Monday, November 19, 2012

Day After Thanksgiving Hash...




One of the best parts about Thanksgiving......

...... the left-overs. For sure.

Especially if you have spent the wee hours of Friday morning Black Friday Shopping. Which, I intend to do with my mother-in-law and sister-in-law.

I can't wait to get out there and score some major deals!

Anyway, nobody feels like cooking after having already prepared an abundant feast on Thanksgiving. Left-overs are a definite staple, in our home, and I'm sure in your home, too.

This is an easy peasy recipe, that you literally throw together and cook up, hence... a hash.

Perfect for soothing the brutalizing Black Friday hang-over.


Day After Thanksgiving Hash

  • 1 Tablespoon Olive Oil
  • 2 Cups Left-Over Turkey, Chopped
  • 2 cups Left-Over Stuffing
  • 1/3 Cup Gravy, Warmed Through
  • 1/3 Cup Golden Raisins or Dried Cranberries (Optional)
In a large skillet, heat the olive oil on medium/low heat. In the meantime, in a medium sized bowl, mix the turkey, stuffing, gravy, and raisins/cranberries (if using) together. Add to the hot skillet and cook, stirring frequently, until the mixture is hot and browned. Serve as a breakfast or dinner side dish. Makes about 2-3 cups of hash. 

Enjoy!

Tuesday, November 13, 2012

Creamy Sweet Potato Pie...



Pie...

I cannot live without it.

...... well, maybe, but it would be extremely hard to do so!

That's why I love Thanksgiving time.... among other reasons. It's not all about the food. Really.

We are finally near family and we will, without a doubt, be spending it with them this year. So stoked!

I love pies that take very little time to prepare. To save time I bought a pre-made frozen pie crust, baked it and let it cool. If you prefer to make a pie crust from scratch, or even a graham cracker crust, go right ahead. It's totally up to you.

Whatever you decide to do, just please try this recipe! My family loved it... now go make a pie!

... While you are at it, head over to Tidy Mom, and check out all the delicious pies linked up to her 4th Annual Love the Pie Party.  Then, you can make some more pies!


Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range


Creamy Sweet Potato Pie

  • 1-2 Pie Crust(s), Baked and Cooled
  • 1 (29 oz.) Can of Yams, Drained
  • 1 Teaspoon Ground Cinnamon, Plus Some for Garnish
  • 1/8 Teaspoon Ground Nutmeg
  • 2 Pinches of Ground Cloves
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar, Packed
  • 1 1/2 Teaspoons Pure Vanilla Extract
  • 8 oz. Cream Cheese, Softened
  • 1/3 Cup Sour Cream, Room Temperature
  • 1 Cup Non-Dairy Whipped Topping, Plus Some for Garnish, Thawed
In a large bowl, cream the yams, cinnamon, nutmeg, cloves, and sugars until well combined and fluffy. Scrapping down the sides of the bowl as needed. Add in the vanilla and mix. Mix in the cream cheese and sour cream until well combined. Gently fold in the whipped topping.

If using two pie crusts, divide the sweet potato mixture between them. If using only one, use half or a little more than half for the single pie crust. Store the remaining sweet potato mixture in an air tight container in the refrigerator.

Cover and place the pie(s) in the refrigerator to set, about 4 hours or overnight. Serve with a dollop of whipped topping and a sprinkle of cinnamon. If you have stored some of the left-over sweet potato mixture, use it as a dip for graham crackers, cookie sticks, or fruit.

Enjoy!

Tuesday, November 6, 2012

Oatmeal Cookies with Cranberries and White Chocolate...




I've been on a sweet kick. It was October, hence all the Halloween goodies. So, that pretty much makes it okay......

...... in my book, anyway.

Here's another sweet treat... but somewhat healthier... I mean, it does have oats in it... and dried cranberries.

Oats + Dried Cranberries = Healthy

I wanted a hearty cookie that would fill my kids up for their afternoon snack after school. My oldest is playing basketball, so this is great for a quick pick-me-up before practice.

I'll eat anything with "cookie" in the recipe title, so no problem there. My husband on the other hand, is not partial to oatmeal cookies, but he did say he thought they were good. I'll take it!

The white chocolate morsels give the cookie just the right amount of sweetness. Just gotta have some sweetness! And the cinnamon... that hint of nutmeg...

Yeah, I think you'll like them...


Oatmeal Cookies with Cranberries and White Chocolate

  • 1 1/2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon 
  • Pinch of Ground Nutmeg
  • Pinch of Salt
  • 1 Stick plus 4 Tablespoons Butter, Softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Brown Sugar, Packed
  • 2 Eggs, Room Temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 2 Cups Quick Cooking Oats
  • 1 Cup Dried Cranberries
  • 1 Cup White Chocolate Morsels
Preheat the oven to 350 degrees (F.)

Begin by whisking together the flour, soda, powder, cinnamon, and nutmeg in a small bowl. Set aside.

In a large bowl, cream the sugars and butter until fluffy. Add the eggs and combine, scraping down the sides of the bowl as needed. Mix in the vanilla.  Add the dry ingredients to the wet ingredients in 2-3 batches. Once well combined, stir in the oats, cranberries, and morsels. Drop by tablespoon onto parchment lined cookie sheets, about 2 inches apart. Bake for 10-12 minutes, or until cookies are slightly browned around the edges and the center doesn't look gooey.  Makes around 3 dozen.

Enjoy!

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