Thanksgiving Recipes from Twin City Subaru!

It’s the week of Thanksgiving (finally!), which can only mean one thing – just a few days until we can enjoy amazing food with our wonderful families – and be thankful for doing so. We’ve compiled a few recipes that some of us enjoy at our own Thanksgiving dinners, we didn’t coerce the secret family ones out of our staff, but these ones are still ultimately delicious. So a very Happy Thanksgiving to our fans and Subaru lovers throughout Vermont, we hope you enjoy these tasty recipes before, on, and after the Holiday.

Pepper Jelly & Cream Cheese Bake

The moment I read this recipe a Subaru coworker and I went to the grocery store, bought the ingredients and made it at home after work. Even though we ate most of it in one sitting, we’re glad we did – it is mouth-wateringly delicious.



½ cup mayo
1 (8 oz) package cream cheese
2 cups shredded cheddar cheese
2 green onions, chopped
6 Ritz crackers, crushed
8 slices of bacon, cooked and crumbled
½ cup pepper jelly (any kind is fine – we tried it with Cabot’s chipotle pepper jelly and it was amazing!)

Preheat oven to 350 degrees F.
Mix mayo, cream cheese, cheddar cheese and onions then empty mixture onto a greased 8x8 inch pan.
Top with crackers and bake for 15 minutes.
Top with bacon and pepper jelly, and service with crackers or pretzels.

Lobster (or turkey or chicken or crab or anything) Dip

I grew up on the coast of Maine, so my family has always had something lobster-related at Thanksgiving. This is the all-time favorite. It’s always a hit, and it’s absolutely to die for. Not a lobster fan? Try using leftover turkey, canned chicken or crabmeat instead.


1 (8 oz) package of cream cheese, softened
1 cup mayo
1 tsp horseradish
1 tsp Worcestershire sauce
Large handful grated mozzarella cheese
Large handful grated parmesan cheese
¼ lb lobster meat (this can be bought as is in the store, frozen is fine as long as you thaw it beforehand. If you’re going to pick your own lobster meat, one 1 ¼ lb lobster is fine, two is better, but the more meat the merrier!

Preheat oven to 325 degrees F (if you’re already cooking something that’s 375-425 that’s fine! Just take it out a few minutes earlier)
Mix the cream cheese, horseradish, Worcestershire sauce and lobster all together in an oven-safe dish.
Top the mixture with the mozzarella and parmesan cheeses.
Bake in oven for 25 minutes or until cheese on top is bubbly.

Blue cheese & Pear Tartlets

A perfect bite-sized treat. These are better as an appetizer than a dessert because they’re more salty than sweet, but if you’re a honey fan drizzle some on top for a sweeter taste.





4 oz blue cheese, crumbled
1 ripe pear – peeled, cored and chopped
2 tablespoons black pepper – to taste
1 (2.1 oz) package mini phyllo tart shells
Prebake phyllo shells according to package directions. Set aside to cool.

Mix together blue cheese, pear and cream.
Bake at 350 degrees F for 15 minutes. Serve warm.

Pumpkin Pie Cake Squares

These mini cakes are the perfect combination of pumpkin pie and vanilla cake tastes. This is such a great and easy recipe for Thanksgiving, and it spices up the original pumpkin pie!




1 (15 oz) can pumpkin puree
1 (12 fl oz) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 oz) package yellow cake mix
1 cup butter, melted
1 ½ cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In a large bowl, combine the pumpkin puree, milk, eggs, sugar and spice. Mix well and pour into the pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F for one hour (to tell that they’re finished, insert a knife near the center and if it comes out clean, they’re ready!)

Pumpkin Pie Roll

Another dessert I commonly have at my own Thanksgiving. As you can see, we’ve gotten really cream cheese happy here at Subaru. This recipe really speaks for itself and is a must-have this Holiday!




¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 oz) package of cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar

Preheat oven to 375 degrees F. Grease and flour a 9x13 inch cookie sheet.
In a large bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan. Spread evenly.
Bake for 15 minutes.

Here’s where it gets a little tricky!

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake/towel combo on a cooling rack and let it cool for 20 minutes.

For the icing, use a medium bowl; blend cream cheese, butter, vanilla and sugar with a wooden spoon or electric mixer.

When the cake has cooled for 20 minutes, unroll it and spread icing onto it. Immediately re-roll, without the towel, and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to two weeks in aluminum foil. Cut into slices just before serving.

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We hope you enjoy our recipes this Thanksgiving, or any time! Don’t worry – the pumpkin desserts aren’t redundant, just equally amazing in different ways. We’ll be hosting a contest during the holidays for our Christmas recipe blog, so take pictures of your meals this Thanksgiving so we can post them in December! We’d also like to create a recipe book to send out to our wonderful customers and readers at the end of the winter Holidays, if you have a recipe you’d like to share, please post it on our Facebook walls or shoot me an email and we’ll feature it here and add it to our recipe book. Happy Thanksgiving all and safe travels!

Love,

Twin City Subaru