
Cupcakes, made from your favorite recipe or box mix
1 tub of chocolate frosting
1 tub of vanilla frosting
Icing decorator bag and star or round decorator tip
Mini chocolate chips
Red tube icing
Bake cupcakes and let cool. When cool, frost with chocolate frosting. You can start with chocolate frosted cupcakes from your favorite bakery to save time.
Place white frosting in icing decorator bag and shape turkey head on each cupcake using star or round decorator tip.
Add mini chocolate chip eyes and use red tube icing to make turkey wattle. Insert candy corn pieces for feathers and use 1/2 piece of candy corn for beak. Use the photo in the slide show for guidance.
Marshmallow Pilgrim Hat Treats
24 chocolate-striped shortbread cookies
1 container milk chocolate frosting
Tube of orange decorators’ frosting
Place the chocolate-striped cookies stripes down on a wax-paper-covered tray, spaced 2″ apart.
Microwave the chocolate frosting, stirring several times until smooth.
Use a toothpick to dip marshmallows into the melted chocolate one at a time, then center each marshmallow onto a cookie.
Use a second toothpick to lightly hold down the marshmallow while you remove the first toothpick.
Chill the hats until the chocolate sets, then pipe a buckle with orange decorator frosting on the front of each hat. Use the photo in the slide show for guidance.
Thanksgiving Turkey Oreo Cookies
48 Oreo cookies
24 Reese’s Mini Peanut Butter Cups, refrigerated
24 Hershey’s Whopper malted milk balls
120 pieces of candy corn
Black icing tube
Orange icing tube
Red icing tube
Pull apart the two halves of one Oreo and gently press 4 candy corn pieces into the stuffing with the wider ends of the candy corn sticking out over the cookie. Spread some frosting onto the Oreo half and press the two halves together. Refrigerate to set.
Cut off a small rounded edge of a peanut butter cup (you want to do this so the flat edge can stand on top of the Oreo base). Use chocolate frosting to attach the flat bottom of the Reese’s to the Oreo base and the Oreo with the candy corn to the Reese’s.
Use a small amount of chocolate frosting to attach the Whopper to the Oreo with the candy corn.
Pipe two small feet onto the Oreo base and two small spheres of orange icing onto the Whopper for eyes. Place two mini chocolate chips in center of orange icing to complete eyes.
Finish with white frosting piped on the Whopper for a beak and red icing for the wattle. Use the photo in the slide show for guidance.
Letting kids help make fun foods means they may try something new. Serve these appetizers and dessert treats for Thanksgiving dinner or bring to a classroom party and let the fun begin.