Homemade stuffing bread (1 loaf makes one 9x13 casserole):
1 c. warm water
3 c. flour
1 T. sugar
1/2 T. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. onion powder
1/4 tsp black pepper
2 1/4 tsp. (or 1 package) instant dry yeast
2 T. butter, cut into 4 pieces
I use my bread machine, and add these ingredients in order. If you don't have a bread machine, mix ingredients in a mixer, knead, and place in greased bowl. Cover lightly and let rise until double. Punch down, knead, and shape into loaf. Place in greased bread pan and let rise again until double. Bake at 375, 35-40 minutes. Allow to cool, wrap, refrigerate or freeze.
1 1/2 c. chopped celery
3/4 c. chopped green onions (yellow onions work, too)
3/4 c. butter
1/2 tsp. salt
1 loaf stuffing bread, cut into cubes (easiest when cold)
1 lb. MSG-free chicken sausage (Adelle's Chicken Apple, Isierno's Chicken Breakfast sausage are great) OR one recipe BREAKFAST SAUSAGE (which is the best IMO)
1 c. chicken or turkey broth
If using breakfast-type sausage, cook and brown. Cut into small pieces. If using cured links (like Adelle's), simply dice into small pieces.
Butter 9x13 baking dish. Add stuffing mixture. Evenly pour chicken or turkey broth over all. Cover with foil and bake at 350 for 30 minutes.
*If you wish to use regular bread, just stir thyme, sage, onion powder, and pepper into celery mixture and toss with cubed bread.
2 c. sugar
3/4 c. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk
2 tsp. vanilla
In pot, blend sugar, cocoa, and salt. Slowly mix in water and milk over HI heat. Bring just to boil, stirring constantly, and remove from heat. Add vanilla.
8 slices bacon, cooked and crumbled
1 1/3 c. finely chopped romaine lettuce
1 1/3 c. coarse soft bread crumbs
1/3 c. parmesan cheese
3 T. olive oil
8-10 roma tomatoes
Heat oven to 400. In large bowl, combine bacon, lettuce, crumbs, cheese, and olive oil. Mix well. Set aside
Halve tomatoes lengthwise and scoop out seeds with spoon. Brush inside each tomato half with mayo, then sprinkle with pepper.
Mound bacon mixture in tomatoes; transfer to baking pan, lightly greased.
Roast uncovered, 10-12 mins until toasted. Makes 16-20 appetizers.