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Mashed potatoes is an absolute essential side dish for so many families. But that being said, not many of us like going through the same steps over and over again… boil, butter, mash… repeat. Even the most delicious dishes start to get a little boring when they’re always made exactly the same way. Why not dress them up for a change, in a creamy cheesy casserole?

Casseroles are great for family dinners, because they can generally be prepped the day before, and save you time in the kitchen when you know you’re going to have a busy day. This two-cheese rosemary mashed potato casserole, will make a fabulous debut on your table at your next family gathering. Just make sure you have the recipe at hand – everyone will be asking for the recipe!

Recipe and photo courtesy of Betty Crocker

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Quick tip: As long as it melts, you can substitute any cheese in this recipe.

These days it’s “pops” everything.  By that I mean, we can now eat pretty much anything on pops; meats, cheeses, appetizers, and even some side dishes. And, of course, desserts – I’m pretty sure everyone has heard of cake pops, right? There is something to be said about putting a delectable amuse bouche at the end of a stick. One bite, one love! And who says these are only meant to be appetizers? The way I see it, serving any dish in the form of these pops, it’s a lot easier to control your portion size!

This dish is incredibly easy to make, and can be refrigerated up until serving time. Prepare the day before, and feed up to 16 people as quickly as it takes, to pull and plate. You don’t need a food processor, as long as everything is chopped very fine. And speaking of fine, these will completely make your holiday evening, feel like just that… Fine!

Recipe and photo courtesy of Betty Crocker

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Quick tip: Anything you can crunch up and crush, can be considered in the cheese ball bite. Perhaps you prefer almond and shreds of prosciutto… so be it!

Take a favorite cereal for snacking, and dress it up with a hint of apple, laced with strings of melted vanilla, and you get a perfect appetizer to munch on while waiting for the big meal. Chex Mix recipes are a godsend when it comes to year-round, quick and tasty appetizers. You can easily leave these out in a dish throughout your home, while festivities of all sorts, take place. Cinnamon, ginger, and nutmeg are all complementary components, to this super easy dish.

You can use either dried or freeze-dried apples for this recipe. The freeze-dried are crispier and lighter because they contain less moisture than your regular dried apples. Also, if you’re not a fan of walnut, simply choose any of your favorite nuts for this. You could try almonds or hazelnuts; whatever tickles your fancy!

Recipe and photo courtesy of Betty Crocker

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Quick tip: Spoon the melted white vanilla baking chips into a small food-storage bag, then snip off a tiny corner and squeeze to drizzle over the mixture.

Meat and cranberry… Perhaps not a combination I would have thought of, but certainly one that will be a favorite of mine from now on! These little morsels will please any guest, with a refreshing and tartly sweet aftertaste, you’ll have to hide the serving trays, to save room for dinner! Better yet – have someone hide it for you. Otherwise you’ll just eat all of them yourself…

You can leave out the chili sauce and use a jar of grape jelly, if the spice bothers you. Although, if you ask me, the chili brings the perfect touch to these meatballs and it works incredibly well with the cranberry flavors. But it’s completely up to you – just make sure you heavily season the meatballs, to still enrich it with a salty-sweet flavor profile.  Don’t skimp on the garnish…it practically makes the whole plate dance!

Recipe and photo courtesy of Betty Crocker

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Quick tip: You can make these meatballs up to 24 hours before serving. Just prepare the sauce and heat the meatballs in it when you’re ready to serve.

Heavenly cheese frosting, atop a warm smooth center, and sprinkled with the nuts of the season, this holiday cake is both fluffy and creamy at the same time.  You may just want to serve half, and keep the rest for yourselves! This praline pumpkin cake is the perfectly unique take, on the classic pumpkin infused desserts.  This cake is a pretty big dish, and can generously serve up to 20 people.  Bake it the morning of, refrigerate, and enjoy around a festive table of family and friends!

Check out what our friends over at Betty Crocker had to say about this cake:

My husband’s work has seasonal cooking competitions for the employees. They always have a theme to follow. Last year’s was pumpkin. Well, I NEVER cook with pumpkin, so I did an internet seach and found this recipe. Well, the cake won first prize – a $75 gift card to a local grocery card. The president of the bank was a judge, and he like it so much, his wife asked my husband if I would make one for their Thanksgiving dinner. I agreed, especially since it’s so easy to make. I delivered the cake, and she gave me a $25 spa gift card since I told her I wouldn’t take money for the cake. I also made one for my own family for Thanksgiving dinner. They “gobbled” every bite. I’ll be making it again this year and next year and next year, too!

 

Recipe and photo courtesy of Betty Crocker

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Quick tip: Use the same recipe to turn this cake into delicious bars!

From crust to topping, this beautiful dessert combines all your favorite, rich and seasonal flavors, in a divinely delicate little number. This recipe involves a cornucopia of flavors, that dance on your tongue. You know, any recipe with the name “turtle,” in it, is going to involve three elements: chocolate, caramel, and nuts. Combine those flavors, with the main flavor of the cooler season (pumpkin) and you’ve got yourself a velvety smooth celebration of flavors. This turtle pumpkin cheesecake is to die for!

Here’s how our friends over at Betty Crocker feel about this incredible dessert:

This was the best cheesecake I’ve ever had! I’d say right on par with Cheesecake Factory. So simple to make. I made this Turtle Pumpkin Cheesecake a couple of times, and each place I took one to, it was the favorite dessert, with everyone asking me for the recipe. So good!!

 

Recipe and photo courtesy of Betty Crocker

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Quick tip: To toast the pecans, cook in a heavy skillet for 5-7 minutes, stirring constantly, until they turn light brown.

When the turkey is piping hot, and the sides are on their way to the table, this quick recipe for a meaty, thick gravy, will set the meal over the top.  Smother your tender cut of meat and buttery mash with this gravy, and you can’t go wrong! If you only want to cook turkey once a year, don’t worry – you can use the same recipe for your roast beef. It’s simple, quick and easy, and it will make your meal so much more delicious!

This recipe makes 8 servings, so if you have more guests, you should consider doubling the recipe, and serving a side at each end of the table. Betty Crocker has always know how to make our staples foods the best they can be, and chances are, they’ll be no leftover gravy at your dinner table this time! Make sure you have this recipe at hand – your guests are going to be begging you for it!

Recipe and photo courtesy of Betty Crocker

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: This is the perfect gravy for any meal!