Italian Sausage with Celery Root Slaw (Real Simple) Give ordinary coleslaw a twist by using grated raw celery root, which lends a fresh, mild celery flavor. Using sour cream instead of mayonnaise to dress the slaw lightens things up and adds a pleasant tang. 1 tablespoon olive oil 8 links Italian sausage (about 1 1/2 pounds) 1 small celery root (1 1/2 pounds), peeled 1/2 cup sour cream 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard kosher salt and black pepper 1/2 small red onion, thinly sliced 1/4 cup chopped fresh flat-leaf parsley 2 dill pickles, cut into thin strips Heat the oil in a large skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Meanwhile, in a food processor fitted with the coarse grating disk, grate the celery root. In a large bowl, whisk together the sour cream, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery root, onion, parsley, and pickles and toss to combine. Serve with the sausages.

SMOKED SALMON DIP (Foodgawker) 8 ounces smoked wild Alaskan salmon (use hot smoked, aka "kippered" salmon, not lox) 4 ounces cream cheese � cup sour cream � cup mayonnaise � teaspoon Louisiana-style hot sauce 2 tablespoons capers, drained and roughly chopped 2 tablespoons chopped walnuts (optional, but they add some nice texture)* 2 teaspoons cream horseradish 2 teaspoons finely chopped dill, plus extra for garnish (or fresh chives) 1 teaspoon lemon juice 1/8 teaspoon freshly ground pepper 1. Break the salmon into small pieces, discarding skin and bones. Set aside. 2. Place the cream cheese in a medium, microwave-safe mixing bowl. Microwave on high, 30 seconds or until softened. 3. Add all remaining ingredients (except salmon) to the cream cheese and stir to combine. Add flaked salmon and using a rubber spatula, fold into mixture until thoroughly coated. 4. Place in a serving dish, and garnish with extra dill. Keep refrigerated until ready to serve. May be made 1 day in advance. Serve on pumpernickel bread squares, crackers or flat bread. *I would used diced jicama or water chestnuts instead of nuts.

We are having our family Christmas this weekend. Our DIL LOVES onions...son, hates them! LOL So, I found this recipe and she is excited! I only made 3...Dean is sure that I should have make 6! lol Stuffed Onions 1/2 cup uncooked white rice 6 large Vidalia onions 3/4 pound ground spicy pork sausage 1/4 cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted 1/2 teaspoon paprika Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup. Cook sausage over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings. (I used a pan big enough so that I could mix everything together) In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

I remember making this oh so long ago and how moist it was. One layer chocolate cake 1 8 x 8-inch cake pan INGREDIENTS: 1 8 x 8-inch nonstick baking pan 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 tsp baking soda 1 tsp kosher salt (or 1/2 tsp table salt) 6 Tbs vegetable oil 1 Tbs white vinegar 1 tsp vanilla extract 1 cup cold water PROCEDURE: Preheat the oven to 350 degrees. In the 8 x 8-inch nonstick baking pan, carefully combine 1 1/2 cups all-purpose flour with 1 cup white sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda and 1 tsp kosher salt...or 1/2 tsp regular table salt....and mix everything together. Make sure you get the stuff around the edges mixed in as well and, once you are happy with that, use your spoon to make three separate wells in the flour and then add 6 Tbs vegetable oil to one well, 1 Tbs white vinegar to another and 1 tsp vanilla to the last well....add 1 cup cold water and mix everything together. Go slow while you're doing this and once again make sure you incorporate the stuff at the edges. Once it is well mixed, use a damp paper towel to clean up the edges of the pan and place it on the center rack of the preheated oven. It'll take just about 30 minutes to bake and it's a good idea to spin the pan around once while it is in the oven��then use a toothpick test to check it for doneness. HINTS: No mixing bowls needed for this recipe at all...just one 8 x 8 inch nonstick baking pan and a wooden spoon or rubber spatula for mixing everything together.