Enjoy these recipes from Team Callie and Jeff
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Welcome to A Very Upsidey Thanksgiving! This special edition of the Pick Me Up newsletter will feature some delicious recipes shared by members of the Callie and Jeff team.
note from callie and jeff
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3 RANDOM THINGS... ABOUT THANKSGIVING
  1. Only male turkeys actually gobble.
  2. The first Macy’s Thanksgiving Day Parade didn’t feature any balloons. Say what?!
  3. Americans eat about 50 million pumpkin pies on Thanksgiving.
MORE FACTS
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HAPPY THANKSGIVING FROM ELLIE!
Before I share the recipes, baby Ellie wanted to wish everyone a Happy Thanksgiving! So thankful for this little cutie "pie."
MORE NEWBORN PHOTOS
JEFF’S MASHED POTATOES
Here's what you need:
  • Russet potatoes (Jeff says he made these with Yukon gold one year and they weren’t as good)
  • One and a half sticks of unsalted butter. (One stick cubed and the remaining half stick cut into pats)
  • 8 ounces of sour cream
  • Heavy whipping cream
  • Mayonnaise - 1/8 cup
  • Parmesan cheese - 1/2 cup, grated
  • Salt
  • Pepper (Jeff prefers fresh ground pepper so you can see little bits of pepper in the final product)
Two important things:
  1. Cook the potatoes from cool water
  2. Have all dairy ingredients at room temp before adding them to the potatoes
Directions:
  1. Peel and cube the potatoes. Add them to a pot and cover with cool water. Add a tablespoon of salt or two cups of chicken or turkey stock to the water. Boil then simmer until fork tender, 20 minutes or so.
  2. Drain and return potatoes to pot. Add stick of butter, sour cream, and mayo. Stir to combine.
  3. Transfer to a stand mixer OR use a potato masher/ricer to gently mash. Don’t set mixer too high or over-mash by hand or they can get stringy. Use splashes of heavy cream to get the mash to your preferred consistency. Salt and pepper to taste.
  4. Transfer to serving dish or crockpot set on warm, and put several pats of butter on top to melt and make little golden pools of joy. Stir together just before serving.
FOLLOW JEFF
T BIRD'S Asparagus Polenta Gratin
T Bird says this is the BEST Thanksgiving side dish she has ever made.

Ingredients:
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • large zip-top bag
  • 1 pound fresh asparagus spears (rinsed)
  • 1 (17-ounce) tube prepared polenta (plain or flavored)
  • 2 tablespoons herb garlic butter
  • 1 cup half-and-half
  • aluminum foil
  • ½ cup shredded Swiss cheese
Steps:
  1. Preheat oven to 450°F. Place flour and seasoned salt in zip-top bag; shake to mix. Cut 1 inch from tough root end of each asparagus spear and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces; add to bag.
  2. Cut tube of polenta in half (this allows wrapper to be easily removed); discard packaging. Cut into bite-size pieces and add to bag; seal tightly and gently shake to coat.
  3. Place butter in small microwave-safe bowl (or into baking dish, if microwave-safe); microwave on HIGH 15-20 seconds or until butter melts. Pour into 2-quart baking dish; swirl to coat. Add asparagus mixture; then pour half-and-half evenly over mixture. Cover dish tightly with foil; bake 30 minutes.
  4. Remove foil. Sprinkle cheese over top; bake 5-7 more minutes (uncovered) or until cheese melts and begins to brown. Let stand 10 minutes before serving.
Prep and Cook: 1 hour (Makes 8 servings)
FOLLOW T BIRD
KATIE’S EASY PEASY SQUASH CASSEROLE
I actually got this recipe from a coworker named Will years ago... so I can’t take FULL credit, but I will take some.

Ingredients:
  • 1 box of original stove top stuffing mix (Prepare mix - Use chicken broth instead of water for extra flavor)
  • 8 to 10 peeled and diced squash (Boil them for about 15 minutes)
  • 1 whole onion, chopped
  • 1 to 2 packets of shredded casserole cheese (Philadelphia brand)
Mix everything together, minus the cheese. Put in 13x9 baking dish. Then, top with casserole cheese. Gracious layer of cheese my friends. Bake at 350 for about 10 minutes. Slightly bubbled.

You’re basically cooking everything first then folding them together before smothering in cheese.

Happy Thanksgiving!
FOLLOW KATIE
CALLIE’S CHERRY JELLO SALAD
Callie says, “trust me on this.”
  • 1 pkg. cherry jello (large package)
  • ¾ cup hot water
  • ¼ cup port wine (red)
  • Can crushed pineapples
  • Can whole cranberries
  • Walnuts or pecans
Let jello set partially. Then, add 1 can of crushed pineapples (drained). Add one can of whole cranberries. Add 1 cup walnuts or pecans. Let that set.

TOP WITH:
  • 8 oz. cream cheese
  • Small carton sour cream
Beat in mixer until fluffy, then spread over jello mixture. Let set in refrigerator.
FOLLOW CALLIE
MEGGI’S Pumpkin DREAM Cake
Cake Ingredients:
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons of vanilla extract
  • 1 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 15 oz can of pumpkin puree
  • 1 ¾ cups brown sugar
  • ½ cup plain Greek yogurt
  • ½ cup vegetable oil
Cinnamon Cream Cheese Frosting:
  • Two 8 ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
Directions:
  1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with baking spray.
  2. In a medium size bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Set aside.
  3. In a stand mixer or large bowl with a hand mixer, whisk together the pumpkin, sugar, yogurt and oil. Once smooth whisk in one egg at a time.
  4. Add the dry ingredients to the wet, mixing until combined.
  5. Pour the batter into the greased baking dish. Bake for 30 to 40 minutes or until you stick a toothpick through and the toothpick comes out clean!
  6. Cool the cake completely. Then frost with the cream cheese frosting!

Cinnamon cream cheese frosting instructions (make while cake is baking): Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. It will take a bit but just keep beating until you get that icing consistency, don’t add any liquid! It will get there! Beat in the vanilla extract. Keep the icing in the fridge until the cake is ready to be iced!

Meggi says enjoy & Happy Thanksgiving Upsiders!
FOLLOW MEGGI
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HAPPY BIRTHDAY, HORDERS!
We are so thankful for our Advisory Horde. Sending extra love to the following members who are celebrating birthdays this week!
  • Amy Garner
  • Lisa Anderson
  • Katie White
  • Tonya DeGeorge
  • Rachelle Eash
  • Kelli Stripling
  • Jamie Bates
  • LouAnn Carmichael

JOIN ADVISORY HORDE
Happy Thanksgiving, Pick Me Up readers! Grateful for all of our subscribers. Hope you have a wonderful Turkey Day. Xoxo, Katie.
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