Holly Clegg’s Spinach and Artichoke Casserole/Dip
1 onion, chopped
1/3 cup all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10 ounce) boxes frozen chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and quartered
Dash cayenne
salt and pepper to taste

In nonstick pot coated with nonstick cooking spray, saute onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbling and thickened.  Add garlic, spinach, Brie and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

This recipe is from Holly’s new cookbook – Too Hot in the Kitchen


Bourbon Sweet Potato Casserole
4 (lb) cans sweet potatoes
1 cup sugar
1/4 cup butter
milk
1/4 cup bourbon
1/2 cup chopped pecans
marshmallows

Heat potatoes in juice. Drain. Mash well.  Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.
Serves 8-10.


Cornbread Dressing
4 cups of crumbled cornbread (homemade or a mix)
1 can of cream of chicken soup
chopped onion (about a cup)
chopped green pepper (about a cup)
chopped celery (about a cup)
broth from the cooked chicken
whole chicken – cut up and boiled

Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.


Very Classic Dry-Brined Roast Turkey

INGREDIENTS
  • ¾ cup Diamond Crystal or 7 tablespoons Morton kosher salt
  • 3 tablespoons light brown sugar
  • 1 12–14-pound turkey, neck and giblets removed, patted dry
  • 2 sprigs rosemary
  • 2 garlic cloves, crushed
  • ½ cup (1 stick) unsalted butter
  • 2 teaspoons soy sauce
RECIPE PREPARATION
  • Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.

  • Place oven rack in lower third of oven; preheat to 425°. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.

  • Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.

  • Reduce oven temperature to 350° and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

    Recipe from Bon Appetit


Sam’s Corn Souffle’
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 oz) package dry cornbread mix
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 cup sour cream

Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish.  In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.


Sam’s Savory Sausage Balls

1 16oz roll of breakfast sausage

3/4 cup baking mix (like Bisquick)
8oz (2 cups) shredded cheddar cheese
1/4 tsp garlic powder
Mix all the ingredients together and roll into 1 inch balls.  Baked on an un-greased cookie sheet at 375 for 15 minutes or until golden.

 


Sam’s Quick and Easy Rice Dressing
1 lb ground beef
1 can cream of mushroom soup
1 soup can water
1 stalk celery, diced
2 cloves garlic, chopped
1 cup raw rice
1 can onion soup
1/4 cup bell pepper, diced
1/4 cup dried parsley
salt and pepper to taste

Brown ground beef.  Add celery and bell pepper and cook until tender.  Add remaining ingredients and stir until it begins to boil. Remove from heat, pour in greased 2 quart casserole dish and cover tightly with foil.  Bake at 350 degrees for 1 hour.


Cheesy Green Bean Casserole
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.


Sam’s family – Broccoli Casserole
8 oz jar cheez-whiz
1 stick butter
1 cup uncooked rice, cooked (makes about 3 cups cooked)
1 medium onion, chopped
1 can golden mushroom soup
2 frozen boxes of broccoli, thawed

Combine broccoli, soup butter and onions.  Cook over low heat until broccoli and onions are done.  Add Cheez-Whiz and cook until melted and mix with cooked rice.  Put in 9×13 casserole dish.  Bake at 350 for 25-30 minutes.


Jodi’s family – Maw Maw’s Yeast Rolls
2 cups warm water
1 yeast cake or pkg
1/2 cup shortening
1/2 cup sugar
1 egg
1 teaspoon salt

Mix about 6 cups plain flour with yeast and salt.  Set aside.  Mix egg, sugar, water and shortening.  Beat well.  Add dry ingredients.  Mix well.  Refrigerate for about a day.  Spoon out a small amount and roll in a little flour.  Place on a lightly greased baking sheet and them them rise several hours before baking.  Bake at 375 or 400 until lightly browned.  These will keep in the refrigerator for several days.


Jodi’s family – Pumpkin Bread
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.


Murphy’s Grandmother’s Cheese Straws
1 cup butter
2 cups sharp cheddar cheese, grated
2 2/3 cup flour
dash red pepper
1/4 teaspoon salt

Mix all ingredients together well.  Roll thin and cut into narrow strips.  Bake at 275 degrees for about 10 minutes.  Makes about 4 dozen.


Murphy’s family – Cauliflower Casserole
1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs (Panko makes this perfect!)
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Preheat oven to 350.  Bring 2 inches of water to a boil in a medium saucepan.  Add cauliflower, cover and cook for about 10 minutes.  Drain and place in a 2 quart casserole dish.  In a small bowl mix together butter, Parmesan cheese, Panko bread crumbs, salt, and red pepper flakes.  Sprinkle mixture over cauliflower, and top with Cheddar cheese.  Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly!


DESSERTS


Jodi’s family – 7 layer bars
1/3 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (7-ounce) can flaked coconut
1 cup (6 ounces) semisweet chocolate morsels
1 cup (6 ounces) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans

Place butter in a 13×9 inch pan; bake at 325 degrees for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.)  Bake at 325 for 30 minutes.  Cool completely in pan; Cut into bars.  Yields 3 dozen.


Ambrosia Salad

Ingredients

  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 cup miniature marshmallows
  • 1 cup sweetened shredded coconut
  • 1 cup sour cream

Directions

  • In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Recipe from Taste of Home


Pralines
1 c. white sugar
1 c. brown sugar (1/2 light and 1/2 dark)
1 dash salt
1/2 c. milk
2 Tbsp. white Karo syrup
2 Tbsp. butter
1 tsp. vanilla
1 1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.

**Be careful! It hardens very quickly!

Chocolate Chip Pecan Pie
1 refrigerated pie crust, softened as directed on box
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla1 1/2 cups chopped pecans
1/2 cup semisweet chocolate chips or dark chocolate chips
Heat oven to 350.  Make pie crust as directed on package, using 9-inch glass pie plate.  In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended.  Stir in pecans and chocolate.  Pour into crust-lined pie plate.  Bake 60 to 70 minutes or until set.  Cool before cutting.

Sam’s Maw Maw’s Bread Pudding

Bread Pudding:
6 eggs
1 can evaporated milk
1 can condensed milk
raisins to suit your taste
2 cups sugar
2 tsp. vanilla
1 stick butter, melted
Po-boy loaf, broken into pieces

Mix all ingredients together, except bread.  Add bread and mix, making sure all pieces are coated well.  Pour into a 13×9 pan or two 8×8 pans.  Bake uncovered for 45 minutes at 350 degrees.

sauce:
1/3 cup corn syrup, light or dark
3/4 cup brown sugar, light or dark
1/2 stick butter
1/8 tsp salt
1/4 tsp. vanilla

Mix over medium heat until sugar is melted and all is smooth and pourable.  You may add an ounce or two of your favorite bourbon or rum to the sauce.  Pour over bread pudding as you serve it.

 

 




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