Happy November! We can’t believe Thanksgiving is only 24 days away and 2016 will be here before we know it. This month is all about family time, creating memories, giving back, and we can’t forget the good food! Are you traveling across the globe to be close to your family for the holidays or having a “friendsgiving” in a new city that you just move to? Whichever it is we know you’ll be mastering the perfect dish to have the whole family, (or your friends) talking about it. You have 24 days to perfect that recipe and we’re here to help!
We’ve talked with our employees and today we have five of their favorite family recipes that bring everyone to the table. Get your pen and paper ready, here we go!
“This is a recipe that was my mother’s that I added a little kick and some extras to. We now take this to all holiday gatherings with friends since moving to the Carolina’s!”
- 1 tablespoon olive oil
- Smoked Turkey Parts
- 6 Slices of Bacon
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 1 pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, smoked turkey parts and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 2 hours, or until greens are tender and turkey parts are shredding.
Patti’s Boston Butt
“This is an easy weeknight meal that you can put in your crock pot in the morning and be ready for dinner when you get home. I’ve had this recipe for over 10 years. I cannot remember who gave me this recipe, sorry, but it is always perfect. I like to serve it with homemade, thin sliced coleslaw on a hamburger bun with BBQ sauce. Would also be great served with butter beans and rice & tomatoes and biscuits! Try it and see how you like it. It will be a recipe you go to again and again!”
- ½ Boston Butt
- 1 cup water
- ½ cup white vinegar
- Italian seasoning, garlic salt, pepper to taste
Place the Boston butt in crock pot fat side down. Add water and vinegar then add seasonings to taste to cover top of meat. Place lid on crock pot and cook for 8 hours. Carefully remove meat from crock pot and shred with fork. (I remove the bone and what fat I can during the shredding.)
Kiley’s Pumpkin Cake
“Here’s the easiest and most delicious holiday cake ever, 2 ingredient pumpkin cake also known as my holiday specialty.”
- 1 box yellow cake
- 1 can ( 15oz) pumpkin puree
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased pan
Bake at 350 degrees for 29 mins. Do not overbake.
Let cool for 5-10 mins in the pan.
Serve warm or room temperature.
Aaron’s Apple Pie
“After an amazing dinner, it’s time for dessert! My family loves my apple pie, it has become my signature dish.”
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced + add all ingredients to list.
1 recipe pastry for a 9-inch double crust pie.
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2 Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3 Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Prep time 30 minutes
Cook time 1 hour
Ready and eating in 1 hour and 30 minutes
Dawn’s Pumpkin Bread
“My pumpkin bread is a must around the holiday season!”
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Here’s to being the talk of your holiday gathering and entertaining in style!
Feel free to share a recipe that brings your family to the table in the comment section below.