My family, friends and coworkers have received this as a gift from me for years. It’s another great excuse to use my Granny’s cast iron skillet and a wonderful, easy, and impressive bit of holiday extravagance. By extravagance, I mean this is NOT a low-fat or low-calorie item. That’s why we break it into little pieces and just have a bite or two at a time. Gift it, and encourage people to savor it one bite at a time.


1 pound butter
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate chips
1 cup blanched almonds, toasted and chopped into small pieces


Things you will need: a large cast iron skillet, a 10 x 15 inch baking sheet, parchment paper, wooden spoon, candy thermometer

It’s important that you have all of your ingredients and your equipment ready when you begin. This process moves pretty quickly and you won’t have enough hands to stop unwrap, measure, etc., as you work on the toffee.

Start by lining the baking sheet with the parchment paper and set aside.

Melt the butter in the cast iron skillet over medium heat. When it’s mostly melted, add the sugar and salt and stir to combine. Using your wooden spoon, continue to stir to keep the mixture moving. The toffee will begin to bubble and will start to change color as you stir it. Keep going! You’ll want the mixture to darken to a deep golden brown. It should reach about 300 degrees on your candy thermometer. Remove from heat and mix in the vanilla.

Immediately pour the candy mixture into the pan lined with parchment paper. Spread it until it is fairly evenly distributed. It doesn’t have to reach all edges of the pan. It will begin to set-up quickly so your window of time to spread it is very brief.

Allow it to cool for about 3-5 minutes and then sprinkle with the semi-sweet chocolate chips. Let the chocolates sit for a minute until they begin to melt a bit. Using an offset spatula, spread the melting chocolate evenly over the top of the warm toffee base. Immediately sprinkle with the chopped almonds. (I like to do this with my hands, crushing the almonds slightly as I sprinkle them.) It helps if you carefully press the nuts into the melted chocolate so they adhere well.

This needs to cool completely, at least 6 hours or overnight. I put it in the refrigerator once the pan cools. Break the toffee into small pieces and store in an airtight container.

This is a great multi-use holiday recipe. It’s easy to ship, stores well and is naturally gluten-free. It makes a pretty addition to any holiday dessert spread and your co-workers will be especially nice to you leading up to the holidays in hope that they will receive a small supply of their own!


By popular demand, I am posting what is probably one of my most requested dishes. This is something my children want me to make every Christmas Day. It’s a dish my niece asks for as a gift for her birthday. It is the standard by which all other comfort food in our family is measured.

For something so good and so popular, you’d expect it to be hard to make. But I’ll tell you a secret – it’s not. Simple ingredients you probably always have on hand. Comes together in the time it takes to cook the chicken and roll out the dumplings. No special spices needed. Just good, satisfying, home cooking at its finest.


1 3-4 pound chicken or 3-4 pounds of chicken tenders (I’ll share more about this choice in the cook’s notes below)
2 quarts water (use a little more to ensure the chicken is completely covered)
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 cup carrot, julienned or shredded
1 cup celery, finely diced
1 medium onion, finely diced
2 cups all-purpose flour, plus a little more to dust the counter
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons shortening
3/4 cup buttermilk or soured milk (1 cup milk + 1 tablespoon vinegar)


Place the whole chicken or the tenders in a large pot or Dutch oven and cover with the water. Add the 2 teaspoons of kosher salt. Bring to a boil. Add the carrots, celery and onion. Cover, reduce heat and simmer for 45 minutes to 1 hour or until completely done and tender. COOK’S NOTE: Using a whole chicken adds a depth of flavor to the dish. However, chicken tenders are also an option if you want something that is quicker and easier to put together. Saves you from having to break down and debone the whole chicken.)

Combine together the flour, baking soda and shortening. Cut the shortening in with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the buttermilk and incorporate with a fork until just combined. Don’t overmix or you’ll create a tougher dumpling.

Lightly dust your surface and knead the dough a few times, 3-4 is probably sufficient. Roll the dough out until it’s fairly thin. Cut into squares of about 1/2 inch with a pizza cutter. Separate the dumplings and drop them into the simmering broth. Add the pepper and cook for about 8-10 minutes or until dumplings are cooked through and are floating to the top. Double check the seasonings and add any additional salt and pepper to taste. Serve and wait for the applause!

I roll the dumplings out on a plastic rolling mat. After they’re cut and separated, I just pick up the mat and transfer the dumplings and any extra flour from the mat into the broth. The extra flour helps thicken the broth.


Let’s face it, ground turkey can be pretty bland and tasteless unless it has a little help. When you’re trying to cut down the amount of red meat in your diet and also trying to serve family meals that please others, you have to be a bit creative.

I developed this recipe a few years ago and it’s been well received by my husband who has discriminating taste when it comes to his meatloaf. You can bake this in your oven, or kick it up one more notch and prep it on the smoker for an added layer of taste. The key ingredients in the flavor profile of this dish are ground red chipotle powder (I get mine from Penzey’s) and Sweet Baby Ray’s Honey Chipotle BBQ Sauce.


3 pounds ground turkey
1 medium onion, finely diced, about a cup
1 small green pepper, finely diced, about a cup
1 small red pepper, finely diced, about a cup
2 stalks celery, finely diced, about 1/2 cup
3 TSP minced garlic
2 TBSP canola oil
2 TSP ground red chipotle powder
2 TSP kosher salt
1/2 TSP ground pepper
1/2 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce (plus more for glazing the top)
2 eggs, beaten
1 cup Panko bread crumbs


Preheat oven to 375 degrees.

Place a skillet over medium heat and add canola oil. When the oil is hot, add the onion, peppers and celery. Sweat the vegetables over medium heat until they begin to soften. Add the garlic and cook for another minute or so. Add the chipotle powder and stir until it coats the vegetables. Remove from heat and allow to cool.

In a large mixing bowl, add the turkey, beaten eggs, panko bread crumbs and 1/2 cup BBQ sauce. Mix well. Add the cooled vegetables to the mixture along with the salt and pepper. Mix with hands until vegetables and seasoning are evenly incorporated.

Spray non-stick cooking spray on a baking sheet with sides. With your hands, form the meat mixture into a loaf shape on the pan.

Bake at 375 degrees for about 60-75 minutes or until a meat thermometer registers 165 degrees in the center of the meatloaf. During the last 10 minutes of baking, spread about 1/2 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce over the top.

Let stand for at least 5-10 minutes before removing to a serving plate and slicing.

Some helpful tips: If you want to make this fast, have vegetables chopped and portioned in the refrigerator or freezer for future use. This meatloaf freezes well. Put in aluminum foil loaf pans and wrap with foil before sliding in a freezer bag. Let meatloaf thaw for at least one day in the refrigerator before baking.


I found this great recipe on and had to give it a try. It was a successful venture and one I would recommend if you like to infuse your pork chops with a more exciting flavor. It’s important to note that the beer you choose to use for your braising can alter the taste of the final product. For the purposes of this recipe, I used a Boulevard Wheat Pale Ale. You may want to experiment with other taste profiles until you find one that suits you.


4 TBSP all-purpose flour
1/2 TSP kosher salt
1 TSP black pepper
4 boneless pork chops, 1/2 inch thick (NOTE: I used two, bone-in 1 inch thick chops for my version. Times altered accordingly)
1 TBSP butter
1 TBSP olive oil
1 cup beer
2 TBSP red wine vinegar
2 TBSP stone ground mustard
2 TBSP brown sugar
2 TBSP finely chopped fresh rosemary


Mix together the flour, salt and pepper in a dish. Dredge the pork chops until well coated.

Melt the butter in a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the pork chops in a single layer. Saute until browned and then flip. When both sides have been browned (about 1 1/2 – 2 minutes each side) remove from skillet to a plate and let rest.

To the skillet add the beer, vinegar, mustard, brown sugar and rosemary. Mix well. Bring to a low boil over medium-high heat. Return pork chops to the skillet, cover and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center and an instant read thermometer reads 145 degrees.

Transfer the chops to a plate. Increase heat to medium and reduce the pan juices in the skillet until thickened, about 2-3 minutes, stirring often. Top pork chops with the sauce.

It’s important to use a thermometer to check the internal temperature of your pork chops. Boneless vs. bone-in chops, varying thicknesses, temperature of meat when you add it to the skillet are factors that can alter the outcome and make times given in recipes a “guide” rather than a “rule.”


While holidays usually come fully equipped with all of the standard, traditional fare, special dietary requirements sometimes send us in search of new options. This year, I came across this awesome sweet potato option that is really easy, healthy and looks absolutely festive on the table. This comes from another site called


1 pound sweet potatoes, peeled
1 apple (I used a Gala)
1 cup cranberries
2 TBSP olive oil
1/3 cup real maple syrup
1 TSP cinnamon
1 TSP dried sage leaves
1/2 TSP kosher salt


Preheat oven to 350 degrees. Cut the peeled sweet potatoes in half and slice into 1/4 inch half moon shapes. Add to a large bowl.

Cut the apple into quarters, removing the core and seeds. No need to peel. Add to the bowl with the sweet potatoes.

Mix in the remaining ingredients. Place the mixture into an 8 x 8 baking dish, trying not to overcrowd so that the potatoes roast evenly.

Roast the sweet potatoes for about 45 minutes, stirring several times during the bake process, or until the potatoes and apples are tender.

Thanksgiving is over and, no matter how much you tried not to, you cooked too much and have leftovers packing your refrigerator. How can you approach your own personal version of “Chopped” and transform those leftovers into something that looks new and appealing?

My experiment this year was to marry my Thanksgiving leftovers with my regular approach to a Shepherd’s Pie. I used my leftover dressing, some chopped turkey, gravy and mashed potatoes. I added a package of frozen green peas and carrots to the party and VOILA! This is a very inexact recipe and is really more a sharing of an idea rather than a “follow every ingredient and step” version.


Leftover dressing/stuffing, enough to crumble and cover the bottom of a deep dish pie plate
2 cups chopped turkey
2 cups gravy
1 package frozen peas and carrots, thawed
1/2 teaspoon poultry seasoning
additional salt and pepper, to taste
2 cups leftover mashed potatoes


Break the leftover dressing into pieces and press into the bottom and on the sides of a deep dish pie plate.

Mix together the turkey, peas and carrots, gravy, poultry seasoning, salt and pepper. Pour on top of the dressing “crust.”

Reheat the mashed potatoes so they are spreadable. Spread on top of the turkey mixture.

Place the pie plate on a sheet pan and place in a 350 degree oven. Bake for about 25-30 minutes until hot and bubbling.

Vary the amount of the ingredients as needed to create this dish. I ended up having a bit too much filling, so I advise you to put your pie plate on a sheet pan to catch any overflow.


This is a beautiful addition to many of our holiday meals. My Mom always makes it and serves it in a gorgeous cut glass bowl she bought many years ago at the Reform, MO, General Store. She said she originally got the recipe from my Aunt Pat, and as it is with great recipes, enjoyed it so much she started making it for her own family. I recall it was one of my Dad’s favorites.

It’s easy, tasty and makes a pretty presentation. What more do you need from a perfect holiday dish?


2, 3 ounce boxes strawberry Jello (Mom always uses sugar-free), dissolved in 1 1/2 cups hot water
1 can jellied cranberry sauce, mashed up in the Jello
1, 20 ounce can crushed pineapple, including the juice (Mom uses pineapple in its own juice)
1 cup seedless red grapes cut in half
Chopped nuts, optional (Mom never uses nuts)


Mix together and place in a decorative bowl. Chill several hours before serving.

Recipe note: My Mom ALWAYS “squishes up the cranberry sauce with her hands.” She says it makes a big difference in the texture.

This is a great side dish. My grandchildren have discovered this is even more incredible when they spread it on a Grandma Croy Butterhorn Roll. It’s the best from both great-grandmas in one bite!


There are certain things I’ve made so many times and are such a part of everyday life here that I’ve ceased to think of them as “recipes.” They’re sort of standard things you do in the kitchen like peeling potatoes or doing the dishes. Making sausage gravy is one of those things.

This is probably the most requested breakfast item among my children and my grandchildren – oh, and add my husband to that list. Gravy sounds like such a simple thing, but I can tell you that gravy was my nemesis in my younger years. It was always too thick and pasty or too thin and watery. Now that I’ve gotten my ingredient amounts sorted out, it’s not that hard.

This gravy goes perfectly with my Cloud Biscuits.


1 pound good quality pork sausage
1/3 cup flour
3 cups milk
kosher salt
fresh ground black pepper


Brown the sausage in the pan, breaking it up into smaller pieces. The sausage should render sufficient fat for making the gravy, but if you don’t visibly see a tablespoon or two on the bottom of your pan, you can add a bit of bacon fat. Add the flour to the pan and stir to coat all the pieces of sausage. Let the flour cook for a minute or two and break down into a nice light brown roux. Add the milk and stir to incorporate. Season with some salt and pepper to taste. Cook on medium heat, stirring occasionally until the gravy thickens.

Things you need to know about gravy: the amount of flour you use may not “look” like it’s enough, but, it thickens the liquid. Add too much and you’ll have paste. Also, the amount of salt and pepper you add is a matter of taste and also dependent on how heavily seasoned the sausage you’re using.


This is, by far, the most requested dish by all family members at Thanksgiving. In our family, we serve a traditional Southern cornbread dressing as a side, not a stuffing made with the turkey. The base is made with cornbread and toasted white bread along with veggies and seasonings.

This recipe is an easy one to scale up or down, depending on the size group you’re expecting. This recipe makes a 9 x 13 pan.


2 boxes Jiffy cornbread mix, prepared and baked per box instructions
About 16 pieces of toasted white bread
1 medium onion, diced
1 cup celery, diced
2 tablespoons olive oil
2 eggs
1 cup milk
3 cups chicken broth or turkey broth
2 teaspoons poultry seasoning
1 teaspoon salt


In an extra large mixing bowl, break up the cornbread into crumbs. Add in the toasted bread, tearing into small pieces (about the size of a quarter). Heat the olive oil in a skillet and add the celery and onions, “sweating” the vegetables until they begin to soften. Remove from heat and cool. Add to the bread .

Beat together the 2 eggs and the 1 cup of milk. Add to the bread mixture along with the poultry seasoning and the salt. Add in the chicken broth starting with about half the broth and mixing, add more broth until all the bread pieces are well moistened. Depending on the consistency you want, you may add a little more or less broth.

Bake at 350 degrees in a greased 9 x 13 baking dish for 45 – 50 minutes or until top is golden brown.

This dish can be made the day before and kept covered in the refrigerator until time to bake. I recommend bringing it to room temperature before putting in the oven.


There are certain things that are an integral part of a holiday meal in our family. And, although this Thanksgiving will be a little smaller and a lot different because of COVID-19, some things will remain as constant reminders of what’s important.

When I married into the Croy family, my mother-in-law made sure I knew that these rolls were special. When we went home to visit the family in Colorado, these rolls were served in our honor. When they came to Missouri to visit us, Mom Croy would bake dozens in advance of the visit and bring them with her. And, they are served at every holiday meal in our home.

My husband loves these rolls and I, unfortunately, didn’t have the knack or the passion for making homemade yeast breads. Before his Mom passed away, he spent time in her kitchen with her learning how to make this cherished family recipe. Now, these are known as Papa Croy rolls because my husband makes them for his children and grandchildren at every holiday. There have been times he’s made as many as 96 for our clan gathering. This year, we settled on 2 batches.

Family food traditions are important and naming those recipes for the people who made them for us with love is a great way of remembering them when they’re no longer here to celebrate with us.


1 envelope active dry yeast
1 tablespoon granulated sugar
1 cup milk, lukewarm
1/2 cup granulated sugar
1 1/2 teaspoons salt
4 cups flour
1/2 cup butter, melted
3 eggs


Using a stand mixer with a bread paddle:

Mix together the yeast and the 1 tablespoon sugar. Add the milk. (Make sure to check the temp is not over 100 degrees or you will kill the yeast – lukewarm is all you need). Add the remaining sugar, butter, eggs, salt and flour. Make a dough stiff enough to knead. (Important note: the weather and the ingredients make a big difference when determining how much flour you will need to make a stiff dough. Start by adding three cups and gradually add more as needed.)

Let dough rise for 2 hours in a warm place. On a lightly floured surface, knead the dough again and then divide in half. Roll each half out into a circle as you would for a pie crust. The dough will be very elastic and you’ll need to work with it to roll it out into a circle. Cut each circle into 8 wedges using a pizza cutter or a sharp knife. Starting at the wide end, roll toward the pointed end into a crescent shaped roll. Place rolls on a cookie sheet lined with parchment paper. Bake at 375 degrees for about 15 minutes or until golden brown. Brush the rolls with melted butter when you remove them from the oven.

My husband uses bread flour with a higher gluten content for these rolls, but you can also use all-purpose flour. The rolls freeze well. Let cool completely and place in freezer bags.