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Thanksgiving Dishes from the Propark Family

Thanksgiving Dishes from the Propark Family

Published: November 18, 2020

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.