Bake large pan or skillet of cornbread according to directions until well-browned and let cool (can use 2-3 Jiffy cornbread mixes or equivalent of your choice). Boil several chicken pieces (2-3 pounds) to make rich broth (white pieces won’t produce best broth and good broth is the secret to good dressing. You can add canned broth to cooked broth to equal 8-10 cups.) Saute 1 cup chopped onion and 1 cup chopped celery in 2 sticks butter in heavy skillet. Crumble cornbread into a large pan. Add 1 bag of Pepperidge Farm Dry Stuffing Mix (can also use Stove Top Chicken Stuffing Mix). Add sauteed onion & celery; Add several cups of broth until moist but NOT soupy–stir well.

Next, Add Seasonings to cornbread mixture:

1-2 Tablespoons Poultry Seasoning (If you like Sage, add one Teaspoon at a time–a little goes a long way)
1 Tablespoon Black Pepper (or to taste)
1 Tablespoon Salt (add little by little and then taste)
1 stick unsalted soft butter

After adding all seasonings, taste before adding eggs to dressing mixture.

2 eggs, slightly beaten

Pour into large roasting pan and BAKE at 350 degrees for at least 1 hour. If additional baking is required, add additional 15 minutes until baked thoroughly (moist but not soupy and lightly browned on top).

Note: This dressing recipe is made according to my personal taste (and that of my family). In preparing the dressing, taste OFTEN and adjust seasonings according to your taste preferences.

Holiday Jello Shots - Margarita Jello Shots

Blend all ingredients in a large mixing bowl that is heat resistant. Gently pour in boiling water and stir well. Refrigerate for 5-10 minutes to cool to room temperature. Spray inside plastic condiment cups with cooking spray and use a measuring cup to pour into condiment cups about 1/4 inch from top rim. Apply plastic condiment cup lid and refrigerator 1 hour. Serve and enjoy.

Holiday Jello Shots

Blend all ingredients in a large mixing bowl that is heat resistant. Gently pour in boiling water and stir well. Refrigerate for 5-10 minutes to cool to room temperature. Spray inside plastic condiment cups with cooking spray and use a measuring cup to pour into condiment cups about 1/4 inch from top rim. Apply plastic condiment cup lid and refrigerator 1 hour. Serve and enjoy.

Squeeze all water out of spinach and chop. Chop water chestnuts. Add all ingredients and mix well. Refrigerate.

In a blender, mix the following ingredients:

1 scoop “GNC Pro Performance / Amplified Wheybolic Extreme 60″ – Chocolate Flavor
1 ripe banana (fresh is okay, too)
1 tablespoon “Hershey’s Cocoa” – unsweetened
1 cup 1% (or 2%) milk
10 ice cubes (or cover to 1-inch over top of liquid)

Blend until all ice cubes are pulverized into a chilled, smoothie shake. Enjoy!

Mix all ingredients in a saucepan and bring to a boil. Cool. If planning to inject your turkey, stir well after cooling to remix all separated ingredients. Inject turkey in multiple spots wiping away excess before frying. Turkey will plump when filled with generous amounts of marinade. This makes a very tasty, juicy turkey everyone will remember.

If using as a dipping sauce, stir ingredients to remix butter with seasonings before serving.

Dissolve yeast in warm water, set aside. In large mixing bowl, combine sugar, oil and salt. Heat milk until warm; pour over sugar mixture and stir until sugar is dissolved. Add dissolved yeast; stir well. Gradually add sifted flour to sugar mixture, stirring well until dough is thick. Let rise, uncovered until doubled in bulk (risen dough), about 2 hours. Take dough out onto floured surface and knead several times, until dough is smooth. Pat to ½” thickness. Cut with 1 ½” biscuit cutter. Dip each roll in melted butter and place in lightly greased 13 x 9 inch baking pan (not cookie sheet). Set aside and let rise about 2 hours. Bake at 450 degrees for 20-25 minutes, or just until golden brown. Makes 24-32 rolls. Dough can be covered and refrigerated several days and used as needed. Excellent when served buttered, with honey.

Cut biscuits into quarters. Mix 1 tablespoon cinnamon and 1 cup white sugar together. Roll 2 cans of biscuit pieces in mixture and line greased Bundt pan with these pieces. Mix brown sugar, melted butter and cinnamon together. Pour ½ of this mixture over biscuits in pan. Sprinkle ¼ cup of nuts on top. Repeat procedure with other 2 cans of biscuits and remaining ingredients. Bake at 350 degrees for 40 minutes.

Combine water, ranchera sauce, and spices in a sauce pan and bring to a boil. Pour in the cheese and stir until it is melted. Mix the cornstarch with water to make thin paste (to be used as a thickener). Add the cornstarch mixture to the cheese slowly, stirring constantly until you get the desired consistency (like a thick cream gravy if it is to be used as a dip or a little thinner if it is to be used as a sauce).

Melt chocolate in boiling water, cool. Cream (mix) butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; all alternating with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only.

Coconut-pecan frosting:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1 cup chopped pecans
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups Baker’s Angel Flake Coconut

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened; about 12 minutes. Add coconut and pecans. Cool until thick enough to spread; beat occasionally. Makes 2 ½ cups.