Friday, November 25, 2011

Thanksgiving Leftovers Made Yummy!

So every year after Thanksgiving, I like to see what I can make with the leftovers, so here is a breakdown (which I will most likely be adding to as the week goes on).

For the next 2 recipes I shredded turkey in a blender as a first step

Turkey and Rolls:
BBQ Turkey Sliders
* Turkey (shredded)
* Rolls
* BBQ sauce


1. Put shredded chicken in a bag and add BBQ sauce.

2. Shake bag and squish in the BBQ sauce.

3. Toast a roll on the stove in a buttered pan.
4. Add meat and enjoy!

Turkey and Corn:
Quesadillas with Taco Cream

* Turkey (Shredded)
* Salsa
* Leftover corn
* Beans (optional)
* Tortilla


1. Add salsa to shredded turkey in blender. Blend in. (This can also be stirred)

2. Heat Pan over low-medium heat with butter spray. Heat both sides of 2 tortillas.

3. Place one tortilla into pan and add cheese.

4. Add generous amount of turkey/salsa mixture.

5. Top with corn (and beans if you have them, which I did not).

6. Add more cheese. (We LOVE cheese!)

7. Remove bottom from pan to plate, add top tortilla shell and place a plate on top. Then put the hot pan on the plate to ensure the quesadilla gets heated through out.

8. Cut with a pizza cutter.

(Optional) I whipped up some Taco Cream that was just taco sauce and sour cream mixed.

1. Combine equal parts of taco sauce and sour cream.

2. Mix and serve!

Ham and Rolls:
Grilled Ham and Cheese Sliders
* Cheese (I used Sprinkle Cheddar cheese because it was leftover from casseroles)


1. Cut the roll in half and place in melted butter in pan over medium heat. Make sure to coat both sides evenly.

2. Flip one side up and sprinkle cheese.

3. Add ham and top with cheese, then bread.

4. Remove from oven and place on plate (or napkin if you are sick of doing dishes). Cover with hot pan to ensure melted cheese and heated ham.

5. Enjoy!

Creamed Spinach:
Spinach, Mushroom and Egg White Omelet

* Leftover creamed spinach (courtesy of my MIL)
* Egg white
*Canned or fresh mushrooms
* Garlic


1. Spray pan with olive oil and bring to medium heat. Add some mushrooms and a little bit of garlic (I always use the jarred stuff). Saute about 5 minutes.

2. Pour about 1/2 cup of egg whites over mushroom and let cook until bottom seems firm enough to flip.

3. Once flipped spoon on creamed spinach.

4. Flip one side up, put on plate, and invert pan over omelet to make sure spinach gets heated enough.

5. Serve!

Corn Pudding

I was in charge of the corn side this Thanksgiving, so I decided to try out yet another Pinterest recipe. This one was yummy and turned out kind of like a corn souffle, which we LOVE! The recipe originally came from here, and I pretty much followed it to a T.

Corn Pudding


* 8 tablespoons (1 stick) butter, melted (plus more for the pan)
* 1/2 cup sugar
* 8 eggs, beaten
* 2 teaspoons baking powder
* 1/2 cup flour
* 1 teaspoon salt
* 4 cups 2% milk
* 4 cups corn (we used 36 oz. thawed corn)


1. Preheat oven to 350 and butter a 9x13 dish well.

2. In a large bowl combine melted butter with sugar and mix well.

3. Beat in eggs, then add baking powder, flour and salt.

4. Stir in milk, then add corn and stir to combine.

5. Pour into prepared dish (I did this IN the oven to minimize spillage getting it TO the oven).

6. Bake 50 minutes to 1 hour or until the pudding just begins to brown on the top and when nudged the corn jiggles a bit.

7. Serve immediately or cool and reheat for 15 minutes prior to serving. (I just kept mine in my hot bag and it was fine!)

Lemon Chess Pie

My dad doesn't like pumpkin pie, so for Thanksgiving this year I tried something outside of pecan pie...and it was yummy! The recipe came from here, again, thanks to pinterest. I used a store-bought pie crust instead of making my own, so I used this video tutorial on finishing the crust in a design!

Lemon Chess Pie
  • *6 tablespoons butter (melted)
  • *3/4 cup fresh lemon juice; the juice from about 3 lemons (I used a little less)
  • * 1/2 teaspoon salt
  • * 1 2/3 cups sugar
  • * 1 tablespoon cornmeal
  • * 1 1/2 tablespoons cornstarch
  • * 5 large eggs
  • * Pillsbury Pie Crust


1. Unroll your Pillsbury pie crust onto your pie plate. Fix the edges how you want them (I used the crinkle method).

2. Stick the crust back in the fridge to cool.

2. Juice lemons, then stir all ingredients (besides pie crust). Whisk until well combined.

3. Pour filling into chilled pie shell. (I went on and put the shell on the bottom rack in the oven and poured the filling that way so I didn't have to try to balance it into the oven).

4. Bake in preheated oven on bottom rack for 45-50 minutes, or until the center is set and the top is golden brown. (I used a crust shield so the crust wouldn't overcook)

5. Remove pie from oven and let cool before serving.

Sunday, November 13, 2011

Pumpkin Cream Cheese Cinnamon Rolls

Another pinterest find! I had Emily and Christina over to try this one out..and they approved! This one came from here. I changed it around because I didn't want to make too many in case they were bad. Plus, we only have 2 people in my household, so we needed a smaller batch!

Pumpkin Cream Cheese Cinnamon Rolls



* 1 can Pillsbury Seamless Creations

* 2 oz. (1/4 cup) reduced fat cream cheese, softened

* 2 T. brown sugar

* 2 T. canned pumpkin

* 1/4 teaspoon pumpkin pie spice


* 2 oz softened cream cheese

* 1/4 Cup powdered sugar

* 1/4 teaspoon vanilla

* 1 1/2 teaspoon canned pumpkin


1. Preheat oven to 350 degrees.

2. Unroll creations to form 1 flat sheet. Using a pizza cutter, divide sheet into 4 large rectangles.

3. Mix cream cheese, brown sugar, pumpkin, and pumpkin pie seasoning until well combined.

4. Spread mixture over crescents leaving a 1/2 inch border around edges.

5. Starting at long end, roll up then cut into 1 inch pieces.

6. Place around a 9 inch cake pan that has been sprayed with cooking spray.

7. Bake for 25-30 minutes or until rolls are golden brown.

8. While the rolls bake, mix all the "frosting" ingredients in a bowl until smooth. Set aside.

9. Remove rolls and let cool for 10 minutes. Frost warm rolls with cream cheese frosting.

Wednesday, November 9, 2011

Nutella Turnovers

I found this recipe on Pinterest and it is mmM Mmm Good!! It came from this site. Of course I made a couple little changes, but they are fabulous!

Nutella Turnovers

* 1 can of crescent rolls
* Nutella
* Egg whites
* Sugar


1. Roll out 8 triangles of crescent rolls. The triangles need to be equal in the center.

2. Dollop nutella in the center of each triangle.

3. Fold one side over to the other and seal with a fork.

4. Pre-heat oven to 400.

5. Brush tops with egg whites and sprinkle with sugar.

6. Bake for 9 minutes or until golden brown.

7. SO good!