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!
- 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
- Melt butter in large pot. Sauté the onion, pepper, and garlic until translucent.
- 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
- Bring soup to a boil then turn down to low. Cook until the squash softens- about 30 minutes.
- 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).
- 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.
- 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
- 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.
- Transfer to casserole dish. Spread cheese over top. In a separate bowl mix cracker crumbs with melted butter and sprinkle mixture over the cheese.
- 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
- Whip together cream cheese, 1 1/3 cup sugar, and almond extract.
- Pour into a greased spring pan.
- Bake 40-50 minutes at 350. Use toothpick to test if it’s done- should come out clean. Allow to cool.
- Stir together sour cream, 3 tbsp sugar, and vanilla.
- Spread mixture on cake and bake for 10 minutes at 350.
- Great with fresh berries on top! Enjoy!