Thanksgiving Holiday Hop — Side Dish: Pasta Salad


I’m joining some of my favorite bloggers today to bring you everything you need to create a wonderful Thanksgiving, from the recipes to the tablescape, we have you covered.

I’m sharing a side dish recipe that you’ll definitely want to add to your Thanksgiving menu this year. It’s full of delicious goodness like roasted sweet potatoes, feta, and cranberries. And how could I leave out the brussel sprouts? I mean, they’re obviously having a moment right now, so I like to add them anytime I can get away with it.


It’s coated with a delicious poppy seed dressing, I’ve been having the leftovers for lunch all week and I added a little chicken for protein. But, it makes a perfect side dish to accompany your Thanksgiving turkey.

Thanksgiving Pasta Salad
  • 12 ounces pasta
  • 1 pound brussel sprouts (trimmed and halved)
  • 2 medium sweet potatoes, ½ inch dice
  • ½ c pecans
  • ¼ c crumbled feta
  • ¼ c dried cranberries
  • Dressing
  • 1 tablespoon poppy seeds
  • 4 tablespoons butter
  • 2 tablespoons white sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  1. Dice sweet potatoes and trim and half brussel sprouts, toss in olive oil, salt and pepper. Place on a baking sheet.
  2. Roast for 20 minutes at 400 degrees.
  3. Meanwhile, cook pasta to al dente, drain and place in a large bowl.
  4. Brown the butter on the stovetop. Cook until it is just browned, don't let the butter burn, you only want it to change colors, then remove from heat.
  5. Mix all other dressing ingredients together, set aside.
  6. Add roasted vegetables to the bowl of pasta.
  7. Pour dressing over top and mix well. You may not use all of the dressing, depending on your tastes.
  8. Add the remaining ingredients and toss to coat.


thanksgiving pasta salad

If you’re looking for a more sinful side dish, take a look at this Crock Pot Macaroni and Cheese.

I have to say, Thanksgiving is one of my absolute favorite holidays. All of my favorite food and people, gathered at my favorite place (my house, we’re hosting this year). I am always looking for anything to help make it less stressful and I love all of the ideas from the blog hop, be sure to click over and check them out.

Hostess Ideas – Thuy 
Tablescape – Taryn
What to Wear – Ashley
Appetizer – Sandy  
Traditions – Erika  
Thanksgiving Printable – Kristin
Drink/Cocktail – Molly
Drink/Cocktail – Ashley
Kids Craft – Andrea 
Kids Craft – Ashley
Dessert – Destiny
Hostess Ideas – Heather


cream cheese filled pumpkin muffins

This post originally appeared on Every Day Cheer, it is hands-down one of the easiest and most delicious pumpkin recipes you’ll make all fall, I promise! 

Is anyone else ready for everything that Fall brings? I’m talking pumpkin, boots, and cooler temperatures. I’m ready to see the temperatures take a dive and get out of the upper 80’s and 90’s, the first sign of cooler weather and I’m pulling out the boots and scarves, you can bank on that fact. But, I’m not opposed to enjoying the tastes of fall, even if the weather wants to hang on to summer a bit longer.

Saturday morning, we baked up some delicious pumpkin muffins. They were filled with a sweet cream cheese mixture and topped with a cinnamon goodness, that you’re going to love. Even better? I used an easy pumpkin recipe for the muffin to make the process quick and easy.

Because when you need pumpkin, you need it quick!

And when I tell you these are delicious, I really mean that. As evidenced by the fact that my husband is a self-proclaimed pumpkin hater, and he ate three. Yes, three!


Cream Cheese Filled Pumpkin Muffins
  • Filling:
  • ½ block cream cheese
  • ½ cup powdered sugar
  • Muffins:
  • 1 box spice cake mix
  • 1 can pumpkin
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • 2 tablespoons unsalted butter (cut into small pieces)
  1. Preheat your oven to 330 degrees.
  2. In a mixing bowl, combine softened cream cheese and sugar. Put in the refrigerator until it is needed.
  3. In a second bowl, combine pumpkin and spice cake mix.
  4. In a third bowl, combine sugars, cinnamon, and flour. Add the butter and cut into the dry mixture using two forks. Combine until the mixture is coarse and crumbly. It'll look like wet sand when it's ready.
  5. Line 12 muffin tin with liners. Fill each cup with a small amount of muffin batter. You really want to just fill it enough to ensure the bottom is covered. Split the cream cheese mixture amongst the 12 cups and add it on top of the batter. Then, use the remaining batter to cover the cream cheese mixture.
  6. Sprinkle a small amount of topping over each muffin.
  7. Bake for about 20 minutes. Enjoy!! Side note: I think they're even better the next day!



s’mores brownies

As the temperatures drop, I can’t help but think of fun things like back yard camp fires, roasting marshmallows over an open fire and enjoying the fun that a camp fire brings. Except, I’m not really a huge fan of camp fires or camp outs for that matter. I really just want to roast a marshmallow and eat a s’more.

But, I baked up a little goodness in my kitchen the other day, and it might just solve my dilemma.

S’mores brownies.

The goodness of a s’more in the form of a brownie, baked right in the comforts of my own kitchen.

smores brownies

These brownies start out with a graham cracker crust. Do yourself a favor and add just a pinch (I’m talking a tiny bit) of salt to the crust in order to take it to the next level. Then, using a store bought brownie mix (don’t make it hard on yourself, just purchase your favorites family-sized brand from the store), the chocolate element is added to the s’mores. Toasted marshmallows finish the brownies and make for one delicious dessert.

Don’t be confused, these are just as messy as your campfire s’more, but worth every bit of sticky goodness. Just grab a fork and dig right in.

smores brownies

5.0 from 1 reviews
S'Mores Brownies
Recipe type: Dessert
  • Crust:
  • 10-12 crushed graham crackers
  • ½ cup melted butter
  • pinch of salt
  • ¼ c sugar
  • Brownies:
  • 1 store bought package of family size brownies (plus necessary ingredients as stated on the package)
  • Topping:
  • 3 cups mini marshmallows
  1. Preheat oven according to directions on brownie box
  2. Start by making a graham cracker crust. Mix crushed graham crackers, melted butter, salt and sugar in a mixing bowl. Firmly press mixture into the bottom of a 13x9" greased pan.
  3. Next, mix the brownies according to the instructions on the package and pour over graham cracker crust.
  4. Bake according to package directions.
  5. When the brownies are finished baking, remove from the oven.
  6. Set the oven to broil (make sure that your rack isn't too close to the element). Add mini marshmallows to the top of the brownies and bake in the oven for 2-3 minutes. It won't take long at all, so keep a close eye on the marshmallows.
  7. Allow the brownies to cool completely before cutting.

The goodness of a s’more in the form of a brownie, baked right in the comforts of my own kitchen.