Broccoli Casserole

Makes 8 servings

This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!

Ingredients
4 heads fresh broccoli, blanched and chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
2 cups crushed, seasoned croutons
3 tablespoons butter

Directions

1)- Bring a pot of salted water to a boil. Add broccoli; cook until tender but still firm. Drain, and cool under cold running water.

2)- Preheat oven to 350 degrees F (175 degrees C).

3)- In a saucepan over medium heat, combine the cheese, mushroom soup and salt and pepper. Stir until melted; add broccoli, stir, and pour into a 2 to 3 quart casserole dish.

4)- In a separate saucepan, melt the butter, add croutons and stir to coat. Sprinkle over broccoli mixture.

5)- Bake at 350 degrees F (175 degrees C) for 30 minutes.

Makes 1 - 9 inch pie
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 30 Minutes

Made from scratch, this pumpkin pie is just delicious!! With lots of wonderful spices like cinnamon, nutmeg and ginger, the rich creamy filling, and the sensational cinnamon and brown sugar streusel topping, you can't go wrong! You can either serve it with whipped topping or ice cream.

Ingredients:

1 recipe pastry for a 9 inch single crust pie
1 (14 ounce) can sweetened condensed milk
2 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Directions

1)-Separate the eggs, and beat the whites until fluffy.

2)-In a large bowl, mix the pumpkin, egg yolks, 1 teaspoon cinnamon, ginger, nutmeg, and salt, and sweetened condensed milk until smooth. Gently fold in the egg whites. Pour filling into crust.

3)-Bake at 425 degrees F (220 degrees C) for 15 minutes.
Remove the pie from the oven, and reduce the heat to 350 degrees F (175 degrees C).

4)-While the pie is baking, prepare the streusel topping. Combine the flour, brown sugar, and 1 scant teaspoon cinnamon. With two knives or a pastry blender, cut in the cold butter until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Return the pie to the oven, and bake an additional 40 minutes or until set.

Roast Turkey with Maple Herb Butter and Gravy

Makes 12 servings
Prep Time: 1 Hour
Cook Time: 3 Hours 30 Minutes
Ready in: 6 Hours 30 Minutes

This is the perfect turkey for a Thanksgiving dinner. The maple adds a sweet flavor that is just divine. A family favorite! You can substitute two teaspoons dried marjoram if fresh marjoram is not available.

Ingredients:

2 cups apple cider
1/3 cup real maple syrup
2 1/2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 1/2 teaspoons lemon zest
3/4 cup butter, softened
salt and pepper to taste
12 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/3 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy

Directions

1)- To prepare the maple herb butter, boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in 1 tablespoon thyme, half of marjoram, and lemon zest. Whisk in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated)

2)- Preheat oven to 375 degrees F (190 degrees C). Position rack in lower third of oven.

3)- Rinse turkey, and pat dry with paper towels. Place turkey on a rack set in a large roasting pan. Slide hand under turkey breast skin to loosen. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, loosely spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with 1 tablespoon thyme and remaining marjoram. Pour 2 cups broth into pan.

4)- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with heavy-duty foil, and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 hours 25 minutes for un-stuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes. Reserve mixture in pan for gravy.

5)- For the gravy: strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add remaining thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.