This salad is always a crowd pleaser and I’ve given out the recipe countless times!  After mixing in the dressing, sprinkle the salad with the nuts and cheese as the directions state.  If you mix in the cheese at the end it tends to get mushy.  Make this salad for a  summer barbeque or a Thanksgiving turkey.  Either way you can’t go wrong!

Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries Recipe at


Braised Short Ribs

November 12, 2012

Recently Noelle and Grandma Rosina mentioned that they were looking for new crock pot recipes.  Here’s one that is easy to put together and perfect for a cold winter night.

Braised Short Ribs Recipe at

This is an excellent side dish to the Parmesan Chicken with Caesar Roasted Romaine.


Baked Parsnip Fries with Rosemary Recipe at

Eric requested a roasted romaine recipe and this one really hits the mark.  It’s easy and delicious with a chicken breast that is moist and highlighted by the panko parmesan crust.  I recommend serving this with the Baked Parsnip Fries with Rosemary.


Parmesan Chicken with Caesar Roasted Romaine Recipe at

Sausage-Stuffed Mushrooms

November 8, 2012

I recently found this excellent do-ahead appetizer that compliments any holiday gathering.  Make it a day ahead and pop it into the oven just before your guests arrive.  Easy and elegant!

Sausage-Stuffed Mushrooms Recipe at

Aunt Pam’s Sweet Potatoes

November 8, 2012

This is Aunt Pam’s “claim-to-cooking-fame”!  Always a Thanksgiving classic when topped with toasty marshmallows and nuts.  According to Pam, it’s even easier to make than jello!

4 lbs. Yams or Sweet Potatoes peeled and cut into 1″ pieces

2/3 cup Brown Sugar

1/4 tsp. Nutmeg

5 tbsp. Butter

Pinch of Ground Ginger

1 tsp. Cinnamon

2 cups Mini Marshmallows

1/2 Salt

1/2 cup sliced Almonds

Set oven to 350 degrees.  Place cut potatoes in 9X13 glass pan.  Combine sugar, butter, cinnamon, salt, nutmeg and ginger in saucepan.  Bring to boil, stir until sugar dissolves.  Pour over potatoes, toss to coat.  Cover dish tightly with foil.  Bake 50 minutes, uncover, bake until potatoes are tender and syrup thickens.  Baste occasionally.  Increase oven temp to 500 degrees.  Top potatoes with marshmallows and nuts.  Return to oven until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

This may possibly be the most delicious of all Thanksgiving recipes and yet the most difficult to pass on to you.  I watched Grandma Rosina make it for so many years that I had a basic idea of the amounts and consistency.  That being said, jump in now and soon you will have it mastered too.

White bread 2-3 loaves

Celery (chopped)

Onion (chopped)

Butter (melted, at least a stick)

Chicken Broth (I use chicken bullion with water but canned should work)

Poultry Seasoning


Salt & Pepper

In a very large bowl tear bread into pieces including crust.  Using your hands, mix in celery and onion.  Season with poultry seasoning, sage, salt and pepper to taste.  Mix in butter and chicken broth to stuffing consistency, not too dry and not too mushy.  Store bowl in refrigerator until time to roast turkey.  Stuffing can be made ahead but do not stuff into turkey ahead of time.  This is dangerous and could promote bacteria.  Any extra stuffing that does not fit into the turkey can be baked in the oven, dot with butter and cover with foil.  Still good, but definitely not the same result as stuffing it.   If you can not stop taste-testing the stuffing, as it waits in the fridge, you have made it correctly!