STUDIO CITY ( — Looking for some great appetizers to serve at your holiday party?

Co-owner and President/CEO of Masterbuilt Manufacturing, Inc. John McLemore stopped by KCAL9 Wednesday to show viewers how to make yummy holiday finger foods!

Masterbuilt Ct. Pear Pies:

Serves 4 to 6

In 2007, Masterbuilt purchased a new facility on Crown Circle in Columbus, GA. It was a proud moment in history when the city of Columbus renamed the street Masterbuilt Court. In the parking lot, there is a pear tree that blooms and overflows with pears each year. These pears are shared with employees and the deer that walk up from the woods behind the office. These pear pies are good served alone with powdered sugar, but also recommended to serve on top of a scoop of vanilla ice cream.

You’ll Need

• 3 tablespoons butter

• 3 pears, peeled and diced (about 2 cups)

• 2 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 gallon cooking oil

• 6 egg roll wrappers

• Cinnamon sugar or confectioners’ sugar (optional)


1. In a large skillet, heat butter over medium heat. Add pears and cook, stirring frequently, for 5 minutes. Add brown sugar, cinnamon and nutmeg. Reduce heat to medium-low and cook for 10 to 15 minutes or until softened. If liquid cooks down and additional liquid is needed, add 1 tablespoon water at a time. Set aside.

2. Fill deep fryer halfway with oil and heat to 350°F.

3. Divide pear mixture evenly among wrappers. Fold one corner of wrapper over filling, tucking tip of corner under filling. Pull side corners over the middle and roll entire pie toward the last remaining corner. Lightly brush remaining corner with water, press gently and seal.

4. Fry pies in batches, turning once, for 2 to 2 1/2 minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately with cinnamon sugar or confectioners’ sugar.

Smokey Pimento Cheese Dip and Cracker Appetizers:

Serves 16

You’ll Need

• 1 (16-ounce) block sharp

Cheddar cheese, grated

• 1 (8-ounce) block Colby Jack cheese, grated

• 4 ounces cream cheese, softened

• 1/4 cup Alouette Sun-Dried Tomato and Basil cheese spread or your favorite variety

• 3/4 cup mayonnaise

• 1/4 cup thinly sliced green onions, green parts only

• 1/4 teaspoon coarsely ground black pepper

• 1 large (4-ounce) jar pimento, diced and drained

• Corn chips, French bread cubes and/or bagel chips

suggested wood hickory


1. Preheat smoker to 225°F.

2. In a medium bowl, combine Cheddar cheese, Colby

Jack cheese, cream cheese and Alouette cheese spread, mixing well. Add mayonnaise, green onions, pepper and pimento. Mix until creamy. Place in an 8-inch square baking dish or a disposable aluminum foil pan.

3. Place on middle rack of smoker and smoke for 20 minutes. Remove and serve immediately with corn chips, soft French bread cubes or bagel chips.

Sweet Potato Fries with Maple Pecan Butter:

Serves 4 to 6

Highly recommended to drizzle over a big ol’ scoop of vanilla ice cream.

You’ll Need

• 1 gallon cooking oil

• 1 1/2 pounds sweet potatoes, cut into thin fries

Maple Pecan Butter

• 1/4 cup butter

• 3 tablespoons maple syrup

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 1 tablespoon chopped pecans


1. Fill deep fryer halfway with oil and heat to 350°F.

2. Maple Pecan Butter: In a small saucepan over low heat, combine butter, maple syrup, cinnamon and salt for 2 minutes or until butter is melted. Stir in pecans and cook 2 minutes more.

3. Fry sweet potatoes in batches for 4 to 6 minutes or until browned. Use a metal slotted spoon to transfer to paper towels to drain. Serve

DTG Road Tour Donuts:

Makes 20 to 40

Placing the hot donuts in a container or paper bag with cinnamon-sugar and giving them a shake is a quick and easy way to contain the mess they make.

You’ll Need

• 1 gallon cooking oil

• 1 tablespoon ground


• 1 cup granulated sugar

• 1 can refrigerated home-style biscuits (10 to a can)


1. Fill deep fryer halfway with oil and heat to 350°F.

2. In a bowl, combine cinnamon and sugar and spread onto a plate.

3. Cut each biscuit in half or 1/4 portions. Fry biscuit pieces, turning once, for 3 to 4 minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. While still hot, roll the donuts in the cinnamon-sugar mixture.

For more information, visit Dadgum That’s Good.


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