21 Delicious Easy Friendsgiving Recipes for a Crowd

You’re hosting Friendsgiving this year and the pressure’s on to impress your pals with a feast that’s both delicious and doable. Fear not! We’ve rounded up 21 easy, crowd-pleasing recipes that’ll have your friends raving—without keeping you chained to the kitchen. From savory mains to sweet endings, these dishes are sure to make your celebration memorable. Let’s dive into the flavors of the season!

Slow Cooker Turkey Breast with Herbs

Dare to ditch the dinner dilemma with this effortlessly elegant Slow Cooker Turkey Breast with Herbs, where your crockpot does all the heavy lifting while you bask in the glory of minimal effort and maximal flavor.

Ingredients

• 1 (4 to 5-pound) turkey breast, skin-on for extra juiciness (or skinless if you’re watching the calories)
• 2 tbsp olive oil, or any neutral oil you have on hand
• 1 tbsp garlic powder, because fresh is great but we’re keeping it simple
• 1 tbsp onion powder, for that sweet, sweet umami
• 1 tsp dried thyme, or fresh if you’re feeling fancy
• 1 tsp dried rosemary, crushed between your fingers to wake it up
• 1 tsp salt, adjust to taste but don’t be shy
• 1/2 tsp black pepper, freshly ground if you’ve got it
• 1 cup chicken broth, low sodium preferred to control the salt

Instructions

1. Pat the turkey breast dry with paper towels to ensure the herbs stick like they mean it.
2. In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper to create a herbaceous paste.
3. Rub the herb paste all over the turkey breast, getting under the skin if possible for maximum flavor penetration.
4. Place the turkey breast in the slow cooker and pour the chicken broth around it, not over it, to keep the skin crispy.
5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute, because patience is a virtue (and it makes the turkey juicier).

This turkey breast emerges succulent and fragrant, with herbs that have melded into every fiber. Try serving it over a bed of wild rice or alongside roasted sweet potatoes for a meal that’s as nutritious as it is delicious.

Garlic Mashed Potatoes

Oh, the humble potato—transformed into a creamy, dreamy cloud of comfort with just a punch of garlic. This Garlic Mashed Potatoes recipe is your ticket to side dish stardom, proving that sometimes, the simplest ingredients can steal the show.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and quartered for even cooking)
• 4 cloves garlic (minced, because we’re not vampires)
• 1/2 cup whole milk (for that lush texture)
• 4 tbsp unsalted butter (the more, the merrier)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant—don’t let it brown!
3. Drain the potatoes well and return them to the pot. Add the garlic butter, milk, salt, and pepper.
4. Mash the potatoes to your desired consistency using a potato masher. For extra creaminess, a hand mixer can be used on low speed—just don’t overmix or they’ll become gluey.
5. Taste and adjust seasoning if necessary. Serve immediately for the best texture and flavor.

Garlicky, buttery, and impossibly smooth, these mashed potatoes are a fluffy embrace on a plate. Try topping with a pat of butter and a sprinkle of chives for a picture-perfect finish, or go rogue and fold in some grated Parmesan for a cheesy twist.

Roasted Brussels Sprouts with Bacon

So, you think Brussels sprouts are just those sad, steamed little cabbages your mom forced you to eat? Think again! Roasted Brussels Sprouts with Bacon is here to turn that childhood trauma into a crispy, savory dream. With a golden char and bacon’s smoky embrace, this dish is the ultimate veggie glow-up.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (smaller ones cook faster)
• 4 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1 tbsp balsamic vinegar (for a tangy finish)

Instructions

1. Preheat your oven to 400°F (200°C) – no lukewarm love here, we want it hot!
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Make sure every sprout gets a little oil love.
3. Spread the sprouts in a single layer on a baking sheet. Crowding is a no-no – they need space to crisp up.
4. Sprinkle the chopped bacon over the sprouts. Because bacon makes everything better, obviously.
5. Roast for 20-25 minutes, stirring halfway, until the sprouts are tender and the bacon is crispy. Watch for that perfect golden-brown edge.
6. Drizzle with balsamic vinegar right out of the oven. The sizzle is music to your ears.

Perfectly crispy on the outside, tender on the inside, and packed with smoky bacon goodness, these sprouts are a game-changer. Serve them as a side that steals the show or toss them into a salad for a hearty twist. Either way, they’re bound to convert even the most skeptical sprout haters.

Cranberry Orange Sauce

Zesty and zippy, this Cranberry Orange Sauce is the unsung hero of your holiday table, ready to jazz up your turkey, sandwiches, or even your morning toast with a burst of flavor that’s anything but boring.

Ingredients

• 12 oz fresh cranberries (or frozen, no need to thaw)
• 1 cup granulated sugar (adjust to taste)
• 1 cup orange juice (freshly squeezed for the win)
• 1 tbsp orange zest (because more is more)
• 1/2 tsp ground cinnamon (for that cozy vibe)
• 1/4 tsp ground cloves (a little goes a long way)

Instructions

1. In a medium saucepan, combine cranberries, sugar, and orange juice over medium heat. Stir to mix.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally, until cranberries burst and the sauce thickens.
3. Stir in orange zest, cinnamon, and cloves. Cook for another 2 minutes to let the flavors meld.
4. Remove from heat and let cool to room temperature. The sauce will thicken as it cools.

Just like that, you’ve got a sauce that’s tart, sweet, and spiced to perfection. Serve it chilled for a thicker consistency or warm it up for a more pourable delight. Either way, it’s a game-changer.

Pumpkin Spice Cupcakes

Ready to dive into the cozy, spice-filled embrace of fall with a treat that’s basically a hug in cupcake form? These Pumpkin Spice Cupcakes are your ticket to autumnal bliss, blending the warmth of pumpkin with a kick of spice that’ll make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp baking soda (the silent hero of fluffiness)
• 1/2 tsp salt (because balance is key)
• 1 tsp ground cinnamon (or more, we don’t judge)
• 1/2 tsp ground ginger (for a little zing)
• 1/4 tsp ground nutmeg (a whisper of warmth)
• 1/4 tsp ground cloves (the secret spice weapon)
• 1/2 cup unsalted butter, softened (room temp is your friend)
• 1 cup granulated sugar (sweetness overload, in the best way)
• 2 large eggs (the glue that holds it all together)
• 1 tsp vanilla extract (the flavor booster)
• 3/4 cup canned pumpkin puree (not pie filling, please)
• 1/2 cup buttermilk (for moisture magic)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Pro tip: Lightly spray the liners with cooking spray to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This is your dry team—make sure they’re well acquainted.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. This is where the magic starts, so don’t rush it.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla and pumpkin puree until just combined.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. A cookie scoop works wonders here for mess-free distribution.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience is key—frosting a warm cupcake is a recipe for disaster.

Light, fluffy, and packed with the quintessential flavors of fall, these cupcakes are a celebration in every bite. Serve them topped with a dollop of cream cheese frosting and a sprinkle of cinnamon for an extra touch of autumnal elegance, or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Green Bean Casserole

Unbelievably easy yet irresistibly delicious, this Green Bean Casserole is the hero your dinner table didn’t know it needed. Packed with creamy goodness and a crispy topping that’ll have everyone fighting for the last bite, it’s the side dish that steals the show every time.

Ingredients

• 1 lb fresh green beans, trimmed and halved (frozen works in a pinch!)
• 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken for a twist)
• 1/2 cup milk (whole milk for extra creaminess)
• 1 tsp soy sauce (adds a umami kick)
• 1/8 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 1/3 cups French fried onions (because more is always better)

Instructions

1. Preheat your oven to 350°F (175°C) – no peeking until it’s fully heated!
2. In a large bowl, whisk together the condensed soup, milk, soy sauce, and black pepper until smooth. Tip: A fork works wonders here.
3. Add the green beans to the bowl and toss until they’re evenly coated with the soup mixture. Tip: Use your hands for this step if you’re not afraid to get a little messy.
4. Transfer the mixture to a 1 1/2-quart baking dish, spreading it out evenly. Tip: A glass dish gives you the best view of the crispy topping forming.
5. Sprinkle the French fried onions over the top in an even layer – resist the urge to press them down!
6. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the onions are golden brown. Tip: If the onions are browning too quickly, loosely cover with foil.

Ready to serve, this casserole boasts a creamy interior with a crunch that’s downright addictive. Try topping it with extra fried onions right before serving for an extra layer of texture that’ll make your guests swoon.

Sweet Potato Casserole with Marshmallows

Y’all ready to dive into a dish that’s like a hug in food form? Sweet Potato Casserole with Marshmallows is the ultimate comfort food that swings between sweet and savory like a pendulum at a playground. Perfect for when you want to impress at potlucks or just treat yo’self on a lazy Sunday.

Ingredients

• 3 cups mashed sweet potatoes (pro tip: bake ’em for extra flavor)
• 1/2 cup granulated sugar (because life’s sweet, but not too sweet)
• 2 large eggs (the glue that holds our dreams together)
• 1/2 cup milk (whole for richness, but any works)
• 1/2 tsp vanilla extract (the secret whisper of flavor)
• 1/2 cup melted butter (because butter makes everything better)
• 1 cup mini marshmallows (for that gooey, melty crown)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, mix the mashed sweet potatoes, sugar, eggs, milk, vanilla extract, and melted butter until smoother than your pickup lines.
3. Pour the mixture into a greased baking dish, spreading it out like you’re spreading joy.
4. Bake for 25 minutes – just enough time to pretend you’re a contestant on a baking show.
5. Sprinkle the mini marshmallows on top, then bake for another 10 minutes or until they’re golden and puffy like little clouds of happiness.
6. Let it cool for 5 minutes – patience is a virtue, especially when marshmallows are involved.

Velvety sweet potatoes meet the gooey, toasted marshmallows in a dance of textures that’ll make your taste buds sing. Serve it warm with a side of ‘how did you make this?’ looks, or dare to be different and pair it with a spicy chili for a contrast that’s downright rebellious.

Butternut Squash Soup

Unbelievably, this butternut squash soup is so creamy and dreamy, it’ll make you forget all about those sad, watery attempts of soups past. It’s like autumn in a bowl, with a side of ‘why didn’t I make this sooner?’

Ingredients

• 1 large butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (because more is always better)
• 4 cups vegetable broth (chicken broth works too, for the non-vegans)
• 1/2 cup heavy cream (or coconut milk for a dairy-free twist)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1/2 tsp ground nutmeg (for that secret warmth)

Instructions

1. Preheat your oven to 400°F because we’re roasting our way to flavor town.
2. Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes or until they’re caramelized and fork-tender. Tip: Don’t crowd the pan, or you’ll steam instead of roast.
3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors marry.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: If using a blender, vent the lid to avoid a soup explosion.
6. Stir in the heavy cream, remaining salt, pepper, and nutmeg. Simmer for another 5 minutes to heat through.

Just like that, you’ve got a velvety soup with a sweet, nutty depth that’s begging for a crusty bread sidekick. Or, go wild and top it with toasted pumpkin seeds for a crunchy contrast.

Apple Cider Glazed Carrots

Zesty, zingy, and oh-so-sweet, these apple cider glazed carrots are about to become your new favorite side dish. Imagine tender carrots with a glossy, sticky-sweet glaze that’s got just the right amount of tang—perfect for impressing at dinner parties or just treating yourself on a Tuesday night.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (uniform size for even cooking)
• 1/2 cup apple cider (the real deal, not juice!)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1/2 tsp cinnamon (or a pinch more if you’re feeling adventurous)
• 1/4 tsp salt (to balance the sweetness)
• 1/4 tsp black pepper (for a subtle kick)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam—about 1 minute. This is your flavor base, so don’t rush it.
2. Add the carrots to the skillet, stirring to coat them in the butter. Cook for 5 minutes, stirring occasionally, until they start to soften but still have a bit of crunch.
3. Pour in the apple cider, brown sugar, cinnamon, salt, and pepper. Stir well to combine, then bring the mixture to a simmer. Tip: Keep an eye on the heat to prevent the cider from reducing too quickly.
4. Reduce the heat to medium-low and let the carrots simmer uncovered for 10-12 minutes, stirring occasionally, until the liquid has reduced to a thick glaze and the carrots are tender. Tip: If the glaze thickens too fast, add a splash of water to loosen it up.
5. Once the carrots are glazed to perfection, remove from heat and let them sit for 2 minutes. This allows the glaze to cling even better. Tip: Taste and adjust seasoning if needed—sometimes a little extra salt makes all the difference.

These carrots come out with a fork-tender bite and a glaze that’s the perfect mix of sweet and spicy. Serve them alongside a roast chicken for a cozy meal, or jazz up your holiday table with this vibrant side. Either way, they’re bound to steal the spotlight.

Cornbread Stuffing

Howdy, y’all! Let’s dive into the heartwarming, soul-soothing world of Cornbread Stuffing, where every bite is a hug from the inside. Perfect for those who believe stuffing isn’t just a side dish—it’s the main event.

Ingredients

• 4 cups crumbled cornbread (day-old works best for texture)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 1 large onion, diced (the sharper, the better for flavor)
• 2 celery stalks, diced (for that essential crunch)
• 2 cups chicken broth (homemade or store-bought, no judgment here)
• 2 large eggs (the glue that holds our stuffing dreams together)
• 1 tbsp poultry seasoning (or mix your own with sage, thyme, and marjoram)
• Salt and pepper to taste (because seasoning is not optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This is where the magic happens.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, sautéing until they’re softer than your heart after watching a puppy video, about 5 minutes.
3. In a large bowl, whisk together the chicken broth and eggs. This is your stuffing’s lifeline—don’t skip it.
4. Add the crumbled cornbread, sautéed veggies, and poultry seasoning to the bowl. Mix gently unless you’re into mushy stuffing, then go wild.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. No peaks and valleys here, please.
6. Bake uncovered for 30-35 minutes, or until the top is golden and crispy. This is the stuff dreams are made of.

Dig into this Cornbread Stuffing and discover a texture that’s crispy on top, tender in the middle, and packed with flavors that’ll make you question every stuffing you’ve had before. Serve it alongside your main or, let’s be real, eat it straight from the dish—we won’t tell.

Pecan Pie Bars

Delightfully decadent and dangerously easy to devour, these pecan pie bars are the no-fuss answer to your sweet tooth’s prayers. Imagine all the gooey, nutty goodness of a classic pecan pie, but in a form that’s perfectly portable and shamelessly snackable.

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key)
• 1/4 cup granulated sugar (just enough sweetness)
• 1/4 tsp salt (balances the flavors)
• 3 large eggs (room temperature for best results)
• 1 cup light corn syrup (the secret to that signature stickiness)
• 1 cup packed brown sugar (for deep, caramel notes)
• 2 tbsp unsalted butter, melted (adds richness)
• 2 tsp vanilla extract (pure is worth it)
• 2 cups pecans, roughly chopped (toast them for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the flour, chilled butter, granulated sugar, and salt until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden.
3. While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract in a large bowl until smooth. Stir in the pecans.
4. Pour the pecan mixture over the hot crust, spreading evenly. Return to the oven and bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
5. Allow to cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars.

Absolutely irresistible, these bars boast a buttery crust that crumbles just right against the chewy, nut-packed topping. Serve them warm with a scoop of vanilla ice cream for a dessert that’ll have everyone asking for seconds—or thirds.

Baked Mac and Cheese

Nostalgia alert! Who doesn’t love a comforting bowl of baked mac and cheese? It’s the ultimate comfort food that never fails to transport us back to our childhood days. Today, we’re bringing this classic recipe into the spotlight with a twist it’s easier than ever to make at home!

Ingredients

• 12 oz macaroni (or any short pasta shape)
• 4 tbsp unsalted butter (adjust to taste)
• 2 cups grated cheddar cheese (sharp or mild, your choice!)
• 1 cup grated mozzarella cheese
• 1/2 cup all-purpose flour
• 2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup milk (whole, 2%, or any non-dairy alternative works too!)
• Freshly grated Parmesan cheese for topping (optional)

Instructions

1. Preheat your oven to 375F (190C). While the oven is warming up, cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt 2 tbsp of butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a smooth paste (no lumps!). This is your roux the magic that thickens your cheese sauce.
3. Slowly pour in the milk, whisking continuously to avoid any lumps. Bring the mixture to a simmer and cook for about 5-7 minutes, or until it coats the back of a spoon. Remove from heat.
4. In a separate mixing bowl, combine the cheddar and mozzarella cheese. Sprinkle in some paprika and cayenne pepper (if using). Stir until the cheese is evenly coated with spices this will give your mac and cheese an extra kick!
5. Add the cooked macaroni to the cheese mixture and stir until it’s well combined.
6. Transfer the macaroni mixture to a baking dish (about 9×13 inches). Drizzle with the remaining 2 tbsp of butter, making sure each corner gets a golden-brown kiss.
7. Top the mac and cheese with some extra grated Parmesan cheese, if you’re feeling fancy! Cover the dish with aluminum foil and bake for about 25-30 minutes or until it’s lightly browned on top. Remove the foil and continue baking for another 10-15 minutes to achieve that perfect golden crust.
8. Remove from oven and let it rest for a few minutes before serving. This will help the cheese set, making it even creamier!

The result? A creamy, cheesy masterpiece with just the right balance of textures al dente pasta, gooey cheese sauce, and a crispy golden crust. Serve it hot, garnished with some fresh herbs or a sprinkle of paprika, and watch your family devour it in seconds!

Honey Glazed Ham

Dive into the world of sweet and savory with a dish that’s sure to become the star of any gathering: Honey Glazed Ham. This mouth-watering masterpiece is perfect for holidays, special occasions, or simply a Sunday dinner.

Ingredients

• 1 (4-6 pound) bone-in ham, preferably smoked or cured
• 1 cup honey
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1/4 cup chopped fresh thyme (optional)
• 1/4 cup chopped fresh rosemary (optional)

Instructions

1. Preheat your oven to 325F (160C). Yes, it’s low and slow cooking time!
2. Rinse the ham under cold water, then pat dry with paper towels. This helps create a better glaze.
3. In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, and ground cinnamon. Bring to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and simmer for about 5-7 minutes or until the glaze thickens slightly. Stir in chopped thyme and rosemary (if using).
5. Place the ham on a rack in a roasting pan, fat side up. Brush the honey glaze all over the ham, making sure to get it into the nooks and crannies.
6. Bake the ham for about 20 minutes per pound, or until the internal temperature reaches 140F (60C). Baste the ham with pan juices every 30 minutes to keep it moist and promote that gorgeous glaze.
7. After the ham has baked for about an hour, increase the oven temperature to broil. This will give your glaze a nice caramelized crust be careful not to burn it!
8. Remove the ham from the oven when it reaches your desired level of doneness. Let it rest for 10-15 minutes before slicing and serving.

The Honey Glazed Ham emerges from the oven with a sticky, golden-brown crust that’s simply irresistible. The sweetness of the honey pairs perfectly with the savory flavors of the ham, while the spices add just the right amount of warmth. Slice it thinly and serve with a side of roasted veggies or a fresh green salad for a truly unforgettable meal.

Autumn Salad with Maple Vinaigrette

Tis the season for fall favorites, and I am HERE. FOR. IT! As the leaves start to turn golden and the air gets crisper, my taste buds begin to crave all things autumnal warm spices, earthy flavors, and of course, a hint of sweetness. Today, I’m sharing a recipe that embodies the essence of fall: an Autumn Salad with Maple Vinaigrette that’s so good, you’ll want to make it again (and again, and again)!

Ingredients

• 4 cups mixed greens (arugula, kale, spinach – you name it!)
• 1 cup roasted butternut squash, diced
• 1/2 cup crumbled blue cheese (don’t @ me, it’s a game-changer)
• 1/4 cup chopped walnuts (toasted for maximum flavor)
• 2 tbsp pure maple syrup (grade B, if you can find it – trust me on this one)
• 2 tbsp apple cider vinegar (or any other mild vinegar)
• 1 tsp Dijon mustard (optional, but oh so good)
• Salt and pepper to taste
• 1/4 cup olive oil (or your preferred neutral oil)

Instructions

1. Preheat your oven to 400F (200C). Yes, it’s a bit early for full-on fall vibes, but trust me, this squash will be the star of the show.
2. Cut that beautiful butternut squash in half lengthwise and scoop out those seeds. Place it on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for about 30-40 minutes, or until tender and lightly caramelized. Let it cool completely we’re not rushing this beauty!
3. In a large bowl, whisk together that lovely maple syrup, apple cider vinegar, Dijon mustard (if using), salt, and pepper. It’s time to get your vinaigrette on!
4. Once the squash is cool enough to handle, dice it into bite-sized pieces and add it to the bowl with the mixed greens. Toss gently to combine.
5. Crumble that beautiful blue cheese over the top of the salad, followed by a sprinkle of chopped walnuts for added crunch. Ah, yeah!
6. Drizzle the maple vinaigrette over the entire salad, tossing to coat and don’t be shy, now! You want that lovely dressing to cling to every last bite.

This Autumn Salad with Maple Vinaigrette is a symphony of flavors and textures earthy butternut squash, tangy blue cheese, crunchy walnuts, and that sweet, sticky maple vinaigrette. Serve it as a main course, or as a side dish for your next fall gathering. Just be prepared to make it again (and again, and again) trust me on this one!

Pumpkin Cheesecake

Dreamy desserts are my happy place, and today we’re diving into the world of creamy, dreamy cheesecakes! Say hello to a seasonal twist on a classic favorite that’s perfect for fall gatherings: Pumpkin Cheesecake. This show-stopper is sure to impress your friends and family with its silky texture and deep, spiced flavors.

Ingredients

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs for a British twist!) (tips: use store-bought or make your own by blending crackers in a food processor)
• 1/4 cup granulated sugar
• 6 tablespoons (84g) unsalted butter, melted (or any neutral oil)
• 2 pounds cream cheese, softened (yes, you read that right it’s a cheesecake, after all!) (tips: use high-quality, European-style cream cheese for the best results)
• 1/2 cup granulated sugar
• 4 large eggs, separated (tips: make sure to crack those eggs over a bowl to avoid any shells getting into your mix)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling we want that lovely, bright orange color!) (adjust to taste; use fresh roasted pumpkin for an extra-special touch)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Mix the graham cracker crumbs and sugar in a medium bowl until well combined. Stir in the melted butter (or neutral oil) until the mixture is evenly moistened. Press this mixture into the bottom of a 9-inch springform pan, making sure to get it into the corners and up the sides. Bake at 350F (180C) for 10-12 minutes or until lightly browned.
2. While your crust is baking, beat the cream cheese in a large mixing bowl until smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the pumpkin puree, cinnamon, nutmeg, and salt.
3. Once your crust has cooled slightly, pour the cheesecake batter into it. If using fresh roasted pumpkin, you can add some of its sweet, nutty flavor to the top of the cheesecake before baking (just spread a thin layer on top no need for excess moisture!).
4. Bake at 325F (165C) for 55-60 minutes or until the edges are set and the center is just slightly jiggly. Avoid overbaking, as this can lead to a tough cheesecake!
5. Remove from oven and let cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours (or overnight) before serving.

The result? A sumptuous, creamy cheesecake with the perfect balance of spices and a velvety-smooth texture that’s sure to impress your loved ones. Slice it up and serve with whipped cream or a dollop of caramel we won’t judge!

Rosemary Roasted Potatoes

Zipping up the flavors of summer with a dish that’s sure to become a new favorite tender, aromatic, and ridiculously easy to make. Get ready for a symphony of textures and tastes in every bite!

Ingredients

• 2-3 large potatoes, peeled ( Russet or Idaho work great)
• 2 sprigs fresh rosemary, chopped (or use 1 tsp dried rosemary)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 425F (220C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Cut the potatoes into 1-inch wedges or small chunks, depending on your desired texture. Place them in a large bowl.
3. In a small bowl, mix together olive oil, chopped rosemary, garlic powder, salt, and black pepper. Pour this magical mixture over the potatoes and toss until they’re evenly coated.
4. Arrange the potato wedges on the prepared baking sheet in a single layer, leaving some space between each piece for even roasting. Roast in the preheated oven for 20-25 minutes or until golden brown, flipping halfway through.
5. While the potatoes are roasting, quickly chop the remaining rosemary sprigs and sprinkle them over the top (if using fresh). Return to the oven for an additional 2-3 minutes to infuse that incredible herb flavor.

When the potatoes emerge from the oven, they should be crispy on the outside and fluffy within. Serve immediately, garnished with extra rosemary if desired perfect as a side dish or even as a snack on its own!

Cinnamon Apple Crisp

Zigzagging through the changing seasons, there’s one dessert that never fails to bring a warm smile to my face and that’s a perfectly balanced cinnamon apple crisp. The combination of tender apples, crunchy oat topping, and sweet cinnamon is like a big hug in a dish.

Ingredients

• 6-8 medium-sized Granny Smith apples, peeled and sliced (about 2 cups)
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon (use high-quality Ceylon cinnamon for the best flavor)
• 1/4 cup rolled oats
• 1/4 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• Pinch of salt (about 1/8 tsp)

Instructions

1. Mix sliced apples with granulated sugar, flour, cinnamon, and a pinch of salt in a large bowl until the apples are evenly coated. Transfer the mixture to a 9×9-inch baking dish.
2. In another bowl, combine rolled oats, brown sugar, and cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs (this should take about 2-3 minutes). Set aside.
3. Spread the oat mixture evenly over the apple filling, making sure to cover the entire surface. You can use a spatula to press the topping gently onto the apples if needed.
4. Bake in a preheated oven at 375F (190C) for 35-40 minutes or until the topping is golden brown and the apples are tender when pierced with a fork.
5. Remove from the oven and let cool for 10-15 minutes before serving. This will help the filling set and make it easier to serve.

The result? A crunchy, sweet, and comforting cinnamon apple crisp that’s perfect for a cozy night in with family or friends. Try serving it warm with a scoop of vanilla ice cream or whipped cream trust me, you won’t be disappointed!

Savory Herb Gravy

Sliding into the weekend like a perfectly poured gravy – that’s what we’re talking about! Savory Herb Gravy is just what you need to elevate your meal game and impress your dinner guests. Whether you’re serving it alongside roasted meats, mashed potatoes, or even as a dipping sauce for your favorite breads, this recipe is sure to become a staple in your kitchen.

Ingredients

• 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) all-purpose flour
• 2 cups (475ml) chicken broth, warmed
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried rosemary leaves
• Salt and pepper, to taste
• Fresh parsley or thyme for garnish, optional

Instructions

1. Melt the butter in a small saucepan over medium heat (around 325F or 165C).
2. Add the flour and whisk until it forms a smooth paste. Cook for about 1 minute, stirring constantly.
3. Slowly pour in the warmed chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.
4. Reduce heat to low (around 275F or 135C) and let it cook for 5-7 minutes, or until the gravy has thickened to your liking. Stir occasionally to prevent scorching.
5. Add the thyme and rosemary leaves; stir well to combine. Season with salt and pepper to taste. I like to add a pinch of black pepper to really make the flavors pop!
6. Continue cooking for another minute or until the gravy has cooled slightly. Strain it through a fine-mesh sieve into a clean saucepan, if desired, to remove any solids.

The final result is a rich, herby gravy that’s perfect for drizzling over roasted meats, creamy mashed potatoes, or even as a dipping sauce for crusty breads. Try serving it alongside pan-seared chicken or beef – trust me, you won’t be disappointed! The combination of thyme and rosemary creates a fragrant aroma that will leave your taste buds singing.

Chocolate Pecan Pie

Foodies, rejoice! It’s time to get a little nutty (pun intended) and dive into the rich, decadent world of classic Southern desserts. Today, we’re trading in our aprons for a slice (or two) of a crowd-pleasing masterpiece that’s sure to satisfy your sweet tooth and impress your guests.

Ingredients

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract (or imitation vanilla for a budget-friendly option)
• 3 large eggs, beaten (room temperature for optimal mixing)
• 1 cup melted unsalted butter (don’t overdo it we want that gooey, caramelized goodness)
• 2 cups chopped pecans (fresh or toasted for added depth)
• 1/4 cup semisweet chocolate chips (at least 60% cocoa for a deeper flavor profile)

Instructions

1. Mix the brown sugar, granulated sugar, flour, salt, cinnamon, and nutmeg in a medium bowl until well combined. Set aside.
2. In a separate large bowl, whisk together the eggs, melted butter, and vanilla extract until smooth (no lumps or eggshell fragments we’re aiming for silky perfection).
3. Add the dry ingredients to the wet mixture and stir until just combined; be careful not to overmix.
4. Stir in the chopped pecans and chocolate chips yes, it’s okay to get a little rough with those delicate chunks of chocolate.
5. Pour the filling into an unbaked pie crust (we recommend a classic all-butter or Southern-style flaky crust). Smooth out any air pockets or lumps.
6. Bake in a preheated oven at 350F for exactly 45 minutes, rotating the pie every 20 minutes to ensure even browning. Don’t open that oven door until you’re ready we don’t want any sudden temperature drops.
7. Remove from the oven and let cool on a wire rack for at least 1 hour before serving (patience is key here, folks). You’ll know it’s done when the edges are set and the center is still slightly jiggly (we’re aiming for that perfect balance of textures).

When you finally slice into this masterpiece, be prepared for a symphony of flavors and textures. The gooey chocolate and caramelized pecans will melt in your mouth, while the flaky crust provides a delightful crunch. It’s like a party on a plate and everyone’s invited!

Spiced Cranberry Punch

You know what’s better than a refreshing drink on a warm summer evening? A refreshing drink with a hint of spice! That’s right, folks, today we’re shaking things up with a Spiced Cranberry Punch that’ll make your taste buds do the happy dance.

Ingredients

• 2 cups fresh or frozen cranberries (or a combination of both)
• 1 cup orange juice (freshly squeezed or bottled, we won’t judge)
• 1/2 cup granulated sugar (adjust to taste, because let’s be real, sweetness is subjective)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup sparkling water (the bubbles will make this drink feel like a party)
• Slice of orange, for garnish (optional but oh-so-pretty)
• Cinnamon sticks or sprigs of rosemary, for added flair (because why not?}

Instructions

1. In a medium saucepan, combine cranberries, orange juice, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer.
2. Reduce heat to low and add cinnamon, nutmeg, and ginger. Let this magical potion steep for about 10-15 minutes, or until the flavors have melded together like a perfect summer evening.
3. Strain the mixture into a large pitcher or jug, pressing on the solids to extract as much juice as possible (don’t worry, it’s worth the effort).
4. Add sparkling water and stir gently. Taste and adjust sweetness level to your liking (because who doesn’t love a little sugar rush?}
5. Pour into glasses filled with ice and garnish with a slice of orange or a cinnamon stick voil! Your Spiced Cranberry Punch is ready to quench the thirst of you and your friends.

This Spiced Cranberry Punch is like a symphony of flavors: sweet, tangy, spicy, and refreshing all at once. The cranberries provide a lovely tartness, while the spices add warmth without overpowering the drink. It’s perfect for summer gatherings, potlucks, or simply sipping on your own (no judgment here).

Easy No-Knead Dinner Rolls

Naturally, when it comes to baking dinner rolls from scratch, we all want that perfect, fluffy goodness without breaking a sweat (or doing any actual kneading). But don’t worry, folks, I’ve got you covered with an easy-peasy recipe for the fluffiest no-knead dinner rolls that’ll make your taste buds do the happy dance!

Ingredients

• 1 1/2 cups warm water (around 100F to 110F)
• 2 teaspoons active dry yeast (or instant yeast)
• 3 tablespoons sugar (adjust to taste, honey!)
• 4 cups all-purpose flour (use a high-protein flour for better rise)
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted

Instructions

1. Mix the warm water and yeast in a large bowl until the yeast is dissolved. Let it sit for about 5-7 minutes or until the mixture becomes frothy and bubbly.
2. Add sugar, flour, and salt to the bowl, mixing everything together with a wooden spoon until a shaggy dough forms.
3. Avoid overmixing at this stage; just combine the ingredients until they come together in a sticky ball.
4. Cover the bowl with plastic wrap or a damp towel and let it rest in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
5. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper or a silicone mat.
6. Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape using your hands or a rolling pin.
7. Place the rolls onto the prepared baking sheet, leaving about 1 inch of space between each roll. Brush the tops with melted butter for an extra-golden crust.
8. Bake the rolls in the preheated oven for 15-20 minutes or until they’re golden brown and sound hollow when tapped on the bottom.

When these babies come out of the oven, you’ll be rewarded with soft, fluffy dinner rolls that are simply begging to be slathered with butter, jam, or your favorite sauce. Try serving them alongside a hearty soup or stew for a cozy evening meal. And don’t worry if they’re not perfectly round the imperfections just add to their charm!

Conclusion

Looking for some delicious and easy Friendsgiving recipes to impress your crowd? Look no further! Our roundup of 21 mouth-watering dishes is sure to satisfy even the pickiest eaters. Try them out, leave a comment with your favorites, and share this article on Pinterest we’d love to hear about your Friendsgiving celebrations!

Bella Bacinos