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At our last GNO we decided that with Thanksgiving and holiday parties coming up we would share our favorite side dishes and fall-time desserts. We didn't even think about taking pictures so I stole some from google images! Here are our delicious, and I mean de-lic-ious recipes.

Cornbread Stuffing

1 9x13 pan of cornbread

1 medium onion, chopped

5-6 stalks celery, chopped

1 lb. regular sausage (I recommend Jimmy Dean, NOT Italian style)

fresh rosemary and either thyme or sage, maybe 1-2 tbl worth, chopped

1-2 cups chicken stock

1. The night before, make the cornbread.  Let it set out, uncovered so it dries out.

2. The day of, chop the onion and celery.  Saute in a little butter till tender.  Remove from pan.

3. Saute sausage until browned.

4. Break up the cornbread to bite-sized pieces combine with the veggies and sausage.

5. Add the chopped fresh herbs.

6. Put everything back in the 9x13 pan and pour the chicken stock over the top.  1 cup for less-moist and 2 cups for more moist, however you like.

7. Bake at 350 for about 20 minutes.

Enjoy! 

From Lora Jones

Pumpkin Roll (Katie's and Amanda's)

Broccoli Salad

Chop and place in a large bowl

1 bunch broccoli crowns
1/4 pkg. green onion
1 8oz can water chestnuts
10 slices cooked bacon
1 cup sunflower seeds
1 cup grated sharp cheddar cheese

Mix and put on salad

1/2 cup mayo
1/2 cup sugar
2 Tbsp. cider vinegar

Roasted Green Beans With Peppers & Onion

When I made this I totally forgot to add the cheese to the top...now I 'm bummed because I know it would have been even that much better. This such a fast and easy side dish recipe.

Prep Time: 20 min
Total Time: 53 min
Makes: 6 servings, about 1 cup each

What You Need:
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded mozzarella cheese

Make It:
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.

Making Flowers!

Raenie taught us how to make these really cool tissue paper flowers. Thanks Raenie!!
The food was great and it was really good getting to know Emily and Amanda! We're so glad you moved here! We really missed you Lora! We will definitely make sure that the next GNO will work better with your schedule! Thanks everyone!

Oreo Truffles

Meatballs

1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup original flavor BBQ sauce (not smoke flavor)
1 tsp Worcestershire sauce
20 frozen Italian style meatballs

Combine sauce ingredients and blend thoroughly. Bring to a boil, then add frozen or precooked meatballs and simmer until they are heated thoroughly.
Serve as an appetizer or over rice as a main dish.

Chocolate Chip Cookies

Combine:
2/3 cup butter flavored shortening
2/3 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
Mix till creamy

Add:
3 cups flour
1 tsp. baking soda
1 tsp. salt
Mix Well

Stir in:
12 oz pkg semi sweet chocolate chips
1 cup chopped nuts
Drop rounded dough on ungreased baking sheet & bake in pre-heated (375°) oven for 8-10 min.

Artichoke Dip

1 cup sour cream
1 cup mayo
1 cup grated cheddar jack with jalepenos cheese
(I sometimes have a hard time finding this particular variety of cheese, in which case I use about a half cup of grated cheddar cheese and about a half cup of pepper jack with jalepenos.)
1 can diced green chiles
1 can artichoke hearts.

Dice Artichoke hearts. Mix all ingredients and bake 20 minutes at 350 degrees.
Serve with crackers, bread, veggies or whatever!!!

Chocolate Souffle

3/4 cup butter
1/2 cup flour
1/2 cup milk
1 cup sugar
2 egg yolks
3 1/2 ounces bittersweet chocolate, melted
1 TBS cocoa powder
5 egg whites

In a saucepan, cook the butter and flour to form a sandy roux. In a separate pan, bring the milk and sugar to a boil, then add them to the roux. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Add the melted chocolate and cocoa. Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. Pour the mixture into buttered, sugared individual sized ramekins (about 1/2 inch from the top). Bake at 375 F for 20 minutes.

Serve with a dusting of powdered sugar (or fresh whipped cream).