The Poetry of Food

Sometimes you put two words together and see what comes up.

Poetry -literary work in which special intensity is given to the expression of feelings and ideas by the use of distinctive style and rhythm; poems collectively or as a genre of literature.

Food -any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.

Enjoy some Poetry of Food

Music is also Poetry so yep I went there:

Halloween inspired Poetry:

Recipes From Edna’s Kitchen:

Three Soups to Fall into Winter With

Three Soups to Fall into Winter With

Bacon Beer Cheese Soup
Ingredients:
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving


Steps:
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Butternut Squash Soup

Ingredients:
One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Steps
Cut squash into 1-inch chunks.
In a large pot melt butter.
Add onion and cook until translucent, about 8 minutes.
Add squash and stock.
Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with a slotted spoon and place in a blender and puree.
Return blended squash to pot.
Stir and season with nutmeg, salt, and pepper.
Serve warm.

Slow-Cooker Three Cheese Broccoli Soup
Ingredients:
¼ cup butter
1 cup chopped onions
½ teaspoon freshly ground pepper
¼ teaspoon salt
¼ cup all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) chicken broth (4 cups)
1 bag (16 oz) frozen baby broccoli florets, thawed
8 oz Kraft Velveeta Original cheese product (from 16-oz box), cubed
1 ½ cups shredded extra-sharp cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp cheddar cheese, if desired

Steps:
Spray 4-quart slow cooker with cooking spray. In a 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into a slow cooker. Stir in broth and thawed broccoli.
Cover; cook on Low heat setting 4 to 4½ hours or until hot but not simmering.
Add cheese cubes to slow cooker; stir until melted. Add 1½ cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

More recipes From Edna’s Kitchen ebook cookbooks available on Amazon:

Four Slow Cooker Recipes

Four Slow Cooker Recipes

Slow Cooker Pot Roast
Ingredients:
3-4 lb. beef Chuck arm or pot roast
¼ cup soy sauce
¼ cup worcheshire sauce
1 cup coffee
1 garlic clove, minced
2 onions, sliced
2 potatoes, sliced
2 carrots, sliced
salt and pepper

Steps:
Salt and pepper roast, brown or sear the roast in a skillet on the stove-top, over medium-high heat.
Put carrots and potatoes in the bottom of the slow cooker.
Place the roast into the slow cooker on top of the carrots and potatoes.
Add soy sauce, coffee, Worcestershire sauce, garlic and onions.
Cook on high for 4-5 hours or on low for 7-8 hours.

Slow Cooker Baked Ziti
Ingredients:
1 lb ground beef *turkey or Italian sausage
1 onion finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 large can diced tomatoes *28 oz.
1 jar pasta sauce about 2 ½ cups
2 ½ cups water or chicken broth
1 box Penne or Ziti or other short pasta *16 oz.
1 cup shredded mozzarella cheese

Steps:
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook for 1 minute. Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4-quart slow cooker stir together. Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20 to 45 minutes (depending on how hot your slow cooker is) Check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3 to 5 minutes until the cheese is melted.

Slow-Cooker Salisbury Steak Meatballs
Ingredients:
2 Tablespoons butter, melted
1 Tablespoon tomato paste
½ teaspoon salt
2 cups thinly sliced onions
8 oz mushrooms, thinly sliced (about 3 cups)
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
½ cup plain panko crispy bread crumbs
⅓ cup milk
1 egg, slightly beaten
1 Tablespoon Montreal steak grill seasoning
1 Tablespoon soy sauce
2 Tablespoons cornstarch
2 Tablespoons cold water
1 pouch (4.7 oz) creamy butter mashed potatoes, made as directed on pouch
2 Tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:
Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in a slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
In a large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1½ -inch) meatballs. Place meatballs in a slow cooker on top of vegetable mixture.
Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In a small bowl, whisk cornstarch and cold water. Quickly stir into a slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Slow Cooker Parmesan Honey Pork Roast
Ingredients:
1 boneless pork loin roast 3 to 4 lbs.
⅔ cup grated parmesan cheese
½ cup honey
3 tablespoons soy sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons chopped garlic
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup chicken broth
1 teaspoon sugar optional

Steps:
Place roast in slow cooker.
In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
Pour mixture over the top of the roast.
Cover and cook on low for 5 to 6 hours or until the thermometer reads 160 degrees.
Remove meat and place on a platter.
Strain juices in a slow cooker and put into a small saucepan.
Mix cornstarch and chicken broth together.
Add into strained juices and stir until thickened over medium heat.
Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
Slice roast and serve with glaze.

More Slow-Cooker Recipes From Edna’s Kitchen ebook cookbooks available on Amazon:

Three Simple Desserts

Three Simple Desserts

Yogurt and Banana Frozen Dessert

Ingredients:
¾ cup graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons butter or margarine, melted
1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
3 containers (6 oz each) yogurt French vanilla
¼ cup milk
1 ½ cups frozen whipped topping, thawed
2 medium firm bananas, chopped
3 Tablespoons caramel topping

Steps:
Spray 8 inch square pan with cooking spray or line with non stick foil. In a small bowl, mix crumbs, sugar and melted butter until crumbly. Press in the bottom of the pan. Freeze for 10 minutes.
Meanwhile, in a medium bowl, beat pudding mix, yogurt and milk with an electric mixer on low speed for about 1 minute until smooth. Fold in whipped topping. Stir in bananas. Spread mixture evenly over crust. Cover and freeze for at least 3 hours or until firm.
Remove from the freezer and let stand for 10 to 15 minutes before serving. For squares, cut into 3 rows by 3 rows. Top each square with about 1 teaspoon caramel topping. Store covered in freezer.

Pineapple Upside-down Cake

Ingredients:
¼ cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In a 13×9-inch pan, melt butter in the oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherries in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake for 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in the center comes out clean. Immediately run the knife around the side of the pan to loosen the cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave the pan over the cake for 5 minutes so brown sugar topping can drizzle over the cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Gooey S’mores Bars
Ingredients:
⅔ Cup Sugar
½ Cup Butter or Margarine, softened
½ Teaspoon Vanilla
1 Egg
2 ⅓ Cups Graham Cracker Crumbs
⅓ Cup All-Purpose Flour
⅛ Teaspoon Salt
1 Bag (11.5 oz) Milk Chocolate Chips (2 cups)
1 Jar (7 oz) Marshmallow Crème
1 Cup Miniature Marshmallows

Steps:
Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.
In a large bowl, beat sugar, butter, vanilla and egg with an electric mixer on medium speed, or mix with a spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups of graham cracker mixture. Press remaining mixture in pan for crust.
Sprinkle chocolate chips over the crust; press slightly. Drop marshmallow crème by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow crème. Sprinkle it with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
Bake for 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool for at least 30 minutes. For bars, cut into 6 rows by 4 rows.

From Edna’s Kitchen ebook cookbooks available on Amazon:

Featured Recipes of the Day

Featured Recipes of the Day -From Edna’s Kitchen


Today’s recipes will be from Taco Party and The Best of Bacon
From: Taco Party


Southwestern Chicken Taco Salad

Ingredients:
Dressing
½ cup Thick ‘n Chunky salsa
½ cup sour cream

Salad
1 bag (10 oz) romaine and leaf lettuce blend
1 cup shredded Mexican cheese blend (4 oz)
1 ½ packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
1 can (2 ¼ oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, cut into quarters
1 cup chili-flavored corn chips, slightly crushed
2 teaspoons taco seasoning mix (from 1-oz package)

Steps:
In small bowl, beat dressing ingredients with wire whisk until well blended.
In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Tips:
Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.
Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

Easy Sheet-Pan Beef Fajitas

Ingredients:
2 cups sliced onion (¼ -inch slices)
1 medium red or yellow bell pepper, cut into ¼ -inch strips
2 Tablespoons vegetable oil
1 package (1 oz) original taco seasoning mix
1 lb boneless sirloin steak
8 (6-inch) flour tortillas for soft tacos & fajitas (from 8.2-oz package)
Sour cream, Thick ‘n Chunky salsa, chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:
Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

From: The Best of Bacon


Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Ingredients:

Chicken
¼ teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes
12 slices bacon, cut in half crosswise

Bourbon Sauce
½ cup ketchup
½ cup bourbon
¼ cup packed brown sugar
2 Tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes

Steps:

Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix
1 ⅓ cups milk
2 Tablespoons vegetable oil
1 egg
¾ cup shredded sharp Cheddar cheese (3 oz)
1 cup crisply cooked and crumbled bacon (14 to 15 slices)
½ cup chopped apple
Warm maple syrup
Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.
Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

Edna’s Kitchen ebook cookbooks available on Amazon:

Three Quick Bread Recipes

Three Quick Bread Recipes

Pepper Jack Cheese Quick Bread

Ingredients
2 cups all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeño peppers 4 oz.
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup butter or margarine melted
2 eggs slightly beaten

Steps
Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2×4
1/2×2 1/2 inches, with shortening or spray bottom with cooking spray.

Stir together flour, cheese, sugar, baking powder, baking soda and salt in
medium bowl. Stir in remaining ingredients just until moistened (batter will be
lumpy). Spread in pan.

Bake 35 to 45 minutes or until golden brown and toothpick inserted in center
comes out clean. Cool 5 minutes run the knife around the edges of the pan to loosen. Remove
from pan to wire rack. Cool 30 minutes before slicing.

Apple-Bacon Mini Loaves

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple

Steps
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

Sweet Potato Spice Bread

Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon each ground cinnamon, nutmeg and allspice
⅛ teaspoon salt
1 egg
⅓ cup mashed sweet potato
⅓ cup honey
3 tablespoons canola oil
2 tablespoons molasses
⅓ cup chopped walnuts

Steps
In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

From Edna’s Kitchen ebook cookbooks available on Amazon:

Salmon Patties From Edna’s Kitchen

Salmon Patties
Ingredients
1 can (14 oz) canned Salmon
1 egg
¼ cup chopped onion (optional)
½ seasoned dry bread crumbs
1 Tablespoon Olive Oil


Steps
Drain and reserve liquid from Salmon. Mix egg, onion, bread crumbs and salmon together. Make into patties. If the mixture is too dry add reserve liquid from salmon. In a frying pan, heat olive oil. Place patties in a pan, brown on each side, turn gently. Drain on a paper towel and serve. Sprinkle it with lemon juice, or tartar sauce. (optional)

A simple tasty fulfilling recipe for a quick lunch or dinner. Check out more From Edna’s Kitchen ebook cookbooks available on Amazon:

From Edna’s Kitchen -Five Ideas For Potatoes

Five Ideas For Potatoes


The potato is the most important non-cereal crop in the world, and fourth most important crop overall.


Baked Potatoes
Ingredients
4 russet potatoes, scrubbed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper


How To Make Baked Potatoes
Russet potatoes make the best baked potatoes because of their thick skin and starchy, fluffy interior. Scrub with a brush, rinse, remove any eyes or soft spots. After you give the potatoes a good scrub down, make sure to dry them thoroughly with a paper towel. Poke with a fork pricking it all over to help steam escape. Otherwise it will explode in the oven or microwave.


Baking in the microwave:
Place potatoes in the microwave, place a damp paper towel over the potatoes. Use a potato button or set on high for 6 to 8 minutes checking for softness and turning at least once.


Baking in the oven:
Preheat the oven to 350°. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper, then place on a baking sheet. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes. Let cool for 5 minutes, make a cut in center and fluff up the interior, top with your choice of fillings and enjoy.


Toppings for Baked Potatoes
Butter, Salt & Pepper
Shredded Cheese & Sour Cream & Bacon
Broccoli Florets & Shredded Cheese
Chop up Rotisserie Chicken with Alfredo Sauce & Shredded Parmesan Cheese

Yukon Gold Potatoes – can stand up to both dry-heat and wet-heat cooking methods. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting.


Buttery Mashed Potatoes
Ingredients
3 pounds medium Yukon Gold potatoes, peeled
⅔ cup heavy whipping cream
½ cup butter, cubed
1 teaspoon salt
¾ teaspoon white pepper

Steps
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Roasted Root Vegetables
Ingredients
1-¼ pound red-skinned potatoes, cut into 1-inch pieces
¾ pounds rutabaga, peeled, cut into 1-inch pieces
¾ pounds sweet potato, peeled, cut into 1-inch pieces
3 carrots, peeled, cut into 1-inch pieces
1 pound beets, peeled, cut into 1-inch pieces
4 Tablespoons olive oil, divided
¾ teaspoons salt, divided
¾ teaspoons ground pepper, divided
2 Tablespoons chopped fresh rosemary, divided

Steps
Preheat the oven to 425ºF, with the oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine.
Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back.
Roast until the vegetables are tender and golden brown in some spots, an additional 20–25 minutes.

Potato Soup
Ingredients
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
½ cup chopped onion
1 Tablespoon dried parsley flakes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 Tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed (or cheddar or Colby cheese)
2 green onions, thinly sliced, (optional)

Steps
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Sweet potatoes are nutritious, high in fiber, very filling, and delicious. They can be eaten boiled, baked, steamed, or fried. Sweet potatoes are usually orange but also found in other colors, such as white, red, pink, violet, yellow, and purple. In some parts of North America, sweet potatoes are called yams.

Sweet Potato Casserole
Ingredients
6 large sweet potatoes, peeled and cut into chunks
1 cup white sugar
½ cup brown sugar
2 Tablespoons ground cinnamon
1 Tablespoon butter, softened
miniature marshmallows, or as needed

Steps
Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Preheat the oven to 375 degrees. Grease a deep casserole dish with butter. Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to the prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows. Bake in a preheated oven until marshmallows are browned, about 30 minutes.

Sweet Potato Pancakes
Ingredients
1 pound sweet potatoes, peeled
3 scallions, finely chopped
2 large eggs, lightly beaten
½ cup all-purpose flour
Salt and pepper
¾ cup vegetable oil
Sour cream, for serving (optional)

Steps
Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes. In a large skillet, heat oil over medium until hot. Using a metal spatula with a thin blade, carefully transfer 6 cakes to the skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.

From Edna’s Kitchen ebook cookbooks:

Holiday Extravaganza-Recipes for the Holiday Season December

Edna’s Kitchen Presents: Holiday Extravaganza

Recipes for the Holiday Season

Quick note I’m breaking this into three sections. And now December.

Cheers to the upcoming holiday season. What follows is 39 recipes for the autumn season, broken up by month. October is full of fun spooky treats and easy fulfilling meals, along with some adult beverages. November brings in apple and pumpkin recipes to set the mood for Thanksgiving. December is sweet treats and hardy meals to help keep you warm and satisfied as we slid into Christmas. Thank you for your support of Edna’s Kitchen, it is appreciated whole heartedly. -Edna 

Table of Contents 

December 

Candy Cane Kahlua Hot Chocolate

Classic Bloody Mary

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Bacon and Basil Pasta Salad

Roasted Cauliflower with Shallots, Orange and Thyme

Mushroom Bolognese with Fettuccine

Grilled Salmon with Honey-Soy Marinade

Jagerschnitzel (breaded pork chops with mushroom gravy)

Guinness Beef Stew with Cheddar Herb Dumplings

Reindeer Bait

Frosted Peppermint Brownies

Classic Lemon Bars 

December

Candy Cane Kahlua Hot Chocolate

Ingredients:

½ Cup Whole Milk

½ Cup Heavy Cream

1 Candy Cane

3 Tablespoons Sipping Chocolate

¼ Teaspoon Pure Vanilla Extract

1 ½ ounces Kahlua

Whipped Cream

Candy Canes

Steps:

In a saucepan over low heat, warm whole milk and heavy cream.

Add 1 candy cane and stir until melted.

Stir in sipping chocolate and vanilla extract.

Remove from heat, stir in Kahlua, and pour into glass.

Garnish with whipped cream and candy canes.

Classic Bloody Mary

Ingredients:

1 Teaspoon Sea Salt

1 Cup Ice Cubes

1 (1.5 oz) Jigger Vodka

¾ Cup Spicy Tomato-Vegetable Juice Cocktail (V-8)

2 Dashes Worcestershire Sauce

1 Dash Hot Pepper Sauce (Tabasco)

Salt and Pepper to taste

1 Celery Stalk

2 Stuffed Green Olives

Steps:

Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, tomato juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Lemon-Strawberry Punch

Ingredients:

Ice Cubes

3 Cans (6 oz each) Frozen Lemonade Concentrate, thawed

1 Box (10 oz) Frozen Strawberries in light syrup, thawed and undrained*

1 Bottle (1 liter) Ginger Ale

Steps:

In a 4 quart container, stir lemonade concentrate and 9 cans of water until well mixed.

Pour lemonade into a punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

Hot Cranberry-Apple Cider

Ingredients:

2 Quarts Apple Cider

1 ½ Quarts Cranberry Juice (not cocktail, no sugar added) 

¼ Cup Packed Brown Sugar

4 Sticks Cinnamon

1 ½ Teaspoons Whole Cloves

Spiced Rum or Cinnamon Schnapps, if desired

1 Orange, thinly sliced

Steps:

In a 4 quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered for 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.

Bacon and Basil Pasta Salad

Ingredients:

1 Package (16 oz) Penne Pasta

½ lb Sliced Bacon

1 Pint Grape Tomatoes, cut in half

2 Medium Red or Green Bell Peppers or 1 of each, chopped (2 cups)

4 Medium Green Onions, sliced (¼ cup)

⅓ Cup Red Wine Vinegar

1 Tablespoon Dijon Mustard

½ cup Olive Oil

½ Cup Chopped Fresh Basil Leaves

1 Teaspoon Salt

½ Teaspoon Freshly Ground Pepper

Steps:

Cook and drain pasta as directed on the package. Rinse with cold water to cool; drain.

Meanwhile, in a 10 inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.

In a large bowl, mix pasta, tomatoes, bell peppers and onions.

In a small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Just before serving, sprinkle bacon over salad and toss to combine.

Roasted Cauliflower with Shallots, Orange and Thyme

Ingredients:

2 Medium Heads Cauliflower, cut into florets (9 to 10 cups)

2 Medium Shallots, sliced

⅓ cup Olive Oil

1 Teaspoon Salt

½ Teaspoon Ground Pepper

1 Tablespoon Chopped Fresh Thyme Leaves

2 Teaspoons Shredded Orange Peel 

¼ Cup Toasted Pine Nuts, if desired

Steps:

Heat oven to 400°F. Spray 18×13-inch rimmed pan with cooking spray.

In a large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes, stir. Roast 15 to 20 minutes longer or until browned and tender.

Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

Mushroom Bolognese with Fettuccine

Ingredients:

3 Tablespoons Olive Oil

1 Cup Diced Onions

½ Cup Diced Carrot

¼ Cup Finely Chopped Celery

4 ½ Teaspoons Finely Chopped Garlic

¼ Teaspoon Salt

2 Packages (8 oz each) Baby Bella Mushrooms, coarsely chopped

2 Packages (8 oz each) White Button Mushrooms, coarsely chopped

1 Can (28 oz) Crushed Tomatoes with Basil, undrained

1 Can (15 oz) Tomato Sauce

1 Teaspoon Dried Thyme Leaves

1 Teaspoon Dried Oregano Leaves

¼ Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Soy Sauce

12 oz Uncooked Fettuccine (from 16-oz box)

½ Cup Shredded Parmesan Cheese, if desired

¼ Cup Thinly Sliced Fresh Basil Leaves, if desired

Steps:

In a 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook for 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered for 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce. Meanwhile, cook fettuccine as directed on the package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Tips: Prefer a creamier sauce? If desired, stir in ⅓ cup half-and-half or heavy whipping cream after removing sauce from heat. Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

Grilled Salmon with Honey-Soy Marinade

Ingredients:

1 Tablespoon Packed Brown Sugar

1 Tablespoon Butter, melted

1 Tablespoon Olive or Vegetable Oil

1 Tablespoon Honey

1 Tablespoon Soy Sauce

1 Clove Garlic, finely chopped

1 Large Salmon Fillet (about 2 lb), cut into 8 pieces

Steps:

In a small bowl, mix all ingredients except salmon.

In a shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on the grill. Cover and grill over medium heat for 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with a fork. Discard any remaining marinade.

Jagerschnitzel (breaded pork chops with mushroom gravy)

Ingredients:

1 Cup Bread Crumbs

1 Tablespoon All-Purpose Flour 

Salt and Pepper to taste

2 Tablespoons vegetable Oil

4 Pork Steaks or Cutlets, pounded thin

1 Egg, beaten

1 Medium Onion, diced

1 (8 ounce) Can Sliced Mushrooms

1 ½ Cups Water

1 Cube Beef Bouillon

1 Tablespoon Cornstarch

½  Cup Sour Cream

Steps:

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat the oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Tips: Best served with french fries and a simple green salad.

Guinness Beef Stew with Cheddar Herb Dumplings

Ingredients:

For the Stew:

¼ Pound Bacon

2 Pounds Boneless Beef Chuck Chopped into bite-sized pieces

Kosher Salt and Black Pepper

4 Celery Ribs Chopped

3 Large Carrots Chopped

1 Large Onion Chopped

4 Cloves Garlic Minced

2 Large Potatoes or Parsnips diced

1 Turnip diced

3 Ounces Tomato Paste

1 Bottle Guinness 12 oz.

4 Cups Low Sodium Chicken Broth

2 Tablespoons Worcestershire Sauce

1 Bay Leaf

3 Sprigs Thyme

1 Tablespoon Cornstarch *as needed

½ Pound Cremini Mushrooms sliced *optional

Chopped Parsley

For the Cheddar Herb Dumplings:

1 ½ Cups Self-Rising Flour

½ Teaspoon Garlic Powder

⅓ Cup Shortening

¾ Cup Shredded Irish Sharp Cheddar

⅔ Cup Milk

2 Tablespoons mixed fresh herbs such as Parsley, Chives, and Thyme, chopped

Steps:

Cook bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.

Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.

In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary. Add garlic and fry for another 30 seconds. Stir in the tomato paste.

Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.

Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.

Reduce to a simmer and cover. Simmer for 1 ½ hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, until the vegetables are tender.

Remove the bay leaf and thyme sprigs. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon in. Preheat the oven to 350°F.

Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.

Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.

Garnish the stew with parsley and serve.

Reindeer Bait

Ingredients:

3 Cups Corn Chex

2 Cups Wheat Chex

2 Cups Mini Pretzels

2 Cups Mini Marshmallows

1 Cup Red and Green M&Ms

20 oz. White Chocolate

Red and Green Sprinkles, for garnish

Steps:

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.

Melt white chocolate and pour over the mixture. Stir until fully coated.

Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.

Break up into bite-size pieces and serve.

Frosted Peppermint Brownies

Ingredients:

1 Box (16 oz) Original Brownie Mix

Water, Oil and Egg called for on brownie mix box 

1 ¼ Cups Vanilla Frosting (from 16 oz container)

⅛ Teaspoon Mint or Peppermint Extract

Green or Pink Gel Food Color

Peppermint or Spearmint Candies, crushed, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on the box. Cool completely on the cooling rack, about 1 ½ hours.

In a small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle it with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

Classic Lemon Bars   

Ingredients:

1 Cup Butter or Margarine, softened

2 ¼ Cups All-Purpose Flour

2 Cups Granulated Sugar

4 Eggs

2 Teaspoons Grated Lemon Peel

½ Cup Fresh Lemon Juice

2 Tablespoons Powdered Sugar

Steps:

Heat oven to 350°F.

In a medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of an ungreased 13×9-inch pan.

Bake for 15 to 20 minutes or until the center is set and edges just begin to brown.

In a medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until the center is set and edges are golden brown. The bars will firm up as they cool. Cool for 1 hour. Sprinkle it with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

More Holiday Recipes From Edna’s Kitchen

Holiday Extravaganza-Recipes for the Holiday Season November

Edna’s Kitchen Presents: Holiday Extravaganza

Recipes for the Holiday Season

Quick note I’m breaking this into three sections. On to November.

Cheers to the upcoming holiday season. What follows is 39 recipes for the autumn season, broken up by month. October is full of fun spooky treats and easy fulfilling meals, along with some adult beverages. November brings in apple and pumpkin recipes to set the mood for Thanksgiving. December is sweet treats and hardy meals to help keep you warm and satisfied as we slid into Christmas. Thank you for your support of Edna’s Kitchen, it is appreciated whole heartedly. -Edna 

Table of Contents 

November

Apple Cider Mimosas

Pumpkin Spice Mules

Thanksgiving Jungle Juice

Pumpkin Bread 

Sweet Potato Spice Bread

Creamy Cranberry Salad

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Butternut Squash Soup

Sausage, Dried Cranberry and Apple Stuffing

Chicken Tamale Pie

Apple Cider Glazed Chicken

Tennessee Peach Pudding

Pumpkin Cheesecake Squares

November 

Apple Cider Mimosas 

Ingredients:

2 Tablespoons Sugar

1 Tablespoon Ground Cinnamon

1 Cup Apple Cider

1 (750-ml.) bottle bubbly Champagne

Steps:

On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.

Fill champagne flutes ¼ full with apple cider, then top off with champagne.

Pumpkin Spice Mules

Ingredients:

Ice Cubes

½ Cup Pumpkin Pie Vodka

¼ Cup Apple Cider

1 (12-oz.) Can Ginger Beer

Pumpkin Spice, for garnish 

Cinnamon Sticks, for garnish

Steps:

Fill 2 copper mugs with ice. Divide vodka and apple cider between mugs, then top mugs off with ginger beer.

Sprinkle a little pumpkin spice on top and garnish with a cinnamon stick.

Thanksgiving Jungle Juice 

Ingredients:

2 Bottles Red Wine

4 Cups Ginger Ale

3 Cups Cranberry Juice

⅔ Cup Fireball

⅔ Cup Whiskey

2 Cups Frozen Cranberries

1 Orange, sliced into rounds

1 Apple, cut into thin slices

Steps:

Combine all ingredients in a punch bowl, stir together and serve.

Pumpkin Bread

Ingredients:

1 Can (15 ounces) Pumpkin (not pumpkin pie mix)

1 ⅔ Cups Sugar

⅔ Cup Vegetable Oil

2 Teaspoons Vanilla

4 Eggs

3 Cups All-Purpose or Whole Wheat Flour

½ Cup Coarsely Chopped Walnuts

½ Cup Raisins, optional

2 Teaspoons Baking Soda

1 Teaspoon Salt

1 Teaspoon Ground Cinnamon

½ Teaspoon Baking Powder

½ Teaspoon Ground Cloves

Steps:

Move the oven rack to a low position so that the tops of pans will be in the center of the oven. Heat oven to 350ºF.

Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients.

Pour into pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on a wire rack. Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Sweet Potato Spice Bread

Ingredients:

1 Cup All-Purpose Flour

1 ½ Teaspoons Baking Powder

¼ Teaspoon each Ground Cinnamon, Nutmeg and Allspice

⅛ Teaspoon Salt

1 Egg

⅓ Cup Mashed Sweet Potato

⅓ cup Honey

3 Tablespoons Canola Oil

2 Tablespoons Molasses

⅓ Cup Chopped Walnuts

Steps:

In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.

Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

Creamy Cranberry Salad

Ingredients:

2 Cups Cranberries, ground in blender

1 Cup Sugar

2-3 Cups Mini Marshmallows

1 Pint of Whipping Cream, whipped

20 oz. Can Crushed Pineapple, drained

Steps:

Add sugar to ground cranberries in a blender and blend together. Add to the whipped cream and stir until well combined. Fold in the marshmallows and crushed pineapple and serve or refrigerate until ready to serve.

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Ingredients:

Vinaigrette

⅓ Cup Olive or Vegetable Oil

¼ Cup Red Wine Vinegar

2 Tablespoons Sugar

1 Teaspoon Dijon Mustard

1 Clove Garlic, finely chopped

Salad

1 Bag (10 oz) Mixed Baby Greens or Italian-Blend Salad Greens

1 Medium Red or Green Apple, chopped (1 cup)

½ Cup Crumbled Gorgonzola or Blue Cheese (2 oz)

⅓ Cup Chopped Walnuts, toasted

Steps:

In a small bowl, beat vinaigrette ingredients with wire whisk until smooth.

In a large bowl, toss salad ingredients with vinaigrette just before serving.

Butternut Squash Soup

Ingredients:

One 2- to 3-Pound Butternut Squash, peeled and seeded

2 Tablespoons Unsalted Butter

1 Medium Onion, chopped

6 Cups Chicken Stock

Nutmeg

Salt and Freshly Ground Black Pepper

Steps:

Cut squash into 1 inch chunks. 

In a large pot melt butter. Add onion and cook until translucent, about 8 minutes. 

Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 

Remove squash chunks with a slotted spoon and place in a blender and puree. 

Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. 

Serve warm.

Sausage, Dried Cranberry and Apple Stuffing

Ingredients:

1 Pound Mild Bulk Breakfast Sausage

4 Tablespoons Butter

3 Cups Sliced Leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onion instead of leeks*

2 Granny Smith Apples, cored and chopped

1 Cup Chopped Celery with leaves

1 Tablespoon Poultry Seasoning

1 Cup Dried Cranberries, rehydrated in boiling water for 15 minutes and drained

1 Tablespoon Chopped Fresh Sage Leaves

2 Teaspoons Chopped Fresh Rosemary

6 Cups Boxed Bread Cubes (croutons)

⅓ Cup Chopped Fresh Parsley Leaves

2 to 3 Cups Chicken Stock

1 Tablespoon Salt

2 Teaspoons Ground Black Pepper

Steps:

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a large bowl.

Melt the butter in the same skillet over medium-high heat.

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until they are soft, about 8 minutes.

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

Remove and serve immediately.

Chicken Tamale Pie

Ingredients:

1 Package (9 oz) Frozen Diced Cooked Chicken, thawed

1 Can (4.5 oz) Chopped Green Chiles, drained

2 Teaspoons Taco Seasoning Mix (from 1 oz package)

1 Cup Shredded Mexican Cheese Blend (4 oz)

½ Cup Original Bisquick Mix

½ Cup Cornmeal

¾ Cup Milk

1 Egg

1 Can (11 oz) Whole Kernel Corn with Red and Green Peppers, drained

Shredded Lettuce, Sour Cream and Thick ‘n Chunky Salsa, if desired

Steps:

Heat oven to 400°F. In a 9 inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle it with cheese.

In a medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake for 25 to 30 minutes or until a toothpick inserted in the topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat for 8 to 10 minutes, stirring occasionally, until brown; drain.

Apple Cider Glazed Chicken

Ingredients:

1 Large Sweet Potato, peeled and cubed

2 Apples, sliced

2 Tablespoons Olive Oil, divided

1 Tablespoon Chopped Fresh Rosemary

Kosher Salt

Freshly Ground Black Pepper

6 Bone-in, Skin-on Chicken Thighs, trimmed

⅔ Cup Apple Cider

2 Tablespoons Honey

1 Tablespoon Grainy Mustard

1 Tablespoon Butter

3 Rosemary Sprigs, for skillet

Steps:

Preheat the oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

Tennessee Peach Pudding

Ingredients:

1 Cup All-Purpose Flour

½ Cup Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

½ Teaspoon Ground Cinnamon, optional

½ Cup Whole Milk

3 Cups Sliced Peeled Fresh or Frozen Peaches

Topping:

1-½ Cups Water

½ Cup Sugar

½ Cup Packed Brown Sugar

1 Tablespoon Butter

¼ Teaspoon Ground Nutmeg

Half-and-Half Cream

Steps:

Preheat the oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until the sugars are dissolved. Pour over the peach mixture. Bake until the filling is bubbly and a toothpick inserted in the topping comes out clean, 40-50 minutes. Serve warm or cold with cream.

Pumpkin Cheesecake Squares

Ingredients:

Base

1 Cup All-Purpose Flour

¾ Cup Packed Brown Sugar

½ Cup Butter or Margarine

1 Cup Quick-Cooking Oats

½ Cup Finely Chopped Walnuts

Filling

1 Package (8 oz) Cream Cheese, softened

¾ Cup Sugar

1 Can (15 oz) Pumpkin (not pumpkin pie mix)

1 ½ Teaspoons Ground Cinnamon

1 Teaspoon Ground Ginger

3 Eggs

Topping

2 Cups Sour Cream

⅓ Cup Sugar

½ Teaspoon Vanilla

Steps:

Heat oven to 350°F. Spray a 13×9-inch pan with cooking spray. In a medium bowl, mix flour and brown sugar. Using a pastry blender, cut in butter until the mixture looks like coarse crumbs. Stir in oats and walnuts. Press in the bottom of the pan; bake for 15 minutes.

In a large bowl, beat filling ingredients with an electric mixer on medium speed until well blended. Pour over the hot base. Bake for 20 to 25 minutes or until set and dry in center.

Meanwhile, in a small bowl, mix the topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake for about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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