Grandma Skousen's Stuffing

1 lb Loaf Bread, toasted
1 Box Jiffy Cornbread, baked according to directions
1 Can Biscuits, baked according to directions

Cut all into 1 inch cubes, mix in large bowl and leave for later

1 1/2 Cup Chopped Onions (I like yellow)
2 Cups Chopped Celery
1 Cup Celery Tops
2 Cups Water
1 Cup Chicken Broth or 1 Cup Water with Chicken Bouillon 

Add to pot, bring to simmer then add:
1 TBS Sage
1TBSP Poultry Seasoning
Salt and Pepper
Boil for 10 minutes

Pour over bread until moist. Cool 10-15 minutes
 Beat 2 Eggs and mix in.

Store in the bread bag until ready to bake.
Bake until hot. May need to cover and/or add additional water if too dry.

Sweet Potatoes

Sliced Yams (2 Cans)
Sliced Golden Delicious Apples, cored and peeled (About 4)

Sauce
1 Cup Brown Sugar
2 Cups Water
4 TBS Corn Starch
1 Cube Butter
Salt

Boil, simmer until thick

9x13 Pan

Layer
Yams
Apples
Sauce
Yams Apples
Sauce

Bake 300 degrees 15 minutes or until apples are tender

 

To make it EXTRA delicious add this to the sauce:

2 tsp Pumpkin Pie Spice 

1 tsp Vanilla 

1/2 tsp Salt 

Then on top add:

2 Tbsp Softened Butter 

1/2 C (4 oz bag, use whole bag) Chopped Pecans 

1/4 C Brown Sugar 

Mix and sprinkle on top

Gooey Caramel Popcorn

1 Cup White Sugar
1/2 Cup Brown Sugar
3/4 Cup Karo Syrup
1 Cube of Butter

Add everything in a small pot and bring to a boil. Boil for 5 minutes and pour over popcorn.

Fluffy Waffles

This is the waffle recipe Heather got from Paramount Title.

2 Cups Flour
3 tsp Baking Powder
1/2 tsp Salt
1 1/4 Cup Milk
1/2 Cup Vegetable Oil
4 Eggs

Separate egg whites

Mix yolks with all ingredients. Beat egg whites until stiff and fold in gently.

Bake according to waffle maker.

Makes about 12 waffles

Mint Chocolate Texas Sheet Cake

Cake Recipe:

1 box Chocolate Cake Mix
1 1/3 C Water
1/3 C Vegetable Oil
1 Tbsp Melted Butter
3 Eggs
1 C Chopped Andes Mint pieces (or the baking Andes chips)

Baking:
Preheat oven to 350° and grease and flour the bottom of a 9x13 pan

In a large bowl combine cake mix, water, oil, melted butter and eggs. Beat or 30 seconds on low then increase to high and beat for 2 minutes. Stir in 1 cup of the mint chips and pour into pan.

Bake for 28-34 minutes until cake springs back when lightly touched. Cool completely.

Frosting:

1 8 oz. Package Cream Cheese, softened
1/2 to 1 tsp Peppermint Extract
Pinch Salt
1/4 C Butter, softened
2 1/2 to 3 1/2 C Powdered Sugar
1/3 C Cream
2 Drops Green Food Coloring (if desired)
1/3 C Chopped Andes Mints

In a medium bowl beat cream cheese with extract, salt, butter and 1 cup powdered sugar. Add remaining powdered sugar alternately with cream until frosting is fluffy. Beat in food coloring.

Frost cake and top with 1/3 cup mint chips. Store covered at room temperature.