Ingredients

• 1 (18.25 ounces) package yellow cake mix
• 2 cups uncooked quick-cooking oats
• 1 cup sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 cup chopped pecans
• 1   1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Combine cake mix, oats, and sugar in a large bowl.

Combine oil and eggs.

Add to dry ingredients.

Stir well.

Stir in pecans and vanilla.

Drop dough by rounded tablespoons full 2 inches apart onto ungreased baking sheets.

Bake at 350 degrees for 12 minutes or until lightly browned.

Let cool on pans 2 minutes then remove to wire rack to cool completely.

Yields about 3 dozen.

Ingredients

• 2 cups chicken broth
• 2 cups water
• 4 teaspoon dried minced onion
• 2 cups uncooked long grain rice
• 2 cups frozen peas, thawed
• 4 cups cubed cooked turkey
• 2 cans(10-3/4 ounces each) condensed cheddar cheese soup,undiluted
• 2 cups milk
• 1 teaspoon salt
• 2 cups finely crushed butter-flavored crackers (about 60 crackers)
• 6 tablespoons butter, melted

In a large saucepan, bring the broth, water, and onion to a boil.

Add rice.

Cover and simmer 15 minutes.

Remove from heat and fluff with fork.

Divide rice between 2 greased 9 inch square baking pans.

Sprinkle each with peas and turkey.

In a large bowl, combine the soup, milk, and salt until smooth.

Pour over the turkey.

Toss the cracker crumbs and butter.

Sprinkle over the top.

Cover and freeze one casserole for up to three months.

Bake the second casserole, uncovered, at 350 degrees for 35 minutes.

To use the frozen casserole thaw and bake uncovered at 350 degrees for 45-50 minutes.

Each casserole yields 4-6 servings.

Ingredients

• 1 package ground sausage, cooked, drained, and crumbled
• 4 cups cubed day old bread
• 2 cups shredded cheddar cheese
• 10 eggs slightly beaten
• 4 cups milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• pepper to taste
• 1/2 cup chopped tomatoes

Preheat oven to 325 degrees.

Place bread in well-buttered 9  X  13 dish.

Sprinkle with cheese.

Combine eggs, milk, salt, onion powder, and pepper. Pour over bread and cheese.

Sprinkle sausage, tomatoes, and any other odds-n-ends you may want to add over the top.

Cover and chill overnight.

Bake uncovered for one hour.

Ingredients

• 3  (11 ounce) container refrigerated cubed peeled butternut squash, chopped (or 6 cups fresh butternut squash)
• 1 cup chopped onion
• 1 apple, peeled and coarsely chopped
• 1  1/2 cups apple cider
• 1 cup chicken broth
• 1 vanilla bean, split lengthwise
• salt to taste

Stir together first 5 ingredients in a 5 quart slow cooker.

Scrape vanilla bean seeds into slow cooker.

Add the vanilla bean pod.

Stir well.

Cover and cook on low for 6 hours.

Uncover and let stand 20 minutes.

Process mixture with hand held blender.

Serves 6.

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1/4 cup all purpose flour
• 1 (12 ) can evaporated milk
• 1 (32 ounce) container chicken broth
• 1/4 teaspoon salt
• 1/2 teaspoon  ground pepper
• 1 (14 ounce) package frozen baby broccoli florets
• 1 (8 ounce)package velveeta cheese,  cubed
• 1  1/2 cups(6 ounces) shredded Cheddar cheese
• 1 cup shredded Parmesan cheese

Melt butter in a large skillet over medium heat.

Add onion.

Saute until tender.

Stir in flour.

Cook, stirring constantly, 1 minute.

Gradually stir in milk until smooth.

Pour mixture into a lightly greased 4 quart slow cooker.

Stir in broth,salt, pepper, and broccoli.

Cover and cook on low 4 hours.

Add cheese cubes.

Stir until melted.

Add other cheeses.

Stir until melted.

Serves 6-8.

Ingredients

• 1/4 cup ground mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1/2 teaspoon white vinegar
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1  10-12 pound turkey
• 1 medium onion, quartered
• 2 celery ribs, quartered lengthwise
• fresh parsley sprigs
• 2 bacon strips
• 1/4 cup softened butter
• 2 cups chicken broth
• 1 cup water

Combine the ground mustard, Worcestershire sauce, olive oil, white vinegar, salt, and pepper in a small bowl and stir.

Should form a paste.

Brush over inside and outside of the turkey.

Cover or place in a 2 gallon resealable plastic bag.

Refrigerate 1 to 24 hours.

Remove from refrigerator and bag.

Place the turkey on a rack in a large roasting pan.

Place the onion, celery, and parsley inside the turkey cavity.

Lay the bacon across the breast.

Spread the butter between legs and body.

Tie drumsticks together.

Brush the turkey with some oil.

Pour broth and water into the pan.

Bake, uncovered, at 325 degrees for 3  1/2 to 4 hours or until meat thermometer reads 185 degrees, basting frequently.

Remove from the oven.

Discard bacon.

Let rest for 20 minutes before carving.

Save juices for gravy if desired.

Ingredients

• 1 single  pie crust(unbaked)
• 3 large eggs
• 1 (16 ounce) can solid pack pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
•  1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1  1/2 cups half n half

Place crust in 9 inch pie pan and chill.

Beat eggs in large bowl.

Add pumpkin and mix well.

Add sugar, salt, cinnamon,ginger, nutmeg, and cloves.

Stir in half n half.

Pour carefully into unbaked pie shell.

Bake for 15 minutes at 425 degrees.

Reduce temperature to 375 degrees and bake another 35 to 40 minutes.

About this time of year everyone is talking turkey at their table. What kind of bird, how big of bird, how are we gonna cook the bird. There is a good recipe posted in the featured recipes category for turkey. I wanted to take the opportunity to focus on how to figure out how many people your bird can be expected to serve. If your are not looking to have left overs you should estimate about one pound  of bird for each person you are expecting to serve. Most families are looking to have some turkey  left over after the big day. Aim for 1  1/2 pounds per person whatever the turkey’s size:  12 pound bird=8 people, 15 pound bird=10 people, 18 pound bird=12 people, 20 pound bird=14 people. Well you get the idea. The turkey is the guest of honor so it is better to estimate for to many than to not have enough.

Ingredients

• 1  15-17 pound turkey
• 4 tablespoons unsalted butter
• 15 fresh sage leaves
• sea salt and ground black pepper to taste
• 4 sprigs fresh rosemary
• 2 onions, quartered
• 1 apple, quartered
• 2 cups dry white wine
• 2 cups unfiltered apple juice

Rinse turkey inside and out

Remove anything stuffed in cavity.

Loosen skin of turkey breast.

Place 2 tablespoons butter and 4 sage leaves under skin of each breast.

Season turkey cavity with salt and pepper.

Place 2 rosemary sprigs, one onion, half the apple, and four sage leaves in large open cavity.

Pour the wine and apple juice in the roasting pan.

Add remaining onion, apple, sage, and rosemary into the liquid.

Place the turkey breast-side down in pan.

Cover and refrigerate overnight.

Remove turkey from the refrigerator and let stand one hour at room temperature.

Preheat oven to 350 degrees.

Skewer neck skin to back.

Tie drumsticks to tail using string.

Roast turkey, breast side down, for 11/2 hours, spooning pan drippings over the turkey every 45 minutes.

Turn turkey over, breast side up.

Cut string between drumsticks.

Roast 1  1/2 to 2 hours more, spooning drippings over turkey every 45 minutes. (Pierce the thickest part of thigh with a knife and the juices should run clear or insert thermometer and temp should reach 180 degrees.

Lightly tent the turkey with foil if becoming to brown.

Remove turkey from oven.

Spoon pan drippings over it.

Move turkey to a cutting board. (reserve drippings for gravy)

Let turkey stand 30-45 minutes.

Carve and serve.

Serves approximately 8 people 7 ounce servings with some left over.

Hint: To turn the turkey, insert large tongs into the center cavity, and wear rubber gloves or use foil to hold onto it as you rotate it.

Ingredients

• 1 cup milk
• 1/2  cup plain yogurt
• 1/4 teaspoon vanilla extract
• 1  1/2 cups fresh or frozen strawberries-thawed.
• 1/2 cup canned unsweetened pineapple chunks
• 1/4 cup dry milk powder
• 4 ice cubes
• 2 tablespoons sugar

In a blender, combine all the ingredients.

Process until smooth.

Pour into 4 glasses and serve immediately.