Break out the sweat pants! Once again, it's time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day. Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and deserts that for some reason are only made this time of year.

The one drawback to the "second fiddles" of turkey day is allotting enough time to make everyone's favorite dish. I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal. Here are a couple quick and easy Thanksgiving recipes that I hope you will try.

Baked Mashed Potatoes

What you need:

3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled

4 T butter

8 oz package cream cheese, softened

12 oz or 11/2 c sour cream

salt to taste

black pepper to taste

What you do:

Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended.

Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.

Cranberry Sauce

What you need:

12 oz bag cranberries

1 c water

1 c sugar

What you do:

Add sugar and water to a med sized saucepan; heat to boiling. Add cranberries to pan and return to boil. Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst

Easy Breezy Pecan Pie

What you need:

9 inch unbaked pie shell

1 c shelled pecans

3 large eggs

3/4 c white sugar

3/4 c light corn syrup

1/3 c butter

1/4 t salt

What you do:

Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add sugar, corn syrup, butter and salt and beat until well mixed. Mix in pecans. Pour into 9 inch pie shell. Bake for 50-55 minutes, or until top is firm.

Sweet Potato Casserole

What you need:

4 c sweet potatoes, cooked and mashed

1/2 c brown sugar (divided in half)

2 eggs, beaten

1/2 c milk

1/2 c butter (divided in half)

1/4 t salt

1/2 c chopped pecans (divided in half)

1/4 c frosted flakes, crushed

What you do:

Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer. Fold in half the pecans. Pour into greased casserole pan. Melt remaining 1/4 cup of butter and mix with remaining brown sugar. Add frosted flakes and the remaining pecans. Spread mixture evenly over the top of the casserole. Bake in preheated 375 degree oven for 30 minutes, or until heated through.