Grandpa’s Spicy Dressing with Sausage

Grandpa’s Spicy Dressing with Sausage

Whether you call it stuffing or dressing...whether it is made with cornbread, dried bread crumbs or comes from a box... THAT dish... THE dressing or stuffing is a very important part of any Thanksgiving feast.  Dare I say, the dressing might be the most important side dish of the day?? 

This is our family’s recipe, a recipe carefully developed and crafted by my father... It’s a beloved recipe and no Thanksgiving would be the same without it.  Cheers to dear old dad for agreeing to share his recipe with the world.

This is my dad and mom from a Thanksgiving celebration a few years ago.

All families have traditions... it might be gathering to cut the family Christmas tree, traditions might include turkey-day trots or card games that last long into the the night... Our family gatherings include: an old-fashioned card game with a few friendly wagers, holiday-themed Pictionary... we use a large dry-erase board so everyone can see and play, scavenger hunts for the kids, pie and coffee by the fireplace and back in the day... we spent the evening letter-writing to Santa with our littlest ones.

I’m so curious what family traditions do you love the most at Thanksgiving?  Is there a family dish or dessert that “makes” Thanksgiving extra special every year?  Share your favorites in the comments!! 

However you celebrate, however you gather and honor your family I hope that your day is full of love, gratitude, good recipes and good cheer.  Stay safe, and be well.  Xo

Get the recipe:

Candy Turkeys and Nutty Acorns

How cute are these turkeys!? 

Easy to make and these little gobblers are a perfect addition to a cookie tray or a slice of pie!

Use melted chocolate or chocolate melts to adhere all the eyes, beaks, candy corn feathers and licorice waddles.  This is a fun activity for kids of all ages... a tooth pick is a great tool to spread the melted chocolate.  If the chocolate hardens, re-melt it and keep creating.

For the Turkey Face

Step by step photos:

For the Peanut Butter Cup Turkey

Step by step photos:

  Here’s the list of sources from today’s Fox19 visit!!

Candy Turkeys And Acorns

Sources:

Turkey Face:

Sandwich Cookies-Oreo Thins

Candy Eyes-Wilton

Red Licorice Wattle-Twizzler

Butterscotch Beak-Nestle Baking Chips

Candy Corn-Brach’s Minis

Melted Chocolate-Wilton melts

Peanut Butter Cup Turkey:

Peanut Butter Cup-Hershey Miniatures 

Malted Milk Ball Head-Whoppers

Candy Eyes-Wilton

Red Licorice Wattle-Twizzler

Butterscotch Beak-Nestle Baking Chips

Candy Corn-Brach’s Minis

Melted Chocolate-Wilton Candy Melts

Acorns:

Cookies-Nutter Butter

cookies cut in half

Melted Chocolate-Wilton Melts

Brown Sprinkles-Graeter’s 

Caramel Latte Pumpkin Pie with Cheesecake Swirl

Who’s ready for Thanksgiving!?

I am!! Maybe I should say who’s ready for pie!?

Hooray for the pumpkin pie!!

This pumpkin pie with a cheesecake swirl is made in deep dish pie plate, full of fall flavors... including a spice we use in our favorite apple pie!

For the recipe:

Caramel Latte Pumpkin Pie with a Cheesecake Swirl 

Graham Cracker Crust:

10-12 inch pie plate, with 2 inch sides

2 cups graham cracker crumbs

1 stick unsalted butter melted

3 Tbs granulated sugar

1/2 tsp salt

Pumpkin Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

1 teaspoon ground cinnamon

½ tsp ground ginger

1/4 tsp ground nutmeg

1/8 teaspoon ground cardamom 

2 large eggs

Cheesecake-Cream Cheese Swirl

1 8-ounce package cream cheese (softened)

1/4 cup granulated sugar

1 teaspoon vanilla 

1/4 cup sour cream

1 teaspoon lemon juice

Cinnamon Whipped Cream

2 cups heavy whipping cream 

6 Tablespoons confectioner’s sugar

1/4 teaspoon each of cinnamon

1 tsp vanilla extract

Caramel Drizzle on top of whipped cream to finish pie. Use your favorite store-bought caramel topping. 

Directions:

For crust, pour melted butter in the pie plate, add the graham cracker crumbs, sugar and salt. Stir with a fork until the crumbs are moistened. Press evenly into the pie plate and up the sides of the dish.  Set aside.

In a medium bowl combine the pumpkin, eggs, spices and sweetened condensed milk. Stir well. Set aside.

In a small bowl, mix together the softened cream cheese egg, sugar, vanilla and lemon juice. Whisk until smooth and creamy. Set aside.

Pour the pumpkin mixture into the prepared graham cracker crust. 

Next, fill a piping bag with the cheesecake mixture. Starting from the center of the pie, pipe on a cheesecake swirl. (You might not use all of the cheesecake batter) 

Bake on the middle rack of a preheated 300 degree oven for 1 hour  to 1 hour and 10 minutes or until the pie is set in the center. Allow pie to cool, and then chill for at least 6 hours (overnight is best)

Whipped Cream: On low with a hand mixer beat the heavy cream, sugar, vanilla and cinnamon until it begins to thicken. Turn the speed up and continue mixing until the whipped cream holds its shape. Refrigerate until ready to use.

Add whipped cream to pie when serving and drizzle with caramel if desired.

Remember our Thanksgiving Home Tour on Facebook Live hosted by Country Sampler Farmhouse Style Magazine Page!! 

We will talk about pies, de or, hostessing tips and tricks too. 

Tuesday 11/10/20

At 12 noon (Eastern)

You’re invited!! 

Fox 19 Visit: Cinnamon Rolls and Apple Butter Recipes

 Hi Friends!!

Hello to our visitors from FOX 19!!  If you are new here, welcome!!  I'm so happy you're here because I love sharing prize-winning recipes...with folks like YOU!  I have so many great recipes and tips to share, and I'm always happy to try to answer your baking questions. Feel free to look around and find some new favorite recipes here on the blog to share with your family and friends.

Please be sure to LIKE and FOLLOW Blue Ribbon Kitchen on Facebook and Instagram, so you'll never miss a new recipe.

This apple butter was made in our slow cooker and truly, this recipe could not be easier.  It does take some time to cook the apples down...16 hours...(seems like a long time--but the slow cooker does all the work...) and the results are amazing!!  Don't let the long slow-cook of this apple butter scare you... it's worth it!

To begin I used a 6-quart slow cooker, ours is a Crock-Pot.

You'll need apples...I like to use two different varieties... why??  Apple flavors vary, and by using two different varieties your finished product will have a depth of flavor.  I use this same principle when I bake apple pies, multiple apple varieties yield the best all-around apple flavor.  The apples you choose regardless of variety should be fresh, unblemished, and smell really good-- like apples. I used about 8 cups of peeled and sliced apples for this recipe or about 10-15 medium-sized apples-depending on the size of your slow cooker or how much apple butter you plan to make. (I used Macintosh and Honeycrisp)

Another great tip, be sure your spices are fresh.  Spices begin to lose their flavor-power after about 6-8 months...sometimes sooner.  If you have old cinnamon or old cloves in the back of the cabinet... those older spices can still be great for mulling apple cider or cinnamon toast, but when going to the trouble to make an amazing baked good or this apple butter, consider refreshing your spices before the baking season gets underway....the flavors of all your finished pies, cookies--and apple butter will be even better!

Apple Butter

8-10 cups of peeled and sliced apples (Try to use two different varieties for a well-rounded apple flavor)
2 cups granulated sugar (divided)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions: 
Peel 8-10 cups of fresh apples, cut into 2-inch chunks.  Be sure to remove and discard all of the apple peel, seeds, and any hard parts of the apple core. 
Fill a slow cooker with the prepared apples.
Add 1 cup of sugar and lightly stir to coat the apples.  Cover the apples and cook on HIGH for 6 hours, stirring occasionally during the 6 hours.
After the 6 hours, Add the remaining 1 cup of sugar and the cinnamon, nutmeg, and cloves.  Stir gently and cover.  Cook on LOW for 10 hours more.  Stir occasionally during the 10 hours.
After the apples have cooked down, the mixture will begin to thicken and the apple butter will take on a darker color. Use the back of a wooden spoon to break up any apple bits that might remain.  

Let the apple butter cool and then spoon into lidded jars.  Store the apple butter in the refrigerator for up to 2 weeks.

*The longer you cook the apple butter, the color will deepen and the richer and more concentrated the flavors will become.  If you prefer a darker, richer apple butter, keep cooking it on low until you reach the consistency you're looking for.  This process of reaching the thickness and flavor really depends on the type of apple used and the freshness and juiciness of the apples too... it all plays a role in the finished product.

If you have a smaller slow cooker or a larger one, you can still use the basic recipe, simply adjust the sugar and spices for the number of apples you are using... less sugar and spice for a smaller amount of apples--and the apples may cook more quickly, Conversely, add a little more sugar and spice for a few more cups of apples, including adding a little longer cooking time. As always, season to your personal taste.  Enjoy!

RECIPE:
Cinnamon Rolls with Cream Cheese Frosting
Makes about 12 Cinnamon Rolls

Ingredients:

2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)
1/2 cup warm (100-110 degree) water + 2 teaspoons granulated sugar
1 Cup buttermilk-room temperature or slightly warmed

3 TBS Sugar

3 1/2 - 4 cups all-purpose flour + a little extra for rolling

1/2 teaspoon salt

5 tablespoons unsalted softened butter

Filling:

4-5 Tablespoons softened unsalted butter
2 teaspoons ground cinnamon

1/2 cup light brown sugar

1/4 cup dark brown sugar

1/8 tsp salt

Frosting:

4 Tablespoons butter

4 ounces softened cream cheese
1 cup confectioner's sugar
1/2 teaspoon vanilla

pinch of salt

2 Tablespoons milk or heavy cream to thin

Directions: 

Preheat oven to 350 degrees

Spray an 8-inch cake pan with non-stick vegetable spray, set aside.

Warm 1 cup of buttermilk-or let sit out for an hour to remove the chill

IMPORTANT**

 (If you warm the buttermilk in the

microwave, be sure it is not warmer

than 110 degrees... if it's too hot...

the yeast will die...and the recipe will not work.

Remember 120 degrees is just a touch warmer 

than body-temperature at 98.6 degrees.

 If you are not sure what 110 degrees

 feels like, use a thermometer.

Add one packet or 1/4 ounce of instant yeast

1/2 cup of warm water

1/4 ounce = 2 1/4 teaspoons

Add 2 teaspoons of granulated sugar.

Let yeast/water/sugar mixture sit for 3-5 minutes.

In a stand mixer:

Add the salt and the sugar, buttermilk and softened butter, then add the yeast/water

Add 3 1/2 cups all-purpose flour, one cup at a time until a dough forms.

Once combined, let the dough rest in a greased bowl, covered for 40 minutes to 1 hour.

Be sure the dough is resting in a warm, draft-free location.

After the dough has risen,

Turn the dough out onto a floured piece of parchment paper.

Roll the dough using a floured rolling pin.  

If the dough is sticky, add flour, a little at a time until the dough is workable.

Roll into a large 1/4 - 1/2 inch thick rectangle

About (9"x 12")

Make the filling:

1/4 cup dark brown sugar

1/2 cup light brown sugar

2 teaspoons cinnamon

1/8 tsp salt

Spread 4 Tablespoons of softened butter over the dough using an off-set spatula.

Sprinkle the butter with the sugar/cinnamon filling. 

Roll the dough into a log.  Use the floured parchment to help roll the log evenly.

Cut the log in half and then cut about 6 equal slices out of each half.  Place the cinnamon rolls into 2 greased cake pans or large casserole dish.  Be sure to leave at least 1 inch in between each roll so they have room to rise.

Cover and let the (rolls) dough rise 30-45 minutes

Bake in a preheated 350-degree oven

for 30-35 minutes or until the rolls are golden brown

and set in the center.

Let cool 5 minutes, before frosting.

For the Frosting:

Mix well 4 Tablespoons of softened butter, 4 ounces cream cheese softened--mix until light and fluffy, then add 1 cup confectioner's sugar, vanilla, salt, and a little milk or cream to thin if necessary.  Spread over warm cinnamon rolls.  The frosting can be made ahead