CORNBREAD DRESSING

(RECIPE POSTED BY ROBIN HENRY)

3 C. self rising cornmeal
1 C. self rising flour
4 eggs
2 C milk

Mix well and pour into greased pan (cast iron works best) and bake for 20 minutes at 400 degrees. Let cool; then break it up into food processor and grind until fine. Will probably have to do this in 2-3 batches. Pour into large mixing bowl.

Chop 2-3 large onions (food processor)
Chop 4 stalks of celery (food processor)
1 5oz. can of evaporated milk (regular milk can be substituted)
2 eggs
3 T. (T=tablespoons)salt
1 1/2 T. black pepper
1 T. ground sage
96 oz. chicken broth

Bake at 400 degrees for approximately 1 hr. maybe longer in a 13x9 pan or slightly larger. If smaller pan is used will need to cook longer. If it starts looking too brown but not done all the way through then cover top with tin foil.

POTATO CANDY

(this recipe is from my friend Roger L. from Rimouski, Quebec.)

Roger decided one day... to make those potato candy. I looked at him when I seen the potato and thought.... Oh My Goodness, he's lost his marbles. So I watched as he made them... and of course I had to try them once they were done. I have to admit, I was pleasantly surprise.... they were really good. :))

1/2 c. mashed potatoes, warmed (homemade, not boxed)
1 tsp. vanilla extract
1 lb. confectioners sugar
1/2 c. peanut butter

Mix warm potatoes and vanilla ext. with sifted sugar. Roll out and spread with peanut butter. Roll up like a jelly roll and slice.

NOTE: You can die the dough with food coloring for special occassion. ENJOY!!! :))

CHEDDAR-MASHED POTATO CASSEROLE

2 lb. potatoes (about 6), peeled, quartered
2 tbsp. butter
1/2 cup sour cream
1 cup shredded Cheddar Cheese
6 slices bacon, cooked, crumbled

Heat oven to 350ºF.
Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.

Bake 30 to 35 min. or until heated through.

CHRISTMAS VEGETABLE & DIP PLATTER

Came across this vegetable platter today and thought I would share it with everybody.... what a gr8 way to serve vegetables and dip. Very creative... :))

CHOCOLATE-PEANUT BUTTER COOKIE BARS

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe that everyone enjoys when I make them...they are not to sweet...

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
1/2 cup margarine, melted
1/2 cup cold milk
1 bag chocolate chips (I like the dark)
1 cup dry roasted peanuts
1 cup peanut butter

Heat oven to 350*. Line a 13x9" pan with parchment paper (oiling the pan slightly first will help the paper stick to the pan). Mix first 4 ingredients until well blended (mixture will be thick). Press half of the chocolate mixture into the prepared pan. Bake for 10 minutes. Let cool slightly and very gently spread the peanut butter over the crust. Sprinkle with the peanuts and 1/2 of the chocolate chips. Cover with random pieces of the chocolate cake mixture and sprinkle on remaining chocolate chips (press gently with a spatula to push chocolate chips into batter.. Bake 15 minutes and let cool. Refrigerate for at least four hours before cutting into bars. By using the parchment paper, if you let it extend up over the sides of the pan, you can lift it out onto a cutting board to easily cut it into bars...enjoy

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

1 cup brown sugar
1/2 cup butter, softened
1 tsp. baking soda
1 egg
1 cup chunky peanut butter
1/4 cup honey
1 1/2 cups all-purpose flour
2- 6 oz. bars good dark chocolate (I used 70% cacao Ghiradelli bars from the baking aisle)

1. Preheat oven to 350 degrees. Mix baking soda, brown sugar and butter until creamy.
2. Add egg and mix until combined.
3. Stir in peanut butter an honey. Add flour and combine.
4. Break chocolate bars until chunks and fold into dough.
5. Place cookies on lightly greased baking sheet and bake 12-15 minutes or until golden brown.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup peanut butter
Pinch of salt
1 tsp. vanilla
3 1/2 cup flour
1 tsp. soda
2 cups chocolate chips

Combine sugars and shortening and cream well. Add eggs and peanut butter and vanilla; mix well.
Add salt, soda, flour, then chocolate chips. If too dry, add 2 tablespoons milk or water.
Make balls and flatten with potato masher.
Bake at 325’ for 8 to 10 minutes

CREAM CHEESE CUBES WITH MAPLE, BALSAMIC & DATE MARINADE

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe for an appetiser... Made it again yesterday to take to an event last night, always goes over well.

1 block of cream cheese cut into small cubes  
Marinade:
1/2 cup finely chopped dates
1/4 cup olive or vegetable oil
1/4 cup real maple syrup
6 tsps. balsamic vinegar
1/2 tsp. onion powder
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. dried tarragon (flakes)
pinch of salt and pepper
1 tsp white wine vinegar
*chopped pecans (optional)

Mix all marinade ingredients together. Arrange cream cheese cubes on a plate stacked to for a random mounded shape.
Drizzle marinade over them and let refrigerate for one hour.
*You could also sprinkle on a few chopped pecans before serving. Serve with your favorite crackers...enjoy

THANKSGIVING LEFTOVERS CASSEROLE

2 tbsp butter
1 onion, chopped
2 cups of leftover vegetables (green beans and mushrooms are my favorites in this)
2 cups of leftover stuffing
2 cups leftover turkey (or any other meat)
1 can cream of mushroom soup (optional, I don’t add it, but it’s in the original recipe)
2 cups leftover mashed potatoes
2 eggs
1 cup shredded cheddar cheese

1-Preheat the oven to 350 degrees F.
2-Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
3-In a casserole dish (9×13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
4-Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

CHICKEN CORN CHOWDER

Yum!!! this is really good on a cold fall day, nothing warms u up better then a good bowl of chowder. :))

6 tbsp. butter
1/2 onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/4 cup flour
1 1/2 cans corn
1 1/2-2 cups cooked chicken, cubed (I used 3 chicken breasts.)
3 cups chicken broth
1 can evaporated milk (12oz)
Pinch nutmeg
Pinch of salt
Freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. I poured the mixture into a glass bowl so it would cool faster. Then used the unwashed pot for the next step.

While roux is cooling, combine the corn, chicken, and chicken broth in saucepan, and bring to a boil. Simmer for 10 minutes. Pour roux into the corn and chicken mixture(a little at a time), whisking briskly so it doesn't lump. Return the pot to the heat and bring to a boil. The mixture should become very thick.

Stir evaporated milk into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Return to boil and simmer for 5 more minutes. Serve with homemade french bread.

NUTELLA HOT COCOA

love this :))

2 c. 2% milk
3 tbsp. Nutella
1 tsp. Hershey's Cocoa Powder
1/4 tsp. ground cinnamon
1/8 tsp. vanilla
Pinch of salt
Mini Marshmallows or Whipped Cream, optional

In a small sauce pan over low heat, warm milk.
Once warm, whisk in Nutella and stir until smooth. Add cocoa, cinnamon, vanilla and salt. Continue to whisk until it comes to a boil.
Pour into mugs and top w/ marshmallows or whipped cream.

RAISIN BRAN MUFFINS

1/2 cup oil
1 cup sugar
2 eggs
2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt)
4 cups Raisin Bran cereal
2 cups flour
2 tsp. baking soda
Pinch of salt

Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes).
Let cool at least 10 minutes.
Top with butter and honey.

CREAMSICLE CAKE

nice and easy and yummy!!! :))

1 orange cake mix
8 oz. cool whip
1 /2 C powdered sugar
16 oz. sour cream
1 small box orange jello

Prepare cake mix as directed. I use two (2) round cake pans when I make mine.
Mix powdered sugar and sour cream and ice middle of the cake.
To the remaining icing mix, add the jello and frost the remainder of the cake.
Keep icing cool, will soften up very quickly. Enjoy

JAVA CREAM PUFFS

1/2 cup water
1/4 cup butter, cubed
1/8 tsp. salt
1/2 cup flour
2 eggs
1/4 cup finely chopped pecans

Mocha Cream Filling:
1/2 cup strong brewed coffee
24 large marshmallows
1-1/2 cups heavy whipping cream
1/4 cup hot fudge ice cream topping, warmed

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans.
Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat.
Transfer to a bowl; cover and chill just until thickened.
In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream.
Just before serving, fill each puff with about 1/3 cup filling.
Replace tops and drizzle with fudge topping.
Yield: 8 servings.

ULTIMATE COFFEE CAKE

(This recipe and pic is from Paula Deen, I tried it the other day and it was simply HEAVEN in a pan.) :))

16-24 frozen dinner rolls (I put in 18 rolls in the bundt pan)
1 (3 oz.) butterscotch pudding mix NOT INSTANT
1/2 cup packed brown sugar
1/2 cup pecans chopped if want
1/2 cup melted butter

The night before place rolls in greased bundt pan and sprinkle pudding mix over the rolls evenly, then the sugar, the pecans and then pour melted butter over it all. Cover with a damp cloth or towel and let it rise for 8-10 hours. Place in a pre heated 350 oven for 30 mins......HEAVEN

PEPPERMINT CHOCOLATE SPOONS

(recipe from Barbary Denham Sulz)

These Christmas candies are chocolate-covered spoons sprinkled with crushed candy canes. They’re delicious when used to stir coffee or hot cocoa, and make a great holiday gift. This recipe yields about 20 spoons.

Ingredients:
1 cup chocolate chips or chopped chocolate
5 candy canes
20 plastic spoons

Preparation:
1. Prepare a baking sheet by lining it with aluminum foil.

2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it.

3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating.

4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons.

5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

GRILLED SALMON

A simple soy sauce and brown sugar marinade makes the perfect salty-sweet combination for those salmon fillets. :))

1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

CHICKEN OR FISH BALLS BATTER

1 cup flour
1 1/2 tsp. baking powder
Pinch of salt
1 egg, beaten
2/3 cup milk
Chicken, uncooked and cut into bite-size pieces

Mix together the dry ingredients, add egg and milk. Mix all together well.
Dip chicken or fish pieces into batter to coat.  Fry in hot cooking oil until browned on all sides.
Serve with Chicken Ball Red Sauce.

CHICKEN FRIED RICE

love this recipe... :))

1 1/2 cup rice
1/4 cup soya sauce
1/4 cup oil
1 env. onion soup mix
Celery, cut up
Onion, cut up
Green pepper, cut up
1 cup chicken, cubed
3 1/2 cups boiling water
1 can mushroom, drained

Place ingredients in over dish. Stir.
Bake covered at 350'F for an hour.

M & M'S COOKIES IN A JAR

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Cookies in a jar are easy to do. Almost any cookie mix will work, just adjust the recipe. For example, the M&M's recipe could be changed easily to a chocolate chip recipe by substituting chocolate chips for M&M's and adding a layer of nuts. Just remember that a quart Mason jar will hold about 4 cups.

3/4 cups sugar
3/4 cups brown sugar
1 1/4 cups M&M's
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Mix the salt, baking soda, baking powder, and flour. Pack firmly in the bottom of the jar. Add the brown sugar and pack down firmly. Add the white sugar. Place a piece of plastic wrap over the sugar layer and push down firmly. Allow the plastic to extend up the side of the jar a little. Now put the M&M's in the jar and put the cover on. You can cover the metal cover with a round cut from pretty cotton fabric if you like.

Attach the following instructions:
1. Remove M&M's carefully from jar and set aside.
2. Empty jar of remaining cookie mix into a bowl.
3. Add 1/2 cup unsalted butter, softened, 1 beaten egg and 1 1/2 teaspoons pure vanilla.
4. Mix until blended.
5. Stir in M&M's.
6. Roll into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
7. Bake at 375 degrees about 12 to 14 minutes. Do not overcook.
8. Cool on cookie sheet for 5 minutes. Remove to rack to cool completely.
9. Makes about 2 dozen cookies