Thanksgiving Recipes from the Morning Crew - WCAX.COM Local Vermont News, Weather and Sports-

Thanksgiving Recipes from the Morning Crew

Burlington, Vermont -- November 24, 2011

Molly's Poinsetta Holiday Drink

1 shot Triple sec

half a glass of champagne

half a glass of cranberry/pomegranate juice

sprinkle with some cranberries for decoration & enjoy!!

 

Keagan's Holiday Fruit Salad

2 - 6 oz. PKG's of raspberry or strawberry jello

1 Cup boiling water.

2 - 10 oz. PKG's of frozen berries (use juice)

2 medium bananas (mashed)

1 small can of crushed pineapple, undrained.

1 - 16 oz. container of sour cream.

Step 1: Mix all the ingredients together except the sour cream. Put half of it in a pan. Set in the refrigerator for 1/2 hour. After it's set, spread sour cream over the mixture and then top with the rest of the fruit mixture. Refrigerate to harden. Serve chilled. Enjoy!

 

Cat's Bruleed Sweet Potatoes

6 cups cooked, mashed sweet potatoes

3/4 cup whole milk

3 TBSP butter, melted

1/2 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1/2 cup or more (I use more!) brown sugar

Combine first 6 ingredients in a large bowl. Spoon potato mixture into an 11x7 baking dish coated with cooking spray. Cook covered in a 250 degree oven for 2-3 hours or until slightly bubbly (can also cook quicker in a 350 degree oven for about an hour). Sprinkle brown sugar on top and cook until the sugar is melted. Broil for 2-3 minutes until sugar is crispy. Makes 14 half-cup servings. Enjoy!!

 

Gary's "Carrot Cake"

1 box premade, frozen cake

1 peeled carrot

Thaw cake. Stick carrot into cake.

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