I always make a frozen tofu-peanut butter pie. It’s awesome!!! You can find the recipe on the Nasoya website. (And, I’ve often substituted MoriNu soft tofu for the Nasoya when I couldn’t find it).
Even if it’s too late for this Thanksgiving, you should give it a try sometime…it’s even better than frozen Reese’s peanut butter cups!
Sounds totally yummy! I’ll have to try this cuz I love peanut butter pies, too!
Ok all…I cooked dinner for family (plus daughter’s “Guy Friend”) tonight, and I made the Chocolate Chip Cake…minus the milk (used one cup of water instead). Well, everyone DEVOURED it!
I had planned to have about half leftover for tomorrow’s big dinner, but some of my company had to have seconds.
Here’s what the tray looked like about five minutes after bringing it out:
We went out to the movies tonight, and we stopped at the grocery store on the way home to pick up another cake mix and box of pudding. The family wants an encore. :teehee:
Thanks for the FABULOUS recipe!!!
Oh my goodness! So many goodies and everything sounds delicious.
The german chocolate cake idea was particularly tempting, but in the end I decided on the Bee Sting cake (:teehee: ) just because I was in a time crunch and it’s a recipe that I know. Also, my brother-in-law just loves it, so I figured I’d make it for him. The cakes are cooling as I write this, and I’ll make the icing and finish it in the morning.
Vaknitter, Bee Sting cake is amazing. Before baking the cake, you make a syrup of brown sugar, butter, and pecans or walnuts, and put this in the cake pans. Then you put the cake batter on top of that, so when it bakes the syrup gets down into the cake and makes it really, really moist. Then it’s frosted with cream cheese icing and decorated with cherries, nuts, chocolate syrup, or whatever else you like. My version is chocolate, but it’s made with a cake mix, so you could very easily substitute a yellow or white cake mix and it would be just as delicious. If you’d like the recipe, just let me know and I’ll be glad to send it to you.
Sunshine’sMom, thank you so much for the chocolate chip cake recipe. I’m definitely going to try that one soon. I love breakfasty-type cakes and am always looking for new ones.
Thank you so much for all of your suggestions, and I hope everybody here has a lovely and blessed Thanksgiving! 
Its my favorite time of year just because I get to make this desert. Here’s the recipe for the cheesecake:
I just top it with whole cranberry sauce. I use Trader Joes cranberry sauce. Its so yummy, but I’m not sure how many states have Trader Joes. Any whole cranberry cause would be good though.
I know it’s late for this but I made a berry crisp to take to my family gathering. It’s kind of like an apple crisp. I don’t have a recipe. I kind of make it up. I used frozen mixed berries and put them in a baking dish and then sprinkled sugar on them. I mixed corn starch with a splash of water and of vanilla and poured that over them. I mixed old fashioned oats with brown sugar, butter and spices (cinnamon and pumpkin pie spice) and spread that around on top and baked it until the oats were browned. It wasn’t real sweet but enoug that the berries weren’t real tart. I love it!
Just a tip about lactose intolerance from a fellow sufferer, I use fortified rice milk. It’s not strong tasting like soy milk and it’s quite easy and cheap to make it yourself if you’re into that route (I always buy mine though). There are three places to find it in the grocery stores: baking aisle, organic aisle and in the refrigerated milk section. My usual brand is called Rice Dream, but I’ve also seen another brand lately called Ryza (not sure if that’s the right spelling).