Happy day-after-Thanksgiving, Delish Dish! I hope you’re all having a great day and recovering from your turkey naps! If you’re anything like my family, we always have leftover turkey, so I thought I’d share some recipes for you to use all of those leftover flavors!
One of our contributor bloggers, Kelly from Just a Taste, made this crazy-good Leftover Turkey Pot Pie with Cheddar Biscuit Crust! This looks perfect for a cozy night in!
My grandma does the best job at using leftovers and she always has a grilled sandwich ready when I visit! I can’t wait to have her try these Leftover Turkey Cranberry Monte Cristo Sandwiches from the Noble Pig!
Hope you’re having wonderful time with family and friends! See you next week!
What’s your favorite Thanksgiving dish? Raise your hand if you’re like me and love mashed potatoes! I have to admit my most favorite thing about Thanksgiving is the side dishes and then the day after, the leftover side dishes.
When I saw these Rustic Garlic Mashed Potatoes made in a slow cooker, yes I said slow cooker…I had to try them! I didn’t think that you could improve on the most perfect mashed potatoes but you can. Because when you’re making Thanksgiving dinner, you run out of room to cook things. I know I do. So making your potatoes in a slow cooker is pretty genius! That frees up space on the stove and you can even keep them warm in the slow cooker.
I wanted to make my own twist on them so I made them with tons of sharp cheddar cheese. Cheesy potatoes are my absolute favorite!
Delish Dish, Easy Slow Cooker Recipes, Potatoes, Side Dishes, Slow Cooker Recipes, Thanksgiving Appetizers & Side Dishes | Tags:
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When I saw this No-Bake Pumpkin Swirl Cheesecake on the BHG website, I thought it looked most delicious. It also had the added bonus of requiring no oven time. Since my friends here at BHG asked that I give the recipes I’m sharing in the month of November a bit of Southern flair, I thought a nice twist would be to change the crust to vanilla wafers crumbs and add a layer of praline pecans. Pecans are our beloved nut of choice in the South and pralines are immediately identified as a historic Southern confection. Pralines are candy clusters comprised of buttery caramelized sugar and nuts. Originating in Louisiana they have a rich history that dates back to the 1700′s. Different versions of praline candy have been rotating through Southern kitchens, bakeries and candy stores ever since.
Keeping with the no-bake concept I whipped up the praline pecans in the microwave. Instead of adding them into the crust, I chose to sprinkle them on top of the crust adding a surprise layer of decadence and crunch. It provides a very tasty twist to a perfect make-ahead Thanksgiving dessert. I’ll show you how I did that, then follow the recipe for the cheesecake filling in the original recipe on BHG here.
Ingredients needed for the Vanilla Wafer Crust and Praline Pecans:
For the Praline Pecans:
2 Tbsp butter
1 Tbsp heavy cream
3 Tbsp brown sugar
1/4 tsp pumpkin pie spice
1/8 tsp salt
2/3 cup pecan pieces
1/2 tsp pure vanilla extract
For the crust:
1 cup vanilla wafer crumbs
1 tsp pumpkin pie spice
3 Tbsp butter, melted
To make the Praline Pecans: [Cooking time is based on an 1000 watt microwave]
In a medium size microwave safe bowl, melt together the butter and heavy cream for 35-45 seconds. Add the brown sugar, pumpkin pie spice and salt. Stir until dissolved. Return to the microwave and continue to cook on high for 1 minute.
The mixture will be very hot, remove carefully from the microwave. Add the pecan pieces and stir well. Return to the microwave and cook on high for 1 minute.
Add the vanilla and stir until the pecans are evenly coated. Spread on wax paper to cool. When cooled, break apart into pieces.
To make the crust, sift together the vanilla wafer crumbs, pumpkin pie spice and melted butter until fully moistened. Press into the bottom of an 8-inch springform pan and chill. Sprinkle the praline pecans over the crust then proceed with the filling as directed here using half & half in place of the milk and orange juice needed for the filling.
Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys. She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.
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There are certain dishes that simply MUST make an appearance at my family’s Thanksgiving table, and macaroni and cheese is one of them.
There is something so comforting about a hearty bowl of macaroni and cheese. I think that’s why I immediately gravitated towards the original recipe of BHG’s Four Cheese Macaroni and Cheese. The decadence of the dish spoke to me and reminded me of my mother’s classic that she makes every holiday. I knew I just had to try it!
I planned on making it just as the recipe called for until my oven randomly stopped working. I think all of the recent baking made my oven call in sick so I had to change plans right away. The new plan was to use my crock pot, and Slow Cooker Macaroni and Cheese was born. Let’s just say that things always happen for a reason, and this new change in plans was perfecto!
Not only must you add this to your Thanksgiving menu stat, but you must make it once a month just to remind you how delicious the simple things in life can be. This will save you so much time during the holidays. Just think about it: While you baste your turkey, make your stuffing, bake several pies and entertain your guests, this amazing macaroni and cheese will be tending to itself and ready in a few hours. You simple toss all of the ingredients into the slow cooker like below and let it cook away.
I only made the following changes to the original recipe:
- I replaced the elbow macaroni pasta with penne but you can definitely still use the macaroni for a more traditional dish.
- I added two large beaten eggs to the mixture to create more of a custard as it cooked away.
- I replaced the milk with 1 1/2 cups of evaporated milk and 1 1/2 cups of half and half to make the macaroni and cheese richer. It is for the holidays after all right?
- I tossed in a 1/2 cup of melted butter as well.
- I toasted the panko crumbs over my stove top in a saute pan with a tablespoon of butter until golden brown.
- I tossed all of the ingredients together in the slow cooker except for 1/4 cup of the shredded cheese and the toasted panko crumbs. Once everything was combined, I topped the pasta with the cheese and panko crumbs and let it cook on low for 2 1/2- 3 1/4 hours.
- Cook less time if you want it super creamy and cook a bit more if you want the mac and cheese a bit firmer. Just make sure your pasta is nice and soft before stopping the cooking process.
This macaroni and cheese is really incredible. You will want to make this over and over again, especially since its so easy now. You can even have your kids make it. Now that is something to truly be thankful for.
Delish Dish, Easy Slow Cooker Recipes, Pasta, Side Dishes, Slow Cooker Recipes, Thanksgiving Appetizers & Side Dishes | Tags:
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Lindsey Johnson writes the food blog, Cafe Johnsonia, where she shares seasonal, (mostly) healthy recipes. She works as a freelance writer, recipe developer, food stylist and photographer. She also contributes to several blogs including Design Mom. Her other loves are traveling, gardening, and participating in the local food scene where she lives in Utah. Lindsey and her husband are the parents of three budding foodies. Follow Lindsey on Facebook, Twitter, Pinterest and Instagram.
Years ago when I bought my first tart pan (of many), I had no idea how much I would end up loving tarts. I love looking at them. I love eating them. I love making them. For me pie is sort of a once or twice a year kind of thing. But tarts? They’re perfect on a weekly basis. And even though I never thought it was possible, they’ve just edged out ice cream as my favorite sweet treat to make, especially when the holidays roll around.
Sometimes I think it’s because I love tart crust so much. It’s more crispy and buttery like a cookie. Other times I think it’s because the filling to crust ratio is more to my liking. And then there are the endless filling options. When I saw the recipe for Cranberry Tarts on BHG.com, I was instantly smitten. Another great love of mine is cranberries. Oh how I live for cranberry season! I’m the crazy lady buying two or three bags every time I grocery stop so I can fill up my freezer. And while I’m at it, let me just say that I’m glad to see cranberries getting some of the spotlight. They were always destined for better things than canned jellies and sauces, though they have their place too, I suppose.
This recipe called to me! I put my own little twist on it, like I love to do. They weren’t big changes, but simple ones that made it my own. Instead of smaller tarts, I made one large tart. I love nut crusts, so I added some ground pecans. I also used all butter. I used gluten-free flour in place of wheat flour.
The filling itself turns out almost jam-like. It’s sweet and tangy, and perfect on its own, but I wondered how a pinch of pumpkin pie spice and a dash of vanilla extract would taste. It just pushed in a slightly different direction that I really loved. Not so much you would say, “Oh, it’s spiced!” But enough for you to wonder what that extra special something was. I just love chocolate and cranberry together – the tartness of the cranberries and the bitterness from the chocolate are magical. I decided to drizzle the cooled tart with both white and add dark chocolate shavings. By the end, I had one fantastic, festive tart on my hands!
Let me show you how easy it is to make this gorgeous, holiday cranberry tart.
Mix the dry ingredients for the crust together.
Cut the cold butter into the dry ingredients using a pastry cutter. You can also use two butter knives, or your hands. The goal is to work quickly so everything stays cold.
Then add ice cold water – not too much at once. And only enough for it to hold together. The dough will come together into a ball.
Then quickly press it into the tart pan and let it chill while the filling is prepared. (The original recipe directs to roll the dough, but I find that to be a little challenging with the crust is gluten-free. Pressing it works just fine here.)
To make this tart 100% gluten-free, I used gluten-free all-purpose flour in the crust and I substituted cornstarch for the flour in the filling.
The warm filling is poured into the tart shell and baked. The smell as it’s baking is absolutely divine!
Let it cool and drizzle with melted white chocolate and dark chocolate shavings. I used about 2 ounces of white chocolate melted with 1 teaspoon of butter. I couldn’t wait to share this with my family! We all agreed it was a fine tart and would be added to our list of holiday recipes.
Get the Cranberry Tarts recipe here.
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On a recent trip to Granada, Spain, I bought these adorable Moroccan tea glasses, sold all over Granada because of its Moorish history. I drink a lot of tea during the day while working from my cabin in the woods, but I thought I’d mix it up and make some hot cider instead. (Feels very holiday!)
Since the word Granada means pomegranate in Spanish, I was inspired to add fresh pomegranates to the cider. Starting with this BHG cider recipe, I simmered apple juice, pomegranate juice and spices, then garnished each cup with fresh pomegranate seeds and an apple slice decorated with cloves. I think this would be a fun after-dinner drink on Thanksgiving Day to cozy up by the fire with (plus, it can be spiked with bourbon for the adults!).
Cheers…And Happy Thanksgiving!
Spiced Apple-Pomegranate Cider
Adapted from BHG’s Recipe, serves 6-8
1 gallon of apple cider or apple juice
2 cups pomegranate juice
1/4 cup maple syrup or packed brown sugar
Peel from 1 organic orange, cut into strips
4 cinnamon sticks
12 whole cloves, plus more for garnish
Thinly sliced apple and seeds from 1 pomegranate for garnish
1. In a large pot or Dutch oven, combine apple cider/juice, pomegranate juice, and maple syrup or brown sugar.
2. To make a spice bag, cut a double thickness of cheesecloth into a 12-inch square. Place the orange peel, cinnamon sticks and cloves in center of cloth. Bring the corners of cloth together and tie closed with clean kitchen string. Add spice bag to the cider pot.
3. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes. Remove spice bag and discard.
4. To serve, ladle cider into mugs. Drop 1 T fresh pomegranate seeds into each glass. To make the garnish, slice an apple into ¼ inch thick circles. Then cut each circle into quarters and push whole cloves into the apple slice (see photo above). Make a little slit in each apple slice to hang it over the side of the glass.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
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