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As usual, you are in charge of the Thanksgiving meal this year.

Or even worse, it is YOUR turn to host at your place.

Can you pull it off?

Yes, with a little bit of planning ahead of time, you can throw a great family Thanksgiving get-together without stressing or being busy for weeks.

The key is advanced planning. These articles will help you get everything organized for the big day with the least amount of hassle, and of course, we have great recipes for you too!

Step 1: Make A Guest List.

It’s next to impossible to determine how much food to buy and cook without knowing how many mouths you will be feeding. Contact friends and family early and request they RSVP by a certain date.

Follow up with them in the weeks and days before Thanksgiving to make sure you know who is and isn’t coming.

Plan for at least 2 extra guests – more if you are entertaining a larger crowd.

And after all, what is Thanksgiving without leftovers. Better to have too much food, than too little.

They will also be likely to bring something to contribute to the meal, so as it gets closer to the time, your list will be invaluable in not only knowing who is coming, but who is bringing dessert, pies, wine, beer, green bean casserole, and so on.

Ingredients:

8 cups peeled and sliced granny smith apples (or other tart apples)

2 tablespoons all purpose flour

1 cup sugar

1 teaspoon cinnamon

1⁄2 teaspoon nutmeg

Dash of salt

2 teaspoons fresh lemon juice

2 tablespoons butter

1 egg yolk

1 tablespoon water

Preheat oven to 375F.

In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Use the all butter pie crust recipe at this site.

Place mixture into pie crust. On a lightly floured surface roll remaining pastry dough and cut into strips. Place strips on top of apple pie making a crisscross pattern. Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes.

Serve warm topped with custard or whipped cream.

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

2/3 cup brown sugar

1 teaspoon vanilla extract

1 cup pumpkin puree

2 eggs (beaten)

1/2 cup chopped pecans

Directions:

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

You can also use this as a pumpkin bread recipe. Put it in a loaf pan and bake as per instructions for about 40-45 minutes.

Ingredients:

2 cups pureed pumpkin, or pumpkin pie filling

2 eggs (beaten)

1/2 teaspoon salt

1 1/4 cups brown sugar

1 (12 ounce) can evaporated milk

1 teaspoon cinnamon

1 teaspoon nutmeg

1⁄2 teaspoon cinnamon

1/4 cup butter (melted)

1 pie crust

Directions:

In a large bowl, combine all ingredients and mix well. Pour batter into pie crust. Bake in preheated oven at 350F for approximately 60 minutes or until set through.

Topping:

1 pkg cream cheese

1 cup whipped cream

1⁄2 cup powdered sugar

Blend all ingredients together and use to top pie.

There are times when a ready-made pie crust will do, but Thanksgiving is special, so why not try making your own pie crust. It’s not as difficult as you may think, and cheaper too

This recipe will work with both the apple and the pumpkin pie recipes which follow

Ingredients

1 1⁄2 cups sifted flour

1⁄2 cup chilled butter cut into cubes

1⁄2 teaspoon salt

3 tablespoons cold wate

Makes 1 9-inch pie crust

Directions:

Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.

Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with the dough and chill until ready to use. Reserve the remaining dough to top pie crust if you want a lattice effect.

Prick the dough all over with a fork, and pre-bake in a 325 oven for 15 minutes. Then it is ready to be filled.