Cornbread dressing

Ingredients

14 cups reduced-sodium chicken broth, divided $
2 cups chopped celery $
2 cups chopped sweet onion $
Cornbread Crumbles
1 (14-oz.) package herb-seasoned stuffing mix $
2 cups cooked long-grain rice
8 large eggs, lightly beaten $
2 tablespoons chopped fresh sage
2 tablespoons poultry seasoning
2 teaspoons freshly ground black pepper $
1 1/2 teaspoons table salt
Vegetable cooking spray $
Make A Holiday Hash Brown Casserole
Preparation

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes
1. Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

2. Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

3. Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.

4. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is

Perfect thanksgiving turkey

Directions

Prep
30 m
Cook
4 h
Ready In
17 h
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving

Turkey cream cheese ball

Ingredients

3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon hot pepper sauce 1 pound shredded Cheddar cheese 1 cup pecans, coarsely chopped 1/4 cup chopped fresh parsley Add all ingredients to list
Directions

Prep

15 m
Ready In
15 m
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Baked parmesan chicken

Ingredients

2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped 1/4 teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce 1/4 cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Add all ingredients to list

Directions

Prep
15 m
Cook
35 m
Ready In
50 m
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Cheddar-Garlic Oven Fried Chicken Breast

INGREDIENTS

SERVINGS 4

1⁄3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1⁄2 teaspoon seasoning salt (or can use white salt)
3⁄4 cup seasoned dry bread crumb (seasoned or plain)
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
DIRECTIONS

Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Eyeball eggs on Friday 13th

Who doesn’t love a classic deviled egg? Kick up the fright factor a bit with these inexpensive and easy Halloween appetizers.

The classic deviled egg recipe gets a creepy cool makeover to disguise them as the ultimate Halloween bite. They’re sure to be a hit with all of your ghoulish guests

INGREDIENTS
1 dozen eggs
1/4 cup mayonnaise
1/4 cup mustard
1 can sliced black olives, drained
Blue food coloring
Hot sauce
DIRECTIONS
Fill up a large saucepan half-way with water and gently add the eggs. Cover eggs with at least 1 inch of water and add a pinch of salt. Bring the water to a boil, cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs and slice each egg in half lengthwise. Gently remove the yolk halves and place in a small bowl. Add mayonnaise and mustard and mix until creamy. Add a couple of drops of blue food coloring to yolk to make a green hue for the eyeballs.
Arrange the egg white halves on a serving platter and distribute yolk mixture evenly. Top each deviled egg with a sliced black olive in the center.
Take a toothpick and draw your hot sauce lightly on the egg white in a squiggly line to make veins. Add a drop of hot sauce in center of olive to make the red middle.

Eggs in bread bowl

Ingredients

6
kaiser rolls (4 to 5 inches in diameter)
6
Land O Lakes® all-natural farm-fresh eggs
6
teaspoons heavy whipping cream
6
tablespoons grated Parmesan cheese
3
teaspoons chopped fresh chives
3
teaspoons finely chopped fresh parsley
Salt and freshly ground pepper to taste

Directions
1Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
2For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
3Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.

Tips
If you prefer, you can substitute whole wheat, white, brioche, or challah rolls for the kaiser rolls. Feel free to use fresh basil, thyme, or any other fresh herb you have on hand. For added variety, substitute grated Cheddar, mozzarella, gouda or crumbled feta cheese for the grated Parmesan cheese. All would taste wonderful baked in your egg bowl.

BACON MAC AND CHEESE

Yummy! This homemade bacon mac and cheese is one of my favorite dinners! It is seriously full of flavor and quite easy to make considering it’s completely homemade. This is also really good to take to potluck and will surely impress your guests and kiddos. Enjoy….

Bacon Mac and Cheese

Ingredients:

• 4 cups dry pasta
• 4 strips bacon
• 1 cup diced onion
• 2 gloves garlic, minced
• 4 tablespoons butter
• ¼ cup flour
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons ground mustard
• 8oz cheddar cheese, grated
• 8oz gruyere cheese, grated
• Salt and Pepper to taste 

Topping:

• 1 cup cracker crumbs
• ½ cup cheddar cheese, grated
• 1 tablespoon butter, melted
• Reserved bacon pieces

Directions:

Bring a pot of water to a boil and salt generously.  Prepare the pasta according to the directions on the package.

In a large skillet, fry the bacon until crisp. Remove to a plate lined with a paper towel and set aside.  Reserve 2 tablespoons of the bacon grease and cook the onions on low until translucent.  Add the garlic and cook for 1 more minute.

In a large saucepan, melt the butter and whisk in the flour over medium heat.  Cook for a couple of minutes, stirring constantly.  Add in the milk and cream and ground mustard and stir until the mixture is very thick.  Reduce the heat to low and season with salt and pepper to taste.

Fold in the pasta until it is all covered with the cheese sauce.

Butter a large baking dish and pour the pasta into the dish.  Sprinkle the remaining ½ cup of cheese over the pasta. Top with the cracker crumbs, then drizzle with the melted butter.  Bake for 20-25 minutes until golden and bubbly.  Chop the reserved bacon and sprinkle over the top before serving.

PRETZEL HOT DOGS

Pretzel Hot Dog

Have you been at the mall and smelled those awesome Pretzel Hot Dogs cooking and wanted one or gotten home from the mall and then wanted one? Well you are in luck because this Pretzel Hot Dog recipe will help you save money instead of buying them at the store and make you happy when you satisfy your cravings.

Pretzel Hot Dogs make a yummy snack or you can turn it into a fun meal. My toddler thought this were just the greatest thing ever. Of course if you would like to make them for a toddler make sure you cut the hot dog into quarters length wise and use less dough.

Pretzel Hot Dog Ingredients

• 2 cups milk
• 1 1/2 tablespoons (2 packets) active dry yeast
• 6 tablespoons brown sugar
• 4 tablespoons butter, melted
• 4 1/2 cups flour
• 2 teaspoons fine salt
• 1/3 cup baking soda
• 3 cups warm water
• Coarse salt
• 8 tablespoons butter, melted
• 12 hot dogs

Pretzel Hot Dog Directions

Warm up the milk in the microwave for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and one tablespoon of the brown sugar and let it sit for about 10 minutes. Add the butter and remaining sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough. Combine the warm water and baking soda in a wide bowl. Divide the dough into 12 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long. Wrap one piece of dough around each hot dog. Press the ends of the dough together to hold in place. Then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 6-10 minutes or until browned. Dip each in the melted butter while hot.

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BAKED EGGS WITH HAM AND GRITS

2 cups of water

2 Tblspn.of polenta grits*

1 1/4 cup of shreddd Cheddar cheese

6 pieces of bacon, chopped

salt and pepper

1/4 Tspn. poultr seasoning

4 large eggs

*Quick-cooking grits like Quaker could also be used

Preheat the oven to 350F, and grease an 8 inch baking pan. Set aside. Using kitchen scissors cut bacon into strips, no wider than your index finger. In a medium pan, cook until crispy. In the meantime cook the grits with butter and water according to manufacturers directions. Mix 1 cup of cheese, and the bacon with a little bit of grease into the grits. Add salt and pepper to taste. Pour grits mixture into a greased 8 inch square pan. Make a spoon indent a corner and place one of the cracked eggs. Repeat this in all four corners. Sprinkle poultry seasoning a top each cracked egg. Place pan in the oven, carefully! You want to avoid jostling the eggs too much causing the white to spill over the grits. Bake for 15 minutes. Remove and sprinkle last 1/4 cup of cheese atop. Place back in oven until cheese melts, approximately 1-2 minutes. The yolk of the eggs will be runny.

Because the eggs are easily jostled, you can see from the photo that the white can run. Ideally, you want to keep all of the egg into the little bed you created within the grits. Also, it can be quite difficult getting each serving onto a plate because the yolks are runny. So be careful or you may end up with soupy slop on your plate! 

EASTER EGG MARSHMALLOW CAKE BITES

Once again I have another super delicious and fun Easter recipe for you! These Easter egg cake bites are filled with just that…CAKE and not just any cake, this cake is colored blue and pink for a really fun surprise. These are perfect for an Easter Party, Easter baskets, a cute snack or even a bake sale. Enjoy…these are sure to be a HUGE hit at any party.

Easter Egg Marshmallow Cake Bites

Ingredients:

1 package White cake mix

3 Eggs

1/3 cup Vegetable Oil

Food Coloring

1 cup Marshmallow Creme

14 oz White Melting Chips 45.jpg5 Easter Egg Marshmallow Cake Bites

Directions:

Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed. 26.jpg6 Easter Egg Marshmallow Cake Bites

Cool completely on wire rack.

Crumble cake into large bowl.

Add marshmallow creme and mix until well blended.

Roll and shape into egg sized portions and refrigerate for 2 hours. 36.jpg6 Easter Egg Marshmallow Cake Bites

Melt white chocolate in microwave by heating for 30 seconds then stirring and repeating until candy is smooth and completely melted.

Dip cake bites using a fork to make sure they are completely coated.

Tap fork against edge of dish to help remove excess.

Place cake bites on wax paper and refrigerate to set.

Separate remaining white chocolate and tint using food colors.

Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.

DEVILED EASTER EGGS

These deviled eggs couldn’t get more festive!

Here’s the recipe:

Ingredients:

12 eggs hard boiled, peeled and cooled

1/3 cup mayo

3 tbsp cream

1 tbsp sweet relish

food coloring for dyeing

Directions:

To dye the eggs, fill four small bowls with water and add 1 tsp vinegar, as if you were dying Easter eggs. Add desired food coloring to the water. For the red, we added 6 drops of red food coloring to achieve the pink. The blue, green and yellow we used about 15 drops. Soak the whites only for about 40 minutes. For lighter colors, soak less or use less food coloring.

Cut hard boiled eggs in half and remove yolk. Put the yolks in a bowl and mash with a fork until it’s crumbly. Add the mayo, cream and sweet relish. Mix well. (We use a hand mixer with a whisk or beater attachment – it makes the filling even creamier.) Fill the eggs with the mixture either by spooning it in or piping it in with a cake decorator or plastic baggie.

With eggs as cute (and tasty!) as these, your guests will forget all about that Easter egg hunt.

SUPREME CHICKEN PASTA

Turning a favorite pizza into a pasta bake is easy to do in minutes. Chicken, cheese, and pizza toppings is a favorite meal in our house. It's sure to become a favorite in yours.

Ingredients

16 ounces pasta, cooked al dente

2 cups grilled chicken, cubed

1/2 cup chopped onion

1/2 cup diced green pepper

1/2 cup diced mushrooms

1 teaspoon minced garlic

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken stock

1 cup plain greek yogurt

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1 - 14.5 ounce can diced tomatoes

salt and pepper

oregano

Instructions

Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another 2-3 minutes. Whisk in the chicken stock. Stir until the broth thickens slightly.

Whisk in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt and pepper.

Spoon the pasta into a greased 9x13 baking dish. Top with the remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings.

Notes

*This can also be made into a freezer meal. Place the skillet dinner into a glass freezer container and top with the remaining cheese and oregano. Freeze 2-3 months. Thaw overnight in the refrigerator. Bake according to directions.

Read more at http://insidebrucrewlife.com/2014/03/chicken-supreme-pasta-bake/#UtJDRAByMFJQ8FY3.99

COPYCAT EGG MCMUFFIN

Ever feel like a mcmuffin but didnt want to leave the house, well now stay at home and enjoy delicious mcmuffin with this copy cat recipe

Ingredients

8 large eggs (beaten)

6 english muffins

6 slices american or swiss cheese

6 slices canadian bacon

Note

Add veggies to your egg mix for more flavor and texture

Directions

Step 1

Fast Food Breakfast Sandwiches

Heat skillet or griddle to medium high heat

Step 2

Fast Food Breakfast Sandwiches

Spray the egg rings with cooking spray. Spray the griddle with cooking spray. Pour 1/6 of the mix into each ring and cook until firm, flipping once during the process. Repeat 3 times until you have 6 egg patties

Step 3

Assemble your sandwich with one egg patty, one bacon, one cheese inside each english muffin. Serve immediately.

Step 4

To freeze, wrap each sandwich in foil and place in a sandwich sized freezer bag. To reheat, unwrap the sandwich and wrap in a paper towel. Cook in the microwave for one minute. Turn in over and cook an additional 30 seconds. Enjoy!

FLUFFY PIZZA CASSOROLE

Good and easy to make, the whole ffamily will enjoy. 

Ingredients:

2 cans Pilsbury biscuits (you should have 16 biscuits total)

1 jar pizza sauce (15 oz)

2 cups mozzarella cheese

Your favorite Pizza topping (I used pepperoni, but you could use cooked sausage, onion, mushroom, peppers, etc)

Italian Seasoning

Directions:

Lightly grease a 9x13 baking dish. Preheat oven to 375. In a large bowl, break biscuits into small pieces (about 4-5 pieces per biscuit). Add in pizza sauce, one cup mozzarella cheese, and pizza topping. Mix thoroughly so all pieces are evenly coated. Pour into greased baking dish. Top with remaining one cup cheese. Bake in oven for about 35 minutes, or until slightly brown and cheese is bubbly. *I stuck mine under the broiler for an additional 3-4 minutes.

Bacon wrapped grilled corn

Ingredients

Corn on the cob

2 slices of bacon per ear of corn

Tin foil

Pepper

Instructions

Husk each ear of corn.(if you need to) Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.

Place each bacon wrapped corn on a piece of tinfoil and twist the ends.

Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.

Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.

Egg burritos

Ingredients:

Eggs: Onions: Cheddar Cheese: Bacon: Cilantro: Flour Tortilla’s

Directions:

Scrambled eggs with caramelized onions, cheddar cheese, bacon, cilantro wrapped in a flour tortilla and top with hotsauce.

Spaghetti with an easy sauce

 Instead of opening a jar, try this easy  with meat sauce on a weeknight. Great on a  cold day.Serve with steamed broccoli or other greens, and a loaf of piping hot garlic bread. I prefer hot garlic bread for a side.

ingredients For 8 servings Split in half for 4 servings or freeze your leftovers

1 box of your prefered spaghetti noodles

1 chopped onion

1 chopped carrot

1 stalk Celery chopped

4 minced gloves garlic

1 tablespoon itialian season

1 pound ground beef

1 can crushed tomatoes

1\4 cup parsley

1/2 teaspoon salt

1/2 cup grated parmesan cheese

and of course alter ingredients to your pleasing but I like the dish the Way It Is.

Directions

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese. 

Enjoy!,!!