Thursday, November 12, 2015

Side Dish: Crockpot Cornbread Dressing Recipe

Crockpot Cornbread Dressing



Crockpot Cornbread Dressing is a great recipe to use over the Thanksgiving holidays when the oven is busy with the turkey and other favorite dishes you bake in the oven. Instead, you can use your Crockpot or slow cooker for your dressing. Thanks for cookin' with Grannie!
 


Now dig in the cupboard and find your 6-quart Crockpot or slow cooker.

Here are the ingredients you need to get going:

6 cups cornbread, crumbled 
8 slices bread, day old (leave out overnight uncovered in a pan), crumbled 
4 eggs 1 large onion, diced 
1 cup celery, diced 
1 tablespoon sage or poultry seasoning 
½ teaspoon black pepper
 2- 10 ½ ounce can cream chicken soup 
2- 10 ½ ounce can chicken broth 
¼ cup butter Salt to taste

Now we are ready to get it mixed.

In a large bowl, add the cornbread and regular bread, eggs, onion, celery, sage or poultry seasoning, black pepper, soup, chicken broth and salt; mix well. 

Spray your Crockpot or slow cooker with non-stick cooking spray. Pour dressing into crock pot; dot with butter. Cover and cook on low heat for 4 hours or high heat for 2 hours.

Photo Credit: http://www.flickr.com/photos/rfduck/4156124008/

Wednesday, November 11, 2015

To Die For Cranberry Salsa Recipe! Not Really!

Cranberry Salsa

Once you dive into this Cranberry Salsa with some crunchy chips or crackers you may not want to stop! 

The blends of these ingredients make a sweet and tangy salsa. Heat up with as many jalapeños as you can stand! Also delicious poured over a brick of cream cheese. 

Go now and get you a bag of cranberries and make you some up! Enjoy!

Ingredients: 

12-ounce bag fresh cranberries (can us frozen) 
1 bunch chopped cilantro 
1 bunch green onions, cut each in several pieces 
1 jalapeño, minced (sissy will need to remove seeds) add as many jalapeños as you like 
2 limes, juiced
¾ cup sugar 
pinch salt

Directions: 

Add to food processor, cranberries, cilantro, green onion, sugar, jalapeño, lime juice and salt. Chop to a coarse texture! 
Refrigerate if not using right away.
Best served at room temperature.

Tip: If you like your onions and cilantro not so chopped up, add after you have processed it.





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