ALBANY, N.Y. (NEWS10) — NEWS10 is celebrating our annual “Trimmings on 10.” The day before Thanksgiving, everyone on the morning team brings in their favorite dish, which is featured on-air. You can find all the recipes featured this morning below!

Ryan’s sweet potato souffle:


  • Preheat the oven to 375 degrees F.
  • Peel the sweet potatoes and add the flesh to a bowl.
  • Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar, and eggs, adding one at a time. Sprinkle with salt and pepper.

For the topping:

  • Mix together the brown sugar, pecans, flour, butter, and bacon in a separate bowl until it looks crumbly.
  • Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).


  • 3 pounds sweet potatoes (baked and still warm)
  • 3 tablespoons unsalted butter (softened)
  • 2 ounces cream cheese (room temperature)
  • 3 tablespoons light brown sugar
  • 3 large eggs
  • Kosher salt
  • Freshly-ground black pepper


  • 3/4 cup light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 5 slices bacon (Cooked and crumbled)

Jill Szwed’s Hot Honey, Bacon, and Parm Brussels Sprouts:


  •       4 strips bacon
  •       1 pound Brussels Sprouts, halved
  •       3 tablespoons fresh shaved parmesan
  •       2 tablespoons hot honey, such as Mike’s Hot Honey


  • In a cast iron pan or non-stick skillet, cook bacon over medium heat.
  • Once cooked, remove bacon from the pan and save rendered fat. Add halved sprouts and cook in bacon fat over medium heat until tender.
  • Once cool, crumble the bacon strips into bits.
  • Remove from pan, drizzle with hot honey and toss in a bowl with crumbled bacon bits. Finish by shaving parm over sprouts.

Jill’s Pear, Apple, and Cranberry Crisp: 


  •       2 pounds ripe Bosc pears (4 pears)
  •       2 pounds firm Granny Smith apples (6 apples)
  •       1 cup whole cranberries
  •       1 teaspoon grated orange zest
  •       1 teaspoon grated lemon zest
  •       2 tablespoons freshly squeezed orange juice
  •       2 tablespoons freshly squeeze lemon juice
  •       ½ cup granulated sugar
  •       ¼ cup all-purpose flour
  •       1 teaspoon ground cinnamon
  •       ½ teaspoon ground nutmeg
  •   For topping:
  •       1 ½ cups all-purpose flour
  •       ¾ cup granulated sugar
  •       ¾ cup light brown sugar, lightly packed
  •       ½ teaspoon kosher salt
  •       1 cup old-fashioned oatmeal
  •       ½ pound (2 sticks) cold unsalted butter, diced


  • Preheat oven to 350°F.
  • Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping: Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mix fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evening over the fruit, covering the fruit completely.
  • Place the baking dish on a parchment-lined sheet pan and back for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm, and a scoop of good vanilla ice cream, if desired.

Stephanie Rivas’ Easy Breezy Brie Appetizer:


  1. Wheel of brie, 16 oz
  2. Pillsbury crescent roll dough, 2
  3. Honey
  4. Sliced almonds


  1. Preheat oven to 350º
  2. Parchment paper on baking sheet
  3. Lay out crescent dough in rectangle, close any holes
  4. Sprinkle almonds and honey in center, place brie on top
  5.  Second layer of crescent dough rectangle on brie
  6. Cut excess dough, fold edges on top, and flip
  7. Optional: Cut holly leaves with excess dough and place on top
  8. Brush with egg wash
  9. Bake 20-25 minutes

Stephanie’s Cornbread Souffle:


  1. Jiffy Corn Muffin Mix, 1
  2. Can of Corn Drained, 1
  3. Can of Creamed Corn, 1
  4. Melted butter, 1 stick
  5. Sour Cream, 1 cup


  1. Preheat oven to 350º
  2. Mix all ingredients in large bowl
  3. Grease 8×8 pan (13×9 double recipe)
  4. Spread mixture in pan
  5. Bake for 50 minutes (Add 10-15 minutes for double recipe)

Christina Arangio’s pumpkin custard pie:


1 can of evaporated milk (10 ounce can)
1 cup of pumpkin filling
2/3 cup bisquick
1/2 cup sugar
1/4 cup of butter (1/2 stick)
3 tablespoons of honey
3 eggs
1/4 teaspoon of cinnamon
1/4 teaspoon of cloves
1/4 teaspoon of nutmeg


Preheat oven to 350 degrees. Put all ingredients in a blender on high. Blend for several minutes. Mixture will fill two 9-inch pie pans. Spray the tins with a cooking spray and pour mixture evenly into each. Bake for 40 minutes. Let cool. Add cool whip or whipped cream – enjoy!!!!

Christina’s green bean casserole:


  • 2 large cans of French style green beans
  • 1 can of cream of mushroom soup
  • French fried onions
  • A splash of milk
  • A drizzle of Worcestershire sauce
  • Add salt & pepper to your liking!


Mix all of the ingredients including some of the french fried onions together and then add a layer of french fried onions on top. Bake in the oven, covered, at 350 degrees for about 30 minutes! It’s so very simple and so very good! Happy Thanksgiving!!!

Sean Bowerman’s World Peace Cookies:

Preheat oven to 350.


  • 1-1/2 cup flour
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • Pinch of baking powder
  • Mix dry ingredients
  • 2 eggs
  • 2 sticks melted butter
  • Mix again
  • 2 cups oats
  • Mix again
  • 2 cups chocolate chips
  • Mix again

Spoon onto greased baking sheet. Bake for approximately 10 minutes, or until delicious.

David Miner’s double-layer pumpkin pie:

Bottom layer:

  • 8 oz brick cream cheese
  • 1 Tablespoon Half and half 
  • 1 Tablespoon sugar (a little more is ok)
  • 1.5 cups cool whip
  • “Extra serving” size graham cracker crust

Top layer:

  • 1 cup half and half
  • 2 (4 serving size) instant pudding; either vanilla or French vanilla
  • 1 can 15/16 oz pumpkin
  • 1 teaspoons ground cinnamon 
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  • Place cream cheese on microwave safe plate and microwave for 20 seconds to soften cream cheese.
  • Whisk cream cheese, half and half and sugar till smooth.
  • Gently stir in cool whip.
  • Spread on pie crust.
  • Refrigerate.
  • Pour half and half in bowl, add pudding mixes, whisk until well blended. (Mixture will be thick)
  • Stir in pumpkin and spices until well mixed.
  • Spread over cream cheese layer.
  • Cover and refrigerate until well chilled for about 3-4 hours.
  • Serve with additional whipped cream if desired.

Producer Megan Trubia’s chocolate lasagna:

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
  3. Pour into a 13×9 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  4. In a medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  5. Add in the 2 Tablespoons of milk and sugar and mix well.
  6. Using a rubber spatula fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
  7. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
  8. While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
  9. Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
  10. Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.


  • 36 Oreo cookies (do not remove cream centers)
  • 6 Tablespoons butter, melted
  • 8 ounces cream cheese, room temp
  • 1/4 cup granulated sugar
  • 2 tablespoons milk 1%
  • 16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated
  • 7.8 ounces instant chocolate pudding, 2 (3.9 oz) boxes, UNPREPARED
  • 2 3/4 cups milk 
  • 1 3/4 cup miniature chocolate chips

Account Executive Amy Berger’s Southern Style BBQ Bacon Wrapped French Green Beans


  • 2lb Bacon
  • 2x Cans of French Cut Green Beans
  • BBQ Sauce
  • Sheet pan
  • Cooling Rack
  • Foil
  1. Heat oven to 350 Degrees (Place foil on sheet pan and place cooling rack on the sheet pan)
  2. Cut bacon in half
  3. Drain cans of green beans
  4. Place halves of bacon on prep area
  5. Take a small amount of green beans (3-6 pieces) and place on bacon and roll up
  6. Place rolled up bacon green bean pieces on sheet pan with cooling rack
  7. Cook for 25 minutes or until bacon is cooked to your desire
  8. Place cooked bacon wraps in an oven safe serving dish
  9. Drizzle BBQ sauce over the bacon wraps
  10. Place dish back into the oven for 5-8 minutes or until BBQ sauce is hot
  11. Serve and enjoy!

Anya Tucker’s “Devilish” Holiday Eggs:


  • Dozen eggs
  • 1/4 cup vinegar (for water)
  • 1/2-3/4 C Mayo
  • 2 t. Yellow mustard
  • Salt & Pepper
  • 2 T. Prepared white horseradish
  • Dash of smoky paprika


  • Step 1: Boil 12 eggs. Any kind will do.
    • LIFE HACK ALERT! Here’s the way to ensure the shells peel off without damaging your eggs:
      • Gently place the eggs at the bottom of a wide, large pot.
      • Add water until it’s 1 to 1 1/2 inches above the eggs.
  • Add a quarter cup of white vinegar (apple cider vinegar will work fine too). Vinegar is acidic and helps soften the shells.
  • Cover pot and turn on heat.
  • When water begins to boil, let it continue boiling for at least one full minute.
  • Turn off heat and let pot sit covered for 15-25 mins.
  • Then place eggs in an ice and water bath for 5-10 mins. This allows egg yolk to shrink away from that little membrane that can tear at the eggs. The shells should slip off once gently cracked.

Step 2: Cut hard boiled eggs in half lengthwise. Place egg whites in one bowl and the yolks in another.

Step 3: Mash yolks with fork or similar utensil.

Step 4: Add mayonnaise to your liking and mix into the smashed yolks. I use about half- 3/4 cup per dozen eggs. Remember, you want a smooth filling, so this typically requires more mayo than you think. But heck, it’s the holidays. Live a little!

Step 5: Add 2 teaspoons yellow mustard (or half teaspoon mustard powder). Add about 1 teaspoon salt and ground pepper.
Here’s the DEVILISH part.
Add 1-2 tablespoons of prepared white horseradish.
Try one tablespoon first, and taste test to see if you want more.
Mix together.

Step 6: Use two small spoons to fill in the yolk cups and place on festive or deviled eggs platter.

Step 7: Dash with smoky paprika.

Step 8: Eat up!! Grab em fast, because they will GO fast!

Account Executive Doug Haight’s World-Famous Chicken Liver Pate:

  • Mince 1 medium onion and 3 cloves of garlic and saute in ½ stick of butter and a dash of EVOO
  • Boil 2 large eggs
  • Now add a container of chicken livers to the skillet and a healthy blast of worchester sauce
  • Reduce chicken livers until brown (use chicken stock or a beer to accomplish this!)
  • Let cool in a large bowl
  • Squeeze a ½ lemon over livers in the bowl
  • Peel cooled, cooked eggs and halve them into the bowl
  • Once cooled add 2 hefty tablespoons of mayonnaise to the bowl of chicken livers and eggs
  • Now whip with a hand blender until smooth
  • Salt and pepper to taste

Check back here for the latest recipes throughout the morning.