Chapter News

Five Thanksgiving Recipes That Make Us Thankful

If you are in search for Thanksgiving recipe ideas, you’re in luck as the PCMA SE Communication Committee has five recipes that they are thankful for and would like to share with you. Get inspired and use these step by step instructions for creating a delicious drink, side dishes, and desert for your guests on November 28.




  • 1 gallon farm-fresh apple cider
  • 1 1/2-2 cups 100% cranberry pomegranate juice no sugar added
  • 10 cinnamon stick
  • 40 whole cloves see note below
  • 2 oranges cut up
  • 1 lemon cut up (optional)
  • 2/3 cup pure maple
  • 1/2 cup brown sugar packed
  • 2 teaspoon vanilla extract
  • 4 cups Ginger-ale
  • Garnish-1 large green apple 1 large pomegranate, seeded, 2 oranges, cinnamon sticks

1. In a large pot, over medium heat, add apple cider, cranberry-pomegranate juice, cinnamon sticks, cloves, oranges, and lemon.
2. Stir to combine.
3. Bring to a slight boil.
4. Reduce heat and simmer for 1 hour.
5. Strain mixture, discard the oranges, lemon, cloves, and cinnamon sticks (or create potpourri, see post).
6. Return punch to the pot.
7. Add in maple and brown sugar.
8. Simmer for 10-15 minutes.
9. Add vanilla extract and remove from heat.
10. Let punch cool slightly before pouring into a pitcher.
11. Refrigerate overnight.
12. When ready to serve add ginger ale to the punch or directly into the garnished glasses.
13. For garnish, dice up red and green apples & oranges into small pieces and seed a pomegranate.
14. Freeze the fruit on a baking tray if you want to use them for ice cubes as well.
15. Place the mixed fruit into the glasses, filling about a 1/4 full.
16. Add a cinnamon stick to each glass.
17. Pour the cold apple cider into the glasses. Add a splash of ginger ale on top.
18. Serve


COOKING TIME: 1 hour, 10 minutes


  • 4 tbsp. (1/2 stick) unsalted butter, plus more for pan
  • 1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
  • 1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
  • 6 tbsp. all-purpose flour
  • 3 c. whole milk
  • 1/4 tsp. freshly grated nutmeg
  • 8 oz. Gruyère, grated (about 2 cups)
  • Kosher salt and freshly ground black pepper

1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.


COOKING TIME: 45 minutes


  • 3 cups macaroni uncooked
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 1/2 cups milk
  • salt & pepper
  • paprika optional
  • 1 cup smoked cheddar cheese shredded (a must)
  • 6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don’t want it to be super creamy)
  • 1 cup sharp cheddar can use less if you don’t like a sharp taste in your mac n cheese
  • 1 cup Colby & Monterrey Jack shredded (cheese blend)

1. Preheat oven to 350
2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.
3. Drain pasta and set aside.
4. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
5. Stir to combine.
6. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion powder, paprika, etc. A tasting will help avoid having a plain, bland baked macaroni & cheese.
7. When you are content with the taste, add the eggs.
8. Stir well until combined.
9. Butter a 9 x 9-inch baking dish.
10. Add macaroni to the baking dish.
11. Pour cheese mixture over macaroni.
12. Make sure the cheese distributed well.
13. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
14. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
15. Let cool for about 10-15 minutes or until fully set.


COOKING TIME: 30 minutes
SERVING SIZE: 10 biscuits


  • 10 tablespoons butter, frozen
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup chilled buttermilk
  • ¼ cup chilled heavy cream
  • Flaky salt (such as Maldon), for sprinkling

1. Place a rack in the center of the oven and preheat the oven to 450°.
2. Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
3. Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
4. Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
5. Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
6. Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
7. Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.


SERVING SIZE: 10 (1 pie)


  • 1 1/4 cups chopped pecans
  • 4 large eggs
  • 3/4 cup brown sugar
  • 3/4 cup light corn syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • 1/4 cup white sugar
  • 2 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup miniature semisweet chocolate chips
  • 1 (9 inch) unbaked deep-dish pie crust

1. Preheat oven to 300 degrees F (150 degrees C).
2. Spread pecans over a cookie sheet.
3. Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely.
4. Increase oven temperature to 350 degrees F (175 degrees C).
5. Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust.
6. Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.

Lisa Kraus gardnerFive Thanksgiving Recipes That Make Us Thankful