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I’m Looking for a wonderful NEW recipe for Thanksgiving?

If you have a recipe that you LOVE for thanksgiving, I’d love to hear it. Main dishes or desserts would be wonderful! I love hearing what everyone else makes, I know we always have the usual Turkey, yams, cauliflower and pumpkin pie. Thank you for sharing, I look forward to everyones suggestions!!

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10 Responses to “I’m Looking for a wonderful NEW recipe for Thanksgiving?”

  1. Kiowa1 said:

    2 cans corn (drained), one package of cream cheese, one half stick of butter; salt and pepper and a little garlic powder… heat together in large saucepan, stirring often… add some chopped jalapenos near the end (optional)… ENJOY this simple and different dish… and try your own variations…

  2. georgiabelle87 said:

    OMG Paula Deen is amazing..have you seen her show? Try some of her recipes…im sure you could find them on

  3. allie_4_shoes said:

    starting november 9th food network is doing their thanksgiving episodes and they always have amazing new ideas. i got a bunch last year. (barefoot contessa, paula deen, and giada delaurentis are people that i noticed had really creative ideas last year. or got to the tv channel its 42 with me but your cable might be different!
    happy thanksgiving

  4. AL~ said:

    One of my favorite dishes that I like to use during the holidays is my Green Beans & Stewed Tomatoes…You can use this recipe if you have a BIG family like I do or you can minimize it so that it can suit your family. Here we go:

    4 cans Green Beans
    4-6 strips of bacon (fried)
    2 cans Tomatoes (stewed)
    1 onion (finely chopped)
    2 teaspoon Itailian Seasoning
    2 tablespoon sugar
    Salt and Pepper (to taste)

    In fryer pan fry bacon. While in pot add all other ingredients together. After bacon has been cooked, drain fat from bacn and add bacon to mixture of beans and tomatoes. Make sure that you add the juices that come from the green beans and tomatoes. Let veggies simmer for 20-25 minutes. Then you can enjoy your veggies…..ENJOY and HAPPY THANKSGIVING!!!!!


  5. thejanith said:

    One of my favorites came from a kids’ magazine while I was still a kid (yes, we had electricity then.) It’s Cranberry Crunch. It makes a great alternative to pumpkin pie for dessert, or a fun addition to Thanksgiving breakfast. Combine 2 cups rolled oats (regular or quick, but not instant) 1 cup flour and 2 cups brown sugar. Stir in 2 teaspoons cinnamon, and 1/2 to 1 teaspoon each: nutmeg, ginger, and cloves. Use a teaspoon or so of cardamom, too, if you have it on hand. Cut in 1 cup margarine or butter. It should make coarse crumbs. Spread 2/3 of the mixture in the bottom of a greased or sprayed 9×13 or slightly larger baking pan. Press the mixture down evenly and firmly to make the bottom crust. Spread 1 can (16 oz, I think — the regular size) of wholeberry cranberry sauce evenly over this. Top with the remaining crumb mixture and pat lightly down. Bake 45 min at 350 degrees Fahrenheit. It should get brown and bubbly. Let it cool a bit in the pan, then cut it before it’s completely cooled. Serve warm or cooled. Some folks like it warm with a scoop of ice cream on top for dessert; others like it plain for breakfast. Still others like to eat it like a cookie or fruit bar. You decide.

  6. careermom18 said:

    i love to make sweet potato praline i make the traditional sweet potatoes too but everyone has started asking for the praline

    sweet potato praline
    4 cups mashed sweet potatoes
    1/2 cup white sugar
    2 tablespoons vanilla extract
    4 eggs, beaten
    1/2 pint heavy cream
    1/4 pound butter
    1 cup packed brown sugar
    1/2 cup all-purpose flour
    1 1/4 cups chopped pecans
    Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
    In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
    Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
    Bake for 30 minutes in the preheated oven.

  7. Jesi said:

    Oat Crunch
    1 cup honey
    1/2 cup creamy peanut butter
    1/4 cup pecans or almonds, chopped
    1 1/2 cups puffed rice cereal
    1 cup oatmeal (regular, not quick-cooking)

    In microwaveable bowl, combine peanut butter and honey. Cook for 30 seconds and stir until smooth. In large bowl combine cereal, oats, and nuts. Pour peanut butter mixture overtop. Stir and combine well, pat into buttered 9x 13inch casserole dish. Cool in refrigerator for at least 4 hours, cut into bars and serve. Or crumble over vanilla ice cream.

  8. janisko said:

    I’ve been making the same menu for many years. If I changed anything very much my family would disown me!

    Here’s a couple of their favorites…


    3-10 oz. boxes frozen chopped spinach (squeezed DRY)
    ½ cup chopped onion (sautéed until soft)
    Large carton small curd cottage cheese
    (Note: If cottage cheese seems extra wet, drain some liquid)
    ½ cup grated Parmesan cheese
    8 oz. shredded Swiss cheese (½ in casserole and ½ on top)
    3 beaten eggs
    1-1/2 t. salt
    White pepper to taste (optional)

    Combine all ingredients except for half of the Swiss cheese and place in greased 2-quart casserole. Sprinkle remaining Swiss cheese on top. Bake at 350 degrees for 45-60 minutes.

    The finished product will be too “wet” if you don’t remove ALL the liquid from the spinach. I have been told you can substitute broccoli but I haven’t tried it.


    Once you try this version of mashed potatoes there’s no going back! They are rich, creamy and absolutely wonderful. Plus… they taste better if you make them a day or so ahead. They also keep quite well as leftovers.

    3½ lbs. potatoes (pared weight)
    Water for boiling
    1½ t. salt
    1/8 t. pepper
    ½ t. garlic salt
    ¼ t. onion powder
    ½ stick butter
    8 oz. package cream cheese
    8 oz. sour cream

    Boil potatoes until very very tender. Drain well and place in mixing bowl with seasonings and butter. Whip until very smooth. If mixture is too thick to work with, add a little of the sour cream. Once mixture is smooth add softened cream cheese, whipping until cheese is melted and well blended. Add remaining sour cream and mix until well blended.

    Place mixture into a well-greased 2½-3 quart uncovered
    casserole making swirls and peaks with the back of a large spoon and bake for 1 hour at 350 degrees. Serves 6 pigs or 8 normal people.

    This recipe may be made several days ahead or even frozen, but remember, if it is ice cold when you put it in the oven it needs more time to bake. When recipe is doubled it can take 2 hours.

    Happy Thanksgiving!

  9. southern sass said:

    6 cups sliced apples (about 6 medium)
    1 cup sweetened dried cranberries
    1 teaspoon ground cinnamon
    1 Tablespoon lemon juice
    3/4 quick-cooking oats
    3/4 cup all purpose flour
    3/4 cup packed brown sugar
    1/2 cup butter or margarine, softened
    1/2 cup chopped walnuts
    ice cream, if desired

    1. Heat oven to 375*. In a large bowl, mix apples, cranberries, cinnamon, and lemon juice. Spoon into an ungreased 11×7 (2 qt) glass baking dish.
    2. In a large bowl, mix remaining ingredients, except ice cream, with fork until crumbly. Sprinkle over fruit mixture.
    3. Bake 35-40 minutes or until apples are tender, juices bubble and topping is golden brown. Serve warm with ice cream.

    8 servings

  10. Cinnamon said:

    I’ve made this for the holidays for many years and everyone loves it:

    Cranberry Mousse

    20 ounces crushed pineapple
    1 cup water
    6 ounces cranberry gelatin
    16 ounces whole cranberry sauce
    3 tablespoons lemon juice
    1 teaspoon grated lemon peel
    1/4 teaspoon nutmeg
    8 ounces sour cream
    1/2 cup chopped pecans

    Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat.

    Pour the gelatin into a large Pyrex serving bowl. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Chill until firm, about two to four hours, or overnight.


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