KOLR 10 COOKBOOK: Our staff shares Thanksgiving recipes and tips

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SPRINGFIELD, Mo. –If you require a last-minute thanksgiving recipe, look no further. Ozarks First asked around the station for family-approved recipes you can make at home.

David Oliver’s “Bacon Basted Tantalizing Turkey”

“My stepfather from England said his grandmother used the bacon trick when cooking meat when he was a child. The bacon adds moisture to the meat and also creates a nice flavor in the broth to be used for gravy.” -David

1 Turkey
Chopped apples
Chopped onions
2 sticks of butter
1 package of bacon


To make our turkey today we used an oven bag.

I put cut-up apples and onions in the bird’s cavity.

We used two sticks of butter under the skin, just above the breast.

We cut bacon strips in half, rolled them up, and stuck them in various areas on the outside of the bird using toothpicks.

Bailey Strohl’s “Easy Cheesy Green Bean Casserole”

Courtesy: Getty Images

“ENJOY!” -Bailey

3 cans of French-style Green Beans, drained
2 1/2 cans of condensed Cream of Mushroom soup, undiluted (don’t tell my dad, he thinks it’s chicken)
10 ounces of Velveeta cheese, diced
1 package of fried onions
Onion powder, garlic powder, salt, and pepper to taste


Mix green beans and cream of mushroom soup in a casserole dish

Randomly place Velveeta squares inside mixture

Bake for 20 minutes at 350 degrees

Sprinkle fried onions on top

Bake for 20 more minutes or until bubbly in the middle

Heather Lewis’ “Not Yo’ Mama’s Banana Pudding”

“Let’s just say I’m not great in the kitchen, but I do make a mean banana pudding. This is my go-to for family get-togethers! It’s not a family recipe, but a family favorite!” -Heather

4 bananas, sliced
3 cups milk
1 box Nilla Wafers
2 small boxes instant FRENCH vanilla pudding
1 {8 oz.} pkg. cream cheese
1 {14oz.} can sweetened condensed milk
1 {12 oz.} container Cool Whip


Line the bottom of a 9×13 with Nilla Wafers.

Slice your bananas and layer evenly on top of the wafers.

Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding.

In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.

Add the cream cheese mixture to the pudding mix & stir until well blended.

Pour the mix evenly over the bananas.

Layer the remaining Nilla Wafers on top of the mix to top it all off!!!

Jesse Inman’s “Mom’s Noodles”

“When I go back for seconds, these are the only thing I put on my plate.” -Jesse

16 oz bag of Reams homestyle egg noodles
4 quarts of Chicken broth
2 tablespoons of corn starch
2-3 tablespoons of water
Yellow food coloring (optional)


Bring chicken broth to a boil- Add noodles-

Bring back to a boil- Reduce to simmer-

Cook uncovered for 20 minutes, or to desired tenderness-

In separate bowl, mix cornstarch and water-

Stir mixture into noodles to thicken-

Let cook for about 15 minutes or to desired thickness-

Add a couple of drops of yellow food coloring- Serve and Enjoy

Joy Robertson’s “Figure It Out Yourself Cornbread”

Momma Marie’s Cornbread

Above, you can see directions such as “1/4 to 1/2 cup”, “(don’t need much)”, and “(you’ll get the feel for how much)”.

“It’s the kind of thing you learn after your parents are gone… they put their own spin on recipes, so you can’t always go by the (cryptic) recipe cards.” -Joy Robertson

Frances Lin’s Japanese Hot Pot: The ethnic route

½ pound thinly sliced beef rib eye for sukiyaki
½ package enoki mushroom
½ package firm tofu, cut into ½-inch slices
½ carrot, peeled and sliced
¼ head nappa cabbage ((about 5-6 leaves)
1 stalk scallion, chopped

¼ cup mirin (Japanese sweet cooking rice wine)
¼ cup soy sauce
¼ cup water
1 tablespoon sugar

“I did not grow up in the U.S., but after I moved here, my friends and I would do a Friendsgiving with Asian food, specifically Japanese Hot Pot. We loved getting together and giving thanks.” -Frances Lin


Combine mirin, soy sauce, water and sugar in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.

Cut the ribeye steak into paper-thin slices (or most Asian grocery stores have pre-sliced beef for sale).

Brush off any loose dirt on the enoki mushrooms with a paper towel, cut off and discard the roots, tear into smaller bundles and set aside.

Cut tofu into ½-inch slices and slice the carrot.

Separate the nappa cabbage leaves from the stem, rinse them under water and set aside.

Place and arrange all the ingredients in a Japanese clay pot or a cast iron pot and pour the broth into the pot.

Cover with a lid and bring to a boil under medium-high heat.

Once boiling, turn to low heat, simmer (with lid on) for another 15-17 minutes until all ingredients are cooked through.

Sprinkle with chopped scallion to serve and enjoy!

Tom Trtan’s “Thanksgiving Tin Tip”

From the archive: Tom Turkey

“Here is a great idea that does not try to change any of your recipes…just the way you bake them. When you’re making stuffing, try making it in muffin tins (this also works really well with meatloaf). That way, everyone’s serving has a nice crust around it. Plus, you take any leftovers, put them in a plastic bag, and toss them in the freezer for later. Perfect individual-sized leftovers.” -Tom

David Chasanov’s “Crazy Cranberry Can”

“It’s hard work, but someone’s gotta do it” -David

1 can of cranberry sauce


Take can opener

Open 1 can of cranberry sauce

Hold can upside down over plate, allowing gelatinous sauce to plop onto plate

Marvel at the beautiful design imprinted by the can

Slice the cranberry sauce into 1/2 inch pieces

That’s all

Courtesy: farmersalmanac.com

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