Our office will be Closed November 23-27th for Thanksgiving
A Note from Melissa:
As we near the end of 2020 I think we can all agree that it has been a truly challenging year! The disruption to our daily lives, work, vacation, family time, and perhaps even our physical health are enough for us to just wish the year would be over already! Fortunately, November provides us with the special opportunity to pause and reflect on those things for which we are still thankful. And that’s just what we want to do now. Thank you to YOU: our clients, colleagues, friends and neighbors. We appreciate your patience as we navigated the changes in tax season, small business loans and overall uncertainty of the past 8 months. AABS could not continue without our wonderful clients and their faith in us. We are grateful for your continued support and look forward to working with you all in 2021! Best wishes for a safe and happy Thanksgiving holiday! -Melissa Van, Enrolled Agent
From our homes to yours, a few of our favorite Thanksgiving recipes!
Servings: 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
1/3 cup crumbled feta cheese
1/3 cup dried cranberries Dressing
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup oil
1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
This is a delicious salad perfect for gatherings! -Sherri
1 loaf cornbread
1 loaf Italian bread, such as ciabatta
1 loaf French bread
1 whole large onion or 2 medium onions, diced
5 stalks celery, diced
1/2 bunch parsley, chopped
1/2 c. (1 stick) butter
6 c. low-sodium chicken broth, more if needed for moisture
1/2 tsp. dried basil
1/2 tsp. ground thyme
1 tbsp. fresh rosemary, finely minced
Salt and pepper
1. Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.
2. Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
3. Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
4. Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!
This stuffing is really delicious! -April
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
This is my family's favorite side dish at Thanksgiving!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 Tbsp. cold fat-free milk, divided
1 Tbsp. sugar
1-1/2 cups thawed Cool Whip Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 can (16 oz.) pumpkin
2 pkg. (1.0 oz. each) Jell-o Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1. Beat Neufchatel, 1 Tbsp. milk and sugar in a medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
2. Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
3. Refrigerate 4 hours or until firm.
This is a Van Family favorite at Thanksgiving! Try this twist on
Pumpkin Pie this year!
Over the next couple of newsletters we'd like to (re)introduce ourselves!
AABS is a close knit staff. We are committed to building ongoing relationships with you and your businesses.
Brittney (Digital Content Manager)
Brittney grew up in Gastonia and attended ECU for undergrad and graduate school. She worked in ecommerce at The Hammock Co. before she and her husband moved to Apex in 2013. Then she worked at Performance Bike Inc. She is now a stay at home mom to two kids (and a dog.) She is excited to support AABS in their marketing and advertising goals. In her free time she loves to craft, play handbells and sing in her church choir.