Aunt Marian’s Stuffing

2 loaves of white bread
2 large onions
7 stalks celery
1/2 cups butter
1 teaspoon sage
1 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper
turkey broth (made with giblets and neck)

Cut  the bread into cubes and let sit out overnight to dry out.
Melt the butter in a saucepan and add the celery and onions.
Add the sage, salt and pepper to the bread.
Remove the giblet and neck from the turkey and cover with water to boil.
Add a celery leaves, onion and salt.  Boil about one hour, making sure they are covered with water.
Remove the giblets from the pan and add the stock from the giblets to the bread.
Add the celery and onion/butter mixture to the bread.  Add the chopped parsley.  Mix well and place in the turkey.



Chocolate Cherry Truffle Cake

This is a popular cake that is going around the Internet recently.  It looks like it’s worth a try if you want to make a spectacular dessert.

1 cup semIsweet chocolate chips
2/3 cups sweetened condensed milk
1/4 teaspoon almond extract

1 box chocolate fudge cake mix with pudding
1 cup water
1/2 cups vegetable oil
1/2 teaspoon almond extract
4 eggs
1 box chocolate instant pudding mix
3/4 cups maraschino cherries (chopped)

Remaining sweetened condensed milk
3/4 cups semisweet chocolate chips
2 tablespoons corn syrup
1 teaspoon milk

Heat oven to 350.
Grease  a bundt cake pan with shortening and flour.

In medium bowl, mix chocolate chips, condensed milk and almond extract. Microwave on High, about 25 to 35 seconds, stirring often.  Set aside.

In large bowl with electric mixer, mix the cake, water, oil, almond extract, eggs, and pudding mix on low speed about one minute. Scrape the bottom of bowl several times.  Fold in the cherries with a rubber spatula.

Spoon batter into pan. Place the filling carefully on top of the batter, making sure that the filling does not touch the sides of the pan.

Bake 45-50 minutes.  Check for doneness by inserting a toothpick on the inside edge of pan. It will come out clean. Cool 15 minutes.

Invert onto serving platter and let cool 1 hour.

In a small saucepan, heat the glaze ingredients, except the 1 teaspoon milk, over low heat until mixture is smooth. If necessary, spoon in the 1 teaspoon milk. Pour the glaze over the cake, allowing it to run down the sides. 
Garnish with the leftover maraschino cherries, if desired.

Keep refrigerated.




Pretzel Salad

This is one of those recipes that’s always a hit at every party, buttet, covered dish, potluck, whatever.  Because it’s referred to as a salad, it can be eaten with the meal, and not interfere with the dessert, although I think it really should be a dessert.  But I’ll take it as a salad and leave room for the dessert, too.

2-1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cups melted butter

1 package Philadelphia cream cheese
1 cup powdered sugar
1 cup Cool Whip

1 large package strawberry jello
1-1/2 cups boiling water
1 16 oz package frozen strawberries


Using a food processor or a rolling pin, crush the pretzels to a medium consistency.  If you use a rolling pin, you can crush them in the bag they came in, or use a brown paper bag.

Mix them together with the sugar and the melted butter.  Place in  13×9 pan and press firmly to make the crust.

Bake at 375 for about 10 minutes.  Remove from oven and let cool while preparing next layer.
Make sure the crust has cooled completely before adding next layer.

Mix the cream cheese, powdered sugar, and Cool Whip.  Spread over the pretzel crust. Refrigerate while you are making the next layer.

Mix the boiling water and the jello and mix very well.  Add the frozen strawberries and the jello will set because the strawberries should be frozen when you add them.

Pour this mixture over the cool whip/cream cheese layer.  Refrigerate immediately. 

Plan to serve this after it has been refrigerated at least four hours.  However, overnight is even better.


Corn Chowder Casserole

 This is a perfect side dish for a Thanksgiving dinner.  It would go great with either Turkey or Ham.  Try it and enjoy.

1 box Jiffy corn bread mix
1 can corn
1 can creamed corn
1 cup sour cream
1 stick butter

Butter casserole dish with some of the butter.  Combine all the ingredients and bake in a 350 degree oven for about 45 minutes.  Serve immediately.

Red Velvet Cake

Of course, Red Velvet Cake is the ultimate. Try this version, you will definitely impress your guest.

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Chocolate Mud Cupcakes

Cupcakes are the hottest things these days–and these are even hotter.  The outside bakes like a cake, but the inside is like chocolate cream.  I don’t know how it happens, I just know they are good!

1 cup semi-sweet chocolate chips
1-1/3 cups sweet butter (a little less than 2-1/2 sticks)
5 eggs
2/3 cups superfine sugar
3/4 cups self-rising flour
2 tablespoons dutch cocoa powder, for dusting

Preheat oven to 325. Place 13 paper baking cups in muffin pan.

In a double boiler, melt the chocolate and butter together, stirring well.  Leave to cool for a few minutes.

Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.

Spoon the mixture into the cups and bake for 20 minutes. the cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes, then remove the cupcakes from pan. Serve immediately, dusted with cocoa powder.

For leftovers, store in the refrigerator in an airtight container for up to 3 days.