Traditional Bread Stuffing

What's a turkey without stuffing?

I guess we can call this the "all-time" favorite side with turkey! If we had just this and a heaping pile of mashed potatoes and gravy, my family would still be thrilled with their Thanksgiving dinner.

I usually make two different kinds of stuffing, this traditional one and an Italian one my mom always made. We call it Italian Stuffing (made with meatball mix-  mushrooms, chunks of mozzarella, parmesan and veggies) because she never had a name for it. I guess I could call it Meatball Stuffing or Meat Stuffing...anyway, I've gone off track a bit. LOL!

You can increase or decrease the herb seasonings to your taste.  You can also add plain sausage, mild Italian or even apple sausage. They all add a savory bite. Want crunch? Try adding nuts, like pecans, pine nuts or walnuts. Dried fruit add flavor too, try cranberries, currants, raisins, apricots or cherries. Fresh chopped apples or mushrooms do well in it too. 

Ingredients:

1/2 cup butter

2 sticks celery, chopped

1 medium onion, chopped

1 (12 oz.) pkg. cubed bread for stuffing (serves 14)

1/2 tsp. salt

1/2 tsp. pepper

2 cups chicken broth (approx.)

1 tsp. dried parsley

1/2 tsp. sage

1/2 tsp. poultry seasoning

1 egg

Preheat oven to 350'F.  Prepare a 2 quart casserole dish or 9x13" pan.

Melt butter in a skillet over medium heat. Add celery and onions and sauté until tender, about 8-10 minutes. Stir in sage, poultry seasoning and parsley, until fragrant, about another minute. 

In a large mixing bowl place cubed bread, chicken broth and egg. (Add chicken broth to desired consistency. Some like a drier stuffing, some a more moist stuffing.) Stir in the sautéed vegetables and mix well.

Spoon into prepared casserole dish.

Cover with aluminum foil and bake 35 minutes or until hot. Uncover 20 minutes before done, ladle a bit of turkey drippings over top and leave uncovered until top is golden brown.

A Tip from Grammy:

-Make the day before and write the temp and time on the aluminum foil. You won't have to look it up the day of baking it.

-Just before placing your turkey in the oven, put a heaping spoonful of stuffing into the cavity for flavor.

-And, of course, NEVER stuff your turkey the day before!

 

Be encouraged!

"You will seek me and find me when you seek me with all your heart." -Jeremiah 29:13

Vanilla Butter Melt-Aways

Yes, they really do "melt-in-your-mouth"
 

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These little gems showed up on my Facebook page, they're from The Taylor House blog.  Let's face it, anything that says "melts in your mouth" is begging to be baked, right?

They were a hit with everyone who tasted these wonderful, delicate and very yummy little cookies.  My piano students gave them a "thumbs up" so I just had to share this recipe with you all.

My granddaughter and I made a batch of these for Easter.  We divided the frosting and used different colors. They looked so festive! It's always fun to bake with your kids and grandbabies!

Ingredients:

1 cup unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Preheat oven to 350' F.  Prepare baking sheets by lightly greasing with shortening or use cooking spray.

In a stand mixer, cream together the butter and sugar until it's light and fluffy. Add egg and vanilla, mix until combined.

Add the flour, salt, baking powder and baking soda and mix well.

Roll cookies into 1-inch balls and place on the prepared cookie sheet. (I use the small cookie scoop.)

Using the bottom of a glass, lightly flatten cookie balls. (not too flat)

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Bake in 350' oven for 7-8 minutes depending on your oven. Take them out when they look almost cooked. They will continue baking after you take them out.

Vanilla Butter Frosting

1/2 cup butter at room temperature

1 lb. confectioners' sugar (3 cups)

1 Tablespoon vanilla extract

3 Tablespoons milk

Cream together all ingredients until light and fluffy.  

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You're ready to frost these delicious cookies!

Yields: approximately 24 cookies

A Tip from Grammy: 

- Exchange the vanilla for other flavors, lemon, almond, peppermint.  They're all delicious!

-Add coloring to the frosting for different occasions 

-Add sprinkles onto the tops of the frosting.

Be encouraged!

"May the Lord of peace Himself give you peace at all times and in every way." -2 Thessalonians 3:16

Chocolate Lasagna

An impressive no-bake dessert!

There are times in our lives that seem to be unsurmountable, times that break our hearts so badly we think there's no way to recover. Such a time was when my beloved and cherished husband, the man I had loved since I was a teenager, the man with whom I had spent 53 years loving, went home to the Lord. 

I have to admit, I lost interest in many of the things I enjoyed, this blog being one of them. But, thankfully, because of all the encouragement and support of my friends and followers, I feel renewed and ready to get back to a hobby that my husband felt was so important for me to do.

The reason I started with something that seems a "downer" is the reason for sharing this wonderful recipe for Chocolate Lasagna. You see, God has blessed me with many friends and neighbors who cared for us, and also sent over delicious food during that time.

Lisa, one of my very special neighbors, (remind me to tell you what her friendship means to me and the many ways she has supported all of my family) brought over this dessert. It was so appreciated and loved, that when more family came down the following week, she made us another one!  See what I mean about my blessings?

Ingredients:

1 lb. Cool Whip topping (5 cups, divided)

8 ounces cream cheese

8 Tbsp. butter (1 stick)

1 (14.3 oz.) pkg. Oreo cookies (36 total)

3/4 cup confectioner's sugar

3 1/4 cup plus 2 Tbsp. whole milk, divided

1 tsp. vanilla extract

1 (9 oz. pkg.) Famous chocolate wafer cookies (44 total), divided

2 (about 4 oz.) packages instant chocolate pudding mix (not cook & serve)

4 ounces semi-sweet chocolate morsels

Instructions:

Thaw 1 pound Cool Whip (5 cups) according to package instructions.

Place 8 ounces cream cheese in a stand mixer bowl (or large bowl) if using an electric hand mixer). Let sit at room temperature until softened, about an hour. Meanwhile, make the crust.

Melt 1 stick butter in the microwave or on the stovetop. 

Crush the 36 Oreo cookies in a food processor, blender or place them in a plastic baggie and crush with rolling pin or meat mallet. Transfer crumbs to a large bowl and stir in melted butter. Press crumbs into the bottom of a 13x9" pan and chill in refrigerator while you work on the other layers.

Mix the softened cream cheese with a mixer until light and fluffy. Now, add the confectioner's sugar, 2 tablespoons milk and vanilla; mix well. Fold in 8 ounces of the Cool Whip (2 1/2 cups) until well blended. Spread mixture over cookie crust.

Place 22 Famous Chocolate Wafer in an even layer on top of the cream cheese layer, overlapping them as needed. Refrigerate while you prepare the next layer.

In a bowl, combine 2 boxes of chocolate instant pudding with 3 1/4 cups cold milk; whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer, and let rest for 5 minutes until firm. Top with remaining chocolate wafers in an even layer. Again, overlapping them as needed.

Spread the remaining Cool Whip over the top. Garnish with chocolate shavings or mini chocolate chips. Cover and place in freezer for 1 hour or in refrigerator for 4 hours before serving.

Yields: 12-16 servings

Be encouraged!

"The Lord himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged." -Deuteronomy 31 8-9

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