With Thanksgiving coming up next week, the Marketing and Communications staff here at Bethel thought it would be fun to share some of our favorite things about Thanksgiving. Oh yeah, and since the holiday wouldn’t be complete without food, we are also sharing some of our favorite recipes. Yum!
From Jaimee Bingle, Director of Marketing and Communications:
My favorite part about Thanksgiving is my mom’s dessert. Every year she makes coconut cream pie. I always say I won’t eat any more than one piece, but I lie to myself every year. Two pieces of pie after a huge meal is the best! And, no, I’ve never gotten sick. I don’t have her exact recipe (because I’ve tried to make it, but can’t) so here is one that is close.
From Lissa Diaz, Office Manager/Writer:
Thanksgiving is one of my favorite holidays. Why? Well, mostly because it’s one of the few holidays left that hasn’t become totally commercialized. It’s about thanking God and enjoying time with family. And of course there’s the amazing food. This year, I’m going simple in my Thanksgiving contribution. Being a mom of a 4-month-old necessitates this. With the help of my favorite kitchen appliance (my CrockPot), I’m bringing this acorn squash to my family’s feast. It’s hearty, healthy and makes for a delicious side.
From Matt Esau, Art Director/Graphic Designer:
My favorite thing is stuffing. Big heaping piles of Stove Top stuffing. However since that isn’t so much a recipe (I’ve yet to have home-made stuff that I like better than the box stuff), my second favorite thing is pumpkin pie. This recipe is really interesting because it has cream cheese in it (Thanks Paula Deen). I’ve had it once and remember it being mind-bendingly good with a heap of whip cream on top.
From Erin Kinzel, Assistant Director of Marketing:
To me, Thanksgiving means spending the day at my parents’ house with a fire in the fireplace, football on TV (go Cowboys!), and a meal shared with my family. This year is sure to be an interesting one because we are going to fry the turkey. My husband, brother-in-law, and nephew have been put in charge of that process and I really hope they decide to read the directions so we don’t have any mishaps! (Although that would create quite a memory.) The day is usually laid back for me because I don’t have to host or do the bulk of the cooking (thanks Mom!) but I typically bring a veggie tray for healthy snacking before the meal, and I also bring this sweet potato casserole. Is it a side dish or a dessert? I’ll let you be the judge of that!
From Katherine Ross, Graphic Designer:
Every Thanksgiving, I am reminded of how amazing my mother is and how truly thankful I am for her. She cooks a huge spread for our entire family and doesn’t forget a thing – a veggie platter for pre-holiday munching (and to keep my dad and brothers out of the kitchen,) fresh baked rolls, green bean casserole, mashed potatoes and gravy, sweet potatoes, creamed corn casserole, a huge turkey and of course, pumpkin pie. I don’t know how she does it all with one stovetop and one oven! We also have two diabetics in the family, so she keeps their dietary needs in mind and makes sugar-free cranberry sauce from scratch as well as a sugar-free pumpkin pie. She is such a sweet, thoughtful person and a great example of a godly woman; I am so thankful for everything she does for our family.
Since I don’t do any of the cooking on Thanksgiving myself, I thought I’d share a few ideas for leftovers. I love throwing shredded turkey into my stockpot with rice, onion and garlic, spices, and whatever veggies I have on hand to make a hearty soup. And don’t forget the good ole turkey sandwich for lunch the next day. This turkey with artichoke and sundried tomato sandwich looks delicious. I think it’d be a great option if you’re in the mood for something that doesn’t taste too “Thanksgiving-y.” Have a Happy Thanksgiving, and enjoy the restful weekend that follows!
From Becky Schaut, Assistant Director of Print Production:
My favorite memory of Thanksgiving is from years ago sitting around the kitchen table at my Mom and Dad’s house (my Dad has since passed away) when we would all join in to help make the oyster dressing. There is not a specific recipe, because my Dad was the official taste tester who would give the word if it needed more of any ingredient or if it was finally to the desired end result. We would all break dry bread slices into small pieces in the huge roasting pan. Then we would pour turkey broth over it until it was plenty moistened. Then in went the chopped up oysters, diced celery, salt, pepper and sage. My Dad would stir and taste again and add a little of whatever was required until finally he gave the word that it was perfect. Then the pan was put in the oven and baked until the stuffing had a nice brown crust. Delicious!