This song is my favorite song right now....it makes me want to jump up and dance....Plus me and Josie Bug jam out to it. :)

Broccoli and Gruyere Gratin

Broccoli and Gruyere Gratin

Serves 8
Hands-On Time: 15m
Total Time: 1hr 00m
Ingredients
2 large bunches broccoli, roughly chopped (about 12 cups)
4 tablespoons butter (1/2 stick)
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
kosher salt and black pepper
Directions
Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Williams-Sonoma Pumpkin Dessert Squares Recipe #263086

These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.

1¼ hours 30 min prep
SERVES 16

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
3 eggs
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon


Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.



Nutrition Facts
Serving Size 1 (58g)
Recipe makes 16 servings
The following items or measurementsare not included below:
pumpkin butter
Calories 243
Calories from Fat 120
(49%)
Amount Per Serving
%DV
Total Fat 13.4g
20%
Saturated Fat 6.4g
31%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 63mg
21%
Sodium 285mg
11%
Potassium 46mg
1%
Total Carbohydrate 28.7g
9%
Dietary Fiber 0.4g
1%
Sugars 17.0g
Protein 2.8g
5%
Vitamin A 316mcg
6%
Vitamin B6 0.0mg
2%
Vitamin B12 0.2mcg
3%
Vitamin C 0mg
0%
Vitamin E 0mcg
3%
Calcium 55mg
5%
Iron 0mg
4%
detailed view...
how is this calculated?

Hello Fall

Well Fall has arrived here in Oklahoma and its beautiful. I am so ready for the Hoildays this year. I have so much to be thankful for this year even though there are some things that haven't worked out quite right. Right now I am just trying to live one day at a time and give my problems to GOD and have faith that he has the answers that will get me through the bad and on with the good. :)

My little brother recently got married to the best girl in the world. I love her to pieces and am so happy to have her in our family. I wanted to share with you some of the pictures that were taken from the wedding. It was beautiful.

My little brother has grown up to be the man in my life that I look up to. I am so proud of everything he has done with his life.