Savory Sausage Stuffing

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter.  Saute onion and celery until tender.  Add undrained mushrooms.  Combine mixture with bread.  Add sausage and stir.  Sprinkle evenly with salt, pepper, and sage.  Add grated apples if desired.  Do not stuff dressing into turkey until ready to bake.  Dressing can be frozen ahead.  Thaw one day in advance in refrigerator.  Makes 6 servings.

Homemade Oreos

from the kitchen on Sarah

2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs

Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla

Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.

For icing: Combine all ingredients. Spread icing between 2 cookies when cool.

Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.

Apple Crisp

from the kitchen of Sarah

3 lbs apples
2 T. lemon juice
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup flour
1/3 cup white sugar
1/3 cup rolled oats

Peel, core, and chop apples, tossi n bowl w/ lemon juice. In separate bowl mix brown sugar, cinnamon, and nutmeg. Stir into apples. In another bowl, mix flour, sugar, and oats. Cut butter into eight pieces and cut into flour mixture till crumbs. Butter 10x10 baking dish. Spread apples in bottom ans sprinkle with flour mixture. Bake at 375 degrees for 30-45 minutes.

Brown Bag Apple Pie

from the kitchen of Sarah

Crust:
1 1/2 cups flour
1 tsp. salt
2 T. cold milk
1 1/2 tsp. sugar
1/2 cup oil

Combine and pat inside of bottom of 9 inch pie pan.

Filling:
2 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup sugar
1/2 tsp. nutmeg
Combine and toss with 4 cups sliced and peeled apples.
Pour into crust.

Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter (at room temp)

Combine with fingers until crumbly and sprinkle on top. Put inside brown paper bag (staple if it won't stay shut) Bake at 350 degrees for 1 1/2 hours. (Make sure the bag doesn't touch sides of oven). Let cool in bag. Serve with vanilla ice cream or whipped cream. Our family likes this pie better than traditional apple pie and it is really easy!

Strawberry Sheet Cake

from the kitchen of Sarah

1 box white cake mix
1 pt. whipping cream
2 cups powdered sugar
1 (8oz) pkg. cream cheese (softened)
1 pkg. Danish Dessert (strawberry)
2 cups fresh strawberries

Make cake mix. Bake in cookie sheet pan. Let cool. Whip the cream. Put powdered sugar in a little at a time and beat, then add cream cheese. (I stir the cream cheese first to cut down on lumpiness). Beat it well to make it creamy. Spread over cool cake. Chill in fridge. Cook Danish Dessert as directed on package. Let cool. Spread on top of cream topping. Slice strawberries and place on top of cake. May also use reasberries, peaches, cherry pie filling, blueberry pie filling, etc. YUMMY!

Fruit Dip

from the kitchen of Sarah

1 (8 oz) package cream cheese
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Add sugar a little at a time to cream cheese. Then add vanilla and lemon juice. Whip until smooth and creamy. (The recipe says to store in fridge overnight but we can never wait that long!) Serve with apples, bananas, grapes, oranges, etc. This is so good!

Apple Roll

from the kitchen of Sarah

2 cups flour
1/2 tsp. salt
3 tsp. baking powder
3-4 Tbsp. shortening
2/3-3/4 cup milk
1/2 cup sugar
6-8 apples, grated

Sift flour with salt, sugar, and baking powder; cut in shortening until mixture resembles course crumbs. Add milk all at once and mix just until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.

Grate apples, add some sugar and cinnamon (abt 1/2 cup sugar and a few tsp. cinnamon). Roll dough out like cinnamon rolls and spread apple mixture on top. Roll up and cut and place in mixture of melted butter, water, and sugar.in a cake pan (about 1" of water with 2-3 tbs melted butter, sweetened with sugar)

Bake at 350 degrees until golden brown.

This is a family favorite. We make it every fall when the apples are on. It was my great grandmother, Fanny Hill's recipe, one of those family recipes that she never actually had a written recipe, so we've just had to adapt one on our own!:) We serve it warm with whipped cream or canned milk on top. YUMMY!

Pani Popo (Coconut Bread)

from the kitchen of Sarah

3 cans coconut milk
1 cup sugar
7 Tbsp. corn starch
1 cup water
Bread/Roll dough (use your favorite recipe or Rhodes Rolls)

Mix first four ingredients in saucepan over medium heat until sauce thickens. Pour in baking pans and place buns in sauce. Let rise until double in size then bake at 350 degrees until golden brown (usually about 20-25 min depending on dough recipe) Makes 2 cake pans.

I got this recipe when I lived in Hawaii from my good friend Barbara Autele who was from Samoa. This is one of our family's favorite treats!

The Best Chocolate Chip Cookies

From the kitchen of Sarah

1 1/2 cups (3 sticks) butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 Tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 bag chocolate chips

 Cream butter and sugars.  Add vanilla and eggs.  Stir in flour, soda, and salt.  Stir in chocolate chips.  Bake at 350 degrees for 12-15 minutes or til golden brown.  Enjoy!

Lucy's Chicken

from the kitchen of Sarah

6-8 Chicken Breasts
1 (15 oz) bottle California French Dressing
1 can Whole Cranberry Sauce
1 packet Lipton Onion Soup Mix

Cook chicken in crockpot at least 4 hours (longer if needed). One hour before serving, shred chicken and add rest of ingredients. Serve over rice. A family favorite!

Salmon with Avocado Sauce

from the kitchen of Sarah

Cook Salmon in your favorite manner ... I like to do it tinfoil dinner style, place filet on tinfoil and sprinkle with Mrs. Dash or your favorite seasoning, slice lemons on top, seal foil, and bake (on cookie sheet) til it flakes with a fork.

The best part is this sauce: 2 Avocados
2 Cloves Garlic, minced
3 Tbs. Plain Yogurt
1 Tbs. Fresh Lemon Juice
Salt and Pepper to taste
Mash avocados in bowl and stir in remaining ingredients. Spoon on top of salmon or on the side as a dip. Even my kids will eat it!

Chicken Salad

from the kitchen of Sarah

5 cups shell noodles, cooked (I use whole wheat pasta)
2 cups cooked chicken, cut
1 cup monterey jack, cubed
2 cups diced celery (I don't add celery)
1 bunch green onions, sliced
2 cups diced granny smith apples (can peel or not)
shredded carrots (I never add this)
1 can pineapple tidbits, drained
1-2 cans mandarin oranges, drained
red grapes, cut in half

Mix together in large bowl. In separate bowl, combine:
3 cups Miracle Whip (I use light)
1 Tbs. Lemon Juice
Mrs. Dash to taste (I usually 1-2 Tbs.)
Salt and Pepper to taste
Mix, add to other ingredients and mix well.

The recipe says to refrigerate overnight, but we can never wait that long to eat it! (It's great because you can add or subtract ingredients according to what your family likes)
Serve with cashews on top. Yummy!!!!

Chinese Cole Slaw

from the kitchen of Sarah

1 head cabbage, chopped
3 or 4 green onions, sliced
1 pkg slivered almonds
8 tsp. sesame seeds
2 pkgs Ramen Noodles (Don't cook -- break noodles in bag before opening)
- toast almonds and sesame seeds in microwave for 4 minutes (optional)
(I add shredded chicken to this if I am going to make it a meal)
Combine ingredients in large bowl.

Dressing:
1/4 cup sugar
1/2 cup canola oil
1 tsp. pepper
1 tsp. salt
2 tsp. Accent
2 tsp. rice vinegar

(You can add seasoning packets from Ramen Noodles if you want more flavor, but it doesn't really need it)
Combine ingredients. Add dressing just before serving. Enjoy!

Soy Chicken

from the kitchen of Sarah

4 tsp. Accent
1/4 cup canola oil
1 cuo soy sauce
1 cup white or brown sugar
1 tsp. garlic powder
2 tsp. ginger
1 whole chicken, cut in pieces (I use chicken breasts)
cornstarch (as needed)

Lay the chicken pieces in a folied pan. Mix all ingredients, except cornstartch, and pour over chicken. Bake at 350. After the 1st half hour, turn the chicken and bake another half hour. Turn the chicken again and bake a final half hour. Thicken the juice with the cornstarch and serve over rice.

Banana Cream Pie

From the kitchen of Sarah

I got this recipe off of Our Best Bites. I made it for Thanksgiving and it got rave reviews -- the best we've ever had! It's our new favorite pie and the best part is it is soooooooo easy!!!! (I haven't tried the chunky monkey variation, but it looks yummy, too.)

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.

And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

Peanut Butter Bars

from the kitchen of Sarah

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 t. soda
1/2 t. salt
2 t. vanilla
2 cups flour
2 cups oats

Cream butter and sugars. Add eggs, peanut butter, and vanilla and mix. Add remaining ingredients and mix. Spread on greased cookie sheet. Bake @ 350 degrees for 12-15 minutes.
Spread thin layer of whipped peanut butter while still warm. When cool, frost with whipped chocolate frosting. (Can used store bought or use your own chocolate frosting recipe.)

Chocolate Revel Bars

from the kitchen of Sarah


1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups oats

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. In separate bowl, sift together flour, soda, and salt. Stir in oats. Add dry ingredients to creamed mixture and combine. Spread 2/3 of mixture on bottom of 9x13 cake pan. Spread filling on top. Drop remaining batter in spoonfuls on top (It won't completely cover the filling, some should remain uncovered). Bake at 350 degrees for 25-30 minutes. Let cool completely before serving (so the chocolate can set up) and enjoy!

FILLING:

2 cups chocolate chips
15 oz. can sweetened condensed milk
2 Tbs. butter
1/2 tsp. salt
1 tsp. vanilla

Mix chocolate, milk, butter, and salt. Melt on low heat. (Or I do it in the microwave for 30 seconds then stir, then abt 30 more seconds til melted -- don't overcook or it gets gritty). When smooth, add vanilla.