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10 Dishes to Add to Your Thanksgiving Table

1. Apple Cinnamon Fall Sangria

Ingredients: 6 apples, 3 pears chopped, 750 ml of cinnamon whiskey or non-alcoholic substitute, 1 bottle of pinot grigio or non-alcoholic substitute, 64 oz of bottled apple cider, 1 liter of club soda, cinnamon sticks for decoration

Directions: Chop apples and pears and add to a large punch bowl. Add cinnamon whiskey, let soak for 2 hours, add pinot grigio to the punch bowl, add apple cider, add club soda to the punch bowl and mix together thoroughly.

 

2. Baked Stuffed Potatoes

Ingredients: 4-5 Russet potatoes, milk of choice, oil, salt pepper, any choice of shredded cheese, French onion dip, any choice of toppings

Directions: Bake potatoes on a greased baking sheet for 50 minutes at 400 degrees. Cut potatoes in half and scoop out the insides, leaving the skins intact. Set aside the potato filling in a separate bowl. Put the potato skins back on the baking sheet with oil salt and pepper, and bake for another 10 minutes at 400 degrees. Add ¼ cup of milk to the potato fillings in the bowl, along with salt and pepper to taste and mix together. Next add a generous amount of French onion dip and shredded cheese of choice and mix together. Add the potato fillings back into the cooked potato skins. Top them with any choice of cheese and toppings and bake at 400 degrees for 15 minutes.

 

3. Cranberry Cream Cheese Braid

Ingredients: ½ cup orange juice, ¼ cup cranberries, 4 oz cream cheese, ¼ cup sugar, 2 tsp vanilla, puff pastry, egg, melted butter, milk, choice of nuts

Directions: Microwave ½ cup of orange juice and add ¼ cup of cranberries. Soak the cranberries for 10 minutes. In a separate bowl add 4oz of cream cheese with ¼ cup of sugar, and 2 tsp of vanilla. On a baking sheet spread the cream cheese mixture generously across a tri fold of puff pastry. Add the soaked cranberries to the middle section of the puff pastry. On the right and left sections of the puff pastry cut lines 2 inches apart from each other, and bring across onto the middle section, alternating pieces, creating a braid. When the braid is completed, paint gently with a mixture of beaten egg and butter, with a splash of milk. Top the puff pastry off with any choice of nuts; almonds, pecans, or walnuts. Bake for 25 minutes at 400 degrees. Let cool and enjoy!

 

4. Pumpkin Spiced Coffee

Ingredients: 1 cup coffee, brewed, almond or soy milk 1 cup, pumpkin puree 2 tbsp, maple syrup 2 tbsp, vanilla extract ¼ tsp, pumpkin pie spice ½ tsp

Directions: Mix brewed coffee almond milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice in a pot. Bring liquid mixture to a low boil. Pour into coffee mug of choice and top off with a cinnamon stick or shot of whipped cream.

 

5. Goat Cheese and Rosemary Mashed Butternut Squash

Ingredients: butternut squash, 2tbsp milk, 3oz goat cheese, rosemary, salt and pepper

Directions: Boil butternut squash in a large pot, drain pot, and add 2 tbsp of milk, 3oz of goat cheese, 1 tbsp rosemary, salt and pepper, and mash together thoroughly with a hand masher.

 

6. Skillet Cornbread

Ingredients: 3 Eggs, 2 cups buttermilk, 2 ¼ cups flour, 3 cups cornmeal, 4tbsp sugar, salt, 2tsp baking soda, 2 ½ tsp baking powder, 1 cup shredded cheddar

Directions: Mix 3 eggs with 2 cups of buttermilk in a large bowl. In a separate bowl mix 2 ¼ cups of flour with 3 cups cornmeal, 4tbsp sugar, 3 tsp salt, 2 tsp baking soda, 2 ½ tsp baking powder and 1 cup of shredded cheddar. Add wet ingredients to dry ingredients and mix thoroughly. On a hot skillet, melt ½ cup of butter and bring to a sizzle. Add cornbread mixture to the skillet and bake for 20 mins at 425 degrees. Let cool and top with butter and honey or your choice of jam.

 

7. Pumpkin Pie Bites

Ingredients: ¾ cups sugar, 1 tsp cinnamon, ¼ tsp cloves, ½ tsp ginger, ½ tsp salt, 2 eggs, 15 oz pumpkin puree, 12 oz evaporated milk, 2 pie crusts

Directions: Mix ¾ cups of sugar, 1 tsp cinnamon, ¼ tsp cloves, ½ tsp ginger, ½ tsp of salt together in a large bowl. Add 2 eggs to the mixture, along with 15oz pumpkin puree, and mix thoroughly. Next add 12 oz of evaporated milk to the mixture. Cut even circular holes in 2 pie crusts, making the mold for the pumpkin pie bites, you can use a cookie cutter for this. This should yield about 12 bites. Put the pie crusts into a muffin baking pan and evenly distribute the pumpkin mixture into each muffin cup. Bake at 350 degrees for 20-30 minutes. Let cool and top off with whipped cream and a sprinkle of cinnamon.

 

8. Cinnamon Roll Apple Pie

Ingredients: 5 apples, ½ cups sugar 1 tsp cinnamon, ½ tsp nutmeg, 1 tbsp cornstarch, 2 cans cinnamon rolls, additional toppings

Directions: Peel apples and slice them medium thin, put apple slices in a large bowl and add ½ cup of sugar, 1 tsp cinnamon, ½ tsp nutmeg, and 1 tbsp cornstarch. Slice, flour and roll out 2 cans of cinnamon rolls. Place flattened cinnamon rolls evenly on a pie dish, creating a crust. Pour the apple mixture into the pie crust, and next place the remainder of the flattened cinnamon rolls on top of the pie filling. Bake at 350 degrees for 45 minutes.

 

9. 2-Ingredient Pumpkin Bread

Ingredients: 1 box spice cake mix, 14oz pumpkin puree

Directions: Mix spiced cake mix and pumpkin puree together. Pour mixture into a cake/ bread pan and bake at 350 degrees for 50-60 minutes.

 

10. Easy Microwaved Corn

Ingredients: 5 corn stocks, butter, salt and pepper, any additional toppings

Directions: Place corn stock in a wet paper towel, and microwave for 5 minutes. Brush with melted butter and add any additional toppings, and enjoy.

Kathryn Andes

Sacred Heart '21

Hi! I'm Kathryn, I'm majoring in Communications with a focus in Journalism, and minoring in Fashion Merchandising and Marketing. I sing in the SHU choir, I'm the President of College Democrats at Sacred Heart, and I'm a global ambassador for the Office of Global Affairs. I love writing about fashion, beauty, life, and politics, and Her Campus gives me a great platform to do that!
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