#TrimmingsOn10: The Recipes
15
ALBANY, N.Y. (WTEN) - Every year the News10 morning team creates dishes to help get ready for Thanksgiving, we call it #TrimmingsOn10. We've listed our recipes below. Enjoy!
Christina: Green Bean Casserole & Italian Breaded Mushrooms
Green Bean Casserole
- Ingredients:
- 2 Large French style green bean cans
- 1 can cream of mushroom soup
- French fried onions
- Splash of milk
- Drizzle of Worcestershire sauce
- Add salt & pepper to your liking
- Directions:
- Mix all the ingredients including some of the French fried onions together
- Add a layer of French fried onions on top
- Bake in the oven, covered, at 350 degrees for about 30 minutes
Italian Breaded Mushrooms:
This is a recipe from the kitchen of Christina's grandmother. It has been a long standing tradition at our trimmings table and is a big hit at her family's celebration every year.
- Ingredients:
- 4 small pkgs of fresh whole white mushrooms, slice and dice 'em
- 1/2 cup to a 1 cup of Italian-style breadcrumbs
- 2 -4 cloves of garlic, minced
- 1/4 cup of Pecorino-Romano grated cheese
- Olive oil
- Salt & Pepper
- Directions:
- Wash off mushrooms and slice and dice 'em. Throw in a pot with water and keep them on a low to medium flame for one hour.
- Drain mushrooms. Put in casserole dish, add minced garlic, stirring to spread around. Add a few shakes of the bread crumbs and a few shakes of grated cheese and add drizzles of olive oil to keep the dish moist.
- Add salt & pepper to your liking
- Bake at 350 degrees for 45 minutes, uncovered
- Hint: from time to time during baking add a drizzle here and there of olive oil and if you like, a few more shakes of breadcrumbs. Stir occasionally to keep dish moist.
Ryan: Sweet Potato Soufflé
- Ingredients:
- 3 lbs. sweet potatoes (baked & still warm)
- 3 tbsp. unsalted butted (softened)
- 2 oz. cream cheese (room temp.)
- 3 tbsp. light brown sugar
- 3 large eggs
- kosher salt
- freshly ground pepper
- Toppings:
- 3/4 c light brown sugar
- 1/2 c chopped pecans
- 1/4 c all-purpose flour
- 3 tbsp. unsalted butter (cold, cubed)
- 5 slices of bacon (cooked & crumbled
- Directions:
- Preheat oven to 375 degrees
- Peel sweet potatoes, add flesh to a bowl
- Beat in butter using mixer until well combined, add cream cheese, brown sugar, and eggs - one at a time. Sprinkle in salt/pepper.
- Topping:
- Mix together brown sugar, pecans, flour, butter, and bacon in a separate bowl. Mix until it looks crumbly.
- Add the mixture to a deep dish pie plate
- Bake 30 minutes or until puffed and golden
- Let it rest for 10 minutes before serving (soufflé will fall slightly)
Stephanie: Corn Bread Soufflé
- Directions:
- Heat oven to 350
- Whisk together 1 stick melted butter, 8 oz sour cream, and 2 eggs
- Stir in 1 can (15 oz) sweet corn and 1 can (15 oz) creamed corn
- Stir in box of Jiffy Corn Muffin Mix
- Place mixture in 8x8 dish or disposable tin
- Bake for 50 minutes or until slightly browned on top
Matt: Grandma's Cheesy Potatoes
- Ingredients:
- 2lbs frozen hash brown potatoes (diced)
- 2 cups grated sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 10oz cans of cream of potato soup
- 8oz sour cream
- 2 tbsp unsalted butter
- 1 tsp garlic salt
- Directions:
- Mix potatoes, soup, sour cream, cheddar, and garlic salt together in a large mixing bowl
- Pour mixture into a greased, 9x13 baking dish
- Cut butter into small cubes, spread cubes evenly on top of mixture
- Spread parmesan over top
- Bake, uncovered, for 1 hour at 350°
- Optional: Can broil for 2 or 3 minutes for a crispy top!
Giuliana: Holiday Cookie Board
- Directions:
- Add cornstarch to your sugar cookie recipe
- Cut your cookie into your preferred shape
- Frosting Ingredients:
- 4 cups (about 1 lb.) powdered sugar (confectioners' sugar)
- 5 tablespoons warm water
- 3 tablespoons meringue powder
- Directions:
- Beat all ingredients together until icing forms peaks
- If icing is too stiff, add water 1 teaspoon at a time
- If icing is too thin, add powdered sugar
EP Jaclyn: Mama Lu's Homemade Stuffing
This recipe combines two family dishes into one classic Thanksgiving tradition. One from Mama Lu's grandma and the other from her beloved mother-in-law. It wouldn't be Thanksgiving without this stuffing on the table!
- Ingredients:
- 1 bag of croutons - unseasoned
- 1 large onion chopped
- 3 stalks celery
- 4 T Bells seasoning
- 1 t salt
- 1/2 t pepper
- 1 stick butter
- 1 c chicken broth
- 1/2 c milk
- Directions:
- Fry onion and celery in butter until soft.
- Sprinkle salt, pepper, seasoning over croutons in large bowl. Add chicken broth and milk to onions/celery.
- Add mixture to croutons slowly, stirring as you add. Add water if necessary.
- Stuff turkey or cook in oven 45 minutes at 350 degrees.
Producer Sarah: Gran's Mac n' Cheese & Apple Cider Bundt Cake
Gran's Mac n' Cheese
Sarah's Gran made this for every holiday when she was growing up and it became everyone's favorite!
- Ingredients:
- 1 box penne pasta
- 32 oz. Velveeta cheese
- 8 tbsp. butter
- 1 egg
- 1 can evaporated milk
- Directions:
- Bring pasta to boil & cook until al dente
- Dice butter & Velveeta
- Mix pasta, butter, egg, Velveeta, & milk in baking dish
- Bake at 400 for 20-30 min. or until edges bubble
- Let sit for 10 min. and serve
Apple Cider Bundt Cake
- Ingredients:
- 3 c flour
- 2 tsp. cinnamon
- 1/4 tap. nutmeg
- 1 tsp. salt
- 1 1/2 tbsp. baking powder
- 1 1/2 cups sugar
- 1/2 c brown sugar
- 1 c vegetable oil
- 3 eggs
- 1 c unsweetened apple sauce
- 1 c apple cider
- 1 tsp. vanilla
- Topping:
- 1/4 c melted buttd
- 1/4 c sugar
- 2 tsp. cinnamon
- Directions:
- Mix flour, cinnamon, nutmeg, salt, & baking powder. Set aside
- In separate bowl, mix sugar, brown sugar, & oil. Add eggs & mix for 2 min.
- Add apple sauce & vanilla. Then slowly add flour mix and apple cider, alternating.
- Pour into floured Bundt pan and bake at 325 degrees for 50 min.
- Cool, brush with butter and cover with cinnamon sugar
"I first baked this cake this fall. The idea came from desperation to get rid of the apples we had in our basket. We are from South Carolina, so this year was our first time visiting an apple orchard, and we picked way too many. But, our mistake ended with this cake, making it all worth it."
Sarah Douglas
Director Jack: Pumpkin Cheesecake
- Ingredients:
- 2.5lbs of cream cheese
- 1.5 cup of sugar
- 3 large eggs (7oz)
- 1 8z can of pumpkin filling.
- 1 tablespoon of vanilla extract
- 1 tablespoon French vanilla syrup
- 1 box of Oreo thins
- 4 tabl. butter
Photographer David: Easy, No bake - Double Layer Pumpkin Pie
- Ingredients:
- 1 8oz brick cream cheese
- 1 pint of Half and half - [bottom layer-1 tablespoon/top layer-1 cup]
- 1 8oz container cool whip - (make sure to follow directions on packaging for thawing before making)
- 1 “Extra serving” size graham cracker crust
- 2 [4 serving size/3.4oz] instant pudding (use either Vanilla or French vanilla)
- 1 16oz can pumpkin
- Sugar - [1 tablespoon]
- Ground cinnamon - [1 teaspoon]
- Ground ginger - [1/2 teaspoon]
- Ground cloves - [1/4 teaspoon]
- Directions:
- Place 1 8oz brick of cream cheese on microwave safe plate and microwave for 20 seconds to soften
- Whisk together cream cheese, 1 tablespoon of half and half, and 1 tablespoon of sugar until smooth. (A little more sugar is okay)
- Once smooth, gently stir in 1.5 cups of cool whip until smooth or preferred consistency.
- Pour and spread mixture into the bottom of an "Extra-serving size" graham cracker crust
- Once the mixture is evenly distributed refrigerate until ready with top layer.
- Pour 1 cup of half and half into a bowl and add pudding mix. Whisk until well blended. (Mixture should be thick)
- Once mixed together, stir in 1 whole 16oz can of pumpkin, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger and ¼ teaspoon of ground cloves.
- Take out bottom layer from the refrigerator and spread the pumpkin mixture over the cream cheese layer.
- Cover and refrigerate until well chilled. (3-4 hours)
- Serve and enjoy with additional cool whip or whipped cream if desired.
Background
David Miner
"My mom has been making it for as long as I can remember and just about everyone in my entire family goes crazy for it. I finally asked her and got the recipe about 6 years ago and I have been making it for my Thanksgiving meals and Trimmings on 10 ever since. It's super simple and takes very little time to make and is super easy to enjoy. Not to mention, if you love pumpkin like I do, I say it's a great and easy go to for Thanksgiving or Christmas dessert. I also recommend putting the additional whipped cream or cool whip on top."
Director Jake: Homemade Crockpot Mac and Cheese
- Ingredients:
- 3-4 lbs elbow macaroni for a party, 1-2lbs for a small family gathering
- Heavy Cream (any brand but I use Hood). 2% or Whole Milk also works for this, but it will take longer to thicken and create your cheese sauce.
- Cheddar Cheese... I recommend either Kraft shredded Mac and Cheese blend or a bag of three kinds of cheddar cheese (most stores call it something along the lines of a Triple Cheddar Bag). Party size will need approximately three bags: small size 1-1 1/2 bags.
- Butter (optional)
- Salt and pepper to taste.
- Garlic powder.. start with a teaspoon; Add more as desired.
- Ground mustard… start with a teaspoon. Add more as needed.
- If you want to spice it up, you can add 1/4 teaspoon of cayenne pepper.
- Directions:
- Boil water for pasta. For the party size you will about 6 quarts of water; small size about 3-4 quarts.
- Add pasta to the boiling water. Cook the pasta for 1-2 minutes less than the suggested time.
- Strain your pasta and add to crockpot.
- Add all other ingredients into the crockpot and mix until fully combined and a cheese sauce begins to form.
- Set your crockpot to low for about 2-3 hours and then adjust to a "keep warm" setting. If your crockpot does not have this setting, it's okay to leave it on low.
- Taste and add seasonings as needed.
- Serve and enjoy!
Rachel, Director of Operations: Bacon Brussel sprouts
- Ingredients:
- Brussel sprouts
- Bacon
- Balsamic vinaigrette
- Directions:
- Cook bacon as desired
- Halve Brussel sprouts drizzle with extra virgin olive oil roast till almost done then sprinkle bacon them finish roasting.
- Drizzle vinaigrette before serving.