holiday

Cornbread Dressing

Thanksgiving has always been a very favorite holiday of mine. I love to cook the entire meal from start to finish. Back in the day, I used to love to help my Mom, when she would let me. One of the dishes she made was the delectable Cornbread Dressing. I don’t remember her having a recipe nor have we found one. She died in 2001 and since that very year, I’ve tried to find a recipe that would stack up to hers.

I was chatting with a friend on the phone the other day and came to a startling realization – I will never, ever, be able to duplicate my Mom’s Cornbread Dressing. I can come close but it will never be the same as hers. And so, with that being said, I will cease my quest to do just that because I have finally found a recipe that I am happy with and going forward, will make every year. It can be my own new tradition. It is very close to Mama’s, for sure. I might add some poultry seasoning next time. She definitely used that in her recipe and this one doesn’t call for it at all. I didn’t miss it but we’ll experiment next time. And it’ll be my recipe going forward.

Cornbread Dressing
 
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Author:
Recipe type: Salads and Sides
Cuisine: Southern
Serves: 18
Ingredients
  • 1 cup butter; divided
  • 3 cups self rising white corn meal mix
  • 1 cup all-purpose flour
  • 7 large eggs; divided
  • 3 cups buttermilk
  • 3 cups white breadcrumbs; soft
  • 2 large sweet onion; diced
  • 4 celery stalks; diced
  • ¼ cup fresh sage; finely chopped
  • ¼ cup fresh parsley; finely chopped
  • 1 tablespoon seasoned pepper
  • 7 cups chicken broth
Instructions
  1. Place ½ cup butter in a 13 x 9" pan. Heat in oven at 425 degrees for 4 minutes.
  2. Stir together cornmeal and flour; whisk in eggs and buttermilk. Pour hot butter into batter and stir until blended. Pour batter into pan. Bake at 425 degrees for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl. Stir in breadcrumbs and set aside.
  3. Melt remaining ½ cup butter in a skillet over medium heat; add onions and celery, and saute 5 minutes. Stir in safe, parsley, and seasoned pepper. Saute 1 minute. Remove from heat and stir into cornbread mixture.
  4. Whisk together chicken broth and remaining 4 eggs, stir into cornbread mixture. Pour evenly into 1 lightly greased 13x9" pan and 1 lightly greased 8" square pan.
  5. Bake at 400 degrees for 35-40 minutes or until golden brown.
Nutrition Information
Serving size: 1 Calories: 322 Fat: 16.7g Saturated fat: 8.2g Unsaturated fat: 4.5g Trans fat: 1.5g Carbohydrates: 30.8g Sugar: 28.8g Sodium: 2387mg Fiber: 2g Protein: 13g Cholesterol: 193.2g

Cranberry Relish

It’s holiday time with Thanksgiving now behind us, Christmas on the horizon and then New Year’s Eve and New Year’s Day. Let’s hope you have an opportunity to make this Cranberry Relish sometime during the coming weeks. If not, save the recipe and be sure to try it next Thanksgiving.

It truly is very good and will change your tune from always having the canned “jellied cranberry sauce” or the other canned “whole cranberry sauce”. I don’t know why anyone would do that when a relish like the one pictured above is so easy and yummy!

And if all is not consumed during the holiday meal, there are many uses for the leftovers. I love to warm it and spoon it over pound cake then top with whipped cream! You can make a Cranberry Crumble with it, too. Or make little Cranberry Hand Pies. Or make pancakes one Sunday morning and warm up a bit of Cranberry Relish to use as a topping! Or try it on waffles! Get creative! I’ve even been known to just eat it straight from the container. It is THAT good!

Bon appétit!

Cranberry Relish
 
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Author:
Recipe type: Starters
Serves: 2 cups
Ingredients
  • 4 cups cranberries
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 13 ounces orange marmalade
  • 2 tablespoons lemon juice
  • 1 cup walnuts
Instructions
  1. Mix sugar, cinnamon, and cranberries in a lightly greased pan. Cook at 350 degrees for 45 minutes. Mix in remainder of ingredients and serve hot or cold.
Nutrition Information
Serving size: 3 Tablespoons Calories: 134 Fat: 5.3g Saturated fat: 0.3g Unsaturated fat: 1.3g Trans fat: 3.1g Carbohydrates: 22.1g Sugar: 19.9g Sodium: 7988.6mg Fiber: 2.2g Protein: 2.3g Cholesterol: 0mg

 

Happy Easter!

It’s Easter! And we all have wonderful memories of this holiday, don’t we? I remember hunting for eggs, Mom making a wonderful ham with all the sides ie macaroni cheese, potato salad, Lima beans, and I’m sure she made her wonderful yeast rolls, too. And, of course, we had deviled eggs. What’s Easter without deviled eggs?

This photo is one of my favorite childhood pictures of me and my sister in our Easter dresses. I loved that dress I was wearing (I’m on the left). And aren’t our twin haircuts cute as pie? Funny, my sister has perfectly straight hair and mine is naturally curly – but look at our hair. My Mom was determined to have us look alike, I think! I learned much later on in life to not fight the curl.

Back to Easter, although I won’t be cooking a traditional Easter dinner, I did think to make these wonderful Peanut Butter Eggs. Think Reese Cups, yes! In fact, you can most certainly use the same recipe to make your own Reese Cups. Simply make the filling, roll into small balls. Melt the chocolate. Spoon a small amount into your mini paper cup, rolling the cup around so the chocolate goes up the sides. Let set. Add one peanut butter ball per cup. Cover with additional melted chocolate and let set. Wa la, you now have homemade Reese Cups! And they are to die for.

For the eggs, I rolled the peanut butter filling into balls, then smashed that into each cavity of a silicone egg mold (you can purchase this one by clicking on the photo). Then into the freezer until firm. Then I melted the chocolate and shortening for dipping! Although mine weren’t decorated quite like Easter eggs, I used what I had on hand. That’s the beauty of these eggs, you can leave them plain or decorate as you desire. They will be delicious no matter what’s on the outside!

Bon appétit!

Peanut Butter Eggs
 
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Author:
Recipe type: Sweet Endings
Serves: 20 eggs
Ingredients
  • 3 cups Powdered sugar
  • 1½ cups Creamy peanut butter
  • ¼ cup Butter, melted
  • 2 tablespoons Milk
  • 1-2 bags Milk chocolate chips
  • 2 tablespoons shortening
Instructions
  1. Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
  2. On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
  3. Place eggs on a cookie sheet and put in the freezer for an hour.
  4. When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
  5. Dip each egg in chocolate. I used a spoon to help cover in the chocolate. Place them on wax paper to set.
  6. If more chocolate is needed, melt the second bag with the shortening. Enjoy!
Nutrition Information
Serving size: 1 Calories: 130 Fat: 8g Saturated fat: 4g Carbohydrates: 12g Sugar: 10g Sodium: 76mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

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