Sausage Cornbread Stuffing

Sausage Cornbread Stuffing
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings

Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

Lion House Dinner Rolls

Lion House Dinner Rolls
Submitted by Erin ~ The Sisters Cafe

2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

Pioneer Women Creamy Mashed Potatoes AKA The best Mashed Potatoes EVER!!!

Ingredients

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper


Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cranberry sauce from Cousin Erin

Great-Great-Grandma Margaret McDonald's Cranberry Mold (spiced variation per my mom- can o...mit, but why would you?)
1 12-oz pkg of cranberries, washed and drained
3/4 C water
2 cinnamon sticks
12 whole cloves
2 whole nutmeg
dash of salt
1 1/2 C sugar

Combine cranberries, water, and spices in a large pan. Boil until berries pop. Remove cinnamon sticks and nutmeg. Run berries and water through a food mill while hot or put through sieve by pressing with the back of a spoon.Return pulp to a pan and bring to a boil. Add sugar and salt. Stir and bring to a boil. Remove from heat and pour into mold.

**If using a glass mold, warm with hot water first or it may crack** Sauce will "set" as it cools.

Elaine Del Bello's Pasta Italia

1 lb of Penne Pasta (or your favorite kind), cooked, rinsed and drained
3 med tomatoes, diced1 lb mozzerella, cubed
1 med. bunch of fresh basil, mincedolive oil and salt to taste
Toss pasta, tomatoes, mozzerella and basil in large bowl. Add a couple of tablespoons of olive oil and a dash or two of salt and toss again You may need more olive oil or salt as desired, Served Chilled.

Canned Salsa

8c. Tomatoes, blended. Do not pulverize you still want some chunks (This came out to 6 1/2 pounds of Roma Tomatoes)
3 green peppers, chopped
2 white onions, chopped
2 Anaheim peppers, chopped fine
2 1/2 cloves of garlic, chopped
3/4 cup of brown sugar
1 1/2 tbsp salt
1 tbsp pepper
1c apple cider vinegar

Put all ingredients into pot. Boil down for 3-4 hours put into pint jars process for 15 min makes 4-5 pints

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear

Enchilada Casserole

from Becky Fuhriman
2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese
Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream
1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.
2. Reduce heat to 350 degrees F. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.
3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
12 rolls

Chocolate Truffle Sauce

3/4 cup whipping cream

2 Tb butter

2 cups semisweet chocolate chips

1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.

Pioneer Woman Meatloaf

The Pioneer Woman Cooks
1 C milk
6 bread slices
2 lbs ground beef
1 C grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt, such as Lawry’s
freshly ground black pepper
1/4 to 1/2 C minced flat-leaf parsley
4 eggs, beaten
8-12 thin bacon slices
Tomato Gravy
1 1/2 C ketchup
6 Tbsp brown sugar
1 tsp dry mustard
Dash or two of hot sauce – more if you like heat
Preheat oven to 350 degrees
Pour the milk over the bread and allow it to soak in or several minutes.
Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper and parsley in a large mixing bowl. Pour in the eggs
With clean hands, mix the ingredients until combined well.
Form the mixture into a loaf shape and place on a broiler pan, this will allow the fat from the meat to drain. Line the bottom of the pan with foil to make clean up easier.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the tomato gravy. Pour the ketchup into a small bowl, add brown sugar and dry mustard and splash of hot sauce.
Stir the mixture until well combined. Pour one third of the tomato gravy over the top of the meatloaf. Bake for 45 minutes, then pour another one third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes. Serve with the remaining tomato gravy on the side as a dipping sauce.

sugar cookies

deb child's sugar cookies
2 c. butter
1 1/2 c. sugar
4 egg yolks
2 t. vanilla
4 1/2 c. flour
icing
2 lb. bag of powdered sugar
3 T. powdered meringue
1 t. clear vanilla
1 t. butter flavoring
1/2 t. almond flavoring (optional)
for cookies:
first, cream butter and sugar. then, add egg yolks and vanilla. add flour to mixture gradually. the dough will roll out best if it has been chilled for a few hours. roll out cookie dough to 1/4-1/2 inch thick, and cut into desired shapes. place cookies on a buttered cookie sheet or a cookie sheet covered with parchment paper. bake at 350 for 10-12 minutes.
icing:
mix ingredients. [seriously, that's about it]. Add water to the mixture incredible slowly, until the icing is at the proper consistency for piping through a bag - but it should still be pretty thick. then, feel free to add some color.
and here are some tips.
it's preferable not to do everything at once. when i try to finish these up all in one day, i start to go crazy and the icing job shows it. maybe make up the cookie dough one day and bake and frost them the next. or cook them with a helper - it makes life a lot easier.
i roll my cookies out thick - like 1/2 inch thick - before cutting the dough into desired shapes. they taste better that way.
watch your oven to figure out the exact cooking time. i take my cookies out when they just barely start thinking they want to look the least bit golden on the edges. they'll be softer and more awesome and last longer.
and here's the biggest tip of all - icing. it looks hard, right? wrong. use a piping bag to frost an outline on your cookie - i frost all of my outlines at once. then, thin the remaining icing with water [it doesn't take very much]. use this thin icing with a spoon to fill the inside of the cookies that have already been outlined - that's how the frosting gets so smooth. and if you have any piping icing left, use it for further cookie decoration.
let the icing dry overnight. trust me. then wrap them up, or serve them at a party and impress all your friends.
happy baking!