My Aunt Vals to-die-for spinach sausage stuffing
Hungry-girl Monkey Bread
mint chocolate chip cookies - tasted like thin mints. ohmygah.
gingerbread cookies - from scratch
mashed potatoes - lots of garlic...mmm
tortellini salad with salmon - yumm
shrimp appetizer with a yummy spicy dip!
Spinach Sausage Stuffing - this recipe has been featured at quite a lot of family functions. it's passed down to my aunt val from her grandfather, which makes it quite special :)
From Aunt Val: "This recipe is originally my grandfather’s recipe – Jack McAuliffe (Mom’s Dad) and many, many years ago, my Dad (Grampi Crocetta) started making it each Thanksgiving. The flavors get better as they sit, so you may want to make a day in advance."
1 package Pepperidge farm stuffing (NOT CUBES)
Cook sausage, drain fat, add chopped onions and brown – drain. Cook & drain spinach (spinach carries a lot of water). Add spinach to sausage/onion mixture. Add butter to mixtureIn separate bowl, mix stuffing and HOT water to desired consistency. Mix everything together. Place in glass dish (I used a huge tupperware container). Cook to heat – maybe 350 for 30 minutes (I added a little more water at J&A's house and put it in the microwave for 4 mins). Everything is already cooked, just needs to be heated.You can also refrigerate the stuffing and cook when you are ready to do so. Add butter, salt/pepper as needed. (I forgot the butter, and it still tasted amazinnggg)
*I also made a vegetarian version for kel - and it included everything except sausage. super yum!
mmm mmmm - no cool background behind this one besides me being a fatty who follows hungry girl recipes religiously.
3 tbsp Splenda, divided
2 tsp. cinnamon, divided
2 tbsp. light whipped butter or light buttery spread
2 tbsp. sugar-free pancake syrup
2 tbsp. brown sugar (not packed)
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 tsp. baking powder
Preheat oven to 350 degrees.
Mix 1 tbsp. Splenda and 1 tsp. cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
Cut dough sheet widthwise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.
Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!
MAKES 6 SERVINGS
Serving Size: 4 pieces (1/6th of recipe)
i doubled this recipe and it was deeeeelish! got lots of compliments! yay for being a hungry girl!