Roll Recipe!

Grandma's Easy Buttermilk Rolls - makes about 6 doz

Don't be afraid of homemade rolls and yeast - this recipe is easy!

1 1/2 c buttermilk
3 T sugar
1/2 c margarine or butter, melted
1 1/2 T salt
1 1/2 c cold water
3 beaten eggs
3 T active dry yeast
1 c warm water
10 c flour

Combine all ingredients except flour in the order listed and mix well with an electric mixer.  Slowly add flour and use the electric mixer until it is too thick.  Then stir by hand until well combined.  Knead slightly and roll (on a floured surface with a floured rolling pin) to 1/2 inch thickness.  Cut with a glass dipped in flour or a biscuit cutter.  Fold each roll in half, putting a tiny pat of butter on the inside and press on rounded side to seal. Let rise on greased cookie sheet for 2 hours.  Bake at 400 for 12 - 15 minutes or until golden.

Raspberry Honey Butter

Recipe came from a 4 star hotel kitchen and it is SOOOO good!

1 cube BUTTER, softened
1/2 c raspberry preserves (seedless preferred)
1/2 c honey

Whip together with electric mixer and refrigerate until about 30 minutes before serving time.

We actually served this with croissants at our wedding reception - it is our favorite!

My Top Secret Homemade Stuffing Recipe

You will need to start this at least 3 days before Thanksgiving - don't worry, it is still easy!

Cornbread Sausage Stuffing

 (makes about 20 servings)

Cornbread (make at least 3 days BEFORE turkey day!)

1 c cooking oil
4 eggs
2 c sugar
2 cans evaporated milk
3 c flour
1 1/2 Tablespoons baking powder
2 c cornmeal
1 t salt

Mix liquid ingredients then stir in dry ingredients.  Spread into 2 greased jelly roll (10x15) pans.  Bake at 350 for 20 - 25 minutes or until golden brown.  When cool, cut into 1 to 2 inch squares and remover from pan and place in a LARGE bowl to dry.  Every day, stir the cornbread cubes around a little bit.


The rest of the stuffing (can be done on turkey day)

1 lb sausage, browned
1 lb bacon, cut into 1 inch pieces, browned
1 onion, diced
1 bunch celery, sliced
8 oz fresh mushrooms, sliced
1 T italian seasoning
1/2 t ground sage
1 cube BUTTER
2 - 3 cans (4 - 6 cups) chicken broth
slivered almonds or dried cranberries (optional)


Saute vegetables and spices in bacon and sausage drippings until tender. Toss vegetables and meat with cornbread cubes.  Melt butter and pour over cornbread mixture and toss.  Then pour chicken broth ocver and stir until it reaches the desired consistency (some people like a drier stuffing, others like it more "wet").  Add almonds and cranberries at this point if you wish.  Bake at 300, covered or in a large crockpot on low until heated through and serve warm.

I actually have family members that beg me to make extra and then they bring containers with them so they can take some of this home.  Hope you like it as much as we do!

Thanksgiving pies - twists on the traditional!!!!

Your Basic Pie Crust

(okay, I cheat and buy mine frozen or refrigerated but here's a recipe)

Makes 1 double crust pie

1 c flour, slightly rounded
1/2 t salt
1/c butter flavor shortening
1/4 c cold water

Use fingers to mix flour, salt and butter until no white flour can be seen.  Add cold water.  Mix with hands or fork. Dough will be soft.  Divide into 2 equal balls.  Roll out on lightly floured surface and follow desired pie recipe for cooking instructions.

Black Forest Pie

1 graham cracker crust
1  8 oz pkg cream cheese, softened
1/4 c sugar
1/4 c baking cocoa
1 egg
1/4 t almond extract
1 can cherry pie filling
whipped topping

Preheat oven to 350. Beat cream cheese until fluffy, add sugar and cocoa and mix well.  Add egg and almond extract and beat.  Spoon into crust and spread evenly.  Bake for 35 minutes.  Cool and refrigerate.  Before serving top with pie filling and whipped topping and garnish if desired with sliced almonds and mini chocolate chips.

 Texas Turtle Pumpkin Pie

( I call it that because we had it when we visited Texas for Thanksgiving last year - I will never make traditional pumpkin pie again!)

1/4 c plus 2 T caramel topping, divided
1 graham cracker pie crust
1/2 c plus 2 T pecan pieces, divided
1 c milk
2 pkg ( 4 serving size) vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 t ground nutmeg
1 8 oz tub cool whip


Pour 1/4 cup caramel topping into crust, sprinkle w/ 1/2 c pecans. Beat milk, pudding mixes, pumpkin and spices. Stir in 1 1/2 cups cool whip. Spread into crust. Top w/ remaining cool whip. Refrigerate 1 hour. Top w/ pecans and drizzle with remaining caramel. (I usually go heavy on the caramel because it is my fav!)

Crumb Topping for any Fruit Pie

(I've made this with cherry, mixed berry and apple pies and it is soooo good)

1/2 c butter, softened

1/2 c brown sugar
1 t cinnamon
1 c flour

Combine flour, sugar and cinnamon.  Mix butter into it until mixture is crumbly and then sprinkle over fruit.  Bake at 375 for 30 - 40 minutes.

Not your typical Thanksgiving Salads!

Shauna's Blueberry Jell-O Salad

1 large box raspberry Jell-O
1 can blueberry pie filling
8 oz softened cream cheese
1/2 c sugar
8 oz tub of whipped topping

Dissolve Jell-O in one cup of boiling water.  Stir in pie filling and then 2 c cold water.  Pour into a 9 x 13 pan.  Let set up completely in fridge.

Whip cream cheese and sugar together then fold in whipped topping.  Spread over set up Jell-O and serve.

Fluffy Strawberry Salad

1 3 oz pkg of Cook n Serve vanilla pudding
1 3oz pkg strawberry jello
1 pkg frozen strawberries, thawed
1 ca mandarin oranges, drained
1 8 oz tub of whipped topping

Prepare pudding as directed on package but substitute WATER for milk.  Cook and stir constantly until thick.  Remove from heat and add dry jello.  Cool completely and fold in whipped topping and fruit.  Pour into a serving bowl and chill.

I usually double this recipe!

Heather's Broccoli Salad

2 bunches broccoli - florets only - cut in small pieces
1 head cauliflower - cut in small pieces
2 c shredded cheese
1 lb bacon, fried and crumbled
green or red onion if desired
1/2 c roasted sunflower seeds
1 pkg craisins

1 1/2 c mayonnaise
1/4 c sugar
1/4 c vinegar
1/4 c parmesan cheese

Mix together the first group of ingredients in a large salad bowl.  Then mix the second group of ingredients together and toss with the salad.  For best taste, allow to chill for at least 2 hours before serving.

Fun and Different Autumn/Thanksgiving Desserts

 Shellie's Apple Streusel Cheesecake Bars - stole this one from my sis and tweaked it a little!

1 pouch oatmeal cookie mix
1/2 cup cold margarine
2 pkgs cream cheese- let soften awhile
1/2 cup sugar
2 T flour
1 tsp. vanilla
1 egg
1/2 t cinnamon

2 cans (or 1 quart) apple pie filling (I like to chop with a knife so it is chunks rather than slices)



Cut margarine into oatmeal cookie mix until it is coarse crumbly texture. Reserve 1 1/2 cups for topping. Press other into a well greased 9x13 pan. Bake at 350 for ten minutes.


In a large bowl mix cream cheese, sugar, flour, vanilla, egg and cinnamon with a mixer until it is really soft and smooth. Apply to baked crust by spooning uniformly over the crust-the only way to spread it is by running hot water on your hands and spreading it with hot wet fingers.


Spoon the apple pie filling  over top of the cream cheese mixture. Sprinkle the leftover crumbs from the crust on top of this. If you want to add in a little cinnamon to extra crumbs, you can.


Bake at 350 for 35-40 minutes or until golden. Cool on a wire rack for 30 minutes and then move to the fridge. Chill for at least two hours.

Twinkie Pumpkin Dessert - yes - TWINKIES!

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) creram cheese, softened
1 c. confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 1/2 teapsoons pumpkin pie spice
1 c. milk
Additional pumpkin pie spice for garnish


Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings

Cranberry Cheesecake Bars - in my opinion, this is the ONLY way to eat cranberries! :)

2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1/4 cup packed brown sugar
1 cup butter, or margarine, softened
1 package (12 ounces) white chocolate chips
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk  ( I have used the lower fat and it works just fine)
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons Corn Starch


In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly.  Reserve 2-1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into a greased 13-in. x 9-in x 2-in. baking pan. Sprinkle chips over "crust". Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and corn starch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved crumb mixture over top.


Bake at 350° for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time, up to 1 day. Cut into bars. Yield: 2-1/2 dozen.

Easy Italian Dishes that taste like they take HOURS to make!

I love Italian food - I really love easy, family friendly Italian food - here are a few of my absolute favorites!

Spaghetti Pie

12 oz spaghetti noodles, cooked and drained
3 T melted butter
3 beaten eggs
2 T dried basil
1/2 t garlic powder
3/4 c Parmesan cheese
16 oz carton cottage or ricotta cheese
1 jar spaghetti sauce
2 c shredded mozzarella cheese

Combine butter, eggs, 1/4 c parmesan and spices.  Toss with noodles to coat.  Pour mixture into a greased 9 x 13 pan.  Mix rest of parmesan with cottage cheese and spread over noodle "crust".  Cover with spaghetti sauce and top with shredded mozzarella.  Bake uncovered for 30 minutes at 350 degrees.

Sausage Tortellini Soup 

1 lb sausage ( I just use breakfast style but you could use spicy if desired)
2 – 3 (14 ½ oz) cans Italian Style Diced Tomatoes (I like the petite diced w/Garlic and Olive Oil)
1 – 2 c beef broth
½ of a 16 oz bag of frozen spinach
½ of a 42 oz bag of frozen cheese tortellini
1 can garbanzo and/or kidney beans, drained
1 T dried basil
2 T sugar

Brown sausage in large saucepan (larger than 5 qts). Pour in tomatoes and broth. Stir in remaining ingredients and simmer until tortellini is tender. You can top with grated mozzarella or parmesan if you desire. If you desire a more broth-y soup, just add additional beef broth.

This recipe fills my “big” crockpot and easily feeds my family with nummy leftovers to spare!

Jenn's Spinach Sausage Lasagna

12 lasagna noodles (regular kind but do not cook)

1 lb sausage
8 oz frozen spinach, thawed
2 cans petite diced with garlic and olive oil tomatoes (if not available used crushed tomatoes plus 1 T Italian seasoning + 1/2 t garlic powder)
1 can diced Italian style tomatoes
1 T dried basil
2 T sugar
24 oz container cottage cheese
1 egg. beaten
1/4 c parmesan cheese
1 lb shredded mozzarella cheese

Brown sausage. When browned, stir in spinach, petite tomatoes and basil. Simmer for about 5 minutes.
Mix cottage cheese, egg and parmesan cheese together.
Pour Italian style diced tomatoes on the bottom of a sprayed 9 x 13 pan. Place 4 noodles on top of tomatoes, then cover with 1/2 of sausage mixture and 1/2 of cheese. Then top with 4 more noodles. Then cover with all of cottage cheese mixture. Then cover that with 4 more noodles and the rest of the sausage mixture. Pour 1/2 cup of water over the lasagna. Then cover with rest of cheese.

Spray a large piece of foil with cooking spray and place it - sprayed side down - on the top of the lasagna and seal the edges. Bake at 375 for 60 - 70 minutes or until noodles are tender.

I usually end up having to put a cookie sheet under it in the oven so if it "overflows", it doesn't burn on my oven!