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Thanksgiving is just around the corner. I put together a collection of my favorite recipes to help plan your menu. Enjoy and have a great holiday! I'll be updating this post as I publish new recipes for Thanksgiving.

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Pineapple, cheese, brown sugar...three ingredients that probably sound like they don't go together and wouldn't taste good either. I've seen recipes floating around for years that referenced pineapple casseroles, but I wasn't brave enough to try it, until recently.

To get straight to the result - I enjoyed this dish. It was different, that is for sure, but it tasted good and I can see why so many people make it. I crushed my cracker crumbs too fine so I was missing a bit of texture there. I went with brown sugar instead of white. I imagine that if you can get your hands on fresh pineapple it would be even better. Enjoy!

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Buttermilk pie has become a Thanksgiving tradition since we tried it for the first time last year. I tried a different recipe this year, one that added lemon zest and juice, courtesy of add a pinch. It turned out delicious. The addition of lemon really added great flavor to the pie. Looking at the photos  I realize now that I didn't let it brown as much as I should have, but it still tasted wonderful.

Next year my top priority is to start making my pie crust from scratch as pre-made pie crusts tend to fall apart very easily and it can be difficult to serve up presentable slices.

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Green Bean Casserole, canned soup and all, is a side dish both loved and hated. I love it, as does my family. With a few small tweaks we made our best version yet this Thanksgiving.

One change was accidental, using cheddar french fried onions instead of plain. Sauteed mushrooms were also added in for extra flavor and texture. It may seem like a silly thing to mention but I think using the French cut style of green beans is important to the texture of the casserole. Enjoy!

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Can't decide between cheesecake and pie? Have both with this delicious Pecan Cheesecake Pie, recipe courtesy of Inside BruCrew Life. I love both cheesecake and pecan pie so this was a winner. Please see my notes for more details. Enjoy!

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Recently I posted a recipe for Leftover Turkey-Cranberry Monte Cristo Sandwiches over at Mom Spark. Head on over to check it out!

For all the folks out there who love green bean casserole, this sandwich is for you. Take your favorite recipe for green bean casserole and transform it into a delicious, cheesy sandwich. The casserole that I made this year had a few tweaks, using cheesy french fried onions on the topping and sauteed mushrooms added in. That recipe will be coming soon.

Many thanks to Family Fresh Meals for this recipe. I love trying out unusual recipes from time to time, and this one tasted great.


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There were quite a few cranberry sauce recipes I was considering trying this Thanksgiving, but this raspberry variation at Favorite Family Recipes won me over. I made a small change of reducing the almond extract by half. I found that it was a touch too strong as it was, so the recipe below shows that adjustment. If you aren't an almond fan, you can substitute vanilla instead.

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I've finally managed to write up the last of our Thanksgiving recipes from this year. This recipe my mom came up with is very easy to make. I was impressed that even with so few ingredients, it was very flavorful but not over the top sweet either. Enjoy!


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Cranberry Pineapple Sauce
Makes 6 cups

• 1 (20 ounce) can crushed pineapple in juice
• 2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
• 1 1/4 cups sugar 
• 1 1/4 cups walnuts, chopped (optional- I did not use)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon clove

1. Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice). Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.

2. Place the liquid in a saucepan. Add in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.

3. Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.

4. Transfer to a bowl and cool to room temperature. Cover and refrigerate for 24 hours.

Recipe from Food.com

Thanksgiving just wouldn't be complete without the classic Pumpkin Pie. Serve with whipped cream and enjoy!

Libby's Famous Pumpkin Pie
Makes one 9" pie

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Recipe by Libby's Pumpkin

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Sweet Potato Casserole with Crunchy Pecan Topping
Makes several servings

• 4 cups cooked sweet potatoes, peeled (approx 5-6 large)
• 1/2 cup butter or margarine, softened
• 1 large egg, beaten or two small eggs
• 1/2  cup sweetened condensed milk
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract

Crunchy Topping:

• 1 cup brown sugar
• 1/2 cup butter or margarine, softened
• 2 cups crispy rice cereal (rice krispies)
• 1 cup chopped pecans

1. Boil sweet potatoes whole with the skin on. When the sweet potatoes are cooked and fork tender. Remove from water and cool completely so you can remove the peeling. Alternatively, bake them in the oven at --- until fork tender. Let cool & peel off skins.

2. Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, vanilla and spices together. Blend everything together with a mixer until smooth. Pour into a greased baking dish. Set aside and prepare topping.

3. Mix all the topping ingredients together. Add the topping evenly over the top of the sweet potato mixture. Bake at 350-f for 40-45 minutes.

Recipe from Mommy's Kitchen.

Gouda and Sun Dried Tomato Cheese Spread

Best Spinach Dip Ever

Maple-Roasted Turkey with Sage and Bacon

Cornbread and Sausage Stuffing

Cranberry Butter (Great to use up leftover cranberry sauce)

Acorn Squash with Apple & Sausage Stuffing

Sweet Potato Bundles

Sweet Fried Corn

Chocolate Pecan Pie Bars

Dutch Apple Pie

Pumpkin Cranberry Cake with Orange Cream Cheese Frosting

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting