Corny corn casserole, pumpkin & cheesecake parfait from Mélange Catering & Special Events

Corny Corn Casserole
Preheat oven to 350°
 
INGREDIENTS
16 oz Sour Cream (room temp)
17 oz Whole Corn, can, drained
17 oz Creamed Corn, can
1 box Jiffy Mix Muffin Mix
1 Egg, well beaten
1 Medium Green Pepper, diced (½)
1 Small Onion, chopped fine
3/4 Stick of Butter/Margarine
2 cup Grated Sharp Cheddar Cheese
 
INSTRUCTIONS
Melt butter in a frying pan and sauté green pepper and onion. Add to a bowl with muffin mix and egg. Add the cans of corn and mush the mixture together.
Spray a 9x13 pan or casserole dish and pour in the mixture. Carefully spread the sour cream over the top and then sprinkle with cheese.
Bake for 45 minutes. The cheese should be starting to brown slightly.
Broil for a few minutes if necessary, but watch closely!
Note: For best results, remove the sour cream from the fridge at least one hour prior to preparation.
 
Turkey (or Chicken) Tetrazzini
You can make this with leftover turkey if you’d like!
INGREDIENTS
½ pound rotini pasta
2-3 cups cubed leftover turkey
4 Tbsp. butter, divided
1 shallot, minced
2 cloves garlic, minced
3 Tbsp. flour
1 cup dry white wine or vermouth
2 cups chicken or turkey stock
1 cup sour cream
1 cup frozen peas
Freshly grated nutmeg, to taste
Salt and pepper
½ cup breadcrumbs
¼ cup grated Parmesan
¼ cup flat leaf parsley leaves, chopped
INSTRUCTIONS
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Cook pasta until just short of al dente, according to package
directions.
Place a large skillet over medium-high heat and melt 2 tablespoons of butter. Once foaming subsides,
add the shallots and garlic, and cook for 2 minutes. Sprinkle the flour into the skillet and cook for 1
minute longer. Pour in the wine, and let evaporate for 1 minute, then add the stock. Bring to a boil,
remove from heat, and stir in sour cream, frozen peas, turkey and cooked pasta. Season to taste with
nutmeg, salt and pepper and pour into a casserole dish.
Combine the breadcrumbs, Parmesan, and parsley in a small bowl and sprinkle over the casserole.
Dot with the remaining 2 tablespoons of butter.
Bake for 25 minutes until hot and bubbly.
 
Amazing Stuffing Waffles
Chef Notes: OK. I’m not kidding when I say
these are amazing! Eat these with either
warm turkey gravy or warm maple syrup.
Either way they are….AMAZING!
INGREDIENTS
1 recipe of your favorite stuffing mix
Nonstick cooking spray
1 recipe your favorite turkey gravy
Maple syrup, for serving
INSTRUCTIONS
Prepare your favorite stuffing, either
homemade or store bought/boxed stuffing.
Add your favorite type of sausage cut into small pieces.
Preheat a Belgian waffle iron according to manufacturer's instructions and prepare with nonstick
cooking spray. Press/spread 1/5 of stuffing mixture across the surface of the waffle iron.
Cook until crisp on both sides, about 10 minutes total.
Transfer to a serving platter and serve with hot gravy and maple syrup.
Seriously…they are amazing!
 
Cheesecake & Pumpkin Pie
Parfaits
INGREDIENTS
PUMPKIN PIE LAYER
1 (15 ounce) can pumpkin
2 tablespoons 1/2 and 1/2
4 tablespoons brown sugar
1 tablespoon (heaping) pumpkin pie spice
CHEESECAKE LAYER
8 ounces low fat cream cheese
1 1/2 cups vanilla Greek yogurt
1 teaspoon vanilla extract
1/4 cup agave nectar
1 tablespoon lemon juice
(approximately half a lemon)
1 teaspoon pumpkin pie spice
FOR PARFAITS
2 cups cinnamon granola (your favorite brand)
Whipped cream or Cool Whip for topping
Pumpkin pie spice for garnish
INSTRUCTIONS
In a large bowl, stir together the ingredients for the pumpkin pie layer.
Stir until well combined. Set aside.
In a stand mixer, whisk together the ingredients for the cheesecake layer. Mix until creamy and fully
combined. Set aside.
To assemble your parfaits, start with two tablespoons of the granola, followed by pumpkin pie, then
more granola, then cheesecake, and so on. Top with whipped cream or cool whip and sprinkle with
pumpkin pie spice.
 
Salted Caramel Sauce
Chef Notes: Don’t be scared to make your own! It’s really not as hard as you’d think and this recipe
makes it super simple. Trust us! You’ll taste the difference!
INGREDIENTS
1 cup granulated sugar
6 Tablespoons butter, cut up into 6 pieces
½ cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon salt
INSTRUCTIONS
Heat the sugar in a sauce pan over medium heat and stir with rubber spatula until sugar is liquefied
and amber in color.
Once sugar is completely melted, add butter and stir until dissolved.
Slowly add in heavy cream and heat for one minute.
Remove from heat and add vanilla and salt.
The sauce will keep for up to two weeks in the refrigerator.
 
Turkey Dinner Bites
Chef Notes: We’ve all been there! We’re ready to eat but the turkey is going to take a little more time!
With these little bites you can give everyone a little nibble of what’s to come.
INGREDIENTS
1 package Phyllo Cups (available at grocery
store)
2-4 slices of Turkey Breast, cooked
1 c Mashed Potatoes
1 c Stuffing
1 c Gravy
1 c Cranberry Sauce
INSTRUCTIONS
Preheat oven to 350°F.
Place phyllo cups on a baking sheet.
Using a teaspoon fill each cup with a layer of mashed potatoes, diced turkey breast, stuffing, and
gravy.
Bake cups for 5-10 minutes, or until warmed through.
Top each cup with 1/2 teaspoon of cranberry sauce.
Enjoy!
 
Coca-Cola Braised Sweet Potatoes with Chipotle
INGREDIENTS
6 large sweet potatoes
1 1/2 cups Coca-Cola
1/2 cup chicken or vegetable broth
3 garlic cloves
2 chipotle peppers in adobo sauce + 2 tablespoons adobo
sauce from the same can
4 tablespoons butter, cut into pieces.
Kosher salt and black pepper, to taste
INSTRUCTIONS
Preheat oven to 400 degrees F.
Scrub sweet potatoes and slice into 1-inch thick slices (no
need to peel). Arrange in a baking dish or roasting pan with
at least 2” high sides.
In a blender, combine Coca-cola, garlic, chipotle peppers,
and adobo sauce. Puree until smooth for 1 minute, then
pour over sweet potatoes. Season generously with kosher
salt and black pepper.
Top off with pats of butter, then cover with foil and bake for 25 minutes. Remove foil, then bake an
additional 20 minutes, or until tender. Taste and adjust seasoning with additional salt and pepper, as
desired.
 
Roasted Brussels Sprouts with Cranberries & Balsamic Reduction
INGREDIENTS
3 pounds Brussels sprouts
½ cup olive oil
1 cup sugar
¾ cup balsamic vinegar
1 cup dried cranberries
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half top
to bottom. Arrange on 2 baking sheets and toss with the
olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan.
Bring to a boil, then reduce the heat to medium-low and
reduce until slightly thickened.
Drizzle the balsamic reduction over the roasted sprouts,
then sprinkle on the dried cranberries and serve.
 
Sweet Potatoes with Stilton & Walnuts
INGREDIENTS
2 tablespoons sugar
½ cup walnut halves
4 pounds sweet potatoes (about 8–10 medium), peeled,
sliced on a diagonal ½” thick
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 large shallot, finely chopped
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons walnut oil or olive oil
Vegetable oil (for frying; about ½ cup)
12 fresh sage leaves
4 oz. Stilton cheese, shaved
Parchment paper
INSTRUCTIONS
Preheat oven to 400°.
Mix sugar and 1 Tbsp. hot water in a small bowl until
sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway
through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts
cool).
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper.
Arrange in a single layer and roast until tender and golden brown, 25–30 minutes. Let cool.
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and
walnut oil; season with salt and pepper.
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add
sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a
paper towel–lined plate; set aside. Place sweet potatoes on a platter; drizzle with vinaigrette and top
with blue cheese, walnuts, and fried sage.
 
Cinnamon Roll Turkeys (Recipe
from Pillsbury)
INGREDIENTS
1 can (17.5 oz) Pillsbury™ Grands!™
refrigerated cinnamon rolls with icing
10 slices thick-cut bacon
5 candy corns
5 red mini candy-coated chocolate candies
10 candy eyeballs
15 mini pretzel sticks, cut in half
Parchment paper
INSTRUCTIONS
Heat oven to 350°F. Line cookie sheet with
cooking parchment paper.
Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each
roll about 1 inch; tuck dough into roll to create neck of turkey.
Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5
minutes.
Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4
halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.
Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated
chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble
turkey’s feet.
melange | events MelangeEvents.com 713.869.0066
Thanksgiving 2016 Recipes from Melange Events
Watch videos at: www.FOX26Houston.com/cleverley-stone
 
Cherry Cheesecake Gingerbread
Trifle
INGREDIENTS
1 box Gingerbread Cake Mix
2 cans Cherry Pie Filling
2 c. heavy cream, very cold
8 oz. cream cheese, at room temperature
4 Tbsp. sugar
1 tsp. vanilla extract
Trifle serving dish or large clear glass serving bowl
INSTRUCTIONS
Prepare gingerbread cake according to package
instructions. Cool completely.
(Or purchase gingerbread at grocery store.)
Cut into 1 inch squares; layer half of cake in the
bottom of an 8 inch trifle dish.
In a large chilled mixing bowl, combine heavy cream, sugar, and vanilla extract.
Using chilled beaters, beat on high speed until stiff peaks form.
Cut cream cheese into four pieces and add them to whipped cream.
Continue beating on high speed until cream cheese is fully incorporated.
Layer half of cream cheese mixture on top of gingerbread cake in trifle dish.
Top with 1 can cherry pie filling.
Repeat layers, ending with cherry pie filling on top.
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