GIVING THANKS

Rachael's Mixed Greens Salad

Lily & Zaid prepping the table for our Thanksgiving feast

Nicole's Roasted Vegetables

Kelly's Shrimp, Watercress, Grapefruit, Avocado and Pecans Salad

Rachael's Greek Orzo Pasta

Kelly & Ramona from our graphics department

Vegetarian-friendly dishes

Koo Koo Roo turkey + mac n' cheese 

Tony from our receiving department "home-made" fancy sauce

Kevin from our shipping department waiting to eat

 A full Thanksgiving plate from our potluck!

Elle's Sprinkles Cupcakes

Hayley's De-constructed Cheesecake (recipe featured below)

Makes 8 Servings

Ingredients:

• 16 oz cream cheese
• 1/2 cup sugar
• 1/8 cup lemon juice
• 1 tsp vanilla 
• Mixed berries
• Ginger or cinnamon cookies 

Instructions:

1. Beat the cream cheese and sugar with an electric beater. Beat in lemon juice and vanilla. Refrigerate for an hour.
2. Crush cookies, leaving some chunks, the rest crumbs.
3. Spread crumbs on plates, top with berries of your choice and then spoon over the cheesecake topping. Sprinkle a few crumbs and chunks over the cream, then throw on a few berries.

Zaid's Sweet Potato Casserole (shown in "Vegetarian-friendly dishes")

Makes 4 Servings

Ingredients for Crust Mixture:

• 3/4 cup brown sugar
• 1/4 cup flour
• 3/4 cup chopping nuts (pecan preferred)
• 1/4 cup melted butter

Ingredients for Sweet Potato Mixture:

• 3/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 cups mashed sweet potatoes
• 1 egg, well beaten
• 1/4 cup butter

Instructions:

1. Combine crust mixture in mixing bowl and put to one side.
2. Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 
3. Pour sweet potato mixture into buttered baking dish.
4. Sprinkle crust mixture evenly onto surface of sweet potato mixture.
5. Bake for 30 minutes at 350 degrees. Allow to set for at least 30 minutes before serving.