Thanksgiving Feast! FOX 26 Anchors and reporters share their best recipes

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We asked our FOX 26 anchors and reporters what their favorite Thanksgiving traditions and foods are... see what they had to dish out!  So many of these are simply "Delish"--from Melissa Wilson's Triple Mac N' Cheese to Tom Zizka's Cranberry Surprise.

Melissa Wilson's Triple Mac N' Cheese:

"I made this using my mom’s once secret recipe, until today!"

1 pkg elbow macaroni (can also use gluten-free pasta) 
2 lb box of processed cheese 
8 oz of shredded cheddar cheese 
4 oz of monterrey jack cheese
1 stick of real butter 
3 1/2 cups of milk

Boil pasta and drain. 
Cut up processed (boxed cheese) into cubes, add milk, and melt.
Grease large casserole dish. 
Fill with cooked noodles and pour melted cheese on top, lightly stir. 
Sprinkle shredded cheese on top.
Bake at 350 for about 20 minutes or until bubbling and slightly browned on top. 
Add salt and pepper to taste.

Tom Zizka's Cranberry Surprise:

1 1/2 c - Granny Smith Apples peeled/chopped
1 c - packed brown sugar
1/2 c - white grape juice
1t - ground ginger
1t - cinnamon 
12oz package fresh cranberries

Combine all ingredients in a sauce pan... bring to a boil, then simmer approx. 15 minutes until thickened...stirring occasionally.

Cool completely and enjoy!

Mike Iscovtiz's Mouth-Watering Pecan Pie

2 store-bought pie crusts
1 cup partially broken pecans
1 cup sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup light corn syrup
3/4 teaspoons vanilla
1/3 cup melted butter 
3 whole eggs

It's hard to mess up, really. Mix all the wet and dry ingredients, mix in the pecans and pour it in the pie shells. Cover loosely with foil and put in it a 350° over for 30 minutes. Remove the foil and keep it in there for roughly 15-20 more minutes to brown the top a bit.


Lisa Vaughn's Pink Stuff:

1 quart strawberries (chop em)
I can of crushed pineapple (drained)
I regular sized thing of cool whip 
I package of strawberry jello (just pour the powder in the bowl w/ all other ingredients - you don’t have to make the jello)
2 cups of cottage cheese

My grandmama used to make this all the time. She died when I was 5 years old so I never knew the real name. We just begged my mom to “make the pink stuff like grandmama”!

Rita Garcia's Internet Search Banana Pudding: 

1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Jose Griñan's Pineapple-Mango Cheesecake:

1 3oz package of Mango or Pineapple-Mango gelatin 
1 package NO-Bake Cheesecake mix
1 package Mixations Pinepple-Mango fruit cups
1 package Diced Mango fruit cups
1 Graham cracker or Vanilla wafer pre-made pie crust
1 cup cold milk (your choice: fat free, low fat, etc.
2 cans pineapple rings
1 Electric hand mixer

Start by placing sliced pineapples on a cooking sheet and broil for 10 to 15 minutes til they turn golden brown. Then place to the side to let them cool for later. Keep an eye on them so they don’t burn to a crisp. You can move forward with the recipe while they broil. But again, keep an eye on them.
Now, combine 2 Mixation cups to the 1 cup of milk and stir well.
(Optional)… Placed some cooled down pineapple slices on bottom of pie pan.
In a medium sized bowl, combine the milky fruit mix with the cheesecake mix and gelatin.
Use electric hand mixer to blend ingredients for at least 2 minutes until smooth. It will thicken as you mix.
Pour mix into pie pan… and smooth out the top.
Then, place more broiled pineapple rings on top.
Drain 2 cups diced mango and place around the pineapple as a garnish.
Chill in the refrigerator for about 15 minutes and you’re ready to serve.

Sally MacDonald's Gigi's Corn Pudding:

I'm sharing one of our family's Thanksgiving side dishes today -- corn pudding. Say what?! It's more savory than sweet. Recipe from my mom, Gigi - by way of Maria from church.

1 17 oz can cream style corn
1 17 oz can whole kernel corn
8 ounce sour cream
2 sticks butter, melted and cooled
2 eggs beaten
1 pkg Jiffy corn muffin mix

Beat eggs, add melted and cooled butter, add sour cream, corn and jiffy mix. Put into a casserole dish. Bake about 45 minutes at 350 degrees. Enjoy!!!