Thanksgiving isn’t just about the turkey,  it’s about tradition, creativity, and the joy of sharing dishes that tell a story. This year, three Clients of gWorks — Susan Sandifer, Janet Gerber, and Penny Palmer — share their most beloved recipes. From a quick and cozy treat to a nostalgic family staple and an impressive vegetarian centerpiece, these dishes embody what makes the holiday table so special.

🧁 Susan Sandifer’s Easy Pumpkin Muffins

Cook Time: 10 minutes prep, 20 minutes bake
Servings: 12 large or 24 mini muffins

Ingredients:

• 1 (15 oz) can pure pumpkin purée (not pumpkin pie filling)
  
• 1 box spice cake mix
  

Instructions:

1. Mix pumpkin purée and spice cake mix until combined.
   
   
2. Fill cupcake liners ¾ full and smooth the tops if desired.
   
   
3. Bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.
   

Customization Ideas:
Add chocolate chips or nuts to the batter for extra flavor. You can also swap the spice cake mix for chocolate or yellow cake for a milder flavor. For a decadent finish, top with cream cheese frosting!

Susan’s Story:
“This is an easy recipe that we love for a sweet treat,” says Susan. “They’re only 4 points on Weight Watchers!”

🍐 Janet Gerber’s Classic Pear Salad

Cook Time: 30 minutes prep time (spread out)
Servings: 9 (18 if doubled — as Janet does!)

Ingredients:

• 8 oz package cream cheese, softened (Philadelphia preferred)
  
  
• 15 oz can pears (in syrup or juice)
  
  
• 3 oz package lime Jell-O
  
  
• 1 container Cool Whip (original)
  
  
• 8x8 brownie pan
  

Instructions:

1. Drain pears, reserving the juice.
   
   
2. Blend or mash pears with softened cream cheese until smooth.
   
   
3. Add water to pear juice to make 1 cup, then heat to boiling. Stir in lime Jell-O until dissolved.
   
   
4. Gradually add Jell-O mixture to the pear-cream cheese blend, mixing well.
   
   
5. Cool completely (but not until firm).
   
   
6. Fold in Cool Whip until fully blended.
   
   
7. Pour into an 8x8 pan or cups and chill until firm.
   
   

Note: Janet doubles the recipe for family gatherings, often serving it in individual cups for easy sharing.

Janet’s Story:
“My mom always made this for the holidays and everyone loved it so I continued the tradition. My middle child (I have 5) only eats ham if there is pear salad to go with it because she dips her ham pieces into the pear salad! I have to make extra because my grandsons will consume all of it and then still want leftovers to take home! When my oldest grandson got married I had to give this recipe to his wife for their first holiday dinner together. Now it's a holiday staple in their home, too. It's not a holiday dinner without pear salad!”

🥕 Penny Palmer’s Vegetarian Cornucopias with Holiday Gravy

Source: Adapted from Vegetarian Times

Cornucopias

Ingredients:

• 1 large egg
  
  
• 1 (17.3 oz) pkg prepared puff pastry (2 sheets), thawed
  

For the Roasted Vegetables:

• 2 cups cauliflower florets
  
  
• 2 cups baby zucchini (or ½ lb regular, chunked)
  
  
• 2 cups baby pattypan squash (or ½ lb regular, chunked)
  
  
• 1 cup baby carrots
  
  
• 12 purple pearl onions, peeled and halved
  
  
• 6 oz cremini mushrooms, trimmed
  
  
• ¼ cup olive oil
  
  
• 2 Tbsp chopped fresh sage
  
  
• 2 Tbsp chopped fresh marjoram
  
  
• 1 Tbsp chopped fresh thyme
  
  
• 1 tsp salt
  
  
• ¼ tsp black pepper
  

Preparation:

1. Preheat oven to 425°F. Coat two baking sheets with cooking spray.
   
   
2. Make foil cones by folding and rolling heavy-duty foil into 8 cone shapes.
   
   
3. Beat egg with 1 Tbsp water and a pinch of salt for an egg wash.
   
   
4. Cut puff pastry into ½-inch strips. Wrap strips around foil cones, overlapping and “gluing” ends with egg wash.
   
   
5. Place on a baking sheet, brush with egg wash, and bake 20–25 minutes until golden. Cool completely.
   
   
6. Increase oven heat to 450°F and roast vegetables for 30–35 minutes, turning every 10 minutes.
   
   
7. Remove foil cones, fill pastry horns with roasted veggies (tossed in Holiday Gravy, if desired), and serve warm.
   

Holiday Gravy

Ingredients:

• 3 Tbsp olive oil
  
  
• 2 onions, sliced
  
  
• 2 carrots, chopped
  
  
• 4 oz white mushrooms, halved
  
  
• 3 cloves garlic, crushed
  
  
• 1 tsp salt
  
  
• ½ tsp black pepper
  
  
• ½ cup white wine
  
  
• 4 sun-dried tomatoes, quartered
  
  
• 2 sprigs marjoram
  
  
• 1 sprig thyme
  
  
• 2 Tbsp flour
  

Preparation:

1. Heat 2 Tbsp oil in a saucepan over medium-low. Add onions, carrots, mushrooms, garlic, salt, and pepper. Cook covered for 30 minutes, stirring occasionally, then uncover and cook 7–10 more minutes until caramelized.
   
   
2. Add wine and simmer until mostly evaporated. Stir in tomatoes, herbs, and 2½ cups water. Simmer 30 minutes. Strain.
   
   
3. In a clean saucepan, heat 1 Tbsp oil, whisk in flour, and cook 5 minutes until golden. Gradually whisk in strained liquid and cook until thickened. Serve warm over Cornucopias.

Penny’s Story:
“This has become a Thanksgiving tradition in our house”.

🍽️ Traditions Old and New

From Susan’s quick pumpkin muffins to Janet’s generational pear salad and Penny’s elegant vegetarian cornucopias, these recipes showcase the heart of the holiday: sharing what we love, and passing it on.

Whether you’re baking, blending, or roasting, may your Thanksgiving table be filled with warmth, stories, and the unforgettable flavors of family.

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