holidays

i don't 'host' family holiday dinners. that is still in my Mom's department for now. i am keeping an eye on her every move though, so hopefully when it is my turn i can make some of the same amazing dishes that she does.

this recipe is one that i make that she doesn't. it's not traditional (so my Dad thinks because it hasn't been made by my Mom forever) but my husband loves it.....and he doesn't like stuffing. i was given this recipe from a friend that i had a long time ago and it is amazing. give it a try....it might just surprise you.

WILD RICE MUSHROOM STUFFING

1/2 cup uncooked wild rice

day-old french bread (about 4 ounces)

1/2 cup butter or margarine

1 large onion, chopped

1 clove garlic, minced

3 cups sliced fresh mushrooms*

1/2 tsp. rubbed sage

1/2 tsp. dried thyme leaves, crushed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup chicken broth

1/2 cup coarsely chopped pecans (i leave these out)

Rinse and cook rice according to package directions; set aside. Cut enough bread into

1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt, and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly.

Transfer to 1 and 1/2-quart casserole dish.**Preheat oven to 325F. Cover casserole with lid or foil. Bake 40 minutes or until heated through.

*or, substitute 1 1/2 cups sliced shiitake mushrooms

for 1 1/2 cups sliced fresh mushrooms(this is what i do)

**At this point, Wild Rice Mushroom Stuffing may by

covered & refrigerated up to 8 hours before baking.

Bake 50 minutes or until heated through.

and if you want to satisfy you sweet tooth (and almost everyone else's) make these!!

PEANUT BUTTER ROCKY ROAD

1 lb. white bark

1 cup peanut butter

1 tsp. vanilla

2 cups rice krispie cereal

1 cup mini marshmellows

1 cup roasted peanuts

In a 2 qt. bowl melt the bark and the peanut butter for 3-4 minutes on 50% power in the microwave, stirring once half-way through. Add the vanilla and stir until well mixed. Fold in the cereal, marshmellows, and peanuts. Spread into a 9x13 pan that is lined with plastic wrap and refrigerate until set. Cut into squares and serve. Store in air-tight container.

i have a few other recipes i would like to share but have to head out right now. have a great Sunday.

peace.