It seems that Thanksgiving spurs on the desire to try something new. We have just the recipes for you to try! Best wishes in all of your Thanksgiving meal planning! Enjoy!
Edible Pumpkin Mousse Baskets
from Mr. Food.com
Cooking Time: 10 min
· Cooking spray
· 6 (8-inch) flour tortillas
· 1/2 cup plus 2 tablespoons sugar
· 1 (15-ounce) can 100% pure pumpkin (not pie filling)
· 1 (6-serving) package instant vanilla pudding and pie filling
· 1/4 cup milk
· 1 teaspoon ground cinnamon
· 2 cups frozen whipped topping, thawed
- Preheat oven to 425 degrees F.
- Spray tortillas on both sides with cooking spray. Sprinkle 1/2 teaspoon sugar on each side and place each in the cup of a large muffin tin, forming 6 baskets. Bake 8 to 10 minutes, or until light golden; allow to cool.
- In a medium bowl, with an electric beater on medium speed, beat pumpkin, pudding mix, milk, and cinnamon until well blended. Fold in whipped topping until thoroughly blended then spoon mousse into tortilla baskets. Cover loosely and chill until ready to serve.
2 (8 oz.) cans refrigerated quick crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. sugar
1 tsp. cinnamon
1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 c. finely chopped nuts, optional
For the glaze: Combine powdered sugar and vanilla with enough milk until thin enough to drizzle.
- Separate crescent dough into 16 triangles. Combine sugar and cinnamon. Dip a marshmallow in melted butter; roll in sugar mixture.
- Wrap a dough triangle around each marshmallow; completely cover marshmallow and squeezing edges to form a tight seal. (I usually start at the wide end and pinch as I roll up the marshmallow covering it completely.)
- Dip in melted butter and place buttered side down in deep muffin cups. Repeat with remaining marshmallows.
Place tins on a cookie sheet to guard against spills in oven. Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold.