Historic Marietta Office 2022 Thanksgiving Cookbook

Hey there,

DO YOU LIKE TO EAT?

NO, DO YOU REALLY LIKE TO EAT?

I KNOW YOU DO!

This year we thought it would be a fun idea to create a cookbook from some of the great recipes we had for our Thanksgiving luncheon! We hope you will enjoy creating these delicious dishes for your family and friends for your own dinner this year.

Enjoy!

Best wishes, ~ Harry Norman REALTORS® Historic Marietta Office

Cranberry Sauce

(FRANCES ROBERSON)

INGREDIENTS

• 12 oz cranberries

• 1 cup white sugar

• 1 cup orange juice

PREPARATION

1. Dissolve sugar in the orange juice in a medium saucepan over medium heat

2. Stir in the cranberries and cook until they start to pop, about 10 minutes

3. Remove from heat and place sauce in a bowl. It will thicken as it cools

Pecan-Chocolate Chip Pie

(LINDA MOORE-CONNOR)

INGREDIENTS

• 1.5 cups pecan halves

• 1 store-bought or homemade pie crust in deep-dish 9-inch plate

• ½ cup semisweet chocolate chips

• 1 Tbs all-purpose flour, plus more for coating chocolate chips

PREPARATION

• 3 large eggs, lightly beaten

• 1 cup packed light brown sugar

• 1 cup light corn syrup

• ½ tsp pure vanilla extract

• ¼ cup (1/2 stick) salted butter, melted

Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, bro wn sugar, corn syrup, vanilla, butter & flour until well combined. Pour filling over pecans and chocolate chips.

Bank until filing is set and crust is browned, about 70 minutes (If pie browns too quickly, loo sely tent with foil). Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Sweet Potato Casserole (VELMA

BRENNAN)

INGREDIENTS

Bake 6 medium to large sweet potatoes until tender, when cook enough, peel then mash.

Add:

• 1 stick melted butter

• 1 tsp salt

• 1 Tbs cinnamon

PREPARATION

• ½ cup brown sugar

• ¼ cup bourbon

Bake uncovered 45 minutes at 350 degrees. Uncover and sprinkle with mini marshmallows, continue baking until marshmallows are lightly browned on top

Southern -Style Crock Pot Macaroni & Cheese (EMILEE GOECKE)

INGREDIENTS

• 12 ounces (2 heaping cups) uncooked elbow macaroni noodles

• 1-12 ounce can evaporated milk

• 1 ½ cups milk

• ½ cup sour cream

• 2 eggs, beaten

• 1 tsp salt

PREPARATION

• ½ tsp dry mustard

• ½ tsp white pepper

• ¼ tsp cayenne pepper

• ¼ cup (1/2 stick) butter, melted

• 16 ounces cheddar cheese, shredded and divided (about 4 cups)

1. Boil noodles in liberally salted water for 5 minutes then drain well. Do not cook noodles longer than 5 minutes

2. While noodles are cooking, combine evaporated milk, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well

3. Add parboiled noodles, melted butter and ¾ of the shredded cheese to the milk mixture and stir until thoroughly combined.

4. Spray with cooking spray or line the inside of a medium-large crockpot (approximately 4-qt size) then pour macaroni mixture into the crockpot, top with remaining cheese.

5. Cover and cook on low for 3 hours or until set in the center and golden brown around the edges.

Greek Pasta Salad

(ERIN OXFORD CLARK)

INGREDIENTS

• 1-8 ounce package of angel hair pasta, cooked in unsalted water and drained

• ½ cup olive oil

• 3 Tbs lemon juice

• 3 Tbs mayonnaise

PREPARATION

Mix all ingredients and chill.

• 2 Tbs Cavender’s seasoning

• 1-5 ounce can of olives, drained

• 1 jar diced pimentos

• 4-5 chopped green onions

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Fall Salad

( LINDSEY RAMSEY )

INGREDIENTS

• Mixed greens

• Cubed apples or pears

• Pomegranate seeds

• Sliced almonds

• Pepitas

• Craisins

PREPARATION

Dressing:

• ¼ cup maple syrup

• ¼ cup apple cider vinegar

• 1 ½ tsp Dijon mustard

• ¼ cup olive oil

• 1 tsp salt

• ½ tsp pepper

Toss all ingredients together and drizzle with dressing

The Best Bourbon Pumpkin Cheesecake

(TERRY EIDECKER)

Pecan Crust:

• 2 Tbs butter lightly melted

• 1 large egg yolk

• 1 cup finely chopped pecans

• ½ cup all-purpose flour

• ½ cup brown sugar

• ¼ cup graham cracker crumbs

Pumpkin Cheesecake Filling:

• 1 ½ cup pumpkin puree

• ½ cup brown sugar

• 2 large eggs beaten

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

INGREDIENTS PREPARATION

Making the crust:

Preheat the oven to 350 degrees

• Use spray oil or butter to grease a 9-inch springform pan and line the bottom with parchment paper

• Combine the ingredients for the crust in a bowl and mix

• Press the mixture evenly onto the bottom of the pan and a little around the bottom of the sides Bake for 10 minutes

• Set aside and let cool

Making the Filling:

Lower the oven temperature down to 300 degrees

In a large mixing bowl, combine the pump kin puree, brown sugar, eggs, cinnamon, nutmeg, and ginger and salt. Set aside

• Using an electric mixer beat the cream cheese until smooth Add in the maple syrup and bourbon one at a time, mixing after each addition until smooth

• 1 tsp ground ginger

• ½ tsp salt

• 1 ½ pounds cream cheese softened and room temperature

• ½ cup maple syrup

• 4 Tbs bourbon whiskey

• 1 ¼ cup sour cream

Bourbon Cream Sauce:

• 1 cup heavy cream

• 1 Tbs flour

• 2 Tbs bourbon whiskey

• 1/3 cup sugar

• ¾ tsp salt

• Mix in the sour cream and pumpkin mixture until smooth, making sure not to over mix the batter

• Pour the filling over the pre-baked crust

• Bake for 1 hour and 40 minutes or until the center shows little to no movement when the pad is tapped

• Set aside to cool for at least 15 minutes to 1 hour before moving to the refrigerator to chill for at least 3-4 hours before serving

Making the Topping:

Whisk together the heavy cream and flour in a small saucepan until completely smooth

• Place over medium-high heat, whisking to gether and bringing to a simmer

• Simmer for 1 minute or until the sauce thickens and begins to reduce

• Remove the saucepan from the heat and whisk in the bourbon, sugar and salt Drizzle over the top

Cranberry/Jalepeno Cream Cheese Appetizer

(ASHLEA SHUMPERT)

INGREDIENTS

• 12 ounces fresh, uncooked cranberries

• ¼ cup green onion

• 1-2 fresh jalapeño peppers

• 2 Tbs cilantro (optional)

PREPARATION

1. Use hand food chopper to chop cranber ries (it’s best to not use a food processor to chop these as the cranberries liquify too much)

2. Chop green onion, jalapeños and cilantro

3. In a medium bowl add chopped cranberries, green onion, cilantro and jalapeno

4. Add sugar lemon juice and salt on top of the cranberry mixture and stir gently until blended

5. Cover with plastic wrap and place in refri gerator overnight

• ¾ - 1 cup sugar (according to taste)

• 1 Tbs lemon juice

• 1/8 tsp salt

• 16 ounces cream cheese (whipped)

6. Take cranberry mixture out of the refrigera tor and stir all ingredients together, strain out all liquid using a colander with small holes

7. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish

8. Pour cranberry mixture atop cream cheese and keep refrigerated until ready to serve

9. Use a spoon to spread over Ritz crackers and enjoy!

Country Style Beans (RICH HAYES)

INGREDIENTS

• 1 bag Picsweet farms frozen Lima beans or Butter beans

• 1 packet GOYA ham flavored concentrate

PREPARATION

• Chopped onions

• Salt & pepper to taste

Combine all ingredients and cooking according to package directions

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Cranberry

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PREPARATION

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• 1 Tbs Sage (or to taste)

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Pineapple Casserole

(DORIS GRANT)

INGREDIENTS

• 2-20 oz cans of pineapple chunks in juice (drained – reserve 6 Tbs of the juice)

• 1/3 cup sugar

PREPARATION

1. Preheat oven to 350 degrees

• 5 Tbs flour

• 1 cup shredded cheddar cheese

• ¼ cup butter (melted)

• 1 sleeve Ritz crackers, crushed

2. In a medium bowl, combine sugar, flour and reserved pineapple juice

3. Add pineapple chunks and toss well to combine

4. Spoon pineapple mixture in prepared casserole dish and top with shredded cheese

5. Combine crushed Ritz crackers and melted butter then spread evenly on top of pineapple mixture

6. Bake for 30 minutes or until bubbly

Turkey Gravy

(LISA HARRIS)

INGREDIENTS

• 2 cups turkey stock

• 2 chicken bouillon (I use Better than Bouillon)

• 4 Tbs unsalted butter

• ¼ cup all-purpose flour

PREPARATION

• 1 tsp onion powder

• ¼ tsp dried thyme

• ½ tsp dried sage

• 1 tsp dried rosemary

• Salt and pepper to taste

1. Combine the stock and the bouillon in a microwave safe bowl or measuring cup. Heat for 1 minute and stir. Repeat until bouillon is dissolved

2. Melt the butter in a saucepan over medium-high heat. Add the flour, onion powder, thyme, sage and rosemary. Cook for one minute to cook the flour. Slowly whisk in the stock until smooth and bring to a boil. Reduce to simmer and cook, whisking until smooth and thick (about 1 minute). Add salt and pepper to taste. Remove from heat and serve immediately.

Broccoli Casserole

(RHONDA CHEEK)

INGREDIENTS

• 20 oz package frozen broccoli

• 1 can cream of mushroom soup

• 1 cup mayonnaise

• 2 eggs, beaten

PREPARATION

• 1 large onion, chopped

• 2 cups sharp cheddar cheese

• Salt and pepper to taste

• Italian seasoned breadcrumbs

Corn Casserole (SANDY WILSON)

INGREDIENTS

• 1 can creamed corn

• 1 can whole kernel corn (undrained)

• 2 eggs, beaten

• 8 oz sour cream

• 1 box jiffy cornbread mix

PREPARATION

• 1 stick butter, softened 1. In a large bowl, mix all ingredients together

Cracked Out Tater Tot Casserole

(PINTEREST)

INGREDIENTS

• 1 (16 oz) container of sour cream

• 1 (10.5 oz) can of Cream of Chicken Soup

• 1 (1 oz) package of Ranch Dressing

PREPARATION

• 3/4 cup cooked chopped bacon

• 2 cups shredded cheddar cheese

• 1 (2 lb) bag frozen tater tots

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

2. In a large bowl, mix together sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.

3. Bake for 40-45 minutes, until bubbly.

Note:

You do not need to thaw the tater tots before using in the casserole.

Can use low-fat soup and sour cream.

Can make casserole ahead of time and refrigerate or freeze for later.

To bake after freezing, thaw completely and bake as directed above.