sausage apple and cranberry stuffing

I tried to copy and paste the recipe but it didn't work. Sadly, I can't/won't spend 10 minutes transferring it by hand, I know, LAME. But... if you liked the stuffing I made for the evening, just click here!

Ginger's Butterflake Rolls

If I can make these on the first try, you can too.

2 packages yeast

1/4 C warm water

1 t. sugar

Dissolve yeast in a small bowl with the above 2 ingredients.

In a mixer, beat 1/2 C soft unsalted butter with 1/2 C sugar until fluffy. Add 3 room temperature eggs and beat.

Add yeast mixture and beat.

Add 4 1/2 C flour and 2 t. salt, beat on low until well incorporated. Turn mixer on medium speed and beat 10 minutes. [I add the flour slowly until the dough pulls away from the bowl]

Put dough ball into a buttered or sprayed bowl and cover with saran wrap - place in refrigerator [I let one batch sit in the fridge overnight and one for only a few hours - both turned out okay - you may even be able to freeze the dough at this point, but not sure].

3 hours before serving, divide dough in half. Roll out each ball on floured surface until 1/4" - 1/2" thick. Spread with softened unsalted butter. Roll up like jellyroll and slice roll of dough into 1 1/2" slices [go big if you like some drama]. Place each slice in a sprayed muffin tin. Repeat with second ball of dough.

Let rise in warm non-drafty spot covered with a dish towel.

Bake in preheated 400 degree oven for 10 minutes.

Sachia's Ruth's Chris Sweet Potatoes!

Ruth's Chris Sweet Potatoes

For the crust:
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted

For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed) *canned is just as good and SO much easier!
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces
Combine ingredients of crust mixture in mixing bowl, and reserve.
Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish.
Sprinkle the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.

Serves eight.

Berries and Coconut Cream

This is a really easy way to make berries and cream a little bit more fancy and delicious!

2 lbs. mixed berries
2 Tbs. granulated sugar
2 Tbs. fresh lime juice
1 cup heavy whipping cream
1/2 cup cream of coconut

-Gently toss the berries, sugar and lime juice.

-With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with berries.


Note: I had a difficult time finding the cream of coconut. I heard that you can find it in the asian/ethnic isle in most grocery stores. Supposedly the most popular brand is Coco Lopez. All I could find there was coconut milk (not the same thing). This is the kind that I found, in the liquor isle:

Sexy Strawberries

1 pound of strawberries hulled and cut in half

2 tablespoons of balsamic vinegar

1/4 cup sugar

Gently combine all ingredients and let sit for at least 1 hour but not more than 4.

Pour over ice cream, pound cake, angel food cake, short cake or just eat them plain.

Watermelon Aquas Frescas

Watermelon Aquas Frescas - Yuka's recipe

Blend equal parts cut up watermelon with water until smooth. Chill and enjoy.

Notes:
1.If you don't want to wait for it to chill and want it icy, just add ice instead of water.
I tried this after watching someone make it at dona rosa, here's what they did: for a single serving: get out the cup you'll be serving the drink in as a measuring guide. Cut up enough watermelon to apporx. fit in cup, add a cup full of ice, blend. You may have to add a tiny bit of water to this to get the ice going.

Spanish Rice

Spanish Rice - Yuka's recipe

1 cup long grain rice (white or brown)
1/2 of an onion diced
1/2 of a bell pepper diced
1/2 cup tomato paste
1 1/2 cups water
Cumin, salt, pepper

Fry rice, onion and pepper in a skillet w/ some corn oil for a few min.
Combine tomato paste, water, and spices.
Add to rice mixture.
Simmer covered for 15 min. until rice is tender.

Notes: you need more cumin, salt and pepper than you think. I don't have this one down pat yet so if you find some good adjustments let me know....I've also seen this made where you just put in a chunk of onion and pepper for flavor and remove before serving, but I like to cut it up and leave it in.

Laura Daines added at note about her rice:
-i add lots of chili powder along with cumin in my mexi rice, and sometimes some jalapeno, cilantro and maybe some carrots (whatever i have). but the chili powder/cumin/onion/tomato paste mixture is key.

Beans Liquados

Beans Liquados (changed my life! No more Rositas for me!) -- Yuka's recipe

1.5 lbs Pinto Beans
Water (double that of the beans)
2 teaspoons of salt (or more to taste)
corn oil

Boil your salted water. Add your beans and simmer partially covered (tilted cover) for about an hour until soft. RESERVE ALL LIQUID FROM THE POT, this is how you get the smooth or liquido beans). I pour everything from the pot into a big pitcher, see below.

Heat some corn oil in a pan. Fry desired amount of beans in pan, pouring in bean liquid from your pitcher to desired consistency. I was taught to then mash the juice and beans directly in the pan (w/a potato masher), but last night I realized that's probably not a good idea for teflon, so i fried for a bit then transfered to a blender. Here were the smooth refried pinto beans of my bean burrito and huevos rancheros dreams.....

note: If you like them chunkier use a regular pan and mash away. Store the unused beans and liquid in the pitcher in the fridge. Then when you want some more freshly refried beans just pour and scoop from the pitcher.

Common mistake: not enough water in the pot. The first time I did this by myself I didn't have enough water and burnt the beans before they were tender. I also used a high output mega burner. Not a good idea. Last night I used more water than I thought I needed and switched to a regular sized burner and I had a good amount of juice w/o burned beans.

note- using a decent amount of oil and salt makes these yummy. You can add some of that soft white crumbly Mexican cheese on top if you really want to do it right!

Salsas Rojas

Salsas Rojas - Yuka's recipe

3 dried chiles: (the small dried red ones that are a dollar a bag)
roasted 'til toasted in a pan, then deseed and destem those hoties

1 Tomato: roasted like a marshmallow directly over a gas flame - which is really fun
(I like to use romas and spear them w/ a fork to rotate over the flame, the skin will pop, blister, bubble, split and char, take your time and slowly roast (not burn) until it smells and looks roasted

1 clove garlic

1 teaspoon white vinegar (you just need a bit, I used a teaspoon- not my tsp measure)

salt/ pepper

Blend all of it in a blender.
(Notes: last night I used 3 small romas and 4 chiles, do what tastes good to you)

Chicken Tamale Casserole

I LOVE THIS RECIPE.
A - it's super easy to make
B - my husband could eat it all day long. And happy husband = happy me.

I found the recipe in Cooking Light and made a few changes. The original recipe calls for a box of Jiffy Cornbread mix but I couldn't believe the fat content in that tiny box, so I tried my favorite cornbread recipe (with adjustments) and it worked great!
Make this TONIGHT and enjoy!

CHICKEN TAMALE CASSEROLE
1 cup (4oz) grated cheese, divided (I used a mix of Colby jack and Sharp)
1/2 cup fat-free milk
1 egg (or 1/4 cup egg substitute)
1 tsp cumin
1/4 tsp black pepper
1 can creamed corn (14.75 oz)
2 Tbl canola oil
1 (4 oz) can chopped green chiles

1/2 Cup cornmeal
1 1/2 Cup Flour
1/2 Cup Sugar (I use 1/4 C sugar, 1/4 C Splenda)
1 Tbl Baking Powder
1 tsp Salt

1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken breast
1/4 cup jar-prepared salsa
1/2 cup low-fat sour cream

1. Preheat oven to 400 degrees

2. Cook chicken breasts or tenderloins (I boil 5 tenderloins in water) and shred with a fork. Mix shredded chicken with 1/4 cup salsa and set aside.

3. In a small mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well. In a separate large mixing bowl, combine 1/4 cup cheese and next 7 ingredients (through chiles) and mix well. Add the dry cornmeal mixture to the large bowl with the wet ingredients and stir everything together until just moist. Pour mixture into a 9x13 pan, coated with cooking spray.

4. Bake at 400 degrees for 15 minutes. Remove from oven and pierce entire surface liberally with a fork (mixture will still be slightly gooey, this is normal); pour enchilada sauce over the top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes. Remove from oven and let stand for 5 minutes.

5. Top each serving with sour cream and enjoy! (we actually ate it without the sour cream and liked it just as well)

Summer Dessert Salad

This is one of the easiest and tastiest salads/desserts you'll ever try!! :)

4-5 green or tart apples

1 large bag of Reese's Peanut butter cups

1 tub cool whip

Cut apples into 1/2 inch cubes (do not peel apple)

Cut peanut butter cups into fourths

Combine apples, peanut butter cups and cool whip in a large mixing bowl

Keep refrigerated

ENJOY!!!!

Sticky Rice With Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk

1/3 cup plus 3 TBS sugar

1/4 tsp salt

1 TBS sesame seeds, toasted lightly

1 large mango, peeled, pitted and cut into thin slices

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water covered overnight

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered 30 minutes or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing in a cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 TBS of sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6

Frog Eye Salad

**Warning: This recipe makes a very large amount!

Ingredients:

1 box of Acini de pepe (pasta)

1 Cup Sugar

2 Tablespoons flour

1/2 teaspoon salt

1 3/4 Cup pineapple juice (use drained pineapple juice and add enough water to make full amount)

3 egg yolks (beaten)

1 can crushed pineapple

1 can pineapple tidbits

2 cans mandarin oranges

Small tub of cool whip

Bag of miniature marshmallows

Directions:

1. Cook Acini de pepe. (I only used 3/4 of the box). Drain and rinse with cool water.

2. Mix together the sugar, flour, salt, pineapple juice and egg yolks. Cook until thick. Cool completely and then add to cooked pasta.

3. Once mixture is completely cooled add pineapple tidbits, crushed pineapple, cool whip and miniature marshmallows. (you probably don't want to use the whole tub of cool whip or bag of marshmallows.

4. Mix all together and cool.

Sesame Peanut Noodles

*I found this recipe on the "cook yourself thin" website from the show on Lifetime. It was a lot more work than I thought it would be and has a lot of random ingredients. But if you are up for something adventurous it is definitely worth a try!

For the noodles:

8 ounces whole-wheat spaghetti

For the dressing:

2 tablespoons rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup peanut butter

2 tablespoons grated ginger

1 tablespoon dark sesame oil

1 teaspoon brown sugar

1 lime

1/2 cup hot water

For assembling:

1/2 bag store-bought coleslaw mix

1/2 cup red pepper

1/2 cup cilantro, chopped

1/2 lime, squeezed

1/2 cup apple
1/2 cup jicama

1 teaspoon toasted sesame seeds

2 scallions, julienne

1/2 cup dry-roasted peanuts, for garnish

Cilantro, chopped, for garnish

Lime wedges, for garnish

1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.

2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.

3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.

Potato Corn Soup

I've never had the perfect "go to" soup recipe....until this one. My friend Krista sent it to me and I think I'm in love. I've made it three times in the past month. And since there's bacon involved, my husband loves it too. The only fat in the soup is a couple Tbls of bacon grease; but no added cream or butter. So don't feel bad indulging in this bowl. Of course it's even yummier with homemade bread.

POTATO CORN SOUP
6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
4 medium-sized Red potatoes (diced into small cubes)
1 package frozen corn kernels (sweet white corn is best)
1/2 tsp dried Thyme
1 cup milk
salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp (8-10 min). Using a slotted spoon, transfer to a paper towel-lined plate. You will use the left-over grease for the soup. Since fat content varies with bacon brands, you'll only need appx 2 Tbl of the grease for the soup. Additional grease beyond that can be discarded.

Add flour to the bacon grease, stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook till potato is tender, stirring regularly (about 7-8 min; potatoes taste best when slightly al dente and will continue to cook as you add the remaining ingredients). Add corn, thyme, and milk. Bring to a boil and simmer for a few minutes, stirring regularly. Remove from heat. Season with salt and pepper. Serve topped with bacon.

Black Bean and Salsa Chicken Soup

A friend forwarded me this recipe from the Crockpot Lady's blog (very fun. She tries a new crockpot recipe every day).
And yes, I'm in love with this soup: it involves corn, there's kick to it, and the sour cream/cilantro really completes it. As another friend pointed out "if a recipe calls for sour cream on top, you MUST make sure people know that....it won't taste the same without it." I couldn't
agree more.
I made a few changes to the Crockpot Lady's original recipe, only because I found it too watery. So I cut down on the salsa amount. And if you don't add cheese on top, it's a very lowfat meal. Enjoy!

BLACK BEAN and SALSA CHICKEN SOUP
--1 pound chicken (I used 6 frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--2 cups frozen corn (sweet white corn is best)
--1 1/2 cups MILD prepared salsa, from a jar (12 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream
-- juice of 1/2 a lime
--cilantro (optional)

This is made in a 4 quart Crockpot (or larger)

For DRIED BEANS follow these directions:
Starting the night before, soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. You can also quick soak the beans by pouring boiling water over them and let them sit for an hour or two.
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 7-9 hours. Yes. High. For 7-9 hours. It takes crazy long for the beans to soften, but they will.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.


For CANNED BEANS follow these directions:
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.

Soup is best when served with: Quesadillas, chips, corn bread muffins, or warm flour tortillas.

- dana

Southern Brisket

4-5 lb Brisket
1 1/2 tsp. salt
1 tsp. garlic salt
2 tsp. Worcestershire sauce
1 tsp. onion salt
2 tsp. pepper
2 tsp. celery salt or seed

Mix together and rub into both sides of meat. Bake in a heavy closed-foil pan at 225 degrees for 8 hours or overnight. Pour most of the liquid off and reseal. Refrigerate until cold. Slice thin. Add 2 cups sauce and bake at 325 degrees for 45 minutes to an hour.

Sauce
1 cup Russian dressing
1 cup sugar
1 cup BBQ sauce (Sweet Baby Ray's is the best)

*I would suggest using an oven thermometer because I have ruined it once or twice due to an oven being too hot. Also make sure the foil is really tight. I use 2-3 sheets.

Sopapilla Cheesecake Pie

2 (8 ounce) packages low fat cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter, room temperature



DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 3/4 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Pour the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

YUM!!

Crepes

4 eggs
2 c flour
1.5 c milk
1 c water
6 tbs melted butter

For sweeter crepes:
2 tbs vanilla
4 tbs sugar

Mix all ingredients in mixing bowl, (temper melted butter so it doesn't cook eggs before adding to mix) Whisk well. Rest in fridge for 20-30 minutes to let bubbles subside (I'm usually too lazy to do this, and haven't noticed a difference...but you probably should) Heat large frying pan to medium, and coat w/ cooking spray. Pour 1/2 c crepe batter in center of pan and swirl to coat. Cook until the crepe slips in pan when you give it a firm shake. (usually about 30-45 second) Slide spatula under crepe and slowly flip (crepes can easily tear at this point, so be careful) Let cook another 10-15 seconds to preferred doneness. Slide crepe out of pan to cool. COAT PAN W/ COOKING SPRAY AFTER EACH CREPE.


For me, this recipe make about a dozen large crepes. You may want to halve recipe.

Sangria Punch

I got this mock sangria recipe from the Kraft foods website.

- 1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
- 1 cup cold orange juice
- 1 Tbsp. fresh lime juice
- 3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
- 3 cups cold club soda
- 2 oranges, sliced
- 2 limes, sliced

1. Add cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.
2. Refrigerate until ready to serve.
3. Stir in club soda and fruit. Serve over ice cubes.

*I couldn't find the lemonade drink mix so I substituted one tub of crystal light raspberry ice drink mix.

Chicken Roll-ups

This is a great recipe that my mom always made for us growing up. It is easy and delicious!

- 2 packages crescent rolls
- 2-3 cups diced or shredded chicken
- 2 cups shredded cheese
- 2 cans of cream of chicken soup
- 1 1/2 cans of milk (use the empty soup cans)

1. Mix together the diced chicken and cheese.
2. Mix together the cream of chicken soup and milk. Pour just enough of soup mixture on bottom of 9x13 pan to cover the bottom.
3. Open the crescent rolls. Stretch each one out. Put a large spoonful of chicken mixture on the wide part of the crescent roll. Roll up and fold the ends over the middle. Place rolls in 9x13 pan.
4. Bake for 30 minutes at 350 degrees.
5. Warm up remainder of soup mixture and pour over baked roll-ups.
6. Enjoy!!