and – once again – there’s TURKEY!


Had a lovely Thanksgiving celebration at oldest son’s house with lots of food, 2 turkeys (one roasted/one smoked) – we brought home our leftovers but NO TURKEY! All of us here were saying: “Gee, wish we had some leftover turkey to make a sandwich!” That got me to thinking: “Wait! I have that FREE 10/12 lb. turkey I got last week!” It just came out of the oven and the house smells great! We still have leftover green bean casserole, mashed potatoes, rolls – all I need to do is whip up some gravy & stuffing and we’re good for another few meals PLUS leftovers! Bought 2 packages of the ‘ready-made, comes in a roll’ pie crusts for making turkey pot pie next week – yum! Funny thing: at dinner on Thanksgiving our 10 yr old grandson piped up and said that his teacher had them write about something that brings memories of Thanksgiving – he wrote about Grandma’s (that’s ME!) homemade green bean casserole! Too funny! (Now his Dad hates the stuff, so for his son to hold it in such high regard I take as a HUGE compliment!)

Earlier I made a quick trip to the grocery store for a few things (like bread & milk); while in line to check out I got into a conversation with the check out lady – we were chatting about the great holiday food. She said something about having a lot of food at her house; the lady behind me said the same thing: “We had turkey AND ham, tons of sides, so much food!” and THEN she says: “I’m tired of it so I gave the leftovers to the GARBAGE DISPOSAL!” Wow – talk about really making me cringe! She could have called someone, maybe a homeless shelter, and donated whatever she had leftover! WHAT A WASTE! Even if she didn’t know anyone personally, I’m sure if she called a church or shelter they could direct her to SOMEONE who would LOVE to have what she was ‘sick of eating’ – sigh. (I’ll get off my soapbox now . . .)


Apple Fritter Cinnamon Roll

2 medium apples, peeled/
cored & diced small (about
1 1/2 C. apples)
1 T. brown sugar
1/2 tsp. ground cinnamon
1 T. water
1 can Pillsbury Grands! cinnamon
rolls (5 rolls in pkg)
5 T. unsalted butter, melted
1/3 C. packed brown sugar
1 T. heavy whipping cream or
milk, optional

Preheat oven 350 degrees F.
Spray 9″ pie plate with nonstick
spray. Place diced apples, brown
sugar, gr. cinnamon & 1 T. water
in small bowl; stir. Cover loosely
with plastic wrap & microwave
on High 2-3 minutes until apples
are just slightly translucent; drain
well. Cut each cinnamon roll into
6 pieces (they will fall apart a little,
it’s OK). Sprinkle pieces evenly in
prepared pan. When apples are
done, drain well & sprinkle over
cinnamon roll pieces. Stir melted
butter & brown sugar together; pour
over top of apples/cinn. roll pieces.
Bake 28-33 minutes until cooked
through in center.
Just before serving, place icing
that came with rolls in a small bowl.
Heat about 10 seconds in Microwave
so that it’s pourable. Stir in heavy
whipping cream (or milk) to make
it more of a glaze, then pour over
top of dish. Serve warm or at
room temp. Makes 8-10 servings


Turkey Bundles

4 oz. cream cheese, softened
2 T. milk
1/2 tsp. dill weed
1/4 tsp. celery salt
1/4 tsp. pepper
2 C. cubed, cooked turkey
1/4 C. chopped water
1 green onion, chopped
2 (one 8 oz/one 4 oz) tubes
refrigerated crescent rolls
2 T. butter, melted
2 T. seasoned bread crumbs

Preheat oven 375 degrees F.
In large bowl beat first 5
ingredients until smooth; stir
in turkey, water chestnuts &
green onion. Unroll both tubes
of dough & separate into 6
rectangles. Press perforations to
seal & place 1/3 C. turkey mixture
in center of each rectangle. Bring
4 corners of dough together above
filling; twist & pinch seams to seal.
Place on ungreased baking sheets
& brush tops with melted butter.
Sprinkle tops with bread crumbs
& bake 15-20 minutes until golden
brown. Makes 6

Turkey Stuffed Shells
(great use of leftovers)

24 uncooked jumbo pasta shells
1 C. (4 oz) shredded mozzarella
1 C. cubed, cooked turkey
1 C. cooked stuffing
4 green onions, chopped
1 C. mashed sweet potatoes
1/4 tsp. chili powder,(optional)
1/2 C. grated Parmesan cheese
1 C. turkey gravy, warmed

Preheat oven 350 degrees F.
Cook shells accordg. to pkg.
directions for al dente.
In large bowl mix mozz. cheese,
turkey, stuffing & green onions.
In small bowl stir sweet potatoes
& (if using) chili powder. Drain
shells; fill each with 2 T. stuffing
mixture & 2 tsp. sweet potato
mixture. Arrange in greased
11 X 7″ baking dish; sprinkle
top with Parmesan cheese. Bake,
covered, 15-20 minutes until
heated through. Serve with
heated gravy. Makes 8 servings


Jalapeno Popper & Sausage Dip

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
1 (4 oz) can diced jalapeno peppers,

assorted fresh vegetables, cut up,
for dippers

In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using slotted spoon transfer sausage
to 3 qt crockpot. Stir in cream cheese,
Parmesan cheese, sour cream, chilies
& peppers. Cook, covered, on Low
3 to 3 1/2 hours until heated through.
Stir before serving & serve with cut
fresh veggies for dipping.
Makes 24 (1/4 C. each) servings


Curried Turkey Rice Soup

1 lb. fresh butternut squash*
1 T. olive oil
1/2 tsp. kosher salt
few grinds black pepper
2 T. olive oil
1 1/2 C. small diced carrots
1 C. small diced onion
1/2 C. small diced celery
1 C. uncooked white rice
1/2 tsp. dry sage
1 tsp. dry curry powder
8 C. turkey stock/broth, divided
1 lb. cooked turkey meat,
1 C. frozen peas, thawed
1/2 C. Half & Half
salt/pepper, to taste

You can also use 2 C. leftover
cooked squash –  (if using
leftover, omit first 4 ingredients
in recipe)

*If using uncooked squash, preheat
oven 450 degrees F.
Peel & seed squash, cut in half
top to bottom, brush insides with
oil, salt/pepper & roast on a foil
lined pan until soft, 45 minutes to
1 hour. Once squash is soft, place
insides in food processor with
1-2 C. turkey stock; puree until

In 5 qt soup pot heat oil over
medium-high heat. Add carrots,
onion & celery – saute 4 minutes.
Add rice; saute 2 minutes. Add
sage & curry – stir. Add remaining
turkey stock, bring to boil. Lower
to a low simmer & cook until rice
is tender, 12-15 minutes. Add
cooked turkey & peas; heat just
to hot. Remove from heat & add
Half & Half – taste for seasoning,
adjust as needed. Serves 6-8


Crockpot Cheesy Corn & Peppers

2 lb. frozen corn kernels
2 T. butter, cubed
1 large green bell pepper, finely
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
3 oz. cream cheese, cubed
1 C. shredded sharp Cheddar

Spray insides of crockpot with
nonstick spray. Add all ingredients
except cream cheese & Cheddar
cheese to crockpot. Cover & cook
on High 2 hours. Add cheeses, stir
to blend. Cover & cook 15 minutes
longer until cheeses melt. Serves 8


Sweet Potato Pancakes

2 large eggs
1 1/2 C. whole milk
1/4 C. butter, melted (plus
more to grease the pan)
1 1/2 C.  leftover sweet potato
1 3/4 C. flour
2 T. light brown sugar
1 T. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
3/4 C. pecans
maple syrup, for serving

IN large bowl beat eggs with
butter & milk. Stir in sweet
potato casserole. In separate
bowl mix flour, brown sugar,
baking powder, cinnamon & salt.
Add dry to wet ingredients &
stir just to combine.

Preheat oven 200 degrees F.
(to keep pancakes warm while
you cook the entire batch)

Heat 1 or 2 griddle pans to medium-
low heat & grease each with butter.
Make sure pan is completely up to
temperature before adding butter.
Using a quarter cup measuring cup
& scoop batter onto pans, about
4 per pan. Cook until edges start
to dry & bottom is browned, then
flip, about 2-3 minutes. Cook on
other side until brown & place on
a cookie sheet & heat in oven.
While pancakes are cooking, heat
a small saute pan over medium &
add pecans. Dry toast about 5
minutes until browned, tossing
often. Cool then coarsely chop or
leave whole.
To serve: drizzle tops with maple
syrup & top with toasted pecans.
Makes 20 pancakes

*It’s OK is a little topping gets mixed


Pumpkin Pancakes with
Maple Pumpkin Butter

Maple Pumpkin Butter:
1 stick unsalted butter,
2 T. pumpkin puree
1 T. maple syrup

Pumpkin Pancakes:
1 1/4 C. flour
1/4 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 tsp. baking powder
1 egg, lightly beaten
1 T. canola oil
1 to 1 1/4 C. milk
1 C. pumpkin puree

Maple Pumpkin Butter:
In bowl of stand mixer beat
butter, pumpkin puree & syrup;
mix until thoroughly combined.

In large bowl combine flour, brown
sugar, cinnamon, nutmeg & baking
powder; stir with a whisk until well
mixed. Make a well in center of bowl
with dry ingredients. Add beaten egg
& oil. Add 1 C. milk & start whisking
wet ingredients together. Slowly
incorporate dry ingredients from sides
of bowl until fully combined. Add
pumpkin puree & mix well, adding
more milk if necessary to get a thick
but pourable butter. Heat a flat griddle
over medium-low heat & grease well.
Griddle is hot enough when a drop of
batter immediately sizzles on it. Using
a 1/4 C. measure, ladle batter onto hot
griddle (these should make about a 4
inch pancake). Cook 2-3 minutes until
edges are set then flip & cook 2-3
minutes more – repeat with rest of batter.
Serve immeditely with a spoonful of
Maple Pumpkin Butter on top.
Serves 10-12 pancakes


(not sure if I posted these or not –
I made them for Thanksgiving – they’re
good but very sweet; next time I would
omit sprinkling the tops with powdered
sugar – they’re just fine without it)

Ooey Gooey Pecan Cheesecake Bars

1 box yellow cake mix
1 stick butter, melted
2 eggs
1 pkg. cream cheese, softened
1 box powdered sugar, divided

Preheat oven 350 degrees F.
Mix cake mix, melted butter &
1 egg until it forms into a dough.
Press dough into 9 X 13 baking pan.
Combine cream cheese & 1 egg to
bowl of electric mixer & mix until
smooth. In batches, slowly, mix in
3/4 ths of box of powdered sugar.
Pour cream cheese mixture over
cake dough evenly until completely
covered. Sprinkle pecans & powdered
sugar over top. Bake 25-30 minutes.
Let cool before cutting into bars.



In the realm of knitting, here’s the two
pairs of boot toppers I knit for my oldest
son’s girlfriend:


In case you might be wondering just WHAT you would do with these, here’s a photo (the person I knit mine for really LOVES wearing boots)



Our weather has changed a bit from the
forecasts of a few days ago; they were
predicting rain changing to snow and cold
(30’s) temperatures. I’m SUPER glad that
didn’t happen (at least, not yet); right
now it’s 40 degrees F. & cloudy – the
forecast for up to Tuesday is 40’s,
Tuesday High 54 with 30% chance of
rain – Hey, I can handle THAT!

Hope you are having a great weekend –
for those of you who went ‘Out Shopping’,
can’t say as I ‘feel for you’ – that’s one of
those “I WOULD NEVER!” things (I hate
crowds so NO amount of great price
deals would lure me in).

Hope you all had a great holiday, found
items you wanted (if you shopped) and
are able to relax a little and count your




The URI to TrackBack this entry is:

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. I agree, one of my biggest pet peeve is when ppl waste food, or worse throw out perfectly good nutritious food when so many are hungry and less fortunate. Multiply this by the thousands of restaurants that throw out tons every day. Very sad that many do not appreciate what they have until it’s gone.

  2. I made a slight variation the the cheesy corn recipe for our Thursday dinner. We had just a dab of this or that left over.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: