It shouldn’t come as a shock that Shannon and I love children as we daily wrangle our combined eleven kids, some days (secretly and perhaps a little crazily) dreaming of adding to the bunch. But aren’t we called to extend our hearts beyond our own families and into a starving world? The recent tragedies in Paris and across the globe have made the truth more clear than ever… we are citizens of the world and together we can make a difference.
Much of our clothing line is crafted in India, so we have a special fondness for the country and its people. Sadly, many orphaned Indian children live on the streets where food is scarce and adult protection even more so… Their reality is so far removed from my daily life that unless I FORCE myself to see it, I can go right along with my day: fretting over fabric swatches, shipping delays, children who pick the carrots from their beef stew, laundry that never seems to end… Meanwhile, a precious little girl (no different than one of my own!) sleeps under a palm tree, longing for broth, a bed, and a roof over her head.
For years we have been called to do something without knowing where to start. So it seemed like fate to discover, through personal friends, a program that will help us build a home for orphaned children in India. After a lot of back and forth, a plan is now in motion. In June, 25 children will be given a second chance. “The Little Den” will become their new home– a new beginning with real meals, cozy beds, responsible caretakers, and fresh water. To say we are excited is an understatement.
We can’t change the whole world overnight, but with your help we are changing the world for twenty five little people and that is a great start.
Join us on Thursday for the sale of our commemorative Little Den dresses (Wildling Club Members, a portion of the proceeds from your November “Little Den” dress was already set aside for this, so thank you!). With Thanksgiving looming on the horizon, what a perfect time to express our gratitude to all of you! Without our amazing customers, none of this would be possible so thank you, thank you, THANK YOU!
On that note, what are your favorite Thanksgiving traditions? We’ve asked each WDW team member to share a favorite holiday recipe and tradition with you. We hope you enjoy!
Broccoli Artichoke Soup
- 1 stick butter
- 1 can artichokes
- 1 cup diced onion
- 1 pint sour cream
- 1 can cream of mushroom soup
- 1 box frozen broccoli
- 1 can chicken broth
Saute onions in butter. Add broth and broccoli. Cook over medium heat until simmering. Add chopped and drained artichokes. Cook until warmed. Add soup and sour cream and stir to combine. Heat to a simmer and serve with toasty french bread.
“My favorite memory of Thanksgiving was having the whole family together and stuffing ourselves until we felt sick at lunch– then doing it again at dinner!”
Corn and Greenbean Casserole
- 1 can white shoepeg corn (drained)
- 1 can french style green beans (drained)
- 1 can cream of celery soup
- 1- 8 oz container of sour cream
- 1/2 cup shredded cheese (colby or cheddar)
- 1 roll of crushed ritz crackers
- 1 stick of melted butter
Mix filling in a baking dish. In a separate bowl combine crackers and butter. Sprinkle cracker/butter combo on top of corn and green bean mixture. Bake at 350 until bubbling.
“Ok this is my favorite Thanksgiving memory… Thanksgiving has always been a little stressful for me because there’s so much preparation involved. When I got a new daughter-in-law, she rolled up her sleeves & pitched in with the cooking, the cleaning, and the decorating. What a help it was to me & my daughter that there was another helpful sweet hand!”
- 3 lbs ground round
- 1 bag frozen seasoning mix (onions, peppers, celery)
- salt, pepper, garlic
- 2 loaves of toasted french bread
- chopped fresh parsley
- Italian bread crumbs to put on top
Soak toasted french bread in enough water or milk to cover it. Brown ground beef in a large pan. Add seasoning mix to browned beef and cook through. Drain and squeeze liquid from soaked toast and add to meat and seasoning pan. Cook until all is mixed together well. Add seasonings (salt, pepper, garlic salt) to your taste. Add chopped fresh parsley and top with Italian bread crumbs. Bake at 350 until heated through.
Side note: Dressing is better if you do it ahead of time and freeze it.On Turkey Day just add bread crumbs and bake.
“I think my most memorable thanksgiving was when we all celebrated together at our camp in Folsom. My mother, my mother in law and father in law, all of my brothers and sisters and Donald’s brothers and sister and families. It was such a wonderful time and it was the last thanksgiving that we celebrated with our beloved Mac.”
- 1/2 lb. Oleo
- 1- 10 oz package sharp cheddar cheese
- 2 cups plain flour
- hot pepper sauce to taste
- pecans or other favorite nut
- 2 tsp. salt
Blend all ingredients well. Roll into long roll in plastic wrap.
Refrigerate at least 24 hours, but will keep well for about two weeks.
When ready to bake, remove from refrigerator and cut thin immediately. Place pecan half (your favorite nut can be substituted) in center.
Bake at 350 in preheated oven until the underside is brown (lift slightly with a spatula to check).
Place on waxed paper immediately upon removal from oven or on flat plate in a single layer to cool.
Greenbean & Artichoke Casserole
- 6 cans of french style greenbeans
- 3-4 cans of artichokes, chopped
- 16 oz olive oil
- 16 oz Italian bread crumbs
- 12 oz parmesan cheese
- 1 whole lemon, strained
- salt, pepper, garlic powder to taste
- 1 large can of Durkee / French’s dried onion
Mix all ingredients together except for the onions. Pour into a 9×13 baking pan. Sprinkle bread crumbs and parm cheese on top and distribute pats of butter over that. Cook at 350 for 30 minutes. Sprinkle onions over the casserole and bake for an additional 5 minutes. The onions should be crispy.
“The Thanksgiving memory that stands out the most is when I almost choked to death on a turkey bone…”
- 2 packages chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 1 medium onion, chopped
- 2-4 cloves garlic, minced
- 1/2 cup evaporated milk
- 1/2 teaspoon pepper
- 3/4 teaspoon celery salt
- 6 ounces jalapeno jack cheese, cut into small cubes
- 1 teaspoon Worcestershire sauce
Cook spinach according to directions.
Drain and keep liquid.
Melt butter in saucepan over low heat.
Add onion and garlic and cook until soft but not brown.
Add flour, stirring while blending.
Add 1/2 cup reserved spinach liquid and evaporated milk, stirring constantly to avoid lumps.
Cook until smooth and thick.
Add pepper, celery salt and cheese.
Stir some more till melted.
Combine with cooked spinach.
Top with buttered bread crumbs if desired.
Raquel (customer service / shipping)
- 2 ½ to 3 cups all-purpose flour
- ¼ cup sugar
- ¼ cup shortening
- 1 teaspoon salt
- 1 package regular or quick active dry yeast
- ½ cup very warm water (120-130 degrees F)
- ½ cup very warm milk (120-130 degrees F)
- 1 egg
- Butter or margarine. Melted
Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up.
Cover and let rise in warm place about 1 hour or until doubled. Dough is ready if indentation remains when touched.
Grease bottoms and sides of 2 round pans, 9×1 ½ inches. Heat oven to 400 degrees F.
Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 min or until doubled.
Bake 12 to 18 minutes or until golden brown.
“Most of my favorite Thanksgiving memories growing up involved helping out in the kitchen, especially when we were at my grandma’s house. She would let my cousins and I help make the cranberry sauce, bake desserts and my favorite, her rolls! I remember feeling proud when everyone said how great everything tasted. I always thought my grandmother decorated the table so “fancy” and it was nice seeing our “work” displayed for everyone to see… and taste! Thanksgiving always brings out the best of feelings and I will always remember the smells, smiles and love that filled the room!”
Beverly (customer service)
Sweet Potato Pie
- 3 cups sugar
- 6 eggs
- 3 cups mashed sweet potatoes
- 2 teaspoons vanilla extract
- 2 sticks melted unsalted butter
- 1 and 1/3 cup evaporated milk
- Deep dish frozen pie shell
- Dash of nutmeg
Cream sugar & eggs together. Add sweet potatoes, vanilla & butter. Mix well & add milk last.
Pour into deep dish frozen pie shell. Dust top with nutmeg. Bake at 350 degrees for one hour. *this recipe makes 2 deep dish pies or 4 regular pies*
“I love how we say a Thanksgiving blessing & thank our family for joining us(we usually host). Then each person around the table says one thing they are grateful for. It’s sweet to hear what everyone says. The remarks are profound, simple or funny, but we all love the tradition!”
Southern Cheesy Potato Casserole
- 2 lbs Ore-Ida frozen hash brown potatoes
- 1/2 cup melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 1 can cream of chicken soup, undiluted
- 1 pint sour cream
- 2 cups grated sharp cheddar cheese
- 2 cups crushed corn flakes, mixed with 1/4 cup melted butter
Defrost potatoes. Combine in large mixing bowl with 1/2 cup melted butter; add salt, pepper, onion, soup, sour cream, and cheese. Blend thoroughly. Pour into greased 9×13” dish. Cover with crushed corn flakes mixed with melted butter. Bake 45 minutes in 350 degree oven. Serves 16.
“Thanksgiving dinner at my Grandparents house will forever be one of my most fond memories. My Grandmother had a beloved set of pilgrim figurines that she would use when setting the dinner table, which paired nicely with her vintage wax turkeys. My sister and I would play with them for hours: hosting everything from weddings to hunting trips to serving Thanksgiving dinner. Now those same pilgrims and turkeys make an annual appearance on our Thanksgiving table for my children to enjoy.”
Basic Pecan Pie
- 3 eggs
- 1 cup brown sugar
- 1 cup corn syrup
- 2 tsp. vanilla
- 1.5 cups pecans crushed
- 2 frozen pie shells
Beat first four ingredients together then add crushed pecans. Pour evenly into two pie crusts. Bake at 350 for 45-55 minutes.
OPTIONAL (My sister-in-law Skye took this recipe to the next level! See below):
Bourbon Chocolate Pecan Pie
- 3 eggs
- 1 cup brown sugar
- 1 cup corn syrup
- 2 tsp. vanilla
- pinch or two of salt
- a swig of GOOD whisky or bourbon
- 1.5 cups pecans crushed
- a couple handfuls of semi-sweet chocolate chips
- 1 deep dish pie crust
Beat first six ingredients together then add crushed pecans and chocolate chips. Pour into one deep dish pie shell. Bake at 350 for 45-55 minutes.
“My fondest Thanksgiving memory was in 2008. Seth was in Iraq and I was missing him like crazy. I live 2 hours from my siblings and parents but with a newborn and two other small children, traveling would’ve been a nightmare for me. Instead they came to me! My three sisters, my brother, their children, and my parents drove to my small house on Wednesday night to prepare a feast. We stayed up all night cooking a turkey (you’ll notice we did NOT share that recipe here!), sharing wine and lots of laughter. On Thanksgiving morning we skyped with Seth… It was a bittersweet time, but looking back I am so thankful for it! That holiday was a great reminder of my many blessings. Family, love, support, togetherness, good food, great memories… What more can I ask for?”
Apple Pie A La Magic
- Pillsbury Pie Crust
- 3 – 4 Large Golden Delicious Apples sliced thin
- 3/4 cup Sugar
- 1-1/2 Tablespoons Flour
- Cinnamon to taste
- 1 Box Jiffy Yellow Cake Mix
- 1 Stick Butter
Preheat oven to 350 degrees. Roll pie crust and press in to pie plate. Mix flour, sugar and cinnamon in a small bowl. Slice apples very thin (mandolin recommended) and toss in the mixture of sugar, flour, and cinnamon. Pour the apple/sugar mixture into unbaked pie crust and place 5 “pats”/slices of butter on top. Cover the apples with the yellow cake mix. Slice the remaining stick of butter into small pieces and place on top of the cake mix. Bake for 45 minutes to 1 hour and golden brown on top. Enjoy with a big scoop of vanilla ice cream!
Seven Layer Salad
- Head of iceberg lettuce (chopped)
- Artichoke hearts and hearts of palm cut up
- 5 hard boiled eggs (chopped)
- Frozen peas (run under water to thaw slightly)
- 1 cup mayo and 2 tablespoon sugar
- Shredded cheese
- 1 lb Bacon cooked hard and chopped
Layer first 4 ingredients in a glass bowl, cover with mayo dressing then put cheese layer and bacon on top! Put in fridge until you serve!
“Thanksgiving, to me, has always marked the beginning of the Christmas season, so that alone has made it a special time. A season filled with thankfulness and appreciation- I’ve always loved this time of year! The sights and smells of thanksgiving stand out to me- sweet potato casserole, turkey and cranberry, apple and pecan pie- but beyond that, the gathering of family is so prominent in my mind. Family coming together to fellowship, standing before our meal, holding hands and thanking God for all of our many blessings before we sit down together and enjoy all of the amazing foods that everyone worked so hard to prepare. I am so thankful for the family that God has given me- my husband and children- and feel so blessed to be a part of both the family I was born into and the family that I married into!”
LEAVES OF THANKS
Here’s a simple family activity! It works beautifully with real leaves, but on this rainy day an old grocery bag was the best we could do. Cut leaves from paper (or use the real thing) and ask the children to write the things they are most thankful for this year. Collect the leaves in a bowl as a dining table centerpiece or string them with twine and hang as a sweet reminder of your blessings.
We would love to see your favorite holiday recipes, memories and traditions! Feel free to share them here.