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Christmas Dinner Recipes

For our Christmas dinner, here are the recipes I'm using to go with the ham and turkey. We're making cornbread dressing, potato salad, green beans, corn, squash casserole and rolls. For dessert, lemon ice box pie and pecan pie.

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Southern Cornbread Stuffing Recipe : Paula Deen : Food Network

This is the dressing I'm making for Christmas Day dinner! :)


  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten


Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
-------------------------------------- - Recipe - Lemon Ice Box Pie

This is the pie I'm making for dessert on Christmas! We're not that fond of meringue so this is great. If memory serves me correctly it's how my mamaw Logan used to make it. :)

1 sm. can frozen lemonade, thawed
1 c. sweetened condensed milk
Med. sized Cool Whip
Mix all ingredients together and place in graham cracker crumb crust. Refrigerate and serve.

Winn Dixie had their brand of "Cool Whip" right next to the name brand and usually the generic is cheaper but not in this case.  The brand name was 70 cents cheaper.  Tricky aren't they!?


  • 12 eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons sweet relish (I'm using dill relish!)
  • Salt
  • Pepper
  • Paprika, for dusting


Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

Basic Southern Potato Salad

Recipe Ingredients:
1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped (I substitute 2 Tbsp dill pickle relish.)
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard
Cookware and Utensils:
1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife
Recipe Instructions:
As always, the key to great cooking is to be prepared and to use quality ingredients.
Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.
Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.
Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.
Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.
Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold. (although I like it warm as well!)

A squash casserole with pecan or bread crumb topping, along with cheese and onions.


  • 2 pounds yellow squash, cut in 3/4-inch cubes
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  • water
  • 4 tablespoons butter
  • 1 cup saltine crackers, crumbled
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup pecans, finely chopped, or buttered bread crumbs


Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.