Holiday stuffing recipe

This is my favourite recipe for stuffing for Thanksgiving and Christmas turkeys.  It has never failed to produce moist delicious stuffing as long as I've cooked it in the bird.  I once had a relative who was fussy about where his stuffing was cooked and he always ended up with dried out stuffing.  Perhaps we should have read more into that than we did.  Anyway, here is my recipe:

"Moist Bread Stuffing"

1 cup butter\
2 cups diced celery
1 1/2 cups chopped onions
1 1/2 cups of sliced mushrooms (OPTIONAL)
1/4 cup minced fresh parsley (or substitute with about 1/8 cup dried)
2 1/4 teaspoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
15 cups bread, cubed (I purchase brown bread for this, but I will also use up any bread that I have in the kitchen)
3-4 eggs, slightly beaten

Begin about 1/2 hour before the turkey is due to go into the oven. 

In a large pot over medium heat, melt butter.  Add celery and onions and cook until tender, about 8 minutes.  Add mushrooms if desired, cook for about 2 more minutes.  Remove from heat.  Add parsley, salt, poultry seasoning and pepper; stir well until thoroughly mixed.  Stir in bread cubes and eggs; mix together well until all bread cubes are moistened.

Stuff it into the cavities of the bird.  If you are not stuffing the bird, you can bake it in a covered, greased casserole dish for the last 30 to 45 minutes of roasting time.

Ew, This is a really unappetizing photo of the stuffing next to the cranberries. 

"Relatively healthy peanut-free snack"

That was the request from Kira's teacher for their Halloween Party the next day. I wanted to come up with something both adorable and creepy, both delicious and nutritious, but my creativity was all used up trying to take care of 6 kids and our homestead while Matt has been working out of town. I briefly thought of making a fruit tray. I needed a comfort food with a reference to pumpkins and since one of the mom's from Campbell's hockey team recently dubbed me the Cookie Queen, I felt pressure to bake cookies. Maybe subconsciously I was trying to practice a recipe on the schoolkids before I presented it to the hockey parents. So I found and modified this recipe. I thought the cookies turned out wonderfully, soft and mildly flavoured. But I wasn't sure what the school kids would make of them. I think it worked, since 3 teachers sent me requests asking for the recipe. Here it is for the rest of you to try:

"Relatively healthy peanut-free snack" PUMPKIN COOKIES

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine softened
1 cup mashed pumpkin (After our dinner was finished, I cut a pie pumpkin in half, took out the shells and roasted it in the oven at 325 for 1 hour. If you don't want to do that, you can use canned pumpkin.)
1 large egg
1 teaspoon vanilla extract
Glaze:
2 cups icing sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

PREHEAT oven to 350°F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE glaze ingredients in small bowl until smooth. Drizzle over cooled cookies.

Oatmeal Apple Crisp

I am here at the cottage. When we come up here, we usually bring lots of early apples from our trees. We give some away to people we know, the kids eat a bunch of them on the drive down, but inevitably we end up with extra apples that start to go bad by the second week here. I use a few different recipes for Apple Crisp, and tonight I used the following version and it was scrumptious. Good comfort food on a foggy day.

I don't have a copy of it at home, so I thought I would post it here so I don't ever lose it again. I can always search for it.

Oatmeal Apple Crisp
Serves 8 (I make a double recipe as we have usually have 10 or more to feed)

Topping
1 cup Oatmeal
1/3 cup flour
3/4 cup lightly packed brown sugar
1/2 teaspoon salt
1/3 cup melted butter or margarine

Apple Mixture
5 peeled and sliced large cooking apples
1 tablespoon lemon juice
2 tablespoons brown sugar

Preheat oven to 375 F (190 C).
Topping: In bowl, combine oatmeal, flour, brown sugar, and salt. Stir in melted butter until crumbly. Set aside.

Apple Mixture: Place apples, in greased 9 inch (2L) square pan (When I double it, I use a 9X13 casserole). Sprinkle lemon juice and brown sugar.

Sprinkle crumb mixture evenly over apples.

Bake 30-40 minutes or until apples are tender and topping is golden brown.

Tonight I made this before we started cooking dinner. I turned off the oven and left the dish in the oven while we made and ate dinner. We served each piece with a scoop of vanilla ice cream. Yummy.