Turkey, Cheddar, Relish Grilled Cheese: On the 12th Day of Christmas…

…my true blog gave to me a sammich that made me so happy I might pee!!!

Okay, that’s terrible I know. But really. This thing was phenomenal. I could eat it every day. Your kids will love it. Your spouse will love it. Your friends will love it. You will love it. You will want to make it over and over until you have no leftovers left!

Yes, that’s right. This is made almost completely out of Holiday Feast leftovers!!! Relish, turkey, special reserve extra sharp cheddar we had left over from our appetizer… It was so heavenly. I’m a big fan of the marriage of salty and sweet. Especially when the salty is cheese. Kind of like we explored in my Crackers, Cheese, and Marshmallows post!

So you can probably tell where this is going, but here ya go…here is what you need:  (For one sammich…my pictures shows me making two!)

  • 2 Slices Bread
  • A Handful Left Over Turkey (Shredded)
  • 2-3 Slices Cheddar (We use special reserve extra sharp cheddar…Mr. Rodgers’ favorite!)
  • A Large Spoonful Cranberry Orange Relish
  • Butter.


And here’s how you do it:

Basically, you are going to make a normal grilled cheese, just with goodies in it!!:

Photo (1)

Heat a skillet over medium heat.  Butter one side of your bread and lay it down in the skillet.

Photo (2)

Spread enough cheese slices to cover bread.

Photo (3)

Cover cheese with a layer of turkey…

Photo (4)

Smear on some relish!!

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Add any extra cheese you have…I was going to just cheese one side but I figured this may help make a layer between the bread and relish so it would help it not get soggy…and more is better with cheese on a grilled cheese, right?!

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Butter your other slice of bread and place it on top, buttered side up.

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Flip sammich when cheese is getting melty and bread is nice and browned to your liking.

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Now…devour!!!!!!!!  There is really no other way to eat this sammich than to DEVOUR it.  Cause it’s just so good.  Oh man.  I gotta go eat something.  Enjoy the recipe, Merry Late Christmas…peace out!!

Brown Sugar Orange Sweet Potato Casserole. On the Fifth Day of Christmas…

…my true blog gave to me the best sweet potato recipe!!  Seriously, this sweet potato casserole cannot be topped!  It’s so good that we usually all agree that it should be served with the desserts its so tasty…and then we just keep eating it with the entrée haha!!  Warm, soft but crunchy, sweet with a hint of citrus…yay!!

Just a heads up…I will soon have photos of the process, because I am going to make it for Christmas!!  But I figured if you guys need this recipe for YOUR Christmas, you can’t wait for the photos!!  So I am going to post a few pictures of people enjoying this beauteous treat, and add the pictures of the process later for ya!!   Because seriously…you don’t want to let Christmas slip by without making this!

So, here’s what you need:

  • 3 C Mashed Yams
  • 3/4 Stick of Butter, Melted
  • 1 C Canned Evaporated Milk
  • 1/4 C Orange Juice Concentrate
  • 1 1/2 C Sugar
  • 2 Eggs
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

For the topping:

  • 3/4 C Butter, melted
  • 1/2 C Brown Sugar
  • 1 C Corn Flakes, Crushed
  • 1/2 C Pecans, Chopped

And here’s how you do it!!

  1. Preheat oven to 425*
  2. Mix together yams, butter, milk, and sugar.  Beat in eggs one at a time.
  3. Add spices and vanilla.
  4. Pour into greased baking dish and slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.
  5. Add topping and bake until pecans look toasted but NOT BURNT!!  5 – 10 minutes.
  6. Serve warm!!!

I see on the original here that it can even be made the day before…just warm up in the oven, put the topping on, and heat!!  🙂

Pretty easy, huh?!  You gotta try this!!  Let me know what you think!!

photo 3 (1)Here is my dear brother Gabe, about to dig into the casserole!!

photo 2 (1)And here it is, next to the mashed potatoes and Fresh Cranberry Relish!

photo 4My mommy always makes such a pretty holiday set up!!!

Cornbread Buttermilk Biscuit Stuffing. On the Fourth Day of Christmas…

…my true blog gave to me a buttery Southern stuffing recipe!!

Stuffing, my friends, does not come out of a bag.  I am so sorry if I offend you when I say that.  But that fact was driven into me at a young age.  I had never even tried the bagged stuff until I moved to New York.  Now that I know how to make the traditional Kirkwood/Gilliland recipe (our friends that are proud of their southern cooking!!)…I hope to never have to eat it again, or make my family do so either.

Because this stuffing.  Is.  So.  Good.

I mean, it is most of my favorite things.  Butter.  Biscuits.  Cornbread.  Butter.  Did I mention there is a lot of butter in this recipe?!  😀  You can’t get any better than this.  Soft, but crispy…herby and a little hint of sweet.  Perfection.  I’m drooling.  So let’s get to it!!

Note:  There are a few different steps, but do not be afraid.  None of them are complicated, and while you wait for one thing to bake is the perfect opportunity to be working on your other dishes!!

Here’s what you need:

Buttermilk Biscuits:

  • 1/4 C Shortening or Oil
  • 2 C All Purpose Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 C Buttermilk


  • 1 C Yellow Corn Meal
  • 1 C Flour
  • 1/4 C Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1/3 C Oil
  • 1 Egg
  • 1 C Buttermilk


  • 3 Sticks Butter
  • 8 Stalks Celery, Diced
  • 2 Medium Onions, Diced
  • Sage
  • Poultry Seasoning

And here’s how you do it:

  1. Preheat oven to 450*.
  2. Start your biscuits.  Cut shortening or oil into flour, baking powder, and salt.
  3. Stir in just enough milk so dough balls up and leaves the side of the bowl.  It should not be too sticky…but also not too crumbly!
  4. Turn the dough onto an ungreased cookie sheet.  Pat down into a 6 inch square with floured hands.  Cut into 2-inch squares.
  5. Brush with melted butter.  Bake until golden brown, 15-20 minutes.
  6. Now for the cornbread!!  When your biscuits are done, turn the oven down to 400*.
  7. Combine dry ingredients in a bowl.  Combine wet ingredients in a separate bowl.
  8. Stir wet ingredients into dry mixture until just blended.
  9. Heat a cast iron skillet on the stove top with a small amount of oil in the bottom.  Pour batter into pan and transfer to hot oven.  Bake for about 25 minutes, or until done and starting to brown.
  10. When breads have cooled to a manageable temperature, crumble them both into a large bowl.
  11. Using same cast iron skillet, melt 3 sticks of butter over medium heat.
  12. Add onions and celery and cook until tender.  Dump buttery veggie mixture over breads and stir till coated.  Add sage and poultry to taste (original says “to smell”) about 2 tsp.  Season with salt and pepper, stir, taste, adjust.
  13. Stuff in turkey, or bake for 20 minutes!  I actually love it even more not stuffed, because the breads get moist and buttery but still hold together!!  Up to you!!  Let me know what you think!!!

Photo (10)Starting the butter milk biscuits!   Cut shortening or oil into flour, baking powder, and salt.

Photo (11)Stir in just enough milk so dough balls up and leaves the side of the bowl.  It should not be too sticky…but also not too crumbly! Turn the dough onto an ungreased cookie sheet.

Photo (12)Pat into a 6 inch square with floured hands.  Brush with melted butter.  Cut into 2 inch squares (yes, I forgot that step…doesn’t really matter if you are just using it for stuffing, but kind of important if you want actual biscuits!)

Photo (13)Bake until golden brown, 15-20 minutes.

Photo (14)Start your cornbread (after you turn the oven to 400*).  Combine dry ingredients in a bowl…

Photo (15)And wet ingredients in a different bowl…

Photo (16)Add wet ingredients to the dry ones and stir till JUST combined.

Photo (17)Heat a small amount of oil in the bottom of a cast iron skillet.  Pour in batter then transfer to hot oven and bake until done and golden brown, about 25 minutes.

Photo (18)

Photo (21)Melt three sticks of butter in same cast iron skillet your cornbread was in…

Photo (22)Dump in your veggies and cook, stirring until tender…

Photo (24)Buttery goodness!!

Photo (25)Then pour on top of your breads…season with salt, pepper, thyme, and poultry seasoning.  Stir to combine!

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Now you are ready to either stuff your turkey, or simply bake this mixture for 20 minutes and devour just how it is.  BEST STUFFING EVER!!!  Let me know how you like it!!