Wednesday, November 23, 2011

Special Edition: Wednesday Foodday

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
  • 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 
  1. Heat up a large skillet over medium to medium high heat.
  2. 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.
  3. 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.}
  4. Remove pan from heat, pour sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
  5. 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.
  6. Stir this whole pot of goodness together and add in splashes of extra stock if you think it's a little too dry.
  7. 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
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.)
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
3/4 cup butter, softened (margarine is okay too)
2 tbsp. brown sugar
2 tbsp. honey
1 cup chopped fresh cranberries
2 tbsp. chopped walnuts, optional


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.

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