The dressing recipe

This is my husband’s family recipe for dressing.  He learned how to make it from his mom and his mom learned it from her mother.  Its a holiday tradition.

 

Bake cornbread as directed on package. Bake biscuits as directed on can.

Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan. 

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender.

 

Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

 

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time.

 

Season with salt, pepper, and sage to taste.

Bake at 350F for approximately 45 minutes and golden brown.

Granny Jo’s Dressing

2 corn-kits

1 can biscuits

1 onion, chopped

½ - ¾ cup celery chopped (incl. leaves)

1 stick butter

1 large box chicken broth & 1 can broth

2 hard boiled eggs chopped

Salt

Pepper

Sage

Bake cornbread as directed on package. Bake biscuits as directed on can. Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan.

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender. Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time. Season with salt, pepper, and sage to taste. Let rest is desired.

Bake at 350F for approximately 45 minutes and golden brown.

I made three pecan pies using this recipe for Thanksgiving.  This is a delicious pecan pie.  Most importantly, the pie set perfectly every time. 

Pecan Pie

Recipe by Mommy’s Kitchen

1/2 cup sugar
1/4 cup butter (softened)
1 cup light corn syrup
1/4 tsp salt
1 1/2 tsp vanilla
3 eggs
1 1/2 cups pecans
1 9-inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees.

Cream (mix) the sugar and butter well in a medium sized mixing bowl.

Add syrup, salt, and vanilla. Mix again.

Add eggs one at a time and mix after each.

Stir in pecans.

Pour mixture into unbaked pie crust.

Bake in preheated oven until top is brown and pie set about 45 minutes. A toothpick stuck in center of pie should come out almost dry.

Enjoy!

*Tip: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

Honey Butter Rolls

Do you want to make rolls that taste like restaurant rolls?  Its super simple when you use frozen rolls but you can use any kind of rolls you like (homemade or store bought). 

 

Honey Butter Rolls

Rhodes Frozen Rolls (rise and bake)

2 T Butter, melted

1 T Honey

Cook rolls according to package directions. 

Whisk butter and honey together.  Brush honey butter over hot rolls after removing them from the oven. 

Enjoy!

Aunt Christi’s Sweet Potatoes

Everyone loves Aunt Christi’s sweet potatoes.  She was kind enough to share her recipe.

 

Sweet Potato Casserole

recipe by Aunt Christi

4 to 6 sweet potatoes peeled, boiled, drained and mashed
1 cup sugar
1/2 tsp salt
1/2 stick butter
1/2 cup flour
1/2 milk
2 eggs
1 tsp vanilla

Mix potatoes, sugar, salt, 1/2 stick butter, flour, milk, eggs, and vanilla. Put in buttered dish.

Topping
1 cup brown sugar
1 cup pecans, chopped
1/2 stick butter, melted

Melt butter and mix in brown sugar and nuts to make the topping. Spread on top of sweet potatoes and bake at 375 until brown approximately 20 minutes.

Enjoy!

I use the French’s Fried Onion can recipe to make green bean casserole but with a few slight modifications.  It tends to be too soupy so I decrease the amount of milk.  I also like the French’s fried onions so I increase the quantity.  Try it and let me know what you think.

Green Bean Casserole

recipe by French’s

Ingredients:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

1/2 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 large can FRENCH'S® Original French Fried Onions

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 can (not cup) French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining onions. Bake 5 min. until onions are golden.

Enjoy!

I love sausage balls.  We had these as a kid on special occasions.  Now as an adult I have made these a dozen times or so.  Every time I make them though, I get frustrated because it is difficult to completely incorporate the baking mix into the sausage.  Then I came across a recipe on the internet that mixes the mixture using a Kitchen Aid mixer.  Ah-ha!  Behold, the perfect sausage ball.  No need to wait for a special occasion.  Make them today.  Your loved ones with will love you more!

Let’s get started.  Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated. 

Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet. 

Bake for 20 minutes until golden brown.  Serve warm.

Sausage Balls

recipe by MY grandma hilda

1 lb spicy sausage

3 cups bisquick mix

1/2 lb sharp cheddar cheese, grated

Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated.  Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet.  Bake for 20 minutes until golden brown.  Serve warm.

Enjoy!