Holiday traditions are passed down from generation to generation. One of those many traditions is the food we share, especially on Thanksgiving night. Food is something that brings families together to sit and share memories of the years. These recipes have been part of my family traditions for many years. These recipes continue to bring us together every Thanksgiving, around the table with laughter, joy, and so many memories. 

Broccoli Cheez-It Casserole 

 2 ½ lb of fresh broccoli 

1 can of cream of mushroom soup

1 ½ cups of sharp cheddar cheese 

½ a lemon juiced 

½ cup of mayonnaise 

1 ½ cups of Cheez-its (for topping)

½ tsp of onion and garlic powder

Instructions 

Preheat the oven to 350 degrees before starting. Bring a pot of water to a boil. Then add the broccoli for about 3-5 minutes until it’s still firm. 

Drain the pot and set the broccoli aside. In a separate bowl, combine together cream of mushroom soup, mayonnaise, lemon juice, ½ tsp of garlic powder, ½ tsp onion powder, half of your shredded sharp cheddar cheese, and your already cooked broccoli from before, then additionally salt and pepper to taste.  Then, put the mixture in a greased 9×13 baking dish and add the set aside cheese to the top, making a thin layer. Then crush the 1 ½ cups of Cheez-Itz and lay a layer on top of the cheese layer. After, cover with infoil and then bake for 25 minutes. During the last 5 minutes of bake time, remove the tin foil to brown the topping. After baking is complete, let it cool for 5 minutes and serve.  

Artichoke Dip

2 packages of cream cheese (softened)

1 clove of garlic

½ cup of mayonnaise 

1 can of drained halved artichokes

Sprinkle of seasoning salt 

1 bag of shredded parmesan cheese

½ a bag of Italian blend cheese 

2 baguettes 

Instructions 

For preparations, mince your one garlic clove and chop halved artichokes into bite-sized pieces. Along with preheating the oven to 400 degrees 

In a bowl, combine the cream cheese, minced garlic clove, mayonnaise, chopped artichokes, and half of both the Italian blend and Parmesan cheeses. After mixing, put into a 9×13 baking dish and top with the rest of the cheeses and cover with tinfoil. Place into the oven for 30 minutes, until bubbly and warmed through. During the last 5 minutes, remove the tinfoil to brown the topping. While baking, slice up baguettes to the desired thickness. When it’s done, let it cool for a couple of minutes and serve with bread. 

Green Beans with Bacon

4-5 pounds of fresh green beans (trimmed)

1 pound of bacon

1 yellow diced onion

1 clove of chopped garlic 

1 cup of water or beef broth 

Instructions 

Slice the bacon into pieces, and heat a large frying pan and fry your bacon till crispy. Transfer bacon with a slotted spoon to a plate covered with a paper towel. With leftover grease, fry the onion with garlic and season with salt and pepper to taste. Once they are translucent, add green beans to the pan with a cup of either water or beef broth. Cover with a lid and let simmer for 15-20 minutes on medium heat, and then add bacon back into the pan. Reduce the heat and let it cook till the green beans are tender. Add broth or water as necessary. After fully cooking, take it off the heat and serve.

  
Pumpkin Bread

1 cup of vegetable oil

1 ¾ cups of white sugar 

1 15-ounce can of pure pumpkin

3 eggs

1 tsp of vanilla extract

1 tbsp of pumpkin pie spice

2 tsp of baking powder

1 tsp of baking soda 

1 tsp of salt

2 cups of all-purpose flour

Instructions 

Preheat the oven to 350 degrees. Spray 4 mini bread loaf pans with cooking spray. Combine all wet ingredients in a stand mixer or by hand. Mix all dry ingredients and then incorporate them into the wet. Combine all together until smooth, but be sure not to overmix to prevent dense bread. Fill loaf pans until batter is evenly distributed, and then bake for 45 minutes or till a toothpick comes out clean. Let cool for over 30 minutes, and then remove from the loaf pan and serve.