Thanksgiving Dishes with Country Crock {Recipe}

 

I adore Thanksgiving because it gives me an excuse to try new recipes. My favorite recipes to try out at Thanksgiving time usually revolve around 2 of my favorite dishes: potatoes and desserts.

For these recipes that I’m going to share with you today I was asked to swap butter and use a Unilever spread instead. I chose Country Crock, and I was super pleased with the results. You’ll also be happy to know that the recipes were tested on a 13-year old boy and a 30 year old guy and they both LOVED recipes.

Because they’re that good!

First up is a super easy potato side dish that is sure to please! The end result looks fancy, but I swear it doesn’t require a ton of effort.

Cheesy Hasselback Potatoes: Serves 4

Adapted from FoodNetwork.com

Ingredients:

1. 4, 4-5 oz. potatoes (weight is before they’re peeled)
2. 3 oz. of cheese (1.5 ounces per cheese type, grated) I used gruyere and white Vermont cheddar
3. 1/2 cup of Country Crock Spread (melted)
4. Salt/Pepper to Taste
5. Bowl of water with dash of lemon juice

Steps:

1. Pre-heat your oven to 425-degrees. Rinse and peel potatoes, then soak in water with lemon juice. This keeps them from browning.

2. Once all your potatoes are peeled, thinly slice each potato about 3/4 of the way through in 1/4 inch slices like this:

I am so not a chef and my knife skills are not fab by any means, so just do your best!

3. Get your 1/2 cup of Country Crock Spread and melt it in a bowl large enough to fit your potatoes. I microwaved the Country Crock for about 30 seconds. Add a dash of salt and pepper and dunk each potato in the melted Country Crock mixture. Make sure all that yummy goodness gets into the potato layers. Reserve remaining melted Country Crock for later.

4. Pop your potatoes in the oven for about 35-40 minutes. Take them and sprinkle generously with your grated cheese and drizzle remaining melted Country Crock onto the tops of potatoes. Cook for another 15 minutes, or until fork tender and cooked all the way. Cool about 5 minutes, then serve! You end up with these wonderful potatoes that are slightly crispy on the outside, yet ooey and gooey on the inside.

So, now that you got your potatoes, you want dessert right? These 2-bite white chocolate pumpkin snickerdoodles will do the trick. Now I call these 2-bite snickerdoodles because they don’t flatten—they stay bon bon shaped! They’re dense, but have a lot of flavor and are great bite sized treats!

This recipe is also so easy that you can definitely get the kiddos involved. Look at the look of pure joy on my 13 year old brother’s face. Love that guy!

White Chocolate Pumpkin Snickerdoodle Bites: Makes 5-6 Dozen

Adapted from Six Sisters Stuff

Ingredients:

1. 1/2 cup Country Crock Spread
2. 1/2 cup shortening
3. 1 cup white sugar
4. 1/2 cup light brown sugar
5. 3/4 cup unsweetened pumpkin puree
6. 1 large egg
7. 3 1/4 cup of flour
8. 2 tsp of baking power
9. 1 tsp of baking soda
10. 1 cup white chocolate chips
11. 1/2 tsp salt
12. 1/2 tsp cinnamon
13. 1/2 tsp of pumpkin pie spice

Topping:

1. Cinnamon + sugar mixture (optional)

Steps:

1. Pre-heat your oven to 400 degrees. Mix together the margarine, shortening, sugars, pumpkin, and egg. I used my KitchenAid mixer, but you could also use your hand mixer or some elbow grease. Make sure to use a large bowl though because there’s lots of dough made from this recipe (which can easily be halved).

2. Once those ingredients are mixed, incorporate remaining ingredients (flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and white chocolate chips). REALLY mix it well! You don’t want to end up with cookies that have a flour aftertaste, so make sure to really work all the ingredients together well.

3. Put your dough in the freezer for about 10 minutes. This makes it easier to work with, especially if you’re using a cookie scoop, like I did.

4. Once your dough is chilled, use a cookie scoop or your hands to form into little balls. If desired, roll them into a cinnamon sugar mixture to coat. I did this on about half of my cookies, and I do think it helped amp up the flavor a bit, but you can omit this step.

5. Bake for about 8-10 minutes. They likely will not flatten, so don’t fret! Pumpkin puffs them up, but they’re still tasty. Unlike other cookies, I feel like these taste even better the day after. Once they’re out of the oven, let them cool and enjoy!

I didn’t taste or notice any difference when omitting the butter in favor of using Country Crock Spread by Unilever. It’s nice to know I can easily make that swap without sacrificing flavor. Now I know my Thanksgiving dinner will go off without a hitch!

What dishes could you use Country Crock Spread in this Thanksgiving?

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.