Friday, December 31, 2010

Top Ten of 2010...and the Award Goes To.....

I am totally jumping on the Bloggy Bandwagon here and giving you the Siggy Spice Top Ten of 2010.  But since I like to bling things up a bit, I am handing out awards to my know, cause I am a fancy like that! we go!

First up, the "I Didn't Even Need to TWEEK it" award goes to......

                                          HOT HOAGIES

Next, the "Make Your 6-Year-Old Sound Like Gollum Saying "Myyyyy Preecciooousss" While Shoveling In Her Mouth" award goes to........

                            NIRVANA IN A BOWL

The "Holy NUTS, I Just Made Chinese Food That Taste's Like Chinese Food" award goes to....

                            SWEET AND SOUR CHICKEN

The "Look at Me Being All Grown-Up, Sexy, Yet Totally Fun" award goes to...

                            BROWN BUTTER SEA SALT
                            RICE KRISPY TREATS

The "Most Versatile, Make Ya Wanna Turn On Your Oven in 100 Degree Heat" award goes to...

                             HOMEMADE BREADSTICKS

The "If Betty Crocker Were a Drug Dealer" award goes to.....

                           CARAMEL CRACK

The "Was Rated as Most Popular on Tasty Kitchen Until Some JackHole Rated it a 3/5 Because "I-just-really-am-not-a-fan-of-French-Toast"" award goes to.....

                                         FLUFFY FRENCH TOAST

The "ORIGINAL Have Your Drink and Eat It Too" award goes to:

                            CHOCOLATE GUINNESS

Next, the "Fugly But Scrumptious, Literally a Winner, Winner Chicken Dinner" award goes to.....

                            CROCKPOT CHICKEN

Finally, the "How Porky Pig Got His Stutter" award goes to.....

                            DRUNKEN PORK CHOPS

Thank you SO much for making my 2010 an AMAZING one!  May your 2011 be filled with MUCH love, health, and happiness! 

This post has been linked to:
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Nikki's Nifty Knacks
Frou Frou Decor

Wednesday, December 29, 2010

Cappuccino Chip Cookies and Fudge Puddles. It's a Cookie Two-fer!

I thought since we have a little less than a week left before those pesky resolutions ban us from cookies and sweet treats, I have a sworn and bound duty to share with you TWO spectacular cookies from our Holiday Cookie Palooza! 

First up....Cappuccino Chip Cookies from my friend Kim!  These are fabulous and were a great snack for Santa to keep his energy going to wrap all the gifts he waited until the last minute to buy visit all those houses!  This recipe makes a LOT (like 4-5 dozen) of these coffee-chocolatey bits-o-love, which makes them oh so very nice to share.

Cappuccino Chip Cookies
  • 4 sticks of butter, melted
  • 1/4 cup instant coffee crystals
  • 2 tsp vanilla extract
  • 2 tsp brandy or rum extract
  • 3 cups sugar
  • 3 eggs, beaten 
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3 cups mini chocolate chips
  • 5 1/2 cups flour 
Preheat oven to 350 degrees.
Melt butter in a (very) large bowl.  Whisk in the instant coffee and extracts until the coffee is dissolved.
Add sugar, eggs, baking soda and baking powder; mix well.
Stir in chocolate chips.  Add flour in one-cup increments, stirring after each addition. Mix until flour is evenly distributed.
Form walnut-sized balls of dough, roll in sugar if desired.
Place 2" apart and bake for 9 to 11 minutes.


Next up, Fudge Puddles, aka Puddles-o-YUM!  I can't remember where I originally saw this recipe, but when the lovely Tina from Mommy's Kitchen blogged these, I double bookmarked them to make.  They are so fabulously rich...perfect with a cold glass of milk!

Fudge Puddles

Cookie Crust recipe:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 /2 tsp vanilla extract
  • 1 large egg
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
Preheat oven to 325 degrees.  Grease a mini-muffin pan.
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix to the creamy mixture. Chill in the fridge for at least one hour (or in the freezer for about 15 minutes). Remove from fridge and form into 1" balls.
Add 1 ball to each muffin cup. Bake for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. I used the handle of my potato masher, cause that's how I roll.  Let them cool in the pan for at least 5 minutes and then move to a cooling rack.
Once all of the cookies are done baking, it's time to make the fudge filling.

Filling recipe:
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can sweetened condensed milk, 14 ounces
  • 1 tsp vanilla

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. Work quickly to avoid the mixture hardening up on you.  Instead of using a spoon to fill each cup up with, I put the mixture into a Ziploc baggie and snipped the corner off to fill that way.  It went MUCH faster. Let set for an hour or until fudgey center has firmed-up.

YUM 2.0

These recipes has been linked at:
Nikkis Nifty Knacks
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Monday, December 27, 2010

Tate's Bake Shop Box-o-Lovin' Winner

THANK YOU SO MUCH to all that entered the Tate's Bake Shop giveaway.  I am so happy to have had this opportunity to partner with Tate's for these yummies!  Unfortunately, there can only be one winner...congratulations MamaLinda!  You are the winner of the Tate's Bake Shop Giveaway!!!

Please email me to claim your prize.
Sending COOKIE KISSES to you all!  xoxo

Saturday, December 25, 2010

Merry Christmas!

photo courtsey of NellArt

Wishing you a VERY Merry Christmas!  May your upcoming year be filled with MUCH love, health, and happiness!  Sending each one of you cookie kisses and candy cane hugs! 

p.s. - as a side note, remember the "beat the after Christmas blues" Tate's Bake Shop cookie giveaway ends tonight, so make sure to enter!

Wednesday, December 22, 2010

Cookie-Palooza 2010 and a Tate's Bake Shop GIVEAWAY!!!

So, right about this point, I am sure you are bake, bake, baking your little hearts out. I just hosted Cookie-Palooza 2010, complete with Pomegranate White Wine Spritzers. For some reason, we didn't get as much baking done as we had hoped, hmmm!

Thank goodness I was contacted by Tate's Bake Shop. They were OH SO generous to send me a box-o-love, complete with their famous Chocolate Chip Cookies, White Chocolate Macadamia Nut Cookies, Oatmeal Raisin Cookies, AND a Tate's Bake Shop cookbook to add to my stash! Now, I am supplementing my Cookie Platters with some Tate's as well!

Tate's Bake Shop is a bakery in the Hamptons whose Chocolate Chip cookies have been ranked "Best EVER" in many publications. These thin, crispy, buttery beauties totally live up to the title! And I am sure I don't need to tell you the happy dance I jigged when I got their cookbook as well. It seems to me, most restaurants that put out a cookbook never give up the goods. But this beautiful cookbook does! They put all the bakery favorite's right there in black and white for you to be able to recreate at home.
The GREAT news....Tate's is going to send one of YOU this same box-o-lovin'! Chocolate Chip Cookies, White Chocolate Macadamia Nut Cookies, Oatmeal Raisin Cookies, and the Tate's Bake Shop cookbook! How do you win this you may ask? Well, simply leave me a comment listing your "must have" on your holiday goodie platter.

And, because I think you guys are the BEST, here are some additional ways to get entries:

  1. Become a follower on Siggy Spice. Once you do, or currently are, leave an additional comment.
  2. Become a fan of the Siggy Spice Facebook Page. Once you do, or you currently are, leave an additional comment.
  3. Become a fan of Tate's Bake Shop's Facebook Page. Once you do, or currently are, leave an additional comment.
As an extra bonus, visit Tate's website by clicking HERE. They are offering a super secret discount code good for 15% off if you order from their website by December 31st. Ready....super secret discount code is "cookie"!
I will use the Random Number Generator to select the winner on Sunday, December 26th. You know, the day after help avoid the after Christmas blues! Tate's is sponsoring this giveaway and is open to all US residents.

Wednesday, December 15, 2010

Roasted Veggies and Sausage - ONE POT LOVIN'

It is FREEZING here in ol' NC!  I mean, Denver is looking like a tropical getaway type of freezing!  Truth be told though, I am loving cooking and baking things in the oven without having to run the AC at the same time.  This dish is a definite winter staple and a favorite in our house.  Not only is it super simple to prepare, but it is completely versatile depending on tastes, mood, and/or what you have in your fridge.  So I am sharing it with you today as not a "follow-the-rules-or-else" recipe, but more of a guide that you can TWEEK as you like it. 
It is fabulous and kick yourself easy, so give it a whirl. 

  • 2 pounds red or gold potatoes, halved and sliced about 1/2" thick
  • 2 packages whole mushrooms, 8-10 ounces each.  If they are large, go ahead and halve them.
  • 2 red bell peppers, chunked up into large bite sized pieces.
  • 1 large red onion, chunked up into large bite sized pieces.
  • 1/3 - 1/2 cup Extra Virgin Olive Oil.  Enough to coat all veggies thoroughly.
  • 1 TBSP Montreal Steak Seasoning.  That stuff is magic in a jar I tell you.
  • 1 tsp garlic salt
  • 4 TBSP butter (optional)
  • 2 packages, 14 ounces each, Smoked and/or Kielbasa sausage.  Feel free to use Turkey Sausage, gobble, gobble.
Preheat oven to 425 degrees.
In a large roasting pan, combine all the veggies and toss with 1/3 cup of extra virgin olive oil to ensure even coating.  If all the pieces aren't thoroughly coated, add a little more oil, up to 1/2 cup TOTAL.  Sprinkle Montreal Steak Seasoning and garlic salt.  Use your hands again to toss well to make sure all veggies have some seasoning on it.  If you are in the butter is NOT optional camp, dot the top of veggies with butter.

Make sure all the veggies are somewhat the same size to ensure even cooking

Cover roasting pan with foil and place in oven for 30 minutes.
Cut up sausage into single serving pieces, not bite sized, and set aside.
Once the initial 30 minute cook time is completed, remove from oven and remove foil carefully so you don't get a steam burn.  Place sausage on top of veggies and return to the oven with no foil on top.  Cook an additional 20-30 minutes or until the potatoes are tender and sausage is warmed thoroughly.
There you have it...easy peasy!
Once you pull it out of the oven, crack your oven door and use the heat you already paid for to help heat the house!
Stay warm my friends!

This recipe has been linked to:
Nikkis Nifty Knacks
Eat at Home Cooks

Thursday, December 9, 2010

Caramel Crack

If Betty Crocker was a drug dealer, this is what she would be slinging.
This little gem is very much like the Apricot/Raspberry Crumb Bars but filled with caramel and chocolate.
Add this one to your holiday platter and have all your friends and neighbors mowing your lawn and bringing you coffee for an entire year!

  • 2 sticks melted butter
  • 1 1/2 cups brown sugar
  • 2 cups flour
  • 2 cups oatmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3-3/4 bag of chocolate chips, depending how chocolately you like it
  • 1 jar (10 ounces-ish) of caramel topping.  I used the Fleur de Sel Caramel Sauce from Trader Joe's, but you could use Smucker's or Mrs. Richardson's. 
Preheat oven to 325 degrees.
Grease a 9"x13" baking pan.
Combine the brown sugar, flour, oatmeal, baking soda & salt. Add melted butter and  mix until crumbly.
Press HALF of the mixture into the bottom of the prepared pan and bake for 15 minutes.
Remove from oven and spread the jar of caramel topping on top, followed by the chocolate chips.  Sprinkle the remaining prepared dough mixture over the top.
Place back in oven and bake for an additional 15 -20 minutes, until it's a light golden brown.
Allow to cool and chill completely before cutting them into squares.  Go forth and gorge!

Recipe Source:  I have been making it for a while and do not know where I first saw it

Recipe linked to:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Monday, December 6, 2010

It's a winner!

First off, I would like to thank everyone who entered to win the Trader Joe's Holiday Yummies Giveaway!  I loved reading every single comment :)
Just so everyone knows what was done here, entry numbers 1-53 are those that submitted or linked up a recipe for the Thanksgiving Extravaganza.  Entry Numbers 54-152 are the comments on the post, and entry numbers 153-157 are from the last chance entry regarding the Swedish Chef on Face Book.
Drum Roll Please......

Congratulations Anthony, Jackie, and Ayden!
Please contact me to claim your bag-o-yum!

Wednesday, December 1, 2010

THE Pecan Pie with Whiskey Maple Cream Sauce

She said it was the pie that would make you cry...and she was right. 
THIS pie was THE highlight of our Thanksgiving feast.  It was just perfect....and the sauce.  Holy guacamole Batman!  This sauce was completely divine and I am squeezing my squishy brain to find out what else I can drizzle it over...bread pudding....pumpkin cheesecake....toast. 
It was immediately requested to come back at Christmas, or Tuesday, which ever comes first.
Seriously guys, give this one a try!

Pecan Pie with Whiskey Maple Cream Sauce
recipe adapted from  Pioneer Woman

  • 1 whole unbaked pie crust.  Make your own or take some help from the store.  I used Trader Joe's frozen pie crust, cuz that's how I roll...
  • 1 cup white sugar
  • 3 TBSP brown sugar
  • ½ tsp salt
  • 1 cup dark karo syrup
  • 1 tsp vanilla
  • ⅓ cups butter (salted), melted
  • 3 eggs, beaten
  • 1 heaping cup chopped Pecans.  I found the chopped pecans made a HUGE difference!
Preheat oven to 350 degrees.
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil and bake for 40 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 10 minutes or until set.

Whiskey Maple Cream Sauce
recipe from Pioneer Woman

  • 1-½ cup Heavy Cream
  • 5 TBSP pure Maple Syrup. NOT Mrs. Butterworths...REAL Maple Syrup!
  • 3 TBSP light Corn Syrup
  • 1 TBSP Whiskey (can Add More If Desired)

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving

     **********     **********     **********
And now, for the moment you have all been waiting for...for an extra entry for the super yummy Trader Joe's giveaway, click HERE and leave the super secret word "PECAN PIE" in the comments section!

This recipe is linked to:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen

Sunday, November 28, 2010

Trader Joe's Holiday YUMMIES for my VERY 1st GIVEAWAY!!!

There are three types of "Joe" people... 
1 - Those who know Joe....and visit Joe often....and LOVE Joe.
2 - Those who don't know Joe, who may or may not have heard of him. 
3 - Those who knew Joe at some point in their life, but moved to a "Joe-less" place, but are more than happy to hook up whenever they go back to the old stomping ground.

Luckily for you, THIS giveaway is for all three types of Joe's people.  I, for the record, was group 1, then group 3, and happily again group 1.  I simply LOVE Trader Joe's!  I love to try out all the luscious, yummy things they get in seasonally.  I love even more calling my Mom (who only knows Joe through me) and taunting explaining to her what amazing new product I just tried. 
So, there was never any doubt that for my 1st GIVEAWAY, I would share some of my favorite Joe items with YOU!  Take a closer look at what one lucky winner will receive....
Really Big Gingerbread Man Kit
Fleur de Sel Caramel Sauce.  Also known as HEAVEN on a spoon!  PERFECT for a million fact I add a spoonful of it, along with a pinch of salt to some hot chocolate for a knock off version of a certain Sea Salt Caramel Hot Chocolate at the place that rhymes with Shmarbucks.
Wine Crackers.  These perfect, slightly vanilla-y crackers ARE delightful with wine OR coffee.
Mulling Spice.  Two words....Mulled Wine.  It is also perfectly lovely for Mulled Cider for the non-wine crowd.
Salted Caramel Butter Cookies with chocolate....'nuff said.
Speaking of chocolate...Dark Chocolate After Dinner Mints.
All lovingly packaged in this super-cute, eco-friendly re-useable grocery bag. 
How do you win these spectacular bag-o-yummies you ask?  Let me tell you....on Monday, December 6th, I will use the Random Number Generator to pick a number from the comments in this post.  Cut-off for entries will be Sunday, December 5th at midnight, East Coast time.  Since my I like to up the odds for you, there are several ways you can get entries:
  • Leave a comment letting me know which one of these treats will be the first visitor to your mouth.
  • Become a FOLLOWER of Siggy Spice.  Simply hit the "follow" button to the right and then come back and leave ANOTHER comment letting me know that you are a new OR existing follower.
  • "LIKE" Siggy Spice on Face Book.  Follow the link on this page to go to the Siggy Spice Face Book page, and click "like".  Then, come back here and leave ANOTHER comment to let me know that you are a new OR existing fan on Face Book.
  • Link to this giveaway on your Face Book, Twitter, or Blog (or all three) and come back and leave ANOTHER comment letting me know you did so.  If you do all 3, leave 3 comments for each way you re-posted this.
  • Annnddd, I might (wink, wink) slip another (or two) way to get entries on the Face Book page and in my upcoming posts this week.
Just to be clear, if you want to lick the Caramel Sauce off a spoon immediately, become (or are) a follower on Siggy Spice, become (or are) a fan on the Siggy Spice Face Book page, and link this giveaway on your Face Book page, then you need to give me 4 separate comments on this post to let me know each way you got an entry.  The Random Number Generator will only see number of comments.

Just as a small side note, this giveaway is only available for those that live in the US. 
Trader Joe's did not provide any of the merchandise for this give away, nor did they sponsor it in any way.  All they know me as is the crazy lady who is constantly chasing after 3 kiddos who are hitting people with the mini shopping carts while looking for the SQUIRREL!

Again, thank you, thank you, THANK YOU for your support over the last hundred posts!

MUCH love to you all - xoxo


This post has been linked at:
Mommy's Kitchen
Nikki's Nifty Knacks
Tidy Mom
Simply Sweet Home
Frou Frou Decor

Tuesday, November 23, 2010

Thanksgiving 2010 Traditions and Tablescapes

In case you were counting (ha ha ha), this is my 100th post!!!  WAHOOEEE!!!  I just wanted to shout a huge THANK YOU to all of you who have stuck with me!!!  Stay tuned, my very 1st giveaway is coming up in my 101st post, right after Thanksgiving.

In case your eyes are still burning from the last two VERY long posts, I have some good news...there is only two for this edition.  The first, is a Thanksgiving tradition from me.  The second, Wendy shares with us some uber-cute table place markers.

Ok, so here is my tradition I wanted to share with you:
photo courtesy of ProFlowers

Many people take the time on Thanksgiving to publicly give thanks for all the blessings they have in their lives. No matter where you are, or what circumstance you find yourself in, you always have something to be grateful for. I am a big believer in gratitude. Forgive the cliché, but I believe when you have the "attitude of gratitude" you open yourself up to even more things to be grateful for. So, when we are all gathered for Thanksgiving, this is how my family expresses our gratitude to those who have joined us. It is kind of a grown up version of the "car-wash" game we played in grade school. You know, the one where you go around the circle and the entire class says something they like about you.

We purchase a vase for each family unit or person that is joining us for Thanksgiving Dinner. We also purchase 3 bamboo stalks for each vase. A large bowl in the middle of the table is filled with enough river rocks for the total amount of vases. Taking turns, with each family or person having a vase with their bamboo in it in front of them, we take a stone from the bowl and say the things we are grateful for and what we love about each person at the table then drop that stone into their vase. We then take turns holding the stones and make wishes for them. The goal is for each stone, you say things you are grateful for, what you love about, and the wishes you have for them. Once you are done, you have a beautiful living piece that is infused with great energy. A great big bowl of love...who wouldn't love that?!

We wait to do it until after dinner so everyone is relaxed and not busy with last minute prep work.

This is such a powerful piece to share with those you love. There are always many hugs and tears of love to go around.  

I think this year, since it is just us, we may do a beta fish bowl for each of us, and let everyone pick out a different color of stone. The kiddos will be able to look at their bowl and have a visual reminder of all of the wonderful things they are and all that is wished for them, from not only Mom and Dad, but their siblings as well.

     *********     *********     **********
Wendy made these SUPER, SUPER cute table place markers:
"I used pictures of all of the attendees for the heads, then I copied and pasted some Pilgrim outfits from the Internet and spliced them together!!!"

photos courtesy of Wendy
      **********      **********     ***********

So, what are your traditions?  Any cute ideas for the kiddos?  Tablescapes?   Share, share, share with us in the comments section!

Sunday, November 21, 2010

Thanksgiving Dessert Extravaganza!

Ok, so I am a slacker!  I promised this post on Saturday, but I totally blew it off to go on a date night with my hubby who had been out of town for 2 weeks....and earlier today, we took the kiddos swimming and basically played all day.  But, here I am...all yours with some FABULOUS desserts in tow.
Now, I am breaking food-blog-law by not posting MY pictures of the recipes I am going to share.  See, these are the two desserts I always make on Thanksgiving, and I tend to throw in others that rotate depending how many people we are serving.  I did not want to make them early, and I didn't want to make them twice.  But I promise, I WILL take a picture so that I can put it on for next year :)
So, first up...again by me!

photo courtesy of Food Network

Pumpkin Gooey Butter Cake - recipe slightly adapted by Paula Deen.  This has forever replaced pumpkin pie in our house.

  • 1 (18 1/4-ounce) package yellow cake mix (or spice cake mix)
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 2 TBSP (more to taste) pumpkin pie spice
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13”x 9” baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and pumpkin pie spice. Spread filling over cake batter and bake for 50 minutes. Center will be gooey. Let cool to room temperature before serving. Great with fresh whipped cream as garnish.


photo courtesy of Pillsbury

Cream Cheese Brownie Pie - recipe from Pillsbury, million dollar winner, baby!


  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Cream Cheese Layer:
  • 1 package (8 oz) cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg
Brownie Layer:
  • 1 box (15.8 oz) Pillsbury® double chocolate brownie mix
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 2 eggs
  • 1/2 cup chopped pecans
  • Reserved chocolate syrup packet from brownie mix
  • 3 tablespoons hot fudge topping

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.
3. Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
4. Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
5. Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
6. In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.

     **********     **********     **********

Next up is from Tina, the Mommy at Mommy's Kitchen.  Make sure you check out this FABULOUS dessert as well as all her other tasty dishes!

Photo courtesy of Mommy's Kitchen

Dulce De Leche Pumpkin Cheesecake - to see recipe, click on name and wiggle your nose to be magically transported to her site!

  **********     **********     **********

Brandie, aka the Country Cook sent over this luscious dessert that uses the magical Crock Pot!  Love that!
Check out all of Brandie's fabulous dishes either on her Face Book page or at Tasty Kitchen!

Slow Cooker Apple and Pecan Crisp

  • 6 cups Granny Smith Apples (or 6 Medium-sized Apples)
  • 1 Tablespoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 Tablespoon Lemon Juice
  • ½ cup Old Fashioned Rolled Oats (not the quick cooking kind)
  • ¾ cup Brown Sugar
  • ½ cup White Sugar
  • ¼ cup All-purpose Flour
  • ½ cup Cold Butter, Cut Into Cubes
  • ½ cup Chopped Pecans
Spray slow cooker with cooking spray. Peel apples and cut into 1/2-inch thick slices. In a large
bowl, mix apples, cinnamon, nutmeg and lemon juice to coat. Place in the slow cooker.
In a medium bowl, mix oats, brown sugar, white sugar, flour and butter with a pastry blender or
fork until crumbly. Stir in pecans. Sprinkle the crumb mixture evenly over the apples.
Cover and cook on low for 4 to 6 hours. Serve apple crisp with ice cream.
Cook’s Tip: For an added variation, try adding heath toffee bits to this. It makes it taste like a
praline apple crisp

     **********     **********     **********

And from my kitchen sister at Sublime Hodge Podge, Jill.  She had a GREAT Thanksgiving week last week too, make sure you check out all of her recipes as well!
photo courtesy of Sublime Hodge Podge

Cranberry Orange Buttermilk Bread
  • 2 cups flour
  • 1 1/4 cup light brown sugar, packed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 large egg
  • 2/3 cup buttermilk
  • 1 tsp vanilla
  • Zest of 1 large orange
  • 4 tbsp unsalted butter, melted and cooled
  • 12 ounce bag of fresh cranberries
  • 1/8 cup raw sugar (or the packets work fine too)
Start by picking through your cranberries and removing any stems or tossing out any bad ones. Rinse VERY well, drain and set aside.
Preheat your oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray and set aside. In a large bowl (or your mixer stand bowl), mix together flour, brown sugar, baking powder, baking soda, salt and zest. In a small bowl, whisk together egg, cooled melted butter, buttermilk and vanilla. Add wet ingredients to the dry ingredients and mix well. Fold in the cranberries and pour into the loaf pan. Sprinkle raw sugar over top of the batter.
Bake until golden brown on top and toothpick/cake tester comes out clean, about 1 hour to 1 hour 15 minutes. (check at 1 hour and go from there) Cool for 10 minutes then turn out onto a wire rack to cool completely.

     **********     **********     **********

Keri gives us her Pumpkin Pie recipe that she uses every year!

Perfect Pumpkin Pie

I’ve used this recipe for years, but there’s nothing secret about it. It’s the Eagle brand recipe. I just love it.
For the pie crust, I used my grandmother’s recipe which I’ve included too.

  • 2 (15oz) cans pumpkin pack
  • 2 (14oz) cans Eagle Brand sweetened condensed milk (not evaporated milk)
  • 4 eggs
  • 2 t. ground cinnamon
  • 1 t. ground ginger
  • 1 t. ground nutmeg
  • 1 t. salt
  • 2 (9 in. unbaked pie crusts)
1. Preheat oven to 425 degrees. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl
until smooth. Pour into crust. Bake for 15 minutes.
2. Reduce oven temperature to 350 and continue baking for 35 – 40 minutes or until knife inserted 1
inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Grandma Jean’s Pie Crust

This is the best I’ve used. It’s the vinegar that does the trick. It’s very flaky and yummy! This makes 4
small or 3 large crusts. Can be kept in refrigerator for up to 2 weeks.

  • 3 C. flour
  • 1 C. shortening
  • 1 t. salt
  • 1 T. vinegar
  • 1 egg
  • 4-5 T water
1. Blend flour, salt and shortening with pastry blender until mixture resembles small peas.
2. Make 3 holes in mixture and fill on with vinegar, one with the beaten egg, and one with water. Mix
with fork.
3. Place on floured board and knead with hands until fully blended.

     **********     **********     **********

Holly is back with a twist on a favorite dessert that shakes up the norm...yes, THIS Holly.  The one who makes these super adorable cupcake gift card holders!  Make sure you go check out her Etsy shop!

photo courtesy of Holly

Raspberry Pretzel Salad

  • 3 cups crushed pretzels
  • ¾ cup melted butter
  • 3 tablespoons sugar

Jello salad:
  • 1 large box raspberry Jello
  • 8 ounces cream cheese
  • ½ cup sugar
  • 8 ounces Cool Whip
  • 1 package frozen raspberries

For the crust, combine crust ingredients. Spread evenly on bottom of a 9” x 13” pan. Press into dish. Bake at 350° for 10-15 minutes. Remove from oven. Cool.
For the salad, dissolve Jello in 2 cups of water. Refrigerate until partially set. In a separate bowl, blend cream cheese with ½ cup sugar. Carefully combine with Cool Whip. Spread over cooled crust. Remove Jello from refrigerator. Add raspberries (do not thaw) to Jello. Pour over cream cheese mixture spread over crust. Refrigerate. Salad is ready to serve when Jello is completely set.

     **********     **********     *********

Amy treats us with TWO pies!

"Here is a recipe for pumpkin pie. It's from Southern Living and it is AWESOME! It is a long recipe and it takes about an hour to prepare and bake, but it is sooooo worth it!"

Pumpkin Pie Spectacular

  • 1/2 (15-oz.) package refrigerated pie crusts
  • 2 cups crushed gingersnaps (about 40 gingersnaps)
  • 1 cup pecans, finely chopped
  • 1/2 cup powdered sugar
  • 1/4 cup butter, melted
  • 1 (15-oz.) can pumpkin
  • 1 (14-oz.) can sweetened condensed milk
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • Pecan Streusel (recipe below)
  • 7 thin ginger cookies, halved
1. Preheat oven to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of pie crust.
3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour).
Note: We tested with Anna's Ginger Thins.

Pecan Streusel
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons butter, melted
  • 3/4 cup pecans, coarsely chopped
Stir together flour, brown sugar, melted butter, and chopped pecans.


Pinto Bean Pecan Pie
"Okay, this is a pecan pie made with Pinto Beans. I know, sounds gross... but oh, so good! And a little bit healthier than the traditional version. This recipe is from my mother-in-law.  Makes 3 pies."
  • 4 eggs, slightly beaten
  • 3 cup sugar
  • 1 cup canned Pinto Beans, drained
  • 2 sticks margarine, melted
  • 2 tsp vanilla
  • 1 c shredded coconut
  • 1 c chopped pecans
  • 3 refrigerated pie crusts

Mix eggs and sugar first (do not beat). Then add remaining ingredients (do not beat). Divide equally into 3 pie shells. Top with whole pecans. Bake 45 min at 350 degrees.

     **********     **********     **********

Amanda gives us her tried and true recipe for Pumpkin Cake:

Pumpkin Cake

  • 1 yellow cake mix
  • 4 eggs
  • 1cup pumpkin
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup oil
  • 1/4 cup water
Bake 50 min @ 350 degrees; for icing, mix 1 box powdered sugar (2C), 1/2 stick of butter softened, 2 tsp vanilla, 8 oz cream cheese softened, and 1C nuts . . . but to be perfectly honest, we always use melted caramel as the icing, and it's deeeelish!

     **********     **********     **********

Leslie, Leslie, Leslie....she posted this recipe and I about fell out of my chair!  Seriously, YUM!  Please go immediately to her site and check this bad boy out!

photo courtesy of The Hungry Housewife
Cherry Chocolate Brownie Cheesecake - again, click on the recipe name and do a little jig cause this is gettin' good!
     **********     **********     **********
Laura from Real Mom Kitchen supplied us with these oh-so-fabulous treats:
Again, just clickity, click, click the recipe name

photo courtesy of Real Mom Kitchen
Black Forest Cheesecake

photo courtesy of Real Mom Kitchen
Apple or Peach Mini Crostadas

photo courtesy of Real Mom Kitchen
French Silk Pie
     **********     **********     **********
Amber, the Mommy at This Mommy Cooks brings us some of her favorite desserts as well.  Click on the recipe name and go check them out!

photo courtesy of This Mommy Cooks
Homemade Apple Pie
Turtle Cheesecake
Banana Pudding
     **********     **********     **********
Whew!  So have we all gone up about 3 pants sizes yet?!  No, just me?!  Ok, well that figures!
If you have a dessert you would like to link-up, please do so at the bottom of this post.  Thank you for sharing your yummies, please make sure you link back to this post in yours so we can all share the linky lovin'!
On Tuesday, we will be posting some traditions, place settings, and a VERY EXCITING announcement about our 1st giveaway!!! 

Thursday, November 18, 2010

Thanksgiving Side Dish Extravaganza!

Grab a cup of coffee, and enjoy the treat we have for you today!  We have a HUGE selection of side dishes to get you in the menu planning mood.  I am organizing the post by contributor, and if applicable, have linked to their blog or Etsy store in their recipe.  So, go show some love to my great friends!

First up, it's me...again.
Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!

Cranberry Mandarin Sauce
  • ¾ cup Orange Juice
  • 2 TBSP Grand Marnier
  • 2 TBSP water
  • 1 cup sugar
  • ½ tsp cornstarch
  • 1 bag fresh cranberries, 10-14 ounces
  • 1 can Mandarin Oranges, 11 ounces, drained
Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

     **********     **********     **********

Dave submits this recipe for his Sweet Potato Casserole saying:
"My wife found this recipe on-line and I was put in charge of making it.  I figured anything with cornflakes, pecans, and marshmallows was good for me, plus my in-laws give me compliments for such an awesome dish."

Sweet Potato Casserole
  • 4 1/2 pounds sweet potatoes
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

     **********   **********     **********
My Aunt Ingrid sent me the following recipe/tip (LOVE this idea) for making some festive mashed potatoes:

"Mashed potatoes are obviously a must for Thanksgiving Dinner and when I make them I put them on the table in different colors.
One version goes like this:

Boil the peeled potatoes in salt water for about 10 minutes, then add broccoli florets to the same pot. ( 2/3 potatoes, 1/3 broccoli). When both are done and very soft, add milk, butter, nutmeg and mash. You will have "green" mashed potatoes.
The second version I make as follows:
In a pot with salted water put peeled potatoes and baby carrots at the same time (also 2/3 and 1/3), boil until both are very soft. In a sauteing pan, melt butter (use the same amount as you would for regular mashed potatoes), add chopped garlic and lightly brown. Pour over potato/carrot mix, add milk, some pepper (optional) and mash. Voila - orange mashed potatoes. It gives a nice accent to the dinner table."

     **********     **********     **********
Next up is my friend Holly.
I have to show you this.....

photo courtesy of Holly

 Are you just DYING?!?!
Holly makes these paper cupcakes that are GIFT CARD HOLDERS!!!  Ahhhhh!!  The cuteness!!!
Please, please, PLEASE go check out her Etsy Store by clicking HERE and get the baker in your life some of this preciousness.
Oh yeah, and she cooks!  She gives us the following recipes:

"So my mom has this little promotional recipe book published by Fleischmann’s from the 1970’s or thereabouts. She’s had it for so many years that it bears the stains of kitchen accidents, with pages torn and mauled. All I have is a photocopy of the page with this family treasured dinner roll recipe. Hopefully one day, the entire book will make its way to my kitchen – even if it is one page at a time."

Cold Rise Dinner Rolls  - submitted by Holly
  • 5 to 6 cups unsifted flour
  • ½ cup sugar
  • 1 ½ teaspoon salt
  • 2 packages Active dry yeast
  • 1 cup milk
  • 2/3 cup water
  • ¼ cup (1/2 stick) margarine
  • 2 eggs (at room temperature)
  • Vegetable oil
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm ( 120° - 130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ¾ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:
Pan Rolls: Form each piece of dough into a roll about 10 inches long. Cut into10 equal pieces; form into smooth balls. Place in 3 greased 8-inch round cake pans.
Cloverleaf Rolls: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin pans, 2 ½ 1 ¼ inches.
Lucky Clover Rolls: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2 ½ x 1 ½ inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.
Fan Tans: Roll each piece of dough into a 9 x 12 inch rectangle. Brush with melted margarine. Cut lengthwise into 6 strips. Stack strips. Cut into 12 1-inch pieces. Place cut side up in greased muffin pans, 2 ½ x 1 ¼ inches.
Twists: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12-inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets about 2 inches apart.
Brush rolls with oil. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375°F 15 to 20 minutes, or until done (rolls should make a hollow sound when thumped lightly). Remove from baking pans or sheets and cool on wire racks. If desired, brush with margarine. Serve warm.

Maine Bread Stuffing - Submitted by Holly

My family's not from Maine so I'm not sure why it's called Maine Bread Stuffing but this recipe MEANS Thanksgiving to us. If this stuffing's not on the table, nobody's eatin' dinner until it is!

  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • ¼ cup butter or margarine
  • ¼ cup chopped parsley
  • 1 loaf white bread, cubed
  • 2 teaspoons salt
  • ¼ teaspoon sage
  • ¼ teaspoon savory seasoning
  • ¼ teaspoon marjoram
  • ¼ teaspoon thyme
  • ¼ teaspoons pepper

Chop onion and celery, cook in butter or margarine until tender. Add seasonings. Add to bread and blend well. Place in turkey for stuffing or in crockpot and wet with chicken or turkey stock for larger groups.

     **********     **********     **********

Pass the plate to Jill from Sublime Hodge Podge:
"This is on the table EVERY single easy its stupid simple but why have just regular butter when you can have Cinnamon Sugar Butter? It just makes everything taste better. (ok so maybe not mashed potatoes) If you've ever been to Texas Roadhouse or some of those other western steak houses, they serve this butter for their dinner rolls."

Cinnamon Sugar Butter - Submitted by Jill
  • 1 stick of unsalted butter, softened
  • 4 tbsp brown sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
Place softened butter into a small mixer bowl and add spice. Whip till fluffy using a hand held mixer. Chill until ready to use.

     *********     **********     **********

Leslie, aka The Hungry Housewife, shares the following AMAZING side dishes with us, along with many laughs.  To see these yummies, please click on the recipe name!

Creamy Philly Peas
Roasted Brussel Sprouts
Sweet Potato Casserole

     **********     **********     **********

Keri, shares more of her bread baking talent with these rolls:

Dixie Rolls

My aunt makes these rolls for every holiday so I rarely have had to make them. They are incredible. My
preference is to use the whole wheat/white flour mix. It adds a little something extra. They take some
planning ahead to make the dough the night before, but it’s worth it!

  • 1 pkg. yeast
  • ¼ C. very warm water
  • ¾ C. milk
  • 1 cube real butter
  • ½ C. sugar
  • ½ t. salt
  • 3 eggs, beaten
  • 4 C. flour (OR 1 C. whole wheat flour and 3 C. white flour)

1. Mix package yeast with very warm water. Let sit until bubbly.
2. Heat milk until very hot. Remove from heat and add butter, sugar, and salt.
3. Let the butter melt and the mixture cool. Then, add well beaten eggs and dissolved yeast and mix
4. Add flour and mix well. Place in a greased, towel covered bowl and refrigerate overnight or for at
least 4 hours. It’s highly recommended to let it sit overnight though.
5. Pat dough into a round on a floured surface. Divide with knife into quarters, and then cut each.
quarter into thirds. Gently flatten each third and roll into crescents starting at the wide end.
6. Place on greased sheets and cover with a towel. Let rise in a place with no draft for about 4 hours.
7. Bake at 350 for about 10 minutes or until lightly browned. Remove to cooling rack. Enjoy!!

     **********     **********     **********

Laura, the Mom in Real Mom Kitchen is back to share some sides.  Including some brilliant recipes for putting your Crock Pot to work for you on turkey day!

photo courtesy of Real Mom Kitchen
 Cranberry Apricot Sauce

photo courtesy of Real Mom Kitchen
Ultimate Slow Cooker Mashed Potatoes

photo courtesy of Real Mom Kitchen
Slow Cooker Brown-Sugared Baby Carrots

     **********     **********     **********

Janice is bringing rolls!  I have personally had these rolls and they are INSANE!  I had this recipe, moved it from state to state and house to house, only to have lost it last year.  I am SO happy I have it again!  One of the things I love about these rolls, aside from their incredible taste, is that you can make the dough up to a week in advance.  I am always a fan of making things easier on Thanksgiving!  You can make the dough 1 or 2 days before, then roll them out in the morning and let them rise all day.  Once the turkey is out of the oven, these go in and you have piping hot, fresh rolls!  Try these, you won't be sorry!

Finger Tip Rolls

Stir into mixing bowl and let stand exactly ½ hour:
  • 1 cup cold milk
  • ½ cup sugar
  • 1 CAKE YEAST (Fleishman’s), break up with fingers*

  • 2 eggs, well beaten
  • 4 cups flour, sifted (or remove 1 TBSP per unsifted cup of flour)
  • ½ tsp salt
Stir together until well mixed. The dough will be stiff to stir.

  • 1 cube (1/2 cup) butter, melted

Mix the butter into the mixture. The dough will be “sticky”. Cover and put into fridge overnight. (Keeps up to one week)
Divide dough in half. With the first half, flour the surface of the counter and knead a little flour into the dough. Roll into a circle about ¼ inch thick. Cut into 10-12 “pie shapes”, depending how large you want the rolls. Roll up each wedge from large end to small and tuck point under. Turn in ends if you want them to be like a croissant.
Repeat with other half of dough.
Lightly grease baking sheet and place them 2”-3” apart. Let them stand at room temperature 6-8 hours.
Bake at 350 degrees for 10-12 minutes, until golden brown.

Note: Also rolls out good cinnamon rolls.

*Fleishman’s refrigerated cake yeast is usually close to the butter in the cooler section. Do not use dry powder yeast.

     **********     **********     **********

Amanda brings us three side dishes sure to please everyone!

Aunt Paula's Sweet Potato Souffle

  • 3C mashed sweet potatoes
  • 1C sugar
  • 1/2 tsp salt
  • 2 lightly beaten eggs
  • 1/3 stick margarine, melted (I always use more than this)
  • 1/2C milk
  • Topping: 1/3 stick marg., melted; 1C brown sugar; 1/3C flour; 1C chopped nuts
Mix together main ingredients & pour into greased baking dish; cover with topping & bake 35 min @ 350 degrees or until gold and bubbly.

Buffet Green Beans
  • 3, 16-oz cans cut green beans
  • 8 slices of bacon
  • 1 large white onion, sliced
  • 1/2C sugar
  • 1/2C vinegar
Drain beans and pour into baking dish; place in 200-degree oven to warm; fry bacon and onion together until done but not too dark; remove onions and bacon from drippings and set aside; mix sugar and vinegar together well and pour into bacon drippings; bring to a boil and pour over green beans; place onions and bacon on top and return to oven. Prepare at least 3 hrs before serving; serve warm.

Orange Jello Salad
  • 1 large pkg. orange jello
  • 2C boiling water
  • 1, 6-oz frozen orange juice
  • 1 flat can crushed pineapple w/juice
  • 1 can mandarin oranges w/juice
Mix jello w/boiling water; add frozen OJ, oranges, and pineapple; mix; set in refrigerator.

     **********     **********     **********

Next to the dinner table is Amber, the Mommy in This Mommy Cooks.  To see any of her scrumptious dishes, simply click on the recipe title and you will be magically transported to her page where lusciousness awaits!

Corn Casserole
Hashbrown Casserole
Green Beans
60 Minute Dinner Rolls

     **********     **********     **********

Trudy brings us her stuffing recipe:
  • 1 bag of pepperidge farms seasoned bread cubes
  • 2 cups of turkey pan drippings
  • 1 red onion diced
  • 3 stalks celery diced
  • 1 cup shredded carrots
  • 8 ounces mushrooms diced
  • 1 cup craisins
Bring everything to a boil, except bread cubes.  Add bread cubes, add 1 cup mozzarella cheese and french fried onions to the top.  Bake at 350 for twenty minutes.

     **********     **********     **********

Last, but certainly not least is Mishell's NO Carb Stuffing.

Roasted Garlic “Stuffing”

  • 2 large bunches of celery
  • 1 medium white onion
  • 8 cloves roasted garlic, minced
  • 3 tbsp roasted garlic flavored olive oil
  • 1/2 tsp dry basil
  • Salt and pepper, sprinkle of each (I like a little extra pepper.)
Discard outer darker green stalks of celery. Dice remaining celery.
Dice onion.
Add both to a pan with garlic flavored olive oil.
Cook over medium-medium high heat until tender.
Add garlic, basil, salt, and pepper.
Heat for another minute and serve with meat and gravy!

     **********     **********     **********

Again, a big THANK YOU to all those who submitted recipes!
If you have a side dish recipe you would like to link up for this Side Dish Extravaganza, please link up below and share the linky-lovin' on your post as well!

This post has been linked up to:  Frou Frou Decor, Simply Sweet Home, Tidy Mom , Make Ahead Meals For Busy Mom's, Eat at Home