GreensCast  

This pie, featured on GreensCast BlogTalkRadio, is an easy-to-prepare elegant dessert for your holiday guests to enjoy. 

Butterfinger® Pie appears in FLAVORED WITH LOVE, available at www.FWLCookbook.com and Amazon.com.

Butterfinger® Pie
1 (9”) piecrust
10 fun size (or 2 king size) Butterfingers®
1 small size whipped topping

Bake the piecrust and allow it to cool.

Beat the candy bars while they are still inside the wrappers, unwrap them, and chop any large pieces that remain. Mix the candy with the whipped topping and pour the mixture into the piecrust.

Freeze and keep it frozen until it is served.

Mirliton Casserole
6 medium mirlitons
2 tablespoons margarine or butter
2 tablespoons oil Extra margarine or butter as needed
1 large onion, chopped
2 tablespoons bell pepper, chopped
2 teaspoons finely minced garlic
1 tablespoon parsley flakes
¼ teaspoon thyme
½ teaspoon rosemary
1 teaspoon salt
¼ teaspoon cayenne
½ teaspoon black pepper
2-4 cups seasoned coarse Italian breadcrumbs
1 small can mushrooms (stems and pieces)
2 pounds coarsely chopped fresh shrimp
1 egg
1 cup French breadcrumbs
Liquid margarine

Boil the mirlitons until tender. (Check them with a fork.) Butter a casserole. In a skillet sauté the onions and green pepper in 2 tablespoons butter or margarine and 2 tablespoons oil until soft. Drain. Dip the

mirlitons from the boiling water, allow them to cool, and cut them in half lengthwise. Remove the seeds. Scoop out the pulp and add it to the onions and pepper.

Add the breadcrumbs and seasonings. Cook about 15 minutes. Add the mushrooms and shrimp. Cook another 10 minutes.
Allow the mixture to cool slightly and add the raw egg. Stir until well blended. Top with breadcrumbs and drizzle liquid margarine over the top. Bake at 350° until brown.

Variations
1. Omit the shrimp and add 1½ cup chopped ham or 1½ cup browned and drained sausage.
2. Leave about ¼" of pulp in the shells. Fill them with the mixture and bake for stuffed mirlitons.

Every Thanksgiving and Christmas, Christie makes her delightful smashed potatoes.  This recipe is featured in the program,  GreensCast -  Dressing and Stuffing.  The recipe, along with other great recipes by Christe, appear in FLAVORED WITH LOVE, available at www.FWLCookbook.com and Amazon.com

Smashed Potatoes

5 or 6 red-skinned white potatoes
½ cup milk
2-3 tablespoons Parmesan cheese
½ stick margarine
1 teaspoon garlic salt
Parsley flakes

Scrub, quarter, and boil potatoes until they are tender. Leave the skins on. Drain them. Add milk, Parmesan cheese (adjust to taste), margarine, garlic salt, and parsley flakes for beautification purposes more

than anything else. Whip with a stiff whisk or fork.

For more information about Mom’s Dressing And Paul's Revved Up Dressing, listen to GreensCast-Dressing and Stuffing. 

Mom's Dressing appears in FLAVORED WITH LOVE, available at www.FWLCookbook.com and Amazon.com. 

Mom's Dressing

2 batches cornbread prepared according to the instructions on the mix (Mom used Martha White®  buttermilk mix.)
½ - ⅔ large loaf white sandwich bread
6 large onions
1 bunch of celery less 2 stalks
½ bunch parsley
1½ teaspoons thyme
1 teaspoon sage
2 teaspoons poultry seasoning
Salt to taste
5 large eggs
Hot water or chicken broth (depending on the use of the dressing.)
Cooking oil

In a huge pan crumble the cornbread; tear the white bread into small pieces.

Sauté the celery and onions in oil but do not allow them to brown. Cut the long stems off the parsley and tear the parsley into small pieces. Stir the vegetables and the seasonings into the breadcrumbs.  With vigorous stirring, add the eggs.  Continuing to stir, add enough hot water to make a moist dressing. (Alternate directions: if the dressing is to be served as a side dish instead of stuffing, moisten it with chicken broth.

Cook the dressing in a scant amount of oil in a large electric skillet until it is warm. (To save calories -- can you believe it?-- we skip this step. No nibbling though because of the raw eggs!)

Adjust the seasonings according to your mood.  

Store the dressing in the refrigerator until it is time to stuff the turkey.  (If the dressing is to be served as a side dish at a later time, bake it until it is light golden brown on top.  Store it in the freezer.) 

Paul's Revved Up Dressing

Paul's Revved Up Dressing is a new creation.  It was our favorite Thanksgiving leftover.  We  highly recommend it for Christmas celebrations.

Divide the above batch of dressing into halves. Sauté a large chopped bell pepper with 1 pound Polish sausage and 1 pound hot Italian sausage.  You can use two pounds of any smoked sausages you like. 

Slice or crumble the sausage before sautéing.

Stir the sausages and pepper into the dressing.

Grate 12 ounces Colby and 8 ounces Asiago cheese. Stir half these cheeses into the dressing. Adjust seasonings as desired.  Add a smidgeon of ground cayenne pepper and a shake or two of Creole seasoning along with a sprinkle of hot curry mix.

Stir thoroughly.  Transfer the mixture to a large glass baking dish or a huge casserole dish.

Spread the remaining Colby and Asiago cheeses to the top. Sprinkle 6 tablespoons or more grated Parmesan cheese on top of the other cheeses.  Refrigerate the dressing until you are ready to cook it. 

Just before baking, drizzle 1/2 to 3/4 cup chicken or turkey broth over the mixture.  Bake at 350 degrees or higher until the excessive moisture is absorbed, the dressing is bubbly, the edges are brown, and the kitchen smells divine. 

Don't forget the cranberrry sauce!