FLINT (WJRT) - (11/22/2017) - Our morning show anchors share their favorite Thanksgiving recipes!
Larry Elliott's Family Sticky Buns
"my family has used this for years - and it doesn't get much easier in the morning... Just turn the oven on!
- 18 standard size Rhodes frozen dinner rolls dough balls (usually bought in package of 36 in freezer section)
- 1 small package Cook 'n Serve Butterscotch dry pudding mix
- 1/2 cup brown sugar
- 1 stick melted butter
- Top with 1/2 cup chopped pecans or walnuts
1) Layer ingredients in bundt pan in order of instructions
2) Put in COLD oven overnight
3) 30 minutes before serving, turn oven on to 325 degrees and cook for 30 minutes
4) To serve, place platter upside down on top of bundt pan
5) Flip over so contents empty onto platter (be careful, it's hot!)
Christine Winter's Pumpkin Spicy Hummus
"Pumpkin is a classic fall favorite. And for Thanksgiving feasts, the orange gourd can easily go beyond pie tins! "
- 2.5 TBSP tahini (found in the ethnic foods section)
- 2 TBSP lemon juice
- 3/4 tsp table salt (or garlic salt)
- 2 tsp extra-virgin olive oil
- 2 cans garbanzo beans/chickpeas (drained and rinsed)
- 1 tsp pesto
- 2 TBSP freshly shredded parsley
- 1.5 tsp water
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 15 oz can pumpkin puree
- 1 pinch paprika
- 1 chipotle pepper in adobo sauce (optional)
- A variety of pita bread, crackers, celery sticks, carrots for dipping
1) Using a food processor or blender, pulse tahini, lemon juice, garlic salt and garlic cloves until smooth.
2) Add olive oil, garbanzo beans, pesto sauce, parsley, and water and again pulse until smooth.
3) Add cumin, cayenne pepper, pumpkin, and (optional) chipotle pepper in adobo sauce and again blend until smooth.
4) Transfer to bowl, sprinkle with paprika
3) Cover and refrigerate at least 2 hours ahead of serving. (I store hummus a day or two ahead of serving for extra flavor.)