Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours. Serve with bread slices and crudités for dipping.

Set a rack in lower third of oven; preheat oven to 325°F. Combine oil, butter, garlic, chopped herbs and 1 tsp. each salt and pepper.

Remove neck and giblets; discard. Rinse turkey; pat dry. Rub oil-herb mixture over turkey and under skin. Sprinkle salt and pepper inside bird; then stuff it with lemon, onion and herb sprigs. Tuck wings under; tie legs with kitchen twine.

Place turkey, breast side up, on rack in roasting pan. Cover loosely with foil. Roast for 3 hours. Remove foil; roast for 1 to 1 1/2 hours, basting every 15 minutes, until a meat thermometer inserted in thickest part of thigh reaches 175°F.

Place turkey on a cutting board. Tent with foil; let rest for 30 minutes before carving.

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.

Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.

Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

In a large saucepot, cover sweet potatoes with cold water. Bring to a boil over medium-high heat and boil until sweet potatoes are tender and easily pierced with a knife, about 30 minutes. Using tongs, remove potatoes from water and set aside to cool. When potatoes are cool enough to handle, peel and mash them in a large bowl.

Cut 1 stick of butter into equal pieces and place in bowl with warm mashed sweet potatoes. Add sugar, salt and vanilla extract and mix together well. Whisk in eggs and stir until mixture is well-combined and smooth. Stir in milk, 1 Tbsp. at a time, just until mixture is moist and no longer stiff (you may not use all of milk).

Preheat oven to 350°F and mist a 7-by-11-inch baking dish with nonstick cooking spray. Pour sweet potato mixture into baking dish and spread evenly. Melt second stick of butter. In a bowl, mix together nuts, flour and brown sugar. Sprinkle brown sugar mixture completely over potatoes and drizzle top all over with melted butter.

Bake until topping is browned and crispy and sweet potato mixture is cooked through, 35 to 40 minutes. Serve hot.

In a saucepan, combine 1 cup sugar, 1 1/4 cups orange juice, grated zest of 1 orange and, if desired, 1 tsp. cinnamon. Warm until sugar dissolves. Add 12 oz. fresh cranberries and bring to a boil. Reduce heat and simmer for 5 minutes. Cool, cover and refrigerate until ready to serve. Serves 10.

Melt butter in a large skillet over medium-high heat. Add onion and salt and saute until soft, 5 minutes. Add sausage, break into pieces and sauté until cooked through, 8 minutes.

Add fennel, mushrooms, carrots and thyme; cook, stirring, until softened, 8 minutes (add more butter, 1 Tbsp. at a time, if needed).

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Stir crackers into stuffing mixture. If mixture is dry, add mushroom liquid (or broth) to moisten.

Spoon mixture into baking dish and bake until heated through and edges are crunchy, 35 to 45 minutes.

Preheat oven to 350°F. Toss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet. Bake for 10 minutes, shaking pan once during baking time. Let cool.

Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 3 minutes, until corn turns slightly brown. Let cool.

Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste.

Toss all salad ingredients together. Add vinaigrette, toss well and serve.

Mist a 10-inch decorative mold or Bundt pan with nonstick cooking spray.

In a large bowl, mix strawberry gelatin with 2 cups boiling water; stir to dissolve. Add pineapple with its juices, bananas and strawberries. In a small bowl, mix 2 Tbsp. boiling water with plain gelatin; stir to dissolve. Stir into strawberry mixture. Pour half of mixture into mold; chill until firm, about 2 hours. Leave other half of mixture in bowl at room temperature.

When refrigerated mixture has hardened, fold sour cream into remaining mixture and pour carefully on refrigerated mixture. Refrigerate until firm, at least 3 hours. When ready to serve, place a plate over mold, invert and tap pan gently until gelatin drops out. Serve immediately.

The day before cake will be served, slice it into 4 horizontal layers. Mix 1/2 cup water and rum and sprinkle 1/4 cup over each layer.

In separate bowls, whisk each pudding mix with 1 cup milk. Place a cake layer on a serving platter; spread with one pudding. Repeat with two more cake layers and remaining puddings. Top with final cake layer, wrap and chill.

The next day, remove plastic wrap from cake. Frost with whipped topping and sprinkle with almonds. Garnish with maraschino cherries, if desired. Refrigerate until ready to serve.

Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice. Serves 8.