I had never tried this before. I found this recipe and I am glad I did. This one is going in the family cookkbook. Author https://www.bbcgoodfood.com/recipes/mini-sausage-rolls I Altered from original Ingredients Nutrition - 1 large clove garlic - the more the better - handful of fresh parsley leaves - 1 pound of breakfast sausage - 1 pack ready-rolled puff pastry I only used 1 of the 2 pastries - 1 egg beaten step 1 Heat the oven to 400F. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 1 T cold water. step 2 Blend the sausage meat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined. step 3 Unroll the pastry onto a board and cut in half lengthways. step 4 Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1inch edge. step 5 Tightly roll the pastry around the sausage meat, pinch the edges, and brush the ends with the beaten egg to secure. step 6 Cut each roll into 10 pieces with a sharp knife, each about 1.5 inches long, and arrange on a baking sheet. Will keep, covered and frozen, for one month. step 7 Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. I cooked mine for almost 45 minutes. I temped the sausage to make sure it was at least 165 degrees. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like. November Challenge - Holiday Cooking School

We had bought a family pack of chicken leg quarters. I put them in the oven a let them cook for about 4 hours with about a pint of water. Great broth. I looked in the fridge and I had carrots, celery, and a few potatoes in the cabinet. I heated the pot and added 2 Tablespoons oil. Sautéed the vegetables added salt, pepper , and a little Oregano. Cooked till tender. Added broth and chicken to let it cook another hour. So good! Had leftovers so next day added some egg noodles. Yummy 🤤 November challenge

Ingredients: 2 1/2 C flour 1 t salt 3/4 C shortening or butter 6-8 t cold water 5-6 apples (any will work. I like to use Gala and Granny Smith mixed) 3/4 C sugar 1 t cinnamon 1 T flour or cornstarch Instructions: Mix flour and salt. I like to sift mine using my antique sifter that was my Grandmas. Cut in shortening or butter until crumbly. I use butter and I put it in the freezer for about 10 minutes then use a cheese grater and shred it. Works great Add cold water gradually until dough holds together. Divide in half. (top and bottom crust) Roll out one half for bottom crust. Place in pie plate. Peel, core, and slice apples. Toss apples with sugar, cinnamon, and flour. Fill crust with apple mixture. Add top crust. I like to roll my crust out and then cut in strips and make a latice top. Either way I like to beat an egg and brush the top crust and then sprinkle course sugar on top. Seal the edges. Cut a vent if using a solid pie crust top. Bake at 400 degrees F for 45-50 minutes until golden. Don't foget the ice cream! November recipe challenge

I found an air fryer video on how to make Salmon bites, incredible. Cut Salmon into bite size pieces. Put in a bowl, add 3 T olive oil, salt, pepper, granulated garlic, and smoked paprika. Toss. Air fryer 15 minutes, 350 F. Shake 1/2 way. I don’t do Salmon any other way now. Sweet Potatoes Clean, cut end. Slice about 3/4 way down. Add a bit olive oil and a dash of salt. Bake in oven 45 minutes. Air fryer about 1/2 the time. Serve with butter, salt, and pepper. November challenge

This was a cheat dish. Not all from scratch, but still really good. My wife and I make a German Apple Stuffing and it is NOT a Thrifty side dish, but this would work well. Cost $3.74 recipe / $0.47 serving Take a Thanksgiving dinner short cut by upgrading a boxed stuffing mix with fresh ingredients for more flavor, texture, and visual appeal. Author: Beth Moncel Servings 1 cup each Total 30minutes mins Ingredients - ▢4 Tbsp butter ($0.52) - ▢1 yellow onion ($0.32) - ▢3 ribs celery ($0.37) - ▢2 apples ($0.50) - ▢1/2 tsp dried sage ($0.05) - ▢3 cups water ($0.00) - ▢2 6 oz. boxes stuffing mix ($1.38) - ▢1/2 cup walnuts ($0.60) Instructions - Finely dice the onion and celery. Add the butter, onion, and celery to a large pot and sauté over medium until the onions are soft and translucent (about 5 minutes). - While the onion and celery are sautéing, core and finely dice the apples. Add the apples and dried sage to the pot with the onion and celery, and continue to sauté for 1-2 minutes more, or just until the apples soften slightly. - Add the water to the pot, place a lid on top, turn the heat up to high, and bring the water to a boil. Once boiling, add both boxes of stuffing mix, stir briefly to combine, turn the heat off, replace the lid, and let the stuffing rest for 5 minutes. - While the stuffing mix is absorbing the hot water, chop the walnuts. After letting the stuffing rest for 5 minutes, remove the lid, add the walnuts, and gently fold them into the stuffing (vigorous stirring will make the stuffing gummy). - Serve immediately, or bake uncovered at 350ºF for about 15 minutes to achieve a crispy top layer. November Challenge - Holiday Cooking School