does anyone have any good recipes for side dishes and deserts for Thanksgiving?

Answer 1

Mashed spuds, quarter them, boil for 20 minutes, leave the skins on.

Mash em with milk and butter and salt, garlic is good in em too.


Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum

Steamed Broccoli , or beans, canned corn (with sugar and salt)

Answer 2

Oat Topped Sweet Potato Crisp

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans



PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through

Answer 3

Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding Delight

Answer 4

Pumpkin Bars
Ingredients
4 eggs
1-2/3 cups sugar
1 cup oil
One 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese frosting:
3 ounces cream cheese, softened
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar
Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.

Holiday Cranberry Surprise
Ingredients:
1 envelope Knox unflavored gelatin
2 cups water
1/2 cup sugar
8 ounces (1 cup) whipping cream
8 ounces (1 cup) sour cream
1 teaspoon vanilla
8 ounces strawberry gelatin
8 ounces crushed pineapple
Water and juice from pineapple to equal 1 cup
16 ounces whole cranberry sauce
1 cup chopped walnuts
Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).
Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.
Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.
Note: This recipe may be doubled easily and will keep well for several days

Hot Apple Cider
Ingredients
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt
Mix together and simmer 20 to 30 minutes.

Answer 5

well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:

i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans & carrots and peach cobbler with french vanilla ice cream.

but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.

previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green & red bell pepper and onion) and chocolate cake.

we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.

the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..

Answer 6

try

Answer 7

Potato-Spinach Swirl Casserole

1 cup hot water
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup (or Cream of Broccoli)
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker® home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant® frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French-fried onions


1.Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.


3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.







Ginger Pumpkin Tart

Crust
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk

Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired


1.Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.

2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.


3.Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Caramel Pecan Tarts

Tarts
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten

Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk


1.Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.

2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.


3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.

4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Impossibly Easy Pumpkin-Pecan Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired


1.Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.

2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.


3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.

4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.







Drinks
Buttered Rum-Spiced Cider

6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum


1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.

2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

















Baked Spinach Artichoke Dip

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired


1.Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.

2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.

3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.