Thanksgiving Favorites

I loved Thanksgiving when I was growing up. I loved being with my family, snuggling and watching the Macy's Thanksgiving Day parade, singing songs, and telling each other what we were thankful for. What I didn't love was the food. I wasn't a fan of the dressing (I thought it was mushy), the sweet potatoes tasted too sweet to me, and I had not learned to like pie.

The first time I hosted Thanksgiving for my family, I decided to look for recipes tjat would be traditional, but that I also might have a chance of liking. I found 2 winners from Cooking Light® that have become favorites for our entire family. Please enjoy! Happy Thanksgiving!

Blue Corn Bread Dressing

I usually make the corn bread the day before making the dressing.

Cornbread

1 tablespoon all-purpose flour

1/3 cup sugar

5 tablespoons butter, softened

5 large eggs

1/2 cup fat-free buttermilk

1 cup all-purpose flour

1 cup blue cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1. Preheat oven to 450 degrees.

2. Spray a 13x9-inch baking pan with cooking spray and dust with 1 tablespoon of flour.

3. Place sugar and butter in a bowl and beat with a mixer at medium speed until well blended.

4. Add eggs, 1 at a time, beating well after each addition.

5. Stir in buttermilk.

6. Combine 1 cup flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.

7. Pour batter into prepared baking pan and bake for 20 minutes or until done. Cool completely and cut into 1-inch cubes.

Dressing

5 (14-ounce) cans fat-free, less -sodium chicken broth

1 teaspoon olive oil

1 cup finely chopped onion

1 cup frozen corn kernels, thawed

7 ounces bottled roasted red bell peppers, drained and chopped

8 cups (1-inch) cubed French bread (about 8 ounces)

3/4 cup chopped green onions

1. Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes).

2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; saute 3 minutes. Add corn and bell pepper; saute 3 minutes.

3. Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat.

4. Spoon mixture into a 13. 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until set.

Sweet Potato-Bake

The original recipe is actually called "Two-Potato Bake" and calls for both sweet potatos and red potatos. However, I only use sweet potatos. This recipe is best to make the day you serve it.

8 cups thinly sliced peeled sweet potato (about 2 1/2 lbs)

2 tablespoons minced fresh onion

3 tablespoons butter, melted

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 cup fat-free milk

2 tablespoons minced fresh parsley

2 tablespoons grated fresh parmesan cheese (optional)

1. Preheat oven to 425 degrees.

2. Coat an 11x7-inch baking dish with cooking spray.

3. Place 4 cups sweet potato in dish and sprinkle evenly with onion.

4. Drizzle with 1 1/2 tablespoons butter. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

5. Repeat layers with remaining potato, butter, salt, and pepper.

6. Bring milk to a boil in a small saucepan; pour over mixture.

7. Cover with aluminum foil; cut 8 (a-inch) slits in foil.

8. Bake at 42t degrees for 50 minutes. Unocver and bake 10 minutes.

9. Remove from oven; sprinkle with parsley and cheese. Let stand 5 minutes before serving.