SAGE DRESSING

 SAGE DRESSING

Ingredients:

4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs

Pre-Heat oven to 350 degrees.  Cook onion and celery in melted butter until tender.  Add chicken broth and bring to a boil.  In large bowl, combine cornbread, sage, salt and pepper.  Pour broth mixture over ingredients and mix well.  Stir in eggs and add more broth if needed.  Pour into a 9x13 baking dish.  Bake 30-40 minutes at 350 until brown on top.

O'Brien Sausage Casserole

 

O'Brien Sausage Casserole

INGREDIENTS:

1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers

1 pound Tennessee Pride Sage Sausage

1/2 cup chopped ham

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1/2 cup milk

1 cup cheddar cheese

1/2 cup French's Onions

1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.

Brown sausage, drain and set aside.

Combine soup, sour cream, and milk. Mix well.

Add sausage, French's Onions, cheese and pepper.

Stir in package of frozen hash browns.

Pour into 9 x 13 pan.

Bake for 30-40 minutes or until bubbly.

Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Pumpkin Crisp

 

Pumpkin Crisp

Ingredients:

1 can pumpkin (15 oz)
1 cup evaporated milk
1 cup sugar
1 teaspoon vanila extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package yellow cake mix - butter flavored
1 cup chopped walnuts or pecans
1 cup butter, melted

Pre-heat oven to 350. Lightly grease 13 X 9 inch baking dish. In medium bowl, stir together sugar and cinnamon. Add in pumpkin, milk and vanilla. Stir well. Pour into baking dish. Break up any clumps in the cake mix and sprinkle over pumpkin mixture. Sprinkle evenly with walnuts & drizzle entire dish with butter. Bake at 350 for one hour. Check dish and bake another five minutes or so until golden brown.

This dish is great served warm and topped with whipped cream. It is also great served cold.

Golden Graham Spiders

 

Golden Graham Spiders
.
These spiders may look scary, but they taste delicious. Coconut tinted with black food coloring give the spiders their ‘hairy’ appearance. They make the perfect addition to your Halloween treat table! 
.
Golden Graham Spiders
.
1 cup Golden Graham cereal, crushed
8 oz package of chocolate almond bark
2 Tablespoons crunchy peanut butter
½ cup raisins
½ cup rolled oats.
1 cup coconut
Black food coloring
Miniature pretzels, about a half-cup
Writing icing, red
.
In a glass bowl, mix coconut with a few drops of black food coloring. Stir until complete coated, adding more if needed. Set aside. Melt almond bark according to package directions. Mix in peanut butter and stir until smooth. Add cereal, raisins, and oats. Drop by tablespoonful onto wax paper, making the candy in an oblong shape. Before candy hardens, top each one with the tinted coconut.. Break pretzels into small pieces reserving the ones that are slightly curved to make your spider legs. Coat each pretzel ‘leg’ with melted chocolate and attach to the spiders side. Someone may be counting, so be sure to use four legs on each side. Reinforce the legs by drizzling a little melted chocolate on each side after they are attached. Sprinkle a little more coconut on top. Take the red writing icing and add two red dots on the front of each spider for eyes.

Halloween 'Boo' Bags

These little Halloween ‘Boo’ Bags are not only cute, but they are completely edible right down to the handle. The chocolate covered bars stand up to look like bags filled with Halloween treats.
.
Halloween ‘Boo’ Bags
.
Ingredients for the bars
.
10 oz bag of large marshmallows
3 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla flavoring
3 cups Trix cereal
1 cup Cheerios
1 cup pecans, chopped
1 cup dried cranberries
.
Butter an 8x8 pan and set aside. Combine Trix, Cheerios, pecans and cranberries in bowl and set aside. In a heavy sauce pan, over low heat, melt butter. Add marshmallows and stir until melted and blended with butter. Add cinnamon and vanilla. Stir well. Add cereal mixture. Pour into 8x8 pan. Smooth down top with the back of a buttered spoon on spatula. Allow to cool at room temperature.

When mixture is cooled, cut into 9 equal size bars. The bars will still be a little soft, so you can mold them, if needed, so they will stand up right. Place bars in the freezer for ten minutes.
.
Ingredients for decorating the bars
.
16 oz almond bark
Writing icing
Candy corn for decorating
.
While bars are chilling, melt almond bark according to package directions. Remove bars from freezer. Dip each bar in the chocolate, leaving about half an inch uncovered, and stand upright on wax paper. Once chocolate is hardened, apply the handles. Coat the inside first inch of each licorice stick with the melted chocolate. Apply each end to the side of a bag and hold in place until the chocolate hardens, about 20 to 30 seconds. You can reinforce the handle by adding a little melted chocolate around the seams.
.
To make signs for your bags, put wax paper on a cutting board. Spread a thin layer of melted chocolate on wax paper. Make the area large enough to write all of the words you want on your bag. With writing icing, spell out the words you want, like RIP or Boo. You can even use names if you want. Leave enough room between each word to cut out signs. With a sharp knife, cut around your words. Lift the wax paper and remove each sign. Put a little melted chocolate on the back of the sign and place it on the front of the treat bag. The chocolate will harden and hold the sign in place.
.
Store in air tight container overnight. If you are not serving the bags the next day, refrigerate them until ready to serve.

Lavish Bread Ham Wrap

Lavish Bread Ham Wrap

Have you tried Lavish Bread?  I love using it for a wrap.  I made this one with Ham, but you can use any lunch meat - works great with Turkey too.  It is all about the layering of flavors so feel free to use the seasonings of your choice.

The first layer is Philadelphia Jalapeno Cream Cheese   - spread over the flat bread.  Then add a couple slices of cheese - I used Baby Swiss.

Next add thinly sliced tomatoes and cucumbers.  You can also add sliced onions at this step.  I pre-seasoned these with salt & pepper after slicing.  Add any other seasonings you want.  I also patted them dry with a paper towel prior to adding them to the bread.  I also spread a little ranch dressing on it.

Now add baby spinach and lettuce of your choice.

Add the luncheon meat of your choice.  I used ham in this one - pat it dry before adding it.  Turkey works well or a combination of all your favorites meats.

Now roll it up - notice I left the very end without anything added - whenever I roll these, all the ingredients slide a little  - this helps keep it neat.  But, you may know a different trick!  Now it's ready to eat.  These do tend to get soggy if you leave them in the refrigerator so I would not recommend making them too far ahead.

 

Chicken Pot Pie Casserole

 

This is tasty and easy - don't let anyone know you cheated :o)

Chicken Pot Pie Casserole

1 can Campbell's Chunky Pub Style Chicken Pot Pie soup  

1 cup shredded cheddar cheese

2 cups cooked chicken - cubed or shredded

1 can crescent rolls

Pre-heat oven to 375 degrees.  Mix soup, chicken and about half the cheese into casserole dish (microwave and oven safe).  Heat in microwave for 5 minutes so that the mixture is hot before you put it in the oven.  Stir well.  Take your crescent rolls and slice them in half length-wise - so that you are making two mini crescent rolls - place around casserole edge end side dipping into your casserole.  Top open area with remaining cheese.  Bake at 375 for 15 minutes or until the tops of the crescent rolls are browned.

You can also add your favorite veggies to stretch the casserole.