Download All You, Issue 12 (December 2015) PDF

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Extra info for All You, Issue 12 (December 2015)

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Fat from skillet. Add onions and garlic; cook, stirring, until onions are translucent, about 10 minutes. Transfer mixture to a 6-quart slow cooker. ➋ Add thyme, vinegar, brown sugar and coffee to slow cooker. Chop bacon into small crumbles, add to slow cooker and stir. Cover and cook on high for 2½ hours. Uncover and cook until onions are caramelized, about 1 hour more. Jam will thicken as it cools. ➌ Let cool. Refrigerate until ready to jar. iiGIVE IT Portion the jam into 4 1-cup jars. Cut scraps of fabric with pinking shears and tie over lid with twine.

Now share Yours. Sausage Cornbread Stuffing INGREDIENTS: DIRECTIONS: 1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, finely chopped 4 cups cornbread, toasted & chopped 1/4 cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 cup pecans, chopped (optional) 1. PREHEAT oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8–10 min. or until sausage is thoroughly cooked; drain.

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