Cornbread Stuffing

I am not blogging as much as I once did. I am amazed at how busy my life got with another baby. I am out of the habit of taking pictures of the food I am making. And what's the point of sharing a recipe if you can't see how good it looks? I need to be better at that for my own cookbook that I have almost completed! 

I got this recipe at a cooking show I went to a few weeks ago. I am a stuffing girl and have never really liked anything other than my Grandma's stuffing recipe. But oh boy, this was dang good! I finally had to give my leftovers away so I would stop picking at it. 

Cornbread Stuffing

2 1/2 lbs Marie Calendar Cornbread mix

1 quart buttermilk

1 box Sage Stuffing mix (I used just an herb stuffing mix)

2 sweet onions

1 bunch celery

2 (12 oz) packages of sage sausage

3-4 cups of turkey or chicken broth, flavored with 1/2 a lemon and 1/2 tsp rosemary

1/2 cup butter

3 tsp sage

Salt and pepper

Prepare cornbread mix according to package directions, but substitute buttermilk for water. Cool and keep covered to contain moister. Can be prepared the day before. 

Finely chop onions an 8-10 stalks of celery. Saute in 6 tbsp of melted butter. Cook until onions are soft and celery is a faded shade of green. Drain excess butter.

In a frying pan, cook sausage and season with 1 tsp salt, 1/2 tsp pepper, and 3 tsp of crushed sage. Drain excess fat. 

In a very large bowl, add onions, celery, and sausage. To that, add the cornbread and mix to combine. Add the box of stuffing mix and stir. (Don't be afraid to mix with your hands.) Add the broth, slowly until the mixture is well moistened. You want to be able to squeeze it in your hand and have it hold it shape without being mushy.) Stuff it in a turkey, heat it on a stove top, or heat it in a 350 degree oven for about 20 minutes or until the top is lightly browned. 

Serves 6-10 depending on how much you like stuffing:)

Rebecca Cressman

Apple Muffins

I love this season and the yummy recipes that I get to make. Anything apple or pumpkin...bring it on!!

Last week I made these Apple Muffins. They were shockingly good! Will definitely be making these ones again!

Apple Muffins

1 1/2 cups sugar (or 2 cups if you want them sweeter)
2 eggs
1 cup oil
1 tbsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups peeled, cored, and diced apples (about 3 apples)
1/2 cup brown sugar for topping

Preheat oven to 350 degrees. and line muffin pan with paper liners. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be crazy thick-so make sure you are using a wooden spoon to mix! Add the diced apples.
Fill paper liners almost to the top with the thick dough. Sprinkle each muffing with some brown sugar. Bake at 350 degrees for 20-24 minutes.

Makes 18-24 muffins



thegirlwhoateeverything

Banana Bread

I have a four year old that won't eat fruits or vegetables. Never has and I am pretty convinced she never will. She is a strange child because who doesn't like strawberries? That would be my child! She's never even tasted one. She ate banana's when she was a baby, but hasn't had one for a very long time now. So imagine my shock when I asked her what she wanted to help me make for our Family Home Evening treat and she responded with, "banana bread". What?! Something with a fruit? We made a delicious loaf together and she actually ate it. Despite the sugar and chocolate chips in it, I felt a little victorious. 

Banana Bread
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3 eggs, slightly beaten
juice of 1/2 an orange
1 cup sugar
1/2 cup unsalted butter
3 ripe bananas, mashed
1/2 cup chocolate chips

Preheat oven to 350 degrees. Sift together flour, soda, and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the butter and sugar together in a medium bowl until pale yellow and fluffy. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips. Pour into a greased 9x5 loaf pan. Bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from pan and slice. Serve dusted with confectioners sugar if desired.

Serves 8


From: Melissa d'Arabian

Bloomin' Onion Bread

This yummy side dish made an appearance at dinner last night. It was delicious!

Bloomin' Onion Bread

1 round loaf sourdough bread

12-16 oz monterey jack cheese, thinly sliced

1/4 cup chopped green onions

1/2 cup butter, melted

2 tsp poppy seeds

Preheat oven to 350 degrees. Place foil over baking sheet.

Cut bread into slices lengthwise, then width wise, without cutting through the bottom of the loaf. Stuff slices of cheese in between each slice. Combine melted butter, onions, and poppy seeds. Place loaf on baking sheet and pour butter mixture all over loaf. Wrap loaf in foil until completely covered.

Bake for 15 minutes, then remove foil and bake 10 minutes more.

Easy and delicious!!

Source: girl who ate everything

Breakfast Sweet Rolls

This is one of our favorites!

Breakfast Sweet Rolls

16-18 frozen dinner rolls

1 (3oz) pkg regular butterscotch pudding (not instant)

1/2 cup brown sugar

1/2 cup pecans (optional)

1/2 cup butter, melted

The night before, place frozen rolls in a greased bundt pan. Sprinkle dry pudding mix over rolls, follows by sugar and nuts. Pour melted butter over all. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for 8-10 hours.

Preheat oven to 350*. Bake for 20-25 minutes. Allow to cool 5 minutes before inverting to a serving plate.

Pull apart and enjoy!!

Double Apple Walnut Bread

Forgot to take a picture of this-oops! I finally got through the 7 bags of apples sitting in my garage!!

Double Apple Walnut Bread

1 cup smooth unsweetened applesauce

1/2 cup sugar, plus 1 tbsp for sprinkling

1/2 cup packed light brown sugar

1/4 cup vegetable oil

1/4 cup plain yogurt

1 tsp vanilla

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

1 cup peeled, cored and finely chopped apples

1/2 cup chopped walnuts

Grease a 9x5 inch loaf pan. Heat oven to 350. Combine the applesauce, sugar, eggs, oil, yogurt and vanilla in a large bowl. Whisk well to blend. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not over mix. Fold in the apples and walnuts. Scrape the batter into the prepared pan and smooth top with spoon. Evenly sprinkle about 1 tbsp sugar over the top. Bake on center rack until toothpick comes out clean, 50-55 minutes.

Remove the pan from the oven and put it on cooling rack about 15 minutes, then remove loaf from pan and place on rack to finish cooling.

Apples

I have 7 bags of apples in my garage-so be prepared for lots of apple recipes! This is one I have had in my file for a long time, so I finally gave it a try and I loved it! This will be one I make every year from now on! A perfect fall snack.Chunky Apple Pumpkin Bread

1 1/2 cups sugar

1 cup canned pumpkin

1/2 cup water

1/3 cup vegetable oil

2 eggs

1 2/3 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp baking powder

1/4 tsp ground cloves

1 cup chopped peeled tart apples

3/4 cup chopped walnuts

In a large mixing bowl combine sugar, pumpkin, water, oil and eggs. Mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder and cloves; add to pumpkin mixture. Beat on low speed just until moistened. Fold in apples and walnuts. Pour into greased 9x3 inch (1 large) loaf pan. Bake at 325* for 1 1/2 -1 3/4 hours or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Blueberry Zucchini Bread

Thanks to an awesome tip from another food blogger, I found this recipe from allrecipes.com. I was nervous at first about the combination of blueberries and zucchini, but oh my goodness-this bread is amazing! So if you have an abundance of zucchini this year-MAKE THIS BREAD! It is so good!!

Blueberry Zucchini Bread

3 eggs, lightly beaten

1 cup vegetable oil

1 tsp vanilla extract

2 1/4 cups granulated sugar

2 cups shredded zucchini

3 cups flour

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 TBSP cinnamon

1 pint fresh blueberries

Preheat oven to 350*. Lightly grease 6 mini loaf pans. In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini. In another bowl, combine flour, salt, baking powder, soda and cinnamon. Gradually beat in flour mixture. Gently fold in blueberries. Transfer to prepared pans. LIGHTLY sprinkle tops with granulated sugar. Bake 35-40 minutes or until toothpick inserted comes out clean. Cool 20 minutes in pan, then cool completely on racks.

Hot Pockets

Last year my Mom introduced me to this amazing bread recipe! With this one recipe you can make bread, rolls, buns, cinnamon rolls, pizza, calzones, braids, etc. You name it, you can make it with this recipe! I love it!! Visit the website www.pantrysecrets.net to learn more about the recipe. Today I made 16 breakfast "hot pockets" for my husband who leaves before 6am for work. He loves these because he can grab them out of the freezer on his way out the door and pop it in the microwave for breakfast. I just put some scrabbled egg, cooked sausage and shredded cheese in each one, bake them and pop them in the freezer. It couldn't be easier! I also made a few pizza pockets for fast lunches. I love making these rather than buying the frozen ones at the store. These are healthier and you control what goes in them-not to mention cheaper.