The holiday season is just around the corner, and many of us are planning our family get-togethers.

This means lots of recipe searching, cooking, and eating.

There are a variety of creative and tasty Thanksgiving recipes out there, and we’re always amazed by the inspiration and delicious food that people whip up. Our recipe cards and box are the perfect way to save the best ones you find. From cakes, cocktails, dips, cheesecake, spreads, appetizers, side dishes, and more, it can hold them all. Whether you are a baker, chef, grillmaster, or whatever title you give yourself, here are some of our top picks to try out this Thanksgiving season.

A Traditional Appetizer with a Twist

Crostini is one of the easiest things to make. It literally means "little toasts"-  it’s hard to make complicated. When it comes to Thanksgiving and crostini, there’s little more traditional than brie and cranberries. Add a few herbs and balsamic vinegar, and this appetizer is given a new twist.

Roasted Balsamic Cranberry and Brie Crostini

 yield:  12 CROSTINI

prep time:  15 MINUTES

cook time:  20 MINUTES

additional time:  5 MINUTES

total time:  40 MINUTES

INGREDIENTS

• 2 Tablespoons butter, melted
• 2 Tablespoons olive oil
• 1/2 French baguette, sliced thin
• 12 ounces fresh cranberries
• 2 Tablespoons balsamic vinegar
• 1/2 cup sugar
• 1 Tablespoon rosemary
• 4 ounces triple cream brie

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with mixture and line them up on a baking sheet. Set aside.
3. In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread these out on a rimmed baking sheet. (They get pretty sticky, so if you want to avoid scrubbing, line the pan with parchment paper).
4. Place the cranberries in the oven. Roast for five minutes, then add the tray of baguette slices to the oven. Roast for an additional 6 minutes then remove the baguette slices, flip them over, and return to the oven for another 4-6 minutes, or until crispy and golden. At this point, the cranberries should be popped open with juices running out. Remove both the cranberries and baguette slices from the oven.
5. Top each baguette with a slice of brie and a spoonful of cranberries. Garnish with thyme if desired. These can be served while the cranberries are still warm, or you can make the components ahead of time. The cranberries can be chilled overnight and the crostini will keep in a zip lock bag. Simply assemble and serve at room temperature when you're ready!

Nearly everyone we know loves Thanksgiving and Christmas. Not just for the time with family and the time off work, but because of the amazing food. This time of year, kitchens are bursting with holiday flavors. There are the traditional side dishes like stuffing, green bean casserole, and sweet potatoes. Instead of sticking with those traditional dishes, give this one a try. This dish is packed with tasty veggies and nuts, it’s gluten-free, and even if you don’t like brussels sprouts you might be surprised to find out that you like them in this recipe.

Roasted Brussels Sprouts with Cinnamon Butternut Squash, Pecans, and Cranberries

yield: 6 SERVINGS

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

INGREDIENTS

Roasted Brussels Sprouts:

• 3 Cups Brussels sprouts ends trimmed, yellow leaves removed
• 3 Tablespoons olive oil
• 1/4 Teaspoon Salt to taste

 Roasted Butternut Squash:

• 1 1/2 lb. Butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 Tablespoons olive oil
• 3 Tablespoons maple syrup
• ½ Teaspoon ground cinnamon

Other Ingredients:

• 2 Cups pecan halves
• 1 Cup dried cranberries
• 2-4 Tablespoons maple syrup optional

INSTRUCTIONS

How to roast Brussels Sprouts:

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

1. Trim ends of Brussels sprouts and remove yellow leaves. 
2. Then, slice all Brussels sprouts in half. 
3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 
4. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. Note:You can roast both Brussels sprouts and butternut squash on two separate baking sheets at the same time, on the same rack in the oven.

How to toast pecans:

1. Toast pecans in the preheated oven at 350 F
2. Line a baking sheet with parchment paper.
3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  
4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwards. 

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 
2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

    

The Ultimate Sweet Fall Dessert

 Nothing says Thanksgiving like a pumpkin spice cake topped with cream cheese and caramel. What makes this recipe the perfect wrap up to your meal is that it isn’t just tasty, but it’s super easy too!

Pumpkin Caramel Cream Cheese Poke Cake

prep time: 20 MINUTES

cook time: 30 MINUTES

total time: 50 MINUTES

 INGREDIENTS

• 1 box spice cake mix
• 1 Cup canned pumpkin puree
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 3/4 cup caramel ice cream topping, divided
• 1 (8 oz.) Package cream cheese, room temperature
• 2 Tablespoon milk
• 1 cup powdered sugar
• 1 1/2 cup whipped topping (like Cool Whip)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until a toothpick inserted into the cake comes out clean, and crumb-free.
3. As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave-safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
4. Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
5. Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

With those tasty ideas, combined with your own Thanksgiving traditions, you should be well on your way to having your best holiday yet! And if your great aunt brings her traditional sugar cookies, be sure to store the leftovers, if there are any, in our cookie jar. It is airtight to keep those cookies tasting just as fresh and yummy as they were on Thanksgiving Day.