Quick And Easy Last Minute Recipes
We all have that one family member that procrastinates on everything even important things like Thanksgiving dishes. Here are some last minute recipes that are easy enough to make up for a forgotten dish.
No Bake Chocolate Chip Cookie Dough Bar
Recipe from The View From Great Island.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 (14 oz.) can sweetened condensed milk (no need to get out every last drop)
- 1 12-ounce bag (about 2 cups) mini chocolate chips
- 1 12-ounce bag of semi sweet chocolate chips for the frosting
- Cream the butter and sugar and salt together until fluffy. I use my stand mixer, but you don’t have to. Just beat it really good so it’s light and creamy. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract.
- Beat in the condensed milk and the flour, alternately, mixing after each addition.
- Mix in the chocolate chips.
- Spray a 8×8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
- Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
- Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
- To make the chocolate topping, put the semi sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don’t over heat.
- Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.
- Keep the bars in the refrigerator until ready to eat.
Cheesy Mashed Potato Casserole
Recipe from Lil’ Luna.
- 5 lb potatoes, peeled and cubed
- 1 cup sour cream
- ½ cup butter
- 8 oz. cream cheese, cubed
- ½ cup milk
- 2 tsp. garlic salt
- pepper, to taste
- 12 bacon slices, cooked and chopped (divided)
- 2 cups cheddar cheese (divided)
- ½ cup parmesan cheese
- green onions for garnish
- Peel and cube potatoes.
- Place in pot and add water until just covering potatoes. Bring to boil. Once boiling, reduce to a simmer and cook for 18-20 minutes.
- Drain water and mash potatoes using a masher or spoon. Add sour cream, butter, cream cheese and milk until well combined. Add salt and pepper. Fold in ½ the bacon, 1 cup cheddar cheese, and parmesan cheese. Mix well.
- Spoon into lightly greased 9×13 pan. Top with remaining cheddar cheese and the rest of the bacon.
- Bake at 350 for 20-25 minutes. Garnish with green onions and ENJOY!
Cranberry Stuffed Crescent Rolls
Recipe from Growing Up Gabel.
- 1 can Pillsbury Crescent Rolls
- Homemade cranberry sauce or canned cranberry sauce
- 1 egg, whipped
- Preheat oven according to directions on the package of crescent rolls.
- Separate crescent rolls in to individual rolls.
- Use a spoon to put about a 1/2 Tablespoon of cranberry sauce on the thickest portion of the crescent rolls.
- Carefully roll the crescent roll over the cranberry sauce and in to a crescent shape.
- Brush the tops of each crescent roll with the egg wash.
- Bake according to package directions.
- Allow to cool a few minutes before serving.