Take your standard Thanksgiving Day side dishes and rework them just a smidge. You'll find that guests will perk up, take note and not only ask for seconds, but offer praise for your creativity.

Grandma Ella's Apple-Cranberry Relish

1 large orange, seeds removed

12 ounces fresh cranberries

2 crisp, tart apples, peeled, cored and cut in quarters

1-2 cups cup sugar, depending on taste

Cut orange in quarters, leaving peel intact; place in food processor.

Wash and remove any damaged cranberries. Add cranberries and apples.Process until fruit is finely chopped.

Stir in sugar until dissolved. Cover and refrigerate.

Kitchen note: McIntosh, Gala and Braeburn apples work well in this bright, ruby-red relish.

-- Adapted from "The Eckert Family Fall Cookbook"

LEMON-HERB CARROT TARTS

crust:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 egg

1 tablespoon water

1/2 cup (1 stick) cold unsalted butter, cut up

filling:

1 1/2 pounds carrots, peeled and chopped

2 tablespoons butter

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh sage

Zest and juice of 1 lemon

Salt and ground black pepper

2 egg yolks

Heat the oven to 350 degrees. Coat 8 individual tart pans with baking spray.

To make the crust, in a food processor combine the flour, salt and sugar. Pulse to mix, then add the egg and water and pulse until incorporated. Add the butter and pulse just until a dough comes together.

Transfer the dough to a lightly floured surface and roll out to 1/8 inch thick. Cut circles from the dough sized to fit your tart pans. Press the circles into each pan, trimming the edges as needed. Place the tart pans on a baking sheet and set in the freezer while you make the filling.

To prepare the filling, bring a medium pot of salted water to a boil. Add the carrots and boil until tender, 12 to 15 minutes. Drain the carrots, then transfer to the food processor. Add the butter and process until smooth.

Allow the carrots to cool slightly, then stir in the thyme, sage and lemon zest and juice. Taste and season with salt and pepper, then mix in the egg yolks. Spoon the carrot mixture into the prepared tart shells and bake, leaving the tarts on the baking sheet for ease, for 20 to 25 minutes, or until the crust is a light golden and the filling is set. Serve warm or at room temperature.

Servings: 8, each with 300 calories, 16 grams fat, 115 mg cholesterol; 34 grams carbohydrates, 3 grams fiber, 7 grams sugar, 6 grams protein, 320 mg sodium.

-- Associated Press

CHEESY STUFFING

1/4 cup (1/2 stick) unsalted butter

1 medium yellow onion, diced

3 stalks celery, diced

2 medium carrots, diced

1/4 cup all-purpose flour

2 cups milk

1 cup chicken or turkey broth

8 ounces shredded Monterey jack cheese

Salt and ground black pepper

1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted

1/2 cup grated Parmesan cheese

Heat the oven to 350 degrees. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.

In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots and cook until softened and the onion is translucent, about 8 to 10 minutes.

Add the flour and stir to coat. Stir in the milk, then the broth. Stir continuously and bring up to a simmer, cooking for 5 minutes.

Remove from the heat and stir in the Monterey Jack cheese. Season with salt and pepper.

Stir the torn bread into the mixture, then spoon into the prepared baking dish, arranging it in an even layer.

Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.

Servings: 10, each with 340 calories, 17 grams fat, 65 mg cholesterol, 33 grams carbohydrates, 2 grams fiber, 5 grams sugar, 15 grams protein, 590 mg sodium.

-- Associated Press