The squad is busting out some favorite recipes to share for the holiday!

As we celebrate Thanksgiving, there’s so much to be thankful for this year – our wonderful clients, the RPM PR Dream Team, and of course, the delicious meal we’re all about to embark on. On that note, we’ve compiled some of our favorite Thanksgiving recipes to share! Here’s what we’re cooking up to serve alongside the turkey this year.

Amanda’s Cranberry Salsa

From Linda Stanford
Ingredients:

```
12 oz fresh, uncooked cranberries
```
```
1/4 cup green onion
```
```
1-2 fresh jalapeño peppers
```
```
2 Tbsp cilantro (optional)
```
```
3/4 to 1 cup sugar (to taste)
```
```
1 Tbsp lemon juice
```
```
1/8 tsp salt
```
```
16 oz. softened cream cheese 
```
```
Ritz crackers for serving
```

Instructions

Use a hand food chopper to chop cranberries.

Chop green onion, jalapeño peppers, and cilantro.

In a medium-sized bowl, add chopped cranberries, green onion, cilantro, and jalapeños.

Add sugar, lemon juice, and salt on top of the cranberry mixture and stir gently until blended.

Cover with plastic wrap and place in refrigerator overnight.

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes.

Whip softened cream cheese with a hand mixture until smooth and spread cream cheese over bottom of a pie plate or 9x9 dish.

Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

Use a spoon to spread over Ritz crackers and enjoy!

Cece’s Peanut Butter Pie
From Paula Patton Quinn

Ingredients

```
1 frozen pie shell
```
```
2/3 C sugar
```
```
2 T cornstarch 
```
```
2 eggs well beaten
```
```
2 C milk
```
```
1 t vanilla 
```
```
1/2 C peanut butter 
```

Instructions:

Mix sugar, cornstarch, eggs and milk in saucepan and bring to boil stirring constantly until thickened.

```
Add vanilla and peanut butter. 
```
```
Mix well and pour in baked pie shell. 
```

Refrigerate until set – a least 2-3 hours.

```
Top with whipped cream and enjoy!
```

Marcy's Fall Salad
From @thefoodnanny

Salad Ingredients:

```
Spinach
```
```
Blueberries
```
```
Feta
```
```
Canned Mandarin Oranges
```
```
Candied Pecans
```

For the Dressing:

Extra Virgin Olive Oil

Napa Valley Oak Wood Aged Balsamic Vinegar

Instructions

-Whisk together olive oil and vinegar and season to taste. Set aside.

-Combine all salad ingredients and toss with dressing to combine.

```
-Enjoy!
```

Gianna’s Shockingly Easy No-Knead Focaccia
From Bon Appetit

Ingredients

1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

2 tsp. honey5 cups (625 g) all-purpose flour5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt6 Tbsp. extra-virgin olive oil, divided, plus more for hands4 Tbsp. unsalted butter, plus more for pan

```
Flaky sea salt2–4 garlic cloves
```

Instructions:

Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.

Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)

Brush garlic-butter all over focaccia and slice into squares or rectangles.

Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.

Thanksgiving Recipes from the RPM PR Team