KANSAS CITY, Mo. — Beginning Thursday, Dec. 5 through Friday, Dec 20, our FOX 4 Morning Show team will share their family favorites during the holidays.
Plan to watch The FOX 4 Morning Show at 8 a.m. to see what each cooks up for you!
Kerri’s Pumpkin Gingerbread Trifle
- Two 14-oz pkgs. gingerbread cake
- 5.1 oz. box cook-and-serve vanilla pudding
- 30 oz. can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 tsp. ground cardamom or cinnamon
- 12 oz. container frozen whipped topping
- 1/2 cup gingersnaps
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Mark’s Ma-ma’s Sweet and Sour Meatballs
- 1.5 pounds of ground meat
- 12 crackers rolled fine
- 1/4 cup evaporated milk
- Salt and pepper to taste
Sauce
- 2 small cans tomato sauce
- 1 can crushed pineapple
- 1/2 cup brown sugar
- 1 tsp. curry powder
Form meatballs (or you can use store-bought.)
Mix together sauce ingredients. Put meatballs in crock pot with sauce; simmer overnight. Mark used to have these when he went over to his grandmother’s house.
Katie Ferrell’s Pumpkin Bread (With thanks to Katie’s mom!)
3 cups sugar - 1 cup oil
- 4 eggs
- 2 cups pumpkin; 16 oz can
- 2/3 cups water
- 3 1/3 cups flour
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. baking soda
Fold ingredients together (don’t overmix!) and divide into 2 large or 3 small loaves. Bake 1 hour at 350 degrees.
Michelle Bogowith’s Italian Cookie
10 cups flour - 2 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 3 sticks butter (room temperature)
- 3 sticks margarine (room temperature)
- 2 1/3 cups sugar
- 1 tablespoon vanilla
- 6 eggs
- 1/4 each grated orange and lemon rind
- few drops anise oil (option)
- milk
Combine flour, baking powder and salt. Set aside. Beat butter and margarine. Add sugar, vanilla and 1 egg add a time. Add rind and oil. Gradually add flour mixture. Add a tablespoon at a time of milk, just enough to mix.
Bake 375 for 8-10 mins.
Loren’s Leftover Turkey Bake
- Two to three pounds of leftover turkey or chicken pieces, boneless & skinless (you need enough meat to cover the bottom of a 9×12 baking dish)
- 1 can cream of chicken soup
- 1/2 soup can of white wine
- 6-8 slices Swiss cheese
- 2 cups Pepperidge Farm cornbread dressing mix
- 1/2 cup melted butter
Layer the Swiss cheese slices evenly over that. Top with the dressing mix and drizzle with melted butter.
Bake at 350 degrees for about 45 minutes.
We like this so much that I make it year-round using chicken breasts.
Rob Collins’ Stuffed Armadillos
- medium Jalapenos or Anaheim peppers
- 1 (8 oz) package cream cheese, softened
- 8 oz shredded cheese (your choice)
- bacon , (1 slice per pepper)
- salt, pepper, and “Slap Ya Mama” seasoning
Use a small spoon to scrape the seeds and veins from jalapenos.
In a medium bowl, combine cheeses and seasoning. Gently squeeze the stem and tip of jalapeno to open the sliced pocket. Add about 1½ tablespoons of mixture to each jalapeno. Set aside.
Wrap each jalapeno with a slice of bacon using 1 or 2 toothpicks to secure the bacon.
Place poppers on the grill cut side down. YES, down. Once the top has cooked and the cheese starts to soften, use a spatula to loosen the bacon from the grill and flip. Cook until bacon is cooked through about 10-15 minutes.
Kim Byrnes’ Dolce Petalo recipe (or ‘Sweet Petal’ in Italian)
- 3-4 cups flour
- 1 pkg dry yeast
- 1 egg
- 3 Tbsp soft margarine
- pinch of salt
- 3 Tbsp sugar
- 1 1/2 cups scalded milk
Topping:
- 1 cup each sugar and brown sugar
- 1 Tbsp cinnamon
- 1/2 cup melted butter
Let rise until double in size.
Punch down and roll pieces of dough into long pieces about 1″ in diameter.
Dip in 1/2 cup melted butter and then roll in topping mixture. Form pieces into a circle.
Bake at 325 degrees for 25-39 minutes.
Karli’s Christmas Breakfast Casserole
Ingredients:
6-8 large Eggs
1 lb. Sausage
10 slices White bread, cubed (about six cups)
1 tsp. dry mustard
1/4 tsp. Worcestershire sauce
2 c shredded sharp cheddar Cheese
2 c milk
1 tsp. salt
Grease 9×13 pan. Place cubed bread in pan. Evenly coat bread with cheese then cooked sausage. Whisk eggs and remaining ingredients And pour on top of sausage mixture. Cover and chill 8 hours. Stand at room temperature for at least 30 minutes before baking. Bake at 350 for 45 minutes or until set. Let rest at least 5 minutes before standing.
Matt Stewart’s Reindeer Droppings recipe (aka Spiced Pecans)
- 1 egg white
- 1 pound pecan halves
- 1/2 cup sugar (or Splenda)
- 3 tsp ground cinnamon
- 1/2 tsp salt
Add pecans and stir gently to coat.
Combine sugar, cinnamon, and salt; add to nut mixture and stir gently to coat.
Spread onto a baking pan coated in baking spray.
Bake, uncovered, at 325 degrees for 30 minutes or until lightly browned.
Cool completely and store in a air-tight container.
Nick and Wendy’s Classic Sugar Cookie
- 1 1/2 Cups Butter (Softened)
- 2 Cups White Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 5 Cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
In a large bowl cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill dough for at least one hour. Preheat oven to 400 degrees. Roll out dough and cut into shapes. Place on ungreased cookie sheet one inch apart. Bake 6-8 minutes. Boom you’re done! Easy, fast and delicious.
Icing is on you! Wendy puts some orange/lemon zest to kick it up a notch.
- 5 lbs of legs and thighs
- 3 white onions
- 1 bunch of cilantro
- salt/pepper
- Olive oil
- 1 bell pepper
- 1 jalapeno pepper
- 1 medium can of whole tomatoes
- 24 corn tortillas
- 2 tomatoes
- Knorr’s chicken stock
Boil chicken with salt. Debone. In olive oil sautee cut up onion, bell pepper and a little bit of jalapeno pepper with blended tomatoe. Mix in the chicken. Heat up oil about 1/4 of the pan to fry tacos. Take the tortilla and fill with chicken and secure with a toothpick and fry until light brown.
Pico de gallo (filling for the taco)
Cut up tomato onion, jalapeno, cilantro and mix with some salt
Sarah J. Clark’s Gingersnap Crust Pumpkin Pie
Crust:
-8 oz. gingersnap cookies (it’s about 32 cookies)
-1/2 stick (1/4 cup) of melted butter
Pumpkiny Part:
-1 cup packed brown sugar
-2 eggs
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-1/2 teaspoon nutmeg
-1 cup canned pumpkin
-1 cup heavy cream
Topping:
-1/4 cup packed brown sugar
-1/2 teaspoon cinnamon
-pinch of sea salt
Directions:
Crumble gingersnaps in a food processor (or in a bowl with your muscles). You want small pieces, not ginger dust, so don’t over do it.
Melt butter in small pan over medium heat. Let the butter cook until it starts to brown. This will give your pie a nutty taste.
Pour butter over crumbled gingersnaps. Mix together.
Press crust into 9-inch pie pan. It’s not going to be pretty or perfect and it will crumble. Just do the best you can.
Wrap the crust with tin foil and stick it in the fridge for 20 minutes while you preheat the oven to 325 degrees.
After 20 minutes, take out the crust and put it in the oven for 15 minutes while you make your filling.
To make the filling, take the brown sugar, eggs, salt, cinnamon, ginger, nutmeg and cloves and mix together. Then mix in pumpkin and cream.
Take crust out of the oven and turn up the heat to 350 degrees. Pour your filling over your crumbled pie crust.
Bake the pie for 30 minutes while you mix your topping (mix brown sugar, salt and cinnamon).
After 30 minutes, sprinkle the topping on top of the pie and turn down the heat to 325 degrees and bake for another 25 minutes.
Cool and serve with a dollop of vanilla ice cream.
Recipe originally from Scott Greenberg.