Festival's Favorite Thanksgiving Recipes

Happy Thanksgiving! We are extremely thankful for all our friends, donors, and patrons and cannot wait for next season. During this time of gratitude and celebration, Utah Shakespeare Festival staff would like to share some of our favorite Thanksgiving recipes. 

Artistic Director John DiAntonio 
Chocolate Chess Pie 

Ingredients:  
1 pre-baked 9-inch pie crust
1 stick butter, melted
4 ounces semi-sweet chocolate chips, melted
1/4 cup corn syrup (may substitute honey or Lyle’s golden syrup)
1 cup sugar
1  tablespoon cocoa
1 teaspoon almond extract
3 eggs

Directions: 
-In a saucepan, melt butter and chocolate. 
-Add syrup, sugar, and cocoa.  
-Add eggs one at a time and flavorings. 
-Pour into formed crust and bake at 375 degrees for 30 minutes. 

Director of Development and Communications Donn Jersey 
Cajun Shrimp Deviled Eggs

Ingredients: 
1 dozen eggs
2 dozen fresh shrimp (medium-sized) 
1 teaspoon cooking oil 
1/2 small lemon 
2 to 3 tablespoons mayonnaise
1/2 to 1 tablespoons hot sauce 
1 tablespoon sweet relish 
1 to 2 teaspoons old bay seasoning 
1/4 teaspoon garlic powder
2 tablespoons fresh chopped dill (and 2 teaspoons to garnish)
salt and pepper to taste

Directions: 
-Place eggs in a shallow pot.
-Fill with water, covering eggs.
-Once eggs begin to boil, turn off heat and cover for 15-20 minutes.
-For the filling, peel eggs and slice in a half.
-Place egg yolks in a medium-sized bowl and place halved egg whites on paper towels to dry. 
-Add listed ingredients beginning with mayonnaise to egg yolks.
-Adjust spices to liking and mix until creamy.
-For the shrimp, add olive oil to a medium-sized pan on medium heat. 
-Pat shrimp dry with paper towels and add old bay seasoning until coated 
-Sauté shrimp until done (if raw) or until slightly-charred. 
-Halfway through cooking, add lemon juice.
-Scoop egg mixture evenly into egg white halves and top with one Cajun shrimp. 
-Garnish with paprika and dill. 

Assistant Properties Director Marielle Boneau
Slow Cooker Cinnamon Roll Monkey Bread 

Ingredients:
2 cans Grands! cinnamon rolls (5 per can)
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup unsalted butter, melted 

Instructions:
-Open cinnamon rolls and cut each of the rolls into 6 pieces. 
-Reserve the frosting and set aside.
-In a gallon Ziplock bag, add granulated sugar, cinnamon and cut cinnamon rolls.
-Seal and shake to coat.
-Stir together the brown sugar and melted butter.
-Spray a 5-7 qt slow cooker with nonstick cooking spray. Place half the dough pieces in the bottom of the slow cooker.
-Pour half the melted butter mixture over the top
-Add the rest of the cinnamon roll pieces
-Pour the remaining melted butter mixture on top.
-Cover the slow cooker and cook on high for about 2 hours. (The edges will start to brown, but the top will be a little gooey.)
-Turn off the slow cooker and let sit for 5 minutes before serving.
-Drizzle reserved icing on top of the monkey bread. 

Properties Director Ben Hohman
Ben’s Dip

Ingredients:
16-24 oz of whipped cream cheese
8-12 oz of vegetable cream cheese
1 to 1-1/2 tablespoons of minced garlic
16 oz shredded mozzarella cheese 

Instructions:
-Combine the cream cheeses, garlic, and 1/2 the mozzarella cheese in a bowl, stirring until well combined.
-Transfer the mixture to a baking dish.
-Bake at 375 for 10-12 minutes.
-Stir and top with the remaining mozzarella cheese 
-Continue baking for 8-10 minutes or until the cheese is melty. 
-Serve as a dip with crackers, pretzels, or chips. 

Business Operations Assistant Amy Gold 
Corn Pudding 

Ingredients: 
2 cans creamed corn (15 ounce size)
1/4  cup sugar
3/4 cup milk
3/4 cup cracker crumbs (saltines, Club, or Ritz crackers work well)
3 tablespoons melted butter
3 eggs
Salt and pepper to taste

Directions: 
-Separate the eggs, saving the whites.  
-Beat the yolks and stir in the corn, milk and cracker crumbs. 
-Whip egg whites to a peak and fold into the corn mixture.  
-Blend in the melted butter.  
-Bake in a 2 quart round casserole dish at 350 degrees for one hour or so. The top should be brown and it shouldn’t jiggle when baked through. 
Note: I have also made this with homemade creamed corn. Use fresh or frozen corn (roughly 2 cups) and make one cup of a white sauce with butter and milk. Whir half the corn and white sauce together in a blender or food processor. Mix in the other half of the corn. My husband liked the flavor better with fresh corn.  

Publications Manager Marlo Ihler 
Artichoke Bread Dip 

Ingredients: 
2 bars cream cheese
1 cup mayonnaise 
2 cups fresh parmesan cheese
28 ounces of artichoke hearts, drained and chopped
3/4 cup roasted red pepper, chopped 
1 teaspoon minced garlic (2 cloves)

Directions: 
-Combine ingredients and warm in crock pot.
-Serve with bread or crackers.