Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes
1 cup sugar
3 eggs, beaten
1/2 cup milk
1 tsp. salt
1/2 stick, melted margarine
1 tsp. vanilla
Combine all above and pour into baking dish.

Top with topping:
1/2 cup flour
1 cup nuts (pecans, desired)
1 cup brown sugar
1/2 stick melted margarine
Combine and spread over potatoes.

Bake at 350 degrees for 35 minutes.

Turkey and Stuffing

18-20 lb. turkey, thawed (it takes about 3-4 days to thaw a 20 lb. turkey in the refrigerator)
Be sure to take the giblets out of the turkey and rinse the inside and pat dry before adding stuffing.


Stuffing:
24 cups bread crumbs (use about 3 loaves stale bread)
2 cups celery, chopped semi-finely
3 eggs
1 large onion, chopped finely
1-1/2 tsp. salt (or more, to taste)
8 dashes pepper
2 tsp. poultry seasoning (optional, but I use it!)
8 tsp. sage (or more to taste)
1/4 to 1/2 lb. butter or margarine (start with 1/4 lb. and add more if dry)

Mix all together in large bowl.

Stuff neck cavity. Skewer and string, if needed. Then fill large body cavity and close and skewer.

The tail and legs go through the clamp. Skewer goes through body (by legs) on each side and through tail and lace it shut, if using skewers (I don't).

Extra stuffing can go in the pan to get crispy or in an oven bag. If using an oven bag, add it to the oven much less time than whole turkey and mix some of the bag stuffing with the stuffing that comes out of the turkey for a better flavor!

If not a self-basting turkey, rub with butter or margarine on outside of turkey. Cover with foil and seal around sides of pan. Poke a few holes in top.

Bake at 350 degrees for 4-1/2 to 4-3/4 hours covered with foil. Uncover to brown for 15 minutes or so. Roast breast side up.

Brown the giblets in a pan and cover with water to prepare giblets for gravy. Remove giblets and add some juice from the turkey when making gravy.

10-12 lb. 3-1/2 - 4 hours at 350 degrees
12-14 lb. 3-3/4 - 4-1/4 " " "
14-16 lb. 4-1/4 - 4-1/2 " " "
16-18 lb. 4-1/2 -4-3/4 " " "
18-20 lb. " " " " "

Squash

From my mom (one of Zach's favorite Thanksgiving vegetables)

for 1 medium butternut squash, cooked, or 2 small boxes of frozen squash (add ingredients to taste)
1/4 cup brown sugar
1/4 cup butter
1/4 cup sour cream

Cover with mini marshmellows.
Brown for 10-12 minutes at about 400 degrees.