Wheat Treats for Your Thanksgiving Feast
It’s a time of sharing, caring and shoving your face full of so much delicious food that no nap is enough to quell the coma. Yeah, Thanksgiving is pretty great. At Wheat Creative, we’re unapologetic food enthusiasts, so we thought we’d dish out some family favorite recipes, and the stories behind them, to get you in that munch-til-you-can’t-move mood.
Whether you want an awesome appetizer, a delicious dessert or to gobble up unguarded baked goods (read Roo’s tale below), you’re welcome at our table. So, let’s sample some Wheat-approved Thanksgiving recipes from our wonderful Wheaties (and naughty dogs).
Get the Party Started
As a “homebrewed” Wisconsinite, my family typically washed down our Thanksgiving feasts with an ice cold beer. Literally “ice cold,” as we’d stick our six-packs in the snow outside the back door. However, it’s always good to have options. In preparation for our first time hosting Thanksgiving in our new home, I was on the hunt for a tasty fall cocktail, and I discovered Apple Cider Sangria.
YES! A perfect excuse to drag my husband apple picking and take cute Instagram-worthy photos! (Ok, that didn’t happen…). Whether you’re sipping this sangria, beer or another drink, raise a glass and give thanks to this year’s blessings. Cheers!
-Ashley Ellingsen, Account Executive
Share Some Apps
While I haven’t graduated to cooking any Thanksgiving dishes quite yet, my family has another Thanksgiving-adjacent tradition that I do contribute to: Black Friday appetizer night.
Instead of having leftovers after a long day of shopping, napping and gift wrapping, we do some wholesome family bonding with board games and apps — if you consider Cards Against Humanity wholesome. My specialty is buffalo chicken dip, although I always add way more hot sauce and cheese than the recipe suggests 🤷🏾♀️.
-Brandi Dye, Content Writer
Don’t Forget the Biscuits
Yep, just your basic Bisquick biscuits (say that 3x fast). But this is much more about the memory than the recipe. Every year it is my sister’s responsibility to make biscuits for Thanksgiving dinner. She takes great care in rolling them out to the perfect thickness and precisely shaping them with the round top of a glass. Without fail, something always goes awry.
There was the year she made them too thin and my dad still brings up our crispy Thanksgiving “pancakes”… when my brother was alive, he would walk by and grab a chunk of dough from a couple of her perfectly shaped circles (just because he knew it annoyed her to no end)… one year she left the prepared sheet on a chair and our dog Roo hopped up and swiped a whole biscuit throwing off her perfect rows. Point is, she never gets them quite right, but they still turn out perfectly.
-Susan Baloun, Co-Founder
Have Some Turkey with Your Bacon
I like to cover my turkey in bacon, similar to Gordon Ramsay. This helps to stop the turkey skin from drying out and burning, while adding more flavor. Where I differ from the Gordon Ramsay recipe however, is by taking the crispy bacon and adding it to a Thanksgiving side of mac and cheese!
-Josh Broughton, Lead Developer
Bring Dat Barbacoa
This dish brightens up my day because it breaks the monotony of my usual boring salad I have for lunch. It’s an elusive, rare treat that is seldom offered at the Wholefoods hotbar during lunch hours. Legend has it that Thursday is Barbacoa day there.
-Thomas Sifford, Web Designer
Fudge it Up!
This amazing recipe originated in the 1950s at a restaurant called 1800, but it was made famous as the signature dessert at a tearoom called The Garden at Utica Square in Tulsa, Oklahoma, where I lived as a young child.
Baked Fudge is a legendary dessert in my hometown, known for its fudgy richness, its gooey custard-cake texture and its place in mid-century upscale shopping mall history.
This treat’s historical roots go back to the days of ladies with shopping bags, wearing white gloves and sipping tea after a morning of department store shopping. But for kids who grew up in Tulsa in the 1980s, Baked Fudge is a vivid holiday season memory; Black Friday shopping at Utica Square, followed by lunch at The Garden and indulging in this delicious dessert.
Since The Garden closed in 1995, the Tulsa World has written about this Baked Fudge recipe more than any other recipe in the newspaper’s 115-year history. To this day Baked Fudge is quite literally, the official dessert of Tulsa.
-Aimee Romero, Account Executive
Always Room for Pie
I’ll admit, I was never a fan of Thanksgiving. Growing up it always meant going to Grandma’s house and her cooking was… let’s go with “interesting.” Even now, as a vegetarian, the holiday does little for me. But there’s one Thanksgiving staple I can always get down with — pie.
Helping my mom make pecan pie is one of my favorite childhood memories. I would hold a pile of pecans in my tiny hands just waiting for the right moment to drop them into the mix, then watch them get stirred into a gooey goodness that mom would bake to perfection. I don’t get to bake as much as I’d like these days, but when I do, pecan pie is one of those anytime foods that I’ll never get tired of.
-Miranda Jayne Boyd, Writer
Wine and Dine then Wine Again
Okay, I’m going to be perfectly honest here. I avoid cooking like the plague. Raw meat? Hard pass. Spending all day in the kitchen? Only if I’m dancing. However, if you’re like me, you would never show up to a gathering empty-handed. So, I’m going to share two of my favorite, crowd-pleasing, budget-friendly wines you’ll want to have in your cabinet long after the holidays end.
Wilson Creek Almond Sparkling Wine
This one is extra special because it’s produced by one of the most popular wineries in my hometown. It’s sweet, bubbly and made for celebrations. Want to annoy your family? When they call this champagne, correct them and tell them it’s sparkling wine. Only wines from the Champagne region of France can be labeled as champagne.
J. Lohr Seven Oaks Cabernet Sauvignon 2017
This is my go-to wine. It’s an excellent full-bodied wine with rich flavors of dark cherry accompanied by hints of dark chocolate and velvety tannins. Feel like spoiling the fam? Kick it up a notch and get the 2015 Cab Sauv. It’s so good, you may want to keep it all to yourself. Don’t worry, we won’t judge.
-Samantha Heath, Writer