A Thanksgiving guide for college students

By on November 20, 2012
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Whatever your Thanksgiving tradition may be, chances are as a college student, you have probably never cooked an entire meal for the holiday all by yourself. You may have helped out in the kitchen before, but if given the task of going solo, you would indeed find yourself crying in the corner, marshmallow sticky on your hands. It’s okay, kids. Nobody expects any hard working student to come home with a precooked thirteen pound turkey tucked away in the suitcase. That doesn’t mean you can’t contribute a little easy something to the Thanksgiving dinner, though! It doesn’t have to be something traditional, either. There are so many different appetizers and desserts to bring to the table. Here are just a few to consider, from simplest to hardest.

Reese has many tips and tricks for the struggling college student this Thanksgiving. MCT Campus

*A box of Krispy Kreme doughnuts. Yes, why not? Go a box of a dozen assorted. They’re delicious, everybody loves them, and you don’t have to make them! Krispy Kreme is closed on Thanksgiving Day, so get them the night before and reheat them in the microwave when the time comes. Ever put a doughnut in the microwave? Your family will love it.

*Fancy crackers with fancy spread and fancy toppers. Sometimes you need something to nibble on before the main course, and what is easier than an open face cracker sandwich? Take a suggested recipe off the back of a box of Ritz; or buy a wheel of Laughing Cow cheese, spread onto a nice buttery cracker and top with a sliced green olive. A great cracker substitute is actually cucumber. Anything that can be spread on a cracker can be put on a slice of cucumber. Does the cheesey fat cancel out the healthiness of a vegetable? Who cares? It’s Thanksgiving!

*Dulce de leche and vanilla ice cream. Dulce de leche is a caramel sauce that can be made just by boiling a can of sweet condensed milk. Yes, it’s true! Just remove the can’s label, make two little holes in the top of the can with a hammer and nail, and place the can into a pot of boiling water. Boil for three to four hours, replacing the water through out. The milk will pour out of the holes on top, and once the milk is all thick and brown, it will be pretty much ready. Allow the can to cool before handling, and when touchable, remove the top with a can opener. Pour the sauce into a bowl and stir until smooth. Chill overnight, and enjoy the next day reheated and poured over some sweet vanilla ice cream.

*Banana pudding is a delicious, southern treat and pretty simple at that. Use Jell-O Instant Vanilla Pudding to cut the preparation time in half. Add sliced ripe bananas and Nilla Wafers to the mix and you’re good to go! A recipe rundown can be found in the archives of the InsideUAB website.

*Hummus with orange food coloring. Another little appetizer with more sustenance than crackers. There are so many hummus recipes online with so many variations, and even recipes on how to make it without a food processor. Adding some food coloring gives it a festive edge. Sweet potatoes get to be orange, so why not the hummus? Just mix a little red food coloring with a little yellow in a bowl, it’s so easy. If you just don’t want to go through the trouble of making it, Sabra has varieties of hummus available at most grocery stores.

*Pumpkin pie. This is not for amateurs. If you have never ever baked it before, skip this. Pumpkin pie filling can come pre-made as can pie shells, and that might not be much of a challenge. But if you want to get down to the nitty gritty of dessert making, visit FoodWishes.com for the real deal. They have videos, typed out recipes – all that you need. Pull this off, and you can be assured that the title of This Year’s Favorite Child will be yours.

Britty Reese
Senior Staff Writer
brittyr@uab.edu

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