In the spirit of Thanksgiving, we wanted to express how grateful we are to have had the opportunity to be a part of amazing events and work alongside our fabulous clients! We THANK YOU, as well as our extended SO family (our vendors) for giving us another successful year!
Here are our favorite Thanksgiving dishes that we are looking forward to on Thursday!
Laura’s Favorite Dish
Spiced Sweet Potato Wedges: “This has become a staple at our Thanksgiving table…not only is it super simple but it also provides a bit of sweetness before getting to dessert!”
2 tablespoons olive oil
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
kosher salt and pepper
4 pounds small sweet potatoes, each peeled and cut into 8 wedges
3 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
Directions:
Heat oven to 400° F.
In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add the sweet potato wedges and toss to coat.
Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
Bill’s and Ali’s Favorite Dish
Berries Manilow : “Yams, cranberries on top then extra melted marshmallows on top. :)”
½ cup flour
½ cup brown sugar
½ cup oatmeal (uncooked)
1 tsp. cinnamon
1/3 cup margarine
2 cans (17 ounces each) yams, drained
2 cups cranberries
2 cups of marshmallows
Directions:
Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.
Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.
Sprinkle miniature marshmallows on top; Broil until slightly browned.
Mistyka’s Favorite Dishes
Texas Tamales: “Sorry only my Texas peeps are lucky enough to enjoy these! Although one year I did have them shipped to me.”
Pumpkin Pecan Pie: “I am a Libra so why make the tough decision between pumpkin or pecan pie? Both of my favorites rolled into one.”
1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 9-inch unbaked pie shell
whipped cream
Directions:
Preheat oven to 350 Degrees F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Marianne’s Favorite Dish
Cranberry Sauce
For a basic sauce, all you need to do is simmer a bag of fresh or frozen cranberries with 1/2-1 cup of sugar – white or brown (or to taste) and a cup of water or orange or apple juice. Toss in a cinnamon stick or some grated orange or lemon zest if you like, and simmer for about 15 minutes, until the berries pop and it looks like cranberry sauce.