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Thanksgiving Stuffing


That’s right, y’all!

Thanksgiving is NEXT WEEK!

Do you know what you are going to fix yet?

Did I just give you a mini heart attack?

If I did……..

I’m sorry!

Well, there is one thing that I know I am going to fix and it is good ole Stuffing!

I have a question though.

Do you fix Traditional Stuffing or do you fix Southern Dressing?

Well, I grew up with the Traditional style, while my husband grew up with the Southern Dressing.  Though, I am not partial to either because I love both…….

You see, my mom would fix it the Traditional way and my Grandma would fix it the Dressing way.

So, I decided to fix each one and share the recipe!


First up is the Traditional Way.  Rustic, large chunky bread and sausage, with celery and onions and LOTS of butter!  😉

I’m breaking the recipes up into two posts, but because I love you so much, I made a video.  Make sure to check it out below and give it a “thumbs up” if you like it!

For the full written recipe, check it out below the video!












Recipe:  Traditional Thanksgiving Stuffing


•  8 Cups Cubed Bread  (* 9 if omitting the Sausage)

•  16 oz. Sage Sausage  (Regular is fine)  * I used this to enhance the Sage flavor.

•  3/4 Cup Onion, Finely Chopped

•  1 1/2 Cup Celery, Chopped (with leaves)

•  1  3/4 Sticks Butter

•  1 1/2 Tsp. Dried Sage

•  1 Tsp. Dried Thyme

•  1/2 –  3/4 Cup Vegetable Stock , Unsalted  (Use according to how dry you like)

•  Salt and Pepper to taste


•  Preheat oven to 350 degrees.

•   In a large skillet , melt butter on medium heat.  Add celery and onions and saute’ until just softened.

•  Stir in 1/3 of cubed bread and toss for a minute.  Transfer mixture to a large bowl and set aside.

•  In same skillet, add sausage and cook until completely brown.

•  Add cooked sausage to vegetable and bread mixture.

•  Add remaining bread and ingredients to bowl and toss until well combined.

•  Add salt and pepper to your taste.

•  Spray a 9 x 13 casserole dish with non-stick spray and transfer stuffing mixture to pan.

•  Bake 30-40 minutes or until mixture is completely warmed through and top is golden brown and crispy.

NOTE:  * Tossing mixture in the middle of cooking time, may help keep bread underneath from becoming too moist.


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Banana Bread Muffins

Banana Bread Muffin

So, I’m literally obsessed and have an addiction to these Banana Bread Muffins.

In fact, I think it is safe to say that my whole family does.

I made these yesterday.  The recipe made 48 mini muffins and today, at 6:00pm.  They are literally all gone.

My poor family…… We have no self control.


These are actually a great after school treat, but unfortunately, my kids do not understand the idea of moderation.  Else they would have had these several days after school.  Maybe we need to work on that concept.



These are really great as a traveling alternative to grabbing fast food.  We tend to go out of town early in the morning and this involves us buying breakfast on the way a lot.

With the Holidays coming up quickly and people going out of town, why not make these the day before and pack them to go?


I promise they will go FAST!

Check out the video below that I made for these yummy little muffins!

Happy Baking!



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Pumpkin Soup


Oh my word, y’all!  Have you ever wondered what to do with Pumpkin?  Other than the usual celebrity,  Pumpkin Pie, my mind can sometimes go blank when it comes to that question.

Well,  no more!

I have the answer!…………..  Drumroll please…………


If you haven’t tried Pumpkin Soup, you simply haven’t lived!


This recipe has a savory, slightly sweet taste to it that you simply cannot pass up!

I paired dinner rolls with it and the kids devoured it.  The cute design on top was done using a small snack size ziplock bag filled with Greek Yogurt.

Get this!  Pumpkin has all of these surprising health benefits:

1).  It is good for your eyes.

2). It is good for your heart.

3). Aids in weightloss.

4). Helps protect against cancer.

5). Helps protect your skin.

6). Boosts your immune system AND your mood.

7). Can help you recharge after a hard workout.


Did I mention this recipe is VERY figure friendly?  Not only good for your health, but good for your waistline too!

That alone is worth trying this recipe out!


I certainly hope you do!


– Esther

Recipe:  Pumpkin Soup

Serves 6-8             Prep Time:  10 minutes                   Total Time:  30 minutes
•  2 Tbsp. olive oil
•  4-4 1/2 cups canned pumpkin, ( I had some left over canned mason jars, I used three of them)
•  2 small onions, chopped
•  4 cups vegetable stock
•  3 cloves garlic, minced
•  2 cups low fat milk
•  4 Tbsp honey
•  2 Tbsp dried sage
•  salt and pepper to taste
•  Blender
•  Heat 2 Tbsp. Olive Oil on medium heat in a large pot and add onions and garlic.  Saute’ until translucent ( 3-4 minutes).
•  Add remaining ingredients and bring to a simmer.
•  Remove from heat and working in small batches, add liquid mixture to a blender and blend until smooth.  *Make sure not to fill blender more than half     way to avoid over flow and cover with a small towel for extra measure.
•  After all liquid mixture has been blended and smooth, return to pan and heat through for 5-10 minutes.
•  Serve with dinner rolls and garnish with a dollop of sour cream or greek yogurt.


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A Tale of Homemade Cayenne and Red Pepper Flakes

Homemade Cayenne

There is a man, in a house, in The Farm,  that loves a pepper bush.  It’s his pride and joy.

Well, I guess he just loves peppers in general.

This man loves his pepper bush so much that he made a necklace of all the peppers that came off of it during the long hot Summer and hung them to dry.


At night, all he would dream of was the beautiful peppers that abundantly grew.  He carefully picked and separated all the good from the bad.


He made sure to make the “necklace” of only the strongest fishing wire that would surely stay strong all Summer long.


One day, his loving, sweet, clumsy wife decided to surprise the man and turn his beautifully dried peppers into something that would last much longer than the peppers ever could.


She decided to make his peppers into Ground Cayenne Peppers.


















So, the good wife threw caution to the wind and picked up the dried peppers (without gloves) like a boss,  pinching them one by one, and throwing them into the food processor.

What the good wife DIDN’T know was that even though the skins ground up beautifully, the seeds would not,  NO MATTER HOW LONG she processed them.


Being the smart wife she was, she decided to remove the lid of the processor………….  only to be met by an invisible cloud of festering fire!  The kind that starts inconspicuously in your nostrils and then quickly moves to your sinuses and before you know it, turns your body into a rage of sneezing convulsions.


PLAN B! , she thought!

Once her body stopped spasming from the uncontrollable sneezing, she regrouped and went to the store to buy a Pestle and Mortar set.  She had always wanted one and this may just be the perfect opportunity!

When the good wife returned home, she braved the concoction yet once again.  Armed with her new tool,

she thought surely it would work this time………


The good wife’s optimism was only met with disappointment when she realized that the seeds would not grind up with the Pestle and Mortar set either.

PLAN C, she thought!

What better gift ………….  than that of not one, but two gifts!


It was then and only then when she was faced with yet another obstacle, that she truly found what she was supposed to do all along.

The good wife decided to give the man Dried Red Pepper Flakes and Ground Cayenne Pepper.

The Red Pepper Flakes were abundant!


The Ground Cayenne Pepper?…………………..  Not so much.

No worries though.  The wife was very happy.

And the man?

Well, the man was very grateful.

If!  And only if you are truly brave, proceed to the recipe below:

And just so you know, it wouldn’t hurt to wear a mask……. or two!  LOL!

Recipe:  Homemade Ground Cayenne Pepper and Red Pepper Flakes

– Dried Peppers from Cayenne Pepper Bush

– Teaspoon Salt


– Pinch stems off tops of dried peppers and add to a Food Processor or Pestle and Mortar.  Add salt and process or grind until you reach desired consistency.

– Separate flakes from ground cayenne by using a sifter.

– Store in an air tight container.


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