“There is no sincerer love than the love of food.”
– George Bernard Shaw
This Thanksgiving our team would like to share a few of our favorite holiday recipes. We hope your home can be inspired by a few of these dishes which we have shared with our own families.
Sweet Potato Casserole
3 cups mashed sweet potatoes (about 8 whole raw sweet potatoes - see note below!)
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 stick butter
1/2 cup milk (or half and half for extra special goodness!)
optional: add 1/2 teaspoon cinnamon and just a bit of nutmeg
1 cup light brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 stick butter melted
1 can coconut
1. Mix casserole ingredients and pour into a greased dish.
2. Mix topping and apply to top of casserole.
3. Bake at 350 degrees for 25-30 minutes.
Note: Buy the raw sweet potatoes and bake them in the oven at 375 degrees for about an hour and a half. Cut the potatoes in half and line a baking sheet with Reynold's wrap and then clean-up is easy! You can just scoop the sweet potatoes out of the skin and then you don't have to peel them.
Black Bean and Corn Salsa1 ½ tsp. whole cumin seeds
2 15oz can black beans, drained and rinsed
1 15oz can sweet corn, drained
1 red pepper minced
1 small purple onion, minced
3 cloves garlic, crushed
½ cup fresh cilantro leaves, chopped
½ cup fresh flat leaf parsley, chopped
1/3 cup freshly squeezed lime juice
½ tsp. salt
1 tsp. crushed red pepper (or to taste)
½ tsp. freshly ground black pepper
Handful of grape tomatoes, quartered (optional)
1. Toast cumin seeds in a dry skillet until fragrant, stirring frequently. Be careful not to burn them! 2. Put cumin seeds into a large bowl and add all other ingredients.
3. Stir until well combined.
4. Make this several hours to a day ahead as all the flavors need a little time to blend.
Butternut Squash Soup:
2 tablespoons butter
2 tablespoons olive oil1 large sweet onion, chopped
3 parsnips, peeled and chopped*
1 Granny Smith apple, peeled, cored, and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
3 (12-oz.) packages frozen butternut squash, thawed**
5 cups low-sodium fat-free chicken broth
1/4 cup whipping cream1/8 teaspoon paprika
1/8 teaspoon ground cumin
Garnishes: sour cream, chopped fresh chives
1. Melt butter with olive oil; add onion and next 4 ingredients.
2. Saute 20 minutes or until onion is caramel colored.
3. Add squash and chicken broth. Bring to a boil over medium-high heat.
4. Reduce heat to medium, and simmer, stirring often, 10 minutes.
5. Remove from heat; let stand 1 hour.
6. Process squash mixture, in batches, in a blender or food processor until smooth.
7. Pour mixture into a 6-qt. slow cooker.
8. Stir in whipping cream, paprika, and cumin.
9. Cover and cook on LOW 2 hours, stirring occasionally.
* Peeled and chopped carrots can substitute for parsnips.
**1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells.
Super-simple Mac & Cheese:
5 cups cooked macaroni (2 cups, raw)
2 cups small curd cottage cheese
1 cup sour cream
1 egg, beaten
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
8 ounce shredded cheddar
1/4 cup Parmesan
1/4 teaspoon paprika
1. Preheat oven to 350 degrees.
2. Combine cottage cheese, sour cream, egg, salt, pepper, and mustard. Stir in cheddar cheese.
3. Gently add cooked macaroni. Spoon into a greased 3-quart baking dish. Top with Parmesan and paprika.
4. Bake about 40 minutes or until set. Do not over bake. Serves 8-10.
Iced Pumpkin Cookies:Cookies:
-1 cup butter
-1 cup sugar
-1 cup pumpkin
-2 cups flour
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon salt
1. Drop by teaspoon onto baking sheet.
2. Bake at 375 degrees for 10-12 minutes.
-3 tablespoons butter
-4 teaspoons milk
-1/2 cup brown sugar
Cook until dissolved.
1. Let cool.
2. Add 1 cup powdered sugar and 3/4 teaspoon vanilla.
3. Mix well.
4. Spread onto cookies. Enjoy!!
3 Step - 3 Ingredient Pumpkin Spice Cake:
1 Box moist spice cake mix
15 oz Small canned pumpkin
12 oz Cream cheese icing
1. Just mix a box of spice cake with a small can of pumpkin and pour into desired pan.
2. Bake according to the spice cake recipe- about 30 minutes and let cool.
3. Once the cake has cooled, spread cream cheese icing over the top and enjoy!