Make Butter with Your Food Processor

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Churn the Butter!

Who knew you could churn your own butter using your food processor?  I knew you could make it in your stand mixer, but a food processor makes it all a little neater!  Thanks to Joe R., QVC viewer, for the great suggestion!  It tastes amazingly fresh and light - I’m a little obsessed with this at the moment!  Imagine all the possibilities!  Cold night, hot pot of soup, fresh out-of-the-oven yeast rolls and fresh churned butter!! Heavenly!!

DIY Butter with Your Food Processor:


Tina Verrelli -

Makes about 1 cup butter (1 cup buttermilk)



2 cups heavy cream (a little cooler than room temperature)


Optional Flavorings:






Set up your food processor with the metal multi-purpose blade.  Add the heavy cream.  Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk.  Stop and scrape down the food processor bowl 1-2 times during the process.


Set a fine mesh strainer over a bowl.  (You can line with cheesecloth)  Pour the mixture into the strainer.  The buttermilk will drain into the bowl.  With your hands or the cheesecloth, gently squeeze out any more buttermilk.  Under running cold water at your sink.  Gently knead the butter allowing any further buttermilk to rinse free.  The cold water will help to firm up the butter.

(From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)


Flavor the butter if desired.  We like some salt in our butter, the amount is very subjective.  We started with a ¼ teaspoon and added to taste from there.  You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.  


Cinnamon Sugar Option:  We started with ¼ teaspoon salt, added 1 teaspoon cinnamon and 2 tablespoons sugar.  You can easily adjust to your taste.


Place the finished butter in a container, cover and refrigerate.  I like to use mine within a week.


I reserve the buttermilk and use when making a cake or pancakes.

Peppermint Bark Truffles Recipe

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These easy treats make delicious homemade holiday gifts!

Peppermint Bark Truffles:

Tina Verrelli -

Makes 11-12


13 chocolate sandwich cookies

2 ounces cream cheese, cut into 1” pieces

¼ teaspoon peppermint extract (optional)

10-ounces vanilla candy melts or white chocolate chips

2 teaspoons solid shortening or coconut oil (if needed to thin chocolate texture)

½ cup crushed candy canes*


Pulse cookies in chopper or food processor to make crumbs.  Add cream cheese and peppermint extract if desired.  Process until uniformly mixed.

Line a baking sheet with parchment or waxed paper.  Scoop a 1-tablespoon portion of dough and roll into a ball and place on prepared baking sheet.  Repeat until all balls are formed.  Chill the balls in the freezer for about 10 minutes or in the refrigerator for about 30 minutes.  

While the balls are chilling:

  • Melt candy melts according to package directions - or -

  • Melt white chocolate chips:  place a heat proof bowl over a pot of simmering water.  The bottom of the bowl should not touch the water.  Add your chocolate and shortening and stir until smooth.  I usually keep the bowl over the warm water while I'm dipping the balls so the chocolate stays melted longer.

Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool.  Place on prepared baking sheet.  Sprinkle each with crushed candy canes and continue until all balls are coated.

Chill until chocolate is set.


*Crush your own candy canes in a chopper or food processor.

Recipe is easily double or tripled for larger batches

Storage:  Arrange in an airtight container and store in the refrigerator for a few days or freeze.


Thanksgiving Stuffing For Your Crowd Recipe

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Thanksgiving Stuffing For A Crowd

Tina Verrelli –


(Our family favorite from My Mom – Pat Hillen – I’ve made a few tweaks over the years)


Large Crowd Version: (see below for smaller crowd version)


Makes 2 large (approx. 13 x 9) and 2 smaller (2 qt & 1 qt) casseroles.

Enough for 30 People with plenty of leftovers



7 Loaves Pepperidge Farm White Sandwich Bread or similar dense white bread

1 pound pork sausage (comes in the tube shaped package, Jimmy Dean or Bob Evans are examples)

1 pound sage flavored pork sausage

7 cups celery, chopped fine

7 cups sweet onion, chopped fine

3 sticks butter (1 ½ cups), plus additional for buttering dishes

2-4 teaspoons salt (start with 2 and adjust to taste)

1 teaspoon pepper

¼ cup minced fresh sage

2 tablespoons fresh thyme leaves

3 teaspoons dry ground poultry seasoning

79 ounces low-sodium chicken broth (I used a 64 oz. can and a 15 oz. box)




I usually make the stuffing the day before and refrigerate overnight.


I set up a toasting station on the counter by my sink, so I can wipe all the crumbs into the sink.  You’ll need a toaster or countertop oven, (or both to save time!) a large cutting board, bread knife and several large mixing bowls.  Start by trimming the crust from the bread.  Just the very outside bit of it – don’t want to waste too much bread.  (Could also freeze the crusts for breadcrumbs.)  Toast the bread on medium.  You want it golden brown and toasty flavored.  Cut the bread into 1” squares and add to mixing bowls.  Continue until all toasted.  I usually enlist some helpers for this process.  Why toast? It’s worth it - the toasting adds flavor and texture.


I use my two largest/deepest skillets for the browning and sautéing.  I think any large pots, pans will work.  I divide the sausage, half of each flavor and brown that first, breaking it up into small pieces.  If very oily, drain off.  I remove the sausage to a bowl, but keep the browned bits in the pan to add flavor.  Next divide up the celery and onion between the pans and start softening.  Divide up and add the butter, pepper and herbs.  I start with 1-teaspoon salt in each pan and adjust later.  Continue to soften the vegetables for a few minutes, then stir in some broth. I’d say I add 64-ounces to the pans (or as much as will safely fit, remember you’ll need to lift the pan so don’t fill too high.) Save the remaining broth to add as needed.  You can warm the remaining in a saucepan.  (If I’m making the day before I don’t worry about heating the extra broth – just pour from the can/box.)  Give the vegetable/broth mixture a taste and adjust salt.  It should be very flavorful because you’ll be mixing it with a lot of plain toasted bread and it’s almost impossible to add salt evenly later.  Pour the mixture, trying to divide evenly over the bread in the mixing bowls.  Add the cooked sausage back in now, dividing evenly.  The toast will condense with the liquid and you can start combining the bowls so the flavors will all be even.  Fold gently to mix.  Check the texture.  It should be moistened all the way through, but not wet.  Add the remaining broth as needed.  Butter your baking dishes liberally and spoon in your stuffing mixture.  Arrange in pan, but don’t press it down.  You don’t want to compress it.  Cover and refrigerate or pop in the oven to bake.


Bake at 350 degrees (or close to it, if you have to compromise the temperature with other sides in the oven) 


The baking time can vary greatly depending on how hot or chilled the mixture is and if you’re heating multiple dishes (as we always are!)  I cover for about half the bake time to keep it moist, and then remove the foil so the top gets that more crunchy texture on the edges. 


With a big crowd and a buffet, you can stagger the baking: put one of the pans in earlier for the first round, then put one of the pans in later for the second round.  We always serve buffet style and use chafing dishes or electric warming trays, so it works well with keeping the first batch warm while pulling together all the other sides.


As a general baking guide, I’d start with:


If baking right after assembling – all will be warm to start:

350 - 20 minutes covered, 20 minutes uncovered


If baking from refrigerated – all will be cold to start:

350 – 45 minutes covered, 20 minutes uncovered.


Sometimes I’ll check the internal temperature with an instant read thermometer – 155-160 is generally hot enough in my opinion.  I think the USDA says casseroles should be 165 degrees.


Thanksgiving Stuffing Recipe For a Smaller Crowd:


Makes enough for 2-quart baking dish.

Enough for 6 people (depending upon serving size)


18 slices toasted Pepperidge Farm White Sandwich Bread

½ pound sage sausage (from bulk 1-pound roll)

1 cup diced celery

1 cup diced onion

4 tablespoons butter

2 ½ cups low-sodium chicken broth

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh sage leaves

½ teaspoon poultry seasoning or dry rubbed sage


Cut crust from toasted bread and cut into 1”squares - place in large heat-proof bowl.

Brown sausage and break up into small pieces.

Add celery, onion and butter and sauté until softened.

Add broth, salt, pepper, thyme and sage.

Bring to simmer, pour over bread and stir gently to mix.

Adjust seasonings and broth for desired taste and moisture.


Butter a 2 quart baking dish and add stuffing mixture.


If starting hot - Bake covered with foil 350 for 10, uncovered for 10

If assembling ahead and baking from cold will take at least 30 covered, 10 uncovered.

Printable Recipes: Thanksgiving Stuffing For Your Crowd