Thanksgiving Prep

November 21, 1956, Los Angeles Herald Examiner. From the L.A. Public Library Photo Archives

Time to think about Thanksgiving! This year my family is gathering at my cousin's home in Valencia. We all help in preparing the meal. If you are planning on attending a Thanksgiving feast at a friend's home this year, here are some great side dishes to contribute.
For many years, I participated in my office's Thanksgiving pot-luck. I gathered some great recipes from co-workers.

Kevin's Perky Turkey Sugar Cookies

Kevin's easy Perky Turkey Sugar Cookies, pictured above, is a sure-fire favorite!
Here's my interpretation of Kevin's recipe:
Get some of that Pillsbury Sugar Cookie dough in the deli aisle of your supermarket...you know, the kind you slice down. In the cake section, pick up some squeezable cake frosting in white, orange and black. You'll find candy corn in the candy aisle. Bake the cookies according to package directions. Smoosh a bit of white frosting on the top curve of the cookie, smash in the candy corns. Draw in the eyes, beak and turkey gobbler neck with the proper color of frosting! Done! Proudly serve your Perky Turkey Sugar Cookies!

Another marvy recipe gleaned from a co-worker is Jelled Cranberry Mold. Rochelle brought this divine dish. As you can see by the photo below, I liked it alot.

Ellen and Cranberry Jello Mold, 2008 @HBO

Rochelle's Jelled Cranberry Mold
1 large box cherry Jello™
1 can whole cranberry sauce
1 can crushed pineapple (blue can with syrup)
1 cup chopped walnuts
Dissolve the Jello™ in 2 cups boiling (or very hot) water. Add all the other ingredients, mix well and chill...that's it!
Rochelle's tip: She usually switches bowls after dissolving the Jello™ since it leaves a grainy coating on the bowl. Next, she adds the cranberry sauce and uses a fork or spoon to really mash it up well (so you don't get chunks of cranberry sauce)...then the crushed pineapple and lastly the nuts.

What are you preparing for Thanksgiving this year? What are your family's traditions?