While we love spending time with our loved ones on Thanksgiving, lets be honest; most of us are really excited for the food. Thanksgiving break is a well deserved breather from school and not all of us want to spend an entire day cooking. In that case, here are some simple recipes you can contribute to your Thanksgiving feast.
Orange Cranberry Sauce
Servings: 2 cups
Time: 15 Mintues
Ingredients:
1/2 cup fresh orange juice, from one orange
1/2 cup water
3/4 cup plus 2 tablespoons sugar
1 (12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt
Steps:
Boil orange juice, water, and sugar to boil in medium sauce pan
Add cranberries, orange, zest, and salt
Reduce heat to medium and boil for 10 minutes until the cranberries have burst open
Golden Macaroni and Cheese
Servings: 8
Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Steps:
Cook macaroni according to directions
Put milk, flour, and onion salt in a quart jar, cover tightly, and shake for 1 minute.
Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
Bake at 350° for 45 minutes or until golden brown.
Cheesy Mashed Potatoes
Servings: 4-6
Prep Time: 40 minutes
Ingredients:
3 pounds russet potatoes, peeled and cut into chunks
8 tablespoons (1 stick) butter
1/2 cup milk
Salt and freshly ground pepper
1 cup shredded cheddar
Steps:
Place the potatoes in a large pot and cover with water by an inch
Bring to a boil over high heat, then reduce to simmer
Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
Return the potatoes to the pot and add the butter, milk and some salt and pepper
Mash the potatoes
Fold the cheese into the mash and stir to melt.
Pear- Walnut Salad with Artisan Blue Cheese
Serves: 6
Prep Time: 15 Minutes
Ingredients:
6 cups assorted greens
2 medium pears, thinly sliced
1⁄4 cup chopped walnuts, toasted
1⁄2 cup artisan blue cheese
2 tablespoons honey
2 teaspoons fresh lemon juice
Salt
Cracked black pepper
Steps:
Toss the greens with the pears in a salad bowl
In a small non-reactive bowl, combine the honey and lemon juice
Pour the dressing over the the greens and pears and toss
Arrange the salad on individual salad plates
Garnish with the walnuts and bleu cheese
Cranberry Cobbler
Serving: 8
Prep Time: 55 Minutes
Ingreidnets:
6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups cranberries, partially thawed if frozen
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg
Steps:
Reheat oven to 350 degrees.
Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar.
In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar.
In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
Pour batter into skillet and scatter cranberries on top.
Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving