Going to a Thanksgiving potluck? Hosting the whole family at home? Whatever way you celebrate Thanksgiving, let your kids help create a holiday to remember by getting them involved in the kitchen.

Everyone knows it’s the side dishes and desserts that kids love at Thanksgiving. Younger children can pour the green beans and french fried onions into the pot for the Green Bean Casserole, while older kids can measure out the milk and black pepper. Put the kids to work peeling potatoes for the mashed potatoes and apples for the Cranberry and Apple Crumble.

Sure, some green beans might end up on the floor, but chances are the children will be much more appreciative of all the hard work that goes into preparing the big meal if they’ve had a hand in it.

Original Green Bean Casserole

1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper
2 (9 ounces each) packages frozen cut green beans, thawed*
1 1/3 cups french fried onions
Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup french fried onions.
Bake at 350 degrees for 30 minutes or until hot.
Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.
* You may substitute 2 cans (14 1/2 ounces each) cut green beans, drained, or 4 cups fresh, cooked cut green beans.
Recipe from French’s.

Basic Mashed Potatoes

2 pounds russet (baking) or red potatoes
3 tablespoons unsalted butter
3/4 to 1 cup milk
Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them.) In a large heavy saucepan simmer potatoes in salted water (covering by 1 inch) for 10 minutes, or until tender. Drain in a colander.
In pan or bowl combine potatoes, butter and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if necessary to make creamy. In pan, reheat potatoes over moderately low heat, stirring, and season with salt and pepper.
Makes 4 servings.
Recipe from Epicurious.com.

Succulent Succotash

2 tablespoons unsalted butter
1 cup diced onions
1 1-pound package fresh baby carrots
1 cup low-sodium chicken broth
1 10-ounce package frozen corn
1 10-ounce package frozen baby lima beans
Salt and pepper to taste
Melt the butter in a medium-size saucepan. Add the onions and saute until translucent. Add the carrots and broth. Bring to a boil, cover and reduce heat to low.
Simmer for 15 to 20 minutes or until tender when poked with a fork.
Add the corn and lima beans, and cook until heated through. Season with salt and pepper.
Makes 8-10 servings.
Recipe from FamilyFun magazine.

Cranberry and Apple Crumble

1/2 cup flour
1/4 cup plus 2 tablespoons sugar
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
6 cups peeled and sliced (about 1/2 inch thick) apples (we like Braeburn or Granny Smith)
1 cup fresh or frozen cranberries
1/3 cup fresh orange juice
1 tablespoon cornstarch
Heat the oven to 375 degrees. Combine the flour, 1/4 cup of the sugar, the brown sugar and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)
Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.
Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes. Serve warm with whipped cream or vanilla ice cream.
Makes 6 to 8 servings.
Cook’s Tip: To be sure you’re using the freshest berries, you’ll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce — and float in water.
Recipe from FamilyFun magazine.