Side Dishes

Want to try a new side dish for your Holiday celebrating? These have been long time favorites for Thanksgiving, Christmas or a special occasion. My children and grandchildren especially fight over the gooey marshmallow edges of the pan of Candied Yams and even non-stuffing lovers enjoy a large portion of this recipe for Cornbread Stuffing... SO YUMMY!!!

Hope everyone is having a wonderful Christmas and Holiday Season! Pin It

Cornbread Dressing

Start this recipe the day before cooking the turkey and store in a large Tupperware bowl with a lid.

Ingredients:
1 – 9 x 13 inch pan of cornbread, crumbled up
1 bunch of celery, chopped into small pieces
1 large onion, diced
¾ loaf of bread, crumbled (example: Webber or some cheap bread)
Neck of the Turkey
10 eggs
Sage
Poultry seasoning
Salt and pepper

Directions:

Put the crumbled cornbread, celery, onion and crumbled bread in the large Tupperware bowl in the refrigerator over night.

The next day take the neck from the Turkey and boil in a 2 quart sauce pan until tender. Cook Turkey in the oven and when almost done pour about 2 cups of so of the dripping out into the dressing mixture.

Beat eggs and add to the dressing mixture. Mix well and then add some of the liquid from the sauce pan with the cooked neck, into the dressing. The dressing should not be dry, but it should not be liquidy either. Add sage, poultry seasoning, salt and pepper to taste. Taste to see if you need more sage.

Put dressing into two 9 x 13 inch pans and bake at 350 degrees for approximately 1 hour or until done. You will probably need to cover the top with foil towards the end so that the dressing does not burn. Pin It

Candied Yams

Ingredients:

2 – 18 ounce cans of yams, drained
1 cube butter, cut in squares
2 cups brown sugar
½ bag of small marshmallows

Directions:

Put yams in a 9 x 13 inch pan. Cut butter into small pieces and put evenly over yams. Spread the brown sugar over the yams. Top with the marshmallows and bake at 300 degrees for about 2 ½ hours or until the yams are really gooey. Pin It

Chocolate Bundt Cake

Ingredients:
1 Duncan Hines devils food cake mix
1 – 4 ounce package instant chocolate pudding mix
½ cup oil
½ cup water
4 eggs
2 tsp. mint flavoring
1 small sour cream (8 ounce)
1 - 12 ounce package chocolate chips

Directions:
Mix the cake mix, pudding, oil, water, eggs and mint flavoring. Add the sour cream and chocolate chips. Bake for 40 to 45 minutes at 350 degrees.

**I dusted the cake with powdered sugar for a snowy festive look** Pin It

Pumpkin Chocolate Chip Cookies

Ingredients:

1 box spice cake

12 ounces semi sweet chocolate chips

1 small can of Libby’s pumpkin 100% solid

Directions:

Mix together all the ingredients well and cook in the oven at 350 degrees for around 13 or 14 minutes until golden. They should not be over done, but they should not be runny either.

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Pumpkin Fudge (NEW!!!)

Ingredients:

3 cups sugar

3/4 cup butter, melted

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 Tbsp. corn syrup

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1 package white chocolate chips (12 ounces)

1 jar marshmallow creme (7 ounces)

1 cup peacans, chopped and toasted

1 tsp. vanilla

Directions:

Line a 9x9 inch pan (a 9x13 inch pan will work but the fudge will be thinner) with aluminum foil. Grease or butter the foil. In a 3 1/2-quart saucepan, stir together the sugar, butter, milk, pumpkin, corn syrup and spices over medium high heat. Stir constantly until the candy thermometer reaches 234° degrees. Remove from heat. Add the remaining ingredients and stir quickly until smooth. Quickly spoon the fudge into the pan. Let completely cool for at least 2 hours. Cut fudge into little squares.

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Pumpkin Bread

Ingredients:

2 cups flour
1 Tbsp. pumpkin spice
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
1 ½ cup sugar
½ cup oil
2 eggs
1 cup canned pumpkin
1 cup chocolate chips
3 Tbsp. water

Directions:

Mix all ingredients together. Grease bread or muffin pans and fill with batter. Bake at 350 degrees until done. Approximately 15 to 25 minutes for muffins and 45 to 55 minutes for bread loaves.

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Better than Mom’s Oatmeal Cookies (NEW!!!)

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 large eggs

2 tsp. vanilla

1 ½ cups flour

1 1/8 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

½ tsp. mace

½ tsp. nutmeg

½ tsp. ground cloves

3 cups rolled oats

1 cup chopped walnuts or pecans

1 cup golden raisins

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a medium-sized bowl, combine flour, soda, salt, cinnamon, mace, nutmeg, and cloves. Gradually add dry ingredients to creamed mixture, mixing until completely blended. Mix in oats, nuts, and raisins.

Preheat oven to 350 degrees. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2 inches apart.

Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.

Cool on wire rack.

Makes about 4 dozen cookies.

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Long Time No Post...

Hey Friends,

I'm sorry for the resent famine of posts. The number of grandchildren seems to have stabilized and if I can quit falling for eggs and milk the recipes should come more frequently now. Thanks for your understanding.

Happy Cooking!

Sue

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Top Sirloin Lettuce Wraps

Ingredients:

3 lbs. top sirloin, thinly sliced
1 cup soy sauce
1 cup sugar
1 cup green onions, chopped
4 Tbsp. garlic, minced
2 Tbsp. sesame oil
1 Tbsp. pepper

Directions:

Slice the steak into strips. Mix together all of the other ingredients and then add steak. Marinate for 8 hours or overnight. Remove steak and discard marinade. Cook on the barbeque.

Serve with Jasmine rice and lettuce wraps. Pin It

Peanut Butter Balls (NEW!)

Ingredients:

2 1/2 sticks margarine (NOT butter)
2 cups creamy peanut butter
5 cups powdered sugar
2 big Hershey bars (or 8 reg size)
1 - 12 ounce package semi-sweet chocolate chips
1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1 to 2 inches of water)

Directions:

In a large bowl mix margarine, peanut butter and powdered sugar together until it reaches the consistency of play-dough. Using a tablespoon to measure, roll the dough into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate to make firm then remove the balls and let return to room temperature before dipping. If the balls are too cold the chocolate thickens very quickly and can get clumpy.

Melt chocolate together. Melt wax separately. Gradually add wax to the melted chocolate, stirring constantly.

Drop peanut butter balls into the melted chocolate mixture, pick up with a fork and gently slide back onto lined baking sheet. It is easiest to use a plastic fork with the two center prongs broken out. Keep chilled in the fridge.


Thank you AnneMarie for another winner!

http://annemarie-tastebuds.blogspot.com/2009/01/peanut-butter-balls.html Pin It

Lemon Chicken Farfalle (NEW!)

Ingredients:

3 tsp. olive oil
4 to 6 cloves garlic, minced
3 to 4 boneless, skinless chicken breasts, sliced
1 cup frozen baby peas
1 cup carrots, cut into small strips
1 1/2 cups chicken broth
6 Tbsp. non fat cream cheese (or 1/3 less fat)
6 cups farfalle pasta, cooked
9 Tbsp. grated parmesan cheese
1 tsp. lemon zest
1 1/2 tsp. salt
1/2 tsp. pepper

Directions:

Heat a large, non stick skillet on medium high heat and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

Thanks to AnneMarie for this delicious recipe

http://annemarie-tastebuds.blogspot.com/search/label/chicken Pin It

Ricotta Cheese Sugar Cookies (NEW!)

Cookie Ingredients:
1 cup butter, softened
2 cups sugar
1 - 15 ounce carton full-fat ricotta cheese
2 eggs
3 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. lemon zest, grated
4 cups flour

Glaze Ingredients:
2 cups powdered sugar
3 Tbsp. lemon juice, squeezed
1 tsp. lemon zest

Directions:

Preheat the oven to 350 degrees. Mix together the cookie ingredients to form a sticky dough. Use a cookie scooper to drop spoonfuls onto a pan lined with parchment paper. Make sure you have at least 2 inches between each cookie. Bake 10 minutes or until the bottoms are golden and the tops are still white. Transfer to a wire rack and cool.

Mix together the ingredients for the glaze. If it is a little thick just add 1/2 teaspoon water to make it easy to spread onto the cookies. Add a tiny bit more water if it is still too thick.

These are really YUMMY! You could even add sprinkles on the top if the glaze is still wet.

ENJOY Pin It

Artichoke Dip II

Ingredients:

1 large can artichoke hearts, coarsely chopped (not marinated)
1 clove pressed garlic
1 cup monterey jack cheese, grated
1 cup mayonnaise
1 cup parmesan cheese – fresh is best
1 - 4 ounce can diced green chilis

Directions:

Mix the above ingredients together and put in a baking dish. Bake at 350 degrees for 30 to 35 minutes.

Serve warm with crackers or pieces of toasted sour dough bread. Pin It

Yummy Chicken

Ingredients:

4 to 6 chicken breasts, boneless and skinless
Swiss cheese, sliced
1 can cream of chicken soup
¼ cup milk
2 cups of croutons
1/3 cup butter, melted

Directions:

Place chicken in a casserole pan. Top with a slice of Swiss cheese. Mix cream of chicken soup and milk. Pour over chicken. Crush croutons and sprinkle over the chicken in the pan. Add the melted butter on top. Bake at 350 degrees for one hour. Pin It

Chicken & Broccoli Casserole

Ingredients:

3 cups cooked rice
1 ½ packages frozen broccoli tops, cooked
4 chicken breasts, cooked
½ tsp. mayo
1 tsp. lemon juice
2 cans of cream of chicken soup
2 ounces sliced almonds
1 cup cheddar cheese, grated
½ cup bread crumbs
1 Tbsp. butter, melted
½ tsp. curry powder (optional)

Directions:

Layer the rice, broccoli and chicken in a pan. In a bowl mix together the mayonnaise, lemon juice, cream of chicken soup, and almonds. Pour the mayonnaise mixture over the chicken. Top with grated cheddar cheese. Mix together the bread crumbs and melted butter. Sprinkle the crumbs on top of the cheese. Bake at 350 degrees for 30 minutes.

*8 Tenderloins were used this time, instead of chicken breasts. If using chicken breasts you can cut them in half or chop them up into little pieces. There are lots of ways to prepare it* Pin It

Valentines Treat Bag

Need a cute way to present and give your Valentines treats. Here's how to make these "Happy Heart Day" bags. Figure out the size of cello bag you have so you can get the width measurement. Organize your word processing document so that you have the right width. Then type out Happy and Day with enough space in between for the heart punch and above the words for the fold over. Print out onto card stock. Cut apart. Punch a heart with your puncher in between the Happy and Day. Put a small piece of red ribbon behind the opening and tape into place. Fill bag with treats and secure the tag to the top of the bag.

So cute! Pin It

White Chocolate Oreo Pops

Ingredients:

Double-Stuff Oreo Cookies
White chocolate
Sprinkles
Candy/Lollipop Sticks

Directions:

Complete these steps for each Oreo Pop that you want to make. Twist open the Oreo cookie. Press a candy stick into the side with the frosting so the stick is about ½ the height of the cookie. Melt some white chocolate and put a dab over the stick and frosting. Replace the other side of the cookie over the top. Let set in the refrigerator for about 15 minutes. Once set, dip the whole cookie in white chocolate and gently shake off excess. Place some sprinkles on a plate and gently press cookie into the sprinkles to decorate every side (I used small hearts and white ball sprinkles for this first part). Again, let the cookie set in the refrigerator for a little bit. Before the chocolate gets too hard stick your larger sprinkles in the cookie (This is where I used the larger hearts). Let cool completely, wrap up and then they are ready to give.

A close up shot!

Ingredients I used

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Jello Cake (Strawberry Version)

Make this cake a few hours before you plan to serve it.

Cake Ingredients:
Yellow or white cake
1 small package of Jello (3 oz.), any flavor
1 ½ cups boiling water

Frosting Ingredients:
2/3 of a large bowl of cool whip
1 carton fruit flavored yogurt
(try to use the same flavor yogurt as the Jello flavor)

Directions:

Bake either a yellow or a white cake in a 9x13 inch pan. Cool and use a large fork to poke holes all over the cake.

Dissolve the Jello in boiling water and let cool. Pour over the cake and place in the refrigerator until the Jello has set up.

Mix together the cool whip and yogurt. Frost the cake and serve. Pin It

NEW UPDATES!

Are you tired of having to go online and check the blog to use your new favorite recipes from Sue? Click on "PDF FORMAT" in the right column to download a printable version of the new recipes from this last year. Then all you have to do is cut and paste them in the back of each section. There are recipes that were updated in 2008 and then the new recipes for 2009. Also you will find a document containing a few errors found in the cookbook. With over 400 pages it was bound to happen a few times.

Hope everyone is having a good start to 2009! Pin It

Cinnamon Sugar Candied Apples (NEW!)

Ingredients:

Small apples
Caramel block from a Candy Store
White chocolate
Cinnamon & Sugar mixture
Candy/Lollipop Sticks

Directions:

Secure the sticks into the apples. Cut a piece of caramel and mold it around the apple to a thickness about 1/8 inch. In a small bowl melt the white chocolate in the microwave for 30 second intervals, mix after each interval until the chocolate is smooth. With a pasty brush, paint the chocolate onto the caramel apples. Sprinkle with the cinnamon and sugar mixture and let dry.

Enjoy! Pin It

Ginger Molasses Cookies (NEW!)

Ingredients:

1 cup brown sugar
3/4 cup butter
¼ cup molasses
1 egg
2 ¼ cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
¼ tsp. salt

Directions:

Mix all wet ingredients. Add dry ingredients and mix until combined. Refrigerate the dough at least one hour. Form dough into balls the size of walnuts and roll into white sugar. Bake at 375 degrees for about 7 minutes. Cool completely. If desired, dip 1/2 of the cookie into melted white chocolate.

Yields 12-18 cookies. Pin It

White Chocolate Popcorn (NEW!)

Ingredients:

2 to 3 bags of buttered popcorn
1 bag white Ghiradelli chocolate chips

Directions:

Microwave 2 to 3 bags of buttered popcorn. Pour into a large bowl. In a small bowl melt the white chocolate chips in the microwave for 30 second intervals, mix after each interval until the chocolate is smooth. Pour over the popcorn and mix well to coat. Then pour out onto wax paper to dry. Break apart and enjoy.


*For a special occasion add colored M&M or your favorite small chocolate candy. If you want to add color to the popcorn itself, mix a little food coloring to some extra white chocolate. Once the chocolate is broken apart, drizzle your new color over the popcorn in this stripes. The possibilities are endless with the simple, yet delicious recipe. Pin It

Strawberry Jello

Fix at least a few hours before ready to serve

Ingredients:

1 large box of strawberry jello
1 ½ cups of water
10 ice cubes
8 bananas
1 small carton of cool whip

Directions:

In the microwave heat 1 ½ cups of water until boiling. Dissolve the jello and then add the ice cubes. Put the jello in the refrigerator until the jello sets up a little. Remove the jello from the refrigerator and with an electric hand mixer beat in the cool whip. Cut the bananas into small slices and add to the jello mixture. Put in a 9 x 13 inch pan and let set up for a few hours. Pin It

Green Chile Egg Puff

Ingredients:

10 eggs
½ cup flour
1 tsp. baking powder
½ tsp. salt
1 pint cottage cheese
1 lb. Monterey jack cheese
1 lb. cheddar cheese
½ cup melted butter
2 small cans diced green chilies
2 boxes drained frozen spinach
(optional)

Directions:

In a blender, mix eggs, flour, baking powder, salt, and spinach. Add cheeses, butter and chilies. Pour into a 9 x 13 inch baking dish and bake at 350 degrees for 40 minutes or until center is set.

Serves 10 Pin It