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Recipes by Polly, 160 Boulevard NE, East Atlanta, GA (2025)

11/13/2025

Holiday Sausage-Cheddar Stuffed Mushrooms

Ingredients:
- 24 large white mushrooms, stems removed and reserved
- 1 pound bulk pork sausage
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste

Preparation:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. In a large skillet, cook the pork sausage over medium heat until browned, breaking it up with a spoon. Drain off most of the grease, leaving about a tablespoon in the skillet.
3. Add the chopped mushroom stems and chopped yellow onion to the skillet. Cook until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Remove the skillet from the heat. Stir in the panko breadcrumbs, shredded cheddar cheese, fresh parsley, and grated Parmesan cheese. Season with salt and pepper to taste. Mix well to combine.
5. Wipe the mushroom caps clean with a damp paper towel. Brush the outside of the mushroom caps with olive oil and arrange them on the prepared baking sheet, cavity-side up.
6. Generously spoon the sausage and cheese mixture into each mushroom cap, pressing it down gently.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.

Prep Time: 25 minutes
Cooking Time: 25 minutes
Serves: 24

Note: For an extra festive touch, you can sprinkle a pinch of paprika or a tiny sprig of fresh rosemary on top of each mushroom before baking.

11/13/2025

Ham and Swiss Party Sliders with Sweet Mustard Butter
Ingredients:
- 24 slider buns
- 1 pound thinly sliced Black Forest ham
- 12 slices Swiss cheese, halved
- 1/2 cup unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Pinch of salt
- Pinch of black pepper

Preparation:

1. Preheat oven to 350°F (175°C).
2. Slice the slider buns in half horizontally.
3. In a small bowl, whisk together the melted butter, Dijon mustard, honey, Worcestershire sauce, garlic powder, salt, and pepper.
4. Arrange the bottom halves of the slider buns on a baking sheet. Layer the ham and then the Swiss cheese on top of the bottom buns.
5. Drizzle about half of the sweet mustard butter mixture over the ham and cheese.
6. Place the top halves of the slider buns over the cheese.
7. Brush the remaining sweet mustard butter mixture evenly over the tops of the buns.
8. Cover the baking sheet tightly with foil and bake for 15-20 minutes, or until the cheese is melted and the buns are heated through.
9. Remove the foil and bake for another 5 minutes, or until the tops of the buns are lightly golden brown.
10. Slice the sliders apart and serve immediately.

Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 24 sliders

Note: For an extra layer of flavor, you can add a thin slice of pickle or a spread of mayonnaise to the bottom bun before adding the ham.

11/13/2025

Crispy Air Fryer Parmesan Zucchini Chips (Snack Without the Guilt)

Ingredients:
- 2 medium zucchinis, thinly sliced into rounds
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, lightly beaten
- Cooking spray or a little oil for brushing

Preparation:

1. In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
2. Dip each zucchini slice into the beaten egg, ensuring it's fully coated. Let any excess egg drip off.
3. Dredge the egg-coated zucchini slices in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well on both sides.
4. Preheat your air fryer to 380°F (190°C).
5. Arrange the coated zucchini slices in a single layer in the air fryer basket, making sure not to overcrowd. You may need to cook in batches.
6. Lightly spray the tops of the zucchini chips with cooking spray or brush with a little oil.
7. Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer.
8. Remove from the air fryer and serve immediately.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3-4

Note: For extra crispiness, ensure your zucchini slices are as dry as possible before coating. You can also add a pinch of cayenne pepper to the breadcrumb mixture for a little heat.

11/12/2025

Cheesy Baked Crab Dip with Buttered Ritz Topping

Ingredients:
- 1 pound lump crab meat, picked over for shells
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup melted butter
- 1 sleeve Ritz crackers, crushed

Preparation:

1. Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
2. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Mix until well combined and smooth.
3. Gently fold in the lump crab meat, red onion, and green bell pepper. Be careful not to break up the crab meat too much.
4. Stir in the Parmesan cheese and cheddar cheese.
5. Transfer the crab mixture to the prepared baking dish, spreading it evenly.
6. In a small bowl, combine the melted butter and crushed Ritz crackers. Sprinkle this mixture evenly over the top of the crab dip.
7. Bake for 20-25 minutes, or until the dip is bubbly and the topping is golden brown.
8. Let the dip rest for a few minutes before serving.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6-8

Note: Serve hot with your favorite crackers, baguette slices, or vegetable crudités.

11/10/2025

Slow Cooker Turkey Meatballs in Sweet Cranberry BBQ Sauce
Ingredients:
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 ounce) bottle cranberry sauce
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce

Preparation:

1. In a large bowl, combine ground turkey, breadcrumbs, chopped onion, egg, milk, salt, and pepper. Mix well. Roll into 1-inch meatballs.
2. Place meatballs in a slow cooker. In a separate bowl, whisk together cranberry sauce, barbecue sauce, brown sugar, and Worcestershire sauce. Pour sauce over meatballs.
3. Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until meatballs are cooked through and sauce has thickened.

Prep Time: 15 minutes
Cooking Time: 2-4 hours
Serves: 4-6

Note: These meatballs are delicious served as an appetizer with toothpicks, or as a main course over rice or mashed potatoes.

11/10/2025

Hot Spinach & Artichoke Dip for Thanksgiving Weekend Football

Ingredients:
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste

Preparation:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and minced garlic. Mix until well combined and creamy.
3. Stir in the thawed and squeezed dry spinach and the chopped artichoke hearts. Season with salt and pepper to taste.
4. Spoon the mixture into an oven-safe baking dish or a small cast iron skillet.
5. Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and lightly golden.
6. Serve immediately with your favorite dippers such as tortilla chips, pita bread, or vegetable sticks.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6-8

Note: For an extra cheesy topping, you can sprinkle a little more Parmesan and mozzarella cheese on top before baking. If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.

11/10/2025

Easy Pumpkin Cheesecake Bars (No Water Bath Needed)

Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)

Preparation:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
3. In a large bowl, beat the softened cream cheese and ¾ cup sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin pie spice.
4. Gently fold in the pumpkin puree until just combined. Do not overmix.
5. Pour the pumpkin cheesecake filling over the cooled graham cracker crust. Spread evenly.
6. Bake for 30-35 minutes, or until the edges are set and the center is still slightly jiggly.
7. Let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2-3 hours, or until firm.
8. Use the parchment paper overhang to lift the bars out of the pan. Cut into desired bar sizes.

Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Serves: 16

Note: For an extra festive touch, you can top the cooled bars with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg before serving.

11/10/2025

Grandma’s Soft Dinner Table Yeast Rolls (Only 1 Rise)

Ingredients:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
- 3 to 3 ½ cups all-purpose flour, plus more for dusting

Preparation:

1. In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until the mixture is foamy.
2. Stir in the egg, melted butter, and salt. Gradually add the flour, about 1 cup at a time, mixing until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough, then divide it into 12 equal portions. Shape each portion into a ball and place them into a greased 9x13 inch baking pan.
6. Cover the pan and let the rolls rise for another 30 minutes.
7. Preheat your oven to 375°F (190°C).
8. Bake for 15-20 minutes, or until the tops are golden brown.
9. Brush with melted butter immediately after removing from the oven.

Prep Time: 20 minutes (plus 1.5 hours rising time)
Cooking Time: 15-20 minutes
Serves: 12

Note: For extra soft rolls, you can use a mixture of milk and water. Ensure your egg is at room temperature for better incorporation into the dough.

11/10/2025

No-Fail Chocolate Fudge with Toasted Walnuts (Holiday Candy Tin)

Ingredients:
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts

Preparation:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
3. Stir in the vanilla extract and toasted walnuts until evenly distributed.
4. Pour the fudge mixture into the prepared baking pan and spread evenly.
5. Refrigerate for at least 2 hours, or until firm.
6. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into small squares.

Prep Time: 10 minutes
Cooking Time: 5 minutes (melting chocolate) + 2 hours (chilling)
Serves: 16-20 squares

Note: Toasting the walnuts beforehand enhances their flavor. You can do this by spreading them on a baking sheet and toasting in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Let them cool before chopping.

11/10/2025

Warm Cinnamon Bread Pudding with Raisins and Vanilla Sauce

Ingredients:
- 6 cups stale bread, cut into 1-inch cubes (brioche, challah, or French bread work best)
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup raisins (optional)
- 2 tablespoons butter, for greasing the dish

For the Vanilla Sauce:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract

Preparation:

1. Preheat your oven to 350°F (175°C). Generously butter a 9x13 inch baking dish.
2. In a large bowl, combine the bread cubes and raisins (if using).
3. In a separate medium bowl, whisk together the milk, heavy cream, beaten eggs, sugar, cinnamon, nutmeg, and salt until well combined.
4. Pour the wet ingredients over the bread cubes, gently pressing the bread down to ensure it's all moistened. Let it soak for at least 15-20 minutes, or until the bread has absorbed most of the liquid.
5. Pour the mixture into the prepared baking dish.
6. Bake for 40-50 minutes, or until the pudding is set and golden brown on top.
7. While the pudding is baking, prepare the vanilla sauce. In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. Do not boil.
8. In a small bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
9. Gradually temper the egg yolk mixture by slowly whisking in about half of the hot milk and cream.
10. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
11. Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon. Do not let it boil, or the eggs will scramble.
12. Remove from heat and stir in the vanilla extract. Strain the sauce through a fine-mesh sieve into a bowl to ensure a smooth consistency.

Prep Time: 25 minutes
Cooking Time: 40-50 minutes
Serves: 8-10

Note: For an extra layer of flavor, you can add a splash of dark rum or brandy to the bread pudding mixture. Serve the warm bread pudding drizzled generously with the vanilla sauce.

11/10/2025

Cranberry-White Chocolate Oatmeal Cookies for the Grandkids

Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips

Preparation:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the rolled oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cooking Time: 10-12 minutes per batch
Serves: Approximately 3 dozen cookies

Note: For extra chewy cookies, slightly underbake them. Ensure all ingredients are at room temperature for best results when creaming the butter and sugars.

11/10/2025

Gingerbread Snickerdoodle Cookies for Holiday Cookie Trays

Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- For the coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon

Preparation:

1. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
2. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
4. In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
5. Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture to coat.
6. Place the coated dough balls about 2 inches apart on ungreased baking sheets.
7. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
8. Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes
Cooking Time: 9-11 minutes per batch
Serves: Approximately 24-30 cookies

Note: For an extra festive touch, you can sprinkle a few edible gold stars or edible glitter onto the cookies before baking. These cookies are best stored in an airtight container at room temperature.

Recipes by Polly

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