What word comes to your mind when you think "Thanksgiving dinner"? I'm sure for most of you, you don't INSTANTLY think, "Yay, there's so much to be thankful for! I can't wait to make a full-blown meal out of it!" The first thing that comes to my mind includes: "It's that time already?", "Crap.", "Do I try to actually MAKE something this year", "Walmart's spinach dip is pretty good!", and "Maybe I'll just bring rolls. Or flowers." Maybe you can relate, or maybe I'm over exaggerating, but point is, we all know that once you hit a certain age, the responsibilities are on you to bring a dish to the table. No, mimosas do not count as a meal. So I've created a short list of simple, and BOMB recipes for this Thanksgiving! Please click on the pictures for more in-depth instructions.
1. Cranberry Feta Pinwheels
Ingredients:
- 8 oz cream cheese, softened
- 1 cup crumbled feta cheese
- 1/3 cup chives, chopped
- 1 1/2 cups dried cranberries
- 4 flour tortillas (10 inch)
Directions:
1. Place cream cheese in a small bowl and beat until fluffy.
2. Add in remaining ingredients (except tortillas) and mix well. Spread the mixture evenly over the 4 tortillas.
3. Roll each tortilla in plastic wrap and refrigerate at least 1 hour. Cut into slices and serve.
2. Cranberry Sauce
I'm not usually a fan of cranberry sauce. But I gotta admit this recipe is pretty dang good!
Ingredients:
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup water
- 12 oz fresh cranberries, rinsed and picked through
- pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel (just use a potato peel or paring knife)
Directions:
1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
2. Add cranberries, salt, cinnamon stick and orange peel.
3. Bring to a simmer over medium heat, stirring frequently.
4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
6. Can be made up to 3 days in advance.
3. Overnight Blueberry French Toast
It's too easy to forget to eat breakfast when there is so much going on around you! So do yourself a favor and make this delicious blueberry french toast the night before and then pop into the oven for a bit and PRESTO!
Ingredients:
-2French baguettescut into 1/2 slices (discard the ends)
-112 ounce package of cream cheese, softened
-1/4 cup maple syrup
-2 cups blueberries
-1/2 teaspoon cinnamon
-2 eggs
-1 1/2 cups heavy cream or milk
-1/2 teaspoon vanilla extract
-Topping:
-1/2 stick butter
-1/3 cup brown sugar
-1/4 cup maple syrup
-1/2 teaspoonground cinnamon
Directions:
1. Lightly butter a 3-quart casserole dish.
2. In a medium bowl using a hand mixer or large spoon, combine the cream cheese with the maple syrup, and cinnamon, then fold in the blueberries.
3. Spread about one tablespoon of the blueberry cream cheese mixture onto one side of each slice of bread. Place bread slices evenly in a row in the prepared baking dish.
4. Use a glass measuring cup or medium bowl to whisk together the eggs, cream or milk, and vanilla extract. Pour mixture evenly over bread slices.
5. Cover pan with foil and refrigerate at least 3 hours - overnight. (Overnight is best).
6. Preheat oven to 350 degrees.
7. Place the bread mixture in the oven and bake for 35-45 minutes, until golden brown.
8. Prepare the topping: Melt butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Whisk in the maple syrup and cinnamon. Drizzle over french toast as desired.
4. Creamy Macaroni and Cheese Casserole
Ingredients:
- 12 oz dry macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup light cream (about 10-12% MF)
- 1/2 teaspoon dry mustard powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 1 can condensed cream of cheddar soup (optional)
- 4 cups sharp cheddar, divided
- 1/2 cup fresh parmesan cheese
Directions:
1. Preheat oven to 425 degrees.
2. Cook macaroni according to package directions. Drain and run under cold water.
3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
6. Bake 18-24 minutes or until bubbly. Do not overcook. Cool 10-15 minutes before serving.
5. Apple Pie Cups
Ingredients:
- 1 can (13 oz) Pillsbury™ refrigerated flaky cinnamon rolls with buttercream icing
- 1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chopped
Directions:
1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups.
2. Spoon 2 generous tablespoons pie filling into each dough-lined cup.
3. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
4. Transfer icing to a small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; spoon icing over rolls. Serve warm.
