A Thanksgiving appetizer, side and drink for this Thursday

If you’ve been asked to help out with Thanksgiving or you’re hosting your own, these recipes will help round out the menu.

Slow Cooker Cranberry BBQ Meatballs


50-60 frozen meatballs

One 14 oz can whole cranberry sauce

One 12 oz jar cocktail sauce

3/4 cup brown sugar

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1 cup water

1 cup barbecue sauce

Finely chopped green onions for garnish


1. Use cooking spray to spray the bottom a slow cooker. Pour in all the meatballs.

2. In a bowl, mix the cranberry sauce, cocktail sauce, brown sugar, water and BBQ sauce. Once the sauce is mixed well, pour over the meatballs.

3. Cook the meatballs on low for 5 hours. and then on high for 2 hours. Serve warm and garnish with green onions.

Cream Corn


20-30 ounces of frozen corn

8 ounces cream cheese

1/2 cup butter

1/2 cup whole milk

1 teaspoon salt

1/2 teaspoon of pepper


1. In a slow cooker, add all the ingredients and cook on high for 2 to 4 hours. Stir all the ingredients after the first hour.

Pumpkin Spice White Russian


4 tablespoons coffee flavored liqueur

3 tablespoons pumpkin spice liquid coffee creamer

1 1/2 tablespoons vanilla vodka

2 to 3 teaspoons canned pumpkin puree

Sprinkling of pumpkin pie spice


1. In a drink mixer, add all the ingredients and shake until thoroughly combined.

2. Pour into a cocktail glass and garnish with a sprinkle of pumpkin spice.