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November 25th Recipes

Theme show: “Thanksgiving Favorites Pt. 2”



1 refrigerated pie crust

Preheat oven to 350. Unroll crust & place in 9″ pie plate. Refrigerate while you prepare filling.

Brownie Filling:
1 stick (1/2 c.) unsalted butter
2 oz. unsweetened chocolate, roughly chopped
1 c. sugar
3/4 c. flour
1 tsp. vanilla
1/2 tsp. salt
2 large eggs
1 c. semisweet chocolate chips

In medium saucepan over low heat, add butter, chocolate & cook, stirring until completely melted. Pour into large mixing bowl. Add sugar & whisk until combined. Add flour, vanilla, salt & eggs. Mix to combine & stir in chocolate chips. Spread in pie crust. Bake until top is firm & crust is golden brown, 40-45 mins.

Pecan Topping:
1/4 c. firmly packed dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3 Tbsp. unsalted butter
1 c. coarsely chopped pecans
1/4 c. light corn syrup
1 tsp. vanilla

Whiile pie is baking, make pecan topping. Mix brown sugar, salt, cinnamon, & nutmeg in bowl, blend together & set aside. Melt 2 Tbsp. butter in skillet and add pecans. Toast, stirring frequently, until golden brown (3-4 mins). Reduce heat to low and stir in corn syrup, vanilla & remaining 1 Tbsp. butter, 2 Tbsp. water, and brown sugar mixture. Cook, stirring until melted, and mixture has become thick syrup, 5-8 mins.

Top pie with pecan topping and serve with ice cream if desired.

Food Network


2 lbs. sweet potatoes, peeled & cubed
2 Tbsp. lemon juice
1 c. mayonnaise
1 tsp. grated orange peel
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. chopped fresh ginger (optional)
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. coarsely chopped pecans
1 c. chopped celery
1/3 c. chopped dates or raisins (listener uses raisins)
1 can (11 oz) mandarin orange segments, drained

In a medium saucepan, cook potatoes, cook until 8-10 mins until fork tender and do not overcook. Drain. Toss with lemon juice. In a large bowl, combine mayo, orange peel, orange juice, honey, ginger, salt and nutmeg. Stir in warm potatoes, pecans, celery, raisins or dates. Cover & chill. To serve, arrange orange segments around salad.

Eva, Moberly


1 8″ frozen pumpkin pie
1 box spice cake mix
1 8″ frozen apple pie
1 box yellow cake mix
1 8″ frozen cherry pie
1 box white cake mix
Eggs & oil according to package directions
4 tall tubs of cream cheese frosting
3 (8 1/2 “) round cake pans.

Bake pies according to instructions & cool to room temperature overnight. Mix cake batter according to directions. For each layer, pour about 1 1/3 c. of batter in cake pan. Carefully de-tin the pies and place face-upon top of batter in cake pan. Push down lightly to release any trapped air. Pour enough batter on top to cover pie. Bake according to box instructions. Cool and remove from pans. Frost (Put layer of frosting between each layer and then all around the cake.



1 16 oz can sweet potatoes or yams. cubed or fresh sweet potatoes (1-2 possibly)
1 c. mayonnaise
1 tsp. grated lemon rind
2 Tbsp. orange juice
1 Tbsp. fresh lemon juice
1 Tbsp. honey
2 sliced bananas
2 medium red apples, diced
2 c. seedless grapes
Lettuce, optional

Peel sweet potatoes if using. Cook in boiling water for 20 mins or until tender. Drain. Stir together the mayo and next 4 ingredients in large bowl. Chill. Gently toss together the sweet potatoes, & fruit. Cover and chill for 2 hours. Serve on lettuce, if desired. Serve with mayo mixture. Makes 6 servings.

Flossie, Moberly


1/2 c. butter
3 stalks celery, chopped
1 large onion, chopped
1/2 lb. Bulk pork sausage
1 tsp. Dried sage leaves or 1 Tbsp. Chopped fresh sage leaves
1/2 tsp. Salt
1/4 tsp. Pepper
1 lb. Loaf french bread, cut into ¾” cubes (about 13 cups)
2 c. chicken broth (32oz carton)

Heat oven to 350. Spray 13×9 (3qt) glass baking dish with cooking spray. In skillet, melt butter. Cook celery and onion in butter, stirring occasionally until vegetables are tender. Remove vegetables to extra large bowl. Add sausage to same skillet. Cook until no longer pink; drain. Add sausage, sage, salt & pepper to bowl; mix well. Stir in bread crumbs. Drizzle broth over bread cubes; toss to combine. Add up to 1/2 c. more broth if moister stuffing is desired). Spoon into baking dish. Cover with foil. Bake 30 mins; uncover and bake for 10-15 mins or until light golden brown and heated through.


(not read on air)


5 Tbsp. extra virgin olive oil
2 Tbsp. vinegar or apple cider vinegar
3 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 garlic clove, minced
salt & pepper to taste

Whisk all together & set aside.

1 lb. Brussels sprouts, washed & ends trimmed
1 green apple, cored & diced
3/4 c. dried cranberries
1/2 pine nuts*
1/3 c. shaved Parmesan cheese, shaved*

Use food processor or knife & shave Brussels sprouts in batches & set aside in medium bowl (should have a shredded look). In small pan, toast pine nuts for 4-5 mins. Set aside. Add apple, dried cranberries, & cooled nuts to Brussels sprouts, toss well & let sit for 30 mins to marinate.

*Notes: If you don’t think you will like the original dressing, you can go & purchase a different vinaigrette or make your own. Also, I’ve never used pine nuts so I don’t know exactly how they taste, but if you don’t like them, I would substitute them with sliced almonds or possibly pecans (but I think almonds would go better). The Parmesan I would buy shredded from refrigerated cheese section of grocery store*

TIP: for a good moist dressing, add 2-3 eggs
–Janet Westhoff

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