SWEET YELLOW CORNBREAD

 I get so excited this time of year!  I love #GirlScoutCookieSeason.    In years past, we would get knocks on the door from local girl scouts selling their beloved cookies. #GirlScoutCookie

I am honored to partner with Girl Scouts - Diamonds, Girl Scouts - Diamonds of Arkansas, Oklahoma and Texas, as well as, Ghidotti Agency to help kick off "The What's Your Favorite Girl Scout Cookie Campaign" for 2021.  #partner 

The Girl Scout Program is so valuable to girls.  This program helps support all future generations to come.  I was a #girlscout myself over 50 years ago!   I couldn't wait to sell my cookies.  I still remember working to earn my badges.   I couldn't wait to be a Girl Scout as a young girl.  #OnceaGirlScoutAlwaysaGirlScout.

Girl Scouting builds courage, confidence, and character.  All of these traits make the world a better place for each of us.  The Girl Scout Cookie Program teaches each girl to build entrepreneurial skills like goal setting, decision making, money management, people skills, and business ethics that will last her lifetime.  

Girl Scouts is 2.5 Million strong! More than 1.7 million girls and over 750,000 adults who believe in the power of every G.I.R.L.    -  (Go-getter, Innovator, Risk-taker, Leader) ™ to change the world!

This year the Girl Scouts - Diamonds troops #GirlScoutDiamonds don't have the same opportunity to post up at local grocery stores due to COVID-19 Restrictions.  How can we help?   It is more important than ever to help the Girl Scout Cookie program become a success! 

We can all do our part by purchasing our favorite cookies.    You can click on this link https://bit.ly/3sxhkhD to purchase as many boxes as you like.  #WhatsYourFavoriteGirlScoutCookie

Go ahead, and purchase some extra's to share with your friends and family.  They are also perfect to put in the upcoming Easter baskets.  Learn more about how to become a Girl Scout or supporting a local troop through volunteering or donating, and empower the next generation of female leaders by clicking here: https://bit.ly/3dL01Fs

Girl Scout Cookies are great to use in your favorite recipes as well.   You can add them as toppings to your favorite ice-cream or yogurt smoothies.  They are a fabulous addition to your dessert charcuterie boards as well.   

My favorite Girl Scout Cookie are all of them!   If I were forced to choose just one, I think it would go to the Thin Mints!  I love a good chocolate mint cookie.  Girl Scout Thin Mints are the best!

Support Girl Scouts and purchase as many as you like!   They will come be packaged and shipped right to your door!  All you have to do is open the box and enjoy!  #GirlScoutCookie   To purchase click here: https://bit.ly/3sxhkhD

WOW!  Little Rock experienced record breaking intense snow falls over the last few days.   At my house, we received a total of 20.5 inches!   That's unbelievable!   It was beautiful!  I will sneak some photos at the bottom of this post.  I took the photos during the first snow round when we received a foot.   I didn't go back after the second round outside.   It was above my short legs to my knees.  I thought I had better stay inside.

Being stuck inside from the snow and the Pandemic is getting to be a little much!   However, it does let me experience baking with a variety of flours, butters, and other spices.   If you want rich flavors in your baking products, you do need to invest in some high quality flour, butter, organic cinnamons, vanillas, and caged free eggs.   They really do make the difference!   The rich butter is the key.   

I often use Vermont Creamery butter in cookies.    This wonderful butter makes really pretty and delicious cookies.  The cookies will last for several days if you keep them air tight.  

For these beautiful soft, warm & flaky cinnamon rolls, I used Kerry Gold Irish Butter.   I often use this butter for breads.  It is delicious!    I love it also as a topping.   It is a smooth butter.  I absolutely love it!

If you wonder why you follow the directions in making recipes, and yours doesn't come out the same look or taste, it is probably the butter and the flour.   WhiteLilly Flour is a lighter, softer flour.   I used a combination of all purpose and self-rising flour for these cinnamon rolls.   The result was ever so pleasing.

Remember to play with the dough.   Learn to experience if the dough is right by eyeing it.  Understand the feel of the dough, and the textures.   Sometimes, depending on the humidity, etc. the same amount can be a little different.  Sometimes you might need to add a little more flour, or a little more milk to your dough to get to the texture you need it to be.   This comes from practice & patience in baking!

Here are the base ingredients and guidelines for the cinnamon rolls:

Ingredients

Rolls

• 2 and 3/4 cups all-purpose flour or 2 cups of all purpose and I did 3/4 cup of self-rising WhiteLilly flour on this batch
• 1/4 cup  granulated sugar
• 1/2 teaspoon salt - I use Pink Himalayan
• 2 and 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup whole milk ---- 
• 1/4 cup  water
• 5 Tablespoons unsalted butter --- splurge - by the Kerry Gold Irish 
• 1 large egg ---- brown caged free - Trust, me they bake better

Filling

• 5 Tablespoons unsalted butter, softened to room temperature
• 1 Tablespoon ground cinnamon
• 1/4 cup granulated sugar or packed light or dark brown sugar

Icing

• 1 cup  confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2–3 Tablespoons milk

Instructions

1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch.  Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
3. On a lightly floured surface using floured hands, knead the dough for about 8 times. Place in a lightly greased bowl, cover loosely, and let rest for about 15 minutes.
4. Fill the rolls: After 15 minutes, roll the dough out in a large rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.  I use a cast iron skillet.  
5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.   If you are baking them the next morning, I did place by a cool window with the cover loose.  They came out delish!
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 350 Degrees. Bake for 20-25 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls.
8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

You can do this!   Remember, if your dough seems too sticky to handle.  Gently add in a little more flour while kneading.   Make sure and flour your rolling pin on both sides to roll-out in your triangle.
I tend to add more cinnamon and sugar dry to the rectangle before rolling.   

​Here's my hidden secret:

Add cinnamon & sugar to the rectangle.  I add some of the brown sugar, sugar & butter mixture that you make for the filling and spread all over the rectangle.    Reserve some or make a little more.  After you roll them, I use my hands and top with more filling.   I also top with about 1/2 teaspoon of butter while they are resting.     When they start the bake, the butter will melt and your sugar mixture will drip over the rolls making a delicious glaze.





:

I love a good cookie!  If you follow me, you know this.   This little cookie was divine!  Actually, they are not little in size.   My dear friend, my fancy friend, Laura Monteverdi from KARK Channel 4 made these cookies.

Laura said this was the first time making cookies from scratch.   She was so excited!  They came out great and she was so proud.   I am calling them the "all in cookies" because they do have a little bit of everything in them.   Dark Chocolate, White Chocolate, Pecans, A pinch of cinnamon, cake flour, all purpose flour, vanilla, etc. etc.  You get the idea of the "all in."   The surprise was the hint of lemon juice.  The lemon juice isn't for taste in this cookie.  The lemon juice makes the middle of the cookie moist and delish!

They made quite the impression on my personal Facebook page.  I actually shared the recipe and how to make on that page the other day.  This is the page that Laura copied the recipe from and set how to make.  I had no idea that she was making them.    I loved when she succeeded and tagged me on her Instagram stories, and Facebook.

If this cookie is good enough for a prime time nightly journalist, then I am proud as can be.  She is a sweetheart.  I met her when she was a part of KTHV 11 The Vine show.

Give these a try:

Ingredients:

• 1 cup all purpose flour
• 1/2 cup cake flour
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1 teaspoon of pink Himalayan salt
• 1/4 teaspoon of organic cinnamon (just a pinch really)
• 1 teaspoon of lemon juice.
• 1//2 cup sugar,
• 2 tablespoons of brown sugar
• 1 large brown caged free egg
• 2 teaspoons of vanilla,
• 1 stick of Vermont creamery sea salt butter (a must) and you soften by sticking in microwave for 30 seconds
• 1 cup dark chocolate chips,
• 1/2 cup white chocolate chips
• 1/2 cup of pecans

INSTRUCTIONS:

Preheat Oven to 350 Degrees,  Line a large cookie sheet 

Take your 1 stick of Vermont Creamery Sea Salt Butter out of fridge and place in a bowl.  Microwave for 30 seconds.

• In mixer mix softened butter, vanilla, sugars and lemon juice together. While mixing fold in egg and continue to mix.
• Add in the 1/2 cup of cake flour while mixing. Add in your baking powder, baking soda, salt and pinch of cinnamon , fold in the all purpose flour 1/2 cup at a time while mixing.
• Continue to mix until dough forms. Then fold in your chips and pecans.
• Bake at preheat 350 on lined cookie sheet for approx. 15-18 minutes. Depending on your oven. Take out when outside is golden and let cool. I make mine large so it makes a dozen.   

BE SURE AND CHECK YOUR OVEN THE FIRST TIME YOU MAKE THEM.   YOU MIGHT CHECK AT 14 MINUTES.  ALL OVEN TEMPS VARY!   HUMIDITY PLAYS A PART, THE KIND OF BAKING PAN, WHERE YOU PLACE IN THE OVEN, ETC.  

AS SOON AS THEY START TO GET GOLDEN AROUND THE EDGES, THEN TAKE THEM OUT OF OVEN.   I ALSO ROTATE MY PAN THROUGHOUT THE BAKING PROCESS.   THIS LETS ALL THE COOKIES BAKE THE SAME.

The combination of the cake flour to all purpose flour results in a softer middle.   Keep these in an airtight container so that you can enjoy them for a few days.   

XOXO - Pat

​

NEW ORLEANS STYLE BREAD PUDDING - IN HONOR OF MARDI GRAS - TASTE OF NEW ORLEANS"

Here we have made it to the end of January.   We are thinking of all things Mardi Gras, wishing we could be like normal years, with the parades, foods, trips to New Orleans.  The Pandemic has thrown us a huge curve ball for things we miss.

However, I decided to whip up a bread pudding New Orleans' style!   This bread pudding was rich in flavor and did not disappoint!  I might have eaten way toooooo much!  Boy, was it good!   Yes, it is easier than you think to make it.  Just need a little time on your hands and patience.  Oh, and some good Bourbon!




​Here's the scoop:

INGREDIENTS:

​FOR THE BREAD PUDDING:

•  1 French Bread (tear into 1 inch pieces)
• 1/2 cup raisins (you will soak these in Bourbon for approx. 1 hour) 
• Bourbon -  Enough for soaking raisins and for sauce (approx. 1 cup)
  egg yolks
• 3 Large Caged Free Brown Eggs
•  2 cups Sugar
• 4 cups MIlk ( 2% is fine)
• 2 Teaspoons Vanilla
• 4 Tablespoons butter
• 1/2 cup roasted pecans  (soak with raisins in Bourbon for 1 hour)
  
  

 

• BOURBON SAUCE
• 1⁄2 cup butter, softened
• 1 cup sugar
• 1large egg, well beaten
• 3 tablespoons Bourbon

Instructions:

​I

• Place Raisins & Pecans in a cup and pour Bourbon over top - Let soak for 1 hour

• Combine bread, milk & vanilla in a large mixing bowl
• Add eggs, sugar, raisins, pecans & butter stir well.
• PLACE IN FRIDGE AND CHILL FOR 1 HOUR

TAKE OUT OF FRIDGE & 

• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.

 

• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

P.S.  About 55 minutes into the 5 minutes left for baking - I took out of oven and poured the Bourbon Sauce throughout the bread pudding.   Place back in oven and bake for another 5 minutes.    SO GOOD!

Some people wait and put the Bourbon Sauce on the individual bowl servings.   TRY IT MY WAY!  YUM!

The result is a rich soaked Bourbon Bread Pudding!

ENJOY!

​

For those who know me, know that I love sauces.  I am a sauce fanatic!  I especially love a good sauce or "glaze" on cake.  I am not much on over icing a beautiful cake, especially Bundt cakes.  A light glaze allows you to see the beautiful detail that the fancy Bundt pans engrave into the cake.

For my segment on The Vine Morning show, I decided to introduce two really great sauce or glaze bases.  These wonderful sauces can be used as a cake glaze, for dipping sausage balls and your other favorite appetizers, as well as putting them in milk.  The chocolate base makes an excellent homemade chocolate milk.

You can add to the sauces and create a huge variety by changing up some of the spices, or adding to them.  I even mixed the orange and chocolate together.   These icings are stored in glass jars and can hang out in your refrigerator for up to two weeks.  That is, if they last that long.

Both the orange and chocolate sauce are delicious on cinnamon rolls, or to dress up those canned biscuits.   I also like to dip graham or Ritz crackers in them.

Orange Maple Glaze or great Sauce


1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of Corn Starch  (this thickens the syrup)


In Medium Sauce Pan:

Pour Orange juice in a saucepan, add in butter, cook on medium heat and stir while butter is melting.  Stir continuously.   Add in Maple Syrup, and start adding in sugar while continue to stir continuously.   Add in Cornstarch and keep stirring.  As it starts to come to a simmering boil, turn stove down to medium-low.  Let continue to simmer for about 10 minutes.   If you want thicker glaze, you can add a little more cornstarch.  However, this sets up nice after poured on cake.

This sauce/glaze makes great orange cinnamon rolls.  Just pour over warm cinnamon rolls.

You can store the orange sauce/glaze in a glass jar with lid for up to two weeks.  Caution:  To reheat place on stovetop, not microwave.

Great for Dipping Sauce Balls in.


Chocolate Sauce Combinations

Ingredients

1/2 cup unsweetened cocoa powder
1 cup of sugar
1/2 teaspoon of Pink Himalayan (or Kosher) salt
1/2 cup milk
1 Teaspoon of Sour Cream (optional)
1 1/2 Teaspoons of Vanilla
2 Teaspoons of Pure Maple Syrup

In a cold saucepan, whisk together the cocoa, salt, and sugar until lumps are removed.   Add in the milk (and sour cream)  to bring to a boil over medium to medium heat.  Add in the Vanilla and Pure Maple Syrup and continue to simmer for about a minute.

Let cool before pouring into glass jars.   Completely cool jars before placing them in the refrigerator for up to two weeks.

This sauce is great for dipping, add to milk (a couple of teaspoons) to make homemade chocolate milk.   After storing in the refrigerator, you can add just a few drops of water to make it thinner if you wish.   Great on biscuits, cinnamon rolls, graham crackers for a nice cake glaze.

If you want to use it to make a more southern gravy - You can add 2 Tablespoons of Self Rising Flour for a gravy mixture while making the sauce to use for gravy.

It is always better to reheat on stovetop.   It is also good to serve room temp.

Both of these sauces are versatile.    You can add cinnamon to the chocolate sauce or a little paprika to make it smoky chocolate

You can combine the chocolate & orange sauces together for a delicious icing..


Pat

​

Merry Christmas to you all!   I can't believe it is only 18 days away.  Where did the time go?  I think we are all stuck in some type of type warp during this Pandemic.   Making holidays snacks, treats, desserts, & appetizers seem to cheer me up.

Food gifts are great gifts for all ages!  We all love to eat!  You can keep your budget in tact with doing the nostalgic making gifts.  Whether it is cookies, candies, cakes, granola, or appetizers, they all make great gifts for friends, family, and co-worker's.   Especially for those hard to buy for folks.  Add a little special treat to their gift bag.   It will put a smile on their faces and their stomachs!  

You can add ribbon, and personal gift tags to dress up the treats!  

I will be so glad to get back to The Vine in person.   I miss my KTHV 11 family.   They have become special friends & family to me.    For now, we are continuing to do our segments via Zoom.   

For the Christmas segment, I wanted to add a little Christmas flare to my already famous sausage balls.  When I would take these to the studio, they would be gone in a flash.  We would have to guard them just to get the segment in before they disappeared.

The original recipe Southern Sausage Balls are for Southern Style Sausage Balls and you an find it under the Recipes Appetizer heading of the Blog.  Link is here as well.

For the Christmas parties, I thought would add a little Christmas flare to them.   Simply add in some sweet dried cranberries & pecans to your mix.   They are delicious and great for dipping.   Serve them hot or at room temperature.   Remember, I love to dip mine in Plum or Apricot Jam.  They are also good dipping them in an organic maple or raspberry syrup!   delish!

Here's the scoop on these:

• 1 package Mild or Regular Flavor Jimmy Dean Pork Sausage
• 2 ½ cups all-purpose baking mix
• 8 ounces (2 cups) shredded sharp Cheddar cheese
• 2 teaspoons of garlic pepper
• 1/2 cup chopped dried sweetened cranberries
• 1/2 cup chopped pecans
• 1 Tablespoon of Sour Cream ---- or you can use milk - just enough to moisten - not sticky
  

Directions:

In large bowl, add in Sausage and break apart with your hands.    Add in the sharp cheddar cheese, garlic pepper, pecans & sweetened cranberries.   Then add in your baking mix.   Mix well.  I use my hands!

Stir in your sour cream or milk.   If using milk, just add in a little at a time.   You want to be moist but not sticky.  If sticky, add in more baking mix.

Using your hands - form mixture into a ball.     You should get about 12 balls from the 1 pound of sausage.

PREHEAT oven to 350 Degrees.   

Line cookie sheet with liner.  HOWEVER, be sure and spray liner with Pam Spray.    You don't want the sausage balls to stick to the liner.   They will stick.

Place the balls on the sheet as if you were baking cookies.  Spread them 1-2 inches apart.

Bake at 350 Degrees for about 30-32 minutes.  Remember:  Oven times vary.  Be sure and check to make sure they are golden brown and the inside not pink.    Let cool and enjoy!  Don't forget to dip them!

Make sure and refrigerate the others.  

HINT:   The sausage balls form better if you roll them the night before, cover and place in fridge for next day to cook!

​

As Thanksgiving approaches, we get excited for our favorite traditions.  The aromas of turkey, dressing, green bean casseroles, mashed potatoes, and our favorite brown gravy to top it all off with. 

I have used Pioneer brown gravy mix throughout my whole life.  I am so pleased to have a paid partnership with Pioneer to promote the beloved gravy mix.  (ad) Since 1851, Pioneer has honored their tradition of quality into our homes.   #cookingwithpioneer

Their mixes are rich in flavor, and you can trust that Pioneer mixes contain no artificial flavoring. 

The Easy Gravy Step:

Good news, the gravy is going to be one of the easiest parts of your Thanksgiving cooking! With Pioneer Gravy, all you need are three simple ingredients and you have quality, delicious gravy to accompany your Thanksgiving meal.

There is no reason to slay over a stove making a roué from scratch.  You can trust in the quality of Pioneer brown gravy mix.  It is delicious and easy to make from the directions provided.  However, you can make it your own by adding in some of your favorite flavors as well.

I use the Pioneer gravy mix for my Sunday Supper roast often.  It is one of our favorite dishes throughout the year.  If your family loves a mushroom sauce, you can simply add fresh mushrooms, butter, garlic powder or pepper, and Worcestershire sauce or a couple of tablespoons of red wine to the package of Pioneer brown gravy mix.  

I often use the Pioneer brown gravy mix by adding garlic pepper, and a two teaspoons of Worcestershire sauce to pour over my pot roast.   It is delicious and rich in flavor, and a crowd pleaser! 

Secrets for Making the Perfect Gravy, Every Time.

• Bring to a boil. For a nice, thick gravy, make certain your water is at a full, rolling boil when preparing our gravy mixes to ensure that the starches are activated.
• Mix first before adding: When adding gravy mix to boiling water – consider first mixing it with a minimal amount of water to ensure a smooth transfer.  Adding the dry mix directly to boiling water can create lumps.

Quick Gravy Cheat Sheet

• Peppered gravies should have a noticeable pepper flavor but are not considered “hot” in flavor.
• Country-style gravies should have noticeable meat notes, specifically pork, bacon, and/or chicken.
• White gravies make excellent soups – including chowders and bisques - as well as wonderful sauces including garlic sauces, mushroom sauces, lemon sauces and cheese sauces. Think of your white gravy as the base for a multitude of meal sauce solutions served with protein or pasta.
• Savory gravies (brown, chicken, turkey and pork) also make excellent sauces. Add reduced wine, garlic and herbs for a spectacular complement to your meal- fun sauces include bordelaise, rosemary peppercorn, country sage, chipotle chicken and many more.

 
Now what to do with those leftovers?  Whether it is the big Thanksgiving feast, or a Sunday Supper meal, you can make a delicious open-faced sandwich by using your leftover turkey, roast or other meats, and the delicious Pioneer gravy mix.

 Leftover Turkey or Roast Open-Faced Sandwich

The classic turkey sandwich is everyone’s immediate go-to meal after Thanksgiving. However, after our third turkey sandwich of the week, we want to be able to spice things up. Treat your sandwich as if you are in a 5-star restaurant and add the works! You can create a beautiful open face sandwich using the leftover turkey, roast, potatoes, or stuffing.  Don’t forget the main ingredient to hold it all together – gravy! This will make you forget you are eating leftovers for the fifth day in a row.

For a special treat, be sure and try out The Pioneer Sweet Yellow Corn Muffin mix.   You can tell by my blog name, that I love me some sweet yellow cornbread. The Pioneer sweet yellow corn muffin mix does not disappoint!  Simple to use and easy to please.  Just add 1 egg, ½ cup milk to the mix and in 15-20 minutes, you have some delicious muffins.  We eat these at my house for a snack!

I hope you find the recipes that I am sharing helpful to plan your upcoming holiday meal.  They are good to use for all the upcoming holidays or your favorite Sunday supper meal.

Happy Thanksgiving!
 
 
Pat’s Favorite Pioneer Brown Gravy
 
Ingredients:
1 pkg. of Pioneer Gravy Mix 1.61 oz (46g)
1 1/2 ½ cups water
1 Teaspoon Garlic Pepper
2 Teaspoons of Worcestershire Sauce
 
Instructions:

In a saucepan add 1 ½ cups water, 1 Teaspoon of Garlic Pepper, 2 Teaspoons of Worcestershire Sauce
Follow the guidelines below when adding in the Pioneer gravy mix from our gravy tips:

• Bring to a boil. For a nice, thick gravy, make certain your water is at a full, rolling boil when preparing our gravy mixes to ensure that the starches are activated.
• Mix first before adding: When adding gravy mix to boiling water – consider first mixing it with a minimal amount of water to ensure a smooth transfer.  Adding the dry mix directly to boiling water can create lumps.

Serve over potatoes, roast, turkey, dressing or stuffing
 
  
Sweet Yellow Corn Muffin Recipe

Ingredients:
1 6 oz pkg of Pioneer Sweet Yellow Corn Muffin Mix
1 egg (slightly beaten)
1/2 cup milk

Instructions:
Preheat oven to 400 F.
Oil your muffin pan or use pan liners.
Blend corn muffin mix, egg and milk in a medium bowl. Stir only until moistened.
Fill muffin cups 2/3 full. Bake 15 to 20 minutes or until golden brown. Yield: 6 muffins
 
​

Apple Bacon Sweet Yellow Cornbread Dressing
Yield:  9” Skillet
Prep Time:  10 minutes
Cook Time: 30 minutes
Total Time:  40 minutes
 
Ingredients: 

1 6 oz. pkg.          Pioneer Sweet Yellow Corn Mix
1 2.75 oz. pkg.     Pioneer Country Gravy, prepared
8 oz.                    Bacon, thick cut, diced  (cook crisp and dice)
2 pc                    Red Apples, core removed (diced into large pieces)
½ cup                    Onion sliced
1 tbsp                Garlic, sliced t1/2hin
1 tbsp                Sage, chopped
1 ½ cup                Chicken Stock



 
Instructions:

1. Preheat oven to 375 Degrees.
2. Dice prepared cornbread, about 1-inch pieces. Set aside.
3. In skillet, brown the bacon. When fully browned remove from pan and drain all but 1 tbsp of fat.
4. In skillet, add onions, garlic, sage, and apples.  Sauté for 2 minutes on medium high heat. Transfer all contents of pan to a large bowl.
5. In empty skillet, add the diced cornbread and top with contents of large bowl.
6. Add chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the skillet and bake for 30 minutes.
7. Garnish with additional sage sprigs.

 
 Tip: For added crunch dice or slice an additional apple to top right before serving.
 
 
 
 
 

When you think of the holidays, you think of pie!   There is just something about the holidays that makes me think of a good pecan pie!  or maybe it is apple pie? or maybe it is caramel apple pie?  How about a Caramel Apple Pecan Pie?  Now, that sounds terrific!

You don't have to fuss when it comes to make a beautiful festive pie.  It only takes a few ingredients and you can have a delicious bragging rights kind of pie!

All you need is a deep dish pie crust, apple pie filling, caramel sauce, a little brown sugar, pecans, and some bourbon vanilla.  If you don't  have the bourbon vanilla, you can add in some regular vanilla.

I've been using the Bourbon vanilla the most lately.  It really does have a rich flavor.  It pairs great in cookies, pies, or  cakes.

This pie came out great! The photos make you want to jump through the screen and grab it.   For my pecans, I used the honey roasted pecans.  I'll give you a little hint.  They are priced better if you grab them with salad topper section at Wal-Mart!

Here's the scoop on the pie!

Ingredients:

1 Maria Calendar's deep dish pie crust (or whatever deep dish)
1 Comstock Apple Pie Filling
1 1/2 Teaspoons of Bourbon Vanilla
1/4 cup Brown Sugar
2 cups pecan halves

Directions:

Heat oven to 375 Degrees
In a large mixing bowl add in the one can of apple pie filling, brown sugar & vanilla.
Mix together and put on top of your deep dish pie crust.
Arrange pecan halves on top to cover pie.

Bake at 375 for about 20-25 minutes until crust is golden brown.  Let cool for approximately 1 hour before serving.     

It's that easy!
​

It's November!   How did this happen?   This year has been long and so different.  However, I swear I feel like we blinked and we are approaching the holidays.

Although the holidays may be a little different this year as it relates  to your typical parties, family gatherings, etc.  But let's face it ....................we all have to eat!   You can still have some great party snacks, desserts, appetizers, etc. for your close circle group.

I made three different different cheese balls for my segment on THV 11 The Vine.   They turned out so delicious.  I differently will be serving these for the office potluck this year.  Easy to make, you can make ahead, and delicious!   

We have a traditional Cheddar Cheese Almond Ball
Holiday Party Ball -  Cream Cheese, Parmesan, Pineapple, Cranberry, Almonds, & Cashews
Pineapple Cream Cheese, Parmesan & Almonds

Watch the live SEGMENT - CLICK HERE


Cheddar Cheese Almond Ball

Ingredients:

• 3/4 cup salted toasted almonds , chopped
• 2 (8 oz) package cream cheese
• 3/4 cup Sharp Cheddar cheese 
• 1/4 cup Parmesan cheese , finely grated
• 1 Tbsp ranch dressing mix
• 1/4 tsp onion powder
• 1 Teaspoon of Lowry's Garlic Pepper

Directions:

Place almonds on a large plate or cutting board, set aside. Combine remaining ingredients in large mixing bowl. Blend well with a fork. Form mixture into a ball and roll ball over almonds coating all sides. Wrap in Plastic Wrap & Chill in refrigerator overnight. Serve with crackers, chips, or whatever you like.



Holiday Party Ball

• 3/4 cup salted toasted almonds, dried cranberries from the Salad Topper Section 
• 2 8oz packages of cream cheese
• 1/4 cup Parmesan cheese , finely grated
• 1/2 can of drained crushed pineapple --- about 4 oz - DRAIN VERY WELL
• 1 Teaspoon of Lowry's Garlic Pepper

Combine ingredients minus the nuts/cranberries in a large bowl.  Blend well with a fork. Form mixture into a ball and wrap in Plastic Wrap.  Chill in refrigerator overnight.  Top with Almonds, Cranberries & Cashews if you have them.  Serve with crackers, chips, or whatever you like.


Pineapple Cream Cheese & Parmesan Almond Ball

• 2 8oz packages of cream cheese
• 1/4 cup Parmesan cheese , finely grated
• 1/2 can of drained crushed pineapple --- about 4 oz - DRAIN VERY WELL
• 1 Teaspoon of Lowry's Garlic Pepper
• 1 Tablespoon of Ranch Seasoning Mix (optional)

​Place almonds on a large plate or cutting board, set aside. Combine remaining ingredients in large mixing bowl. Blend well with a fork. Form mixture into a ball and roll ball over almonds coating all sides. Wrap in Plastic Wrap & Chill in refrigerator overnight. Serve with crackers, chips, or whatever you like.



These should give you some ideas of how to top your standard cheese balls and make them festive.  I love the Pomegranate flavored cashews.  The cashews along with the almonds & dried cranberries make for a  beautiful festive appetizer.

Let the parties begin!

You can watch the live video for the Segment by clicking here

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