Happy Thanksgiving!

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Thanksgiving is a time of being around friends and family and reflecting on the things in your life that you’re thankful for. The folks here at The Kompanee do that, but we also really love food. A lot. So we decided the best way to say thank you to our clients, colleagues, friends and families is to share what we love most – some of our most cherished recipes. So here are four of our families’ recipes. Have a great Thanksgiving!

Brian’s Sausage Balls

3 cups Bisquick
1 lb softened bulk sausage
2 cups finely grated cheese (not the 2% .. don’t skimp)
1 to 1.5 teaspoons of Worcestershire sauce (to season)
salt and pepper to taste
milk – enough for consistency to be able to roll the dough into a ball

Preheat oven to 375 degrees. Mix everything together and roll into balls (about 1 to 1.5 inches in diameter). Place on an baking sheet about 1 inch apart. Bake for about 10-15 minutes or until golden brown.


Danielle’s Mom’s Apple Bread

4 cups very thinly sliced apples covered with 2 1/2 cups sugar and set aside
2 1/2 c. plain flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 eggs
1 cup oil
1 tsp vanilla
1 c. pecans, chopped (optional)

Preheat oven to 350 degrees. Separate the egg whites from the egg yolks.  Beat the egg whites until they’re stiff. In a separate bowl, beat the egg yolks for about a minute. Then stir the stiff egg whites into the beaten yolks. Mix flour, cinnamon, baking soda, and salt in a large mixing bowl. Stir oil and vanilla into the beaten eggs. Add to the dry ingredients. Batter will be dry and crumbly. Beat in the apples and sugar. This will make a very very thick mixture. As the apples form a juice, it will slowly make the batter. The batter will be thick. Mix in pecans at this point if desired. Pour into a greased and floured bundt pan and bake for 1 hour or until done. This is a cake that is good eaten while still warm as well as a day later. Enjoy!


Jeff’s Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
1.5ish teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
¾ bag of chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in chocolate chips. Pour into the prepared pans.
Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


Kabuki’s Pumpkin Dog Biscuits

2 eggs
1/2 cup canned pumpkin puree
1/2 teaspoon of salt
2 tablespoons dry milk
2 1/2 cups flour

Preheat the oven to 350 degrees F (175 degrees C). Blend eggs and pumpkin together. Then add the salt, dry milk and flour. Add small amounts of water as needed to make the dough somewhat workable. It should be dry and stiff and should be mixed with your hands, not a hand mixer. Roll out 1/2-inch thick. Cut into shapes (I prefer bone shapes and hearts). On the biscuits cut as bones, use a fork to create small indentions on the top (this is just to make them look nice). Place them 1 inch apart on an ungreased cookie sheet. Bake for 20 minutes on one side, then turn over and bake for another 20 minutes or until brown.

Let them cool and then enjoy!

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