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15 Time-Saving Thanksgiving Desserts

Getting a Thanksgiving meal together requires lots of time and hard work. While the main course and side dishes are the most time-consuming to prepare, the dessert should be quick and easy–something that won’t take half the day to make. Recipe4Living has prepared some quick and delicious desserts that can be made in an hour or less! Use your spare time to enjoy and appreciate your family and friends!

Famous Pumpkin Pie
Chocolate Meringue Drops
Spiced Pear Bread
Cherry Squares
Pumpkin White Chocolate Chip Cookies with Macadamia Nuts
Lemon Dessert
Pumpkin Carrot Cake
Peanut Butter Temptations
Cinnamon Apple Crumb Pie
Pumpkin Cookies

After a crisp autumn day of apple picking, this sweet-and-tart brown betty is the perfect recipe to put those apples to good use. This dessert is a healthy option too! You can make it even healthier by reducing the brown sugar and butter.

Serves: 10
Cooking Time: 50 min

Ingredients :

10 medium tart apples, pared, cored, sliced (8 cups)
3/4 cup apple juice
1/2 cup raisins
1/2 cup plus 1/4 cup honey
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup shelled sunflower seeds
4 tablespoons butter or margarine, melted

Instructions :

Preheat oven to 350F degrees.

Combine apples with juice, raisins, 1/2 cup honey, brown sugar, flour and cinnamon in a large bowl.

Turn into an 11x 7.5×1.5 -inch baking pan.

Combine oats, flour, wheat germ, sunflower kernels and butter and mix well; spread over the apple mixture.

Bake at 350F degrees for 45 to 50 minutes.

This stew has a simple list of ingredients, but plenty of great taste thanks to flank steak, a cut that’s known for its excellent meaty flavor. The flank is also known for its long grainy, and sometimes tough texture. In this stew the texture is a great asset – the meat shreds apart into tasty strips after it’s cooked in the slow cooker.

Serves: 10
Preparation time: 8-1/2 hours

Ingredients
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated

Preparation
1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Enjoy!

Nutrition Facts
Per serving:
265 calories
11 g fat (4 g sat, 4 g mono)
53 mg cholesterol
18 g carbohydrate
24 g protein
3 g fiber
474 mg potassium
376 mg sodium

Nutrition Bonus: vitamin C (100% Daily Value), zinc (33% DV), iron & vitamin A (20% DV)

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can’t use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.

Serves: 6
Preparation time: 3-1/2 to 5 hours

Ingredients
1 pound dried beans, such as cannellini, black, kidney, black-eyed peas, great northern or pinto
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt

Preparation
1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)

2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3-1/2 hours. Add salt, cover, and cook for 15 minutes more.

Enjoy!

Nutrition Facts
Per cup:
260 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
48 g carbohydrate
15 g protein
19 g fiber
726 mg potassium
201 mg sodium

Nutrition Bonus: folate (61% Daily Value), iron (25% DV), magnesium (24% DV), potassium (21% DV), calcium (15% DV)

Here’s a dinnertime warmer with a hint of spring’s sweetness, designed for that day when you’d rather be outside planting flowers in the garden instead of stuck inside cooking.

Serves: 6
Preparation time: 5 hours 20 minutes

Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1-1/2 tablespoons white-wine vinegar

Preparation
1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Enjoy!

Nutrition Facts
Per serving:
285 calories
6 g fat (2 g sat, 2 g mono)
50 mg cholesterol
35 g carbohydrate
17 g protein
5 g fiber
866 mg potassium
519 mg sodium

Nutrition Bonus: vitamin A (430% Daily Value), potassium (25% DV), fiber (20% DV)

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice. Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos.

Serves: 8
Preparation time: 7-8 hours

Ingredients
3 pounds boneless pork shoulder, or butt
1-1/2 cups prepared tomatillo salsa
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream

Preparation
1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6-7 hours.

3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Enjoy!

Nutrition Facts
Per serving:
252 calories
10 g fat (4 g sat, 4 g mono)
141 mg cholesterol
7 g carbohydrate
50 g protein
1 g fiber
854 mg potassium
278 mg sodium

Nutrition Bonus: zinc (27% Daily Value), potassium (24% DV)

Who doesn’t like Pizza? Not too many people are in that group, so why not make pizza at home instead of calling it in.

This recipe is not only simple, easy and fun, but even a 4yr old can do it. Seriously, a 4yr old can.

Ingredients:

Flour Tortillas
Your Favorite Spaghetti Sauce
Your Favorite Shredded Cheese
Pepperoni (I use Hormel brand pepperoni)
Other Favorite Toppings (optional)

Directions:

1. Place a cookie sheet on the lowest tray in your oven & set the oven at 375 Degrees.
2. On your working space, layout you tin foil so that your flour tortillas sit directly in the middle of your piece of foil.
3. Spray the foil with a non-stick baking spray to prevent the tortilla from sticking to the foil.
4. Spread your favorite Spaghetti Sauce on the tortilla to your desired consistency.
5. Pile on the cheese please.
6. Add your pepperoni and other toppings if you so choose.
7. Carefully place the pizza (with the tin foil underneath) in the oven and directly over the cookie sheet.
8. Allow your pizza to bake for 20 – 25 minutes or until the cheese is completely melted and the tortilla edges are golden brown.

Add a dash of oregano, salt & pepper, and there you have it… quick personal pizzas for everyone!