by Amanda Lanum
This week on 13 News This Morning we're each sharing one recipe that we really love to have on Thanksgiving. Monday, I shared Easy Cheesy Potatoes. Drew made Bean Salsa on Tuesday. Chris satisfied his sweet tooth with Apple Walnut Crisp. Stephanie will share her breakfast recipe Thursday.
EASY CHEESY POTATOES
2 cans Cream of Mushroom Soup (If you don't like mushrooms, you can substitute Cream of Chicken.)
8 oz. cream cheese (Make it light if you're interested in saving a few calories!)
32 oz pkg of frozen hash brown potatoes
1 1/2 cups cheddar cheese
Mix all the ingredients in a large bowl. Bake at 350 for 60-90 minutes, until potatoes are tender.
1 can black eyed peas (drained)
1 can white corn (drained)
1 can black beans (drained and rinsed)
1 can rotel origional or other flavor if you wish
1/2 cup Italian dressing
1/2 green pepper (diced)
1 tsp garlic salt
Mix all together and refrigerate overnight. Enjoy with tortilla chips!
APPLE WALNUT CRISP
2 cans Apple Pie filling
1 box yellow cake mix
2 sticks of butter (melted)
1 tsp Cinnamon
1 cup crushed walnuts
Preheat oven to 350 degrees.
Spoon two cans of pie filling into greased 9x13 pan. Sprinkie 1/2 ts cinnamon and zest of lemon over pie filling. Pour dry cake mix over apples.
Sprinkle remaining cinnamon (1/2 tsp) and walnuts over cake mix. Drizzle with melted butter.
Bake 55 minutes.
IHOP-STYLE PANCAKES WITH A ROM-TOM HOLIDAY TWIST
1 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons butter, melted
1/4 cup sugar
Mix ingredients for pancake batter. Heat skillet on medium to medium-high heat. Pour batter on pan. When outside edges bubble, flip. Or cook to desired darkness.
fruit topping such as apple, strawberry or peach