Wednesday, December 14, 2011


So I know we just had Thanksgiving and that many of you prefer the easy route of making stuffing from a box but we also have stuffing Christmas day so I thought I would post my recipe for stuffing. Now believe me this stuffing is way better than anything you can get from a box and it is all homemade (well except the veggies). Now you can take a short cut and use already made stuffing cubes or day old french bread from the store and it will be great but if you have time use one of your favorite white bread recipes and make bread a few days before and make it with that. I got many rave reviews and even one comment from a friend that he could never eat any other stuffing again. Now I am not trying to toot my own horn I am just trying to get you to go make this stuffing and get you away from the boxed stuff!!!

Stuffing(makes 1-9x13 and 1-8x8pan)
2 loaves french bread, cut into 1/2 inch cubes(about 15 cups bread cubes)
1 stick butter, plus more for top when baking
1 T. olive oil
8 stalks celery, diced small
2 onions, diced small
1-2 T. minced garlic(I use a lot because if you haven't already noticed we love garlic)
3-4 cups chicken broth(depending on how moist you like it)
1 tsp poultry seasoning
2 T. dried parsley or 6 T fresh parsley chopped
2 tsp dried sage
1 tsp thyme
1 tsp pepper
1 tsp salt

Preheat oven to 350 degrees. Spread bread cubes in a single layer on rimmed baking sheets. Toast in oven until golden about 20 minutes, tossing once during that time. Melt the butter with the oil in a large skillet over medium heat, add the celery, onions, garlic, pinch of salt and cook until veggies are soft. Mix the toasted bread crumbs with the veggies. Stir in the seasonings and chicken broth. Taste to see if it needs more salt. Then place in greased pans. Put pats of butter over the top of each pan. Cover with foil and bakd for 25 minutes , an uncover and bake for 10-15 minutes more or until your desired crispyness is reached. I like mine crispy but a lot of people like their moist so cook it less if you like it moist. Enjoy!!

Note: you can also stuff a turkey with it. Just stuff it inside the turkey right after you mix everything together instead of baking it.

Thursday, December 8, 2011

Cream Cheese Veggie Soup

I have seen this soup on many other cooking blogs and have had it bookmarked to make for awhile and finally did. Now that it is getting cold here. It snowed yesterday(didn't stick)but none the less it cooled it off. There is nothing better than a warm comforting soup on a cold day. This soup was awesome and so easy to make. It came together quickly. Go make this soup you will be thankful you did.

Cream Cheese Veggie Soup
2 T. butter
1 onion, chopped
2-3 stalks, celery chopped
3 carrots, chopped
2 T. minced garlic
1-2 lbs. small red potatoes(I left the skins on. if using other potatoes peel and chop)
4 cups or 32 oz box of chicken stock
1 cup milk(any kind skim 1% 2% or whole milk)
4 T. flour
1 (8 oz) pkg. regular or light cream cheese(i used light)needs to be really soft I just microwave mine for about 20-30 seconds
1 lb. chicken, cooked and shredded or 1 lb smoked sausage( like hillshire farms cut and fried till brown one each side)I used smoked sausage was yummy!!!or can leave meat out and make it vegetarian if you want.
Salt and pepper to taste
1 T. parsley
1 cup frozen corn

In a large pot melt the butter, add the onions, celery, carrots, and garlic and saute until for about 5 minutes till the veggies start to get tender. Add the chicken broth and bring to a boil. Add the potatoes, bring back to a boil, reduce the heat and simmer until the veggies are tender. In a separate bowl, whisk the milk and flour until smooth. While stirring the soup, pour the milk/flour mixture into the soup and cook until soup begins to thicken. Add the salt, pepper,and parsley. Add the very soft cream cheese into pot in little clumps and cook stirring until melted into the soup. Add the chicken or smoked sausage and frozen corn and heat through. Serve warm with rolls or crusty bread.

Tuesday, December 6, 2011

Caramel Truffles

Well the holiday season is in full swing and we all know what that means. Goodies, goodies, and more goodies. If you are needed a new idea for something to add to your holiday fare or candy/cookie plates you give out to friends and neighbors than look no further. These awesome truffles are easy to make and taste delicious. If you love truffles you must give these babies a try and believe me those you give them to will love you for it!!!

Caramel Truffles
26 caramels(store bought or homemade)
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cups more milk chocolate chips(or if you are a dark chocolate fan use that)
1 T. shortening

Line a 8 inch square pan with plastic wrap, set aside. In a microwave safe bowl combine the caramels, 1 cup chocolate chips, and cream. Microwave on high 1 minute, then stir. Continue microwaving , stirring every 15 seconds until melted and smooth. Spread in the prepared pan and refrigerate until firm. Cut into 30 pieces and roll into 1 inch balls. Refrigerate for 1 hour. (or speed the process up by sticking them in the freezer) Melt the remaining chocolate chips and shortening together until smooth. Dip each ball in the chocolate. place on a cookie sheet or plate and refrigerate until firm. Eat and enjoy!!!