Tammy's English Toffee

Ingredients

2 1/2 c sugar
1/2 c water
1/4 c light corn syrup
1/4 tsp salt
1lb butter (4 sticks...yeah, I know.)
3 c nuts toasted and finely chopped (this is usually too many nuts. I would go with 2-2 1/4 cuos)
3/4 package milk chocolate chips

Directions:
1. Spread chopped nuts on large cookie sheet. keeping 1 cup aside for topping.
2. Combinesugar, water, corn syrup, sald and butter in a meduim heat to har crack stage or 300 degrees on candy thermometer.
3. Remove pan from heat, stir well and pour in a thin stream over nuts, covering the pan and nuts evenly.
4. Place chocolate chips over toffee, allow time to melt, then spread evenly tocover toffee.
5. Sprinkly with remaining nuts, pressingnuts lightly into chocolate with wax paper.
6. Allow to cool completely (several hours). When cool, break into pieves with knife and store in airtight container.
7. Enjoy!

Mom's Thanksgiving Dressing

 

Ingredients

  

• 1 loaf of Mrs. Cubbison’s Stuffing Mix or your favorite dry bread cubes
• 1/2 cup butter or vegan butter; substitute with olive oil for dairy-free
• 1 medium onion chopped
• 2 celery stalks chopped
• 2 cups vegetable broth or chicken broth for a traditional flavor
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Sauté the Vegetables:

• In a large skillet, melt the butter (or your chosen alternative) over medium heat.
• Add the chopped celery and onions.
• Sauté for 5-7 minutes, until the vegetables are tender and the onions are translucent.

Mix the Ingredients:

• In a large mixing bowl, combine the sautéed vegetables with the stuffing mix.
• Gradually pour in the broth while stirring to evenly moisten the mix.
• Stir in the dried sage, thyme, salt, and pepper. Adjust seasoning to taste.

Transfer to Baking Dish:

• Lightly grease your baking dish to prevent sticking.
• Spread the stuffing mixture evenly in the dish.

Bake the Stuffing:

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and slightly crispy.

Serve and Enjoy:

• Remove the dish from the oven and let it cool for a few minutes.
• Serve warm as a delightful side dish to your main course.

 

• Ingredients:
• 1/2 cup milk (whole milk works best for creaminess)
• 1/4 tsp ground black pepper
• 1 tsp soy sauce (adds depth without overpowering)
• 1 can condensed cream of mushroom soup (I use Campbell’s for the classic flavor)
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)
• 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish on top)

Instructions

• Preheat oven to 350°F 
• Divide fried onions: 2/3 cup for mixing into the casserole; 1/3 cup reserved 
• In a large mixing bowl, whisk together cream of mushroom soup, milk, and soy sauce until smooth and well combined.
• Add the drained green beans, 2/3 cup portion of fried onions, and freshly ground black pepper to the soup mixture.
• Gently fold everything together until the green beans are evenly coated and the onions are well distributed throughout. DO NOT OVERMIX.
• Pour the green bean mixture into a 9×9-inch baking dish and spread it into an even layer.
• Place in your preheated 350°F oven and bake for 25 minutes until the mixture is bubbling around the edges and heated through.
• Remove the casserole from the heat and give it a gentle stir. 
  Top with the reserved 1/3 cup of fried onions, spreading them evenly across the surface.
• Return to the oven and bake for an additional 5 minutes until the onions are golden and the casserole is bubbling gently

Pumpkin Crisp

Pumpkin Pie Layer

• 1 (15 oz) can pumpkin puree
• ▢1 cup granulated sugar
• ▢3 large eggs
• ▢2 teaspoons pumpkin pie spice
• ▢½ teaspoon salt
• ▢2 teaspoons vanilla extract
• ▢⅔ cup heavy cream

Cinnamon Streusel

• ▢2 cups all-purpose flour
• ▢1 ½ cups granulated sugar
• ▢2 teaspoons cinnamon
• ▢½ teaspoon salt
• ▢12 tablespoons (1 1/2 sticks) unsalted butter, melted

Instructions 

• Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
• In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
• In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
• Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
• Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
  
  
  

Marry Me Chicken Pasta

 

 Ingredients

16oz pasta

2 Tbs Olive oil

1 cup onions

6-8 garlic cloves/minced

2 Tbs Butter

2lb Chicken Breast (bite size pieces

1 tsp EACH- italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, pepper

2 C Heavy cream

1 C parmesan cheese (grated)

1 C Sundried tomatoes (optional)

Instructions

1- Cook pasta according to package instructions; drain and set aside.

2-Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant.

3-Add butter and chicken, season with Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Cook until chicken is browned and cooked through.

4-Stir in heavy cream and Parmesan cheese, simmer until sauce thickens.

5-Add sun-dried tomatoes and cooked pasta, toss to coat evenly. (Optional. We don't like them so I leave them out)

6-Garnish with basil leaves and serve immediately.