East Texas Kitchen LIVE on East Texas Now: Thanksgiving recipes
Corn spoonbread, apple-cranberry bake, and green beans with new potatoes
EAST TEXAS (KLTV/KTRE) - If you’re looking for something to bring to the family Thanksgiving meal table and tired of the dish you bring every year, we have some ideas for you.
Tuesday night on East Texas Now, Mama Steph shared three simple recipes you can do yourself and impress all your relatives.
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Here are the recipes:
Apple - cranberry bake
This is a delicious dessert, and it pretty healthy just as it is, especially if you need to use an alternative to sugar, like Splenda.
If you want to up the decadence factor, keep in the brown sugar and top with a scoop of vanilla ice cream!
6 baking apples (like Granny Smith or Gala), chopped
1 cup of chopped walnuts
½ cup Craisins
1 tablespoon cinnamon
¾ teaspoon allspice
Preheat oven to 350.
Chop the apples into bite sized chunks.
Place apples and all other ingredients into large mixing bowl, and toss until everything is coated. Pour into deep pie dish and bake for 20 minutes covered, then 20 minutes uncovered. Best served warm, and topped with a scoop of ice cream or real whipped cream. Can also be used to top oatmeal, etc.
Mama Steph’s green beans and potatoes
These taste almost as perfect as the ones that grandmother cooked all day on her stove, but you can have them ready to serve in 15 minutes!
2 or 3 ten-ounce bags of frozen whole green beans
2 fifteen-ounce cans of whole new potatoes, drained
3 cups of chicken broth of vegetable broth
1/2 cup chopped onion
1 teaspoon Tony Chachere’s seasoning (or your favorite blend)
1 ounce of bacon or salt pork, plus two teaspoons of olive oil.
Put the oil and pork in a Dutch oven or other large pot. Warm over medium heat, then add onions. Cook until the onions are translucent, stirring occasionally so the do not burn.
Add the frozen beans, seasoning, and potatoes.
Top with the broth, and stir. Cover and cook over medium-high heat, stirring occasionally, until beans are tender. The potatoes are pre-cooked, so you don’t have to worry about them being done, just seasoned and hot. Enjoy!
1 15-oz can whole kernel corn, drained
1 15-oz can cream style corn
1 8.5 ounce box of Jiffy cornbread mix
1 cup sour cream
1 stick of butter, melted
½ to 1 whole fresh jalapeno, chopped
½ teaspoon of salt
Preheat oven to 375 degrees. Spray 9x13-casserole dish with cooking spray.
In a large bowl, mix all ingredients with a long spatula, mixing until well-blended.
Pour mixture into the casserole dish, and bake for about 35 to 40 minutes, until the spoon bread is golden brown. Enjoy!
Here are some other Thanksgiving ideas:
Creamy smoked turkey-sweet potato soup by Mama Steph
Smoked turkey-cranberry salad by Bear Creek Smokehouse
Cinnamon sweet potato logs by Mama Steph
Pumpkin-white chocolate pudding cake by Mama Steph
Maple pumpkin pie with spiced pecan streusel by Pearl’s Kitchen