(Makes enough for at least a 4-5 lb. chicken or turkey. You can easily double this recipe to make a larger batch for a bigger bird.)
Melt butter over medium heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Toss celery mixture and remaining ingredients. Stuff the poultry of choice, then put extra stuffing in a foil âpouchâ in the pan next to the bird. Place a piece of foil over the stuffing on the bird to keep it from burning. Brush bird with butter. Cook (stuffed bird) at 350Âș for 20 minutes per pound plus 15 minutes extra. If the bird is large and takes a number of hours to cook, baste every hour. Enjoy!
“And thou shalt offer peace offerings, and shalt eat there, and rejoice before the Lord thy God.” Deuteronomy 27:7
“And there ye shall eat before the LORD your God, and ye shall rejoice in all that ye put your hand unto, ye and your households, wherein the Lord thy God hath blessed thee.” Deuteronomy 12:7
Now that we’re onto another second sister-in-law recipe, you may have figured out what we’re doing. A blog reader requested the sisters-in-law favorite Christmas recipes! So, we’re working on fulfilling that.
Melanie’s Christmas pick is actually our favorite cinnamon roll.
We use a basic roll dough, which is one that has been previously posted on the blog, but I’ll post it again.
Recently I oversaw the making of these cinnamon with Nathan and Melanie’s kids so we could document it for the blog. The kids really did pretty much all of the work. These are awesome cinnamon rolls.
Maxwell’s Favorite Cinnamon Rolls (if you want to see the step-by-step instructions, this is the link to our Light and Fluffy Rolls which is what we used)
1 1/2 Tablespoons (heaping) yeast 1 Tablespoon sugar 3/4 cups warm water (100-110Âș) 1/4 cup butter 1/2 cup milk 6 TB. honey or granulated sugar 1 egg room temperature (Put egg in bowl with hot water to warm it for a couple minutes.) 1 teaspoon salt 1 Tablespoon dough enhancer (optional) 4 1/3 cups flour â white or wheat or a mixture (This is measured by scooping the flour into the measuring cup and leveling it off with a knife.)
Filling: melted butter 3/4 cup brown sugar 2 tsp. cinnamon
Step #1: Heat water to 100-110Âș. Pour warm water into a mixing bowl. Add yeast and sugar. Gently mix together with a spatula and let proof for 5 minutes.
Step #2: In saucepan, melt better. Then add milk and honey until warm.
Step #3: Pour the milk+honey+butter mixture into the yeast mixture.
Step #4: Turn mixer on, and add egg, salt, dough enhancer, and a cup or two of flour. Finish adding the rest of the flour and knead for 7 minutes.
Step #5: Place dough in oiled bowl, cover loosely with plastic wrap, then put in oven at 120Âș to rise for an hour. I heat the oven up to 180Âș and then leave the door open until the temperature drops.
Let rise until doubled (about an hour). Lightly flour hands and top of dough as often as needed. The dough might be slightly sticky.
Step #6: Punch dough down. Divide into thirds. Roll one portion out. A key is not to make it too tall. Otherwise, your rolls will be huge. Brush with melted butter. Then, sprinkle on 1/3 of the brown sugar + cinnamon mixture. Tightly roll up, and then cut (we use floss). Put in a greased pan. Let rise until doubled (I put ours in a warm oven). Take out of oven, preheat to 375Âș, and then return rolls to oven and bake until golden brown (around 15 minutes). Do not over bake! Frost with your favorite frosting recipe. Ours is a standard Betty Crocker buttercream icing.Â
We use dental floss (not flavored, lol) to cut the cinnamon rolls, and it works beautifully.
This is about how tall you would want it.
Drew brushed on the butter.
Benji adding his approval.
Before we baked them
The final product
100% kid approved
“Butter and honey shall he eat, that he may know to refuse the evil, and choose the good.” Isaiah 7:15
As my mom mentioned in a previous post, we have a menu of favorites for different holidays. This particular salad shows up on all the main holidays and is well-loved. I will caution. Because it’s time-consuming to prepare, it’s not for the busy mama with lots of little ones. I’ll start with pictures and then conclude with the recipe.
Love, Sarah
Hard boil 6 eggs.
Chop them up.
Cut lettuce. (I’ll do a blog post later on our pizza cutter tip.)
Chop green onions.
Make the topping.
Begin to layer.
Second layer beginnings.
The finished product.
You’ll find it hard not to take a second helping.
Teri’s Favorite Salad
1 head iceberg lettuce 1 head romaine lettuce 1/2 to 3/4 12 ounce package frozen baby peas (uncooked) 6Â hard boiled eggs 1Â lb. bacon (crisp/crumbled) 1 small bunch green onions 2 small packages Hidden Valley Ranch Dressing* 2 cups sour cream 1 1/2 cups mayonnaise *We like to buy Hidden Valley Ranch Dressing Mix in a container at SAMS or Costco. You’ll still use the sour cream and mayonnaise, but it’s much more cost effective to buy a container of the dry mix instead of packets.
Ahead of time:Â Cook bacon and crumble into small pieces. Hard boil eggs and then peel and cut.
Wash both kinds of lettuce and chop into edible sizes. Put in two bowls. Wash green onions and chop into small pieces. Put bacon, eggs, green onions, and peas in separate bowls next to the lettuce.
Mix Hidden Valley Dressing, sour cream, and mayonnaise together and set aside.
Grab a 9×13 size pan or tupperware container. You’re going to make a total of 2 layers, with the dressing on the very top.
Spread the lettuce evenly across the bottom. Sprinkle one half peas, eggs, bacon, and green onions evenly on top of lettuce. Then, layer the last half of lettuce, and again follow up with the remaining peas, eggs, bacon, and green onions. Next, carefully spread the dressing over the top. It will be thick. Refrigerate preferably for a day before serving. Enjoy!
“It is a good thing to give thanks unto the LORD, and to sing praises unto thy name, O most High.” Psalm 91:1
The Maxwell family and ministry blog of Titus2.com.
