Cranberry Apple Bread Stuffing

Recipe from here

And another one I thought you all might like. I'm not even a huge stuffing lover, but this sounds delicious:

1/2 cup butter or margarine
1 small onion, chopped
1 large apple, cored and chopped
1/2 cup chopped celery
1/2 cup fresh cranberries
1 package (8 ounces) corn bread stuffing
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/2 cup orange juice
2 tablespoons water
1 egg, slightly beaten

In a large skillet over medium heat, melt butter. Add onion, apple, and celery; cook 5 minutes, stirring frequently. Reduce temperature to low; add cranberries and cook an additional 5 minutes. In large bowl, combine remaining ingredients; stir in cranberry mixture. Place stuffing in Crown Roast cavity during last hour of cooking time. Remaining stuffing can be baked in a lightly greased covered casserole dish for about 45 minutes.

Makes about 4 cups stuffing

I was going to add the nutritional information, too, but, it's the holidays, and is that really needed this time of year? You can find it on the link if you're THAT interested.

Butternut Squash Souffle'

Kerrie Gomez brought this side dish to the Christmas Bishopric dinner and it is so good!
Rob seriously won't even know there is mayonaise in the dish.

1 large butternut squash (poke holes using a fork in several places and cook in microwave for about 5 minutes or until a fork easily pierces through the skin and the squash is soft)

1/2 c. butter, soften
4 T. flour
1/2 c. sugar
3/4 c. mayonaise
3 eggs
1 tsp. vanilla

Gut the squash from the shell and put into a bowl. Add butter and the remaining ingredients and mix or puree on low until ingredients are smooth. Pour into a souffle' dish that has been sprayed with cooking oil. Cook at 350 degrees for about 60 minutes or until a knife comes out clean.

Bacon and green-onion mashed potatoes

Bacon and green-onion mashed potatoes

2.5 pounds of potatoes, peeled and cut into chunks

4 slices of bacon, cut into 1-inch chunks

½ tsp. fresh minced garlic

¼ tsp. paprika

2 green onions, thinly sliced

4 oz. cream cheese (I'll use light)

¼ c. butter

¼ c. skim milk

Salt and freshly ground pepper, to taste

Cook the potatoes until tender. Drain and return to the pot.

While potatoes are cooking, cook the bacon until crisp. Drain and reserve.

When the potatoes are cooked and drained, add cream cheese, butter, seasonings and milk to the pot. Mash the potatoes until creamy and mostly smooth. Mix in bacon and green onions, season with salt and pepper.

Serves 5

*The original recipe suggests Yukon gold potatoes but I’m using Idaho potatoes.

*Your father said this recipe sounds good. So, I'm making it for him tonight along with a small pre-marinated pork roast.