Photo by @caitlinmccarrick
If you’re struggling with what to make for Thanksgiving this year, no worries, I’ve got you covered. In honor of my favorite holiday, Thanksgiving, I’m offering up two great family recipes that are sure to make everyone ask for seconds, or thirds, or fourths…Seriously though, this green bean recipe is a game changer, make those picky eaters change their mind about foods that are the color green instantly!
I present, side dish and cookie recipe:
Caitlin’s Green Bean Spinach and Artichoke Recipe
- 1.5 lb of green beans or more depending on family size
- 2 pkgs of Trader Joe’s Spinach and Artichoke Dip
- 3/4 cup Milk
- Fresh Ground Pepper to taste
- 1 cup of Fried Onions Pieces
- Preheat oven to 325 degrees
- Steam green beans until al dente. Set aside.
- Prepare frozen spinach artichoke dip according to directions on package and then whisk in milk until smooth.
- Combine green beans, spinach artichoke dip mixture and fresh ground pepper in a large bowl.
- Pour into a large casserole baking dish.
- Sprinkle fried onions on the top of your dip mixture and bake in oven for 20-30 minutes or until golden brown.
I don’t know about you, but by the time dessert comes around after the feasting, I’m usually too full to even consider eating pumpkin pie…but honestly, I eat it and then I fall asleep instantly right into the bowl of mashed potatoes. I’ve heard of families actually having a dessert night prior to Thanksgiving where all they eat are desserts, cookies, pies, puddings, you name it. I thought that if the Thanksgiving holiday might be too hectic to celebrate two nights in a row, you might enjoy this recipe for mini pumpkin pie cookies.
Pumpkin Pie Cookies
Ingredients for Cookie Base and Topping
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/4 cup cold butter
- 4 oz (half of 8-oz package) cold cream cheese
Ingredients for Pumpkin Filling:
- 3 oz cream cheese, well-softened
- 2 tablespoons sugar
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
- 2 teaspoons Gold Medal® all-purpose flour
- 1/4 teaspoon pumpkin pie spice
- Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not over mix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
- In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
- Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.