Mom's Chicken Dressing

4 cups corn bread
4 cups biscuits
4 cups white bread
Tear bread into bite-size pieces
2 eggs
1/2 cup leaf sage (not ground sage)
1 large onion--chopped
6 cups boiling chicken broth
Bake approx. 1 hour at 300 degrees or 45 minutes at 325.
This is my mother's stuffing recipe that she made every year at Thanksgiving and Christmas. To me it is the best in the world. It does make a lot. She always made her own home made cornbread and biscuits ahead of time and froze them to have for the dressing.

Creamy Cheese Capellini

Since my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.

1/2 lb. whole-wheat capellini (looks like angel hair)
2 tsp. extra-virgin olive oil
3 plum tomatoes, diced
2 cloves garlic, crushed
1 (6oz.) bag baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 tsp. salt
1. Cook pasta: Drain, reserving 1/4 cup liquid
2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.
3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.

Whole Wheat (Graham) Muffins

1 cup whole wheat flour
1 cup enriched flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg
1 cup milk
Mix together with fork. Then stir just until ingredients are blended. Fill reased muffin cups 2/3 full. Bake until golden brown.

Remembered Recipes

Lately I have missed reading my mom's posts. I am sure I am partly to blame for her absence. For that I will not apologize. However while discussing what she was going to add next, she felt she had run out of things to post. That is not the case. I began asking about different things that she used to make us growing up, and she has agreed to start posting again. YAY! She explained to me that they weren't written down and were just in her memory. All the more reason to blog them. I am sure you are as excited as I am and I hope you will continue to encourage her to add to her blog thru comments and your experience with the recipes. We also thought that adding some pictures with her recipes might spice things up too.

Becky Liles
Guest writer

Sour Cream Apple Pie

2 eggs
1 cup ( 8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups chopped, peeled baking apples
1 unbaked pie shell ( 9 in. )
3 Tbsp. butter, softened
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.

Easy Chocolate Coconut Cream Pie

9 in. baked pie crust
1 pkg. (4 serving) vanilla cook and serve pudding mix
1/2 cup sugar
1/4 cocoa
1 3/4 cups milk
1 cup sweetened coconut flakes
Cook all together. Pour into pie crust.
Top with 2 cups frozen non-dairy whipped topping.

Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.













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