A delicious, non-traditional thanksgiving meal with friends.

Before my friends and I went home for break, we wanted to get together and celebrate. We’re all fairly poor, so we improvised. Everyone contributed: frozen veggies, store-bought chicken and eggnog. Cool Sass provided the homemade Comfort Mac n’ Cheese and Pumpkin Pie with Fresh Whipped Cream. Take a look at our family meal and get the Cool Sass recipes here.

A few friends make their plates and prepare to chow down.

The final product: homemade rolls, green beans, chicken and Comfort Mac n’ Cheese

Comfort Mac n’ Cheese

A creamy, cheesy, traditional classic. This baked dish can be cooked in the oven or in the crockpot, either way it’s sure to be a true crowd-pleaser.

What You Need:

  • 1 1/2 boxes of elbow pasta
  • 1 1/2 cup heavy cream
  • 1 stick of butter
  • 2 1/2 cup shredded, mild cheddar cheese
  • 1 1/2 cup sharp shredded cheddar cheese
  • 2 cups Italian style breadcrumbs, plus extra for garnish
  • salt and pepper to taste
  • 1 tbsp. crushed red pepper flakes

How To Do It:

If baking, pre-heat oven to 350.

1.Boil pasta according to the directions on the box. Drain and set aside in either 2 9×9 pans or a crockpot. Be sure to spray the crockpot with cooking spray prior to pouring the noodles and cheese into the crockpot. 

2. In a saucepan over medium heat add butter and cream. Whisk until fully combined.

3. Slowly add cheese to the mixture while stirring to prevent sticking. Stir until cheese is fully incorporated into the cream sauce.

4. Pour cheese mixture over the pasta in the two pans or the pasta in the crockpot.

5. Stir with a wooden spoon to fully incorporate the sauce. Add 1 cup of breadcrumbs and stir into sauce and noodles. Salt and pepper to taste.

6. Add the other cup of breadcrumbs on top of the dish. If baking the pasta, cover both dishes with tinfoil and bake for 30 min. For a crockpot, cook on high for 20-25 minutes and then place on warm.

7. Enjoy this classic, delicious dish!

Pumpkin Pie with Fresh Whipped Cream

Who doesn’t love pumpkin pie? Actually, there are a few people I can think of, but regardless this dessert is a thanksgiving classic!

What You Need:

Pie Filling and Crust

  • two pre-made pie crusts
  • 1 can of Libby’s pumpkin puree
  • 3/4 cup light brown sugar
  • 2 beaten eggs
  • 1 1/4 cup whipping cream
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1 tbsp. melted butter (to brush on pre-baked crust)
  • 2 tbsp. apple pie spice (for the crust)
  • 1 tbsp. sugar (for the crust)

Whipping Cream

  • 2 cups heavy whipping cream
  • 1 tsp. vanilla

How To Do It:

1. Pre-heat the oven according to the directions on the box.

2. Grease two pie plates to avoid sticking. Unroll the dough and pinch around the edges.

3. Take a fork and liberally pierce the bottom to prevent bubbling.

4. Spread melted butter all along the crust. Sprinkle the apple pie spice along the bottom and the edges. Sprinkle sugar along the crust edges.

4. Bake the crust according to instructions on the box (usually for 25 minutes at 350). Set aside for at least 20 minutes.

5. For the filling, combine pumpkin puree, brown sugar, 2 beaten eggs, cinnamon, salt, allspice and nutmeg.

6. Pour the filling into the baked crust. Bake the pie at 350 for 50 minutes.

7. While the pie is baking, make the whipped cream. In a cold bowl, pour cream and add the vanilla. Whisk for about 5-7 minutes or until the consistency thickens. Freeze or refrigerate depending on how long you plan on waiting to serve with pie.

Ailish, the sous chef, whisks heavy cream for the pumpkin pie.

8. Allow the pumpkin pie 20 minutes to cool before serving with fresh whipped cream. Enjoy!

All in all, we had a great meal with great friends, which is definitely something to be thankful for. Cool Sass wishes you all happy holidays!

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