Best Bring-a-Dish Recipes for Thanksgiving Dinner
You're Invited to Thanksgiving Dinner!!
And you get to bring a covered dish!
So you've been invited to Thanksgiving Dinner, and you're supposed to bring something.
Something besides a bottle of wine and the pleasure of your fabulous presence.
Here are a few tried-and-true favorites that are easy to make, go well with the main dish (turkey, of course) and everyone likes them. Even the kids.
You can always bring mac and cheese...
- Macaroni and Cheese - A Guilty Pleasure
Yes, it's bad for you. That's why it tastes so good. A real crowd-pleaser, everyone will want the recipe. If you are worried about the fat and calories, remember: It's supposed to be a side dish. ...
Easy Creamy and Incredibly Awesome Corn Casserole
Believe me, you won't be taking any of this home afterwords. This dish turns out nice and moist, don't be surprised if you need to spoon it out like stuffing.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Extra decadent option: after baking, spread 1 to 1 1/2 cups shredded cheddar cheese on top, place back in the oven for about 10 minutes.
Cranberry Walnut Relish That Just Keeps Getting Better
This relish is is best several days after you make it. Prepare it early in the week, cover and refrigerate. Last year, I made a double batch, froze half for Christmas, and it was even more tasty.
12 ounces fresh or frozen
3/4 cup white sugar
1 (12 ounce) jar orange marmalade or 1/2 jar orange marmalade, 1/2 jar peach preserves
1 tablespoon lemon juice
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
If desired, top with additional chopped walnut before serving.
What's In This That Makes It So Good Cranberry Relish
You can whip up this dish in about 30 seconds. If you make it ahead of time, stir in pecans right before serving.
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, drained
1/4 teaspoon apple pie spice
1 pinch ground cloves
1/4 cup chopped pecans
In a bowl, combine the cranberry sauce, pineapple, apple pie spice and cloves. Stir in pecans. Serve immediately.
Everyone Will Really Love Your Best Green Beans
A quick and easy favorite Thanksgiving side-dish, the soy sauce makes for great flavor.
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut
1 1/2 teaspoons soy sauce
1. Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally.Drain all but a small amount of the grease. Add the mushrooms and garlic,reduce the heat to medium-low. Let cook for long enough to soften garlic and mushrooms. Stir in the green beans and soy sauce, and heat through.
Roasted Garlic Mashed Potatoes You Can't Get Enough Of
Just make a double batch, you'll be glad you did.
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk (warm)
1/4 cup grated Parmesan cheese
2 tablespoons butter (room temp)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain well, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Mash with a potato masher.
I'm Going Back For More Sweet Potato Casserole
3 cups cooked and mashed sweet potatoes (you can use canned)
1/3 cup packed brown sugar
1/3 cup eggnog
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, chilled
1. Preheat the oven to 350 degrees F (175 degrees C). Coat one 2 quart baking dish with non-stick cooking spray.
2. Combine the mashed sweet potatoes, 1/3 cup brown sugar, eggnog, melted butter, vanilla extract, salt and egg whites. Spoon mixture into the prepared baking dish.
3. Combine the 1/2 cup brown sugar and flour. Cut in the chilled butter until the mixture resembles coarse crumbs. Sprinkle over the sweet potato mixture.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes
optional: fold in 1/2 cup chopped walnuts to sweet potato mixture
Crowd-Pleaser Squash Casserole With Pecan Topping
Similar to sweet potato casserole, not quite as sweet!
3 c. mashed cooked acorn or butternut squash
1/2 c. granulated sugar
1/2 stick butter, softened
2 tsp. vanilla, divided
2 eggs, well beaten
1/2 stick butter
1/3 c. all purpose flour
1/2 c. chopped pecans
1/3 c brown sugar
Combine squash, sugar, butter, and only 1 teaspoon of the vanilla. Beat together well the remaining teaspoon of vanilla and eggs. Combine thoroughly with squash mixture. Place in a greased 1 1/2 quart casserole.
Using a fork, mix together the brown sugar, butter, flour and pecans. Sprinkle over casserole.
Bake 45 minutes at 350 degrees
Try adding nutmeg or cinnamon in your filling for extra flavor
How About Some Healthy Roasted Vegetables
1 small butternut squash, peeled, seeded and cubed
1 red onion, quartered
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1. Preheat oven to 475°F.
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes, stirring every 10 minutes or until vegetables are cooked through and browned.
They'll be glad you brought the Cool Whip Cheesecake
Even the culinary-impaired can make this one... and it is really really good.
8 ounces cream cheese -- softened (rectangular package)
1/2 cup sugar
1 container Cool Whip or whipped topping brand of your choice -- (12 oz size)
2 (8 inch) cookie or graham cracker pie crusts
optional: 1 can pie filling, or other topping as desired
In large bowl, beat cream cheese & sugar with electric mixer. Gently fold in whipped topping with a spatula or mixing spoon. Divide between two prepared pie shells. Top with favorite pie filling. Chill well.
I hope that you and your loved ones enjoy these recipes....
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