Cupboard Creations: Thanksgiving Recipes Made From Items in Your Pantry

PHOTO: French's original green bean casserole is shown here.

If you put off Thanksgiving food shopping to the last minute, look no further than your pantry. These recipes contain a few ingredients you should already have and are easy to make. Open your cabinet and start cooking!

Pantry Staple: 1 box crackers

PHOTO: Sliced turkey and cranberries can be served on top of crackers.
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Turkey-Cranberry Topper

24 Ritz Crackers
4 deli-style natural Swiss cheese slices, each cut into 6 squares
2/3 cup cut-up cooked turkey slices (about 3 ounces.)
1/4 cup canned whole berry cranberry sauce

Heat oven to 350°F. Place crackers in single layer on baking sheet. Top with remaining ingredients. Bake 2 to 3 minutes. or until cheese is melted. If you use the microwave, place 6 topped crackers in circular pattern on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until cheese is melted. Repeat with remaining topped crackers.

Garnish with fresh parsley sprigs just before serving.

Pantry Staple: 1 can cream of mushroom soup

PHOTO: French's original green bean casserole is shown here.

This popular casserole is going to be enjoyed by over 40 million Americans this year. Try this original recipe from French's that only requires five ingredients.

Pantry Staple: 1 box orzo

PHOTO: Barilla's orzo butternut squash soup is shown here.
Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped with Crispy Prosciutto

1 box Barilla orzo
3 tablespoons olive oil
2 cloves garlic chopped
1/2 medium onion chopped
5 cups butternut squash diced
4 cups chicken broth
1 cup zucchini diced
1 cup yellow squash diced
4 ounces prosciutto sliced thin
2 cups water

Heat olive oil in a large skillet add onion and garlic and cook for 5 minutes. Add the butternut squash and allow it to caramelize. Cover mixture with chicken broth and simmer for 10 minutes. Pour the soup mixture into a blender and blend well. Sauté zucchini and yellow squash in a separate skillet.

Season with salt and freshly ground pepper to taste. Fry prosciutto in another skillet and set aside. Return soup to a large pot, mix in the sautéed zucchini and yellow squash. Add the water and bring to a boil. Add Orzo to the pot and cook according to the package directions, stirring frequently. Transfer to serving bowls and top with crispy prosciutto before serving.

Recipe courtesy Barilla.

Pantry Staple: vanilla extract, ground cinnamon and ground ginger

PHOTO: McCormick's sweet potatoes with cinnamon pecan crunch are shown here.
Roasted Sweet Potatoes with Cinnamon Pecan Crunch

3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 teaspoons McCormick Cinnamon, Ground
1 1/2 teaspoons McCormick Ginger, Ground
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans

Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Recipe courtesy McCormick.

Pantry Staple: chicken broth

PHOTO: French's crispy holiday stuffing is shown here.

Making stuffing doesn't have to be difficult. Add chicken broth to your seasoned stuffing mix and top with crispy onions.

Pantry items: bouillon cubes

PHOTO: Hormel's balsamic-glazed peas are shown here.
Balsamic-Glazed Peas

2 tablespoons olive oil
2 tablespoons butter
1 tablespoon Herb-Ox Beef Instant Powder
1 (16-ounce) package frozen peas, thawed and drained
1 (16-ounce) package frozen sugar-snap peas, thawed and drained
1/4 cup finely chopped onion
2 tablespoons sugar
1 tablespoon balsamic vinegar
4 sprigs fresh thyme

In large skillet, heat oil, butter and bouillon over medium heat. Add peas, sugar-snap peas and onion. Sauté 5 minutes or until tender. Add sugar, vinegar and thyme. Cook 1 to 2 minutes longer or until vegetables are coated and browned.

Recipe courtesy Hormel Foods.

Pantry items: chocolate sandwich cookies, candies

PHOTO: An Oreo turkey recipe is shown here.
Oreo Turkey

6 Oreo Cookies
1 square BAKER'S Semi-Sweet Chocolate, melted
30 pieces candy corn
6 chocolate malted milk balls
6 cinnamon red hot candies

Separate each cookie, leaving all the cream filling on one half of each. Set filling-topped halves aside. Use a small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm.

Attach a malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use dot of melted chocolate to attach cinnamon candy to each body for the head. Attach the turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

Recipe courtesy Kraft Recipes.

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