Please post holiday dessert recipes

Looking for some new and different desserts to make this year

Here's one I just tried, and received a lot of compliments on. It's not the easiest, but it's still uses pumpkin but is different than pumpkin pie.


Marble Pumpkin Chocolate Bundt Cake

2 2/3 C. Flour
2 t. Baking Powder
2 t. Baking soda
1 t. Salt

2 Sticks of softened butter
1 ¾ C. Sugar
4 Large eggs at room temperature
2 1/3 C. Canned 100% pure pumpkin
6 oz. Semi-sweet baking chocolate melted and cooled
2 t. Vanilla extract
2 t. Pumpkin spice

Dust with powdered sugar.


Heat oven to 350o. Coat 10” bundt pan with pan spray.

Mix flour, baking powder, baking soda, and salt in a small bowl.

Beat butter and sugar on high for 3 minutes. On medium beat in eggs one at a time. On low beat in pumpkin then flour mixture.

Pour half of the batter in another bowl and stir in melted chocolate then vanilla. In the other half of the batter stir in pumpkin spice.

Alternating batters, drop large spoonfuls into pan. Run knife through to marbleize.

Bake for 1 hour.

Sprinkle with powdered sugar.

I would love a tiramisu recipe

Ok, I'll have to post it when I get home. It's in my massive scrapbook of recipes

I am making White Chocolate Cheesecake and Mile High Fudge Brownie Pie.

White Chocolate Cheesecake:
1 ¼ cups of Oreo Baking Crumbs (I use Oreo cookies and chop them up)
¼ cup butter, melted
3 pkgs. (8 oz. each) Cream Cheese, softened
¾ cup sugar
3 eggs
4 sq. Baker’s White Chocolate, melted
2 Tbsp. Cool Whip Whipped Topping

Combine crumbs with butter. Press firmly onto bottom of 9 in. springform pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing just until blended after each addition. Stir in chocolate; pour over crust

Bake at 350 degrees for 45-50 min. or until center is almost set if using a silver springform pan (Or, bake at 325 degrees for 45-50 min. if using a dark non-stick springform pan.)

Cool completely then refrigerate 3 hrs. or overnight. Garnish with Cool Whip Topping.

Makes 12 servings

Mile High Fudge Brownie Pie:
4 sq. Baker’s Semi-Sweet Baking Chocolate
½ cup of butter or margarine
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup flour
2 cups of cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip French Vanilla Topping, thawed

Microwave chocolate and butter in large microwavable bowl on High 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well belended. Add eggs and vanilla; mix well. Stir in flour. Spread into greased 9-in. pie plate.

Bake at 350 degrees for 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving 1/2 –in. thick rim and around edge and thin layer of brownie on bottom. Reserve brownie pieces.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Gently stir in half of the whipped topping and all but ½ cup of reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and reserved brownie pices.

Refrigerate 2 hrs. or until set.

Makes 10 servings.