Jodi Ludlow, 5 Boys Baker

Cans of cranberry sauce and pounds of potatoes are flying off grocery store shelves as Thanksgiving approaches.

While each family has tried-and-true recipes that the holiday just wouldn't be complete without, sometimes it's nice to add a new dish to the traditional fare.

We asked food bloggers to share some of their foolproof favorites with DeseretNews.com readers. Their offerings range from stuffings to sweets and included detailed instructions.

Click through this list to find something new to add to your table.

Sourdough Cornbread and Sausage Stuffing
Jenny Flake, Picky Palate

Shared by: Jenny Flake of Picky Palate

Why she picked this dish
"This is our absolute favorite stuffing to make every year for Thanksgiving," Flake said. "You'll always find it on our dinner table. It is so flavorful and the best stuffing I’ve eaten."

Sourdough Cornbread and Sausage Stuffing
Start to finish: 1 hour
Servings: 12 per baking dish

1 pound sourdough loaf, cubed
12 ounces baked cornbread, cubed
14 tablespoons butter (1 3/4 sticks)
1 large onion, diced (about 1 1/2 cups)
1 bunch of celery, chopped (about 3 cups)
3 large carrots, chopped (about 2 cups)
8 ounces baby bella mushrooms, chopped (about 1 1/4 cups)
2 tablespoons minced garlic
2 1/2 cups chicken broth
1/2 cup fresh, chopped parsley
2 tablespoons fresh rosemary
1 tablespoon fresh sage
1/2 teaspoon ground thyme (or 1 tablespoon fresh)
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 pound Jimmy Dean Sage Sausage

Directions
1. Preheat oven to 350 F. Place cubed sourdough and cornbread onto a large jellyroll baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.

2. Melt butter into a large dutch oven or large rimmed skillet over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic, and cook for another minute. Then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.

3. Brown sausage in skillet. Drain if necessary. Then add to vegetable mixture. Place bread cubes into a large bowl, and slowly pour mixture over cubes, gently stirring throughout to ensure all pieces get coated. Taste a couple pieces, and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.

4. Divide stuffing into a 9-by-13-inch baking dish and a 11-by-7-inch baking dish. Bake for 25-30 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve.

About the blogger
Jenny Flake is a food blogger and author of Picky Palate and "The Picky Palate Cookbook." Flake started Picky Palate in 2007 and loves creating simple, original recipes for the whole family. She lives in Arizona and enjoys being a busy mom and wife to her three boys and husband. Picky Palate has been featured on sites such as Saveur.com, Parade.com, FineCooking.com and FoxNews.com.

Creamy Confetti Corn with Bacon
Mel Gunnell, Mel's Kitchen Cafe

Shared by: Mel Gunnell of Mel's Kitchen Cafe

Why she picked this dish
"One of the ruling principles of my life is that Thanksgiving side dishes should a) be simple enough my 8-year old can throw it together while I slave over brining and roasting the turkey, b) have the ability to be fully prepped ahead of time (we're talking days), and c) taste so delicious, friends and family may or may not mob you for the recipe," Gunnell said. "This Creamy Confetti Corn with Bacon? Yeah, it fits all those criteria. Amazingly easy, the flavors are knock-your-socks-off yummy, and there is just not enough love in the world for dishes like this that can be refrigerated up to two days ahead of time and heated through when ready to serve."

Creamy Confetti Corn with Bacon
Start to finish: 30 minutes
Servings: 6

8 slices bacon, chopped
Two 12 ounce packages frozen corn kernels, white or yellow
1/2 cup chopped onion, white, yellow or red
1/2 cup finely chopped red bell pepper
8-ounce package cream cheese, light or regular, cubed
1-2 tablespoons milk
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (white parts discarded)

Directions
1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel-lined plate, and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

2. Add the corn, onion and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, six to eight minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

3. Stir in sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.

4. Serve warm topped with the reserved bacon.

5. This dish can be made up to two days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat through in a 325-degree oven for 15-20 minutes.

About the blogger
A food-loving, dark chocolate-obsessed mom of five, Mel Gunnell has been blogging for over eight years in a desperate attempt to share favorite tried-and-true recipes with the world and persuade everyone they can be rock stars in the kitchen. She is also a very firm believer that making wholesome, delicious, family friendly meals can be simple and doable, without sacrificing your sanity.

Cranberry Muffins with Butter Sauce
Jodi Ludlow, 5 Boys Baker

Shared by: Jodi Ludlow of 5 Boys Baker

Why she picked this dish
"These Cranberry Muffins with Butter Sauce have been a Thanksgiving tradition in my family for as long as I can remember," Ludow said. "I honestly don’t remember a Thanksgiving without them. We are all huge dessert lovers in my family, and no matter how many other desserts we have, these muffins are always what people reach for first. When any of my siblings are at their in-laws' for Thanksgiving, they always end up at my parents' house later for a cranberry muffin. I’m not going to lie: The muffins are delicious, but it’s the butter sauce that makes this dessert out of this world. We’ve been known to eat the butter sauce by the spoonful, no muffin required."

Cranberry Muffins with Butter Sauce
Start to finish: 30 minutes
Servings: 12 muffins

Muffins:
3 tablespoons butter, softened
1 cup sugar
1 cup evaporated milk
2 cups flour
3 teaspoons baking powder
1 teaspoons salt
2 cups fresh or frozen cranberries

Butter Sauce:
2 sticks (1 cup) butter (no substitutes)
2 cups sugar
1 cup whipping cream
2 teaspoon vanilla

Directions
1. Line a 12-cup muffin tin with liners. Preheat oven to 350 F.

2. In a medium bowl, cream butter and sugar. Add milk and mix well.

3. Add in flour, baking powder and salt. Fold in the cranberries.

4. Divide batter evenly among prepared muffin tin, filling a little more than three-fourths of the way full.

5. Bake at 350 F for 30 minutes or until muffins are golden brown and a toothpick inserted comes out clean.

6. Make the sauce by combining butter, sugar and whipping cream in a medium saucepan. Stir over medium heat until mixture begins to boil. Remove from heat, and stir in vanilla. Serve warm over cranberry muffins.

About the blogger
Jodi Ludlow is a stay-at-home mom of five boys. She has always loved to cook and bake and never gets tired of it. Her family calls her the Dessert Queen, which is OK with her because she absolutely loves sweets.

Ruth's Chris Sweet Potatoes
Christy Denney, The Girl Who Ate Everything

Shared by: Christy Denney of The Girl Who Ate Everything

Why she picked this dish
"I've never been a sweet potato fan until my sister-in-law Kim introduced me to her version," Denney said. "These sweet potatoes taste just like the ones served at Ruth's Chris Steak House. Now this is one of the first dished devoured at our Thanksgiving table. These have converted many sweet potato haters into sweet potato lovers!"

Ruth's Chris Sweet Potatoes
Start to finish: 45 minutes
Servings: 12

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted

Directions
1. Preheat oven to 375 F. Spray a medium-size casserole dish with nonstick spray.

2. For the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about three to four minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

4. Pour mixture into the baking dish. Bake for 25 minutes. The dish can be covered and refrigerated for a couple of days.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture, and return to oven for 10 minutes. Allow to set for at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

About the blogger
Christy Denney is a self-proclaimed foodaholic behind the blog The Girl Who Ate Everything, where she shares family friendly recipes that are easy and delicious. With five kids and a husband in the NFL, she's always in the kitchen making good food.

Best Cranberry Salad Ever
Sally Humeniuk, Good Dinner Mom

Shared by: Sally Humeniuk of Good Dinner Mom

Why she picked this dish
"This cranberry 'fluff' salad is perfect for your Thanksgiving table for so many reasons," Humeniuk said. "First of all, it’s very pretty and works as a side to the main meal or as a special dessert. Most importantly, it's incredibly easy and delicious. It's best when made the day before serving, which is a huge bonus because we already have enough to do on the big day.

"Made with fresh cranberries, marshmallows, pineapple and whipped cream, this will become a requested party staple. Also, if you want even more fruit in the salad, add fresh orange segments or a sliced banana before serving. Serve the Cranberry Salad in a big bowl for self-serve, or place in pretty clear glasses for a fancy presentation."

Best Cranberry Salad
Servings: 10

One 12-ounce package fresh or frozen cranberries
1 cup sugar
One 8-ounce can crushed pineapple, juice and all
1/2 cup chopped walnuts
1-2 cups mini marshmallows
2 cups heavy whipping cream

Directions
1. Chop cranberries with a food processor, not too finely.

2. In a bowl, mix cranberries with the sugar, crushed pineapple and walnuts. Place this mixture in fridge for one hour for flavors to meld and sugar to dissolve completely.

3. Remove cranberry mixture from refrigerator. Set aside.

4. Beat the whipping cream into stiff peaks. Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.

5. Then slowly fold in the whipped cream, until it's completely pink and beautiful. Refrigerate for at least four hours. Overnight is even better.

Notes: If the dessert seems a bit watery, don't worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure cream is whipped into stiff peaks. Feel free to add more marshmallows, if necessary.

Optional: Just before serving, add fresh orange segments or sliced bananas.

About the blogger
Sally Humeniuk is the writer of Good Dinner Mom, a food blog focusing on recipes that are fresh and healthy — and sometimes indulgent. She has taught cooking classes at Whole Foods Market and made several appearances on KSL's "Studio 5." Visit her blog to find recipes that will get you inspired to cook more at home while sharing some love of your own.

Cream Cheese Pumpkin Pie
Ashlee Prisbrey, Ashlee Marie

Shared by: Ashlee Prisbrey of Ashlee Marie

Why she picked this dish
"This recipe is the perfect mix between a pumpkin pie and a cheesecake. You get the amazing flavor of the pumpkin but with a creamy, smooth texture from the cheesecake. It's the only pumpkin pie we ever eat anymore."

Cream Cheese Pumpkin Pie
Start to finish: 1 hour 50 minutes
Servings: 12

Pie Crust:
1 1/4 cups flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup shortening
4 tablespoons unsalted butter
3 tablespoons ice water

Filling:
1 cup sugar
3 tablespoons flour
11 ounces cream cheese
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
One 15-ounce can pumpkin
1 tablespoon milk

Crust Directions
1. Mix flour, sugar and salt.

2. Break shortening and butter into small chunks.

3. Cut into flour by chopping vigorously with pastry blender.

4. Drizzle over ice water. Using spatula, cut in water until mixture looks evenly moistened. You may need to add more ice water. When pressed together, dough should look rough, not smooth.

5. Press into a round, flat disk. Wrap tightly in plastic. Refrigerate for at least 30 minutes.

6. Roll out and fit to pan. Make a decorative rim, and refrigerate at least 30 minutes more.

Filling Directions
1. Preheat oven to 375 F.

2. Beat sugar, flour and cream cheese on low until smooth.

3. Put aside 1/2 cup of the cream cheese in a small bowl.

4. Add remaining ingredients, except the milk, to the rest of the cream cheese mixture.

5. Beat on medium speed, scrapping bowl constantly, until smooth.

6. Pour into crust.

7. Stir milk into reserved cream cheese mixture.

8. Spoon over pumpkin mixture.

9. Cut though cream cheese and pumpkin with knife in S-shaped curves in one continuous motion for marbled design.

10. Cover edge of crust to prevent burning. Bake 45-60 minutes (you want just a slight jiggle in the center).

11. Remove the crust cover during the last 15 minutes of baking. Cool 30 minutes. Refrigerate overnight. Serve with fresh whipped cream.

About the blogger:
Ashlee Prisbrey is a self-taught cake decorator/instructor turned blogger. Besides cake decorating, her passion is baking and cooking from scratch and throwing over-the-top parties for her five children. In 2015, she launched a YouTube channel and competed on Food Network in the "Halloween Baking Championship." You can find her in the kitchen working on a new recipe or e-cookbook or filming for her YouTube channel.

Goat Cheese with Honeyed Fruit and Nuts
Ramona, The Merchant Baker

Shared by: Ramona of The Merchant Baker

Why she picked this dish
"Goat Cheese with Honeyed Fruit and Nuts is an appetizer that is inspired by something I used to buy at a premium food store," Ramona said. "They would make to order for me, and it was one of my favorite, though pricey, appetizers. It’s so easy to pull together on your own (and far less expensive), yet it's incredibly beautiful and impressive in its presentation. Just mix up your favorite dried fruits and nuts and then coat with honey. Give them a quick stir, and then just spread them over a log of goat cheese.

"The fruits I use (pineapple, cranberries, apricot and dates) have different colors and flavors, and when glazed with the honey, they look like shimmering jewels. The nuts help balance the sweetness and give a wonderful crunchy texture. It’s the perfect balance of sweet, salty, crunchy and creamy. And leftovers are perfect spread on a toasted bagel the next morning."

Goat Cheese with Honeyed Fruit and Nuts
Start to finish: 15 minutes
Servings: 8-10

1/4 cup chopped dried apricots
1/4 cup chopped dried dates
1 ring of dried pineapple, chopped
1/4 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup honey
11 ounces goat cheese

Directions
1. Mix all of the fruits and nuts together with honey in a small bowl.

2. Place goat cheese on serving platter, and spoon fruit and nut mixture on top and around the cheese.

3. Serve with crackers, toasted baguette, pita chips or your vehicle of choice.

Notes: This recipe makes about 2 cups of fruit and nuts. Adjust quantities up or down to work with your cheese quantity. I was very generous with the ratio of fruit and nuts to cheese. You could easily halve the recipe if you'd like less.

Definitely take advantage of the bulk section for this recipe. You don't need a lot of any of the individual fruits, so if you buy it from the bulk section, you can buy only what you need.

Store covered tightly in refrigerator.

About the blogger
Ramona blogs at The Merchant Baker, where she shares her passion for baking, cooking, writing and creating. She shares lots of ideas for making sweet or savory, healthy or decadent dishes. She hopes to inspire others to create something delicious.

Banana Cream Pie
Aimee Berrett, Like Mother Like Daughter

Shared by: Aimee Berrett of Like Mother Like Daughter

Why she picked the dish
"It's so hard to choose my favorite part of Thanksgiving because there is so much goodness, but definitely one of the things I look forward to the most are the Thanksgiving pies, and my favorite Thanksgiving pie of all is Banana Cream Pie," Berrett said. "My favorite Banana Cream Pie has a graham cracker crust base, banana pudding, lots of bananas throughout and is topped with whipped cream, of course. This recipe is semi-homemade, with a store-bought pudding mix, but it's my absolute favorite. So delicious and easy!"

Banana Cream Pie
Start to finish: 3 hours 30 minutes
Servings: 8

Graham Cracker Crust:
12 graham cracker sheets
1/4 cup sugar
1/4 cup butter, melted

Pie Filling:
One 3.5-ounce vanilla pudding mix
One 3.5-ounce banana cream pudding mix
2 1/2 cups milk
2 bananas
8 ounces Cool Whip

Directions
1. Crush graham crackers into fine crumbs. (It should make about 1 1/2 cups). Mix together sugar and graham cracker crumbs in a medium-size bowl.

2. Pour melted butter over the top of crumbs, and mix it all together.

3. Pour crust mixture into the bottom of a 9-inch pie crust pan, and press down on the bottom and the edges.

4. Pour pudding mixes into a large bowl, and pour milk over it; stir together. Add 1/2 cup of Cool Whip to the pudding mixture, and mix well.

5. Cut bananas into slices, and lay them over graham cracker crust. Pour pudding mixture over bananas and smooth top.

6. Place in fridge to set for about three hours. Top with remaining Cool Whip and additional bananas before serving.

About the blogger
Aimee Berrett blogs at Like Mother Like Daughter, which is a blog she started with her mother. In addition to loving to cook and bake, she loves spending time with her husband, her 18-month-old son and her two Labrador retrievers. She shares her favorite recipes on her blog, with lots of desserts because she has a huge sweet tooth.

Turkey Cheese Bites
Donna Kelly, Apron Strings

Shared by: Donna Kelly of Apron Strings

Why she picked this dish: "Thanksgiving is one of the best days of the year. It brings back memories of my Great-Grandma Larson's house," Kelly said. "Her little house was tiny, and on turkey day, it was bursting at the seams with joy, filled with tables end to end — all the way from the living room out to the back porch. And 50-plus relatives gleefully filled the place with chatter and laughter.

"My grandma made every occasion special. She was a bright spirit that just glowed with joy. She let us kids 'help' in the kitchen, even though I am now sure it was more work for her to do so. I'm so grateful because to this day I can picture her showing us the proper placement of silverware: Forks on the left, the rest on the right, but dessert forks up top. A few years have gone by, and now it is my turn to be the grandma of the house. I must say that I am surprised to find that this new role has its own unexpected joys. Granddarling Ruby will be my special helper this year, and I can't wait to share the joy of this day with her. Ruby is 3, so we will be rolling turkey cheese bites into not-quite-perfect balls, and we will be taking much too long, but, oh, the joy!"

Turkey Cheese Bites
Start to finish: 50 minutes
Servings: 15

8 ounces light cream cheese, at room temperature
8 ounces grated favorite cheese, like white cheese
2 teaspoons Worcestershire sauce
3 thinly sliced green onions
1 teaspoon garlic powder
1 cup of ground nuts, like pecans
1/2 cup of sliced almonds
Bits of peeled carrots, shaped like the turkey heads

Directions
1. Mix together the cream cheese, grated cheese, Worcestershire sauce, green onions and garlic powder. Chill for at least 30 minutes, until firm.

2. Remove from fridge, and roll into balls that are 1 tablespoon each. Roll in ground nuts.

3. Place on serving tray and garnish with almond slices and carrot bits to look like turkeys.

About the blogger
Donna Kelly — along with her blogging partner, Anne — shares recipes, memories and stories of reconnecting through a shared love of food and cooking on the Apron Strings
blog. Kelly is a dedicated food enthusiast and the author of several published cookbooks. She has also been a repeat guest on Martha Stewart's Sirius Satellite Radio Show "Everyday Food," among others. She works as a prosecutor, primarily handling special victims cases, and is the mother of four.

Incredible Savory Monkey Bread
Sally Humeniuk, Good Dinner Mom

Shared by: Sally Humeniuk of Good Dinner Mom

Why she picked this dish
"Incredible Savory Monkey Bread is buttery and flavorful, using refrigerated canister biscuits and any herb and cheese combination that fits your menu," Humeniuk said. "Get creative with your choice of toppings. The more variety you choose, the more colorful and tasty it’ll be.

"This bread is amazingly easy but also amazingly delicious. Canned refrigerator rolls are the base, and I have a recommendation here. If you can find them, Immaculate brand Buttermilk Biscuits are the best refrigerated rolls I’ve ever used. I’m not paid or compensated by the company for this claim. I just truly love their product. No hydrogenated oils are used in the biscuits, and the flavor tastes as good or better than homemade. I find them regularly at Whole Foods Market, Target and Sprouts Farmers Market."

Incredible Savory Monkey Bread
Start to finish: 1 hour 40 minutes
Servings: 10

Two 16-ounce cans (8-count) refrigerated buttermilk biscuits
1/2 cup (1 stick) salted butter, melted
3 garlic cloves, very finely minced
5 or more different herbs and/or cheeses as coating (I used fresh chopped parsley, chopped pine nuts, dried cranberries with fresh black pepper, poppy seeds, shredded cheddar, grated
Parmesan with paprika.)

Directions
1. Preheat oven to 350 F. Very generously grease a 9- or 10-inch Bundt pan with butter. Don't lower the temperature unless the oven runs hot.

2. Place desired herbs and cheeses into small dipping bowls. Use about 1/2 cup of each.

3. Stir minced garlic into melted butter. Cut each biscuit in half and roll into a ball. Complete this step before starting to dip in butter. If hands are greasy, the rolls won't stay intact.

4. Dip each biscuit ball in butter and garlic mixture. Some of the garlic should adhere to the rolls. If running low on butter, more of the garlic will stick, so don't worry if it doesn't as much at the beginning. Roll each ball in desired coating, and arrange the biscuits in the pan so the various coatings are alternated.

5. Bake for 30 to 35 minutes until biscuits are done and surface is golden. It is highly recommend laying a sheet of aluminum foil on top of the biscuits at around 25 minutes to prevent the top from getting too brown too fast.

6. Cool in pan for five minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese, if necessary. Invert onto a plate. Then lay serving platter on top, and flip bread over onto serving platter.

Notes: Assemble the monkey bread up to a day ahead of serving. Cover tightly with plastic wrap, and then remove from refrigerator while oven is preheating.

About the blogger
Sally Humeniuk is the writer of Good Dinner Mom, a food blog focusing on recipes that are fresh and healthy — and sometimes indulgent. She has taught cooking classes at Whole Foods Market and made several appearances on KSL's "Studio 5." Visit her blog to find recipes that will get you inspired to cook more at home while sharing some love of your own.

Caramel Apple Pecan Pie
Katie Clark, Clarks Condensed

Shared by: Katie Clark of Clarks Condensed

Why she picked this dish
"Several years ago, my brother and I decided to make a pie for our church chili cook off," Clark said. "In the process, we thought it would be fun to make a cooking show video while we did it. It was silly, but it's something we still talk about to this day, and this Caramel Apple Pecan Pie was the result. It's a pie that we have enjoyed making ever since, and it's always a big hit when we take it places.

"I think this is the ultimate Thanksgiving pie because it combines two classics — pecan pie and apple pie — and turns it into an amazingly delicious dessert. The added caramel makes it even more decadent. It's very easy to make, and whenever I make it, it becomes the center of the dessert table."

Caramel Apple Pecan Pie
Start to finish: 1 hour 25 minutes
Servings: 8 slices

3 cups sliced and peeled apples
1/2 tablespoon lemon juice
1/2 cup and 3 tablespoons sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
1/4 cup cold butter, cubed
18 caramels
5 tablespoons milk (or almond milk)
1/4 teaspoon salt
1/4 cup chopped pecans

Directions
1. In a large bowl, combine apples and lemon juice. In another bowl, combine sugar, tapioca, cinnamon and nutmeg. Add mixture to apples and stir. Let stand for about 15 minutes.

2. Pour apple mixture into pastry crust. In another bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over apples. Bake at 400 F for 45 minutes.

3. After pie is done, place on a cooling rack. While cooling, place milk, caramels, and salt in a sauce pan, and stir over medium heat until melted. Add pecans. Pour over pie and let cool. Best when served warm.

About the blogger
Katie Clark is a full-time blogger at ClarksCondensed.com and a graduate of Brigham Young University. She loves coming up with easy, family friendly recipes that anyone can make. Katie lives in Colorado with her husband and two boys and enjoys spending time outdoors, sewing and sharing with her readers the joy that comes from having a family.

Mini Crustless Pumpkin Pies (gluten-free)
Cherie Schetselaar and Britney Rule, Grain Crazy

Shared by: Cherie Schetselaar and Britney Rule of Grain Crazy

Why they picked this dish
"We love the holiday season and the food that comes with it, but there's one thing we don't love — the white, tasteless crust that often comes on the bottom of pumpkin pies," Schetselaar said. "So we did away with it entirely and saved the calories and restored pumpkin pie to its place of honor. This recipe is great for those who are looking to eat cleaner this holiday season. This pie contains no white flour or white sugar and is even gluten- and dairy-free."

Mini Crustless Pumpkin Pies
Start to finish: 1 hour
Servings: 12

1 cup of canned pumpkin
3/4 cup of oat flour (gluten-free)
1/2 cup of honey
1 egg
3/4 cup of canned coconut milk
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of baking soda
1 tablespoon of cornstarch
1 teaspoon of vanilla
Whipped coconut milk (see note below)

Directions
1. Heat oven to 350 F. Spray muffin pan with cooking spray.

2. Pour all ingredients into a blender or bowl, except for the whipped coconut milk.

3. Pulse in the blender until smooth, or blend in a bowl with a hand-held mixer until smooth.

4. Pour into the muffin pan until about one-fourth or half an inch from the top. The blender works perfect to pour it into the tin.

5. Bake 20-25 minutes until a knife comes out clean when you stick it in the center of the pie.

6. Take out of the oven when done. Use a plastic knife to go around the edges of each pie. Scoop out gently. Place on cooling rack.

7. Just before serving, put a dollop of cream on top of each pie if desired. They taste good plain too. Refrigerate leftovers.

Note: To make whipped coconut milk, chill the coconut milk in the fridge for at least six hours. Then pour the milk into the blender, and blend until whipped. Add a 1/2 teaspoon of vanilla and 1 tablespoon of sweetener.

About the bloggers
Cherie Schetselaar and Britney Rule, a mother-daughter blogging team, are passionate about eating healthy — not just with whole grains but with lots of fruits and veggies, minimally processed foods, and natural sweeteners (and less of them). The pair blogs at Grain Crazy and has three books: "Grain Crazy," "Quinoa Crazy" and "Chia Crazy."

Pistachio Pudding Salad
Becky Blad, Love to be in the Kitchen

Shared by: Becky Blad of Love to be in the Kitchen

Why she picked this dish
"This recipe is a family favorite recipe. I got the recipe from my mother-in-law, who makes it all the time."

Pistachio Pudding Salad
Start to finish: 1 hour 5 minutes
Servings: 8

3.4-ounce box of instant pistachio pudding
One 20-ounce can crushed pineapples, reserve the juices
16 ounces cottage cheese
8 ounces Cool Whip, thawed
Optional: 1/2 cup chopped pecans and/or 1 cup mini marshmallows

Directions
1. In a large bowl, mix together the dry pistachio pudding mix with the drained can of crushed pineapples.

2. Mix in the cottage cheese. Then fold in the Cool Whip. Add 2 tablespoons of the pineapple juice and more if desired.

3. If using, mix in the chopped pecans or mini marshmallows. Refrigerate for at least an hour before serving.

About the blogger: Becky Blad blogs at Love to be in the Kitchen, where she shares easy, delicious and budget-friendly recipes. She loves making good food and sharing it with others on her blog. She is also a stay-at-home mom of three kids.

Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust
Lindsey Johnson, Cafe Johnsonia

Shared by: Lindsey Johnson of Cafe Johnsonia

Why she picked this dish
"Every year my husband and I try out a few new recipes to add to our Thanksgiving menu," Johnson said. "We've picked up a few staple recipes that will forever grace our table. Others fall by the wayside as we make room for new favorites. This tart was hands down my favorite dessert of 2014. I first made the tart for a blog post, and there was a lot of excitement surrounding that tart. It was shared a bunch of times on social media. I was getting comments, messages and emails about the tart. People loved it!

"There were quite a few people who came back and told me they had made the tart for their Thanksgiving dinner and how much their guest enjoyed it. (That is the best feeling.) I made the tart again for our Thanksgiving dinner that we shared with our dear friends. Everyone enjoyed it even more the second time. And so this year, it's on my menu again, and it will probably stay there indefinitely. Besides the stunning color, it really is a delicious tart. The filling is tangy, and the crust is sweet with the perfect gingery bite. It goes really well with a dollop of whipped coconut or heavy cream. The recipe is dairy-free, but I included notes for using butter."

Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust
Start to finish: 8 hours 30 minutes
Servings: 8-10

Gluten-Free Crust:
8 ounces gluten-free gingersnaps
1 tablespoon cane sugar
2-3 tablespoons melted extra virgin coconut oil (see note)

Cranberry Lemon Curd Filling:
1/2 cup lemon juice
1/2 cup water
4 cups fresh or unthawed frozen cranberries
1 1/2 cups sugar, divided
5 large egg yolks
1/8 teaspoon salt
2 tablespoons extra virgin coconut oil, chilled
Whipped coconut cream or heavy cream (see note)

Directions
Crust:
1. Preheat oven to 400 F. Pulse cookies in food processor until finely chopped.

2. Transfer to a tart pan, and add the melted butter or coconut oil. Mix well. Press onto the bottom and up the sides of the tart pan. Bake for 15-20 minutes or until crisp and golden brown on the edges. Start checking the crust at the 10-minute mark. Remove from oven and cool completely. (Can be made 2-3 days in advance.)

Cranberry lemon curd filling:
1. Place lemon juice, water, cranberries, and 1/2 cup of the sugar in a medium pot or saucepan. Bring just to a simmer, then lower heat and cook for five to 10 minutes or until most of the berries have popped open and released their juice. Remove from heat and mash well with a potato masher, or pulse in a blender or food processor. Strain through a fine-mesh sieve, pressing down on the solids to remove as much juice as possible. Discard solids.

2. In a heavy-duty 4-quart pot, whisk together the egg yolks, salt and remaining 1 cup sugar. While whisking, add the cranberry juice. Keep whisking until well-combined.

3. Turn the heat to medium-low and cook, stirring or whisking constantly, for about 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon, about the consistency of yogurt. Be careful not to let it boil or the eggs will curdle.

4. Remove from heat, and immediately pour through a sieve set over a clean bowl. Whisk in the chilled coconut oil 1 tablespoon at a time. Press plastic wrap against the surface of the curd and refrigerate until very cold.

5. Whisk the cranberry curd to loosen it. (It may be lumpy at first. Just keep whisking, and it will smooth out.) Pour into the crust, and spread evenly. Cover with plastic wrap, and refrigerate until ready to serve.

6. Cut into wedges, and top with a dollop of whipped coconut or heavy cream.

Notes: If the crumbs feel too dry to stick together, add a little more melted coconut oil. Depending on the brand of cookies used, the amount of oil needed may differ slightly.

Butter can be used in place of the coconut oil in both the crust and cranberry curd. Use 4 tablespoons melted butter for the crust and 4 tablespoons for the curd.

Any tart crust can be used in place of the gingersnap crust.

Regular gingersnaps can be used in place of gluten-free.

To make whipped coconut cream, chill one 14-ounce can of unsweetened full-fat coconut cream. Open can, and remove just the thick cream, leaving any liquid in the can. Whip using an electric hand mixer or whisk. Add a little sugar and vanilla, if desired. Makes about 1 cup.

About the blogger
Lindsey Johnson is a food stylist and photographer, recipe developer, and blogger based in Boise, Idaho. She and her husband, Fred, have three awesome kids/recipe testers. When she's not behind the camera (or cleaning up the kitchen), she loves riding her bike and being outdoors.