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BeautyBio’s Fave Thanksgiving Recipes

BeautyBio’s Fave Thanksgiving Recipes

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The most wonderful time of year is upon us. Throughout the Holidays, it’s important to come together with family and friends to give thanks and show our love. Embracing traditions through culinary experiences is one of our treasured ways to celebrate Thanksgiving. Because of this, we asked BeauytBio HQ to share their favorite Thanksgiving recipes, from savory sides to desserts, we hope you find some inspiration to add to your table!

Let the feasting begin!


From us at BeautyBio.

NAME: Jamie O'Banion


RECIPE: Nana’s Famous Cheesy Mac N’ Cheese  


  • 1 lb Elbow Macaroni
  • Butter
  • 16oz Sharp Cheddar Cheese
  • Olive Oil
  • Pepper
  • Flour
  • Whole Milk


              1. Preheat oven to 350°F.
              2. Bring salted water to a boil & cook macaroni until al dente, drain and place off to the side.
              3. Butter the inside of your oven-safe baking dish.
              4. Slice Sharp Cheddar Cheese into thin squares, use these squares to line the bottom & sides of the baking dish.
              5. Scoop in a 1/2" layer of macaroni.
              6. Sprinkle thin layer of flour, salt & pepper atop the macaroni.
              7. Add a layer of Sharp Cheddar Cheese squares.
              8. Repeat steps 5-7 until you've filled the baking dish.
              9. Carefully pour milk into baking dish until it's 3/4 full.
              10. Place the baking dish into oven and bake for 30 min.
              11. Let stand about 10 minutes before serving. ENJOY!
              12. TIP: For browned cheese on top, turn oven to broil, and broil 3 to 5 minutes until top has blistered and lightly browned. 

              NAME: Geneva Sciurba

              TITLE: Customer Experience Coordinator

              RECIPE: Pumpkin Arroz con Leche (Rice Pudding) Dessert


              • 1 cup long or short grain rice, uncooked
              • 4 cups water
              • 1 cinnamon stick
              • 1/4 teaspoon salt
              •  2 cups pumpkin puree
              • 1 teaspoon ground cinnamon
              •  ½ teaspoon ground nutmeg
              •  ¼ teaspoon ground cloves
              •  4 cups milk
              •  ¾ cup brown sugar


              1. Bring the rice, water, cinnamon stick, and salt to a boil over high heat in a Dutch oven or saucepan; reduce heat to low. Cover saucepan and let simmer, stirring occasionally, for 10 to 15 minutes or until most of the water has been absorbed and any remaining water has thickened slightly.
              2. Stir in the milk, pumpkin, ground cinnamon, nutmeg, and cloves. Cover and let simmer, stirring occasionally, for about 15 minutes or until the milk begins to boil.  
              3. Sweeten with brown sugar to desired taste, about ¾ cup. Cover and continue to simmer for another 10 minutes. Remove from heat and let cool slightly. The arroz con leche will continue to thicken as it cools.
              4. Serve warm topped with a little brown sugar. Or serve cold topped with a dollop of whipped cream. Enjoy!


              NAME: Elizabeth Pollard

              TITLE: Planning Manager

              RECIPE: Elizabeth’s “Perfected” Pumpkin Spice Banana Bread


              • 1 cup sugar
              • 1 stick butter (8 TBSP) softened or melted
              • 2 large eggs
              • 3-4 over ripe (as black as you can get them without being moldy) bananas
              • 1 TBSP milk (I use regular whole milk)
              • 1 TBSP Vanilla extract
              • 1 + ½ TSP Pumpkin Pie spice seasoning 
              • 1 TSP baking soda
              • 1 TSP baking powder
              • 1 TSP salt
              • **Crushed walnuts (optional)**

              TOOLS NEEDED

              • 9x5 glass Pyrex bread loaf pan
              • 1 hand mixer with regular mixing attachments
              • 1 large bowl, 1 med bowl, 1 small bowl


              1. Heat oven to 325* & butter the glass loaf pan (I use spreadable margarine (I Can’t Believe it’s Not Butter) for this piece just to make it easy).
              2. Melt the stick butter in microwave (or use softened room temperature butter) remember to remove wrapper on the butter stick before heating it up!
              3. In the large bowl – mix up flour, baking soda, baking powder, & salt.
              4. In small bowl – mash up the bananas with a fork, add in milk, vanilla and pumpkin spice and mix with the hand mixer until blended.
              5. In the Med size bowl - mix the melted butter with the sugar until whipped and creamy, then add in one egg at a time and re-mix, add in second egg and re-mix until blended.
              6. Incorporate the small bowl (the bananas) into the medium bowl (with the butter) and mix until well blended.
              7. Then take the medium bowl (now combined wet mixture) into the large bowl with the flour and mix until well blended.
              8. Pour the batter into the buttered glass loaf pan and sprinkle on crushed walnuts (optional).
              9. Bake at 325* for 1 hour and 10 minutes (when you stick a knife in the middle after baking it should come out clean – if not bake another 5 mins and re-check).
              10. Let cool 5 minutes before removing the bread from the baking pan.
              11. Slice before serving.


              NAME: Natalie Jordan 

              TITLE: Supply Chain Specialist

              RECIPE: Mile High Apple Pie 


              • 1 Package (2 rounds) Store Bought Pie Dough
              • 3 pounds Granny Smith Apples (about 6-7 apples), cored and sliced about ¼ inch thick 
              • 3/4 cup light brown sugar
              • 2 tablespoons fresh lemon juice
              • 3 tablespoons all-purpose flour 
              • 1 1/2 teaspoon ground cinnamon
              • 1/2 teaspoon salt, or to taste
              • 1/2 tablespoon unsalted butter
              • 1 large egg, lightly beaten
              • 1 tablespoon water
              • 1 teaspoon granulated sugar
              • Whipped Cream or Vanilla Bean Ice Cream


              1. Position rack in bottom third of oven and preheat the oven to 425° F.
              2. Place the circle of dough inside a 9-inch pie pan so that it hangs over the edges of the pie pan. Cover loosely with plastic wrap and refrigerate for 20 minutes.  
              3. Place the sliced apples, lemon juice, and sugar in a large mixing bowl and toss with a fork or spoon to combine.
              4. In a small mixing bowl, stir together the flour, cinnamon, and salt, then sprinkle over the apples.  Toss the flour mixture with the apples and allow the mixture to sit for 10 minutes.
              5. Remove the pie crust from the refrigerator. Fill the bottom crust with the apple mixture, carefully mounding the apples into the pie plate. Slice the butter into small dollops around the pie mixture. 
              6. Place the second round of dough over the apples. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same knife make three slits, about 4 inches long and 2 inches apart, across the pie dough so steam can escape during baking. 
              7. Whisk together the egg and water. Drizzle and spread with a spoon or lightly brush with a pastry brush the mixture onto the top of the pie. Sprinkle the top with the granulated sugar. Refrigerate the pie for 15 minutes.
              8. Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 350° F.  Remove the Pie and cover lightly with aluminum foil. Return the pie on the baking sheet to the oven & bake for an additional 20-25 minutes. Remove the foil and cook up to 5 minutes longer, making sure the pie gets a nice golden brown & sugar doesn’t burn. 
              9. Remove from the oven and allow to rest for about 1 hour. Serve warm with Whipped Cream or Vanilla Bean Ice Cream.

              NAME: Abby Whitmer

              TITLE: VP, ECommerce

              RECIPE: Sweet n’ Spicy Roasted Brussels  


              • 1 bag of pre-washed Brussel Sprouts
              • 2+ tbsp of Sriracha (to taste)
              • EVOO to coat Brussel sprouts in
              • Himalayan pink sea salt (or regular) to taste
              • Ground black pepper to taste
              • 2+ tbsp of honey (can sub agave or maple syrup to make it vegan)
              • 2 tbsp balsamic vinegar 


                          1. Preheat oven to 375 degrees. 
                          2. Wash (if needed) and cut brussel sprouts in half and cut off the end (makes them easier to eat/crispier).
                          3. Coat the brussel sprouts in sriracha, EVOO, honey and balsamic vinegar and layer on a cookie sheet that’s topped with aluminum foil for easy cleaning. 
                          4. Sprinkle salt and pepper to taste on top.
                          5.  Roast in the oven for 40 minutes and serve warmed!
                          6. Tip: “Marinate” the brussel sprouts with the wet ingredients in a reusable Ziploc bag or tupperware the day before so you just have to pop them in the oven to roast!

                          NAME: Jess Mandeville

                          TITLE: VP Product Development & Brand Education

                          RECIPE: Glühwein AKA “Glow Wine”


                          • ¾ cup water
                          • ¾ cup white sugar
                          • 2 medium oranges, halved
                          • 10 whole cloves
                          • 1 cinnamon stick
                          • 1 bottle red wine


                          1. Combine water, sugar, and cinnamon stick in a saucepan; bring to a boil. Reduce heat to low.
                          2. Squeeze orange juice into the sugar mixture.
                          3. Push cloves into orange peels and place into mixture to simmer.
                          4. Continue simmering on low heat for 20-30min until mixture is thick and syrupy.
                          5. Stir in wine just until steaming.
                          6. Remove and discard cinnamon stick and orange peels.
                          7. Serve in stoneware mugs or heated glasses.