Cracker Stuffing for Turkey

Ingredients

• 4 sleeves saltine crackers
• 2 stalks celery
• 1 cup butter
• 1 medium onion
• 4 eggs
• 1/2 cup milk

Directions

With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.

In a frying pan, saute the butter and onion until the onions are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.

Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.

Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk. 

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Pizza Casserole

1 bag of Egg noodles

1 large jar of tomato sauce

3 cups shredded mozzarella cheese

1.5lbs hamburger meat

1 package pepperonis

Preheat the oven to 350

Brown the meat & drain

Boil noodles until soft, drain

Spread a thin layer of tomato sauce on the bottom of a 9x13 pan

Spread half the noodles over the tomato sauce

Then half of the meat

Half of the sauce

Rest of the noodles

Half of the cheese

Rest of the meat 

Rest of the sauce

Rest of the cheese

And then the pepperonis - I used half the package

Cover with foil and bake for 30 minutes

After 30 minutes, remove the foil and back for another 15 minutes

Let it sit for 10-15 minutes before serving

Peanut Butter Banana Freezer Bites

2 bananas, sliced
8oz dark chocolate, melted
natural peanut butter

Place sliced bananas on parchment paper on a baking sheet.
Spread each banana slice with peanut butter
Dip (with a toothpick or spoon) into melted chocolate
Place in freezer for at least 4hrs

Tuscan Pasta with Tomato Basil Cream

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped OR 14.5oz can diced tomatoes, drained
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

1. 1. Prepare pasta according to package directions.
2. 2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
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Brown Sugar Brown Butter Cookies

Makes about 16 cookies.

8 tablespoons (1 stick) butter
1 cup unbleached flour, plus 2 tablespoons
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract


For rolling:
2 tablespoons packed brown sugar
2 tablespoons granulated sugar

Heat butter in small saucepan, over medium heat, until melted. Continue cooking butter, whisking or swirling the pan as needed, until the melted butter takes on a light golden brown color. There will be small flakes of dark brown on the bottom of the saucepan. Remove butter from heat and transfer to a small bowl immediately. Let cool until the bottom of the bowl is no longer warm to the touch, about 20 minutes.

Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silpat.

In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.

(I took a break and refrigerated the dough for a bit before moving on, but I don't think it's necessary)

Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie.

**Also can spread nutella on them and make a sandwich cookie - I think I preferred that even more!

Dinner Rolls

Makes about 12 rolls

1 cup plus 2 Tb warm water

1/3 cup vegetable oil

2 Tb active dry yeast 

1/4 cup sugar 

1/2 tsp salt

1 egg

3 1/2 cups all-purpose flour

Preheat oven to 400 degrees.  

In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly.  

With a dough hook, mix in salt, egg and 2 cups of flour until combined.  

Add remaining 1/2 cup flour at a time (dough will be sticky).  

Spray your hands with cooking spray and shape the dough into 12 balls.  

After shaped, place on lightly greased cookie sheet and let rest for 10 minutes.  

Bake for about 10 minutes or until tops are lightly golden.  

Crock Pot Chicken Caeser Sandwiches

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardinis)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns


1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.