Michael.Adams.Meals.Blog

Cornbread and Sausage Stuffing CORNBREAD DIRECTIONS: 3/4 Cup Enriched Corn Meal 1 1/4 Cups All-Purpose Flour 1/4 Cup Sugar 2 TSP Baking Powder 1/2 Teaspoon of Salt 1 Cup of Milk 1 Egg, Beaten 1/4 Cup of Vegetable Oil 1. In a large bowl combine all ingredients and whisk for 3 minutes then pour batter into a greased 8-9-inch pan and fully bake at 400 degrees for about 22 minutes or until a tooth pick into the middle comes out clean. 2. After 5 mins from being out of the oven carefully remove cornbread from pan and place on a cutting board covered by a towel overnight, you will day old cornbread for your stuffing. FINAL STUFFING DIRECTIONS: 2 1/2 Cups Chicken Stock 1 Cornbread Loaf, Cubed 7 Slices Sandwich Bread, Cubed 1lb Ground Sausage 2 Garlic Cloves, Minced 3 Celery Stocks, Sliced 1 Yellow Onion, Medium 2 Eggs, Beaten 1/2 Cup Chopped Parsley, (some for garnish) Salt & Pepper 1. Place cubed sandwich bread and cornbread onto a baking sheet and b...

Orange Zest Cranberries  24oz Cranberries 1 Cup Light Brown Sugar 1 Orange Medium, Zest and Juice 1/3 Cup Freshly Squeezed Orange Juice 2/3 Cup of Water 1/4 Teaspoon of Salt DIRECTIONS: 1. Fully rinse cranberries removing any bad berries from bag. 2. In Medium pan combine cranberries, sugar, water, orange zest and its juice and bring to a rapid simmer on medium heat. Cook berries stirring every few minutes until berries burst and become a syrupy texture, that should take about 10 minutes. 3. Turn heat off and use a Potato masher to fully mash the cranberries until desired, then chill in your refrigerator before serving and ENJOY!!!

Pumpkin Ice Cream 2 Cups of Chilled Heavy Whipping Cream 1 14oz Can Sweetened Condensed Milk 4oz Pumpkin Puree, canned will work fresh is better 1/8 Teaspoon of Salt DIRECTIONS: 1. In a Large bowl combine together condensed milk, pumpkin puree with salt until fully mixed  with a spatula. 2. In a second bowl or mixer beat heavy whipping cream until stiff peaks form. 3. Combine condensed milk mixture with whipped cream folding until fully combined and transfer into loaf pan or a freezer safe tupperware and freeze over night until Ice cream is firm. ENJOY!!!