Magical Poofy Pancake

If you have never tried one of these wonders known as Puffy Pancakes, German Pancakes, Dutch Babies, or my favorite, Poofy Pancakes, you MUST try them!  I had a bunch of excuses that kept putting them off for me...they didn't look tasty, they looked to hard, etc. etc. etc.  I can tell you with 100% certainty, they are FREAKING FABULOUS and seriously one of the easiest things in the world to cook.  The kiddos think there is a bit of magic that goes into them...of course that may be because I say some magic words with a flick of my wrist before putting them in the oven. 
You can top these with maple syrup, fruit, or my absolute favorite LIQUID GOLD.  Can I just say, if you haven't tried Liquid Gold, please, please, PLEASE try that one soon too.  In fact, just to pressure you some more, I will include that on at the end of this post.

Magical Poofy Pancake

• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 TBSP sugar
• 1 tsp vanilla
• 3 TBSP butter, cut into 1 TBSP increments

Place butter in a 9x13 dish and place in the oven while preheating the oven to 400 degrees.  Once the butter is melted, remove from oven until all the way preheated. 
Place the eggs, milk, flour, salt, sugar, and vanilla in a blender; cover and process until smooth. Pour the batter into the baking dish over the melted butter.  Place in oven and bake for 20 minutes.
See, told you...easy peasy!

Liquid Gold

• 1/2 cup (1 stick)  butter
• 1 cup sugar
• 1/2 cup milk
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp maple flavoring (found with all the extract flavors in the baking aisle)

In a medium pot over medium-high heat (you need enough room for this to boil), bring all ingredients to a rolling boil for 2-3 minutes. Watch very carefully so the mixture does not over boil all over your stove.

This recipe was linked up to:
This Chick Cooks
Tidy Mom
Country Cook
Simply Sweet Home

Cheesy Bloomin' Onion Bread

Here is a quick and scrumptious appetizer sure to please!  I changed things up a bit by using the same (amounts slightly modified) buttery mixture I use for my Ham and Swiss Party Rolls instead of plain melted butter.  Thanks to my dear friend Avril who introduced me to this yumminess!

Cheesy Bloomin' Onion Bread
Recipe adapted from:  Baking and Creating with Avril

• 1 loaf crusty Sourdough bread.  You want something with a good crust on it, otherwise, it will not survive the cutting
• 14 ounces Monterey Jack Cheese, sliced
• 1/2 cup Melted Butter (1 stick)
• 1/4 tsp Worcestershire Sauce
• 1/4 tsp Dry Mustard
• 1/2 tsp Onion Powder
• 1 Tablespoon Poppy Seeds
• 1/4 cup Green Onions, white and green parts sliced

Preheat oven to 350 degrees.

Cut the bread length-wise and width-wise without cutting through the bottom crust.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, Worcestershire Sauce, Dry Mustard,and Onion Powder.  Drizzle over bread. Sprinkle Poppy Seeds and green onions over the top of the bread, making sure to get into each nook and cranny.  Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 15 more minutes, or until cheese is melted.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
The Country Cook
This Chick Cooks
Eat at Home

Chicken Pillows

Keeping it short and sweet today.
These fancy-shmancy looking little numbers are as easy as they are scrumptious.  The filling is so adaptable, my mind has been racing since I originally made them of all the wonderful tweaking I could do!

Chicken Pillows
Recipe Source:  Another spectacular one from Holly at Life as a Lofthouse

• 2 cups Chicken, cooked and shredded
• 4 ounces Cream Cheese, softened
• 1 TBSP Butter, softened
• 1/2 TBSP dried Chives
• 1/2 TBSP dried, minced Onion
• Salt and Pepper, to taste
• 1- (8 oz) can Pillsbury Crescent Roll dough
• 1/4 cup Butter, melted
• 1 cup Italian Breadcrumbs

GRAVY:

• 1 can Cream of Chicken soup
• 1 packet Chicken Gravy mix
• 3/4 cup Water

Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray and set aside.
Mix together the softened cream cheese and 1 tablespoon butter. Add in chicken, chives, onion and season with salt and pepper.
Unroll your crescent dough and press together two triangles to create one rectangle. Make sure you press together the perforations well so your filling wont ooze out. You should have 4 rectangles total.
Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each into the melted butter, and then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
While chicken pillows are baking, make the chicken gravy. In a small saucepan, mix together the cream of chicken soup, gravy packet and water. Bring to a boil, and then reduce heat to low and let simmer and thicken until ready to use.
Pour gravy over each chicken pillow, serve, and ENJOY!


This recipe has been linked up at:
Eat at Home
This Chick Cooks
Tidy Mom
Simply Sweet Home

Spiral Stuffed Rolls

OK, so I guess I am kinda blog-crushing on Holly lately.  It is hard NOT to with all the wonderful, family pleasing yummies she shares.  We made these rolls the other day with a side salad and fresh fruit...everybody LOVED them.  They use the same assembly process as cinnamon rolls, but the use of pre-made pizza dough make them a slap-your-ass-and-call-me-sally EASY process.  My mind is already racing with all the different combinations I could do, but for now, I thought I would share the one that got me all twitter-patted in the first place ♥

Spiral Stuffed Rolls
Recipe Source:  Life as a Lofthouse

• Pizza Dough (enough for one pizza)  I used Trader Joe's pizza dough balls, Holly uses the Pillsbury scare-the-crap-out-of-me POP tube. 
• 6 oz Cream Cheese, softened
• 2 TBSP butter, softened
• 1 cup chopped ham (deli ham works great) 
• 3/4 cup finely chopped Broccoli
• 1 cup shredded cheese, I used a combo of Cheddar, Mozzarella, and Monterey Jack.
• 1/4 cup grated Parmesan Cheese
• 1/2 cup chopped Green Onion

Preheat oven to 350 degrees.  Spray cookie sheet with non-stick spray.
In a small bowl, cream together the butter and cream cheese.
Roll the pizza dough to a large rectangle.
Spread the cream cheese mixture evenly over the dough.
Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion.
Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls.
Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms

Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

P.W. Cinnamon Rolls

For those of you who have made Pioneer Woman's Cinnamon Rolls, this is not a new recipe to you.
However, if you haven't, they are seriously CRAZY good.  The dough is a wonderful tender sweet dough but the coffee maple icing is what really takes it over the top.
If you happen to be someone who grew up in the 'Burg with me, one bite of these and you will be transported back to the Winnie the Pooh cafeteria and buying homemade cinnamon twists on Wednesdays.

P.W. Cinnamon Rolls
Recipe Source:  Pioneer Woman

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter (1-2 cups, divided)
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Cinnapple Baked Oatmeal

My kiddos do not like oatmeal.  I think it is a texture thing...we are all big on texture 'round here.  But we all know how stinkin' healthy oatmeal is for us.  This was a quandary for me until I experimented, tweaked, and re-tweaked all the recipes floating around for baked oatmeal and came up with this bad boy!
Tonight, for dessert, my kiddos requested this baked oatmeal.  OATMEAL FOR DESSERT!!!  I love it! 
I have created this form of baked oatmeal and added in lots-o-sneaky, healthy ingredients, cut down the sugar by a lot, as well as eliminated regular oil or butter.  I have a feeling you will be seeing lots-o-varieties of baked oatmeal in the coming months because the possibilities and combinations are endless!
Whether it is for breakfast, snack, or dessert, you can feel good about putting this into your families bellies.

Apple Cinnamon Baked Oatmeal

• 3 cups oatmeal
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup ground flax
• 2 tsp cinnamon
• pinch nutmeg
• 2 TBSP Agave Syrup (you could use real maple syrup as well)
• 2 tsp vanilla
• 3/4 cup milk
• 1/4 cup vanilla yogurt
• 1/4 cup applesauce
• 2 eggs, slightly beaten
• 1/4 cup melted coconut oil....this stuff is miracle oil!
• 1 cup finely diced, peeled apple...about 1 large or 2 small

Preheat oven to 350 degrees and spray a 8x8 square baking pan with non-stick spray.
In a medium bowl, combine oatmeal, baking powder, salt, ground flax, cinnamon and nutmeg. 
In a separate small bowl, combine Agave syrup, vanilla, milk, yogurt, eggs, and applesauce.
Pour melted coconut oil into dry mixture and stir.  Add rest of wet ingredients, stir to combine.  Fold in diced apple.  Pour batter into prepared baking dish and bake for 30-35 minutes.  You can eat it like a piece of cake, or break up a piece in a bowl and splash some milk on top.  ENJOY!!!

This recipe was linked at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

Monterey Ranch Bread

I am keeping this post short and simple, like this recipe! 
Remember the bread I made with the BBQ Chicken Soup?  That's right, the intriguing Monterey Ranch Bread.  This bread is so simple to make and a nice change to garlic bread.  At first I was a little skeeved-out at the thought of adding Ranch Dressing to cheese, but guess what, it totally worked!  There is a nice tang and medley of spices that you can't quite put your finger on.  Give it a whirl and ENJOY!

Monterey Ranch Bread

• 2 cups (8 ounces) shredded Monterey Jack cheese, or Cheddar Jack Cheese.  Shred the cheese, don't use the stuff in a bag, it just doesn't melt the same way.
• 3/4 cup Ranch Salad Dressing
• 4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
• 4 TBSP butter, melted

In a bowl, combine the cheese and salad dressing; set aside.
Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Recipe slightly adapted from:  Cassie Craves

This recipe has been linked up at:
Simply Sweet Home
Frou Frou Decor
Tidy Mom
Mommy's Kitchen
Nikkis Nifty Knacks

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.

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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.

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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."

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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.

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Pass the plate to Jill from Sublime Hodge Podge:
"This is on the table EVERY single holiday....so 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.


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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

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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!

Ingredients:

• 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)

Directions:
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
well.
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!!

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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

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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*

Add:

• 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.

Add:

• 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.

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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.

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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

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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.

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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!

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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

Loaded Chicken Philly Sammies

Chicken Philly Sammies PLUS Homemade Hoagie Rolls (or hamburger buns, or french rolls, or whatever shape you want to make them into roll)  PLUS a pretty please :)
First, the Loaded Chicken Philly Sammies. 

I adapted this fabulous recipe from my dear bloggy friend Jill Pickle, who adapted it from The Country Cook.  So, here is my version, loaded with EVERYTHING!

Ingredients:

• 4 slices of thick sliced bacon, chopped into bite-sized pieces
• 2 TBSP butter
• 1 pound of boneless skinless chicken breast, diced into bite-sized pieces
• 1/2 large sweet onion, diced
• 1 bell pepper (your choice, green, yellow, or red....or a combo), sliced
• 6 ounces white button mushrooms, sliced
• 2 TBSP lemon pepper seasoning
• 1/2 tsp kosher salt
• 4 slices of provolone cheese
• 4 hoagie rolls, recipe below.  Feel free to substitute whatever bun you or your bakery may have
• REAL, good quality mayo.  I like Hellman's or Duke's best, but for gracious sake, do NOT use Miracle Whip!

Chunk up your chicken, toss into a bowl and season with lemon pepper and salt. Stir to coat all the pieces well.  Add the diced onion, sliced pepper and mushrooms to the chicken bowl.
In a skillet over medium-high heat, add your chopped bacon and cook for a few minutes until done. Scoop out and drain on a paper towel. Set aside. Leave the bacon grease in the pan. Add 2 tablespoons of butter to the bacon grease. Turn heat down to medium.
Toss in the chicken/veggies into the bacon/melted butter and cook for 8 minutes or so, stirring often to break up the pieces and evenly cook on all sides. Add in the bacon and stir. (taste now for additional salt or pepper if you need)
In the skillet, divide up the chicken mix into 4 portions and separate. Add a piece of provolone cheese to each portion and allow to melt over top. While cheese is melting, put mayo on both sides of your bun. Scoop your portion onto your buns and serve.

Now, onto these A-MAZING Hoagie Rolls!

It should be no surprise that Mel, from My Kitchen Cafe, is a favorite of mine.  This recipe for her French Bread Rolls morphs by shape into whatever I need it to be.  It truly is a fabulous sandwich roll.  I have used it as hamburger buns, hoagie rolls, and just as a sandwich roll.  You won't be disappointed....and I have to say, adding a freshly made roll to any sandwich really ups the flavor!

Ingredients:

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls....or shape into whatever shape you need it to be.  Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
Bake for 12-13 minutes in the preheated oven, or until golden brown.  If you want the top crusty, spray some water into the oven a couple times in the first 5 minutes of baking.



photo courtesy of Muir Woods



And now, for the pretty please.
Pretty please E-MAIL me your favorite Thanksgiving recipes by this Saturday. 
This is a great way for all of us to share recipes....especially those without a blog!
Just send your recipe to:  siggyspice(at)gmail(dot)com and if you have anything you would like to promote, i.e., Etsy Shop, Blog, Website, Business, etc.  give me that information as well and I will publish it along side your recipe.

These recipes are linked up at:
Nikki's Nifty Knacks
Tidy Mom
Simply Sweet Home
Frou Frou Decor
Eat at Home

Cheesy Garlic Bread

Last Friday night I completely and totally tweaked my neck.  Of course stuff like this always happens on the weekend when your choice is the E.R. or sucking it up and dealing as best you can.  So after a weekend full of heating pads, Epsom Salt baths, ice packs, ibuprofen, and maybe a little tequila, I was SO happy to meet my new bestie....Dr. Redd the chiropractor.
After a few sessions and some rice krispys later....you know, snap crackle pop, I am somewhat more mobile. 
Absolutely none of this has anything to do with my other new bestie, this cheesy garlic bread, but I felt I owed a little explanation as to my absence this week. 
Now, this bread is AWESOME....a total new favorite!  Forget buying the frozen garlic bread, or the stuff in the foil-y packets...this is just as easy and tastes UMPTEEN TIMES better!  Umpteen, that is a professional term for quite a lot...not to be confused with butt-load which has a negative connotation, especially in a blog about food.  For example, when your hubby comes home from a football night and admits he ate a butt-load of Taco Bell Bean Burritos, that is bad.  Very bad.  For your safety, make him sleep on the couch, or on the roof.   However, if he has gone with you to see your favorite 80's cover band UMPTEEN times...that is good.  Very good.  See the difference?  Class dismissed.  Amen.

Ingredients:

• 1 loaf French or Italian bread 18-20 inches sliced in half horizontally.  Don't use the skinny baguette's....not that I have anything against skinny, just you will need a "bigger" platform to hold the goods.
• 5 garlic cloves, VERY FINELY minced.  I used the Trader Joe's frozen garlic cubes and it worked beautifully
• 8 tablespoons (1 stick) butter, divided and softened
• 1/2 teaspoon water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded cheese.  I used the blend in the packet that has Mozzarella, Provolone, Parmesan, Asiago, Fontina, etc. 

Preheat oven to 400 degrees.
In a small saucepan or skillet over low heat, melt 1TBSP of butter, garlic, and water together.  Stir occasionally until the mixture is straw colored, about 5-7 minutes, being careful to lightly brown but NOT BURN the garlic.  Browned garlic=yummy, burned garlic=hurl.
In a small bowl, combine the remaining 7 TBSP butter with the salt and pepper.  Add in the melted butter/garlic mixture and stir to combine.  Using a rubber spatula, spread butter mixture on both cut sides of the bread.
Sandwich the two sides back together and cover completely with foil.
Place on a baking sheet and bake for 15 minutes.
Remove baking sheet from oven and unwrap bread from foil.  Place the 2 sides, cut side up, back on the baking sheet.  Sprinkle with shredded cheese and set your broiler to high.  Put bread under the broiler and watch very carefully for the cheese to melt and get bubbly and brown.  It will go very fast....anywhere from 30 seconds to 2 minutes, and only about 10 seconds to burn.  ENJOY!!!

I would like to thank the lovely Melanie from My Kitchen Cafe for introducing me to this extraordinary bread!

This recipe has been linked up at:
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Mommy's Kitchen

Corn Bread Taco Bake

Tra-la-la, fall-la-la is in the air-la-la!  Apples, pumpkins, candy corn-la-la!
One thing you all should probably know about me, that most of my college friends knew long ago and my kiddos know all too well now, is that I like to make up songs.  Songs about nothing...songs about whatever I am doing....songs about what I am trying to make my kids do. 
At least I don't sing into the Echo Mic anymore, well much anyway.  But boy did I ever love me some Echo Mic!  Case in point from this old college pic.

My dear, beautiful, friend Scooby (as seen here in this unauthorized-from-her pic) and I took the Echo Mic on tour with us annoying fellow choir members, as well as our bus driver Vern, through several states. 
Yes, my hair was that big and yes, I still have that red IZOD water-proof jacket thing.
Today my little diddy is about fall as you can see!
What does singing about fall have to do with this recipe?  Not too much, other than the fact that because I now have the song "Taco Flavored Kisses" going through my head and instead of going all "Southpark" on you again, I thought I would detour myself, and spare us all.  I am a giver that way :)
This recipe was yummy and a nice change of pace from regular tacos or even Taco Pasta.   It screams fall to me in a way that only corn bread and beans can.

Ingredients:

• 1 package (8 1/2 oz) corn bread/muffin mix (I used trader Joe's Corn Bread Mix and made per directions EXCEPT I used a 9x13 pan) PLUS ingredients on box
• 2 - 2 1/2 pounds ground beef or turkey
• 2 packages taco seasoning
• 1 can Southwest Mexicorn
• 2 cans Rotel
• 2 cups sour cream
• 2 cup Colby Jack, Cheddar or Mexican cheese, shredded
• 5 green onions, green and white parts, sliced
• 1 (4 ouces) can diced green chilies, drained
• 1 medium tomato, chopped
• 1-2 cup shredded lettuce, to taste
• 1 can sliced olives
• Extra shredded cheese, to taste

Preheat oven to  350 degrees. 
Make cornbread mix according to directions. Spread in 9"x13" pan.  Bake for 15 minutes.
Cook ground meat until no longer pink, drain.
Add taco seasoning and 1/3 cup water, can of Rotel (drained) and can of mexicorn (rinsed and drained) Cook until most of liquid has evaporated, about 2 minutes.
Spread over corn bread. Combine sour cream, cheese, green chilies, and green onion. Spread over meat mixture. Bake for 30 minutes longer or until heated through and cheese is melted.   I also like to stick mine under a broiler for a couple minutes at the end to get the top golden.
Sprinkle with tomato, lettuce and cheese.

recipe adapted (aka tweaked) from:  Pam's Midwest Kitchen

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

Homemade Breadsticks

I have a confession to make.  I am completely and utterly addicted to these breadsticks.  Case in point, 100+ degree day that I have dinner going in the crock pot so I won't have to turn on the oven or work on the stove.  Then at about 3:00 in the afternoon, as I am starting to smell my crock pot Chicken Parmesan, I start to think how crazy good these breadsticks would be with dinner.  At about 3:30, all I can think about is this chewy, doughy, garlicky, buttery goodness dipping into the sauce of my Chicken Parmesan.  At 4:00, I am mixing the dough, and at 4:15, I set them outside on the patio table to rise...covered in saran wrap of course...but it is the perfect humid, warm oasis since my AC is continually cranking cold air.  I have already justified that since they only have to bake for 15 minutes, it won't heat up the house too much.  At 4:45, they go in the oven and come out at 5:00, just in time for the table to be set.  I look at my windows and there are the faces of all the neighborhood girlies begging for the leftovers.  This has happened FAR more times than I am willing to admit.  SERIOUSLY addicted.  Try them!  Try them and join me singing chorus of adoration for these luscious sticks-o-heaven.  What?!  Like you don't make up songs about yummy food!

Ingredients:

• 1-½ cups warm water
• 1 TBSP instant (rapid rise) yeast from a jar.  Sorry, the packets don't hold a full TBSP
• 2 TBSP sugar
• 3-½ cups all purpose flour
• ½ tsp salt
• 2-4 TBSP Extra Virgin Olive Oil
• 1 TBSP garlic salt
• 1-2 tsp herbs/seasoning of your choice.  I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
• 4 TBSP melted butter
• 1/4 cup grated Parmesan cheese

 
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread 1-2 TBSP olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet.  Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet.  Place whole sheet of dough on baking sheet, then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered.  Sprinkle garlic salt and herbs of choice over top of olive oil.  Using a pizza cutter, cut breadsticks into desired length and width.   Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown.  Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.  Serve, eat, and break out into a little diddy about breadstick lovveeee!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck

recipe adapted from My Kitchen Cafe