This was so easy even my 8 year old could make it. As a matter of fact he did make it. I love child labor.

1 whole Pan Of Cornbread
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
¼ cups Fresh Parsley, Chopped
½ teaspoons Dried Basil
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
½ teaspoons Thyme
Salt To Taste

Preparation Instructions
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

I finally found a cornbread recipe that even I can't screw up and I found it at allrecipes.




1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

What an amazing cheesecake. I got the recipe from none other that the The Pioneer Woman. I can't wait to get her cookbook..... woot woot. Anyway, I did change the crust a little after reading some comments by people who tried the recipe out already. I didn't pour the carmel over the crust before adding the cheesecake filling for fear it would caramelize and become to hard. I also didn't pour the carmel over the top of the cheesecake but instead I slowly swirled it into the cheesecake before I baked it. I do this with my amaretto cheesecake and I like the way it looks and tastes. Everyone loved this cheesecake and I'll definitely be making it again.



Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
halved pecans
Extra crushed gingersnaps

In a food processor (or large ziplock bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Gently pour cheesecake filling in pan. Pour 3/4 cup of caramel topping on top and slowly swirl into the cheesecake, being careful not to disturb the crust. You also don't want to over mix the carmel into the cheesecake. Then take the pecans and place around the edge of the pan and then slowly drizzle carmel over the pecans. Place pan in a water-bath and bake at 325 degrees for 1 hour 45 minutes, or until no longer soupy. I also check the internal temperature with a thermometer to make sure it reads 150. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes. Chill cheesecake for another four hours or overnight.

The kids love apples and they love caramel so the next logical step is caramel apples. They loved helping and surprisingly the only one that got burnt was me.


1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Insert 1 wooden stick into each apple.
In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.

Remove from heat and stir in vanilla. Dip each apple into hot caramel mixture; turn to coat. Sprinkle with nuts or whatever you desire while the caramel is still warm.

Set on generously buttered wax paper to cool (make certain to generously butter the paper).

Yes I watched Oprah again. I had to, she was highlighting all her favorite recipes. Well I love key lime pie and she had a recipe that looked so easy and so good that I had to make it as soon as possible. The kids loved this pie enough to want it in their school lunch and then request it again the next week. The only problem I had was that the crust has soooo much butter and is so thick. I'm a sissy when it comes to changing a recipe but when I make it again I'll probably half the crust.

Graham Cracker Crust:

3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:

4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:

1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

"Woke up got out of bed dragged a comb across my head". Sorry, my little girl is listening to the Beatles none stop so everything I do and say usually has a Beatles song attached to it.

Today I was at a loss as to what to pack in the kids lunch boxes. I've done a lot of sandwiches and I think they are going to start a mutiny if I don't come up with something new. Well today wasn't really new but it was inventive. I looked in the fridge and I saw cheese and cauliflower. I had seen someone on one of these morning shows make mac n cheese with cauliflower so I thought it couldn't be that hard and I'd get them to eat a good vegetable as a bonus. I did find a recipe for Cauliflower mac n cheese on the internet..... I love the internet. It turned out great and the kids seemed to like it. The best part is it was easy and I was able to make this all before they went to school. I didn't put the bread crumbs on and I used smoked paprika instead of fajita spices. I really think you could season this any way you want and it'll still taste great.

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons butter
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon butter

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges

My son loves this recipe and so do I, but then I love anything that involves wine. After adding the wine I usually end up pouring myself a glass but since this takes a good 45 minutes or so I end up drinking the whole bottle.... I'm such a lush. Traditionally this dish is made from an old rooster because it was a cheap meat and this was considered to be a peasant dish. It's fairly cheep to make even now but the one thing I wouldn't do is skimp on the wine. I use burgundy and that's how I like it the best but I've used Zinfandel from California and it's turned out alright.

INGREDIENTS
1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
1 chicken, 4 lb, cut into serving pieces, or 3 lbs chicken parts, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish
METHOD
1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 4. Serve with potatoes or over egg noodles.