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Posted by on Nov 6, 2015 in Holiday Blog, Homes for the Holidays | 0 comments

Amazing Side Dish and Dessert Recipes for Thanksgiving

Cookbook photo 1

It’s that time of year again when we make Thanksgiving dinner plans, and decide who will have the honor of making this year’s turkey. If you are the chosen one, you will most likely use your tried and true recipe. In fact, it’s what your family and friends have been waiting all year for since they enjoyed it the previous year. But what’s Thanksgiving without amazing sides and desserts? With sides and desserts, you get to showcase your creativity and try something new. To help you with ideas, we are sharing 5 recipes for sides and desserts.

Best Ever Baked Mac ‘N Cheese
From Do Kainz
1 box (8 oz.) macaroni  
1 can Campbell’s cheddar cheese soup
½ soup can of whole milk
8 to 10 oz. shredded sharp cheddar cheese
1 egg
1 sleeve of Ritz crackers
½ cup (1 stick) butter

Preheat the oven to 350°. Boil macaroni as package directs until al dente. Rinse in colander with cold water. Drain. While macaroni drains, combine cheese soup and milk in a saucepan, and heat until bubbly. Once the soup-milk mixture is beginning to heat up, sprinkle in about ½ of the shredded cheese and let the mixture begin to melt together. Set the soup-milk mixture aside to cool. Meanwhile, beat egg and set aside. Crush Ritz crackers and set aside. Melt butter in small saucepan and set aside. When the soup-milk mixture has cooled some, combine with the cooked macaroni and beaten egg in a large bowl. Mix thoroughly. Pour macaroni mixture into a buttered 9×13-inch baking pan and cover with the remaining shredded cheese. Sprinkle crushed crackers on top of the cheese. Pour the melted butter over the crackers. Bake for about 30 minutes until bubbly.

Yams with Apricots
From Cindy Neff
1 can (17 oz.) whole sweet potatoes, halved lengthwise OR 2 lb. fresh yams or sweet potatoes, cut into chunks
1 can (1 lb.) apricot halves
1 ¼ cups brown sugar
1 ½ Tbsp. cornstarch
¼ tsp. salt
1/8 tsp. cinnamon
1 tsp. orange zest
2 Tbsp. butter
½ cup pecan halves

Put potatoes into a greased 10×6-inch baking dish. Drain apricots, saving the syrup. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, orange zest, and 1 cup of the reserved syrup. Heat to boiling, then continue boiling until slightly thickened, about 1-2 minutes. Add apricots, butter, and pecans. Pour sauce over potatoes. Bake, uncovered, at 375° for 25 minutes.

Cornbread (with chiles, cheese and honey)
From Lisa Zins
1 cup all-purpose flour
1 cup yellow cornmeal (NOT stone-ground cornmeal; and NOT corn muffin mix)
3 Tbsp. baking powder
3 large eggs
2/3 cup sugar
1 can (15 oz.) creamed corn
½ cup (1 stick) butter, melted
1 can (4 oz.) diced green chiles, drained (optional)
1 cup shredded colby-jack cheese
3 Tbsp. honey, or as desired (up to 1/3 cup)

Preheat oven to 375°. In a small bowl, whisk together flour, cornmeal, and baking powder. In a large bowl, whisk together eggs and sugar. Whisk in creamed corn and melted butter, until thoroughly combined. Gently whisk the flour mixture (about 1/3 at a time) into the creamed corn mixture, just until combined (don’t over mix). Fold in diced chiles and shredded cheese. Pour the batter into a greased 9-inch round springform pan (removable sides), and smooth the top. Bake about 30 minutes, until the top is golden brown and a cake tester inserted into the center of the cornbread comes out clean. Remove from oven and let cool in pan for about 15 minutes on a rack. Remove sides of springform pan and place cornbread on plate. Drizzle honey all over the top and spread evenly. Let cool completely. Cut a circle in the center of the cornbread, about 2 to 2 ½ inches from the edge. Cut into individual servings, starting with the outer ring.

Low Calorie Pumpkin Pie Tartlets
From Debbie Smith
16 (2 ½ inch) foil baking cups
Nonstick cooking spray
¾ c. granulated sugar
1 T. cornstarch
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
2 large egg whites
1 (15 oz.) can purée pumpkin
1 c. evaporated fat free milk
1 c. fat free whipped topping
12 small gingersnap cookies, broken into ¼-inch pieces

Preheat oven to 350°. Place baking cups on baking sheet with sides. Spray each cup with cooking spray. Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon ¼ to 1/3 cup of mixture into each prepared foil baking cup. Bake for 25-28 minutes or until knife inserted near center comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. You can remove the foil cup if you’d like. Top each with whipped topping and gingersnap crumbs.

Audrey’s Bread Pudding
From Catherine Robson Frields
1 loaf stale bread, (toasted, if desired)
2 cups sugar (plus additional for topping)
2 eggs
½ cup milk
1 tsp. vanilla
1 ½ tsp. cinnamon (plus additional for topping)
1 cup raisins (optional)
Butter (for topping)

Preheat oven to 375°. Moisten toasted bread with water. Tear into pieces, and place in a large bowl. Add sugar, eggs, milk, vanilla, cinnamon, and raisins. Mash with hands. Scoop mixture into a buttered loaf pan. Sprinkle top with additional sugar and cinnamon. Dot with chucks of butter. Bake for 1 hour.

Looking for more recipes? Purchase “Mouthwatering Morsels”, a collection of recipes from the members of Meadowlark Service League. Proceeds from the sale of the book goes towards annual grants for charities serving Ventura County. For more information, visit

After Thanksgiving, stop by the Red Barn Holiday Boutiques in December to have baked goods and refreshments as you shop! Visit for more information.

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