What I am making for Thanksgiving...

I thought I'd post the recipes for what I'm making for Thanksgiving this year. Luckily, I won't be slaving away in the kitchen too much, as all of our friends are bringing the main dishes, and we're just hosting! 3 of our neighbor friend families are coming over. I think we have a total of 10 adults and 12 kids! We'll be having 2 smoked turkeys and 1 roasted.

Here is what I am making (I found these yummy recipes on the Babycenter - Cooking for your Family board)...

CRANBERRY BUTTER
Yields: 3/4 cup
2 T dried cranberries (or dried blueberries)
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 T powdered sugar

In a small bowl combine dried cranberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries. Cover and let chill at least 1 hour before serving to allow flavors to blend.

CRANAPPLE SAUCE
In a bowl, combine 1 can (16 oz.) whole-berry cranberry sauce, 1/4 cup applesauce, 1/4 cup grated apple, and 1/4 tsp. cinnamon. Stir to blend. Refrigerate. Makes 2 1/4 cups.

SWEET POTATO CRUNCH CASSEROLE
3 cups cooked, mashed sweet potato
½ c sugar
2 eggs, beaten
½ c butter, melted
½ c milk
½ tsp vanilla

Combine above ingredients and spoon into a greased casserole.

Topping: ½ c brown sugar
1 c pecans, chopped
1/3 c flour
1/3 stick butter, melted

Combine topping ingredients and spoon over potato mixture. Bake, uncovered at 350 for 35 minutes.

CRANBERRY DOUBLE LAYER MOLD
Prep Time: 15 minTotal Time: 6 hr 30 minMakes: 14 servings, about 1/2 cup each

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Gelatin, or any red flavor
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1-1/2 cups cold cranberry juice cocktail or water
1 cup sliced strawberries
1 can (11 oz.) mandarin orange segments, drained
2 cups thawed COOL WHIP Whipped Topping

STIR boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
MEANWHILE, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

And with leftover turkey I may try making these appetizers later this weekend...

CREAMY STUFFED FOOTBALL BITES
½ c diced cooked turkey breast or chicken breast
4 oz cream cheese, softened
2 green onions, diced
½ tsp chopped fresh parsley or cilantro
Salt and pepper
2 sheets frozen puff pastry, thawed
1 egg
1 T milk
Mix meat, cream cheese, green onions and parsley in medium bowl. Season with salt and pepper and mix well. Place puff pastry on cutting board. Using a 2-inch cutter, cut out 22 circles on each pastry sheet. Mix egg with milk in small bowl. Place approximately 1 tsp of meat mixture in center of each circle. Brush pastry edge with milk mixture. Fold pastry over filling to form half-circle, press to seal. Place on baking sheet, brush tops with egg mixture. Bake at 400 for 12 to 15 minutes or until golden brown. Serve immediately. Yield: 44 “bites” (22 servings) Notes: You can also make larger round bites by using two pastry circles as a top and bottom and filling with more filling.