Deanne's Sausage Apple Stuffing

My sister-in-law Deanne makes this amazing stuffing for Thanksgiving every year. It is relatively easy, absolutely delicious, and will change the way that you feel about stuffing forever. It would also be a great accompaniment to your Christmas turkey!

2 boxes Mrs. Cubbison's Herb Seasoned Stuffing Mix (in the green box!)
1 cup butter
2 cups onion-chopped
2 cups celery-chopped
2 tart apples (Granny Smith)- peeled and diced
1 lb. mild italian sausage- browned and drained
about 2 cups chicken broth
about 2 cups apple juice
1-2 cups chopped pecans

Brown sausage and set aside to drain. In the same pan, saute onion and celery in butter. Add apples toward the end of your saute and cook just until slightly tender. Combine with stuffing mix in a large crock pot that has been lightly sprayed with Pam and moisten with chicken broth and apple juice. You want it to be moist, but not too wet.  Gently stir in pecans and cook on low for 2 hours, stirring occasionally.

Christmas & holiday recipe roundup!

Christmas season is in full swing and we wanted to highlight a few of our favorite holiday recipes. Christmas for me is about Christ, family and friends, giving and generosity and... food! Food always seems to play a part in creating memories, traditions and comfort. So, enjoy baking and giving away yummy treats, making memories over delicious meals, celebrating with friends at a party or giving your children something to get nostalgic about when they think back about Christmases of their childhood.

Happy holidays from all of us at Boy Cheese Sandwich!!!

• For Christmas morning:

Sausage Breakfast Casserole
German Pancakes
Apple Puff Pancakes
Amish Breakfast Casserole
Chile Casserole
Kathy's Coffee Cake
French Toast Casserole

• Christmas cookies and home-baked gifts:

Nana's Caramels
Chocolate-Dipped Pretzel Rods
Hot Fudge Sauce
Mom's Sugar Cookies
Waffle Brownies
Earthquake Cookies
Mint Brownies
Meltaways
Sand Art Brownies
Peanut Butter Bars
Easy Pretzel Turtles
Thin Mint Crackers

• Non-food gift:

Christmas Potpourri

• Christmas appetizers:

Cranberry Salsa
Wassail
Artichoke Dip

• Christmas salads:

Christmas Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Pear Salad

• Christmas desserts:

Gingerbread White Chocolate Blondies
Mom's French Pear Pie
Eggnog Cupcakes
Cranberry Bundt Cake with Warm Butter Sauce
Apple Torte with Lemon Sauce

• Meals for Christmas day, after presents -or- for Christmas Eve:)  Most are make-ahead, so you can just warm it up or bake it when family is around and hungry!

Three-Bean Christmas Chili
Classic Cheese Fondue
Chocolate Fondue (pictured below)
Homemade Chicken Noodle Soup
Ski Country Pasta
Mom's Minestrone Soup
Cranberry Chicken
Mimi's Cafe Corn Chowder with Ham
Mom's Lasagna

Christmas Potpourri

Some sweet ladies at church today handed me a beautiful cellophane bag, tied with a festive ribbon. Inside was this fragrant concoction. When I returned home, I immediately added it to water and simmered it on my stove and within minutes, my whole house smelled like Christmas. Delicious!!! I really wish I would've taken a photo of the potpourri before I simmered it, but I was too impatient, I guess!

My Mom would often simmer some cinnamon sticks, cloves and allspice in a little water on the stove at Christmas and the spicy scent just makes me think of home. Usually, she was preparing her yummy Wassail for a party, but this potpourri would make a unique, (calorie and fat-free!) gift for friends, neighbors or kids' teachers for the holidays.

It does require 3-4 days preparation for the orange peel to dry, so plan accordingly:)

Fresh orange peel (a hand full)

3 cinnamon sticks

12 allspice berries

3 whole star anise

8 whole cloves

1/4 teaspoon ground cloves

2 bay leaves

1. Tear orange peel into small pieces. Cover with a paper towel and dry completely for 3-4 days. 
2. Add all other ingredients to dried orange peel in a cellophane bag and it's ready to use yourself or to give as a gift!

TO USE: Add potpourri to 2 cups water and simmer in a saucepan. May be refrigerated and re-used.

Apple Puff Pancakes

German pancakes were always an anticipated breakfast treat when we were growing up. This is a new spin on the original, with the addition of apples, brown sugar, vanilla and cinnamon. I make this occasionally for dinner or for a weekend breakfast. These taste and smell amazing right out of the oven!

3 Tablespoons butter

2 apples, peeled & thinly sliced

3 Tablespoons brown sugar

2 cups milk

1 teaspoon vanilla

1 cup all-purpose flour

1/2 cup sugar

4 eggs

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat oven to 425 degrees F. Mix the milk, vanilla, flour, sugar, eggs, salt & cinnamon in a blender until smooth and set aside. Place butter in a 9 x 13" pan and bake for 3-5 minutes, or until butter melts. Remove pan from oven and arrange apple slices in the bottom of the pan. Sprinkle brown sugar on the apples and pour batter over the top. Bake for 20 minutes in the preheated oven, or until puffed and lightly browned. Top with syrup, if desired.

Serves 6. 

Gingerbread White Chocolate Blondies

I've made this recipe 3 times now. The first time, I followed the recipe exactly, but the middle fell and the edges were too crispy. I made it twice more and tweaked the recipe quite a bit and... voila! These are soft and bake up perfectly. It barely resembles the original recipe, but you know I wouldn't put just any mediocre recipe on here. No offense, Martha! :) If you love gingersnaps like I do, these soft cookie bars will make you smile! Recipe inspired by Martha Stewart's Cookies. 

Makes about 18-24 bars (depending on how you cut them)

2 1/2 cups all-purpose flour

1 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. cloves

3/4 cup butter, room temperature
1 cup brown sugar, packed
1/3 cup molasses
1 egg
1 tsp. vanilla
1 (12 oz.) package (1 3/4 cups) white chocolate chips

1. Preheat oven to 350 degrees F. Line a 13×9" baking dish with aluminum foil and then spray the aluminum foil with cooking spray. Set aside.
2. Whisk together flour, soda, salt, and spices in a bowl and set aside. 
3. Beat butter, sugar, molasses, egg and vanilla in a large bowl until fluffy. Add flour mixture and mix well. Stir in white chocolate chips.
4. Spread batter evenly into prepared pan and bake until toothpick poked in the center comes out clean, about 18-22 minutes. Let cool for about 5 minutes in pan, then lift tin foil out and continue to cool; cut into squares.

Earthquake Cookies

These are often a Christmas cookie, but I think they are fabulous anytime you're in the mood for chocolate! They are another variation on The Lemon Cake Cookies posted here. 

1 (18.25 oz.) pkg. Devil's Food cake mix*

2 eggs

1/4 cup vegetable oil

3/4 cup confectioner's (powdered) sugar

Mix cake mix, eggs and vegetable oil. Roll into balls and then in powdered sugar. Bake for 8-10 minutes at 375 degrees, or just until cookies begin to "crack." Remove to a rack to cool completely. Makes 3-4 dozen cookies.

*Can substitute any flavor of cake mix.

Chocolate Fondue -or- Hot Fudge Sauce

This versatile recipe is perfect for Valentine's Day or for Christmas (who doesn't love chocolate fondue?) It makes great gifts for friends, neighbors or teachers and is also my very favorite hot fudge sauce for ice cream! 

Recipe from our sister Andrea...

1/2 cup butter

4 (1 oz.) squares unsweetened chocolate (4 oz. total)

3 cups sugar

1 (12 oz.) can evaporated milk

1 tsp. vanilla

dash of salt

Melt butter and chocolate in a saucepan over medium heat, stirring frequently. Stir in sugar, evaporated milk and salt and cook for about 10 minutes, stirring constantly. Remove from heat and add vanilla. Let cool slightly, then pour into a blender and blend for 5 minutes. Chocolate will thicken as it cools. Pour into small jars as Hot Fudge Ice Cream Topping, or serve warm with fruit, pretzels, marshmallows and cake cubes as Chocolate Fondue. Stores in refrigerator for about 3 weeks. Do not freeze. Makes about 5 cups.

What's cooking?

I just finished my holiday baking yesterday and wish I could've posted these recipes and pictures sooner. I enjoy baking and how it makes my house smell so yummy and I enjoy sharing something I made myself with loved ones. NEXT, I try to get them out of my house ASAP, so I don't eat them all!!! I've posted most of the recipes here (and the others, I will soon):

Nana's Caramels

Mint Brownies

Peanut Butter Squares

Toffee

Easy Pretzel Turtles

Lemon Poppy Seed Thumbprint Cookies

Chocolate-Dipped Pretzel Rods

Merry Christmas! Thanks for following us here as we cook, bake, entertain, experiment and share our "keepers" with you! I've truly enjoyed checking back often to see what new recipes and pictures my sisters have posted as I try to keep it interesting in my kitchen. May your homes be filled with family, laughter, good food and memories this holiday season...

♥Love,

Alli

Lemon Poppy Seed Thumbprint Cookies

I love anything with lemon & poppy seeds! These can be made with either jam or lemon curd. Both are delicious!

          1/2 cup butter, softened
          1 cup powdered sugar
          1/2 cup canola oil
          1 egg
          1 tsp. vanilla
          2 1/3 cups flour
          1/2 tsp. salt
          2 Tbs. poppy seeds
          1 tsp. grated lemon peel
          Lemon juice (about 1/4-1/3 cup)
          1/2 cup bottled lemon curd or raspberry or cherry jam*

Preheat oven to 325° F. In a large bowl, cream butter and powdered sugar until fluffy. Beat in the oil, egg, vanilla and salt. Gradually add flour and mix well. Beat in poppy seeds and lemon peel. Add lemon juice 1 Tablespoon at a time until dough is the right consistency. Dough should be pliable and smooth.

Shape into 1" balls and place on an ungreased cookie sheet. Using a clean finger or thumb, make an indentation in the center of each cookie. *If using jam, spoon 1/4 tsp. of jam into each cookie. (If using lemon curd, wait to add until cookies and cooked and cooled.) Bake for 10-11 minutes, or until not quite brown. Remove to wire racks to cool.

*If using lemon curd, spoon 1/4 tsp. into the center of each cookie when completely cool.  Sprinkle cooled cookies with powdered sugar, if desired. Makes 50-60 cookies.

Chocolate-Dipped Pretzel Rods

Here's another fun goodie to make for neighbors and friends for the holidays... or just because! 

          1-2 bags pretzel rods
          1 (24 oz.) package chocolate (or white) almond bark
                (Can substitute 1 bag of white or milk chocolate chips, melted with 2 Tbs. vegetable shortening or oil)

Optional caramel layer:
          1 bag Kraft caramels, unwrapped and melted

Optional toppings:
          Candy Canes, crushed
          Coconut
          Nuts, chopped
          Mini M & Ms
          Oreos or graham crackers, crushed
          Andes Peppermint Crunch Baking Chips, chopped
          Sprinkles or non-pareils

Drizzles:
          Chocolate (chips, mixed with a little shortening or oil, almond bark or baking discs for melting)

Lay out parchment paper on the counter or a cookie sheet. If doing a caramel layer, melt the caramel at short intervals (30-40 seconds) and stir in between heating until smooth. Pour melted caramel into a tall glass and dip pretzel rods, leaving a few inches of pretzel at the bottom. Hold upside-down over the glass until caramel stops dripping and wipe any drips on the cup. Set on parchment paper until set.

Next, melt chocolate at short intervals (30-40 seconds) and stir in between heating until smooth. Be careful not to overheat chocolate, or it will clump and burn. Pour melted chocolate into a tall glass and dip pretzel rods, holding upside-down until excess chocolate has stopped dripping.

Immediately roll in any toppings and set on parchment paper to set. After the chocolate layer is set, dip a fork into warm melted chocolate and drizzle the pretzels, if desired. Let pretzels sit until completely set. These can be wrapped up in gift bags, placed in a fun vase or tin or served on a plate!

Peanut Butter Squares

I remember loving these at my Aunt Susie's house when we were little.  My kids love them just as much today! Recipe from Susan Groesbeck.

          1 cup peanut butter

          1/2 cup honey

          1 cup powdered milk

          4 cups Rice Krispies

Mix peanut butter, honey and powdered milk together in a large bowl. Add Rice Krispies a cup at a time until you well-mixed and press into a lightly greased 8 x 8" pan. Chill and cut into squares.

Easy Pretzel Turtles

This year, I found this super easy recipe that I think will be a new tradition for our holiday baking! My daughter loved making them and we all love eating them. They are so easy and delicious and with chocolate drizzled on top, they look elegant. 

1 bag Rolo candies, unwrapped (about 50)
Mini pretzel squares or traditional mini pretzels (about 50)
Pecan halves (about 50)

Optional: White chocolate chips or White chocolate/ Candy Cane candy disc melts

Preheat oven to 300 F°. Line a cookie sheet with parchment paper. Arrange pretzels in a single layer on the cookie sheet and top each pretzel with a Rolo. Bake in oven for about 5 minutes. Remove from oven and press a pecan half onto each melted Rolo-covered pretzel.

If desired, melt about 1/2 cup of white chocolate in the top of a double boiler or in the microwave, heating and stirring every 30 seconds until melted and smooth. Pour into a small plastic bag and cut off a small bit of one corner. Squeeze the bag of chocolate as you drizzle over the pretzels to make small parallel lines on top. Let candies sit on the counter for about an hour or refrigerate for about 25 minutes to set the chocolate. Store in an airtight container or place in mini baking cups to serve. Makes about 50 Pretzel Turtles.

Chile Casserole

I was pulling all my recipes for this week and thought that I should post some of our Christmas favorites for those of you who are looking for holiday cooking ideas. I don't have pictures yet, but I will post them later this week.

Christmas breakfast at my parents house always consisted of steak and eggs courtesy of my cute Dad. In my husband's family, they always woke up Christmas morning to this yummy casserole and a plate of hot Sticky Buns.

12 eggs

1 pint sour cream

1 tsp. salt

18 oz. chopped green chiles

1 lb. shredded Mozzarella or Monterey Jack cheese

Wisk eggs together in a large mixing bowl. Add remaining ingredients and mix until evenly combined. Pour into a greased 9x13 baking dish and bake at 350 degrees for 1 hour or until middle is fully set. Serve with fresh salsa.

Cranberry Salsa

*From Cammie Ward (via Katie Howard)

My cute friend Katie brought this dip to Book Group last week and I absolutely had to have the recipe! If you are looking for a yummy appetizer to bring to a holiday party, this is it.

1-12 oz. package fresh cranberries

3/4 c. sugar

1 jalepeno pepper- seeded

2 green onions

1-2 Tbs. fresh cilantro

1/4 tsp. cumin

Combine all ingredients in the food processor and mix until finely chopped. Pour over an 8 oz. block of cream cheese and serve with your favorite crackers. DE-LISH!

Sunshine Carrots

I am making these for Christmas Eve dinner, but they are fabulous anytime!

1- 32 oz. package baby carrots

2 Tbs. sugar

2 tsp. cornstarch

1/2 tsp. ground ginger

1/2 tsp. salt

1/2 cup cold Orange Juice

4 Tbs. butter

Steam carrots until tender, drain, and pour into a casserole dish. In a small sauce pan combine sugar, cornstarch, ginger, salt, and OJ. Wisk mixture until all the lumps have disappeared and then bring to a boil over medium heat. Remove from heat and add butter . Stir until butter is melted and then pour over carrots. Enjoy!

Classic Cheese Fondue (aka Stinky Cheese Fondue)

Our family has a traditional fondue dinner on Christmas Eve and this cheese is always a hit. The cheese is a bit potent, but it tastes divine.

8 oz. Emmentaler cheese

8 oz. Gruyere cheese

3 Tbs. flour

1 clove garlic

1 1/2 cups dry white wine (I use cooking wine)

1 Tbs. lemon juice

pepper and nutmeg to taste

2 loaves crusty Italian or French bread- cubed

Shred cheeses and combine in a large mixing bowl. Dredge with flour. Rub inside of cooking pot with cut garlic clove and then discard the garlic. Pour wine into the pot and cook over medium heat until hot, but not boiling. Add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted and mixture has the consistency of a creamy sauce. Add pepper and nutmeg to taste. Increase heat and allow mixture to boil briefly. Remove from heat and serve immediately with cubes of bread for dipping.

Egg Nog Cupcakes

Yummy! My cute friend Michelle Moench Bagley passed this recipe on to me and they are a new favorite. Cute and delicious, these cupcakes would make a great holiday gift for neighbors, teachers, and friends.

1 box Pound Cake mix

2 eggs

1 1/4 c. eggnog

1/2 tsp. vanilla

1/4 tsp. nutmeg

Preheat oven to 350 degrees and line muffin pan with paper liners. Combine all ingredients and mix on medium speed for two minutes. Pour into muffin cups and bake for 18-20 minutes. (Makes 18-24 cupcakes depending on how you fill them). Remove from oven and allow to cool before frosting.

Frosting

1/2 cup butter

8 oz. cream cheese

16 oz. powdered sugar (about 4 cups)

1/4 c. egg nog

*This made enough frosting for 2-3 batches of cupcakes

Nana's Caramels

          This is my Nana Jackson's recipe. We make them every Christmas. We've given them as neighbor gifts, sent them to missionaries and enjoyed eating the edges when we wrap them. These are one of my favorite Christmas traditions....

          1/2 can sweetened condensed milk

          3 cups regular whipping cream (NOT Heavy whipping cream)

          2 cups white sugar

          2 cups white corn syrup

          pinch of salt

          2 tsp. vanilla

Mix sweetened condensed milk and whipping cream together in a double boiler, placed over a pan of about 2-3 inches of boiling water. Prepare a 10 x 13" glass pan by greasing the bottom and sides with about 1 Tablespoon of softened butter. Set aside.  

In a large heavy pot, stir together sugar, corn syrup and salt. Cook on medium heat until boiling. Add 1/2 cup of the cream mixture to the syrup mixture and stir well. Continue adding 1/2 cups of cream every 3-5 minutes, stirring often. This process will take about 30-40 minutes. Caramels will begin to deepen in color and thicken in consistency. When all the cream has been added, measure caramel temperature with a candy thermometer and cook until caramels reach 232*** (SEE NOTE BELOW) degrees (but not to soft ball stage). To check, you can take the caramels off the heat and drop a ball of caramel into a cup of cool water to check consistency. If it's still too sticky and soft, continue cooking a little longer, but be careful not to go past the soft ball stage, or caramels will be hard. Remove from heat and stir in 2 tsp. vanilla. Pour into buttered pan, but don't scrape the edges of the pan too much. Scrape the caramel that sticks to the sides of the pan with a spatula into a small bowl, because this tends to be harder than the rest of the caramel. (This is great to give the kids spoonfuls, when cooled:-). Let caramels set for 10-12 hours, then cut into squares and wrap in waxed paper. Makes about 100.  

***We've lived at sea level and I had to cook them to 250° there. Now we're at 5200 feet and I only need to cook them to 230°. If, for some reason, your set caramels still seem too soft, you can put them back into a pan and re-heat them to a little higher temperature.  I've only had to do this once, but it works:-)

Wassail

This hot spiced cider makes the house smell delicious!

          3/4 cup sugar

          2 cups water

          5 whole cloves

          4 allspice berries

          1 cinnamon stick

          2 cups orange juice

          1 cup lemon juice (Minute Maid frozen from concentrate, if possible)

          1 quart apple juice or cider

Combine water and sugar and boil for 2 minutes. Remove from heat and add cloves, allspice and cinnamon. Cover and allow to stand in a warm place for 1 hour. Strain into a large stockpot. Add juices and bring quickly to a boil. Serve hot (Can serve from Crockpot on warm setting). Makes 8 cups.

Mint Brownies

Note: I like these best with a thinner layer of brownies and a generous layer of mint frosting and chocolate glaze, so I usually use a boxed 9 x 13" brownie recipe or Kitchen Port Brownies and bake them in two 8 x 8" pans. One pan for you and one for some friends! Serves 24.

MINT FROSTING:

            6 Tbs. butter, softened, but not melted

            3-4 Tbs. evaporated milk

            3 cups powdered sugar

            3/4 tsp pure peppermint extract

            A few drops of green food coloring (or red)

If necessary, use a metal spatula to remove any uneven edges of the brownie. This creates a smooth, flat layer for the frosting. Mix Mint Frosting ingredients until creamy and spread on cooled brownies. Refrigerate for 1 hour (or stick in the freezer until Chocolate Glaze is ready).

CHOCOLATE GLAZE:

          6 Tbs. butter

          1 cup semi-sweet chocolate chips

          1 tsp. vanilla

Combine butter and chocolate chips in the top of a double boiler and melt over medium heat. Once melted, remove from heat and add vanilla. Pour gently over mint frosting and tip pan to completely coat the top. Refrigerate until set and cut into squares.

OPTIONAL: Sprinkle crushed candy canes or Andes Peppermint Crunch Baking Chips on top while chocolate glaze is still warm.