Are you feeling creative this Thanksgiving? In this blog we’ll show you how to impress the whole family with some homemade delicacies. We’ve searched high and low for the most straightforward Thanksgiving recipes. Knock their socks off with some out of this world treats. We’ve captured step-by-step instructions for each of these easy to love indulgences.

Candied Sweet Potatoes

Ingredients:

4 lbs of sweet potatoes (cut into quarters)

1 ¼ cups of butter

3 cups of mini marshmallows (divided)

Ground cinnamon

Ground nutmeg

1 ¼ cups of brown sugar

• Preheat oven to 400 degrees F. Grease 9X13 inch baking dish.
• Bring large pot of water to a boil. Add sweet potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Two Ingredient Pumpkin Cake

Ingredients:

1 (15 ounce) can of pumpkin

1 (18.25 ounce) package of spice cake mix

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
• In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.       

Pumpkin Moose

Ingredients:

1 table spoon of butter

24 marshmallows

½ cup of milk

½ cup of canned pumpkin

1 teaspoon of vanilla extract

1 teaspoon of pumpkin spice

1/3 cup of confectioner’s sugar

1 cup of heavy cream

 

• Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
• Combine 1/3 cup confectioners’ sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.  

Candied Apples

1 2/3 cups of cinnamon red hot candies

2 tablespoons of water

12 apples

• Insert craft sticks into apples. Line a baking sheet with waxed paper.
• In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and let cool slightly.
• Dip apples in hot liquid and place on waxed paper to harden.

 

Cranberry Butter

2 Tablespoons of dried cranberries

½ cup of boiling water

½ cup of butter (softened)

3 tablespoons of confectioners’ sugar

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners’ sugar and cranberries. Mix well.