Thanksgiving should really just be called the “Cooking Olympics”

A peek at my mom’s Thanksgiving tablescape. Since my sister is due any day now, we opted for all dish washer safe dishes and glasses. I am happy to report that we did not miss hand washing all the china and crystal for a minute!!

The day came and went, the day all cooks wait for, Thanksgiving: the Cooking Olympics. Did you win the gold or were you happy to get across the finish line?

Here is a peek at what I brought to my parent’s house for Thanksgiving. I am happy to report that all of these dishes were a success and now I can happily share the recipes with y’all.

Event One: Sauted Kale with Honeynut Squash and Pomegranate Seeds

Honestly, the name is longer than the ingredient list in this dish and chocked full of antioxidants.

Ingredients:

• 2 10oz bags of frozen chopped kale

• 4 honeynut squash, peeled and diced

• 1/4 cup of pomegranate seeds

• 1/4 tsp garlic powder

• 2 tbsp of avocado oil, or olive oil

Method:

1. On medium heat and in a skillet, greased with avocado oil, add in the frozen kale.

2. Stir to evenly coat kale with oil, and cover with lid to help create steam—stirring occasionally.

3. Once ice is melted, add in squash and garlic powder, adding in more oil if needed and cover with lid—stirring occasionally.

4. Cook until squash is tender.

5. Place into a serving dish and top with pomegranate seeds.

Event Two: My Great Grandmother Iva’s Mac and Cheese

Ingredients:

• 1 12oz bag of large elbow macaroni

• 1 box of Velveeta

• 1/2 cup of flour

• 1 stick of butter

• 1 tsp paprika

• 4 cups of milk

• 4-5 slices of sharp cheddar cheese

• 1 tsp yellow mustard (not in the original recipe, but I added for more flavor!)

Method:

1. Pre heat oven to 350 degrees.

2. Set pot with water on high for pasta. Bring to a boil, and salt water with two large pinches of salt. Add pasta and cook until al dente. Placed cooked pasta into baking dish.

3. In a large skillet, melt a stick of butter on medium heat.

4. Once butter has melted, whisk in flour until mixture has thickened.

5. Add in milk and whisk to combine with flour. Stirring until heated through and bubbles occur around the edge of the milk.

6. Break Velveeta into smaller clumps to help it melt faster and place into skillet.

7. Stir until milk and cheese mixture is smooth and melted through. Add in mustard if so desired!

8. Pour cheese mixture onto pasta and stir until well combined and coated.

9. Place cheese slices over the top and sprinkle with paprika.

10. Bake at 350 degrees until bubbly and cheese is melted. About 25-30 minutes.

    **If not eating that day, stop at step 9 and place into fridge, covered for up to two days. Then bake day of—add about 25 minutes to baking time.

Event Three: Pumpkin Chiffon Pie with a Biscoff Cookie Crust, as inspired by Bon Appetit

Ingredients:

For crust:

• 25 Biscoff Cookies

• 1/4 cup of sugar

• 1/4 tsp kosher salt

• 6 tbsp melted butter

For Filling and Topping

• 1 envelope unflavored gelatin

• 1 tsp. pumpkin pie spice

• 1/4 tsp. of cinnamon

• 3/4 cup of sugar

• 3/4 tsp. of kosher salt

• 3 large egg yolks

• 3/4 cup of whole milk

• 1 15oz. of pumpkin puree (pure pumpkin)

• 3 large egg whites

• 3/4 cup of heavy cream

• 1/4 tsp vanilla

Method:

For Crust:

1. Preheat oven to 350 degrees. Pulse Biscoff Cookies in a food processor until broken down into fine crumbs (you should have just over 1 1/4 cups). Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand, and holds shape with pushed together.

2. Transfer to pie dish. Using a measuring cup (I found 1/2 cup to be easiest), press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 15-20 minutes. Set aside to let cool.

   For Filling:

   1. Stir gelatin, pumpkin pie spice, cinnamon, a 1/2 cup of sugar, and 1/2 tsp. of salt in a small saucepan. In a small bowl, whisk egg yolks, milk, and vanilla to combine, then whisk into sugar mixture. Cook over medium heat, whisking frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.

   2. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. While beating, gradually add about a 1/4 cup sugar and continue to beat until stiff peaks form, 5–7 minutes.

   3. Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until just combined.

   4. Pour filling into pie crust; smooth top. Cover and chill for at least 2 hours or overnight.

   5. Beat or whisk cream in a large bowl until medium peaks form, add in 1-2 tbs of sugar if so desired. Once peaks hold, turn out on to pie, and place back into fridge to chill until serving, if not serving immediately.

      **Can top with crushed Biscoff Cookies and nutmeg for serving.