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!

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!

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!

One-Eyed Purple People Eater Cupcakes...

Can anyone else believe that Halloween is upon us!?!

Not me.

I've been so busy with my girls arranging and taking them to appointments and now, I'll be picking up my oldest from basketball practice and attending games.

With our weather, finally sunny and bright... I thought I'd better snap a shot of these totally easy cupcakes. I am really going to have to break down and buy one of these sets for my food photography.

Soon... very soon. From what I hear and remember when we lived in Southern Oregon many years ago, it will be dark all winter long. So, no natural light to take photos... BOO!

Anyway, with most of us having busy schedules, I thought I'd share a treat that you can whip up in no time. These are perfect for a Halloween Party, either at home or in the classroom!

I hope everyone has a safe and fantastic Halloween!


One-Eyed Purple People Eater Cupcakes

• Cupcakes, Completely Cooled
• 2-3 Batches of Frosting, Canned or Homemade
• Purple Gel Food Coloring
• Candy Eyeballs, Colored or White
• Decorating Tips #12 and #233
• 2 Decorating Couplers
• 2 Disposable Decorating Bags, 12in or 16in

Begin by thoroughly mixing the purple gel food coloring into the frosting, adding as much or as little as desired.  Add a coupler and tip to each decorating bag. Divide the frosting, fill the bags, and secure them closed. 

Beginning with the #12 tip, pipe a swirl of frosting onto the cupcakes for the base, covering as much of the cupcake as desired. Once all the cupcakes have been frosted, begin using the #233 tip. 

Starting at the outer area of the swirl base, begin piping the "fur" onto the cupcake frosting base. Apply pressure to the bag and pull away a bit then stop pressure, to get the affect of strands of fur. Continue working your way around inwardly, and toward the top of the cupcake base. Cover any areas that may be without "fur." Top the cupcake with a candy eyeball to finish. 

Enjoy!

I'm linking this post up to I'm Lovin' It.

Pumpkin Cream Pies...

 

Have you ever had a conversation about something with someone, and then a few days later what you were talking about suddenly pops up... for example... I was mentioning the movie Jaws to my husband. Then literally the next day there was a Jaws marathon on one of the movie channels!

Freaky!?!...... Right!?!

Let me tell you, when there is a Jaws marathon on TV, nobody has to tell me twice to tune into that mother.

NOBODY.

It's one of those movie series that I have got to watch... even though I am covering my eyes half the time. No joke.

Don't even get me started on the movie score.

Ok... so... I grew up with a pool. My sister and I lived in that pool all summer long. It never failed that at least once... maybe twice... ok, multiple times, I would freak myself out and convince myself that somehow a killer great white shark was in our pool. Cue the Jaws movie score in my frightened little girl head. I was out of that pool so fast...

I was a nervous child.

Anyway... sharks aside, I was totally thinking about making these cookies, and not too long after, my daughter was approaching me about when I was going to be making our pumpkin cookies that we enjoy every Fall. Another freaky mind thing... yes?

So, I wanted to change it up a little, and I decided to make them into cream pies. Who doesn't love cream sandwiched between two cookies!?!

... Or even scary shark movies, for that matter.

Ummm, nobody.......


Pumpkin Cream Pies

For The Pies:

• 1 Pumpkin Cookie Recipe

For The Filling:

• 1/2 Cup Butter, Softened
• 1 (8oz.) Block of Cream Cheese, Softened
• 1/2 Teaspoon Pure Vanilla Extract
• 3 1/2 Cups Powdered Sugar
• 1/4 Teaspoon Cinnamon

When the pumpkin cookies have cooled completely, match them in pairs as best as you can according to their size and shape; set aside.

In a medium mixing bowl, cream the butter and cream cheese until fluffy, about two minutes. Add the vanilla and beat to combine. Add the powdered sugar a little at a time and incorporate well into the butter and cream cheese mixture, all the while scraping down the sides of the bowl. Lastly add the cinnamon and mix in completely. 

Once the filling is made you can either spread it or pipe it. If piping, use a 16 inch piping bag. Add a #12 round tip, securing it with a coupler to the piping bag. Fill your bag about half full, pressing the filling down toward the bottom of the piping bag. Fold the corners in and twist, securing it shut. 

Take a pumpkin cookie or pie, and flip it over so the flat side is up. Placing the piping tip to the center of the pie, apply pressure to the bag to build a nice fluffy cloud of filling onto the pie. Take the matching pie and press it flat side down, gently, sandwiching the filling in between each pie. Continue until all the pies are made. Makes 16-18 pies. 

Enjoy!

I'm linking this post up to I'm Lovin' It.