When the HomeFinder.com Senior Management team isn’t devising ways to help you market, sell and find homes, they are working on ways to turn their own houses into homes. In celebration of Thanksgiving, they have shared some of their favorite holiday recipes, from their kitchens to yours!
Bacon Basil Shrimp on a Stick (Doug Breaker, President and CEO)
- 24 extra large shrimp (about 1 1/2 pounds), peeled and deveined
- 24 fresh basil leaves
- 24 thin strips bacon, each 6 to 7 inches long
- 24 slender bamboo skewers (8 to 10 inches long), soaked in water for 30 minutes
Holding a piece of shrimp in a straight position, start at the tail end and insert a skewer running the length of the shrimp. Place a basil leaf on the “back” (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way. Set up the grill for direct grilling and preheat to high. Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs for even cooking.
Recipe courtesy of Food Network
Sweet Potato Polenta (Stephen Page, Vice President of Operations)
- 12 ounces sweet potatoes, peeled and cut into 2 inch pieces
- 4 tablespoons 100% pure maple syrup, plus 1 teaspoon maple syrup
- 1 1/3 cups heavy whipping cream
- 2 tablespoons unsalted butter
- 1/4 cup instant polenta
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- Pinch of white pepper
Directions: Preheat oven to 350 degrees. Place the potatoes in small baking pan, toss with the 4 tablespoons maple syrup, and cover with aluminum foil. Bake for 30 to 45 minutes, until soft. Scrape potatoes and syrup into the bowl of a food processor and process until smooth. Heat the cream and butter over medium heat in a 3-quart saucepan. When the cream begins to simmer, slowly whisk in the polenta. Add the salt, pepper and cinnamon and continue stirring for 7 minutes. Mix in the pureed sweet potatoes until completely incorporated and heat through. Incorporate the reserved 1-teaspoon maple syrup.
Nancy’s Brownies (Mark Tepper, Senior Vice President, Sales and Marketing)
- 1 cup chopped walnuts (can also use pecans)
- 1 cup semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 1/2 cups graham cracker crumbs
Directions: Line a square Pyrex pan with parchment paper (no need to grease pan). Combine all ingredients well and place in Pyrex pan. Place in preheated 350-degree oven for 30 minutes turning after 15 minutes. Allow to cool. Remove from pan and cut into squares. Note: can double recipe and also freezes well.
Pumpkin Dump Cake (Cassie Bertram, Director of Finance)
- 1 29 ounce can pure pumpkin
- 1 12 ounce can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon salt
- 3 tablespoons cinnamon
- 1 box yellow cake mix
- 1 cup chopped pecans
- 3/4 cup melted margarine
Directions: Preheat oven to 350 degrees. Mix first 6 ingredients until well blended and pour into 9 x 13 greased pan. Sprinkle dry cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes. Serve with whipped cream or ice cream.