The ArcStonians, full of thanks [Recipes Inside]

This Thanksgiving we decided to do something new to show our thanks.

First, Nick created a place in our cafe area for all the team to add their own piece of gratitude. A few notable ones: We are grateful for our office pups, coffee, our customers, and the 3 f's – food, friends and family.

We also decided to show our gratitude for good food and curate the office's favorite recipes. Take a peek in case you haven't had a chance to plan your menu.

1. Appetizer: 7 Layer Dip

Many of Thanksgiving's main dishes are rather sweet (corn, sweet potatoes, squash & pie) so for an appetizer I decided to try out this 7 layer dip from El Paso. It was not only beautiful with the cherry tomatoes, but was a hit at ArcsGiving last week and a hit at my family's Thanksgiving. Get the recipe »

Image source: El Paso

2. Salad: Alton Brown's Brussels Sprouts with Pecans and Cranberries

Alicia recommended this one as a killer, stand-out sidedish. It's not your traditional corn or potatoes, but it will definitely stand out in flavor (and healthiness). Get the recipe »

Image source: Alton Brown

3. Sidedish: Roasted Pumpkin and Chorizo

Lisa was raving about this in the office the other day and I was so excited to try it myself. A combination of classic Thanksgiving flavors and some less traditional ones. Get the recipe »

Image source: Splended Table

4. Stuffing: "Simple is Best"

Bon Appetit's and her mother agree, this is the best stuffing recipe. It's a fav of Annie's: "Stuffing is hands down my favorite part of thanksgiving - probably because I'm always in charge of making it." Get the recipe »

Image source: Bon Appetit

5. Stuffing Round 2: Bread Stuffing with Sausage, Dried Cherries and Pecans

Josh battled Annie's recipe for best stuffing. If you're desiring a bit of meat in this dish, try out America's Test Kitchen's fav. Get the recipe »

Image source: America's Test Kitchen

6. Dessert Topping: Homemade Whip Cream

Each year, I'm put in charge of pumpkin pie. My favorite part of this is whipping up the whip cream I learned to make at a restaurant I worked at in high school. All it takes is:

a pint or so of heavy whipping cream (I usually do two pints for a larger group of 10 or so)
3 or 4 Tbsp. of powdered sugar (add more if you like it sweeter)
a dash of vanilla

You place all those ingredients in a large bowl and whip it on high in your stand mixer or with a hand mixer. If you're doing a double recipe, do it in two parts or your cream will fly everywhere. In general, don't whip too fast too soon or you'll make a mess. You'll want to whip until it starts to form peaks and feels pretty solid. Don't leave it whipping without watching it as it can quickly turn to butter if it goes too long...