5 Easy Last Minute Recipes To Complete Your Thanksgiving Feast

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1. Sweet Potato Bites

(by Lauren Miyashiro, Delish.com)

Prep: 10 Min. Cook: 20 min.

Ingredients:

• 4 medium sweet potatoes, peeled and sliced into 1/4" thick rounds

• 2 tbsp. melted butter

• 1 tsp. maple syrup

• Kosher salt

• 1 (10-oz.) bag marshmallows

• 1/2 c. pecan halves

Directions:

1. Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt.

2. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. 

3. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.

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2. Awesome & Easy Creamy Corn Casserole

(By Letsgggo, allrecipes.com)

Prep: 5 min. Cook: 50-55 min.

Ingredients:

• ½ Cup Butter

• 2 Eggs, beaten

• 1 (8.5 ounce) package dry corn bread mix

• 1 (15 ounce) can whole kernel corn, drained

• 1 (14.75 ounce) can creamed corn

• 1 cup sour cream

Directions:

1. Preheat the oven to 350 degrees F (175 degrees Celsius) Lightly grease a 9x9 baking dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole canned corn, and sour cream. Spoon mixture into prepared dish. 

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

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3. Garlic Mashed Potatoes

(By Barefoot Contessa, barefootcontessa.com)

Serves 6

• 1/2 cup garlic cloves, peeled (about 1 head)

• 1 cup extra-virgin olive oil

• 3 pounds Yukon gold potatoes, peeled and quartered

• Kosher salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup heavy cream, half-and-half, or crème fraîche

Directions:

1. In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.

2. Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.

3. Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season to taste and serve hot.

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4. Grandma's Green Bean Casserole

(By Amy Barry, allrecipes.com)

Prep: 15 min. Cook: 40 min.

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 teaspoon white sugar

• ¼ cup onion, diced

• 1 cup sour cream

• 3 (14.5 ounce) cans French style green beans, drained

• 2 cups shredded Cheddar cheese  

• ½ cup crumbled buttery round crackers

• 1 tablespoon butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

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5. Pumpkin Chocolate Chip Cookies

(By George Duran, foodnetwork.com)

Prep: 15 min. Cook: 15 min.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup white sugar

• 1 cup light brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin puree

• 3 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 2 cups (12-ounce bag) milk chocolate chips, not semisweet

• Nonstick cooking spray or parchment paper

 Directions:

1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. 

3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. 

4. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. 

5. Remove the cookie sheets from the oven and let them rest for 2 minutes.

6.  Take the cookies off with a spatula and cool them on wire racks

I hope one of these great recipes add to the joy of gathering with family and friends. Though this Thanksgiving might look a little different for some, let’s all give thanks!!

Have a HappyThanksgiving!

from Team B&B

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