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1 pumpkin, 4 lb., washed and dried
2 Tbs. vegetable oil
2 cloves minced garlic
6 oz. baby Swiss Cheese shredded
4 slices white bread, toasted and crumbled
2 oz. mozzarella, shredded
1 pt. half and half
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. freshly grated nutmeg
French bread fingers for dipping

Preheat oven to 350 degrees. With serrated knife, cut a two inch slice from the top of the pumpkin and reserve. Remove seeds and fibers.
Blend oil and garlic and rub into the interior of the pumpkin, then place in a large roasting pan. Alternate layers of toast crumbs and cheeses inside the pumpkin.
Combine half and half, salt, pepper and nutmeg and pour over layers.
Replace top and bake pumpkin 2 hours, gently stirring contents after 1 and 1/2 hours. Accompany with French bread, buttered and toasted, if desired, for dipping.

Source:

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

3 large sweet potatoes, cooked until tender, or 1 29-oz. can of sweet potatoes
1 egg
1/3 cup sugar
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 cups mini marshmallows

Heat the oven to 350 degrees. Combine the sweet potatoes, egg, sugar, cinnamon, and vanilla extract in a bowl and mix with an electric mixer on medium speed for 2 to 3 minutes. Empty the mixture into a 2-quart ungreased baking dish. Bake uncovered for 25 minutes. Top with the marshmallows and bake for an additional 5 minutes. Serves 4 to 6

Source:

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

2 cups hickory chips
Vegetable cooking spray
One 5 to 6 pound turkey breast

Soak the hickory chips in water for at least 30 minutes. Prepare a covered grill for cooking with indirect heat. When the coals are ready, scatter the soaked hickory chips over the hot coals. Spray the grill rack with vegetable oil, place breast on the rack, and grill for 1-1/2 hours or until a meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees. Remove breast from grill. Makes 18 to 20 servings.

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/

1 1/2 cups graham cracker crumbs
1/4 cup margarine, melted
3 tablespoons white sugar
1/2 gallon vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon orange juice

To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Source:

http://allrecipes.com/Recipe/Pumpkin-Ice-Cream-Pie/Detail.aspx

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