Charlie, Diane, Tony and Robin shared their favorite holiday recipes with Good Morning America viewers today.
Recipes for their dishes can be found below. You can use them for your Thanksgiving, Christmas or any holiday feast.
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Charlie's Pumpkin Chiffon Pie
• 1 cup packed brown sugar
• 3 eggs, separated
• 1 1/2 cup pumpkin puree
• 1/2 cup evaporated milk
• 1 tablespoon Knox gelatin
• 3 tablespoons cold water
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 tablespoons sugar
• one 9-inch pre-baked pie crust
In a small oven proof bowl, sprinkle gelatin over water. Place bowl over small pot of simmering water until dissolved.
In a medium saucepan, cook together the brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7 to 10 minutes, stirring constantly with a wire whisk until mixture boils and thickens.
Remove from heat and add gelatin and mix thoroughly. Cool for at least 15 minutes.
In a large bowl beat egg whites with sugar until soft peaks form and fold into the cooked mixture.
Put mixture in shell and refrigerate overnight. Serve with whipped cream.
Diane's Mom's Pecan Pie
• 3 eggs, beaten
• 1 cup of dark corn syrup
• 3/4 cup of granulated sugar
• 1/4 cup of butter (4 tablespoons)
• 1 tablespoon of white wine vinegar
• 4 ounces of pecans, halved
• 1 unbaked 9-inch pie crust (either store-bought or homemade)
In a small saucepan melt the butter and cool slightly.
In a large bowl, combine and stir the sugar, the syrup and the vinegar.
Add the melted butter and the beaten eggs. Pour the mixture into an unbaked pie crust. Place the pecans on the top of the mixture and crust. Start on the edge and work your way inside.
Then take a fork and push down slightly on each pecan so it is in the mixture a bit.
Bake at 350 degrees F. until firm, which is about 1 hour.
Let cool and serve with whipped cream or vanilla ice cream.
Robin's Potato Chip Geen Bean Casserole
• 2 cups potato chips crumpled
• 3/4 cup milk
• 1/8 teaspoon ground black pepper
• one 10-3/4 ounce can Campbell's Cream of Mushroom soup
• 18 ounces (two 9-ounce packages) frozen french cut green beans, thawed
• 1 and1/3 cups French's original French Fried Onions
In a 9-inch square oven proof dish layer one package of green beans. Then layer 2/3 cup french fried onions, then 1 cup crumpled potato chips, then another package of green beans, then another 2/3 cup french fried onions.
In a medium bowl mix cream of mushroom soup with milk and pepper. Pour soup mixture over casserole layers.
Bake at 350 degrees f for 1/2 hour until bubbly. Remove from oven. Top with 1 cup crumpled potato chips. Serve hot and enjoy!
Tony's "Gammie's Macaroni and Cheese"
Tony's Thanksgiving recipe comes courtesy of his grandmother, who he called "Gammie" (from not being able to pronounce "Granny" when he was little). The secret to this recipe is that, although it's called macaroni and cheese, it's really vermicelli and cheese, which for some reason makes it much better!
• 8 ounces Mueller's vermicelli pasta
• 8 ounces of Cracker Barrel Extra Sharp Cheddar Cheese (in the red wrapper)
• 3 tablespoons, approximately, of "I Can't Believe It's Not Butter"
• approximately 1/4 cup of milk
• one 7-inch wide by 3-inch high glass Pyrex bowl with top.
Boil about one half of the vermicelli in water according to the package instructions, but only until tender, and not mushy. You can add a pinch of salt to the boiling water, if so desired.
Dice up all of the brick of cheddar cheese (it must be the extra sharp).
When the pasta is tender, place one third of the cooked pasta into the Pyrex bowl. Top that with one third of the cubes of cheese, spread across the pasta. Add one tablespoon of fake butter. Repeat this process, eventually creating three "layers" of pasta, with the cheese and fake butter on top of each "layer".
Pour the milk over the entire dish, spreading evenly. Some of the milk will gather at the bottom of the bowl.
Bake at 350 degrees until the top starts to brown. Bake 15 minutes, stir and bake another 15 minutes until all milk has been absorbed.
If the vermicelli on top starts to brown significantly, cover the dish with the top. You want to avoid the top layer of pasta being brown and crunchy, although a few pieces of it naturally will be.
Continue cooking until done. One clear sign is that the milk in the bottom of the bowl has evaporated or cooked into the body of the dish.