Frugal Southern Mom

From Pillsbury! Cornbread and sausage dressing with spice! INGREDIENTS 2 pouches (6.5 oz each) Betty Crocker® cornbread and muffin mix 2/3 cup milk 1/4 cup butter or margarine, melted 2 eggs 3 medium stalks celery, chopped (1 1/2 cups) 1 large onion, finely chopped (1 cup) 4 cloves garlic, finely chopped 1 lb bulk hot pork sausage 1/4 teaspoon crushed red pepper flakes 1 jalapeño chile, seeded, finely chopped 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 3/4 to 2 cups Progresso® chicken broth (from 32-oz carton) DIRECTIONS 1. Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan...

From Pillsbury! Cornbread and sausage dressing with spice! INGREDIENTS 2 pouches (6.5 oz each) Betty Crocker® cornbread and muffin mix 2/3 cup milk 1/4 cup butter or margarine, melted 2 eggs 3 medium stalks celery, chopped (1 1/2 cups) 1 large onion, finely chopped (1 cup) 4 cloves garlic, finely chopped 1 lb bulk hot pork sausage 1/4 teaspoon crushed red pepper flakes 1 jalapeño chile, seeded, finely chopped 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 3/4 to 2 cups Progresso® chicken broth (from 32-oz carton) DIRECTIONS 1. Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan...

For the streusel 4-1/2 oz. (1 cup) unbleached all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped lightly toasted walnuts 1/4 tsp. table salt 3 oz. (6 Tbs.) unsalted butter, melted For the filling 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.) 6 oz. fresh or thawed frozen cranberries (1-3/4 cups) 3/4 cup plus 6 Tbs. granulated sugar 1 oz. (3-1/2 Tbs.) all-purpose flour 1 Tbs. finely chopped crystallized ginger 1/4 tsp. ground cardamom 1/4 tsp. ground cinnamon 1 blind-baked All-Butter Piecrust Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F. Make the streusel In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside. Make the filling Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles....

For the streusel 4-1/2 oz. (1 cup) unbleached all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped lightly toasted walnuts 1/4 tsp. table salt 3 oz. (6 Tbs.) unsalted butter, melted For the filling 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.) 6 oz. fresh or thawed frozen cranberries (1-3/4 cups) 3/4 cup plus 6 Tbs. granulated sugar 1 oz. (3-1/2 Tbs.) all-purpose flour 1 Tbs. finely chopped crystallized ginger 1/4 tsp. ground cardamom 1/4 tsp. ground cinnamon 1 blind-baked All-Butter Piecrust Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F. Make the streusel In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside. Make the filling Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles....