B Wood Cooks | @bwoodcooks

My grandma made an incredible cornbread dressing, using either turkey or chicken. I'm so glad she taught me, and now I can teach you. We have Grandma's cornbread dressing for the win!

**Ingredients:**
- 1 batch of cornbread (about 4 cups, crumbled; see instructions below)
- 1 can (10.5 oz) cream of chicken soup (or cream of celery)
- 1 1/2 to 2 cups chicken broth (or turkey broth) you can make a broth by boiling chicken and vegetables for 1 hour in instant pot or a pot.
- 1 stick salted butter, melted
- 1 medium onion and bell pepper, finely chopped
- 2 celery stalks, chopped
- 1 to 2 tsp ground sage
- 1 tbsp poultry seasoning
- Salt and pepper, to taste
••see instructions for cornbread recipe••

**Instructions:**

1. **Make Cornbread (if not using store-bought):**
   - Prepare your favorite cornbread recipe or use a boxed mix to make approximately 4 cups of crumbled cornbread. Once baked, crumble the cornbread into large pieces and set aside. For homemade cornbread, mix 1 cup flour, 1 cup cornmeal, 1 cup buttermilk, 1/2 cup sugar, 1/2 stick melted butter, 2 tbsp baking powder, and 2 eggs. Bake at 375°F to 400°F for 25 to 30 minutes. Set aside or make a day ahead for next-day use.

2. **Sauté Vegetables:**
   - In a large skillet, melt 1 stick of butter over medium heat. Add the chopped onion, bell pepper, and celery, and cook until soft and translucent, about 5-7 minutes. If adding garlic, add it now and cook for 2 to 3 minutes. Season with salt and pepper.

3. **Prepare the Dressing:**
   - In a large bowl, combine the crumbled cornbread, sautéed vegetables, ground sage, poultry seasoning, and salt and pepper. Mix well.
   - Add the cream of celery soup and chicken broth, stirring to combine. You want the mixture to be moist but not soggy, so add more broth if necessary. **Don’t overmix.**

4. **Bake the Dressing:**
   - Transfer the dressing mixture to a baking dish and bake at 350°F or 375°F for 30 minutes. Let the dressing cool for about 10 minutes before serving and the rest is history!

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Grandma had her own special way of making sweet potato pie, but this holiday, I'm going to put a twist on her recipe. We have Sweet Potato Pie, for the win. 

- 1 store-bought or homemade pie crust
- 1 stick butter 
- 2 to 3 sweet potato 
- ⅓ cup light brown sugar, 
- ⅓ cup granulated sugar
- ½ cup evaporated milk
- 2 tsp vanilla extract
- ⅓ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- 1 tbsp orange juice (from orange)
- 1 tbsp all-purpose flour
- 2 large eggs

Instructions
1. **Bake Sweet Potatoes**  
Bake on 400°F for 60 min. Pierce the sweet potatoes with a fork, place them on a foil-lined baking sheet, and bake until very tender. Let cool, then take off skin and puree until smooth.

2. **Make Brown Butter**  
In a pan over medium heat, melt 1 stick butter, whisking constantly until it smells nutty and turns golden brown and lets cool.

3. **Prepare Filling**  
Add the brown butter, both sugars, evaporated milk, vanilla, cinnamon, nutmeg, orange juice, and flour to the sweet potato puree (u can add all at once if its easier) Mix until well combined. Taste and adjust seasoning if needed, then whisk in the eggs until smooth.

4. **Assemble and Bake the Pie**  
Pour the filling into the prepared pie crust. Bake on 350° for 1 hour or until the center slightly jiggles. Begin checking after 50 min, and the rest is history. 

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I have a family member who makes a really good apple cobbler. I thought it would be perfect to show you as a holiday dessert. Hope you enjoy it, we have Apple Cobbler for the win!

Ingredients
*Apple Filling*
- 5 apples (Granny Smith for tartness or red apples for a sweeter taste)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp lemon juice
- 3 tbsp all-purpose flour or cornstarch slurry
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt

*Topping*
- 2 cups flour
- 1 1/4 cups granulated sugar
- 1 tsp baking powder
- 1/2 cup buttermilk
- 1 egg
- 2 tbsp sugar
- 1 stick butter, cubed

**Instructions**
1. **Prepare Apple Filling**
Peel and slice the apples. Toss them with lemon juice to prevent browning.

In a large skillet, combine the apples, granulated sugar, brown sugar, flour (if you use cornstarch slurry add at end when skillet is off but still warm), cinnamon, nutmeg, and salt. Stir until well-coated.

Place a lid on and cook over medium heat for 20 minutes, stirring every 5 minutes, until the apples are tender. Optional: Add vanilla extract, mix well, and transfer to a baking dish.

2. **Make Cobbler Topping**
In a large bowl, mix flour, sugar, salt, and baking powder.

In a separate bowl, whisk together the buttermilk and egg, then add to the dry ingredients. Cut in with a fork until the mixture is crumbly.

Spread the mixture evenly over the apples. There may be some leftover.

3. **Add Butter and Sugar**
Dot the topping with butter cubes, then sprinkle with sugar. Bake at 375°F for 45 to 50 minutes, or until the top is golden brown and bubbling, and the rest is history. 

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Nothing can truly replace dressing, and we get that. But for those who can’t make it, stuffing can be a great alternative. I’m about to give you a recipe for a stuffing so good, you might not even notice the difference. Hope you enjoy, and we got stuffing for the win!

Ingredients:
- 1 pack of stuffing mix
- 3 tbsp butter
- 1/2 cup each of onion, celery, and bell pepper
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 1 cup broth
- 1 egg
- 1/3 cup parmesan cheese
- Seasoning of your choice (just make sure you have 2 tsp ground sage)

Instructions:
1. In a skillet, melt the butter and sauté the onion, celery, and bell pepper for about 3 minutes. Add the garlic and cook for an additional 2 minutes. Remove from heat and set aside.

2. In a large bowl, combine the stuffing mix with the cooked vegetables.

3. Add the chicken broth, egg, and your choice of seasonings (don't forget the ground sage). Mix gently—don’t overdo it!

4. Stir in the parmesan cheese and brown sugar, mixing just enough to combine. Transfer the mixture to a baking dish and bake at 350°F for 20-30 minutes and the rest is history. 

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If you're looking for a delicious side dish or a comforting meal, this broccoli cheese and rice casserole is perfect. One of the secrets to its creamy, rich flavor? Evaporated milk! It adds that extra smoothness we all love. Check out the recipe below and let me know what you think! We have Broccoli Cheese Rice Casserole For The Win! 

Ingredients:
- 2 bags of instant rice
- 1 bag frozen broccoli florets
- 1/2 can evaporated milk
- 3 cups shredded cheese 
- 1 can broccoli cheese soup
- Seasonings of your choice
- 1 stick of butter, melted

Instructions:
1. Prepare the Rice: Cook the instant rice according to package instructions. Once ready, transfer to a large mixing bowl and season to taste.

2. Cook the Base: In a skillet over medium heat, melt the butter. Add chopped onions and garlic (optional) and cook until fragrant. Stir in the broccoli cheese soup and evaporated milk, mixing well. Season as desired and reduce heat to low. Optionally, add some shredded cheese for extra creaminess.

3. Add Broccoli: Microwave the frozen broccoli florets, then squeeze out any excess water to prevent a watery casserole. Add the broccoli to the rice mixture in the bowl, and stir until well combined.

4. Combine and Bake: Pour the cheese sauce from the skillet into the bowl with rice and broccoli. Add 1/2–1 cup of shredded cheese and mix thoroughly. Transfer everything into a greased baking dish, top with more cheese, and bake at 350°F for 15–20 minutes, until the cheese is melted and the rest is history! 

#easyrecipe #holidaysidedish #sidedish #holidayrecipes #food #cooking

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Grandma says it's not real candied yams or sweet potatoes unless you make them on the stove. And when Grandma speaks, you don't argue. So here we go: stovetop candied yams for the win!

Ingredients:
- 2 large sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 stick of butter
- Zest from half an orange + 1 tablespoon orange juice
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon water
- Pinch of nutmeg

Instructions:
1. **Prep the Potatoes**: Peel and cut your sweet potatoes into even pieces to ensure they cook evenly.

2. **Layer and Season**: In a medium-sized pot over medium heat, add the water and orange juice. Layer half of the sweet potatoes in the pot, then sprinkle with half of the brown and white sugar, cinnamon, nutmeg, salt, and vanilla extract. Add the rest of the sweet potatoes on top, then repeat the seasoning.

3. **Cook and Steam**: Partially cover the pot with a lid to allow some steam to escape. Let the potatoes cook untouched for 12 to 15 minutes.

4. **Turn and Finish Cooking**: Remove the lid, gently turn only the top layer of potatoes, and continue cooking uncovered for another 12 to 15 minutes.

5. **Add Butter and Let Rest**: Turn off the heat. Add the butter to the pot, replace the lid, and let it melt into the candied sauce for 5 to 10 minutes. If needed, gently stir to incorporate the butter. Transfer the candied sweet potatoes to a baking dish or plate for serving, drizzle any remaining sauce over the top, and the rest is history! 

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My grandma made these WEIRD Brussels sprouts a couple of times for the holidays, and at first, I thought it was "Karenish", But when I asked a few people if they’d heard of it, they said, "Yeah, lmao." So, I’m going to call it " Grandma's Holiday Brussels" for the win.

**Ingredients:**
- 10 Brussels sprouts, cut in half
- 4 strips of bacon
- Pecans
- Dried cranberries
- Parmesan cheese
- 1/4 to 1/2 cup olive oil or avocado oil
- Seasoning of your choice

**Instructions:**
• Cook bacon in oven 400° for 15 min. 
1. Rinse and cut the Brussels sprouts in half, coat them with olive oil, and season them to taste. Place them face down on a baking sheet and bake at 400°F for 15 minutes. Set aside when done.

2. In a skillet, heat the reserved bacon fat and toast the pecans for 5-7 minutes until they’re golden brown.

3. On a plate, layer the pecans, followed by dried cranberries, Brussels sprouts, crumbled bacon, and a sprinkle of Parmesan cheese. It might sound a little strange, but try it out and the rest is history! 

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