Sausage and Apple Stuffing

Sausage and Apple Stuffing:

• 8 cups cubed white bread (about 16 slices)
• 1 pound chicken sausage
• 1 large onion, diced
• 2 large apples, peeled, cored, and chopped
• 1/2 cup water
• 1 teaspoon salt

Preparation:

Spread bread cubes on large cookie sheets; place in a 250° oven for 10 minutes, until dry. Remove from oven and set aside.

Brown sausage in a skillet; breaking up larger pieces. Cook until no longer pink, fully cooked. With a slotted spoon, remove sausage to a large bowl and combine with bread cubes.

Pour off all but 1 to 2 tablespoons of drippings from skillet. Add onions; sauté until tender. Stir in water and apples; heat to boiling. Pour over bread and sausage mixture; add salt; toss lightly until evenly moist.Makes enough to stuff a 10 to 12-pound turkey

Mississippi Mud Cake

Mississippi Mud Cake:

• 1 Cup Cooking Oil
• 1/3 Cup Cocoa
• 4 Eggs
• 1 ¾ Cups Sugar
• 1 ½ Cups Self-rising Flour
• 2 tsp Vanilla
• 2 Cups Chopped Nuts

Mix ingredients together and bake in an oblong cake pan at 300 degrees for 30-45 minutes. Cover with small marshmallows when removed from hot oven.

Icing:

• 1 ½ Sticks Oleo
• 1 Tbsp. Vanilla
• 1 Lb Powdered Sugar
• 1/3 Cup Cocoa
• ½ Cup Evaporated Milk
• ½ Cup Chopped Nuts

Mix all ingredients well. DO NOT COOK. Pour over cake while still warm

Red Velvet Cake

Red Velvet Cake

    * 1 cup butter, softened
    * 3 cups white sugar
    * 6 eggs
    * 1 ounce red food coloring
    * 3 tablespoons unsweetened cocoa powder
    * 3 cups all-purpose flour
    * 1 cup buttermilk
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon salt
    * 1 teaspoon baking soda
    * 1 tablespoon white vinegar
    * 2 (8 ounce) packages cream cheese
    * 12 ounces white chocolate
    * 1 cup butter, softened

Steps :

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
6.  To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.