Thanksgiving is a wonderful time to gather together and give thanks for the blessings in our lives. We invite you to our table this year to share in our favorite recipes!
Katie’s Favorite Oreo Truffles
Charlotte’s Favorite Cranberry Sauce- *Tip: Add 1 TBSP of orange zest!*
Laramie’s Favorite Pumpkin Cupcakes
Kate’s Harvest Salad
Ingredients:
1 bag romaine
1 bag spinach
3 red apples (chopped with peel on)
4-8 oz shredded mozzarella
1/2-1 cup cashews and/or sunflower seeds
1 bag dried cranberries or cherries
DRESSING
3/4 cup sugar
1/3 cup cider vinegar
1 tsp dry mustard
1 tsp salt
1 1/2 T chopped onion
1 T poppy seeds
1 cup canola oil
Mix together first six dressing ingredients. Whisk in oil a little at a time. Toss salad right before serving.
Jessica’s Honey Jack Pecan Pie
Choose your favorite homemade pie crust or store bought pie crust. Then, bake the pie crust until the dough is golden brown prior to adding the filling.
Filling:
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups whole, raw pecans
2 overflowing tablespoons of Honey Jack Whiskey
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
To toast pecans: I buy whole pecans and chop, shift, & toast them myself. Place chopped and sifted pecans in a pan and set a timer for 8 minutes on medium heat. Using a wooden spoon continuously stir pecans until you can smell the oil from the pecans. Based on my experience, the pecans take approximately 8 minutes to toast, but to ensure that you don’t burn the pecans, you must rely on your senses. As soon as you smell the toastiness of the pecans, they are done. Remove from heat.
In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring the mixture to a boil over medium heat with continuous string. Allow mixture to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly (Approximately 5 minutes); however you do not want the mixture to become cold. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Set oven to 350 degrees F and bake on the lower oven rack for 40 – 45 minutes or until the edges are set but the center is still slightly loose. To prevent the edges from getting very dark, cover them with aluminum foil about half way through the baking process. Cool on a rack. Serve slightly warm or room temperature.
Samantha’s Cabbage Casserole
Ingredients:
- 1 large head of cabbage
- 8 OZ of Velveeta cheese
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 sleeve of crackers
- 1 cup of shredded cheese
- 2 TBSP of melted butter
Directions:
- Bring water to a boil
- Preheat oven to 350°
- Cut up entire head of cabbage in small pieces
- Place cabbage in boiling water with salt and pepper
- Mix cream of mushroom, cream of chicken, and 8 oz of Velveeta cheese in a dish
- Once cabbage is *almost* done, mix in with above mixture
- Spread evenly in casserole dish
- Sprinkle top with cheese
- Crush crackers and place on top of cheese
- Drizzle melted butter over crackers
- Bake on 350° for 20 minutes – or until top is golden brown
Jackie’s Holiday Ham
Ingredients:
Kraukus ham
Butter
Mustard
Apricot jam
Beer (nothing dark)
Canned Pineapples
Maraschino cherries
Whole Cloves
Directions:
Make criss-cross lines on top of the ham and on the sides. Rub two heaping tablespoons of butter into the ham, then rub in a large blob of mustard (about 1/4 cup). Finally, rub two heaping tablespoons of apricot jelly all over the ham, then pour about half a bottle of beer over the ham. (Finish the rest of the bottle yourself! You’ve earned it!) Put cloves in each of the crosses all around the ham and on top. Get toothpicks and put cherry on with pineapple to surround and decorate ham. Pour on some cherry juice and about half a can of pineapple juice. Cover with foil and poke holes for venting. Bake for 3 hrs at 350. Baste ham every hour. Pull from oven and allow to cool slightly before enjoying!
Stephanie’s Cheesy Potatoes
Ingredients:
2 lbs shredded potatoes
1 can cream of chicken soup
2 cups sour cream
2 cups shredded cheese
1/2 tsp salt
1/2 tsp pepper
2 cups crushed corn flakes
1-1/2 sticks of butter, melted
Directions:
Mix everything but 1/4 cup of butter and corn flakes together. Spread into a rectangular casserole dish. Mix remaining butter and corn flakes together and sprinkle on top of the potato mess. Bake at 350° for 35-40 minutes. Enjoy!
Karrah’s Broccoli Salad
Ingredients:
2 crowns broccoli chopped
2/3 cup chopped white onions
2/3 cup chopped carrots
2/3 cup raisins
2/3 cup peanuts
1/2 cup sugar
3/4 cup mayo
3 TBSP red wine vinegar
Directions:
Toss together and serve!
Safe travels this holiday season and enjoy!
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