Once again, our planet has circumnavigated around the sun and we’re back to one of our top three holidays all year – the celebration of giving thanks for all that has happened in the last 12 months.

Like probably most of you, we’re most thankful for our families, friends, and the loving God we get to serve. We’re also, as always, grateful to have each and every one of our valued customers. Together, we can do more to change and preserve the best parts of our world than we could individually. And we hope that you’re still happy with the green pest solutions we provide.

As usual, we are closed today and tomorrow to allow our staff to enjoy the holiday with their loved ones. We’ll be back to regular business hours on Monday to serve all of your pest control needs.

In the meantime, we’d love to share two recipes with you. One fun, no-baking-necessary treat for the kids and one you can try out with your Thanksgiving leftovers.

No Bake Oreo Turkeys

This recipe is quick and delicious and can be created by even the youngest helping hands in the kitchen and shared with the whole family.

Grab a whole sleeve of Oreos (we recommend the Double Stuff ones or any generic sandwich cookie). However you prefer to open them, carefully slip one chocolate cookie off the white filling. Pour a little melted chocolate on one side and tuck a few candy corns on the top – to look like tail feathers poking out. Before it gets too cool, slide the removed cookie back on top, then use eyeball candies and butterscotch chips to give the turkey a face. Voila! You’ve got fun, flavorful treats. Store them for up to three days in an airtight container – not the fridge!

Roasted Brussels Sprouts and Butternut Squash

This is a fun side dish you can use to compliment the usual Thanksgiving accoutrements or as a nice vegetarian change of pace and flavor after the holiday rush.

You’ll need a vegetable peeler, a rimmed baking sheet, a couple of bowls, about a half an hour and the following ingredients:

• 1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
• 1 lb. Brussels Sprouts, trimmed
• 1/4 cup olive oil
• 3/4 tsp. salt, or to taste
• 1/2 tsp. black pepper, or to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

Citrus dressing:

• 1 Tbsp. fresh orange juice
• 1 Tbsp. Dijon
• 1 Tbsp. Champagne vinegar*
• 1 Tbsp. olive oil
• 1 Tbsp. honey
• 1 tsp. salt
• black pepper, to taste

Preheat the oven to 450. Wash the Brussels sprouts while removing any stems or leaves. Cut them in half (or fourths, if they’re large) and toss into a large bowl.

Peel the butternut squash, cut it in half and scoop out the seeds. Dice or cut the squash into small cubes and add to the Brussels sprouts. Then add olive oil, salt and pepper, and toss the whole mixture together until the veggies are pretty well coated.

Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Try to keep it all at one even level.

Toss the pan in the oven and roast for about 15-20 minutes. While that’s cooking, combine all the citrus dressing ingredients in a small bowl and whisk or stir them together. When the timer goes off or the veggies are dark brown and crispy, add the dried cranberries. Put the pan back in and roast for five more minutes.

After removing from the oven a second time, scrape the veggies into a bowl, add pecans and more dried cranberries, pour the citrus dressing over everything, toss it all together, and enjoy!

Have a blessed Thanksgiving and well see you next week!