Crock Pot Cornbread Dressing

 

November 18, 2014

 

This is absolutely the best dressing I have ever had and so simple to make. It was given to me a two years ago by my daughter. Put it in the crock pot and forget it. Hope you enjoy

Servings: 14-16 (this estimate may be a little generous)

Ingredients:

• 6 cups cornbread, baked (the boxed cornbread mixes such as Jiffy will make this sweeter)
• 8 slices day old bread
• 4 eggs
• 1 medium onion, chopped*
• 1/2 cup celery, chopped*
• 1- 1/2 tablespoons sage or 1- 1/2 tablespoons poultry seasoning
• 1/2 teaspoon black pepper
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
• 1/4 cup butter
• salt to taste

Directions:

• Day before bake the cornbread.
• Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
• Crumble the breads together.
• Add all other ingredients except butter.
• Salt to taste.
• Pour into a non-stick sprayed crock pot.
• Dot with butter.

Cover and cook on high for 2 hours or on low for 4 hours (I usually use low). Absolutely do not lift the lid until done.

*Note:  I use more onion and celery.

This is so much easier to do. For me, no more hours and hours in the kitchen making dressing.  You can do one half if not much is needed. I sometimes double the recipe, so there will be enough to freeze.

 

Pumpkin Bread

 

….October 16, 2014

 

On my life’s journey, I have encountered many lovely people and have collected wonderful recipes from them.

The following recipe was given to me by a gracious lady in 1968. We were in Colorado, and it was Christmas time.

This is one of my all-time and a family favorite. We always bake it for the Holidays.

It is delicious and I have received many compliments on it, and also given it to many people.

The origin of this Pumpkin Bread is unknown.

Since it is fall and pumpkin time, I thought this would be a good recipe to use to start our little collection.

• 3-1/3 cups flour (1/4 cup more for high altitude)
• 3 cups sugar
• 2 teaspoons soda
• 1-1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Mix these dry ingredients together.  Make a hole in the middle of these ingredients and add:

• 1 cup liquid oil
• 2 teaspoons vanilla
• 4 eggs
• 2/3 cups water plus 2 tablespoons
• 2 cups (1 regular, not double size) can pumpkin
• 1 cup nuts, chopped (optional) I usually leave these out

Beat until smooth.  Bake in a 350 degree oven one hour or until done.  Test with a toothpick. Makes 2 large loaves.  Will make 4 small loaves with baking time reduced to about 55 minutes.

Makes eight small loaves in my Convection Oven approximately 60 to 65 minutes. I sometimes do these for gifts.

 

NOTE:  Makes a large amount of batter.  If doubling the recipe, you will need a big bowl.

This bread will be somewhat moist. Depending upon on the climate, you may want to refrigerate any leftovers.

At our home this usually isn’t necessary. Freezes well.