Happy Thanksgiving from the staff at Saint Joseph Catholic Parish!

Parish staff Thanksgiving potluck - Saint Joseph Catholic Church - Fort Collins - Colorado - 80521

Parish staff members got into the spirit of Thanksgiving today with a potluck lunch in Meredith Hall. Gathered in the hall kitchen for this photo, we all agreed: We are all thankful for our wonderful parishioners, who made Meredith Hall and so many other good works possible! Be safe out there this holiday weekend, and have a blessed Thanksgiving!

Psst … here are some of the recipes:

Fr. Steven Voss – his mother’s famous Amaretto sweet potatoes:

Prepare an appropriate number of sweet potatoes for your guests (previously-baked fresh or canned and drained) and place them in a mixing bowl. As with traditional mashed potatoes add cream (yes cream…not milk) so a desired smooth consistency is achieved then mash. Add Brown sugar and cinnamon to taste. Add either Amaretto liqueur or almond extract to taste. Blend with a hand mixer. Place in a baking dish. Garnish with slivered almonds. Bake in the oven for an hour at 350 to heat throughout and allow the flavors to come together. Enjoy!

Missy Reynolds – Deen Brothers Sweet Potato Souffle

3 pounds sweet potatoes, baked and still warm
3 tablespoons unsalted butter, softened
2 ounces cream cheese, room temperature
3 tablespoons light brown sugar
3 large eggs
Kosher salt and freshly ground black pepper


3/4 cup light brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
3 tablespoons unsalted butter, cold, cubed
5 slices bacon, cooked and crumbled


Preheat the oven to 375 degrees F.

Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Taste and add salt and pepper as necessary. Add the mixture to a deep-dish pie plate.

For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly, top the sweet potato mix.

Bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).

Deb Travnick’s Super Salad

Iceberg lettuce, tomatoes, cucumbers, black olives, sliced hard-boiled eggs, cheese, miniature pepperonis and croutons. Top with Ranch or Italian dressings.

Karin Livingston – Green Bean Casserole (Gluten Free, Dairy Free)

I used the Better Batter recipe, link above. Warning: This is an all-from-scratch recipe, and it tastes good, but takes a long time. You could make the cream of mushroom soup and the fried onions a day ahead to save your sanity.

MaryAnn Burridge – Broccoli Cauliflower Casserole (from somewhere in Internet-land)

Overview – This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables (I used fresh) makes this dish a cinch. Serves: 10

1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
1 1/4 cups milk (I increased to 1 ½ cups with the raw vegetables)
4 ounces (1/2 package) cream cheese, cubed

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.

Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly.

Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted.

Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Linda Sanchez – pumpkin pie

“Albertson’s pumpkin: I saw. I bought. It was good.”

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