Four Simple Thanksgiving Recipes

by Daniela Garcia
Web Content Contributor

It’s that time of the year when we temporarily forget about our unnerving final exams and grade point average. Hooray! Thankfully, days with home-prepared meals, rest, and family are right around the corner. For those of us staying home for work purposes or other circumstances, here are some quick and easy recipes you can try if you’re looking to have your own Thanksgiving/Friendsgiving dinner. This can also apply to those who are seeking to impress Mom and Dad with some mad cooking skills that really won’t take much effort, time or money as the college student cooking pros we Bobcats are.

Five-Layer Dip:


2 Packets of Cream Cheese

2 Cans of Chili Beans

One Small Tomato

Fresh Green Onion

One packet of Shredded Cheddar


Smooth the two packets of cream cheese on the bottom of an oven-safe dish. Pour both cans of chili beans over the cream cheese to completely cover. Sprinkle shredded cheddar cheese over the chili beans to also cover entirely. Heat in oven for 10 minutes to 400 degrees. Dice and sprinkle green onion and tomato after dip has been left to cool for 5 minutes.

Enjoy with your favorite chips!


2.) Pumpkin/Pineapple Croissant Empanadas


Canned Croissants

Pumpkin Pie Filling

Pineapple Pie Filling

Directions: Unroll and separate the pre-cut croissant pieces. Spread a layer of pumpkin filling on one half and pineapple pie filling on the other half. You can also make two separate batches of different flavors at your preference. Bake as directed on croissant can, cool for 5 minutes. Enjoy.


3.) Root-Beer Pumpkin Cranberry Float


Root Beer

Pumpkin Spice

Fresh cranberries

Vanilla Ice Cream

Directions: Grab a glass to scoop two or three vanilla ice cream scoops into. Sprinkle some pumpkin spice. Slice some fresh cranberries and mix with ice cream. Pour your root beer, pop a straw in and start sipping on your fun-flavored dessert!


4.) Soup in Pumpkin Bowls


Any Soup

Small Hollowed out Pumpkins

Directions: Purchase a handful of small pumpkins (hand sized). Prepare preferred soup. Remove stem to provide for bowl-like opening on top of pumpkin. Hollow out the pumpkins and fill with prepared soup.

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