Some Stuffing for Thanksgiving!

I found this recipe on the internet. It is DELICIOUS!!!

Cornbread Stuffing

Preheat oven to 400 degrees.

mix together:

2 (8.5 ounce) packages of cornbread muffin mix
1 (8 ounce) can of cream-style corn
2 eggs
1/2 cup of yogurt
1/4 cup of milk

Do not over mix. Just mix until it is moistened. Bake for 20 minutes, or until golden brown.

* I should note that this cornbread recipe is delicious. I was licking the bowl in a frenzy. I have never tasted cornbread batter that was so good!

In a skillet:

Melt 1/2 cup of butter

Then add:

1 onion, finely chopped
2 celery
1 green bell pepper finely chopped
4 cloves of minced garlic, or about 1/2 a teaspoon of garlic powder

Saute in butter, over medium heat.

When onion is tender, add:

2 teaspoons of Thyme
1 teaspoon of dried Basil
2 teaspoons of dried Oregano
2 teaspoons of salt
1 teaspoon of black pepper

Crumble the baked cornbread and put combine with other ingredients from the skillet

Then add:

1 to 2 (14.5 ounce) cans of chicken broth-- add until stuffing is to desired consistency.

Other Thanksgiving recipes!

Breakfast to Chicken Breast

Yet another recipe my husband wanted me to share. This one is very basic and simple.

Prep

Take a chicken breast. Cut it into strips. Crack an egg or two-- you'd be surprised how far one egg can go in this situation. Scramble with a fork a little-- do not cook. Take your favorite breakfast cereal,-- I'd avoid the tooty fruity one's and stick with ones like regular captain crunch, or possibly frosted flakes-- we chose Honey Bunches of Oats, and crunch it up somehow. You can stick it in the blender or just use a rolling pin if you like. After you have crunched it up place it in bowl.

Make

Now take your uncooked chicken strips and dip them in the eggs. Then dip them in the cereal until they are covered.

Bake

Bake at 350 or higher, or broil, until fully cooked. Serve any way you like-- on a sandwich, with dipping sauces, as a main course to a fancy meal, etc.

Suggestions

Having the chicken fully thawed may make it easier to get it fully covered in egg and cereal. You can just prepare the whole chicken breast this way, without cutting it into strips, but I recommend cutting it because it cooks a little better.

*I just learned a new secret for making chicken like this. Give the chicken a light coating of flour before you dip it in the egg. The flour will help the egg stick better.

Crepes

This recipe came from my best friends family. It is indeed delicious. I'm sure you'll enjoy.

Crepes

Combine in a large bowl:

2 cups of flower
1/4 teaspoon of salt
4 eggs
2 and 1/4 of milk
1/4 cup of melted butter

Beat well and refrigerate for 1 hour. Heat a 6 inch skillet over medium heat and brush with butter or oil. Pour about 2 tablespoons of batter into the pan and quickly tap so batter is all over the pan. Cook 1 minute, flip and repeat. Repeat until all of the batter is cooked.

Filling

In a separate bowl combine:

2 cups of cottage cheese
3 oz of softened cream cheese
1/4 cup of sugar
1/2 teaspoon of vanilla
2 tablespoons of butter

Blend ingredients together. Spread 2 tablespoons of mix in the center of crepes . Fold crepes and then lightly brown each side in a skillet. Top with fruits, caramel or chocolate sauce or whatever else you desire.

Sweet Bean Soup

An inventive lunch indeed. It was so simple I thought nothing of it, but my husband requested I share it.

Sweet Bean Soup

In a sauce pan combine

1 can of pinto beans (undrained)
1 can of black beans (undrained)
1/2 a tomato diced
1/2 a red onion diced
2-4 tablespoons of sugar or sweetener

Bring to a boil. Let simmer if desired and serve.

Strawberries and Cream

My husband loves strawberries and cream and he asks for it all the time. The only problem is we always seem to have strawberries and no cream. Well one night for dessert I decided to invent my own cream. I modified a pudding recipe and came up with this:

Strawberries

I like to slice my strawberries and then sweeten the in a bowl. I'll do a handful of strawberry slices and sprinkle some sweetener on top. Then another handful of strawberry slices and another sprinkling of sweetener until all the strawberry slices have been sweetened.

Cream

Scramble two eggs in a bowl. Do not cook them. Just set them aside

In a sauce pan mix together:

3/4 cup of sugar
2 Tablespoons of corn starch
3 cups of milk
1 to 2 teaspoons of vanilla
1 tablespoon of butter

Bring mixture to a low boil. Then pour some of the mixture into the bowl with the eggs. Stir the eggs vigorously as you do so. This will cook the eggs, but keep them from becoming clumps in the cream. Combine all of the mixture together and serve over cut and sweetened strawberries.

The Story of My First Lasagna

I loved Lasagna when I was little. It was my favorite food. My mom would make it from scratch then, but, me being so young, I didn't ever take part in the making of the lasagna. Then one Sunday I took on the task of making lasagna all on my own. I had a couple recipes to choose from, plus an idea of what to simply do in my head. I combined all these together to create this: My First Lasagna!

Sauce:

16 oz package of sausage cooked with half an onion diced

14.5 oz can of stewed tomatoes

1/4 teaspoon of Garlic Powder

1 cup of spaghetti sauce-- I use Tone's Spaghetti seasoning and make the recipe that makes 4 cups

1 small can of tomato paste

Add to taste:

Basil

Oregano

Italian seasoning

Cheese Mixture

15 oz container of Ricotta

1/4 cup of Parmesan

1 egg

Add to Taste:

Parsley

Cook 1 box of lasagna noodles.

Layer 1: Sauce
Layer 2: noodles
Layer 3: cheese mixture
Layer 4: noodles

Repeat until all ingredients are gone. Try to top off with the sauce. When completed pour remaining Spaghetti sauce on top. Cover with Mozarella and Parmesan cheese. Bake at 350 for 35-40 minutes.

Eggs All-a-Golden Rod

We used to celebrate Easter up in Colorado at my Great Aunt's ranch. We would do all the traditional Easter stuff including an Egg Hunt. Well, my Great Aunt insisted that my mom and my aunt not leave her with all those eggs to deal with so they started cooking Eggs All-a-Golden Rod. A recipe my mom got from a home ec. class. Thus began our traditional Easter meal.

First boil a dozen or so eggs. Peel and separate yolks and whites.

Next make a white sauce. I use the "Better Home's and Gardens" recipe and double it. This is the recipe not doubled.

2 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon salt

A Dash of Pepper

1 1/2 cups milk

Melt butter over medium heat. Sir in flour, salt and pepper. Stir in Milk. Cook and stir until thick and bubbly. Cook and stir for one minute more.

Once sauce is complete cut up the whites of the eggs and put them in the white sauce.

Lightly crumble the yolks with a fork.

Toast and butter some bread. Serve the white sauce on the toast with the egg yolks sprinkled on top.

"Better Than THAT" Cake

Bake a white or yellow cake. Take a wooden spoon and use the handle to poke a bunch of holes in the cake-- after it has cooled. Then pour a medium sized jar of caramel evenly over the top. Pour a can of sweetened condensed milk over the top. Spread a tub of whipped topping on like frosting. Than sprinkle coconut flakes and toffee trips on top. Best if it sits four a couple hours before serving so everything can soak in.

Yummy Peanut Buttery

Mini Peanut Butter Cup Cookies

This one came from a neighbor. She gave it to me at my bridal shower. You'll need a bag of Reeses Mini Peanut Butter Cups for the final step.

1/2 cup of sugar

1/2 cup of brown sugar

1/2 cup of butter softened

Cream together and then blend in:

1/2 cup of peanut butter

2 tablespoons of milk

1 teaspoon of vanilla

1 egg

Stir in:

1 3/4 cups of flour

1 teaspoon of baking soda

1/2 teaspoon of salt

Bake in a mini muffin pan or a regular muffin pan. Line the pan with muffin liners or spray well with cooking spray. Bake at 375 for 6-8 minutes. Immediately after removing from oven press an unwrapped mini peanut butter cup in the middle of each cookie.

No-Bake Chocolate Peanut Butter Bars

Beat in a large mixing bowl until creamy:

1 1/4 cup of peanut butter

3/4 cup of butter

Gradually beat in:

1 cup of powdered sugar

Then with hands or a wooden spoon mix in:

1 more cup of powdered sugar

3 cups of graham cracker crumbs

Press evenly into a prepared pan. It helps if you use wax paper to press it in.

Melt:

3/4 cup of peanut butter

12 oz package of Chocolate chips

You can take 1/2 a cup of the chocolate chips-- before you melt them-- and add it to the crust. The recipe says to do it, and you would do it before you press it into the pan, but I personally prefer the crust without the chocolate chips.

Pour the melted mixture on top of the crust and then place in the fridge for at least an hour.

Grandma's Sugar Cookies

I got this recipe from my Grandma Andreason. It's great when you want a sugar cookie, but you don't want to pull out the cookie cutters and the frosting.

2/3 cup of shortening

3/4 cup of sugar

Cream together then add:

1 egg

Then sift together in a seperate bowl:

1 1/2 cups of flour

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

Add above mixture alternately with:

4 teaspoons of milk

Then add:

1 teaspoon of vanilla

roll into balls and place on cookie sheet. Sprinkle with sugar. Bake at 350 for 10-12 minutes.

Taco Soup

A family favorite from my mom's friend.

1-2 lbs of hamburger

1 onion chopped

Brown hamburger with onion and some salt and pepper. Set aside.

1 can of pinto beans

1 can of white or northern beans

Drain and combine in a big pot with the hamburger and onion.

Then add:

3 small cans of diced green chilis (the smallest cans you can find)

1 can of black beans

1 can of red kidney beans

1 can of hominy (usually found by the canned corn)

2 quarts of stewed tomatoes

Don't drain. Combine with above ingredients

Then add:

1 package of ranch dressing mix

1 1/2 packages of taco seasoning

Cook for 20 minutes, or so, then serve over sliced jack cheese and some sour cream on top. We like to have tortilla chips to dip in it as well.

Wok-ing Ramen!

Last night I made a delicious meal. Here's what I used:

1 pound of diced steak

1-2 tablespoons of oil

Montreal Steak Seasoning.

Garlic Salt

1/2 of a white or yellow onion

1 tablespoon of butter

2 packs of Beef Ramen

And here's what I did:

First I put the meat and oil in the wok and cooked the meat. I flavored it with the Montreal Steak Seasoning and garlic salt. I set it aside. I started boiling water for the Ramen. Then I chopped up the onion and put it in the wok. I put the Ramen noodles in the boiling water and put the flavor packets in the wok with the meat and the onion. Then I put the butter in the wok along with the fully cooked Ramen and cooked everything together. I served it with some broccoli. It was delicious!

*If you just cook the meat with the seasoning, garlic salt and some onion and put it on some salad. That was delicious too!