I hope you all had a relaxing and fun Thanksgiving. We enjoyed spending time with family and being thankful for our blessings. Here are some great ideas for using up that leftover turkey.
You can make turkey salad. Make just like chicken salad, but use leftover turkey in place of the chicken.
Another easy idea is leftover turkey mashed potato casserole.
And my favorite thing to make is Turkey noodle soup. This soup is fantastic. Delicious and comforting on cold winter nights.
If you just dined on a delicious roast chicken or turkey and want to make sure you utilize the leftover meat, this is an easy way to do just that and have an all new meal. Plus, you can make this ahead and refrigerate it to bake the next day. This is one of those anything goes recipes, so feel free to be creative and use up those leftovers.
1. Saute onion, celery, and garlic in butter until tender, about 5 minutes.
2. Combine all ingredients in a large bowl. If you need to, add a little milk or 1/2 & 1/2 to help it mix.
3. Scoop into a greased 9 X 13 baking pan.
4. Cover and refrigerate to bake later or bake uncovered at 375 degrees for 45 minutes or until heated through.
This recipe is a Home Ec @ Home original.
Still have any leftover pumpkins from Halloween? Don't throw them out, toast the seeds and make pumpkin puree for your Thanksgiving pumpkin pie. (The smaller pie pumpkins are best.) Toasting the seeds is easy. The only hard part is cleaning them after removing them from the pumpkin. Clean the seeds and put them on a buttered cookie sheet. Salt or flavor them how you like and bake in a 400 degree oven until lightly browned. This doesn't take long, maybe 5-15 minutes or so depending on the size of the seeds.
And back to the puree...
Sorry about this terrible picture, but you get the idea. I have two shots of this and neither one are in focus. Cut your pumpkin in half and bake in a 350 degree oven for about an hour or until it is tender enough to scoop out the pumpkin flesh.
Next you scoop out the pumpkin with a spoon and put it in a food processor. You are only using the inside of course, not the outside of the pumpkin.
Puree until you have a smooth pumpkin puree. Add water, a small amount at a time, as needed while processing to help mash up the pumpkin.
You can use in your favorite recipes and freeze extra for later. I pre-measure the exact amount that I will need for my favorite recipes before freezing. One of my favorite recipes that the boys love is pumpkin chocolate chip muffins.
We gave our four year old a dinosaur birthday party this year. To make it extra special, I made a 3-D dinosaur birthday cake. To make sure I had enough cake (we invited my son's entire preschool class), I also made the green dinosaur cupcakes. They were super easy because I found a dinosaur cupcake kit at Meijer. (Thank you Mom for staying up late with me and putting dinosaur heads and spikes on the cupcakes.)
We were in Target a couple of days before the party and I had not decided on a cake recipe yet, when I saw these fantastic cake mixes from Duff Goldman of Charm City Cakes. I decided a cake mix sounded great at this point and let my son pick out his favorite. He chose this really cool tie-dye cake. I didn't realize at the time that I needed two boxes of this cake mix to make two 9 inch cakes that would be thick enough to create a 3-D dinosaur. I baked two very skinny cakes and went back to the store and bought 2 cake mixes. I then used one cake mix for each 9 inch cake pan. This cake mix worked well for the cake, just make sure and use 2 boxes.
My husband found the instructions for making a 3-D dinosaur cake years ago and printed them out and we still had them 5 years later.
I love the way the tie-dye looks. You start with a body, by cutting one 9 inch cake in half and putting the flat sides together. Spread a little icing in between to help hold it together and put some icing on your cake board to help it stay in place.
Make a template following the instructions for making a 3-D dinosaur cake. I used the bottom of my cake pan as a stencil and cut out a 9-inch circle of wax paper, then penciled in the cutting lines from the guide online. I then cut out the wax paper pieces and placed them on the cake. I very carefully cut the pieces and assembled them into a dinosaur shaped cake.
The head/neck and front legs were the hardest parts to assemble. I found them difficult to hold in place even with toothpicks so I covered the whole cake in a crumb coat of buttercream frosting and covered the difficult areas with a layer of fondant to help keep them in place.
I used a large star tip to cover the cake with green and purple icing. I mixed purple and green icing in my icing decorator to get a nice mottled look. My favorite decorating tool is a pampered chef icing decorator that I have used for years. It has large tips and is great for cupcakes and less detailed work like this. I ran out of green before finishing the cake and when I made a second batch my green came out much darker, but I decided that was ok because it gave some variation in the color.
I colored some fondant gold and purple and cut out simple triangles for the spikes and random shapes for spots. The eyes are also cut from fondant. I did not leave my fondant pieces out to dry, I just put them directly on the icing while it was still moist and they held in place nicely.
How cool is this? The tie-dye cake was most impressive. So fun for a kids party.
This is so simple, it is not even really a recipe. I cooked some pork chops in olive oil and butter occasionally flipping them to brown on both sides until done. I seasoned them with house seasoning* on each side while cooking.
I then removed the pork chops from the pan and added 2 Tbsp. butter and an 8 oz. package of fresh mushrooms, sliced. I let the mushrooms brown a little.
Then I added some white wine and continued to cook for a couple of more minutes, until the mushrooms softened and the liquid reduced. I probably used about 1/4 cup of wine. I just finished off a bottle I had in the fridge.
We really enjoyed these pork chops, but the best part was the mushrooms. They were so flavorful. I used baby bella mushrooms, but regular mushrooms would be great too.
*Scroll down in the blog post to get to the recipe for house seasoning.
I made these for my son's kindergarten class snack last week. I had snack on Halloween and thought it would be fun to bring a pumpkin shaped snack. I needed to make 24 pumpkins and was able to do this with 3 boxes of puff pastry. I actually made 25. You could probably save a lot of money by making your own puff pastry, but I was going for the easiest route. It is expensive, usually $4.50 to $5 a box, but it is fun to use every now and then.
My younger sons and I took snack in and they got to have one with the class too. The children were very appreciative and said lots of thank you's while they enjoyed a warm snack. I took them over right after they came out of the oven so that they could be eaten warm. I think they are best served warm. You can make these into whatever shape you want by cutting the dough into your desired shape. The pumpkin cookie cutter shape is a good size.
Store bought puff pastry usually comes 2 sheets to a box.
Deli sliced ham
1 egg for egg wash
To make the egg wash beat an egg with 2 Tablespoons water.
Unfold the puff pastry into a flat sheet. Cut out the shapes you will be using. After cutting out your shapes, re-roll any leftover dough on a lightly floured surface and cut out additional shapes.
Place a cut-out piece of dough on a parchment lined cookie sheet. Place small pieces of ham and cheese on the dough. Brush the edges with an egg wash. Place a piece of dough on top and press the edges together to seal.
Using a butter knife, cut partway through the dough to make the lines that go up and down a pumpkin. Brush the top with the egg wash.
Bake in a 400 degree F. oven for about 15 minutes or until the tops are golden brown.
Heavy whipping cream or whipping cream
1. Using an electric mixer, whip cream with sugar and vanilla until it reaches desired consistency.
I use 1/2 to 1 tsp. vanilla and 2 to 3 Tbsp. sugar for each cup of whipping cream. You can use more or less sugar and vanilla depending on your preference. Honestly, I don't usually measure when whipping cream.
I made this recipe for Apple Crisp for our Bible class at church last Sunday because it was my turn to bring snack. It was so well received that when I was packing up the minister asked for the last serving and told me he was going to take it home to his wife, which of course I believed. And then he teased me and said you believed me. He said he was going to eat it before going home. There wasn't a bite left.
It was so good that I went home and made another one so that the boys could try it at breakfast. I put it all together, covered it with plastic wrap and refrigerated it until the next morning. I got up a little earlier and baked it before they awoke. They loved it and couldn't believe we let them have ice cream at breakfast. You have to put a little ice cream on apple crisp, right or at least a little whipped cream?
Give yourself enough time to make this. It took me 45 minutes to an hour to put it all together and another hour to bake it. It is really worth the wait and the effort. It's the best apple crisp I have ever had.
5 pounds McIntosh or Macoun apples*
Grated zest of 1 orange or about a tsp. dried orange peel
Grated zest of 1 lemon or about a tsp. dried lemon peel
2 tablespoons freshly squeezed orange juice or apple juice**
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon sea salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
1. Preheat the oven to 350 degrees F. Butter a 9 X 14 by 2-inch oval baking dish. (A 9 X 13 rectangular baking dish should work just fine too.)
2. Peel, core, and slice the apples. Combine the apples with the zests, juices, sugar, and spices. Pour into your buttered baking dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a large bowl. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter is the size of peas. Sprinkle evenly over the apples.
4. Place the apple crisp on a sheet pan and bake for 1 hour until the topping is browned and the apples are starting to bubble. Serve warm with ice cream or homemade whipped cream.
*I used apples that were given to me from a neighbor and my Mom so I don't know what type they were and they worked well.
**I didn't have any oranges when I made this, so I used dried orange peel (It is sold with spices) and I used apple juice.
Adapted from a Barefoot Contessa recipe.
I've been baking up a storm for the last three days getting ready for the bake sale at the Fall Festival at church. I made these cut-out cookies, milk chocolate oatmeal raisin cookies, and cinnamon rolls for the sale and they all sold really well. The bake sale was today and every one of these cut-out cookies sold, providing more money for the charity work that is supported by the festival. It was a lot of work and a lot of fun, but I'm glad it's over because I am beyond tired and ready for a relaxing night void of anything to do with baking.
I used my favorite sugar cookie recipe and buttercream icing. I kept it simple by only making pumpkins and leaves and using a writing tip on my icing bags. I used orange, nut brown, and leaf green icing colors to tint the buttercream. I used gold ball sprinkles on the leaves.
I made a wonderful Spinach Salad with Warm Bacon and Balsamic Vinegar Dressing. The next day, I was making homemade pizza for dinner and thought, I wonder if the leftover spinach salad would be any good on one of the pizzas? I made the pizza like I always do and put the leftover spinach salad on top. It was delicious. You could even sprinkle more crumbled bacon on top.