Homemade Cranberry Sauce

All you need to make your own cranberry sauce is 3 basic ingredients - cranberries, sugar and water. I usually make mine with orange juice, because I love the orange/cranberry flavour combo! But this tastes great made with just water, too. Enjoy!

Homemade Cranberry Sauce

• 1 cup water or orange juice
• 1 cup white sugar
• 1 bag of fresh cranberries (I think the bags are about 12 oz)

1. In a small pot over med-high heat, stir together water and sugar until dissolved. Bring to a boil.
2. Reduce heat to med, and stir in cranberries. Let simmer for about 10 minutes, or until cranberries are just starting to split/pop.
3. Remove from heat and allow to cool (it will thicken upon cooling). Serve and ENJOY!

Cranberry Sauce and Cottage Cheese

Here's my final healthy dessert recipe posting for today. This isn't exactly a recipe, but more a dessert option. After the turkey dinner, you are likely to have leftover cranberry sauce. (Which, btw - I will post my homemade cranberry sauce recipe. Once you make it yourself (and see how easy it is), you will never buy cranberry sauce again!). You can easily spoon a little cranberry sauce over some cottage cheese, or even ricotta cheese, and make a quick, healthy dessert or snack! Enjoy!

Cranberry Sauce and Cottage Cheese

• 1/2 cup cottage or ricotta cheese
• 1-2 tbsp homemade cranberry sauce

1. Spoon cottage cheese into a small bowl. Top with cranberry sauce, serve and ENJOY!

Cocoa-Nut Bananas

You guessed it - another fruit-based recipe from eatingwell.com. These sound really fun for the kids to make AND eat! I think we'll be giving them a try! Enjoy!

Cocoa-Nut Bananas

• 4 teaspoons cocoa powder
• 4 teaspoons toasted unsweetened coconut
• 2 small bananas, sliced on the bias

1. Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut. ENJOY!

Tea-Scented Mandarins

If cinnamon isn't your thing, perhaps this little orange dessert would appeal to you. Also from eatingwell.com, this recipe is definitely suiting for the holidays. Mandarin oranges were always a part of our Christmas brunch growing up. We enjoyed them served in a bowl with cranberry gingerale. Yum! Here's a different twist on a simple side-dish/dessert. Enjoy!

Tea-Scented Madarins

• 2 cups mandarin orange or clementine segments
• 1/2 cup hot black tea
• 2 tablespoons honey
• Pinch of ground cardamom

1. Place orange (or clementine) segments in a small bowl. Pour tea over them and drizzle with honey and sprinkle with cardamom. ENJOY!

Cinnamon Oranges

Another simple fruit recipe from eatingwell.com. I think the holidays would be the perfect time to serve and enjoy this dessert (or snack!). I think we might be eating these for brunch on Christmas Day. Let me know if you try it! Enjoy!

Cinnamon Oranges

• 4 navel oranges
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

1. With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices. ENJOY!

Broiled Mango

This first healthy dessert recipe (from eatingwell.com) is SUPER simple and easy to make. Yet, it would make for a wonderful after-dinner dessert. With the right presentation, you might even get close-to-equal rave reviews on it, versus the non-healthy desserts :) Enjoy!

Broiled Mango

• 1 mango, peeled and sliced
• llime wedges

1. Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
2. Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 8 to 10 minutes. Squeeze lime wedges over the broiled mango and serve. ENJOY!

*I will admit - I'd likely dip these in whip cream! It's still fruit, so it'd still be healthy, right?!! ;) *

Healthy Dessert Recipes

My posted recipes lately are far from healthy - that I can admit! But they are still homemade! A homemade dessert wins out a store-bought dessert any day!

However, sticking with the original theme of this blog, I will post some "healthy" dessert recipes, for those who don't want to over-indulge this holiday season. Enjoy!

White Chocolate Raspberry Cheesecake

This recipe (also from allrecipes.com) is my close second option for what I will bake this week-end. It sounds just as wonderful as the other recipes. Let me know if you try it! Enjoy!

White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

**See my tips on baking the perfect cheesecake on previous post!**

Caramel Macchiato Cheesecake

Alright, I've been inspired to post a few other cheesecake recipes. I plan to make one for Christmas Eve, so now I will have a few recipes to choose from. All are at the top of my list, to it will be a tough decision. This one might win out, though (it comes from allrecipes.com). I think I would serve this drizzled with caramel sauce and whipped cream.....and maybe even swirl  some melted chocolate into the batter. YUM! Enjoy!

Caramel Macchiato Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons white sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 (8 ounce) container sour cream
• 1/4 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• Caramel Sauce

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. ENJOY!

**Tips for baking cheesecake: In order to prevent your cheesecake from cracking, bake it in a waterbath. Wrap the bottom of your pan in tinfoil, then place on a cookie sheet or shallow roasting pan. Add a layer of water to sheet/pan, and bake. When finished baking, allow cheesecake to sit in oven for at least an hour before removing. Enjoy!**

Toblerone Cheesecake

I was just asked for this recipe, so I figured - why not blog it?! This cheesecake is heavenly! It makes for the perfect dessert at any gathering, but especially at this time of year, when toblerones are most enjoyed. If you make the recipe, please post a review! Enjoy!

*The recipe comes from Kraft Philadelphia.....The only thing I do different, is to add some of the chopped toblerone into the cheesecake part itself. I finely chop it and mix it in. YUM!*

Toblerone Cheesecake

• 1 1/4 cups OREO Baking Crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages Brick Cream Cheese, softened
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla
• 3 eggs
• 1/3 cup caramel ice cream topping
• 1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

1. Heat oven to 350 degrees F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate. ENJOY!

Christmas Cookies Explained (again)

Since blogs are posted on top of each other, in the order they are written, my explanation on posting all the cookies recipes is now buried. Here it is again, for those who log on today and see all the new posts. This should show up first....at least for today!

Christmas Cookies

Perhaps you have already done your Christmas baking, or perhaps you are looking for some inspirational recipes to get you started now. Or maybe you need to find the perfect cookie recipe to make for Santa in a few days. Either way, most of us bake at least a few cookies during the holiday season. It's a tradition that's enjoyed just as much by the baker as it is by the "eater". I think the term "healthy Christmas cookie" is contradictive, but a homemade cookie is still better than a pre-packaged one. My next few blogs will be of different cookie recipes, all gathered from the North Pole! (well....northpole.com, that is). Enjoy :)

Fruit Cake Cookies

Last recipe from northpole.com. I can't say that I would really enjoy these, but I know of many people who would. I think you either love or hate fruit cake. If you love it, give these a try and let us know how they taste. Enjoy!

Fruit Cake Cookies

• 2 cups (1 pound) butter or margarine
• 1 pound brown sugar
• 3 eggs
• 1 tablespoon milk
• 5 cups flour, sifted
• 1 can flaked coconut
• 1 teaspoon baking soda
• 1 pound white raisins
• 1 pound nut meats
• 1 pound candied cherries
• 1 pound candied pineapple, diced

1. Preheat oven to 375 degrees.
2. Measure 4 cups flour and mix with baking soda.
3. Combine fruit, coconut and nuts and toss with 1 cup sifted flour.
4. Cream butter, add sugar and cream together. Add eggs one at a time.
5. Mix in flour. Stir fruit, coconut and nut mixture in cookie batter.
6. Drop by teaspoonful onto greased cookie sheet.
7. Bake for 10 minutes. ENJOY!

Snowballs

Super easy, but great idea, especially if you are looking for something to make with your kiddos! Enjoy! (from northpole.com)

Snowballs

• 1/4 cup butter
• 1 package (10 ounce) small marshmallows
• 6 cups Rice Krispies cereal
• powdered sugar

1. Melt butter in a large pan. Add marshmallows and stir continuously until they melt.
2. Remove pan from heat. Stir in cereal. Allow to cool.
3. Put some powdered sugar in zip top plastic bag.
4. When cereal mixture is cool, shape into a balls.
5. Put in plastic bag with sugar and shake gently.
6. Continue until all snowballs are finished, store in an airtight container. ENJOY!

Homemade Turtles

Seriously - I would be in trouble if these were in the house. Perhaps the best idea is to bake and then immediately wrap and/or give away. These sound delicious!!! Enjoy! (from northpole.com)

Homemade Turtles

• 1 package (14 ounce) caramels
• 2 tablespoons evaporated milk
• 1 tablespoon butter or margarine
• 1 package (6 ounce) semi-sweet chocolate chips
• 1 (1 inch) square paraffin wax (*I would omit this, personally!)

1. Place caramels, milk and butter in 1-quart bowl. heat in microwave for 4 to 5 minutes or until caramels are melted.
2. Arrange pecan halves in groups of 3 on buttered sheet(s).
3. Spoon about 1 tablespoon of warm caramel mixture over each group of pecans.
4. Refrigerate uncovered for 30 minutes.
5. Place chocolate chips and paraffin in 2 cup bowl.
6. Heat in microwave fro 5 1/2 to 6 1/2 on medium temperature or until melted.
7. Spoon enough chocolate to cover each pecan.
8. Allow to cool. ENJOY!

Lemon Squares

Yum! From northpole.com. Enjoy!

Lemon Squares

• 1 cup flour
• 1/2 cup butter
• 1/4 cup powdered sugar
• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 2 1/2 tablespoons fresh lemon juice
• dash of salt
• powdered sugar

1. Preheat oven to 350 degrees.
2. Blend flour, butter and powdered sugar with fingertips until crumbly.
3. Pat evenly into the bottom of an 8x8 inch baking pan.
4. Bake for 20 minutes.
5. Meanwhile beat together: eggs, granulated sugar, baking powder, fresh lemon juice and salt.
6. Pour over baked crust and return to oven for 20-25 minutes.
7. Cool on rack.
8. Cut into squares.
9. Sprinkle with powdered sugar. ENJOY!

Peanut Marshmallow Cookies

*from northpole.com* Enjoy!

Peanut Marshmallow Cookies

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup peanut butter
• 1 egg, beaten
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup miniature marshmallows

1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. Cream shortening, sugars, peanut butter, and beaten egg.
4. Combine dry ingredients. Add to creamed mixture.
5. Fold in marshmallows.
6. Form into balls about 1 inch in diameter.
7. Place balls on prepared pans.
8. Bake for 8-10 minutes. ENJOY!

Snowy Day Brownies

Another sinful recipe from northpole.com. Enjoy!

Snowy Day Brownies

• 1 1/4 cups flour
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup cold butter or margarine
• 1/2 teaspoon baking powder
• 1 can (14 ounce) sweetened condensed milk
• 1 bar (7 ounce) milk chocolate in small chunks
• 1/4 cup unsweetened cocoa
• 3/4 cup chopped nuts (optional)

1. Pre-heat oven to 350 degrees.
2. In a medium bowl, combine 1 cup of the flour and the sugar.
3. Cut in the margarine/butter or until crumbly.
4. Press the mixture into the bottom of a 10x10 baking pan.
5. Bake 15 minutes.
6. Meanwhile, in a large mixing bowl, beat the sweetened condensed milk, the cocoa, the egg, the remaining flour, the vanilla, the baking powder. Stir in the nuts (optional) and chocolate chunks.
7. Spread over the prepared crust. Bake an additional 20 minutes.
8. Cool.
9. Sprinkle with confectioners sugar if desired. ENJOY!

Soft Molasses Cookies

*from northpole.com* Enjoy!

Soft Molasses Cookies

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1/2 cup molasses
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• granulated sugar

1. When ready to bake, preheat oven to 350 degrees.
2. Cream together shortening and brown sugar.
3. Stir in egg and molasses and mix well.
4. Fold in dry ingredients and stir.
5. Cover and chill until firm (1-2 hours).
6. Roll dough into small balls and roll in granulated sugar.
7. Place on lightly greased cookie sheet.
8. Bake for 9-10 minutes.
9. Leave on sheet one minute until set. ENJOY!

Triple Layer Bars

*from northpole.com* These sound AMAZING!!! Enjoy!

Triple Layer Bars

• 1/2 cup margarine or butter
• 1 1/2 cups graham wafer crumbs
• 1 package (200 grams) flaked coconut
• 1 can sweetened condensed milk
• 1 package (350 gram) semi-sweet chocolate chips (approx. 2 cups)
• 1/2 cup creamy peanut butter

1. Preheat oven to 350 degrees (325 degrees for glass dish).
2. In 13" x 9" baking pan melt margarine in oven.
3. Sprinkle crumbs evenly over margarine.
4. Top evenly with coconut then sweetened condensed milk.
5. Bake 25 minutes or until lightly browned.
6. In small saucepan, over low-heat, melt chips with peanut butter.
7. Spread evenly over hot coconut layer.
8. Cool 30 minutes.
9. Chill thoroughly.
10. Cut into bars. ENJOY!

Candy Cane Cookies

*from northpole.com* Enjoy!

Candy Cane Cookies

• 2/3 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons red food coloring

1. When ready to bake, preheat oven to 350 degrees F.
2. Cream butter in large mixing bowl, gradually adding sugar.
3. Beat until light and fluffy. Add egg, egg yolk, vanilla, beat well.
4. Mix flour, soda, salt in small mixing bowl. Add to creamed mixture, stir well.
5. Divide dough in half. Tint one-half with red food coloring.
6. Wrap each half in wax paper. Chill 2 hours.
7. Shape into long skinny ropes approximately 1/4 inch wide, six inches long, on a lightly floured surface.
8. Place plain ropes and red ropes together, and twist gently.
9. Place on greased cookie sheet and shape into candy canes.
10. Bake for 10 -12 minutes.
11. Cool lightly on cookie sheet and remove to wire rack. ENJOY!

Butter Nut Balls

*from northpole.com* Enjoy!

Butter Nut Balls

• 1 cup butter
• 1/4 cup sugar
• 2 cups flour
• 1 tablespoon vanilla
• 1 1/2 cups pecans, finely chopped
• powdered sugar

1. Preheat oven to 300 degrees F.
2. Cream butter thoroughly.
3. Add remaining ingredients except powdered sugar.
4. Roll into balls about walnut size.
5. Place on ungreased cookie sheet and bake for 35 minutes.
6. Roll in powdered sugar immediately and cool on waxed paper. ENJOY!

Brown Sugar Shortbread

*from northpole.com* Enjoy!

Brown Sugar Shortbread

• 2 cups butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 4 cups flour

1. Bring butter to room temperature.
2. Preheat oven to 300 degrees.
3. Cream the butter until it is the consistency of whipped cream
4. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition.
5. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick.
6. Cut into shape desired with cookie cutter.
7. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned.
8. Keep your on eye on them, shortbread burns really fast. ENJOY!

Butter Pecan Turtle Cookies

*from northpole.com* Enjoy!

Butter Pecan Turtle Cookies

• 2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1 cup pecan pieces
• 2/3 cups butter
• 1/2 cup firmly packed brown sugar
• 1 cup milk chocolate chips

1. Heat oven to 350 degrees F.
2. In large mixer bowl combine flour, brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes).
3. Press on bottom of 13 x 9 inch baking pan.
4. Sprinkle pecans evenly over unbaked crust.
5. In 1 quart sauce pan, combine 2/3 cup butter & brown sugar.
6. Cook over medium heat, stirring constantly, until entire surface begins to boil.
7. Boil 1 minute, stirring constantly.
8. Pour over pecans & crust.
9. Bake 18-22 minutes or until entire caramel layer is bubbly.
10. Remove from oven. Immediately sprinkle with chocolate chips; allow to melt slightly (2-3 minutes)
11. Swirl chips with a butter knife leaving some whole for a marbled effect.
12. Cool completely; cut into bars. ENJOY!

M&M Cookies

*from northpole.com* Enjoy!

M&M Cookies

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 cup shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 cups flour
• 1 package M&Ms

1. Preheat oven to 350 degrees F.
2. Blend eggs with soda, salt, water, vanilla, shortening. then add white & brown sugar stir.
3. Add flour and stir.
4. Mix in M&Ms.
5. Use tablespoon to drop dough on cookie sheet.
6. Bake for 8 to 10 minutes, until light golden brown. ENJOY!

Santa's Whiskers

*Found at northpole.com*

Santa's Whiskers

• 3/4 cup (1 1/2 sticks) margarine
• 2 cups flour
• 3/4 cup sugar
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup finely chopped candied red or green cherries
• 1/3 cup finely chopped pecans
• 3/4 cup coconut

1. Beat margarine with an electric mixer on medium to high speed for 30 seconds.
2. Add about half the flour, also add sugar, milk, and vanilla.
3. Beat till thoroughly combined.
4. Stir in remaining flour, cherries and pecans.
5. Shape into 8-inch long rolls.
6. Roll in coconut.
7. Wrap in wax paper; chill 2- 24 hours.
8. When ready to bake, preheat oven to 375 degrees F.
9. Cut dough into 1/4-inch slices.
10. Place on an un-greased cookie sheet, for 10-12 minutes or until the edges are golden.
11. Cool cookies on a wire rack. ENJOY!

Christmas Cookies

Perhaps you have already done your Christmas baking, or perhaps you are looking for some inspirational recipes to get you started now. Or maybe you need to find the perfect cookie recipe to make for Santa in a few days. Either way, most of us bake at least a few cookies during the holiday season. It's a tradition that's enjoyed just as much by the baker as it is by the "eater". I think the term "healthy Christmas cookie" is contradictive, but a homemade cookie is still better than a pre-packaged one. My next few blogs will be of different cookie recipes, all gathered from the North Pole! (well....northpole.com, that is). Enjoy :)

Gingerbread Biscotti

I so plan on making this soon. It sounds wonderful, especially for this time of year. The recipe is from allrecipes.com. Enjoy!

Gingerbread Biscotti

• 1/3 cup vegetable oil (**or substitute with butter)
• 1 cup white sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour (**can use ap flour)
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. ENJOY!

Enchilada Casserole

Yesterday's post for turkey enchilladas had me craving Mexican food! I decided to use the concept of my Mexican Lasagna recipe, combined with enchiladas, to come up with this. We all agreed that the recipe is a keeper! It was easy to make, yummy to eat. My measurements are not exactly precise, as when I whip things up off the top of my head, I rarely get a measuring cup out. This recipe is forgiving and will likely taste great with any amounts of the called for ingredients. Have fun with it and Enjoy!

Enchillada Casserole

• splash of EVOO
• 2 small (or 1 large) chicken breast, diced
• 1/2 red, yellow OR orange pepper, diced
• 1 cup plus 1/2 cup salsa
• 1/3 brick of cream cheese
• 6 tortilla shells
• 1 1/2 cups cooked rice
• 1 cup shredded cheddar cheese

1. Preheat oven to 425 degrees. Lightly grease a small casserole dish.
2. In a large frying pan, brown chicken in oil, oven med-high heat. Add diced peppers, and cook until softened, about 5 minutes. Stir in 1 cup of salsa and cream cheese. Heat over medium, until cream cheese is melted and everything is combined.
3. Place 2 tortilla shells in bottom of casserole dish. Tear them in half, if needed, to full cover the bottom of dish. Spoon rice over shells, then sprinkle with 1/2 cup cheese. Top with another layer of tortilla shells, then place the chicken mixture on those shells. Place the final 2 tortillas on, spoon the 1/2 cup salsa evenly over, and sprinkle with the final 1/2 cup cheddar cheese.
4. Bake in preheated oven for about 15-20 minutes, or until cheese is melted and just starting to brown. Serve immediately and ENJOY!

Sloppy Maple-BBQ Turkey Joes

Here is a take on a recipe from Rachael Ray. Her recipe calls for using ground turkey, but this would work with leftover cooked turkey, too! Enjoy!

Sloppy Maple-BBQ Turkey Joes

• 1 tbsp evoo
• 1 - 2 lbs leftover turkey meat, shredded
• 1 tablespoon poultry seasoning (a scant palmful)
• Salt and pepper
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce
• 1/4 cup dark amber pure maple syrup
• About 3 tablespoons soy sauce
• About 2 tablespoons cider vinegar
• About 2 tablespoons brown sugar
• 1 rounded tablespoon dijon mustard
• 8 soft burger rolls, split
• Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping

1. In a large skillet, heat the EVOO over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors. Serve the sloppy turkey on the rolls with the toppings. ENJOY!

Open-Faced Turkey Sammies (no Gravy kind!)

This recipe is from canadianliving.com. I love the idea of these. We tend to always have at least one open-faced turkey sammie with our leftovers, but it is usually smothered in gravy (and peas!). And while I really enjoy those, I think I would enjoy these just as much!!! Let me know if you try them! Enjoy!

Open-Faced Turkey Sammies

• 1 1tbsp vegetable oil
• 2 large onions , thinly sliced
• 1/4 tsp each salt and pepper
• 4 thick slices country-style white bread , toasted
• About 6 oz leftover turkey
• 2 tbsp chopped fresh parsley
• Cranberry Mayonnaise:
• 1/3 cup (light) mayonnaise
• 1 tbsp minced dried cranberries
• 1 tbsp frozen cranberry juice concentrate or cranberry sauce

1. In skillet, heat oil over medium heat; fry onions, salt and pepper, stirring occasionally, until golden, 5 minutes. Reduce heat to medium-low; fry, stirring, until tender and caramelized, 25 minutes (*See my blog on how to caramilize onions for further instructions).
2. Cranberry Mayonnaise: In bowl, stir together mayonnaise, cranberries and cranberry cocktail concentrate.
3. Spread cranberry mayo over toast. Top with caramelized onions and turkey. Sprinkle with parsley. Serve and ENJOY!

Turkey Enchiladas

This recipe comes from allrecipes.com. I haven't tried it, but love enchiladas, so know that we would really enjoy these! Enjoy!

Turkey Enchiladas

• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small bowl, combine the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Serve and ENJOY!

Turkey Empanadas

Another recipe from about.com that sounds super easy and super delicious. I would personally make my pie crust from scratch, but if you opt for the store-bought kind, this meal would almost be super quick to make! Enjoy!

Turkey Empanadas

• 1 package (about 14 ounces) refrigerated pie crusts
• 1 1/2 cups diced cooked turkey
• 1/3 cup cold turkey gravy
• 3/4 cup cold seasoned mashed potatoes
• 2 tablespoons finely chopped parsley
• 3/4 cup leftover dressing
• salt and pepper
• 1 egg white beaten with 1 teaspoon water
• leftover cranberry sauce

1. Heat oven to 400°.

2. On a lightly floured surface, roll each pastry round to about 12-inches. Cut out 3 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.

3. In a small bowl, combine the turkey with the gravy; set aside. Combine the mashed potatoes with parsley in another small bowl.

4. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper. Wet the edges with water, fold over, and seal with the tines of a fork. Cut a few slits in the top of each empanada and arrange on a parchment or silicone lined baking sheet.

5. Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture. Bake for about 12 to 14 minutes, until nicely browned. Serve with cranberry sauce and ENJOY!

Turkey, Ham and Swiss Casserole

I haven't tried this recipe (from about.com) but sure want to. It sounds wonderful. If anyone tries it, please write a review! Enjoy!

Turkey, Ham and Swiss Casserole

• 8 ounces mini fusili or farfalle pasta, macaroni, or other pasta shapes
• 3 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup diced ham
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon dried leaf marjoram or thyme
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups shredded Swiss cheese
• 2 cups diced turkey
• 1 cup frozen peas and carrots, optional
• ***Topping***
• 1 cup soft bread crumbs
• 1 tablespoon butter

1. Heat oven to 350°. Grease a 2-quart baking dish.

2. Cook pasta in boiling salted water following package directions. Drain and rinse; set aside

3. Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened. Add ham and stir in flour until well combined. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.

5. Bake for 25 to 30 minutes, until bubbly and topping is browned. Serve and ENJOY!

Turkey and Rice Soup

Here's another turkey recipe I made last week. Perfect for this time of year! Enoy!

Turkey and Rice Soup

• splash of EVOO
• 1 small onion, diced
• 3 cups organic chicken or veggie broth
• 2 cups cooked turkey meat, in small pcs
• 1 cup frozen mixed veggies
• 1 cup instant rice
• s&p

1. In a large pot, soften onions in oil over med heat. Once transparent and just starting to brown, pour in broth and stir.
2. Add turkey, veggies and rice to pot and stir. Simmer over med heat for 15-30 minutes, or until rice is tender and you are ready to eat. Season with s&p as desired. Serve and ENJOY!

Turkey Salad Salad

'Tis the season to eat lots of turkey! And after those delicious turkey dinners, the ideas pour in on what to do with the leftovers. If you have pounds of leftover turkey, but are short on ideas yourself, I'm here to help! I plan to post a bunch of recipes to give you inspiration when using up all that leftover turkey. Gobble Gobble! Enjoy!

(This first recipe we made last week. The cashews were a nice compliment!)

Turkey Salad Salad

• 2 cups leftover turkey, cut into small pcs
• 1/2 red pepper, finely diced
• 1/4 cup cranberries
• 1/4 cup cashew pcs
• 1/3-1/2 cup mayo
• splash lemon juice
• s&p
• Lettuce, bread (optional)

1. Combine everything in a med size bowl. Toss to evenly coat. Add more mayo, to desired creaminess. Eat on a bed of lettuce, or between 2 slices of fresh bread. ENJOY!