Easy Cornbread Stuffing.
Submitted by: Michell Daugherty
Bake a pan of cornbread a couple of days before use.
1 package of Pepperidge Farms Herb seasoned stuffing
1-3 cans chicken broth (enough that the stuffing is still moist after it has soaked in)
1-2 stalks of celery chopped, however much that you want to use.
1 chopped onion
In a sauté pan melt butter and sauté celery and onion until done. Set aside
In a large bowl or pan crumble corn bread until it is finely crumbled. Add in bag of stuffing mix and if you have any extra bread pieces laying around crumble that up in it also. Add in onions and celery and rubbed sage to taste and mix well. Next add in chicken broth and make sure that the stuffing is still moist and the dressing has absorbed enough to make the bag stuffing moist. Taste to make sure that you have enough sage to your liking. Place in a sprayed baking pan and bake at 350 until light golden brown. You don’t want to over bake because this will turn out too dry.
You can adjust the amount of ingredients to however how many that you have to cook for.
My Mother-in Law Lela Daugherty taught this recipe to me and everyone loves is.
Submitted by: Karen L. Cumorich
3/4 cup vegetable oil
4 large eggs
2 cups sugar
1 (15 ounce) can pure pumpkin puree
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened (no substitutes)
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups sifted confectioners' sugar
Sprinkle with Chopped walnuts
This can also be put into 2 9” cake pans, or a 9 x 13 pan
Set oven to 350 degrees F (set oven rack to second-lowest position). Prepare 18 muffin tins fitted with paper liners fitted in each tin. For the cupcakes; in a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined. In another bowl combine the flour with the next four ingredients; add to the pumpkin mixture and beat until well combined. Fill each tin about three-quarters full. Bake for about 18-22 minutes or until cupcakes test done. Cool completely before filling.
For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy. Add in confectioners’ sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading). Spread onto the top of each cooled cupcake. Sprinkle with chopped walnuts
Annie's Pumpkin Streusel Pie
Submitted by: Ann Rutherford
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
Preparation: Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling. Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes. Set on a rack until cool to touch, about two hours. Cut into wedges.
Granny Wilder’s Old Timey Apple Stack Cake
Submitted by: Dwane Wilder
3/4 c. shortening
1 c. sorghum molasses
4 c. flour
1/2 t. baking soda
2 t. baking powder
1 t. salt
1 c sugar
1 c. milk
3 c. homemade apple butter
Sift together flour, salt, baking soda and baking powder. Cream shortening and sugar a little at a time, blending well. Add molasses and mix thoroughly; add eggs one at a time, beating well after each. Add flour mixture and beat until batter is smooth. Pour 1/3 inch deep in greased 9-in. pans and bake at about 400 degrees, until slightly brown. This will make 6 or 7 layers. When cool, stack layers using around 3 cups of homemade apple butter.
Marbled Pumpkin Cheesecake
Submitted by: Shawn McCreary
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about one inch up the sides of a nine inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside one cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least four hours before serving.
Green bean dish
Submitted by Natasha Colbaugh
Bag of snapped green beans
Three cloves of garlic finely diced
Large container of mushrooms sliced in large chunks
Lightly oil a large skillet with olive oil
Cook mushrooms until golden
Add green beans, stirring frequently
Add two tablespoons of water and sauté for six minutes over medium high heat
Add garlic, salt and pepper to taste.
Cook another two minutes, maintaining the crunchiness of the beans
Pumpkin Gooey Butter Cake
Submitted by: Jennifer Caldwell
1 pkg. (18 1/4 oz.) yellow cake mix
8 tbsp. butter, melted
1 pkg (8oz) cream cheese, softened
1 can (15 oz) pumpkin
1 tsp. vanilla
8 tbsp. butter, melted
1 box (16 oz.) powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg
Preheat oven to 350 degrees.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9 x 13 inch baking pan. Prepare filling.
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, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream.
Pineapple: Instead of the pumpkin, add a drained 20 oz. can of crushed pineapple to the cream cheese filling. Proceed as directed above.
Banana: Instead of the pumpkin, add two ripe mashed bananas.
Peanut butter: Use a chocolate cake mix. Add one cup creamy peanut butter to the cream cheese filling instead of the pumpkin.
Sweet Potato Casserole
Submitted by: Rayma Daugherty
3 cups mashed sweet potatoes
1 cup brown sugar (or less)
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine first six ingredients. Pour into a buttered 1 1/2 to two-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. Serves 6 to 8.
Submitted by: Susan Sharp
Creamy salad dressing and prepared mustard are mixed with mashed egg yolks to fill the whites of boiled eggs.
Submitted by: Kim Heffinger (ASK HER ABOUT THE SPELLING)
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled
1. Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
Deep Fried Turkey
Submitted by: Nancy L. Bright
5 gallons peanut oil*
10 to 15-pound unstuffed turkey
1 stick butter
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons salt and black pepper
*Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F. ave turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep-fry for three to four minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.
In a small pan, melt the butter. Add the garlic powder, cayenne, two tablespoons salt and black pepper. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.