The Best Dressing Ever

Wednesday, November 26, 2008


3 qt Pepperidge Farm croutons
3/4 C chopped onions
1/2 C chopped green onions
1/4 C fresh parsley
1 C chopped celery
3/4 lb sausage
1 1/2 t sage
fresh ground pepper
1-2 C turkey broth (chicken broth is okay)
2 eggs


Cook sausage. Drain fat. Mix ingredients in large bowl. Bake at 350 until hot in center.

We often make a huge batch and freeze half for Christmas!

Heavenly Herb Rolls (Breadmaker)

Wednesday, November 19, 2008

Ingredient Small Medium Large
Milk 5/8 cup 1 cup 1 1/4 cup
Oil 2 tbsp 3 tbsp 1/4 cup
Sugar 1 tsp 1 1/2 tsp 2 tsp
Salt 1/2 tsp 3/4 tsp 1 tsp
AP flour 2 cups 3 cups 4 cups
Chopped onion 1/4 cup 1/3 cup 1/2 cup
Dried dill 1/2 tsp 3/4 tsp 1 tsp
Dried basil 1/2 tsp 3/4 tsp 1 tsp
Dried oregano 1/2 tsp 3/4 tsp 1 tsp
Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp

Place ingredients in dough pan, select Dough setting and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a lightly floured surface.

Grease a large baking sheet. You'll need two for the large recipe.

Gently roll and stretch dough into a rope. With a sharp knife, divide dough into (9 / 14 / 18) pieces. Roll each into a ball and place on prepared baking sheet.

Cover and let rise in a warm oven for 30-45 minutes or until doubled in size. Bake in a preheated oven at 425 for 12 to 15 minutes or until golden brown.

Note: I made the medium and added 2 tsp of gluten to the recipe... Mmm!

Coffee Creamer

2 cans evaporated milk
2 cups powdered nonfat milk
3/4 cup french vanilla syrup
3/4 cup water
1 cup sugar

Blend well. Store in refrigerator. Shake well before each use.

Note: This doesn't have quite the same feel as store-bought creamers. It ends up making your coffee taste much more like a latte or a cappuccino.

Lipton Soup Pork Roast

Monday, November 17, 2008

3 lbs. pork roast
1 package Lipton Onion Soup mix
1/2 c. ketchup
1 t. cracked black pepper
1 t. garlic powder
1 can chicken broth

Place pork roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low 8 hrs. or until done. You can thicken juices for gravy when done. Or, I've used the sauce as liquid when cooking wild rice to serve on the side. Yum!

Leftover Oatmeal Cookies

2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal

Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.

Cooked Oatmeal Scones

taken from Seasonal Ontario Food

2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)

Preheat the oven to 350°F.

Mix the milk in with the oatmeal, half at a time.

Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.

Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)

Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.

Baked Spaghetti

Tuesday, November 11, 2008

1 lbs. vermicelli/thin spaghetti
2 cups Velveeta cheese, shredded
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 can condensed tomato soup
1/2 can milk

1. Cook spaghetti till just tender.
2. In deep casserole dish, fold in cheeses and spaghetti. Depending on the size of your dish, you might have to do this in stages.
3. In separate bowl, combine tomato soup and milk with a wire whisk. Pour mixture over spaghetti & cheese. Again, you might have to do this in stages.
4. Bake uncovered at 375 for 30 minutes. N.B. -- Check after 20 minutes! It's done with there's a slight crisp along the edges and some bubbling in the middle.

Great meatless meal!

Hamburger Casserole

1 box Kraft Deluxe macaroni & cheese dinner, made w/2% milk
1 can cream of mushroom soup
1 lbs. ground beef
splash of milk, as needed

1. Season & brown ground beef. Drain grease.
2. Cook macaroni. Drain.
3. Dump cooked macaroni into casserole dish. Mix in cheese sauce packet.
4. Mix in burger and cream of mushroom soup. Add milk to desired creaminess.
5. Microwave covered for 3 minutes to warm through.

Variation: Add Worcestershire sauce to burger when it's almost browned. It makes the burger a little more moist.

Chocolate Pound Cake

Thursday, November 6, 2008

1 cup boiling water
2 ounces unsweetened chocolate
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 3/4 cup light brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
confectioner's sugar

In a small bowl, pour boiling water over chocolate; let stand 20 minutes. Preheat oven to 325. Grease a 9x5x3 inch loaf pan.

Combine flour, baking soda, and salt in a small bowl. Set aside. With electric mixer, combine butter, brown sugar, eggs, and vanilla until blended. Beat in flour mixture alternately with sour cream. Add chocolate mixture, and beat until combined. Pour into prepared pan.

Bake 60 - 70 minutes, until cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan, cool completely on rack. Sprinkle with confectioner's sugar before serving.

Delicious with a scoop (or two!) of Breyer's all natural vanilla ice cream!

Cranberry Bread

2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice

Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.