Thanksgiving Recipes


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Maple Leaf Vector Watercolor and Ink Seamless Pattern with Happy Thanksgiving Greeting

Thanksgiving Recipes

Hi, my name is Chansten Kaneakua, and these past couple of weeks, Iʻve been gathering the various amount of recipes to put together a mini Thanksgiving book. The people that have given me these recipes, I am truly thankful for the impact they have made in my life. I am thankful for all the people in my life.


Baked Pork and Beans (Ms. Souza)

This recipe is from my Kinesiology teacher. This recipe could be made at any time of the year, but she makes it especially during the holidays.


6 cans of 15oz. Van Campʻs Pork n Beans in Tomato Sauce

½ cup of Log Cabin Syrup

½ cup of Yellow Hot Dog Mustard

½ cup of Brown Sugar

½ Tsp. of chopped Garlic

Salt & Pepper(your choice of amount)

½ lb. sliced and cooked Bacon

1 sliced and cooked Portuguese Sausage


  1. Preheat oven to 375 degrees
  2. Mix all ingredients in an oven-safe pan
  3. Bake uncovered in the oven for 1 hour(stir evenly for 15min)


Mochiko Chicken (Coach Sheri)

This recipe is from my volleyball coach. She makes appetizing Mochiko Chicken during Thanksgiving in place of Turkey. This scrumptious recipe can be made at any time of the year.


2 lbs. Chicken thighs, deboned

4 Tbsp. mochiko

4 Tbsp. cornstarch

4 Tbsp. sugar

5 Tbsp. shoyu

2 cloves of garlic, minced

½ tsp. Salt

2 eggs, beaten

¼ cup thinly sliced green onion

1 Tbsp. sesame seeds(optional)



  1. Cut chicken into bite-size pieces(or slightly larger).
  2. In a bowl, mix together mochiko batter ingredients.
  3. Marinate chicken for 5 hours or overnight in the refrigerator.
  4. Fry in hot oil(about 1 inch deep) until thoroughly cooked and golden brown on both sides.
  5. Serve hot or cold.


Strawberry Delight (Coach Sheri)

I got this recipe from my volleyball coach. She makes this delicious Strawberry Delight instead of Pumpkin Pie. This dessert usually can be made at any time of the year.


1 6oz. box strawberry jello

⅓ cup of sugar

1 ½ cup hot water

1 ½ cup cold water, including juice from thawed strawberries

1 16oz. Tub frozen strawberries, partially thawed

1 small chiffon cake

2 jars whipping cream


  1. Mix jello with sugar. Dissolve with hot water. Stir in the cold water mixture. Chill until the mixture is thick and syrupy. 
  2. Slice chiffon cake into small pieces. 
  3. Place half of the cake in a 9×13 pan.
  4. Cut strawberries into small pieces. 
  5. Drain excess syrup. 
  6. Fold strawberries into whipped cream; then into thickened jello. 
  7. Pour half of this mixture over the cake. 
  8. Place another layer of cake, then pour the remaining jello over the cake. 
  9. Chill at least 4 hours before serving.
  10. Serve and enjoy!!!

Lemon Bars (Mom)

This recipe is from my mom. She makes flavorful desserts during the holidays to give to her friends. You can make this recipe any time of the year.



2 cups of flour

1 cup of butter

½ sifted powdered sugar


2 cups of sugar

1 tsp. Baking powder

4 beaten eggs

2 Tbsp. lemon peel

4 Tbsp. of flour

¼ tsp. salt

6 Tbsp. lemon juice


  1. Mix crust ingredients well. 
  2. Gently pat into buttered 9×13 pan. 
  3. Bake at 350 for 25 minutes. Mix filling ingredients and pour over the cooled crust. 
  4. Put in the oven for 30 more minutes or until golden brown. 
  5. When cool, cut into bars and sprinkle with sifted powdered sugar. Enjoy!!!

Cinnamon Nuts (Aunty Rachel)

This recipe was made by my aunty. She would always make this delicious treat during the Holidays but you can make it any time of the year.


1 large egg white

1 tsp. vanilla extract

1 ½ cup of almonds

1 ½ cup of pecans

1 cup of macadamia

½ cup of brown sugar

½ cup of white sugar

1 Tbsp. cinnamon

1 tsp. salt


  1. Preheat oven to 250 degrees. 
  2. Grab a bowl and whip the egg white till frothy. 
  3. Mix in vanilla extract. 
  4. Mix in nuts in egg white mixture until coated. 
  5. Mix nuts mixture with sugar mixture, coat evenly. 
  6. In a large (chafing size pan) foil pan spray with non-stick spray. 
  7. Spread the nuts out evenly. 
  8. Bake for 20 minutes. 
  9. With a spatula, toss the nuts around. 
  10. Bake for another 20 minutes then toss the nuts with the spatula again. 
  11. Bake for another 20 minutes. 
  12. Take out of the oven and allow nuts to cool for about 30 minutes. Enjoy!!!!

Pumpkin Crunch (Dad)

I got this recipe from my father. This ono recipe is most delicious made during Thanksgiving but you could make it any time of the year.


1 can 15oz. pumpkin puree

1 can 8oz. evaporated milk

1 cup of sugar

1 tsp. of cinnamon

½ tsp. salt

3 eggs

1 ½ cups of peanut

1 stick of butter

1 tub cool whip

1 block cream cheese

1 cup of powdered sugar


  1. Take out the cream cheese and a container of cool whip. Must be room temperature for a smoother consistency.
  2. Preheat oven to 350 degrees.
  3. Finely chop all the peanuts(using a food processor works best).
  4. Line the bottom of a 9×13 pan with wax paper.
  5. Mix together, pumpkin puree, evaporated milk, eggs, sugar, salt, ground cinnamon. Pour the mixture into the pan
  6. Pour dry cake box mix over the mixture in the pan. Pat down.
  7. Place 1 cup chopped peanuts over the cake mix and pat down. Melt butter and pour over the top of the peanuts.
  8. Bake for 1 hour. Let cool for 3-4 hours in the refrigerator.
  9. Mix cream cheese with the powdered sugar and then slowly mix in the cool whip.
  10. Turn over carefully onto a sheet pan. Top with cream cheese mixture.
  11. Cut into squares. Top with remaining peanuts(optional). Enjoy!!!
Sweet Lemon Bars, delicious dessert. (Getty Images)