Thanksgiving Dishes from the Propark Family

November 18, 2020

Thanksgiving Dishes from the Propark Family

During this season of giving, we asked our Parking People to share the recipes of their favorite Thanksgiving dishes. Read on to discover how you can bring a bit of our Propark family to yours this holiday.

 


Pumpkin Muffins by Amy Z.

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Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  •  ½ cup dark brown sugar
  •  1 tsp baking soda
  •  ½ tsp salt
  •  2 tsp cinnamon
  •  ¼ tsp ground cloves
  •  ¼ tsp nutmeg
  •  2 eggs
  •  1 can (15 oz) pure pumpkin puree
  •  ½ cup coconut oil, melted
  •  1 tsp vanilla extract
  • ½ cup white chocolate chips

Directions

  1. Preheat oven to 375°F & place 12 paper liners into each well of standard-size muffin baking
    pan.
  2. Measure out flour, sugars, baking soda, salt, & spices in medium bowl & whisk together. Set
    aside.
  3. In another bowl, whisk together eggs, pumpkin puree, coconut oil, & vanilla extract.
  4. Pour wet ingredients into dry ingredients & add white chocolate chips. Stir together.
  5. Use large scoop to evenly distribute batter into each well. They will be nearly full.
  6. Bake for 20-22 min or until a toothpick inserted into the center of muffin comes out clean.

 


 

Comfort Foods

Sausage Tortellini Soup by Amy H.

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Instructions

  • 1 pkg tortellini
  • 1 lb hot Italian sausage
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 5 cups chicken broth
  • ½ cup water
  • ½ cup dry red wine
  • 2 cups chopped whole tomatoes
  • 1 cup thinly sliced carrot
  •  ½ tsp dried basil
  • ½ tsp dried oregano
  • 8 oz tomato sauce
  • 1 ½ cup zucchini chopped
  • 3 tbsp fresh parsley chopped
  • 1 medium green pepper chopped

Directions

  1. Prepare tortellini according to package directions. Drain & put aside.
  2. Remove sausage from casing, then brown in a large soup pot. Remove completely browned sausage from pan & put aside. Reserve fat.
  3. Sautee onions & garlic in sausage fat until translucent.
  4. Add: chicken broth, water, red wine, tomatoes, carrots, basil, oregano, & tomato sauce. Simmer for 20 minutes.
  5. Add sausage & simmer for 5-10 minutes.
  6. Add zucchini, parsley, & pepper. Simmer for 5-10 minutes.
  7. Add tortellini last & simmer for 5 minutes. Serve with parmesan cheese & bread.

 


 

Chicken Noodle Casserole by Pam K.

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Ingredients 

  • 3 or 4 boneless chicken breasts
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • Wide egg noodles
  • Shredded mixed cheese blend
  • 1 can French Fried Onion Rings

Directions

  1. GRAVY: Simmer on stove top – chicken drippings, 1 can Cream of Mushroom Soup, & 1 can Cream of Chicken Soup. Add 1 tbsp of milk if it seems too thick.
  2. Bake chicken & save chicken drippings/grease from bottom of pan. After baking, cut chicken into 1” pieces.
  3. Boil noodles al dente style, rinse with cold water, & strain completely.
  4. Place noodles in casserole dish & chicken pieces evenly over top noodles. Pour gravy mixture over noodles & chicken.
  5. Sprinkle shredded mixed cheese & fried onion rings on top.
  6. Bake casserole for 40 min at 375°F, until top is lightly brown & gravy is bubbling.

 


 

Apple Dump Cake by Deana G.

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Ingredients 

  • 4 cups chopped apples
  • 1 box yellow cake mix
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup butter, melted

Directions

  1. Heat oven to 350°F. Spray bottom of 13”x9” pan with cooking spray.
  2. Mix dry cake mix, cinnamon, & nutmeg together in a bowl.
  3. Place chopped apples in pan. Top with dry cake mix & pour melted butter over top, making sure to cover top with as much butter as possible.
  4. Bake 45-50 minutes or until bubbly. Serve warm.

 


 

Scalloped Potatoes by Emily S.

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Ingredients

  • 5 lbs russet potatoes
  • 1 leek onion, finely chopped
  • 1 lb ham, cut into ½-inch cubes
  • 6 slices bacon
  • 1 stick salted butter
  • 2 tbsp onion salt
  • 1 tsp freshly ground black pepper
  • 1 ½ cups all-purpose flour
  • 5 ½ cups milk

Directions

  1. Preheat oven to 375°F
  2. Peel potatoes & use mandolin to slice them. Rinse potatoes well with cool water & pat dry. Place potatoes in large bowl & toss with ham.
  3. Cook half the bacon thoroughly over medium heat until the fat has rendered. Remove bacon from the pan & add leeks to allow them to caramelize (3-4 min). Add the diced bacon and single stick of butter back into pan & stir together until butter melts. Add onion salt & pepper, whisk in the flour, & cook, stirring constantly to avoid lumps. Whisk milk into sauce until smooth. Raise heat to high & bring sauce to a boil. This allows sauce to thicken, so stir constantly for about 5 min. Transfer sauce to a bowl.
  4. Scoop a small amount of sauce to coat the bottom of the pan or Dutch Oven. Place half the potatoes in the dish; cover with half the sauce mixture. Repeat this step with the remaining potatoes & sauce. Take remaining uncooked bacon & place on top of sauce mixture. Bake uncovered for 30-35 min, until bacon appears crispy.
  5. Reduce the oven temperature to 350°F. Cover with a lid of tin foil & cook until sauce bubbles (about 90 min).

 


Slow Cooker Recipes

 

Chicken Enchilada Chili by Lauren P.

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Ingredients

  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) petite diced tomatoes with green chilis
  • 1 can (15 oz) chili beans in mild chili sauce
  • 1 can (15 oz) black beans drained & rinsed
  • 1 can (15 oz) corn drained
  • 1 ½ lbs boneless skinless chicken
  • 2 cups chicken stock/chicken broth
  • 1 pkg (8 oz) soft cream cheese
  • ½ tsp ground cumin
  • ¾ tsp paprika
  • 1 tsp seasoned salt
  • ¼ tsp pepper
  • 1 ½ tbsp chili powder

Directions

  1. In large crockpot, add enchilada sauce, undrained tomatoes, undrained chili beans, drained & rinsed black beans, drained corn, & uncooked chicken breasts. Add all seasonings & chicken stock. Mix well.
  2. Cover & place on high for 3 ½ hours or low for 5-8 hours. Then remove the chicken & shred in separate bowl.
  3. Cut cream cheese into small cubes & add to crockpot. Stir well & cover. Set temp to high. Let it sit for a few minutes & then use large whisk to briskly whisk cream cheese.
  4. Add shredded chicken to crockpot & cook on high until all cream cheese melts.
  5. Serve with sour cream, shredded cheese, or desired toppings.

 


 

Chicken Taco Soup by JoAnna H.

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Ingredients

  • 2 rotisserie chickens
  • 2-3 cups chopped onion
  • 1 can chili beans – do not drain
  • 2 cans tomato sauce
  • 1 ½ cans black beans – drained & rinsed
  • 1 ½ cans (short) Mexican corn – drained & rinsed
  • 2 cans fire roasted tomatoes – do not drain
  • 1 or 2 cans (4oz) chopped green chilies – do not drain
  • 32 oz chicken broth
  • 1 packet chicken taco seasoning
  • 1 packet taco seasoning (regular)
  • Drain & rinse black beans & corn

Directions

  1. Apply cooking spray to inside of crockpot.
  2. Remove meat from chickens & hand shred; add to crockpot.
  3. Add rinsed beans with chopped onions.
  4. Add undrained cans of chili beans, tomatoes, & chilies; mix ingredients.
  5. Add seasoning packets & tomato sauce; mix well. Add chicken broth (about 1/3 of the container at a time), mixing between each add.
  6. Entirely cover crockpot; cook on low for 4 hours.

 


 

Pumpkin Spice White Hot Chocolate by Mike B.

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Ingredients

  • One 14 oz can sweetened condensed milk
  • 2 cups heavy cream
  • 6 cups milk
  • 12 oz pkg white chocolate chips
  • 15 oz can pumpkin puree
  • 1 tbsp pumpkin pie spice

Directions

  1. In 5-quart slow cooker, mix sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin, & pumpkin pie spice. Stir well to combine.
  2. Heat on low for 3 hours or high for 1 ½ hours, stirring frequently.
  3. Serve with whipped cream, pumpkin pie spice, or cinnamon.