Apple Cranberry Crisp – the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Apple Cranberry Crisp - the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Hi guys!

We wrapped up our last weekend of fall sports this past weekend so hopefully that means I’ll get some new recipes up now. Also? Those last 2 games were so stupid cold that I had 3 layers on and eventually wrapped myself in a blanket that I found in the back of the Jeep.

I mean, what’s the point of living in Texas if it’s going to be 27 degrees in November?

I’m not big on Thanksgiving recipes and would really like to skip right over to Christmas cookies but I do want to share this dessert that I’ve already made twice. We’re obsessed.

I make the same recipes for Thanksgiving dinner every single year but for some reason I like to try different dessert recipes. I don’t think I’ve ever made a traditional pumpkin pie. I made this last week and didn’t photograph it because I didn’t expect us to love it but it barely lasted a day in my house so I had to make it again!

Click for the full recipe

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiveThanksBeFull #CollectiveBias

Green Bean Casserole Phyllo Bites - a bite-size twist on the classic! With crispy jalapenos on top!

Anyone doing a Friendsgiving this weekend?

This is the first year I’m doing one! We live in a military community so normally I’d just invite all our friends over on Thanksgiving since everyone’s away from their family around here but my kids are going with their dad for the big day so I don’t plan on cooking at all on Thanksgiving.

At all.

So we’re doing a Friendsgiving with some friends this weekend. Pretty excited about it. It’s low pressure, fun, and everyone’s pitching in so no one feels like they’re cooking all day.

Click for the full recipe

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Cranberry Almond Broccoli Salad - a lightened up version of the classic!

Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?

Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?

I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite. And I’m sure there will be pie. There’s always pie.

Another thing I also always make is broccoli salad. But first, that bowl!

Click for the full recipe

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Instead of our usual weekly family menu, the girls and I decided to each share some easy Thanksgiving recipes that could possibly help you plan the big day.

Honestly guys, I still don’t have mine figured out. I went to the store one night last week (alone!) for Thanksgiving supplies and was there for HOURS and then stayed up until midnight trying to fit all the groceries into our teeny pantry. And then I was so  proud of myself for getting it all done a week ahead of time!

And now I’m wondering if I need to double all the recipes.

Plus, I left the sweet potatoes off the plan!

And then someone requested my paleo deviled eggs.

So it looks like I’m going to the store again.

If you are like me and are still working on your plan, hopefully these recipes will help you out!

Click for the full recipe

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Today I’m going to be sharing a couple side dishes for the big turkey day. I know side dishes are the hardest thing for me to come up with so when I was asked to come up with a couple using I Can’t Believe It’s Not Butter, I jumped at the chance. I’ve worked with I Can’t Believe It’s Not Butter in the past and was even lucky enough to make some brownies in the Unilever kitchens:

Whoa flashback!

Anyway, I’m obviously a big fan of using I Can’t Believe It’s Not Butter. I almost always have it in my fridge and I absolutely love the sticks for baking! Plus it has 0 grams of trans fat!

For my side dishes I went with a basic mashed potato recipe but jazzed it up with some roasted garlic. If you’ve never roasted garlic, it’s super simple. You cut off the top of the garlic bulb to expose all the little cloves, rub it with some olive oil, and then roast it for about 30 minutes. The little cloves practically fall out after that. Once roasted, the garlic doesn’t have quite the punch that raw garlic has – it’s absolutely delicious and you could easily mix it into a ton of different foods.

These Roasted Garlic Parmesan Mashed Potatoes are perfect for Thanksgiving because they can be made ahead of time. Which means less stress on you! You simply refrigerate them until the bird is ready and then quickly bake them until they’re heated through. The roasted garlic and the Parmesan are perfection together and they are really fantastic with gravy poured all over.

Wild Rice Stuffing
Ingredients
  • 2 tablespoon I Can't Believe It's Not Butter
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 clove garlic minced
  • 2 cups wild rice blend
  • 4 cups vegetable broth or a mixture of broth and water
  • 1 cup dried cranberries
  • 1/2 cup pecans chopped
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh thyme
  • salt and pepper to taste
Instructions
  1. In a large pot, heat I Can't Believe It's Not Butter and olive oil over medium heat until butter is melted; add onion. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant. Add rice; stir to combine. Gradually pour in vegetable broth. Bring to a boil; cover and lower to a simmer. Let cook for about 50 minutes (check package instructions).
  2. Stir in cranberries, pecans, parsley, thyme, and salt and pepper. Serve immediately.

The second recipe I chose to make is inspired by something I got from one of those fancy health food store hot bars around this time last year. It was a rice dressing that had a ton of cranberries in it. I thought it was the strangest thing when I loaded it into my little cardboard box but I definitely fell in love once I tasted it.

I used a wild and brown rice mix but if you can’t find it, an equal amount of wild rice and brown rice works just the same. This version is loaded with cranberries, pecans, fresh thyme, fresh parsley, all the good stuff. It’s absolutely scrumptious and is perfect for Thanksgiving.

Wild Rice Stuffing
Ingredients
  • 2 tablespoon I Can't Believe It's Not Butter
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 clove garlic minced
  • 2 cups wild rice blend
  • 4 cups vegetable broth or a mixture of broth and water
  • 1 cup dried cranberries
  • 1/2 cup pecans chopped
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh thyme
  • salt and pepper to taste
Instructions
  1. In a large pot, heat I Can't Believe It's Not Butter and olive oil over medium heat until butter is melted; add onion. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant. Add rice; stir to combine. Gradually pour in vegetable broth. Bring to a boil; cover and lower to a simmer. Let cook for about 50 minutes (check package instructions).
  2. Stir in cranberries, pecans, parsley, thyme, and salt and pepper. Serve immediately.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member ofClever Girls Collective. All opinions expressed here are my own.

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