20 Recipes Perfect for Thanksgiving

Haven’t finalized your Thanksgiving menu yet? Need to add another side dish? I’m sharing a roundup of my favorite Thanksgiving dishes to help you get your menu set!

20 RecipesPerfect ForThanksgiving

Appetizers

Appetizers set the vibe of your meal – and keep your hungry guests out of the kitchen while you finish prepping the main meal! I always like to have a mix of old favorites and new-to-me plates!

CranberrySalsa

Cranberry Salsa

CranberryPumpkinSpread

Cranberry Pumpkin Walnut Spread

Baked Spinach Dip

Baked Spinach and Artichoke Dip

Spicy Pretzels

Spicy Pretzels

Sides

While the turkey is the center of the meal, we all know the main stars are the side dishes! Great versions of the classics are my favorite.

Brown Sugar Butternut Squash 1

Brown Sugar Butternut Squash

GreenBeanswithBacon

Green Beans with Bacon and Brown Sugar

IPMashedPotatoes

Instant Pot Mashed Potatoes

PomegranateAvocadoSalad

Pomegranate and Avocado Salad with Citrus Vinaigrette 

Green Bean Casserole

Green Bean Casserole

Sweet Potato Casserole

Sweet Potato Casserole

Autumn Salad

Autumn Salad with Homemade Dressing

Roasted Garlic Macaroni and Cheese

Roasted Garlic Macaroni and Cheese

Bacon Parmesan Green Beans

Bacon Parmesan Green Beans

CranberrySauce

Cranberry Sauce

Desserts

Dessert is undeniably my favorite part of the meal. I’m not a pumpkin fan, so apples and cranberries are my go-tos for Thanksgiving!

Cranberry Ice Cream 4

Cranberry Ice Cream

AppleRoses

Baked Apple Roses

CaramelAppleCheesecakePie

Caramel Apple Cheesecake Pie

ButtermilkCustardApplePie

Buttermilk Custard Apple Pie

Apple Hazelnut Chocolate Cake

Apple Hazelnut Chocolate Cake

CranberryAppleCrisp

Cranberry Apple Crisp

Advertisements

Bacon Parmesan Green Beans

We are a green bean loving family, and this is our new favorite way to make them.

Bacon Parmesan Green Beans

I made these green beans as a possible option for the upcoming holidays, and my family gobbled them up. I can’t remember the last time we didn’t have leftovers of our veggie dish!

There’s a lot to love here – bacon, cheese, garlic, and the onions pretty much caramelize as you cook them. Fancy enough for company, but easy enough for a weeknight, these green beans are a real winner.

Bacon Parmesan Green Beans 2

Bacon Parmesan Green Beans
(adapted from Six Sisters Stuff)
Serves 6

1 lb. fresh green beans
1 Tbsp. olive oil
1/3 cup chopped red onion
2 cloves garlic, minced
6 bacon strips, diced
1/2 tsp. onion salt
1/2 tsp. garlic salt
Pepper, to taste
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add green beans and boil for 3-4 minutes, then drain.

Meanwhile, heat the oil in a large skillet. Add onion, garlic, and bacon to the pan and cook for 5 minutes.

Add in onion salt, garlic salt, pepper, and green beans. Cook until green beans are softened and everything is cooked. Stir in the Parmesan and serve.

Fresh Corn Salsa (11)

Cranberry Pear Mocktail Mules

I received complimentary products in exchange for this post. All opinions are my own.

You know what I realized this week? For the last five Thanksgivings, I’ve been nursing or pregnant (or both). Five. In a row.

Cranberry Pear Mock Mules

Suffice it to say things have swung in the opposite direction this year and it’s making me obsess over the perfect Thanksgiving cocktail. But, as a woman who has (very recently) been there, I know I want to have a mocktail on the menu too – not only for pregnant and/or nursing crowd but also for the designated drivers, kids, and people who would just rather not have the alcohol.

This Cranberry Pear Mocktail Mule is a non-alcoholic take on a Moscow Mule with a seasonal twist. I love the way the sweetness of the pear nectar plays off the tartness of the cranberries – and then you get the bite from the ginger beer at the end! Despite being a non-alcoholic, this drink feels celebratory!

Cranberry Pear Mock Mules 3

These gorgeous copper mugs are from Moscow Muled. All of their mugs are handmade (hand hammered!) and lined with high-grade nickle to prevent the copper from reacting with your drink. They’re truly works of art and perfect for your holiday drinks!

Cranberry Pear Mock Mule 4

Cranberry Pear Mocktail Mules
(a Kate’s Recipe Box original)
Serves 2

2/3 cup pear nectar
2/3 cup sparkling cranberry-apple juice
1 bottle ginger beer
Ice
Pear slices
Fresh cranberries

Fill the mugs halfway with ice. Stir together pear nectar and cranberry-apple juice. Divide between two mugs. Top off each with ginger beer. Garnish with pear slices and cranberries.

Fresh Corn Salsa (12)

Brown Sugar Butternut Squash

Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?

Brown Sugar Butternut Squash 1

Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.

Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.

Brown Sugar Butternut Squash 2

Brown Sugar Butternut Squash
(from Chew Out Loud
Serves 6

1 large butternut squash, peeled/seeded and cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper

Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside.

In a bowl, toss the squash with the oil until evenly coated. Add remaining ingredients and toss to coat. Spread out on the baking sheet evenly.

Roast for 40 minutes until the squash is fork-tender and the edges are browned.

Fresh Corn Salsa (10)

Cranberry Pecan Doughnuts #CranberryWeek

Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!

Cranberry Pecan Doughnuts 1

You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.

These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.

Cranberry Pecan Doughnuts 3

The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!

Cranberry Pecan Doughnuts 2

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Cranberry Pecan Doughnuts 4

Cranberry Pecan Doughnuts
(from Inspiring Pretty)
Makes 1 dozen

For the doughnuts:

3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 Tbsp. orange zest
2 1/4  cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk

For the glaze:

1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream

Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.

Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest.  Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.

Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.

When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.

Fresh Corn Salsa (9)

Cranberry Orange Muffins #CranberryWeek

Cranberry Orange muffins are my favorite. I love cranberry and orange together, and this time of year always feels like muffin weather. Curl up with one of these and a hot beverage and you’ve got the perfect fall treat.

Cranberry Orange Muffins 1

These are an easy one to mix up and I love that it makes a relatively small batch – great for a small family brunch.

The flavors are bright. Orange juice and orange zest make the batter a sunny color, and the fresh cranberries add a great tart bite to these. I love these fresh out of the oven, but you can also pop them in the oven or toaster to warm up the next day and they’re also fabulous.

Cranberry Orange Muffins 2

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Cranberry Orange Muffins 3

Cranberry Orange Muffins
(from Joyful Healthy Eats)
Makes 12 Muffins

2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 tsp. grated orange zest

Preheat the oven to 400 degrees. Line a cupcake pan with cupcake papers.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.

In another bowl, whisk together the egg, orange juice, orange zest, and coconut oil. Stir the wet ingredients into the dry ingredients until just combined.

Fill muffin tins 2/3 full. Bake for 15-20 minutes until lightly browned.

Fresh Corn Salsa (8)

Cranberry Ice Cream #CranberryWeek

What is the typical Thanksgiving weather where you are?

Cranberry Ice Cream 3

I was recently chatting about Thanksgiving plans with a far-flung friend and she mentioned wearing shorts on Thanksgiving. It struck me as funny, because it is so not what I think of as Thanksgiving weather. We’re lucky if it’s warm enough to go for a walk after dinner without getting totally bundled up!

It also got me thinking about how much different my Thanksgiving dinner would be if it was warm outside. Is it weird to have cranberry apple crisp when it’s 90 degrees out?

Cranberry Ice Cream 2

Ice cream seems way more appealing – and this would be perfect on a Thanksgiving table. It’s a perfect balance of sweet and tart and I just love the color. It’s also a great option for Thanksgiving because you make it ahead – giving you more free time to focus on the rest of the meal!

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Cranberry Ice Cream 4

Cranberry Ice Cream
(from Wonky Wonderful)
Makes 1/2 gallon

Cranberry Puree:
1/4
 cup water
1/4 tsp. salt
12 oz. fresh cranberries cleaned & sorted
2 Tbsp. orange juice

Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/4 cup sugar
1 1/4 cups cranberry puree

Combine the water, salt, and cranberries in a medium saucepan. Cook over medium heat for 6-7 minutes. Remove from the heat and let cool for 10 minutes.

Transfer the cranberry mixture to a blender or food processor and add orange juice. Puree.

Refrigerate for several hours.

To make the ice cream, mix together the cream, milk, sugar and cranberry puree. Churn in an ice cream maker according to the manufacturer’s directions.

Transfer the ice cream to a chilled container and freeze for at least 4-6 hours. Thaw for 5 minutes before serving.

Fresh Corn Salsa (7)

Breakfast Mummy Pastries #DeadAndBreakfast #HalloweenBreakfast

Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.

MummyPastries1

Which means it’s the perfect weekend for a fun, festive breakfast.

When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!

mummypastries2

These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.

dead-and-breakfast

Dead and Breakfast

Be Brave and Join Us for Breakfast & Brunch

 

mummypastries3

Breakfast Mummy Pastries
(a Kate’s Recipe Box original)
Serves 8

9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives

Preheat the oven to 400 degrees.

Lightly beat 8 of the eggs.

In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.

In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.

Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.

Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.

Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.

Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.

Fresh Corn Salsa (6)

Chocolate Banana Bread #Choctoberfest

Note: I received complimentary product for this post. All opinions are my own.

New, inventive recipes are always fun – but sometimes you just want a classic.  We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.

ChocolateBananaBread2

 

It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.

Lots of other chocolate goodness this way, too! —>

ChocolateBananaBread3

Chocolate Banana Bread
(from Chelsea’s Messy Apron)
Makes 1 loaf

1/3 cup old fashioned oats
1 large egg + 1 egg yolk

1/2 cup vanilla Greek yogurt
1/2 cup coconut oil, measured melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup white sugar
1 cup mashed bananas, approx. 2-3 bananas
1/2 tsp. salt
1 tsp. baking soda
1 cup white whole wheat flour or plain white
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips dark chocolate chips for healthier
1/4 cup miniature chocolate chips

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Run the oats through a blender or food processor until the consistency of flour.

In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.

To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.

Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.

Fresh Corn Salsa (5)

Whisky Chocolate Bacon Chili #Choctoberfest

Note: I received complimentary products for this post. All opinions are my own.

One of my favorite parts of #Choctoberfest is getting a chance to show how versatile chocolate can be. Everyone always jumps to cakes and brownies, but there’s so much more than that – how about some chocolate for dinner?

WhiskyChocolateBaconChili1

This delicious chili uses a full bar of Forte chocolate but if you’re thinking “chocolate with meat? gross!”, you’ve got it all wrong. The chocolate isn’t going to be obvious when you dig in, but it add a great depth of flavor and an amazing smoothness to the chili.

WhiskyChocolateBaconChili2

Forte’s motto is “Celebrate Life through Chocolate”, which I’m totally on board with. This chili is simple enough that you can celebrate any day.

Forte is offering a special deal during Choctoberfest – use code CHOCTOBERFEST2018 for buy 3 get 1 free chocolate bars.

And be sure to check out all the other chocolaty goodness being offered up today here: An InLinkz Link-up

WhiskyChocolateBaconChili3

Whisky Chocolate Bacon Chili
(adapted from Wallflower Kitchen)
Serves 6

8 slices of bacon, chopped
2 lbs. ground beef
1 red onion, diced
2 red peppers, diced
1 28 oz. can diced tomatoes
4 garlic cloves, minced
4 Tbsp. chili powder
1/2 tsp. cayenne powder
1 tsp. paprika
1 Tbsp. cumin
1/4 cup whiskey
2 oz. dark chocolate (I used Forte 64% dark)
Green onions, chopped

In a large pot, crisp the chopped bacon over medium high heat. When cooked, remove the bacon to a bowl with a slotted spoon but leave the drippings. Add the ground beef and brown, breaking up the chunks as you go. When it’s about halfway cooked, add in the onion and peppers. Cook until the meat is no longer pink and the onion is soft.

Stir in the tomatoes, garlic, chili powder, cayenne, paprika and cumin. Bring to a boil. Stir in the whisky and half of the bacon. Reduce to low and simmer for an hour.

Stir in the dark chocolate until melted and evenly combined. Serve topped with chopped green onions and remaining bacon.

Fresh Corn Salsa (3)