::Mom's Turkey Stuffing::

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Herb Roasted Chicken::

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)

Easy Yummy Butternut Squash Soup

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
Enough Chicken Stock to cover Squash
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese *

In a large Soup Pot, saute onions in butter until tender. Add squash, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Add cream cheese and puree until smooth. Heat through. Do not allow to boil.

* I felt it was too cheesy and would try just one brick of cream cheese next time.

::Lemon Poppy-Seed Pound Cake Muffins::

Recipe found via Joy of Baking.com

::Oatmeal Cookies::Joy of Baking::

THESE HAVE A COFFEE SHOP TASTE. WHILE I GENERALLY PREFER A CRUNCHY COOKIE, I DEFINITELY HAVE COFFEE-SHOP-COOKIE MOODS. . .

RECIPE FOUND via Joy of Baking.com

Pizza Lasagna

8 Lasagna Noodles
** Cook noodles according to package directions; drain; set aside. (I use oven ready noddles and skip this step entirely)

3 T butter
4 C sliced fresh mushrooms
1 clove garlic, minced
2 T all-purpose flour
2 C milk
salt and pepper
** Melt butter in medium fry pan. Saute mushrooms and garlic until tender and any liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Set aside.

1 C ricotta cheese
1 egg
2T fresh parsley
** Combine ricotta cheese, egg and parsley. Set aside.

1 can (14oz) pizza sauce
8oz thinly sliced pepperoni
10 oz thinly sliced (or grated) mozzarella cheese.

Assembly:
Spread a thin layer of pizza sauce on the bottom of an 8cup shallow rectangular baking dish.
Layer half the noddles, half the remaining pizza sauce, half the ricotta cheese mixture, half the mushroom sauce, half the pepperoni and half the mozza cheese.
Repeat layering.

Bake in a preheated 375 F oven 40-45 min until hot and bubbly.

Source: Best of the Milk Calendar Recipes: Pasta Dishes.

YUM YUM YUM. I double it and put it in a 9x13 pan.

BBQ Chicken Salad

Marinade 5 chicken breasts over night in a plastic bag with about 3/4 cup of BBQ sauce of your choice.
Cook up the chicken however you want - grill, fry, bake.
Allow it to cool and then shred or cut it into cubes.
Mix it up with about 1 cup mayo
1/4 cup diced celery
1/4 cup diced onion
salt & pepper to taste.

I added crumbled bacon because I had it in the fridge.

Store in the fridge until it is time for supper:)

Serve on Kaiser buns with lettuce and sliced tomatoes.

We had this for a picnic supper with Jo & Aidan with Tara's potato salad on the side. Perfect summer picnic food.

Original recipe here.