My New Favorite Stuffing Recipe:
In my Thanksgiving series, I shared about how I try a new stuffing every year.. but no more! This one was received better than any I've ever tried.
Texas Corn Bread Dressing with Sausage
via The Magnolia Journal
Prep: 10 minutes Bake: 25 minutes at 400 degrees + 50 minutes at 375 degrees
3 8.5 oz packages corn bread mix pls ingredients to prepare
2 cups chopped celery
1/2 chopped onion
1 10.75 oz can condensed cream of mushroom soup
1 10.75 oz can condensed cream of celery soup
1 cup milk
1 Tbsp leaf sage, crushed
1 1/2 tsp black pepper
1/2 tsp poultry seasoning
1/2 tsp salt
8 oz ground Italian sausage or breakfast sausage, cooked and drained
3 hard cooked eggs, peeled and chopped
Preheat the oven to 400 degrees. In a bowl, prepare corn bread mix according to package directions, adding in celery and onion. Pour batter into a greased baking pan. Bake about 25 minutes or until a toothpick comes out clean. Let the cornbread cool completely and then crumble. Preheat the oven to 375 degrees. In an extra large bowl combine soups, milk, sage, pepper, poultry seasoning, and salt. Stir in sausage and eggs. Add corn bread, folding gently to combine. Spoon mixture into a greased 3 quart oval baking dish, cover with foil. Bake 30 minutes, Uncover; bake about 20 minutes more or until heated through, brown on top.
My Favorite Fudge Recipe:Grannie's Old Fashioned Fudge
(via Life In Grace)
2 sticks of butter
6 cups white sugar
1 12 oz can evaporated milk
1 7 oz container marshmallow cream
2 t. good vanilla extract
18 oz of semi-sweet chocolate chips
Grease a 10x15 jelly roll pan.
Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
Bring to a rolling boil and boil for 6 minutes.
Remove from heat and add marshmallow cream and chocolate chips.
Stir until it begins to thicken and then add the vanilla.
Stir until it no longer pours from the spoon and spead into greased pan.
And most importantly.. the one thing I make every Christmas, Pioneer Woman Cinnamon rolls! When I shared about making these every year I had such a positive response. Apparently so many other people do this tradition too, or were eager to adopt it as their own!
|Images by Dyan Kethley|
Pioneer Woman Cinnamon Rolls
recipe literally copy-pasted from the link above! I have 0 claim to it, just sharing! :)
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
Maple Frosting Ingredients:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.
What recipes does your family make every year? I'd love to borrow someone's sugar cookie recipe for some Santa cookies! :)