Gather around, because Friendsgiving is all about good food and even better company! This year, bring something extra special to the table with our favorite recipes, crafted with ShopRite’s Bowl & Basket™ ingredients to make every dish feel like a new tradition. From sweet and savory bites to shareable classics with a twist, these recipes add a touch of warmth and a lot of flavor to your gathering.

Whether you’re dipping into the creamy Pecan Pie Dip, savoring the Cheddar Sweet Corn Pie, or adding a little spice with Cranberry Brie Jalapeno Poppers, each dish is easy to prepare and sure to delight. ShopRite has everything you need to make each bite memorable, so grab a seat, share the laughs, and let these recipes bring everyone together for a Friendsgiving that feels as cozy as home.

Cornucopia Cannoli

Difficulty: Medium • 10-20 servings • Total Time: 1 hour 30 minutes

Ingredients:

for the cannoli shells:

• 2 cups all-purpose flour
• 1 Tbsp granulated sugar
• ¼ tsp salt
• 1 Tbsp + 2 tsp unsalted butter, cubed
• 1 egg yolk
• ½ cup dry white wine
• vegetable oil, for frying

for the filling:

• 2 cups Bowl & Basket™ Ricotta
• ¾ cup Bowl & Basket™ Powdered Sugar
• ¼ cup Bowl & Basket™ Chocolate Chips
• ¼ cup heavy cream

Directions:

1. First, prepare the cannoli dough. This can be made up to a week in advance and stored in the freezer. Sift together the flour, sugar and salt in a medium bowl. Mix in the butter pieces, using your fingertips to work into a sandy texture. Add the egg yolk and wine, then mix until well combined. Shape into a ball, wrap with plastic and flatten into a disc. Keep chilled in the refrigerator while preparing the filling.
2. To make the filling: whisk the Bowl & Basket™ Ricotta until smooth. Add in the sifted Bowl & Basket™ Powdered Sugar, and whisk together. Separately, beat the heavy cream until stiff, then fold gently into the ricotta mixture. Transfer to a piping bag, and refrigerate for 30 minutes.
3. Bring the frying oil up to 360ºF. Meanwhile, on a lightly floured surface, roll out the dough until it is ⅛” thick. Cut into rounds. Shape small pieces of aluminum foil into a cornucopia shape (hack: use an ice cream cone as a guide!), making sure to leave openings on both ends. Wrap a piece of dough around the foil, making sure it sticks to itself. Fry the cannoli shells for about 3 minutes each, until bubbly and golden. Use a pair of tongs to hold the shell off the bottom of the pan, and for easy removal. Be sure to let the oil drip from inside the foil mold before removing to let drain on paper towels.
4. Let the shells cool slightly before carefully removing the aluminum molds.
5. Pipe each shell full of the ricotta filling. Roll the end in Bowl & Basket™ Chocolate Chips, or small dried fruits and nuts, then serve and enjoy!

Pecan Pie Dip

Difficulty: Easy • 10 servings • Total Time: 20 minutes

Ingredients:

• 4 oz Bowl & Basket™ Extra Creamy Whipped Topping
• 1 cup + ½ cup Bowl & Basket™ Halves Pecans
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• ½ cup brown sugar
• 3 Tbsp unsalted butter, cubed
• ⅓ cup corn syrup
• 1 egg
• 1 ½ tsp vanilla extract
• ¼ tsp salt
• Bowl & Basket™ Graham Crackers, to serve

Directions:

1. Combine the cream cheese, Bowl & Basket™ Extra Creamy Whipped Topping, and powdered sugar in a bowl. Beat with an electric mixer until well combined. Transfer to your serving dish and chill while preparing the next step.
2. In a saucepan over medium heat, combine the brown sugar, butter, corn syrup, egg, vanilla, salt, and 1 C Bowl & Basket Halves Pecans. Bring to a gentle boil, stirring constantly. Cook 1 minute, then remove from heat. 
3. Allow the pecan mixture to cool for 10 minutes. Meanwhile, transfer the remaining Bowl & Basket™ Halves Pecans to a Hefty™ Storage Gallon Slider Bag, and use a rolling pin to crush the nuts. 
4. Pour the pecan mixture into the serving bowl, and top with crushed pecans. Serve with Bowl & Basket™ Graham Crackers and enjoy!

Cheddar Sweet Corn Pie

Difficulty: Easy • 6-8 servings • Total Time: 55 minutes

Ingredients:

• 4 cups Bowl & Basket™ Steam in Bag Whole Kernel Corn
• 2 cups Bowl & Basket™ Shredded Sharp Cheddar Natural Cheese, divided
• ¾ cup Bowl & Basket™ Panko Plain Bread Crumbs, divided
• 2 Tbsp unsalted butter, divided
• 1 cup yellow onion, minced
• 1 garlic clove, minced
• ⅔ cup half and half
• 1 tsp salt
• ¾ tsp white pepper
• 3 Tbsp chives, chopped
• 3 eggs
• ¼ tsp paprika

Directions:

1. Preheat the oven to 375ºF.
2. Melt 1 ½ Tbsp butter in a medium skillet over medium heat. When melted, sautee the onion for about 4 minutes, the add the garlic and cook another 2 minutes.
3. Transfer to a large mixing bowl and add the Bowl & Basket™ Steam in Bag Whole Kernel Corn, 1 ½ C Bowl & Basket™ Shredded Sharp Cheddar Natural Cheese, ½ C Bowl & Basket™ Panko Plain Bread Crumbs, milk, eggs, chives, salt and pepper. Stir until well combined.
4. Pour the mixture into a greased pie pan. Combine the remaining bread crumbs and cheddar, then sprinkle on top of the pie. 
5. Bake for 35 minutes, until brown and crispy. Let rest for 5 minutes before serving!

Sweet Potato Bites with Marshmallow and Pecan

Difficulty: Easy • 24 servings • Total Time: 50 minutes

Ingredients: 

• 4 Bowl & Basket™ Sweet Potatoes
• 2 Tbsp Bowl & Basket™ Maple Syrup
• 12 Bowl & Basket™ Marshmallows
• 24 Bowl & Basket™ Halves Pecans
• ¼ cup salted butter, melted

Directions:

1. Preheat oven to 425ºF. Line a sheet pan with parchment paper.
2. Slice the Bowl & Basket™ Sweet Potatoes into rounds about ½” thick.
3. Brush melted butter on the potatoes and bake for about 20 minutes. Then, flip them over and continue roasting another 15 minutes, until fork tender. Remove from oven and set to broil.
4. Drizzle Bowl & Basket™ Maple Syrup over the potatoes and top with Bowl & Basket™ Marshmallows, cut in half. Broil for 1-3 minutes, just until lightly toasted.
5. Once the sweet potatoes are done, remove promptly and press a Bowl & Basket™ Halves Pecan into the center of each marshmallow. Enjoy!

Cranberry Brie Jalapeño Poppers

Difficulty: Easy • 10 servings • Total Time: 35 minutes

Ingredients:

• 4 oz Bowl & Basket™ Double Creme Brie Soft Ripened Cheese
• 4 oz Bowl & Basket™ Whole Berry Cranberry Sauce
• 2 cups mozzarella cheese, shredded
• ½ tsp garlic
• 1 tsp salt
• ½ tsp pepper
• 10 jalapenos, halved, seeds removed
• 10 slices prosciutto

Directions:

1. Preheat the oven to 400ºF.
2. Remove the rind from the Bowl & Basket™ Double Creme Brie Soft Ripened Cheese, and slice into 10 small strips.
3. In a large bowl, combine the shredded mozzarella, garlic, salt, pepper, and half of the Bowl & Basket™ Whole Berry Cranberry Sauce.
4. Add a strip of brie to each of the jalapeño halves. Top with a scoop of the cranberry cheese mix, and secure by wrapping a piece of prosciutto around the peppers.
5. Arrange on a parchment lined baking sheet, and bake until the prosciutto is crispy and cheese is melty, about 25 minutes. Serve with extra cranberry sauce for dipping!