Maple Apple & Sausage Stuffing

OK, so here's another recipe for your arsenal to pull off a fantastic spread on the big day.  

I have never been much of a stuffing connoisseur until I tried this recipe.  I got it at a cooking show way back in my bakery days.  It's not to hard to make, but you have to plan ahead.  Anyway, hope you like it too!

*prep time: 30 minutes  {plus overnight stand time}

Cook time: 1 1/2 hours total

Ingredients:

1 1/2 loaves day-old french bread {you can use whatever favorite you like, I prefer the crusty ones}

2-8 oz. Packages Farmer John skinless maple links

1/4 cup butter

2 medium onions, coarsely chopped

2 large red apples, cored and diced

1 1/2 cups coarsely chopped celery

2 cups apple cider

2-14 1/2 oz. cans chicken broth

2 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh sage

1/2 cup slide almonds

Directions:

Cut bread into 1 1/2 inch chunks and lay flat on baking sheets overnight to dry.

Preheat oven to 350.

Brown sausage in a large skillet breaking it up until it is cooked thoroughly.

Drain fat and melt butter in skillet.  Add onions and cook for 5 minutes. 

Add apples and celery cook for 5 minutes more.

Place stale bread and vegetable mixture in a large mixing bowl.

Slowly our cider and broth over bread, stirring to evenly coat with liquid.

Stir in herbs.

Lightly butter a 9X13 casserole dish.  Pour bread and veggie mixture into dish and sprinkle with almonds.

Bake for at least 1 hour or until temp. reaches 165.

mmmm....mmmm...mmmm

Sweet Potato Pudding

In the spirit of the most gluttonous and fabulous calorie free holiday known as Turkey day {even though we all know it's not really about the turkey}, I have to post yet another recipe this week.
This one is to rescue you from the same old candied yams.  We all know the ones.  They are oozing with butter and brown sugar and in my family, topped with marshmallows.  Yes, they are a tradition in most homes. Every family has a different version.   Not to say they are bad, they can be quite good actually, but once you try these, you won't be satisfied with them any longer.

Ingredients:

1/4 cup butter

3 large sweet potatoes or yams  {roasted}

1 cup brown sugar

1/2 cup heavy whipping cream

2 eggs

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 Tbsp. Maple syrup

Topping:

1/2 cup butter melted

1 1/4 cup coconut

1 1/4 cup brown sugar

1/2 cup flour

1 1/4 cup chopped pecans

Directions:

Preheat oven to 375.  Lightly grease a 9X13 pan.

Mix all topping ingredients.  Set aside.

Peel your roasted potatoes  and add to large mixer bowl.  {If you have a large stand up mixer...use it.  If not, a hand mixer works too.}

Add all dry ingredients and mix until slightly lumpy.

* I like to add a handful of chopped pecans to the potato mixture for added texture...

While stirring constantly, add eggs, heavy cream, and vanilla.  Mix well.

Pour into prepared pan.  Sprinkle with topping and bake at 375 covered for about 45-55 minutes or until golden brown.  
Enjoy!!! 

The New and Improved Green Bean Casserole

Trust me when I say this will jazz up your Turkey day and maybe even get a few picky peeps to try some green veggies.  It is not your average green bean casserole and in my opinion, it is much improved.  I will not and can not ever go back to the same ol' same ol' again.  

It's delish. 

Ingredients:

1/2 cup cornflake crumbs or seasoned bread crumbs

2 Tbsp. melted butter + 2 Tbsp. butter unmelted

2 Tbsp. flour

1 cup sour cream

4 cups french style green beans  {I use frozen or fresh}

2 cups grated Swiss cheese

3/4 tsp. minced dehydrated onion

1/4 tsp. pepper

1 tsp. sugar

1/2 tsp. salt

Directions:

Mix melted butter and crumbs in a bowl.  Set aside for topping.

Melt butter in large fry pan.  Stir in flour, pepper, salt, onion, and sugar.

Add sour cream.  Stir until thickened.

Fold in green beans.

Pour into 8X8 baking dish.  

Cover top with Swiss cheese and then sprinkle crumb mixture over the top.

Bake at 350 for 30-45 minutes or until crumbs are golden and beans are tender.

Enjoy and your welcome.

Baked Beans

My baked beans are famous round these parts.  At any family BBQ it's a given that I will be asked to bring the beans.  I am the "bean girl".  Yes, they are scrumptious. Yes, everyone loves them.  Oh, and yes, they are quite simple to make. 

 *this recipe will feed about 15 people you can add more or less depending on your crowd.  Also, I don't really ever measure anything and they always turn out fine.  approximate and add your own twists...it's all good!*

Ingredients: 

2-28 oz.cans Bush's Baked beans {any variety will do, just make sure it's Bush's!}

1 large onion chopped

1 red bell pepper chopped

2 cloves chopped garlic

1-4 oz. can diced green chilies {a little Jalapeno too if you like the heat}

6-8 strips crispy bacon

1/2 cup Brown sugar

1/4 cup ketchup

2 Tbsp maple syrup

a small squirt of mustard

a few squirts of BBQ sauce

a dash of Cayenne pepper {more or less to taste}

a little salt and pepper

Directions:

I like to do this all in one pan, {saves on clean up} so if you have a good heavy cast iron pan, use it!  Heat up your big and heavy sauce pan. 
Cook your bacon until it is good and crispy.  Remove bacon and set aside on a paper towel.
Add the onions chilies and peppers. Cook until softened.  Then add garlic and cook until fragrant.
Go back to your bacon and make sure it's cool, then crumble it back into the pan.
Add the rest of your stuff.  Stir until combined.
Simmer on low for a few hours with the lid on, or bake it covered at around 300 for a couple hours.  You wanna be sure to keep the heat low so your beans don't "pop". 
Last but not least, bring 'em to your partay and watch 'em disappear!

*warning! You too may be type cast into being the "bean girl" and having to bring these to every summer BBQ for the rest of your life.  If this happens, pass out the recipe!*

Pinto bean corn relish

This is a yummy dish and really versatile. A little sweet a little salty and a little spicy and a lotta yummy.  It's good served hot or cold with chips and it is also really good on top of a salad with some grilled chicken and tortilla strips. mmm...my mouth is watering right now.

Ingredients:

2 cans pinto beans drained and rinsed

{you could use black if you prefer}

2 cups frozen sweet white corn

1 large diced onion

1 large red bell pepper

1 Tbsp. diced jalapenos

{you can take a bit from a can and freeze the rest or use a small fresh one.  you be the judge as far as the spice-o-meter goes.}

1/4 cup sugar

3 tbsp cider vinegar

salt and pepper to taste

Directions:

Heat a large skillet to medium high heat. Add a few Tbsp. EVOO. When it's warm add your onions and peppers. Cook until soft {about 5 minutes}. Add sugar, corn and beans. Cook until slightly browned then add vinegar and a little  extra EVOO.

carrots with thyme

serves 4-prep time 5 minutes-total time 15 minutes
super easy and fresh tasting...perfect side dish!

ingredients:
1 1/2 pounds carrots sliced julienne style
1 tablespoon butter
1 small sliced onion
4-5 sprigs fresh thyme
1/2 cup chicken broth
coarse salt and ground pepper

directions:
in a large skillet, combine all ingredients and season with salt and pepper. over high heat bring to a boil, stirring occasionally, until liquid is absorbed and carrots are tender. It takes about 7-10 minutes. Dish it up and eat your veggies!