Apple, Cranberry & Pecan Stuffing

This recipe was from Thanksgiving.  I just found it in my draft section.  OPPS! What I loved most about this recipe was how quick and easy it was. The only change I'll make to it is adding dried cranberries instead of fresh.  The fresh cranberries were a little tart for me (and hubs too).  But, I think the apple/ cranberry/ nut combination is perfect.  I will definitely make this recipe again.
Looking for a Christmas dinner stuffing?  Try it!

Apple, Cranberry & Pecan Stuffing

Courtesy of Kraft Foods 

what you need

1-1/2

cups  apple juice

2

Tbsp.  butter or margarine

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1

small  apple, chopped

1/2

cup  cranberries

1/4

cup  chopped PLANTERS Pecans, toasted

make it

BRING juice and butter to boil in medium saucepan on high heat.

ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.

LET stand 5 min. Stir in nuts.

Broccoli, Grape and Pasta Salad

This recipe was another Pinterst find.  I made this salad for our Mother's Day cook out.  I knew it would be the perfect pair for juicy burgers and baked beans.  I made the dressing while the pasta was cooking.  I will admit, that I wasn’t completely sold on the dressing after it was finished.  It was a little too strong for my liking (vinegar wise).  But, I left it alone and continued to follow the directions.  I used all the ingredients besides the red onions and bacon. I mixed everything up (according to directions) and  left it in the refrigerator for only 2 hours.  Of course I taste tested it before I served it to my family and I was pleasantly surprised.  The dressing wasn’t as strong and provided the perfect amount of sweetness and tang for the salad.  I had the leftovers for lunch the rest of the week and it was just as good. It won't be long before I make this meal again.  Enjoy!

Broccoli, Grape and Pasta Salad 

Courtesy of My Recipes 

Ingredients

1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

French Onion Scalloped Potatoes

French Onion Scalloped Potatoes 

Courtesy Betty Crocker

This recipe was part of our Christmas dinner.  I was looking for sides that I could prepare before hand and pop in the oven.  I had high hopes for this recipe and it didn’t disappoint.  Everyone at dinner went back for seconds.  It was THAT good.  Add this recipe to your list, you’ll thank me later!


Ingredients:

  2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes
1 package (1 oz) Hidden Valley® The Original Ranch® salad dressing and seasoning mix (milk recipe)
3 1/2 cups boiling water
2 cups half-and-half
3/4 cup chopped red bell pepper
1 can (2.8 oz) French-fried onions
2 tablespoons chopped fresh parsley, if desired

Directions:
Heat oven to 400°F.
In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).
Makes 8 servings

Pampered Chef- Savory Herbed Stuffing

For years my family has made an italian stuffing for Thanksgiving. It's a tradition.  While I love my family traditions, this one is not my favorite. A few years ago when hubs starting joining us, he felt the same way as I did.  So, this year we decided to add another stuffing to our Thanksgiving feast. I decided on this Pampered Chef recipe and am so glad I did.  Hubs loved it and it will definitely be our new tradition for Thanksgiving.  

* Changes I made: I omitted the onions and did not sauté the celery.  I liked the extra crunch the celery added.  I only added 2 Tbs of butter to the stuffing mixture since I didn't saute any veggies.  

*Next time I will make the following changes: I will chop the cranberries so that there is more sweetness in each bite.  I will also add some chopped walnuts to the mixture as well.

Savory Herbed Stuffing

Ingredients:
1	package (14 ounces) herb-seasoned cubed stuffing
1/2	cup sweetened dried cranberries
1	tablespoon Pantry Rosemary Herb Seasoning Mix
1/2	cup (1 stick) butter or margarine
1	cup sliced celery
1	cup chopped onion
2	cans (14-141/2 ounces each) chicken broth

Directions:

Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Professional (10-in.) Skillet over medium heat. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.

Spoon stuffing into Rectangular Baker; cover with aluminum foil. Bake, covered, 20 minutes. Remove foil; bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Pampered Chef- Pecan Crumble Sweet Potato Casserole

If you're still in search of the perfect sweet potato casserole, search no further.  This is one that I shared with all my Pampered Chef customers in my Thanksgiving recipe book. I love it because it takes less than 20 minutes to make and is a family favorite.  The only change I make is adding half of the pecan crumble in the middle of the sweet potato mixture. Just spread half of the sweet potato mixture onto the bottom of a casserole dish.  Then, pour half of the pecan crumble on top of the sweet potatoes.  Top with remaining sweet potato mixture and finish it off with the rest of the pecan crumble mixture (a layered effect).  Last, use the bottom of a glass to press the pecan crumble mixture down.  This will leave you less of a mess when serving.  Enjoy! 

Pecan Crumble Sweet Potato Casserole

Ingredients:
5	pounds (2.2 kg) sweet potatoes (4-5 large potatoes)
1/2	cup (125 mL) butter, divided
1	cup (250 mL) coarsely crushed graham crackers
1	cup (250 mL) pecan halves, coarsely chopped
1/2	cup (125 mL) packed brown sugar
1	tsp (5 mL) ground cinnamon
1/2	tsp (2 mL) salt
1/4	tsp (1 mL) ground black pepper

Directions:

Preheat oven to 350°F (180°C). Prick sweet potatoes with fork. Microwave on HIGH 18-20 minutes or until very soft. Let stand until cool enough to handle. Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.

Peel sweet potatoes and place in large bowl. Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into Oval Baker; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.

Yield: 12 servings

Honey Barbeque Meatloaf

I made the following recipe for our Sunday dinner this week.  Hubs and I usually cook together on Sundays so I prepared the meatloaf and he was responsible for the veggies.  I found the recipe on Pinterest, it comes from Can you stay for dinner? It's been a few months since I've made meatloaf and I had all of the ingredients for this one at home.  The meatloaf was quick to make.  The only thing I would change next time is add more breadcrumbs.  Other than that, it was delicious.  I served it with roasted veggies (zucchini, carrots, sweet potatoes and potatoes).  We coated the veggies with 1 tsp olive oil, a tsp of garlic and a few dashes of salt, pepper and oregano.  I baked them under the meatloaf for the full 45 minutes.  About 10 minutes before I took them out, I sprinkled parmesan cheese on top. 

Honey Barbecue Meatloaf

1. serves 4
   1 lb 90% lean ground beef
   1 slice white bread, ground to crumbs in food processor -or- ½ cup panko bread crumbs
   2 tablespoons plus 2 teaspoons worcestershire sauce
   1 tablespoon spicy brown mustard
   3/4 cup smoky barbecue sauce, divided
   2 tablespoons honey, divided
   1 teaspoon salt
   1 teaspoon black pepper
   Toss one slice of soft white bread in your food processor and grind it into crumbs.
   In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 2 tablespoons worcestershire sauce, the spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
   Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
   In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
   Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.
   

Baked Parmesan Tomatoes

This is the first recipe I've made from Eating Well.  I found the website from Pinterset and will definitely be spending more time on there.  Healthy and delicious, I'm there!  This side looked yummy, so I decided to make it.  There are only a few ingredients and very little time is spent making them.  I made the tomatoes with parmesan crusted tilapia.  I cooked the fish and tomatoes together at 450 for about 12 minutes.  All in all, it was a tasty and healthy dinner.  

 4 servings

Active Time: 5 minutesTotal Time: 20 minutes

INGREDIENTS

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

PREPARATION

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Red Lobster Cheddar Bay Biscuits

I'm not a fan of Red Lobster, but I do love their biscuits. I mean, isn't that why most people go there anyway?  So, imagine being able to make them at home! When I came across a recipe online for their biscuits, I was giddy with joy.  I went to the store right then and made them immediately. They are perfect.  I ate way too many and have a feeling they will become a weekly staple in our household.  

Here is where you can find the recipe below.

Recipe: Red Lobster Cheddar Bay Biscuits

Ingredients:
2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Method:

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

Cheesy Biscuits

I made these gems to go along with the chicken broccoli bake I posted yesterday.  I came across a picture of it on Pinterest and put it at the top of my list to make.  I decided to make big biscuits, which was a big mistake.  They were way too sweet.  BUT...if you follow the recipe below and use a mini muffin pan, maybe cut down the sugar a bit, I'm sure you will enjoy them.  They are just to quick and easy not to make once a week! If you make them, be sure to let me know how they came out.

Better than Jim 'N Nick's Cheesy Biscuits

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  **I used a medium cookie scoop and got 20 muffins**

Sue & Gloria's Baked Beans

If Paula Deen says a recipe is worth making, you bet I'm going to make it! Right, Y'all?  I was looking for 4th of July recipes and didn't want to make the basic baked beans.  I found this one and decided to make it after reading all of the reviews.  Even though this takes over an hour, the prep is easy.  I was a little nervous about how it would come out, thinking it would be too sweet.  I didn't change the recipe one bit and am glad I didn't.  Just as most of the reviews said, these were some darn good baked beans.  

Total Time:

1 hr 25 min

Prep

25 min

Cook

1 hr 0 min

Ingredients

• 4 (16-ounce) cans baked beans
• 1 (20-ounce) can crushed pineapple, drained
• 1 cup molasses
• 1 cup BBQ sauce
• 2 tablespoon yellow or brown mustard
• 5 slices cooked bacon, crumbled
• 1 (6-ounce) can french-fried onions, crushed
• Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

Zucchini Chips

This is another recipe I found over on Pinterest.  I made zucchini sticks last year and they were a big hit. I figured these would be just as good! And...they were.  I used regular seasoned breadcrumbs and the only thing I'll do differently next time is use Panko crubms.  Enjoy!

Oven-Fried Parmesan Zucchini Chips

(adapted from Cooking Light)

1 cup seasoned breadcrumbs

1/2 cup Parmesan cheese, fresh grated

1/2 teaspoon salt

1/2 teaspoon onion powder

1/8 teaspoon freshly ground black pepper

1/3 cup milk

2 small zucchini cut in 1/4-inch-thick slices

Cooking spray or vegetable/olive oil

1. Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.

2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated.

3. Bake for 30 minutes or until golden brown. Serve immediately with basil dipping sauce if desired.

Crunchy Onion Potato Bake

One of the things I love about the beach house in the Keys is that it has a kitchen filled with everything needed to cook.  We don't go out to eat and bring tons of food down with us each year.  My job this year was sides.  I picked this one because of it's ingredients.  I didn't want to spend the time making mashed potatoes while on vacation, but wanted a potato recipe.  This Betty Crocker  recipe was not only perfect because I didn't have to spend tons of time mashing potatoes but the ingredients were easy to tote down to the Keys.  If I were to make this at home, I would definitely use fresh potatoes instead.  Enjoy!

Ingredients:

2 1/2	cups milk
1 1/2	cups water
1/4	cup butter
1	box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1	can (15.25 oz) Green Giant® whole kernel corn, drained
1	cup shredded Cheddar cheese (4 oz)
1	can (2.8 oz) French-fried onions

1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2. 2Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3. 3Bake 10 to 15 minutes or until cheese is melted and onions are golden.