Loving a Life of Biblical Womanhood
Delicious and healthy, quick and easy, scrumptious and tasty
Until I made this recipe, I had never made any kind of stuffing or dressing before, other than Stove Top. Working at the soup kitchen, I had seen the head cook there make it a few times, so I consulted her on how to make it on a scaled-down version. I was really pleased with the results.
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I do not enjoy eating turkey without cranberry sauce. It’s just part of that whole dinner to me. Once I tasted cranberry sauce made with fresh cranberries, I just can’t imagine going back to the canned kind. This recipe is wonderful – the orange in it cuts the tartness of the berries perfectly.
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Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin. I have not yet come across a pumpkin recipe that I wasn’t able to use the fresh pumpkin in lieu of canned. This pie turned out beautifully and cooked perfectly. I used whole wheat flour and coconut oil to make the crust.
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I will admit that I made a mistake when I made this recipe. I was in a hurry and skimmed the recipe and just didn’t read it clearly. The original recipe called for the items to be added to the bowl up to a point, then a streussel-type topping made with pecans. Instead, I dumped it all in, then realized what I’d done — and just threw some mini marshmellows on top instead. It was really good, but I will give you the correct instructions after we go through the pictures of how I did it.
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Be sure to join me back here tomorrow! We will cover a whole host of techniques for planning and executing your Thanksgiving Day dinner!
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These were amazing. I’ve made them twice since discovering the recipe, and they were just as good both times. I got the recipe from the back of the Hersheys Mini Kisses package, and changed it to whole wheat flour and bumped up the salt some. I took them to a church potluck, and a friend tasted them and requested them for the upcoming youth convention trip. They were a huge hit.
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My children love ranch dressing. I keep a jar in my refrigerator to put in Kaylee’s lunches with carrot sticks, a snack for the boys with cucumber slices, or for salads at dinner time. I played with the spices and seasonings until I got it just right for my family. The measurements below are very conservative. Taste the dressing when it’s mixed together and add more as you need to.
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As much as we try, it’s not always possible to completely avoid the cold or flu some seasons. This broth will provide you with some herbal comfort when you’re ill. It’s flavorful, warming, and packed with vitamins that will help your body battle whatever bug has bitten you.
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I love smoothies. Almost every smoothie I make is yogurt-based. I enjoy that this one is a vegan recipe, so I can drink it when I’m doing a Daniel Fast or when I’m just not in the mood for dairy.
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