Putting a fresh spin on some traditional Thanksgiving recipes

A final column featuring a few recipes you might try for your Thanksgiving feast. The thing I cherish most about Thanksgiving is spending it with the people I love most. Our family is very close, and I love every moment we can spend together. It is becoming harder and harder to get everyone together, as the grandchildren are getting married and having to share their time with their other family, but we try hard to have as many together as possible.

I hope as you gather together you can be thankful for all things and the blessings we enjoy each day.

So as you do a little last-minute planning, you may choose to add one or more of these recipes to your own feast.

Upgraded Green Bean Casserole

• 1 pound fresh blanched green beans, or fresh frozen
• 4 thick slices bacon, diced
• 1/2 sweet onion, large diced
• 1/2 cup all-purpose flour
• 1 cup fresh turkey or chicken stock
• 1 cup milk or heavy cream
• 1 pint baby bella mushrooms, sliced
• 1 cup Parmesan cheese, fresh grated
• 1/2 teaspoon granulated garlic
• 2 teaspoon Mrs. Dash original blend
• Pinch salt

For the topping:

• 1 cup panko breadcrumbs
• 3 thick slices bacon, chopped
• 1/2 cup Parmesan cheese, grated
• Almonds, slivered for garnish
• Spray oil

Roughly chop 1/2 onion and 4 slices of thick bacon and brown in a large skillet. While that is browning, slice mushrooms, grate Parmesan.

For topping, partially freeze 3 strips of bacon cut into separate pieces. Chop in food processor or by hand. Add in panko and 1/2 cup of Parmesan, set aside.

When bacon and onions are browned, add 1/2 cup of flour to make a paste. Add more bacon fat, olive oil or butter if needed. Add Mrs. Dash and granulated garlic. Slowly pour in turkey/chicken stock and milk and stir to remove all lumps. Add beans, mushrooms and 1 cup of Parmesan to sauce. Stir really well to coat.

Spray a 9x11-inch baking dish with nonstick spray and pour bean mixture into it. Pat down mixture as well as possible. Top with raw bacon/panko/Parmesan topping. Spray with spray oil. Bake at 375 degrees uncovered for 35 minutes. Remove and allow to cool for 10 to 15 minutes before serving. Garnish with slivered almonds. You could also put the slivered almonds in the dish. Just add to the pan with the green beans and sauce.

Honey and Thyme Butternut Squash

• 1 large butternut squash (about 5 pounds), peeled and cubed
• 1/4 cup butter, cubed
• 3 tablespoons half-and-half cream
• 2 tablespoons honey, or to taste
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon coarsely ground pepper

In a large saucepan, bring 1 inch of water to a boil. Add squash; cover and cook for 10 to 15 minutes or until tender. Drain. Mash squash with the remaining ingredients. Yield: 10 servings.

Cranberry Corn Casserole

This a very different take on the ordinary corn casserole recipes you may have tried in the past. This special holiday version just may become a new favorite.

• 1/2 cup dried cranberries
• 1/2 cup boiling water
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 teaspoon onion powder
• 1/4 teaspoon rubbed sage
• 1 egg
• 1 can (14-3/4 ounces) cream-style corn
• 2 tablespoons butter, melted
• 1/4 cup chopped pecans
• 1/2 teaspoon grated orange peel

Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange peel and cranberries.

Transfer to a greased 8-inch square baking dish. Bake uncovered at 400 degrees for 20 or 25 minutes or until set.

For freezing in advance: Cool baked cornbread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Reheat cornbread 10 to 12 minutes or until heated through. Yield: 9 servings.

No-Bake Pumpkin Cheesecake Dessert

This is a quick and simple recipe that younger family members would be able to do. It gets the family cooking together, which adds to the traditions and special memories of the day.

For the crumble:

• 9 or 10 graham crackers
• 4 tablespoons butter, melted
• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling:

• 8 ounces cream cheese, softened
• 1 can pumpkin
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon nutmeg
• 1 (8-ounce) tub whipped topping, thawed

For the garnish:

• 1 cup whipped topping
• Pinch nutmeg

Place graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside.

For the filling: In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice and nutmeg. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip. Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm. Garnish with remaining whipped topping and another sprinkle of nutmeg. Yield: 6 servings.

Cranberry Apple Cider

• 3 cinnamon sticks (3 inches), broken
• 1 teaspoon whole cloves
• 2 quarts apple cider or juice
• 3 cups cranberry juice
• 2 tablespoons brown sugar

Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. In a 5-quart slow cooker, combine the cider, cranberry juice and brown sugar and spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag. Yield: 11 cups.

Coconut-Pecan Pumpkin Pie

• 1 cup pure pumpkin (not pie filling)
• 1 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans
• 1 can (12 ounces) evaporated milk
• 1/2 cup milk
• 2 eggs, blended
• 2 tablespoons flour
• 1/2 cup coconut
• 1 9-inch unbaked pie shell

Have prepared pie shell ready. Heat oven to 400 degrees.

In a small bowl, mix the eggs. In a large bowl, add all of the ingredients, including eggs, and mix well.

Pour the pumpkin mixture into your pie shell. Bake at 400 degrees for 5 minutes. Turn oven down to 350 degrees and continue cooking for approximately 55 to 60 minutes, until set. Place foil around the crust to keep it from getting too dark, if needed.

Have a very blessed Thanksgiving, and may it be enjoyed with those you love. Until next time, happy cooking.