WYFF News 4 Today shares some of their family favorites, just in time for the holidays. GREENVILLE, S.C. — Deviled Eggs Destiny Chance, Morning Anchor Ingredients: 1 dozen eggs (makes 24 halves) ¼ cup mayonnaise 1 tablespoon yellow mustard Capers Paprika Instructions: Boil eggs until they’re hard Drain hot […]
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WYFF News 4 Today shares some of their family favorites, just in time for the holidays.
GREENVILLE, S.C. —
Deviled Eggs
Destiny Chance, Morning Anchor
Ingredients:
- 1 dozen eggs (makes 24 halves)
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- Capers
- Paprika
Instructions:
- Boil eggs until they’re hard
- Drain hot water (be careful!)
- Let eggs cool a bit
- Crack and remove eggshell
- Slice eggs in half
- Put all yolks in a bowl
- Add in mustard, mayonnaise, capers and season to taste
- Scoop that mixture onto egg white halves, that you placed to the side
- Sprinkle paprika on top and serve!
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Garlic “with a capital G” Mashed Potatoes
Patrick Hussion, Morning Anchor
Ingredients:
- 3 lbs. Russet potatoes
- Salt 30 cloves of garlic
- 1 stick unsalted butter
- ¾ cup heavy cream
- ¾ cup whole milk
- Parsley to garnish
Instructions:
- Peel and quarter 3 lbs. of russet potatoes
- Salt to taste
- Add potatoes to salted cold water on stove top
- Bring to boil until nice and soft
- Separately, start with 30 cloves of garlic
- Add 1 stick of unsalted butter
- Cook low and slow for 20 mins. on medium heat
- Add ¾ cup of heavy cream
- Add ¾ cup of whole milk Mash, stir and ENJOY!
- Dash with parsley as a garnish
Cranberry Sauce
Hannah Nelson, Morning Producer
Ingredients:
- 1 8oz can crushed pineapple
- 1 8oz can crushed pineapple
- ¾ cup granulated sugar
- Bag of fresh cranberries
- Water
Instructions:
- Strain pineapple juice from crushed pineapple, save both
- Top off pineapple juice with water to equal 1 cup total
- Boil liquid with sugar
- Add cranberries and return to boil
- Simmer on medium for 10 minutes (cranberries will pop as they cook)
- Add pineapple
- Refrigerate
Mom Rosies Rum Cake
Jamya Reed, Morning Reporter
Ingredients:
- 4 sticks salted butter
- 3 ½ cups sugar
- 3 cups plain flour
- 8 eggs
- 1 cup heavy cream
- ½ cup rum
- ¼ cup pure vanilla flavor
- 2 tablespoons almond flavor (optional)
Instructions:
- Preheat oven to 325 degrees
- Cream soft butter and sugar
- Mix in eggs, heavy cream, rum, vanilla and almond flavors
- Blend with a hand mixer until smooth (Do not over blend)
- Fold in flour and blend with hand mixer, just until smooth
- Put in greased and buttered tube pan for pound cakes
- Bake cake for one (1) hour at 325 degrees
- **NOTE: After baking for 1 hour, I use a large spoon and pat down the top of the cake.
- Turn oven up to 350 degrees bake for another 15 minutes
- Remove from oven and place cake pan on a rack for 20 minutes
- Remove cake from pan and enjoy.
- **NOTE: If you like heavy rum flavor, sprinkle more rum on top of cake before you put it in the oven. This cake freezes well.
Bacon roasted brussel sprouts
Richard Edmund
Preheat oven to 400 F
Brussel Sprouts
- Slice brussel sprouts in half
- Toss in bowl with 2 tablespoons of extra virgin olive oil
- Place on baking sheet, cut side down
- Roast for 25 minutes, turning on other side for the last 5 – 10 minutes
Bacon
- Add one layer of bacon on baking pan
- Roast for 20 minutes
- Drain fat and cut bacon into bits
Pecans
- Add pecans on parchment paper
- Toast for 5 minutes at 350 degrees until dark in color
Dried Cranberries
- Add dried berries to bowl Pour small pot of boiling water over berries and soak for 10 minutes
- Bring it all Together
- Combine all ingredients into a bowl Drizzle honey or more olive oil over top… you can even drizzle some of the bacon grease
