My Thanksgiving feast was a success this year and that got me thinking about new recipes.

I made my cheeseball again that seemed to be a hit, and my mom brought over a cranberry salad that knocked everyone’s socks off. I’ll include both recipes at the bottom of this column.

But I’m thinking it would be nice to have a weekly “recipe corner” in the Lifestyles section. I’m hoping you, the readers, will help out by sending in your old and new favorite recipes to share.

You can either mail them to me at shanson@timesleaderonline.com; mail them to The Times Leader, Attn: Lifestyles, 200 S. Fourth St., Martins Ferry, OH 43935; fax them to 740-633-1122, marked Attn: Lifestyles; or submit them on our website, www.timesleaderonline.com, under “submit news.”

I think all the cooking and baking done during this time of year sparked the idea. I hope we get a lot of tasty submissions. Depending on how many recipes I receive, I’ll try to feature one each week in this Lifestyles section of The Times Leader.

In addition to the recipe, people can also write a line or two about where they got the recipe or why they like it so much.

And, if you don’t mind, include your name and hometown to put with it.

Cheese Ball

Ingredients:

8 ounces cream cheese

4 ounces bleu cheese

4 ounces cheddar cheese

1 onion minced

1 tablespoon worcestershire

chopped pecans

Directions:

Mix ingredients together (I use a potato masher)

Form into a large ball

Roll into the crushed/chopped pecans

Refrigerate

Can be made the night before. Serve with crackers or soft breads, if preferred.

Creamy Cranberry Salad

Serves 16 (or 8 if portions are larger)

Ingredients:

3 cups fresh cranberries coarsely chopped

20 ounces crushed pineapple well drained

1/2 cup apples, peeled and chopped

2 cups miniature marshmallows

2/3 cup sugar

1/8 teaspoon salt

1/4 cup chopped walnuts

2 cups whipping cream, whipped; or use Cool Whip.

Directions:

In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt and walnuts. Mix well.

Cover and refrigerate overnight. Just before serving, fold in whipped cream.