Happy Thanksgiving Prepdeck Family!

At Prepdeck, we believe that the best memories are made in the kitchen. Whether your having Thanksgiving in person, or virtually with your friends and family, we hope these recipes help create memories that last a lifetime.

A few of our awesome Brand Ambassadors sumbitted their favorite Thanksgiving recipes and we hope you give them a try. All recipe instructions are featured at the bottom!

Archana baked apple cheesecake cupcakes with homemade whipped cream and honey caramel sauce

Cupcakes for Thanksgiving

Archana baked apple cheesecake cupcakes with homemade whipped cream and honey caramel sauce. The recipe features a graham cracker crust, cheesecake, apple crumble topping, fresh whipped cream and honey caramel drizzle.

This recipe makes 15 cheesecake cupcakes. You’ll also want to chill the cupcakes overnight for best results.

- Archana and Kanchana (@twinspirationalparties)

Creamed Spinach and Parsnips

Spinach and Parsnips

Creamed Spinach and Parsnips is a hearty and tasty Thanksgiving staple. The same flavor profiles that make Creamed Spinach, everyone’s favorite Steakhouse side, marries well with the addition of a popular winter vegetable; Parsnips!

- Eric Eisenbud (@thegratefulchef_ee)

Buttermilk Cornbread

Buttermilk Cornbread

A tried and true recipe for Thanksgiving is Grandmother's Buttermilk Cornbread. Always a crowd-pleaser, this Cornbread can make even the pickiest of eaters ask for seconds. For a few added touches, we recommend baking it in a cast-iron skillet for nice crisp edges or drizzling it with a touch of honey.

- Ariana Velez (@xoxomrsvelez)

Spicy Chorizo Stuffing

Spicy Chorizo Stuffing

Looking to spice up your Thanksgiving? Look no further! Spicy Chorizo Stuffing is a Latin twist to the traditional American stuffing. Simply add homemade Chorizo to your favorite stuffing recipe, and boom! You've got the hottest dish at the table.

We hope you’ve found these recipes, tips, and tricks helpful! In 2020, it might be hard to pinpoint what you’re thankful for, but we encourage you to give thanks for even the smallest of things. Want to share what you’re thankful for? Have a recipe or tip your want to share? Comment below!

- Belqui Ortiz-Millili (@belquistwist)


Creamed Spinach and Parships

4 tbsp. unsalted butter

2 tbsp. vegetable oil

2 lb. small parsnips, peeled and cut into bite sized pieces.

2 large shallots

1 c. turkey stock or canned low-sodium broth

1 tsp. chopped thyme

Salt and freshly ground pepper

1¼ lb. baby spinach

2 tbsp. all-purpose flour

2 c. half-and-half or whole milk

½ tsp. freshly grated nutmeg


1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until the parsnips are tender, about 8 minutes.

2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

3. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper, and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

Buttermilk Cornbread


½ cup butter  

⅔ cup white sugar

2 large eggs

1 cup buttermilk

½ teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

¼ teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

  2. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in the pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Spicy Chorizo Stuffing


1 lb pack pork chorizo

3/4 cup diced yellow onion

1/2 cup diced celery

6 oz package herb seasoned cubed stuffing

6 oz package cornbread stuffing

28 oz chicken broth

4 tablespoons melted butter


  1. Preheat oven to 400 degrees

  2. In a large skillet over medium heat, cook chorizo until it crumbles and is cooked through.

  3. Add onions and celery. Cook for another 5 minutes.

  4. Remove from heat.

  5. Add both stuffing(s) to a large bowl. Pour chicken broth and stir.

  6. Add the chorizo mixture and mix well.

  7. In a deep casserole, place stuffing chorizo mixture and spread evenly.

  8. Bake uncovered for 25 minutes.

  9. ENJOY!

Archana baked apple cheesecake cupcakes with homemade whipped cream and honey caramel sauce



·       1 cup graham cracker crumbs

·       tbsp granulated sugar

·       3 tbsp butter, melted

·       /2 tsp salt


·       16 oz Cream Cheese, room temperature

·       1/3 cup sour cream, room temperature

·       1/3 cup granulated sugar 

·       1 tsp vanilla extract 

·       2 large eggs, room temperature

·       1/2 tsp salt


·       1/2 cup all-purpose flour

·       1/4 cup rolled oats

·       1/4 cup + 2 Tbsp packed light-brown sugar


·       Beat cream cheese in a stand mixer

·       Add sour cream, granulated sugar, salt and vanilla extract and continue mixing

·       Scrape down the sides of the bowl with a silicone spatula

·       Add the eggs one at a time and mix 

·       Use a 3 tbsp ice cream scoop to add the filing to the crust in the cupcake liners

·       Add 1 tbsp of the streusel over tops of each cupcake

·       Fill a baking sheet with water and place the cupcake pan in the baking sheet

·       Place the baking sheet with the cupcake pan in the oven and bake at 325°F for 20 mins or until the tops of the cheesecakes are set

·       Remove from the oven and cool at room temperature for 1 hour

·       Chill cheesecakes in the refrigerator overnight

 Whipped Cream:

·      Chill the bowl and whisk of a stand mixer in the freezer for 15 minutes 

·      Add the whipping cream and confectionary to the bowl and whisk for 5 minutes until the cream is whipped 

·      Be careful to not overbeat 

·      Add vanilla extract and mix for another minute 

 Honey Caramel:

·       Combine honey, 2 tablespoons water, and sugar in a saucepan. 

·       Heat over medium until sugar is dissolved. 

·       Cook until mixture for about 5 minutes until sauce is a deep golden brown

·       Remove from heat and carefully whisk in cream, butter, salt, and vanilla 

·       Cool completely 

 How to Assemble:

·      Peel cupcake liner off cheesecake

·      Use a 1M tip and a Ziplock or piping bag to pipe the whipped cream to each cheesecake

·      Drizzle honey caramel sauce on whipped cream