You know I had to give you a Friday Foodday edition today since its the day before the most delicious holiday of the year! Here's what I'm hoping to be eating tomorrow!
Sausage Cornbread Stuffing
c/o Lauren's Latest
Ingredients
- 3 Mild Italian Sausage Links
- 1 cup diced onion
- 1 cup chopped carrot
- 2 stalks celery, diced
- 1 - 9x9 pan of cornbread
- 1 teaspoon poultry seasoning
- salt & pepper to taste
- 1 1/4 cups chicken stock
- 2 beaten eggs
Directions
- Heat up a large skillet over medium to medium high heat.
- Remove the
sausage from it's casing and break it apart while it cooks. Once the
meat is cooked completely and browned, remove from pan and set aside.
- Toss in the
veggies with a little salt and pepper and saute until tender, about 7
minutes. {If there isn't enough grease in the pan from the sausage, pour
in a little oil.}
- Remove pan from heat, pour sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
- Next add in
some poultry seasoning, salt, pepper and chicken broth. The last thing
you need are some eggs. Crack them into that measuring cup you used for
the chicken broth. Whisk them together to break the yolks into the
whites and pour them over top the whole shoot and match.
- Stir this whole pot of goodness together and add in splashes of extra stock if you think it's a little too dry.
- Spoon stuffing into a greased baking dish, cover with foil and bake at 350 degrees for 30 minutes.
Cinnamon Apple Cookie Pie
c/o Stephanie Cooks Blog
Ingredients
1 pie crust (not deep dish- standard sized)
Cookie layer:
1/3 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 cup flour
1 tsp cinnamon
Apple layer:
2 Granny Smith apples, peeled and sliced thin
1/4 cup apple cider
3 tbsp butter
1/4 cup brown sugar
1 tsp cinnamon
1 cup, total, assorted chips (caramel, butterscotch, peanut butter, chocolate, etc.)
Directions
1- Preheat the oven to 350.
2- Combine the
melted butter with brown and white sugar, stirring well. Stir in the
egg. Stir in the flour and cinnamon until well incorporated. Pour the
cookie mix into the base of the pie crust and bake 20-25 minutes, until
the top is set and a toothpick inserted into the cookie comes out mostly
clean. Set aside.
3- In a small saucepan combine the apple
slices, cider, butter, sugar, and cinnamon. Stir well. Cook over low
heat until the apples soften. Then turn up the heat and keep cooking
until the liquid thickens around the apples. Once done, set aside and
allow to cool for about 5 minutes. Stir in the chips quickly and pour
over the cookie.
4- Bake about 20 minutes, be sure to cover the crust of the pie do it doesn't burn.
5- Allow to cool, then serve.
Cranberry Butter
c/o Fun Foods on a Budget
Ingredients3/4 cup butter, softened (margarine is okay too)
2 tbsp. brown sugar
2 tbsp. honey
1 cup chopped fresh cranberries
2 tbsp. chopped walnuts, optional
Directions
In a small mixing bowl, beat butter, brown sugar, and honey until
fluffy, about 5 minutes. Add cranberries and walnuts if desired; beat 5
minutes longer or until butter turns nice and pink.
Transfer to a sheet of plastic wrap; roll into a log.
