Taken from my “Favorite Desserts” folder!

Servings 8

Instructions:

1/4 cup butter softened

2/3 cup pecan halves

2/3 cup brown sugar, firmly packed

1 prepared double pie crust (you will need 2 crusts)

6 cups cooking apples, peeled and sliced (about 1-1/2 pounds)

juice of 1 whole lemon

1/3 cup brown sugar, firmly packed

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon cinnamon, or to taste

1/2 teaspoon nutmeg

A long time favorite and this makes a great breakfast on a cold winter’s morning!… make this as sweet as you like by adjusting the brown sugar

Servings 2

Servings 6-8

INGREDIENTS:
1/2 cup butter

2 medium onions, chopped

1 large green bell pepper, seeded and chopped

1 large celery rib, diced

1/2 teaspoon dried sage

1 teaspoon poultry seasoning, or to taste

6 garlic cloves, finely chopped (can use less)

1/2 pound fresh sauteed sliced mushrooms (or can use a can of sliced drained mushrooms)

6 cups soft breadcrumbs, firmly packed

1 teaspoon baking powder,

3 eggs, slightly beaten

6 cups soft breadcrumbs, well packed

2-1/2 cups diced cooked chicken (can use more)

1 cup chicken broth (more if needed)

salt and fresh ground black pepper, to taste

1/4 cup melted butter (can use more butter)

grated Parmesan cheese

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Butter an 11 x 7-inch or a 13 x 9-inch baking dish or any size that will hold the stuffing (only grease the dish with butter or margarine not cooking spray).

In a skillet melt butter over medium-high heat.

Add in onions,  green pepper, celery, sage and poultry seasoning until softened (this may take about 6 minutes).

Add in garlic and cook for 2 minutes.

Mix in the sauteed mushrooms then remove from heat to cool slightly.

Mix the baking powder, eggs, breadcrumbs and diced chicken.
Add in the chicken both; toss co combine (if the mixture seems dry add in more chicken broth).
Season with salt and pepper, adding in more sage and poultry seasoning to taste if needed.
Transfer mixture to prepared baking dish

Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.

Cover with foil and bake in preheated oven for 30 minutes.

Uncover and bake for another 20 minutes.

You will also find this recipe on Recipezazz.com

1. In a large bucket or container mix together the warm water with brown sugar and salt; stir until no salt and sugar granules remain in the water (make certain to use very warm water so that the salt and sugar will dissolve easily and completely).
2. Add in Worcestershire sauce, peppercorns, and garlic; stir until the worcestershire sauce is combined.
3. Cool the water until almost room temperature.
4. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
5. Place in refrigerator for 24 hours,.
6. Remove the turkey from the brine and rinse the turkey thoroughly under cold running water.
7. Pat dry and continue with desired turkey recipe.
8. You will also find this recipe on Recipezazz.com

Servings 8

INGREDIENTS:

2 cups canned pinto beans, rinsed and drained

2 lbs ground beef

1/2 teaspoon cayenne, or to taste

1 (1-1/4 ounce) package taco seasoning mix or see my Kittencal’s Taco Seasoning Mix

1 large onion,  finely chopped (or use 2 medium onions)

1 small green bell pepper, seeded and chopped

2 tablespoons minced fresh garlic, or to taste

1-2 jalapeno pepper, seeded and finely chopped

seasoning salt and fresh ground black pepper, to taste

1- 1/2 to 2 cups salsa (or to taste)

1/2 cup diced chiles (or to taste)

2 cups grated Monterey jack cheese( or to taste)

1-1/2 cups grated cheddar cheese (or to taste)

6-10 flour tortillas

1/8 teaspoon baking powder (this will create a fluffy omelet)

2 tablespoons whipping cream (unwhipped)

salt and pepper

2 tablespoons butter (can use more or less!)

1/4 cup cheddar cheese, shredded (can use more)

1 green onion, finely chopped (optional)

Ingredients: