ATLANTA - The Good Day Atlanta team is sharing some of their favorite Thanksgiving dishes.
Take a look at the recipes that were featured on Good Day Wednesday morning:
Katie Beasley's Creamy Peanut Butter Chocolate Pie
- 1- cup creamy peanut butter, plus 2 tablespoons for garnish (Jif)
- 1- 8oz package of cream cheese (Philadelphia)
- ½- cup sugar
- 1- 16 oz container (or 2- 8 oz containers) of whipped topping (Cool Whip)
- 1- jar hot fudge topping (Smucker’s)
- 1- premade graham cracker or chocolate pie crust (Keebler)
- First beat together peanut butter, cream cheese and sugar on medium. Fold in 3 cups of whipped topping (8 oz- either half of your 16 oz or one whole 8 oz) until well blended. Spoon mixture into pie, smoothing it out to the edge.
- Transfer 2 tablespoons of hot fudge and 2 tablespoons of peanut butter into separate ziplock bags, for use as garnish.
- Microwave the rest of the hot fudge for 1 minute, stir and then spread onto pie. Refrigerate for 1 hour, or until set.
- Spread the leftover whipped topping (up to you on how much 1.5-3 cups, either half of your remaining amount of all of your remaining amount) on top of hot fudge layer.
- Cut a small corner of the ziplock bags of hot fudge and peanut butter, and drizzle on top of pie.
Buck Lanford's Couch Potato Casserole
- 1 package (2 pounds) frozen hash brown potatoes, thawed
- ½ cup butter, melted
- 1 can (10.5 oz.) condensed cream of chicken soup, undiluted
- 1 container (8 oz.) sour cream
- ½ cup onions, finely chopped
- 2 cups Cheddar cheese, shredded
- ½ tsp. salt
- ¼ teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- ¼ cup melted butter (half a stick of butter)
- Preheat oven to 350°F.
- In a large bowl, combine the hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Spread the mixture into a 9×13-inch casserole dish.
- In a medium bowl, combine the cornflakes with ¼ cup melted butter. Sprinkle the mixture over the top of the casserole.
- Bake uncovered in preheated oven for 45 minutes or until the potatoes are cooked through and the casserole is hot.
Ron Gant's Loaded Baked Potato Casserole
- Non-Stick Cooking Spray
- 6 Slices Bacon (thick cut)
- 2 T Bacon Grease (from above)
- 4 large russet potatoes, cleaned and cut into chunks (1 inch or so)
- 1 tsp Salt (Kosher preferred)
- 1 tsp Garlic Salt
- 1 tsp Onion Power
- 1/2 tsp Ground Black Pepper
- 8oz (1 Package) Cream Cheese
- 2 Cups Shredded Sharp Cheddar Cheese
- 3 Scallions (Sliced thin, white & light green parts)
- Spay a casserole dish with non-stick cooking spray. Preheat oven to 425 degrees
- Cook the bacon until brown and crispy. Reserve two tablespoons of bacon grease. Remove bacon and let sit on paper towel to cool off. Once cool, crumble up into smaller pieces.
- Mix the potatoes with the bacon grease, salt, pepper, garlic salt and onion powder. Place in casserole dish and bake until brown, approximately 45 minutes
- Mix together the cream cheese ( should be room temperature ) and one cup cheddar cheese.
- Remove potatoes from oven once browned and spoon out the cream cheese mixture atop the potatoes.
- Sprinkle with remaining cheddar cheese and place back in oven for 15 minutes. ( for a crispy brown top, add an additional minute on BROIL - be sure to keep an eye on it so as not to burn ).
- Remove from oven and top with scallions and crumbled bacon pieces.
- OPTIONAL: Add Sour Cream to individual servings and/or jalapeño peppers
Joanne Feldman's Make Ahead Mac and Cheese
- Vegetable oil
- Kosher salt
- 1 lb. elbow macaroni or cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter (divided)
- 1/2 cup flour
- 12 ounces Gruyere cheese, grated
- 8 ounces extra-sharp cheddar, grated
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon nutmeg
- 1 1/2 cups breadcrumbs or panko
- Drizzle oil into a large pot of boiling, salted water. Add macaroni and cook according to directions on package
- Meanwhile, heat milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk.
- While whisking, add hot milk and cook for a minute or two more, until thickened and smooth.
- Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon nutmeg.
- Add the cooked macaroni and stir well.
- You can now refrigerate until you are ready to bake. When you're ready to bake, put the breadcrumbs or panko on top and 2 tablespoons of melted butter on top and back at 375 degrees for 45-50 minute.
- Joanne chose to not add breadcrumbs and simply warm in a crockpot - saving oven space for Thanksgiving Day, and it was still creamy and delicious!
Alyse Eady shares Parker House Rolls recipe:
- 1 ½ cups milk
- 1 stick unsalted butter (cut into pieces, plus more for brushing)
- ½ cup sugar
- 1 package active dry yeast
- ½ cup warm water
- 3 large egg (lightly beaten)
- 1 ½ teaspoons salt
- 6 cups all-purpose flour
- Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in 1 stick butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, yeast, eggs, salt, and 3 cups flour in a mixer with the dough attachment and mix until smooth. Add remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
- Remove dough from the mixer and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down dough and form into desired shapes. Place rolls on a baking sheet lined with parchment paper. Cover again and let rise until doubled, about 30 to 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Happy Thanksgiving from Good Day Atlanta!