Friday, November 27, 2009


I know that Thanksgiving is over - but I didn't get a chance to post my recipes - so I'm posting now. And who says you can only have stuffing at Thanksgiving anyways?

This is my mom's recipe and I love it. My favorite thing about the Thanksgiving meal is the stuffing. So you have to have a good recipe. This recipe is nice because it cooks in the crockpot all day - so you can get it done in the morning and not have to worry about it, plus it doesn't take up oven space.


2 loaves heavy white bread
1 stick butter
2 onions, chopped
2 cups celery, chopped
2 tsp poultry seasoning
1 tsp sage
salt and pepper, to taste
2 eggs, beaten
24-28 ounces chicken broth

Cut bread into 1 inch cubes. You can do this the night before so they will dry out or you can spread the cubes onto a cookie sheet and brown them in the oven. I did both. Place cubes in large bowl. Saute butter, onions, and celery until onions are clear. Sprinkle poultry seasoning, sage, parsley, salt and pepper over bread cubes, mix well. Pour onions and celery over bread, mix well. Pour chicken broth over bread, mix well. Pour eggs over bread, mix well.
Pour bread mixture into greased crockpot. Cook 1st 45 minutes on high and then cook on low for 4 hours.

Twice-baked sweet potatoes

adapted from kraft foods
I love sweet potatoes for Thanksgiving. I decided to try out a new recipe for this Thanksgiving

2 large sweet potatoes
2 oz Cream Cheese, cubed
2 Tbsp milk
approx 3 Tbsp brown sugar (the recipe only called for 1 Tbsp brown sugar - I added more. I just kept adding and then tasting until it was what I wanted).
1/4 tsp ground cinnamon
1/4 cup pecan pieces
Marshmallows, optional

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut sides down, in foil lined baking pan. Bake 30 to 35 minutes or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4 inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.

Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted. About the last 2 minutes of baking add marshmallows on top and cook until they are slightly brown.

Monday, November 2, 2009

Butterscotch Apple Dip

This is one of my favorite fall (or any time) apple dips. It comes from my friend Heidi at Tasty Sensations. It is fabulous! I just made it for a party and it was a hit.

Butterscotch Apple Dip

8 oz butterscotch chips
1 can sweetened condensed milk
1 tsp apple cider vinegar
1 tsp cinnamon
apples (I use granny smith because the tart apple balances out the sweet dip really well)

Melt above ingredients together in a double boiler and serve. (I do not have a double boiler so I just put a glass bowl on top of one of my pots that is filled with boiling water).