Thanksgiving Recipe Round Up

Wondering what to bring to Thanksgiving dinner? While a can of cranberry sauce is nice thought, with a bit more effort, it’s easy to make something your whole family will enjoy. These recipes can be made a day ahead or that morning, either way, they are delicious.


Crunchy Chickpea Snack Mix

Warning: these are addictive! When roasted, chickpeas become crispy on the outside and remain soft on the inside. Try switching it up with different herbs and spices. Cinnamon and cayenne, cumin and coriander and black pepper and rosemary are all wonderful substitutes.


1 can chickpeas (garbanzo beans), drained, rinsed and patted dry

1 T. olive oil

1/3 cup almonds (sliced, slivered or whole)

1/2 T. thyme

salt and pepper


Preheat oven to 400° Place chickpeas on a large rimmed baking sheet. Drizzle with oil and sprinkle with salt, pepper and thyme. Roast for approximately 15-20 minutes, until lightly golden brown and toasted (you may hear them “pop” – this is fine.)  Add almonds and bake for an additional 5 minutes . Nuts should be lightly toasted (you will smell them!) Cool in pan and serve warm or at room temperature. Store extra in an airtight container.


Sweet Potato Biscuits

Flaky, buttery and slightly sweet, sweet potato biscuits are the perfect complement to a Thanksgiving spread or the next day, using leftover mashed sweet potatoes. Another variation? Try using 1 cup pumpkin puree.


2  cups  all-purpose flour (about 9 ounces)

1  tablespoon  sugar

2  teaspoons  baking powder

1/2  teaspoon  salt

5  tablespoons  chilled unsalted butter, cut into small pieces

1  cup  pureed cooked sweet potatoes, cooled

1/3  cup  fat-free milk

Cooking spray


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.

Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

-Recipe courtesy of Cooking Light


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