Recipe: Cranberry Apple Cake
Or Subscribe to Our Feeds Via a Reader
Recipe: Cranberry Apple Cake
Recipe: Beef Noodle Skillet
Recipe: Hasselback Potatoes
This quick and easy Chili Cheese Dip is perfect for those nights watching the game.... you can use store bought chili or do as I do.. when I make chili I freeze some of the leftovers in a small container.. a perfect size for just this kind of recipe.
Recipe: Chili Cheese Dip
Sometimes the chicken will really release a lot of water.. especially if your making a large pot.... and it makes the BBQ sauce thin... so I then dump out all or most of it.. and add fresh BBQ sauce.
Recipe: Crockpot BBQ Chicken Sandwiches
I love baking with buttermilk and I love the tartness of cranberries , a hint of orange.. just perfect for a morning cake to go with your coffee.
This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.
Recipe: Cranberry Buttermilk Cake
TIP: Set the timer for 35 minutes and check every 5 minutes until done.
Sausage Egg and Cheese Breakfast Stromboli... genius.. pure genius!
Yes siree.... it was reminiscent of my Sausage Egg and Cheese Bagel Sandwich addiction that I developed from the cafeteria at work. I just could not help myself... I had to have them ... although I did limit them to once a week so my butt wouldn't become the size of Alaska (largest land mass state in the US).
Recipe: Sausage Egg and Cheese Breakfast Stromboli
Here are links to three of my favorite stuffing recipes... all three recipes have easy to follow instructions to help make preparing your holiday meal a snap.
Bread Stuffing - traditional bread stuffing is always welcome at a holiday meal
Sausage and Apple Bread Stuffing - a little Southern spin on the tradition bread stuffing
Apple Cranberry Bread Stuffing - combines the wonderful flavors of apple and cranberry in a traditional bread stuffing...
perfect for turkey, cornish game hens and pork
Easy Duchess Potatoes - these are a real show stopper and really quite easy to make...
Herb Roasted Potatoes- a nice alternative for those that don't care for mashed potatoes... delicious all by themselves or with gravy.. a perfect bring along dish.
Scalloped Potatoes - so fine and fancy.. and another great dish.
Crockpot Au GratinPotatoes - a great dish that cooks itself and the crockpot makes it easy to serve and keep warm.. great for those of you that serve ham also on Thanksgiving.
Sweet Potato Casserole- this classic Southern dish is so good you'll think it's a dessert!
Whew... whatta list! Look under the "Potato" label for even more great potato recipes.... I hope you find something that strikes your fancy!
It's always crunch time in our house the last few days before holidays... I always want to make something different... an alternative to the ordinary pies... and every year I add a few more to my recipe box... these are great additions to the menu!
Here are a few suggestions...
Southern Apple Crumble with Vanilla Ice cream or Whipped Cream - this really easy dessert uses an ingenious short cut ... a fool proof recipe for sure!
Pumpkin Flan - another really easy recipe.. and I promise you it is fool proof... looks really elegant - a wonderful alternative to pumpkin pie.
Pumpkin Gooey Butter Cake - a wonderful pumpkin cake recipe that is so delicious you will certainly wow your guests!
The Beaumont Inn’s Bread Pudding with Bourbon Sauce -
This luscious dessert is always a hit, a true southern treat!
Perfect Peach Cobbler - another simple recipe that's foolproof - don't want to use peaches? - Substitute another favorite fruit! Serve this with vanilla ice cream or homemade Chantilly Cream - It's sure to please!
Recipe: Sausage and Apple Bread Stuffing
4 cups of seasoned dried bread cubes (homemade or store bought)
1/2 pound breakfast sausage, cooked, drained and crumbled (See TIPS)
1 Granny Smith apple, peeled and chopped
4 tablespoons butter
1/2 cup chopped onion
2 celery ribs, chopped
1 1/2 cups chicken broth
All you have to do:
Preheat the oven to 350 degrees F.
Spray a 9 inch square baking dish or equivalent with butter flavor cooking oil spray.
In a large skillet melt the butter over medium high heat. Add the onions and celery and cook about 5 minutes... make sure the onions do not brown.. turn the heat down if necessary.
In a large bowl.. combine all the ingredients until well mixed. Pour the mixture into the prepared baking dish and bake uncovered for 30 minutes or until the top begins to brown.
Recipe: Bacon and Cheddar Breakfast Muffins
Okay ... you've decided on the size and type of turkey you want to make.. now the next question is how do you want to cook it.... you have options...
I hope this information helps you decide what cooking method is best for you.
There are a number of ways to cook your turkey….
• Deep Frying
Roasting is the most popular way to cook the turkey… it utilizes an oven … so no special equipment is needed…. and you can stuff the turkey….but depending on the part of the country you’re in, some of these other methods are popular too.
Grilling sounds great provided you have the Charcoal Grill or Gas Grill to accomadate that size piece of meat…. and you’re not waste deep in snow (ode to Colorado).
Rotisserie is the method of cooking used when you cook and brown your turkey evely as it rotates over the heat source. This method works best with turkeys that are 12 pounds or less. You don’t stuff the turkey… you cook the stuffing separately in a casserole dish in the oven. You also need a rotisserie oven.
Deep frying turkey is very popular here in the south, a lot of people deep fry their turkeys in large deep fryers…. this time of year you see lots of displays in grocery stores with large containers of peanut oil …. (Imma Yankee… and well… we roast our turkeys…. )… this method requires a large deep fryer …either an outdoor propane fryer or an indoor electric fryer. You can’t stuff the turkey with this method… you need to cook it separately in the oven. It is recommended that you fry turkeys that are 14 pounds or less. … turkeys over 15 pounds… you need to separate the legs and thighs and fry them separately.
Brining is taking a raw turkey and soaking it in salted water for a number of hours while refrigerated to help it retain moisture during the cooking process. For this you need a fresh, non-basted turkey. Brining is ineffective on frozen turkeys and may interfere with the flavor of basted or kosher turkeys... it is also important to take the wrapper off and take out the insides (giblets etc) (you'd be surprised how many people forget to do that!).
So when choosing a cooking method… you need to consider:
• Special equipment you may need
• The limitations of the size of the turkey
• Whether or not you want to stuff the turkey
• Personal taste and preference
You can go to the Butterball website to get step by step instructions for cooking turkeys for each of these methods.
Update: I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!
Recipe: Roasted Turkey Gravy
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter