Save on Thanksgiving by balancing ease and cost

By JIM ROMANOFF Associated Press

The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn't always the most practical or cost effective way to go.

Carmelized Onions With Thyme

Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn't mean you can't offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you're likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, which generally cost less per pound than if you buy them loose.

Serves 8

Green Beans With Hazelnuts and Gorgonzola

Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.

Serves 8

2 pounds green beans, trimmed

1½ tablespoons butter

Honey Corn Muffins

A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.

Serves 12

1¼ cups all-purpose flour

¾ cup cornmeal

Doctoring stuffing mix for homemade taste

If you want the taste of homemade with the convenience of prepared, try for a middle ground with stuffing. Start with a 14-ounce bag of herbed stuffing mix, then saute whatever you enjoy. Onions, celery and fresh herbs are an obvious start.

Squash entree is a perfect choice for beginners

Mollie Katzen's latest cookbook, "Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen" (HarperStudio, $24.99) urges beginners to take on her challenge with easy recipes, such as this acorn squash entree.

Use plain raw almonds, not roasted or salted, Katzen writes, and don't chop them too fine.

Pumpkin pie gets a chocolatey makeover

By ALISON LADMAN Associated Press

An extra-dark gingerbread crust and dark chocolate glaze make these miniature pumpkin tarts a rich rethinking of the classic Thanksgiving dessert. If desired, accompany them with lightly sweetened whipped cream.

Dark Pumpkin Tartlets

Makes 15 tarts

For the crust:

2 cups all-purpose flour

1 teaspoon salt