WDRB Mornings shares tasty recipes for Thanksgiving

Candyce Clifft's Baked Oatmeal

Baked oatmeal isn't necessarily something you'd serve for Thanksgiving dinner, but that big meal can be a long way off for people who wake up hungry. So Candyce Clifft often whips up a batch of baked oatmeal to help stave off those early morning hunger pangs.

You can also make it the night before.

Ingredients:

2/3 cup roughly chopped pecans (can use pumpkin seeds)
2 cups old-fashioned oats
2 Tbsp. ground cinnamon
1 tsp. baking powder
½ tsp. table salt
1 ¾ cup milk (can use coconut milk, oat milk, almond milk)
1/3 cup maple syrup or honey
2 large eggs
3 Tbsp. melted, unsalted butter or coconut oil (divided)
2 tsp. vanilla extract
2 ½ cups (about 12 oz.) fresh or frozen blueberries
2 tsp. raw sugar

Instructions:

Preheat oven to 375. Grease a 9x9 or 11x7 baking dish.

Place nuts or pumpkin seeds on a rimmed baking sheet and toast for 4-5 minutes (until fragrant).

In a medium mixing bowl, combine oats, toasted nuts/seeds, cinnamon, baking powder, and salt.

In a small mixing bowl, combine milk, maple syrup or honey, eggs, half the butter or coconut oil, and vanilla.

Whisk until blended.

Reserve about ½ cup of berries for topping the oatmeal. Arrange the rest of the berries evenly on the bottom of the baking dish.

Cover fruit with dry mixture, then drizzle wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves through the oats.

Scatter remaining berries on top, and sprinkle raw sugar on top for extra crunch.

Bake 42-45 minutes (if using frozen berries, bake 45-50) until the top is golden.

Let oatmeal cool for a few minutes. Drizzle remaining butter on top before serving.

You can serve with whipped topping or vanilla yogurt on the side.

The keeps well in the refrigerator for 4-5 days, and individual portions reheat well in the microwave.

Variations: You can use any fruit you prefer and any nut/seed you like. I sometimes add coconut in place of half the nuts/seeds. The blueberry version is also good with a little lemon zest added before baking.

Chris Sutter’s Corn Pudding (also known as Jiffy Corn Pudding)

Sometimes you just want corn pudding -- fast.

Ingredients:

1 can whole kernel corn, drained
1 can cream corn
1/2 cup (1 stick) butter
8 oz. dairy sour cream
1 box Jiffy corn bread mix

Chris Sutter makes corn pudding — Pictured: Chris Sutter shows Sterling Riggs his recipe for corn pudding, also known as Jiffy Corn Pudding.

Directions:

Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350°F.

Enjoy.

Mike Marshall's Jellied Cranberries

Cranberries at Thanksgiving is a traditional dish, whether you like them canned or homemade -- but who has time to make them from scratch. Here's Mike Marshall's take on jellied cranberries:

Ingredients: