We’ll all be gathered around the turkey pretty soon (or your favorite Thanksgiving entree) and it’s time to menu plan! We’ve got a few no-fail recipes that are sure to please your family and guests, and they’re simple to make too… meaning you can save the complex steps for turkey and stuffing.
Bacon Wrapped Asparagus
With just TWO ingredients, this is a recipe that anyone can help make, and I doubt you’ll have a guest pass on it! Top with a drizzle of balsamic if you feel like adding an extra punch.
- 1 bunch asparagus
- Bacon (you’ll need one strips of bacon for every two stalks of asparagus)
- Wash asparagus and pat dry. Trim off the bottom.
- Slice strips of bacon down the center so you have two long, thin pieces.
- Wrap the bacon around the asparagus and place on a foil or lined baking sheet.
- Place the baking sheet in the oven, then turn it on to 400 degrees. The bacon wrapped asparagus should be in the oven during the preheat phase.
- Bake for a total time of 20-25 minutes, or until the bacon is crisp.
- Serve and enjoy!
Brown Sugar Carrots
Carrots make a colorful splash on the table, and this is a sweet and simple way to serve them. It’s easy to toss them into the oven and you’ve got a beautiful addition to your spread.
- 10 to 12 long carrots, peeled
- 3 Tablespoons butter, melted
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons brown sugar
- Preheat oven to 425 degrees F.
- Line a cookie sheet with parchment paper.
- Place peeled carrots on the cookie sheet.
- In a small bowl, combine melted butter, thyme, garlic powder, salt, pepper and brown sugar and mix well.
- Pour over the carrots and roll the carrots in any run off.
- Bake at 425 degrees F for 15 to 20 minutes or until fork tender.
Crockpot Cream Corn
Such a creamy dish and the best creamed corn I’ve had! This will be a dish you will want to go back for seconds, and thirds.
- 3 cans whole kernel corn, drained
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, cubed
- Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
- Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve and enjoy!
What’s on your Thanksgiving menu? Do you have a few no-fail recipes that you like to prepare?