Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

Dave’s Seafood Clam Chowder

Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

My stepdad Dave makes the best Seafood Clam Chowder you have ever had!  But we have one problem!….he never writes down the recipe…ever!   I’ve watched him make it several times, and this was my own attempt at it.  He was here to try it, and it was a hit….AND I wrote down the recipe!!! Yay!   My Mom and Dave recently took a trip to the Oregon Coast, and they spent two weeks tasting and critiquing clam chowder at all the local shops.  They said this recipe stood up to them all!  I have to give all credit to him, and I hope when you try this recipe…it’s the best you have ever tasted!  My step dad is one of the most amazing cooks.  There are sooooo many more recipes I plan to record…because this is just one of many amazing dishes he makes!

Dave’s Seafood Clam Chowder Recipe

7 Stalks of Celery, diced

1 large onion, diced

8 Medium Yukon Golds, cut into 1/2 inch pieces, plus water for boiling

1/2 Tablespoon Chicken Bullion for boiling ( I use Better then Bullion)

2 Tablespoons salt for boiling potatoes

12 Slices Bacon, Chopped

4 Cups Water

5 cups milk

1/2 stick butter for rue

2T olive oil for rue

1/3 cup flour for rue

3 (6.5 oz) Cans of Chopped Clams, Save juice

1/4 Cup Sherry Wine

1 T Chicken Boullion

1 Tablespoon plus 2 teaspoons Kosher Salt

3 Bay Leaves

Fresh Ground Pepper, to taste

1 cup heavy whipping cream cream

1lb Langostinos, chopped

1 lb mini shrimp

  1. In a large pot, add potatoes and cover with water about 1 inch above potatoes.  Add 1/2 T. chicken bullion, and 2 T. Salt to the water to flavor the potatoes.  Boil potatoes about 15-20 minutes, or until tender.  Drain water off potatoes and set potatoes to the side.
  2. In the a large soup pot over medium heat, add chopped bacon.  Cook bacon until it begins to crisp, and then add celery and onion to pot and cook until tender.
  3. Add to soup pot bacon-mixture: cooked potatoes, 4 cups of water, sherry, clam juice, 1 Tablespoon of bullion, 1 Tablespoon plus 2 Teaspoons Kosher salt, Fresh ground pepper to taste, and Bay leaves.
  4. In a separate pan, begin making the rue.  Add butter, olive oil, and flour.  Cook over medium heat, stirring constantly,  until it forms a golden brown color.  Remove from heat immediately.  Then add rue mixture to soup pot.
  5. Heat Soup Mixture until it comes to a simmer and begins to thicken.  Then turn to medium-LOW heat and add milk, and heat through.
  6. After heating chowder through, Turn chowder to low heat and add clams, langostinos, and mini shrimp.  Heat through at low heat (about 5 minutes).
  7. Finish soup with 1 cup of heavy whipping cream, heat through on low heat so the cream doesn’t curdle.  Serve immediately.


Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

It’s fall, and I love picking fresh pomegranates off the bushes!  Pomegranates in the grocery store are one the of the first signs of Autumn.   My Aunt Janice has pomegranate bushes on her side yard, and I just picked the last of them a few days ago.   They grow well here in the Saint George climate.  Picking those pomegranates off the bush reminded me of this Autumn Recipe, and I just had to make it.    This recipe has a spread of them all—pomegranate juice, pumpkin spice, apples, pears, oranges…it’s an autumn paradise!   All the flavors of Autumn in one yummy bite.

This is a great autumn recipe.  I’ve titled it Autumn Pork Tenderloin—Crockpot Recipe.   I got this recipe from a friend years ago—her husband has celiac disease, and so this is a great recipe for those who need gluten free.  She was an amazing cook!   I have changed some of the ingredients over the years from her original recipe, but this is pretty dang close to the original.  This recipe has all the flavors you would experience in autumn.  Also put it with a side of assorted squashes…the orange squash is banana squash, and if you haven’t tried banana squash, you are missing out.  It’s heavenly!  Give this recipe a try!  I hope you enjoy it as much as I have!

Autumn Pork Tenderloin Crockpot Recipe

¼ cup pomegranate juice

¼ cup sugar

1/2 teaspoon Pumpkin Spice

1/2 tablespoon kosher salt

1/2 tablespoon garlic salt

1/2 tablespoon Montreal steak seasoning

1/2 teaspoon black pepper

1 pork roast, any type (2-3 pounds)

1 pear, cored, peeled and sliced thick

1 apple, cored, peeled and sliced thick

1 orange with peel, sliced thick

 

  1. Combine pomegranate juice, pumpkin spice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into Crock-Pot.
  2. Blend salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast. Place roast in Crock-Pot. Turn roast to cover with juice mixture.
  3. Top roast with pear, apple, and orange slices. Cover; cook on HIGH 6-8 hours or until tender. Serve with juice and fruit slices–remove orange peel before serving.

THE BEST Buttermilk Pancakes I Have Ever Had!!!!

THE BEST Buttermilk Pancakes I Have Ever Had!!!!


My husband travels every week for work, and so when he is home we really try to make sure our time together is extra special!  He was only home today for less than 24 hours before he had to leave again to the airport, and so, I asked him to request what he wanted me to make him for dinner—anything…anything at all…I would make it.  And so,  he requested one of his favorites–My homemade buttermilk pancakes!   I have had this recipe for over 10 years, and during those 10 years, I have tried many different buttermilk pancakes from lots of different restaurants and places throughout our travels.   They all claim to have the best buttermilk pancakes, HOWEVER, this recipe is STILL the best I have ever had to date.  I have never had better–So it’s worth sharing.  Hopefully it will pass your taste test and be worth keeping for your family!  So here you go….buttermilk pancakes for dinner!  We topped them off with some apple butter syrup I found just to make it feel like fall! We were surrounded by Halloween decorations, and the smell of my pumpkin scented candle warmer, feasting upon our freshly cooked buttermilk pancakes with apple butter syrup–surrounded by the ones we love (most importantly..daddy was home)!

A few DO’s and DON’Ts for your pancakes:

  1. Do NOT over mix the batter!  Combine the ingredients just until moistened throughout.
  2. DO use the batter immediately.  Even though you can refrigerate it, I can tell a difference in fluffiness…mix up the batter right before use.
  3. DO NOT smash the pancakes flat while cooking.  They are supposed to be fluffy…let them be what they are.

Here is a recipe for the best buttermilk pancakes I have every had!

Ingredients

• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1 tsp  baking soda
• 3/4 tsp  salt
• 2 Tbsp  sugar
• 2 lrg.  Eggs, lightly beaten
• 2 cups buttermilk
• ¼ cup vegetable oil

Directions

Combine first five ingredients.  Stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, STIRRING JUST UNTIL DRY INGREDIENTS ARE MOISTENED.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and the edges look cooked.  Turn and cook other side.

 

 



Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

So we are off to a birthday party for a good friend!  We are celebrating her 30th birthday!  It’s an eighties night dress up with a lip sync–so we are ready to party! My husband and I will be doing a lip sync to Dirty Dancing. He is dressing like George Michael and I am wearing a wig that looks a little something like Joan Jett.  It should be fun, and a little embarrassing, but we are always up for anything that is a little embarrassing.

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

I was asked to bring a salad, and so for some reason I was feeling like radishes!  I like sweet and salty salads, and so I always have fruit in my salad, but I decided to try something a little different and add pickled radishes.   The pickled radishes are slightly sweet with a little bit of spice, and they will be the perfect combination for this salad. Here is the recipe:

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

1 Head Romain Lettuce

2 Cups Baby Spinach

1 Cup Sliced Strawberries,

1/2 Cup Macadamia Nuts

1/2 Cup Pickled Radishes*

5 Pieces Applewood Smoked Bacon, Thick-cut

1/3 cup dried cranberries, orange flavored

1/3 cup dried blueberries

Spicy Pickled Radishes

Spicy Pickled Radishes

*Pickled Radishes Recipe found at Cookie and Kate Blog here:  http://cookieandkate.com/2014/spicy-quick-pickled-radishes/

*Spicy Pickled Radishes Recipe
INGREDIENTS
  • 1 bunch radishes
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
  • ½ teaspoon whole mustard seeds (optional)
  • Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
INSTRUCTIONS
  1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
  2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
 I can’t take full credit for this salad dressing!  I got it from my sister-in-law, and I get asked for the recipe all the time.  It really is a dressing that makes all my salads fabulous!  It is the best poppy seed dressing I have every had.   You can’t go wrong with it!
Poppy Seed Vinaigrette

Poppy Seed Vinaigrette

Poppy Seed Vinaigrette Recipe

1/2 cup White vinegar

1 cup canola oil

1/2 Cup white sugar

2 T. Mustard

1 teaspoon Kosher Salt

2 T. Dried Minced Onions

1 T. Poppy Seeds

Place all ingredients in a mason jar and shake.

Enjoy!!

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Sweet Whole Wheat Bread

Sweet Whole Wheat Bread

The Best Sweet, Whole Wheat, Homemade Bread you'll ever taste

The Best Sweet, Whole Wheat, Homemade Bread you’ll ever taste

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Whole Wheat Bread Recipe

Ingredients

• 2 ¼ c warm water
• 4½ tsp yeast
• 1 Tbsp sugar
• 2 tsp apple cider vinegar
• 1 c sugar
• 2 Tbsp olive oil
• 1 tsp salt
• 1 cup homemade or store bought applesauce*
• 2 eggs
• 7 to 8 cups whole wheat flour

*butter for the top of the loaves
Directions

Mix first four ingredients together gently in mixing bowl. Then, allow to sit for 10 minutes for yeast to activate. Yeast should begin bubbling during this time.

Then add next five ingredients to yeast mixture. Mix gently until just combined. Do not over mix.

Finally add 7 cups of flour. Dough should be very sticky (almost runny, resist the urge to add extra flour). Mix for about 5 minutes on low speed to activate gluten.

Remove dough from mixer, place in well greased bowl, and cover the bowl with a towel. Allow to rise in a warm place for approximately 1 hour or until doubled in size.

When dough has risen, remove from bowl and use left over flour to knead dough. Knead a few times on a lightly floured surface. Split the dough in half, and place each half in a greased bread pan. Allow dough to rise for approximately 30 minutes or until doubled in size.

Then bake at 350 degrees for about 50 minutes. When bread comes out of oven, coat top of bread with melted butter. Seal both loaves in bread bags while they are hot!  This makes the crust soft! Makes 2 loaves.

*Homemade Applesauce: peel 2 apples, sliced and cored. Steam sliced apples until soft, a fork should slide in easily. Then process apples in a food processor until very smooth.

This sweet whole wheat bread is super moist–and if you have ever made a whole wheat bread from scratch, you know that that can be hard to achieve.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

I start out by grinding my own wheat.  You can buy your own wheat flour, but I like to by whole wheat berries in bulk, and then I have a wheat grinder that I use to make my own flour.   The wheat that I use is hard white wheat.  I like hard white wheat because it seems to give the bread a lighter texture than the typical hard red wheat berries.

grinding hard white wheat, wheat grinder

grinding hard white wheat, wheat grinder

 

 

 

 

 

 

 

The next step is to get my yeast going.  The water must be luke warm–around 115 degrees.   The biggest mistake people make is they get the water too hot and kill the yeast.  Then I add the yeast, 1 tablespoon of sugar, and apple cider vinegar to the water, and I let the mixture set for about 10 minutes until it gets bubbly and foamy.  The yeast feeds off of sugar.   If your liquid is bubbly and foamy after 10 minutes, you know your yeast is alive and kicking.

activated foamy yeast

activated foamy yeast

 

 

 

 

 

 

 

apple cider vinegar to bread dough

apple cider vinegar to bread dough

 

 

 

 

 

 

 

Add the yeast mixture, apple sauce, eggs, sugar, and oil to the blender. Blend the mixture until the eggs are just combine.  Then you can start gradually adding your whole wheat flour a cup at a time–leaving 1/2 to 1 cup out to use for kneading.   Whatever you do, resist the urge to add extra flour.   Beat the dough on high for 2 minutes–this step is like kneading the dough, except you’re doing it in the mixer.

mixing dough ingredients

mixing dough ingredients

 

 

 

 

 

 

 

There are two differences between this sweet whole wheat bread and a lot of other recipes you will find.  I use sugar–a lot of sugar.  Why do I use sugar instead of a healthier substitute like honey?  Well, because I tried using honey, and when you are making a whole wheat bread that is this sweet, using that much honey makes the bread heavy.  In fact, it was so heavy the dough wouldn’t rise.   Also, this dough will be “soupy.”  Most people add way too much whole wheat flour–leaving their bread heavy and dense.   This dough comes out runny like a batter, not quite as thin, but a thick, runny batter type consistency.

whole wheat bread dough consistency

whole wheat bread dough consistency

 

 

 

 

 

 

 

After you beat the dough in the mixer, transfer it to a covered, greased bowl and leave it to rise in a warm place until it has doubled in size.  I cheat and preheat my oven until about 115 degrees, and then I pop it in the oven on top of a dish towel.   Doing it this way, the dough only takes about 30 minutes to double in size.

dough rising in warm oven

dough rising in warm oven

risen dough doubled in size

risen dough doubled in size

 

 

 

 

 

 

 

After it has risen, I pour the remaining 1/2 cup to 1 cup of flour on the counter, and pour the dough onto floured surface.  I am only using enough flour to coat the outside of the bread and make it workable.  I knead it a few times.  It will be really difficult to work with because it is so runny.  I then split the dough in half, and place it in two greased bread pans.  Then, cover it with a dish towel and allow it to rise until it has doubled in size.   Usually, about another 30 minutes.  Then I bake the bread for approximately 50 minutes.

whole wheat bread rising

whole wheat bread rising

 

 

 

 

 

 

 

 

 

 

When the bread comes out of the oven, I rub a small amount of melted butter on the top of the loaves.  The butter helps to seal in the moisture.   I allow the bread to cool for about 15 minutes or so in the bread pans, and then I transfer the loaves to gallon bread bags and seal them in while they are piping hot.   This makes the outside crust of your bread soft instead of crunchy.   ALWAYS, seal up the bread in a bag while it’s hot.  This bread tastes best with a soft crust.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

 

 

 

 

 

 

When you are finished, you will be left with a soft, sweet, and moist homemade whole wheat bread!!!!  You won’t find a better recipe than this!

 

Gingerbread House Icing

Gingerbread House Royal Icing

Ikea Hack Gingerbread House, Royal Icing

Ikea Hack Gingerbread House, Royal Icing

 

 

Gingerbread Houses with Royal Icing Recipe for the Cement

A little over a week ago, my family headed over to a friend’s house to decorate gingerbread houses.  Believe it or not, it was my first time decorating a gingerbread house.  I used a kit that we bought at IKEA when we there purchasing Billy Bookcases for our entertainment center IKEA hack.   I wonder…because the gingerbread house was from IKEA, does that make it a Gingerbread house IKEA hack???

When making gingerbread houses, its important to use a really stiff frosting.  I used a basic royal icing recipe and it turned out great!  Royal icing is also what I use to write phrases on cakes or when I want a really stiff decoration.  Although, in my opinon, it doesn’t taste very good.  You wouldn’t want to use it on entire cake.  Buttercream frostings are my favorite tasting frostings for a cake, and I use royal icing for minor details—mostly because of flavor, but also because royal icing dries very hard—making it the perfect cement for your gingerbread houses.

This royal icing was more than plenty to decorate two small houses!   After decorating the houses, one thing I realized was that I should always use a pre-boxed kit.  I don’t think I have the skill level to build one out of regular graham crackers.  The kit made things fairly easy.

IKEA Gingerbread House Kit

IKEA Gingerbread House Kit

As for candy, I found Christmas Candy Corns.  They worked great for the shingles.  My husband draped his roof with frosting in a really neat patter—I didn’t have the skills for that.  His turned out great as well.  Here is a sample of all the candies we used.

Gingerbread House Candy toppings

Gingerbread House Candy toppings

Gingerbread House

Gingerbread House

This  is recipe we used for icing.  It was great, and we had leftovers after completing two houses!  I hope you can make time this holiday season to build a gingerbread house!

Royal Icing

Royal Icing

 

 

 

Gingerbread House Royal Icing

1 ½ Tablespoons Meringue Powder *(you can find this in the cake decorating section at Walmart)

2 cups powdered sugar

2 ½ Tablespoons warm water

Beat for 10 minutes on high speed with whisk attachment.  Frosting should have a glossy appearance similar to meringue.  Use immediately or fill into piping bag, as frosting dries out and hardens quickly.

Gingerbread House

Gingerbread House

 

Dark Chocolate Peppermint Mud Hen Bars

Dark Chocolate Peppermint Mud Hen Bars Recipe

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Dove Dark Chocolate Peppermint Mud Hen Bars Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dark Chocolate Peppermint Mud Hen Bars Recipe for the Christmas Holidays

So what does a Mud Hen Bar taste like?  It’s like taking a gooey-yummy roasted marshmallow and puting it between two soft and chewy, chocolate chip cookies.  Now imagine for a moment, taking dark chocolate Dove peppermint candies and using them instead of chocolate chips…HEAVEN!

These bars are a great dessert to add to your holiday cookie platter.  They are easier to make than your traditional chocolate chip cookie because you cook them in a casserole dish and cut them in to bars–you get to avoid all that scooping and baking in individual batches.

I took these over to a friends house last night, and they requested the recipe, so I decided I would do it as a post.  Hope you enjoy my version of Mud Hen Bars this Holiday Season!

Dark Chocolate Peppermint Mud Hen Bars Recipe

1/2 Cup Butter, softened
1 cup sugar
1 Whole Egg
2 Egg Yolks
1/4 teaspoon Vanilla
1/4 teaspoon almond extract
1-1/2 cup all purpose flour
1 teaspoon Baking Powder
10 Large Marshmallows, cut into bite size pieces
10 Dark Chocolate Peppermint Dove Candies, chopped into pieces
2 Egg Whites
3/4 cup brown sugar

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creamed sugar, butter, eggs

 

 

 

 

 

 

 

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vanilla extract and almond extract

 

 

 

 

 

 

 

1. Add first 6 ingredients to mixing bowl, cream for 3-4 minutes until the mixture is light and fluffy.

2. Add flour and baking powder to creamed butter mixture. Mix until blended.

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Dough

 

 

 

 

 

 

 

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dough spread in greased pan

 

 

 

 

 

 

 

3. Remove dough from mixer, and spread evenly in a greased 9×13 casserole dish.

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Dove Chocolates

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Dove chocolates and marshmallows

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Chopped Dove Peppermint Chocolates

 

 

 

 

 

 

 

4. Top dough with chopped chocolate candies and chopped marshmallows.

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Eggs whites forming stiff peaks

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meringue mixed with brown sugar

 

 

 

 

 

 

 

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meringue spread on top

 

 

 

 

 

 

 

 

 

5. In a mixer, beat egg whites until stiff peaks form. (Like a meringue). Gently fold in brown sugar until evenly incorporated. Spread meringue mixture evenly across top of candies and marshmallows.

6. Bake at 325 degrees for 35-42 minutes until center of dough is baked through, and no longer runny.

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Dove Dark Chocolate Peppermint Mud Hen Bars Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Dark Chocolate Peppermint Mud Hen Bars Recipe

1/2 Cup Butter, softened
1 cup sugar
1 Whole Egg
2 Egg Yolks
1/4 teaspoon Vanilla
1/4 teaspoon almond extract
1-1/2 cup all purpose flour
1 teaspoon Baking Powder
10 Large Marshmallows, cut into bite size pieces
10 Dark Chocolate Peppermint Dove Candies, chopped into pieces
2 Egg Whites
3/4 cup brown sugar

1. Add first 6 ingredients to mixing bowl, cream for 3-4 minutes until the mixture is light and fluffy.

2. Add flour and baking powder to creamed butter mixture. Mix until blended.

3. Remove dough from mixer, and spread evenly in a greased 9×13 casserole dish.

4. Top dough with chopped chocolate candies and marshmallows.

5. In a mixer, beat egg whites until stiff peaks form. (Like a meringue). Gently fold in brown sugar until evenly incorporated. Spread meringue mixture evenly across top of candies and marshmallows.

6. Bake at 325 degrees for 35-42 minutes until center of dough is baked through, and no longer runny.

 

Stuffed for the Holidays

Celery, Peppers, Cranberries, Pecans

Sausage Apple Stuffing Recipe

Stuff yourself with the best stuffing your have ever tasted…Apple Sausage Stuffing!

We headed to Logan, Utah to visit my family for the Thanksgiving holidays! Cooking in the kitchen is my family’s favorite pastime, and no one is a better cook than my Mom! Here my Mom’s recipe for the best stuffing you will every have. It’s the perfect combination of sweet, salty, and homemade goodness…it’s so flavorful that it’s the hit of our Thanksgiving Feast! Enjoy, and let me know what you think!!!!!! Check back in to TheEverythingHousewife.com in the coming weeks for my favorite Christmas holiday cookie.

Apple Sausage Stuffing

1 lb Italian sausage
3 Mini Red Peppers, chopped
1 Onion, diced
3 stalks celery, diced
1 Granny Smith Apple, chopped
3 Garlic Cloves, diced
1 T. Poultry Seasoning
1 1/2 cup chicken broth
1-16 oz. can Cream of chicken soup
1 -14 oz bag of Herbed Stuffing (we used Pepperidge Farms)
Pine nuts or pecans, optional
Dried Cranberries, optional
Salt and Pepper to taste

Add sausage to sauté pan and cook on medium heat. Add peppers, onion, celery, Apple, and garlic to sausage. Cook until tender, and then add Poultry Seasoning.

Add chicken broth and  stuffing package to a mixing bowl.  Allow the mixture to soak in the bowl 20 min or so. Then add cream of chicken to the stuffing mixture. Finally add the sausage mixture to the stuffing, and mix all ingredients well.   (Optional,  add chopped pecans or pine nuts, and dried cranberries.)  Salt and Pepper to taste. Bake for 45 mins at 350 in a 9 x 13 greased casserole dish.