Stir it up for Thanksgiving

Now that Halloween is over, it is time to loosen our belts and unbutton our shirts as we prepare for our annual feast. Thanksgiving is still a few weeks away, but now is the right time to start perfecting those family recipes. 

Of course, this year is the first time many might see their families for Thanksgiving because of COVID-19 so why not try out some new recipes to impress all your relatives from out of town. 

Here are three easy recipes from that are sure to impress.

Homemade Biscuits


2 1/2 c. all-purpose flour

2 tbsp. baking powder

1 tbsp. granulated sugar

1 tsp. kosher salt

1/2 c. (1 stick) butter, very cold, plus more for brushing

1 c. cold buttermilk


  • Preheat the oven to 425º. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  • Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate. Then, using a wooden spoon, make a well in the middle of the dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then dump out onto your work surface.
  • Bring your dough together into a rectangle, about 1” thick. Fold the dough into thirds, like folding a letter to put into an envelope. Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times. Work fast so the butter does not melt.
  • Once dough is folded three times, roll into a 1” thick rectangle again. Using a 2½” round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out the biscuits and place onto a baking sheet, about a half inch apart. Bring together dough scraps and cut out more biscuits.
  • Brush tops of biscuits with melted butter and bake until flaky and tops are lightly golden, about 20 minutes. Serve warm.


Holiday Roasted Veggies


3/4 lb. Brussels sprouts, trimmed and halved

2 large carrots, peeled and sliced into 1/2” pieces

2 tbsp. extra-virgin olive oil

1 tbsp. balsamic vinegar

1 tsp. chopped rosemary leaves

1 tsp. chopped thyme leaves

Kosher salt

Freshly ground black pepper

1/2 c. toasted pecans

1/2 c. dried cranberries


  • Preheat the oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
  • Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through. 
  • Before serving, toss roasted vegetables with pecans and cranberries


Green Bean Casserole Bundles


1 c. cream of mushroom soup

1/2 c. milk

1/2 tsp. soy sauce

1/4 tsp. freshly ground black pepper

2/3 c. French’s fried onions

3 1/2 c. trimmed green beans, blanched and cooled

1 package bacon


  • Preheat the oven to 350° and grease a 9″-x-13″ baking dish.
  • In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and French’s fried onions. Add green beans and toss to combine.
  • Grab small bundles of green beans and wrap with a strip of bacon, placing each in the baking dish snugly, seam side down. 
  • Cover with foil and bake until the bacon is fully cooked, 37-40 minutes.
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