The Drew Coleman Team Thanksgiving Recipes
November 18, 2021 7:00 am
Need some fresh ideas for your upcoming family feast?
The Drew Coleman Team recipes are back for Turkey Day, and you’re in for a treat (especially if you love dessert).
Alexa’s Sweet Potato Casserole with Marshmallows
INGREDIENTS:
- 4 large sweet potatoes, about 4 lbs
- 1/4 cup butter
- 1/4 cup milk or cream
- 2 large eggs
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 2 cups marshmallows
DIRECTIONS:
- Preheat oven to 400°. Wash sweet potatoes and prick them with a fork all over. Back in the oven until soft, about 45 min. You can also microwave sweet potatoes on high until soft.
- Remove potatoes from the oven and drop oven temperature to 350°.
- Let potatoes cool. Then remove skins and add them to a large bowl. Add butter, milk or cream, eggs, brown sugar, pumpkin pie spice & salt to potatoes.
- Mash the potatoes and other ingredients together until well combined.
- Transfer potatoes to an 8×8 casserole dish and bake at 350° for 30-40 min. Then add marshmallows and return to oven for 5-10 minutes, or until marshmallows are lightly browned.
Gretchen’s Classic Bacardi Rum Cake
INGREDIENTS:
- 1 cup chopped pecans or walnuts
- 1 (18 oz) pkg yellow cake mix
- 1 (3/4 oz) pkg Jell-O vanilla instant pudding and pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup Bacardi dark rum (80 proof)
Glaze:
- 1/4 lb butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum (80 proof)
DIRECTIONS:
- Preheat oven to 325°. Grease & flour 10-inch tube or 12-cup bundt pan.
- Sprinkle nuts over bottom of pan & mix all cake ingredients together. Pour batter over nuts.
- Bake 1 hr and cool. Invert on serving plate & prick top.
- For glaze, melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
- Drizzle and smooth glaze evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up.
- Optional: Decorate with whole maraschino cherries & border of sugar frosting or whipped cream. Serve with seedless green grapes, dusted with powdered sugar.
Lis Coleman’s Make-Ahead Crockpot Mashed Potatoes
INGREDIENTS:
• 8 medium russet potatoes
• 1 pint sour cream at room temperature
• 8 oz cream cheese at room temperature
• 4 TBL butter at room temperature
• Salt & pepper
• Paprika for garnish
DIRECTIONS:
- Peel and boil potatoes until tender, then drain.
- Separately mix together the sour cream & cream cheese in an electric mixer (e.g. KitchenAid).
- Remove the sour cream & cream cheese mixture and set aside.
- Mash the potatoes using the electric mixer.
- Mix the sour cream & cream cheese into the potatoes.
- While potatoes are still warm, mix in butter, salt & pepper.
- Grease the crockpot’s removable container and add the potatoes.
- If made ahead of time (e.g. 1-2 days), refrigerate the removable container containing the mashed potatoes.
- On Thanksgiving morning, put the container back into the electrical crockpot device.
- Put the device on high to start warming maybe an hour ahead of dinner, then reduce to warm until the feast begins.
Josh’s Sweet Pumpkin Pie Dip
INGREDIENTS:
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 2 cups sifted powdered sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
DIRECTIONS:
- Beat cream cheese and pumpkin in large mixer bowl until smooth.
- Add sugar, cinnamon, and ginger; mix thoroughly.
- Cover; refrigerate for 1 hour.
- Serve with fresh fruit, bite-sized cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.