A Starry Thanksgiving

Food Stars: Recipes from Taylor Swift, Donna Kelce, and Eric Stonestreet

KANSAS CITY, Mo. — This holiday season, we’re sharing recipes from some of the food stars, including Taylor Swift, Donna Kelce, and Eric Stonestreet. Whether you’re looking for a new side dish or a show-stopping dessert, these recipes are sure to impress.

Donna Kelce’s Dinner Rolls

If you’re looking for a classic holiday treat, look no further than Donna Kelce’s dinner rolls. These sweet and buttery treats are a staple at the Kelce family table. Made with marshmallows, cinnamon, and sugar, these rolls are sure to be a hit.

Ingredients:

• 1/4 cup granulated sugar
• 2 tablespoons Pillsbury Best all-purpose flour
• 1 teaspoon ground cinnamon
• 2 (8-ounce) cans refrigerated Pillsbury Original Crescent Rolls (8 Count)
• 16 large marshmallows
• 1/4 cup butter or margarine, melted
• Glaze: 1/2 cup powdered sugar, 1/2 teaspoon vanilla, 2-3 teaspoons milk, 1/4 cup chopped nuts

Directions:

1. Preheat oven to 375°F. Spray 16 medium muffin cups with nonstick baking spray.
2. In a small bowl, mix the granulated sugar, flour, and cinnamon.
3. Separate the dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in the sugar mixture. Place marshmallow on the shortest side of a triangle. Roll up, starting at the shortest side and rolling to the opposite point. Completely cover the marshmallow with the dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
4. Bake for 12-15 minutes or until golden brown.
5. When done, remove from the oven and let the puffs cool in the pan for 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

Eric Stonestreet’s Roasted Brussels Sprouts

If you’re looking for a healthy side dish, look no further than Eric Stonestreet’s roasted Brussels sprouts. Made with garlic, thyme, and bacon, this dish is sure to be a hit.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound butternut squash, peeled and cut into bite-size cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 slices bacon, chopped
• 1 shallot, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 teaspoon whole grain mustard
• 1/2 cup chopped pecans (optional)
• 1/3 cup crumbled blue cheese (optional)

Directions:

1. Preheat oven to 475°F. Spray large shallow baking pan with no-stick cooking spray; set aside. Place Brussels sprouts and squash in large bowl. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper; toss to coat evenly. Spread in single layer on prepared pan.
2. Roast 16-18 minutes or until tender and lightly browned, stirring halfway through cooking.
3. Meanwhile, cook bacon in medium skillet on medium heat about 6 minutes or until crispy. Remove using slotted spoon and place on paper towels to drain. Add shallot to same skillet; cook and stir 2 minutes until softened and lightly browned. Stir in cranberries, vinegar, and mustard until well blended. Transfer mixture to small bowl; set aside.
4. Arrange roasted Brussels sprouts and squash on serving platter. Drizzle with cranberry-balsamic glaze and toss gently to coat. Sprinkle with cooked bacon, toasted pecans, and crumbled blue cheese, if desired. Serve immediately.

Taylor Swift’s Favorite Sweet Potato Casserole

If you’re looking for a show-stopping dessert, look no further than Taylor Swift’s favorite sweet potato casserole. Made with sweet potatoes, brown sugar, and a crunchy oat-pecan crust, this dish is sure to impress.

Ingredients:

• 4 lbs sweet potatoes
• 1/3 cup oats
• 12 oz unsalted butter, divided
• 1/2 cup packed brown sugar
• 1/2 cup toasted pecans
• 1/2 cup granulated sugar
• 1 tsp kosher salt
• 2 tsp vanilla extract
• 4 large eggs, beaten

Directions:

1. Preheat oven to 375°F.
2. Scrub sweet potatoes. Pierce each several times with a fork and wrap tightly in foil. Place on a sheet pan. Bake 90 minutes or until tender. Set aside until cool enough to handle.
3. Meanwhile, place oats in a food processor; process 1 minute. Add 4 oz butter, brown sugar, and pecans; pulse five times to combine. Spread mixture on a baking sheet; bake 10 minutes. Remove from oven, crumble. Bake 5 minutes or until golden brown.
4. Melt remaining 8 oz butter. Remove skin from cooled sweet potatoes. In a large bowl, whisk sweet potatoes, melted butter, granulated sugar, and remaining ingredients until slightly lumpy. Transfer to a greased baking dish, smoothing surface evenly. Top with oat mixture. Bake 12 minutes or until heated through.

Make-Ahead Tips:

• Sweet potato filling can be made up to 2 days in advance. Prepare the sweet potato filling, cool, place in a casserole dish, and keep refrigerated.
• Oat-pecan crust can also be made up to 2 days ahead. Make the crust according to recipe directions, cool, and store in an airtight container at room temperature. Sprinkle over the sweet potato filling just before baking.

Conclusion:
These recipes are sure to be a hit at your holiday gathering. Whether you’re looking for a classic dinner roll or a show-stopping dessert, these recipes are sure to impress. So go ahead, get cooking, and make this holiday season one to remember.

FAQs:

Q: What is the best way to make the sweet potato casserole?
A: The best way to make the sweet potato casserole is to make the sweet potato filling and the oat-pecan crust ahead of time, then assemble and bake the casserole just before serving.

Q: Can I make the dinner rolls ahead of time?
A: Yes, you can make the dinner rolls ahead of time. Simply make the dough, shape the rolls, and freeze them until ready to bake.

Q: What is the best way to roast Brussels sprouts?
A: The best way to roast Brussels sprouts is to toss them with olive oil, garlic, and thyme, and then roast them in the oven until tender and lightly browned.