Old-Fashioned Stuffing

Ingredients:

4 C. diced celery

1 C. onion, chopped

1 C. butter

4 qt. dry bread cubes

1 T. salt

1 1/2 t. poultry seasoning

1/2 t. sage

1/2 t. pepper

2 eggs

Warm broth or water

Directions:

1. Cook celery and onion in hot butter, until transparent. 
2. Turn into large bowl. 
3. Add other ingredients; mix well. 
4. Makes enough stuffing for 14 to 18 pound turkey. 
5. If a moist dressing is preferred add more broth.

Mom's Variation:

1. Cube 2 loaves of bread the night before needed, and allow to dry overnight.
2. Cut celery stalks into large chunks.
3. Cut onion into quarters
4. Put celery, onion, and butter in blender and blend until smooth.
5. Add spices, and 2 eggs and blend until smooth.
6. Pour over bread mixture and mix well.
7. If too dry, add more melted butter, or mix up a smaller batch of the celery, onion, egg mixture.

Easy Sugar Cookies

Ingredients:

2 ¾ C. all-purpose flour

1 t. baking soda

½ t. baking powder

1 C. butter, softened

1 ½ C. white sugar

1 egg  

1 t. vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. 
4. Beat in egg and vanilla. 
5. Gradually blend in the dry ingredients. 
6. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
7. Bake 8 to 10 minutes in the preheated oven, or until golden. 
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Grinch Cookies

Ingredients:

1 C. unsalted butter, softened

1 2/3 C. sugar

2 large eggs

2 t. vanilla extract

3-5 drops bright green food coloring

3 1/3 C. all-purpose flour

2 t. corn starch

1 t. baking powder

1 t. baking soda

1 t. salt

1 1/2 C. red and green M&Ms plus additional 1/2 C. for topping cookies, if desired

Directions:

1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla extract and food coloring, until well-combined.
4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. 
6. Add ingredients and stir until well-incorporated.
7. Fold in M&Ms and cover bowl with plastic wrap. 
8. Chill in refrigerator for at least 30 minutes.
9. Once dough has finished chilling, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
10. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
11. Bake on 350 degrees for 11-13 minutes. 
12. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
13. Allow cookies to cool completely on cookie sheet before removing.

Variations:

• Substitute red/white/pink M&Ms and pink food coloring (in place of green) at Valentine's Day for a Valentine's Day treat.
• Substitute orange/purple/green M&Ms and orange food coloring for Halloween cookies.
• Substitute Easter pastel M&Ms for a Spring cookie.

Berry Healthy Smoothie

Ingredients:

1 C. blueberries

1 C. raspberries

1 C. pomegranate juice

1 banana

1 C. plain yogurt

1 C. berry flavored sherbet

Directions:

Add all ingredients to a blender and blend until smooth.

Tip:  Rinse your blender and cup immediately upon putting them in the sink; the particles from the berries tend to stick and are sometimes difficult to wash away.

Grilled Shrimp Poppers with Chorizo & Bacon

Ingredients:

12 extra-large jalapeno peppers, grilled or roasted
4 strips thick-cut bacon
1 small sweet onion, diced
2 cloves garlic, minced
1 C. Mexican chorizo
1 C. previously grilled or sautéed shrimp, chopped
1 C. cheese
salt and pepper to taste

Directions:

1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm.  Set aside to cool.
2. Cook the bacon at medium/low heat until crispy.
3. In the same pan, add the onions and garlic. 
4. Season lightly with salt and pepper and cook for 6 to 7 minutes.
5. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks.   If there is too much grease in the pan, drain on a plate lined with paper towels.
6. Slice the jalapenos in half, lengthwise and remove the seeds and veins.
7. In a bowl, combine the chorizo mixture, bacon, shrimp, and shredded cheese.
8. Fill all jalapenos.
9. Chill the stuffed peppers for 30 minutes.
10. Preheat oven to 400 degrees.
11. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
12. Garnish with your favorite salsa.

Tip:  Grill peppers and shrimp ahead of time, even a day ahead of time.

Creamy Potato Salad

Ingredients:

1 1/2 lbs. round red or white potatoes (about 6 medium), peeled

1 1/2 C. mayonnaise or salad dressing

1 T. white or cider vinegar

1 T. yellow mustard

1 t. salt

1/4 t. pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

Directions:

1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. 
2. Cover and heat to boiling; reduce heat to low. 
3. Cook covered 25 to 30 minutes or until potatoes are tender; drain. 
4. Let stand until cool enough to handle. 
5. Cut potatoes into cubes.
6. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
7. Add potatoes, celery and onion; toss. 
8. Stir in eggs. 
9. Sprinkle with paprika. 
10. Cover and refrigerate at least 4 hours to blend flavors and chill. 
11. Store covered in refrigerator.

Prep Tine: 25 minutes

Chill Tine:  4 hours

Servings:  10

Jumbo Shells with Cheese Filling

Ingredients:

12 oz. Jumbo Shell pasta

4 C. ricotta cheese

2 C. shredded mozzarella cheese

1/2 C. shaved Parmesan cheese

2 eggs

1 T. parsley, chopped

1/2 t. salt

1/4 t. ground black pepper

1/8 t. ground nutmeg

1-24 oz. jar pasta sauce

Directions:

1. Heat oven to 375 degrees.
2. Prepare pasta according to package directions, drain.
3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
4. In a 13x9x2-inch baking pan, spread 1/2 cup pasta sauce.
5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.
6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
8. Cover with foil; bake 35 minutes or until hot and bubbly.