Happy Thanksgiving! Enjoy Our Favorite Holiday Recipes
By Liz Armstrong
Happy Thanksgiving! We are extremely thankful for you all and cannot wait for next season. During this time of gratitude and celebration, Utah Shakespeare Festival staff would like to share some of our favorite Thanksgiving recipes.
As we prepare for holiday festivities, we would also love to hear from our dear patrons! Follow our Instagram and Facebook accounts, @utahshakespeare. On our November 17 Thanksgiving post, please comment how you enjoyed these dishes or share your favorite recipes that you’ll be preparing this holiday.
General Manager Kami Terry Paul
Arkansas Green Beans
-5 (15 ounce) cans green beans, drained
-7 slices bacon
-⅔ cup brown sugar
-¼ cup butter, melted
-7 teaspoons soy sauce
-1 ½ teaspoons garlic powder
-Preheat the oven to 350 degrees.
-Place drained green beans in a 9x13-inch baking pan.
-Arrange bacon in a single layer on a microwave-safe plate. Cook in the microwave until slightly cooked, about 2 minutes. Lay bacon over green beans.
-Mix together brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour over green beans and bacon.
-Bake, uncovered, in the preheated oven for 40 minutes.
Interim Managing Director Michael Bahr
Chewy Molasses Cookies
-1 1/2 cups butter, softened
-2 cups of sugar
-2 large eggs
-1/2 cup molasses
-4 1/2 cups all-purpose flour
-4 teaspoons ground ginger
-2 teaspoons baking soda
-1 & 1/2 teaspoons ground cinnamon
-1 teaspoons ground cloves
-1/4 teaspoons salt
-3/4 cup sugar (For rolling the cookies in)
-Mix all ingredients in a large mixing bowl
-Shape dough into 2 inch balls
-Roll each ball in sugar
-Place on cooking sheet.
-Cook at 350 for 15-25 minutes or until the tops are cracked.
Director of Development and Communications Donn Jersey
Cranberry Brie Bites
-18 ounce wheel of brie
-1 package frozen puff pastry (2 sheets, thawed)
-all-purpose flour for dusting
-⅓ cup whole-berry cranberry sauce
-¼ cup walnuts, finely chopped
-1 tablespoon fresh thyme leaves
-Preheat the oven to 425 degrees.
-Line 2 baking sheets with parchment paper.
-Whisk egg with 1 tbsp of water in a small bowl.
-Cut side rind off Brie.
-Cut Brie into 32 even pieces.
-Unfold a puff pastry sheet on lightly floured surface.
-Roll out into a 13-inch square.
-Cut into 16 squares.
-Repeat with second sheet so create 32 squares total.
-Top a pastry square with 1/2 tsp cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
-Brush the edges of the pastry squares with egg mix until lightly coated and tacky.
-Pinch 2 opposite points together, then pinch the remaining 2 points together to create a little package.
-Repeat with the remaining pastry squares and filling.
-Transfer to prepared baking sheets and brush with egg & olive oil and sprinkle with brown sugar.
-Bake until puffed and golden brown, 15 to 20 minutes.
Marketing Assistant Astrid Bacy
-1 pound ground beef
-1 can corn, drained)
-12 ounces Heinz Savory Beef Gravy
-Shredded cheese (colby, mild cheddar or mozzarella - Lots of it!)
-Cook and strain ground beef.
-Lay on the bottom of a baking pan.
-Add gravy to meat (spread).
-Sprinkle in the corn (spread).
-Layer the mashed potatoes (spread evenly to the edges).
-Sprinkle the cheese.
-Cover with foil.
-Bake at 375 degrees until bubbling.
-Let it cool for 15 minutes.
Assistant Properties Director Marielle Boneau
Slow Cooker Cinnamon Roll Monkey Bread
-2 cans Grands! cinnamon rolls (5 per can)
-1/4 cup granulated sugar
-1 teaspoon cinnamon
-1/2 cup brown sugar
-1/2 cup unsalted butter, melted
-Open cinnamon rolls and cut each of the rolls into 6 pieces.
-Reserve the frosting and set aside.
-In a gallon Ziplock bag, add granulated sugar, cinnamon and cut cinnamon rolls.
-Seal and shake to coat.
-Stir together the brown sugar and melted butter.
-Spray a 5-7 qt slow cooker with nonstick cooking spray. Place half the dough pieces in the bottom of the slow cooker.
-Pour half the melted butter mixture over the top
-Add the rest of the cinnamon roll pieces
-Pour the remaining melted butter mixture on top.
-Cover the slow cooker and cook on high for about 2 hours. (The edges will start to brown, but the top will be a little gooey.)
-Turn off the slow cooker and let sit for 5 minutes before serving.
-Drizzle reserved icing on top of the monkey bread.
Properties Director Ben Hohman
-16-24 oz of whipped cream cheese
-8-12 oz of vegetable cream cheese
-1 to 1-1/2 tablespoons of minced garlic
-16 oz shredded mozzarella cheese
-Combine the cream cheeses, garlic, and 1/2 the mozzarella cheese in a bowl, stirring until well combined.
-Transfer the mixture to a baking dish.
-Bake @ 375 for 10-12 minutes.
-Stir and top with the remaining mozzarella cheese
-Continue baking for 8-10 minutes or until the cheese is melty.
-Serve as a dip with crackers, pretzels, or chips.
Guest Services Manager Aubree Rasmussen
Caramel Fruit Dip
-8 ounces cream cheese, softened
-1 cup brown sugar
-1 teaspoon vanilla extract
-Combine all ingredients.
-Mix with electric mixer until smooth.
-Serve with fruit of choice.