Old fashioned Thanksgiving side dishes

Turkey time is rolling around again. Why not try adding these “old fashioned” side dishes to your menu this year. I personally objected to them being called old fashioned, having grown up eating some of them, but I guess calling them that makes them seem more exciting for the younger generation.


A slight twist on the regular casserole

6 medium sweet potatoes

1/2 cup butter, cubed

3/4 cup sugar

1 can (20 ounces) crushed pineapple, drained

2 large eggs, beaten

1 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/2 tsp. salt

15 large marshmallows

Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30 to 45 minutes. Drain; cool slightly.

Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine.

Spoon into a greased 2 qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

We would serve the next two salads as part of the meal even though they resembled desserts.


This is a kid friendly recipe to make and eat

20 oz. can crushed pineapple drained

15 oz. can mandarin oranges drained

10 oz. maraschino cherries destemmed, pitted, and quartered

8 oz. container frozen whipped topping thawed

3 cups mini marshmallows

2/3 cup sour cream

1 cup sweetened shredded coconut

In a large bowl, stir together the crushed pineapple, mandarin oranges, and maraschino cherries.

Add the whipped topping, marshmallows, and sour cream.

Stir to combine. Stir in the coconut. Cover and chill until ready to use.


I can’t help but add this throwback delight

1 sm. box lemon Jell-O

1 cup boiling water

cold water

1 can crushed pineapple

1 cup shredded carrots

Drain pineapple and reserve juice.

Stir boiling water in Jell-O in a bowl. After Jell-O is dissolved, add reserved juice and cold water to equal 1 cup. Allow to cool some before adding 1 cup of pineapple and carrots.

To be traditional you must pour this into a Jell-O mold or bundt pan and refrigerate until set. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

And finally…..


2 cups all-purpose flour

1 cup brown sugar

1 cup sugar

½ cup unsalted butter

1½ cups applesauce

2 large eggs

1 tsp. baking powder

1 tsp. baking soda

1½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. allspice

¼ tsp. cloves

¾ cup walnuts and pecans, chopped (optional)

Frosting and Filling

1 cup caramel sauce

2-3 cups cream cheese frosting

In a mixing bowl, cream butter, brown sugar, and granulated sugar together. Then, add eggs and mix until thoroughly combined. Add applesauce and mix again.

In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg, allspice, cinnamon powder and clove powder.

Dump this dry mixture into the wet mixture and mix until just combined. If you are adding nuts (optional), toss them in some flour and stir them into the cake batter with a spatula.

Pour this batter into 2 round greased/floured cake pans. Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.

Once the cakes have cooled down, cover them in saran wrap and freeze overnight (optional but highly recommended).

To assemble the cake, start off by slicing the edges around both the cakes. Place one cake on a cake stand and frost it with cream cheese icing. Drizzle some caramel syrup and then place the other cake on top. Frost the top of this cake with cream cheese icing and drizzle more caramel syrup.

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