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At our last GNO we decided that with Thanksgiving and holiday parties coming up we would share our favorite side dishes and fall-time desserts. We didn't even think about taking pictures so I stole some from google images! Here are our delicious, and I mean de-lic-ious recipes.

Cornbread Stuffing

1 9x13 pan of cornbread

1 medium onion, chopped

5-6 stalks celery, chopped

1 lb. regular sausage (I recommend Jimmy Dean, NOT Italian style)

fresh rosemary and either thyme or sage, maybe 1-2 tbl worth, chopped

1-2 cups chicken stock

1. The night before, make the cornbread.  Let it set out, uncovered so it dries out.

2. The day of, chop the onion and celery.  Saute in a little butter till tender.  Remove from pan.

3. Saute sausage until browned.

4. Break up the cornbread to bite-sized pieces combine with the veggies and sausage.

5. Add the chopped fresh herbs.

6. Put everything back in the 9x13 pan and pour the chicken stock over the top.  1 cup for less-moist and 2 cups for more moist, however you like.

7. Bake at 350 for about 20 minutes.

Enjoy! 

From Lora Jones

Pumpkin Roll (Katie's and Amanda's)

Broccoli Salad

Chop and place in a large bowl

1 bunch broccoli crowns
1/4 pkg. green onion
1 8oz can water chestnuts
10 slices cooked bacon
1 cup sunflower seeds
1 cup grated sharp cheddar cheese

Mix and put on salad

1/2 cup mayo
1/2 cup sugar
2 Tbsp. cider vinegar

Roasted Green Beans With Peppers & Onion

When I made this I totally forgot to add the cheese to the top...now I 'm bummed because I know it would have been even that much better. This such a fast and easy side dish recipe.

Prep Time: 20 min
Total Time: 53 min
Makes: 6 servings, about 1 cup each

What You Need:
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded mozzarella cheese

Make It:
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.