How to upcycle Thanksgiving leftovers!

So I hear you've got this fridge full of food and in about T-minus yesterday you're going to be sick of leftovers?  Well, I've got your back boo!

No one wants that food to go to waste with the starving children everywhere, so I've got some meal and just plain great ideas for you!  Here are some awesome recipes from my "Holidays" Pinterest Board to turn those lemons into lemonade! 

Leftover potatoes?  No problem!  Latkes?  Yes, please! 

Cheesy Leftover Mashed Potato Pancakes

                   

Potato Rings with Homemade Buttermilk Ranch Dip

Rolls got you runnin'?  Make these!

Louisiana Bread Pudding with Whiskey Sauce

Sweet Ham and Swiss Sliders

Turkey taking over your life?  Try these!

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

The Best Turkey Soup

Cranberry invasion?  Squash that here!

Cranberry Margaritas

White Chocolate Cranberry Fudge

Fruit got ya feeling funky?  Transform it here!

Fruit Parfaits

Smoothies!

Stuffing got you gagging?  Hold on to your knickers!

 

Stuffing Leftover Eggs Benedict

Stuffing Stuffed Mushrooms

Veggie tray worrying you?  Not a problem, outsmart those veggies here!

Orange Chicken & Vegetable Stir fry

 And...

Easy Veggie Pizza

Ingredients
1 can crescent rolls
all leftover veggies  (carrots, brocc, peppers, onion, green onions...etc)
8oz (or more) Chive & Onion Cream Cheese
Garlic Salt & Pepper

Directions
1.  Lightly grease baking sheet.  Roll out crescent rolls on baking sheet and squish together to make crust.  Bake as directed.

2.  Chop up all leftover veggies into small pieces and place in bowl.  Season w/garlic salt & pepper and stir.

3.  Once crescent roll crust has cooled, spread with chive & onion cream cheese.

4.  In one even layer place all of the vegetables on crust.  Push down to ensure adhesion with cream cheese.  Voila, healthy-ish veggie pizza!

You're all set!  Here's to no more wasted leftovers!  Hooray!!

Until next time...

Thanksgiving from scratch!

It seems only fitting that this is my 100th post AND I get to check something off my 35x35 list!

Just call me Julia because I pulled off quite the amazing feat!  Except for one snaffou with the turkey not being defrosted because I forgot *oops* and having ham instead, everything went off without a hitch for my Thanksgiving from scratch!!

All of the recipes have been linked to their own little bloggy post for your delight!  Here is the menu that graced my kitchen table and left all of us stuffed to the gills.  Prepare your fat pants people, it's going to be a filling ride!

Appetizers:
Annalee's Smoked Salmon Dip
Veggie Tray! (if you need instructions, you should just buy everything)

Our Menu:
Ham w/homemade gravy
Fresh Green Beans (steam & add s/p, butter!)
Jackie Ladd's World Famous Rolls
Creamy mashed red potatoes
Sausage and Cornbread Stuffing
Brown Sugar & Marshmallow Yams

For Dessert: (These ended up being semi-homemade)
Pumpkin Cookies w/Cinnamon Frosting
Pumpkin Cheesecake

Feel free to make these at your next holiday gathering!  These recipes are sure to please even the hungriest of crowds!  

What an amazing time we all had together eating our fill and going into food coma's!  I know I say this a lot on here, but I am so thankful I married in to an amazing family!  My only wish is that my side of the family could be here to join us.  Next year! 

Happy Thanksgiving to you all!  

Until next time... 

From Yams to Yums!

Ok, it's corny but I couldn't think of anything else!

I am not a huge fan of yams unless they are covered in brown sugar, butter and marshmallows!  Can I get a witness?!  This, like all of my recipes, it very good and very easy!  My FIL (father-in-law) and I are the only real yam lovers in the house, so this year I decided to make smaller, individual servings!  Plus- any excuse to use my super cute ramekins and I'm in!!

Brown Sugar & Marshmallow Yams
Ingredients
Yams- duh!
Brown Sugar
Salted Butter
Jet Puffed Marshmallows

1.  Peel & Cut Yams into 1/2in or smaller cubes.  Boil in salted water until you can easily put a fork through them, about 10 min.  Drain.
2.   Place yams in a bowl with 2-3 tbs butter and mash until creamy.
3.  In ramekin, layer yam/sliver of butter/brown sugar twice and top with marshmallows.  Try to make sure no yams are poking out.  You may have to get a bit physical with them :) Sprinkle w/brown sugar.
4.  Bake @ 350 until marshmallows are a bit melted and golden brown.
5.  Let cool a smidge, yes that's a technical term, and serve!

You can also find this on Not Just a Housewife's and Bizzy Bakes  blog!

Until next time...