Unless you make your own egg nog this is strictly a November/December item – just try to find ready-made nog the rest of the year. And feel free to use Bisquick (or similar) and fuhgeddabout the baking powder; that’ll save you, at least, 30 seconds.

2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
1-1/2 cups eggnog
2 Tbsp butter, melted

Sixty sounds like a lot of meatballs but EVERYBODY LOVES MEATBALLS. 12 guests will certainly eat at least 5 each and before you know it - they’re gone!

2 eggs, lightly beaten
1 cup crushed saltines (about 15 crackers)
1 medium onion, almost pureed
1 & 1/4 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 lb ground pork
2 cans (16 oz each) whole-berry cranberry sauce
2 cans (10-3/4 oz each) condensed tomato soup, undiluted
1 tsp prepared mustard

Combine the first five ingredients, crumble beef and pork over mixture and mix well. Shape into 1-in. meatballs and place on a rack in a I5-in. x IO-in. x I-in. baking pan. Bake at 400F for 15 minutes.

Meanwhile, combine the cranberry sauce, soup and mustard in a really big saucepan and bring to a boil. Reduce heat, add the meatballs and simmer, uncovered, for 10 minutes.

Incredibly yummy and just the thing for a day or three before or after Turkey Day to help you recall that glorious meal or to anticipate it. And just five ingredients!

You could, of course, make these for the actual Day but then you probably wouldn't make pecan pie and I'd hate that.

1 cup pecans, chopped
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted

Preheat oven to 350F.

Combine first 3 ingredients in a large bowl, making a well in center of mixture.

Beat eggs until foamy stir together with the butter and add to dry ingredients stirring until moistened.

Place foil-baking cups in muffin pans and spoon batter into cups to 2/3 full. Bake for 20-25 minutes or until done.

Remove from pans right away and cool a few minutes on wire racks, but be sure they're still warm when served.

You've probably seen enough jack o'lanterns over Halloween so canned pumpkin for this holiday recipe is definitely in order.

2 Tbsp butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1 quart of chicken or vegetable broth
1 29 oz can of pure pumpkin
1 can/bottle (12 to 15.2 oz)carrot juice

In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook about 9 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook another minute, stirring.

Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.

There's your season-appropriate soup.

I know a lot of the recipes on QuickEats Plus use thyme as an ingredient. But, really, one never seems to have enough thyme, does one?

2 10-12 oz packages of frozen pureed butternut or winter squash
2 14 oz cans of chicken broth
1 16 oz jar of unsweetened applesauce
1 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp coarsely ground pepper

In 4-quart saucepan, combine all ingredients with 1 cup water; heat to boiling over medium-high heat. And...

Nothing, nada, that's it. Just eat and enjoy it.

Five - count 'em - 5 minutes for this special holiday recipe!

2 14-16 oz cans of whole cranberry sauce
1/3 cup golden raisins
3 tablespoons port wine
1 & 1/2 tsp grated fresh orange peel

In medium serving bowl, stir cranberry sauce, raisins, port and orange peel until combined.

Ok, what's next?

If no one likes peas - and many don't - substitute another half bag of beans - and take the "peas" out of the title.

1 16 oz bag frozen cut green beans
1 16 oz bag frozen peas
2 Tbsp butter
1/2 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup roasted, slivered almonds

In 12-inch skillet, combine frozen beans, peas, margarine, salt, pepper and 1/4 cup water.

Cook over medium-high heat about 7 minutes or until liquid evaporates and vegetables are heated through, stirring frequently.

Now comes the hard part: put them in a serving bowl and sprinkle with the almonds.

Ok, I suppose you want to know about my holiday recipe for a quick and easy 14 pound roasted turkey.

Ready?

You buy a "finished' turkey with dressing at Boston Market or a similar store, bring it home and while you're preparing the other holiday recipes you warm up the bird in a 350 degree oven.

So-o-o-o quick. So-o-o-o easy.

And, yes, in deference to the spirit of the holiday, I think you should tell them your turkey secret.

This incredible dessert goes into the oven when the turkey comes out and bakes while you and the gang enjoy the rest of your wonderful dinner (I was going to say "while you pig out" but my associate,aka: wife, didn't like it).

4 15 oz cans of sliced pears in light syrup, drained
1 21 oz can apple pie filling
1 cup quick-cooking oats, uncooked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 cup butter (1 stick), cut up

Preheat oven to 425 degrees F. In shallow, 2-quart baking dish, combine pear slices and pie filling.

In medium bowl, with fork, stir together oats, flour, sugar and cinnamon. With fingertips or a pastry cutter, mix in butter until mixture turns crumby. Crumble this topping over fruit.

Place baking dish on cookie sheet and bake crisp about 30 minutes or until topping is lightly browned and filling is hot and bubbling. Mmmmm-mmmm!

Cool crisp slightly on wire rack to serve warm. Serve with whipped cream or ice cream if anyone has room.