Happy “Day After”!


Yesterday was Thanksgiving and guess who forgot to bring her camera to the dinner? Yep – me. We had a wonderful time with oldest son & his girlfriend at his house. This is the ‘chef’ son and he outdid himself (again) with a wonderful meal: turkey (both roasted & smoked – half & half), mashed potatoes, sweet potatoes, rolls, stuffing, some sort of risotta-something, gravy, lots of relish trays (one was veggies & hummus) – then the two desserts: his homemade pumpkin cheesecake & my apple crisp. His new girlfriend’s Mom brought a HUGE tray of ham roll-ups: some were cream cheese & pickle, cream cheese & green onion & my favorite: cream cheese & jalapeno pepper! (I ended up eating almost 10 of them, just trying to find another pepper one! – she had them all mixed up on the platter). Total of 12 people – great food, great company, lots of laughs. (the apple crisp came out just fine – I was constantly worrying while making it since I don’t use a recipe, just kind of ‘guess’ how much flour/sugar/cinnamon – it was good. Since my son does not have a huge table at his house to accommodate all those people his boss let him borrow 2 big tables, chairs, table clothes/cloth napkins for the event – very nice! He used his table in the living room to hold all the food – it worked out perfectly! Was happy sitting next to my grandson (9) who, every once in awhile, would just lean over and put his head on my shoulder & grin – blessed my heart a LOT! Since there was SO much food, we left ours (serving dishes & all) at his house & he said he’ll stop by with them & some leftovers in the next few days (he has to work). Girlfriend’s parents kept telling me that since I enjoyed the ham roll ups so much, I should take them all home!  Seems funny waking up today with no leftovers – but that’s OK; the only thing in the sink now is the huge pot we used to make the mashed potatoes in!

Oh, that reminds me: on the issue of dirty dishes – Whirlpool company called us today to inform us it will be December 5th when they deliver the NEXT new dishwasher – great. . . I see some hand-washing in my future. (on the phone Wednesday they said THIS Friday or the coming Monday – oh well – sigh).

As you probably expected – here comes the LEFTOVERS recipes! and some extras thrown in. . .


Cranberry Pumpkin Bread

4 eggs
2 C. pumpkin puree
1 C. vegetable oil
4 C. sugar
4 1/2 C. flour
2 T. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
4 C. fresh cranberries, chopped

Preheat oven 350 degrees F.
In bowl combine eggs, pumpin
puree & oil. Add dry ingredients
& mix well. Add cranberries & mix
well. Spray 2 large loaf pans and
1 small loaf pan with
nonstick spray & divide dough
into pans. Bake 50 minutes.

(recipe: thesisterscafe.com)


How to Make Pumpkin Pie Spice:

2 T. cinnamon
1 T. ground ginger
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

Place all spices in a jar & shake well,
or use a bowl & fork to mix together.

(recipe: thesisterscafe.com)

Turkey Shepherd’s Pie
(using cooked leftovers)

2 T. butter
1 medium onion, chopped small
3 C. leftover cooked turkey, cut
into bite-sized pieces
1 1/2 C. leftover carrots, chopped
into bite sized pieces
1 1/2 C. leftover green beans,
cut into bite-sized pieces
1/2 C. frozen peas
1 to 1 1/2 C. gravy
2 C. leftover stuffing
4 C. leftover mashed potatoes

Preheat oven 425 degrees F.
Melt butter in large saucepan over
medium heat. Add onion & cook
3-5 minutes. Stir in turkey, carrots,
beans & peas; cook until heated
through. Stir in gravy; pour turkey
mixture into a 2 qt. casserole dish.
Top with stuffing & smooth even,
then top with mashed potatoes &
smooth evenly. Place dish on a
baking sheet (in case it bubbles
over) – bake 15-20 minutes until
top is browned. Serves 4

(recipe: realhousemoms.com)

Italian Turkey Skillet

1 (16 oz) pkg. linguine
2 T. canola oil
3/4 C. sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 C. cubed, cooked turkey
1 (14.5 oz) can diced tomatoes,
1 (10 3/4 oz) can tomato soup
1 T. Italian seasoning
1 T. minced fresh parsley
1/4 tsp. pepper
1/8 tsp. salt
1 C. shredded Cheddar cheese,

Cook linguine accordg. to pkg.
directions. In large skillet heat oil
over medium-high heat. Add
mushrooms, onion, celery & green
pepper; cook & stir until tender.
Stir in turkey, tomatoes, soup &
seasonings; heat through. Drain
linguine; add to turkey mixture &
toss to combine. (If desired,
sprinkle with cheese & let stand,
covered, until cheese melts.)
Serves 8

(recipe: tasteofhome.com)

Turkey & Wild Rice Casserole

1 lb. cooked turkey, chopped
2 boxes quick-cooking long grain
& wild rice mix (6.2 oz)
1/4 C. butter
2 celery ribs, chopped
1 C. onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 C. sour cream
1/2 tsp. salt
2 C. shredded Cheddar cheese
1 C. bread crumbs
1 C. chopped pecans (optional)

Preheat oven 350 degrees F.
Spray 11 X 7″ baking dish with
nonstick spray. Prepare rice accordg.
to pkg. directions. In large skillet
melt butter, add celery & onion;
cook until soft, about 10 minutes.
Stir in turkey, soups, sour cream,
milk & salt. Add in rice & 1 C. cheese.
Carefully stir until mixed then pour
in prepared dish. Bake 35 minutes;
sprinkle top with remaining cheese
(& pecans) bake an additional 5
minutes.  Serves 6

(recipe: lemonsforlulu.com)

Thanksgiving Leftovers Casserole

1 (6 oz) pkg. stuffing mix for turkey
4 C. chopped leftover cooked turkey
2 C. frozen mixed vegetables (carrots,
green beans, corn, peas) thawed
3/4 C. mayonnaise or Miracle Whip
3 C. leftover mashed potatoes
1 C. shredded Cheddar cheese
1/8 tsp. paprika

Preheat oven 375 degrees F.
Prepare stuffing mix per pkg. directions;
spread onto bottom of 9 X 13″ pan
sprayed with nonstick spray. Combine
turkey, mixed vegs & mayo – spoon over
stuffing. Mix potatoes & cheese; spread
over turkey mixture; sprinkle top with
paprika. Bake 30-40 minutes until heated
through.  Serves 8

(recipe: kraftrecipes.com)

Cream Cheese Cinnamon Crescents

2 (8 oz, ea) cans crescent roll dough
2 (8 oz, ea) pkgs. cream cheese, softened
1 3/4 C. sugar
1 tsp. vanilla
1/2 C. butter
1 tsp. cinnamon

Preheat oven 350 degrees F.
Roll out 1 tube crescent rolls into bottom
of 9 X 13 pan sprayed with nonstick spray.
Cream together cream cheese, 1 C. sugar,
1 tsp. vanilla & spread over rolls in pan.
Roll out & lay second tube of rolls on top.
Melt butter, mix in 3/4 C. sugar & cinnamon;
pour over top of rolls in pan. Bake 30-35

(recipe: Mike Suddaby-Facebook)

Bacon-wrapped Sesame Breadsticks

24 sesame breadsticks (4 1/2 inches long)
12 slices bacon, cut in half (making 24
shorter slices)
1 C. freshly grated Parmesan cheese
2 tsp. garlic salt or w tsp. garlic powder
crushed red pepper flakes (optional)

Mix into cheese-

all or some – your choice:
dry ranch dip mix
chopped chives
brown sugar

Preheat oven 350 degrees F.
Combine cheese & garlic salt/powder.
Wrap bacon slices in a spiral around
each breadstick. Place breadsticks
on greased or parchment paper
lined pan. Cook 15 minutes until
bacon is browned just a little.
Remove & carefully roll the hot
breadstick in cheese mixture.
Makes 24 breadsticks

(recipe: food.com)

Crockpot Ham & Cabbage Soup
(gluten free)

3 medium potatoes, peeled/cut
into small chunks
3 medium carrots, peeled/diced
1 – 1/2 lb. lean cooked ham, cut
into small chunks
1 medium onion, diced
1 small head cabbage, chopped
into small pieces
4 C. chicken broth or 4 C. water
& 4 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. pepper
3 T. cornstarch
1/4 C. water

Place all ingredients except cornstarch
& 1/4 C. water into crockpot. Cover &
cook on Low 8-9 hours or High 4-5
hours. Just before serving combine
cornstarch & 1/4 C. water, mix until
smooth then stir into soup. Cover &
cook on High 15 minutes until soup
is thickened.

(recipe: crockpotrecipeexchange.com)

Crockpot Blueberry Breakfast

2 C. blueberries
1 egg
1 C. Cream of WHEAT
1 C. long-cooking oats
1 T. baking powder
1 C. brown sugar
1 C. flour
1/2 tsp. salt
1/4 C. oil
1/4 C. chopped walnuts
3 T. butter
1 C. milk

Mix all ingredients (except blueberries
& nuts). Fold in blueberries & nuts.
Pour batter into crockpot, cover &
cook on Low 3 hours or High 1 1/2 – 2
hours, until casserole sets up. Serve
warm. Serves 10

NOTE: This recipes works well in a 5-6
qt. crockpot – watch the cooking time
closely the first time you try it. When
served up it tends to be crumbly if
served warm. If you want it more of
a slice-able/casserole piece, let it
cool first.
Towards end of cooking time you
may want to remove the lid to let
some of the steam out and help the
center finish setting up.

(recipe: recipesthatcrock.com)

Today’s emails (72 to start) were mostly filled
with either Black Friday ads or tons of recipe
sites all pushing leftover recipes – I’ll get to the
recipe sites later, the other were deleted. I’m
NOT a shopper – especially on Black Friday or
even this entire weekend. There was discussion
last night as to who would get up early to
brave the crowds for the discounts – NOT ME!
There isn’t a thing I need that I’d go through
that insanity for.

For those who asked, youngest son’s finger is
doing well. He managed to play a video game
using it (that’s kind of his ‘test’ as to whether
it’s OK). He also got off to work at 8 a.m., so
I’m thinking working with a bandaged index
finger will be the REAL test (although he
finished out his shift the day he injured it).
He just keeps telling me how high his pain
tolerance is – sigh. I live with three ‘guys’ –
I’m more than used to the Male Bravado –
I repeat:  . . . sigh.

We awoke today to 58 degrees F. – all snow is
melted – YAY! Last night driving home around
9:30 p.m. it was 52 degrees F – that’s HIGHLY
unusual for this time of year in Michigan!
Looking at the weather report, it’s saying there’s
100% chance of rain this afternoon & 60%-30%
chance rain/snow likely then chance rain/snow
later with night temps at 32 degrees (for those
of us who live here, anything 32 degrees F and
under is definitely the temps for snow – sigh)
Rest of weekend is clear & sunny but only highs
of 42 – as long as the white stuff stays away,
I don’t mind 42 degrees F!

Hope you are enjoying this holiday time.
Remember to take a little time to relax –
you’ve earned it!





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3 CommentsLeave a comment

  1. I was so proud of me because I cooked the dinner yesterday. You know I darn near put on an apron!

    • and I know JUST the apron you ‘almost’ put on! Yay, YOU!!!

  2. Your Thanksgiving sounded wonderful. Family, friends and food 🙂

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