Grilled Orange Chicken

Here's another lite recipe for the grill...


Grilled Orange Chicken

Ingredients

• 1/2 cup orange marmalade
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon rubbed sage
• 2 tablespoons chopped fresh chives
• 1 (3 pound) chicken, cut into pieces
• 1/2 teaspoon garlic salt
• 1/4 teaspoon coarsely ground black pepper

Directions

1. Preheat a grill for medium heat.
2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.  

Grilled Chicken Salad with Seasonal Fruit

It's that time of the year.  Time to drag out the grill & throw on the burgers!  However, some days you don't want anything that heavy.  You're craving something cool and sweet and yummy.  Well, here's the perfect recipe for those days...

Grilled Chicken Salad with Seasonal Fruit

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce - rinsed, dried and torn
• 1 cup sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Fresh Peach Cobbler with Nutmeg Sauce

Another amazing recipe shared by a friend...

Fresh Peach Cobbler with Nutmeg Sauce

Pie crust:
2 cups all-purpose unbleached flour
1/4 teaspoon salt
1/2 cup lard, chilled
1/3 cup cold water
Filling:
7 to 8 large peaches, washed and drained
1 cup sugar
4 tablespoons (1/2-stick) butter
Nutmeg sauce:
2/3 cup sugar
1/4 teaspoon fresh-grated nutmeg
2 teaspoons cornstarch
Pinch of salt
1 cup boiling water
1 3-inch piece of orange peel, dried or fresh
3 tablespoons brandy

Take a mixing bowl, sift in flour and salt. Add chilled lard, and
Blend with a pastry blender or your fingertips until the mixture
Becomes the texture of heavy cornmeal. Sprinkle over the cold
Water and mix together lightly until the dough sticks together.
Shape into a ball and leave it in the bowl to rest for at least
15 minutes.
Divide the dough in half. Roll out one piece of the dough and
Line an 18-by-8-by-2-inch baking pan that has been greased
Lightly with lard. After pressing the pastry gently over the
Bottom, sides, and corners, trim the overlapping dough from edges
Of pan. Cover with wax paper and set into refrigerator until
Needed. Roll out the second piece of dough and cut it into 8
Strips. Place the strips between wax paper and place them in
Refrigerator as well.
Peel the peaches and slice each into 6 or 7 pieces. When all the
Peaches are sliced, remove the pastry and strips from the
Refrigerator. Sprinkle 2 tablespoons of sugar over the bottom of
Pastry in pan and fill in with the sliced peaches; sprinkle the
Rest of the sugar over the peaches. Scatter thin slices of
Butter, 6 to 8 pieces, over the sugar. Moisten the rim of the
Pastry and place the strips of dough, weaving them in by placing
One across and one lengthwise until they are used up. Press down
Along the rim and trim surplus pastry hanging over edges.
Decorate rim by pressing marks on pastry with handle of a dinner
Knife.
Set the cobbler into the center of a preheated 450 degree oven,
Close the door, and turn the oven down to 425 degrees. Bake for
45 minutes. Remove from oven and let cool for 15 to 20 minutes
Before serving with a nutmeg sauce.
For the nutmeg sauce: Place the sugar, nutmeg, cornstarch, and
Salt in a quart saucepan, stir well, and pour in the cup of
Boiling water, stirring as you pour. Add in orange peel and set
Over a medium burner to boil gently for 10 minutes. Set aside
Until ready to serve. Reheat without boiling and add in brandy.
Serve warm with peach cobbler (omitting the orange peel).
Makes 6 to 8 servings.

Avocado & Blueberry Fruit Salad

A friend of mine shared this on Facebook.  It sounded so amazing, I couldn't wait to share it.  I'm even more excited about trying it!

Avocado and Blueberry Fruit Salad with Avocado and Blueberry Fruit Salad Dressing

Makes 6 servings.

Ingredients

1 large, ripe fresh avocado, peeled, seeded, cut in slices

2 Cups fresh blueberries, rinsed, picked over, well-drained

2 Cups diced fresh apple (two medium apples; peeled, cored, seeded, diced)

2 Cups fresh mango chunks, diced

5 oz package mixed baby greens, or 8 cups mixed lettuces torn in bite-size

2 Tbsp chopped chives or green onion

2 Tbsp walnuts, toasted*, chopped coarsely

1 avocado and blueberry fruit salad dressing. (See below for the recipe for Avocado and Blueberry Fruit Salad Dressing)

Avocado and Blueberry Fruit Salad Dressing

2 Tbsp honey

¼ Cup plain nonfat yogurt

½ tsp ground cinnamon

¼ Cup fresh orange or grapefruit juice

1/8 tsp salt

1/8 tsp ground white pepper

Preparation

1. Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with 4 Tbsp tangy dressing; set aside.

2. Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates.

3. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving.

4. Sprinkle with chopped chives and toasted walnuts to serve.

*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.

Avocado and Blueberry Fruit Salad Dressing

In medium bowl, mix honey, yogurt, and cinnamon together until smooth and creamy.

Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.

Nutrition

Nutrients per serving: 190 calories, 6g fat (1g saturated, 3g monounsaturated, 2g polyunsaturated), 0mg cholesterol, 36g carbohydrate, 7g fiber, 3g protein, 70mg sodium.

My Little Bug

It's official!!!

Courtney is entering her second trimester and doing great!

My Little Bug will be entering this world some time around September 26th!

Box of Chocolates Cupcakes

Here's another recipe I can't wait to try...

Box-of-Chocolates Cupcakes

Ingredients:
1 pkg. (18-1/4 oz) devil’s food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil

CHOCOLATE -COFFEE FILLING
8 oz. bittersweet chocolate, chopped
3 Tbsp. sugar
4 Tbsp. strong brewed coffee, divided
3 egg yolks, beaten
1-1/2 cups whipped topping

GANACHE

4 oz. bittersweet chocolate, chopped
2 oz. white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 tsp. corn syrup, divided
Paste food coloring of your choice

Directions:
In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Meanwhile, in a double boiler, constantly stir the chocolate, sugar and 3 Tbsp. coffee until smooth. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160 degrees.

Divide mixture among three small bowls. Into one bowl, stir remaining coffee. Use other two bowls to make Chocolate-Orange and Chocolate-Hazelnut fillings (below). Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.

Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with on filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.

For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.

Stir 2 tsp. corn syrup into bittersweet ganache and 1/2 tsp. corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.

Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired, pipe designs over tops. Refrigerate until set. Sore in an airtight container in the refrigerator.

CHOCOLATE-ORANGE FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. orange juice concentrate. Proceed as directed.

CHOCOLATE-HAZELNUT FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. chocolate hazelnut spread and 1 Tbsp. heavy whipping cream. Proceed as directed.

While searching the web for interesting recipes, I came across these adorable little cakes.  They are perfect for Valentine's Day!

Miniature Victoria Sponge Heart Cakes

Ingredients:  For the Cakes:  1 (18.25 oz.) box yellow or white cake mix 1 cup sour cream 4 eggs, beaten 1/3 cup vegetable oil 1/4 cup water  For the Strawberry Jam Filling: 1 1/2 cups strawberry jam or lemon curd (or any other jam, preserves or curd of your choice)  For the Vanilla Buttercream Filling: 1/3 cup (5 tbsp./3 oz./75g) unsalted butter, at room temperature 2/3 cup confectioners' sugar 3 to 4 tablespoons milk 1/2 teaspoon vanilla extract  For Garnish: Confectioners' sugar Fresh strawberries

Instructions: 1. Preheat oven to 350 degrees F/180 degrees C. Grease and flour two (6-cavity) mini heart pans (I used two 6-cavity mini heart pans made by Wilton), OR alternately spray pans with non-stick baking spray with flour.  2. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter between each mini heart cavity and bake in preheated oven for 15 to 18 minutes (you will probably have some batter left over), until a cake tester inserted in center of cakes come out clean. Place cake pans on cooling racks. Let cakes cool in pans for 10 to 15 minutes. Remove cakes from pans and let cakes cool completely.  3. To Make Vanilla Buttercream Filling: Combine butter, confectioners' sugar, 2 tablespoons milk and vanilla in a large mixing bowl. Beat with electric mixer at low speed until blended. Beat at high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency.  4. Once cakes have cooled completely, cut each individual heart cake in half horizantally. You will now have 24 mini heart cake halves.  5. Spread 2 tablespoons jam (or lemon curd, if using) on one side of each heart shaped mini cake, then spread 2 tablespoons of the buttercream icing on one side of another mini cake half. Sandwich the two cake halves together and repeat this procedure with remaining heart cake halves. Place cakes on serving plates and dust top of each cake heavily with confectioners' sugar. If desired, garnish each cake with a strawberry half. Serve cakes at room temperature. Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap.  Makes 12 sandwiched mini heart cakes.

Cornbread Cake

It's amazing what you can come up with when you're out of ingredients!


Tonight, my heart was set on a big pan of corn muffins to go along with the beans I made yesterday.  Unfortunately (or, in this case, not), I was out of milk.  So, after a quick scan of the refrigerator & a little digging in the pantry, I found the perfect substitute!  The outcome wasn't exactly what I had hoped for but it is definitely worth making again.  Next time, I'll top it with cream cheese frosting instead of Great Northern beans :-)


Cornbread Cake
From the kitchen of Amber Rodriguez


1 box Jiffy Corn Muffin Mix (8.5 oz)
1 egg
1/3 cup ricotta cheese
2 Tbs. powdered coffee creamer
4 Tbs. HOT water


Preheat oven to 400 degrees.  Coat 9" round cake pan with cooking spray.


Combine egg & ricotta cheese in a bowl, beat well with a whisk.  Add Jiffy Corn Muffin Mix.  Mix well.


In separate bowl, whisk powdered coffee creamer & HOT water until well blended.  Add to corn muffin mixture.  Stir until there are no lumps.


Pour into cake pan.  Bake 18-20 minutes or until a toothpick inserted in center comes out clean.

Don't be afraid to get your hands dirty!

While making tonight's dinner, I realized just how much I use my hands when cooking.  Then I remembered my mother & how she taught me to measure things like a pinch, a dab, a handful, & so forth.  She always said you could tell how good the biscuits were going to be by the way the dough felt.

As a child, I thought it was so cool the way mom 'played' with her food.  As an adult, I thought she was nuts.  You never see Emeril or Rachel play with their food.

As years have gone by, I've learned just how right she was.  Now, when my daughter asks why I put my hands in the mix, I tell her I'm just adding an extra ingredient...Love.

Happy New Year!

Tonight is going to be a special one at The Rodriguez residence.  We're throwing our annual New Year's Eve party!  Last night, Jay prepared Chicken & Beef Shish-Kabobs while I put together Jello Shooters & Rum Balls.

Today, I'll be mixing up some of Giada's amazing Stuffed Mushrooms!  I've never made them before but they sound really easy (PS I had a photo for you but Blogger isn't cooperating this morning)...

Stuffed Mushrooms
Recipe courtesy Giada De Laurentiis

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Cinnamon Monkey Muffins

Cinnamon Monkey Bread Muffins
from the kitchen of Multiply Delicious

1 can Pillsbury Honey Wheat Reduce Fat Grand Biscuits
1/2 cup organic cane sugar
1 tbsp ground cinnamon
3 tbsp unsalted butter, melted

Icing:
1 cup confectioners' sugar
1 to 2 teaspoons milk




Instructions:
Preheat oven to 350 degrees. Spray a standard size muffin tin with non-stick spray, set aside.

In a small bowl, mix together the sugar and ground cinnamon.

Take the biscuits out of container and cut each biscuit into quarters. Then take the quarters and roll into a ball.

Dip ball into the melted butter and then roll in the cinnamon-sugar mixture coating the ball. Place ball into one of the muffin tin cups. Continue with the remaining balls. You should fit 3 balls in each cup to make a muffin.

Bake muffins for 12-15 minutes or until golden. Let muffins cool for 5 minutes before removing from pan. Allow muffins cool an additional 10 minutes before drizzling icing on muffin tops.

To make icing:
Add milk a teaspoon at a time to the confectioners' sugar until it comes to a drizzling consistancy.

Makes 11 muffins

Ginger-Pomegranate Sparkling Punch

16 oz. orange vodka
8 oz. Canton ginger liqueur or ginger coffee-flavoring syrup
8 oz. unsweetened pomegranate juice
750 ml sparkling wine, preferably Spanish Cava, chilled
Orange slices
Pomegranate seeds

1. Combine vodka, ginger liqueur and pomegranate juice in large pitcher; refrigerate until chilled.

2. To serve, fill pitcher with ice cubes; stir to combine. Pour mixture into chilled punch bowl. Top with sparkling wine; stir gently. Add more ice, if desired. Garnish with orange slices and pomegranate seeds.

14 (1/2-cup) servings

Spinach-Ricotta Lasagna

This recipe sounds amazing!  I'll definitely being trying this in the very near future :)

Spinach-Ricotta Lasagna

Sauce

1 tablespoon extra-virgin olive oil

1 cup chopped onion

4 large garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes with juice
1 (7-oz.) container sun-dried tomato pesto

Filling
2 eggs
2 (15-oz.) containers ricotta cheese (whole milk preferred)
1 (14- to 16-oz.) pkg. frozen chopped spinach, thawed, squeezed dry

1 (8-oz.) pkg. shredded Italian cheese blend, divided

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

12 oven-ready lasagna noodles

1. Heat oven to 375°F. Heat oil in medium saucepan over medium-high heat until hot. Cook onion 3 to 4 minutes or until soft, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Add tomatoes; crush with back of spoon or potato masher, keeping sauce chunky. Reduce heat to low; simmer 3 minutes, stirring occasionally. Stir in pesto; remove from heat. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

2. Beat eggs in large bowl. Stir in ricotta cheese, spinach, half of the Italian cheese blend, Parmesan cheese and salt.

3. Spread about 1 1/2 cups sauce in bottom of 13x9x2-inch glass or ceramic baking dish. Layer 4 noodles in dish. Spread with half the ricotta mixture; top with 1 cup sauce. Repeat with 4 noodles, remaining ricotta mixture and 1 cup sauce. Top with remaining 4 noodles, sauce and Italian cheese blend.

4. Cover pan loosely with foil sprayed with cooking spray. (If desired, place baking sheet on rack below lasagna to catch any juices that overflow.) Bake 50 minutes. Uncover; bake an additional 20 minutes or until cheese is browned and sauce is bubbling. Let stand at least 10 minutes, or cover loosely with foil and let stand up to 30 minutes.

8 servings

It's that time of year. You know what time I'm talking about. It's Fruit Cake time!!! Now, if you're anything like me, that means nothing more than if it were Asparagus Time or Brussel Sprout Time. However, for some people, it's the one dessert/snack they look forward to most this time of year.

With that said, I think I've come across a couple of the most perfect Fruit Cake recipes ever! The first is a recipe that my mother has used for as long as I remember. The second is the recipe my daughter swears by. I'm sure, no matter which one you choose to make, you will put a smile on the faces on, both, the fruit lovers & the fruit cake haters in your family. Enjoy!

Nut Cracker Fruit Cake (Mom's Version)

1 tsp lemon juice
1 tsp almond extract
1 tsp vanilla extract
¾ tsp baking powder
1 ½ cups flour
½ lb butter
1 cup sugar
6 eggs

Sift an additional 1/3 cup flour into 1 ½ lbs glace pineapple chunks, 1 ½ lbs whole glace cherries, and 5 cups pecans.
Beat eggs well with mixer. Cream butter and sugar together, then add eggs and mix well. Sift flour with baking powder and blend with mixture. Add flavorings, then add the floured fruit and nuts. Mix well again and then pour into small loaf pans (small foil ones are fine) which have been well greased and then the bottoms lined with wax paper. Place in cold oven and bake at 275 degrees until lightly browned and a toothpick put in center of cake comes out clean. Approximately 2 hours. Store in refrigerator for thin, beautiful slices.

Nut Cracker Fruit Cake
(from the kitchen of Veronica Miller: her take on fruit cake)

1 tsp lemon juice
1 tsp almond extract
1 tsp vanilla extract
1 tsp napalm
¾ tsp baking powder
1 ½ cups flour
½ lb butter
1 cup sugar
6 eggs

Sift an additional 1/3 cup flour into 10 lbs skittles, 1 kitchen sink and 5 cups pecans.

Beat eggs until they feel no more pain. Cream butter and sugar together, then add eggs and mix well. Sift flour with baking powder and blend with mixture. Add flavorings, then add the floured skittles and nuts. Mix well again and then pour into small loaf pans (small foil ones are fine) which have been well greased and then the bottoms lined with treasure map. Place in cold oven and bake at 275 degrees until it forms a brick and a toothpick put in center of cake comes out screaming “Mercy!”. Approximately 2 hours. Store in refrigerator forever.

Delivery With Style

Momma is delivering muffins with style!  Okay, maybe the 2001 Buick Century was more practical but it wasn't nearly as fun (or eye catching) as my new wheels.  Maybe I should change the name of my business to Penelope Pitstop's Muffins...

Fruit in the Winter

I love browsing the internet for recipes.  Just by Googling a specific ingredient, I come up with hundreds, even thousands, of unique recipes.  Some are immediately copied & saved to my recipe book.  Others are bookmarked, with the intention of coming back to the later.  Then there are those that scare me just reading them.

I've stored this recipe in the 'copied & saved to my recipe book' file.  Who can possibly say no to mango & pomegranate...no matter what time of the year it is?

Chicken Salad With Mango And Pomegranate

by Peggy Bourjaily

Makes 2 servings

1 whole, bone-in chicken breast, roasted

2 cups arugula
2 slices Vidalia onion, or any sweet onion
1/2 mango cut into thin slices
Seeds from 1/2 a pomegranate

6 to 10 cilantro leaves

6 to 10 large shavings of parmesan cheese (use a vegetable peeler), or another salty, hard cheese

Dressing

1/4 cup pomegranate juice from half a pomegranate*
1/8 cup champagne vinegar
1/2 cup olive oil
Salt and pepper to taste

* To squeeze, cut the pomegranate in half and squeeze like a lemon over the measuring cup. Be careful — pomegranate juice stains.

Combine the pomegranate juice, vinegar, olive oil and salt and pepper in a sealed container. Shake vigorously until well combined.

Make an even bed of arugula on a platter. Top here and there with chicken slices. Follow with a ring of Vidalia onions atop the chicken slices. Next scatter the mango. Sprinkle the pomegranate seeds all over, and follow with a leaf of cilantro every few inches. Drizzle 2 to 3 tablespoons of dressing over the salad and finish it off with parmesan shavings.

Those dreadful leftovers!

My favorite part of Thanksgiving dinner is the leftover turkey sandwich that I enjoy around 8:00pm while crashed on the couch watching Jim Carrey movies.  After that, I'm stuck with all these leftovers, staring at me each time I open the refrigerator door!  To avoid throwing them out, I start digging through my recipe books looking for exciting new ways to make good use of them.

When I was growing up, my mom always made a huge pot pie the day after Thanksgiving, using everything except the mashed potatoes & dressing.  That left me wondering why the dressing couldn't be used in place of the biscuits as a topping. 

So, I went searching and found this yummy recipe that uses pretty much everything from the Thanksgiving dining table!  Enjoy!

Turkey & Dressing Pot PiePrep Time: 20 mins
Total Time: 1 hr


2 cups diced leftover cooked turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt


Directions:
1 Preheat oven to 350 degrees (176 celsius).
2 Cook vegetable mix according to package instructions; drain well.
3 Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
4 Spoon vegetable and turkey mixture into a 9 x 13 rectangular cake pan.
5 Pour gravy over the vegetable/turkey mixture.
6 Top with stuffing, spreading evenly over all.
7 Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

Change it up a bit by using mashed potatoes as the base of a 3 quart casserole dish.
For the filling, use 3 cups turkey, 1 can sweet peas, one can kernel corn, 2 lumps of mashed sweet potatoes, and a little over 2 cups of gravy. Continue with step 6.  Enjoy!

Still baking...

Pecan Pie...my favorite!!!

Smells Like Thanksgiving

Momma's kitchen is smelling a lot like Thanksgiving...

White Chocolate Oatmeal Craisin Cookies

Craisins.  Those yummy little dried cranberries that come in a bag. I can't seem to get enough of them.  They add the perfect touch to chicken salad, a little zing to your morning cereal, & a bit of zip to these amazing cookies.

White Chocolate Oatmeal Craisin Cookies


⅔ c. butter or margarine, softened
⅔ c. brown sugar
2 large eggs
1-1/2 c. old-fashioned oats
1-1/2 c. all purpose flour
1 tsp. baking soda
½ tsp. salt
1 6-oz pkg (1-1/2 c.) Craisins Dried Cranberries
⅔ c. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine & sugar together in a medium mixing bowl until light & fluffy. Add egg, mixing well. Combine oats, flour, baking soda & salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins & white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2-1/2 dozen cookies.