Category Archives: Recipe

Vegan Apple Crumble

  • Ingredients:1508ec25e02fbaad1749da9cc942e73f_84467757
  • 1 C. walnuts
  • 1/2 C. pitted dates
  • 1/2 C. coconut, shredded
  • 1/3 C. oats
  • 1/4 tsp. pure vanilla extract
  • pinch salt
  • 6 apples
  • 6 dates
  • 2 tsp. cinnamon

1. In a food processor, pulse 4 of the apples until chunky and transfer to a mixing bowl.
2.Process the remaining 2 apples with the 6 dates, 2 tsp. cinnamon and salt, until smooth.
3.Mix both together and spread into the bottom of a 9×9″ pan.
4.In a food processor, grind together the 1 C. walnuts, 1/2 C. dates, coconut, oats and vanilla extract into a crumbly, yet moist texture.
5.Spread the crumble over the filling.
6.Bake at 350 degrees for 40-45 minutes. Time needed: 15 min preparation + 40 min cooking             Serving Size 6.

Bobbie’s Corn Casserole


  • 1 can whole kernel corn with liquid
  • 1 can creamed corn
  • 1 box Jiffy (must use Jiffy) corn muffin mix
  • 2 eggs
  • 8 oz. sour cream
  • 2 Tbs. sugar
  • 8 oz. shredded mild or sharp cheddar depending on taste


It is very important to add things in order according to directions and mix each time as directed. Otherwise it will affect the end result. In a large mixing bowl. Beat eggs and add sugar. Beat well. Add sour cream and beat well. Add both cans of corn and stir well. Add Jiffy mix and about 6 oz. of the cheese. Mix well and pour into a 9×13 inch casserole that has been sprayed well with Pam. Top with remaining cheese and bake at 325 degrees for 45 minutes.


Click here for the original recipe.

Thanksgiving Day Dishes

Cranberry Sausage Classic Dressing
Corn Bread Stuffing

Turkey and stuffing are Thanksgiving Day must-haves, but not everyone makes them the same way. When it comes to stuffing, where you live might make a difference in how you make it.

According to a new survey by Mrs. Cubbison’s Kitchen in Los Angeles, celery and onions top the ingredients list, then regional differences come into play:

  • People in the Northeast and West are more likely to add carrots and sausage.
  • 70 percent of people in the South and 60 percent of people in the Northeast said they like to cook stuffing in a casserole dish.
  • 58 percent of people in the West and 45 percent of people in the Midwest said they prefer to cook it in the bird.

While traditional Thanksgiving dishes are preferred in most regions, about one in five families say they now consider special diets when preparing their menu including gluten-free, vegetarian, diabetic and kosher options:

  • Gluten-free and vegetarian choices are popular in the West.
  • The South and Midwest offer items for those who are diabetic.
  • The Northeast and South offer lactose-free and kosher dishes.

The survey also found that when asked which Thanksgiving dishes are handed down from previous family generations, “stuffing” was by far the most important. But the term for this dish differed depending on locale – Southerners refer to the dish as “dressing,” while people in the East, Midwest and West say “stuffing.”

No matter where you live, you can ensure big flavor at your holiday table when you use family-favorite recipes like these. Get more Thanksgiving recipes at

Cranberry Sausage Classic Dressing


  • 1 1/2 pounds pork sausage, crumbled
  • 1/4 cup butter, unsalted
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 teaspoons garlic cloves, chopped
  • 2 6-ounce packages of Mrs. Cubbison’s Classic Seasoned Dressing
  • 1 cup walnuts
  • 1 cup cranberries, dried sweet
  • 1 each Granny Smith apple, peeled, cored, chopped 1/2-inch
  • 1 tablespoon sage, fresh, chopped
  • 1 1/2 cups chicken broth


  1. Preheat oven to 350°F.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  3. Stir in butter, celery, onion and garlic; sauté until translucent.
  4. In a large mixing bowl, combine dressing, prepared sausage and vegetable mixture, walnuts, cranberries, apple, sage and chicken broth.
  5. Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.

Servings 10

Preparation Time:
30 minutes

Cook Time:
50 minutes

Corn Bread Stuffing


  • 1 cup butter (2 sticks)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 1/2to 2 cups liquid or broth*
  • 1 box Mrs. Cubbison’s Seasoned Corn Bread Stuffing


  1. Oven Casserole Directions – Preheat oven to 350°F. In a large saucepan, melt butter on medium heat, sauté vegetables until translucent.
  2. Combine stuffing mix; stir in liquid* gradually and blend lightly.
  3. Place stuffing in greased casserole dish, cover and bake for 45 minutes. Uncover last 15 minutes for crisper top.

Notes, Tips & Suggestions

Top-of-Stove Directions

Prep Time: 10 minutes

Cook Time: 10 minutes

  1. In large saucepan, melt butter on medium heat, sauté vegetables until translucent.
  2. Stir in liquid* gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.
  3. Turn off heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

*Use more liquid for moister stuffing, less for drier.

Preparation Time:
10 minutes

Cook Time:
45 minutes

Mrs. Cubbison’s

Chef Saad’s Chimichurri Steak Recipe

It’s time for Labor Day cook-outs and Chef Aiman Saad of The Longhouse at Mohegan Sun shares his top five grilling tips. Learn how to grill like a pro and test out Chef Saad’s tips with his exclusive Chimichurri Steak Recipe.

1. Choose The Right Steak: First, choose a steak that is well-marbled. Try to pick out one that has thin strands of fat that run through the meat. The strands will increase the steak’s flavor and tenderness. Second, look for a bright red color. The bright red color will ensure the steak’s freshness. Finally, find the right cut of meat. The best cuts for grilling are: Ribeyes, NY Strip Steaks, Porterhouse and Filets. These cuts are naturally tender and can be cooked quickly.

2. Season The Steak Properly: To season the steak properly, utilize kosher salts and avoid finer salts. Also, use fresh ground pepper and season the steak adequately by taking more time on seasoning thick cuts.

3. Place Steak Out At Room Temperature Before Cooking: After seasoning the steaks, let them sit out at room temperature for 20-30 minutes. This will allow the seasonings to absorb into the steak. The seasoned steaks can also be refrigerated overnight.

4. Cook Steak At The Proper Temperature: Use medium high heat; test your grill by placing your hand 2 inches over the cooking surface. You should be able to keep your hand there for 3-4 seconds. This high temperature will ensure that a proper crust will be formed on the steak.

5. Rest Your Steak After Cooking: Allowing your steak to “rest” or cool down for a couple of minutes will allow the hot liquids inside the steak to evenly redistribute.

Test out these tips with Chef Saad’s Tomato and Olive Oil-Rubbed Bone-in Ribeye with Chimichurri, one of his exclusive recipes often on the menu at The Longhouse.

Tomato & Olive Oil Rubbed Ribeye with Chimichurri Recipe

Steak Ingredients:

1 Bone-in Rib Chop
1/2 Tbsp Kosher Salt
1/2 Tbsp Fresh Ground Black Pepper
1 Tbsp Olive Oil
1 Ripe Tomato (Beefsteak or Hot House)

Prepare the grill. Then, squeeze the juice and seeds out of an over-ripened tomato. Mix juice and seeds with Salt, Pepper, and Olive Oil. Next, rub the steak with the mixture and leave on for 20 minutes at room temperature. Remove from mixture and grill the steak to desired doneness. Lastly, top with Chimichurri.

Chimichurri Ingredients:

3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Onions, Minced
1 Clove Garlic, Smashed and Minced
1/4 Cup Scallions, Minced
1 Tsp Habanaro, Minced
4 Tbsps Fresh Cilantro, Chopped
2 Tbsps Fresh Basil, Chopped
2 Tbsps Fresh Oregano, Chopped
2 Tbsps Fresh Parsley, Chopped
1 Tbsp Paprika, Smoked
3 Tbsps White Vinegar
3 Tbsps Fresh Lemon Juice
1 Tbsp Salt
1 Tbsp Black Pepper