Wednesday, 27 November 2013

Slow Cooker Cranberry-Apple cider

Nothing better on a cold day than apple cider. Other than homemade apple cider making the house all smell all yummy when you get home on a cold day :)


1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon (3 inch)
1 bottle (48 oz) apple cider (6 cups)
1 bottle (48 oz) cranberry juice cocktail (6 cups)


1 In 4- to 5-quart slow cooker, mix all ingredients.

2 Cover; cook on Low heat setting 4 to 6 hours. Before serving, remove allspice and cinnamon.


* Put the spices in a paper coffee filter and tie it with a piece of kitchen string to make the spices easy to remove from the hot cider.

* Fresh orange slices add a pretty touch of color to this ruby-red hot drink. Add them to the cider in the slow cooker just before serving.

Layered Pumpkin Cheesecake

More pumpkin lol Yay for Pumpkin! Cheesecake...heck yes and I know you are looking at this recipe because it said, cheesecake. So you are either a cheesecake lover, looking for a different cheesecake recipe or a pumpkin lover looking for another recipe to use more pumpkin!! I love both, it's a close close call but if I had to choose, I think I would just slightly be more of a pumpkin lover than a cheesecake lover. I am so glad I don't have to choose with this recipe.



2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted


4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


1 Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

2 Iin large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

3 Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

4 Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

5 Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

* The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.

* Garnish this luscious dessert with whipping cream.

Praline Pumpkin Dessert

Pumpkin pumpkin pumpkin, I love pumpkin. I will try any pumpkin dessert. I can't wait to try this :) I found it on the Betty Crocker web page.


1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired


1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.

2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

* Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.

Ginger Cake with Caramel Apple Topping


2 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container) 1/2 cup caramel fat-free topping
1 1/4 cups Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup molasses
1/3 cup canola oil
1 egg
1 medium tart apple, chopped Lemon juice


1 Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.

2 In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.

3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly.

Serve with topping mixture and remaining chopped apple.

Pumpkin-Pecan Spice Cookies

I'm in love with anything pumpkin and pecan is my favorite nut...this is a marriage made in cookie Heaven ;)


1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped


1 Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

2 In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.

3 Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.

4 Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

Apple Pudding Cake with Cinnamon-Butter Sauce

This looks A-Mazing!! Cinnamon-Butter Sauce....what?! lol AWESOME!!



1 cup packed brown sugar
1/4 cup butter or margarine, softened
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups chopped peeled or unpeeled cooking apples (2 medium)


1/3 cup butter or margarine
2/3 cup granulated sugar
1/3 cup half-and-half
1/2 teaspoon ground cinnamon


1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.

2 In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.

3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.

4 Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

* You can bake the cake and make the sauce a day ahead and store them separately (refrigerate sauce). Warm the sauce in a saucepan over low heat, and heat individual pieces of cake uncovered in the microwave on High for 25 to 35 seconds or until warm.

* Braeburn, Cortland, Granny Smith or Rome apples are all good choices for this pudding cake.

Cranberry Punch

One of my favorite things about the holidays, is trying new things, whether it be a dish or a drink. This one can be alcoholic or non. I always love a good punch, this Christmas I am going to try this cranberry one! Can't wait


1 can (6 ounces) frozen pink lemonade concentrate, thawed

1 bottle (32 ounces) cranberry juice cocktail, chilled

2 cans (12 ounces each) ginger ale, chilled


1 Make lemonade as directed on can in large pitcher.

2 Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.


* For festive ice cubes, cut lemon, lime or orange peel into star shapes. Place star-shaped peel and cranberries in ice-cube trays, and fill with cranberry juice or water. Serve frozen cubes with punch.

* Next time, try this punch with cranberry-apple or cranberry-cherry juice cocktail.

* Add a little vodka for an "ADULT" beverage

Tuesday, 26 November 2013

Slow Cooker White Cranberry Spiced Wine

Warm mulled wine, with cinnamon, ginger, and nutmeg, gets even more special when you add a combination of fruit juices


1 (750 ml) bottle white wine (such as Riesling or Pinot Grigio)
1 (12-oz.) can frozen orange, peach and mango juice concentrate, thawed
3 cups white cranberry juice
1/2 cup sugar
1/4 cup crystallized ginger slices
6 (2 to 3-inch) cinnamon sticks 
1 teaspoon nutmeg
1 seedless orange, sliced


1 - In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.

2 - Cover; heat on Low setting for 3 to 4 hours. Remove cinnamon sticks with slotted spoon.

3 To serve, have guests ladle hot wine into cups

Sunday, 24 November 2013

Banana Bread Brownies

Banana bread is soooo good. I had no idea there was banana bread brownies!? What a great idea! I found this recipe at The Pastry Chef's baking website.

Banana Bread Bars:
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 3/4 cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts

Brown Butter Frosting:
1/2 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
  1. Heat oven to 375 degrees F. Line a 9 x 13 pan with aluminum foil and spray lightly with nonstick cooking spray. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts, if using.
  2. Spread batter evenly into pan. Bake 25 to 30 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  3. Meanwhile, for the frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter fat solids turn a delicate brown and remove from heat immediately.
  4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). If the butter separates from the frosting, blot carefully with a paper towel. Cool completely before cutting.

Pumpkin loaf with pumpkin butter cream frosting

I love all things pumpkin! I love a pumpkin loaf, I make at least one every year around this time, but never have thought of making butter cream icing to put on it, let alone PUMPKIN butter cream icing!! I bet it might be a little bit of Heaven! I got this recipe from


1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…


1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

Pilgrim Hat Cookies

These are so fricken cute, however I think I would take the gum off before eating the cookie, if you plan on eating it lol How can you not with peanut butter cups on it?! Great no bake recipe too :)

1 cup vanilla frosting

7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.Yield: 32 cookies.

Reindeer Cookies

I'm looking for all things for my Christmas cookie basket that I will hand out to friends in a few weeks. I found this gem From Bakergirl website. She made the cookies peanut butter but they would just as well with gingerbread cookies if you want to make it more Christmas-y
3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms


Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

Melted Snowman Cookies

These are an adorable treat for the Christmas season. Kids will love them!

Preheat the oven to 375 degrees

1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
2 eggs
2 tsp vanilla
2 tbs sour cream
2-3/4 cups flour
1 tsp baking powder
1 tsp salt

1.  Beat together butter, shortening, sugar, and eggs. Add vanilla and sour cream.

2.  Blend in flour, baking powder, and salt. Mix well.

3.  Cover and chill at least 1 hour.

4.  Grab a golf ball size chunk of dough and squish it down until it's 1/4 - 1/2" thick. Do not worry about the shape or how lumpy it is, the more misshaped the better.

5.  Bake for 8 minutes. Let Cool.

6.  Frost with white icing (let a little run over the edges for a puddle look).

7.  Spray a microwave-safe plate with cooking spray, and place marshmallows on plate. Microwave 30 seconds or until marshmallows start to puff. Grease fingers and carefully pull marshmallows, by the base, off, and set them on top of the frosted cookies.

8.  With colored frosting, add eyes, nose, arms, etc

Tuesday, 12 November 2013

Pumpkin Poppers


1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
3/4 cup pumpkin
1/2 cup milk
For Coating
1 stick unsalted butter, melted
2/3 cup sugar
2 tbsp. cinnamon


Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder ,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.

Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter and roll them in the sugar mixture.

Skinny Pumpkin Spiced Snickerdoodles

As found on the Skinny Taste website, these cookies claim to be just as sinful even though they are made with whole wheat flour. The dough will be a little dry so try wetting your hands to add that little bit of moisture to make it all work.

Servings: 42 • Size: 1 cookie • Old Points: 1 pts • Points+: 1 pts (3 pts+ for 2)
Calories: 51 • Fat: 1 g • Carb: 9.5 g • Fiber: <1 g • Protein: 1 g • Sugar: 6 g
Sodium: 20 mg


  • 1 3/4 cups King Arthur white whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 tbsp agave or honey
  • 1 tsp vanilla
  • 1 large egg
  • 3 tbsp sugar
  • 1 tbsp pumpkin spice
  • cooking spray


Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the agave, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes

In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar/pumpkin pie spice mixture.

Place balls 2 inches apart onto baking sheets and slightly flatten with a fork

Bake 375°F for 5-7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!


Pumpkin Spice Latte Cupcakes

Okay so my favourite thing about fall is everything pumpkin, which can also spill into the Christmas season...we have pumpkin pie for dessert at Christmas dinner as well as Thanksgiving! I wait all year until Starbucks brings out their Pumpkin spice Latte's so I'm excited to be able to make a little Pumpkin Spiced treat at home! I found this recipe on the handle the heat website.

Yield: 24 cupcakes


For the cupcakes:
2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
3 large eggs
For the whipped cream:
2 1/4 cups heavy cream, chilled
1/4 cup confectioners' sugar

For garnish:
caramel sauce

Caramel Sauce


  • 2 cups whipping cream
  • 1 cup (packed) dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter


Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.)


For the cupcakes:

Preheat the oven to 350°F. Line cupcake pans with paper liners.

In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.

In the bowl of an electric mixer, mix together the pumpkin, granulated sugar, brown sugar and oil on medium speed. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.

Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.

Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.
For the frosting:

Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed.

Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat.

Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.

Store in an airtight container and refrigerate


Breakfast is Served!

Breakfast is served for the whole family in one easy dish, and the bacon is already in the dish!! There is nothing like eggs and bacon on a Sunday morning for sure! Found this recipe on the Kraft website.

What You Need

8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup Kraft Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed

Make It

HEAT oven to 350ºF.


LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients; pour into prepared pan.

BAKE 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.

BAKE 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

Cornbread Stuffing

As adapted from the Food Network site, here is a fairly easy Cornbread Stuffing to make for your Thanksgiving or Christmas turkey. It takes about 20 mins to prepare and 50 mins to cook. I sure love a good stuffing!


3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter


1. Preheat oven to 350 degrees F.

2. Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.

3. In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil.

Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.