11 Five-Ingredient Friendsgiving Recipes Literally Anyone Can Make

INGREDIENTS

2 cups SimplyNature organic spring mix

3 pears, thinly sliced

1 cup pomegranate seeds

1 cup Southern Grove pecans, halved and toasted

Tuscan Garden balsamic vinaigrette

PREPARATION

In a large bowl, gently toss spring mix, pears, pomegranate seeds, and pecans.

Before serving, drizzle balsamic vinaigrette over salad and then toss again.

INGREDIENTS

3 pounds Brussels sprouts

1/2 cup Carlini olive oil

1 cup Baker's Corner sugar

3/4 cup Carlini balsamic vinegar

1 cup Southern Grove golden raisins

PREPARATION

Preheat oven to 375ºF.

Cut the stems off the Brussels sprouts, then cut into halves.

Coat Brussels sprouts with olive oil and arrange them on a baking sheet. Bake for 20–25 minutes, or until golden brown.

While the Brussels sprouts bake, combine sugar and balsamic vinegar in a saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Reduce until the mixture has a syrupy consistency.

To serve, mix together the roasted Brussels sprouts and golden raisins before topping with the balsamic drizzle.

INGREDIENTS

4 sweet potatoes, peeled and cut into 2-inch cubes

2 tablespoon Carlini olive oil

1/2 cup Baker's Corner brown sugar

1 teaspoon Stonemill cinnamon

Thin-sliced Appleton Farms bacon strips, cut into halves

Toothpicks

PREPARATION

Preheat oven to 350ºF.

In a mixing bowl, coat sweet potato cubes with olive oil.

In a separate bowl, combine brown sugar and cinnamon.

Season the sweet potato cubes with the brown sugar mixture.

Wrap the seasoned sweet potato cubes with the thin-sliced bacon. Use a toothpick to secure.

Roll the bacon-wrapped sweet potato cubes in any leftover brown sugar mixture.

Place the bacon-wrapped sweet potato cubes on a nonstick pan and bake until the potatoes are tender and the bacon is browned, 35–45 minutes.

INGREDIENTS

4 tablespoons Countryside Creamery unsalted butter

5 teaspoons Stonemill minced garlic

1 pound organic rainbow carrots

1/2 tablespoon Berryhill honey

1/4 teaspoon Stonemill salt

PREPARATION

Preheat oven to 425ºF.

In an oven-safe skillet over medium heat, cook butter until it starts to foam and turn golden brown.

Add garlic to the skillet and sauté lightly before adding the carrots.

Stir the carrots so they’re coated with the garlic-butter mixture, then add honey and salt.

Transfer the skillet to the oven and roast for 15–20 minutes or until the carrots become tender.

INGREDIENTS

3/4 cup Baker's Corner brown sugar

3/4 cup Berryhill honey

1/2 cup Burman’s dijon mustard

1/4 cup water

1 Appleton Farms spiral-sliced ham

PREPARATION

In a saucepan, combine brown sugar, honey, dijon mustard, and water over medium heat. Cook until the sugar dissolves.

Place the ham in a slow cooker and pour the honey mustard mixture over top. Cook on low for 6-8 hours, or until meat thermometer inserted in center reads 140°F.

INGREDIENTS

1 butternut squash, peeled, seeded, and diced

1 onion, diced

2 cups Chef's Cupboard chicken stock

1/2 teaspoon Stonemill cinnamon

1/2 cup Countryside Creamery heavy whipping cream

PREPARATION

In a crockpot, combine butternut squash, onion, chicken stock, and cinnamon. Toss to combine.

Cook on high for 3–4 hours, or until the squash is completely tender.

Add heavy cream and purée the soup until smooth, using either an immersion or traditional blender.

INGREDIENTS

10 large potatoes, peeled and cut into large chunks

1 1/2 sticks Countryside Creamery butter

5 teaspoons Stonemill minced garlic

1/2 cup Priano shredded Parmesan cheese

1 cup Friendly Farms milk

PREPARATION

Place potatoes in a large pot, cover with water, and bring to a boil for 20 minutes or until the potatoes are tender.

While the potatoes boil, heat the butter in a saucepan over medium heat. As the butter begins to foam, add garlic. Stir continuously until the butter begins to turn golden brown and then remove from heat.

Drain potatoes and then transfer them back to the large pot.

Pour the butter and garlic mixture over the potatoes and then add Parmesan cheese and milk.

Combine all the ingredients using a hand beater or potato masher.

INGREDIENTS

2 packages Bake House Creations cinnamon rolls

1 can Baker's Corner apple pie filling

1/2 teaspoon Stonemill cinnamon

1/2 cup Southern Grove chopped pecans

1/2 cup Baker's Corner brown sugar

PREPARATION

Pre-heat oven to 350°F. Spray a 12-cup muffin tin with nonstick baking spray.

Unroll the refrigerated cinnamon rolls. Press the 12 individual rolls into the cups of the greased 12-cup muffin tin.

In small bowl, mix apple pie filling and cinnamon until well combined. Divide the mixture evenly among the crust-lined cups.

In a food processor, combine chopped pecans and brown sugar. Pulse until the pecans are ground.

Sprinkle each pie cup with pecan-sugar mixture.

Bake for 15–18 minutes or until the crust golden brown and mixture is bubbly.

INGREDIENTS

1 roll Bake House Creations crescent rolls

1/2 cup Baker's Corner pumpkin pie mix

1/2 teaspoon Stonemill pumpkin pie spice

1 egg yolk

1/2 cup icing

PREPARATION

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

In a small bowl, combine pumpkin pie mix, pumpkin pie spice, and egg yolk.

Unroll the crescent roll dough on to a work surface. Place 1 heaping tablespoon of the pumpkin pie mixture in the center of each crescent.

Roll the crescent dough over the pie mixture, pinching the sides to contain the filling.

Place the mini pies on the parchment paper–lined pan and bake for 10–12 minutes or until browned.

Let the mini pies on the pan for 10 minutes and then drizzle with icing.

INGREDIENTS

1 scoop Belmont vanilla bean ice cream

1 1/2 cups Nature's Nectar sparkling pumpkin cider

Friendly Farms whipped dairy topping

Stonemill ground cinnamon

Caramel sauce

PREPARATION

Place a scoop of vanilla ice cream in a glass and then slowly pour sparkling pumpkin cider over it. Top with whipped cream, a sprinkle of cinnamon, and a drizzle of caramel sauce.

INGREDIENTS

4 bottles Summit ginger beer

8 cups Nature's Nectar apple cider

1 lemon, juiced

1 apple, sliced into rounds

Cinnamon sticks

PREPARATION

Combine the ginger beer, apple cider, and lemon juice in a large punch bowl or pitcher. Top with apple slices and cinnamon sticks. Serve over in glasses over ice.