A Curated #Thanksgiving Meal

Whether you’re hosting a Thanksgiving feast or you’re merely a guest required to bring an assigned dish, I’ve curated some recipe favorites from the blog to help fill in the blanks and take the stress out of the meal prep.

You can take your pick from appetizers to sides to main dishes to desserts.  I promise you’ll find tasty, easy to make recipes.  After all, if I can make them, anyone can.

So why not plan ahead and get cooking?

And remember to celebrate FOOD and family, and to give thanks.


Baked Brie

Hot Crab Dip

Mexican 7-Layer Dip

Chex Mix

Broccoli Cheese Dish

Hummus Dip

Homemade Guacamole

Spinach and Artichoke Dip


Rosemary Foccacia Bread

Banana Honey Bran Bread

Banana Chocolate Chip Bread


Sweet & Sour Brisket

Pistachio-Crusted Raspberry Chicken

Garlic Chicken

Pot Roast Au Jus

Turkey Casserole

Turkey Meatloaf


Brussels Sprouts w/Bacon and Maple Syrup

Sweet Potato Marshmallow Casserole

Carrot Pudding

Cauliflower au Gratin

Broccoli Casserole

Green Beans w/Shallots

Apple Butter


Butternut Squash & Carrot Soup

French Onion Soup

Sweet Potato Apple Soup


Mom’s Old Fashioned Rice Pudding

Pumpkin Pie

Pumpkin Cake

Pumpkin Pudding

Pumpkin Cappuccino Chip Muffins

Pumpkin Brownies

Bourbon Nut Cake

Peach Cobbler

Black Bottom Cupcakes

Earthquake Cookies

No Bake Chocolate Pie


Rustic Apple Pie

Holiday Hazelnut Spread Pinwheels


A recent trip to Turkey boasted markets overflowing with the most beautiful arrangements of fruits, spices and nuts. We couldn’t seem to eat enough of them. Ironically, most everything can be found in the states.   However, our favorites abroad were the insanely fresh Turkish delights in all colors and flavors as well as the variety of creamy spreads, from Hummus to Hazelnuts.

While we continue to eat our Turkish delights sparingly, we love to incorporate our hazelnut spread on everything from sliced strawberries and apples to crepes and waffles. Their delicately nutty flavor combines perfectly with any puffed pastry or fruit. In fact, my children prefer hazelnut spread over melted chocolate.

With the holidays on the horizon, we’re canvassing our large recipe database to select those that will don that coveted spot on our Thanksgiving or holiday tables. For desserts, I was searching for items that taste “festive”- rich and inviting, with robust chocolate and nutty flavors.

I decided to make Hazelnut Spread Pinwheels. These treats are ideal for any party atmosphere. They’re two-bite finger food that tastes just as good freshly-baked as they do days later. In fact, the pinwheels compliment any dinner, lunch or brunch and guaranteed, your plate will be empty.

These baked goods are very easy to make, requiring only a few ingredients (all of which you’d find in your stocked fridge or pantry). In fact, it’s a fun activity for children (of all ages) to get involved in the assembly it’s a virtual art project –requiring very little culinary skill.



For the dough, we used crescent rolls (it’s what we had in the fridge) and Almond Milk for the coating (little sweeter than milk and we have some minor dairy issues). Feel free to substitute the pastry dough for prepared cookie dough if you’re looking for a sinfully sweet dessert versus a bread based treat. Either way it’s prepared, you won’t regret one single bite.

And, if you’re crazy about your hazelnuts too, definitely fill out the Hazelnuts from Turkey Falling for Hazelnuts Sweepstakes entry form for a chance to win the grand prize of $500.


Disclaimer:  I was compensated by the Turkish Hazelnut Promotion Group for writing this post, however, all opinions expressed are, as always, my own.  I LOVE HAZELNUTS.

Sweet Potato Apple Soup


As we’re inching closer to the Thanksgiving holiday, my shelves and fridge are getting stocked with traditional Thanksgiving ingredients.  There are myriad recipes choices for your turkey day table, but, make sure not to overlook perhaps the simplest and healthiest dish of them all, SOUP.

I’m so happy that our resident NY soup expert, Seriously Soupy, has shared with us one of her latest fall creations: Sweet Potato Apple Soup.  Want to make your supper a little kinder to your waistline?  Perhaps you substitute your Sweet Potato Casserole with Melted marshmallows with this soup.  It’s sweet and hearty and might just take the place of all of those side dishes you might regret the next morning.

Here’s what Serena has to say:

Over the holidays, many people bring dessert and wine to celebrate Thanksgiving. Another special dish to bring is homemade soup. In this recipe, I used some traditional elements of Thanksgiving like sweet potatoes, apples, and celery and then flavored them with cinnamon, sage, cinnamon, salt,and pepper. Ready in a about an hour, this is one soup that is sure to be a favorite this fall and on Thanksgiving.

One Pan Mexican Quinoa


We all struggle to diversify mealtime. I’m constantly wracking my brain to come up with dishes that will hold the interest of my kids, both of whom have very different palates. After becoming personally invested in what they eat, I’ve learned that sometimes, merely making tweaks to a base dish that’s already been kid-approved will be successful.

Last year was the year of Quinoa in my house.  I fell in love with it and prepared every dish I could to get my kids to fall in love with it too.  From quinoa salads to quinoa casseroles to quinoa bakes to even quinoa soup, there wasn’t a week that went by without this ingredient somewhere on the menu.  Then, when it become overkill, I gave this seed (often called the “ancient grain”) some much-needed shelf time.

This week, as the weather started turning cooler and I was searching for some heartier side dishes, I came across a wonderful recipe from one of my favorite online hubs, Tip Hero.  Most appealing was the recipe’s tag line, “when you need a healthy weeknight supper and you don’t want to dirty more than one pan.”


One pan? Just a few ingredients? Minutes later a healthy dish of Mexican Quinoa?

I was sold.

Lucky for me, I had all of the ingredients in my stocked pantry.

I always find videos extremely helpful and working alongside Tip Hero.  I think I got so excited that I wasn’t focusing enough on the actual ingredient amounts.  I accidentally used a large 28-ounce can of diced tomatoes so I needed to drastically increase the amount of quinoa to offset the liquidity of the dish.  Next time around, I wouldn’t use any chili pepper.  The dish was rendered so spicy, my kids complained their mouths were on fire.

But, this dish will definitely join our vast quinoa recipe repertoire.

Hope you enjoy:




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