Aunt Lori's Sausage Stuffing

1 pkg pork sausage in the tube casing
1 pkg Turkey flavored stuffing mix
1/2 stick of butter
1 large onion finely chopped
6 stalks of finely chopped celery
6-8 pieces if toast cubed

Saute onions, celery, sausage in butter for 15 minutes add 1 cup of water.

Mix stuffing mix and toast together.

Add onion, celery, and sausage; mix well.

Bake at 250 for 25 minutes.

Rib Rub

Rib Rub

½ cup packed brown sugar

¼ cup paprika

1 tbsp. black pepper

1 tbsp. salt

1 tbsp. chili powder

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. cayenne (optional)

Directions:

Combine all ingredients together and transfer to an air tight container.

May be stored up to six months

Chicken Wing Dip

Chicken Wing Dip

2-1/2 cups finely shredded or diced chicken meat (we like white and dark meat), cooked at a previous grill session

2 8-ounce packages cream cheese (not reduced fat), at room temperature

1-1/2 cups shredded Cheddar or mozzarella chees

3/4 cup Frank’s RedHot® Cayenne Pepper Sauce or other Louisiana-style hot sauce

3/4 cup bottled blue cheese or ranch dressing 

1/2 cup finely diced celery

2 green onions, trimmed, white and green parts thinly sliced (optional)

Celery and carrot sticks, crackers, pita crisps, or tortilla chips for serving

Pre- heat oven to 350 

Beat the cream cheese and shredded cheese with a wooden spoon until fairly smooth. 

Stir in the chicken, hot sauce, blue cheese dressing, and celery. 

Turn into a casserole or baking dish. 

Bake for 30 to 35 minutes, or until the dip is hot and bubbling. 

Sprinkle with the green onion, if using. 

Let cool slightly before serving.

Teriyaki Beef and Broccoli

Teriyaki Beef and Broccoli

garlic flavored cooking spray
1 lb rump roast cut into strips
4 carrots cut into 2 inch long sticks
1 pkg. frozen pearl onions
1 can beef broth
2 tbsp teriyaki sauce
1/2 cup water
1/2 cup broccoli florets
8 oz noodles or rice.

Coat a skillet with garlic flavored cooking spray & sautée the beef over med-high heat until browned, approx 5 minutes. Transfer into crock pot.

Add carrots, onions, broth, 1 tbsp of teriyaki sauce, & water. 

Cover and cook on low until meat is tender (approx. 4-6 hrs) In the last half hour cook the noodles seperatly & drain, keep them warm.

Meanwhile stir the broccoli into the beef mixture, cover and cook until broccoli is crisp-tender (approx. 5 minutes)

Divide the noodles/ rice among plates and top with the beef mixture. Sprinkle with the remaining teriyaki sauce.

BBQ Beef

 Barbecue Beef 

3 lb chuck roast 
1-1/2 cup ketchup 
1/4 cup red wine vinegar 
1/4 cup packed brown sugar 
2 tbsp dijon mustard 
2 tbsp worchesire sauce 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp garlic powder 

Place roast in crockpot.

Mix remaining ingredients in a large bowl and pour over roast.

 Cook on low 8-10 hours. 

Remove beef, shred and return to pot. 

Stir to coat. 

Serve on rolls.

Peanut Butter Blossoms

Peanut Butter Blossoms

48 Hershey Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. 

Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. 

Add egg, milk and vanilla; beat well. 

Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. 

Remove from cookie sheet to wire rack. Cool completely. About 4 dozen 

Peanut Butter Cookies

Peanut Butter Cookies

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees

In a medium bowl, stir peanut butter and sugar together until smooth.

Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. 

Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. 

Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes. 

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.