Easy Thanksgiving Recipes – Our Top 5
Gone are the days when you would stand on your feet for hours the night before Thanksgiving to prep, then standing the day of Thanksgiving to cook. We are putting our foot down on long-drawn out, hard to prepare, overly complicated Thanksgiving meals. We've compiled our top five list of easy Thanksgiving recipes that you and your family will truly enjoy this turkey day! Our top five list will guarantee that you'll spend less time in the kitchen cooking, and more time enjoying your family. Bon appetite!
2 c. macaroni
2 tsp. salt
8 oz. Velveeta cheese (cut in small pieces)
2 1/2 c. milk
Pepper to taste
Cook the macaroni in boiling salted water until almost tender (10-12 minutes). You may add a teaspoon of Mazola to water while cooking. Drain. Place macaroni in a 9x13x2 inch baking dish or pan. Add the milk, cheese, and dot with butter. Place in a moderate oven (325-350 degrees).
Bake for approximately 30 minutes, or until it begins to brown on top. Take out and add shredded cheese and sprinkle on top, turn off oven, and place back in oven for about 10 minutes to melt shredded cheese. Sprinkle bacon bits on top (if desired)
12 med. potatoes (5 lb. bag)
1 (8 oz.) pkg. cream cheese
1 c. sour cream, or lowfat yogurt
2 tsp. salt
1/8 tsp. pepper
1 clove garlic
1/4 c. chives
1/2 tsp. paprika
1 tbsp. butter
Peel, quarter and cook potatoes until tender. Drain and mash with electric mixer. Add all other ingredients except paprika and butter. Mix until creamy. Put in casserole dish.
Sprinkle with paprika and dot with butter. Bake in a 350 degree oven for 30 minutes.
For an extra punch add, shredded cheese and bacon bits Serve warm
1 can French fried onions
2 cans regular or French cut green beans, drained
1 box of Velveeta cheese
1 can of cream of celery soup
3/4 cup milk
Preheat oven 350°F. Pour ingredients in layers into baking dish using only 1/3 of the can of onions, 1/2 the cream of celery, 1/2 the milk, 1/2 the Velveeta, and 1/2 of the green beans. Bake for 30 minutes.
Remove from oven. Add remaining ingredients to make another layer. Top with slices of Velveeta then pour the remaining 2/3 the can of onions on top. Bake for ten minutes. Let stand and cool for about 5-8 minutes.
1/4 c. finely chopped onion
1 c. finely chopped celery
3/4 c. melted butter
4 c. toasted bread cubes or 4 c. crumbled biscuits
3 c. crumbled cornbread
1/2 tsp. pepper
1 tsp. poultry seasoning
2 c. chicken broth (It's better to use broth from cooked chicken)
Preheat oven to 350 degrees. Brown onion and celery in butter in heavy skillet. Combine with bread crumbs and seasonings. Pour in the broth and stir lightly to blend. Stuff fowl and roast according to weight of bird. This amount of 4 1/2 to 5 pound bird; for larger fowl, double the amount.
Bake dressing if desired. With hands, shape dressing into pones or balls and place in baking pan. Bake for 45 to 50 minutes.
5 good sized yams
3/4 c. brown sugar (or more to taste)
1 c. white sugar (to taste)
1/4 c. butter
Cook potatoes and peel. Slice in quarters (or serving size slices). Spray or butter baking dish. Lay yams in dish. Sprinkle with brown sugar. Dot with butter. Bake until candied at 375 degrees for 45 minutes.
For extra punch, add light cinnamon to top after baked.