Recipe Swap

Let's share for Thanksgiving!

I'm really a big time foodie, like southern style. I enjoy cooking and entertaining and I love sharing recipes with other people. I would love to hear your recipes! I suggest that everyone post a recipe or two today to share for Thanksgiving. What do you ladies think? I'll get it started with a recipe for peach cobbler and southern style cornbread dressing.

Peach Cobbler
4 pounds or 32 ounces of peeled and sliced peaches (frozen works just fine)
2 cups of sugar, divided
1 cup of milk
1 stick of butter, not margerine
1 cup of self rising flour
2 tablespoons of lemon juice
1 teaspoon of cinnamon

Put your stick of butter in a 9x13 inch baking dish or a 2 qt dish and place it in the oven while it preheats until the butter is melted. Put your peaches in a bowl and pour the lemon juice on them and stir, then add 1 cup of the sugar and microwave for about a minute or until the sugar starts to melt. In a separate bowl mix the rest of the sugar, flour and cinnamon. Pour the milk over the flour mixture and beat until smooth. Here's the hard part...pour your batter over your butter in the baking dish but DO NOT STIR. Then pour your peaches and sugar over that and DO NOT STIR. Place the dish, without stirring anything together in the oven and bake at 350 for 55 minutes or until golden brown. This is fabulous served warm with a scoop of vanilla ice cream!

Southern Style Cornbread Dressing
1 pan of cornbread, crumbled (use less for smaller groups)
1 loaf of bread
6 to 8 cans of Swanson brand chicken broth (yep, the brand does make a difference here)
6 eggs, beaten
1 to 2 tablespoons of sage
salt and pepper to taste

First the cornbread...Mix 2 cups of Martha White corn meal mix with buttermilk and a spash of water until it's like a thick pancake batter. Pour a little oil in a pan, castiron is the best, but a cake pan will work too, heat that in the oven until it's very hot. Pour your batter into the hot oil and bake at 375 until golden brown, about 45 minutes.
Crumble your cornbread in an extra large mixing bowl and add the loaf of bread, torn into small pieces. Pour in the chicken broth until everything is covered and a little soupy. You can add any kind of cooked meat you like or chopped onion and celery at this point, but it's optional. Season to taste with sage, salt and pepper. Seriously, taste it and make sure you like it before you put the eggs in. Lastly pour your beaten eggs in and stir. Ladle the dressing into metal pans, this will make more than one pan. Bake on 350 until brown on top, but still soft. This will take about 45 minutes.

If you have any questions about these recipes, please ask me! I would love to help you make these goodies! The dressing is my mother's recipe and everyone always compliments it. It may take making it a couple of times to get it exactly how you like it, but that's true with any recipe, practice makes perfect! Keep trying it and tweaking it until it's your own. I really hope you ladies enjoy! If you do make these, let me know how you liked them, I love to hear the feedback!