Can you believe Thanksgiving is only a week away? I can’t. It seems like just October was just last week. It’s getting to be crunch time, and if you’re still not sure what’s going to be on your Thanksgiving table, let me introduce the third recipe in this year’s Easy Thanksgiving Sides series here on Flurries of Flour, Stuffed Acorn Squash! Seasoned turkey and sausage is mixed with greens, wild rice, and pine nuts, all nestled in a nest of roasted acorn squash. And, as with all the dishes in this series, there are only a handful of ingredients that don’t require much prep, giving you more time to focus on other aspects of your Thanksgiving feast!…
Here is recipe two in the Simple Side Dishes here on Flurries of Flour! Sweet potatoes and, to a lesser extent, butternut squash are synonymous with Thanksgiving. This dish takes the two and adds a delicious, Mediterranean twist on Thanksgiving with herbs, feta cheese, and pomegranate seeds! This dish has sweet from the butternut squash, sweet potatoes, and roasted onions, salty creaminess from the feta cheese, a delicious savory layer from the Greek herbs, and a sweet tang from the pomegranate seeds!
If you’re looking for a simple, easy-to-make Thanksgiving side dish, you won’t find a better one than these herbed smashed potatoes! And you will definitely not be missing out on taste just because you’re going for simplicity instead of slaving for hours over the stove or using a gazillion ingredients (which is sometimes what it feels like).
Yes, Thanksgiving and turkey season may be over, but pumpkin season isn’t! December (can you believe it’s December?!) is the month of desserts! My husband created this recipe and made it for Thanksgiving, but it’s the dessert perfect for any holiday or dinner party. No-bake means it’s simple to make and it incorporates the sweet, comforting tastes of the season with pumpkin cookie butter, all in a silky, luscious, cheesecake!
The holidays are stressful enough, which is what makes this such a wonderful dessert. You can easily make it a day or three ahead of time, leaving you plenty of time to cook or do any of the hundreds of other things you have to do at this time of year. And because it’s no-bake, there are no eggs, no need to use the oven or a pan of water that leaks through. Just beat all the ingredients into submission, put them into a crust, and you’re done!
You only need a handful of ingredients for this recipe, one of which is Cool Whip® or another type of non-dairy whip. It adds the light creaminess needed for cheesecake and takes the places of the eggs (which keep everything together).
Another note: honestly, the only place I can find this pumpkin cookie butter is Trader Joe’s, and it’s a seasonal item. I’m not entirely sure where else to find this type of cookie butter, but please let me know if you find one! However, if you can’t find cookie butter, increase the pumpkin by half a cup and the pumpkin pie spice by a teaspoon.
- 1 tub of Cool Whip®
- 12 oz. of cream cheese
- ½ C. of pumpkin cookie butter
- ½ C. of pumpkin puree (not pumpkin pie filling)
- 4 Tbsp. unsalted butter, softened
- 1 tsp. of vanilla
- 1 tsp. or pumpkin pie spice
- 1 crust (either made or store bought)
- Combine the cream cheese, butter, pumpkin puree, pumpkin cookie butter, vanilla, and pumpkin pie spice in the bowl of a stand mixer, or a regular bowl if you only have a hand mixer.
- Beat on high speed until the mixture is light and fluffy and fully combined.
- Mix in the Cool Whip®, or beat on low speed, until fully combined.
- Pour mixture into the pie crust.
- Allow to sit in the fridge for at least two hours, then serve (and enjoy)!
‘Till next time!
I can’t believe Thanksgiving is next week! This recipe for cranberry coulis is full of the flavors of the season: cranberry, cinnamon, mulling spices. It’s tart, sweet, and a perfect accompaniment to any dish on your Thanksgiving table!
From the turkey to the stuffing to desserts like pie and pumpkin panna cotta and even stirred into oatmeal, this coulis’ flavor makes it perfect for everything. It’s also quick and easy to cook and can be made days (or weeks) ahead of time!…