Happy early Thanksgiving, babes! Here at Threads HQ, we compiled all of our go-to holiday recipes just for you. Keep reading to see what we made this year for Threads-Giving.

Jade's Apple Crumble Pie

INGREDIENTS:

• crumble topping

  - 1 cup quick oats

  - 1 cup brown sugar

  - 1 cup crushed pecans

  - 1/2 cup granulated sugar

  - 1/2 teaspoon salt

  - 1/2 cup almond flour

  - 2 teaspoon cinnamon

  - 1 teaspoon vanilla

  - 8 tablespoon cold unsalted butter

• filling

  - 4-5 large apples

  - 2 tablespoon sugar

  -  1 tablespoon flour

  - 1 tablespoon lemon juice

  - 1 teaspoon vanilla 

  -1 teaspoon cinnamon

DIRECTIONS:

• topping:

  -mix all dry ingredients in a large bowl.

  -cut cold butter into small cubes and add into bowl with vanilla

  -work butter in with hands until fully incorporated and no large lumps.

  -store in fridge until ready to use

• filling:

  -peel, core, and slice apple

  -toss apples in a large bowl with remaining filling ingredients

• preheat oven to 375

• fill pie crust with apple mixture (should look overfilled)

• top apples with crumble (should look extremely overfilled)

• bake 45-50 minutes

Kate’s Granny’s Famous Jello

• Take one large package of Jello (she always uses strawberry flavor!) and make to package instructions

• Chill in the refrigerator for 4 hours

• After set, take Jello and beat until fluffy

• Then fold in one container of Cool Whip and any fruit of your choice (she always sticks with strawberries here too!)

• Put back in refrigerator to set for a few hours - overnight

E n j o y !

Mona’s Green Bean Casserole

INGREDIENTS:

• 2 pounds green beans

• kosher salt

• 2 tablespoons olive oil, divided

• 1 pound cremini mushrooms, sliced, divided

• 6 tablespoons unsalted butter, divided

• 4 large sprigs thyme

• 2 tablespoons all-purpose flour

• 1¼ cups whole milk

• 1 cup heavy cream

• 4 garlic cloves, finely grated

• ½ cup grated Parmesan

• Freshly ground black pepper

• ¾ cup French’s fried onions

DIRECTIONS:

• Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

• Heat 1 Tbsp. oil in a large skillet over medium-high. Cook the mushrooms for about 2 minutes. Toss and continue to cook, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. 

• Melt remaining butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until it's  golden brown, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

• Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Hannah’s Stuffing

• 1 lb french bread

• 3/4 cup unsalted butter

• 2 cups chopped yellow onion

• 1 1/2 cup chopped celery

• 1/4 cup chopped Italian parsley

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh thyme (sticks discarded)

• 1 1/2 tsp kosher salt

• 1 tsp ground pepper

• 2 large eggs

• 2 cups reduced sodium chicken broth (vegetable broth for veg option)

*Vegetable portions can be eye-balled to your liking*

1. Cut bread into 1-inch cubes. Place in a large bowl and let them sit out covered for 1-2 days to dry out - stirring every once in a while.

If you don't have time to air-dry the bread, you can toast them. Lay bread cubes in one layer on baking sheet and toast until dry.

2. Preheat oven to 350 degrees fahrenheit and spray a 9x13 baking dish with cooking spray.

3. In a skillet, melt the butter and add onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, rosemary, thyme, salt, and pepper. Stir together.

4. In another bowl, whisk the eggs. Add the broth and whisk together. Pour mixture over bread cubes and mix well. Pour into baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

Nikki’s Smashed Potatoes

Prep time: 15 mins

Total time: 40 mins

INGREDIENTS:

• 3 lbs of potatoes (scrubbed & cut in half), 

• salt, 

• 1/2 stick softened butter, 

• 1 cup milk,

•  1 tsp each of garlic powder, 

• parsley, pepper and basil, 1 green onion.

DIRECTIONS:

• Boil potatoes in large pot until fork tender (about 25 minutes) + return to pot. Lightly mash potatoes. Add butter + milk and beat to desired consistency. Add in remaining ingredients. Stir. Season with salt + pepper. Enjoy!!!

Audrey’s Creamed Corn

INGREDIENTS:

• 2 TBSP butter

• 2 TBSP flour

• 2 TBSP sugar

• 12 OZ whipping cream

• 3 cans of corn

• salt and pepper to taste

• as much grated parmesan cheese as you want!!

DIRECTIONS:

• start by building a roux with melted butter and flour ( medium heat -- too hot and your butter will burn)

• once your roux is combined, add whipping cream and sugar and stir to mix until desired consistency

• add in corn and salt and pepper to taste

• add in as much grated parmesan cheese as you want and mix well!!

 **optional**

• transfer creamed corn into a casserole dish and sprinkle grated parmesan cheese on top

• broil in oven on high to brown

Annie’s Earl Grey Creme Pie

INGREDIENTS:
Crust
1½ cup (175 g) all purpose flour
½ tsp salt
½ Tbsp white sugar
½ cup (114 g) unsalted butter cold and chopped into 1 inch pieces
⅛ - ⅓ cup (2-5 Tbsp) ice water
Earl Grey Cream
2 cups (480 ml) milk I used whole milk
5 bags Earl Grey Tea Bags I recommend avoiding ones with lavender scent
¼ tsp salt
4 Tbsp cornstarch
½ cup sugar 100 g
2 large eggs
4 Tbsp (57 g) unsalted butter
½ cup (120 ml) cold heavy cream
2 Tbsp sugar
Whipped Cream
¼ cup (60 ml) cold heavy cream
2 Tbsp sugar
Optional Toppings
3-4 Tbsp roasted pistachios
Chocolate shavings

DIRECTIONS:

Crust
In a food processor, place in the flour, salt and sugar. Pulse a few times until combined. Add the butter and pulse a few times until the butter pieces are like peas. Slowly add in about 2 Tbsp of cold water and pulse. Add in about 2-3 more Tbsp depending on the dough.  
*The dough should clump together when pinched but not be solid within the food processor.
Dump the dough onto your table. Make the dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for 1 hour.
Once the dough has chilled, lightly flour a surface and roll out the dough. Roll slightly, and turn to the right. Roll again, and turn. This will make sure the dough doesn’t stick too much to the bottom surface and maintain a circular shape as you roll out the dough. Roll it out until it fits your 8 or 9 inch pie pan. *(The dough should be about 2 inches longer than your pan).
Place the dough into the pie pan. Brush off any extra flour. Lightly press the dough into the pan, particularly the corner edges. Chill the pie plate again for at least 30 minutes. Poke light holes into the bottom of the pie pan with a fork.
Preheat the oven to 375 degrees F(190 C). Line the top of the pie with parchment paper and weigh it down with baking weights. Bake for about 20-25 minutes. Remove the pie from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown. Set aside to cool.
Earl Grey Cream
In a medium saucepan, heat the milk, tea bags and salt over medium-low heat. The tea will continue to infuse into the milk. Gently stir the milk occasionally so a film won’t form. I heated it for about 15 minutes until the milk got very dark but this will depend on your tea and meat strength. *Tip, I added a bit more than required for the milk since it may evaporate and measure out 2 cups when the heating was done.
While the milk is infusing, in a separate medium bowl, whisk the sugar, eggs and cornstarch until smooth. *Tip: You don’t want to do this too early as the yolks can become pastier if sitting around too long but a few minutes is fine!
Once the milk is completely infused, bring it to one last high boil. Remove the pot from the heat and strain the milk slowly into the egg mixture. Pour some milk in and whisk the egg mixture so the eggs don’t scramble.  Continue to add in slowly while whisking.
Pour the mixture back into the saucepan on medium heat. Continue to whisk until the mixture begins to thicken. The mixture must be heated for the cornstarch to be activated to thicken. Continue to whisk. The mixture will pop with a few bubbles and that’s when the cornstarch is ready. Continue to whisk for one more minute on heat. The cream should not be very thick Remove from heat and add in the butter. Whisk until the butter is completely incorporated.
Tip *If you get lumps occasionally, whisk fast and it will smoothen out the mixture. (I had a few panic moments here).
Pour the cream through a strainer into a clean bowl and immediately cover the surface with plastic wrap. The strainer helps to get rid of any last clumps and the plastic wrap will prevent a crust from forming on the surface. Cool to room temperature and refrigerate. The cream should be cooled completely before using. 
Whipped Cream for the Earl Grey Cream
When the pastry cream is ready, make the whipped cream.  In a bowl, whisk the cold cream and sugar on high speed until medium peaks form. The tip of the cream will begin to point up but slightly slouch downwards. *Tip, for quicker results, place the mixing bowl and beats in the freezer to chill for about 15 minutes before using. 
Scoop the earl grey pastry cream into the whipping cream. Mix until completely smooth and incorporated. At first, it will look like cottage cheese but as you continue to whisk, the cream will come together smoothly and be very light!
Whipped Cream
Similar to the whipped cream that was mixed into the earl grey cream. In a bowl, whisk the cold cream and sugar on high speed. This time, whisk until stiff peaks form. The tip of the cream will point up.
Assemble:
Fill the pie crust with the earl grey cream. Smooth out the top. Top the earl grey cream with the sweet whipped cream. Sprinkle a few pistachios and chopped chocolate bits. Cut a slice, and enjoy!

Madeleine’s Mac & Cheese

Prep 10 mins

Cook Time 2 hours

1 lb Elbow Macaroni

INGREDIENTS:

• 4 tablespoons Salted butter

• 4 ounces of Cream Cheese

• 1 teaspoon kosher salt

• 1/4 teaspoon of black pepper

• 4 cups whole milk

• 3 cups of "mexican blend" cheese (colby jack blend)

-OR-

• 2 cups sharp cheddar

• 1 cup monterey jack

-OPTIONAL-

• 1/4 teaspoon Cayenne Pepper

• 1/4 Teaspoon of Garlic Powder

• 1/4 Garlic Salt

• 1/4 No Salt Seasonings (Mrs.Dash has this kind)

OPTIONAL TOPPINGS:

Chives, Bacon, Breadcrumbs, Hot Sauce

-CROCK POT INSTRUCTIONS-

1. Add noodles to the bottom of the crock pot, along with sliced salted butter, sliced cream cheese, salt & pepper and milk. Stir to combine and set the crock pot to low for 1 hour.

2. After 1 hour, stir the contents and continue to cook for another 1 hour or until the noodles are cooked.

3. When the noodles are cooked and all the contents are combined evenly, you add in the cheeses, and stir until everything is nice and cheesy!

4. Stir before serving and if you aren't serving immediately you can add more milk so the sauce doesn't dry out!

Mary’s Cranberry Sauce

INGREDIENTS:

• 2 cups of water

• 2 cups of sugar

• 2 cups of fresh or frozen cranberries

DIRECTIONS:

1. Combine water and sugar in a pot on high heat and bring to a boil. Stir to dissolve the sugar.

2.Once boiling, add the cranberries. Reduce heat and simmer for 10 minutes or until most of the cranberries have burst, stirring occasionally.

3.Remove pot from heat and let the sauce cool to room temperature. Refrigerate until time to serve!

Anne’s Turkey.. Courtesy of a local restaurant ;)

Just a little reminder that everyone at Threads is so thankful for all of you. We genuinely wish you a happy Thanksgiving! We would love to see you ladies try out these recipes this year, so make sure to take a photo and tag us in your creations

xoxo