Cranberry Fluff

If you want a quick and easy salad to serve with your Thanksgiving Day meal, then this Cranberry Fluff is perfect. It is the perfect balance of sweet and tart served in one bowl.  This salad literally takes no time at all to put together!

Ingredients

1 (14-oz) can whole cranberry sauce
1 (20-oz.) can crushed pineapple, drained
8 oz. whipped topping
3 c. mini marshmallows

Directions

In a large bowl, combine the can of cranberry sauce, and crushed pineapple.

Gently fold in whipped topping.

Stir in mini marshmallows.

Cover the bowl with a sheet of plastic wrap. Chill for at least 2 hours before serving.

Crescent Rolls

 These crescent rolls are easy to make, but look like you spent hours doing. They are sweet, fluffy and light with the delicious taste of butter.

Ingredients

2 pkg. yeast
1 Tbs. sugar
1/2 c. very warm tap water (110°)
1/2 c. sugar
1/2 c. warm milk (110°)
2 eggs
1 tsp. salt
1/2 c. butter, softened, divided
4 c. flour
1/4 c. butter

Directions

Set oven to 375°. Grease a baking sheet.

In a large bowl, combine yeast, sugar and warm tap water.  Place in a warm location for about 10 minutes to bloom.  This shows that the yeast is alive and active.

Add the remaining sugar, eggs, salt, butter and 2 cups flour.  Mix or beat with a wooden spoon until smooth.  

Mix in the remaining flour until the dough becomes too stiff to mix with a spoon. Turn out onto a lightly floured surface. Knead the dough, adding more flour as needed, for 8 to 10 minutes or until it is smooth. The dough should be slightly sticky, but not sticking to you or the surface.  

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap or a tea towel. Place in a warm location until the dough is doubled in size. About 90 minutes.

Punch the dough down and divide in half. Roll each half into a 12-inch circle.   Spread half of the butter over the top of each circle.  Cut the circle into 10 or 15 wedges, just like you are cutting a pie. Starting with the outside perimeter of the dough wedge, begin to roll up the wedges one at a time. With the point underneath each roll, place the crescents on a greased baking sheet.  Curve the ends to make a crescent shape. Repeat with the other half of the dough. Cover and let rise until doubled in size, or about 30 minutes.

Bake for 12 to 15 minutes or until golden brown.  Run a stick of butter over the hot tops of the crescent rolls.

Cheesy Beef and Macaroni

Cheesy Beef and Macaroni One Dish Meal

Ground beef, pasta, and cheese is a comforting meal to settle down to and enjoy with your family. It is quick and easy to put together. It cooks all in one skillet, saving you of having to wash extra dishes.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, diced
2 cloves garlic, minced
1 c. chopped carrots (optional)
1 Tbs. steak spice seasoning (your favorite)
1/2 Tbs. Worcestershire sauce
1 tsp. Chili powder
1 (8 oz.) can mushrooms, drained
1 (28 oz.) can tomatoes with green chilies, diced
1 c. water
1 (10 1/2 oz.) can cream of mushroom soup
1 Tbs. Dijon mustard
salt and pepper to taste
2 c. macaroni
2 c. cheddar cheese, shredded

Directions

In a large cast iron skillet or Dutch oven, brown the ground beef, onion, green peppers and carrots. Cook until the ground beef is no longer pink. Drain off excess grease.

Stir in garlic, steak seasoning, Worcestershire, chili powder, cream of mushroom soup, tomatoes, water, and mustard. Stir well.  Bring the mixture to a simmer.

Add the pasta, and bring to a bubble.  Cover and cook over medium heat, until the pasta is tender and most of the liquid is absorbed.  This takes around 8 to 10 minutes. Taste.  Season with salt and pepper if desired.

Sprinkle cheddar cheese over the top. Cover and cook for 1 minute, or until the cheese is melted. 

Serve and enjoy.

Penuche Fudge

This is an old-fashioned recipe that my aunt would make during the holiday seasons.  It is buttery, melt in your mouth fudge that is sure to please. The taste of the fudge is a cross between caramel and butterscotch.  

Ingredients

3/4 c. evaporated milk
2 c. brown sugar
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 c. butter
2 Tbs. corn syrup

Directions

Butter the bottom of an 8-inch square pan. Set aside.  

In a heavy saucepan, combine milk, brown sugar, sugar, corn syrup and salt.  Stirring constantly over medium heat, bring to a boil. When the mixture comes to a rapid boil, stop stirring, but continue to cook until  it reaches soft ball stage, or a candy thermometer reads 237° to 242°.  Remove from heat.

Add vanilla and butter, but do not stir.  It is important to not stir the candy at all, otherwise there will be large sugar crystals forming, and your candy will be gritty instead of smooth.

Allow the candy mixture to cool to 110°. This can take between 20 and 40 minutes.  Beat with a wooden spoon until the penuche begins to thicken.  Add the walnuts if desired at this point. Continue beating until the candy begins to lose its sheen.  Stop stirring. Pour the candy into the prepared pan.

If you do not have a candy thermometer, you can drop a small amount of the mixture into a bowl of cold water.  If it forms a ball that can be picked up easily, and flattened between your fingers, then the candy is at the 234° soft ball stage.

Pork Sausage Spaghetti

This recipe is perfect for leftover spaghetti.  Combine it with spicy ground pork sausage and Italian seasonings for a great meal.

Ingredients

8 oz. spaghetti, cooked
1 lb. ground pork sausage
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic. minced
3 Tbs. flour
2 tsp. Italian Seasoning
1 c. chicken broth
3/4 c. evaporated milk
4 oz cream cheese, softened
1 (14 oz.) can diced tomatoes with chilies
salt and pepper
2 c shredded cheddar cheese or mozzarella cheese

Directions

Preheat oven to 375°.  Grease a 9 x 13-inch dish.

In a cast iron skillet, cook the ground pork sausage over medium heat until browned and crumbly. Drain off excess grease. Add onion and sweet bell pepper.  Saute until tender.  Mix in garlic.

Stir in flour and Italian seasoning. Cook and stir for 1 to 2 minutes to remove the flour taste. 

Slowly pour in broth and evaporated milk whisking constantly until smooth.  Cook and stir until thick and bubbly.

Stir in softened cream cheese, 1 cup cheddar or mozzarella cheese. Season with salt and pepper to taste. 

Add the cooked spaghetti, and tomatoes and chilies.  Mix well. 

Place in prepared dish or you can use the cast iron skillet if it is oven safe. Top with remaining cheddar cheese.

Bake for 25 to 30 minutes or until hot and bubbly.

Creamed Corn 

This is so not like the creamed corn you buy in a can.  This is so much better and full of flavor!

Ingredients

6 oz. cream cheese, cubed
1/4 c. butter
3 cloves garlic, minced
1/3 c. whole milk or cream
3 c. corn fresh, frozen or canned, drained
1 tsp. sugar
1/2 tsp. thyme
salt and pepper to taste
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350. Spray a 9-inch baking dish with cooking oil.

In a saucepan, combine cream cheese, butter, garlic, and milk.  Cook and stir over medium heat until the mixture is smooth. The mixture may look like it curdled, but it will become smooth and creamy as you stir.

Stir in the corn. Cook and stir for about 2 minutes. Mix in sugar and thyme. Add salt and pepper to taste.

Pour the mixture into prepared baking dish.  Sprinkle the shredded cheddar cheese over the top.

Bake for 15 to 17 minutes or until bubbly.

 

Chicken Noodle Soup

Chicken noodle soup is always the go-to dish when one is feeling under the weather. It is old fashioned and sure to delight you and the family even if you aren't feeling sick.

Ingredients

1 (3 lb. ) whole chicken, or you can cut it into pieces
1 onion, chopped
2 garlic clove, minced
4 ribs celery, chopped
4 carrots, chopped
2 bay leaves
1/2 tsp. oregano
1/4 tsp. thyme
2 chicken bouillon cubes
salt and pepper to taste
3 c. egg noodles

Directions

Place chicken in a large soup pot and cover with cold water. Heat until the water comes to a gentle boil.  Turn the heat to low and simmer uncovered until the chicken is tender and falls off the bones.  This takes about 90 minutes.

 Skim foam off the top as the chicken simmers.

Remove the chicken out of the pot. When the chicken is cool enough to handle, separate the meat from the skin, bones and cartilage, placing the meat from the bones in a bowl. Discard the skin, bones, and cartilage.  Strain the broth, if desired. 

Add the chicken meat, onion, garlic, celery, carrots, bay leaves, oregano, thyme, chicken bouillon cubes and egg noodles to the broth.  Season with salt and pepper to taste. Bring to a light boil. Cook until noodles are cooked through, about 20 minutes, stirring occasionally. Add more water or chicken broth if necessary.

Serve and enjoy with fresh buttered bread.