This Thanksgiving is the first the Rocky Mountain Food Report has shared with readers. We want to thank you for hanging out over the months, and can’t wait for all the good things to come in the future.

In that spirit, here are a few easy dessert recipes we made for our table — minus the raisins and nuts, because those are cruel tricks — in case you’re in need in these final hours.

Hope all is well in your world, and from my wife Edie and me, happy Thanksgiving.


Creamy Rice Pudding (All Recipes)

  • 1 cinnamon stick
  • Whole nutmeg
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. Soak milk with cinnamon stick while rice is cooking.
  3. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk with cinnamon stick, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
  4. Dust with grated nutmeg.


Soft and Chewy Oatmeal Cookies (Sally’s Baking Addiction)

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  1. Using a mixer, cream the butter and both sugars together until smooth. Add the eggs and mix until combined, about one minute. (Scrape down the sides and bottom of the bowl as needed.) Add the vanilla and molasses and mix until combined. Set aside.
  2. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix until combined. Add oats. Chill the dough for 30 to 60 minutes in the refrigerator.
  3. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place two inches apart on the baking sheets. Bake for 10 minutes until verylightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

[Images: Bryce Crawford]