Grandma’s Gingerbread Pancakes
Most households have a plan for holiday dinner, and sometimes breakfast gets neglected. Festivities should start when you wake up! These gingerbread pancakes on the griddle will fill the home with seasonal scents and have everyone jumping out of bed with holiday spirit.
What you’ll need for 10 pancakes:
- 1.5 cups water
- 1 egg
- ½ teaspoon ground dried ginger
- ½ teaspoon vanilla extract
- 1.5 cups of all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup molasses
- ¼ teaspoon baking soda
- Grab a mixing bowl and pour in the above quantities of flour, baking soda, baking powder, salt, ginger, and cinnamon. Whisk together. Set aside. In a separate bowl, mix the egg, vanilla extract, and molasses until smooth. Pour water into the egg bowl and whisk until mixed.
- Combine the two bowls and stir until mixed, its okay to not fully smooth it out.
- Heat a griddle to medium-high heat. Pour the mixture to preferred size and watch until bubbles form and the edges are dry. Then flip and occasionally check other side for browning. These will differ depending on the chosen size of your pancakes, so use your own discretion and remove when it looks right.
This recipe was provided by a user on AllRecipes here. https://www.allrecipes.com/recipe/214012/grandmas-gingerbread-pancakes/
Kathy’s Apple Pumpkin Muffins with Streusel Topping
Kathy’s family loves muffins, and these seasonal treats are favorites! The crunchy streusel topping sets them apart.
1 3/4 cup flour
1/2 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 can of pumpkin
1/3 cup canola oil or olive oil
2 apples – peeled then diced
1 cup walnuts
For streusel topping:
1 tbsp cold butter
1/4 cup brown sugar, packed
1/4 cup chopped pecans
Heat oven to 400 degrees. Mix first 6 ingredients in large bowl. Mix eggs, pumpkin and oil in smaller bowl. Mix apples and walnuts in smaller bowl. Make the streusel topping by cutting the cold butter into the brown sugar so that it resembles crumbs, then add pecans. Now add the egg – pumpkin mixture to the dry ingredients, mix well. Add apples and walnuts, mix well. Place batter in greased muffin tins. Place a tsp. of streusel topping on each muffin. Bake for 18-22 minutes (use toothpick in center of muffin to test – done when it comes out clean)
Makes 12 muffins.
Honeycrisp Apple Sangria
This is the perfect drink for chilly fall weekends. I know you’ll appreciate that it’s sweet, but not overly sugary. Rather, you’ll taste flavors of cider, citrus, cinnamon, and honeycrisp apples in each sip. I combine red wine and brandy in this recipe, but I also have a white wine version called Apple Cider Sangria.
- Red Wine: Red wine serves as the base of this sangria recipe. Any red wine that you enjoy drinking is a good choice.
- Apple Cider: Apple cider sweetens the sangria, so no additional sugar is needed. Use homemade apple cider or your favorite brand.
- Brandy, Orange Juice, & Lemon Juice: These are flavorful additions for a truly spectacular sangria. I don’t recommend leaving them out.
- Apples & Orange Slices: Tart oranges are the perfect companion to sweet apples.
- Cinnamon Sticks: When made without cinnamon sticks, I found that this apple sangria lacked the true fall flavor that only cinnamon can provide. Pick up a few extra cinnamon sticks as garnish.
- Club Soda: Add a touch of club soda right before serving. Club soda gives the honeycrisp apple sangria a little extra pop. Avoid sweetened carbonated drinks like 7-up, tonic, or sprite as these could make the sangria too sweet.
- Cinnamon + Sugar: For an optional garnish, dip the rim of each glass into a cinnamon sugar mixture. It’s an extra step that’s sparkly, sweet, and totally worth the effort!
Which red wine to use? The wine you use doesn’t have to be fancy. In fact, I often use a $10-12 bottle of pinot noir. A light bodied Spanish red wine (tempranillo) would also be delicious. You can’t go wrong!
This recipe from Sally’s Baking Addiction.
Corn Bread and Dried Peach Dressing
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 eggs
- ⅓ cup butter, melted
- ½ cup chopped celery with leaves
- ½ cup chopped onion
- ⅓ cup butter
- 1 ½ cups chopped cooked ham
- 2 beaten eggs
- ¼ cup snipped fresh parsley
- 2 teaspoons dried sage, crushed
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 ½ cups snipped dried peaches
- 1 cup coarsely chopped pecans toasted
- 1 – 1.333 cup chicken broth
- Step 1 Stir together yellow cornmeal, all-purpose flour, baking powder, and 1/2 teaspoon salt in a mixing bowl. Lightly beat together buttermilk, the 2 eggs, and the melted butter. Add to flour mixture and stir just until batter is smooth (do not overbeat). Pour into a greased 9x9x2-inch baking pan. Bake in a 425 degree F oven for 25 to 30 minutes or until golden brown. Cool.
- Step 2 Cut corn bread into 1/2-inch pieces. Place in a large shallow baking pan. Bake in a 325 degree F oven about 15 minutes or until bread pieces are slightly dry, stirring once. Transfer to a very large bowl.
- Step 3 Cook celery and onion in 1/3 cup butter in a large skillet or saucepan over medium heat about 5 minutes or until vegetables are tender. Add to corn bread. Add ham.
- Step 4 Combine the remaining 2 eggs, parsley, sage, pepper, and 1/4 teaspoon salt in a small bowl. Add to corn bread mixture; toss lightly. Add peaches and pecans. Drizzle with enough of the broth to moisten, tossing very lightly until mixed. Use mixture to stuff a 14- to 16-pound turkey. Spoon any remaining stuffing into a casserole dish; cover and chill until ready to bake. The last 45 minutes of turkey roasting, add the remaining stuffing to the oven and bake, covered, until heated through. Makes 12 to 15 servings
Trisha Yearwood’s Sweet Potato Souffle
1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008. Found on the Food Network.
Traditional Macaroni & Cheese
Macaroni and Cheese is classic for a reason. Easy to make and easy to please everyone. It’s a tale as old as time – that any variation of cheese plus noodles is a successful dish. What is difficult about Mac & Cheese, however, is finding what makes it special. What makes your Mac & Cheese different from any other cheese and noodles? Well, what makes this recipe different is a savory special sauce, extra gooey pockets of cheese made by inserting cheese cubes, and a bit of ingredients that fill in every possible space around those noodles with a dynamic flavor that is more than just cheese. Rethink what you know about Mac & Cheese with this recipe.
What you’ll need:
- 16 ounces of elbow, shell, or cavatappi pasta
- 1 cup extra sharp yellow cheddar cheese, shredded
- 1 cup extra sharp yellow cheddar diced
- 1 cup sharp white cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, diced
- 3.5 cups milk
- 1 ¾ cups heavy cream
- 6 tablespoons of salted butter
- 1/3 cup grated yellow onion
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 6 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- Preheat oven to 350 degrees. Prepare pasta of choice as directed on package.
- Melt butter in a saucepan over medium heat. Add the onion, mustard, salt, black pepper, nutmeg, and cayenne pepper to the melting butter, stirring for 30 seconds.
- Add flour, stirring until golden for about 2 minutes.
- Add milk and cream while gradually whisking.
- Bring mixture to a boil, occasionally whisking, then reduce to simmer and continue whisking until slightly thickened or about 5 minutes.
- Stir in Worcestershire sauce and remove from heat. Add ¾ cup of each shredded cheese and wait until melted, saving ¼ cup of each shredded cheese.
- Stirring in the pasta and diced cheeses, pour mixture into a lightly greased 3 quart baking dish.
- Bake on a rimmed baking sheet at 350 until bubbly and golden or about 30 minutes.
- Remove from oven, sprinkle remaining cheese over top, and increase temperature to broil. Broil for about 2 minutes or until golden.
- Remove, cool a bit, and serve.
Robby Melvin at Southern Living shared this recipe. See more here. https://www.southernliving.com/recipes/best-ever-macaroni-and-cheese-recipe
Grilled Rotisserie Turkey with Stuffing
One 12- to 14-pound turkey, wing tips removed with kitchen shears
3 tablespoons brown sugar
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Vegetable oil, for the turkey
6 tablespoons unsalted butter, melted
Stuffing (see Cook’s Note):
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
3 stalks celery, diced
2 yellow onions, diced
Kosher salt and freshly ground black pepper
3 cups turkey or chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped
16 cups cubed stale white bread
a rotisserie attachment for a grill; butcher’s twine; a 9-by-13-inch disposable aluminum pan or half-sheet pan; an instant-read thermometer
- For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer’s instructions for cooking over medium-high heat.
- Truss the turkey with butcher’s twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
- Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
- For the stuffing (see Cook’s Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
- Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
- After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.
If are using a multi-burner gas grill with a half-sheet pan to catch the drippings, you will have enough room to cook a double batch of stuffing.
See the original recipe on the Food Network here.
Ruth’s Chris Bread Pudding
Straight from New Orleans!
What you’ll need for 12 portions:
- 2-8oz loaves French Bread, cut into ½-inch cubes and toasted
- 1 quart half-and-half
- 1 quart milk (2 percent or preferred substitute)
- 1 cup light brown sugar
- 1 cup raisins
- 2.5 cups sugar
- 2 sticks sweet butter
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- A pinch of salt
- 1 apple peeled, cored, and diced by ½ inches
- 12 eggs, beaten (may also be substituted)
- Preheat oven to 375 degrees.
- Combine sugars and divide in half.
- Addeggs, bourbon, salt, vanilla extract, and cinnamon to one of the halves of sugar.
- In a saucepan, combine the butter, milk, and half-and-half with the other half of sugar and heat until boiling.
- Combine milk and egg mixture, whisk, add apples and raisins. Add bread cubes and let sit until properly soaked.
- Stir the raisins to evenly distribute, add more as needed.
- Pour into buttered baking dish (10x13x3 inches) and bake at 375 for 45 minutes.
- Serve warm with vanilla ice cream.
For more recipes, visit https://ruthschris.net/about-us/ruths-recipes/. For more meals you won’t have to make yourself, visit https://ruthschris.net/our-restaurants/columbia-sc/ .
Pumpkin Oat Chocolate Chip Cookies
• 4 oz (1 stick) butter
• ½ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ¼ cup all purpose flour
• 1 ½ cups Kodiak Cakes Protein Oats
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips
- Place butter in a microwave safe mixing bowl and heat for 1 min, or until melted.
- Add the pumpkin puree, granulated sugar, brown sugar, molasses, and vanilla to
the melted butter and mix until well combined.
- Mix in the egg.
- Add the flour, oats, cinnamon, baking soda, and salt to the mixture and stir just
- Mix in the chocolate chips.
- Line a baking sheet with parchment paper.
- Use a large (ice cream scoop-sized) scoop to portion the dough, placing the
mounds 2″ apart on the baking sheet.
- Flatten mounds slightly with the palm of your hand.
- Place cookies in the refrigerator for at least 2 hours (cookies will bake up thicker
and spread less if chilled first).
- Preheat the oven to 350° F.
- Bake the cookies for 12–15 minutes, or until no longer glossy on top.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Move the cookies to a cooling rack and let cool completely.
- Store in an airtight container
Download the Kodiak Oats Recipe book here… free!
Pumpkin Magic Cake
Pumpkin Magic Cake has a layer of pumpkin pie on the bottom, a layer of cake in the middle, finished off with a sweet layer of pumpkin pie spiced pudding/frosting on top.
For the Cake
- 1 box of yellow cake mix PLUS ingredients needed to make, eggs, water, oil
For the Pumpkin Pie
- 1 15oz can Pumpkin Puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 4 serving size box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
- Preheat oven to 350 degrees F.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.UPDATE: After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it’s awesomeness.
This recipe found on I Wash…You Dry.