Never too old to learn something NEW!


In the process of working on my special needs group’s next newsletter; the church where our group meets has graciously volunteered to print our newsletters for us (that’s a HUGE thing – just the printer cartridges, alone, run about $65-70 every 2 months!). Right now the church secretary & I are attempting to figure out just ‘how’ to do this; I organize & print them from a Microsoft Publisher file – that’s a rather old program and the church does not have it. We’re experimenting with saving to PDF file and seeing if that will work. Let’s just say – I’ve never saved anything to a PDF, so that, alone, was a learning experience for me. (Thank heavens my husband is really computer-savvy!). I’m awaiting a call or email to see if this ‘process’ will work.

Hope you all had a great Thanksgiving – I still have lots of great recipes; some are for using up Thanksgiving leftovers, others are just great for upcoming holiday celebrations.


Cinnamon-Roll Pecan Pie

1 pie crust: homemade or store-
1/4 C. unsalted butter, room temp
1/2 C. brown sugar
2 tsp. cinnamon

3/4 C. light corn syrup
1/4 C. dark corn syrup
1 C. brown sugar
3/4 tsp. salt
1 1/2 C. pecan pieces, toasted
3 eggs
2 tsp. vanilla
1 C. pecan halves

Preheat oven 350 degrees F.
In small bowl mix butter, brown
sugar & cinnamon. On floured
surface roll out pie crust & spread
on cinnamon roll filling. Starting
with side closest to you, roll into a
tight log; trim about 1-2 inches off
each end (discard trimmed bits)
Cut each ‘log’ into 1/2 inch thick
pieces (you should get 18-20)
On floured surface, roll out each
‘piece’ to 1/4 inch thick; press into
9 inch pie pan. Chill until firm while
preparing filling.

In bowl whisk light & dark corn syrup,
brown sugar, salt, toasted pecan
pieces (not halves), eggs & vanilla; mix
until incorporated. Pour into prepared
crust & top with pecan halves, arranging
in a circle. Bake about an hour until
firm. Let cool fully before slicing.


Stuffing Crust Turkey Pot Pie

2 C. cooked corn bread stuffing
3-4 T. chicken broth
1/4 C. cream cheese, softened
1/2 C. turkey gravy
2 C. cubed, cooked turkey
1 C. frozen broccoli florets,
1/2 C. shredded Swiss cheese
1/4 tsp. salt
1/4 tsp. pepper
2 C. mashed potatoes
1/4 C. Half & Half
2 T. butter, melted
1/2 C. French-fried onions (optional)

Preheat oven 350 degrees F.
In small bowl combine stuffing &
enough broth to reach desired
moistness. Press onto bottom & up
sides of a greased 9″ deep dish pie
plate. Bake 10-15 minutes until
lightly browned. In large bowl
beat cream cheese & gravy until
smooth; stir in turkey, broccoli,
Swiss cheese, salt/pepper & spoon
over crust. Bake 20-25 minutes
until heated through & lightly
browned. Serves 6

Turkey & Spinach Stuffing

1 (14.5 oz) can chicken broth
3 T. butter
3 C. stuffing mix
3 C. cubed, cooked turkey
2 C. fresh baby spinach
1/2 C. dried cranberries
3/4 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
In large saucepan bring broth &
butter to boil; remove from heat.
Add stuffing mix, stir until
moistened. Stir in turkey, spinach
& cranberries. Spray a 11 X 7″
baking dish with nonstick spray
& transfer turkey mixture to
dish. Sprinkle top with cheese &
bake, uncovered, 10-15 minutes
until cheese melts. Serves 4

Crunchy Almond Turkey Casserole

2 (10 3/4 oz, ea) cans cream of
mushroom soup, undiluted
1/2 C. mayonnaise
1/2 C. sour cream
2 T. chopped onion
2 T. lemon juice
1 tsp. salt
1/2 tsp. white pepper
5 C. cubed, cooked turkey
3 C. cooked rice
4 celery ribs, chopped
1 (8 oz) can sliced water chestnuts,
1 C. sliced almonds

1 1/2 C. crushed (Ritz) crackers;
about 40 crackers
1/3 C. butter, melted
1/4 C. sliced almonds

Preheat oven 350 degrees F.
In large bowl combine soup, mayo,
sour cream, onion, lemon juice,
salt/pepper. Stir in turkey, rice,
celery, water chestnuts & almonds.
Spray a 9 X 13″ baking dish with
nonstick spray & place mixture in
dish. Bake, uncovered, 25 minutes.
Combine topping ingredients &
sprinkle over turkey mixture. Bake
an additional 10-15 minutes.
Serves 8


Perfect Brown Butter Mashed

4 lb. russet potatoes, scrubbed
10 T. unsalted butter, browned
1 1/2 C. light cream, warmed
chopped chives (optional garnish)

Place potatoes in large pot; add
enough water to cover; salt the
water. Bring to boil & cook until
tender, about 20 minutes. They’re
done when you can put a knife
all the way through the potatoes.
Drain & cut potatoes into chunks.
(skins will be falling off a little).
Place potatoes through a food
mill to get an airy texture*. Brown
butter over medium-low heat.
(use a light colored pan so you can
keep an eye on the color – don’t burn
the butter). As soon as you start to
see little brown specks appear, butter
is done. Add most of butter & warmed
light cream to potatoes & mix. Save
a couple T. browned butter to add to
mashed potatoes at end & top with
chopped chives.

*I thought you could use a food
processor with these but poster
says to NOT use one, as it will give
potatoes a glue-like texture. You
could use a potato masher.


Garlic Lovers Cheese Ball

8 oz. cream cheese, softened
1 tsp. minced garlic
1/4 C. sour cream
1/4 C. Parmesan cheese
1/4 C. Italian (or mozzarella)
shredded cheese
1 tsp. Italian seasoning
1/2 C. chopped pecans

Crackers, for serving *

In small bowl mix cream cheese until
smooth; add garlic, sour cream,
cheeses & Ital. seasoning – mix until
well combined. Refrigerate 1-2 hours.
Place chopped pecans on a plate; form
cheese mixture into a ball & roll ball in
nuts until outside of ball is completely
covered. Cover with plastic wrap &
refrigerate until ready to serve.

*Poster suggests using Town House
Italian Herb Flatbread Crisps crackers


Chicken Tortilla Soup

3 t. butter
1 tsp. minced garlic
1 medium onion, finely chopped
2 T. flour
3 (14 oz, ea) cans chicken broth
4 C. Half & Half
1 (10.75 oz) can cream of chicken
1 C. prepared salsa (your choice of
heat level)
4 boneless, skinless chicken breasts,
1 (15 oz) can black beans, drained/
1 (15 oz) can kidney beans, drained/
1 (15 oz) can whole kernel corn, drained
2 tsp. ground cumin
1 (1.27 oz) pkt. fajita seasoning
1 (16 oz) bag tortilla chips
8 oz. Monterrey Jack cheese, grated
8 oz. sharp Cheddar cheese, grated
1/2 C. sour cream

Melt butter in large pot over medium
heat. Add garlic & onion – saute until
softened, 5 minutes. Add flour & stir
well, cooking 1 minute. Add broth &
Half & Half – stir in cream of chic. soup,
salsa, chicken, beans, corn, cumin &
fajita seasoning – continue to simmer
over low heat 15 minutes. Crumble
tortilla chips into individual bowls &
top with a ladle of soup. Sprinkle
each serving with cheese & a dollop
of sour cream. Serves 8


Cheesy Mushroom Crescent Puffs

4 C. finely chopped fresh mushrooms,
from two 8 oz. pkgs.)
1 1/2 tsp. chopped fresh thyme
1/4 tsp. salt
1 C. finely shredded Italian cheese
blend (4 oz)
1 (8 oz) tube refrigerated crescent
dough sheet (OR) 1 (8 oz) tube
refrigerated crescent dinner rolls
1 T. flour

Preheat oven 375 degrees F.
Line two 15 X 10 X 1″ cookie sheets
with cooking parchment paper; spray
with nonstick spray. Spray a 10 inch
skillet with nonstick spray & add
mushrooms. Cook over medium-high
heat 5-7 minutes, stirring occasionally,
until tender & most of moisture is
released. Stir in thyme & salt; remove
from heat & cool 5 minutes. In large
bowl stir mushrooms & cheese until
well blended. Unroll dough on work
surface. If using crescent roll dough,
firmly press perforations to seal.
Sprinkle each side with 1 1/2 tsp.
flour. Using pizza cutter or sharp
knife, cut dough into about 1/4″
pieces. Mix dough pieces into
mushroom mixture in small
amounts until well blended. Shape
mushroom mixture into 32 (1 1/4″)
balls. Place on prepared sheets &
bake 16-18 minutes until golden
brown. Makes 32


Cranberry Walnut Tart

1 C. flour
1/4 tsp. salt
6 T. ice-cold unsalted butter,
cut into 12 pieces
1 T. granulated sugar
1 egg yolk
2-4 T. ice water

3 large eggs
1 C. brown sugar
1/2 C. light corn syrup
1 tsp. vanilla
4 T. unsalted butter, melted
1 1/2 T. flour
1/4 tsp. salt
1 1/4 C. walnuts, toasted in
dry pan & coarsley chopped
3 C. fresh cranberries (if using
frozen, thaw & drain; pat dry
any excess moisture)

Place flour, salt, cold butter,
sugar & egg yolk in food processor;
pulse 10 times. Add up to 4 T.
ice water & pulse as you add.
Mixture will be a bit crumbly but
should come together if you reach
in and pinch a little in your hand.
Pour mixture out onto a piece of
plastic wrap; using sides of plastic,
pull together into a ball. Wrap &
press into a disc shape. Refrigerate
at least 1 hour (can be done a day
in advance)

Preheat oven 425 degrees F.
Lightly dust counter with flour & remove
dough from fridge. Roll out dough
2 inches larger than a 10″ inch tart
pan with a removeable bottom.
Gently lift dough into pan & press into
sides & up rim to make sure dough is
even all around. Line bottom with
parchment paper & fill with pie weights,
dry beans or rice. Bake 10 minutes,
remove from oven, remove weights/beans/
rice. Cool 10 minutes (crust is par-baked
at this point).
Lower oven temperature to 350 degrees F.
(while crust is baking prepare filling)
Beat eggs in medium bowl; add brown sugar,
corn syrup, vanilla & melted butter; beat in
flour & salt. Stir in chopped nuts & gently
fold in cranberries. Pour batter into cooled
crust. Place in center of oven & bake
45-55 minutes until browned. Cool to
room temp, then refrigerate to set.
Best served cold.
Remove sides by placing tart on a high
round surface (like a can) gently drop
the outer ring to the table then place
tart onto serving dish & cut into slices.
Makes 8-10 slices


Weather-wise it’s still NICE – in
the 40’s-50’s (it’s supposed to
get colder pretty soon, but I’m
still enjoying the sunny, ‘not
heavy coats/gloves/hat’ type

I noticed that gas prices jumped
from $2.09/9 to $2.29/9 over
the holiday, hopefully they will
drop again soon. Yes, it’s only
ten cents a gallon – husband keeps
bugging me: “AT LEAST IT’S NOT
$4.00 a gallon!!!” Oh well . . .
blame it on my Scots heritage
(or, as he would say: just being

It’s been a rather busy week
trying to squeeze in various
activities. Still need to work on
my Christmas present buying –
how are you doing in that area?

Have a GREAT rest of the week –
can you believe it’s alread
December FIRST? Wow.




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2 CommentsLeave a comment

  1. OpenOffice has a ‘convert to PDF’ button on the tool bar…i’m sure your software has a similar feature…now about the recipes… i volunteer to be the head taste tester…every busy kitchen needs at lest one…i promise to be in the way and sneak chocolate to all the deserving kiddos (unless they are have sugar issues)

  2. Still working on decorating so the gift thing is suffering a litlle but I’ll get it under control.

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