Sausage Stuffing

Ingredients:
2 lb. sausage roll
2 lg. stalks celery
2 lg. onions, chopped
1 lg. pkg. stuffing
1 cup hot water
2 lg. eggs

Directions:
In fry pan, cook sausage, celery, and chopped onions.
Put stuffing mix in a large bowl with hot water.
Add sautéed sausage/onions/celery, including the grease from the sausage, and the eggs.
Mix thoroughly and stuff turkey.

Corn Pudding

In honor of my aunt Cindy...her favorite!

Ingredients:
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
3 eggs

Directions:
PREHEAT oven to 375°F. Mix all ingredients until well blended.
SPOON into 13x9-inch baking dish sprayed with cooking spray.
BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.

Roasted Red Potatoes with Bacon & Cheese

Ingredients:

1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes, quartered
1 Tbsp. chopped fresh parsley

Directions;

HEAT oven to 350°F.
MIX first 3 ingredients in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover.
BAKE 40 min. Uncover; bake 15 min. or until potatoes are tender. Top with parsley.

Turtle Pumpkin Pie

Ingredients:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Fresh Green Bean and Basil

Ingredients:
1/3 cup KRAFT Sun-Dried Tomato Dressing
1 lb. green beans, trimmed
1 red onion, sliced
3 Tbsp. chopped fresh basil

Directions:
HEAT dressing in large skillet on medium heat. Add beans and onions; cover.
COOK 5 min. or until beans are crisp-tender.
TOP with basil; cook, covered, 1 min.

Special Extra
Prepare using yellow beans.

Special Extra
Toast 1 Tbsp. sesame seed in skillet on medium heat 2 min., shaking skillet frequently. Add to cooked beans with basil.

Pumpkin Chocolate Chip Cookie Bars

Straight from a good source...Katie!!! Thanks for the sweet treat!
Makes 24

Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 can pumpkin puree (do NOT get canned pumpkin pie mix!!!)
1 package (12 ounces) semisweet chocolate chips (also good with dark chocolate chips)

Directions:

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. DO NOT OVERBAKE. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. Restrain yourself from eating every last one of these.

Pulled Chicken Sandwiches

My friend Sarah sent this to me and I immidiately fell in love!!! Thanks buddy!

Ingredients:

Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle Chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Directions:
Prepare grill.
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

P. F. Chang's Stir-Fried Spicy Eggplant

Serves 1 as an entrée, 2 as a side!
Ingredients:
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Directions:
Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Cesear Salad Dressing

Recipe from my mom. Sounds yummy!!!

Ingredients:
1 cup of mayo
1/2 grated Parmesan cheese
1/2 tsp Worcestershire sauce
1 Tb lemon juice
1/4 tsp salt
1/8 tsp pepper
3 Tb cream
3 Tb milk

Directions:
Put all ingredients into a container and shake until mixed. May need to add more milk if too thick.

Homemade Pizza Crust

I've never made this, but my friend Amy posted this on her blog and I know she is a fab. cook!

Ingredients:
3 cups warm water
8 cups of whole wheat flour**
1-2 tbsp. buttermilk, yogurt, vinegar, or lemon juice***
1/4 cup honey
2 tbsp. dry yeast
1/2 cup warm water
1 tsp honey
1 tbsp salt
**You do not have to use whole wheat. You can use white or a mixture of both. The whole wheat will make it better for you but you might want to soak the flour first. This makes the nutrients in the whole wheat more readily available for your body to absorb and use! To read more about soaking, go here.
***Only use one of these ingredients if you decide to soak your flour. Otherwise they are not needed in the recipe.

Directions:
1. Soaking: Combine 8 cups of flour, 3 cups water, 1-2 tbsp of acid medium (buttermilk, plain yogurt, lemon juice, or vinegar), and 1/4 cup of honey. Cover and leave on counter for 12-24 hours.
2. After soaking, activate the yeast in remaining 1/2 cup of warm water and 1 tsp honey. (If you decided not to soak your flour, then just dissolve the yeast into the water and honey and then add the rest of the ingredients and mix.)
3. Combine activated yeast, salt, and soaked flour mixture. You may need to add some more flour to make a moist but firm dough.
4. Knead for 5-10 minutes. Let it rise if you want a thicker dough.
5. Divide into 4 sections for 4 crusts.
6. Spread onto greased pizza pan. Top with sauce, your favorite meats and veggies. I usually cook it for about 10 minutes on 475 degrees. Then I take it out, add shredded cheese, and cook for another 4-5 minutes or until it looks ready. Serve and enjoy!

Pan Seared Chicken with Garlic Sauce

Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided

Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each

7 Layer Mexican Dip

Janice made this for a family gathering...and it was almost all gone within minutes. Two points per serving (12 servings)

Ingredients:
1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

Directions:
Combine sour cream and taco seasoning; mix well.
Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Chicken Teriyaki

Ingredients:
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked

Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Pineapple Cheese Ball

Ingredients:
2 (8 oz) packages of cream cheese
1 (20 oz) can crushed pineapple drained
Pecans chopped

Directions:
Put nuts onto a flat plate. Mix cream cheese and crushed pineapple. Form a ball. Roll ball in nuts until covered. Wrap in plastic wrap and chill until ready to serve.

Fresh Salsa

Ingredients:
4 medium sized ripe tomatoes chopped
1/2 to 3/4 chopped onion
1/2 cup of cilantro chopped
2 garlic cloves chopped
2 limes
1 jalapeño pepper
Salt and Pepper

Directions:
Mix tomatoes, onions, cilantro, and garlic in a bowl. Squeeze lime juice over mixture. Add jalapeño little by little…because a little goes a LONG WAY!!! Add salt and pepper to season.

Sausage Balls

I make these a lot and they are always a hit...gotta love em!

Ingredients:
3 cups Bisquick
3/4 cup water
1 pound sausage (mild or hot)
10 oz sharp cheddar cheese (grated)

Directions:
Mix bisquick with water. Add grated cheese. Break up sausage and add to mixture. Mix well with hands. Pinch off and make small balls. Bake on greased pan 15 to 20 minutes at 375 ºF.

BBQ Crockpot Meatballs

Ingredients:
1 pound cooked meatballs
1 cup grape jelly
1 can (12 oz) chili sauce
3 teaspoons Dijon mustard

Directions:
Combine first three ingredients in crock pot. Cover and cook on high while preparing meatballs. Add meatballs to sauce, stir to coat. Cover and cook on low 4 to 6 hours. Piece of cake…huh!!!

Festive Crab Cups

Ingredients:
1/3 cup cream cheese, softened
1/4 cup canned crabmeat, drained, flaked and cartilage removed
2 tablespoons chopped green onions
1 package (2.1 oz) frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

Directions:
In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of the crab mixture into each shell. Top each with 1 teaspoon of cranberry sauce. Bake at 375 ºF for 12 to 15 minutes or until heated through. Makes 15 appetizers!

Angel Lush

Makes 10 servings...each serving has 140 calories, 1g fat, 1g fiber. Weight Watcher worthy!

Ingredients:
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
10 fresh strawberries

Directions:
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
REFRIGERATE 1 hour. Top with berries just before serving.

Cranberry Relish

Ingredients:
2 c. chopped cranberries
2 c. sugar
2 boxes (3 oz.) rasberry jello
2 c. hot water
1 orange quartered, seeded, ground
20 oz. can crushed pineapple
1 c. chopped pecans

Directions:
Let cranberries stand 2 hours in sugar. Mix all ingredients together. Chill until firm.

Spiced Ice Cubes

Got this from a Secret Santa one year. Definitely spruces up a Sprite!

Ingredients:
3 c. water
1 1/2 c. sugar
2 Tb. grated orange peel
6 whole cloves
Boil and Strain.

Combine with the following:
1 qt. apple juice
1 qt. cranberry juice
2 c. crushed pineapple

Pour into ice trays. Freeze. Put 2-3 in glass served with Sprite or 7 up.

Egg and Sausage Brunch

Grandma Dot's recipe that has saved our appetites many mornings!!!

Ingredients:
1 lb. sausage
9 slices bread
1 1/2 c. cheese
3 c. milk
6 eggs
1/4 tsp. ginger
salt

Directions:
Brown sausage. Drain well. Butter bottom of casserole dish. Spread half of sliced bread and half of cheese and half of sausage. Repeat the layers. Combine milk, eggs, ginger, and salt. Pour over casserole and refrigerate over night. Bake a 325 degrees F for 1 hour.

American Potato Salad

Ingredients:
1 c. Miracle Whip
1 tsp. prepared mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 c. cubed cooked potatoes
2 hard boiled eggs chopped
1/2 c. onion, celery, sweet pickles ALL chopped

Directions:
Stir together salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients. Mix lightly. Chill

Party Potatoes

Ingredients:
6 med. potatoes (peeled, sliced and boiled (approx. 15 min))
8 oz. cream cheese
8 oz. sour cream
1 stick butter
salt, pepper and paprika

Directions:
Beat sour cream and cream cheese. Add cooked potatoes and butter, beat until smooth. Add salt and pepper. Pour in cooking dish and sprinkle with paprika. Cook at 350 degrees F for 35-45 minutes until golden brown.

Pecan Pie

Mom's secret....grind the pecans!!!

Ingredients:
3 eggs
1 c. dark Karo syrup
1 c. sugar
2 Tb. butter
2 tsp. vanilla
1 1/2 c. crushed pecans
1 unbaked pie crust

Directions:
Stir everything until blended except pecans. Add ground pecans and pour into pie crust. Decorate top with pecan halves. Bake at 350 degrees F for 50-55 minutes or until knife comes out clean in center.

Pasta Sauce

This recipe was given to us by Jon's parents. It has been passed down year to year, generation to generation, and is one of the best pasta sauces I have ever had!

Ingredients:
1 can Hunt's Traditional or Garlic Herb sauce
1 lb. hamburger
1 whole onion
1 tsp. oregano (generous)
1 tsp. basil, salt, and pepper to taste
1 Tb. brown sugar,
1/4 c. parsley
Mild Italian Sausage

Directions:
Mix together and cook on low for 3-6 hours.

Cajun Turkey Marinade

My Dad has used this recipe for years. Mom and Dad inject the turkey a few days before they cook it. It keeps the turkey moist and gives it a little kick!!! Love it!

Ingredients:
2 c. Italian dressing (not creamy)
2 Tb. garlic salt
3 Tb. onion salt
1 tsp. liquid smoke
2 Tb. Tony's seasoning
3 Tb. dried yellow mustard (Coleman's)
3 Tb. fresh lemon juice (1 lemon)
1-2 Tb. cayenne pepper

Directions:
Blend all ingredients and inject in turkey (easier to do if mixture is warmed up).

Sweet Potato Casserole

This is one of my Mom's favorite Thanksgiving/Christmas casseroles. You have GOT to try it!

Ingredients:
3 c. mashed sweet potatoes
1/2 stick melted butter
1 c. sugar
1 Tb. vanilla
1/2 c. milk
2 eggs
1/2 tsp. salt

Topping:
2 1/2 Tb. butter
1 c. chopped nuts (walnuts)
1/2 c. brown sugar
1/2 c. flour

Directions:
Mix all ingredients together, pour into a casserole dish. Put on topping. Bake at 350 degrees F for 25 minutes.

Foil Southwestern Chicken

Ingredients:
2 c. Minute rice uncooked
1 3/4 c. warm water
4 chicken breasts
1/4 c. Ranch dressing
1 1/2 tsp. chili powder
1/2 c. sharp cheddar (shredded)
1 medium red pepper chopped

Directions:
Combine rice and water (sit 5 min). Spoon rice mixture onto center of 4 foil sheets. Top each with 1 chicken breast. Add all other ingredients as toppings. Fold into packets. Cook for 25-30 minutes at 400 degrees F.

Muddy Buddy

My friend Laura made these for a Christmas party and boy were they awesome. This is a great gift idea if you place the muddy buddies in little baggies or jars!!!

Ingredients:
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
9 c. Chex cereal
1 1/2 c. powdered sugar

Directions:
In bowl, mix chocolate chips, peanut butter and butter. Microwave 1 minute, stir. Microwave 30 seconds longer or until mixture is smooth. Add vanilla. Place cereal in large bowl. Pour chocolate mixture over cereal until evenly coated. Pour into 2 gallon food storage bag. Add powdered sugar and shake until coated. Spread on wax paper and cool for 30 minutes.

Chicken and Dumplings

After watching an episode of Oprah starring Tim McGraw, I was shown exactly how to make Chicken and Dumplings the "right" way! Here is Tim's recipe:

Ingredients:
6 c. chicken broth
1 egg
4 chicken breasts
2 c. flour
3 Tb. butter
1/2 c. buttermilk
salt and pepper

Directions:
Boil chicken in broth. Shred chicken once it is entirely cooked. In a bowl, mix flour, butter and egg. Afterwards add buttermilk. Knead into dough, roll out dough thinly and cut into strips. In boiling broth, add strips of dough. Cook 10-15 min stirring occasionally.

Vegetable Bars

Ingredients:
2 pks. cresent rolls
2-8 oz. cream cheese
1/2 c. miracle whip
1 pk. dry ranch salad mix
1/2 c. of each (carrots, broccoli, cauliflower, onion)
grated cheese

Directions:
Roll out cresent rolls on cookie sheet. Bake for 8-10 minutes at 350 degrees. Mix cream cheese, miracle whip and ranch. Spread on top of cresent rolls. Sprinkle the rest of ingredients on top.

Recipe from Janice B.

The Reason

I have decided to start a recipe blog with all of my favorite recipes, family recipes, and friends recipes. I HATE searching for a recipe,thumbing through recipe cards, reading cookbook glossaries, or having to call someone because I just can't find it. It's also a HUGE pain when I have this great recipe, but am out of town, and can't make it because I don't have the recipe on hand. So if you have a recipe to share or add to the blog, please email me or leave me a message and I will add it to the blog. This may be next best thing since sliced bread!!!