Thanksgiving Silliness!


My guys: Kris (oldest/31) Eric (20, Ben (25)

and Kris’s son, Kaden (8)

(I took four photos and each one of them had someone being goofy in it)

They were all trying to hurry me up with the picture taking so we could eat dinner. (You can see Kaden saying: “Grandma, please HURRY – I’m STARVING!”) They’re growing up! We had a nice dinner; I tried Kris’s Kale salad (really liked the candied pecans & very thinly sliced Granny Smith apple, but didn’t care for the kale – I don’t even like Frisee lettuce). I tried the new cranberry relish recipe – the guys liked it – I didn’t. It had cinnamon & nutmeg in it; my husband liked it so much he was dipping carrots in it and loving it (go figure!). After dinner we played “Apples to Apples” – a card game – my sides were hurting from laughing so much; we had a great time together. Hope your Thanksgiving celebration was filled with lots of great memories.

Our weather is still very nice for this time of year: a little cloudy/grey but no snow; temperatures in the 30’s which is typical. Driving is great so I’m happy.


And now for the Leftovers Recipes!

Turkey Hash with Country Gravy

1/2 lb. hot Italian sausage, casings
1/2 C. frozen chopped onions
1/2 C. frozen chopped green pepper
2 T. chopped pimientos
2 T. oil
2 C. leftover stuffing
2 eggs
2 C. diced turkey

Leftover gravy – for serving

milk (for gravy)

Heat a large skillet over medium-high
heat. Crumble sausage into skillet;
add onions, peppers & pimientos;
cook 6-8 minutes or until sausage is
just cooked through, stirring often to
break up sausage. Transfer to large
bowl; clean pan & heat oil. Add stuffing,
eggs & turkey to bowl with sausage
mixture; stir to combine. Add to heated
pan & press down with spatula until
bottom of skillet is covered with hash.
Brown 5-7 minutes untouched. Use a
spatula to flip over hash & continue to
cook another 5-7 minutes. Place leftover
gravy in saucepan & heat over medium
heat. As gravy heats up, whisk in enough
milk to thin to desired consistency. Serve
hash topped with poached eggs (optional)
and warmed gravy. Serves 6


Creamy Turkey/Quinoa Soup

1 1/4 C. quinoa, uncooked
(rinse so it’s not bitter)
4 C. water
4 tsp. chicken bouillon
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 carrot, finely grated or diced
1 celery stalk, finely diced
3 C. cooked turkey (or chicken/ham)
1/4 C. butter
1/3 C. flour
2 C. heavy cream
(optional: bacon crumbles)

Add quinoa, water, bouillon, parsley,
onion & garlic powders, thyme, carrot,
celery & turkey to crockpot. Cover & cook
on Low 3 hours or until quinoa is cooked
through. In frying pan, melt butter over
medium heat. Stir in flour by tablespoon
to form a roux. Whisk in cream, a little
at a time, until fully incorporated & smooth.
Stir cream mixture into crockpot; add salt
& pepper to taste. Cook, uncovered, on
High 15 more minutes. Serve in bowls
with bacon garnish, if desired. Serves 6


Crockpot Turkey Pot Pie Soup

4 C. water
4 tsp. chicken bouillon
3 C. frozen hash browns (shredded
or cubes)
3 C. diced, cooked turkey
3 oz. cooked, crumbled bacon
2 C. frozen peas
1 (4 oz) can sliced mushrooms, drained
2 T. cornstarch
1 (8 oz) pkg. cream cheese
1 tsp. ground black pepper
salt, to taste
biscuits, optional – to serve on side

Add water, bouillon, hash browns,
turkey, bacon & mushrooms to
crockpot; cover & cook on Low 4-6
hours. Remove lid/stir in peas. Turn
heat to High. In small bowl combine
cornstarch & 1/4 C. water; stir until
smooth then stir into crockpot. Keep
lid off. Cube cream cheese into crockpot;
stir until melted. Let cook on High until
soup is thickened (about 10-15 minutes).
Add pepper & salt, to taste. Serve with
biscuits, if desired. Serves 6

Crockpot Turkey* Tetrazzini
(or chicken)

8 oz. thin spaghetti, uncooked
1 C. heavy cream
2 1/4 C. water
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 C. sliced fresh mushrooms
1 C. finely diced celery
2 T. butter
2 C. shredded/cubed cooked chicken or
1 c. grated Sharp Cheddar cheese (
or Parmesan or mozzarella)
salt & pepper, to taste

Lay spaghetti flat in bottom of crockpot.
Pour cream over top, then water. Sprinkle
salt/pepper/garlic & onion powders on
top of liquid. Sprinkle mushrooms &
celery evenly over spagetti/liquid. Cut
butter into 8 cubes & spread evenly. Layer
meat evenly on top. Cover & cook on High
90  minutes; sprinkle cheese on top & let
it melt about 5 more minutes. Salt & pepper
to taste. Serves 6


(Leftover) Mashed Potato Pancakes

2 C. leftover mashed potatoes
1 C. Cheddar cheese, grated
5 T. flour, divided
2 eggs, beaten
1/2 tsp. parsley
1 C. bread crumbs
olive oil

Place mashed potatoes in a large bowl;
add cheese, 3 T. flour, eggs, & parsley
(you might want to add a little salt/pepper)
give them a taste & season to your liking.
Place bread crumbs & flour in a pie plate;
toss to combine. Scoop several large
spoonfuls of potatoes & place in breadcrumbs.
Press a fork over them to flatten; sprinkle
some of the breadcrumbs on top & flatten.
Heat a large, deep skillet over medium-high
heat; add oil – enough to coat bottom of pan.
Using a spatula, gently lift breaded pancakes
& place in skillet. Allow them to brown on
bottom (2-3 minutes); turn over & brown
other side. Place cooked pancakes on a
plate lined with paper towels; sprinkle with
salt; repeat with rest of batch. Makes about
12 pancakes.


Thanksgiving Leftovers Casserole

4 C. seasoned stuffing cubes
4 C. cubed cooked turkey
2 celery stalks, finely chopped
1 C. frozen peas
1 C. fresh or frozen cranberries
1/2 C. chopped sweet onion
1/4 C. flour
4 eggs
3 C. milk
1 (8 1/4 oz) can cream-style corn
1/2 tsp. salt
1/2 tsp. pepper
2 T. butter
1/3 C. coarsely chopped pecans

Preheat oven 350 degrees F.
Layer first six ingredients in greased
9 X 13 pan. In large bowl, whisk flour,
eggs & milk until smooth. Add corn,
salt/pepper; mix well & pour over
top. Let stand 15 minutes. Dot top
with butter & sprinkle with pecans.
Cover & bake 35 minutes. Uncover,
bake 30-35 minutes longer or until
a knife inserted near center comes
out clean. Makes 8 servings.


 Tomato Basil Soup with

Turkey Meatballs

8 oz. ground turkey
3 T. basil pesto
3 T. whole wheat bread crumbs
kosher salt, to taste
black pepper, to taste
1 tsp. red pepper flakes
1 T. olive oil
1 onion, chopped
2 small carrots, peeled/chopped
1 small stalk celery, chopped
3 cloves garlic, minced
2 1/2 C. chicken broth
1 (28 oz) can diced tomatoes in juice
1 C. Orzo pasta
fresh grated Parmesan cheese (garnish)

In small bowl combine ground turkey with
pesto, bread crumbs, 1/8 tsp. kosher salt,
1/8 tsp. black pepper & 1 tsp. red pepper
flakes; mix until evenly blended. In large
saucepan, heat oil over medium-high heat.
Add onion, carrots & celery; cover & reduce
heat to medium-low. Cook 5-6 minutes, stirring
occasionally. Stir in garlic; cook 1 more minute.
Add broth & diced tomatoes with juice; bring
to a simmer. Cover & cook 15 minutes.
While that is cooking, roll turkey mixture
into uniform meatballs (should end up with
about 13 one-inch meatballs). Once tomato
mixture is done simmering, add to food
processor or blender (might need to do it
in batches); pulse for about three 1-second
pulses, then blend 1 full minute or until
soup is as smooth as desired. Return soup
to saucepan; add Orzo & meatballs. Cook
on medium heat 15 minutes or until pasta
is tender & meatballs are fully cooked.
Serve topped with Parmesan.
Serves 4

(recipe: 12

Crockpot Creamy Wild Rice/
Chicken or Turkey Soup

1 1/2 to 2 lb. boneless, skinless chicken
thighs or 2-3 C. cooked turkey
1 C. finely diced celery
1 C. finely diced or grated carrots
3/4 C. flour
1/4 C. butter
4 C. chicken broth
2 C. water
3/4 tsp. salt
3/4 tsp. pepper
1 (4.3 oz) pkg. Long Grain & Wild Rice
1/2 C. instant brown rice*
2 C. heavy cream (or Half & Half or milk)

Place chicken thighs in crockpot (can use
frozen). In a microwavesafe dish, combine
celery, carrots, flour & butter. Microwave
5 minutes, stirring every minute (butter
will melt/vegetables will get soft. Flour
should be stirring in as best as possible
but it will be a pasty consistency.) Pour
mixture into crockpot. Add broth, water,
salt/pepper/ Rice-a-Roni and seasoning
packet, instant brown rice (if using). Cover
& cook on High 3 hours or on Low 6 hours,
or until rice & chicken are cooked through.
Stir soup a bit then add cream/milk that
has been warmed up for about a minute
in microwave (if you add in cold it will
probably curdle). Let soup cook on High
without lid about 10 minutes to thicken.
Add salt & pepper, to taste. Serves 8-10

*Poster said she didn’t feel like just using
the Rice-a-Roni gave it enough rice, so
she added in the brown rice. If you like
less rice and more broth, leave out brown



Cranberry Bliss Bars

3/4 C. (1 1/2 sticks) butter,
1 1/4 C. packed light brown sugar
3 eggs
2 T. minced crystallized ginger
1 1/2 tsp. vanilla
1/2 tsp. salt
1 1/2 C. flour
1/2 tsp. baking powder
3/4 C. chopped sweetened dried
4 oz. white chocolate, cut into

4 oz. cream cheese, softened
3 C. powdered sugar
4 tsp. lemon juice
1 tsp. vanilla
1/4 C. chopped sweetened dried

Drizzled Icing:
1/2 C. powdered sugar
1 T. milk
2 tsp. vegetable shortening


Preheat oven 350 degrees F.
Beat together butter & brown sugar
using elec. mixer, until smooth. Add eggs,
ginger, vanilla & salt; beat well. Gradually
mix in flour & baking powder until smooth.
Mix cranberries & choc. chunks into batter
by hand. Pour batter into a greased 9 X 13
pan. Use a spatula to spread batter evenly
across pan. Bake 25-30 minutes until cake
is lightly browned on top; allow to cool.


Combine softened cream cheese, powdered
sugar, lemon juice & vanilla in medium bowl
using elec. mixer, until smooth. Spread frosting
on cooled cake with spatula. Sprinkle 1/4 C.
chopped cranberries over frosting.

Drizzle Icing:

Whisk together powdered sugar, milk &
shortening; drizzle over cranberries using
a sweeping motion with a squirt bottle or
fill a small plastic storage bag with icing,
cut a small slit off tip of one corner, then
drizzle icing on cake.
Cover cake & refrigerate 2 hours


Enjoy your day – (I guess, if you’re a shopper,
it’s also “Black Friday” but you won’t catch
me going hunting bargains with all the other




Published in: on November 28, 2014 at 11:41 am  Comments (1)  
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One CommentLeave a comment

  1. Yes indeed the boys are growing up quickly. I’m glad you had a fun time together. I have never done the Black Friday thing.

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