This document provides recipes from 20 years of Thanksgiving celebrations. It includes appetizers like stuffed mushrooms, mini zucchini pizzas, and fried brussel sprouts. Salad recipes include fruit salad, chicken waldorf salad, and hot cranberry sauce. Main dishes featured are chicken crescent roll casserole, sweet potato black bean chili, and French onion soup. The document contains over 15 recipes across appetizers, salads, and entrees.

1. 20 Years, 20 Recipes
Happy Thanksgiving from Aristotle

2. Appetizers

3. Matt’s Crab-Stuffed Mushrooms
Total Time: 30 Minutes | Serves: 6
INGREDIENTS
• 1 pound fresh mushrooms
• 7 ounces crab meat
• 5 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• Ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika
DIRECTIONS
Preheat the oven to 350˚F.
In a medium bowl, combine crab meat, green
onions, herbs, and pepper. Mix in mayonnaise
and 1/4 cup Parmesan cheese until well
combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel.
Remove stems. Spoon out the gills and the base
of the stem, making deep cups. Discard gills
and stems. Fill the mushroom caps with rounded
teaspoonfuls of filling, and place them in an
ungreased shallow baking dish. Sprinkle tops
with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and
serve immediately. Serves 6.
APPETIZERS

4. Laura’s Mini Zucchini Pizza
Total Time: 10 Minutes | Serves: 2
INGREDIENTS
• 1 Zucchini
• Shredded Mozzarella
• Spray Olive Oil
• Shredded Parmesan
• Salt and pepper
• Dried Oregano
• Fresh Basil, chopped
• Pizza Sauce
DIRECTIONS
Cut zucchini about 1/8 inch thick.
Spray each side with olive oil and season with
salt and pepper.
Broil or grill each side for about 2 minutes. Top
with pizza sauce, mozzarella, oregano and basil.
(Or add more toppings!)
Cook for 2 more minutes or until cheese is lightly
browned. Sprinkle with Parmesan before serving.
Enjoy!
APPETIZERS

5. Harrison’s Fried Brussel Sprouts
Total Time: 10 Minutes | Serves: 4
INGREDIENTS
• 8 oz fresh Brussel sprouts
• Garlic salt and pepper to taste
• Grated parmesan cheese
DIRECTIONS
Rinse the Brussel sprouts, dry them thoroughly,
and split them in half.
Deep fry in oil at 350˚F for 2 minutes.
Drain the sprouts well for 30 seconds and place
onto paper towels.
Sprinkle garlic salt, cheese and fresh cracked
pepper over sprouts.
Serve and enjoy!
APPETIZERS

6. Aristotle’s Artichoke Dip
Total Time: 25 Minutes | Serves: 8-10
INGREDIENTS
• 14 oz can artichoke hearts or bottoms drained
and chopped into dip-sized pieces
• 8 oz cream cheese, softened
• 1 cup freshly shredded Parmesan cheese
• ½ cup mayo
• ¼ tsp. minced garlic
• ½ tsp. dried dill weed
DIRECTIONS
Preheat oven to 400˚F.
Mix all ingredients together and put in baking
dish.
Cook uncovered for 20 minutes or until the top
browns and dip is bubbly.
Serve with your favorite chips. Enjoy!
APPETIZERS

7. Salad, Sauces, & Stuffing

8. Ann’s Green Bean Casserole
Total Time: 1 hour | Serves: 6
INGREDIENTS
• 3 10-oz can green beans (drained)
• 6 10-oz cans Cream of Mushroom soup
• 6 large cans French’s French Fried Onions
• 1 10 oz bag Shredded Cheddar Cheese
DIRECTIONS
Mix the soup, beans, 3 cans of fried onions, and
half of the cheese into a large deep insert and stir
well.
Spread the top with shredded cheese, top that
with the rest of the fried onions.
Bake at 450˚F until the mixture is bubbling –
approximately 1 hour.
Enjoy!
SALADS,SAUCES,&STUFFING

9. Patricia’s Fruit Salad
Total Time: 20 Minutes | Serves: 6
INGREDIENTS
Salad:
• 1/3 cantaloupe, cut into 3/4-inch chunks
(about 2 cups)
• 1 (16 ounce) container strawberries,
quartered (about 3 cups)
• 5 medium kiwis, peeled and cut into 3/4-inch
chunks (about 2 1/2 cups)
• Other fruit as desired
Dressing:
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 3 tablespoons finely chopped fresh mint
leaves
DIRECTIONS
Place all of the fruit into a large bowl.
In a small bowl, whisk the honey, lime juice, zest,
and mint.
Right before serving, pour the dressing over the
fruit and toss gently to combine.
Enjoy!
SALADS,SAUCES,&STUFFING

10. Sarah’s Chicken Waldorf Salad
Total Time: 20 Minutes | Serves: 6
INGREDIENTS
Salad:
• 1 medium apple, unpeeled, chopped
• Juice of 1 lemon (about 2 tablespoons)
• 2 cups diced cooked chicken (about 1 large
breast)
• 1 cup red seedless grapes, halved
• 1 stalk celery, finely chopped
• 1/4 cup golden raisins
• 1/2 cup toasted walnuts, coarsely chopped
Dressing:
• 3/4 cup yogurt (preferably Greek non-fat)
• 1/4 cup mayonnaise
• Juice of 1/2 orange (about 1/4 cup)
• 1/4 teaspoon kosher salt
DIRECTIONS
Coat the chopped apple with the lemon juice in
a large bowl. Add the chicken, grapes, celery,
raisins and walnuts, and gently combine.
In a small bowl, combine the yogurt, mayonnaise,
orange juice and salt. Gently fold the dressing
into the salad.
You can serve this salad on a bed of baby greens
and use extra grapes, raisins, and walnuts for
garnish.
Enjoy!
SALADS,SAUCES,&STUFFING

11. Carl’s Hot Cranberry Sauce
Total Time: 15 Minutes | Serves: 4
INGREDIENTS
• 12 oz. package of fresh cranberries
• 2 Tbsp. of orange zest
• 2 Tbsp. of orange juice
• Dash of cinnamon
• 1 c. sugar
DIRECTIONS
Pick through cranberries and discard any that are
wilted.
Place cranberries in a sauce pan along with zest,
orange juice, sugar and a dash of cinnamon.
Cook over low heat until sugar dissolves and
cranberries are soft, about 10 minutes.
Serve in small crockpot. Enjoy!
SALADS,SAUCES,&STUFFING

12. Marla Nicole’s Layered Cranberry Mold
Total Time: Overnight | Serves: 12
INGREDIENTS
• 2 small boxes of raspberry gelatin
• 1 12-oz package of frozen mixed raspberries,
thawed
• 2 c water
• ½ c orange juice
• ¾ c of whole berry cranberry sauce
• 1 Tbsp grated orange rind (can be purchased)
• ½ c walnuts chopped, toasted
• 8-oz package of cream cheese (softened)
• ½ c sugar
• 1 c undiluted evaporated milk
• 1 tsp vanilla
• 1 envelope unflavored gelatin
• ½ c cold water
DIRECTIONS
Heat water and OJ to boiling. Remove from heat
and add raspberry gelatin. Stir until dissolved,
then chill until it’s the consistency of unbeated
egg whites.
Stir in fruit, cranberry sauce, nuts and orange
rind. Pour into a 6-cup mold or 2 quart-size
bowls. Chill for several hours or overnight.
Soften unflavored gelatin in cold water, then heat
to dissolve. Beat softened cream cheese with
sugar until smooth. Slowly add the evaporated
milk and vanilla. Blend in the dissolved gelatin
and pour it all over the cranberry mixture. Chill
thoroughly. Unmold. Garnish with greenery.
Serve. Enjoy!
SALADS,SAUCES,&STUFFING

13. Jason’s Simple Pasta Sauce
Total Time: 30 Minutes | Serves: 4
INGREDIENTS
• 2 cans stewed tomatoes
• ½ onion diced
• 1 clove of minced garlic
• 1 Tbsp extra virgin olive oil
• ½ tsp. Kosher salt
• ¼ tsp. black pepper
• 1 tsp. Italian herb seasoning
• 1 Tbsp. fresh basil or 1 tsp. dried sweet basil
• (optional) ½ lb browned ground sausage (I
use patties that I crumble up)
DIRECTIONS
Dice onions and mince garlic.
Add oil to 4 quart sauce pot and set heat to
medium.
Add onions and garlic.
Sprinkle salt and pepper over top and sweat until
onion is translucent (not browning)
Pour in both cans of tomatoes, juice and all.
Add Italian seasoning.
If you don’t have fresh basil, add the dried now.
Otherwise wait to add the fresh until later.
Simmer on low heat for 25-30 minutes.
Carefully use a potato masher or wire whisk to
break up stewed tomatoes and create a sauce.
Add fresh basil.
(Add cooked sausage.)
SALADS,SAUCES,&STUFFING

14. Carl’s Cornbread Stuffing
Total Time: 25 Minutes | Serves: 10
INGREDIENTS
• 1 package of Pepperidge Farm Cornbread
Stuffing
• ½ lb. to 1 lb. of Breakfast Sausage (Jimmy
Dean)
• 1 Tbsp. Sage
• 1 Large Onion coarsely chopped
• 2 – 3 Stalks of Celery coarsely chopped
• 2 ½ c. Low Sodium Chicken Broth (Swanson)
• 1 Stick Butter
DIRECTIONS
Preheat oven to 350˚F.
In a skillet, brown the sausage, breaking it into
small crumbles. Remove sausage and then add
onion and celery; cook until soft. In a saucepan,
add chicken broth and butter. Heat on low heat
until butter is melted. In a large bowl, combine
onion, celery, stuffing mix, sausage, and chicken
broth. Continue mixing and season with sage.
Place mixture into a greased shallow 3 qt.
casserole baking dish. Bake covered for about 20
minutes. Uncover and bake until brown on top.
SALADS,SAUCES,&STUFFING

15. ENTREES

16. Terry’s Chicken Crescent Roll Casserole
Total Time: 40 Minutes | Serves: 10
INGREDIENTS
• 2 (8 ounce) cans Reduced Fat Pillsbury
Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can 98% fat free cream of
chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss
cheese (or any cheese of choice)
• 1/2 cup milk
Filling:
• 4 ounces cream cheese (very soft)
• 2 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder
• 1 tsp minced onion flakes
• 2 large cooked chicken breasts, finely
chopped (or use about 2 cups, can use
cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 tsp seasoning salt
• 1/2 tsp ground black pepper (or to taste)
• 2 Tbsp. milk
• 1-2 cup grated cheddar cheese (for topping)
DIRECTIONS
Set oven to 350°F. Spray a 9x13 dish with
cooking spray. Mix together milk, 3/4 cup cheese
and undiluted chicken soup (can season with
black pepper if desired).
In a bowl, mix the soft cream cheese with butter
until very smooth, then add in garlic powder.
Add in the chopped chicken, onion and cheddar
cheese; mix well until combined. Add in 2
tablespoons milk; mix to combine. Season with
seasoned salt or white and black pepper to
taste. Unroll the crescent rolls. Place 1 heaping
tablespoon chicken mixture (or a little more) on
top of each crescent triangle, then roll up starting
at the thicker end. Drizzle a small amount of soup
mixture on the bottom of the dish. Then place
the crescent rolls seam-side down on top of the
creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t
have to use the full amount of cream sauce, just
use as much as desired) and sprinkle with 1 cup
(or more) grated cheese, or amount desired.
Bake for about 30 minutes.
ENTREES

17. Conor’s Sweet Potato Black Bean Chili
Total Time: 40 minutes | Serves: 4
INGREDIENTS
• 4 cups black beans
• 1 medium sweet potato, peeled and cut into
½” cubes
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 tbsp ground cumin
• ⅛ tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp cayenne
• 1 tsp paprika
• ½ tsp salt
• 2 cups tomato puree
• 2 tbsp tomato paste in ¼ cup water
• 1-2 chipotle peppers in adobo sauce, minced
DIRECTIONS
Have a bowl of ice water ready. Bring 3 cups of
water to a boil in a medium sauce pan and add
sweet potato. Cover and cook for 2 minutes.
Remove sweet potato and place in ice water.
Heat oil at medium heat and add onion. Cook
until softened. Add garlic, cumin, cinnamon,
oregano, cayenne, paprika and salt - stir well.
Add sweet potato to mixture and cook 3-5
minutes at medium-low heat.
Add the 2 cups of tomato puree and bring to a
simmer. Stir in tomato paste and minced chipotle,
lower heat and cook/stir 10 minutes. Add black
beans and stir. Simmer over medium-low heat for
around 30 minutes.
ENTREES

18. Marla’s French Onion Soup
Total Time: 1.5 hours | Serves: 6
INGREDIENTS
• 2 lb medium onions, halved lengthwise, then
thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Gruyère, Comte or Emmental
• 2 tablespoons finely grated Parmigiano-
Reggiano
DIRECTIONS
Cook onions, thyme, bay leaves, and salt in
butter in a 4- to 5-quart heavy pot over moderate
heat, stirring frequently until onions are very soft
and deep golden brown, about 45 minutes. Add
flour and cook, stirring, 1 minute. Stir in wine and
cook 2 minutes. Stir in broth, water, and pepper
and simmer, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle
position and preheat oven to 350°F. Arrange
bread in 1 layer on a large baking sheet and
toast, turning over once, until completely dry,
about 15 minutes.
Remove croûtes from oven and preheat broiler.
Put crocks in a shallow baking pan. Discard bay
leaves and thyme from soup and divide soup
among crocks, then float a croûte in each. Slice
enough Gruyère (about 6 ounces total) with
cheese plane to cover tops of crocks, allowing
ends of cheese to hang over rims of crocks, then
sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is
melted and bubbly, 1 to 2 minutes.
ENTREES

19. Jason’s Simple Pasta Recipe
Total Time: 1.5 hours | Serves: 4 (or 3 hungry people)
INGREDIENTS
• 1 lb. Bowtie or Penne pasta
• 4 quarts of water
• 1 Tbsp kosher salt
• 2 cubes of beef or chicken bouillon (optional)
• Jason’s Simple Pasta Sauce (with Sausage)
• ½ cup shredded parmesan cheese
• 8 oz. of fresh arugula (if possible)
• ½ cup of pasta water (reserved from draining
cooked pasta)
DIRECTIONS
In a large pot add salt to water and heat on high
to a rolling boil.
Add pasta and cook for 3 minutes less than “al
dente.” If al dente is 11 min. cook for 8. Time is
determined after water starts boiling again. This
is why it is important to have at least 4-quarts of
salted water.
Reserve ½ cup pasta water when draining.
Drain pasta. Place pasta in large sauce pan.
Add the reserved pasta water to the prepared
sauce (that’s Jason’s Simple Pasta Sauce from
earlier) to help thicken and boost flavor.
Pour over pasta and cook in pan for 1-2 minutes.
Add cheese and toss.
Place arugula on plates and pour pasta mixture
over top.
ENTREES

20. DESSERTS

21. Angela’s Cream Cheese Danish
Total Time: 40 minutes | Serves: 10
INGREDIENTS
• 2 Cans of Seamless Crescent Dough or
Crescent Rolls
• 2 8 oz Blocks of Cream Cheese (Softened)
• 1 ¼ Cup Sugar
• 1 Tsp Vanilla Flavor
• 1Tsp Cinnamon
• 1 Stick Butter (Melted)
• *1/2 Cup Pecans*(Not Required)
DIRECTIONS
Preheat oven at 350˚F.
In large bowl, combine cream cheese, 1 cup
sugar, and vanilla; stir until smooth.
Prepare 9x13 dish – using margarine or Pam.
Roll one can of the crescent Dough in bottom of
dish – stretch to edge on all sides.
Spread all of the cream cheese mixture on top.
Roll second can of crescent dough on top –
stretch to edge on all sides.
Melt butter, ¼ cup of sugar and cinnamon in a
bowl in microwave until all butter is melted.
Sprinkle desired amount of pecans on top or only
half of dish. Stir and pour butter mixture over top
evenly.
Place in oven to bake for 35 minutes or until
golden brown.
Serve and enjoy!
DESSERTS

22. Rosemary’s Pumpkin Cheesecake
Total Time: 1.25 hours | Serves: 6-8
INGREDIENTS
• 1-3/4 Cups Graham Cracker Crumbs
• 2 Tablespoons Sugar
• 3 Tablespoons melted butter
• 2 Lrg Pkgs (8 oz. ea) Cream Cheese
• 3/4 Cup Firmly Packed Brown Sugar
• 1 Can (1 LB.) Pumpkin
• 2 Teaspoons Pumpkin Pie Spice
• 2 Eggs
• Sweetened Whipped Cream/Pecan Halves
DIRECTIONS
Mix together the crumbs, sugar and butter. Press
mixture over bottom and about 1 inch up the
sides of a 9 inch cheesecake pan with removable
bottom. Bake at 350˚F oven for 10 minutes, cool
on a rack.
With an electric mixer, beat together the cream
cheese and brown sugar until blended. Stir in
pumpkin and pie spice. Add eggs and beat well.
Pour filling into pie crust. Bake in 350˚F oven until
cheesecake barely jiggles in center when gently
shaken, about 50 minutes.
Cool on a rack, remove pan sides, cover lightly
and chill until cold, at least 3 hrs. or overnight.
Garnish with whipped cream and pecans. Cut
into wedges.
Serve and enjoy!
DESSERTS

23. Jan’s Dole Whip
Total Time: 2 hours | Serves: 6-8
INGREDIENTS
• 2 cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream
DIRECTIONS
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar
and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream
until slightly blended in large bowl. Return to
freezer until completely frozen, about 1 hour.
Serve and enjoy!
DESSERTS

24. Elizabeth’s Coca-Cola®
Cake
Total Time: 1.25 hours | Serves: 10
INGREDIENTS
Cake
• 2 Cups sugar
• 2 Cups all-purpose flour
• 1 Cup Coca-Cola®
• 1 ½ Cup small marshmallows (optional)
• 1 Cup butter or margarine
• 3 Tablespoons cocoa
• 1 Teaspoon baking soda
• ½ Cup buttermilk
• 2 eggs
• 1 Teaspoon vanilla extract
• ½ Cup butter
Icing
• 3 Tablespoons cocoa
• 6 Tablespoons Coca-Cola®
• 1 box (16-ounces) confectioners’ sugar
• 1 Teaspoon vanilla extract
• 1 Cup chopped pecans
DIRECTIONS
Preheat oven to 350˚F.
In a bowl, sift the sugar and flour. Add
marshmallows, if desired.
In a saucepan, mix the butter, cocoa, and
Coca-Cola®. Bring to a boil and pour over dry
ingredients; blend well. Dissolve baking soda in
buttermilk just before adding to batter.
Beat eggs and vanilla extract together. Add to
bowl and mix well. Pour into a well-greased 9x13-
inch pan and bake 35 to 45 minutes.
Remove from oven and frost while still hot.
Cake Frosting
Sift powdered sugar into a bowl
In a saucepan, bring ½ cup butter, cocoa, and 6-8
tablespoons of Coca-Cola® to a boil
Pour heated mixture over confectioner’s sugar
and blend well. Add pecans if desired
Spread over hot cake so that cake is completely
covered.
DESSERTS

25. John’s Crustless Cranberry Pie
Total Time: 1 hours | Serves: 6
INGREDIENTS
• 2 c. cranberries, fresh or frozen
• 1/2 c. sugar
• 1/2 c. walnuts or pecans, chopped
• 2 eggs
• 1 c. sugar
• 1 c. flour
• 1/2 c. butter, melted
DIRECTIONS
Lightly grease one 9-inch pie plate.
Spread the berries over the bottom. Sprinkle with
1/2 cup sugar and chopped nuts; set aside.
Beat 2 eggs; add 1 cup sugar, flour and melted
butter. Pour mixture over berries.
Bake at 325˚F for 50-60 minutes.
Serve and enjoy!
DESSERTS