Pomegranate Jell-O

1large pkg Raspberry Jell-o
1⁄2 cup sugar
1pkg cranberries, freeze then chop 
1 c. pecans, chopped
1 small can crushed pineapple
1 large pomegranate

Mix Jell-o according to package directions, add the sugar. Soft set in 9x13 pan. Add other ingredients. Set until firm.  Top with sweetened whipped cream.  

Thumbprint Cookies

2/3 c. butter
1/3 c. granulated sugar
2 eggs, separated yolks from whites
1 tsp. vanilla
1/2 tsp salt
1 1/2 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/3 c. strawberry or cherry preserves

Cream together butter and sugar until fluffy.  Add the egg yolks, vanilla, and salt and beat well.  Gradually add the flour, mixing well. 

Shape into 3/4 inch ball, dip them into the egg whites and then roll them in the nuts and place them 1 inch apart on a cookie sheet.  Press down the center of each cookie with your thumb.  Bake at 350 for 15-17 minutes.  Cool slightly, remove from pan and cool on rack.  Just before serving, fill the centers fo the cookies with jam.  I warmed the jam slightly to make it easier to work with...it set back up as it cooled. 

Thanksgiving Dressing

recipe from:  Epicurious

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Makes 8-10 servings

Sweet Potato Casserole

Sweet Potato Casserole

3 cups cooked and mashed red sweet potatoes
1 cup brown sugar
1/2 tsp. salt
2 eggs
1/3 cube of butter (softened)
1/2 cup milk
1 tsp vanilla

Mix together the above ingredients and place them in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cube butter (softened)
1 cup chopped pecans

Mix together and sprinkle over the top of the casserole.  Bake 350 for 35-45 minutes.  I like to make 1 1/2 x the crumb topping.  I like a large nut to casserole ratio!

Notes:  I peeled and cut two very large sweet potatoes into about 2 inch chunks and cooked them in a mesh strainer/steam basket on high pressure in my Instant Pot for 5 mins, did a quick release, drained the water and used a hand mixer to mash them.  This ended up being almost exactly 3 cups of mashed sweet potatoes. 

Cranberry Fluff - a different version

2 c. raw cranberries, ground
1/2 c. sugar
1 c. diced apples
1/2-3/4 c. chopped pecans
3 c. heavy whipping cream, whipped to stiff peaks and sweetened to taste with powdered sugar

Combine cranberries and sugar. Cover and chill overnight. Add apples and pecans.  Fold in whipping cream. Chill.