Meal Planning with Connie

Sausage and Corn Stuffing Casserole Sausage and Corn Stuffing Casserole  This was my first time to try this casserole. Larry and Logan really liked it! I had part of a bag of stuffing mix that I needed to use, and this recipe was a good way to use it. The original recipe called for 1/4 milk. I know that the desired texture of stuffing/dressing varies from region to region, and even family to family. I could tell when I mixed the ingredients for this casserole with only the 1/4 cup of milk, that this texture would way too dry for this Southern family. I ended up increasing the milk to 2 cups. It was perfect to us. I've changed the amount in the recipe below to read 1 - 2 cups of milk, depending on desired texture. I also think you could add a can of cream of celery soup, if you prefer a creamier casserole. Again, it's a personal preference sort of thing! This is definitely one of those recipes with which you can experiment. I will make this again, especially if I'm needing

Fruity Broccoli Slaw Fruity Broccoli Slaw The last couple of weeks, I have really been trying to clear-out the pantry and fridge. I had a part of a packet of almonds, another packet with cranberries and an apple. All needed eating. This salad was my solution. Larry and I both really liked it!  I used about 4 cups of fresh broccoli florets instead of the broccoli slaw mix, because we like them better. Normally, I keep a fair amount of pecans on hand. I think toasted pecans would be great in the place of the almonds. Crisp, crumbled bacon would be nice in this, too. The colors would be really pretty at the holidays! If you don't like cranberries, you could substitute raisins. Or, you could chop up one green and one red apple. Lots of options! 1 (12 ounce) bag broccoli slaw mix OR 4 cups broccoli florets 1/2 cup dried cranberries 1 Granny Smith apple, cut into small chunks 1/2 cup slivered almond bottled or homemade* coleslaw dressing, to taste Combine all ingredients. Chi

  Chicken and Wild Rice Alfredo Bake Chicken and Wild Rice Alfredo Bake This dish is easy and very versatile. You can use a jarred Alfredo sauce or make your own. You can also add a can of drained veggies, if you like. Good choices are: French-style green beans, mixed vegetables, mushrooms and water chestnuts.  Slivered almonds make a tasty addition to this dish, too. ½ cup milk 10 oz. package refrigerated Alfredo sauce* 3 cups cooked cubed chicken 6 oz. pkg. long grain and wild rice mix, prepared according to package directions 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Coat a casserole dish with cooking spray. Mix milk and sauce in large bowl; whisk to combine. Add chicken and prepared rice to sauce mixture; stir to blend. Pour into prepared dish and bake for 20 minutes, or until bubbly. Remove from oven and sprinkle with cheese. Return dish to oven long enough to melt cheese. *Homemade Alfredo Sauce 3 tablespoons butter 3 tablespoons all-purpose

Blondies Blondies This recipe has been around for years! I've heard it called by a myriad of names - Blondies, Scotchies, White Brownies, Butterscotch Bar, etc. Most of the time all the nee ded ingredients can be found in your panty and fridge.  You can toss in a cup or two of chopped nuts, chocolate chips, vanilla chips, butterscotch chips, peanut butter chips, M&M baking candies, Reese's baking candies, etc. to make different varieties. A combination of these choices is very tasty. It's a great way to use up those small bits of baking chips and nuts. A couple of our favorite combinations are white chocolate chips and macadama nuts, and pecans and milk chocolate chips. This recipe can be halved and baked in an 8x8 pan, but go ahead and make the 9x13 size and share with a friend or neighbor! 1/2 cup butter 2 cups packed brown sugar 1 teaspoon vanilla 1/4 cup milk 2 large eggs 2 cups self-rising flour 1 cup chopped nuts 1 cup baking chips, any flavor Heat ov