Uploaded November 2017 | Updated September 2026, 4 hours ago
THANKSGIVING IS THIS WEEK!! OMG WHHHHHAT! NEED IDEAS?! I GOT YOU!
I thought this video would be A. fun haha (and an excuse to eat) but B. SUPER helpful!! Quite often do I see these recipes on Pinterest and wonder if they even work? Are they worth the effort/money in trying? SO. ME, ME! I'll be the guinea pig! hahah I shall try for you and surprise surprise, these turned out AMAZING!! They were SO SO easy too! These ideas will surely help the last minute person! Thanks to my best friend JESSICA for joining in! WE LOVED doing this and she for real for real, is an amazing cook hehe! I hope you enjoyed this video! Thanks so much for watching!!! xoxo
💋L E T ' S B E F R I E N D S : 👯
_______________________________________
💗I N S T A G R A M: @LOVEMELISAMICHELLE
💗T W E E T: @MELISAMICHELLE1
💗F A C E B O O K: LOVEMELISAMICHELLE
💗S N A P C H A T: LMELISAMICHELLE
________________________________________
Recipes:
CRANBERRY CREAM CHEESE CRESCENT BITES
Full recipe: bit.ly/2iwKqw2
Ingredients
4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1tablespoon chopped fresh chives
1teaspoon finely diced seeded jalapeño chile
1can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
INSTRUCTIONS:
1 Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
2 In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
3
Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
4 Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
5 Bake 11 to 13 minutes or until golden brown. Serve warm.
BACON WRAPPED ASPARAGUS BUNDLES:
FULL LINK: bit.ly/2B1iAiR
Ingredients
1 pound fresh asparagus ends trimmed
5-6 slices bacon
1/4 cup light brown sugar
2 tablespoons butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
freshly ground pepper
Instructions:
Preheat oven to 400 degrees. Divide asparagus into five or six bundles, depending on the size of your asparagus, and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a casserole dish.
Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat.
Pour this mixture over the asparagus bundles and place the dish in the preheated oven
Bake for about 20 minutes, then increase the heat to broil and bake for 5-6 minutes watching carefully and turning often, until the bacon is crisp.
Remove the toothpicks before serving.
*MINI PECAN PIES: FULL RECIPE- livewellbakeoften.com/mini-pecan-pies
INGREDIENTS
1 pie crust (store-bought or homemade)
⅓ cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans
INSTRUCTIONS
Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
NOTES
Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.
E N J O Y !!!
XOXO
FTC: NOT SPONSORED
THANKSGIVING IS THIS WEEK!! OMG WHHHHHAT! NEED IDEAS?! I GOT YOU!
I thought this video would be A. fun haha (and an excuse to eat) but B. SUPER helpful!! Quite often do I see these recipes on Pinterest and wonder if they even work? Are they worth the effort/money in trying? SO. ME, ME! I'll be the guinea pig! hahah I shall try for you and surprise surprise, these turned out AMAZING!! They were SO SO easy too! These ideas will surely help the last minute person! Thanks to my best friend JESSICA for joining in! WE LOVED doing this and she for real for real, is an amazing cook hehe! I hope you enjoyed this video! Thanks so much for watching!!! xoxo
💋L E T ' S B E F R I E N D S : 👯
_______________________________________
💗I N S T A G R A M: @LOVEMELISAMICHELLE
💗T W E E T: @MELISAMICHELLE1
💗F A C E B O O K: LOVEMELISAMICHELLE
💗S N A P C H A T: LMELISAMICHELLE
________________________________________
Recipes:
CRANBERRY CREAM CHEESE CRESCENT BITES
Full recipe: bit.ly/2iwKqw2
Ingredients
4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1tablespoon chopped fresh chives
1teaspoon finely diced seeded jalapeño chile
1can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
INSTRUCTIONS:
1 Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
2 In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
3
Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
4 Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
5 Bake 11 to 13 minutes or until golden brown. Serve warm.
BACON WRAPPED ASPARAGUS BUNDLES:
FULL LINK: bit.ly/2B1iAiR
Ingredients
1 pound fresh asparagus ends trimmed
5-6 slices bacon
1/4 cup light brown sugar
2 tablespoons butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
freshly ground pepper
Instructions:
Preheat oven to 400 degrees. Divide asparagus into five or six bundles, depending on the size of your asparagus, and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a casserole dish.
Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat.
Pour this mixture over the asparagus bundles and place the dish in the preheated oven
Bake for about 20 minutes, then increase the heat to broil and bake for 5-6 minutes watching carefully and turning often, until the bacon is crisp.
Remove the toothpicks before serving.
*MINI PECAN PIES: FULL RECIPE- livewellbakeoften.com/mini-pecan-pies
INGREDIENTS
1 pie crust (store-bought or homemade)
⅓ cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans
INSTRUCTIONS
Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
NOTES
Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.
E N J O Y !!!
XOXO
FTC: NOT SPONSORED
