Make Your Friendsgiving Pop!
By Cheyenne Brown
Thanksgiving is a day of preparation, taking time close to weeks to prepare. With Thanksgiving break coming closer, here are ways to spend time with your friends and family while staying in tune with the season.
Makeup Ideas
To create these looks, you can use any palette with neutral browns and golds. Take a fluffy eye brush and swirl it into a light brown. Shade it out into the crease of your eye. Add a lighter brown on the lid blending them together. Take a flat packing brush and pack a little bit of gold on the lid. With a highlight eye brush place a little bit of white on the inner corner and the brow bone. If you feel a little bit extra that day blend some dark brown into the outer corner. Then do winged eyeliner, add lashes, and it’s complete!
Outfit ideas
Flannel and sweater season is finally here! Get ready to break out those cute boots and hoodies, so you can be all set for fall weather. An affordable option for people who are trying to save money is going to goodwill or any local thrift shop. Once there, get a sweater, add it with a pair of jeans and it's good to go.
Recipe Ideas
Nothing completes a friendsgiving like good food. Easy to put together and fun to make it with your friends, and enjoy it with everyone!
Jalapeño Popper Stuffed Mushrooms
Ingredients
20 button mushrooms washed with the stems removed
1 block of cream cheese, softened
1 cup of shredded cheddar cheese
8 slices of bacon, cooked and chopped
1 jalapeno, minced, if you don’t like much heat then remove the seeds
2 cloves of garlic, minced
A pinch of kosher salt and black pepper
Chopped fresh chives for a garnish
Directions
Preheat your oven to 400 °F. While your oven is preheating, combine cream cheese, cheddar, bacon, garlic seasoned with salt and pepper in a bowl. Stuff the mushrooms with the mixture and transfer them to a glass pan. Bake the mushrooms for 25 minutes until they are cooked and the mixture is warmed through. Once they are done, take them out and garnish them with chives.
Garlic Butter Potatoes
Ingredients
1 ½ Ib of new or small potatoes
¼ c of melted butter
¼ c of extra- virgin olive oil
3 cloves of garlic
A pinch of kosher salt and black pepper
1 c of shredded mozzarella
½ c of freshly grated parmesan
¼ of finely chopped parsley
Directions
Preheat oven to 375° and line a baking pan with parchment paper. Make small slits in each potato, make sure not to cut all the way through. Put potatoes on the pan. In a small bowl, whisk together melted butter, olive oil and garlic. Brush mixture over potatoes then season with salt and pepper. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden. Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top. Bake for another 23 to 25 minutes, or until potatoes are crispy on the outside and tender on the inside. sprinkle with parsley once done.
Pecan shortbread cookies
Ingredients
1 cup of pecan halves, divided
1 cup of unsalted butter, at room temperature
½ cup of granulated sugar
1 tsp of pure vanilla extract
½ tsp of kosher salt
2 ¼ cup of all purpose flour
½ cup of turbinado sugar (raw brown sugar)
Directions
Preheat oven to 350 °F. Line two baking sheets with parchment paper and spread the pecans all across the sheet. Toast them in the oven for 7 to 8 mins then once their cool, chop them. Beat butter, sugar, vanilla and salt with an electric mixer on medium speed until light and fluffy. change speed to low and beat in flour, one spoonful at a time until combined. Add chopped pecans and beat until combined as well. Cover and chill at least 1 hour. Put brown sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in brown sugar, and place, 2 inches apart on the baking sheets. press remaining pecans into the top of each cookie. Bake, rotating pans once, until edges are golden brown, 15 to 17 minutes. Cool in pans on wire racks for 5 minutes, then move to racks to cool completely.