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Women's Page

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Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas, gardening, book clubs, children's stories and

activities and other things that you would like to see in the Gazette.


Holiday dinners are just around the corner, so be prepared with delicious recipes! We all know that the "King of the Thanksgiving Feast" is the Turkey! The next blessing is the Dressing that goes with the turkey! Here is a Slow Cooker Dressing Cornbread that has received high ratings from Southern Living!

Slow-Cooker Cornbread Stuffing

4 ½ cups cornbread crumbs

1 (16 ounce) package herb stuffing mix

2 ( 10 oz. ) cans cream of chicken soup

2 ( 14 oz.) cans low sodium chicken broth

1 medium onion, chopped

½ cup celery chopped

4 large eggs

1 Tablespoon rubbed sage

1 Tablespoon salt ½ teaspoon pepper

2 Tablespoons butter, cut up

Stir together first 10 ingredients in a large bowl. Pour cornbread

mixture into a lightly greased 5 1/2 or 6 quart slow cooker. Dot with

butter. Cook , covered, on LOW 4 hours or until cooked through and


Makes 12 to 16 servings



1/2 (15 ounce) package refrigerated piecrusts

28 caramels

1/4 cup butter

1/4 cup water

3/4 cup sugar

2 large eggs

1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup coarsely chopped pecans, toasted

Chocolate-Dipped Pecans ( optional)

Using a 9 inch pie-plate, fold into plate according to package

directions. Prick bottom and sides of piecrust with a fork

Bake piecrust at 400 degrees for 6 - 8 minutes or until lightly browned.

Cool on rack.

Combine caramels, butter, and 1/4 cup water in a large saucepan over

medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels

and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture

until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 and bake 20 minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool. Top pie with Chocolate-Dipped Pecans.

—— Be sure to enjoy the Holidays with Family and Friends! ——-


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