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Thanksgiving Recipe Round Up

Mystic Quarry would like to send you and yours well wishes! We hope you have a great Thanksgiving, even if it looks a little different this year. We are so thankful for each and every one of you being a part of the MQ Family!

Here are some of our staff favorite recipes for the holiday season. Let us know if you try one out & what you think!

Kelsey’s Curry Butternut Squash Soup- a perfect appetizer before the big meal!

Ingredients:

  • 1 medium sized butternut squash (peeled, deseeded, and cubed in ½ inch pieces)
  • 1 diced bell pepper
  • 1 diced onion
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 1 can coconut milk
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • Salt & pepper to taste

Directions:

  1. Melt butter in large pot. Sauté the onion, pepper, and garlic until translucent.
  2. Add the cubed squash along with the spices and stir. Put a lid on the pot and cook on medium heat for 4 minutes. Add 3 cups water and 1 can coconut milk
  3. Bring soup to a boil then turn down to low. Cook until the squash softens- about 30 minutes.
  4. Blend your soup with an immersion blender (or a blender- just be sure to let it cool first!). Add salt & pepper to taste (will likely need about ~2 tsp salt).
  5. Enjoy as is or with some chopped cilantro!

Shirley’s Green Bean Casserole: this is a crowd pleaser! You can also use canned green beans, but fresh add a delicious crunch.

Ingredients:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 1 cup sour cream
  • About 4 cups trimmed lightly boiled green beans (~5 minutes)
  • 2 cups shredded cheddar cheese
  • ½ cup crumbled Ritz crackers
  • 1 tbsp melted butter

Directions:

  1. Melt 2 tbsp butter in large skillet, stir in flour until smooth & cook 1 minute. Stir in salt, sugar, onion, garlic, and sour cream. Add (cooked!) green beans, and stir to coat.
  2. Transfer to casserole dish. Spread cheese over top. In a separate bowl mix cracker crumbs with melted butter and sprinkle mixture over the cheese.
  3. Bake for 30 minutes at 350, the top should be golden.

Courtney’s Family Cheesecake: An old-fashioned classic- can be enjoyed hot or cold!

  • 2 lbs cream cheese
  • 1 & 1/3 cup sugar
  • 1 tsp almond extract
  • 6 eggs
  • 8 oz sour cream
  • 3 tbsp sugar
  • 1 tsp vanilla

Directions:

  1. Whip together cream cheese, 1 1/3 cup sugar, and almond extract.
  2. Pour into a greased spring pan.
  3. Bake 40-50 minutes at 350. Use toothpick to test if it’s done- should come out clean. Allow to cool.
  4. Stir together sour cream, 3 tbsp sugar, and vanilla.
  5. Spread mixture on cake and bake for 10 minutes at 350.
  6. Great with fresh berries on top! Enjoy!