MTM On the Road: 9&10 News Friendsgiving

Find all our recipes here!

Happy Thanksgiving!

We are celebrating ‘Friendsgiving’ in the Heritage House kitchen this morning! It is when you gather together with your friends over a Thanksgiving meal.

You can find all our recipes, and safety tips right here!

 

COREY’S DEEP FRIED TURKEY TIPS

Always cook the turkey outdoors.

Make sure to use a deep fryer with a thermostat control to keep the device from overheating.

Never leave the unit unattended.

Wear safety gear to prevent burns in the event of a grease spill.

Keep a fire extinguisher at the ready throughout the process.

To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey.

Having too much oil can cause a fire.

The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Turn burner off before putting the turkey in the oil, to prevent flash fire if oil spills over.

Keep fryer on flat ground, and at least 10 feet from any structure.

Don’t leave your deep fryer unattended, and keep children and pets well away.

Hours after cooking, oil will still be very hot.

 

XAVIER’S FRIED TURKEY SEASONING

1 tablespoon paprika

1 tablespoon seasoning salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons black pepper

1 1/2 teaspoons onion powder

1 teaspoon cayenne pepper

 

DAVID’S CHEESY POTATOES

4 cans of dices canned potatoes, well drained

½ c chopped onion

1 c. Hellman’s mayonnaise

1 pound American cheese

5 strips bacon, cooked and crumbled

 

Mix well and pour into buttered casserole dish.

Bake at 325 for 1 hour

Check occasionally to make sure it isn’t baking too fast or burning.

 

DAVID’S CRANBERRY RELISH – Make 6 hours to 1 day ahead.

1 – 12 oz bag fresh cranberries

1 large Granny smith apple

1 large honey crisp apple

1 large orange

1 c. chopped pecans or walnuts

1 large 6oz bock raspberry Jell-O

2 cups water

1 cup sugar

Zest the orange, peel, and liquefy in the food processor.

Chop all the other fruit in the food processor and add to large bowl with orange and zest. Add nuts.

Bring water and sugar to a bill until sugar dissolves completely. Remove from heat and let cook just a bit the wisk in jelly.

Pour Jell-O over fruit, give a good stir and refrigerate overnight.

 

REGAN AND STEPHANIE’S PUMPKIN FLUFF MINI PIES

1 cup pumpkin puree

1 3.4 oz box instant vanilla pudding

¼ c milk

2 teaspoons pumpkin pie spice

8 oz cool whip

6-8 mini graham cracker pie crusts

 

Stir together pumpkin puree, pudding mix, milk and pumpkin pie spice.

Fold in Cool Whip.

Serve Immediately with cookies, apples or pipe into graham cracker mini pies.

 

MICHAEL’S GREEN BEAN CASSEROLE

2 cans (14.5 oz each) French-style green beans, drained

1 can (10.5 oz) condensed cream of mushroom soup

¼ cup milk

1 container (2.8 oz) French-fried onions

½ teaspoon pepper

  1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
  2. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
  3. ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

 

STEPHANIE’S BACON WRAPPED STUFFING BALLS

1 or more good ole boxes of Stove top stuffing, prepare according to instructions.

Use melon baller or ice cream scoop to divide stuffing into balls.

Place on baking tray.

Cut bacon strips big enough to cover stuffing.

Bake at 350 for 20 minutes, then broil on high for 5 minutes to crisp bacon to desired level of crispiness.

 

SWEET POTATOES 

3 cups mashed sweet potatoes. I use about 3-5 medium sweet potatoes

1/3 c. milk

2 eggs

1 tsp vanilla

Blend with mixer.

Peel, cut and boil sweet potatoes until softened. Add egg, milk and vanilla. Blend with hand mixer.

Place in 9×13 pan.

Topping:

1 cup Brown sugar

1/3 cup Butter

1/3 c. flour

1 c. chopped pecans

In microwave, in short time increments, slowly melt/soften butter with brown sugar and flour. Mix together.

Top potato mixture with brown sugar crumbles, then sprinkle pecans on top.

Bake 350 for 45 minutes or until brown sugar on top is golden brown.

Categories: Michigan This Morning