Holiday Dressing

10-12 cups of stale bread (leave it out for a couple of days to dry)
3 stalks of celery, chopped
2 onions, chopped
1 cube butter
1 pound sausage
2 cans cream of celery soup
1 can cream of mushroom soup
salt, pepper and a very small amount of sage

Cube the bread to make 10-12 cups of bread cubes.  Brown the sausage and set aside.  Saute the celery and onions in the butter.  Add the cooked sausage and then add the soups and spices and stir well.  Put in crock pot and cook on low for 3-4 hours.  About an hour before you eat you can take the lid off of the crock pot to allow the stuffing to get a bit crusty around the edges.  Serve hot.  (Can also cook in the turkey.)

Cream Pie Filling

2 eggs
1 c. milk
1 c. cream
1/2 c. sugar
3 TBS cornstarch
1 tsp. vanilla
additional milk to add to cornstarch

Mix eggs, milk, cream, and sugar.  Heat over medium till hot but not boiling.  Add cornstarch that has been mixed with a bit of cold milk (to make a thick but stirable mixture).  Cook until thickened.  Add vanilla.  Pour into cooled pie crust and chill.  Top with whipped cream.

This makes a delicious pie all by itself, but you can also make this pie into any "cream pie."  We put sliced bananas on the bottom and pour the pie filling over for banana cream.  Add toasted coconut for coconut cream.

Oatmeal Rolls

Oatmeal Rolls

★★★★★

Prep Time: 1 hr | Cook Time: 10 mins | Makes: 2 dozen rolls | Difficulty: Easy

Ingredients:

• 2 cups quick cooking oatmeal
• 2 cups boiling water
• 1 cup butter
• 11/2 tbsp yeast
• 2 large eggs
• 2 tsp salt
• 3/8 cup sugar (just under 1/2 cup)
• 41/2 cups flour
• 2 tbsp butter, melted

Directions:

In large bowl, measure oatmeal and pour the boiling water over the top of it. Stir slightly so all of the oatmeal is moistened. Cut butter and place on top of oatmeal mixture. Set aside until butter is melted and mixture has cooled. Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar and flour. Mix on low speed for 8-10 minutes. Dough will be soft and sticky but don't add more flour. Let dough rise until double in size. Roll out onto a well-floured board until dough is 1/4 inch thick. Brush with melted butter and cut with 31/2 inch round cutter. Fold each round in half, then take two rounds and fold them so the ends interlock; round edges up, folded sides down. Place rolls in regular size muffin tins that have been sprayed with nonstick spray. Let rise till double in size. Bake at 375 degrees for 10-12 minutes. Rolls should be light golden brown. If they are dark golden brown, they are overdone and will be dry.

Source: Lion House Cookbook

Coconut Cream Pie

(taken from Foodnetwork.com)

Ingredients

Crust:

• 30 gingersnap cookies
• 1/4 cup sweetened shredded coconut
• 5 tablespoons melted butter

Filling:

• 3 cups half-and-half
• 2 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 teaspoon pure vanilla extract
• 2 tablespoons butter
• 1 1/2 cups sweetened shredded coconut
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.
Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Apple-Cranberry Pie...

This recipe was found on www.wholeliving.com

• For The Filling

  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon

• For The Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

  
  

  Directions

  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
  2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
  3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  4. Transfer to a wire rack; cool completely before serving.

Pumpkin Chiffon Pie

This was my grandma's most delicious pumpkin pie recipe!

1 envelope of knox gelatin
1/4 cup water
1 1/4 cup mashed pumpkin puree
3/4 cup carnation canned milk
2 egg yolks-lightly beaten
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. ginger spice
1/2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites


Soften gelatin in water.

In a double broiler combine pumpkin, milk, egg yolks, 1/2 of sugar, salt and spices in top of broiler.  Bring water to boil and cook for 10 minutes stirring constantly.  Add gelatin and stir until dissolved.  Removed and chilled until slightly thickened.

In separate bowl beat egg whites until foamy.  Add remaining sugar gradually and continue beating.  Fold in pumpkin mixture and vanilla.  Turn into baked pie shell, chill until serve and top with whipped cream.

Hamburger Vegetable Soup

1 Lb. Hamburger cooked, drained n rinsed . (Then add salt n pepper n garlic salt n onion powder ) set aside.
*add at end of soup

3 potatoes cubed
2 cups chopped Carrots
3 stalks Celery thinly slices
1/2 onion chopped
Put chopped veggies in pot n add just enough water to cover them. Add salt n pepper
& 3 Chicken Bouillon cubes
Bring to a boil. Boil till veggies are soft but Not mushy.

Add: -2 cans of seasoned cut Stewed Tomatoes with the juice.
& -Hamburger and remove from heat.
Cover and let set 20 min or more
(that's when I add 1 can green beans or  you can do a small bag of frozen peas). 

This is great to make in the morning or even night before so all the flavors mesh.

S'mores Cookie Bar...

Ingredients:

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.