01:25

Oh, we're just drooling over the thought of Thanksgiving and all things food. Aren't you? If you're not, you might be after these two delectable desserts. From Sarah Ahamad's Biscoff Pumpkin Trifle to An Alli Event's Pecan Pie Cobbler, we can hardly wait until the holidays to give these a try. Which one will you make?

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The holiday of all things green and three-leaf clovered is upon us. We don't know about you, but any holiday promoting good luck and green foods is a celebratory must in our book. Our cheerful leprechaun Jessica Hord finds herself in the kitchen once again to bring us another delicious treat. This Pistachio Pudding Cake recipe is a guaranteed big hit at any St. Patrick's Day party. You'll Need: — Vanilla cake mix — 2 boxes pistachio pudding, divided — 1 cup olive oil — 1 1/2 cups milk, divided — 3 eggs — Green food coloring — 8 oz. Original Cool Whip — 1 cup chopped pistachios Instructions: 1. Preheat oven to 350 degrees. 2. Using an electric mixer; combine cake mix, one box of pistachio pudding, oil, one cup of milk, three eggs and ten drops of food coloring. 3. Pour batter into a 9x13 cake pan coated with cooking spray and bake for 25 minutes or until it passes the toothpick test. Allow cake to cool. 4. Using a spoon or rubber spatula, fold remaining box of pudding into Cool Whip. 5. Fold in 1/2 cup of milk a little at a time. 6. Fold in food coloring. 7. Ice cake and top with pistachios. You're done! Inspired by: The Gingham Apron View Now
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There's always that extra guilt factor when ordering fried ice cream, because you know the unhealthiness of it has just been taken to the next level. Gemma Stafford of Bigger Bolder Baking is going to introduce to you an almost guilt-free AND fry-free recipe for the delectable dessert. MMMM...This looks like it might even taste better! View Now
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All of us can vouch for this recipe when we say, "THIS IS AMAZING!" The talented RightThisMinute how-to guru Jessica Hord really out did herself with this Cheesy Italian Sausage Potato Chowder recipe. Let's just say it was devoured within minutes here in the studio. You'll Need: -- 1 tsp. extra virgin olive oil -- 1/2 cup diced yellow onion -- 1 pound loose spicy Italian sausage -- 3 cups chicken broth -- 4 cups peeled & diced potatoes -- 1 cup diced celery -- 1 cup heavy cream -- 1 1/2 cups freshly shredded cheddar cheese -- Optional for topping: freshly shredded cheddar cheese and diced green onions Instructions: 1. Heat oil in a skillet over medium heat. When hot, add onions and cook until translucent. 2. When onions are ready, add sausage. Once you've broken up and browned the sausage, cover and remove from heat. 3. Pour broth, potatoes and celery into a stockpot. Over medium/hight heat, bring to a boil. 4. Once soup begins to boil, reduce heat to medium. Add cream, cheese, and sausage mixture and simmer for 20 minutes or until potatoes are tender. Serve with toppings. You're done! Inspired by: A Night Owl [http://www.anightowlblog.com/2015/10/cheesy-italian-sausage-potato-chowder.html/] View Now
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Where to even start with this dip? Our excellent how-to queen Jessica Hord has rocked our world here at the RightThisMinute studio with this Pot of Gold dip (A.K.A cheddar and Guinness awesomeness). Your St. Patrick's Day festivities would not be complete without a bowl of this gold so why not give it a try? You'll Need: — 2 1/2 cups shredded sharp cheddar cheese — 1 teaspoon Dijon mustard — 2 tablespoons half & half — 8 oz. cream cheese, softened — Pinch of kosher salt — 1/4 cup Irish dry stout (Jessica used Guinness) — 2 green onions, chopped — 2 tablespoons fresh parsley, chopped — Dash of hot sauce (Jessica used Tapatío) — Optional: Additional chopped parsley for garnish Instructions: 1. Pulse shredded cheddar, Dijon, half & half, and cream cheese in a food processor. Scrape down the sides of the processor if needed. 2. Throw in a pinch of salt and stout and pulse again. 3. Add green onion and parsley, pulse to mix. 4. Add a dash of hot sauce and pulse one last time before chilling the dip in the fridge for at least an hour. You're done! Inspired by: The Parsley Thief View Now

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