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.

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

Jack's Mac and Cheese

Ingredients:

2 cups elbow macaroni

2 Tblsp. flour

1 cup whipping cream

1 1/2 cup milk

1/2 block Velveeta

6 Tblsp. butter

2 cups sharp cheddar cheese, shredded

Preparation:

1. Boil noodles until just past al dente stage.

2. Drain noodles, return to pan, and stir in butter until melted.

3. Combine flour, cream and milk in shaker bottle, and shake until combined.

4. Cut Velveeta into cubes.

5. Place Velveeta and cream mixture into saucepan, and heat and stir until melted and creamy.

6. Pour cheese mixture over noodles and stir until combined.

7. Stir in 1 cup of the cheddar cheese to macaroni.

8. Grease a square or small oblong baking dish with butter. 

9. Pour macaroni into baking dish. 

10. Top macaroni with remaining cheddar cheese.

11. Cover with foil and bake at 350 degrees for 20 minutes, or until heated through.

Classic Dinner Rolls (Coronavirus Easter Rolls)

Ingredients:
2 to 2 1/4 cups all-purpose (or bread) flour
1 (2 1/4 tsp) envelope rapid rise yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
14/ cup water
2 Tblsp butter, melted


Preparation:

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.  

2. Heat milk, water and butter until very warm (120° to 130°F).  Add to flour mixture.  

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  

4. Add 1/4 cup flour; beat 2 minutes at high speed.  

5. Stir in enough remaining flour to make soft dough.  

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  

7. Cover; let rest 10 minutes.

8. Divide dough into 12 equal pieces; shape into balls.  

9. Place in greased 8-inch round pan.  

10. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

11. Bake in preheated 375°F oven for 20 minutes or until done.  

12. Remove from pan; brush with additional melted butter, if desired.  

Amazing Mashed Potatoes

Ingredients:
1 cup water
6 Tblsp butter
2 cups milk
2 cups instant potato flakes
1 cup sour cream
4 Tblsp Hidden Valley Ranch dressing powder (or 1 packet)
1 1/2 cups finely shredded cheddar cheese
Salt and pepper, to taste

Preparation:
1. Boil water with butter in a saucepan.

2. As soon as water boils, turn off heat and add milk. Stir.

3. Add potato flakes and whisk until smooth. Texture should be very creamy. If it is not, add more milk, a tablespoon at a time, until texture is as easy to stir as pudding would be.

4. Stir in sour cream and Ranch dressing powder.

5. Add 1 cup of the cheese into the potatoes and stir well. Add salt and pepper to taste.

6. Coat a square casserole dish with baking spray or butter. Spread potatoes into casserole dish. Top with remaining half cup of cheese.

7. Cover potatoes with foil and bake in 350 degree oven until cheese is melted.

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.

Steph's Macaroni and Cheese (Grumpy's holiday request)

Ingredients:
1/2 stick butter
2 cups elbow macaroni
1/2 cup flour
1 1/2 cups milk, plus some
1 cup (roughly 1/3 of a big block, I guess) Velveeta, cut into small cubes
2 cups shredded cheddar (mild or sharp, depending on preference/availability)
Garlic powder
Cavender's Greek Seasoning
Black pepper

Preparation:
1. Cook macaroni. Overcook it by about 3 minutes. It should be just slightly "mushy" on the outside, but not very much. Drain and put in a large mixing bowl.

2. Melt butter in small saucepan over medium heat.

3. Shake together flour and 1 cup of the milk. Pour into melted butter, stirring constantly.

4. Cook butter/milk/flour mixture until the consistency of gravy, adding milk as necessary to keep it from getting too think. Stir constantly as it thickens so that it doesn't get lumpy.

5. Add Velveeta cubes to mixture, stirring until all cubes are melted. If mixture is thicker than gravy, add some milk to thin it.

6. Add garlic powder, Cavender's and pepper to taste. Overseason slightly, since, the macaroni will be mixed with the sauce.

7. Pour cheese sauce over macaroni, and stir to coat. Add 1 cup of the shredded cheddar and mix.

8. Put mixture into 9x13 casserole dish (or similar). Top with remaining shredded cheddar.

9. Bake at 350 degrees until cheese on top is melted and casserole is a little bubbly.

Steph's Sweet Potato Souffle

Ingredients:

1 large can sweet potatoes, or equivalent of home prepared

1 tsp. vanilla

1 cup sugar (less, if preferred)

3 eggs

1/2 cup milk

1 stick butter

Preparation:

Heat potatoes in syrup; drain and whip until fluffy. Add butter and other ingredients. Beat well (use a mixer). Pour into buttered casserole. Bake about 20 minutes at 350. While baking, prepare the topping.

Topping Ingredients:

1 cup brown sugar

1/3 cup melted margarine

1 cup chopped pecans

1/3 cup flour

Topping Preparation:

Melt margarine. Mix sugar, flour and pecans; add to margarine. Mix well and spread on top of casserole. Return to over for about 10 minutes or until firm.

Homemade Cranberry sauce

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Other:
-Coconut
-Mandarin oranges
-Marshmellows
-Nuts
-Dried cherries

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Nutritional Information

Sweet Potato casserole

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Thanksgiving Turkey Cupcakes

Ingredients:

Chocolate cupcakes

Chocolate frosting (make your own, or use 2 containers pre-made)

Chocolate sprinkles

Candy corn

Large, round, white sprinkles or almond bark

Reserved frosting, melted chocolate, or black food coloring gel

Preparation:

1. Place the frosting in a large Ziploc bag or a decorator's bag. If using a Ziploc bag, cut off one 1/2" corner.

2. Spread a thin layer of chocolate frosting onto each cupcake. Cover the layer with chocolate sprinkles.

3. Add two dollops of chocolate frosting.

4. Place five candy corns, pointy side-down, into the "back" of each cupcake. Place one candy corn, pointy side out, on the top dollop for a beak.

5. Carefully place two round, white sprinkles (with tweezers if necessary) above the beak for eyeballs. These can also be dotted on with melted almond bark. Using a toothpick, dot irises on each eyeball with melted chocolate or black food coloring gel. You can also use reserved chocolate icing gently squeezed on from a Ziploc bag with a tiny hole cut into the corner.

Source: Ourbestbites.com

Cold Broccoli Salad

Ingredients:

1 c mayonnaise

1/2 c sugar

1/2 c golden raisins

2 tsp apple cider vinegar

2 bunches fresh broccoli, chopped fine

1 1/2 c shredded Cheddar cheese

1 apple, peeled and diced

1 Tblsp sunflower seeds

1/4 c pecans, chopped

Preparation:

1. Mix mayo, sugar, raisins, and vinegar together. Put in fridge overnight.

2. The next day, mix remaining ingredients. Pour the mix from the fridge over the broccoli mixture and stir. Chill before serving. Best if left overnight another night in fridge.

Ann's Cornbread Dressing

INGREDIENTS:

1 ½ recipes cornbread (9 cups crumbled)

White bread (4 cups crumbled)

1 cup chopped yellow onions

1½ cups chopped celery

2 Tbsp butter

5-6 cups chicken broth and/or drippings

1 1/4 Tbsp Poultry Seasoning

½ tsp Sage (to taste)

½ tsp black pepper

1 raw green onion chopped

2 boiled eggs chopped

3 large eggs beaten

PREPARATION:

1. Bake cornbread per instructions on bag. Crumble into large bowl. Add crumbled white bread.

Saute yellow onions and celery in butter in pan until crisp-tender. Don’t overcook. Add to breads.

2. Add seasonings and broth. Taste. You should be able to vaguely detect the poultry seasoning and sage. DO NOT ADD SALT.

3. Add beaten raw eggs and green onion. Mix well.

4. Add boiled eggs and turn lightly so as not to break yolks up too much.

5. Cook for 30-45 min at 350. Stir once during cooking.

6. If it seems too sticky, add a little more canned chicken broth or milk.

Fruit Salad (Ann's)

Ingredients

2 cans fruit cocktail (preferably different brands)

1 small can mandarin oranges

1 can pineapple chunks

1 cup pecans

2 tblsp sugar

1 cup mini marshmallows

2 tblsp coconut

Preparation

Mix all canned fruit together. Once mixed, pour off most of juice. Add remaining ingredients. Let sit in fridge overnight.

Corn Pudding

Ingredients

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

Directions

1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for

Pumpkin Turtle Cheesecake

CRUST:

1 ½ cups Chocolate oreo cookie crumbs

¼ cup butter (melted)

FILLING:

3- 8 oz packages of cream cheese

1 cup brown sugar

1 cup white sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons pumpkin pie spice

3 large eggs

8 oz sour cream

1 tablespoon vanilla

15 oz can pumpkin

TOPPING:

½ cup chopped pecans (toasted)

2 oz bittersweet baking chocolate (coarsely chopped)

1 tablespoon vegetable oil

Caramel topping (7 oz Kraft caramels and 2 ½ oz evaporated milk)

DIRECTIONS:

1. Preheat oven to 300 degrees
2. Crush cookies in a cuisinart until crumbs
3. Combine cookie crumbs and melted butter and press into greased spring form pan.
4. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes and refrigerate until completely cooled.
5. Put cream cheese in cuisinart until smooth. Add sugar, cinnamon, nutmeg and pumpkin pie spice.
6. Add eggs (1 at a time), sour cream, vanilla and pumpkin.
7. Pour batter into crust
8. Bake at 325 degrees for 1 hour. Remove from oven and run a knife along the edges to separate from the pan. Let cool completely.
9. Refrigerate 8 hours (min). Remove cheesecake from pan.
10. Toast pecans in a frying pan over medium heat for 5-7 minutes until light brown. Sprinkle over cheesecake.
11. Melt chocolate and oil and drizzle over pecans.
12. Melt caramels and evaporated milk. Allow to cool a few minutes and then drizzle over the cheesecake.
13. Store covered in refrigerator.