Thanksgiving Stuffing

 

My sister makes this every year

and I swear it gets better and better every year

1 lb of chourico (Portuguese Sausage (can sub Chorizo – Mexican sausage)

2 Bags Pepperidge Farms herb bread cubes

3 C onions

2 C Low salt chicken or turkey broth 

1 egg

Cut sausage into big chunks

Cook the sausage in broth

Remove the sausage pieces from the broth

Keep the liquid- remove the skins and chop into pieces

  Mix according to the pkg directions

and stuff the bird

This year we tried

something different  with the leftover stuffing

we put it into a bundt pan - it worked out well

Sweet Potato Casserole

Sweet Potato Casserole 

1 1/2 lb. sweet potatoes'                               1/2c granulated sugar

1/2 cup milk                                                    1 beaten egg

3 Tbsp. butter, cubed                                      1 tsp. vanilla

3/4 cup packed brown sugar                         2/3 cup all-purpose flour

orange rind                                                 ¾ C blended oj

2 Tbsp. butter It,                                         1 cup pecan pieces

Pecan halves                                                  cinnamon

Nutmeg                                                            ginger

.Scrub and peel sweet -potatoes. 

Cut off and discard woody portions and ends.

 Cut potatoes into cubes. Cook, covered, in a small amount 

of boiling water for 25 to 30 minutes 

or till tender. Drain.

Combine hot sweet potatoes, 

granulated sugar, milk, egg, 

the 3 tablespoons butter,oj and vanilla. 

I usually temper the hot sweet potatoes

 into the egg mixture so the eggs don't cook.

 With a wooden spoon, stir to break up potatoes 

but not completely mash them. 

Put mixture into a greased 2- quart 

square baking dish. 

Combine brown sugar and flour; 

cut in the 2 tablespoons butter till mixture. 

resembles coarse crumbs. Stir in pecan pieces

 

and sprinkle crumb mixture on top of potatoes.

 Bake, uncovered, in a 350 degree oven about 

25 minutes, or till set. Garnish with 

pecan halves, if desired.

 Makes 8 side-dish servings. ,

Orange Juice Cake

This recipe was given to me by a very dear friend, Ginny, 

who has since died. I think of her every time I make this 

cake and I'm still thankful for her friendship and love 

and miss her words of wisdom and encouragement.

Ingredients

Orange Juice Cake

3/4 cup orange juice

1 package (3 ounces) orange Jell-O powder

4 eggs

1 box yellow cake mix

2 Tbsp grated orange rind (optional)

¾ C vegetable 0il

GLAZE

2 cups Powdered sugar

1/2 cup orange juice

1 tablespoon orange rind (optional)

Preheat oven to 350 degrees. Grease a bundt pan . (This can also be made in a regualr 9x13 pan). In large mixing bowl beat 3/4 cup orange juice, Jell-o-and eggs for 2 minutes. Beat in cake mix,- grated orange rind and oil for 1 minute. Pour into pan. Bake for 45 minutes.

Isn't this batter a pretty color ?

When done immediately prick holes in top with fork Make rows 1/2 inch apart.

Mix powdered sugar, orange juice and rind, pour over top of hot cake.

This is the first time I used a squeeze bottle to put it on the cake.

I was surprised -it works so much better that spooning.

I wish I cut this so you could see the beautiful orange color this cake is

 I think this cake tastes better after it has set for 24 hrs - however, you can let it sit for a few hrs.

It's packed and ready to go! I will be freezing it til Thanksgiving

If you are looking for something different please try this cake - I have also made it lemon using lemon jello and lemonade  - even can use lime and limeade

Tasty Tues