SALISBURY TWP., Pa. – With Thanksgiving coming up in two weeks, families may be looking for a new dish to try.
Weis Markets Registered Dietitian Lyndi Mies visited the Sunrise Kitchen to share recipes that might inspire you this holiday season.
Here are the recipes she shared:
Ginger-Pecan Pumpkin Cheeseball
Approximate Nutritional Values Per Serving:
316 Calories, 20g Fat, 8g Saturated Fat, 38mg Cholesterol, 308mg Sodium, 31g Carbohydrates, 2g Fiber, 13g Sugars, 11g Added Sugars, 5g Protein
Prep
20mins
Servings
12people
Interests
Healthy Bites
Courtesy of HealthyBites™ Magazine
Ingredients
20 Gingersnap Cookies
2 pkg Weis Quality Cream Cheese, 8 oz each, softened
1/2 cup(s) Weis Quality 100% Pure Pumpkin
3 tbsp. Weis Quality Brown Sugar
2 tbsp. Weis Quality Maple Syrup
1/2 tsp. Pumpkin Pie Spice
2 Rubber Bands
3/4 cup(s) Weis Quality Chopped Pecans
1 cup(s) Weis Quality Pretzel Sticks, divided
1 sprig Fresh Thyme
36 (12 oz.) Weis Quality Honey Graham Crackers
Directions
In food processor, pulse cookies until fine crumbs remain.
In large bowl, stir cheese, pumpkin, sugar, syrup, pumpkin pie spice and cookie crumbs; cover with plastic wrap and freeze 20 minutes. Makes about 3 cups cheese mixture.
Lay 2 (20-inch-long) pieces of plastic wrap on work surface with long edges overlapping by 2 inches; place cheese mixture in center of plastic wrap. Wrap cheese mixture with plastic wrap to form a ball; place rubber bands, 1 1/2 inches apart, around cheeseball, overlapping on the top and bottom of cheeseball to form a pumpkin shape. Refrigerate at least 6 hours or up to overnight
Remove rubber bands and plastic wrap; press pecans onto cheeseball. Place cheeseball on serving platter; insert 1 pretzel through top of cheeseball to create “stem” and garnish with thyme to create “leaves.”
Serve cheeseball with graham crackers and remaining pretzels.
Apple Cider and Maple Glazed Sweet Potatoes
Nutrition Facts per serving:
190 calories; 8g fat; 1g saturated fat; 0g trans fat; 0mg cholesterol; 110mg sodium; 29g carbohydrate; 3g fiber; 12g sugar; 3g protein; 260% DV vitamin A.
Prep
10mins
Cook
35mins
Servings
10people
Interests
Healthy Bites
Ingredients
1 1/2 tbsp. Weis Quality Extra Virgin Olive Oil
1 ea (32-oz.) package Natures Kitchen Sweet Potato Chunks
1 tsp. The Spice Hunter Highland Harvested Ground Saigon Cinnamon
1/4 tsp. Salt
1 cup(s) Weis Quality Apple Cider
1/4 cup(s) Weis Five Star Pure Maple Syrup
3/4 cup(s) Ocean Spray Fresh Cranberries
3/4 cup(s) Diamond of California Chopped Walnuts, toasted
Directions
Preheat oven to 425° F.
Arrange sweet potato chunks in a single layer on a large rimmed baking sheet or jelly roll pan.
Drizzle with oil and season with ground cinnamon and salt; toss to coat.
Bake 25 minutes, or until tender and browned, stirring once halfway through.
In a small saucepan over medium-high heat, bring apple cider and maple syrup to a boil, then reduce the heat and simmer 15 minutes until slightly reduced.
Pour glaze over roasted sweet potatoes; add cranberries and bake 10 minutes more.
Garnish with toasted walnuts and serve immediately.
Warm Brussels Sprouts & Farro Salad
Approximate nutritional values per serving:207 Calories, 12g Fat (1g Saturated),0mg Cholesterol, 166mg Sodium,23g Carbohydrates, 4g Fiber, 5g Protein
Prep
10mins
Cook
20mins
Servings
4people
Interests
Healthy Bites
Ingredients
1 cup(s) Full Circle Italian Farro
1/4 cup(s) Weis Quality Pure Olive Oil, divided
12 oz brussels sprouts
1 small red onion, chopped
1 Anjou or Bartlett pear, chopped
1/2 cup(s) Weis Quality Chopped Pecans
1 tbsp. Lemon Juice
2 tsp. Lemon Zest
1 tsp. Chopped Fresh Thyme Leaves
1/2 tsp. Weis Quality Crushed Red Pepper Seasoning
1/2 tsp. Weis Quality Iodized Salt
1/2 tsp. Weis Quality Ground Black Pepper
Directions
Prepare farro as label directs; cool and transfer to large bowl.
In a large skillet, heat 2 tablespoons oil over medium heat. Add Brussels sprouts; cook 8 minutes or until browned, stirring occasionally. Add red onion; cook 3 minutes, stirring frequently.
Add remaining ingredients, remaining 2 tablespoons oil and Brussels sprouts to farro and toss. Makes about 6 cups.
Copyright 2026 Maranatha Broadcasting Co., Inc.. All Rights Reserved.
Dining and Cooking