Stuffed Cabbage Rolls (Golabki) Stuffed Cabbage Rolls or Golabki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki are often served during the Christmas season and on festive occasions such as weddings. We ate these once or twice a year growing up because they are a labor of love but worth the work. I will post the full and printable recipe card below for your convenience. I have some tips and tricks listed beyond that…
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Continue ReadingHam Glaze This ham glaze is one that I have used for a couple years. I personally never buy a fresh ham, as the amount of work seems intimidating to me. I have bought the Honey Spiral Sliced Ham from Aldi for many years and I always get compliments on it. This ham was around $20 to purchase, It would feed at least 25 people if not more. I do not use the ham glaze packet that comes with, but I make my own which you will find in a full and printable format below. This ham glaze is one…
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Continue ReadingDuchess Potatoes I learned to make Duchess Potatoes years ago when I worked at a questionable banquet hall. The food was delicious, the ownership of the hall was what was questionable, These potatoes are a cross between mashed potatoes and double baked potatoes but MUCH easier to make than double baked potatoes. They look pretty and they are super fun to eat. Duchess Potatoes are also a great way to make something typical look super special without having to spend a lot of money. The full and printable recipe is below I will just share a couple of tips. Piping…
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Continue ReadingMushroom Pan Gravy If you’re looking for a simple pan gravy, this is the recipe for you. This recipe yields about 2 to 3 cups of gravy. You can double the recipe if you need more. I love using the Better Than Bouillon for this recipe. This is a basic gravy that I make from pan drippings when I make a variety or proteins, but I also have instructions for using this recipe for Thanksgiving. You can omit the mushrooms from this recipe if you do not like them. Be sure to add those turkey drippings to this recipe for…
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Continue ReadingScalloped Corn Casserole Recently a follower reached out to me asking me about a corn dish that I made in the past for Thanksgiving. I sent her what I thought was the recipe she was looking for but she said it wasn’t right. I could not for the life of me, remember what she was talking about. That is until I came across this recipe in my photos of this Scalloped Corn Casserole. This has GOT to be the recipe she was looking for. Scalloped Corn Casserole, is easy, cheesy and delicious. She said it used frozen corn and cheese…
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Continue ReadingBacon Wrapped Water Chestnuts with Tangy BBQ Sauce These bacon Wrapped Water Chestnuts with Tangy BBQ Sauce are a long time childhood memory for me. My Aunt Carol would make them for family parties and I remember thinking they were so exotic and gourmet when I was a kid. The crunch of the water chestnut and crispy bacon are the perfect texture for the tangy bbq sauce you quickly make in a saucepan with ketchup, brown sugar, mustard and Worcestershire sauce. All of this bakes up into a delicious appetizer that will be the hit of every party. The full,…
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Continue ReadingChecking The Accuracy Of Your Oven Temperature It’s turkey time and it is always the time of year that I ask my readers about checking the accuracy of your oven temperature. This is something a lot of people never think to do. It is very important because an oven that under heats or over heats, can ruin the recipe you are trying to make. This is especially important when it comes to making your Thanksgiving Turkey and Thanksgiving sides. A poorly temping oven can produce a dried out or undercooked bird. Do not panic, I am here to tell you…
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Continue ReadingButter Stuffing This Butter Stuffing recipe is going to be your family’s new Holiday Tradition. Made with butter, onions, celery and a plethora of herbs and seasonings, this stuffing hits all the right notes. Crispy bits on the top and sides and tender soft butter soaked bites throughout. You can use this stuffing inside the bird, or baked in a casserole dish which is how I prefer. Years ago I created The World’s Best Stuffing Recipe, but I think I dare to deem this recipe The Best Stuffing In The Universe. Both stuffing recipes are equally delicious, and somewhat similar,…
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