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Simple, Tasty Thanksgiving Recipes

Use these simple recipes to make fudge, apple pie cupcakes and pumpkin cornbread, or take advantage of leftover Thanksgiving dishes by creating leftover crescent rolls and mashed potato croquettes.

Catherine Frerker, Sports Editor

Microwave Fudge

Catherine Frerker
Using only three ingredients and taking under five minutes to make, this recipe is by far the easiest and one of the most delicious.

Ingredients:

  • 1 14 ounce can of sweetened condensed milk
  • 1 12 ounce bag (2 cups) of semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions:

  • Line a square pan with parchment paper.
  • Mix chocolate chips and condensed milk in a microwave-safe bowl and heat on high for approximately one minute.
  • Stir the mixture until smooth. It may be necessary to heat for another 30 seconds.
  • Mix in vanilla extract.
  • Pour into pan and let cool. Placing the fudge in the fridge or freezer will expedite the process.
  • Once the fudge is firm enough to cut, slice it into squares.
  • Store in an airtight container.

(recipe from chocolatechocolateandmore.com)

 

Leftover Crescent Rolls

Catherine Frerker
Don’t know what to do with day-old stuffing or cranberry sauce? Make use of them in these delicious crescent rolls, stuffed with Thanksgiving leftovers.

Ingredients:

  • 1 tube of crescent rolls
  • Thanksgiving leftovers (cranberry sauce, stuffing, turkey or anything else desired)

Instructions:

  • Preheat oven to 325 degrees.
  • Place approximately two tablespoons of leftovers in the center of each crescent roll and roll them up.
  • Bake for 15 minutes.

(recipe from spoonuniversity.com)

 

Apple Pie Cupcakes

Catherine Frerker
This dessert contains all the flavors of a real apple pie with whipped cream but in cupcake form.

Ingredients:

  • Filling
    • 3 tablespoons granulated sugar
    • 3 apples (cored, peeled, and diced into small pieces)
    • 1 tablespoon lemon juice
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 2 tablespoons butter
    • 2 teaspoons flour
  • Cake
    • 1 ½ cups flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ¾ cup granulated sugar
    • 2 eggs
    • 1 ½ sticks butter (melted)
    • 2 teaspoons vanilla extract
    • ½ cup milk
  • Frosting
    • ¾ cup heavy cream
    • 2 tablespoons powdered sugar
    • 1 tablespoon sour cream
    • Cinnamon to sprinkle on top

Instructions:

  • Filling
    • Combine apples, sugar, lemon juice, cinnamon and salt in a medium bowl.
    • Melt butter in a pan over medium heat. Add the apple mixture and stir for about six minutes, or until the apples are tender and the liquid is bubbling.
    • Add flour and stir until the mixture thickens.
    • Let the filling cool after taking it off the heat.
  • Cupcakes
    • Preheat oven to 350 degrees.
    • Place 12 cupcake liners in a cupcake tin.
    • In a medium bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
    • In a large bowl, beat sugar and eggs.
    • While still stirring, gradually add in each ingredient. First butter, then vanilla, then one half of the flour mixture, then milk and finally the second half of the flour mixture. Thoroughly mix in each ingredient before adding the next.  
    • Move the batter into the cupcake tin.
    • Place approximately one tablespoon of filling on top of each cupcake.
    • Bake for 20-25 minutes.
    • Let cool.
  • Frosting
    • Whip heavy cream, powdered sugar and sour cream until stiff peaks form.
    • Pipe onto each cupcake.
    • Sprinkle with cinnamon.

(recipe from iambaker.net)

 

Pumpkin Cornbread

Catherine Frerker
Pumpkins and corn– two Thanksgiving staples– come together tastily in this easy recipe.

Ingredients:

  • Cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • ⅓ cup brown sugar
  • ¼ cup melted butter
  • 2 eggs

Instructions:

  • Preheat oven to 400 degrees.
  • Prepare a nine inch square baking pan with cooking spray.
  • Mix cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt in a large bowl.
  • In another bowl, mix pumpkin puree, sour cream, brown sugar and melted butter. Whisk until smooth.
  • Add eggs one by one to the pumpkin mixture, fully incorporating the first before adding the second.
  • Combine the pumpkin and dry mixtures.
  • Pour batter into baking pan.
  • Bake for approximately 20 minutes.
  • Let cool and then slice into squares.

(recipe from delish.com)

 

Mashed Potato Croquettes

Catherine Frerker
These croquettes offer a great way to turn leftover mashed potatoes into something much more gourmet and appetizing.

Ingredients:

  • 2 egg yolks
  • 2 cups cold mashed potatoes
  • ½ cup grated parmesan
  • 2 tablespoons chopped chives
  • 1 tablespoon all-purpose flour
  • 4 eggs
  • 2 cups breadcrumbs
  • Approximately 2 cups vegetable oil for frying

Instructions:

  • In a medium bowl, mix egg yolks, mashed potatoes, parmesan, chives and flour.
  • Form mixture into walnut-sized balls and chill for at least two hours.
  • Beat eggs in one bowl and place breadcrumbs in another.
  • Pour vegetable oil into a medium skillet. Heat over medium-high– the temperature is right when a pinch of breadcrumbs bubbles immediately.
  • Work in batches to fry potato balls. First dip in egg, then roll in breadcrumbs, then fry for 3-4 minutes (until golden brown and crispy) and finally dry on paper towels.

(recipe from bonappetit.com)

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