Dressing

This recipe makes enough for about six servings, the recipe
can be doubled or tripled or whatever for larger groups.

Ingredients:
2 Pkgs. cornbread mix ( I use Texas Style by Morrison's 6 ozs. per pkg.)
3 celery sticks
1/4 med. sized yellow onion
1 1/2 to 2 cups Chicken Broth
1 to 2 tbsp. Poultry Seasoning ( or to taste )
Salt and Pepper to taste

Directions:

Chop celery and onion to small pieces. Mix cornbread to pkg. directions.
Add chopped celery and onion to cornbread mix and bake according to directions. I add some baking time to the cornbread due to the celery and onion, about 5 to 10 min, or until knife blade comes out clean.
Let cornbread cool then crumble into large oven safe dish or pan to bake.
Add Chicken Broth, salt, pepper, and Poultry seasoning. Mix thoroughly
by hand, mixture will by very most. Since all ingredients are cooked you can taste the mixture and season to taste. Don't forget baking will enhance the taste of seasoning slightly. Bake at 375 degrees until dressing
is slightly brown on top and don't let it burn around the edges. About 35 to 45 min.

Cornish Hens

Pre heat your oven to 350 degrees.
Take a quarter cup of extra virgin olive oil, and one pat of unsalted butter and placed in a bowl with several cloves of minced garlic. Microwave this mixture for about 1:30 seconds and let stand.
Prepare the hens by rinsing, and patting dry with several paper towels. (Trick learned by Julia Child herself). Use a brush to coat the hens with the extra virgin olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, and parsley.
Season the bottom side first, then flip and repeat. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving. Delicious!

CINNAMON CRESCENT ROLLS:

CINNAMON CRESCENT ROLLS:

Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Easiest fudge recipe in the world

Easiest fudge recipe in the world, can't mess it up if you tried.

1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve