Although not everyone may celebrate Thanksgiving, a feast is always a great idea. Don’t stress on how to make a delicious feast if you’re not a good cook; Devils’ Advocate is here to give you super easy recipes that require no talent in the kitchen.

Creamed Spinach

Courtesy of Food Network

Ingredients:

• 1 chopped shallot
• 10 ounces frozen spinach
• 1 tbsp flour
• 2 tsp Worcestershire sauce
• 1 cup chicken broth
• ½ cup sour cream
• Salt
• Cayenne pepper
• Nutmeg

Directions:

1. Cook 1 chopped shallot in a large skillet with butter until soft
2. Add two 10-ounce boxes frozen spinach (thawed and squeezed dry); warm through
3. Stir in 1 tablespoon flour, 2 teaspoons Worcestershire sauce, 1 cup chicken broth, 1/2 cup sour cream, and salt and cayenne pepper to taste
4. Cook 5 minutes
5. Add a pinch of nutmeg

Cranberry Sauce

Courtesy of Allrecipes

Ingredients:

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Directions:

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice
2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes)
3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools

Cream Corn

Courtesy of Allrecipes

Ingredients:

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese

Directions:

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, and stir into the corn mixture.
3. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
4. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Basic Mashed Potatoes

Courtesy of Allrecipes

Ingredients:

• 2 pounds baking potatoes, peeled and quartered
• 2 tablespoons butter
• 1 cup milk
• salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil
2. Add potatoes and cook until tender but still firm, about 15 minutes; drain
3. In a small saucepan heat butter and milk over low heat until butter is melted
4. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy; season with salt and pepper to taste

Gingerbread Cookies

Courtesy of Allrecipes

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2/3 cup molasses
• 2 eggs
• 4 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pound confectioners’ sugar
• 1/2 teaspoon cream of tartar
• 3 egg whites

Directions:

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough
3. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
5. In a medium bowl, sift together confectioners’ sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies

I personally tried the gingerbread cookies and would recommend it. It was chewy and not too gingery or spicy. Although gingerbread cookies aren’t very Thanksgiving-like, it’s nice to practice to get ready for Christmas.