(Closed) Whats your one hit wonder dish for Thanksgiving or any other holiday?

posted 6 years ago in Holidays
Post # 3
3367 posts
Sugar bee
  • Wedding: March 2011

I’ve been doing the Alton Brown brined turkey recipe for the past three years with big success.  It’s amazing.  

Post # 4
12246 posts
Sugar Beekeeper
  • Wedding: May 2013

My Mother-In-Law makes a pasta-based dessert called “Pea Pea Salad”.

It’s like Waldorf Salad, but with tiny pasta balls in it. I can’t eat it, but everyone else ATTACKS it!

My go-to is dessert… I make apple pie every year (and I am usually the only one who eats any…)

Post # 6
2023 posts
Buzzing bee
  • Wedding: September 2013

@Mine29:  Ours is Senator Russells Sweet Potato Casserole!

Base:  3 c. mashed sweet potatoes (basically 3 sweet potatoes) 1 c. sugar 2 eggs 1 Tbsp. vanilla 1/2 c. butter, melted
Topping: 1 c. packed brown sugar  1/3 c. flour 1 c. chopped nuts 1/3 c. butter, melted

Mix thoroughly mashed sweet potatoes, sugar, eggs, vanilla and melted butter. Pour into buttered casserole. 
Topping:  Mix topping with fork and sprinkle crumbles on top of casserole.  Bake 30-35 minutes at 350º.

Post # 7
9130 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

My husband makes a killer cherry pie.  He uses tart cherries and adds some (but not much) sugar, plus vanilla and ALMOND extract.  It’s soooo good.

I don’t really cook… so I provide wine  😉

Post # 8
11461 posts
Sugar Beekeeper
  • Wedding: May 2009

I don’t have one, but Darling Husband does. He makes an AMAZING sweet-potato casserole!

@Mine29:  Oh my gosh. That sounds delicious!

Post # 9
678 posts
Busy bee
  • Wedding: August 2014

Yum yum yum. Lol at the “pea pea” salad!

I always make the same cranberry sauce (Ina Garten’s recipe with minor adjustments- I don’t add the dried fruit or nuts and use a tad less sugar). People always rave about this cranberry sauce, even those who thought they hated cranberry sauce!

Post # 10
904 posts
Busy bee
  • Wedding: September 2015

I have several, actually, depending on the occasion!  

1. Cheesy Baked Potato Casserole

– 1 onion, chopped
– 1 2-lb. bag frozen hashbrowns (the cubed ones, not shredded)
– 1 pint sour cream
– 10 oz. cheddar cheese, shredded
– 2 cans cream of chicken soup
– Salt and pepper to taste
– 1 large container French-fried onions, mixed with 2 tbsp. melted butter

Mix together all ingredients except for the French-fried onions.  Spread evenly in a greased 9″x13″ baking dish.  Sprinkle the French-fried onions on top of the potato mixture.  Cover with tinfoil and bake in a 325-degree oven for 75 minutes; remove foil and bake uncovered for another 5-10 minutes if you like browner onions on top.

2. Wild Rice Casserole

– 1 onion, diced
– 4 tbsp. butter
– 3 cups chicken broth (water works, too)
– 1 cup wild rice, rinsed well
– 16 oz. mushrooms, sliced
– Salt & pepper to taste
– 1 can cream of mushroom soup

Heat the butter in a saucepan.  Once melted, add the diced onion and sliced mushrooms and sauté until the onion is translucent.  Add the water, wild rice, salt & pepper, and cream of mushroom soup.  Simmer until the rice is tender (approximately 30 minutes), stirring occasionally.

I’m always particularly proud to serve the wild rice casserole, because I make it with wild rice that I harvest myself!  

3. Jazzed-up Jiffy Cornbread

I wing this one every time, but here’s how it usually goes:  combine 2 boxes of Jiffy cornbread mix, the eggs called for on the back of the box, and a large can of creamed corn.  If it seems too thick, add a splash of milk.  Bake in a greased 9″x13″ dish at the recommended temperature until a toothpick comes out clean and the top looks golden-brown.  Remove from the oven, and stab that sucker all over the place with a sharp knife.  Melt a few tablespoons of butter in a small bowl and combine with a few tablespoons of honey.  Brush the honey butter all over the top of the hot cornbread and allow to soak in before serving.

Post # 11
2610 posts
Sugar bee
  • Wedding: May 2014 - Madison, WI

I always bring dessert. Last year’s biggest hit was orange-cranberry-oatmeal cookies everyone loved them so much. I am going to have to try and make them again this year. I honestly just kind of made them up as I went along. I planned on making oatmeal raisin because they’re my Dad’s favorite but I was out of raisins and out of time to get to the store and buy them at that exact moment. I guess it all worked out! LOL

Another favorite  I make is oreo cookie truffles, kind of like cake pops, but the center is crushed orero cookie mixed with cream cheese.

Post # 13
3571 posts
Sugar bee
  • Wedding: April 2013

@Mine29:  Uh YUM! That sounds delish!

Post # 14
3571 posts
Sugar bee
  • Wedding: April 2013

Mine isn’t a main dish, but an appetizer. I had never heard of it until I met my husband – my family hadn’t heard of it either.. now they’re obsessed and they insist I make it for every occassion. It’s SO simple & tasty.



2 breakfast sausage “logs” (I get 1 original & 1 spicy, any brand will work)

a brick of Velveeta (I usually get the medium sized brick)

a package of party Rye breads (looks like a mini loaf of bread)


Brown & drain sausage. Cut Velveeta into slices and put in with cooked sausage, let it sit for a minutre or two then stir (I only do a little cheese at a time, once it’s melted add more.) You can add as much or little cheese as you want. Place pieces of the party bread on a cookie sheet, once everything is melted and combined you can put a scoop of the sausage cheese mixture on each little bread, I spread it out so it’s covering the whole piece of bread. Bake at 350* for 10-15 minutes, just to crisp up the bread.


Post # 16
766 posts
Busy bee
  • Wedding: June 2013

chocolate pecan pie


it’s decadant!

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