Five Last-Minute Thanksgiving Recipes


Wake-Up Call subscribers sent in some family favorites

Whether you need a dish to bring to a Friendsgiving potluck this week, or you’re hosting an elaborate feast in your home — we’ve got you covered! Wake-Up Call subscribers sent us a few tried-and-true classic recipes that are sure to impress. Here are our favorites.

1. Pecan Pie, Submitted by Judith C.


  • 1 cup sugar
  • 1 cup light and dark Karo syrup, mixed
  • 1 tsp vanilla
  • 4 tbsp melted butter
  • A pinch of salt
  • One cup (or more) pecan halves
  • 4 eggs

“Yummy! It’s how we do it in the South!”

Directions: Mix together. Pour into a homemade pie crust and bake at 325 degrees F for an hour.

2. Cranberry Salad, Submitted by Sharon F.

“My mom (who passed away 12 years ago) would be thrilled that I was sharing her recipe! She showed her love for people through her cooking…Enjoy!”


  • Two large bags of fresh cranberries
  • 2 cups chopped pecans
  • 2 fresh oranges
  • 1 can mandarin oranges, drained
  • 2 cups chopped celery
  • 2 cups diced apples
  • 1/2 cup lemon juice
  • Zest of one lemon
  • 1–15 oz can crushed pineapple (use two cans if you like pineapple!). Drain the juice and save it to mix with the cream cheese.
  • Sugar to taste…I used about 3/4 cup…but taste the mixture to see if it needs more!
  • 1 large box of jello


For the cranberry mixture: Chop the cranberries in a food processor. Add the fresh orange and the mandarin oranges, and process with the cranberries. To that mixture, add the chopped pecans, zest of the oranges, celery, apples, pineapple and sugar. Mix well. If it seems to have too much liquid, pour most of it off. Prepare one large box of jello (I used 1/2 raspberry and 1/2 orange), but use half of the water called for in the directions. Put in a 9×13 glass dish. Pour in the cranberry mixture. Refrigerate overnight or until jello is set.

For the cream cheese frosting: In a food processor, mix about 12 oz softened cream cheese, about 1/3 cup pineapple juice (you can use orange juice too!), and 2 tbsp sugar. Add the zest of one orange. Mix well and ice the cranberry jello!

3. Spinach Casserole, Submitted by Diane C.

“My aunt passed away 7 years ago, so I have stepped in to make the spinach casserole every year.”


  • 2 packages frozen chopped spinach
  • 1 16 oz container of sour cream
  • 1 envelope of onion soup mix
  • Box of Ritz crackers

Directions: Thaw out the spinach. (I heat it up with some water in a saucepan.) Then squeeze out all the excess water. (I put it in the colander, put a bowl on top and push.) Combine all the ingredients and place in a casserole dish and top with crumbled Ritz crackers. Bake at 400 degrees F for 10–15 minutes.

4. Buttermilk Pie, Submitted by Becca B.

“My grandmother used to make the BEST buttermilk pie, and I carry on making it today. It’s always a huge hit at gatherings. My office has an annual charity auction, and this pie is always a big winner.”


  • 1 1/2 cups sugar
  • 4 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 3 eggs
  • 1 pie crust (dealer’s choice)

Directions: Preheat oven to 350 degrees F. Cream the sugar and butter. Add vanilla, eggs, and buttermilk. Mix until mostly smooth. It’s okay if it’s a bit lumpy, just as long as the lumps are small. Pour into pie crust. Bake for 10 minutes at 350 degrees F. Reduce heat to 325 degrees F and bake for another 50 minutes. The top will turn brown all over. Remove from oven and let cool for at least 30 minutes.

5. Corn Casserole, Submitted by Arlene B.

“I bring this to Thanksgiving every year and even my youngest grandchildren love it!”


  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 stick butter
  • 1 medium can creamed corn
  • 1 medium can whole kernel corn with liquid
  • 2 eggs, beaten
  • 1 8.5 oz box Jiffy corn muffin mix
  • 2 cups grated sharp cheddar cheese

Directions: Sauté onion and peppers in butter. Add cans of corn, eggs, corn muffin mix and 1 1/2 cups cheese. Mix together. Pour into a greased 2 quart dish and top with the remaining 1/2 cup of cheese. Bake at 350 degrees F for 45 minutes.

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