SOUTHERN CORNBREAD DRESSING

Today we're talking about stuffing, because Thanksgiving is almost here! There are about ten million ways to do stuffing, but this Southern cornbread dressing is my favorite. It's moist and delicious with a light and fluffy texture and the perfect blend of sweet and savory. Not gonna lie, my husband and I both made this our dinner after I took these photos, it's just that good.

This Southern cornbread dressing recipe is a classic that's a must-have for every Thanksgiving table. You'll never look at cornbread stuffing the same way again!

Ingredients

• 1 recipe honey cornbread
• 5 slices stale white bread cut into cubes
• 10 tablespoons butter divided use
• 1 large onion finely chopped
• 1 cup celery finely chopped
• 4 cups chicken or turkey broth
• 5 eggs
• 1 tablespoon fresh sage leaves finely chopped
• 2 tablespoons chopped parsley
• salt and pepper to taste
• cooking spray
• optional: sage leaves for garnish

Instructions

1. Prepare the honey cornbread according to post instructions.
2. Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
3. Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.
4. Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
5. Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
6. Pour the butter mixture into the bowl with the cornbread mixture and stir to combine. 
7. Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
8. Sprinkle with parsley and garnish with sage leaves if desired. Serve.

Source:dinneratthezoo.com

HUMMUS WITH LAMB AND LEMON HERB SAUCE

This hummus with lamb worked well not only visually, but tasted great with the lemon chile and herb sauce that tops this. I also picked up some fresh Sangak bread from a local Middle Eastern bakery, but feel free to use warm pita or pita chips. Enjoy!

Ingredients

• 4 cups hummus (See Note 1)
• 1 lb ground lamb (See Note 2)
• 1 tsp ground allspice
• 1 tsp za'atar spice blend (See Note 3)
• 1/2 tsp cinnamon
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/8 tsp ground nutmeg
• 1 tbsp white wine vinegar
• 2 tbsp chopped fresh mint
• 2 tbsp chopped flat leaf parsley
• 1 tsp kosher salt
• 1 tbsp butter
• 1 tsp olive oil
• 1/4 cup pine nuts

Lemon Herb Sauce

• 1/4 cup chopped flat leaf parsley
• 1 jalapeño seeded and finely chopped
• 4 tbsp fresh lemon juice
• 2 tbsp white wine vinegar
• 2 garlic cloves minced
• 1/4 tsp kosher salt
• 1/8 tsp red pepper flakes

Instructions

1. Add all the ingredients besides the hummus, butter and oil in a bowl and mix thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
2. In a small bowl mix together the lemon herb sauce ingredients and set aside to marinate.
3. In a small pan lightly toast the pine nuts until golden brown and season with kosher salt. Set aside.
4. Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the meat mixture and brown and break up into small bits until cooke through, several minutes.
5. Using a large spoon scoop up some of the plain hummus and divide evenly over serving plates. Press down in center of hummus with spoon and rotate plate and spoon in opposite directions to swirl. Repeat with second hummus (Cilantro Jalapeño Hummus) if using and top with cooked meat mixture.
6. Spoon the lemon herb sauce on top and sprinkle the pine nuts and any reserved chickpeas (optional) for garnish. Serve with warm pita, pita chips or any Middle Eastern flatbread.

Source:keviniscooking.com

Shamrock No-Bake Cake Batter Truffles

It's amazing what a little peppermint extract and a few drops of green food coloring can do! Dip these little nuggets in either white or milk chocolate and cover with holiday-colored sprinkles and you'll be set for any St. Paddy's Day celebrations. For anyone who loves mint and chocolate together, this is a must-try!

Ingredients

For the Truffles:

• 1-1/2 c. flour
• 1 c. white cake mix
• 1/2 c. unsalted butter, softened
• 1/2 c. white sugar
• 1/8 tsp. vanilla extract
• 2 tsp. peppermint extract
• 1/8 tsp. salt
• 3-4 tbsp. milk
• 5-6 drops, green food coloring
• 2 tbsp. holiday sprinkles

For the Coating:

• 16 oz. milk or white chocolate coating
• Holiday sprinkles
• Pop sticks or fork (for dipping)

Instructions

1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, peppermint extract and vanilla extract and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
3. For the coating: While dough balls are chilling, melt chocolate coating in the microwave in 30 second intervals until melted. Stir between intervals.
4. Using a pop stick or fork, dip truffles into melted chocolate and gently twirl or tap to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
5. Chill truffles in the refrigerator until ready to serve.
6. Makes approximately 24–30 truffles.

Source:whoneedsacape.com

Peanut Noodles With Chicken

Loaded with fresh, crunchy veggies, this healthy Asian-flavored pasta salad is one of my most popular all-in-one meals, and it's also a great side dish for potlucks and picnics.

This Asian-flavored cold pasta salad is an all-in-one meal or popular side dish.

Ingredients

• 1 pound DeLallo linguine noodles
• 3 chicken breasts, cooked and sliced or chopped, about 4 cups
• 5 carrots, peeled and thinly shaved into ribbons
• 3 seedless cucumbers, thinly shaved into ribbons
• 2 bell peppers, red, yellow or orange, seeded and thinly sliced
• 6 green onions, chopped thinly
• ½ bunch cilantro leaves, chopped

For the Peanut Dressing

• 4 garlic cloves, minced or pressed
• 1-inch knob of ginger, peeled and grated
• ½ cup creamy peanut butter
• ⅓ to ½ cup water
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon hot chile sauce, like Sambal Olek

Instructions

1. Cook the DeLallo linguine noodles according to the package directions. Rinse and set aside.
2. Add the cooled noodles and chopped vegetables to a large bowl.
3. Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.

Source:foodiecrush.com

Cookie Monster Cheesecake

Cookie Monster Cheesecake – A gorgeous and whimsical blue cheesecake! Chocolate chip cookie crust, a blue cookies and cream cheesecake filling, topped with a creamy chocolate ganache and crushed chocolate chip cookies!

Ingredients

Chocolate Chip Cookie Blondie

• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup semisweet mini chocolate chips

Cookies and Cream Cheesecake

• 16 oz cream cheese
• 2 tsp cornstarch
• 1/3 cup granulated sugar
• pinch of salt
• 1/2 cup whipping cream
• blue gel food coloring
• 1 tsp vanilla extract
• 3 eggs
• 15 regular Oreo cookies, crushed into small pieces

Chocolate Ganache

• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream
• pinch of salt
• To Decorate
• chocolate chip cookies broken into pieces

Instructions

1. Chocolate Chip Cookie Blondie
2. Preheat the over to 350 degrees.  Butter and dust a 8" springform pan with flour.
3. In a microwave safe mixing bowl, combine butter, salt, and brown sugar.  Heat in 30-second intervals until butter is melted, stirring each time.  Set aside to let cool slightly.
4. Add egg and vanilla to the butter mixture, stirring until well combined.  Add flour in to the batter in batches, mixing well each time.  Once mixed together, fold in chocolate chips.
5. Transfer the batter to a prepared pan and spread evenly.  Bake for 15-16 minutes.  Remove from oven and let cool.
6. Cookies and Cream Cheesecake
7. Preheat oven to 300 degrees.  In a large mixing bowl, whip together cream cheese, cornstarch, and granulated sugar until smooth.  Add in cream, salt, blue food coloring, and vanilla, continuing to whip until all ingredients are well combined.  Use more blue food coloring until the color is the right shade of blue.  Add in one egg at a time, mixing until fully combined.  Fold in crushed oreos, do not over mix.
8. Pour cheesecake batter over cooled blondie layer.  Tightly double wrap the bottom of the springform pan with two pieces of foil.  Place the springform pan in a larger baking tray and fill the baking tray with hot water.  The water level should be halfway up the sides of the springform pan.  Place the baking tray in the oven and bake for 60-70 minutes.  The cheesecake should be set but still a bit jiggly in the middle.
9. Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar.  This helps finish cooking the cheesecake a bit more.
10. Remove from oven and let cool to room temperature for about 4 hours.
11. Loosen the cheesecake from pan.  Refrigerate over night.
12. Chocolate Ganache
13. Place chocolate in a heatproof bowl.  Add in cream and salt, microwaving in 30-second intervals, stirring in between until chocolate is melted.  Once smooth, let cool.  It needs to be thick and cool while still being spreadable.
14. Decorate
15. Once cheesecake is chilled, spread the chocolate ganache all over the cheesecake.  Sprinkle crushed chocolate chip cookies on top and serve.

Source:mildlymeandering.com

SAVORY TUNA SANDWICH CAKE

This Smörgåstårta cake was made with canned tuna, sweetcorn, hard-boiled eggs and mayonnaise with sour cream. As for garnish, my Estonian half is a master in garnishing "võileivatort" so he decided to make roses out of small tomatoes and stuck some cucumber, lemon and tomato slices around the sides and on top. It looked amazing!

A very popular sandwich cake not only in Sweden ("Smörgåstårta") but also in Finland ("voileipäkakku") and Estonia ("võileivatort") is a savory layered cake using sandwich bread with various filling and toppings.

Ingredients

• 2.5 cup Canned Tuna (350g)
• 2/3 cup Mayonnaise (150g)
• 1/2 cup Sour Cream (100g)
• 1/2 cup Sweet Corn (60g)
• 2 Hard Boiled Eggs
• Spring Onion
• Salt & Pepper to taste
• Fresh Parsley
• Sandwich Bread (16 slices without crust)

Garnish:

• 1/2 cup Grated Cheese - Cheddar/Edam or Gouda (60g)
• 6 Small Tomatoes
• 1 Small Cucumber (16 Slices)
• Lemon - Optional (4 thin slices)
• Fresh Dill - Optional (a few sprigs)

Instructions

1. In a food processor blend tuna, sweetcorn, mayonnaise, sour cream, hard-boiled eggs, salt and pepper. Process until smooth.
2. Wash and finely chop parsley.
3. On a serving tray (or a square cake board) layer 4 slices of toast bread to create a square (Trim off the crust if you can't buy "crustless" bread).
4. Spread a few (3-4) heaped table spoons of the tuna mix over the bread and spread around evenly. Sprinkle some parsley over the spread and cover with bread. Repeat the process until you have used all bread slices (and used all the tuna mix).
5. Keep it in the fridge for several hours (at least 2 but for best results overnight).
6. The following day, mix sour cream with mayonnaise and cover the "cake" using a spatula. Sprinkle with grated cheese and chopped spring onion (the green parts only).
7. Thinly slice the cucumber and tomatoes. Decorate the sides of your cake with these and some dill sprigs. You can put more decorations (lemon slices, cucumber slices = simply cut each slice in half leaving 1/3 uncut. Then grab the 2 cut parts and twist opposite ways – check out video to see how to do it)
8. If you want it to look really fancy, make little roses from small tomatoes (check out our video to see how to make tomato roses) and place them in each corner.
9. Keep in the fridge prior to serving!
10. Happy Cooking with HappyFoods Tube!

Source:happyfoodstube.com

Sweetheart Funfetti Sugar Cookie Cake

Celebrate Valentine's Day with this ultra soft & delicious funfetti sugar cookie cake that's filled with festive red and pink sprinkles, and white chocolate chips! Topped with a vanilla almond frosting and extra sprinkles for garnish. Perfect for Valentine's Day dessert for those you love.

Ingredients

sugar cookie cake

• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 cup white chocolate chips
• 1/2 cup valentine sprinkles

vanilla almond frosting

• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• pinch of salt
• extra sprinkles for decorating on top

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch pie dish with nonstick spray. Set aside.
2. Make the cake: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar for about 1 minute until it's fluffy and very light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch.
4. Add half the flour mixture into the butter mixture and blend together. Mix on low speed so flour does not go flying. Add in the other half and mix again. The dough will be thick.
5. Gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula.
6. Press the cookie dough evenly into the prepared pie plate. Bake for 25-30 minutes or until very lightly browned on the edges. You want the cookie cake to be soft in the center, so careful not to overbake.
7. Cool completely on a wire rack at room temperature before frosting.
8. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 1 minute. Add powdered sugar, cream, vanilla and almond extracts. Mix until combined.
9. Increase to high speed and beat for 2 minutes. Add more powdered sugar if frosting is too thin or more heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
10. Frost the cake as desired (see end of post for ideas) and garnish with extra sprinkles.

Source:togetherasfamily.com

MAKE AHEAD QUICHE

This quiche is wonderful for breakfast or brunch, but I usually serve it as a light dinner with a fresh fruit salad.  I've also used cooked bacon in place of the ham.

INGREDIENTS

• 1 (9 inch) unbaked pie crust
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 1 tablespoon flour
• 1/2 cup cooked, diced ham
• 4 eggs
• 1 cup Half and Half
• 2 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground dry mustard
• Dash of pepper

DIRECTIONS

1. In a medium bowl, toss the flour with the grated cheese. Evenly spread the cheese over the bottom of the pie crust. Top the cheese with the diced ham.
2. In a medium bowl, whisk together eggs, half and half, salt, pepper and dry mustard. Stir in the green onions. Pour the egg mixture over the ham and cheese.
3. Cover the unbaked quiche with plastic wrap, then with foil, sealing the edges well. Place the prepared quiche in the freezer.
4. When ready to bake, preheat the oven to 400 degrees. Do not thaw the quiche!
5. Remove the foil and plastic wrap. Place the foil around the edges of the crust to prevent burning.
6. Place the frozen quiche in the oven and bake for about 1 hour, or until the filling is set and the crust is golden brown.
7. To cook the quiche immediately (without freezing first), preheat the oven to 350 degrees and bake for 45 minutes to 1 hour.

Source:letsdishrecipes.com

Super Moist Oven Baked BBQ Chicken

Today's recipe for oven baked bbq chicken is moist and juicy. And while we're focusing on smothering it with BBQ sauce, this preparation can be used on just about any flavor chicken you can dream up. Just marinade, season, bake and enjoy.

INGREDIENTS

• 4, bone-in Chicken Breast Halves
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1/2-3/4 tsp kosher salt
• pepper to taste
• 1 C favorite prepared BBQ sauce

INSTRUCTIONS

1. Remove skin from chicken breast halves and place in a large ziplock bag.
2. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
3. Let chicken marinade for at least an hour, up to 24 in the fridge.
4. Preheat oven to 350 degrees
5. Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
6. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Source:heatherlikesfood.com