Molded Cranberry-Orange Salad
I take this dish to potlucks during the holidays. People always ooh and aah. Feel free to sub whipped cream for the celery curl garnish. —Carol Mead, Los Alamos, New Mexico
Butternut-Pineapple Crumble
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Cheese-Stuffed Sweet Onions
These onions are stuffed with a delicious blend of cheeses and cooked in vegetable broth. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It’s all delicious! —Sonya Labbe, West Hollywood, California
Grandma's Collard Greens
My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk corn bread is pure bliss. —Sherri Williams, Crestview, Florida
Classic Sweet Potato Pie
This simple but special deep-dish pie provides a down-home finish to hearty autumn meals served at home. Pecans and pumpkin-pie spices make this a comforting seasonal classic.—Paul Azzone, Shoreham, New York
Beets in Orange Sauce
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen
Potluck Candied Sweet Potatoes
To make it easier to bring this traditional Southern staple to a potluck or gathering, I updated it so that it can be cooked in a slow cooker. It's hard to go wrong with candied sweet potatoes when it comes to pleasing a crowd. —Deirdre Dee Cox, Kansas City, Missouri
Pumpkin Pie Cake
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Fluffy Cranberry Delight
This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire
Pecan-Cornbread Dressing
Plenty of pecans and bacon give this stuffing a unique flavor— while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen, Milwaukee Wisconsin
Squash Custard Pie
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Minty Peas and Onions
MOTHER could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida
Braised & Creamy Vidalia Onions
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia
Oyster Stuffing
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.—Amy Voights, Brodhead, Wisconsin
Pepper Jack Hash Brown Casserole
I found myself in need of an impromptu potato dish, but no potatoes. Frozen hash browns and the plethora of cheeses I keep in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
Raisin Date Bread Pudding
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Wild Rice and Squash Pilaf
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California
Molded Cranberry Nut Salad
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to! —Eleanor Arthur, Seattle, Washington
Special Scalloped Corn
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also great when you need to prepare a dish ahead of time—just bake it before serving. —J. Brown, Fort Dodge, Iowa
Creamed Pearl Onions
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that can be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona
Parmesan Crisp Baked Apples
A dear friend and I wanted to make an easy apple crisp. We made a Parmesan filling, stuffed the apples and baked them whole. They were a hit! —Susan Stetzel, Gainesville, New York
Dad's Creamed Peas & Pearl Onions
When I was growing up, it was a family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad would not be a happy camper if he didn't see this dish on the table. It was his favorite! I made the dish for my own family while our kids were growing up; my daughter now makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
Persimmon Squash Pie
I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. —Betty Milligan, Bedford, Indiana
Butternut Squash Custard
My husband first tried this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire
Sweet and Tangy Beets
Fresh beets are delicious when combined with aromatic spices and a hint of orange. These have the ideal balance of sweet and sour flavors. —Taste of Home Test Kitchen
Candied Pecans
I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas
Cornbread Pudding
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin
Cranberry Fluff
This fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. —Lavonne Hartel, Williston, North Dakota
Asparagus and Green Beans with Tarragon Lemon Dip
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Super Simple Scalloped Potatoes
I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
Orange Gelatin Pretzel Salad
Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It’s a family favorite that is a slam-dunk at potlucks. —Peggy Boyd, Northport, Alabama
Pretty Duchess Potatoes
Comfort-food flavor comes in attractive packages that are just the right size! —Taste of Home Test Kitchen
Shaved Brussels Sprout Salad
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Cranberry Waldorf Salad
Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Southern Pineapple Casserole
When I make pineapple casserole, I double the amount —because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. —Catherine Ann Goza, Leland, North Carolina
Sweet Potato Orange Cups
Serve this refreshingly sweet side dish to your guests in separate cups you craft…from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. —Melonie Bowers, Sugarcreek, Ohio
Apple Pecan Salad
I remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. —Debra Slone, Crossville, Tennessee
Caramel Apple Pie with Streusel Topping
I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
Herb-Buttered Baby Carrots
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Spiced Butternut Squash Pie
My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
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Caroline Stanko