Here Are some of Our Teams Favorite Thanksgiving Dishes

• Anthony: Banana Bread Muffins

Ingredients- 4 or 5 ripe bananas. 2 cups of flour, 1/4 tbsps of salt, 1tbsp of baking soda, 1tbsp of cinnamon, 1/2 cup of butter, 3/4 cups of brown sugar. 2 eggs. 1 1/2 tbsp of vanilla extract.

Steps- combine butter and sugars and use hand mixer to form paste. Then add eggs, mush bananas to your desired thickness then add to butter and sugar mixture. Combine other dry ingredients then combine all and stir but do not over mix. Pre heat oven to 350 then put mixture into muffin pan then cook for 12 min then reduce to 325 for 13 minutes.

• Chloe: Chicken and Dumplings

Ingredients- 3-5 chicken breast (3 if large, 5 if small). Diced. Mirepoix (chopped/diced celery, onion and carrots). 1 8/12 oz can of evaporate milk. 1 box Red Lobster biscuit mix. Shredded cheddar cheese. Butter (olive oil optional). All purpose flour. 64 oz of chicken stock.

Steps- Dice chicken breasts into small pieces. Dice onion, carrot, celery or buy pre chopped mix. Melt 1-2 tbs of butter in a large pot and saute mirepoix. Season mirepoix with nature’s seasoning. Season diced chicken with nature’s seasoning and cook in pan with butter or olive oil. Dump chicken in pot with sauted mirepoix. Add both cartons of chicken stock. Bring to a boil and slowly stir in evaporated milk until combined. Bring down to simmer. After the dumplings are prepared (Red Lobster biscuit mix) place in pot until each dumpling floats.

• Andy: Apple Pie

Ingredients- 1 recipe pastry for a 9 inch double crust pie. 1/2 cup unsalted butter. 3 tablespoons all-purpose flour. 1/4 cup water. 1/2 cup white sugar. 1/2 cup packed brown sugar. 8 apples peeled cored and sliced.

Steps- Preheat over to 425 degrees. Melt the butter in a saucepan and stir in flout to form a paste. Add water, white sugar and brown sugar and make sure it boils. Once it boils reduce temperature and let simmer. Place bottom crust in your pan. Fill with apples. Pour the sugar and butter liquid over the crust. Bake 15 minutes in the preheated over reduce temperature to 350 degrees continue baking for 35 to 45 minutes until the apples are soft.

• Dalia: Beet Salad

Ingredients- 3/4 pound potatoes, 2 large beets, roasted. 1 Celery rib, diced. 1/2 red onion, minced, soaked in water for 5 minutes then drained rinsed and drained on paper towels. 2 hard-boiled eggs, peeled and finely chopped. 2 tablespoons minced chives, 2 tablespoons Champagne vinegar or sherry vinegar. 2 teaspoons dijon mustard. 1/4 cup extra virgin olive oil, 1/4 cup plain low-fat yogurt and freshly ground pepper.

Steps- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle cut in small dice. Peel the beets and cut in small dice. In a large bowl, combine with potatoes, celery, onion, hard-boiled eggs and chives. In a small bowl or measuring cup, whist together the vinegar, mustard and salt. Whisk kn the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and add salt if needed. Serve right away or refrigerate.