Cranberry Pecan Stuffing

This is one I tried the other day and was yummy!

This makes 13 servings so I halved it for just my family.

1 cup orange juice
1/2 dried cranberries
1/2 lb. bulk pork sausage
1/4 c butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1/2 tsp poultry seasoning
6 cups seasoned stuffing cubes
1 med. tart apple, peeled and finely chopped
1/2 c chopped pecans
1/4 tsp. salt
1/8 tsp pepper
3/4 to 1 cup chicken broth

In a small sauce pan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Mean while in a large skillet, cook sausage until no longer pink; drain. transfer to a large bowl.

In same skillet melt butter. add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage. Stir in the stuffing cubes, orange juice mixture, apples, pecans, salt, pepper and enough broth to reach desired moistness.

Transfer to a greased 13 x 9 in. baking dish. Cover and bake at 325 for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Upside-down apple pie

I don't usually post recipes that I haven't tried but I am today. This one looks yummy and I am planning on trying it.

3 cups flour
1TBS sugar
1 tsp salt
3/4 c cold butter, cubed
1/3 cup shortening, cubed
4 to 6 TBSP cold water

Pecans
1/2 cup packed brown sugar
1/4 c butter, melted
1 cup pecan halves

Filling
1 cup sugar
1/3 c flour
2 TBSP butter, melted
1/4 tsp. cinnamon
8 cups thin sliced peeled tart apples

In a food processor, combine flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. refrigerate both for 45 minutes or until easy to handle.

Coat a 9 in deep dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper also.

In small bowl, combine brown sugar and butter; stir in pecans. arrange in to bottom of prepared pie plate with rounded sides of pecans facing down.

On alightly floured surface, roll out larger portion of dough to fit bottom and side of pie plate. transfer to plate; press the crust firmly against pecans and sides of pie plat. trim edges.

In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. roll out remaining pasty to fit tip of pie; place over filling. trim and seal edges. Cut slits in pastry. Place on a foil-lined baking sheet on a rack below the pie to catch any spills. bake pie at 375 for 60-70 minutes or until golden brown.

Carefully loosen the parchement paper around edge of pie; invert hot pie onto a serving plate. remove paper. Cool for at least 15 minutes before serving.

Ultimate Roasted Turkey

With Thanksgiving right around the corner I am been looking for some yummy recipes. I have been the turkey cooker for about 8 years now and I found this recipe that I can't wait to try this year. It is from the Best of Cooking Light recipe book (Love it!). Hopefully it turns out well or else I will have some unhappy campers on the 25th.

3/4 C apple cider
5 TBS dark corn syrup, divided
1 (12 pound) fresh or frozen turkey, thawed
1 TBS poultry seasoning
1 TBS dried rubbed sage
1 tsp salt
1/4 tsp black pepper
4 garlic cloves, sliced
2 onions quartered
2 Golden delicious apples, cored, quartered
Cooking Spray

1. Preheat oven to 375
2. Combine cider and 4 TBS corn syrup in a saucepan; bring to boil. Remove from heat and set aside.
3. Rinse turkey with cold water; pat dry. Trim excess fat. Combine poultry seasoning, sage, salt and pepper. Rub seasoning mixture into skin and body cavity. Place half of garlic, onion and apples into body cavity. Place turkey in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion and apple around turkey in pan. Bake at 375 for 45 minutes.
4. Baste turkey with cider syrup; cover with foil.
5. Bake at 375 for an additional 2 hours and 15 minutes or until meat thermometer reads 180, basting with cider syrup 4 different times.

Tip for Gravy
1. Strain drippins through a colander into a bowl; discard solids. Pour drippings into a ziplock bag inside a 2 cup glass; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 corner of bag. drain drippins into a bowl, stopping before fat layer reaches opening. Throw away fat. Then make as usual.

Chocolate Chip Pumpkin Bread

Make 2 yummy loaves

3 c flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 c sugar
2 c canned pumpkin
1 1/4 cups vegetable oil
1 1/2 c semisweet chocolate chips

In large bowl combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into the dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 mins or until toothpick comes out clean. Cool for 10 mins before removing from pans to wire rack.

Pumpkin Chocolate Chip Cookies

Warning these are yummy and makes alot...about 5 dozen or more

1 1/2 c softened butter
2 c packed brown sugar
1 c sugar
1 can (small) solid packed pumpkin
1 egg
1 tsp vanilla
4 c flour
2 c quick-cooking oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 c semi sweet chocolate chips

Mix butter & sugars. Beat in egg, pumpkin and vanilla. Combine flour, oats, soda, cinnamon, salt; graduallly add to creamed mixture. Stir in choc. chips. Drop by TBSP 2inches apart on ungreased sheets. Bake at 350 for 10-12 mns. or until lightly brown.

Carmel-Pecan Monkey Bread

We had this for dessert last night and we loved it. This is definetly my favorite Monkey bread recipe I have came across. I found it in a taste of home magazine

20 rhodes dough rolls frozen (can do a little more if you want)

Carmel sauce
2/3 c packed brown sugar
1/4 c butter, cubed
1/4 c heavy whipping cream

Assembly
3/4 c chopped pecans
1 c sugar
1 tsp. cinnamon
1/4 c butter, melted

Place rolls in greased pan to rise, cover (you can put them in the microwave for about 1 min. to speed up the process) and let rise until doubled in size. Once doubled pull apart and make into smaller balls. Then start the carmel sauce

For carmel, in a small sauce pan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased fluted pan; sprinkle with half of the pecans.

Mix cinnamon and sugar together in a bowl. Dip smaller balls into butter and then into cinnamon/sugar mixture and place around the bottom of pan. Once bottom of pan is full pour rest of carmel sauce over and sprinkle with pecans, then add rest of the rolls. Cover and let rise until doubled, about 45 mins.

Bake at 350 for 30-35mins or until golden brown. Cover loosely with foil so top doesn't brown to fast. Cool for 10 mins, before inverting onto a serving plate.

*Note I used rhodes dough, it actually came with a recipe to make the rolls if you want that let me know.

Baked Sweet Potatoes

I recieved some sweet potatoes in my bountiful basket and didn't want to make my usual Thanksgiving ones so I found this recipe online and thought I would try it. It turned out to be yummy and easy. Couldn't remember the real name so just thought I'd use Baked Sweet Potatoes.

Ingredients
1 1/2 cups mashed sweet potatoes
1/4 cup milk
1 egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1/4 cup quick oatmeal

Directions
In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees F.

Zuchinni Brownies

2 c sugar
1 c oil
3 eggs
1/2 c milk
2 1/2 c flour (they are great with 1/2 wheat 1/2 white)
2 c shredded zuchinni
1 tsp soda
1/4 tsp baking powder
3 tsp vanilla
1/4 c cocoa

Mix oil and sugar and eggs then add rest of ingredients. Spray Jelly roll pan with pam then flour bake at 350 for 30 mins.

Frosting
1/2 c butter
2tbsp cocoa
1/4 c milk
3 1/2 c powdered sugar
1 tsp vanilla

While brownies are cooking heat butter, cocoa and milk in saucepan, stir until boiling. then add rest of ingredients and take off heat and mix until smooth. Pour over brownies as soon as they come out. Cool and enjoy

Taco Soup

2 cans kidney beans, rinsed drained
2 cans black beans, rinsed drained
1 can sweet corn drained
1 lrg can crushed tomatoes
1 lrg can water (I used tomatoe can)
1/2 can green chilis (can add whole if want)
Small onion or about 1/4-1/2 cup dried onion
1 pound ground beef, cooked
Garlic fresh or about 1 tsp powder
taco seasoning (sorry I didn't measure, I would guesstamate 2TBSP)
1 1/2 tsp ranch dry dressing mix
salt and pepper to taste

Mix together in crockpot and let simmer. Top with shredded cheese and crushed tortilla chips. I served with yummy homemade cornbread also. I have been told that cilantro is a good addition.

Taco Seasoning

How many times have you went to make taco's and realize oops you are out of taco seasoning. I have done it a few times. I found this great seasoning recipe which I am loving.

1 TBSP Chili Powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Mix together and store in an airtight container. Double or triple for storage.

Apricot fruit roll ups

1 tsp lemon juice
2 cups pitted and diced apricots
1/2 c white sugar

Preheat oven to 150 degors or lowest setting you have (Idid 170)
Combine lemon juice, apricots and sugar in sauce pan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth
Cover a cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 in of edge
Bake for 4 to 6 hours in oven, using a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it in strips and store in an airtight container.

Pomegranate Jelly

Pomegranate Jelly
5 cups pomegranate juice
7 cups sugar
1 box pectin
8-10 canning jars & lids

Sterilize cans and lids by boiling them in water.
Pour juice in Lrg. Pan and mix 1 box of pectin in. Stirring bring to a full boil. (add a tab of butter so it doesn't overflow) Then add sugar, and bring to a full boil. Cook for 3 minuts at a ful boil.
Using a funnel pour juice into jars, leaving about 1/2 space at top, wipe top of jar off, add lid and tighten. Flip upside down on counter and don't disturb for at least 5 minutes or until cool. (Once cool you can flip them over and make sure they are sealed). Make sure you label your jar with what is in it and the year.

I realize that most of you don't have access to cheap pomegranates, but you can also sub it with other juices. (I also stuck this on here so I don't loose this recipe)

Cornbread

I recieved this yummy recipe from my Thrive Food party. This is delicious. It makes enough to share, though you might not want to.

1 c butter
1 1/2 c sugar
1 cup milk
3 eggs
4 tsp baking powder
1/4 salt
2 c flour
1 c cornmeal

In a mixing bowl, whisk together butter and sugar. Add milk and continue to whisk.
In a separate bowl, beat eggs, then whisk into mixture.
Combine dry ingredients then add to the wet ingredients. Stir until combined, but do not over mix. Heat oven to 350 then pour into a well greased 13x9 pan. Bake for 20-30 minutes or until toothpick comes out clean. Enjoy with butter or yummy honeybutter.

(This can be used with your food storage supplies such as dry milk, powdered eggs and still turns out yummy!)

Pizza Dough

This one is from my Aunt Susie- we love it.

Dissolve 1 T yeast in 1/2 cup warm water
6 cups flour
1/4 cup sugar
1 T salt
1 3/4 cup water
1/2 cup oil

Mix all ingredients together and roll out in pizza pan. Layer with sauce and toppings. Cook in a preheated over at 375 for 20 mins or until golden brown.

(Makes enough for 2 pizza's can 1/2 recipe)

Sticky Carmel Corn

This is a yummy carmel corn that doesn't harden while in the bowl so you just keep eating and eating.

10 qts air popped popcorn
2 c. brown sugar
1 c. white corn syrup
1/2 c. margarine (1 cube)

IN medium sauce pan, place brown sugar, corn syrup and stir over med. high heat until boiling. Turn down heat but maintain a boil for 5 minuts. Remove from heat and add margarine, stir vigorously until butter is melted. Slowly pour over popcorn and mix carefully. Eat when cool enough.

(I have halved this recipe and it works great)

Yummy Beef Stew

2 lbs stew meat
2 large potatoes peeled and cubed
baby carrots diced
3 celery stakes sliced/diced
1 can Tomato Soup
1 can beef broth (or make your own)
1 can french onion soup ( I didn't use this but i added minced onion and extra water)
3 cups water divided
2 whole bay leaves
1/4 granulated garlic
1 tsp black pepper
2 tbs worcestershire sauce
4 tbs flour, divided
2 tbs canola oil
2 tsp garlic salt

season the beef with garlic salt and coat with 2 tbs flour. Heat oil in pan and saute meat over medium high, just browning it. Spray pam in slow cooker, add all soups, garlic pepper, bay leaves and worcestershire to cooker. Add the meat. pour 2 1/2 cups water over meat. Add veggies and cook on low. 45 mins before ready combine 2 tablespoons flour and 1/4 cup water in small bowl and whisk with fork until smooth. Add to slow cooker, stir well and cook for another 45 mins.
I usually cook on low for about 6-8hours or high for about 4.

Peanut Butter Brown Sugar Cookies

2/3 C Shortening
2/3 C margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 1/4 cups flour
1 tsp baking soda
1 tsp salt

Mix shortnening, margarine, sugars. Then add eggs and vanilla. Add rest of ingredients. Bake at 350 for 9-11 mins. *** For peanut butter cookies add 2/3 c peanut butter and 1 pkg reeses peanut butter chips.

This is a cute little cheesecake easter basket. I found the recipe about 13 years ago and forgot about it. Or maybe my life got to crazy to do them again, who knows. But it's super easy and yummy and the kids like adding the jelly beans. The picture doesn't do it justice.

Mini Cheesecake Baskets

1) Mix 2 pkgs, (8oz each) cream cheese softened
1/2 c sugar
1/2 tsp vanilla
2 eggs
2) Place 12 vanilla wafers on bottom of 12 paper lined muffin cups
3) Pour cream cheese mixture into muffin cups
4) Bake at 350 for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with colored coconut (add food coloring in zip lock bag & coconut) and jelly beans just before serving. Shape licorice to make basket handles. Makes 12 servings

(sorry the edited one would not download)

Hashbrown Casserole

12 eggs
1 can (12 ounces) evaporated milk
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper (optional)
1 pkg shredded hashbrowns, thawed
2 cups (8oz) shredded cheddar cheese
1 lrg onion chopped
1 med. green pepper chopped
1 cup cubed cooked ham (I have also used cooked mild sausage)

In large bowl combine eggs, milk, salt, pepper, cayenne. Stir in potatoes, cheese, onion, ham, green pepper. Pour into greased 13x9 baking dish. Bake uncovered at 350 for 50-60 minutes or until knife comes out clean.

Serve with salsa, ketchup, or hotsauce. Makes great leftovers.

Comments

I would love to hear from you and find out how you are enjoying these recipes. I always try them first before putting them on so your family doesn't have to be the guinuea pigs. I also enjoy cooking stuff that is easy never fear, even the beginner can do it. One thing that I love doing is freezer meals, they save so much time. You just take an afternoon and make a few dinners and then freeze, Tada you have dinner for your busy nights. Here is another tip, if it's something your family loves make double and freeze for a busy night. Alot of recipes can be adapted for freezing.

Pesto Pizza

My twins are anti red sauce right now. Pizza and spaghetti they cringe at. So my friend Wynette gave me this yummy recipe.

Pesto Pizza
1 Homemade pizza crust
Pesto Sauce
chopped zucchini, red onion, spinach leaves, mushrooms (you can add or sub from this list of course)
Shredded Mozzarella Cheese
Feta Cheese

Prepare your pizza crust, roll onto pan. add about 4 Tbsp of pesto sauce. smooth over pizza crust until covered. Spread a small layer of mozzarella cheese over it. Then top with veggies. Now you can load up on your mozzarella cheese (this way it hides some of the veggies from the kids). Bake according to your pizza crust recipe. After you pull it out of the oven sprinkle Feta Cheese over it.

I wish I had taken a picture of it. It was to die for, both looks and taste. Best thing was my girls loved it.

Chocolate Chip Graham Bars

I've been posting alot of new recipes lately. The reason is I am working on cleaning out piles of recipes I have clipped out of magazines over the years. I am trying at least one new dinner and one treat recipe a week, if I like them I keep it and if not in the garbage it goes. I have had a few that I am just not fond of.

Chocolate Chip Graham Bars
3/4 cup softened butter (no subtitutes)
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 1/2 c crushed golden grahams cereal
3/4 c plus 2 tbsp quick-cooking oats, divided
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup salted chopped peanuts, divided
1 cup semisweet chocolate chips, divided

In large bowl cream butter and sugars. add eggs, one at a time, beat well. Beat in vanilla. Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in 3/4 cup peanuts and 2/3 cup chocolate chips.

Spread into a greased 13 x 9 pan. Sprinkle remaining peanuts, oats and chips (I added a few more chips and loved it) Bake at 350 for 25-30 minutes or until golden brown.

Enchilada Soup

This one is from my sis Jody.

4 chicken breast cooked and shredded
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 can corn drained
1 can cream of chicken soup
2 cans cream of potato
3 chicken boullion cubes
1 pkg taco seasoning
1 cup grated cheese
2 cups water
2 Tbsp sourcream

Put everything in crockpot and let it cook or in large pan on stove and heat until warm. Serve with crushed tortilla chips and shredded cheese

Jello-Poke Cake

This is my stand by cake. You can change the flavor of Jello to suit your taste for that day. I only use vanilla cake because I am not fond of Chocolate cake (except for better than anything cake). Crazy I know, a choco holic who doesn't like chocolate cake.

What You Need!
1 baked french vanilla cake cooled
2 cups boiling water 2 pkg. (.3 oz. each) JELL-O (two of the same flavor work the best)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It!

Keep refridgerated until ready to serve and refridgerate left overs (if there are any)


ADD boiling water to gelatin mixes; stir at least 2 min. until completely dissolved. Poke holes in top of cake about 1 1/2 inches apart allover Pour jello over cake. Refrigerate 3 hours.

Top with cool whip and enjoy. This makes a great 4th of July cake decorating it with strawberries and blueberries. (You can also color the whip cream for a fun look)

Cafe Rio Style Creamy Tomatillo Salad Dressing

2 cups prepared Ranch buttermilk dressing (make according to package)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped)
2 large or 4 small tomatillos
1/2 tsp minced garlic
2 T fresh lime juice
1 diced jalapeno pepper

Prepare Ranch dressing according to directions on package.

Remove large cilantro stems, then wash leaves and dry with paper towels. Add cilantro to food processor and chop, then add tomatillos, garlic, lime juice, and jalapeno. Pulsed until ingredients are well combined. Chill dressing for an hour or two and serve.

Creamy Italian Chicken

6-8 peices boneless skinless chicken
2 cups frozen california veggie mix (brocolli, carrots, cauliflower)
1 packet dry Italian dressing mix
1 block Neufenchatel Cheese (found by cream cheese)
3/4 can water
1 can cream of chicken

*spray slow cooker with pam before using and makes cleaning up sooo much easier*
Mix cream of chicken, water, italian dressing and chicken. Cook on low, about 1 1/2 hr before serving add 3/4 of the block of cheese and veggies. Stiring everylittle bit to mix cheese. Once veggies are soft, they will break in smaller peices which is what you want. At this time cut chicken into smaller pieces if you want. Serve over rice.

Creamy Dutch Oven Dinner

This is a stand by for dutch oven cooking but I converted to my slow cooker.

6-8 pieces chicken
4-6 potatoes cut in 1inch chunks (can peel if want)
diced carrots, about 2 cups
1/2 onion chopped, (or can use dehydrated onion)
2 cans cream of chicken with herbs
1 can water

salt and peper to taste

Combine everything in slow cooker on low, about 6 hours or until potatoes are tender.
You can also adapt serving sizes by adding or increasing ingredients very easily.

Cinnamon Monkey Bread

15-24 thawed/partially rose rhodes dough rolls
1/2 cu sugar
2 tsp cinnamon
1/2 c melted butter or margarine
1/2 cup packed brown sugar

In small bowl combine cinnamon and sugar. Roll each roll into mixture. Place in greased fluted tube pan. Arrange evenly around pan. Stick in warm oven (about 175 for about 30 mins to rise some more). Sprinkle with remaining cinnamon/sugar. Combine butter and brown sugar; pour over top (I didn't use all, maybe 3/4) Bake at 350 for 35-40 or until golden brown. Enjoy.

Turtle Cookies

4 tbs cocoa
1/2 cup butter
2 eggs beaten
3/4 c sugar
1 tsp vanilla
1 c flour
1/2 tsp salt
1/2 cup chopped walnuts

Mix together and Drop by spponfuls in waffle iron, then cool and frost with chocolate frosting