Thanksgiving Recipes

Maddy Mudd and Hannah Petersen

Thanksgiving can always be really fun because of the friends you’re with, the family that visits and all the food everyone eats. Here are two delicious recipes that are sure to impress any relative or bestie. 

Looking for a savory appetizer for Thanksgiving? Want to contribute to the festive food without cooking all day? Do you want something a little creative and unique, while still being a classic? Well, we’ve got the recipe for you *drumroll please* Spinach Dip Bites!

Ingredients:

  • 2 cups – frozen spinach chopped and thawed
  • 6 oz – artichoke hearts drained and chopped
  • 1/2 tsp – garlic minced
  • 2 tbsp – parmesan cheese grated
  • 4 oz – cream cheese softened
  • 3/4 cup – mozzarella cheese shredded and divided
  • 1/2 tsp – garlic salt
  • pepper to taste
  • 1 can – seamless crescent dough

Instructions:

  1. Preheat oven to 375.
  2. In a bowl, combine spinach, artichoke hearts, garlic and parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
  3. Using a rolling pin, lay out the dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total.
  4. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don’t need to mold to the cup.)
  5. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
  6. Bake at 375 for 15 – 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!

https://lilluna.com/spinach-dip-bites/?snacks=3874781567 

Pumpkin Mini Bundt Cakes with Apple Cider Sauce

Pumpkin Cake

Ingredients:

  • 2 cups – all-purpose flour
  • 2 teaspoons – baking powder
  • 1/2 teaspoon – cinnamon
  • 1/2 teaspoon – nutmeg
  • 1/4 teaspoon – allspice
  • 1/3 cup – vegetable oil
  • 1/2 cup – brown sugar
  • 2 eggs
  • 1 teaspoon – vanilla extract
  • 1 can (15oz/ 425g) – pumpkin puree
  • 1/2 cup – milk

Instructions:

  1. Preheat your oven to 350F/ 180C and prepare mini bundt pans, spraying with oil.
  2. In a large bowl, combine all dry ingredients and vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and milk. Using a hand mixer, beat on low speed until just combined (to prevent air bubbles) then increase speed to medium and beat for 1 more minute, scraping down the sides of your bowl as you mix.
  3. Divide the cake batter into prepared mini bundt pans and bake for 15-20 minutes. Take them out of the oven and set them aside to slightly cool down before removing the pans.

Apple Cider Sauce

Ingredients:

  • 2 tablespoons – butter
  • 2 tablespoons – flour
  • 1 cup – brown sugar
  • 1 teaspoon – vanilla extract
  • 1 cup – apple cider

Instructions:

  1. Melt the butter over medium heat in a saucepan. When melted, add the flour and stir until combined and then add sugar to the mixture. Slowly add the cider and vanilla, bring to a boil, stirring constantly.
  2. The sauce begins to thicken after a minute or two. Take it off the heat when you have the desired consistency.
  3. To serve them, drizzle the pumpkin mini bundt cakes with this sauce and serve immediately.