Momma's Thanksgiving dressing

1 pan of cornbread (prepared)
1 roll of sage sausage (browned and cooked)
1 cup of chopped green onions
1/2 cup of  celery
1 can of sliced mushrooms
1 tb of poultry seasoning
1 tsp of salt
1/2 tsp of pepper
1 cup of ( crumbled biscuits)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 small can of chicken broth

 I saute the celery in butter about 2 Tbs. then I mix everything together and place in a baking pan. I bake at 400 for about 30 to 40 minutes until lightly browned. I have made this most of my life as a cook and man is it gooood it will make your tongue slap your brains out!

Coconut-Chocolate Pecan Pie

Ingredients

·         Pastry for Single-Crust Pie (recipe follows)

·         3 eggs

·         1 cup light-colored corn syrup

·         2/3 cup packed brown sugar

·         1/3 cup butter, melted

·         1 teaspoon vanilla

·         1/4 teaspoon salt

·         1 cup semisweet chocolate pieces

·         1 cup flaked coconut

·         1 cup pecan or walnut pieces

·         Whipped cream (optional)

·         Toasted flaked coconut (optional)

Directions

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.

Nutrition Facts

·         Servings Per Recipe 8 to 10 servings

·         Calories697,

·         Total Fat (g)39,

·         Saturated Fat (g)17,

·         Monounsaturated Fat (g)13,

·         Polyunsaturated Fat (g)6,

·         Cholesterol (mg)99,

·         Sodium (mg)309,

·         Carbohydrate (g)86,

·         Total Sugar (g)48,

·         Fiber (g)4,

·         Protein (g)8,

·         Calcium (DV%)5,

·         Iron (DV%)13,

·         Percent Daily Values are based on a 2,000 calorie diet

Sweet Potato Doughnuts with Maple Icing

Ingredients:Maple Icing, recipe follows
Vegetable oil, for frying
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoon baking powder
1 cup sugar
3 1/2 cup all-purpose flour
1 cup finely chopped pecans
Maple Icing:
DirectionsIn a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
Maple Icing:
Yield: 1 cup icing
In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
2 2/3 cups confectioners’ sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

Pumpkin Chess Pie

Ingredients
Single Crust Pie Shell
6 Tbsp. butter, softened
1-1/3 cups sugar
4 tsp. cornmeal
1 cup canned pumpkin
1/3 cup half-and-half or light cream
2 egg, lightly beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
 1/4 tsp. ground cloves Directions
Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400° oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil
Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.