Thanksgiving Stuff

Ingredients:
1 bag Pepperidge Farm herb seasoned stuffing mix
1 lb. breakfast sausage
1 onion
4-5 stalks of celery
enough chicken broth to moisten
1 stick of butter.  

Directions:
Brown and drain the sausage.  Chop the celery and onion and sauté in the butter until translucent.  Mix the sausage, celery, onion, and stuffing mix in a large bowl and stir in the chicken broth one can at a time until it is moist, not soggy.  
 

Hot Baked Stuffed Clams

1 can minced clams
1/4 cup plain bread crumbs
2 cloves garlic, chopped
1 TBSP diced onions
1 tsp parsley
1 tsp oregano
1/8 tsp salt
2 TBSP olive oil
Parmesan cheese to taste

Saute garlic, onion, parsley, oregano and bread crumbs in oil, mixing thoroughly. When onion and garlic start to brown remove from frying pan and mix with clams, juice and salt. Spoon into shells, sprinkle lightly with bread crumbs and cheese. Place on a baking sheet in 375 degree oven for 25 to 30 minutes or until crusty on top.

6 cans makes about 60 small shells

Chex Mix

2 sticks butter
6 1/2 to 7 tbl of worchester
4 1/2 tsp of season salt
2 cups of peanuts
rice, wheat, corn chex (18 cups)
stir until fully coated or your arm falls off
bake for 1 hr at 250 and mix every 15 min

TACO CASSEROLE

1 lb ground beef
1 small onion, chopped
1 C (8 oz. Bottle) Ortega thick & smooth taco sauce
1 can (4 oz) Diced Green Chiles
2 pkg (1.25 oz ea) Taco Seasoning (one regular, one hot and spicy)
2 C (8oz) shredded mild cheddar cheese, divided
Nacho flavored Doritos
1 ½ C water

Garnish: chopped tomatoes, sliced green onions, sour cream, jalapenos

Preheat oven to 375. Grease 11 x 17 baking dish.

Cook beef and onion until beef is browned; drain. Stir in taco sauce, water, chiles and seasoning mix. Cook over low heat for 3 to 4 minutes, or until thickened.

Layer broken Doritos on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 C of cheese. Repeat with remaining ingredients.

Bake for 20 to 25 minutes or until bubbly

Courtesy: Nicole

Protein Penne Casserole

3 C Cooked Whole Grain Pasta
1 pound ground turkey (grounded with:
1 diced small onion, 2 minced cloves garlic.
1 can diced tomato w/herbs.
1 package thawed drained spinach.
1 C grated mozz.
1/2 C sliced olives.

Preheat oven to 350 degrees. Combine cooked pasta, cooked turkey, onion, garlic, tomato, spinach into casserole. Top with grated cheese & olives. Cover with foil and bake 15 minutes then bake an additional 15 minutes uncovered.

Courtesy: UL

HAWAIIN SALAD

1 bag miniature marshmallows
1 large can fruit cocktail, drained
1 15 oz can chunk pineapple, drained
1 can mandarin oranges, drained
1 small bag coconut
1 16 oz container sour cream
chopped walnuts, optional

Mix all ingredients together in large bowl and chill.

Courtesy: Mom

CHOCOLATE CHEESE FUDGE

½ lb Velveeta, sliced
1 C butter
1 tsp vanilla
1 C chopped pecans or walnuts, optional
2 lb. Confectioners sugar
½ C cocoa powder

Spray lightly the bottom of 9X2” square pan with nonsitck spray. In a saucepan over medium heat melt the cheese & butter, stirring constantly until smooth. Remove from heat & add vanilla & nuts. In a large bowl, sift together sugar & cocoa. Pour cheese mixture into the sugar & cocoa and stir until completely mixed. Mix will be very stiff. Using your hands, remove candy from bowl & press evenly & firmly into pan. Because of the amount of butter, pat the top of the candy with a paper towel. Refrigerate until firm.

BUTTERFINGER COOKIES

½ C butter, softened
¾ C sugar
2/3 C brown sugar, packed
2 egg whites
1 ¼ C chunky peanut butter
1 ½ tsp vanilla extract
1 C all-purpose flour
½ tsp baking soda
¼ teaspoon salt
13 oz bag butterfinger candy bars

In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shaped into 1 ½ inch balls and place on greased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on wire racks.

Roasted Broccoli Recipe

Ingredients:

1 head of broccoli, washed and cut into florets
2 teaspoons of olive oil
Juice of one lemon
Sea salt and pepper, to taste

Directions:

Preheat oven to 400 degrees farenheit. Use a large bowl to toss broccoli florets with olive oil. Lay florets in a single layer on a baking sheet. Evenly distribute sea salt and pepper.

Bake until tender, usually around 15 minutes. Right after you take the florets out of the oven, drizzle with fresh lemon juice.


Courtesy: Dr. Ben Kim

Festive Cranberry Pineapple Salad

1 can (20 oz.) crushed pineapple, undrained
2 pkg (4 serving size ea) or 1 pkg. (8 serving size) Jell-o brand raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts

Drain pineapple, reserving liquid in 1 quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measue 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick). Pour into large bowl.

Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Makes: 14 servings, 1/2 cup each

Courtesy: Andrea S.

Flourless Coconut Macaroons

Serves: 3 Dozen Cookies

Ingredients
3 cups sweetened coconut
4 egg whites
3/4 cup sugar
1-1/2 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper (foil will also do in a pinch). Combine all ingredients in a large bowl, mix well. Drop mixture by rounded tablespoons onto the prepared baking sheet. Bake until the cookies are firm and light brown -- about 25 minutes. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Courtesy of FabulousFoods.com

CHOCOLATE TOFFEE CARAMEL BARS

1 (18.25 oz) pkg. Pillsbury Moist Supreme Butter Recipe Cake Mix
1/3 C Oil
2 eggs
1 (12 oz) pkg. (2 cups) semi-sweet chocolate chips
3 (1.4 oz) chocolate-covered toffee candy bars, cut into pieces
½ C butter or margarine
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)

Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips and candy bar pieces. (Mixture will be thick) Press half of mixture in bottom of greased pan (lightly coat hands with butter to prevent batter from sticking to hands). Bake at 350 for 10 minutes.

Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.

Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run a knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

Courtesy: Mom

Pumpkin Bread

Bread Ingredients:
3 cups sugar
1 cup canola oil
4 eggs
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2/3 cup water
2 cup pumpkin (small can)
3 1/3 cup flour
2 tsp baking soda
nuts or raisins (if desired)

1. Mix everything together. Divide into 3 loaf pans that are greased and floured
2. Bake at 350 degrees 1 hr or until done
3. Cool slightly then remove from pans. Wrap in foil and store in refrigerator or freezer (top with browned butter glaze (see below)

Brown Butter Glaze Ingredients

1/2 cup butter
2 cup powdered sugar
2-6 tbs of water

Cook butter until light brown and stir in powdered sugar and add water. Put on bread warm and let cool.

Courtesy: Mom

Beef Barley Soup

1 1/2 ground beef
1 large onion
2 small cans of tomato paste
2 cans of mixed veggies
1 heaping cup of barley
10 cups of water
10 beef bouillon cubes
Parmesan cheese and ground pepper to taste

1. In a pan, brown beef and onions and drain fat, set aside
2. Bring 10 cups of boiling water, bouillon, beef and onions, tomato paste, and veggies to a boil
3. Add heaping cup of barley and simmer for 1 hour
4. Serve with Parmesan cheese to taste

Courtesy: Mom

Banana Walnut Bread

1 1/3 cup all-purpose flour
1/2 cup splenda granular
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1 1/4 cups mashed bananas (approx. 3 bananas)
1 tbsp canola oil
1/3 cup reduced fat buttermilk
2 tsp vanilla extract
1/4 cup chopped walnuts

1. Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with nonstick cooking spray. Set aside
2. Blend dry ingredients in large bowl. Set aside
3. Mash bananas. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until mixed.
4. Add chopped walnuts. Stir until mixed.
5. Pour batter into prepared pan. Bake 45-55 min or until rich brown and center is set.

Courtesy: Mom

Potato Casserole

2 lb pkg hash browns (thaw a little)
1/2 cup margarine,
l tsp salt
1/4 tsp pepper
1 pt sour cream
1/2 cup onion
8 oz shredded cheese
1 can cream of chicken soup

Mix all ingredients, Put in greased 9 x 13 pan. Bake @ 350 degrees for 45 min - 1 hr.

Courtesy: Mom

Blueberry Sausage Breakfast Treat

3/4 pound sausage, pork
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
8 ounces sour cream
1 cup blueberries
1/2 cup pecans, chopped

Day before: Cook sausage and drain well. Stir together flour, baking powder and baking soda. In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13 x 9 x 2" baking pan. Sprinkle pecans on top. Refrigerate overnight. Preheat oven to 350ºF. Bake 35-40 minutes, until done. Cool on wire rack.

Broccoli Rice Casserole

1 stick margarine
1 can cream of mushroom soup
8 oz. Jar of cheez whiz
1/4 C. Chopped onions
1 C. Minute rice
2 - 10 oz boxes frozen chopped broccoli-thawed

Melt butter in large pan. Saute onions til tender. Stir in broccoli. Add
soup, stir & simmer til warmed all through. Stir in cheese & rice while
simmering. Salt & pepper. Put in a buttered casserole dish. Bake at 350
for 25-30 minutes.

Pineapple Casserole

1 C sugar
6 T all-purpose flour
2 C grated sharp cheddar
2 (20 oz) cans pineapple chunks, drained, and 6 T pineapple juice reserved
1 C cracker crumbs (recommended: Ritz)
8 T (1 stick) butter, melted, plus extra for greasing pan

Preheat oven to 350.
Grease a medium size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the
cheese. Add the drained pineapple chunks, and stir until ingredients are
well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and
reserved pineapple juice, stirring with a rubber spatula until evenly
blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to
30 minutes, or until golden brown.

Pecan Coffee Cake

1/2 cup chopped pecans
1 package frozen bread rolls (25 oz)
6 oz instant butterscotch pudding mix
9 tablespoons butter
3/4 cup brown sugar
1 1/2 teaspoons cinnamon

Prepare recipe the night before serving.

Grease bundt pan and sprinkle bottom with chopped pecans. Place frozen rolls in pan. Sprinkle pudding on top. Melt butter in saucepan and add the brown sugar and cinnamon. Pour over rolls. Let set overnight on counter. Bake in morning for 20-25 minutes at 350 degrees. Turn out immediately onto plate.
Courtesy: Aunt Cathy