Thanksgiving recipes from the teacher’s table to yours
By JENNA MCCASLIN
Thanksgiving is full of many things; family, friends, and food being the biggest factors of the holiday. As well as there being different cultures, all sorts of different things for the holiday can be made. Everyone around the table has different taste buds, ready to explore new foods and try a fresh new treat. To help you out this year, some of our faculty members have decided to let us in on their unique and delicious recipes.
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Ms. Allison Kyte’s shares two recipes for a Thanksgiving dessert, with the traditional pumpkin and apple flavors ready to be baked and enjoyed.
Pumpkin Bars
1 cup oil
4 eggs
2 cups sugar
1 can (14oz) can of pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups flour
Icing:
6 oz. cream cheese
9 Tablespoons butter
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
2 2/3 cups powdered sugar
Instructions
Cream the first 3 ingredients together. Add remaining ingredients and stir until just mixed. Pour into a large jelly-roll pan. Bake 350 degrees for 25-30 min. Ice when COMPLETELY cool.
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Here is another fall favorite at her house:
Apple Crisp
Bottom Crust:
1 cup flour
1/2 cup brown sugar
1/2 cup butter
Blend well, press together into 9×13 pan
Filling:
6 medium apples, cored and sliced. Peeling is optional.
1/2 cup sugar
Mix together and pour over the bottom crust.
Topping:
3/4 cup oatmeal
1/4 cup brown sugar
2 Tablespoons flour
3 Tablespoons butter
Mix until crumbly. Pour over the apples. ( I honestly prefer to double this part.)
Bake at 375 degrees for 1/2 hour – until the apples are tender. Note: granny smith apples don’t get very tender, but are quite good in the mix.
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Government and History teacher Ms. Allyson Durney makes many things for Thanksgiving dinner, but her favorite thing to make is her Cranberry Jalapeno Cream Cheese Dip. Below are the instructions and recipe details.
Durneys Cranberry Jalapeno Cream Cheese dip
Ingredients
12 oz fresh uncooked cranberries
2 green onions
1-2 fresh jalapeño peppers, ribs and seeds removed
2 Tbsp cilantro
3/4 cup sugar
1 Tbsp lemon juice
1/8 tsp salt
16 oz cream cheese, softened
Instructions
Use a hand food chopper to chop cranberries.
Chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, combine the chopped cranberries, green onion, cilantro and jalapeños with the sugar, lemon juice and salt and stir gently until blended.
Cover with plastic wrap and place in the refrigerator overnight.
Remove cranberry mixture from the fridge and stir. Strain out all the liquid.
Use a hand mixer to whip softened cream cheese smooth (about 2 minutes) and spread cream cheese over the bottom of a pie plate or 9×9 dish.
Pour cranberry mixture on top of the cream cheese and serve with crackers (or refrigerate until ready to serve.)
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Ms. Alicia Graham’s recipes include two sweet treats to have at your table for Thanksgiving this year to surprise your family. The sweet potato casserole and chocolate cake is sure to make your families taste buds happy this year.
Sweet Potato Casserole
Sweet Potatoes:
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- 1/3 cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping:
- ½ cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Directions:
- Preheat oven to 325 degrees
- Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Mash the drained sweet potatoes with a fork.
- Add eggs; mix until well combined.
- Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9×13 baking dish.
- Topping: Mix brown sugar and flour in a bowl. Cut in butter until the mixture is coarse. Don’t overmix. Stir in pecans and sprinkle the topping over the sweet potato mixture.
- Bake in preheated oven about 30 minutes. The topping should be lightly browned.
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Chocolate Chip Topped Chocolate Cake
- 2 squares (1 ounce each) unsweetened chocolate
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup sugar
- ¾ cup cold water
- 1/3 cup vegetable oil
- ¼ teaspoon vanilla
- 1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350⁰. Melt chocolate in a microwave; set aside and cool for 10 minutes. Combine flour, baking soda, and salt. In a separate bowl, beat the egg and sugar. Then beat in the water, oil, and vanilla. Stir in the melted chocolate, then add the dry ingredients and mix everything until blended.
Pour the mixture into a greased 8in square baking pan. Sprinkle the chocolate chips on top. Bake at 350⁰ for 32 – 38 minutes or until a toothpick inserted near the center comes out clean.
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Ms. Shawna Weaver uses a “Spend With Pennies” recipe by Holly to make her sweet potato casserole. Below is a link to the recipe that is being used. She gets many of her favorite recipes online from all different creators.
