• About
  • Recipe Gallery

Tasteful Blessings

~ to create an appetite, satisfy your hunger, and nourish your body and soul

Tasteful Blessings

Monthly Archives: November 2014

Cranberry-Sage Sausage Stuffing

24 Monday Nov 2014

Posted by Lori @ Tasteful Blessings in Dinners

≈ 7 Comments

Tags

blessings, cranberry, God, sausage, stuffing, thankfulness, Thanksgiving

 

DSC_0045-001

The stuffing steals the show! This is my favorite side dish at Thanksgiving. It is practically a meal within itself – the meat, the bread, the veggies, what more do you need? We have actually had the sausage stuffing as a main dish in the past, served with a side salad. It really can stand alone. But for Thanksgiving dinner, this dish accompanies the rest of the meal very well. Especially when it is topped with the turkey gravy! Oh my, I can hardly wait for the big day!

I wait all year for this fabulous feast! Not eating turkey all the months prior, just so I can build up anticipation for this special day. And it is very much appreciated!

A few years ago, my son, Shane, started the tradition of making sausage stuffing for our Thanksgiving meal . Everyone loved it, so the tradition carries on. I modified his recipe just a bit by adding fresh sage and dried cranberries. I really like the sweet with the savory together. It is a perfect combination.

This recipe is really very simple. You must give it a try.

Start with browning the sausage in a skillet. When completely cooked through, remove from pan onto a plate lined with a paper towel to absorb the extra fat. Set aside.

Chop the onions, celery, and sage.

Sauté the onions and celery in butter. Add the chopped fresh sage. This is an amazing aroma!

DSC_0010-001

Add the cranberries and chicken broth, and bring to a boil.

DSC_0016-001

Mix the cubed stuffing mix and sausage together in a large bowl.

DSC_0013-001

Add the onions, celery, sage, chicken broth, and cranberries mixture to the stuffing and sausage and toss until blended.

DSC_0023-001

Place into a 9×13 casserole dish. Cover. Bake at 350 degrees for about 30 minutes or until completely heated through.

This recipe is so moist and flavorful! I made this in advance for Thanksgiving day, but we ate half of it as soon as it came out of the oven, because it smelled AMAZING and tasted so delicious! So, I guess I will be making a second batch. It is THAT good!

DSC_0003-002

 

DSC_0012-002

“Give thanks to the Lord, for he is good.”   Psalm 136:1

Thanksgiving is a time to gather around the table with loved ones and friends, remember our blessings, and share all that we are thankful for. A family tradition at our Thanksgiving dinner is we individually proclaim what we are thankful for. Of course there are many things to be thankful for in our lives, such as our families and friends, good health, our jobs, delicious food, and lovely homes, etc. We are SO blessed! But we must always remember to thank our God, whom has made ALL these things possible! He is the Creator of everything. And He IS good! Psalm 136 reminds us of all the things the Lord has done and why we should give him thanks. The more you are aware of God’s presence in your life, the more you realize his amazing grace and his good blessings! Therefore, he deserves all the thanks and the glory!

This year I am certainly thankful for my wonderful family and friends, my good health, my job, my home, and delicious food, and for YOU, for taking time to read this! But I am most thankful for my God for providing them all! I hope you can see all the good things in your life, and realize that ultimately, God has provided them! Give Him all the thanks on this Thanksgiving and He will bless you!

I wish you all a safe and blessed Thanksgiving!

~Lori

Cranberry-Sage Sausage Stuffing

1 medium onion, chopped

3 stalks celery, chopped

1/2 stick of butter

2 1/2 – 3 tablespoons fresh sage, chopped

1/2 tsp salt

1/2 cup dried cranberries

2 1/2 cups chicken broth

1 16oz tube ground pork breakfast sausage – regular flavor or sage flavored

1 12oz bag of cubed stuffing

Directions

Preheat oven to 350 degrees.

Brown sausage in a skillet. Drain onto a paper towel covered plate. Set aside.

Chop the onions and celery.

Melt butter in a skillet. Add chopped onions and celery. Saute until soft, about 10 minutes. Add the chopped sage, salt, dried cranberries. Pour the chicken broth into the mixture. Bring to a boil. Simmer for 5 minutes.

Put the cubed stuffing mix into a large mixing bowl. Add the sausage. Mix.

Pour the chicken broth mixture into the stuffing and sausage. Mix until well blended.

Spread into a greased 9×13 casserole dish. Cover with aluminum foil.

Bake at 350 degrees for 30 minutes.

Remove from oven and serve immediately.

Happy Thanksgiving! Enjoy!

 

 

Advertisement

Mini Pumpkin Cheesecakes

17 Monday Nov 2014

Posted by Lori @ Tasteful Blessings in Sweets

≈ 4 Comments

Tags

cheesecake, cream cheese, prayer, pumpkin, Thanksgiving, Thanksgiving dessert, whipped cream

DSC_0101

Just a warning, these little things are dangerous! Because they are MINI! Which means you may actually eat more than what would be equivalent to a single piece of cheesecake! However, if you can control yourself, this is the perfect little Thanksgiving dessert!

Mini versions of dessert seem a bit more appealing – maybe because it is smaller and you don’t feel as guilty having just a little bit of dessert. Or you could do what I do to avoid that guilt and either skip the appetizer or eat a smaller portion of dinner just so you can have room for dessert! Not as much guilt with that approach! Dinner is not complete without dessert, especially on Thanksgiving!

We are only a little over a week away until the big turkey day! Are you ready?

Thanksgiving wouldn’t be Thanksgiving without something pumpkin. I will have the traditional Pumpkin Pie this year, but I like to add another dessert for variety, especially since the day is all about variety of foods! This recipe seemed like the perfect little ending for right after dinner, then, if there is room, maybe a piece of pie later. Sshh, that’s just between you and me!

I usually make mini-cheesecakes at Christmas topped with the traditional cherry pie filling. They are always a favorite because they’re an easy to eat finger dessert and pretty light. So, I adjusted the recipe by adding pumpkin, spices, and topped them with whipped cream.

To start making these mini delights, you have to make a simple graham cracker crust (directions below). Line a 12 cup baking pan with cupcake liners  and fill 1/4 of the way full with the graham cracker mixture. Pat or press down gently. 

DSC_0077

Next, fill the cups with the cheesecake mixture. Filling them until they are about 2/3 full.DSC_0083

DSC_0091  Bake for about 18-20 minutes at 350 degrees or until a knife inserted comes out clean.  You may notice some cracks while they are baking, but that’s ok, they will disappear once they settle down in the cooling process.DSC_0096DSC_0095  Remove from pan to cool. Once they are completely cool, top with whipped cream.

DSC_0096

Yummy! Mini versions are just more appealing!

“And pray in the Spirit on all occasions with all kinds of prayers and requests”  Ephesians 6:18

As I was discerning on what to write for this post, the message of prayer kept coming to me. Prayer is such an important part of our spiritual life. How can our Father know what we need if we don’t ask, how can He help if we don’t tell Him what is going on? Prayer is a direct connection to our Lord. Knowing how important it is to take time to pray, I struggle with finding the time to make myself sit quietly and pray, especially when I have a thousand things to do running through my mind. I realized that I tend to have a lot of mini-prayers throughout the day- a sort of praying on the go! For example, I offer a quick prayer of thanksgiving as soon as I wake up;  I pray when I get into the car for the Lord’s safety and protection; I pray when I’m at work for the ability to stay focused and be productive; I pray, wherever I am, for a particular person when their name enters my mind; I pray when I start to feel anxious or worry about a situation; or I say a prayer of forgiveness if I unknowingly offended someone; and when I crawl into bed, I pray. My thoughts have actually turned into quick little mini-prayers. If you find yourself in the same situation of being unable to find the time to actually sit and pray, let your thoughts become mini-prayers. No matter how small they are, and no matter where you are, the Lord will hear them and will answer them!

Blessings and enjoy!

~LoriDSC_0103

Mini Pumpkin Cheesecakes

Preheat oven to 350.

Crust:

1 1/4 cups Graham Cracker crumbs

3 tablespoons brown sugar

1/4 cup melted butter

1/4 tsp cinnamon

1/8 tsp nutmeg

Combine crumbs and brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter, mix until thoroughly blended. Into each cupcake liner, add a heaping tablespoon and gently press down with the back of a spoon or your fingers. (You may have leftover crumbs – save for another batch)

Filling:

1 8oz. package of cream cheese, softened (regular or less fat)

1/4 cup packed brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

sprinkle of cloves

1 egg plus 1 egg white

2 tablespoons maple syrup

1/2 cup canned pumpkin

In a large mixing bowl, beat the cream cheese on medium until light and fluffy. Add brown sugar, cinnamon, nutmeg, ginger, and cloves. Beat until combined. Add eggs. Beat until combined. Stir in the maple syrup and gradually add the canned pumpkin, mixing until well incorporated. Pour into cupcake liners, filling them about 2/3 full. Bake at 350 degrees for about 18-20 minutes or until a knife inserted comes out clean. Remove from oven and cool pan on a wire rack for 10 minutes. Remove cheesecakes from pan and cool completely on the wire rack. Refrigerate for 30-45 minutes. Top with whipped cream and serve.

Whipped cream:

1/2 cup heavy whipping cream

2 tablespoons confectioners sugar

1 tsp of cinnamon (optional – but makes it really good!)

Beat with a whisk or with electric beaters until soft peaks form – not too stiff – it should be the consistency to form a nice dollop!

 

 

Nourishing – Pasta with Butternut Squash Sauce

11 Tuesday Nov 2014

Posted by Lori @ Tasteful Blessings in Dinners

≈ 6 Comments

Tags

Butternut Squash

Butternut Squash is soooo good for you!

DSC_0064

DSC_0046

This wonderful winter squash is so nutrious! Being a member of the gourd family, it’s cousins are pumpkins, melons, and cucumbers. Because of it’s orange color, the most obvious nutrient is Vitamin A, and this veggie is loaded with it! It is also rich in B complex vitamins, such as B6, thiamine, and niacin, and high in minerals such as iron, zinc, and potassium. It is heart healthy, low in fat, high in fiber and high in anti-oxidants! What is there not to like!

I love butternut squash and have been making it a lot lately. You may be intimidated by its unusual shape and just don’t quite know what to do with it. I can understand that. It took me awhile to buy one and prepare it until I saw how to do it on a cooking show. I find the easiest way is to cut it in half lengthwise. It can be tough to cut through, especially at the stem (you may want to cut that off first), so be careful. A little force will be necessary.  Make sure you are working on a solid surface so it won’t slip. After you slice it in half,  scoop out the seeds (save them to roast later, they are packed full of protein and mono-unsaturated fats – the good ones!). Lay the halves flesh side down in a baking dish with enough water to cover the bottom. Bake at 400 degrees for about 30 minutes or until it is soft when pierced with a fork. (The picture shows the squash flipped over after baking, plus I made an extra one!)

DSC_0008

While your squash is cooling, cut up and onion and sauté in butter and oil until soft – about 10 mins on medium low. Add 1 clove of garlic minced. Saute a minute longer.

DSC_0011-001

Once the butternut squash has cooled enough to handle, scoop out the squash from its shell into your food processor. A blender may work if it is large enough. Add the onions and garlic, chicken broth, chopped fresh sage, dried ground thyme, salt, and nutmeg. Pulse until creamy and incorporated. Add the heavy cream, blend until velvety smooth. Pour into your cooked pasta, add parmesan cheese, and mix well. This sauce is so velvety and creamy, you will want to put it on everything.


“This will bring health to your body and nourishment to your soul” Proverbs 3:8

This dish will certainly bring health and nourishment to your body and soul!

I spent this past weekend at a conference with one of my favorite pastors. What an incredible experience it was! I felt completely fed with the Lord’s Word through wonderful teachings, worship, and singing! It was SO nourishing!

Just like our body needs food, our soul needs food as well! The healthier it is the better we feel! We are what we eat, we are what we read, we are what we sing…

The Word of our Lord and Savior is as essential to our soul as food is to our bodies. Choosing foods that are high in anti-oxidants, good vitamins and minerals, and low in fat, etc, is an important part of our daily lives and benefits our bodies. Are we as concerned about what we are choosing to feed our minds? Feeling better and more energized is not only a result of healthy eating, and it is also a result of filling our minds with positive, inspiring, God-filled literature and information. His Word gives us hope and fills us with love and joy which makes us feel GOOD. You know, like how you feel after drinking a vitamin-packed green smoothie! Your feel good!  So much of what we read and see on TV today is not benefitting us. We need to choose powerful and uplifting information or choose not to engage in it at all – it is kind of like saying “no” to those French fries!

The Word of our Lord and his teachings will bring health and nourishment to your soul, and this Pasta with Butternut Squash Sauce will bring the same to your body! Be filled with them both!

DSC_0032

Enjoy!

Blessings,

Lori

 

Pasta with Butternut Squash Sauce

1 whole roasted butternut squash*

2 tbsp. butter and a tsp olive oil

1 onion

1 clove of garlic

1 cup of chicken broth

1 tbsp. fresh chopped sage

1 tsp ground thyme

1/4 tsp ground nutmeg

1 tsp salt

3/4 cup heavy cream

1/2 cup shredded Parmesan-Reggiano cheese

1 lb cooked whole wheat  penne pasta (you can use another type of pasta, but I would gradually add the pasta to the sauce so you don’t have more pasta then sauce)

Directions

Preheat oven to 400 degrees. Start a pot of water for the pasta.

Cut butternut squash in half, remove seeds (save for later*) and place flesh side down in a baking dish. Bake for 30 minutes or until it is soft in the neck part when pierced with a fork. When done, remove from oven, flip them over and let them cool. Chop onion. Heat butter and a little olive oil in the skillet. Add onions and cook over medium low heat until soft and translucent. Add minced or pressed garlic. Cook for another minute. Remove from heat.

When the water is boiling, cook the pasta until al dente. Drain and set aside.

Scoop the butternut squash out of their shells and into the food processor or bowl/pot.

I used a food processor, but you could use a regular blender (may have to do it in batches), immersion blender, or mixer.

Either in the food processor or large bowl/pot, add the butternut squash, onion and garlic mixture, chicken broth, sage, thyme, nutmeg, and salt. Mix until well blended and smooth. Add the heavy cream and blend until velvety smooth. Thin the sauce with additional chicken broth, if necessary. The consistency should be pourable.

Pour the sauce over the pasta, add parmesan cheese, and toss together. Top with additional parmesan cheese!

*Tip – you may be able to find fresh butternut squash cut up in your produce section, just boil until soft. I have also seen it frozen, which can easily be microwaved. I’m not sure the equivalent to one fresh butternut squash, but my guess would be 2 packages.

*To roast butternut squash seeds, wash them in a colander to help remove the strings and pat dry on a towel. Preheat oven to 300. On a baking sheet, add a tablespoon of oil and the seeds. Sprinkle with salt. Mix around so seeds are coated. Spread seeds evenly on the baking sheet. Bake for 20-25 minutes – until they are just starting to get brown. Remove and cool.

–

 

 

 

Autumn Glory – Jewish Apple Cake

02 Sunday Nov 2014

Posted by Lori @ Tasteful Blessings in Sweets

≈ Leave a comment

It is a rainy fall Saturday morning…  the leaves are really coming down now. What a perfect day to bake something warm and cozy.Something that will go nicely with a hot cup of coffee. You can just imagine it now, right?

DSC_0015

I’m always thinking about pumpkin and apple recipes at this time of year. Since I’ve already made a batch of  Grandma’s Pumpkin cookies for my niece’s baby shower, and pumpkin breads for our church. It was now time to make something with apples. I was thinking about apple pie because it is getting very close to that time of year… you know… turkey, mashed potatoes, cranberry sauce, and PIES!! However, my memory took me back to a cake my husband brought home for us after a client meeting at a local diner. The client insisted he take one home and try it. Well, let me tell you it was one of the most delicious cakes I ever ate! Incredibly moist and flavorful and soft apples coated with cinnamon. It was like an apple pie in a cake =DELICIOUS!!! It was called a Jewish Apple Cake – have you ever heard of it?? I had read about a diner that was known for their Jewish Apple Cake but never saw one for sale anywhere. I found a recipe and wanted to give it a try. Please try this recipe! You will NOT be disappointed! Neither will those you share it with. It is guaranteed to please!

This recipe prompted me to dig out my old gadget friend the “apple, peeler, corer” device. You don’t need this gadget to make the recipe – the old fashioned way of peeling, coring, and slicing with a paring knife does the trick too! But I thought it would be fun to play with it. When my boys were little, they used to love the “apple spaghetti” it made. I miss those days!

DSC_0001

It slices them so evenly and thin. I used MacIntosh apples for this recipe. They have a good flavor and are softer than some of the other kinds of apples.

DSC_0009

DSC_0012

DSC_0021-001 DSC_0034-001

Usually when I’m baking or cooking, I love to listen to music. It just lifts my mood! My favorite genre of music is contemporary christian. MercyMe is one of my favorite groups! One particular song is sticking in my head right now. The song is “I am” by MercyMe. One of the verses is “Alleluia He lives in me”! It makes me feel so praiseworthy! He does live in me, because He created me!

“In Him we live and move and have our being” Acts 17:28

This verse is a key reference in the book Sudden Glory by Sharon Jaynes. It is written to remind us how to recognize God’s presence throughout our busy days. I tend to recognize God in the music I listen to everytime I’m in the car, sometimes at work, and when I’m at home. The lyrics constantly remind me of Him. God’s presence surrounds us – whether it is through prayer, or music, or what we read, what we see, what we hear, and certainly through what we taste!! God is with us and lives in us!

God’s glory is ready to be revealed to you today. Are you recognizing it?

DSC_0069

Enjoy the recipe!

Peace and Blessings to you all!

~Lori

Jewish Apple Cake

6 cups peeled thinly sliced cored and peeled apples (about 3 large apples or 6 small apples)

1 cup sugar

4 teaspoons cinnamon

3 cups flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/2 cups sugar

1/2 cup light brown sugar

1 cup oil

1/2 cup orange juice

2 1/2 teaspoons vanilla

1 cup chopped walnuts  or pecans (optional) I didn’t use in this recipe.

Directions 

Preheat oven to 350. Grease and flour a tube or bundt pan.

Mix apple slices with cinnamon and 1 cup sugar, set aside

Beat eggs with 1 1/2 cups sugar and light brown sugar. Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla. Beat for 1 minute.

Pour 1/3rd of the batter into a greased and floured tube pan. Layer 1/3 of the apple slices (and nuts) over the batter. Repeat with another layer of batter, apple, (and nuts). Then a final layer of batter, apples, (and nuts). Drizzle the cake with the remaining cinnamon-sugar syrup.

Bake for 1 1/4 hours or until tester comes clean. (check at least 10-15 minutes sooner for varying oven temperatures and baking pans).

Cool cake in pan for 30 minutes. Invert pan onto cooling rack to remove and cool completely.

Enjoy!

Follow Tasteful Blessings on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Tasteful Blessings on WordPress.com

Recent Posts

  • Hamburger and Tot Skillet
  • Meatballs in Marinara Sauce – My Valentine’s Day Dinner
  • Nutritious Roasted Vegetables
  • Happy Healthy New Year! Carrot Ginger Soup
  • The Gifts of Christmas

Archives

  • February 2017
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • November 2013
  • October 2013

Recent Comments

Sue reo on Hamburger and Tot Skillet
Charles Christenson on Hamburger and Tot Skillet
Jean Stauffer on Hamburger and Tot Skillet
Barbara Myers on Meatballs in Marinara Sauce…
Lori @ Tasteful Bles… on Meatballs in Marinara Sauce…

Tags

advent angel baking blessings Butternut Squash cheesecake chocolate dipped pretzels christmas christmas gifts compassion cookies cranberry cream cheese creamy food gifts garlic God grace grateful himalayan pink salt hope Jesus Joy love marinara meatballs noodle soup onion parmesan cheese peace pecan brittle peppermint bark prayer pumpkin pumpkin bread roasted vegetables salt sand tarts sausage soup stuffing thankfulness Thanksgiving Thanksgiving dessert thyme tomatoes turkey Valentine's Day vegetables whipped cream

Categories

  • Dinners
  • Recipes
  • Sweets

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com
Follow Tasteful Blessings on WordPress.com

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Tasteful Blessings
    • Join 35 other followers
    • Already have a WordPress.com account? Log in now.
    • Tasteful Blessings
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...