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ABLE's Thanksgiving Recipe Roundup 2021


ABLE's Thanksgiving Recipe Roundup 2021

We loved sharing our roundup of recipes with you last year, so we thought we'd go for round two this year. Who's in?!

Here's the deal. While we typically partner with these three friends to boost your wardrobe, we thought we'd step into the kitchen for a moment to see what they're cooking up this Thanksgiving – and wow, it looks good! We cannot wait to try these.

For your cooking inspiration, we are featuring Aimee Reiff's Sweet Potato Souffle, Joanna's Yia Yia's Greek Avgolemono Soup (which is easier to make than it is to pronounce!), Joanna's Grandma's Koulourakia (Greek Butter Cookies), and Michelle's Pecan Bars.


Aimee Reiff’s Sweet Potato Souffle


  • 3 cup canned sweet potatoes

  • 1/4 cup butter

  • 1/2 cup brown sugar

  • 2 eggs

  • 1 Tbsp. vanilla


  • 1/2 cup brown sugar

  • 1/4 cup flour

  • 1/2 cup finely chopped pecans or walnuts

  • 1/4 cup butter

  • 1/4 tsp. baking powder


  1. Lightly pack sweet potato chunks into a measuring cup and combine ingredients. Mix well with an electric mixer and pour into 2 qt. greased casserole dish.

  2. Mix ingredients for topping by hand until crumbly. Sprinkle over top of sweet potato mixture. Bake @ 350 for about 20 minutes, or until topping is light brown.


Joanna’s Yia Yia’s Greek Avgolemono Soup


  • 2 quarts chicken stock

  • 3 pounds chicken breasts and/or thighs skin removed

  • 1 large onion diced

  • 2 celery stalks diced

  • 1.5 cup carrots shredded

  • 1 cup orzo

  • 5 eggs

  • 5 lemons juice only

  • salt and pepper to taste


  1. Wash the chicken and set aside. Prepare veggies by chopping them and shredding the carrots.

  2. In a large soup pot, combine chicken stock, chicken, onion, celery, and carrots. Add salt and pepper. Bring to a boil. Lower the heat and cover, simmering for about 45 minutes.

  3. Turn off the heat and remove the chicken with tongs. If you used chicken with bones, debone and then shred the meat.

  4. Put the chicken back into the pot and bring back to a boil, adding the orzo. Simmer for about 20 minutes.

  5. In the meantime, whisk the eggs in a medium-sized bowl. Slowly whisk in the lemon juice until the mixture is frothy, then add 3 cups of the hot soup broth 1 cup at a time to the egg mixture while whisking. Whisking during this entire step is essential because it will prevent the egg from curdling.

  6. Once all combined, pour the egg mixture into the soup pot and stir well.

  7. Serve with a side of saltine crackers like my Yia Yia or some crusty bread.


Joanna’s Grandma’s Koulourakia (Greek Butter Cookies)


  • Stand Mixer

  • Sifter


  • 1 pound sweet cream butter softened

  • 12 ounces powdered sugar

  • 12 ounces granulated cane sugar

  • 6 large eggs

  • 1/4 cup milk warm

  • 3 tablespoons baking powder

  • 1 tablespoon pure vanilla extract

  • 2.5 pounds all purpose flour sifted

  • 1 orange zested

Egg wash for each cookie:

  • 1 egg yolk

  • 1 teaspoon heavy cream

  • 1 pinch granulated cane sugar

  • sesame seeds


  • Fit an attachment with fat blades onto your mixer (not the whisk). Turn on the mixer and add half of the flour and 3 tablespoons of baking powder. Blend well. Set the mixer to the lowest setting and slowly add the remaining ingredients except for the flour. Mix well. Sift and add the remaining flour. Continue mixing until firm.

  • Pre-heat the oven to 350 degrees while you move on to the next step.

To form the koulourakia:

  1. Sprinkle a smooth table liberally. Plop all of the dough onto the table and knead well. If the mixture is sticky, add small amounts of flour until it is firm. Keep your hands floured to prevent sticking, too.

  2. Next, pinch off small pieces of dough and form the koulourakia shapes on a greased baking sheet. After that, make the egg wash by beating together the egg yolk with heavy cream and sugar. Using a pastry brush, paint the cookies with the egg wash and sprinkle sesame seeds over the tops.

  3. Bake on the lowest rack in the oven at 350 until barely golden. Start checking after 15 minutes. Then move them to the top rack and place the next batch of cookies on the low rack.

  4. Remove the cookies when they are golden. Allow to cool completely before serving.


Michelle’s Pecan Bars


  • 2 cups all-purpose flour

  • 1/2 cup sugar

  • 1/8 teaspoon salt

  • 3/4 cup butter or margarine, cut up

  • 1 cup firmly packed brown sugar

  • 1 cup light corn syrup

  • 1/2 cup butter or margarine

  • 4 large eggs, lightly beaten

  • 2 1/2 cups finely chopped pecans

  • 1 teaspoon vanilla extract


  1. Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs.

  2. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes, or until lightly browned.

  3. Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.

  4. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla.

  5. Pour filling over crust. Bake at 350° for 30 minutes or until set. Cool completely in pan on a wire rack, about 2-3 hours. Cut into bars.

From our families to yours, we hope you have a happy Thanksgiving. We are so thankful for you!

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