This article is written by a student writer from the Her Campus at CU Boulder chapter.
Happy Friendsgiving! Whether you’re celebrating this year with a small group of friends or remotely, everyone still loves Friendsgiving! We decided to compile some of our favorite Friendsgiving recipes so you all can try them out this year too.
This recipe from this book is not only easy and delicious, but it makes enough to feed you and all your friends!
Ingredients:
4-6 large potatoes
½ cup (ish) of milk
Butter
Salt
Instructions:
Wash and peel your potatoes. Cut them into chunks.
Add the potatoes to a large pot of water and heat on the stove for about 20-30 minutes. Poke a fork in one of the potato chunks–if it is soft and the fork goes in with no resistance, they’re done.
Drain the potatoes and put back in the pot. With a potato masher or a hand mixer, mash your potatoes until they are nice and creamy.
Add as much butter and salt as your heart desires to the potatoes and serve warm.
I found this recipe a few years ago and it completely changed my life!
Ingredients:
Leftover pumpkin pie slices
Vanilla ice cream
Milk
Whipped cream
Instructions:
Put your pumpkin pie slices, ice cream, and milk in a blender. No need to measure–put however much you want, just make sure there’s enough milk for it to blend!
Blend your shake until it’s nice and smooth.
Pour into a glass and top with whipped cream. Enjoy!
Ingredients:
2 large red apples – cored and sliced thin I used Honeycrisp apples
1 large orange – thinly sliced and quartered
1 Bartlett pear – cored and diced
1 cup frozen cranberries
¼ cup lemon juice
3 cinnamon sticks
2 cups spiced apple cider
1 bottle white wine Pinot Grigio or Chardonnay
Ice
For garnish – cinnamon sticks star of anise pods
Instructions:
Add the apples, orange, pear, and cranberries to a large pitcher or wine decanter.
Place the cinnamon sticks on top of the fruit.
Add the lemon juice, white wine, and spiced apple cider. Stir a few times.
Chill in the refrigerator for at least 8 hours before serving to allow all of the flavors to blend.
To serve, place 2-3 ice cubes into each glass and add the apple cider sangria. Garnish with a cinnamon stick and star of anise pod.
8 ounces cream cheese softened
1 cup sour cream
8 ounces fresh spinach leaves
3/4 cup marinated artichoke hearts coarsely chopped
1 teaspoon garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese divided use
1 tablespoon chopped parsley
sliced bread, crackers, and vegetables for serving
cooking spray
Instructions:
Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
Place the cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, parmesan cheese, and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Spread the spinach mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
Sprinkle with chopped parsley, then serve immediately with bread, crackers, and vegetables.
1 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 cups oats (old fashioned work best, not quick oats)
2 cups butterscotch chips
Instructions:
Preheat oven to 375 degrees.
Cream butter and sugars in a large mixing bowl till creamy. Beat in eggs and vanilla.
Stir in flour, baking soda, baking powder, salt, cinnamon, oats, and butterscotch chips.
Drop dough by rounded spoonfuls onto a silicone lined or lightly greased cookie sheets.
Bake at 375° for 8-10 minutes, or until lightly browned around the edges.
I saw “Thanksgiving in a Dish” in the title of this Allrecipes title and I knew I had to try it out.
Ingredients:
1 ½ cups hot water
¼ cup butter, cut into pieces
1 (6 ounces) package chicken-flavored dry stuffing mix
3 tablespoons butter
½ cup chopped celery
½ cup chopped onion
3 cups diced, cooked turkey
½ teaspoon celery seed
¼ teaspoon garlic powder
salt and pepper to taste
3 cups prepared mashed potatoes
Instructions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
2.In a large bowl, stir together the seasoning packet from the stuffing, hot water, and 1/4 cup butter until butter is melted. Stir in stuffing just until moistened. Let stand for 5 minutes.
3. Melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion; cook and stir until tender. Mix in the cooked turkey, and season with celery seed, garlic powder, salt, and pepper.
4. Spread a layer of stuffing over the bottom of the prepared baking dish. Top with the turkey mixture then spread a layer of mashed potatoes over everything. Cover with aluminum foil.
5. Bake for 15 to 20 minutes in the preheated oven, until heated through.
