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Flavor HD’s Holiday Recipes

Flavor HD

Flavor HD

Hannah and Dane welcome members of the WGN Radio staff into the kitchen to share holiday recipes.

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As part of the Flavor HD’s Holiday Recipe Series, Emma McElherne, producer for Girls Night Out, shows Hannah and Dane how to make a delicious Artichoke dip for their Holiday Recipe Series. Here is the recipe:

3 Ingredient Artichoke Dip

1 Cup Artichokes, drained and chopped
3/4 Cup Mayo (light or regular)
1 Cup Parmesean Cheese

Mix all ingredients together in a mixing bowl. Add more parmesean to get the right consistency if needed. Serve with triscuits or crackers.
Enjoy!

As part of Flavor HD’s Holiday Recipe Series, Scott Miller of the Pete McMurray Show makes some savory sweet potatoes with Hannah and Dane. Here is Scott’s recipe:

Scott’s Savory Sweet Potato Side

2 Tablespoons of Olive Oil per sweet potato
1/2 Teaspoon of Salt per Sweet Potato
1/4 Teaspoon of Pepper per Sweet Potato
1/2 Teaspoon of Garlic Powder per Sweet Potato
1/2 Teaspoon of Spanish Smoked Paprika per Sweet potato

Pre Heat to 375
Peel Sweet Potato
Slice/Cube
Spread evenly on a tin foil lined cookie sheet. Bake for 25-35+ minutes or until fork tender.

As part of their Holiday Recipe Series, Flavor HD’s Dane Neal makes his family’s Tabasco Gin Martini for the Holidays. Here’s how to mix it up:

Tabasco Gin Martini

5 ounces GIN

1 oz vermouth JUST to coat glasses

1/2 oz Olive juice

4 to 6 dashes of green Tabasco all over ice.

Shake and pour up. Makes two 3 oz martinis with 1/2 glass extra. Garnish with your favorite stuffed olives…blue cheese…garlic.

Happy Holidays from Flavor HD

As part of their Holiday Recipe Series, Flavor HD’s Hannah Stanley shows Dane how to make her delicious Butternut Squash Soup. Here’s the recipe from Hannah:

Hannah’s Roasted Butternut Squash Soup
1 Butternut Squash (average size 2-3 lbs)
Butter 2 Tbsp
Salt
Pepper
1/2 White onion (medium chop)
2 cloves garlic (rough chop)
3 cups chicken or vegetable stock…. OR 3 cups milk
1 teaspoon ginger (either freshly minced or dried)
4 ounces heavy cream
2 teaspoons pumpkin pie spice (or nutmeg & cinnamon to taste)
Brown sugar (to taste)
This recipe is not only delicious – but it’s also great because you can customize it a TON of different ways.
Preheat oven to 400
Peel and halve the butternut squash. Remove the seeds. Cut into either quarters (half the halves) or cube evenly.
Melt the butter in the microwave – about 15-30 seconds.
Place squash pieces on foil covered baking sheet.
Brush the meat of the squash with the melted butter.
Season buttered squash with salt and pepper.

(Cooks note: You don’t have to peel squash. You can skip that and just roast it in half after you remove the seeds – after baking, you’ll just have to scoop it out of the shell)
Place squash in oven for about 30 minutes or until squash is “fork tender”.  Remove from oven and let squash cool until cool enough to handle.

Add any unused butter to stock pot / if none… either add two Tbsp butter to pot, or 2 Tbsp canola/veg oil
Place squash into stockpot/dutch oven
Add chopped onionOK
Add chopped garlic cloves
Add 3 cups milk
Add the 4 oz cream
Add pumpkin pie spice
Add ginger
Stir and simmer for about 20-30 minutes on low/medium heat

If you have an immersion (stick) blender – now is the time. Use to blend until you have desired consistency.
If you have a regular blender – transfer contents of pot into blender, working in smallish batches. Never fill more than halfway full. Be SUPER careful blending hot stuff – it builds up a TON of steam!
Blend until desired consistency.
When completely blended add about a teaspoon of brown sugar. It adds just a little sweetness and a really nice molasses undertone, now back to the recipe…
Taste and work with the seasoning until you love it.
Serve and make people happy!

So… onto some potential alterations:
I like a little ginger kick to the soup – with the warmth from the cinnamon – but depending on your ingredients it might need more pepper / salt / etc.
You can also replace the milk with a stock. That SERIOUSLY cuts down the fat/calories… BUT – also the creaminess… Although, I have made it with stock and then added about 4-6 oz of cream at the end… after it’s blended. SOOOO GOOD!
Seasoning – I’m OBSESSED with pumpkin pie spice – but you can easily just do the same with nutmeg, more ginger, cinnamon, etc.

Happy Holidays!

As part of their Holiday Recipe Series, the crew from the Steve Cochran Morning Show whip up some festive brownies and wonder where Steve is.  Here is the recipe:

Holiday Brownies

10 TBSP UNSALTED BUTTER
1 ¼ CUP SUGAR
¾ CUP PLUS 2 TBSP UNSWEETEND COCOA POWDER
¼ TSP SALT
½ TSP RUE VANILLA EXTRACT
2 LARGE EGGS
½ CUP FLOUR
2/3 CUP CHOCOLATE CHIPS

FOR TOPPING:
HALF A PACKAGE OF ANDES MINTS & 1 CANDY CANE
PREHEAT OVEN TO 325 DEGREES.
CUT BUTTER INTO SMALL SQUARES. PLACE IN SAUCE PAN OVER LOW-MEDIUM HEAT. ADD SUGAR, COCOA, AND SALT. STIR UNTIL BUTTER IS MELTED, AND LET SIMMER UNTIL MIXTURE IS HOT.
REMOVE FROM HEAT. USE A RUBBER SCRAPER TO TRANSFER MIX INTO A LARGE BOWL. SET THE MIX ASIDE FOR ABOUT 5 MINUTES TO COOL DOWN. (IT DOESN’T HAVE TO BE TOTALLY COOL, BUT IT CANNOT BE HOT.)
STIR IN VANILLA. ADD EGGS ONE AT A TIME, STIRRING AFTER EACH. MIX IN THE FLOUR, AND THEN ADD THE CHOCOLATE CHIPS.
BAKE 20-25 MINUTES, OR UNTIL A TOOTHPICK COMES OUT OF THE CENTER MOSTLY CLEAN.
WAIT UNTIL BROWNIES HAVE COMPLETELY COOLED. BREAK ANDES MINTS INTO SMALL PIECES AND PLACE INTO MICROWAVEABLE BOWL. MICROWAVE FOR 15-20 SECONDS AND STIR. USE A RUBBER SCRAPER TO HELP SPREAD MELTED MINT ON TOP OF THE BROWNIE. TOP WITH CRUSHED CANDY CANE. THIS WILL HARDEN INTO A MINTY SHELL!

Happy Holidays from the Steve Cochran Morning Show

As part of Flavor HD’s Holiday Recipe Series, Marianne Murciano shows Hannah and Dane how to make her famous Corn Souffle, and Bob Sirott even helps!

Marianne Murciano’s World Famous Corn Souffle
8oz Sour Cream
1 can Creamed Corn (16 oz)
1 can Regular Corn (16 oz) – drained
2 Eggs (Beaten)
1 stick of Butter (melted)
1 box of Jiffy Corn Muffin mix.

Mix in bowl and pour into casserole dish. Bake at 350 degrees for 45 minutes.

 

As part of WGN’s Holiday Recipe Series, Flavor HD’s Hannah and Dane help out Wendy Snyder with her Holly Cookies.

Here’s the recipe:

1 stick of butter
1 bag large marshmallows
6 cups of Cornflakes
Green Food Coloring
Cinnamon Baking Candy

Melt butter and marshmallows in large pot on stove. Stir constantly.
When melted, remove from heat and add drops of green food coloring to desired color.
Stir in 6 cups corn flakes. Let cool a bit then form in clumps on waxed paper. Push in 2 cinnamon baking candy while still warm. Place on festive cookie plate.

As part of our Holiday Recipe Series, Wendy Snyder shows Hannah and Dane of Flavor HD how to make her famous B.L.T Dip.

Here’s the recipe:

1 lb Bacon
1 cup Mayonnaise
1 cup Sour Cream
2-3 Tomatoes

Cook bacon (you can do it the night before)
Crumble bacon and chop tomatoes.
Mix sour cream, mayo, bacon and tomatoes.
Serve with Melba Rounds.

Done!

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