It’s officially November, ladies and gentlemen! That means cooler weather, lots of sweaters and Thanksgiving. The first thing that comes to mind when you hear Thanksgiving is usually food.Nowadays, though, people are too busy to cook a dinner for this special holiday.  Or some have trouble such a huge dinner. Here are some easy recipes for the cooking rookie.

1. Sesame Green Beans

Ingredients:

1 pound of fresh green beans, cut into 2 inch pieces

1 tablespoon olive oil

1 tablespoon sesame seeds

¼ teaspoon salt

¼ cup chicken broth

Directions:

Heat oil in a large skillet over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.

1. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

2. Pumpkin Cobbler

Ingredients:

cooking spray 1/2 cup white sugar

2 eggs, beaten

1 (15 ounce) can pure pumpkin (such as Libby’s®)

3/4 cup evaporated milk

1 teaspoon orange extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)

1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
2. Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn’t puddle.
3. Bake in the preheated oven until the pumpkin mixer is set and topping is golden brown, 50 minutes to an hour.  

3. Scott’s Sweet Potato and Butternut Squash Mashers

Ingredients:

• 3 sweet potato, peeled and cubed
• 1 butternut squash- peeled, seeded and cubed
• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg
• 1/4 cup sugar free maple flavored syrup

Directions:

1. Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

1. Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Those are just a few recipes to get you started on your Thanksgiving holiday. Good luck, and happy holidays!