First off, side dishes. I am featuring two here today.
Corn pudding is a must. Because at Thanksgiving, it's all about the corn. Remember how Squanto taught the pilgrims how to bury a fish when they planted corn to get a good crop? Yeah, I didn't either. Homeschooling taught me a lot. So, it's kind of a thing with me to have corn on the table at Thanksgiving, as a nod to Squanto. Without Squanto, historians agree the Pilgrims would've died out. Who says just one man can't make a difference?
Corn pudding is pretty basic. Here are two alternatives. This one uses more sugar. And this one is the classic one that uses Jiffy Corn Mix. I've made both and they're both good.
My second recipe is for Cranberry Pecan Relish. This is a wee bit fancier than just opening the can of cranberry sauce, and doesn't take a whole lot of time.
Cranberry Pecan Relish
1 (16 oz.) can whole-berry cranberry sauce
1 (8.5 oz.) can crushed pineapple, packed in juice, drained
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
Pour cranberry sauce into serving bowl. Add other ingredients to sauce in order. Stir well to mix. Serve at once or refrigerate til ready to serve.
Here's a shameless plug: I feature a full blown holiday meal with recipes in my Christmas ebook. It's a perfect time of year to get this book and start inspiring yourself for the holiday season from now all the way to the new year-- I even have the traditional meal I cook on New Year's Day.
And now onto the the promised easy and inexpensive decorating ideas for Thanksgiving links:
How to wax leaves and create a garland from them here. And here. And, um, here. Apparently waxing leaves is all the rage in the blogworld right now. Who knew??
Be sure to visit next week where I will highlight some of our favorite desserts to serve at Thanksgiving, including Tarheel Pie-- the world's easiest yet tastiest dessert. It's always the first dessert gone at our house! Hope to see you back here then!