At CSG Creative, we are thankful for many things, and professionally, our greatest appreciation is for our clients—both the new and the friends we’ve known for years.

We are, as our name suggests, a creative group. Both in design and marketing as well as at home with our personal pursuits. Some of us knit and scrapbook, others draw and sing, and others have a variety of skills including flying, wine tasting, shopping, running, and baking!

So as it is Thanksgiving, we thought we’d share some of our favorite recipes with you. And if you respond to our blog, maybe we can convince the staff to bring along tasty snacks to our next meeting with you!

Michelle’s Pumpkin Roll
Dawn’s Easy Cranberry Margaritas
Heidi’s Parmesan Green Beans
Megan’s Sausage and Apple Stuffing

Happy Gobble Day!

Pumpkin Roll

pumpkin rollMichelle loves to make this mouth-watering pumpkin roll. I had a bit of this in Costco last weekend and I’m betting Michelle’s is even better!


  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts


  • 1 pkg. (8 oz.) cream cheese
  • 1 cup powdered sugar
  • 6 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Easy Cranberry Margaritas

Sometimes those of us who are sitting on the sidelines need something to do while Mama bear basks in the glow of cooking for the family. This is my (Dawn’s) job at Thanksgiving.


  • 1 1/2 cups cranberry juice cocktail
  • 3/4 cup fresh lime juice
  • 3/4 cup tequila
  • 1/2 cup orange-flavored liqueur, such as Cointreau or Triple Sec
  • Ice cubes

Stir all ingredients together until blended.  Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired.

Parmesan Green Beans

parm beansHeidi likes this delicious recipe. A traditional favorite for many!


  • 1 pound fresh green beans, trimmed, washed and cut into 1-inch pieces
  • 1 envelope dry onion soup mix
  • 1 cup water
  • 3 tablespoons melted butter
  • 1/4 cup toasted slivered almonds
  • 3 tablespoons grated Parmesan cheese

Combine green beans, onion soup mix, and water. Cook over low heat until green beans are tender. Drain and spoon green beans into serving dish; stir in butter and almonds. Top green beans with Parmesan cheese. Serves 4 to 6.

Sausage and Apple Stuffing

sausage stuffingMegan, whose family hails from Boston, says, “We do sausage and apple stuffing. It’s a more Northeastern tradition, instead of bread stuffing, and it’s my favorite Thanksgiving food!”


  • 1 tablespoon olive oil, plus more for the baking dish
  • 4 links sweet Italian sausage, casings removed (about 1 pound)
  • 3 stalks celery, thinly sliced
  • 2 medium onions, chopped
  • 2 tart apples (such as Granny Smith or Pink Lady), cored and chopped
  • 1/4 cup chopped fresh sage, kosher salt and black pepper
  • 1 large baguette (about 3/4 pound), cut into 3/4-inch pieces (about 7 cups)
  • 3 cups low-sodium chicken broth
  • 2 large eggs, beaten

Heat oven to 375° F. Lightly oil a 9-by-13-inch or some other shallow 3-quart baking dish. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl.

To the drippings in the skillet, add the celery, onions, apples, sage, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 7 to 9 minutes.

Add the vegetable mixture, baguette, broth, and eggs to the sausage and toss to combine. Transfer to the prepared baking dish and cover with foil.

Bake the stuffing for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Yum! Happy Thanksgiving to all our clients, partners, and families. Hope you enjoy the recipes and please share your favorite with us!