Sausage Dressing

This dressing is so much more than a recipe—it’s a cherished tradition passed down from my grandma to my mom, and then to my sister and me. I’ve always just eyeballed the ingredients, trusting the feel and memories of making it, but this time, my husband helped me measure everything so I could share it with you as close as possible to how we make it. In my family, we always prepare it the day before—it’s just the way it’s always been done. You could bake it right away, but letting it rest overnight allows the flavors to come together most magically, just like we’ve enjoyed for generations.

Ingredients:

• 12 oz bag of Pepperidge Farms stuffing (I use the seasoned classic stuffing)
• 2 boxes of Stove Top Stuffing (I use traditional sage and turkey)
• 1/2 lb breakfast sausage
• 2 sticks butter
• 1/2  cup onion
• 1/2 cup celery
• pepper to taste
• 1 garlic clove
• 2 eggs, beaten
• 1 cup Milk
• 4 cups chicken broth
• 1 tsp Sage
• 1 tsp  Poultry Seasoning
• 1 tsp Thyme

Instructions:

1. Preheat oven to 350°
2. Melt one stick of butter, add the celery, onion, and pepper to taste, and saute for about 5-7 minutes or until soft. Add the garlic and cook for an additional minute or two.  You don't want to burn the garlic as it can get bitter
3. In a large bowl, add the stuffing, the sausage, and the vegetables. Stir in the broth, beaten eggs, and milk.  
4. You can add the additional Sage, Poultry Seasoning, and Thyme and stir well.  Add more milk or broth if it is too dry. 
5. Stir everything together until it's evenly combined and add it to a greased 9x13 baking dish.
6. Cover with foil or lid and bake for 30 minutes.  Remove the foil/lid and place it back into the oven for an additional 30 minutes uncovered.  
7. Let it rest for a few minutes before serving. 

Biscuits

Let me tell you I have tried and tried to make biscuits for YEARS!!! They started out like hockey pucks LOL. But with lots of practice and a family that loves to try them, I have finally gotten some that are pretty darn good.  They aren't Hardee's good but they are pretty good.  Here ya go!

2 cups self-rising flour

1 1/2 tsp baking powder

2 tsp sugar

1/4 tsp salt

3 Tbsp Butter

4 Tbsp Crisco, butter-flavored

3/4 - 1 cup buttermilk or whole milk

Whisk together the flour, baking powder, sugar, and salt.  Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the milk and stir together with a spoon. DO NOT DUMP the milk in all at once.  Start with about 1/2 cup and gradually add until the dough is wet.  Turn out onto a generously floured surface.  DO NOT KNEAD.

Roll or pat out your dough to about 1 inch thick.  Cut out biscuits.  I used a 2-inch biscuit cutter so they would be a bigger biscuit to use for breakfast sandwiches.  Spray a baking sheet lightly with cooking spray. Place biscuits touching each other on the baking sheet.  Brush tops with additional buttermilk.  Bake in preheated 425 degrees oven for about 15-20 minutes until brown on top.  Makes between 8-10 biscuits.  

I personally do not use buttermilk.  I use either whole milk or 2% milk and they are still delicious.  

Cinnamon Butter

This recipe tastes almost like the stuff at Texas Roadhouse.  You can adjust the cinnamon to your liking.  

• 1 stick butter, softened
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp cinnamon

1. Place all of the ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
2. Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.

Copycat Texas Roadhouse Rolls

 I have tried numerous recipes for these rolls and really believe this is the best one.

• 1 ¼ cup Milk
• 1 teaspoon salt
• 3 Tablespoons melted butter
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups of all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes until doubled in size.
8. Preheat the oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt 1 Tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Naan Bread

Ingredients:

•  ¼ cup warm water - about 110°
• 2 tsp sugar
• 1½ tsp active dry yeast, or instant yeast
• ¾ cup warm milk
• ¾ cup plain yogurt
• ¼ cup olive oil
• 1 tsp baking powder
• 1 tsp salt
• 4 cups all-purpose flour, plus extra for dusting

Directions:

1. Combine the warm water and sugar in a large mixing bowl and stir until the sugar is dissolved. Sprinkle in the yeast over the top and let sit for 5 minutes, until foamy.
2. Add in the warm milk, yogurt, olive oil, baking powder, salt, and all-purpose flour. Combine with your hands or a sturdy wooden spoon until the dough ball forms. Turn out onto a lightly floured surface and knead the dough for 3 to 5 minutes, until smooth and elastic.
3. Coat the mixing bowl with olive oil, add the dough ball back to the bowl, and cover. Let sit in a warm location for about 1 hour, until the dough is double in size.
4. Divide the risen dough into 10 equal wedges and then roll into an elongated circle (oval shape), about ¼" to ⅛" thin.
5. Heat a large cast-iron skillet over medium-high heat and coat it with oil. Once the pan is nice and hot, you may want to reduce the heat so you don't scorch the bread.
6. Add the rolled-out dough to the pan, and let it cook for about 30 to 60 seconds until bubbles start to form. Flip over and cook for an additional 30 to 60 seconds, until the bread, is browned and cooked through.
7. Remove the naan bread from the skillet, brush with butter and sprinkle with Tastefully Simple Garlic, Garlic. 

Bread Machine Buttery Rolls

This recipe is really used for a bread machine but I think if you know how to make bread that you could easily make these rolls with a mixer.  I love to make bread or rolls and let my kitchen aid do all the work. 

1 cup warm milk (70-80 degrees)
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1 teaspoon salt
4 cups flour
1 package (2 1/4 tsp active dry yeast)

Add ingredients int he order list to your bread machine.  Run on dough cycle.  When dough is complete, divide into 20-24 portions and shape into balls.

Place on greased baking sheet.  Cover and let rise for 15 minutes.  Bake at 350 for 25-27 minutes until golden brown.  

Dinner Rolls

I have always used Pillsbury processed dinner rolls - the ones you roll up and they are to look like croissants.  They are good - don't get me wrong but WOW.  Let me share a recipe with you that I made for Sunday dinner.  Now I will have to say that the dough was a little big stickier and softer than regular bread dough.  But when they were all said and done - they looked like little pillows.  Pillows of goodness that is.  This makes a lot so they are so good for a big crowd.  The original recipe comes from http://nomemade-recipes.blogspot.com/2013/01/best-rolls-ever.html.  I pretty much used the same recipe but she has great pictures to go along with the directions.

Ingredients:

• 2 c warm water
• 2/3 c nonfat dry milk powder
• 1 package yeast
• 1/4 c sugar
• 2 tsp salt
• 1/2 c butter
• 1 egg
• 4 1/2- 5 c all purpose flour

Directions:

1. In a Kitchen aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
6. Dough should be soft, not overly sticky, and not stiff.
7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
9. Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
10. Roll out half the dough into a circle.
11. Using a pizza cutter, cut the dough into 16 even slices
12. Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.  
13. Place rolls on parchment-lined baking sheet or a cooking mat.
14. Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.      
15. Bake at 350­ F for 20-23 minutes or until golden-brown. 
16. Brush with melted butter while hot.

White Bread

About three months ago, I stopped buying bread from the store.  Not cause we couldn't afford it, but I was sick and tired of throwing bread out every week.  I  mean when bread is getting to over $3.00 a loaf I just couldn't take it any more.  With just my husband and I we do not eat bread fast enough.  So when my husband was gone I decided to figure out how to make bread with my kitchen aid.  I have made it in the bread machine before but wanted to figure out how to make it more "homemade".  So I read a few articles off Pinterest and tried a couple of different recipes.  The first time I didn't proof my yeast, so it didn't turn it out at ALL.  In fact I threw the first loaf in the garbage.  Read some more and figured out what I did wrong.  So here is the recipe that I use almost every time I bake bread.  Mariah absolutely loves this recipe.  I really wouldn't use it for sandwiches but to make toast - it absolutely rocks.

1 package yeast (2 1/4 tsp)
4 Tbsp sugar
1/2 Cup warm water

Add water, yeast and sugar in the bowl of the kitchen aid mixer, set aside and let proof for 10 minutes.  After 10 minutes add the following ingredients to the bowl.  

3 cups flour
4 Tbsp melted butter
1/2 cup milk
3 tsp gluten
1 1/2 tsp salt

Using a dough hook let mix for 7-8 minutes. * I usually do have to add in 1-2 Tbsp of water to help dough clear sides of the bowl. Place dough into a lightly oiled bowl, cover and let rise until almost double.  1 1/2-2 hours depending on how warm it is in your house.










When done rising, punch dough down and roll into shape of a loaf.  Place into greased 9x4-inch loaf pan. Cover and let rise for another 45 minutes.  Bake at 325 degrees for 35-40 minutes. When golden brown remove and brush with butter.  When cooling on rack lay on side so it doesn't deflate.

Poppy Seed Lemon Bread

This is one of the best and easiest lemon poppy seed bread recipes out there.  It is so moist and easy.

Ingredients:

1 box yellow cake mix
1 pkg instant lemon pudding (3.4 oz)
4 eggs
1/2 cup oil
1 cup warm temped water
1/4 cup Poppy Seed

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan or 2 bread loaves pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds.   Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

Banana Bread

WOW time sure does go by fast.  I didn't realize that I hadn't posted in so long.  I have been cooking but really haven't made anything great so I haven't blogged.  But last night I tried a new recipe and boy was it good.  I will post my recipe and also post the link of the original recipe.  Of course I can't just try a recipe and not put my own twist on it.  Here you go.  This recipe makes two loaves so in one loaf I put nuts and the other I put mini chocolate chips.  I will say I didn't measure the chips or the nuts.   I just put in what I thought looked good.  Sometimes I cook like my Grandma Lucy did - just throw in until it looks good or tastes good. Enjoy - with butter or without!!

 
Ingredients:

• 2-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 packages (3.4 ounces each) instant banana cream pudding mix
• 1-1/4 teaspoons baking soda
• 1 tsp baking powder
• 1 teaspoon salt
• 5 eggs, lightly beaten
• 2 cups mashed ripe bananas (4 to 5 medium)
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or chocolate chips, optional

Directions

•In a large bowl, combine the first five ingredients. In another large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

•Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 325° for 80-90 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 loaves (12 slices each).

I changed the pudding flavor, omitted the cinnamon and exchanged 1/2 cup buttermilk instead of all oil.  I believe buttermilk helps add to the moisture.  Other than that I followed the recipe.  I believe mine took around the whole 65 minutes to bake.  Put a toothpick in the middle - when it comes out clean than it is ready. 

Here is the link to the original recipe - try both and let me know what you think. http://www.tasteofhome.com/Recipes/Moist-Banana-Bread

Brown and Serve Bowknot Grain Rolls

This recipe was in the coupon section of our paper and they sounded so good that I thought I would share.  I love making homemade bread so I do believe these will be fantastic!!!

7 1/2 - 8 cups flour
1/2 cup sugar
4 teaspoons salt
2 envelopes Rapid Rise Yeast
1 1/2 cups milk
1 1/2 cups water
1/2 cup butter
2 eggs
Melted butter

Directions


Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120° to 130°F). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes.

Divide dough into 3 equal pieces. Roll each piece into a 12 x 9-inch rectangle. Cut into 12 (1-inch) strips. Tie each strip into a loose knot. Place rolls on greased baking sheet (or parchment paper on baking sheets) about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30 to 45 minutes.

Bake in preheated 275°F oven for 20 to 25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable plastic bags and freeze up to 1 month.

Place frozen rolls on ungreased baking sheet. Bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.

Banana Bread

5 large bananas
4 eggs - well beaten
1 cup butter
2 cup white sugar
3 1/2 cups flour
2 tsp soda
1 tsp salt

May add nuts, if desired... I used 1/2 cup walnuts for the one loaf.

Beat bananas to liquid, add beaten eggs.

In separate bowl, cream butter gradually adding sugar and beat until fluffy.  Add banana and egg mixture to this and mix well. 

In another bowl, combine flour, soda and salt and add to #2 mixture beating well. 

Pour into 2 well greased large sized loaf pans.

Bake at 300 for 1 1/4 hours until toothpick comes out clean.

Monkey Bread

16 frozen white dinner rolls
3 oz butterscotch cook and serve jello
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped nuts (optional)
1 tsp cinnamon

Spray bundt pan.  Place frozen rolls in pan.  Put pudding mix, brown sugar, cinnamon in a small bowl.  Scatter over the dough.  Melt butter and pour over top.  Let rise at room temperature overnight.  In the morning, cook at 350° for 30 minutes.  Allow to cool for 5 minutes.   Turn pan onto a serving platter to serve.  Serve by pulling apart in chunks.