WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month Brian and Lisa featuring family recipes for fall weather.
This month, Local Dish celebrated 10 years on WRAL-TV. More than 500 recipes have been shared during the decade. Check out a video below of Lisa’s favorite moments looking back, or search for your favorite recipe on the Got to Be NC website.
The first recipe reminds Lisa of her Aunt Celeste, who always brought a cold salad like this to their family gatherings. It’s a sweet, refreshing side dish. And what child doesn’t want to eat something made with Cool Whip and marshmallows?
- 1 cup Mandarin orange sections, drained
- 1 cup pineapple tidbits, drained
- 1 cup miniature marshmallows
- 1 cup coconut, frozen or canned
- 8 ounces Cool Whip
- 1 cup pecan, chopped
Combine all ingredients and refrigerate for 8 hours.
The next recipe is a pre-holiday gift, snack or even quick breakfast. Millie Mangum shared this simple but delicious recipe with Lisa. Chances are, you have these ingredients in your pantry.
- 1 cup light brown sugar
- 1⁄2 cup plain flour
- 2 eggs
- 2⁄3 cup butter, melted
- 1 cup pecans, coarsely chopped
- 36 whole pecan halves for top of muffin, optional
Preheat oven to 350 degrees. In a large bowl using a wooden spoon, mix the sugar, flour, eggs, butter and chopped pecans. Grease a mini-muffin pan. Fill 2/3 full and top with a whole pecan half. Bake for 12 to 15 minutes. Let cool 5-10 minutes before removing from pan. Makes 2 – 2 ½ dozen mini-muffins.
This recipe is from Lisa’s grandmother and is delicious and easy to make. Lisa notes that chess pie recipes usually make 2 pies, and chances are you have all the ingredients in your kitchen already.
- 16 ounces brown sugar
- 1⁄2 cup butter, softened
- 4 eggs, beaten
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon vanilla extract
- 2 regular 9-inch pie shells, unbaked
Combine brown sugar and butter, beating well. Add eggs and flavorings, mixing well. Pour mixture into pastry shells, and bake at 350 degrees for 5 minutes. Reduce oven temperature to 325 degrees, and bake an additional 35 minutes or until knife inserted halfway between center and edge comes out clean.