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favorite thanksgiving recipes from the whole team

Favorite Thanksgiving Recipes from the Becky Higgins team! | BeckyHiggins.com

During this Thanksgiving week, we wanted to give you something that might be helpful as you prepare for the big day! Everyone on our little BH team is sharing their favorite Thanksgiving recipes, and we will be enjoying our own team Thanksgiving feast tomorrow so we can sample each and every dish!

Cranberry-Orange Relish

Shared by Becky. Recipe from Trisha Yearwood.

Prep time: 10 minutes

Yield: 2 cups

12 ounce package fresh cranberries
2 oranges, peeled
1 c. sugar
1/2 c. pecans, finely chopped

Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

Cornbread Stuffing 

Shared by Becky. Recipe adapted from Betty Crocker by Becky’s mom.


Cooking spray to grease pan
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt

*Double the recipe to fill a 9×13 pan.  


Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray. In a 1-quart saucepan, heat the butter over low heat until melted. In a large bowl, beat the melted butter, milk, and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder, and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


1/2 cup butter
3 celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed/broken cornbread (best if it’s from scratch; see above)
1 lb. pork sausage
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
1 tsp salt
1/8 tsp pepper


In large skillet, melt butter. Cook celery and onion in butter for about 2 minutes, stirring occasionally, until tender. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended. If you want to add sausage (and you should), cook and chop sausage until completely cooked. Add to above. Put in baking dish and cover. Cook in oven at 325 for about 30 minutes or until well heated through.

Creamy Mashed Potatoes

Shared by Wendy. Recipe from The Pioneer Woman.

5 pounds Yukon Gold or Russet potatoes
1 1/2 sticks softened butter
1 1/2 8 ounce packages softened cream cheese
1/2 cup half-and-half
1/2 cup heavy cream
salt and pepper to taste
milk for thinning if needed

Preheat the oven to 350 degrees F.

Peel the potatoes and rinse them in cold water. Chop the potatoes into fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes, then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper to taste.

Pour the mashed potatoes into a large casserole pan. Dot the surface with about 1/2 stick of butter cut into pieces. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

***The great thing about these potatoes is they can be made a day or two in advance! Remove from fridge at least one hour before baking so the center won’t be quite as cold. Bake (covered) in oven for 30 – 45 minutes until heated through. Remove foil and bake for another 10 minutes.

Soul Sweet ‘Taters 

Shared by Kari. Recipe from The Pioneer Woman.

4 whole medium sweet potatoes
1 cup sugar
1 cup milk
2 whole eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans
1/2 cup flour
3/4 sticks butter

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking, slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want them to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes or until golden brown.

Creamed Corn 

Shared by Molly. Recipe adapted from Allrecipes.com.

3 (16 ounce) packages frozen corn
2 (8 ounce) packages cream cheese, cubed
2 sticks butter
1/2 cup heavy cream
1 T sugar
1/2 teaspoon garlic powder
salt and pepper to taste

In a slow cooker, combine all ingredients.

Cook on high for 3 to 4 hours or on low for 4 to 6 hours.

Dirty Rice

Shared by Laurie.

1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup cooked rice
1 package chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar of Cheez Whiz

Preheat oven to 375.

Sauté onions and celery. Cook broccoli separately. Mix onions, celery, and broccoli together. Add soups and Cheez Whiz.

Pour cooked rice into a 9×13 pan; pour vegetables over the top of the rice. Sprinkle with paprika.

Bake at 375 degrees for 10 – 20 minutes.

Homemade Macaroni and Cheese

Shared by Kara. Adapted from the Fleming’s Steakhouse recipe.

1 lb. elbow macaroni
1 tablespoon vegetable oil
2 teaspoons salt
3/4 cup onion, 1/2-inch dice
1/2 cup butter (1 stick)
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper (ground)
3/4 lb. smoked cheddar cheese, grated
1/4 lb. cheddar cheese, grated
1 teaspoon chipotle chili powder
3/4 cup Panko bread crumbs

Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 – 9 minutes.

Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.

Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 – 5 minute. Add flour and cook 1 – 2 minutes but do not brown. Add cream, half-and-half, kosher salt, and white pepper. Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes. Blend cheese into sauce and add cooked pasta. Sprinkle in desired amount of chili powder.

Pour pasta and sauce into a 9 x 13 baking dish. Sprinkle bread crumbs over the pasta and bake for 15 – 20 minutes until golden. Cool slightly before serving.

Dinner Rolls

Shared by Toni.

1 package Rhodes Dinner Rolls

This one is very hard and time consuming. Go to your local grocery store to the freezer section. Pick up a bag of Rhodes Dinner Rolls. Follow the directions on the package and that’s it!

Rolls are a necessity at our dinner table, but I am not the “make-the-bread-from-scratch” type of woman. Rhodes rolls are delicious and taste just like I kneaded that dough with my own two hands!

Pumpkin Pie

Shared by Race.

1 working vehicle
1 Costco card
1 debit card
1 face
1 reasonable proximity to a Costco

Ensure your vehicle is in proper working order. Get into your vehicle. Drive a reasonable distance to the nearest Costco during business hours. This part is tricky! Remember their holiday hours have them closing at 8:30 pm on weekdays, 7:00 pm on Saturdays, and 6:00 pm on Sundays. They will be closed on Thanksgiving and Christmas Day.

Once you arrive at Costco, pick up a pumpkin pie in the refrigerated section near their bakery. Return to your vehicle, then drive home. Finally, put the pumpkin pie in your face and enjoy!

If there’s one thing you’ve learned about us, we love our carbs! We hope this gives you some ideas for your own Thanksgiving feast this week! Wishing each & every one of you the very warmest wishes this holiday season. We feel more grateful than ever that you are a part of our story and I personally appreciate your continued support and loyalty and kindness.

PS — Did you hear that with each and every order that is shipped from our online shop, we include an actual recipe card? Learn more here.


17 Responses

  1. Wow these recipes look delicious!!! Perfect timing- I’m getting ready to go grocery shopping!

  2. Denise says:

    Yum!! I can’t wait to try these! Thanks!

  3. Sean E. says:

    I am dying over Toni and Race’s contributions (but would have to agree that these make the most sense to me as a non-baking individual). Good thing my wife is a famous cookbook author and does all our meal prep! :)

  4. Leslie says:

    YUM!! Does anyone have a good Pumpkin Bread recipe? I really want to make that for Thursday. Thanks!

  5. Patti says:

    Love the pumpkin pie recipe. For $5.99 you can’t go wrong and the dish is huge! Happy Thanksgiving!

  6. Kris says:

    I make Ree Drummonds (Pionner Womans) make ahead mashed potatoes and they are great. They help having that dish completed while everything else is coming out at the same time.

  7. Cassie says:

    These look amazing. I can’t wait to try some of them!! Thank you for sharing!!!

  8. Sandy says:

    Love the last 2 “recipes”. Hilarious! And exactly my kind of recipe!

  9. rhonda says:

    hahahaha i loved the last two as well. i love that you guys use your sense of humours :)

  10. Monica says:

    Love this post – – I am just learning how to cook and these will be so helpful. I’ll blow my famioy away :)

  11. Deirdre says:

    Love the prospect of not having to time the mashing of potatoes to be ready with the rest of our feast—definitely doing PW’s make ahead version.

    Also love the Costco pie “recipe”—theirs is huge and delish!

    • Molly Ashton Molly Ashton says:

      You will not be disappointed! These potatoes stay creamy longer than any other potatoes I have made!

  12. Kiahna says:

    Love the dinner rolls and pumpkin pie recipes!!!! Have a wonderful holiday!

  13. Kim says:

    I love the humor of the non-cook recipies.

  14. Tracy R says:

    I love how simple and yummy the Rhodes dinner rolls are also. For only a little more work and amazing flavor you have to try this recipe from Our Best Bites using Rhodes rolls –


    They are delicious and every time I make them someone wants the recipe.

  15. Katrina says:

    I love Rhodes rolls. We usually roll them in melted butter and sprinkle Parmesan on too before baking.

  16. Eileen says:

    Pumpkin pie recipe is the BEST!!