Who’s already salivating for the impending Thanksgiving feast: the perfectly roasted turkey, sweet potato casserole, green beans with bacon, and dinner rolls? Naturally, this is followed by pumpkin pie, with a flaky crust, served with vanilla bean ice-cream. Are you drooling yet?

What do you say we spice things up? Of course, I would never recommend omitting your favorite typical dishes, but this year, consider adding some special menu items that your family can be extra thankful for.

When I was a child, my Mimi always hosted our Thanksgiving feasts. There’s no other way to describe it. The table was set with beautiful linens, elegant china dishes, and sparkling goblets, beverages inside them gleaming enticingly. Candles studded the table, flickering over the food with allure. The aroma of her dishes mingled together into a fragrant siren’s call.

Mimi was an amazing cook and, thankfully, passed down her recipes. I’ll share two of my favorites, because I love you all.

First up, we have Vegetable Casserole. This flavorful dish puts canned veggies to shame.

Veggie Casserole

Preheat oven to 350° F.

Steam:

• 1 ½ cup broccoli
• 1 ½ cup cauliflower
• 1 cup chopped carrots
• Optional: 2 sliced squash

The vegetables should still be crisp once you’ve steamed them.

Add:

• 1 chopped onion
• 1 can slivered water chestnuts
• 1 ½ cup grated cheddar cheese
• ½ cup mayonnaise

Oil a casserole dish and spread veggie mixture.

Top with Ritz cracker crumbs.

Drizzle top with butter.

Bake for 30 min.

Next, I have to share one of my all-time favorite desserts. I know pumpkin is the traditional choice, so bear with me. Like everyone else, I enjoy pumpkin-everything in autumn, but fruit pie is an extra-special additional to any celebration.

Cheesecake Berry Pie

Preheat oven to 350° F.

Mix the following ingredients, until moist:

• 1 ½ cup fine graham cracker crumbs
• 6 Tbsp. melted butter
• ¼ cup powdered sugar
• ¼ tsp. cinnamon

Lightly oil a 9-inch pie pan, and use your fingertips to press the crumb mixture on the bottom and  ½ inch up the sides of the pie pan.

Bake 7-10 minutes. Let cool before filling.

For the first layer, beat together:

• 4 oz. of cream cheese, at room temperature
• ⅓ c powdered sugar

Then mix in 4 oz non-dairy frozen topping, cooled.

Spread this layer over cooled pie crust. Refrigerate until the next layer is ready.

For the berry layer:

• 1 cup sugar
• 1 ½ Tbsp. cornstarch
• 1 ½ cup water
• 1 package raspberry flavored Jello
• 4 cup fresh or frozen berries
• 1 tsp. lemon juice

Combine the sugar, cornstarch, and water in a medium saucepan, stirring to dissolve. Cook until thick and clear. Add Jello powder and stir until dissolved. Cool until room temperature, and then add in berries and lemon juice. Spread on top of first layer. Cover and chill for at least 4 hours before serving. Top with additional whipped topping.

Recipes from Mimi’s cookbook (AKA Minnie Burnside). Additional credit to Papaw (AKA Dr. Bill Burnside) for continuing to make these fantastic dishes, and sharing the recipes with anyone who needs this goodness in their life.

For your convenience, a Veggie Casserole & Cheesecake Berry Pie recipe printable is available for download.