A Cookie A Day Until Christmas!

A Cookie A Day 'Til Christmas Link HERE.

Use up that leftover turkey! Turkey Pot Pie

You can see how flaky and tender the biscuit crust is!

A recipe I started making in 1996 and haven't found we like better yet to date.  A great way to use up leftover turkey from Thanksgiving!  I will make this and then freeze the rest of the leftover turkey to make something in about 2 weeks.  We aren't big turkey fans so too much turkey within a week or two is just too much!  This recipe however is 'gobbled' up immediately.  (Sorry, couldn't resist). 


Turkey Pot Pie

1 10 oz. package mixed carrots and pea's (or assorted veggies)
1/4 c butter
5 T flour
1/2 t salt
1/4 t poultry seasoning or sage
1/8 t pepper
2 c chicken or turkey stock (or use 2 cups water and 2-3 boullion cubes)
1 c milk
3 c leftover cooked and diced chicken or turkey
1/3 c chopped onion or 4 green onions, chopped and cooked tender in a bit of water
1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)


Prepare the pea's and carrots (or mixed veggies). I like to cook them in the microwave while I prepare the rest. Melt butter in saucepan. Blend in flour, salt, poultry seasoning or sage, and pepper. Gradually add stock and milk. Cook and stir over medium heat until thick and smooth. Add vegetables, turkey and cooked onions and potatoes. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture. Bake at 425 degree's for 25 minutes until the top is golden brown. About 6 servings.

Biscuit Topping;

Mix
1 1/3 c flour
1 1/2 t baking powder
1/2 t salt

Cut in
2 T butter
3 T shortening

Add 1/2 c milk (scant) and stir with a wooden spoon until a dough forms. If it's too wet and sticky add one or two more tablespoons of flour. Pat down on a lightly floured surface and roll out to the shape of your baking dish. If you prefer you can cut into wedges or squares and simply top the vegetable mixture that way too. (Up to you!).

The hot vegetable mixture
before the biscuit topping is put on

3 Layer Pumpkin Bars - (sugar free option available)

This time of year I crave pumpkin.  Cinnamon and spice infused pumpkin... anything.  Breads, bars, pound cakes, pancakes, lattes...   Last night I decided I really needed to use up the 1/2 can of pumpkin I had leftover in the refrigerator from another recipe.  I decided on these bars because I had a random yellow cake mix in the pantry as well as a 2nd can of pumpkin.  It comes together so quickly because you bake all three layers at the same time.

I made my version sugar free since my cake mix was sugar free and I used Ideal Brown Sugar Substitute for the filling and Just Like Sugar for the white sugar in the topping.  I will link to those products at the end of the recipe if you are interested.  Otherwise, this is just another 'Grandma' style recipe from the heartland of the USA where I grew up!


Triple Layer Pumpkin Bars

Bottom:
1 yellow cake mix, divided. Save 1 cup out for top.
1/2 c real butter
1 egg

Filling:
2 eggs
3/4 c milk
20 oz. pumpkin
1/2 c brown sugar
1 t vanilla - liquid or powder
2 t pumpkin pie spices

Topping:
1 cup of the dry cake mix reserved from bottom layer
1/4 c sugar
1 t cinnamon
1/4 c butter

Combine the bottom layer ingredients; dry cake mix, butter and egg.  Press into a 9X13" pan or the equivalent sized pan.  I used 10X10.  Mix together the filling ingredients by hand, whisk or electric.  When blended smooth spread over the bottom layer.  Mix together the reserved 1 cup dry cake mix with the sugar, cinnamon and butter.  When crumbly, sprinkle over the top.  Bake at 350 degrees for 45-50 minutes.  Cool completely and preferably chill before cutting. 

Press the bottom layer in a pan

Add the filling on top

Make the crumble topping

 

Ready to go into the oven to bake

You might be interested in sugar free products;

          

For Thanksgiving or Christmas; a bright and beautiful (and yummy) salad - Spinach Salad with Craisins and Feta

Spinach Salad with craisins and feta before I add the balsamic vinaigrette just before serving

This is a re-post regular readers might remember, but I'm reposting not only because it's one of my favorite side salads, but hello... it is Thanksgiving next week and wouldn't be this be a beautiful salad option for the meal!?  I think so but maybe that is my love (and craving) of feta cheese and the crunch of the almonds in this dish.  It's an obvious favorite for Christmas as well with the festive and brilliant red and greens!


Spinach Salad with Craisins and Feta

1 package or desired amount of fresh baby spinach leaves
Feta Cheese, crumbled
1/2 c Craisins (**or consider other flavored of dried berries!  I've used pomegranates and fresh strawberries in the past) 
Balsamic dressing of your choice (original, creamy, raspberry, pomegranate, etc.)
Pecans or toasted, sugared almonds, chopped

*other dried fruits - consider blueberry, pomegranate, cherry (or cranberry w/ cherry)

Start with a bowl or serving plate of desired amount of spinach leaves.  Sprinkle on feta and dried fruit and nuts according to how it looks and how much you desire.   See my photo above for the amounts that I like to add.   Just before serving drizzle with the dressing. 

Start with with fresh spinach

 

 

   

 

 

 

To quickly make sugared almonds, add about a 1/2 cup sugar to 1 cup chopped almonds in a medium hot pan

Stir the almonds continuously while cooking until the sugar melts and caramelizes

Place the almonds on buttered foil and break apart and let cool

Repost from last year: PUMPKIN CINNAMON ROLLS! Yum!

Ready to go into the oven!

Pumpkin Cinnamon Rolls

1/2 c water
1/2 c milk
1/4 c butter
1/2 c brown sugar
1 t salt
1 t vanilla
1 1/3 c pumpkin puree (not pumpkin pie filling, just pumpkin)
1/2 c warm/barely hot tap water
2 pkg. yeast (or about 4 1/2 teaspoons)
2 eggs
7 c flour
2 t cinnamon
1 3/4 c brown sugar
1 T cinnamon
1 t powdered vanilla (optional if you have it)
1 1/2 sticks butter (about 3/4 c)

In a microwavable bowl, place the water, milk, butter, brown sugar, salt and vanilla.  Microwave for a minute or two until melted.  Add the pumpkin and stir or whisk smooth.  In a mixing bowl pour the warm tap water and add the yeast.  As soon as it's foamy, add the 2 eggs and the pumpkin mixture.  Mix just until blended.

Add about 5-6 cups of the flour and the 2 t cinnamon.  Using your bread dough hook, mixing and kneading.  (I often make my dough in the bread machine as well;  just use your 'dough' setting).  As soon as the flour is incorporated, add the last 1 1/2 cups (or so) until your dough is no longer sticky.  When it is forming a nice ball and isn't sticking, let it machine knead about 4-5 minutes more or take it out and knead it by hand.  Let it rise in the bowl under plastic wrap until doubled in size.  Punch down.  Divide in half.

Mix the last brown sugar, cinnamon, powdered vanilla (if you have it) and butter.  Mix with your fingers (or cut in with two forks) until crumbly.  

Roll out the half dough ball to a large rectangle.  When it's roughly about 12 inches by 16 inches, spread half the topping mixture over it.  Starting with the longer 16 inch side, roll it up and squeeze the end to form a log.  Use a sharp knife or utensil to cut equal slices.  You slice them as thin as 1 inch or as thick as 2-3 inches.  It depends on how thick you like them and how many you need to make!  I like them about 1 1/2" side and get about 12 of them this way.  Place in  a greased baking pan (anything around 9X13" size works fine).  Cover with a piece of plastic wrap and let them double in size.  Bake at 375 (ish) around 20 minutes.  They will be golden brown and bubbling.  Let the rolls cool for at least 7-10 minutes before adding icing if you wish to top them.  Can be served as they are or with an icing recipe or even store bought frosting.

Easy Icing:
Start with 1 to 1 1/2 c powdered sugar. Add 2 T soft butter and about 1 tablespoon heavy cream. Turn on the mixer and mix until completely smooth. If it's too thick add more cream (or milk) but only 1 teaspoon at a time as you don't want to add too much and have 'soup'. Frost the rolls and serve warm.