DNI Give Thanks Recipes

n I t h g i N e t a D GIVE THANKS RECIPES

Give Thanks Dinner Menu TOOLS Glasses Spoon Basting brush Baking sheet Paring knife Medium pot Large bowl Hand mixer or standing mixer -- Cupcake baking pan(s) -- Tablespoon -- Small bowl ---------

HINT You can make the turkey, brie and cranberry pesto phyllo wrap ahead of time to cut down on the amount of time you’re spending cooking.

Placing it in the fridge overnight allows the phyllo to soak up all the butter, too, making it extra flaky!

Cranberry Spritzer MAKES 2 SERVINGS PREP TIME: 5 MIN. TOTAL TIME: 5 MIN. INGREDIENTS Cranberry Spritzer -- 2 shots of vodka -- 1 cup of cranberry juice -- 1/2 cup of sparkling water -- 2-4 slices of orange peel Cranberry Spritzer Mocktail -- 1 cup of cranberry juice -- 1 cup of lemon-lime soda -- 2-4 slices of orange peel

DIRECTIONS Cranberry Spritzer Add ice to a glass and pour one shot of vodka, 1/2 cup of cranberry juice, 1/4 cup of sparkling water and 1-2 slices of orange peel. Stir with a spoon and enjoy.

Cranberry Spritzer Mocktail Add ice to a glass, and pour 1/2 cup of cranberry juice, 1/2 cup of lemon-lime soda and 1-2 slices of orange peel. Stir with a spoon and enjoy. Repeat with a second glass to make two drinks.

CHECK OUT MORE EATS - DIY - LIFE POSTS FROM MARINA MAKES OR FIND HER ON FACEBOOK AND INSTAGRAM! HI, FRIENDS! I’m Marina from Marina Makes (marinamakesblog.com). My husband is the best at giving thanks, and I can’t tell you how much I appreciate the fact that he goes out of his way to let me know he’s grateful. I thought about him a lot—and all of the little ways he shows gratitude while I was developing this menu—and how I need to do a better job giving thanks to him! That’s why I love this month’s theme. It’s such a wonderful reminder that showing your appreciation for your significant other can really go a long way.

My hope is that you’ll prepare and cook this month’s recipes together while keeping in mind the reasons why you’re thankful for each other. I’d love to see how your food turns out, so please feel free to share pictures on social media; don’t forget to use the hashtag #marinamakeseats. H A P P Y E A T I N G !

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PREP TIME: 5 MIN. TOTAL TIME: 25-30 MIN. INGREDIENTS -- 13-14 cupcake liners -- 8 sheets of honey graham crackers -- 3/4 cup of chopped pecans, divided -- 5 tablespoons of salted butter, melted -- 2 8-ounce packages of cream cheese, softened

-- 3/4 cup of granulated sugar -- 1 1/2 tablespoons of all-purpose flour -- 2 large eggs -- 1 teaspoon of vanilla extract -- 1/2 cup of whole milk -- 1 cup of caramel dip -- Sea salt

DIRECTIONS -- with cupcake liners.

Preheat the oven to 350 degrees. Line muffin tins Using a food processor or blender, finely crush the graham crackers and 1/2 cup of pecans.

Combine the finely crushed graham crackers and pecans with the melted butter in a bowl until the texture resembles damp sand. Pour a heaping tablespoon into each cupcake liner and press the mixture down with fingers to spread across the entire bottom of each liner.

Place in the oven for five minutes.

In a small bowl, stir sugar and flour together. In a separate bowl or a standing mixer, add the softened cream cheese and whisk until smooth. Pour the sugar/flour mixture in and mix on medium to high speed with the whisk attachment. Next, add the eggs one at a time, followed by the vanilla and milk. Continue mixing and scraping the sides of the bowl to ensure that everything is properly mixed. Divide the mixture among the cupcake liners and place them in the oven for 18-22 minutes. Do not over bake (if they begin to crack, they are becoming over baked). This is really important to remember!

Remove the cheesecakes from the oven and allow them to cool for two to three hours in the fridge. Once they are completely cooled, top each with a teaspoon of caramel dip, chopped pecans and a sprinkle of sea salt.

MAKES 2 WRAPS This recipe is perfect for those Thanksgiving leftovers! Feel free to use leftover turkey & cranberry sauce.

PREP TIME: 20 MIN. TOTAL TIME: 45 MIN. INGREDIENTS -- Parchment paper -- 18 sheets of 12inch phyllo dough, thawed (if you buy longer phyllo dough, don’t worry; just make a long wrap and split it instead of making two) (GF option: GF baguette) -- 8 tablespoons of unsalted butter, melted -- 1/2 pound of roasted turkey, sliced (vegetarian option: sliced Tofurky) -- 4 ounces of brie, sliced

-- 1/4 cup of cranberry sauce for topping Cranberry Pesto (please note that you will have leftover pesto, you can freeze and use at a later time - it’s perfect on pasta) -- 1 cup of basil -- 1/4 cup of oil -- 1/4 cup of cranberry sauce -- 1/2 cup of grated ParmigianoReggiano cheese -- 1/8 teaspoon of salt -- Half of a small garlic clove -- 1/2 cup of walnuts

Shopping List If you choose to make any of the recipes, you can print out a complete shopping list! Enjoy!

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DIRECTIONS Preheat oven to 375 degrees.

To make the pesto, combine the basil, oil, cranberry sauce, cheese, salt, garlic and walnuts in a food processor or blender until slightly smooth. Set aside.

Place the parchment paper on a hard, clean surface. Brush each sheet of phyllo dough with melted butter, layering each sheet on top of one another.

Each wrap will use nine sheets (whether big or small).

Toward the bottom of the buttered phyllo dough, place a layer or two of turkey, a layer of brie cheese and a few dollops of cranberry pesto. Fold the bottom and sides of the phyllo over (please visit nightinboxes.com/ dni-recipes to see pictures for reference) and brush with melted butter. Start rolling the wrap up until you reach the other side of the phyllo dough.

Using a paring knife, cut slits in the top of the wrap. Brush with the rest of the melted butter.

Place on a baking sheet and bake for 25 minutes or until golden.

Top with cranberry sauce and enjoy; allow the wrap to cool for 10 minutes before eating.

If using the GF alternative, place the turkey, brie and cranberry pesto on a sliced baguette and bake in the oven for 10 minutes or until the cheese is melted.

PREP TIME: 5 MIN. TOTAL TIME: 30 MIN. INGREDIENTS -- 4-5 medium red potatoes, quartered -- Salt -- 2 tablespoons of butter -- 1/2 cup of sour cream -- 1/2 cup of shredded parmesan -- 1/4 cup of whole milk -- 1/4 teaspoon of black pepper -- 1 teaspoon of fresh thyme DIRECTIONS Fill a medium pot with water, cover and place over high heat. Bring to a boil. Remove the lid and add a tablespoon of salt to the pot. Add quartered potatoes and cook for 20-25 minutes until fork tender.

Drain potatoes and place in a large bowl. Add butter, sour cream, parmesan, milk, pepper, fresh thyme and one teaspoon of salt. Using a hand mixer, mix everything together until smooth. If you don’t have a hand mixer, you can mix in a standing mixer as well.

Place in a serving bowl and enjoy.

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