You are currently browsing the monthly archive for November 2009.
Here are some great ways to use up your leftovers….
- Turn your veggies and turkey into a turkey pot pie or turkey and veggie soup
- Use leftover biscuits to make egg sandwich sliders for a yummy breakfast
- Turn mashed potatoes into potato croquets by mixing with chopped parsley and shredded mozzarella, rolling into a ball, dip in breadcrumbs and fry.
- Scoop the inside out of a pecan pie and warm, top with caramelized bananas (saute with brown sugar until brown)
- For a side dish, put candied yams in a food processor and blend to make whipped yams to serve along side chicken or fish
- Use stuffing to stuff a pork tenderloin or chicken breasts to make another dinner
Thanks to Deena for this recipe! It is so great!
Wonderful as breakfast, a snack or even dessert. Enjoy!
2/3 C shortening
2 2/3 C sugar
1 can (16oz) pumpkin
2/3 C water
3 1/3 C all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
2/3 C chopped nuts (optional)
2/3 C raisins (optional)
Heat oven to 350. Grease bottoms only of 2 loaf pans (9x5x3) or 3 loaf pans (8.5×4.5×2.5). Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, about 1 hr, 10 min; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.
ZUCCHINI BREAD: Substitute 3 cups shredded zucchini (about 2 med) for the pumpkin. Blend in 2 tsp vanilla with the cloves. Decrease baking time to 60-70 min.
I have found that Bon Appetit has the best Thanksgiving guide around. Check it out here – They have everything from the best turkey recipes to sides and appetizers. Highly recommend this site.
What are all of you making for Thanksgiving? What are your favorites? Feel free to post some winners here!
My favorite is my grandmothers Sausage Stuffing…but sorry, it’s a family secret!
My new favorite app is from epicurious. Wonderful tool if you need a recipe on the fly or are stuck on what to make for dinner. I will post some of the recipes (with my flare added of course). Stay tuned!!
I had the most delicious Red Velvet Cupcake from the Cake Boss last night! If you are in the Hoboken, NJ area – definitely check it out! Real cream cheese icing…just delightful!
With flu season looming….here is my easy and healthy chicken soup packed with vitamins to get you back on your feet quick. And the best part is, it’s ready in no time at all.
Saute chopped onions, carrots, celery, parsnips and zucchini (or any veggies you have on hand or like) in a large pot with a little olive oil, salt and pepper until they are slightly browned. In the mean time, shred up left over chicken or a store bought rotisseriee chicken (remove the skin). Add boxed chicken stock, herbs de provence and chopped parsley to the pot. Cover and boil for 10 minutes. Serve over cooked egg noodles or left over pasta. Enjoy!