Adams’ family recipe for cornbread dressing

If you read my Mom’s column you have probably already seen this recipe, but it’s the first time I’m sharing it. Our family dressing recipe is one of things I look most forward to every Thanksgiving.

MawMaw and Boopie were sisters who came to Texas from Tennessee in a covered wagon. MawMaw (Nora) was Mom’s grandmother and Boopie (Ruth) was her great aunt. I was lucky enough to know both of them.

MawMaw and Boopie’s Cornbread Dressing

2 packages cornbread, prepared

1 can biscuits, baked

2 cups onions chopped

1 cup celery chopped

2 or 3 green onions, sliced

1 tbsp parsley, fresh or dried

1 tbsp sage, fresh or dried (or to taste)

1 stick of butter

2 boiled eggs (chopped)

2 (ish) large boxes of chicken broth

Salt and pepper to taste

2 eggs, beaten (add last right before cooking)

4 to 5 bacon slices

Crumble cornbread and biscuits in a large bowl.

Lightly sauté (don’t brown) onions, celery, green onions parsley and sage together in the stick of butter. Mom does this in the microwave in a large glass measure instead of sautéeing.

Add the veggies and boiled eggs to the crumbs. Mix well. Add the broth until it's a very moist mixture, almost soupy. Cover and refrigerate overnight or until ready to bake.

To bake: Preheat oven to 350. Then add two beaten eggs and mix well. Put in a 9x13 (or larger) pan. Lay 4 or 5 bacon slices across the top. Bake about 45 minutes to 1 hour until brown on top and firm. That makes about 10 to 12 large servings.

—kwc—

Here’s another easy pumpkin dessert. The recipe says to top with vanilla ice cream and caramel sauce “if desired.” I think I would definitely desire that.

Pumpkin Dump Cake

29-oz. can pumpkin puree (not pumpkin pie filling)

12-oz. can evaporated milk

1 cup brown sugar

3 eggs

2 tsp pumpkin pie spice

1/2 teaspoon vanilla extract

1 box yellow cake mix 1-1/2 cups chopped pecans,

1-1/2 cups chopped pecans, divided use

1 cup butter cut into thin slices

Cooking spray

Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.

Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.

Pour the pumpkin mixture into the prepared pan.

Place the cake mix and 1 cup of pecans in a bowl; stir to combine.

Gently sprinkle the cake mix and nuts over the pumpkin layer.

Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.

Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.