I can’t believe it’s only a week before Thanksgiving. Is it just me or does time continually get faster as you get older, especially when you have kids ?! (Sorry for the sentimental blubbery and cliche statements). I’m feeling a little emotional these days and trying to savor these last few months with one kid – that’s right, I’m pregnant! Super exciting, super exhausting, super duper didn’t feel like cooking for about 4 months, which explains questions I have been getting about ‘Are you still writing your blog?’. Oops, yes! Just hard to keep up with a cooking blog when the only thing entering and staying in my stomach there for awhile was Ramen and watermelon popsicles.
Anyway….whether you are hosting, gathering elsewhere, or just having an intimate family meal with you and yours, this stuffing recipe is great to toss together as you will more than likely have all the ingredients on hand. I don’t know about you, but I used to be intimidated by making stuffing. I don’t know if it’s because there are so so SO many variations of it, and in all honesty sometimes it just doesn’t taste great for whatever reason, but I decided this year I was going to tackle it in a way that I wouldn’t mind re-creating any time of the year. (Also, I had a loaf of homemade white bread that desperately needed using before I had to sadly and guiltily toss it).
Served with pork chop with pan gravy and green beans
Give this a go on the big day, you won’t regret it. ♥
Easy Anytime Homemade Stuffing
Simple stuffing made with ingredients you probably already have on hand. Give it a try and wow your guests.
Cut bread into 1" cubes and let dry out on a baking sheet overnight. If you didn't have time to do this the day before you can also place the baking sheet in a 250 degree oven until the bread starts to dry out (will vary depending on bread, check on it every 5-10 minutes).
Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat. Add onions and celery and cook down for 10 minutes or until softened.
Place dried bread cubes into a large bowl and pour melted butter with onions and celery over it. Stir together well.
Add the sage, thyme, parsley, salt, pepper, and celery salt. Stir to combine.
Pour 1 1/4 cups of chicken broth over the bread mixture and mix together well.
Whisk together the 2 eggs with 1 1/4 cups of chicken broth. Pour over the bread mixture and again mix well. It will start to get mushy at this point and that's okay! Continue to add additional chicken broth 1/4 cup at a time until all the bread is saturated.
Place into a greased casserole dish. Cover and cook for 30 minutes. Uncover then cook for an additional 10 minutes to get a nice crisp on top.
For the final touch, melt 3 Tbsp butter in the microwave. Stir in the additional 1/4 tsp of sage, thyme, and parsley. Drizzle over the top. Dig in!
The amount of chicken broth needed will vary between 2-3 cups depending on how long your bread was allowed to dry out and what type of bread you used. I used homemade white bread and I used more toward the 2 3/4 cup end, but if you use store bought sliced bread it won't take as much.
You can omit the final topping of butter if you're worried about calories 😉
Well, it’s official. I’m in the 30-something club. I’d describe my feelings about this as “all of the emoji faces smashed into one”. Before my birthday I thought – this is going to be fine, actually 30 sounds nice and mature. On my birthday I thought – holy crap, I’m not in my 20s anymore; do I have to start shopping in a different section; is it reasonable to still wear t-shirts from high school; does my haircut make me look like an old lady instead of young and fresh? Today, two days later I have these thoughts – . Exactly. I’m tired of analyzing my age.
This morning as my husband and I were leaving church with the little man we were chuckling about how our entire pew was full of young families. I swear there were at least 3 car seats and 10 children under the age of 5 sitting around us. Then he said to me, “I feel like all of those parents were older than us.” And we realized that we have no concept of how old we are because I’m certain that those parents were all about the same age as us give or take a few years. I don’t think I’ll ever think of myself as the age that I am. I mean really, in my mind I’m still a 22 year old college kid who doesn’t have life figured out when in reality I have a husband, a baby, a career, and a mortgage, so yeah, I’m REALLY 30. Also, I hope I’m not the only one who does this, but as I looked around church this morning and saw the other moms who have cute hair, a put together outfit, and children who are clean with their shirts still tucked in, and I’m like “wow, those women are mom-ing and adult-ing wonderfully”. I sincerely hope that occasionally someone thinks that about me.
What do I hope to accomplish in my thirtieth year? Well, when I was in college I wrote a bucket list full of adventurous things such as parasailing, cliff diving, and climbing Machu Picchu. Although I would still love to do those things, they now seem less important. Instead, I would love to just watch my son grow this year and teach him about life. I’d love to take him on small and big adventures like we did growing up. I think a yearly family vacation is important even if we just go to the national park a half an hour away. I would like to continue to grow this blog because it gives me an outlet for my thoughts and recipes. And something that was on original bucket list – I would like to someday write a cookbook; I don’t think it will happen when I am 30, but maybe in my 30s.
Enough about all of those crazy life thoughts. I’m sharing my recipe for these wonderfully gooey cake mix cookies today. I thought it was appropriate because I have been making them throughout my 20s, and this recipe has sort of grown with me over the years. I have tweaked it multiple times to get it just right.
Double Chocolate Caramel Cookies
Simple and quick cookie recipe to add to your mix.
Preheat oven to 350 degrees
Unwrap your Rolos (trust me, do this first and it will save you a headache later)
Mix together cake mix, eggs, oil, and flour. Then fold in chocolate chips.
Take a ping pong ball sized amount of dough and wrap it around a Rolo (make sure it is completely covered). Place on nonstick or sprayed cookie sheet. A baking mat also works well.
Bake for 8 minutes then remove from oven. Let cool on pan.
The time is important! 9 minutes is really too long and they will start to taste a little bit burnt.
I added the flour because it seemed that without it the Rolo always leaked out of the bottom of the cookies.