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Super Honkin’ Kicked Up Loaded Twice Baked Potatoes

Alrighty!  Here we go!!!  Finally, at long last, a new recipe!  Well, new to y’all…..not so new to my family and me.  I’ve been making these potatoes for years!  We loved “Twice Baked Potatoes,” but I wanted something a little more substantial, so I started playing around with some ideas.  And that’s how these Super Honkin’ Kicked Up Loaded Twice Baked Potatoes came to be.  Trying saying that name 3 times really fast!  Betcha can’t do it! 

Let’s make some!  They’re a little time and labor-intensive, but OH, SO WORTH IT in the end!  Here’s what you’ll need:


Potatoes, of course!  Get some big ones!  Those little squirrely ones just won’t hold up to the Super Honkin’ part of this recipe!  Some green onions, red bell pepper, a can of whole kernel corn, frozen broccoli, garlic, fresh peppercorns, sour cream, Jane’s Krazy Salt and cheese of choice.

Start out by scrubbing your potatoes and sticking them in the oven to bake.  I like to bake them naked…..just lay them on the racks of the oven like this:


Now while they’re baking, let’s mix up the goodies that will go into the potato mixture later.


Trim up the green onions and get them ready for slicing.  I take the “hairy” end off each one and then the cut tips of the greens.  I also peel the most outside layer of the onion off.  There’s no rhyme or reason as to why I do that particular step other than I have major OCD issues and think it MUST be done.  You’re welcome to skip that step if you aren’t obsessive/compulsive!  :o) 


Now give them a little diagonal slice like this.


Now cut the pepper in half and scoop out the insides.  Remove all the seeds and discard them. 


Slice each half into thin strips like this.


Slice the strips until you have a small dice like this.


Go ahead and throw them into a bowl together.  They’re going to be good friends!  See!  Don’t they look pretty together?! 


Open and drain the can of corn.  Now add it to the peppers and onions in the bowl.  If you prefer, you could use a can of cream corn instead of the whole kernel. 


Go ahead and throw the bag of broccoli in there now.  Use as much or as little as you think your family will like.  My family LOVES broccoli.  So I use the whole bag not matter how many potatoes I’m making.  This time, I used chopped broccoli.  I had company coming with kids younger than mine.  So I used the smaller cut broccoli to make it a little easier for little people to eat.  Usually, I use broccoli florets so there are large hunks of broccoli in there.  Ankle Biter #2 could eat his weight in broccoli!


Now give it a good mix.  Looks how gorgeous that is!  Couldn’t you just swan dive into it!?


Throw in some fresh-cracked pepper.  I sure wish these screens had a scratch and sniff feature because you can’t even wrap your head around how amazing this smells!


And some Jane’s Krazy Mixed Up Salt………….that’s some GOOD stuff right there!


And what would this world be without a big scoop of minced garlic!?  So toss some of that in too!  Give it a good stir and just set it aside until the potatoes are done.


Cut each potato in half length-wise.  Notice I’m holding the potato in a pot-holder.  You’ll need to do this step while the potatoes are hot or they’ll get gummy on you.  So I highly recommend using a pot-holder or a towel to hold the potatoes or you’ll have some seriously charred flesh!


Not the best picture ever, but I can’t hold a potato in one hand, a spoon in the other and take pictures with my toes.  I’m just not quite that dextrous.  So Ankle Biter #1 had to help his ole mom out with this one.  Scoop the potato out leaving a little potato around the edges so it will hold its shape.


Collect all the potato’s innards in a large bowl.  No sissy bowls for this.  You’re going to need a BIG one! 


Here’s what your potato shells should look like.  Line them up on a baking sheet for stuffing.


Get your trusty potato-masher and have a go at those tater innards!  You don’t want the consistency of mashed potatoes.  Leave a few lumps, but not huge chunks.


Now add the sour cream to the smooshed potatoes.


Stir until all the sour cream is combined well with the potatoes.


Dump in the bowl of veggies you prepared earlier. 


Give it a good mix.  Man alive, this stuff is GOOD!


Dump in about 2/3 of the bag of cheese.  Reserve some of it for the tops of the potatoes.  Now give it a good mix.


Start stuffing the potatoes.  Be generous!  You’ve got plenty!  Really mound it up!


See, like this?  Don’t be stingy!  You’ll have more than enough to really pile them high!


Give the potatoes a good sprinkle of cheese and stick them back in the oven just long enough for the cheese to melt.


Now dig in!!!!!!!!!

It’ll take you a little time to make these, but they are SO worth it!  And if you want to make them a complete meal in themselves, add some of last night’s grilled chicken into the potato mix.  Just diced it up and toss it in when you add the veggies.  Leftover ham or grilled pork chops would also be good.  You can’t really go wrong with it! 

If you like asparagus better than broccoli, substitute that!  Roasted red peppers as opposed to raw red peppers would be amazing!  Change it up to suit your fancy! 

I served it alongside Smoky Mountain Chicken (recipe will be available here in a few days!) and a Wedge Salad.  But it makes a wonderful accompaniment to most any grilled or baked meat.  And if you don’t want to take the time to do all that potato baking, scooping, and refilling you can just peel some potatoes, boil them like for mashed potatoes and just add the ingredients and bake in a casserole dish.  Or………you can fake this one really well!  Make up some instant mashed potatoes using sour cream and then add all these other goodies, top with cheese in a casserole dish and bake.  Nobody will ever know you didn’t peel potatoes until your little fingers nearly fell off the bone! 

These potatoes are a HUGE summertime expectation at my house.  When we grill, they make frequent appearances!  I hope you all enjoy them as much as my family does!


Scalloped Cabbage a la Candy


Hello friends!

It’s been a while!  Life has gotten in the way of my cooking and my blogging.  There’s a little thing called work.  And 2 little things called Ankle Biters.  And 1 huge thing called “the tyranny of the everyday.”  Oh yeah, and then there’s also that little thing called “remodeling hell”…………cuz I am SOOOOOOOOOOOOO there!  My kitchen is STILL not finished!  ACK!

But enough of all that whining.  We’ve got cooking to do together!  It’s been way too long since we’ve done that.  Speaking of cooking together, that brings me to the recipe I want to share with you today.  Ladies and Gentlemen, today I give you Scalloped Cabbage a la Candy!

Candy is a dear, precious friend that I made via Moms Online.  We’ve traded recipes and kitchen secrets for years now.  And I’ve had the distinct pleasure of visiting with Candy numerous times in person. 


Here’s Candy, me and Candy’s mom a couple summers ago when they were traveling through TN on their way to visit family.  Candy is an absolute computer GENIUS!  She has the ability to correct my computer just by me having a thought to call her.  NO JOKE!  My new laptop was acting wonky and no matter what I did, it wouldn’t act right.  I picked up the phone, called Candy and left her a voicemail to call me back.  It cringed in fear of Candy and begin functioning correctly immediately.  This has happened a number of times!  No kidding!  Not that any of that has a thing to do with cooking…………..

But here’s the thing……..Candy and I never get to visit long enough to actually get to cook together.  That makes me sad because based on this recipe and some others Candy has shared with me over the years, I know she’s a PHENOMENAL cook!  And we would have an incredible time in the kitchen together!  Someday…….

Ages ago, Candy shared a recipe with me that I knew I would love before I ever made it!  She talked about making this Scalloped Cabbage dish and my mouth watered!  I LOVE cabbage……..pretty much anyway you can think of!  And the first time I made it, my family went WILD over it!  Now granted, I took a few personal liberties with Candy’s original because y’all know I can never leave well enough alone. 

So without further ado, let’s make some!  Here’s what you’ll need:


A head of cabbage, an onion, some garlic, flour, margarine/butter, milk, pepper and a spicy processed cheese (like Mexican Velveeta, but I used the Kroger brand) and some chips.  Chips?  Huh?  Oh, just you wait!  It’s awesome!  Really!


Start by cutting the cabbage head into roughly 1″ pieces.


Put it in a large pot, cover with water and boil 10 minutes.


While the cabbage is par-boiling, dice up an onion. 


Melt butter or margarine in a pan.  Pick a pan that’s big enough to make your sauce.


Add some minced garlic to the melted butter.  You don’t want the temperature to be too high or your garlic will burn. 


Add the onions and stir.  We’re not cooking the onions here, just “sweating” them out a little.


Now add a little fresh cracked pepper to the onions and keep stirring. 


See the color on the onions here?  They’re perfect!  So go ahead and add the flour to the mix.


Now give it a stir.  Most of the butter will soak up the flour.  That’s cool!  It’s supposed to do that!  We’re making a “roux.” 


A who, you say?  A “roux.”  It’s French.  (HI SARAH!!!!)  When you mix the same amount of butter and flour together, you have a roux (pronounced “roo.”)  It’s the base for lots of traditional sauces.  Once the butter soaks up all the flour, you’ll add some milk to the mix and whisk.


Whisk until the milk is completely incorporated into the roux making a thick sauce.  It should be smooth………well, as smooth as it can be with the pieces of onion.  The point is that the sauce itself shouldn’t be lumpy.  If the only “lumps” are the pieces of onion, you’re good!


Now cut the cheese into chunks…….it just makes it easier for the cheese to melt if it’s not in huge pieces when you put it into your sauce.


Now add the cheese to the sauce and cook on low heat until all the cheese is completely melted.


Your sauce is ready!  So let’s get the cabbage ready.  Drain it well.  You don’t want any of the cooking liquid to water down that amazing sauce!  So make sure the cabbage drains as much as possible.


Add the drained cabbage into the sauce and give it a good toss making sure all the cabbage is coated with the cheese sauce.


See?  You want it completely immersed in all that glorious sauce!


Pour cabbage and sauce into a WELL-sprayed casserole dish.  This sauce is so cheeeeeeeeeeesy that if you don’t spray your pan with non-stick cooking spray before you add the sauce, you will be sorry!  You’ll be like Lisa Douglas from Green Acres……tossing your pots and pans and dishes out the kitchen window! 


Remember those chips?  Put some in a ziplock bag and crush them up.  Don’t snarl up your nose!  Trust me here!  Have I ever caused you to go astray before?  Of course not!  Go ahead!  Crush ’em!  I’ll wait.


That was therapeutic now, wasn’t it?!!?  Now sprinkle the crushed chips on top.


Like this!  Now go stick it in a preheated 350° oven and leave it alone for half an hour or so.


And when it’s done, you’ll have this ooey, gooey, fabulous chees-ified cabbage goodness.

Scalloped Cabbage a la Candy

*  1 head cabbage

*  1 onion, diced

*  1 Tbsp. minced garlic

*  freshly cracked pepper to taste

*  1/2 cup flour

*  1/2 cup butter or margarine

*  2 cups milk

*  1 pound peppery cheese product such as Mexican Velveeta

*  2 cups crushed chips

I’ve had folks ask me for “something different” so many times.  So here you go!  Here’s something different for you!  I served this with that pot roast I posted a couple weeks ago.  I’ve also made it to go along with chicken and pork chops.  And if you added a little cooked ground beef to it, you could have a complete meal, easy!  It’s just a new idea for a side dish to put beside your meatloaf or fried chicken instead of that tired, boring old slaw! 

Give it a try!  I think you’ll love it! 

And Candy, THANK YOU for a wonderful recipe and for being such a precious friend!  You’re a true gift from God and I could never tell you enough how much I appreciate Him sending you to me!  I love you!  Keep those recipes coming, friend!

Aunt Jane’s Pea Salad

Today, I’m going to do something I’ve never done before.  I’m going to repeat a recipe.  Here’s why……when I originally shared this recipe with you, I did it just to have a recipe to share that day.  It didn’t have any pictures to go with the recipe then.  I shared this recipe with you last spring when I was in Chattanooga for work. 

I shared this particular recipe with you while I was in Chattanooga because that’s where my Aunt Jane lived.  So naturally, I thought of sharing one of her recipes with you.  My Aunt Jane was amazing!  She was a fabulous aunt and a magnificent cook.  And one of the funniest human beings that ever drew a breath!  She could tell a joke like nobody else I’ve ever heard!  Her specialty was cake.  No doubt, that’s where I get my love for baking!  But while her cakes were awesome, she also had a few other things she made that always rocked my world!  Her pot roast and this Pea Salad that I’m going to share with you today were among my favorites she made. 

I spent so much time at her house when I was a kid.  I LOVED that time!  Those memories are among the best memories I have!   I lived to get to go to Chattanooga and spend time at Aunt Jane’s house!

Now if you’re an English pea-hater, this probably ain’t the recipe for you.  But I am an English pea LOVER!  I LOVE LOVE LOVE them!  I could eat them every day!  I like them fresh, canned, frozen, raw, you name it!  LURVE me some English peas.  So let’s honor Aunt Jane today and make some Pea Salad!


Here’s what you’ll need:  frozen English peas, iceberg lettuce, red onion, cheddar cheese, Miracle Whip (NOT mayonnaise!!!!) and bacon (which was already in the skillet when I took this picture!)


See???  Bacon!  In the skillet!  Sizzling away.  It couldn’t be bothered to march over to the other ingredients and have its picture taken!  It’s way too elitist for that!  Or something like that anyway.  Let’s blame the bacon for not being in the picture.  I like that a whole lot better than blaming ME!!!  :o)  Yeah, so anyway, cook up the bacon until it’s crispy and then drain it on paper towels before chopping it into small pieces.


Next, pour the peas into a large mixing bowl.


Add in the diced red onion.  I like it fairly small for this recipe, but if you like bigger chunks, by all means, chop your onion bigger.


Now sprinkle in some black pepper and sugar.  I don’t add salt to this recipe personally because I find the saltiness of the cheese and bacon is plenty of salt for me.  But if you don’t have high blood pressure, knock yourself out and add some!


Add the Miracle Whip…….now listen to me friends and neighbors……..if you want to completely destroy this amazing salad and defile the good memory of my beloved Aunt Jane, just use that nastiness called mayonnaise in it.  It just doesn’t work!  If you want to change this up and add turkey bacon, that’s cool.  If you want to use Romaine lettuce instead of iceberg, sure, that’ll work.  If you want to use a different cheese, super!  But using mayonnaise instead of Miracle Whip in this will alter the integrity of the dish.  I do NOT recommend using mayonnaise for this.  Once in a blue moon, I will actually use mayonnaise in a dish, but this is NOT one of them!  So please, please, PLEASE…..I implore you……don’t wreck this by using mayonnaise.  </end of rant about mayonnaise>


Now add your chopped bacon IF your company has arrived and you’re about ready to set this on the table.  If you’re NOT ready to serve, wait until you are.  You don’t want the bacon to get soggy on you!  That’s just gross!


Add the cheese next.


And finally, stir in the chopped lettuce.  And my apologies for not taking a picture of it once I had it all stirred together.  😦  I meant to do that, but I had company walking in the back door and it slipped my mind after that!

Aunt Jane’s Pea Salad

*  1 bag frozen English peas, thawed

*  1/2 head lettuce, chopped or torn into small pieces

*  1 pkg. shredded cheddar cheese

*  8 slices bacon, cooked

*  2 Tbsp. sugar

*  1/2 tsp. fresh cracked black pepper

*  1 red onion, diced small

*  3 Tbsp. Miracle Whip

Cook bacon until crispy.  Drain well on paper towels.  Chop bacon into small pieces.  In a mixing bowl, combine peas, onion, pepper, sugar and Miracle Whip.  Cover and refrigerate if you aren’t planning to serve immediately.  Right before serving, add chopped bacon, cheese and lettuce.  Stir until well-combined.  Serve immediately.

Easy PEASY, right?   ***snort, I crack myself up!***  Seriously, it is VERY simple!  And OH, SO delicious!  I made this for our Christmas dinner to serve alongside a spiral-cut ham.  But it’s also good with so many other things!  Aunt Jane always made it for me to go with her fabulous pot roast.  It’s good in the summer with anything off the grill!  It would make a nice accompaniment to meatloaf , fried pork chops, Swiss steak or roasted chicken. 

This would even make a nice “main dish” if you had some leftover turkey breast or ham.  Just chop those up into small pieces and toss them in!  This one is hard to mess up or go wrong……unless of course, you don’t listen to me and add MAYO to it!  :o)  Just speakin’ the truth in love here! 

In all seriousness, it’s a wonderful side dish to add to your line-up!  I hope you enjoy it as much as I do!  Have a great day!  And if you have an amazing Aunt Jane or Aunt Bertha or Aunt Susie or Aunt Whoever, call her and tell her that you love her with all your heart!  Or someday you’ll wish you still could!

Cranberry Orange Relish

It’s almost here!  It’s almost here!  Thanksgiving that is!  I LOVE Thanksgiving!  Cuz, well, I LOVE food.  I know y’all didn’t know that about me, right?  It’s a shocker!  But pick yourself up off the floor now and let’s talk about another Thanksgiving staple at my house.

Tall Skinny Man LOVES this stuff we’re going to talk about today!  When we were first married, he used to beg me to make it.  Me?  I was raised on cranberry sauce out of a can.  Nobody ever made any such thing as Cranberry Orange Relish to put on OUR Thanksgiving table.  So it was naturally suspect by virtue of not being MY family’s tradition, you know! 

But a few years ago, I caved in and started making it for him.  And now he and my SIL sit and just eat it with a spoon!  Very little usually makes it on the table because they enjoy it so much!  As a matter of fact, last night, while finalizing my Thanksgiving menu, my SIL just kept saying “Cranberry Orange Relish!  Cranberry Orange Relish!”  I think it’s her Thanksgiving mantra! 

The beauty of it is that it’s painfully simple to make!  If you’ve got a food processor, you can whip it up in a matter of seconds!  No joke!

So let’s make some!

Cranberry Orange Relish

*  1 bag fresh cranberries

*  2 whole oranges

*  2 cups sugar

*  1/8 tsp. ground cloves

Wash oranges well.  Pick through bag of cranberries and remove any bruised or damaged ones.  Cut oranges into quarters.  Put them into a food processor, rind and all.  Add cranberries, sugar and cloves.  Whiz until desired consistency.  Chill. 

Now, you can serve it just like this in a pretty crystal dish.  Or you can kick it up a notch!  This part is completely my addition.  After putting in a pretty crystal dish, mix the following and add to the top of the relish:

*  1 bar cream cheese, room temperature

*  1 cup powdered sugar

*  1 Tbsp. orange zest

*  1/2 cup chopped pecans or walnuts

Whip cream cheese with sugar and orange zest.  Spread on top of relish.   Sprinkle with nuts.

It’s great plain.  It’s great with this addition.  It’s entirely up to you! 

This is such a fabulous accoutrement to turkey and ham at the holidays!  Enjoy!  I’m off to buy my groceries and GET COOKING!!!!!  YEE HAW!  There’s cooking and eating to be done!  Let’s DO IT!!!!!  Happy Turkey to you!

Cranberry Glazed Carrots

Have I mentioned how much I love the holidays?  Yeah, um, well, I DO!  I think the holidays are God’s way of letting me have something to look forward to after I’ve endured another hateful October.  I’ve always loved them, but after both my parents died, the holidays are really the only things that get me through October each year!  One of the things I do to make the holidays special is cook………that shocks y’all, right?  Knocked you plum out with that startling announcement, didn’t I? 

So I start planning menus weeks in advance.  I search for new and different recipes.  Several years ago, my friend Leigh shared the recipe I’m going to share with you today.  THANKS LEIGH!

The Ankle BIters and Tall Skinny Man ADORE carrots…….just about any way I ever fix them!  Personally, I like them in a roast or roasted by themselves.  This particular dish doesn’t appeal to me at all.  But they LOVE these!  So I thought I’d share them as a possible side dish for YOUR holiday table. 

Cranberry Glazed Carrots

*  1 lb. baby carrots

*  2 Tbsp. butter

*  1/4 cup brown sugar

*  1/4 tsp. nutmeg

*  1/2 cup jellied cranberry sauce

Boil carrots until crisp-tender.  Drain well.  Return to pan and add all remaining ingredients.  Simmer in sauce 20 minutes.  Serve hot.

They make such a pretty dish on your holiday table!  I hope you enjoy them as much as TSM and the Ankle Biters!  Happy Thanksgiving!  It’s getting awfully close now!

Roasted Turkey Breast

Well, it’s coming up on Thanksgiving.  You can’t really HAVE Thanksgiving without turkey now, can you?  If you can, keep it to yourself because I’ve operated for 39 years now expecting Turkey for Thanksgiving and don’t wanna know if treason is perpetrated by not having turkey on TURKEY day, for crying out loud!  LOL

I have to admit though, that I am not a fan of the whole bird.  I don’t like dark-meat poultry.  It’s icky and slimy and fowl, er, foul!  And the majority of my family only likes the white-meat too.  So instead of doing one huge honkin’ turkey, I always do a couple turkey breasts.  They’re also easier to manage than the whole bird……..and there’s none of that digging giblets out of them either.  Ew and DOUBLE EWWWWWWWW!

My life-long BFF, Kathy, has a saying about any kind of poultry that isn’t seasoned very well.  She says “it tastes like dead bird.”  And I guess that’s considerably better than it tasting like LIVE bird…….but the point is that is needs to have some FLAVOR added to it.  Because chicken and turkey just don’t have a lot of vibrant flavor to them by themselves.  They need a little help!

And I’m just the gal to help ’em!  I like flavor and LOTS of it!  None of this sissy flavoring stuff!  Strong, bold flavors!  Let’s make some bold flavor, shall we?

Roasted Turkey Breast

*  1 Tbsp. sea salt (it’s a little less “salty” than table salt)

*  2 tsp. sweet paprika (not smoked and not hot paprika!)

*  1 tsp. cayenne pepper

*  1 tsp. onion powder

*  1 tsp. thyme

*  1 tsp. white pepper

*  1 tsp. garlic powder

*  1/2 tsp. black pepper

*  1 onion, cut into chunks

*  3 ribs celery, cut into chunks

*  2 lemons, quartered

*  1 orange, quartered

*  1 cup cranberries, optional

*  1 turkey breast

Mix all spices together in a bowl.  Loosen the skin from the turkey’s breast by sliding your hand underneath.  Be careful to leave the skin intact at the corners so it will hold the spice rub in place.  Generously rub spice rub under skin and on skin of turkey breast.  Use ALL the spice rub!  Don’t be scared!  Rub that stuff in good!  Give ole Tom Turkey a good massage!  He’s going to give you a good meal later!  Now stuff the breast cavity with the onions, celery, lemons and orange. 

If you have a deep baking stone, such as one from Pampered Chef, it’s preferable for this.  If not, use whatever deep pan you have on hand.  Disposable aluminum pans will even work!  Sprinkle the bottom with whole, fresh cranberries if you wish.  They release some amazing aromatics while the turkey is roasting! 

I like to roast turkey on 350°.  The length of roasting time depends on the size of your turkey breast.  Use an internal thermometer to make sure he’s cooked through!  Trust me when I say this………you do NOT want to undercook Mr. Tom.  He WILL get back at you for stuffing his cavity!  So make sure you cook him til he’s good and dead!  Just don’t overcook!  Roast him until an internal thermometer reads 170°.  Anything less and you’re liable to end up with a VERY unwanted guest for after-Thanksgiving……..Mr. Salmon Ella! 

Now, roasting in the oven is preferred for this.  But if you don’t have the oven space and need to free some up, you *can* do this in your largest crockpot!  Just a note to help you save some oven space should you need it for your Sweet Potatoe Souffle and Zucchini Gratin! 

Slice ole Tom up and serve him hot! 

And just as a bonus today, I thought I might also give you a little condiment that goes amazing with turkey!  It’s simple, but oh-so-good with turkey!

Mix 1 jar of jalapeno pepper jelly with 1 jar of Apricot Preserves or Orange Marmalade.  Whip it in a bowl until most of the lumps are gone.  It sounds a little freaky, but it is WONDERFUL on turkey! 

Now get cookin’!  Thanksgiving’s a-comin’!  And we’ve ALL got lots to be thankful for!

Apple Cranberry Walnut Stuffing

Y’all know I’m a Southern girl through and through!  And I DO love me some dressin’ at Thanksgiving!  It’s just what’s right!  But a few years ago, I decided to try my hand at “stuffing” because I just wanted to see what it was all about!  I pondered recipes from magazines and the internet……..even the back of boxes.  Then I decided to just “wing it!” 

I figured, hey, it ain’t rocket science, so if we don’t care much for it, I’ll try something different the next time.  Turns out, we LOVED it!  A LOT!  The eldest Ankle Biter has started asking for it on his birthday every year now! 

Let’s make some! 

Apple Cranberry Walnut Stuffing

*  2 boxes dry stuffing mix

*  1 onion, diced small

*  3 ribs celery with leaves, diced

*  2/3 cup chopped walnuts

*  1 cup dried cranberries

*  1 Granny Smith apple, peeled and chopped small

*  2 cups chicken stock

*  1 tsp. rubbed sage

Mix all ingredients together.  If you like stuffing a little more “loose,” add a little more chicken stock.  Pour into a baking dish which has been sprayed with non-stick cooking spray.  Bake uncovered in a pre-heated 350° oven 45 minutes.

This dish is so different from the traditional Thanksgiving fare for us Southern folks!  We’re used to “dressin’.”  Don’t get me wrong, I still LURVE me some “dressin’,” but this is really good for something different to go with your turkey!

This shows up on my table more than just at the holidays!  We like it as a different side dish than potatoes or rice or pasta sometimes.  It goes wonderfull alongside chicken, turkey, pork chops, etc. 

I hope you enjoy it as much as we do!