Shellie's Stuffing

1 cup fresh parsley
one loaf of bread about 16 oz. (cut up into cubes and toasted in the oven)
1 stick of butter
one large chopped onion
1 c. chopped celery
2 c. peeled and diced granny smith apples
1/2 tsp. thyme
1/2 tsp. savory (optional)
2 tsp. salt
4 large eggs slightly beaten
1 tsp. sage

Melt butter and saute onions and celery. Add bread then everything else. Stuff in your bird and enjoy! You can also pour chicken broth over it and bake it or microwave it.

Connie’s Corn Thang!

1 cup sour cream
1 7oz box of jiffy corn muffin mix
2 eggs
3 table spoons sugar
½ cup melted butter
1 can (14 oz) creamed corn


Preheat oven to 375*

Mix all ingredients in a bowl
Pour into an 8x8 casserole dish sprayed with PAM
Bake for approx 45 min
Or until the top starts cracking

That’s it, enjoy.
I recommend doubling the recipe because it’s going to go fast!

Peggy's Butter Crunch (Toffee)

1 cup butter
1 T. light corn syrup
1 1/3 c. sugar
3 T. Water

Melt butter in heavy pan; add sugar, syrup and water. Cook, stirring often to hard crack stage. (300 degrees)
Spread in well-buttered 9x13 pan. Cool thoroughly. Turn out of pan and spread with melted chocolate and chopped sliced almonds on one side. When cool you may turn onto the other side and repeat chocolate and nuts. When well set chop into serving pieces with large sharp knife.
I usually line my pan with foil and butter the foil. It comes out much easier.

Thumbprint Cookies

1/2 cup firmly packed light brown sugar
1 cup shortening
3 large eggs, separated
1/4 c. water
1 1/2 tsp. vanilla
1/4 tsp. salt
2 cups flour
2 cups finely chopped pecans
1 cup jam

Heat oven to 350 degrees. Spray two cookie sheets with nonstick spray. Beat the brown sugar and shortening with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt; beat until well combined. Add flour on low speed until well blended. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls by rolling between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. Bake cookies for 10 minutes, remove from oven. It may be necessary to press the indentation once again. Fill each cookie with a scant teaspoon of jam. Return cookies to oven; bake another 5-7 minutes or until lightly browned on the bottom. Remove from oven; allow cookies to cool on baking sheet.

Priscilla's Pie Crust

This makes one pie.

1 c. flour
1/2 tsp. salt
1/3 cup + 1 T. shortening (Crisco is best)
2 + Tb. water

1. Mix flour and salt in a mixing bowl.
2. Add shortening to mixture and cut in with a pastry cutter until particles of flour and shortening look like coarse corn meal.
3. Sprinkle with water, 1 T at a time. Mix water and flour with a fork. Try to only wet one area at a time and do not mix this area again. Dough should be just moist enough so that when you lightly gather it together into a ball it cleans the bowl.
4. Lightly flour pastry cloth and rolling pin cover.
5. Place dough in the center of cloth and flatten with your hand.
6. Roll out dough in to a circle not quite 1/8 inch thick.
7. Keep pastry circular and roll it about 1 inch larger all around than inverted pie pan.
8. Fold pastry in half, and then into fourths.
9. Unfold and ease pastry loosely into pan, being careful not to stretch. This can be accomplished by pushing dough in rather than pulling it out.
10. Fold over edge and finish with desired trim.

Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges
1 T vegetable oil
1/4 tsp. pepper
1/8 tsp. salt
2 cloves garlic, minced
ketchup

1. Place potatoes in a large bowl; add cold water to cover. Let stand 15 minutes.
2. Preheat oven to 425. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Shellie's Chicken/Spinach Lasagna

Mix together:
1 can cream of chicken soup
2/3 can chicken broth
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 tsp. minced garlic

Mix together:
6-8 oz. cream cheese
1/2 c. mayo
1/2 c. sour cream
1/2 onion chopped and sauted in olive oil
fresh parsley

Layer in a 9x13 baking dish a layer of cooked lasagna noodles, cream cheese mixture, shredded mozarella, uncooked fresh spinach, cooked cut up chicken, soup mixture, noodles, etc. Top with cheese and bake 350 for 30 minutes.