An HCM Thanksgiving
Thanksgiving is around the corner and at HCM, we can't help but ooze gratitude. This week we took time internally to reflect on what we are truly grateful for. On top of providing insight to what we are most grateful for, we ask you to do the same. It is easy to forget just how lucky we are. We work hard to provide for our families and being grateful for what we have is important. Take some time to reflect on all you have. Enjoy those around you. And we wish you all a wonderful start to this holiday season.
We have compiled a list of our favorite Thanksgiving meal traditions (complete with recipes!) for all those worrisome chefs and bakers out there trying to find just the right thing to make this year. Retire that worry and see what yummy goodness we suggest. Enjoy our post and please don't hesitate to share your favorites with our team. We love hearing from you! Wishing you a Happy Thanksgiving from our family to yours.
Must Have Recipes
Cranberry Mimosas – Kimberly Penzes
For anyone who is feeling a little hesitant to spend extended time with extended family, this one is for you!
- Champagne flutes
- Chilled Champagne
- Cranberry Juice Cocktail
- Orange Liqueur
- Cranberries for garnish
Fill champagne flutes 1/3 full with cranberry juice cocktail. Add a splash of orange liqueur. Fill remaining 2/3 of glass with champagne. Enjoy!
Apple Yam Delight – Diane Vaught
With the ability to serve as dinner or dessert, this dish is for someone in need of some versatility.
- 8x8 baking dish
- 1 16 oz. can Princella Yams cut to bite size
- 1 32 oz. can Apple pie filling
- 1 tsp. cinnamon
- 1/3 cup butter/margarine
- ¾ cup brown sugar
- 4 Tbsp. all-purpose flour
- ¾ cup instant rolled oats
Preheat oven to 350. Arrange a little less than half the apple pie filling in the 8x8 baking dish. Sprinkle ½ teaspoon cinnamon & 3 tablespoons of topping over the apples. Evenly arrange the bite size yams and add the remaining apple pie filling. Sprinkle the remaining ½ teaspoon cinnamon. Add the rest of the topping, spread evenly. Bake at 350 for 30-40 minutes. Serve as a side dish with dinner or add whipped cream or vanilla ice cream as a dessert.Topping: Mix together rolled oats, flour & brown sugar. Cut in butter until evenly mixed and crumbly. Enjoy!
Classic Thanksgiving goodness, a yummy side to accompany any meal.
- 1 ½ quart baking dish
- 1 10z. can cream of mushroom soup
- ½ c. milk
- 1 t. soy sauce
- 1 dash black pepper
- 4 c. cooked green beans
- 1 ½ c. fried onion straws
Preheat oven to 350. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
The Ultimate 9 in. Pie Crust - Kelsey Grassman
Pie crust, mastered.
- 2 cups flour
- 1 tsp salt
- 2/3 cup shortening
- 2/3 Tbsp water
Preheat oven to 425. Combine flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add additional 1-2 tablespoons of water if needed). Line pie pan and trim excess. Bake 8-10 minutes until golden brown.
Pumpkin Squares - Dan Rinck
While he won't drink Pumpkin Spice Lattes, Dan swears by these delicious pumpkin treats.
- 4 eggs
- 1 2/3 c. sugar
- 1 cup oil
- 1 15 oz. pumpkin
- 2 c flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 3 oz. cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar
Preheat oven to 350. Mix eggs, sugar, oil, and pumpkin together until fluffy. In another bowl, mix together remaining ingredients and add to pumpkin mixture. Pour into an ungreased jelly roll pan and bake for 25-30 minutes. Cool and frost. Store in refrigerator.
Peanut Butter Fudge - Jim Eutsler
An office favorite, every time of year.
- 3 cups white sugar
- 1 tbsp butter
- 1 tsp vanilla
- ¾ cup evaporated milk
- 1 jar 16-18oz peanut butter
- 1 jar 8oz marshmallow cream
Combine the sugar, milk and butter in a pan and bring to a boil. Hold a rolling boil for 3 minutes then take off the heat. Stir in the peanut butter, marshmallow and vanilla. Pour into a butter pan, allow to cool, and cut into squares.
"Sounds corny I know, but I am happy for my health and my family. I joke about being broke with 5 kids but those Kiddos and my wife are my life. Without them I have nothing."
"I am so thankful for everything that I have right now."
"I am thankful that my parents and in-laws live so close to us that they are able to enjoy quality time with their grand-kids whenever they want."