It’s officially Thanksgiving week! While we can’t cram *all* the recipes we want to try onto our feasting table next Thursday, here are some fun autumnal recipes that call for lots of the fun ingredients you have in stock for the holidays. Whether you’re strumming up a Thanksgiving weekend breakfast, or just getting in the holiday spirit, these are some easy and pretty treats!
Sweet Cinnamon Pear Crescents
These yummies are super easy to make, and are a great holiday breakfast treat!
Authorsarahjoy
In a saucepan, melt the butter and add in the pear to cook until tender. Add in the spices and maple syrup and toss to coat. Set aside a small portion of the sauce to use for a glaze.
Open the crescent rolls and spread each triangle out on a baking sheet. Spread the triangles thin and add in a spoonful of the pear mixture. Roll them up to mostly cover the filling and bake according to instructions on the package.
Remove from oven once the crescent rolls are golden brown. Glaze them with the remainder of the sauce and serve.
Ingredients
Directions
In a saucepan, melt the butter and add in the pear to cook until tender. Add in the spices and maple syrup and toss to coat. Set aside a small portion of the sauce to use for a glaze.
Open the crescent rolls and spread each triangle out on a baking sheet. Spread the triangles thin and add in a spoonful of the pear mixture. Roll them up to mostly cover the filling and bake according to instructions on the package.
Remove from oven once the crescent rolls are golden brown. Glaze them with the remainder of the sauce and serve.
Autumnal Fried Egg Sandwich
A nice holiday twist on a breakfast treat – this has all the right things going on. Cranberry sweetness, a jalapeno heat, some butter and rosemary – yes!
Authorsarahjoy
Melt a tablespoon of butter inside a skillet on medium-high heat. When the butter is golden, crack two eggs into the pan and cover with a lid. Cook 2-3 minutes, or until the yolks are cooked enough to your liking. Remove the eggs and set to the side.
Melt another tablespoon of butter in a pan and lay your slices of sourdough down. Layer them with pepperjack cheese and cover until the cheese melts. Remove from pan and slather a teaspoon of the cranberry topping over the cheese. Top with the fried egg, and sprinkle with black pepper and rosemary.
Ingredients
Directions
Melt a tablespoon of butter inside a skillet on medium-high heat. When the butter is golden, crack two eggs into the pan and cover with a lid. Cook 2-3 minutes, or until the yolks are cooked enough to your liking. Remove the eggs and set to the side.
Melt another tablespoon of butter in a pan and lay your slices of sourdough down. Layer them with pepperjack cheese and cover until the cheese melts. Remove from pan and slather a teaspoon of the cranberry topping over the cheese. Top with the fried egg, and sprinkle with black pepper and rosemary.
Sweet and Savory Acorn Squash
This one is pretty enough to make it’s way onto your Thanksgiving Day plate. Full of cinnamony notes and savory bacon, you’ll be singing acorn squash praises.
Authorsarahjoy
Slice the squash in half, top to bottom. Scoop out the seeds. Place a teaspoon of butter inside the middle. Bake at 400 degrees Fahrenheit for 50-60 minutes or until tender.
In a skillet, heat the butter and maple syrup over medium heat. Add in the pears and persimmons and let them cook until tender.
In a separate pan, fry the slices of bacon until they're done, then cut them into small pieces.
Add all the ingredients together and stir to coat in the sauce. Scoop the filling into the squash halves and serve hot.
Ingredients
Directions
Slice the squash in half, top to bottom. Scoop out the seeds. Place a teaspoon of butter inside the middle. Bake at 400 degrees Fahrenheit for 50-60 minutes or until tender.
In a skillet, heat the butter and maple syrup over medium heat. Add in the pears and persimmons and let them cook until tender.
In a separate pan, fry the slices of bacon until they're done, then cut them into small pieces.
Add all the ingredients together and stir to coat in the sauce. Scoop the filling into the squash halves and serve hot.
Holiday PB&J
With the right ratio of classic comfort food to holiday pizzaz, this sandwich will swim up to your favorites in no time.
Authorsarahjoy
In a skillet, fry the bacon until crispy.
Lather the bread slices with peanut butter and the apple cider spread; layer on the bacon and sprinkle with cranberries and walnuts.
Melt butter in the skillet and lay the sandwiches down to get golden and crispy on both sides.
Ingredients
Directions
In a skillet, fry the bacon until crispy.
Lather the bread slices with peanut butter and the apple cider spread; layer on the bacon and sprinkle with cranberries and walnuts.
Melt butter in the skillet and lay the sandwiches down to get golden and crispy on both sides.
8 Ingredient Granola
Authorsarahjoy
1. Preheat oven to 350 degrees
2. In a large mixing bowl, add in all of the dry ingredients (oats, spices, coconut, fruit, and nuts), and mix well. Then, add in maple syrup/honey and melted coconut oil, and stir until well mixed.
3. Line a baking pan with parchment paper or a silicone baking liner. Press the granola down into the pan until it forms one long, solid piece, about 1/4 inch thick.
4. Bake it for about 25 minutes, or until golden brown. (Don’t burn it, or you’ll cry).
5. Wait until it’s completely cooled, then break it apart into snackable/parfaitable pieces and enjoy!
Ingredients
Directions
1. Preheat oven to 350 degrees
2. In a large mixing bowl, add in all of the dry ingredients (oats, spices, coconut, fruit, and nuts), and mix well. Then, add in maple syrup/honey and melted coconut oil, and stir until well mixed.
3. Line a baking pan with parchment paper or a silicone baking liner. Press the granola down into the pan until it forms one long, solid piece, about 1/4 inch thick.
4. Bake it for about 25 minutes, or until golden brown. (Don’t burn it, or you’ll cry).
5. Wait until it’s completely cooled, then break it apart into snackable/parfaitable pieces and enjoy!
