Dorm-friendly Thanksgiving recipes

SOFIA LEGASPI, Campus Life Editor | [email protected]

As the holiday season draws near, some students may find themselves craving  Thanksgiving dishes but lacking a kitchen to make them. Thankfully, not everything require a stove or an oven, so we have compiled four no-cook recipes to help our readers celebrate the holiday spirit.

From all of us at the NI, have a wonderful Thanksgiving break!

Pumpkin Parfaits

1 jar (7 oz) marshmallow creme

1 package (8 oz) cream cheese, softened

1 tbsp orange juice concentrate, thawed

1 can (14 oz) pumpkin puree

1/4 cup maple syrup

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tbsp orange juice concentrate, thawed

1/4 cup chopped toasted pecans

1/4 cup crushed gingersnaps

Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of marshmallow creme mixture into pumpkin mixture. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving. (SOURCE:

Cranberry Feta Pinwheels

1 package (170 g) dried sweetened cranberries

1 container (250 g) cream cheese spread

1 cup crumbled feta cheese

1/4 cup chopped green onion

4 large tortillas

Combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least one hour. To serve cut into 12 slices. (SOURCE:

No-Bake Ginger Cookies

1 package (8 oz) cream cheese, softened

2 tbsp chocolate frosting

4 cups crushed gingersnap cookies

3/4 cup miniature semisweet chocolate chips

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/2 cup confectioners’ sugar

In a large bowl, beat the first six ingredients until blended. Shape into one-inch balls. Roll in confectioners’ sugar. Flatten to 1/4-in. thickness with bottom of glass. Refrigerate 30 minutes or until firm. Store cookies between pieces of waxed paper in an airtight container in the refrigerator. (SOURCE:

Spinach Artichoke Dip

1 package (8 oz) cream cheese

1 1/2 cup frozen chopped spinach (no need to defrost)

1/2 cup mayonnaise

1/4 cup canned artichoke hearts, drained/chopped

1/2 cup finely shredded Monterey jack cheese

1/2 cup finely shredded parmesan cheese

1 tbsp dried chopped onion (or freshly minced)

1/4 tsp garlic powder

1/4 tsp sugar

1/4 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

In a medium bowl, soften block of cream cheese in microwave in 20-second increments; stir until fully smooth. Add all remaining ingredients and stir until well incorporated. Chill until ready to serve. (SOURCE: