The second Halloween is over, everyone jumps into Christmas mode. But hey, what about the yummiest holiday ever? Thanksgiving is one of my favorites. My family comes together and eats some delicious food until we are stuffed. While surfing through Pinterest board after Pinterest board, so many easy recipes popped up that looked so tasty and fun to make. I decided to go through and choose a couple that I'm interested in maybe making for this upcoming holiday.

1. Mini Garlic Monkey Bread

When I first saw this scrolling through Pinterest, it immediately caught my attention for three important reasons: bread, easy, 10 minutes. First off, if you know me, you know I love bread so much (King's Hawaiian Rolls are my favorite). Secondly, anything that has easy in the description immediately grabs anyone's attention because easy means that it doesn't require a lot of effort to make something. And lastly, 10 minutes out of my day on Thanksgiving is nothing so it will definitely be beneficial in the long run.

Ingredients (Serving size: 12)

• 1 (16-ounce) tube refrigerated buttermilk biscuits
• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• Pinch of salt

Instructions

• Preheat oven to 400 degrees F. Lightly spread oil a 12-cup standard muffin tin or coat with nonstick spray.
• Cut each of the 8 biscuits into eighths, making 64 pieces.
• In a large bowl, whisk together butter, Parmesan, garlic, oregano, basil, parsley and salt, reserving 2 tablespoons; set aside. Stir in biscuit pieces and gently toss to combine.
• Drop 5-6 pieces into each muffin cup. Using your fingertips, gently press the last piece in the center.
• Place into oven and bake until golden brown, about 8-10 minutes.
• Brush bread with remaining butter mixture
• Serve Immediately

From the recipe book: A year with Six Sister's Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together

2. Sweet Potato Casserole

I haven't ever really been an avid sweet potato fan but when I saw this I immediately wanted to try it. My mom makes sweet potato casserole every year but never one of this capacity. I'll have to make sure that we try to make something a little like this.

Ingredients (Serving size 6)

• 3 pounds sweet potatoes
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or more, to taste

For the topping

• 1 1/4 cup cornflakes cereal, crushed
• 1/3 cup pecans, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 cup miniature marshmallows

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
• Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
• To make the topping, combine cornflakes, pecans, and brown sugar. Stir in butter until well combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
• Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
• Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
• Serve immediately.

From the website: Damn Delicious

3. Cranberry Orange Sauce

Cranberry sauce is one of those essential parts of Thanksgiving that always seems to slip my family's minds. We always forget about it so we just go out and buy the canned cranberry sauce. When I found this recipe and saw that it only had three ingredients I realized we don't really have an excuse for not trying it. All you need are oranges, sugar, and of course, cranberries.

Ingredients (Serving size 3 cups)

• 1/4 cup freshly squeezed orange juice
• Zest of 1 orange
• 1/2 cup sugar, or more, to taste
• 1 (12-ounce) bag fresh cranberries

Instructions

• In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally until the sugar has dissolved.
• Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened for about 15 minutes.
• Let cool completely before serving

From the website: Damn Delicious

4. Apple Crisp

People back home know that I love apples. (I don't even stay away from the poisoned ones!) One of my all time favorite desserts is apple crisp. It's just one of those treats I can't stay away from. When I came across this adorably delicious recipe for apple crisps I knew I had to share it along.

Ingredients (Serving size 6)

For the crumb topping:

• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• dash of salt
• 1/3 cup unsalted butter diced into small chunks

For the Apple filling:

• 3-4 large Granny Smith apples, peeled and sliced thin
• 3 Tbsp butter, melted
• 2 Tbsp flour
• 1 Tbsp lemon juice
• 3 Tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• dash of salt

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
4. Recommended to serve with vanilla ice cream and caramel sauce

To make this recipe ahead of time: Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble topping and put it in a separate zip lock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.

From the website: Tastes Better From Scratch

5. Stuffing

I saved the best for last, for me anyway. If there is one thing I love about Thanksgiving food, it is stuffing. Something about the bread and spices really just makes my stomach happy. This simple dish is a staple for your dinner table.

Ingredients (Serving size 8-10)

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4-inch slices celery
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth, divided
• 2 large eggs

Preparation

• Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
• DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

From the website: bon appetit

And, there you have it. Five easy recipes for your Thanksgiving dinner! I know I will be making these delectable delights, will you?