My first dressing consisted of one loaf of stale bread and a whole can of sage, along with broth from chicken noodle soup because I couldn’t remove the neck from my still frozen turkey. It was horrible! I was too embarrassed to call home for help, and decided I hated stuffing anyway. This was 1963.

Years later, one of my siblings that paid closer attention than I finally sent me a copy. It’s delicious, but trust me…you really do need to measure! Oh..please remember to thaw that turkey!

You will need:

Large, heavy skillet
Large bowl
13 x 9 baking dish
Cooking spray ( we use Pam )
tin foil

2-1/2 tsp vegetable oil
3/4# sweet bulk sausage
1 medium onion,diced fine
6-7 cups stale bread, cubed ( 1-2 days old )
1 cup fresh mushrooms, chopped ( I use the white buttons )
2 stalks celery, diced fine

1/2 cup chicken broth
1/4 cup butter, melted ( substitute margarine )
1/2 cup almond slivers-optional ( substitute walnut or pecans if desired )
1/3 cup fresh parsley,chopped fine

1 egg
2 tsp sage
1/4 tsp salt
1/4 tsp seasoned salt
1/4-1/2 tsp garlic powder
1/4 pepper

Directions:

Spray baking dish with Pam.

Add oil to skillet. Using medium heat, cook the sausage, onion, celery and mushrooms until sausage is no longer pink. Drain.

Preheat oven to 350*

In a large bowl, combine the bread cubes, almonds ( or nuts ), butter, broth, egg, sage, parsley, salts, pepper and garlic powder.

Stir into the sausage mixture..coat well. Place in baking dish.
Cover with tin foil and bake for 30 minutes. Uncover and bake 15-20 minutes minutes longer. It’s done when it’s a light golden brown.
Remove from oven, serve with dinner and enjoy!

Tip: When reheating leftovers, sprinkle lightly with a few drops of water and cover.

You will need:

Large bowl
Whisk
Large spoon or ladle

3 cups cold milk
2 pkg. vanilla instant pudding ( 1.5 oz. size )
1 can pumpkin (15 oz.)
1 tsp. pumpkin pie spice
1/2 tsp vanilla
1 Tbs sugar ( optional )
1 cup whipped topping, thawed ( I use Cool Whip for this )

Directions:

Beat milk and pudding mix in large bowl with whisk for 2-3 minutes. Add pumpkin and pie spice and blend well.
Stir in whipped topping

Pour in dessert bowl or spoon into pudding cups or even champagne flutes.

Refrigerate at least an hour.
Serve and enjoy!

You will need:

9″ pie pan
Large mixing bowl
Electric mixer

4 cups flaked coconut
1/3 cup butter, melted ( substitute margarine )
2 pkgs (4-serving size)vanilla instant pudding and pie filling
1-1/4 cups milk
½ cup rum ( Use black rum for more pronounced flavor )
1/8 tsp nutmeg
3-1/2 cups whipped topping ( I use 8 oz tub of Cool Whip )

Directions:

Preheat oven to 300*

Combine 2-2/3 cups of the coconut with butter. Press evenly into ungreased 9” pan.

Bake at 300* for 15-20 minutes or until golden brown. Set aside to cool.

Combine pudding mix, milk, rum and nutmeg in bowl. Beat at lowest speed of electric mixer for 1 minute.
Fold in whipped topping and 2/3 cup of the coconut. Spoon into shell. Sprinkle with remaining coconut. Chill at least 2 hours.

Serve and enjoy!

An Eggo waffle shortage isn’t the end of the world, but might be the end of breakfast for those that can’t start their day without these delicious, toasted treats. We go through a lot of them here…or did. Different flavors, hot buttered syrup, only a minute or so to prepare and we are off and running for the day! They aren’t just any waffle, they’re EGGO waffles, and ” Leggo my Eggo” is repeated often among the younger set. Ok..I say it too, sometimes, but gosh they are so good!

Kellogg, the maker of these tasty and somewhat addictive waffles has this to say about the shortage:

Eggo recently experienced supply constraints caused by flood damage at our bakery in Atlanta. In addition, we’ve been making significant equipment and technology enhancements at our other waffle bakeries. Unfortunately, these repairs and upgrades are taking longer than anticipated.

And furthermore:

Eggo is working around the clock to bring everyone’s favorite waffles back to store shelves as quickly as possible. We hope to regain full distribution of Eggo products by the middle of 2010. This is a top priority for Kellogg Company.

Their website can be found here in case you’re inclined to call and say “please hurry up”!

Who would have thought that those horrible Georgia rains and all the Atlanta flooding would affect our consumption of waffles? An Eggo waffle shortage doesn’t sound plausible!

But alas, we do have an Eggo shortage….so if your grocery store hasn’t run out, best to stock up. Mid 2010 is a long time to wait for an Eggo!

Yes, we all know how to make our own waffles, but these are Eggo’s! It’s just not the same!
Sigh.

You will need

Large , heavy saucepan
large mixing bowl
medium mixing bowl
3-4 quart casserole dish
Cooking spray ( I use Pam for this )
Potato masher
Electric mixer

4 large sweet potatoes
3 Tbs virgin olive oil
1/2 cup milk ( may use low fat )
1/2 cup sherry
1/2 cup brown sugar
1/2 cup orange juice concentrate ( small frozen can )
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
dash of salt
4 large egg whites
2 1/2 Tbs sugar
2 oranges, sliced thin

Directions:

Preheat oven to 350*

Grease casserole dish with cooking spray

Cover potatoes with water in saucepan. Bring to boil on medium high heat. Reduce heat and continue boiling until potatoes are fork tender…about 20-25 minutes.
Drain and peel potatoes. Put in large bowl and mash well.

Add brown sugar, orange juice, nutmeg,cloves, olive oil, milk, sherry, cinnamon and salt. Blend well with mixer.

Ladle or spoon potato mix into casserole dish.

Bake 20-25 minutes.

Now for the meringue..usually my downfall. While the potatoes are in the oven, beat the egg whites in med. bowl until they are just about stiff. Slowly add the sugar and keep beating until peaks form. I have to exercise patience with meringue!

When potatoes are done, remove from oven and top with meringue. Place back in oven and bake until meringue is a light brown. Watch close as time varies!

Garnish with the orange slices, serve and enjoy!

You will need:

Small, chilled mixing bowl
Electric mixer

1 cup heavy whipping cream
1-1/2 Tbs sugar
1-1/4 tsp grated orange peel
3/4 tsp cinnamon

Directions:

Chill a small bowl. Once chilled add whipping cream. Beat cream on high speed until fluffy peaks form.
Beat in sugar, orange peel and cinnamon until peaks are stiff. Place large tablespoon of topping on top of each piece of pumpkin pie. Place a dollop of cream in warm cider for extra flavor if desired.
Enjoy!

First, though, I want to say please make sure you follow the cooking directions that come with your turkey. They do vary with pounds and manufacturer.

Never thaw a turkey by leaving it sit out. I’ve found the best and safest way is to thaw it in a brown paper sack in the refrigerator for two days. Make sure to rinse and dry the turkey ( paper towels work great ) and don’t forget to remove the neck, gizzards, liver, giblets etc…found in the cavities. Use with your Thanksgiving menu, or to make soup. Discard if not using.

I have cooked our turkey upside down for over thirty years. This enables all the juices to flow into the breast and drumsticks, leaving you with a turkey so moist you will be astounded.
There is a way to do this and still have it look gorgeous…simply turn the turkey over the last half hour to an hour of cooking. Line your turkey pan with heavy, non stick tin foil. Carefully turn the bird right side up. The operative word here is carefully! Have a few padded oven mitts on hand and an extra person to help if need be. Don’t burn yourself!

I must admit there are times we don’t care how it looks, the taste more than makes up for that !

You will need :

medium turkey roasting pan with wire rack
deep bowl
whisk
basting brush
non stick tin foil if cooking upside down

1 turkey ( 12-15# )
1- 3/4 cup chicken broth ( I use homemade or Swanson )
3 Tbs lemon juice
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp pepper

Mix broth, lemon juice and spices together with whisk. Roast turkey according to pkg. directions, basting with broth mixture. Throw any remaining mix away. If cooking upside down, be sure to baste breast and drumsticks heavily first.

Gravy

You will need :

Deep, large bowl
3-1/2 cups chicken broth
About 6 Tbs flour
1/2 tsp garlic powder
salt and pepper to taste

Directions:

Remove turkey from roasting pan. Reserve about 2 Tbs. of drippings.
Whisk together 3-1/2 cups chicken broth with about 5-6 Tbs flour tbsp., garlic powder, salt and pepper. Pour into roasting pan. Cook until mixture boils and thickens. Stir often.
Ladle into gravy boat to serve.

You will need:

Medium bowl
Whisk
Large spoon

1 cup sour cream
1/2 cup coconut ( fresh grated is best, but a bag of flaked works almost as well )
1/3 cup orange marmalade ( add Tbs more for stronger flavor )

Directions:

Combine ingredients, whisk well. Spoon into dip bowl and chill.
Serve with fresh strawberries, cherries or even seedless grapes. It’s also delicious on crackers or crisps. Enjoy!

Note: For additional flavor, add 1/4 tsp vanilla or almond extract.
You may also substitute far free/light ingredients.

You will need :

2 Medium bowls
9″ pie pan

Crust:
1 cup quick cook oats
1/4 cup whole wheat flour
1/4 cup finely ground almonds
2 Tbs. brown sugar
1/4 tsp.salt
3 Tbs.vegetable oil
1 Tbs.water

Pie Filling:
1/4 cup packed brown sugar
1/2 tsp.cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 egg, beaten well
4 tsp. vanilla
1 cup solid pack pumpkin ( canned )
2/3 cup evaporated milk

Directions:

Preheat oven to 425*

Mix flour, oats, ground almonds, sugar, and salt together in medium mixing bowl.

Mix water and oil together in measuring cup with fork until well blended. Add oil mixture to oat/flour mixture and stir well. You might need to add a tiny bit more water to hold mix together.

Press into pie pan and bake for 8 to 10 minutes. Remove from oven and reduce heat to 350*

In medium bowl, mix cinnamon, nutmeg, sugar and salt together. Add egg and vanilla and blend. Add pumpkin and milk and mix well. Pour into pie shell.

Bake 45-50 minutes or until knife inserted in center comes out clean.

Cool at least 1/2 hour before serving. Serve as is or with topping of your choice and enjoy!

You will need :

Large, heavy saucepan
Large spoon

1 can sliced peaches, drained ( 15oz size )
1 can apricot halves, drained ( 15 oz size
1-1/4 cup chopped pecans ( substitute walnuts )
2 medium apples, peeled and sliced in wedges
1 pkg. fresh or frozen cranberries ( 12 ounces )

1- 1/3 cups sugar
1 cup golden raisins
1/4 cup orange juice

1 tsp grated orange peel
1 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon

Directions:
Combine everything but the peaches, apricots and pecans in saucepan. Bring to boil over medium heat.

Reduce heat and simmer for about 10 minutes, or until cranberries pop and apples are tender.
Add the peaches and apricots and simmer for a few more minutes.

Remove from heat and stir in pecans. Serve warm or cold and enjoy!.
Refrigerate leftovers in airtight container.