Holiday Recipes Shared by Employees of Atlanta Home Builder

holiday recipes for entertaining With the holiday season well underway, your home in Atlanta is likely soon to be filled with friends and family as you gather together to celebrate the season. While you may have your new Atlanta home already decked out in your favorite festive decorations, coming up with a fantastic dish (or two) to serve or bring with you can be difficult. This is why we thought it would be great to provide you with a little inspiration by sharing some of our employees’ favorite holiday recipes: Biscuits & Gravy Casserole

  • 1 pound mild Jennie-O turkey sausage
  • 1 2.64-oz. McCormick Sausage Flavor Country Gravy Mix
  • 1 cup shredded cheddar cheese
  • 3 eggs
  • 1/2 cup milk
  • 1 pint heavy cream
  • Salt & pepper to taste
  • 1 teaspoon minced onion
  • 1 can (16.3 oz.) Bisquick Bakery butter flavored biscuits
  • 8 slices turkey bacon
  1. Take a 9×13 pan and spray it with non-stick cooking spray. Then cut the biscuits into 1″ pieces and line bottom of pan.
  2. Brown the sausage and scatter over biscuits. Sprinkle with cheese.
  3. Whisk eggs, milk and cream together and pour it over the pan contents. Sprinkle with salt, pepper and minced onion.
  4. Make gravy mix per package directions and spoon over the pan contents.
  5. Refrigerate overnight.
  6. Fry and crumble your bacon and keep it overnight, as well. (Or you can do that in the morning, if you like.)
  7. The next morning, preheat your oven to 350 degrees. Pop the casserole in straight from the fridge, uncovered. Cook for one hour and 5 minutes.
  8. Sprinkle your crumbled bacon on top for the perfect finish.

Submitted by Ansley Brooks, agent at Parkview II, Dupont Commons and Glenaire Ambrosia

  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) can fruit cocktail, drained
  • 3 cups mini marshmallows
  • 1 (11 ounce) can of mandarin oranges, drained
  • 1 (8 ounce) can pineapple chunks, drained
  • 2 1/2 cups shredded coconut
  • ½ cup toasted, chopped pecans
  • 1 jar drained maraschino cherries
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  1. In a large bowl, combine all of the ingredients. Mix together well and refrigerate for 30 for 45 minutes.

Submitted by Haley Brock, agent at Bennett’s Park Squash Casserole

  • 2 lbs squash, cut up
  • 1 carrot, grated
  • 1 onion, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 can cream of chicken soup
  • 1 8-ounce carton sour cream
  • 1 stick butter, melted
  • 1 small package Pepperidge Farms Herb Seasoned Stuffing Mix
  1. Preheat oven to 350 degrees.
  2. Cook squash and drain.
  3. Add carrot, onion, cheese, soup and sour cream, and blend together.
  4. Mix melted butter with stuffing mix – add one half (or more) of mix to squash mixture.
  5. Pour in casserole dish and sprinkle remaining stuffing mix on top.
  6. Bake for 45 minutes, or until onions are done.

Submitted by Larry Manning, agent at The Enclave at Laura Creek Sweet Potato Casserole

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milK
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Submitted by Becca Reed, Accounting Coordinator Do you have a favorite holiday recipe of your own? We’d love for you to share them on our Facebook page.