Ingredients:

Instructions:

1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

2. The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside.

3. Preheat oven to 350 degrees F.

4. Chop onion and celery and place into food processor until minced.

4. Melt 2-3 Tablespoons of butter in large saucepan.

5. Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you’ve chopped, you may have to saute the onion and celery in two parts.

6. Once cooked, pour the onion/celery mixture directly over the dried out bread.

Pour 1/2 tsp. sage over bread/onion/celery mixture.

Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.

Be careful not to pour too much water in.

Mix thoroughly and smell/taste for perfect stuffing.

If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

If you are using oysters, add them now.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.

Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.

Bake in 350 degree F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

source from: momswhothink

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce – rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

source from: allrecipes

Ingredients

For the quinoa salad

• 200g/7oz quinoa, cooked according to the packet instructions
• handful fresh parsley, chopped
• 1 tbsp chopped fresh mint
• 1 red pepper, finely diced
• 1 cucumber, finely diced
• 1 red onion, finely diced
• 100ml/3½fl oz extra virgin olive oil
• 1 lemon, juice only
• salt and freshly ground black pepper

For the dukkah

• ½ tsp cloves
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp paprika
• pinch turmeric
• ½ tsp chilli flakes
• 50g/2oz hazelnuts, chopped
• 30g/1oz pistachios, chopped
• 1 tbsp sesame seeds
• 4 tbsp honey
• 1 orange, juice only
• salt and freshly ground black pepper
• 4 tbsp olive oil

• 12 lamb cutlets

source from: bbc

The following morning you awake, let the dog out and after wrestling with the back door, see snow and lots of it. The day goes on, the kids are inside after blissfully sledding, having snowball fights and making snowmen.

Suddenly you realize it’s nearing dinner. No worries, here’s a hearty, easy potato soup recipe that requires ingredients we all have in our pantry.

Easy Potato Soup

Ingredients:

Directions:

1. Cut potatoes into small pieces and cook in salted water, with the onion.

2. In a heavy pan melt the butter over low heat. Stir in flour and cook until bubbly.

3. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture.

4. Use a potato masher to break up potatoes a bit. Add the rest of the milk and the salt and pepper.

5. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley.

source from: momswhothink

source from: bbc

source from: bbc

The Recipe for Shrimp Scampi below is a great recipe for two as it is the perfect union of shrimp and pasta, of savory and tangy, and will have your beaux asking for more.

If you’re looking for the “scampi without the shrimp“, then check out our Chicken Scampi Recipe

Recipe for Shrimp Scampi

Ingredients:

Directions:

1. Cook linguine according to package directions (al dente).

2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.

3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.

4. DO NOT let the garlic turn brown.

5. Add the vermouth, then shrimp.

6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.

7. Do not overcook. Season with salt and pepper.

8. Add flour to slightly thicken the garlic butter.

9. Add the lemon juice during the last minute of cooking.

10. Remove from the heat. Serve immediately. Serves 4 to 6.

If this Shrimp Scampi recipe is not exactly what you’re looking for, take a look at our Simple Recipes, there’s definitely an Easy Recipe that will work for you.

source from: momswhothink

Ingredients:

12 large strawberries with leaves and stems attached
6 ounce package semi-sweet chocolate chips

Directions:

1. Rinse and thoroughly drain strawberries. Chill for 20 minutes.

2. Line a baking sheet with waxed paper. Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted. Cover bowl to retain heat.

3. Dry bag carefully and set into a small bowl. Spread open top of bag.

4. Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1/4-inch of leaves.

5. Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Place baking sheet in a cool place until chocolate is firm.

source from: momswhothink

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

source from: allrecipes

3 1/4 to 3 3/4 cups all-purpose flour, divided
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 pkgs. rapid rise yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup water
1/4 cup butter
1 egg
1 Tablespoon pure vanilla extract
1/3 cup milk chocolate or peanut butter morsels

Directions:

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt.

Heat milk, water and butter until very warm (120-130 degrees F).

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half.

For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round.

For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.

For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.

For arms, arrange 2 ropes across body; attach by tucking one end of each under body.

Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.

Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.

Bake at 350 degrees F for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.

source from: momswhothink

2 packages yeast, quick rise
1/2 cup sugar
1 1/2 teaspoon Salt
4 1/2 cups flour, divided
6 Tablespoons margarine
1 cup water
2 eggs, large (reserve 1 egg white)
8 Hershey Kisses, milk chocolate
1 Tablespoon confectioners’ sugar

Directions:

In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees F).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes.

Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees F. Grease 2 cookie sheets.

Cut dough into eighths.

For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.

Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.

Make 3 more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners’ sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.

source from: momswhothink

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 Tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 Tablespoons butter, melted

Directions:

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly.

Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes.

Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C).

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.

source from: momswhothink

Directions:

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325 degrees F oven for 1 hour.

source from: momswhothink

One 8.64 ounce package egg tofu
About 1 tablespoon canola oil
About 2 teaspoons cornstarch
Thai Sweet Chile Sauce, homemade or store bought
1 tablespoon scallion rings, green part only

1. Cut the package on the dotted line and then remove the tofu from the plastic. Cut it into 1-inch-thick rounds.

Trim the uneven ends so they are more or less flat, which makes them easier to cook. Put on a double layer of paper towel to drain for 5 to 10 minutes.

2. Heat a small nonstick skillet over high heat. Pour in enough oil to film the bottom. Blot the tofu pieces dry and then dip the cut ends in a bit of cornstarch.

Pan-fry the tofu for 1 to 2 minutes per side, until golden brown. Reduce the heat if the pan smokes.

While the tofu fries, put about 2 tablespoons of Thai sweet chile sauce on a small serving plate. Sprinkle about 2 teaspoons of the scallion rings on top.

When the tofu finishes pan-frying, transfer the pieces to the serving plate. Top with a little more sweet chile sauce and the leftover scallion. Serve immediately.

source form: vietworldkitchen

1 English cucumber, about 1 pound
2 tablespoons canola or peanut oil
1 large red moderately-hot chile, such as Fresno, seeded and chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light (regular) soy sauce
Salt
1 1/2 teaspoons unseasoned rice vinegar
1/4 cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
1 teaspoon sesame oil

1. Trim the ends and halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut the cucumber crosswise into 1/4-inch-thick pieces.

2. Heat a large wok or skillet over high heat. Swirl in the oil. Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible. Cook,  undisturbed for 1 minute, then turn to fry the other side. Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.)

3. Add the chile and garlic. Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt. Add the vinegar and stir to mix well. Turn off the heat. Dump in the red perilla and stir to combine. Turn off the heat and drizzle in the sesame oil. Stir, then transfer to a serving dish.

source form: vietworldkitchen