Just in case you need some last minute inspiration, I thought I'd share what I'm making for Thanksgiving. We actually had an early Thanksgiving last weekend with my hubby's family. Then we'll be on to my side's for the actual day. (My cousin and his family are back from a yearish long stint in India.)
Last weekend, I made Pumpkin Dump Cake and Sugar Cookie Bars. The Pumpkin Dump Cake is a wonderfully easy version of upside down pumpkin pie, a pumpkin pie layer topped with a crunchy streusel type crust. The Sugar Cookie Bars I have already posted on. D requested those and by adding some fall sprinkles, they were perfect for Thanksgiving. For this week's celebration, I'm making Three Fruit Relish. It combines tart apples, raspberries, and cranberries with a hint of orange for a sweet and sour, cold salad. I'm also going to make a dessert snack tray with caramels and fudge. I decided to try a new Microwave Caramel recipe. Um, yummy! And easy! No worrying about scorching the caramels or overcooking and ending up with hard as a rock candy. I honestly think I will be using this recipe a lot. The recipe, as listed, is a bit bland but I personally thought it was much better when I added in vanilla and some sea salt. I also topped it off with sea salt so it was kind of a take on salted caramels. I'm also trying a new recipe for the fudge. Pumpkin Fudge sounded like a grand way to use up my leftover pumpkin puree from the dump cake I made earlier. It is kind of eggnog meets pumpkin pie meets white chocolate fudge. And because two new recipes weren't enough, I also opted for another candy with fall flair: Maple Peanut Fudge. In all fairness, I'm not really sure I'd classify it as a fudge, more of a candy mixed with a fudge. I added maple flavoring and then drizzled chocolate over mine. It has the consistency and texture of a Reece's Peanut Butter Cup but with subtle maple flavor.
Best part of all my efforts? I have extra so I can use the three candies during the Christmas season either as gifts or as goodies to share.