Last but not ‘feast’

Four Thanksgiving recipes contributed by the SHS community

Curry Roasted Sweet Potatoes

Contributed by English teacher, Jake Fritz

3 large sweet potatoes cut into equal sized chunks
1 tablespoon of oil
1 ¾ teaspoon of preferred curry powder
¼ teaspoon of ground Vietnamese cinnamon
Salt to taste

In a bowl, coat all of the potato pieces with oil.

Once each piece is liberally coated, add in the rest of the dry ingredients and mix well.

Choice in Cooking Method:

Pan Bake in Oven – Preheat the oven to 450 degrees. Spread the pieces out on a cooking sheet Bake for 20 minutes, then take them out and turn each piece over so that they cook evenly. Then bake for an additional 20 minutes or so.
Fry in Skillet – In a skillet large enough for all the pieces, warm an additional tablespoon of oil over medium-high heat. Once the oil is heated, add the pieces to the skillet and occasionally stir until all pieces are tender throughout with crisp edges

Snickers Caramel Apple Salad

Contributed by Spanish teacher, Christine Posadas

1 cup milk
1 package of instant vanilla pudding
6 tart apples
12 ounces of whipped topping
½ cup caramel sauce
6 full sized Snickers bars 1 cup mini marshmallows

Whisk together the milk and pudding mix in a large bowl.


Whisk for about a minute and then allow to sit and thicken for 2-3 minutes.

While waiting for pudding to thicken, core and chop up the apples and Snickers.

Fold the whipped topping and caramel sauce into the pudding mixture.

Mix the chopped apples, Snickers and marshmallows into the pudding mixture.

Cover up the mixture and refrigerate it for at least 2 hours.


7 Layer Bar


Contributed by senior, Aryana Echarry

Graham cracker crust
Chocolate chips
Peanut butter chips
White chocolate chips
Butterscotch chips
Sweetened coconut flakes
Sweetened condensed milk

First, choose what size pan you will be using, the amount of each layer depends on how big the pan is.

Second, put down the graham cracker crust and layer the chocolate chips, peanut butter chips, white chocolate chips, butterscotch chips and sweetened coconut flakes.

The order does not matter, but make sure there is a clear layer of
each and not a mix.

Pour the can of sweetened condensed milk on top of the pan.

Bake at 350 degrees for about 30 minutes.

Cool and then cut into the desired bar sizes.


Pumpkin Pie Cake

Contributed by senior, Sam Mayer

4 eggs
1 ½ cups of sugar
15 ounces of canned pumpkin

1 can of sweetened condensed milk
2 teaspoons of pumpkin spice
½ teaspoon salt
1 box white cake mix
2 sticks of butter

Beat the four eggs in a large mixing bowl.

After that, incorporate the sugar, pumpkin, condensed milk, spice and salt in the bowl.

Pour the mixture into an ungreased 9×13 pan.

Sprinkle the cake mix on top of the mixture in the pan.

Melt the sticks of butter and pour it on top of the cake mix.

If you choose to add pecans, then sprinkle them on top of the melted butter.

Put the pan in the oven at 350 degrees and bake for an hour.

Wait for the pan to slightly cool down.

Once warm, serve with whipped topping.

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