With Thanksgiving comes cooking and for some with cooking comes a few troubles. I wanted to pull together a few simple and easy recipes that you can show up to Thanksgiving with and be proud of! No matter the course you are asked to bring everyone will leave wanting your recipe!
First, let’s start with an appetizer! This is a super easy finger food that everyone will love, so be sure to make plenty!
Poppy Seed Crescent Rolls
- 1 tube crescent rolls (8- Count)
- 1/2 cup spreadable herb & garlic cream cheese
- 1 egg white
- 2 tablespoons of Poppy Seeds
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Preheat oven to 375 degrees.
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Lay out crescent rolls and place 1 tablespoon cream cheese at the large end of the roll. Roll up, pinching edges to ensure filling is sealed.
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Place rolls on a parchment lined pan. Brush each roll with egg white and sprinkle liberally with Poppy Seeds.
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Bake 10-12 minutes or until lightly browned. Cool about 5 minutes and serve warm.
For small gatherings, just one recipe’s worth should be okay! If you have a family that is huge like mine you might make two or three batches so that everyone can have at least one!
Next up is a side dish. Normally the host will provide the main protein, so in my family, we just as that someone bring a side! This casserole is a recipe that I shared last year in a post here. But I wanted to share it again because it is just that good!
Baked Potato Casserole
- 3 pounds Russet Potatoes
- Water
- 7 tablespoons Butter
- 3/4 cup Sour Cream
- 1/4 cup Milk
- 1/2 teaspoon Garlic Powder
- 3/4 teaspoon Salt
- 2 cups shredded Cheddar Cheese
- 1/2 cup of Heavy Whipping Cream
Topping:
- 1/2 cup Panko
- 1 tablespoon Butter
- 3 tablespoons chopped Chives
- 5 strips Bacon – Cooked
- 2 cups shredded Cheddar Cheese
- Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
- Preheat the oven to 350 degrees.
- Drain the potatoes and add to a large mixing bowl. Add the butter, heavy whipping cream, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
- Add the shredded cheddar cheese and stir to combine.
- Spray a 2-quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
- In a small saucepan add the tablespoon of butter and the panko breadcrumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
- Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
- Top with bacon and chives. Serve warm and enjoy!
This recipe was a hit at two different Thanksgivings last year! I suggest preparing it the night before and refrigerating it. I let the host know before we got to the house that we had something to put in the oven at 350 degrees to melt the cheese and warm it all up and it worked out great!
Now on to dessert! My absolute favorite part! There are so many pumpkin spiced whatever that pumpkin pie is usually not alone at the dessert table on Thanksgiving. I personally like to make cookies when I bake because usually, the mess is not as hard to clean up! This cookie recipe is to die for and the best part is they are Snickerdoodles!
Pumpkin Snickerdoodles
For the cookies
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the coating
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
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In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
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In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
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Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
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Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Source: Annie’s Eats, originally from Dlyn
These cookies are fluffy and just all around wonderful! You will be the favorite with all of the kiddos too!
I hope these recipes help you navigate Thanksgiving a little easier this year! Plus, just remember that it isn’t a competition and everyone will just be so happy you contributed and Thankful to see you it won’t matter one bit!
