Thanksgiving classics with a twist

BONNIE SCOTT
Lifestyle and Online Editor

Thanksgiving is about family and coming together, but it is also about the food. The green bean casseroles, sweet potatoes and marshmallows, and the main course of turkey gather close companions around the table. It may all be worth it in the end, but the hours and hours of cooking can turn your day into a hectic mess, causing you to miss the family football game or the first Christmas movie of the year. Here are some quick and easy Thanksgiving classics with a twist, that can serve as party food or as a main course dish.
Baked Sweet Potato Fries with Toasted Marshmallow Dip:
As a kid, we all would try to get the serving of sweet potatoes with the most marshmallows. With these roasted sweet potato fries and toasted marshmallow dip, you and your siblings can get all get the marshmallow topping you want. Start by washing and cutting up sweet potatoes and preheat in the oven at 450 degrees fahrenheit. You can leave the skins on for a rustic taste or peel them after they are washed, and the potato fries can be cut into thick wedges, fries, or any thickness you please. After they are cut, douse them in a little olive oil, salt, and pepper in a medium sized bowl. Stir the mixture and gently place the fries in the bowl. Use your hands to fold the fries in the mixture until fully covered. Align the fries on a clean baking sheet, making sure that they are not touching and place in the preheated oven with a quick sprinkle of salt over the potato fries. Remove the fries from the oven after 20-25 minutes or until golden.
For the marshmallow dip, take an oven safe casserole dish or skillet and line with tin foil. Make sure to press the tin foil into all of the lines and curves of your dish. Start to take large marshmallows and cram as many as you can in the dish. Put the casserole dish in the oven next to the fires and remove them from the oven when they are toasted at the top with your desired toastation. Remove the marshmallows and let them cool. After they are cooled, remove the tin foil and scoop the marshmallows into a blender. Blend on low with your choice of heavy cream, coconut milk, almond milk, etc. The more milk you add, the thinner it gets, so start small when adding your dairy product. Serve the fries quickly after baking with the toasted marshmallow dip. This recipe works great as an appetizer at a party, a side dish, or a festive snack.
Thanksgiving Turkey Roll Ups:
Every Thanksgiving, people try to see how many different foods they can get on one fork to ensure the medley of flavors. Skip the hassle and create these easy Thanksgiving turkey roll ups. Start with lavash bread and create an assembly line of premade mashed potatoes, roasted deli turkey, and your favorite canned cranberry sauce. Use a clean surface to lay out your bread and spread a thin layer of cranberry sauce. On your bread, make sure that the layer is extremely thin so the bread does not become soggy and break when you roll it up. After the sauce, lay our your deli turkey in a moderate amount, then spread a layer of mashed potato onto the turkey. For this next step, take both of your hands and curve up the part of the bread the is facing closest to you and begin to tightly roll it up. Make sure that it is tight, but not so tight that it starts to crack. You may need an extra pair of hands to keep the bread from breaking. When the bread is rolled up, have your assistant hold the bread in place as you lay out a piece of plastic wrap. Carefully lift the roll and place it on top of the plastic and tightly cover the plastic on the roll. Make sure that it is tight and put in the fridge. Before serving, cut into inch and a half rolls, quickly placing toothpicks to hold everything in place. Thanksgiving roll ups make great lunches with leftovers and are perfect for holiday parties.
Cupcake Tin Pies:
One of the biggest dilemmas of Thanksgiving is what type of pie to make. The options are endless; pumpkin, apple, mincemeat, pecan, and many more. Now you can make all the pies you want that will easily fit in your fridge by making cupcake tin pies. Start by making your pie filling and setting it off to the side and preheating your oven to the desired time of your recipe. Grab your cupcake tins and spray with cooking spray or grease with butter. Pull out some Pillsbury pie crust and lay it on a floured surface. You will need about a 3 inch to 4 inch round cookie cutter to create the little pie cups. When placing the crust in the cups, try to make it as smooth as possible without any protruding crust going into the space where the filling will go. After making the cups, fill them with the pie filling nearly to the top, but not all the way. If you have any left over crust, you can use cookie cutters to make leaves and pumpkins to put on top. Remember these are small, so put them in the oven for a few minutes under your recipe the recommended cooking time so they do not burn. Once the top of the pies are semi firm but, you can place your crust decorations on top. Keep checking the pies until they are done and flip them out of the pan 5 to 10 minutes after removing from the oven. Mini pies can be great desserts at a party or for a family Thanksgiving.
The ideas for quick recipes are endless, but these recipes can be made in an hour or less. These twists are fun and satisfy your need to cook on Thanksgiving, without the hassle and while still pleasing the family.

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