We're a family here at Fox19/Cincy Weekend, and what family dinner is complete without some special recipes from each member? With that in mind, we compiled a list of recipes straight from your favorite anchors and reporters. Some are classic Thanksgiving dishes, some aren't, and that's how we like it!
Tricia Macke's Corn Pudding
“This is THE best corn pudding recipe. My mom made it on our morning show years ago when I hosted it.”
Tricia Macke’s Corn Pudding
What you’ll need
- 8oz can whole kernel corn
- 8oz can cream style corn
- 8oz sour cream
- 2 eggs
- 1 box Jiffy corn muffin mix
- 1 stick butter
- Mix well and put in casserole dish
- Bake at 350 until set in the center and golden brown (not dark brown), around 35 min or more
- I double this for my family of 8.
Dan Wells' Pork Chops with Apples and Stuffing
“Thanksgiving – can be the most wonderful time of the year, friends, family, and food! Hi everybody, Dan Wells writing. If you’re looking for something a bit different this holiday season check out this fall dish. The Pork Chops with Apples and Stuffing mix we use is nice enough to make for company but simple enough to make any old night. I get boneless pork chops at Kroger and sliced them in half horizontally so they will cook more quickly. I also use a crisp apple…I think it works best for this. My family has found it’s likely to retain its shape and will add moisture to the dish. But it doesn’t really matter enough to go out and buy anything different if you have some other kind of apple at home already. Finally, you can get the stuffing and the other ingredients (listed below) at the grocery store now. Check out how to put it all together below.”
Pork Chops with Apples and Stuffing
What you’ll need
- 1/2 teaspoon butter or margarine, softened
- 2 unpeeled red baking apples, sliced
- 2 teaspoons all-purpose flour
- 1 teaspoon packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon seasoned salt
- 4 boneless pork chops, 3/4 inch thick (about 2 lb), trimmed
- 1 cup apple juice or apple cider
- 2 tablespoons butter or margarine
- 1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)
- 1/4 cup sweetened dried cranberries
- 1 tablespoon chopped fresh parsley
- Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13×9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
- In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
- Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley.
- To serve, lift pork chops with stuffing to serving plates; serve apples on the side. Enjoy.
Rob Williams' 2-Hour Turkey
Did you wait too late to pick up a turkey? Do you hate waiting 4+ hours for it to cook only to risk it being dry? Either way, we’re here to help. Fox19 Now anchor Rob Williams showed us a simple trick that will help you cook a bird in less than 2 hours, juicy and perfectly cooked when it comes out.
Rob Williams’ 2-Hour Turkey
What you’ll need
- Whole turkey (Preferably fresh. If frozen, you’ll need more time to thaw.)
- Sharp kitchen shears
- Meat thermometer
- Roasting pan with stand
- Poultry blend
- Grape Seed Oil (Other oils like olive, canola, vegetable will do)
- Course Kosher salt
- Fresh ground pepper
NOTE: For this video, we used a 14-pound bird and it was finished in an hour and a half. Cook time will vary based on your oven and turkey, but using this method will still cut your total cook time in half no matter what.
- If frozen, let your bird thaw based on directions on the packaging
- Flip turkey over so the breast is facing down. You’ll be able to feel the backbone running along with top (facing you)
- Using your kitchen shears, start cutting through the backbone on both sides.
- This will take some time, be patient and make even cuts and it should come out cleanly.
- Use the removed backbone for stock or discard it.
- With the backbone removed, oil the entire turkey inside and out and heavily season with salt and pepper.
- In your roasting pan, set up your stand and place your poultry blend right in the middle.
- Place your turkey in the pan with the breasts on top and the open cavity facing down and out of sight.
- OPTIONAL: Add white wine or chicken stock to the pan along with onions, carrots and celery.
- Cook turkey at 375° for an hour and a half then check.
- The safe temperature for a turkey is 165° so use your meat thermometer and check in the thickest part of the thigh.
- Once you’ve got the safe temperature, remove from oven and let it rest for at least 10 minutes before carving.
- If you begin carving immediately, you’ll lose all the juices inside!
Jessica Brown's Tostones
“Thanksgiving isn’t Thanksgiving without patacones/tostones. It’s still one of my favorite dishes and not just because it tastes good but it reminds me of home and my family. My mother being from Costa Rica made it a lot for us growing up. When we were kids my mother would let me and my little brother do the “smashing!” That was the best part as a kid. I hope you all enjoy it as much as I do! Super easy to make, probably takes about 15 minutes!”
Tostones (Fried Plantains)
What you’ll need
- Green Plantains (depends on how many you’re serving)
- Your choice of frying oil
- Peel the plantains
- Cut them into 1” sections
- Heat pan with oil and fry all sides of the 1” plantains until a light golden color
- Take them out —put them on a paper towel lined plate
- Take an aluminum foil sheet and fold it in half then another half
- Put the 1” plantain sections in between aluminum foil…grab an oven mitt (since the plantain is still warm) and use your hand on the mitten to smash it down inside the foil so its like flattened like a small pancake
- Slowly open the aluminum foil and use a spatula to carefully scoop the flattened plantain out and put back in the skillet to fry on both sides to golden brown.
- Do this with all the 1” portions
- Take out, add salt and ENJOY!
Rob Williams' Take On Patti Labelle's Sweet Potato Pie
You didn’t think Rob just had one Thanksgiving recipe, did you?
Rob Williams’ take on Patti Labelle’s Sweet Potato Pie
What you’ll need
- 9″ deep-dish pie plate
For the crust
- 1 1/2 cups flour, plus more for the work surface
- 1/2 teaspoon salt
- 1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
- 1/3 cup ice water
- 1 tablespoon melted unsalted butter
- 1/4 cup packed light brown sugar
For the filling
- 3 large orange-fleshed sweet potatoes (about 2 3/4 pounds), scrubbed
- 7 tablespoons (most of 1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup half-and-half
- 3/4 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg.
- For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.
- Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- Lightly flour a work surface. Place the chilled dough on it; roll out to a round that’s 13 inches across. Fold the dough in half.
- Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.)
- Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).
- For the filling: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.
- Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend on medium speed until creamy and smooth. You’ll need 3 cups for the filling; scoop out the remainder and reserve for another use.
- Preheat the oven to 400 degrees.
- Uncover the pie shell; brush the interior with the melted butter. Sprinkle the brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let cool.
- Meanwhile, add the melted butter and brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.
- Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, about 1 to 1 1/2 hours.
- Transfer to a wire rack to cool completely, then cover loosely and refrigerate until ready to serve.
Stefano DiPietrantonio's Holiday Biscotti
“A part of our family’s tradition at EVERY holiday, there are two homemade staples on the table. No matter the bird, ham, stuffing, etc. there’s always homemade ricotta gnocchi & somewhere among the desserts, is our signature biscotti. Unlike traditional biscotti, which can be baked hard as a rock, Italians from my village in Gallo Matese, Italy, have traditionally flash-toasted ours on two sides, using a broiler, which helps bring out the oils in the pecans or walnuts to enhance flavor, but it also makes the cookie stable for dunking, but tender inside without the risk of chipping a tooth! At my family’s bakery, I embellished my great aunt Maddalena’s old-country anisette biscotti recipe and developed 7 more flavors. The two most-popular are Pumpkin Pie Pecan Biscotti with cinnamon white chocolate drizzle & our Cranberry Orange Vanilla biscotti with white chocolate drizzle. The recipe for the pumpkin is below.”
Stefano DiPietrantonio’s Pumpkin Pecan Biscotti
What you’ll need
- 1 large baking sheet, coated with non-stick butter spray
- 6 eggs (room temperature is best, not ice cold)
- 2 tsp. baking powder
- 2 tbsp. pumpkin pie flavoring oil
- 2 tsp. cinnamon
- .5 tsp. nutmeg
- .5 tsp. cloves
- 1.5 cups of sugar
- 1 1/4 cup of vegetable oil
- 3 cups of flour
- 1 cup roughly chopped pecans
- Start by preheating the oven to 350.
- “I prefer to add ALL the ingredients in together, except the flour & nuts, and whip on HIGH in my Kitchen Aid stand mixer for 3-5 minutes. If the eggs are not too cold, this will really help WHIP the batter into a light, frothy mixture. Once that’s done, set your mixer on the lowest speed possible & begin folding in the 3 cups of flour until blended. I do this slowly, so I don’t lose the volume of the whipped egg/oil/sugar mixture. Add in the nuts last. Again, careful not to overmix and deflate the batter.
- Pour into a large baking sheet (with sides). Bake at 350 for 25 minutes or until the toothpick comes clean. You don’t want to overbake since they’ll get additional toasting in the broiling process. Once the pan has cooled (I usually bake at night, let the pan cool overnight, then toast in the morning) Using a ruler (Yes, I’m that crazy, measuring the distance between the pieces) make even cuts, about 2 inches wide across the shortest distance across the pan. Then, cutting long ways, you’ll only need to make 2 cuts end to end… which will give you close to three dozen cookies!
- Once cut, stand the cookies on their sides (the inside part facing upward) And broil the cookies in the oven. You really have to watch, this takes just a few seconds, you’ll see the cookies lightly toast over on the upward-facing edge & if you’re using nuts, the oils will caramelize and come out on the edge as well. Pretty cool to watch too! Remove the tray immediately from the oven and place a cool cookie sheet face down on top of it. Holding tightly on both ends of the tray using a potholder, flip the tray, so the other “inside” edge of the biscotti will be face-up for toasting. Put the tray back in the oven and repeat the fast toasting process. Take them out and let the cookies fully cool before the final step.
- Once cooled, melt some white almond bark or your favorite white chocolate in a double-boiler & then add in a couple tsps of cinnamon (more or less depending on how much you like!) Stir together. The cinnamon will give the white chocolate a rich color. Make sure the chocolate is fully melted and liquid. You can use different utensils to pull off the next step, but we find the fastest coverage, is with using a fork. Lay out the cookies in long rows side by side. We use a wide sheet of butcher’s paper underneath because the icing process can be a little messy. Dip the fork into the white chocolate cinnamon mixture, and quickly swipe it back and forth, close to the cookies, and the strands of icing will coat the cookies in stripes. If you mess up, who cares! It’ll still taste great! We like to ice them at a diagonal. You can then display them, making a chevron pattern. Looks fantastic on a platter on the holiday table.
- One nice bonus is, when you dunk in your favorite coffee, the oils in the biscotti, as well as the white chocolate cinnamon drizzle will melt a bit onto the surface of your coffee, further enhancing the experience!
- You can also try, substituting orange oil & vanilla instead of pumpkin… and using cranberries instead of nuts to make the cranberry, orange vanilla biscotti. We use plain white chocolate on those, with a hint of orange oil to enhance the flavor of the icing.
- For the holidays, I’ve made a dark chocolate chip biscotti, added a bit of peppermint oil to it, and once they’re frosted with the white chocolate, sprinkle crushed peppermint candy pieces on top while the chocolate is still wet. Buon appetito e Buon Natale per tutti!”
Catherine Bodak's Goetta Pasties
You might not know it, but Fox19 meteorologist Catherine Bodak is a proud “yooper.” If you’re like us, you had to Google that, finding out that it means “person from the upper peninsula of Michigan.” We asked her to make a recipe that’s been passed down in the family and she delivered with the “pastie”, meat and veggies stuffed into a crust and baked until perfection. She also brought in her sister Rachel to help. Try it at home and let us know what you think!
How to make Goetta “Pasties”
- 1/2 pound ground beef
- 1/2 tube of Goetta
- 2 medium potatoes, preferably a waxy type like Yukon gold, cubed
- 3/4 cup diced onions
- 1/2 cup cubed rutabagas
- 1/2 cup carrots, peeled and chopped
- Pie crust
- In a big bowl, add all of your meat, Goetta and vegetables. Season with salt and pepper.
- Mix well by hand.
- Place a scoop of the mix in the middle of a pie crust.
- Fold in half, press down along the edges and twist the outer crust (watch the video to learn the proper style)
- With a knife, cut 2 slits on the top to vent.
- Bake in the oven at 350° F for 45 minutes to an hour
- Enjoy on it’s own, or with Ketchup (the Bodak way)