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Shannon Finn pours hot mulled wine. // Photo by Harrison Amelang

Friendsgiving is the one event where you get to eat all the food you enjoy without the stress of talking to your grandparents or uncles about the presidential election.

The only downside to friendsgiving is that you don’t get the same delicious homemade meals. That’s why the entire event is more enjoyable when you actually know how to cook. Senior Renee Holt was president of the WWU Cooking and Baking club last year and offered some words to those who may not have much experience cooking. Students shouldn’t be afraid to try new things, or alter these recipes so that they work with what they have, Holt said.

“Have fun with it. College students are all learning how to cook, so don’t stress out too much, and try to cook together and see how they cook stuff so you’ll know for next time,” Holt said.

Here are some ideas from Western students on dishes to enjoy with friends before the stress of dead week makes it impossible to stomach. Now just figure out how to preheat the oven and get started.

Shannon Finn (left), Grace Filipcic (center) and Tiffany McNeary (right) pour mulled wine at their friendsgiving, Wednesday, Nov. 16. // Photo by Harrison Amelang

Pumpkin pie bites

  • Buy a regular pumpkin pie from the grocery store (one pie makes about eleven bites) and a can of whipped cream.
  • Cut out individual round bits with a 2” biscuit cutter
  • Add whipped cream to each bite
  • Pumpkin pie is now finger food!

Recipe from Sam’s Club page on Pinterest

Mac and Cheese

  • Use one cup of milk, two cups of cheddar, and one full box of pasta
  • Boil pasta, then stir in milk and cheese
  • Amp it up, if you have an hour, by adding other cheeses, sour cream and a half stick of butter
  • Bake it for 20 minutes

Recipe from Renee Holt

Mashed potatoes

Darian Havens puts yams into the oven. // Photo by Harrison Amelang
  • Boil six large potatoes
  • Add a half stick of butter and half cup of milk
  • Mush it together with your favorite seasonings
  • Tip: It also comes in easy packets

Recipe from Renee Holt and Tiffany McNeary

Vegetarian Stuffing

  • Two loaves of Sourdough bread, any vegetables (like four stalks of celery or mushrooms) and gravy made from two cans of mushroom sauce
  • Tear bread into bite size pieces and mix the ingredients together
  • Bake for half an hour

Recipe from Lexi Jones

Measurements from

Pre-made turkey

A finished pumpkin pie, yams with marshmallow, topping and brussel sprouts with bacon are set to cool. // Photo by Harrison Amelang
  • Order a turkey three days in advance from Fred Meyer
  • It comes cold, not frozen, so all you have to do is put it in the oven
  • It’s $60, but split between ten people it’s $6 each

Recipe from Tiffany McNeary

Sweet Potatoes

  • Peel six sweet potatoes and mash them up with a cup of white and brown sugar
  • Bake for 45 minutes in the oven
  • Add candied nuts on top

Recipe from Lexi Jones

Green bean casserole

Everyone pitches in to prepare the friendsgiving feast. // Photo by Harrison Amelang
  • Stir four cooked cans of green beans, one can of mushroom soup and one-half cup of milk. Can also add bits of bacon
  • Bake for 25 minutes and stir the mixture up
  • Add one cup of french fried onions to the top and bake for another five minutes

Recipe from

Creamy cod bake

Mix one-quarter cup of mayo, one-quarter cup of sour cream and parmesan

  • Put on top of  three-quarter pounds of whatever fish you’re cooking (Cod, Halibut, etc.)
  • Put in the oven, flip it over at 15 minutes
  • Add more of the mix to the flipped side, then cook for another 15 minutes

Recipe from Tiffany McNeary


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