Cornbread Stuffing

 This recipe is from my mother-in-law Joan. For many, many years we have alternated going to Thanksgiving in Pocatello with Robert's parents and Orem with my mom. This Cornbread Stuffing is one of the things I look forward to when it is our turn to go to Pocatello. It is delicious! When I ask for a recipe from Joan she rarely gives me a standard recipe. :)  This is the recipe in her own words. I am writing this recipe here so I don't forget it and can make it as the years go by. It has now been 5 or more years since we have been to Thanksgiving dinner in Pocatello. I don't know if we will go back again because of Russ and Joan's age and our family extending in new directions. But I treasure the times we spent there and love Russ and Joan so much!

Mix: 

1 pkg. Marie Calendar cornbread mix according to directions on box; add 1 pkg. Lipton soup mix, then bake according to cornbread package directions. Let cool completely. 

When ready to make stuffing:

1. Crumble cornbread into a large bowl. Add six cups soft bread crumbs; cut up or torn. 

(Joan would sometimes use store bought bread and sometimes use her homemade wheat bread)

2. Saute 1 cup celery with 1/2 cup margarine or butter and 1 tsp sage. Add to bread crumbs.

3. Moisten bread crumbs and celery with 2 eggs, beaten and 1-1 1/2 cups warm milk.

4. Add salt and pepper to taste.

5. Bake at 350 degrees for 45 min to 1 hour.

Slow Cooker Corned Beef and Cabbage

Robert and I were engaged on St. Patrick's Day in 1994.  The next year, as newlyweds for 8 months, we were invited to a Corned Beef and Cabbage dinner with some of Robert's work friends.  We thought it was a fun way to celebrate our engagement day, so we have had Corned Beef and Cabbage on March 17th ever since.  Over the years, I have discovered that corned beef turns out way better in the crockpot.  This is my favorite recipe.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

About 10 years ago, we discovered this recipe for mustard glaze in the Better Homes and Gardens American Heritage Cookbook.  Now we can't have our corned beef without it.

Mustard Glaze:

In a medium saucepan combine 2/3 cup packed brown sugar, 1/2 cup vinegar, 1/2 cup prepared mustard and 1/2 teaspoon garlic powder.  Bring to boiling, stirring till sugar dissolves.  Cook uncovered, for 5 minutes.  If necessary, beat glaze smooth with a wire whisk or rotary beater.  Makes about 1 cup.

Oatmeal Sparkling Cider Pancakes

I got this recipe off the back of a Snoqualmie Falls Pancake and Waffle Mix box.  We have these pancakes, with their syrup, for breakfast every New Year's Day.  It makes sense to me because we already have the sparkling cider handy.

2 cups pancake and waffle mix
1 cup cold water
1/2 cup instant oatmeal
1/2 cup sparkling cider

In a medium bowl, blend together all ingredients using a wire whisk.  For thicker pancakes, allow batter to sit for 5 minutes.  Cook on a hot griddle.  Serve with Apple Cider Syrup.

Apple Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 T butter
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

Place all ingredients in a small saucepan.  Bring to a boil over medium-high heat and stir occasionally.  Reduce heat and simmer for 15-20 minutes or until thickened.  Serve warm.

Rice Pilaf

We serve this with our Chicken Cordon Bleu recipe on Valentine's Day.

1/4 cup margarine
1 cup celery, chopped
1/2 cup carrots, grated
1 cup raw rice
3/4 cup onion, chopped
1/2 cup broccoli, chopped

Cook until golden brown, then add:
1 envelope Lipton Chicken Noodle soup
2 3/4 cups cold water
1 dash sage and poultry seasoning

Cover and simmer for 20 minutes on top of stove.

Chicken Cordon Bleu

This is a meal that we traditionally eat for a special Valentine's Day dinner.

4 boneless and skinless chicken breasts flattened to 1/8 inch thick
4 thin slices ham
Monterey Jack cheese, grated
season to taste
1/4 cup butter or margarine
3/4 cup cornflake crumbs

Place each chicken breast between sheets of plastic with skinned side down and pound with mallet to flatten.  Place ham on each piece of meaty side of chicken.  Add a pinch of grated cheese and roll up while tucking in sides.  Secure with a toothpick.  Dip each roll into melted butter, then roll in cornflake crumbs making sure to coat thoroughly.  Place in baking dish and bake at 350 for 30-40 minutes or until golden brown.   Top with Cordon Bleu Sauce and serve.  Makes 4 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice

Blend ingredients and heat.  Serve over chicken rolls.

Baby Cakes

These are a Valentine's Day treat for me.  Maybe it's the kiss on top or the fact that I found this recipe in a February issue of Seventeen magazine years ago.

6 chocolate sandwich cookies
1 pkg. cream cheese
1/2 cup sugar
2 eggs
3/4 cup sour cream
1/8 tsp almond extract

Topping:
3/4 cup sour cream
12 chocolate kisses

Preheat oven to 350.  Line a 12 section muffin pan with paper liners.  Separate cookies into 12 halves.  Remove cream filling and place one cookie half flat side up in each liner.  In a large bowl, beat cream cheese and sugar until smooth.  Add eggs one at a time beating well after each one.  Beat in sour cream and almond extract.  Spoon about 1/4 cup batter into each paper liner.  Bake for 20 minutes.  Remove from oven and let stand for 5 minutes.  (Leave oven on.)  To make topping, stir sour cream to thin.  Spread 1 tablespoon sour cream on each cake.  Return cakes to oven and immediately turn off.  After 10 minutes, place chocolate kisses on each cake.  Keep in open oven 30 minutes, then chill.

Irish Soda Bread

3 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
3 T sugar
1 cup raisins (optional)
2 eggs
11/2 cups buttermilk

Sift flour, soda, cream of tartar, salt and sugar in a bowl.  Add raisins.  Mix eggs and buttermilk into flour mixture.  Knead lightly for a few minutes.  Spread on floured cookie sheet or pizza pan.  Bake at 350 for 45 minutes.

Hot Artichoke Dip

A favorite at holiday meals!

1 14 oz. can artichoke hearts, drained and chopped
1 cup Parmesan cheese (4 oz.)
1 cup mayo
1 large garlic clove

Mix all ingredients in a pie dish.  Bake at 350 for 20-25 minutes.  Serve with toasted bruschetta.

Mom's Fudge

Growing up, we always had fudge at Christmas.

2 cups sugar

1 small can sego milk

10 large marshmallows

1 cube butter

1/2 tsp vanilla

pinch of salt

11 1/2 oz. chocolate chips (semi-sweet or milk)

nuts

On medium heat, melt first six ingredients together in pan.  Stir constantly.  Mix chocolate chips and nuts in a bowl.  Pour melted ingredients into bowl and stir until smooth.  Pour into pan and chill.

Holiday Wreaths

I have fond memories of making these with my mom at Christmastime when I was young.

Melt in large sauce pan:

30-34 large marshmallows
1 cube margarine
Stir until blended.  Add:

1 tsp vanilla or almond extract
green food coloring to desired color

Remove from heat.  Add:

41/2 cups cornflakes and blend.

Drop by teaspoonfuls onto waxed paper.  Shape into wreaths and dot with red cinnamon candies.

Honey Pancake Puff

From the kitchen of:  The Pampered Chef


Back in 1998, I tried my hand at selling Pampered Chef products.  It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process.  When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it.  I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.  


3 T butter or margarine

1 cup milk

6 eggs

3 T honey

1 pkg. (30z.) cream cheese, softened

1 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

Preheat oven to 400 degrees. Grease Deep Dish Baker with 1 T butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 minute more. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. 

Yummy, yummy!