Recipes
by: FOX8 Digital Desk
Posted:
Updated:
by: FOX8 Digital Desk
Posted:
Updated:
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Thanksgiving is just days away and members of FOX8’s Morning Show provided some of their favorite holiday meal recipes.
Brad’s Easy Fiesta Bean Salad
Ingredients:
- 2 cups frozen corn
- 1 15 oz. can pintos
- 1 cup chopped tomato
- ½ cup chopped red onion
- Fresh cilantro
Directions:
- Mix above ingredients together.
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ½ cup lime juice
- ¼ cup red wine vinegar
- Stir together and pour over bean mixture, salt, and pepper to taste
Cindy’s Chocolate Fudge Pie
Ingredients:
1 Pie crust
For the filling:
- 1 cup half and half
- 1/4 cup unsalted butter
- 8 ounces bittersweet chocolate-chopped
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 3 egg yolks
Directions:
To make the filling:
- In a bowl whisk together sugar, cocoa powder, flour, and salt.
- Combine in a saucepan, half and half, butter, and chocolate and stir over a medium-low heat until it becomes smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)
- Add eggs, egg yolks, and chocolate mixture into dry ingredients and stir until well-combined
- Transfer filling to pie crust in pan.
- Bake at 350 for 45 to 50 minutes (until the center is set and the edges start to crack)
- Cool 10-15 minutes before serving.
Cindy’s Stuffing Balls
Ingredients:
- cooking spray
- 3/4 cup butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 1/2 teaspoons salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 2 eggs
- 1/2 cup chicken broth
- 10 cups cubed whole wheat bread
- 1/2 cup chopped fresh parsley
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Melissa’s Grandmother Gresham’s Coconut Pound Cake
- 3 c. all-purpose flour
- 1/2 tsp salt
- 1/2 tsp soda
- 1/2 tsp powder
- 1 cup butter
- 2 cups sugar
- 1 cup buttermilk
- 3 tsp coconut extract
- 4 eggs
Directions:
- Whisk butter.
- Add sugar then eggs and beat well
- Add dry ingredients
- Add buttermilk and extract
- Beat 4 minutes
- Pour in greased and floured tube pan
- Bake 1 hour at 325 degrees
Glaze
- 2 cups sugar
- 1 cup water
- 3 tablespoons butter
- 2 tablespoons Cairo syrup
- 1/2 cup coconut
- 2 tsp. Coconut extract
Directions:
- Bring sugar, water, butter, syrup to a boil
- Immediately remove from heat
- Add coconut and extract
- Spoon over cake while in pan
Producer Joe’s Mac-N-Cheese
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
Topping:
- 3 tablespoons butter
- Preheat oven to 350 degrees
- In a large pot of boiling, salted water, cook the pasta to al dente
- While the pasta is cooking, in a separate pot, melt the butter
- Whisk in the flour and mustard and keep it moving for about five minutes
- Make sure it’s free of lumps
- Stir in the milk, onion, bay leaf, and paprika
- Simmer for ten minutes and remove the bay leaf
- Temper in the egg
- Layer in 3/4 of the cheese
- Season with salt and pepper
- Spread the macaroni mix into casserole dish
- Layer with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat
- Bake for 30 minutes
- Remove from oven and rest for five minutes before serving.
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