6 Kardashian-Approved Thanksgiving Recipes
Even though the Kardashians have enough money to get all their meals catered and never cook a day in their lives, for some reason, most of them are pretty determined to show you they know how to cook up more than just drama.
This year, Kylie launched a short-lived “Cooking With Kylie” show, Kim’s posted dozens of photos and videos of her soul food creations, and 2 years ago Kris even wrote her own cookbook.
So, since Thanksgiving is coming up, I decided to round up every Kardashian-approved Thanksgiving recipe I could find on the off-chance that you and your friends wanted to have a Kardashian-themed meal for Friendsgiving this year.
Although, just as a heads up, even though I found recipes in Kris’ cookbook for Auntie Dorothy’s Armenian string beans, a holiday chopped salad, wild mushroom stuffing and curried pumpkin soup, the only Thanksgiving recipes online are all pretty bad for you.
Like they’re all essentially just gluten and cheese.
YOLO, right?
1. Kylie’s Candied Yams
Ingredients
3 small organic yams
2 tablespoons organic brown sugar
1/2 teaspoon organic ground cinnamon
pinch of salt
1/4 cup organic orange juice
1/4 cup melted organic coconut oil
Jet Puffed Marshmallows
Aunt Jemima Maple Syrup
Directions
1. Preheat your oven to 400 degrees
2. Peel your yams
3. Cut your yams in half, sideways, and then cut them into little half circles
4. Use your fingers to spread clumps of brown sugar/cinnamon/salt across your yams
5. Drown your yams in maple syrup, add some coconut oil, and then throw on that OJ
6. Stick those bad boys in the oven for 25 minutes, stir, then throw them in for another 25 minutes.
7. Take ‘em out for a hot second to cover with Marshmallows and then put them back in the oven for a three-minute melting session. If they look like they’re drowned, then you’ve done it correctly.
Source: Refinery29 and Eater
2. Kim’s Mac and Cheese
Ingredients
6 tablespoons of unsalted butter and just a little more to coat the bottom of the baking dish with
1 lb. elbow macaroni
3 tablespoons all-purpose flour
1 tablespoon dry mustard powder
3 cups whole milk
1/2 yellow onion, shredded on the large holes of a box grater
1/2 teaspoon sweet paprika
1 bay leaf
8 oz. Velveeta, cubed
1 cup shredded sharp cheddar cheese
1/4 cup crumbled goat cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
3 large eggs
1 cup panko bread crumbs
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with some of that extra butter.
2. Bring a large pot of salted water to boil. Add elbow macaroni and cook according to the directions on the package until it’s al dente. If you don’t know what al dente means, look it up. You have a phone for a reason other than texting and taking selfies.
3. Drain pasta
4. While all this pasta cooking is happening, melt 3 tablespoons of butter on a saucepan. Whisk in the flour and the dry mustard. Reduce heat to low, and make sure to keep whisking your mixture so it doesn’t burn. Keep this going for two minutes and then whisk in the hot milk, then the shredded onion, paprika, bay and bay leaf.
5. Raise the heat to medium low and let it simmer, whisking the mixture often, until the sauce looks kind of like heavy cream, which should take about 10 minutes. Once it looks perfect, get it off the heat.
6. Now, it’s time to pay attention to your cheese. Mix all your different types together in a medium bowl. Then, add 3 quarts of the cheese mixture to the heavy cream-looking sauce. Let stand for one minute, then stir until the cheeses melt. Season with salt and pepper to taste.
7. Stir in the beaten eggs to this hybrid cheese-cream mixture and mix it up well. Add the macaroni and KEEP ON MIXING.
8. When everything looks good to you, spread this gluten dairy monster in your baking dish, sprinkling the rest of the cheese on top.
9. Melt the remaining butter on medium heat, then add the pank and stir well. Sprinkle this over your macaroni mixture as evenly as you can.
10. Put it all in the oven and bake for around 30 minutes, or until the sauce is bubbling and the top looks golden brown. Let sit for 5 minutes so you don’t burn yourself.
3. Kourtney’s Cornbread
Ingredients
2 eggs
1 1/4 cups organic yellow cornmeal
3/4 cup gluten-free flour
1/4 cup coconut sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup almond milk
1 cup vegan buttermilk (or 1 cup coconut milk with 1 tablespoon of lemon juice if your local health foods store isn’t that fancy)
8 tablespoons vegan butter
Directions
1. Preheat the oven to 425 degrees Fahrenheit
2. Combine cornmeal, flour, salt, sugar, baking powder and baking soda.
3. Whisk in almond milk, buttermilk, eggs, and add melted butter.
4. Use coconut oil to grease a 9-inch cast iron skillet or casserole dish.
5. Pour batter into skillet and bake for about 25 minutes until toothpick comes out clean.
4. Kris’s Sweet Potato Souffle
Ingredients
6 sweet potatoes
1 cup unsalted butter, melted, but some softened butter to grease things with
1/2 1-pound box of light brown sugar
2 cups white sugar
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
6 eggs, beaten
Whipped cream, baby
Ramekins (AKA porcelain cups that look like this)
Directions
1. Preheat oven to 375 degrees. Lightly butter 2 large ramekins (no size specified, so have fun guessing which size you should buy for yourself. Maybe this would be a good time to call your parents. They’ll probably know what to do, although you might not want to tell them about your entire Kardashian-themed dinner. Parents are notorious stick-in-the-muds)
2. Quarter the potatoes and boil until soft. Transfer to a large bowl and let cool.
3. Once they’re cool enough to touch, remove their skins and mash with a handheld mixer until smooth.
4. Add melted butter, all your sugar, condensed milk, vanilla, cinnmoan and nutmeg. Blend.
5. Beat eggs until pale yellow and fold into the mixture one third at a time.
6. Pour mixture into the ramekins and bake for about an hour. You’ll know they’re done when the mixture is a little puffy, but doesn’t wobble when you shake it.
7. Slather on some whipped cream and embrace the calories about to come your way.
5. Khloe’s Mac and Cheese
Ingredients
1 16 oz. bag of macaroni
3 eggs
1 bag of shredded sharp cheddar cheese
1/2 box of Velveeta, cut into cubes
1 stick of butter, cut into cubes
1/2 cup of milk
PAM butter spray
1/2 teaspoon of Lawry’s Seasoning Salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon garlic powder
Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Boil noodles using instructions on package. Drain and pour cooked noodles in a large mixing bowl. Add your eggs, butter and milk, and stir.
3. Sprinkle each seasoning from one side of bowl to the other side ad stir in. Next, add your Velveeta and 75 percent of your shredded cheese and stir.
4. Spray a 1 qt. baking dish with PAM, pour contents of bowl into the dish and use your spoon to make sure it’s all nice and even-looking. Now cover those noodles with the rest of that cheese.
5. Bake uncovered in oven for 25 minutes. You’ll know it’s done when the top looks bubbly and golden brown, like a blonde in the summer.
6. Tell your stomach to make some room cuz it’s feeding time.
6. Khloe’s Homemade Thanksgiving Pies
Ingredients
1 pre-made pecan pie
1 pre-made cherry pie
1 pre-made pumpkin pie
Directions
1. Buy pies from store
2. Take out of their boxes and destroy the evidence
3. Bake up some decoy cupcakes to have in the background
4. Arrange everything in an artful way
5. Take a picture on Instagram and claim all the credit
Bon appetit.
