Holiday Sweet Potatoes..

6 cups sweet potatoes, cooked

4 tsp. pumpkin pie spice

1 tsp. cloves

4 TBSP. butter

6 TBSP. brown sugar

1 cup to 1 & 1/2 c. mini marshmallows (whatever your preferance)

1 cup chopped nuts (walnuts, hickory nuts or pecans)

Beat the potatoes and brown sugar , spices and butter until light and fluffy. Spread half the potatoes in a buttered baking dish, sprinkle with small amount of brown sugar, marshmallows and nuts. Top wiht second half of the potatoes and more brown sugar, marshmallows, and nuts. Bke in a 375 degree oven for 10-15 minutes or until marshmallows are melted.

*May add 1/8 cup rum or bourbon to the potatoe mixture when beating.

Butternut Squash with glaze...

1 2 lb butternut squash
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted

Peel, seed and slice the squash. Place on a rack in a pot with tight fitting cover, and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.

Dressing...

We always have "dressing" at Thanksgiving and we bake it separately in a roasting pan. We do not stuff the turkey with it, however, I don't see why you couldn't if you wanted to. This dressing is unique because it calls for 1/2 cornbread and 1/2 buttermilk biscuits. No white bread. This is good ol' Southern dressing. This is the basic recipe. It's hard to give a specific recipe for dressing because everyone has a different idea of what they are looking for. I will tell you that this dressing is moist but not soggy and it has a taste that's out of this world! Enjoy!

6 cups crumbled corn bread (recipe to follow)
4 cups crumbled biscuits (recipe to follow)
4 cups chicken stock
1 & 1/2 c. onion, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. rubbed sage
4 c. additional chicken stock
4 eggs, beaten
1/4 c. butter

*Thanks Misty, I forgot the boiled eggs (we add 2 or 3 chopped up fine)Combine the corn bread and crumbs in a large bowl. Set aside. Cook the onions in 4 cups of chicken stock until the onions are tender; let cool slightly and pour onto the crumb mixture. Add the seasonings, mixing well. Using the additional stock, moisten the crumb mixture, making sure the dressing is moist, not wet. Place the dressing in a greased baking dish and pour the beaten eggs and butter on top of the dressing, stirring only slightly, letting most of the liquid remain near the top. Bake uncovered in a low oven (325 degrees) until crisp about 1 hour. Serves 10-12

Cornbread:
1/4 c. bacon drippings (or if you must, use veg.oil)2 c. cornmeal1 tsp. baking soda1 tsp. salt2 eggs, slightly beaten2 c. buttermilkHeat oven to hot (425) Put the drippings in a cast iron skillet and place in the oven to heat.Meanwhile, combine the dry ingredients; mixing well. Add the beaten eggs and buttermilk. Stir until smooth.Take the skillet with the hot drippings out of the oven. Pour the hot drippings into the batter and mix well. Pour the batter back into the hot skillet and bake until golden brown. (about 25 minutes)

Biscuits:
2 & 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. butter, cold
3/4 c. milk

ix flour, baking powder, and salt in med. bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Add milk; stir with fork until dough just holds together.

Gently knead dough on a lightly floured surface 6 to 8 ties. Roll or pat out dough until 1/2 in. thick. Cut out dough with a 2 & 1/2 in. round cutter. Reroll dough scraps and cut out.

Place biscuits on ungreased baking sheet. Bake in a preheated oven 450 until golden about 12 to 15 minutes. Serve hot or crumble for dressing.