Please Share Your Favorite Thanksgiving Recipes in the Comments

Published in: Just For Fun

Oh, lawd, it was hard to write this post! How is anyone supposed to focus when they’ve got roasted garlic mashed potatoes and peach cobbler on their mind? It’s just not possible!!


Since we’ve been talking about sharing our favorite Thanksgiving recipes, I’ve been selfishly plotting to steal some of them for myself, mwahahahaa (if you don’t mind)! And, of course, you’re welcome to do the same.

Please post your favorite Thanksgiving recipes in the comments

And definitely steal some new ones to try at home. 🙂

Here are my top three. They don’t have to be fancy. This is a stress-free environment, young lady. Even a quick side dish would be cool. If you like to prepare it, then feel free to share it!

Your friendly neighborhood beauty addict,



  • 1/2 cup butter
  • 1/2 cup Crisco
  • 2 cups sugar
  • 5 eggs, separated
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1 cup butter milk
  • 1 teaspoon vanilla extract
  • 1 cup coconut, shredded
  • 1 cup pecans, chopped
  • 1/4 cup butter
  • 1 8-oz. package cream cheese
  • 1 1-pound box powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation instructions

Um, I briefly freaked out when I couldn’t find this recipe this morning. It was a gift from my good friend Elizabeth about 10 years ago. She copied it from a vintage cookbook, and now it’s my all-time favorite cake recipe (so far).

Start: Preheat oven to 350 degrees.

Cake: Cream butter, Crisco and sugar until fluffy. Add egg yolks, one at a time, mixing well after each addition. Sift flour and baking soda together. Gradually add to creamed mixture, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff. Fold into batter. Pour into three 9-inch greased and lightly floured round cake pans. Bake at 350 degrees for 30-35 minutes. Frost with Italian Cream Cake Frosting.

Frosting: Blend butter and cream cheese with electric mixer. Add sugar and vanilla, and then beat. Add a little milk, if needed, for proper spreading consistency. Spread between layers, top and sides of cake. Devour!


  • 1 pint fresh or frozen blueberries
  • 1/2 can sliced peaches, draned
  • 1 14-oz. can condensed milk
  • 2 teaspoons grated lemon peel
  • 3/4 cup plus 2 tablespoons cold butter or margarine
  • 2 cups biscuit baking mix, divided
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts (optional)
  • vanilla ice cream

Preparation instructions

Start: Preheat oven to 325 degrees.

In a bowl, combine blueberries, peaches, condensed milk and lemon peel.

In a different, larger bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.

In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts if desired. Sprinkle over cobbler.

Bake 1 hour and 10 minutes (until golden), and serve warm with vanilla ice cream.


  • 2 large heads garlic
  • 1 teaspoon olive oil
  • 4 pounds potatoes
  • salt & pepper to taste
  • 8 tablespoons (1 stick, EEK!) unsalted butter
  • 1 1/2 cups heavy cream

Preparation instructions

Start: Preheat oven to 425 degrees.

Slice top 1/4 inch off garlic heads and discard. Coat heads with olive oil, wrap in aluminum foil. Bake until tender and golden (about 45 minutes). Remove from oven, let stand until cool enough to handle. Carefully peel garlic cloves, set aside.

Place potatoes in large stockpot, cover with cold, salted water. Bring to boil. Cook until very tender (about 12 minutes). Drain and mash.

Heat butter and cream in saucepan until butter has melted and cream feels hot. Pour over potatoes, season with salt and pepper, stir well to combine. Gently stir in roasted garlic cloves and serve.

NOTE: If preparing potatoes several hours before dinner, use only 2/3 of the heavy cream. A half an hour before serving, place potatoes in a heat resistant bowl, and set over a pan of barely simmering water. Warm, stirring occasionally until heated throughout. Just before serving, mix in the remaining cream.


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So far, 62 people have commented on this article. How cool is that?

  1. peanut butter bread pudding

    3 slices light bread… lightly toasted and cut into 1/2″ cubes
    1 cup light vanilla soymilk
    1/3 cup fat-free liquid egg substitute
    2 tbsp. reduced-fat peanut butter
    2 tbsp. semi-sweet mini chocolate chips
    2 tbsp. brown sugar (not packed)

    Preheat oven to 350 degrees.

    Place toasted bread cubes in a 1-quart baking dish sprayed with nonstick spray, and sprinkle chocolate chips evenly on top.

    In a blender, combine soymilk, egg substitute, peanut butter and brown sugar. Process at medium speed until smooth. Pour mixture over bread cubes, making sure all the bread cubes are covered. Let stand for 5 minutes.

    Place dish in the oven, and bake for 45 – 50 minutes (until pudding is firm).

    Best when served warm. If you like, add some whipped topping before serving.

  2. Tiffany says:

    Yours sound great! Here’s a link to a super EASY caramel apple cake I make every turkey day –

  3. marisol says:

    This recipe is suitable for those 21+.

    Step 1 – get car keys & wallet
    Step 2 – drive to your nearest grocery store
    Step 3 – go to the wine section & select a couple of bottles of wine. You can get some decent bottles for around $10. I suggest a Pinot grigio/sauvignon blanc or pinot noir/merlot since those aren’t either too dry or strong in taste. If you want to be fancy, check out a malbec or perhaps some sparkling wine.
    Step 4 – pay for wine & hope you get carded. When I get carded it makes me feel young 🙂
    Step 5 – go home and chill any white wine purchased. Make sure you have plenty of wine glasses and a bottle opener handy.
    Step 7 – if you want to sample the different wines purchased, start off with a white as they are easier on the palette.
    Step 8 – enjoy & drink responsibly.

  4. Amber says:

    I throw my freshly boiled potatoes (I cut them into chunks before boiling) into the mixer, dump some salt, butter, cream, and grated parmesan in, and let that sucker rip! I continue to add that stuff as I go until I decide by taste that it’s ready. You can’t mess them up so I don’t measure anything.

    Here’s a post about one of my favorite easy desserts, chocolate molten cake:

    Guests will be impressed, but they’re SO easy. The last time I made them for company, I whipped up the batter and potted them in no more than 15-20 minutes, then covered the ramekins with foil and left them on the counter. When dinner was about over, I put them in the oven. I’ve also kept them in the fridge for a couple days before baking them.
    Amber recently posted … Adia Kibur crystal &amp leather cuff

  5. Dao says:

    When I roast the turkey, I always stick a couple of sweet potatoes in the oven. I wrap them in foil first to make sure the liquid doesn’t leak out. Since the oven is inhumanely hot, the sweet potatoes are zapped out of their lives. After the turkey is done, the sweet potatoes are also cooked to fork tenderness.

    I let them cool down and peel off the skin. Then, I just use a fork to mash it up. If I want to jazz things up, I would add a dollop of cream cheese and butter and about a teaspoon of minced garlic. But most of the times, I ended up with garlicky mashed sweet potato. It is really yummy, people always eat it up.
    Dao recently posted … Does LOreal HiP Precious Look Familiar

  6. Tarren Roberts says:

    Stuffed Peppers

    20 Jalapenos, cut in half lengthwise, seeds removed, & washed.
    2 packages cream cheese
    1 package hidden valley dry ranch mix
    20 slices of bacon, cut in half.
    40 toothpicks.

    Mix cream cheese and dry ranch mix. Stuff each pepper half with a tablespoon or so of the mixture. Wrap with a slice of bacon and secure with a toothpick. bake in the oven on a cookie sheet with foil on top (for easy clean up) until bacon is done. Enjoy!

    *As long as you thoroughly wash/ de-seed the peppers, they shouldn’t be hot! This makes a great appetizer while you’re guest are waiting on the main course 🙂

  7. Kayann says:

    To note on your garlic mashed potatoes. I put 2 sticks of butter, 1 chuck of cream cheese, garlic and heavy cream…. My Thanksgivings aren’t very healthy! 🙂

  8. Jennifer says:

    My family goes gaga for pumpkin cheesecake:

    But I do change the recipe a little bit:
    * Instead of using graham crackers for the crust, I use crushed gingersnaps. I like that extra bit of spice.
    * Double (sometimes triple) the crust. Every cheesecake tastes better with more crust.
    * Serve with caramel sauce on the side. This cheesecake isn’t overly sweet (which is why my parents and grandparents favor it), so the optional caramel drizzle is a nice touch if you have time.

    Here’s the super easy, amazingly delicious, lick-the-pot-and-spatula caramel recipe I use:

    Pour one cup of white sugar into a small, heavy-bottom saucepan and heat on high. As the sugar begins to melt, whisk it constantly. As soon as the sugar has darkened to a deep amber color, quickly add a 3/4 stick of salted butter and whisk the mixture to melt the butter. When the last of the butter has melted away, take the pan off the heat and count to three, then pour in a 1/2 cup of heavy cream. Keep whisking until the caramel is smooth, then let it cool to thicken.

  9. Shannon says:

    I brought this marbled pumpkin cheesecake to thanksgiving 2 years ago, and it was a HUGE hit. Check out the link:

    some tips:
    Less is more when it comes to “swirling” the cake. I like how it looks best when I zig zag back and forth: first up and down, and then side to side. And that’s IT. Don’t get carried away. It’ll look like a mess. 🙂
    -Keep the gingersnap cookie crust. It’s a tasty, tasty idea. I omit the pecans because I’m not a huge fan.
    -I add more of the “pumpkin pie” types of spices – cloves, allspice, etc. you can also add a slightly larger amount of spices than they recommend. I really like the spicey-ness of punpkin pie, so that’s something I like to bring out.

    On cheesecake in general:
    -a clean way to cut your cheescake: use a length of non-flavored floss. It’s easiest to do this if you have your cake on the corner of a table.
    -bake your cheesecake with either a pan of water in the oven or with damp rags wrapped around the springform (make sure you use ones you don’t care about – they will get icky-looking).
    -don’t overcook it – it’s done when it’s firmish on the edges and still a little jiggly in the middle.
    -try REALLY HARD to not introduce your cake to any abrupt temperature changes. I let it cool in the oven with the door partially open.

  10. Katelyn says:

    Pumpkin Chocolate Chip Cookies


    * 1 cup (2 sticks) unsalted butter, softened
    * 1 cup white sugar
    * 1 cup light brown sugar
    * 2 large eggs
    * 1 teaspoon vanilla extract
    * 1 cup canned pumpkin puree
    * 3 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1/2 teaspoon salt
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon ground cloves
    * 2 cups (12-ounce bag) milk chocolate chips, not semisweet
    * Nonstick cooking spray or parchment paper


    Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

    Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

  11. Nina says:


    Corn Casserole

    2 whole Eggs, Whisked
    1 cup Sour Cream
    1 cup Heavy Whipping Cream
    2 Tablespoons Vegetable Oil
    ½ cups Butter, Melted (Or Liquid Margarine)
    2 cans 15 Oz Sweet Whole Kernel Corn, Undrained
    â…” cups All-purpose Flour
    ½ cups Yellow Corn Meal
    3 Tablespoons Sugar
    1 Tablespoon Baking Powder
    ¼ teaspoons Salt
    ¼ teaspoons Extra Salt And Pepper, To Taste

    1. Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add fresh cracked pepper and more salt to taste.

    2. Pour into a greased baking dish. Top with small dabs of butter (about 2-3T).

    3. Bake at 350 (180 C) for 50-55 minutes, or until golden brown and set in the middle (give it a shake – it shouldn’t jiggle too much in the middle when it’s ready)

  12. Lisa S. says:

    This recipe is from Taste of Home magazine, I’ve made it for years. I got the original recipe from a customer who was a caterer who got it from a magazine,which, you guessed it, was Taste of Home. This recipe is a permanent request from my daughter for all holidays and birthdays

    I’ve made the recipe in the quantity as stated and I’ve made it much larger quantities and it was still awesome. The largest amount was when I made it for a friends outdoor wedding reception. 12 dozen deviled eggs is about 11 dozen too many to make by yourself! I usually double this.

    The comments on this recipe are not mine.

    Favorite Deviled Eggs Recipe

    I found this recipe in a church cookbook many years ago. A colorful platter of deviled eggs is always well received at get-togethers or other special occasions. I delight in sharing this recipe because it’s easy to make, delicious and different!
    * 8 Servings
    * Prep/Total Time: 20 min.


    * 6 hard-cooked eggs, finely chopped
    * 1 teaspoon finely chopped onion
    * 3 bacon strips, cooked and crumbled
    * 1/2 teaspoon salt, optional
    * 1/2 teaspoon pepper
    * 1/4 teaspoon prepared mustard
    * 1/4 cup mayonnaise
    * 1 cup (4 ounces) shredded cheddar cheese


    * In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving. Yield: 25 appetizers.
    Lisa S. recently posted … Life gets in your eyyyyyes! sung to the tune Smoke gets in your eyes

  13. Trude says:

    Thanks for sharing! My favorites are actually both Pioneer Woman recipes (my family gets mad if I don’t make them now!),so here’s the links:

    Whiskey Glazed Carrots:

    Butternut Squash Puree:

    And if I can handle these recipes and they turn out edible, anyone can! 🙂
    Trude recently posted … Current Playlist

  14. Kerry says:

    All of these recipes sound so yummy!

    Here is a recipe that my uncle’s wife made for us the first Thanksgiving she was in our family. It definitely put her in our good graces. 😉

    I like this best cold, as a breakfast. For the nuts, I prefer pecans or walnuts. (I also make extra topping, as I want every bit of the cheese danish to have some)

    Cheese Danish

    2 pkgs of 8 crescent rolls
    2 8oz pkgs of cream cheese (softened)
    1 C of sugar
    1 egg
    1 tsp. vanilla

    Danish Topping:

    ½ C sugar
    1 tsp cinnamon
    1 C nuts (almonds or pecans coarsely chopped)
    1 stick of butter (1/2 C) melted

    Preheat oven to 350 degrees. Spray 9 x 13 pan with PAM. Unroll 1 can of crescent rolls and press in bottom of pan and about ½ “ up the sides. Press perforations together. Combine the rest of the Danish ingredients and spread over the rolls.

    Unroll the other package and place over the top. Press the perforations and sealing the seams around the edges.


    Mix topping ingredients and spread over the top. Bake 30 minutes or until golden brown. Cool then refrigerate if not serving immediately. Danish can be served warm, room temp. or cold.

  15. Kelly says:

    My fav appetizer and item to make for the holidays is from The Complete Garlic Lovers’ Cookbook, which was made by Ten Speed Press where I used to work! 🙂 Been making it for about 15 years and cannot get enough of them!

    Italian Sausage Stuffed Mushrooms:

    What you need:

    18 to 20 large mushrooms
    1/2 lb Italian sausage
    1/2 cup chopped onion
    3 cloves fresh minced garlic
    3 tablespoons of oil
    1/3 cup of bread crumbs
    1 egg
    1/3 cup of grated Parmesan cheese
    Additional Parmesan cheese for garnish


    Remove stems from mushrooms. Chop stems. Brown sausage, onion, garlic and chopped stems in oil. Drain and cool. Mix with bread crumbs, egg and cheese. Stuff mushrooms full and sprinkle the tops with extra cheese. Bake at 350 degrees for 15-20 minutes. Makes about 6 appetizer servings.
    Kelly recently posted … Sonia Kashuk Facing Stardom Face Palette for Holiday 2010

  16. Nikolas says:

    Mmmmmmm I have to say… EVERYTHING on this post looks soooooo delicious!!!!! I really am a sucker for anything with pumpkin spice in it…. I really wanna make pumpkin pie cheesecake bars 🙂

  17. Marian says:

    Soft Breadsticks

    1 package regular or quick- acting active dry yeast
    1 1/3 cups warm water (105 to 115 degrees)
    3 to 3 1/2 cups all purpose flour
    3 tablespoons vegetable oil
    1 tablespoon honey
    1 teaspoon salt
    1 egg white slightly beaten
    Coarse salt or sesame seed

    Disolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

    Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour.. Divide into 24 equal parts.. Roll and shape each part dough into a rope, about 9 inches long, sprinkling with flour if dough is too sticky.Place on greased cookie sheet. Brush with egg white; sprinkle with coarse salt. Bake until crust is deep golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosly covered.

  18. Dasha says:

    I’m from Moscow and for the longest time, we only ate salmon and other Russian dishes on thanksgiving because my mom didn’t know how to cook a turkey but refused to order food in aha. So one of my favorite desserts during fall to have for thanksgiving is called Sharlotka.

    Four apples
    1 ts baking soda
    1 c sugar
    1 c flour
    2 eggs
    3 apples, cored, peeled and sliced.

    whisk eggs and sugar together till white and fluffy, Mix flour and baking soda in a separate bowl. Combine with the egg mix, add a little bit of milk or water to get the consistency of pancake batter. Place your apple slices in a buttered pan (like a cast iron pan, preferably) lay them in whatever design you want, then pour the batter over it and bake at 350 for about 45 minutes or so. Till whenever its done 🙂

    I put cinnamon in it and coat it with powdered sugar, which isn’t really traditional, but delicioooouus.

  19. Sara says:

    Love this post! So many ideas!

    First off is my super duper easy cheater sweet potatoes. It’s basically canned stuff, but it is great because everything is precooked so you just heat it in the oven at whatever temp you are at for cooking other items. I know it’s pretty cheesy, but I have to make two pans of these anymore because my family loves them.
    Two cans sweet potatoes (I use Princess brand)
    1 can apple pie filling
    1/4 cup butter
    Drain the sweet potatoes, if any chunks are bigger than one bite, cut them in half or thirds. Mix (GENTLY!) with entire can of apple pie filling and cinnamon to taste. Pour into 9×13 pan. Cut butter into small pieces and place randomly over potato mix. Heat in oven until hot (will vary based on your oven temp…takes me about 20 minutes at 375.) Pull pan from oven, and cover top with mini marshmellows, put under broiler until marshmellow are golden brown. Serve and enjoy.

    My dressing (an adaptation of my grandma’s):
    Saute 1 medium onion, chopped, with 4-5 stalks of celery, chopped, until onions are transparent, add one pint sliced mushrooms and continue sauteing until onions start to turn golden brown around the edges. Set aside. Pour 6 cups of dried bread cubes into baking pan. Pour two eggs, scrambled, two tablesppons of dried sage, and enough chicken stock in to moisten bread cubes. Stir in sauteed vegatables and one can of drained water chestnuts.. Cut 1/4 cup of butter into small pieces and place pieces throughout bread mixture. Bake at 350 for 45 minutes or until top starts to brown.

    And my turkey recipe: (all ingredient amounts will depend on the size of the bird….If I name an amount it is based on the 12-15 lb turkey I make each year) This can be cooked however you typically cook your turkey – but if you do it in a crockpot (laugh – but I know those who do!) don’t add the melted butter to the liquid baste. This results in a moist, sweet and savory turkey.

    Remove innards and rinse and dry bird. Place in deep roasting pan. Cut two oranges into quarters, and 3-4 garlic cloves into smaller pieces (not chopped, just halved or into thirds). Put oranges and garlic into a bowl. In another bowl mix one part pepper, one part chili powder, one part sage, one part dill, one part oregano, two parts rosemary, two parts basil, and two parts mustard powder. Add about two teaspoons of the spice mixture to the oranges and garlic and toss. Stuff seasoned oranges and garlic into cavity of bird. Mix 1/2 can of thawed orange juice concentrate with 1 stick of melted butter. Baste surface of bird with liquid. Pour a few spoonfulls of the liquid into the bird’s cavity as well. Sprinkle bird with rest of seasoning mixture. Line pan with sliced oranges, and split garlic cloves. Bake according to time and temprature for your size bird – basting occassionally with juices. Allow to rest breifly before slicing!

    • Sara says:

      Ummm…..little carried away with the spice in my dressing recipe….it’s on supposed to be ONE TABLESPOON of sage! Don’t know WHERE I came up with two!

  20. Terri says:

    Maple-Glazed Carrots (I think I got the recipe from Epicurious several years ago):

    SERVES 8

    Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

    12 large carrots, peeled (I usually use 1 1/2 pounds of baby carrots)
    8 tbsp. butter (I’ve cut this down to 5 tbsp. without any problems)
    1⁄4 cup maple syrup
    Fresh lemon juice
    Salt and freshly ground black pepper
    1 tbsp. fresh thyme leaves

    1. Cut carrots into 2″ lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips. Skip this step if you are using baby carrots.

    2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

    3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

  21. Terri says:

    I have two favorite sweet potato recipes. The first one is from the Crepes of Wrath site, and it is perfect for Thanksgiving. Not only does it combine sweet potatoes with dried cranberries, pecans, and maple syrup, it is perfect to do ahead:

    My other favorite sweet potato recipe is much more decadent, but isn’t that what Thanksgiving is all about? 🙂

    Sweet Potato Casserole

    4 cups mashed sweet potatoes (about 4 large sized ones)
    2 eggs, beaten
    ¼ cup milk
    ½ cup sugar
    ½ cup butter
    1 tsp vanilla

    – Boil the potatoes until soft. Allow them to cool, then peel and mash them.
    – Add the remaining ingredients to the potatoes
    – Put in a 13 x 9 inch dish
    – Sprinkle the topping over the casserole
    – Bake 25 minutes at 350 degrees

    1/3 cup butter (softened)
    ½ cup flour
    1 cup light brown sugar
    1 cup chopped pecans

    Mix all of this together & sprinkle on top of the potato mixture

  22. Glosslizard says:

    Mmmm, these all sound so great! I have to contribute! This is a side dish I make almost every year and everyone raves about it! It’s originally from Gourmet magazine and you can also look up the recipe on!

    Root Vegetable Gratin

    1 1/2 lb rutabaga
    1 lb white turnips
    3/4 lb parsnips
    2 Tbl all-purpose flour
    1 1/4 C grated gruyere cheese
    1 C heavy cream
    1 C milk

    – Peel rutabaga and cut into 1/8 in thick slices. Cook in boiling, salted water until crisp-tender, about 6-8 minutes. Remove and drain.
    – Peel turnips and cut into 1/8 in thick wedges. Cook in boiling, salted water until crisp-tender, about 3-4 minutes. Remove and drain.
    – Peel parsnips and cut into 1/8 in thick diagonal slices. Cook in boiling, salted water until crisp-tender, about 3-4 minutes. Remove and drain.
    – Toss vegetables together in a bowl (can be kept for 1 day chilled and covered).
    – Preheat oven to 350 degrees and butter a 2 quart gratin dish, about 12x9x2 inches. In gratin dish, arrange one third vegetables and sprinkle with 1 Tbl flour, 1/4 C cheese and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining Tbl flour, 1/4 C cheese and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over. Top with remaining cheese and bake, covered, 30 minutes. Uncover and bake about 40 minutes more until golden.

    Happy eating!

  23. Heidi says:

    Here’s my favorite pumpkin soup recipe, suitable for vegans:

    3 cups canned pumpkin
    1 1/2 coups water
    1 tsp olive oil
    1 cup chopped leeks or onions
    1/2 tsp black pepper
    1 tsp cinnamon
    1 tsp cumin
    1 tsp curry powder
    1/2 tsp cloves, ground
    2 – 3 cups vegetable stock
    1 T tamari sauce
    1 cup low-fat vanilla soy or rice milk

    Heat oil in a soup pot. Add leeks and spices, saute 4-5 minutes. Add pumpkin and saute another 3-4 minutes. Add tamari and brown the pumpkin slightly. Add stock and bring to a boil. Reduce heat and simmer 10 minutes. Stir in soymilk and serve with a sprinkle of nutmeg on top.

  24. Britt says:

    Hey Karen –

    Am I crazy or is there no amount for the flour in the italian cake? That sounds so good and I’d love to make it!!!


  25. Katherine says:

    My favorite recipe is a twist on cranberry sauce. My mom makes it every year, but now that I’ve moved far away to Texas, I make it and bring to my best friend’s house for Thanksgiving every year. It’s been 6 years, hard to believe!

    Portofino Salad (aka the Salad That’s Not a Salad)

    2 (3 oz.) pkg. raspberry gelatin (not sugar-free)
    1 ½ cups boiling water
    1 (20 oz.) can crushed pineapple (undrained), chilled
    1 (16 oz.) can whole cranberry sauce, chilled
    ¾ cup cran-rasperry or cran-grape juice
    1 cup chopped pecans (or walnuts)
    1 (8 oz.) package neufchatel or cream cheese, softened
    1 cup sour cream
    a few sprigs parsley (optional)

    Dissolve gelatin in boiling water; stir thoroughly until completely dissolved. Add pineapple, cranberry sauce, and juice. Chill until mixture thickens slightly (about 30-60 min). Fold in chopped nuts and pour into the dish you plan to serve in (such as a 9×13 glass pan). Chill until firm.

    When gelatin is set, beat together sour cream and neufchatel cheese until smooth. Spread over gelatin and chill until ready to serve. Garnish with parsley.

    Note: I have tried making this with true vegetarian gelatin (Jello and other gelatins are not actually vegetarian), and it works, but it doesn’t set as well. This year I’m planning to use vegetarian gelatin and cut down on the juice and see how it goes. Even if it doesn’t set perfectly, it’s still delicious – a nice mix of sweet and creamy and a little bit salty from the cream cheese.

  26. steph b says:

    Hands down favorite is Dorie Greenspan’s Alsatian Apple Tart from Baking From My Home to Yours. This year I’m making it in pear since someone else is bringing their special apple pie and I don’t want to ruffle feathers. Will also be making a Key Lime Pie, a chocolate custard tart, and a pumpkin tart. I love being given dessert assignments.

  27. Claire says:

    I’m all about convenience recipes, and I just made a great one! I used a box of trader joe’s pumpkin bread mix and followed the directions on the box, except I added a handful of frozen blueberries and baked for an extra 5 minutes. SO delicious for 5 minutes of work:)

  28. Kim says:

    First, I’ll just quickly say that I love to rub down my turkey with sage butter before roasting. Take 2 sticks of butter, a 1/4 chopped, fresh sage and a little salt/pepper and mix them together. Then, gently slip your hand between the turkey and skin (detaching the skin from the turkey but being sure not to rip holes in the skin) and stuff butter in there. Make sure to get it everywhere under the skin (breast and leg area). Stuff and roast as usual, basting with the drippings every 30 minutes.

    I’m also crazy about this spinach gratin recipe! 🙂

  29. Phyrra says:

    Whipped Sweet Potatoes with Pears
    You need:
    2 large cans of yams
    4 anjou or bosc pears
    1 cup evaporated milk
    4 tsp vanilla
    1/2 cup brown sugar, packed
    1/2 stick butter
    1 tsp cinnamon
    1 pinch of nutmeg
    2 tbsp orange juice no pulp
    1 cup chopped pecans

    I experiment with the alcohol I’m using to poach, varying with reds or whites as I prefer at the moment. The poached pears and pureed pears taste DIVINE!

    Peel and core the pears. Poach them on the stovetop until soft. Then put into blender and puree.

    Mix the evaporated milk, brown sugar, and butter on the stovetop and scald the mixture.

    Then take the potatoes and mash them up (since they’re canned they’re already cooked and easy to mash up), and then pour in the stovetop mixture. Then add the orange juice, cinnamon, nutmeg and pecans. Then add in the pear puree.

    Bake at 350 for 15 minutes.

    You can serve with marshmallows on top if you like, but it’s pretty sweet without it.

  30. Courtney says:

    Totally just made mashed potatoes with your recipe. Amazing!

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