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If you have too much leftover stuffing from Thanksgiving dinner, convert it into this delicious appetizer, side or snack: fried stuffing balls, which look similar to falafel. Get out the cookie dough scoop, make stuffing balls, cover with breadcrumbs and pan fry in minutes. You can turn leftover cranberry sauce into a dipping sauce;…
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As part of the Pepperidge Farm Challenge, we were inspired to make a chicken liver stuffing recipe in honor of our beloved grandmother (a.k.a. Nana), a terrific cook who made many Thanksgiving dinners for our family. While Thanksgiving is an all-American holiday, some families add foods from their ancestral lands to the traditional Thanksgiving menu.…
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Which of the five flavors of Pepperidge Farm stuffing will we use in our final recipe? Tune in next week. Photo courtesy Pepperidge Farm. We have a friend who bakes cornbread from scratch the day before Thanksgiving, just to make her signature cornbread stuffing. At the opposite end of the spectrum, our Mom—a great…
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Fluffernutter sandwiches require bread plus two fillings: peanut butter and marshmallow creme. Peanut butter was invented in 1890 but not mainstreamed in America until 1908 (see the history of peanut butter). Marshmallow, on the other hand, dates back to ancient Egypt, and marshmallow sauces were popular in the early 20th century (see marshmallow history). A…
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Chocolate-stuffed babka and olive- stuffed challah from Motzi. Photo by Sue Ding | THE NIBBLE. Challah was the type of bread tithed to priests* in ancient Israeli temples. A portion of the challah loaf was sanctified and the rest was consumed. Challah became the customary bread to serve with Sabbath and holiday meals. Motzi…
Continue reading “TOP PICK OF THE WEEK: Flavored Challah Bread”
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