Every Thanksgiving thousands of cooks across
American scratch their
heads and say, "What am I going to make this year"?
The pressure is
on to come up with different dishes every year.
Sometimes the best
thing to do is to go back to the tried and true
family recipes that
Here are a few of our family
favorites. I hope you
like them as much as we do. Now all you have to do
is add a few of
your own dishes and you're on your way to another
Thanksgiving family dinner.
Mashed Potatoes with Sour Cream and Chives
(Can be made ahead and doubled)
9 large russet potatoes, peeled and quartered
6 ounces cream cheese
1 cup sour cream
2 tablespoons butter
1/4 cup snipped chives
1 pinch ground white pepper
salt to taste
Bring a large pot of water to a rolling boil; add
boil until soft, about 20 to 25 minutes. Drain well
and place in a
Combine potatoes with sour cream, cream cheese,
butter, salt, and
pepper. Mix with an electric mixer or potato masher
to your desired
consistency. Gently mix in the snipped chives.
If you are making this dish ahead, omit the chives
for up to two weeks. When ready to serve, put the
potatoes in a
casserole dish, dot with butter and bake in a 350
degree oven for 30
minutes. After the potatoes are baked you can mix in
the chives and
a little milk to thin if needed.
Boston Creamed Spinach
(Amount may be doubled)
1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic
1 (20 oz.) package frozen spinach,
cooked, drained and well chopped
1/4 cup onion, diced
1/8 teaspoon salt
Pepper to taste
In a saucepan, on medium heat, melt the butter.
Sautee the onions in
the butter until translucent in color. Whisk in the
powder, salt and soup. Continue to whisk until
smooth and piping
hot. Combine with spinach. Add pepper to taste.
Place in a casserole
dish. Bake in a 350 degree oven for 20 minutes. Keep
warm in the
oven until ready to serve.
Elegant Cream of Pumpkin Soup Served in a Pumpkin
1 large fresh pumpkin (about 12 inches in diameter)
2 1/2 cups fresh, cooked pumpkin or canned
3 cups chicken broth 1 cup heavy cream
1/2 cup dry sherry (optional)
4 tbsp. butter
1 small onion, chopped
3/4 cup diced celery
1 sprig of fresh thyme
4 cloves garlic, minced
1/4 tsp of salt
Toasted pumpkin seeds for a garnish
Fresh cracked pepper
Cut the top (one third) of your pumpkin to create a
lid for your
pumpkin serving bowl. Scoop out the seeds and
strings, cleaning the
inside well of any debris.. Clean the seeds and
place them on a
cookie sheet. Sprinkle the seeds with a little salt.
Roast in a 200
degree oven until lightly golden brown. Set them
aside to be used as
In a large soup pot, melt 2 tbsp of butter over a
medium heat. Sauté
the onion, celery and garlic, about 10 minutes. Add
sherry and chicken broth. Blend in well with a
whisk. Add the thyme
sprig. Simmer for an additional 20 minutes. Remove
Remove the mixture from the heat and puree in a
blender. Be careful
to puree small amounts of the hot mixture with the
blender top on to
avoid having the mixture burst out of the blender.
mixture to the pot. Melt the remaining 2 tbsp of
butter in a
separate sauce pan. Whisk in 2 tbsp of flour. Whisk
in the cream.
Blend well. Cook for one minute. Whisk the flour,
butter and cream
mixture into pumpkin puree. Simmer for 5 minutes
Heat the pumpkin shell in a 200 deg F oven for 10 to
before adding soup to keep the soup warm for a
longer period of
Pour soup into your hollowed-out pumpkin serving
bowl. Serve the
toasted pumpkin seeds on the side for garnish and
plenty of fresh
"Served it in a pumpkin shell and there you'll keep
it very well."
The presentation of this savory soup is spectacular!
Pumpkin Pie Squares
3 cups canned pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. vanilla
2 cups evaporated milk
1 box yellow cake mix
1 cup melted butter
1 cup chopped walnuts
Mix the first nine ingredients together in the order
given. Pour the
mixture into an ungreased 9 x 13 pan. Sprinkle the
with the dry cake mix. Drizzle the batter with the
Sprinkle the walnuts on top. Bake in a 350 degree
oven for 1 1/2
hours. Cover with foil if it browns too quickly.
Serve with fresh
Frosted Pumpkin Spice Cookies
So easy and so delicious!
1 package spice cake mix
1 cup of canned pumpkin puree
1/2 cup currants or regular raisins
1/2 cup of chopped walnuts
1/4 cup of butter, softened
1 can of ready-to-spread cream
Preheat the oven to 375 degrees. Grease a cookie
sheet and set it
aside. In a large mixing bowl, combine the cake mix,
butter. Blend well. Add the currents and nuts. Stir
distribute. Drop one generous tablespoon of dough
for each cookie
onto the cookie sheet at two inch intervals. Bake 11
to 13 minutes
or until cookies are set and golden brown on the
edges. Cool on a
wire rack. Frost with cream cheese frosting.
Sprinkle with a hint of
Martha Matthews is the Editor of
Homemaking.com, a web site with resources dedicated
homemaking. She also has a free monthly newsletter
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