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CHRISTIE: Some Thanksgiving Recipes for You

Hi, Jets fans!

I hope you had a great time watching the game Sunday despite our loss. The Flight Crew is disappointed but we're hungry for a win and cannot wait to watch the game on Sunday against the Lions.

Now that Halloween is over, it's onto the next holiday — Thanksgiving! It is by far one of my favorite holidays and although I'm not a big turkey fan, I've prepared some delicious recipes for you to try. Now, if you're not a natural in the kitchen (believe me, I did not inherit the good baking skills!) here are two simple recipes for you to test out before your hungry guests arrive.

The first recipe is designed to be served with the turkey dinner and the other is for afterwards, during dessert. With a little practice, you'll be sure to nail it before Thanksgiving arrives on Nov. 25. Hopefully you will be enjoying these delicious dishes in front of the TV while rooting on our Jets! Thank you, Jets fans, and be sure to let me know how it turns out!

Sweet Potato Casserole

1½ lbs. sweet potatoes

½ cup granulated sugar

½ cup milk

1 beaten egg

3 tbsp. butter, cubed

1 tsp. vanilla

½ cup packed brown sugar

½ cup all-purpose sugar

2 tbsp. butter

½ cup pecan pieces

Pecan halves (optional)

Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish. Combine brown sugar and flour. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.

Bake, uncovered, in a 350° oven about 25 minutes or until set. Garnish with pecan halves, if desired. Makes 8 side-dish servings.

Now for dessert ...

Christie's Apple Tart

½ of a 15 oz. pkg folded refrigerated unbaked pie crust (1 crust)

1 tbsp. sugar

1 tsp. ground cinnamon

1 tsp. finely shredded lemon peel

2 medium tart green apples, peeled, cored and cut into ½-inch-thick slices

½ cup caramel apple dip

½ cup chopped pecans

¼ cup apple jelly

Powdered sugar

Preheat oven to 425°. Let piecrust stand according to package directions. Meanwhile in a medium bowl combine sugar, cinnamon, and lemon peel. Add apple slices and toss to coat. Place unfolded piecrust on a large cookie sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Sprinkle with pecans. Fold sides of crust about 2 inches up and over apples, folding edges as necessary.

Bake for 20 minutes or until crust is golden brown and apples are just tender. Meanwhile, in a small saucepan melt apple jelly over low heat. Remove tart from oven and brush melted jelly over entire tart, including pastry. Serve warm. Sift powdered sugar over tart before serving. Makes 8 servings. ENJOY!

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