Cheese Straws at Smitten Kitchen. I bring these to holiday parties and they are always a crowd favorite. The dough is made entirely in a food processor and it’s easy to make a whole lot of these because you don’t need to wash the food processor between batches.

Cranberry Shrub and Cranberry Shrub Cocktail at David Lebovitz. Note: He uses pumpkin spice bitters. I’m no lover of the PSL but I could get way into these bitters.

Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese Recipe at Serious Eats. Better than driving somewhere with stinky hot Brussels sprouts. Trust me on this one.

Cranberry Brie Bites at Delish. Looks pretty and easy.

Mama Stamberg’s Cranberry Relish, at NPR. Will this year be the one where I make The Relish? This recipe calls for being fully frozen and thawed so it’s perfect for those who prefer to plan ahead.

How to Make Stuffing in a Bundt Pan at Baking Bites. I think I miiight just be more delighted with a bundt-shaped stuffing being offered to me rather than a bundt-shaped cake.

Pumpkin Creme Brulee, at Munchies. I wonder how much trouble it would be to make a lot of smaller versions of these.

I think about this photo from Shutterbean’s My Everyday Life series every time my cookbook club is dividing out leftovers. Getting a stack of cheap to-go containers from a restaurant supply company would make me feel very smart, if only I could remember to get them ahead of time.

Also: If you can beg to bring home extra stuffing so you can make these Stuffing Fritters with Cranberry-Jalapeño Sauce, from The Kitchn.