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These recipes will make for the best and EASIEST holiday meal. From sides to mains to even using up leftovers!
Whether it’s your first or your 10th Thanksgiving as a host, these recipes are a life-saver. They’re quick, easy and sure to be a hit with everyone. I have also included plenty of recipes for your leftover ham and turkey so nothing goes to waste!
1.Slow Cooker Creamed Corn – So rich and creamy, and unbelievably easy to make with just 5 ingredients. Doesn’t get easier than that. [GET THE RECIPE.]
2. Roasted Garlic Brussels Sprouts – The best garlic brussels sprouts ever, made with garlic and crisp bacon goodness. The bacon is obviously everything here. [GET THE RECIPE.]
3. Slow Cooker Maple Brown Sugar Ham – Tender, juicy ham made right in the crockpot with just 5 min prep. And you save on oven space too. [GET THE RECIPE.]
4. Garlic Roasted Carrots – This is really the best and easiest way to roast carrots. All you need is 5 min prep. And only 59.5 calories per serving.[GET THE RECIPE.]
5. Parmesan Crusted Scalloped Potatoes – Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan. Need I say more? [GET THE RECIPE.]
6. Leftover Thanksgiving Turkey Pesto Panini – This loaded panini is one of the perfect ways to use up your leftover Thanksgiving turkey. And you can always use deli turkey if you need this more than once a year. [GET THE RECIPE.]
7. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting – These cupcakes are light and moist, topped with a fluffy cream cheese frostingthat just melts in your mouth. [GET THE RECIPE.]
8. Pumpkin Pecan Baked Brie – With just 5 minutes prep, be warned that you’ll probably want to make this cheesy goodness all year long.[GET THE RECIPE.]
9. Cranberry Orange Sauce – Skip the canned cranberry sauce and make it right at home. It’s embarrassingly easy with just 3 ingredients. [GET THE RECIPE.]
10. Easy Green Bean Casserole – Even the pickiest of eaters will be begging for seconds here. [GET THE RECIPE.]
11. Slow Cooker Cranberry Pecan Stuffing – With KING’S HAWAIIANbread as the secret ingredient, this stuffing will be the hit of the party. Seriously. [GET THE RECIPE.]
12. Leftover Hambone Soup – Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham. [GET THE RECIPE.]
13. Sweet Potato Casserole – Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center. Just don’t forget the extra marshmallows. No one will judge you for that. [GET THE RECIPE.]
14. Balsamic Roasted Brussels Sprouts and Carrots – Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply amazing. [GET THE RECIPE.]
15. Slow Cooker Garlic Parmesan Potatoes – Crisp-tender potatoes with garlicky parmesan goodness. It’s the easiest side dish you will ever make in the crockpot. [GET THE RECIPE.]
posted on November 5, 2015under round up
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9 comments -
Anita Bonneville-Latour — November 17, 2018 @ 11:42 AM Reply
I gave printed so many of your recipes and all the ones I have made are super delicious. I look forward to seeing them daily on my iPad!!!!! Thx for sharing.
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Janette — November 9, 2015 @ 2:46 AM Reply
I gathering some recipes into my own,private cookbook. If it had a name it would be something like cooking with and for Disabilities. I have a very limited amount of energy, and my husband is limited to soft and tender foods.We have been enjoying your quick recipes.
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Judith — November 7, 2015 @ 11:04 AM Reply
11.07.2015 Really like your new logo! J.
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Yvie — November 6, 2015 @ 9:52 PM Reply
I made the ham bone soup only without the ham bone. I made mine vegan style, and I must say it was d-delicious! If the ham bone was as good as my without version, it has to be a blown out of the water delish dish. I added some kale to mine too, it was wonderful. Your recipe looked mouth watering good, so I knew I had to try this recipe. We loved it. Thanx for everything
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Tiffany — November 6, 2015 @ 9:26 PM Reply
I think I’m most excited to try the Leftover Thanksgiving Turkey Pesto Panini. That looks so good. Thank goodness Thanksgiving is just around the corner. I can’t wait to try it!
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Cathleen @ A Taste Of Madness — November 6, 2015 @ 7:13 PM Reply
I think those brussels sprouts are going to be making an appearance sometime soon!
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Janice — November 6, 2015 @ 3:57 AM Reply
I love these ideas! Which brussel sprout one to use? Delicious decisions to make!
I hope you do not mind if I share Thanksgiving crockpot mashed potatoes. I even put my gravy in a mini crockpot. Anyway for the crockpot lovers here is how I do mashed potatoes.
5 lb red potatoes (you can use others, this just happens to be what we used)
Chicken Broth – you’ll need a big box or about 3 or 4 cans – enough to boil your potatoes in
3-4 garlic cloves (chopped and use what you like – more or less or none)
1 8 ounce sour cream
1 8 ounce cream cheese
1 stick butter
Dice potatoes (you can leave the skin on).
Boil potatoes and garlic in chicken broth until tender.
Remove potatoes from broth, but reserve broth.
Add sour cream and cream cheese to potatoes, mixing well. Use the reserved broth as needed to reach desired consistency. Now the recipe calls to use the broth, but you can use milk instead if you want your potatoes creamier. I use the broth and to me it is fine.
At this point, you can either refrigerate the mixture if you are not serving until the next day or if serving this day, go ahead and put it in a crockpot. Put the stick of butter down in the middle of the potatoes. As the mixture heats, the butter will melt which keeps the potatoes nice and fresh. When ready to serve, simply stir to mix the butter throughout and enjoy!
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Jane Witney-Taylor — November 6, 2015 @ 4:00 PM Reply
How long do you put in crockpot & what setting?
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Janice — November 7, 2015 @ 12:19 PM Reply
4 hours on low is what I do.
Anita Bonneville-Latour — November 17, 2018 @ 11:42 AM Reply
I gave printed so many of your recipes and all the ones I have made are super delicious. I look forward to seeing them daily on my iPad!!!!! Thx for sharing.
Janette — November 9, 2015 @ 2:46 AM Reply
I gathering some recipes into my own,private cookbook. If it had a name it would be something like cooking with and for Disabilities. I have a very limited amount of energy, and my husband is limited to soft and tender foods.We have been enjoying your quick recipes.
Judith — November 7, 2015 @ 11:04 AM Reply
11.07.2015 Really like your new logo! J.
Yvie — November 6, 2015 @ 9:52 PM Reply
I made the ham bone soup only without the ham bone. I made mine vegan style, and I must say it was d-delicious! If the ham bone was as good as my without version, it has to be a blown out of the water delish dish. I added some kale to mine too, it was wonderful. Your recipe looked mouth watering good, so I knew I had to try this recipe. We loved it. Thanx for everything
Tiffany — November 6, 2015 @ 9:26 PM Reply
I think I’m most excited to try the Leftover Thanksgiving Turkey Pesto Panini. That looks so good. Thank goodness Thanksgiving is just around the corner. I can’t wait to try it!
Cathleen @ A Taste Of Madness — November 6, 2015 @ 7:13 PM Reply
I think those brussels sprouts are going to be making an appearance sometime soon!
Janice — November 6, 2015 @ 3:57 AM Reply
I love these ideas! Which brussel sprout one to use? Delicious decisions to make!
I hope you do not mind if I share Thanksgiving crockpot mashed potatoes. I even put my gravy in a mini crockpot. Anyway for the crockpot lovers here is how I do mashed potatoes.
5 lb red potatoes (you can use others, this just happens to be what we used)
Chicken Broth – you’ll need a big box or about 3 or 4 cans – enough to boil your potatoes in
3-4 garlic cloves (chopped and use what you like – more or less or none)
1 8 ounce sour cream
1 8 ounce cream cheese
1 stick butter
Dice potatoes (you can leave the skin on).
Boil potatoes and garlic in chicken broth until tender.
Remove potatoes from broth, but reserve broth.
Add sour cream and cream cheese to potatoes, mixing well. Use the reserved broth as needed to reach desired consistency. Now the recipe calls to use the broth, but you can use milk instead if you want your potatoes creamier. I use the broth and to me it is fine.
At this point, you can either refrigerate the mixture if you are not serving until the next day or if serving this day, go ahead and put it in a crockpot. Put the stick of butter down in the middle of the potatoes. As the mixture heats, the butter will melt which keeps the potatoes nice and fresh. When ready to serve, simply stir to mix the butter throughout and enjoy!
-
Jane Witney-Taylor — November 6, 2015 @ 4:00 PM Reply
How long do you put in crockpot & what setting?
-
Janice — November 7, 2015 @ 12:19 PM Reply
4 hours on low is what I do.
-
