Thanksgiving recipe share

We asked around our office for some holiday recipe favorites. We wanted to share recipes that had a story or a memory with them. So from our family to yours, Happy Thanksgiving.

Cherry Cream Cheese pie – Teal Garcia

“I remember growing up and my mom only made this pie during the holidays. It’s not a fancy recipe, just one I think she got from the little insert on the cool whip container. It gives off a no bake cheese cake vibe. I make this recipe every year now and it has become a favorite in my home too. It’s also a perfect, easy potluck dish too.” – Teal

Ingredients:

1 8oz brick cream cheese – room temp

1 8oz container of cool whip  (regular, not sugar free or low fat)

1 chocolate pie crust (the Oreo brand is the best)

1 can of cherry pie filling

Chocolate shavings for top (optional)

Directions:

1. Whip cream cheese in a bowl until smooth
2. Fold in cool whip and mix until smooth 
3. Pour mixture into pie crust and refrigerate for a few hours, overnight for best results. 
4. Add cherry pie filling on top before serving 

Enjoy!

Creamy Mac & Cheese – Alexis Harford

“The husband loves mac & cheese but is lazy so he cooks it from the box… Not only is there little flavor but the noodles are small! Our daughter is picky about texture so her food needs a little crunch. Taking away mac & cheese making privileges from the hubby and adding crunch for the kid results in a family dinner where everyone is happy!” – Alexis

Ritz Crackers

cooking spray

1- 16 ounce package elbow macaroni

4 teaspoons salt, divided

16 oz. shredded sharp Cheddar cheese

6 tablespoons butter

⅓ cup all-purpose flour

¼ teaspoon ground mustard

3 ½ cups whole milk, or more to taste

3 ounces cream cheese, softened

½ teaspoon ground black pepper

1. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray.
2. Boil macaroni and with 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook until smooth. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer. Let simmer for 5 minutes.
4. Add cream cheese and cook, stirring until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt and pepper.
5. Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add milk if mixture is too thick.
6. Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
7. Add smashed ritz crackers on top.
8. Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Mississippi mud pie – Jianesse Tisino

” I loved that my grandma would make this pie so when I went looking for recipes to duplicate it I ran into this pioneer woman recipe. Is very similar and brings back lots of memories.” – Jianesse

Ingredients:

For the crust:

1 14.3-oz. package of Oreo cookies, about 32 cookies

6 tbsp. salted butter, melted

For the Brownie layer:

1/2 c. salted butter

1 3.5 oz. 70% chocolate bar, chopped

3 large eggs, at room temperature

2/3 c. granulated sugar

1/2 c. chopped toasted pecans

1 tbsp. instant espresso granules

1 tsp. vanilla extract 

1/4 c. all-purpose flour

1/4 c. unsweetened cocoa powder

For the pudding layer:

3/4 c. granulated sugar

2 tbsp. cornstarch

1/4 tsp. salt

1 1/2 c. whole milk

2 large egg yolks

1 3.5-oz. 70% chocolate bar, chopped

1 tsp. vanilla extract

2 tbsp. salted butter

For the topping:

2 c. heavy cream

2 tsp. vanilla extract 

6 tbsp. powdered sugar

Chopped toasted pecans, for garnish

Chocolate shavings, for garnish

Directions:

1. For the crust: Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
2. For the brownie layer: Preheat the oven to 350º. Melt the butter and chocolate in a small microwavable bowl on high, stirring every 30 seconds, until melted. Whisk together the eggs and sugar in a large bowl until lightened in color and slightly thickened, about 2 minutes. Whisk in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the filling into cold crust. Bake for 25 minutes or until puffed and set (center may still jiggle slightly). Cool completely on a wire rack, about 2 hours.
3. For the pudding layer: Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well. Pour in the milk and egg yolks, and whisk to combine. Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined. Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes. Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.
4. To make the topping, beat the heavy cream, vanilla, and sugar with a mixer at medium high speed until soft peaks form, about 1 minute. Spoon on top of the pie. Garnish with chopped pecans and chocolate shavings.