Thanksgiving Must-Have Recipes

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Posted on November 22, 2019 by DCC Marketing

We are sharing DCC family recipes—all of our favorites for the upcoming holiday.


Brandy – Grandma Fleta Robinson’s Cranberry Pineapple Salad

1 (6 oz) pkg raspberry flavored gelatin
1 ¾ c. boiling water
1 (16 oz) can jellied cranberry sauce
1 (8 oz) can crushed pineapple (do not drain)
¾ c. orange juice
1 TBSP lemon juice
½ c. walnuts, chopped (optional)


  1. In a bowl, dissolve gelatin in boiling water.
  2. Break up and stir in cranberry sauce.
  3. Add pineapple, orange juice, and lemon juice.
  4. Chill until partially set.
  5. Stir in nuts, if using.
  6. Pour into a 11 x 7 x 2 inch dish.
  7. Chill until firm.  Cut into squares.  Yields 12 servings.


Kara – Cheese Beoreg with Phyllo Dough

Yields 40 medium beoregs

1 lb. brick or muenster cheese, grated
2 eggs, beaten
¼ tsp baking powder
¼ c. parsley, finely chopped (optional)
1 lb. phyllo dough
2 c. clarified butter

Prepare filling by combining cheese, eggs and parsley in a medium bowl. Reserve until ready to use. Unroll phyllo dough and cut entire pound into two equal parts, widthwise, and stack. Keep covered with plastic wrap and a damp towel.

Place one sheet of dough with narrow end toward you: brush it with butter. Place one heaping tsp. of filling at the bottom center of dough. Fold dough lengthwise into thirds over the filling. Brush with butter again. Fold into a triangle shape, like folding a flag. Place on a sprayed or parchment-lined baking sheet. Repeat until all sheets are used.

Brush tops of beoregs with butter. Bake in a preheated 400° oven for 15 to 20 minutes. May be frozen uncooked by layering in an air-tight container and separated with waxed paper. Place, while still frozen, on a baking sheet. Bake in a preheated 400° oven for 20 to 25 minutes.


Jennifer – Green Bean Casserole

I love old-fashioned green bean casserole. I usually double this recipe and serve in a 13 x 9 pan.

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8-1/4 teaspoon black pepper
2 cans (14 1/2 ounces each) any style Del Monte® Green Beans, drained
1 1/3 cups French’s Crispy Fried Onions, divided

Preheat oven to 350°F. Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.

Bake 30 minutes or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.


Kate – Jiffy Corn Casserole

1 can of corn, drained
1 can of creamed corn
1 cup of sour cream
1 stick of melted butter (1/2 cup)
1 box of Jiffy Corn Muffin mix

Mix all ingredients in a bowl.

Transfer the mixture to a greased 8×8 baking pan and bake at 350° for about 45 minutes. Exact baking time will depend on the pan used. You’ll know it is done when the center is completely set.


Lacey – Creamy Cauliflower and Onion Gratin

1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
2 1/2- to 3-pound cauliflower, leafy green parts removed
1/2 small sweet or yellow onion, very thinly sliced
6 ounces Gruyère or white cheddar cheese, grated (about 2 1/2 cups)
Crushed red pepper flakes (optional)
2 cups fresh coarse bread crumbs or panko (optional, if you’d like to make gluten-free)
3 tablespoons white sesame seeds
1/4 cup olive oil (if using bread crumbs)

Preheat the oven to 425°F.

Bring the cream, butter, and garlic to a simmer in a small pot over medium heat. Season with salt and pepper and remove from heat.

Slice the cauliflower into 1/2-inch-thick slabs (some of the bits will fall away and crumble into tiny florets; this is fine).

Place the smallest bits of cauliflower on the bottom of a 9-inch pie plate or cake pan (I like the roundness of the pie plates and cake pans, but a 2-quart baking dish f any shape will work). Scatter with some of the onion, followed by some of the cheese. Repeat with the remaining cauliflower, onion, and cheese until all of it is used, ending with the cheese.

Pour the cream mixture over (leave the garlic in or remove), followed by a good sprinkle of crushed red pepper flakes, if using.

Cover with aluminum foil and bake until the cauliflower is tender and cooked through, 20 to 25 minutes.

Remove the foil and continue to bake until the top is bubble and golden and the cream is mostly reduced, another 15 to 20 minutes (it will look slightly runny and creamy in the oven but will set and thicken once you take it out of the oven and let it cool a few minutes).

If using the bread crumbs: Now is the time to put them to use. Combine the bread crumbs, sesame seeds, and olive oil in a medium bowl (alternatively, just use the sesame seeds). Season with salt and pepper.

Scatter the bread crumb mixture (alternatively, just scatter the sesame seeds) over the top and bake until those are deep and thoroughly crispy and golden brown, 8 to 10 minutes.

Remove from the oven and let cool slightly before serving. Serves 6 to 10.


Rachael – Irish Soda Bread w/Raisins (A Quick Bread Recipe)

My grandma makes this for the holidays. We’re Polish and Irish.

3 cups sifted flour
2/3 cup sugar
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
2 eggs beaten
2 cups buttermilk
2 tbsp melted butter
1 ½ cups raisins


  1. Preheat oven to 350°F
  2. Combine sifted flour, sugar, baking soda, baking powder, salt, and raisin in a large bowl.
  3. Stir until ingredients are mixed.
  4. In a medium bowl, beat two eggs.
  5. Add buttermilk and butter to eggs and mix.
  6. Pour the wet mixture gradually into the dry ingredients.
  7. Mix only until the flour is moist (Be sure not to over-mix)
  8. Pour into a greased bread pan.
  9. Bake for an hour at 350°F. Use the poke test to ensure it’s cooked through to center.
  10. Let cool for at least 30 mins before serving.


Melissa – Pecan Tarts

1 cup butter
2 cups flour
6 oz cream cheese
3 eggs
1 1/2 cups brown sugar
1 tsp vanilla
1/2 cup ground pecans
2 tbsp melted butter
1 pinch of salt


  1. Cut flour into 1 cup butter and cream cheese.
  2. Form dough into a ball and refrigerate for about 3 hours.
  3. Mix melted butter, vanilla, eggs, brown sugar, ground pecans, and salt.
  4. Separate dough and use to line insides of a small ungreased muffin tray.
  5. Fill each spot with with pecan filling.
  6. Bake at 350°F for 35 mins.
  7. Let cool for at least 30 mins before serving.


Pam – Cranberry Relish

Grandma’s recipe so it’s loose. ☺ We usually made a double batch.

1 bag fresh or frozen cranberries
1 apple
1 orange
1 box of red jello (pick your fav)
1 c sugar (depends on how sweet you want it)

Grind up cranberries, apple and orange.

Mix well. Sprinkle jello mix over and stir more.

Add sugar, stirring in and testing until it’s sweet enough for you.


EJ  – Party/Holiday Punch

2 liter bottle Sierra Mist, Sprite or 7-up, chilled
2 liter bottle club soda, chilled
1 frozen lemonade, thawed in the fridge
1 pineapple juice can (12oz), thawed in the fridge (*see note)
1 bag frozen strawberries
1 quart rainbow sherbet ice cream

Combine all ingredients with ice into a large punch bowl.


Monica  – Kings Hawaiian Sweet Rolls (Made From “Scratch”)

Warming Instructions:
If you have a tray or tin in the packaging, keep all the product inside the container and just remove the plastic wrapping!

Place this into a preheated oven at 350 degrees Fahrenheit for about 2-3 minutes for the rolls depending on how warm you want it.

You can also microwave the rolls for about 5-10 seconds in standard microwaves by wrapping it in a damp paper towel.