Kara's Stuffing

Billy's Stuffing

2 loaves of white bread

1 onion, diced

2 apples, diced

2 celery stalks, diced

2 cans cream of mushroom soup

1 cup apple juice, or more to taste

salt and pepper to taste

Mix in a large bowl. Bake, uncovered at 350 for one hour or until top is golden brown. Super easy!

Melissa's Squash

Maple and Soy Glazed Acorn Squash

Ingredients:

• 1 tsp. canola or safflower oil, or canola-oil cooking spray
• 2 acorn squashes, each about 1 1/2 lb.
• 1/4 cup maple syrup
• 1 Tbs. low-sodium soy sauce
• 1/2 tsp. peeled and grated fresh ginger
• 1/4 tsp. kosher salt, or more, to taste
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 425°F. Line a large baking sheet with aluminum foil. Lightly coat the foil with the oil or spray with cooking spray.

Cut off both ends of each squash. Halve lengthwise and scoop out and discard the seeds and strings. Turn the squash halves cut side down and cut each half crosswise into 4 or 5 slices, each about 1/2 inch thick. Arrange the slices in a single layer on the prepared baking sheet. Cover tightly with aluminum foil. Bake the squashes for about 15 minutes.

Meanwhile, in a small bowl, whisk together the maple syrup, soy sauce and ginger.

Remove the baking sheet from the oven and remove the foil. Brush half of the maple syrup mixture on the squash slices. Season with the salt and pepper. Return the baking sheet to the oven and bake, uncovered, for 10 minutes. Remove the baking sheet from the oven and turn the squash slices over. Brush them with the remaining maple syrup mixture. Return to the oven and bake until browned and tender when pierced with a knife, 5 to 10 minutes more.

Transfer the squash slices to a warmed serving dish and serve immediately. Serves 4.

Johnena's Cranberry Kuchen

Cranberry Kuchen

1 egg

1/2 c. sugar

1/2 c. milk

2 tbsp. oil

1 c. flour

2 tsp. baking powder

1/2 tsp. salt

2 c. cranberries

Crumb topping:

3/4 c. flour

1 c. sugar

3 tbsp. butter

Combine flour and sugar. Cut in the butter.

Combine wet ingredients first, then add dry ingredients. Turn into greased 8 x 8 inch pan.

Force 2 c. fresh cranberries through coarse blade of food chopper; dot over batter; top with crumb topping. Bake at 375 for 25-30 minutes.

Angie's Turkey Breast

Oven-Roasted Turkey Breast

1

bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen

1/2

cup butter or margarine, melted

1/4

cup dry white wine or apple juice

2

tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves

1

teaspoon salt

1

teaspoon paprika

2

cloves garlic, finely chopped

2

teaspoons cornstarch

2

tablespoons cold water

1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
3. Remove turkey from oven and let stand 15 minutes for easier carving.
4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Makes 8 servings

Lindsay's Buttermilk Cornbread

Ingredients

1/2 cup butter

2/3 cup white sugar

2 eggs

• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 
  
• Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Megan's Mashed Potatoes

Garlic Mashed Potatoes

Ingredients: 1 1/2 pounds unpeeled potatoes 5 garlic cloves, peeled 1/3 cup sour cream 2 tablespoons milk 2 tablespoons fresh snipped parsely 1/2 teaspoon salt 1/8 teaspoon ground black pepper

Directions: 1. Cut potatoes into 1-inch cubes; place in Small (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat. 2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan. 3. Mash potatoes and garlic using Nylon Masher. Stir in remaining ingredients; mix well.

Yield: 6 servings

Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g (C)The Pampered Chef, Ltd. 2011

Naomi's Cranberry sauce

Cranberry-Pear Sauce (from Women’s Health Magazine)

1/2 cup sugar
12 oz fresh cranberries
3 Bosc pears, peeled, cored, and chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

1/ In a large saucepan, bring 1 cup water, sugar, and 1/4 teaspoon salt to a boil. Stir well.

2/ Add cranberries, pears, cinnamon, nutmeg, and cloves; stir well to combine. Reduce heat to low and simmer for 25 to 30 minutes, until cranberries burst.

3/ Remove from heat. Serve at room temperature or chilled.

Makes 8 servings
Per 1/3-cup serving: 112 cal, 0 g fat (0 g sat), 29 g carbs, 62 mg sodium, 4 g fiber, 0 g protein