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Pumpkin-Maple Cheesecake Oreo Trifle

Parfaits oreo

It’s autumn! What could be better than pumpkin for dessert? Oreos and cheesecake, of course. Three favorite flavors so good, we simple had to stick them together in little personal-sized cups, layered into pretty parfaits.

Looking for a quick and simple no-bake dessert for your next fall party? This tasty treat is it!

Quick and delicious No-Bake Autumn Dessert: Pumpkin Cheesecake Oreo parfaits are the most delicious fall dessert you've ever made. Try them instead of pumpkin pie for Thanksgiving. Or serve up personal-sized cups of this yummy trifle at your next Bunco night. Absolutely delicious autumn sweet!

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • White Chocolate. Switch out the Chocolate oreos for vanilla creme cookies to give this flavor a little twist.
  • Autumn Spice. Instead of Oreo cookies, use crushed ginger snaps for extra fall flavor.
  • Sweet Potato Perfection. If you’re tired of Pumpkin Spice, use mashed sweet potatoes, instead. Believe it or not, bottled baby food makes a perfect puree! For tastiest flavor, use crushed shortbread cookies instead of Oreos.

Get the Tools

No-Bake Like a Pro. Need to stock your kitchen with dessert essentials like whisks, silicone serving spoons and mini ceramic ramekins? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Quick and delicious No-Bake Autumn Dessert: Pumpkin Cheesecake Oreo parfaits are the most delicious fall dessert you've ever made. Try them instead of pumpkin pie for Thanksgiving. Or serve up personal-sized cups of this yummy trifle at your next Bunco night. Absolutely delicious autumn sweet!


Pumpkin-Maple Cheesecake Oreo Trifle

Good Cook

Treat yourself to the best of fall flavors with this easy no-bake dessert.

  • Prep Time: 15
  • Total Time: 15
  • Yield: 6


  • 2 (8 ounce) bricks cream cheese, softened
  • 1 packet instant pudding, cheesecake flavor
  • 2/3 cup pure maple syrup (or 2/3cup sugar)
  • 3 cups whipped topping
  • 1 packet instant pudding, white chocolate flavor
  • ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 package double-stuffed Oreos, crushed to a fine crumb
  • ½ cup bourbon chocolate sauce or chocolate fudge


In a stand mixer, beat together 1 block cream cheese with the cheesecake pudding mix, whipped topping, and ¼ cup maple syrup. With a Good Cook spatula, transfer this mixture to a bowl and set aside In the stand mixer, beat together the second layer of filling by whipping 1 block cream cheese, remaining maple syrup, white chocolate pudding flavor pumpkin puree, and pumpkin pie spice. In martini glass (or in large or small trifle dishes), spoon a thin layer of Oreo crumbs, a layer of cheesecake, and a layer of pumpkin filling. Spread each layer out until flat with a clean spoon. Top with oreo crumbs, and garnish with a drizzle of chocolate sauce. Serve and enjoy.


Twice-Baked Roasted Garlic Smashed Potatoes

Twice-Baked Garlic Slow Cooker Smashed Potatoes

This delicious dish is pure brilliance! New Red Potatoes and roasted are cooked until tender in a crockpot, then mashed with cream and cheese, tossed into a baking dish, and cooked until golden crust forms. This may become your most favorite way to eat mashed potatoes! If you’ve never purchased roasted garlic, you can find it in the Olive Bar section of most grocery stores. Alternately, this dish can be made with chopped fresh garlic, as well.

Twice Baked Slow Cooker Garlic Smashed Potatoes

Great Baking Set

The Good Cook 8-Piece Ceramic Baking Set isn’t just ideal for cooking, it’s oven-to-table design also makes is perfect for putting straight on your serving table. Microwave, oven, freezer and dishwasher safe, once your mashed potatoes have been slowcooked, pop them in one of these beautiful pans, bake and share. Coordinate your entire meal with the matching pieces. Set includes 2-1/2-quart rectabgle, 1-1/2-quart casserole with cover, 9-inch pie pan and  two 14-ounce ramekins.

Twice Baked Slow Cooker Garlic Smashed Potatoes

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Twice-Baked Roasted Garlic Smashed Potatoes

Good Cook

These amazing potatoes make the perfect side dish for any occasion. If baking in advance, just transfer the baking dish and finish in the oven before serving.

  • Prep Time: 30
  • Cook Time: 270
  • Total Time: 5 hours
  • Yield: 6


  • 3 pounds small red potatoes
  • 1/3 cup roasted garlic
  • 1 cup beef broth
  • 1 ½ cups cream
  • ¾ tablespoon salt
  • 2 teaspoons pepper
  • 1 cup parmesan cheese
  • ¼ cup extra-virgin olive oil or melted butter
  • ¼ cup parsley, chopped


Place red potatoes, garlic, and beef broth in a crockpot Thanksgiving morning. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, until the potatoes are extremely tender. Preheat oven to 425 degrees. Remove potatoes and garlic from the crockpot. Place in a stand mixer, and beat with cream, salt, pepper, and parmesan cheese. Spoon into a Good Cook ceramic baking dish or 9×9” baking dish. Drizzle with olive oil. Bake in preheated oven for 25-30 minutes, just until the potatoes have formed a nice, golden crust. Serve and enjoy!

Serve Just 6 with These Small Batch Mini Pumpkin Pies

How to Make Small Batch Pumpkin Pies--Makes Just 6 Mini's!

Sometimes you only want a bite of dessert. (I don’t know what that’s like, but I’ve heard that it happens to other people.) And sometimes you only want just enough to calm a craving or to avoid copious amounts of leftovers. Small batch desserts to the rescue!

Small Batch Mini Pumpkin Pies recipe

Having a small Thanksgiving get together this year? Small Batch Mini Pumpkin Pies are the answer.

Small Batch Mini Pumpkin Pies recipe

This recipe makes 6 perfect little pies that can be dressed up, dressed down, or left just as they are.

Small Batch Mini Pumpkin Pies recipe

Normally I make my own pie crust, but when time is tight, store­bought crust is perfectly acceptable.

Small Batch Mini Pumpkin Pies recipe

The thing that I like about using a pre­rolled crust here is that it saves so much time and everything is the small thickness. (Not always the case with my “rustic” looking homemade crusts.) Gently press the dough in to the Good Cook Nonstick 6 Cup Muffin Tin. You can also use the Sweet Creations Alphabet Cookie and Fondant Cutters to cut out some P shapes out of the extra pie dough. Cute, right?

Small Batch Mini Pumpkin Pies recipe


Small Batch Mini Pumpkin Pies

Small Batch Mini Pumpkin Pies recipe

Small Batch Mini Pumpkin Pies are perfect for the most serious of pumpkin pie cravings. Perfect for small gatherings or just because.

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6


  • 1 pie crust (homemade or store bought) 3/4 cup buttermilk
  • 1 cup pumpkin puree
  • 1⁄3 cup sugar
  • 1 teaspoon cinnamon 1⁄4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg


Preheat oven to 350°. Using a large glass, cut pie crust into 6 circles. Gently press into the bottom and up the sides of a 6­cup muffin tin. Use a cookie cutter to cut out decorations with remaining pie crust. Chill until ready to use. In a small bowl, whisk together buttermilk, pumpkin, sugar, cinnamon, salt, vanilla, and egg. Add a scant 1⁄4 cup of pie filling to each muffin cup. Top with pie crust decoration. Bake for 30 minutes, or until crust is golden and filling is just set. Cool for 20 minutes, then transfer to a rack to cool completely.


  • Serving Size: 6


5 Instant Hacks for Pumpkin Pie

5 Simple Hacks to Upgrade Storebought Pumpkin Pie

Dress up your Thanksgiving with 5 totally easy ways to change up your Pumpkin Pie.

Thanksgiving is right around the corner, and that means that there will be millions of pumpkin pies made across America.  I am pretty sure almost all of them will be topped with whipped cream–and that’s it.  Boring!

Why not up your game, and impress your holiday guests this year.  I am here to show you 5 different ways you can instantly dress up your pumpkin pie.  Create gourmet-inspired treats with just a few simple topping combos. Or turn it into a party! To create a “Pumpkin Pie Dessert Bar”, set out all the toppings in colorful Good Cook OvenFresh Stoneware 3-Piece Mixing Bowl Set and invite guests to make their own unique pumpkin pie combinations. Just gather all the toppings mentioned below and let everyone’s imaginations go wild! They’ll love customizing their own creations and you’ll love sitting back and relaxing, knowing that dessert is done!

Taking Your Treats on the Road? Tote pies and cakes safely to parties and potlucks with the Good Cook Round Cake Carrier. Big enough to hold even giant pies (up to 11″), this handy carrier safely covers your baked goods until it’s time to serve. They’ll stay fresh (and away from sneaky fingers!) until it’s time to serve and share.

Ready for these 5 fun and simple gourmet-inspired pumpkin pie hacks? Let’s start out easy….

1. Cookies N’ Cream Pumpkin Pie

Seriously, the only thing you do differently here is add a few crushed Oreo’s.  I mixed in a few with my whipped cream, and also crumbled a few over the top.  Couldn’t be any easier!  And when is adding Oreo’s not a good idea?!

pp oreo

Ok, now that you are getting the idea we can get a little more complicated. 

2. Better than Anything Pumpkin Pie

A slice of pumpkin pie that is topped with whipped cream, chocolate sauce, caramel and toffee bits.  Yep.  That famous combination for a cake is now on your pumpkin pie. 

Better than Anything Pumpkin Pie

Next up….

3. Turtle Pumpkin Pie

Traditionally I hear of a turtle ice cream sundae, but why not pumpkin pie?  Pumpkin Pie topped with whipped cream, chocolate sauce, caramel, and pecans.  Pecan pie is another must around the holidays, so why not just top your pumpkin pie with them.

Turtle Pumpkin Pie

This is starting to get kind of fun, isn’t it!

Now for my favorite. 

4. S’mores Pumpkin Pie

S’mores anything is a hit right now, so you know your friends and family are going to like this one.  I just topped the pumpkin pie with whipped cream, mini marshmallows, crushed graham crackers and chocolate.  Chocolate in two forms, because you can never get enough.  A little drizzle of chocolate sauce, and broke candy pieces as well.  Talk about a hit!

Turtle Pumpkin Pie

No last, but not least (because I am sure you can come up with a few more ideas for your own table)….

5. Salted Caramel Pretzel Pumpkin Pie

A slice of pumpkin pie that is drizzled with caramel, crushed pretzel pieces, and then sprinkled with coarse sea salt.  Sweet, Salty, Creamy, and Delicious!

Salted Caramel Pretzel Pumpkin Pie

I hope I have inspired you to come up with some of your own pumpkin pie hacks this holiday season.  It is super easy to do, and will definitely impress all of your holiday guests.

Find more recipes from Erin at Dinners, Dishes and Desserts

5 Instant Hacks for Pumpkin Pie


Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.
Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe
Serves 4.
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups turkey, cubed
1 (10 3/4 oz) can Golden Mushroom soup
1 cups frozen mixed veggies
1 tbsp milk
2 refrigerated pie crusts
1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.



Toss that leftover stuffing into a stuffed pepper and serve it for dinner! This delicious recipe offers a fun twist on traditional Stuffed Bell Peppers, by packing them full of a flavorful sausage filling and baking it until deliciously tender and full of cheesy goodness.
Don’t have sausage? Try tossing chopped turkey into the mix and making these peppers with turkey instead of sausage. You can also add mashed potatoes to the bottom of the pepper if you have leftovers.
Feel free to prep these peppers the night before for a quick, easy meal that’s ready for the oven right away!

Stuffed Bell Pepper Recipe
Serves 8
12 ounces Hot Italian sausage
3 cups prepared stuffing (cornbread stuffing preferred)
1 cup frozen corn
4 ounces chopped green chilis
7 ounces extra sharp cheddar, shredded
4 medium peppers (green, red, yellow, and/or orange), halved , cored, and seeded
1 (14 ounce) can tomato sauce
4 tablespoons butter, melted
1 cup water
1 packet dry taco mix
2 tablespoons cilantro, chopped

Preheat oven to 400 degrees. In a large skillet, cook sausage in skillet over medium-high heat. Add stuffing, corn, and green chilis. Remove skillet from heat and stir in cheddar.
Spoon stuffing evenly into the center of each halved pepper. Place stuffed peppers in a large, Good Cook 11″x15″ baking pan.
In a small bowl, whisk together tomato sauce, melted butter, water, and taco mix. Drizzle tomato sauce around the peppers, over the bottom of the baking pan. Bake peppers in preheated oven for 30-40 minutes, or peppers are soft and tender. Remove and cool slightly before serving.

To serve, spoon tomato sauce over peppers. Top with cilantro, if desired.



‘Tis the season of turkey. And, once you get that bird carved and topped with gravy, ’tis the season for serious leftovers. With pounds and pounds of poultry likely leftover from your big holiday dinner, you may need more than a few ideas for how to use them all up!

We called our Good Cook Kitchen eExperts and invited them to share their favorite Thanksgiving leftover recipes. Here you’ll find them all, 101 incredible ways to use leftovers! From pot pies to stacked-up sandwiches, and everything in between. Here are one hundred of the best ways to dish up dinner again and again, without getting stuck in the leftover rut!