Food - Family -Faith

Food - Family -Faith
Jesus said unto him, I am the way, the truth, and the life: no man cometh to the Father, but by me. John 14:6

Wednesday, November 23, 2011

Rose’s Thanksgiving Week Giveaway!

Recipe for Life welcomes Rose McCauley. Rose is a friend of mine from the John 3:16 Marketing Network. She has a new book out called Christmas Belles of Georgia. She has a special Thanksgiving Week Giveaway that I will let her tell you about. It is a cookbook giveaway so that is why we are hosting this Book Launch on Recipe for Life.

Rose McCauley is so thankful to have her first fiction book pubbed—Christmas Belles of Georgia—that she is doing a giveaway of the e-cookbook Novel Morsels to anyone who orders Christmas Belles of Georgia from Amazon November 23-27.

Novel Morsels is a cookbook compiled by Nicole O’Dell with over 100 recipes from books written by 65 authors. This book will soon be listed on Amazon at $2.99 a copy. But this week you can receive it free by ordering a copy of Christmas Belles of Georgia on Amazon, then going to Rose’s blog at where you will find out how to contact her by email to give her your amazon order code and receive the code for the free copy of Novel Morsels.

So hurry on over to and order a copy or two or three of Christmas Belles of Georgia (they make lovely Christmas gifts!) and then get a free gift for yourself. You will have lots of recipes to try out in the coming months and can read about some more great books! And right now Amazon is having a special deal if you buy 3 books under $10 you get one free!

It’s a win/win deal! You can do your shopping with a couple clicks and not have to battle all the crowds!

To whet your appetite I am including my version of my Southern-style dressing copied from the book.

Recipe Title: Best Dressing Recipe Ever! 

Book info: Christmas Belles of Georgia, Barbour Publishing, 2011. My novella is entitled Nick’s Christmas Carol.

Recipe: Start early in the morning (or can do the night before): cook 2 Jiffy cornbread mixes per package instructions in a 13x9 pan at 400 degrees until done. (15-20 min.) Let cool then crumble into bite-sized pieces. (I cut into 1 in. squares in pan and then crumble it up.) Toast 12 slices bread (I like whole wheat but have used white) cool, then pulse in the food processor until tiny crumbs. Pour breadcrumb mixture on top of crumbled corn bread.

Next (or next day after you get the turkey in the oven) prepare turkey broth by cooking the giblets in 4-6 cups of water or use 4 chicken bouillon cubes in water or prepared chicken stock. Use food processor to chop one medium onion, then 3 or 4 stalks of celery. Place skillet on top of stove on medium and melt one stick of margarine, then add 1 pound pork sausage and cook, chopping it into small pieces with spatula. To this mixture add the celery and onion and cook together.

To the 13x9 pan with cornbread and bread mixture add 1 t. pepper, 1 t. sage, 1 t. poultry seasoning and mix throughout. Then pour everything in the skillet on top and blend together in pan. Then pour 2 cups of the broth over this, adding more broth ½ cup at a time until it forms a stiff dough. It can now be cooked in a couple buttered baking dishes for 20-25  min. at 350 degrees if you prefer your dressing soft.

My husband’s mother always made dressing balls, so if you wish to do that you can roll the mixture into balls or I scoop it with a buttered ¼ cup measuring cup and place the humps into a buttered dish and cook at 350 for 25 minutes. This recipe will make 28- ¼ cup balls which should serve around 14 guests.

Blurb: The hero’s aunt who raised him makes this recipe for Thanksgiving dinner each year. She lives in Atlanta, Georgia, so is a great southern cook. This is also the recipe I make for my Thanksgiving dinner each year. It is a several-steps process, but well-worth the effort—just ask my kids who don’t like anyone else’s dressing as much as mine! I got the basic recipe from the cooks at the school where I taught for two years in South Carolina and have gradually tweaked it to make it my own.

Happy Thanksgiving, everyone! May you be surrounded by those you love!

Leave a comment and thank Rose for sharing her book Christmas Belles of Georgia and the FREE COOKBOOK GIVEAWAY. Remember while you are at Amazon the special buy 3 books under $10 you get one free! You may also like to pick up The Book of Ruth-A Story of Love and Redemption while you are there 

Then, go to Rose's Blog to claim your FREE Gift at:

Happy Reading and Cooking!

Come Back to see us soon!

Monday, November 21, 2011

Double Layer Pumpkin Pie Recipe

This is a recipe I found on I made it for Thanksgiving last year and my family liked it. My husband requested I make it again this year. I thought it would be nice to share it with you. It is a no-bake recipe and is fairly easy. I will also be making my Cranberry Relish recipe to take for our Thanksgiving Dinner. This is the pie before adding the Cool Whip on top. I like using a whole 8 oz. container of Cool Whip on top and I don't add it until I'm ready to serve the pie.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (I use the deep dish pie crust)
1 can  (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp.  ground cinnamon
1/2 tsp. ground ginger
1/4 tsp.  ground cloves


  BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.
Here is the link to it on if you would like to look at the video they have for instructions.
Hope you enjoy and you and your family have a Happy Thanksgiving.