Cornbread for Dressing

Ingredients:

2 Tblsp. shortening or vegetable oil

2 large eggs

4 cups self-rising white cornmeal mix (White Lily preferred)

3 1/2 cups buttermilk (or 3 cups milk - but not skim)

1/2 cup vegetable oil

1/4 cup all purpose flour

Preparation:

1. Heat oven to 425 degrees.

2. Spoon 2 Tblsp. shortening or 2 Tblsp. vegetable oil into medium-sized cast iron skillet or 8" square glass pan. Place in oven for about 5 minutes, until shortening is melted/oil is spread and pan/skillet is hot.

3. While pan is heating, whisk eggs into a medium bowl.

4. Whisk buttermilk (milk) and oil into eggs.

5. Add cornmeal and flour to egg mixture and stir until just moistened (batter will be lumpy).

6. Remove skillet from oven and tilt it to coat entire bottom with shortening.

7. Pour batter into skillet.

8. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.

Peppermint Bark

Ingredients:
12 ounces white chocolate, coarsely chopped and divided*
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
1 ½ tsp vegetable oil or coconut oil, divided
1/2 tsp peppermint extract, divided
3-4 regular-size candy canes or approximately 10 peppermint candies, crushed
 
Preparation: 
1. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.
 
2. Melt half of the white chocolate, carefully.
 
3. Once white chocolate is melted, add ½ tsp. of oil, and mix thoroughly.
 
4. Add ¼ tsp peppermint extract to the white chocolate, and mix thoroughly.
 
5. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. 
 
6  Place the baking pan in the refrigerator for 10 to 15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
 
7. Repeat steps 2 through 5 with the semi-sweet chocolate, putting it on top of the white chcoolate layer.
 
8. Repeat steps 2 and3 with the remaining white chocolate. Do NOT put peppermint extract in this chocolate.
 
9. Spread final white chocolate batch over semi-sweet layer.
 
10. Sprinkle top layer with crushed candy canes.
 
11. Refrigerate the bark until completely set, about an hour. 
 
12. Once hardened, remove from the pan and peel off the parchment. Break or cut into pieces as large or as small as you want. If you chilled the bark in the refrigerator for longer than 3 to 4 hours, let it sit at room temperature for 10 to 15 minutes to slightly soften before breaking/slicing, or else the layers might separate.
 
13. Cover and store leftover bark in the refrigerator for up to three weeks. 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Christmas Tree Pretzel Bites

 Ingredients:
1 bag soft pretzel bites, thawed
1 jar onion mustard (or fancy mustard, just not yellow)
1 jar pizza sauce
1/2 cup fresh parmesan cheese, grated
3 Tblsp butter, melted
1/2 cup mozzarella cheese, shredded
3 Tblsp fresh rosemary, chopped
1/2 Tblsp fresh basil, chopped
1/2 Tblsp fresh parsley, chopped
ALT: Can use Italian seasoning blend instead of fresh spices.
 
Preparation:
1. Preheat oven to 400 degrees.
 
2. Line a large baking sheet with parchment paper.
 
3. Arrange thawed pretzel bites into a tree shape on the baking sheet.
 
4. Mix the parmesan cheese and melted butter in a dish. Brush mixture evenly onto the bites.
 
5. Sprinkle “tree” with mozzarella cheese.
 
6. Bake for four minutes, or until cheese begins to turn golden brown.
 
7. Garnish with chopped herbs or seasoning blend. 
 
8. Serve with sides of mustard and marinara sauce for dipping.

Sausage Balls (large batch)

Ingredients: 

3 lb. pork sausage (suggest 2 lb. regular and 1 lb. hot), divided

2 blocks of cream cheese, softened, divided

5 cups Bisquick or other baking mix, divided

2 1/2 cups freshly shredded cheddar cheese, divided (DO NOT USE BAGGED CHEESE)

Preparation:

1. Preheat oven to 350 degrees.

2. Line 3 large baking sheets with parchment paper.

3. In the bowl of a stand mixer, combine half of the sausage and half of the cream cheese. NOTE: This recipe is large. Unless you have an industrial-sized miser, you will need to separate the mixture into two roughly equal parts, as well as the rest of the ingredients.

4. After meat and cheese are thoroughly combined, add half of the Bisquick slowly, so it can be evenly incorporated. Mix until combined.

5. Add half of the shredded cheese, and mix until combined.

6. Using a spring-loaded cookie scoop, scoop mixture into roughly 1" balls and place on baking sheet, about 1" apart. Smooth out ball by rolling in hands, if necessary.

7. Repeat steps 3-6 with the other half of the ingredients.

8. Place baking sheets in refrigerator for at least 10 minutes, so that the balls get chilled. This helps keep them from spreading while baking.

9. Bake for 20-25 minutes, until top is crispy. If baking in batches, be sure to replace the used parchment paper with a fresh sheet before baking the next batch.

Baby Ritz Pizzas

Ingredients:

1-2 sleeves Ritz crackers

1 small jar pizza sauce

Salt

1 cup (approximate) shredded pizza blend or mozzarella cheese

Preparation:

1. Line 1-2 baking sheets with parchment paper.

2. Lay the Ritz crackers out, touching, on the baking sheets.

3. Using a tablespoon, spread a small amount of pizza sauce on each cracker.

4. Lightly salt each cracker.

5. Top each cracker with a dollop of cheese.

6. Bake in oven until cheese is melted.

NOTES:

* These can be baked under the broiler to speed things up, just watch carefully.

* Tiny pepperonis can be added, if desired. Add them ON TOP of the cheese.

* For additional flavor, pizza sauce can be enhanced with other spices, if desired. 

* Spaghetti sauce can be substituted for pizza sauce.

Pigs in Blankets

Ingredients:

1 pkg Hillshire Farms or Bryan cocktail sausages

2 pkg Pillsbury refrigerated crescent dough*, kept cold until ready to roll

Preparation:

1. Open, drain and dry off all of the sausages. Preheat the oven to the temperature on the crescent roll can (usually 325 or 350 degrees).

2. Prepare a large baking sheet by lining it with parchment paper.

3. Working quickly so the dough doesn't get too warm (it will stick to the counter), press any seams in the dough together, then, using a pizza cutter, slice the dough into roughly 1" wide strips.

4. Using the pizza cutter, slice the strips into 2" long pieces.

5. Roll each sausage in a strip of dough, being careful to press the seams together to seal around the sausage. Place each wrapped sausage on the prepared baking sheet, leaving at least 1/2" inch between them.

6. Bake in oven for one third to one half of the time specified on crescent roll can. Watch them carefully, because, with the smaller amount of dough, they bake very quickly.

7. Let cool slightly before removing from pan.

NOTES: (1) Canned crescent rolls of any brand can be substituted for the dough, but it does not work as well -- it gets stuck to the counter and pulls apart when baking.  (2) These can be prepared in advance and frozen. To do so, prepare through step 5, placing wrapped sausages on the baking sheet, but closer together. Flash freeze on the baking sheet for 1 hour, then remove from paper and place into freezer-safe container or bag. Wrapped sausages do not have to be thawed before baking; take 25 degrees off of the temperature specified for the dough, and adjust cooking time as necessary so that sausage is hot (or at least warm) throughout and bread is not burnt.

Seven-Layer Dip

Ingredients:
1 ¼ cups salsa
16 oz. canned refried beans 
2 Tblsp. milk
8 oz. cream cheese, softened
½ cup sour cream
2 Tblsp. taco seasoning
1 cup guacamole, prepared
1 ½ cups cheddar cheese
½ cup black olives 
½ cup tomatoes
Green onions, for garnish
 
Preparation:
1. Place salsa in a sieve to drain any liquid, to keep your dip from getting runny. Set aside.

2. Combine refried beans and milk until smooth. 

3. Spread beans in the bottom of a 9x13 pan.

4. Combine cream cheese, sour cream and taco seasoning with a mixer on medium speed. 

5. Spread cream cheese mixture over refried beans and gently spread.

6. Spoon guacamole over cream cheese and gently spread. 

7. Spread drained salsa over guacamole mixture.

8. Top salsa with cheese.

9. Add olives and tomatoes on top, along with green onions, if desired.

10. Chill one hour before serving. 

Buffalo Chicken Dip

Ingredients:

2 cups shredded chicken (approx. 2 large cans)*

1 package cream cheese

4 Tblsp. mayonnaise

2 Tblsp. ranch powder

1 cup buffalo sauce

2 cups shredded cheddar or Monterey jack cheese

*If using canned chicken, brown chicken in skillet first.

Preparation:

1. If using canned chicken, brown chicken in skillet.

2. Melt cream cheese into chicken in skillet over medium-low heat.

3. After cream cheese is melted. remove from heat. 

4. Stir in mayonnaise, ranch powder and buffalo sauce, using a whisk to make sure everything is evenly mixed.

5. Gently stir in cheese.

6. Spread into a deep pie plate, and bake at 325 degrees until bubbly around the edges and heated through the middle, about 20 minutes.

7. Serve with Ritz crackers or Fritos.

Darleen's Bourbon Balls

Ingredients:
1 lb. pecans, chopped

1 box vanilla wafers, crushed

1/3 cup bourbon

1/2 cup honey

Powdered sugar

Preparation:

1. Mix all ingredients well.

2. Roll dough into balls, then coat in powdered sugar.

3. Place balls in airtight container, layered with powdered sugar, and allow to sit for three days before serving.

 

Captain Rodney's Dip

Ingredients:

½ cup mayonnaise 

8 ounces cream cheese 

2 cups cheddar cheese, grated 

2 whole green onions, thinly sliced

⅓ cup butter or Ritz crackers crushed 

8 slices bacon, cooked and finely crumbled

½ cup Captain Rodney's Boucan Pepper Glaze (pepper jelly)

 

Preparation:

1.     Preheat the oven to 350°F. For easier mixing, allow the cream cheese to come to room temperature.

2.    Mix together the mayonnaise, cream cheese, cheese and green onions.

3.    Spread in an 8 or 9-inch pie dish. Top with crushed butter crackers.

4.    Bake at 350°F for 15 minutes or until heated through.

5.    Remove from the oven and top with cooked, crumbled bacon and Captain Rodney's Boucan Glaze. Serve with sturdy crackers, tortilla chips, or Scoops.

NOTE: Refrigerate leftovers and use as a sandwich spread (like pimento cheese).

Vicki's Pickle Dip

Ingredients:

8 oz. block of cream cheese, softened

3-4 Vlasic Farmer's Garden Kosher pickle spears, diced

1/3 cup pickle juice from pickle spear jar

1 tsp. garlic powder or garlic salt, or to taste

Preparation:

1. Mix pickle juice and softened cream cheese, and stir until smooth.

2. Add diced pickles (can add some of the red pepper pieces from the pickle mix, if desired) to cream cheese mixture and stir.

3. Add garlic powder/salt, as desired.

4. Continue adding pickle juice, if desired, until dip is at preferred consistency.

5. Serve with chips or crackers.

Snack Crackers

Ingredients:

4 sleeves saltines

1/2 cup to 1 cup oil (can use popcorn oil for extra flavor)

1 envelope dry ranch dressing mix

1 to 2 tsp crushed red pepper

1 tsp garlic powder

1 tsp dried dill

Preparation:

1. Stack crackers in a large plastic container or Ziploc bag.

2. Mix all other ingredients well and pour over crackers.

3. Gently toss crackers, making sure all are well covered with mixture. Allow to sit in container or bag overnight, turning occasionally to make sure mixture is being absorbed into crackers.

4. Store in a clean, airtight container.

Copycat Dot's Pretzels

Ingredients:

1 bag cheddar twist pretzels

2 tsp. garlic powder

1 tsp. garlic salt

2 tsp. onion powder

3 Tblsp. Ranch seasoning powder

1 tsp. lemon pepper

1 tsp. cayenne pepper

1/2 cup butter-flavored popcorn oil

NOTE: Can add 1 tsp. dill weed for a stronger flavor.

Preparation:

1. Mix all seasoning ingredients in a large Ziploc bag, then add pretzels, turning to coat all pretzels.

2. Let pretzels soak for 45 minutes, turning bag and mixing every 5 minutes.

3. Bake pretzels on parchment-lined baking sheet at 200 degrees for 40 minutes, turning pretzels every ten minutes.

Sugar Cookies to Ice

Ingredients:

1 cup butter

1 cup powdered sugar

1 egg, beaten

3 tsp vanilla extract

1 tsp. salt

2 1/2 cups sifted flour

Preparation:

1. Cream the butter.

2. Add sugar and mix until completely incorporated.

3. Blend in egg, vanilla, salt and flour. Mix until dough clumps around mixer attachment.

4. Chill dough until firm.

5. Roll out to 1/4" thickness, then cut with cookie cutters.

6. Bake on greased cookie sheets at 375 degrees for 8-10 minutes. DO NOT LET COOKIES GET BROWN.

7. Cool, then frost or decorate as desired.

Peanut Butter Fudge

Ingredients:

3 cups sugar

1 1/2 cups milk

1 tsp. vanilla

1/4 tsp. salt

12 oz. peanut bitter

Preparation:

1. Mix and cook until mixture forms a ball (turns brown, bubbles and looks ugly!)

2. Add peanut butter.

3. Remove from heat and whip in peanut butter until mixture begins to harden.

4. Pour into buttered dish or pan.

Cake Mix Toffee Bars

Ingredients:
1 box yellow cake mix
1 egg
6 Tblsp butter, melted
2 10-oz. bags chocolate toffee bits
1 can sweetened condensed milk

Preparation:
1. Preheat oven to 350 degrees.

2. Spray a 9x13" baking dish with cooking spray.

3. Combine cake mix, butter and egg. Press into the bottom of the dish.

4. Sprinkle toffee bits on top.

5. Pour condensed milk evenly over toffee bits.

6. Bake for 25 to 30 minutes, and cool completely before cutting.

Steph's Carrot Cake with Cream Cheese Icing

Ingredients:
Cake:
2½ cups all-purpose flour
1¼ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
4 eggs
1½ cups granulated sugar
½ cup light brown sugar
1½ cups vegetable oil
2 tsp vanilla extract
3 cups peeled, grated carrots (can use bagged shredded carrots)
1 cup crushed pineapple, drained
1 cup very well mashed canned carrots, drained (roughly 1 can)
1 cup finely chopped pecans

Icing:
3 packages cream cheese, at room temperature
16 Tblsp unsalted butter (2 sticks), at room temperature
5 1/2 cups powdered sugar
Pinch of salt
4 tsp vanilla extract
4 Tblsp lemon juice

Preparation:
Cake:
1. Preheat oven to 350 degrees.

2. Grease and flour a 9x13 cake pan.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar.

5. Add the flour mixture to the wet mixture and gently stir until mostly combined.

6. Add both types of carrots, pineapple, and pecans, and fold together until thoroughly combined.

7. Pour into the pan and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes.

Frosting:
1. Beat the cream cheese and butter on medium speed until smooth and creamy, 1 to 2 minutes.

2. Add the vanilla extract and beat to combine.

3. Add the lemon juice and beat to combine.

4. Add the powdered sugar and salt and beat on low speed until combined, then increase speed to medium-high and beat until light and fluffy, scraping the sides of the bowl as needed.

Bacon-wrapper crackers

Ingredients:
1 package Club Crackers
1 pound Thin Sliced Bacon (adjust based on number of crackers - 1/2 slice per cracker)
Grated Parmesan Cheese (Note: Can substitute brown sugar for cheese)

Preparation:
1. Place crackers face up on a cookie sheet.

2. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker.

3. Cut bacon in half.

4. Carefully, so cheese (or sugar( doesn’t fall off, wrap each cracker completely in one half piece of bacon. Completely and snugly wrap the cracker, so no edges are showing.

5. Place the bacon-wrapped crackers onto a baking sheet that has a rack on it.

6. Place in a 250-degree oven for about 2 hours.

NOTE: Can be baked, cooled, and then stored in a Ziploc freezer bag for up to 1 month. Reheat for approximately 10 minutes in oven before serving.

Sugared Pecans

Ingredients:
1 egg white
1 Tblsp water
1 pound pecan halves
1 C white sugar
3/4 tsp salt
1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 250 degrees.
2. Grease a rimmed baking sheet, or line with heavy-duty foil.
3. In a mixing bowl, whip together the egg white and water until frothy.
4. In a separate bowl, mix together sugar, salt and cinnamon.
5. Add pecans to egg whites, stir to coat the nuts evenly.
6. Remove the nuts, and toss them in the sugar mixture until coated.
7. Spread the nuts out on the prepared baking sheet.
8. Bake for 1 hour. Stir every 15 minutes. DO NOT INCREASE OVEN TEMP OR NUTS WILL BURN.