Author Archives: deliciousonadollar

Unknown's avatar

About deliciousonadollar

Hi! I'm Carolyn, the author of this blog, cook, amateur photographer and retired healthcare professional. I have been cooking since I was a teenager when I first began to cook with my mother. I have loved cooking ever since! Upon entering the healthcare profession, I was introduced to foods & nutrition, and the relationship between the foods we eat and health. As the saying goes, "You are what you eat". Not entirely, of course, since heredity and lifestyle also play a very big role. However, this blog will concentrate on the food part. In addition to cooking I am an avid ballroom dancer. I have been dancing for over 6 years, and thus far "dance fever" is as strong as ever. I take private and group lessons, and dance 4-5 times a week. I am also an amateur ballroom competitor, having competed last year in Las Vegas. I received some publicity recently when I wrote a letter to the editor of Cooking Light magazine entitled "Lessons Learned". It was in response to his request for feed-back from readers about what they know about cooking. He liked it enough to have it posted on the Cooking Light daily Blog. I live in the Northeast, and I am the mother of three children, who are grown and no longer live at home. I still enjoy cooking as much as ever, but these days I cook for just my husband and myself. I take many opportunities to cook and bake for others, especially for bake sales and other fund raisers. My hope in writing this blog is that I can share my passion for cooking, and my experience in the kitchen with you. I want to inspire you to try some new foods and some new ways of preparing them. I firmly believe that preparing delicious, nutritious foods for those you love is one of the most important things you can do. Bon Appetit!

Pumpkin Cinnamon Roll Cake

Posted by deliciousonadollar in Cakes and tagged with , , , , , ,
Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

This cake, oh man, did it turn out well!  What started out as a plain, but exceptionally good, pumpkin cake morphed into a gigantic cinnamon roll.

The cake is fine textured and velvety smooth.  It just melts in your mouth.  As if that weren’t enough before baking it I swirled some cinnamon roll filling into the top which got all gooey and caramelized as it baked.  Once out of the oven and still warm, I finished it off with a buttery cinnamon glaze that creeps into all the crevices, making this the best darn cake if I do say so myself.

IMG_8673

This would be fabulous for Christmas morning, or an addition to a holiday buffet or brunch, but it can certainly hold its own as an after dinner dessert as well.  The cake recipe is one that I use often, it’s my favorite pumpkin cake.  You could bake it in the form of cupcakes, a loaf cake, or whatever.  You won’t be sorry with this cake recipe.  I particularly like that it makes a small cake, perfect for two or a small family.  Double all ingredients if you want to go bigger, it can handle it!

If you know someone who is obsessed with anything pumpkin, make this cake for them and watch them swoon 🙂

IMG_8677

PUMPKIN CINNAMON ROLL CAKE

Yield:  1  8 – 9-inch round cake

Ingredients:

IMG_8667

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3/8 cup light brown sugar (I measure 1/2 cup, but don’t pack it)
  • 2 large eggs
  • 3/8 cup vegetable oil
  • 1 cup pumpkin puree
  • 1/4 cup milk

Cinnamon Swirl:

  • 2 Tbsp. butter, melted
  • 2 Tbsp. brown sugar
  • 1 tsp. ground cinnamon

Glaze:

  • 2 Tbsp. butter, melted
  • 3 – 4 Tbsp. powdered sugar
  • 1 tsp. ground cinnamon
  • 1 – 2 tsp. milk, if needed

Instructions:

1.  Preheat oven to 350*F.  Grease or spray an 8 or 9-inch round cake pan and line the bottom with parchment paper.  Set aside.

2.  In a medium bowl whisk together the flour, baking powder, baking soda, salt and spices.

3.  In the bowl of an electric mixer, beat the eggs and brown sugar for 2 – 3 minutes or until fluffy.  Add the oil and pumpkin, beating until smooth.

4.  Gradually mix in the dry ingredients in 3 batches alternating with milk,  starting and ending with the dry ingredients.  Don’t over-mix.

5.  Pour batter into the pan and smooth the top with an off-set spatula or knife.

IMG_8668

6.  Stir together the filling ingredients. Carefully pour filling into a piping bag, or use a glass measuring cup with a spout.  Swirl the filling onto the top of the cake.

IMG_8669

7.  Bake for 25 – 30 minutes, or until baked through and a toothpick inserted into the center comes out clean.

IMG_8670

For Glaze:

8.  Whisk together the melted  butter and powdered sugar until smooth.  (Start with 3 T. of sugar and add the 4th if it seems too runny.  Stir in the cinnamon and add milk if needed.  You want the glaze to easily spill off the spoon and not be too thick.

9.  Drizzle the glaze over the warm cake and serve while warm.

IMG_8671

 

SOURCE:   The cake recipe was adapted from Food and Wine

 

Apricot Butter Horns

Posted by deliciousonadollar in Cookies and tagged with , , , ,
Apricot Butter Horns

Apricot Butter Horns

These are cookies for the sake of cookies,  cookies for December, cookies for Christmas, or just so I can stand in my kitchen and do something that will result in a mouth-watering morsel of deliciousness.   Lets see how many of these warm, apricot-filled, powdered sugared bites we can fit into our mouths.

The answer for me is 2.5.  That’s how many of these cookies it takes to fill my mouth.  Does that mean I have a big mouth?  I don’t think so, but some people might say “yes”.  So be careful.

IMG_8752

Although I’m making these cookies for Christmas, I’m thinking about other up-coming events, and just general winter-time cookie desires.  These buttery filled cookies fit the bill.  Tender, cardamom-scented, honeyed bites of powdered sugar clouds.  If you’re thinking ahead to Valentine’s Day, these would be lovely with a cherry filling, and I also think a fig filling would be a wonderful accompaniment to the spices used in the cookie dough.  I just talked myself into making them again with a different filling.

I’m throwing down a challenge here…..what kind of filling can you come up with for these cookies?  I want to know.

APRICOT BUTTER HORNS

Yield:   4 dozen

Ingredients:IMG_8718

  • 3/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup honey
  • 1 egg
  • 3 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 3/4 cup apricot cake and pastry filling
  • powdered sugar
The best flavor comes when you grind the cardamom fresh.

The best flavor comes when you grind the cardamom fresh.

Cardamom seeds are encased in these white papery pods.

Cardamom seeds are encased in these white papery pods.

Grind them with a mortar and pestle.

Grind them with a mortar and pestle.

Directions:

1.  In a large mixer bowl, beat the butter for 30 seconds.  Add the sugar and honey; beat till fluffy.  Beat in the egg.

2.  Whisk together the flour, baking soda, cardamom, nutmeg, and salt.   Add dry ingredients to the beaten mixture, stirring to make a soft dough.

3.  Divide dough into thirds; wrap in waxed paper, or plastic wrap.   Chill dough in refrigerator for at least 3 hours.

4.  When ready to bake, preheat oven to 350*F.  Line baking sheets with parchment paper.

5.  On a well-floured surface roll 1 portion of dough into a 12-inch circle. (keep the remaining dough refrigerated until ready to use.)

Roll dough into a 12-inch circle.

Roll dough into a 12-inch circle.

6.  Spread 1/4 cup apricot filling over dough to within 3/4-inch of the edge.  With a fluted pastry wheel or a sharp knife, cut dough into 16 wedges.

IMG_8745

Roll up each wedge into a crescent.  Place cookies on prepared cookie sheets.

Ready for the oven.

Ready for the oven.

7.  Bake at 350*F. for 12 minutes.

IMG_8747

 

IMG_8751

Cool on a wire rack.  Repeat with remaining dough and filling.  Before serving sprinkle cookies with powdered sugar.

IMG_8755

 

IMG_8754

 

SOURCE:   Better and Homes and Gardens,  Special Interest Publications,  Christmas, 1996

Just some of my collection of old issues.

Just some of my collection of old issues.

Decorating Cookies: A Simple Glaze

Posted by deliciousonadollar in Cookies, Holiday, Kitchen Basics and tagged with , , , ,

IMG_8768

When this container appears in my kitchen, it means it’s time to get serious about cookie decorating.  After all, Christmas is only a week away, and the cookies I baked yesterday, must be finished today!

This is how I begin:

IMG_8770

I set up my center island in the kitchen with an old tablecloth, pour myself another cup of coffee, and begin to lay out all the necessary supplies, equipment and other stuff I may or may not use. ( Nice to have it out and handy just in case inspiration strikes.)  It’s time to break out the tools and have some fun.

IMG_8771

If you’re like me you have the cookies all baked, cooled and stored in an airtight container, ready and waiting to be decorated.  This may have been done up to a week ahead.

Next I make the decorative icing.  I used to make royal icing, whipping it up like crazy, covering it with layers of damp paper towels or a cloth towel in an attempt to prevent it from drying out.  I still do make it if I want to get really fancy in my decorating, but for the most part, I get just as much bang for my buck, in a lot less time, with this Simple Cookie Glaze.

Here’s how to make it.   Put the following in a deep mixer bowl:

  • 2  1/4 cups sifted confectioners’ sugar
  • 2 Tbsp. light corn syrup
  • 1  1/2 to 2 Tbsp. milk, plus 1 teaspoon milk
Ingredients for glaze.

Ingredients for glaze.

Mix together the sugar and corn syrup.  Then add 1  1/2 tablespoons milk, and begin to mix.  As you mix it together you will get a thick, pasty blob forming in the center of the bowl.

Thick blob forms.

Thick blob forms.

Now add 1 more teaspoon milk.  Continue mixing until things begin to smooth out; but it you’re using all your might to draw the whisk (or spoon) through the mixture, or you electric mixer overheats and stops working, (just kidding), you’re allowed to add 1 additional teaspoon milk.

This is what the texture looks like:

Smooth and thinned out.

Smooth and thinned out.

The frosting falls in a ribbon, but disappears back into the pool of frosting in the bowl within a few seconds.

Perfect consistency.

Perfect consistency.

I bring out a few of my re-purposed “to-go” containers with lids.  This glaze can’t be left uncovered for more than a few minutes before it begins to thicken up, dry out, and develop a crust.  So I divide it up into several containers with lids, so that I can tint smaller portions in the colors I plan to use.

Coloring small amount of the glaze.

Coloring small amount of the glaze.

Also, if I know that I will be using this icing again in a day or so, these containers are just right for keeping it moist and ready to go when I need it.  An additional drop or two of milk will loosed it up if it should get a little too thick.

I put some plain glaze in a container, give it a healthy blob of gel paste food coloring, then mix it up.  Dip your cookie into the glaze, or spread it on the cookie with an off-set spatula.  If you want them to be sparkly, sprinkle on some fine decorating sugar, or sprinkles.  If not, just let the glaze dry.  Then you can draw or write on it with food-safe colored pens.  These are great for drawing on faces or accenting details of the cookie mold.

IMG_8782

I like to use squeeze bottles with decorating tips on them to write on cookies or make details.  Just spoon white or colored frosting of choice into the bottle, screw on the cover with tip attached, and gently squeeze the bottle.

IMG_8784

That’s how I made these. Trees with snow on them. Aren’t they cute?

 

With the batch of Swedish Ginger Cookies that I made yesterday, and only 1 batch of the Simple Glaze, I was able to get this variety of cookies.

IMG_8781

 

IMG_8787

 

IMG_8788

It’s easy to make an impressive and colorful assortment of cookies that look like they required more work than they actually did, using this decorating method.

IMG_8800

 

Now, go……bake,……decorate,……have fun!   🙂

 

Swedish Ginger Cookies ( Pepparkakor)

Posted by deliciousonadollar in Cookies, Holiday and tagged with , , , , ,
Swedish Ginger Cookies

Swedish Ginger Cookies

I’m into gingerbread and ginger flavored baked goods in a big way this year.  Don’t know why!   That’s not usually the case in previous years.  But for whatever reason, this year is different and I just can’t get enough ginger-spiced goodness.

This vintage Swedish Ginger Cookie recipe has been in my family for a long time, and I just love to make it.  Besides the fact that the flavor is so perfectly spicy, it makes a LOT of cookies, it can be rolled out thin for cutouts, or rolled into a log, and sliced.  The dough is pliable and handles really well; and you can reroll it at least 3 times without it becoming tough.

Makes lots of cut-out cookies.

Makes lots of cut-out cookies.

The dough is made a little differently than some of the contemporary gingerbread cookie recipes.  Instead of creaming butter and sugar together (like most any cookie recipe), the molasses is heated to boiling, then the butter and sugar are added to it so they melt.  Then you let the mixture cool a little and stir in the egg and dry ingredients.  Really very easy to make. Another reason why I love it;  no need to take out butter to soften up,  you can make these any time you want to with cold, hard butter, because it gets melted.  Hee, Hee!

IMG_8717

It’s recommended that you chill the dough overnight before rolling and cutting so the molasses and butter can firm up, but then you are in for a treat as you work with it.  I love it, but you don’t have to be Swedish to love these cookies.

SWEDISH GINGER COOKIES

Yield:   Makes about 10 dozen small cookies

Ingredients:IMG_8714

  • 1/2 cup molasses
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg, well beaten
  • 2  1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon

Directions:

1.  Heat molasses in a small saucepan to boiling.  Allow to boil for 1 minute.   Add sugar and butter and stir until butter is melted.

IMG_8716

2.  Cool, then beat in the egg.

3.  Whisk or sift together the flour, salt, soda and spices.

Mix spices in with the flour.

Mix spices in with the flour.

Add to molasses mixture and mix thoroughly .

4.  Cover bowl tightly and chill overnight.   When ready to bake, divide the dough into 3 portions and work with one portion at a time, keeping the rest chilled.  Preheat oven to 350*F.

5.  On a lightly floured surface or pastry cloth, roll the dough out thin.  Cut into desired shapes.  Place on greased cookie sheets, or use parchment paper to line the baking sheets.

IMG_8748

Bake at 350*F for 6 – 8 minutes.  The shorter baking time will give you a more chewy cookie,  while the longer time will produce a crisp cookie.

6.  This dough may also be shaped into a log (roll) and wrapped in wax paper or plastic wrap.  Chill thoroughly overnight or longer.  Slice thin and bake in moderate oven (350*).

These cookies should be stored in an airtight container to allow flavors to “ripen”.

My post tomorrow will show you how I decorated these cookies with a simple, easy glaze.   Y’all come back!

SOURCE:   old family recipe

 

 

Mocha Fingers

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,
Mocha Fingers

Mocha Fingers

Recipes, ingredients and baking equipment change over the years, but cookies have always been a family favorite at Christmas.  Each cookie that we make is a sweet bite of memory, and cookies tell the story of who we are, who we have been, and who we will always be.

The recipe for these “finger” cookies appeared originally in a Special Interest Publication by Better Homes and Gardens, back in 1996.  I have a hugh collection of these special publication magazines devoted to Christmas and each year I get them out and look through them for inspiration on baking and cooking for the Holidays.  These cookies are not hard to make and they are so good.  A little more work to make than a simple drop cookie, but well worth the effort.

IMG_8764

Which will it be?  In your cup or in a cookie, mocha–a blend of coffee and chocolate–is one of the season’s hottest flavors.  It’s a flavor that I particularly love at any time, but around this time of year it seems so right.

These are sophisticated, butter-cream-filled chocolate cookies.  Marvelous with a glass of eggnog!

They are not difficult to make–mix up a simple chocolate dough, roll out thin and cut into “fingers” measuring 1 1/2″ x 3″. Once baked two crisp cookies are sandwiched together with a velvety smooth mocha butter cream filling.  Really pretty simple, but awesome in flavor!

IMG_8763

Warning!!  Once you know how to made this mocha butter cream, you’re going to want to find other uses for it.

MOCHA FINGERS

Yield:  Makes about 27-28 sandwich cookiesIMG_8713

Ingredients:

  • 1  1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter ( 1 stick), softened
  • 1/4 cup unsweetened cocoa powder
  •  1/2 tsp. baking powder
  • 1 egg

Mocha Filling:IMG_8757

  • 1 cup confectioners’ sugar
  • 1/4 cup butter, softened
  • 2 Tbsp. unsweetened cocoa powder
  • 2 tsp. instant espresso coffee powder
  • 1 -2 tsp. milk or light cream as needed

Directions:

1.  Into the large bowl of electric mixer, combine butter and sugar, mixing on low to blend.  Add egg and continue to mix.  Blend in dry ingredients, (flour, cocoa powder, and baking powder).  Scrape bowl occasionally and mix until well combined. Note: Chilling the dough is not required, but I find it easier to roll the dough if it has chilled at least an hour.

2.  Preheat oven to 350*F.  Grease 2 large cookie sheets or line with parchment paper.

3.  On a lightly floured surface, with rolling pin, roll half the dough out into a 9″ x 9″ square, about 1/8-inch thick.  Cut dough into thirds; then cut each third crosswise into nine 3″ x 1″ rectangles.  Place cookies about 1 inch apart, on cookie sheets.  With a fork, prick each cookie in several places for decoration.  Sprinkle with granulated sugar if desired.

Cut dough into rectangles and prick with a fork before baking.

Cut dough into rectangles and prick with a fork before baking.

4.  Bake cookies 15 minutes or until firm.  With a spatula remove cookies to wire rack to cool.  Repeat with remaining dough.

5.  Make Mocha Filling:  In a small bowl with mixer on low speed, beat 1 cup confectioners’ sugar, 1/4 cup butter, 2 Tbsp. cocoa powder, and 2 tsp. espresso powder.  Add milk in tiny amounts as needed to get a creamy spreading consistency.

IMG_8759

6.  Assemble cookies:  Spread bottoms of half of cookies with Mocha Filling; top with remaining cookies, top-side up.

Spread back side of one cookie with filling, top with another cookie, right side up.

Spread back side of one cookie with filling, top with another cookie, right side up.

IMG_8767

 

Store cookies in tightly covered container.   Makes about 27 sandwich cookies.

 

SOURCE:   Better Homes and Gardens, Christmas Cookies

Festive Swirl Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , ,

 

Holiday Swirl Cookies

Festive Swirl Cookies

What began as a recipe for chocolate chip cookies, was transformed into a holiday cookie by substituting red and green swirl morsels for the chocolate chips.  They still offer the crunch and chewiness of a chocolate chip cookie, but with a festive, dressed up appearance.

This could be one of the first cookies you bake, as they are good keepers.  They will stay fresh for 1 week or more in an air-tight container, and they also ship well if you are sending a “care” package any distance.

They may not be as fancy a cookie as some that make their appearance at this time of year, but they are a favorite non-the-less, one that you can count on to always be good.  The cookie dough may be frozen so you can have some ready to bake if unexpected visitors drop by, or the baked cookies may be frozen, and pulled out in a “cookie emergency”.

 

IMG_8696

FESTIVE SWIRL COOKIES

Yield:  2 1/2 – 3 dozen cookies

Ingredients:

  • 2  1/4 cups all-purpose flourIMG_8680
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 2 large egg whites
  • 3/4 cup swirl morsels, green and red, mixed
  • cooking spray

IMG_8681

Directions:

1.  Preheat oven to 350*F.  Coat baking sheets with cooking spray or line with parchment paper and set aside.

2.  Combine flour, baking soda, and salt, stirring with a whisk to blend.

3.  In the large bowl of an electric mixer, combine sugars and butter.  Beat at medium speed until well combined.  Add vanilla extract and egg whites; beat for 1 minute.

4.  Add flour mixture and mix to incorporate, you may need to stir in part of the flour mixture.  Fold in the chips.

Folding in the chips.

Folding in the chips.

5.  Drop dough by tablespoons, 2-inches apart, onto prepared baking sheets.   Bake at 350*F.  for 10 minutes or until lightly browned, but still soft.  They will firm up as they cool.

6.  Cool on pans for 2-3 minutes, then transfer to cooling racks.  Store in an air-tight container.

IMG_8699

 

SOURCE:   Cooking Light

 

Holiday Cookies

Posted by deliciousonadollar in Cookies and tagged with , , ,

Today I’m going to keep it short and Sweet!

By way of kicking off the cookie baking season I’ve compiled a few of my favorite cookies recipes from here on the blog to give you some inspiration for those marathon baking sessions…..Christmas Cookies!

I’ve been getting my list of “Plan to Bake Cookies” ready, and am about to embark on a baking storm.  I just love to have cookies and treats on hand to give to everyone I see at this time of year.  So as I bake and photograph these new additions, here are a few to keep you going in the meantime.

Coffee Biscotti

IMG_4534

Gingerbread Biscotti Dipped in Chocolate

IMG_2064

Kringla

IMG_1814

Nutella Crackles

IMG_2882

Red Velvet Crinkles

IMG_1812

White Chocolate Cherry Shortbread

IMG_2182

Cocoa Thumbprints

IMG_5971

Stay tuned for some awesome festive treats.   Have a fun time baking!

Warm Apple Pie Cocktail

Posted by deliciousonadollar in Beverages and tagged with , , , ,
Warm Apple Pie Cocktail

Warm Apple Pie Cocktail

Today I’ve got a delicious fall cocktail for you.  It’s perfect for the up-coming holidays or any special celebration.

These fabulous cocktails are like warm apple pie with all the best flavors of fall poured into a glass and topped with whipped cream and cinnamon.  You’re going to love them.  They do include a splash of rum, which could be left out for kids and others who prefer it plain.IMG_8685

Most everyone loves warm apple cider with fall spices. It is such a great fall and winter drink; I don’t think you can go wrong with this one.  If making this for a large group, you could make the basic spicy cider in the crockpot which would keep it warm, and add the rum to individual glasses as served, or leave it out, your choice.

With one of these in hand you just might want to sit by the fire all day and keep on sipping.

IMG_8689

WARM APPLE PIE COCKTAIL

Yield:  Serves 8

Ingredients:

  • 6 cups apple cider
  • 4 cinnamon sticks
  • 6 whole cloves
  • 8 whole allspice
  • 1 cup Rum
  • whipped cream and ground cinnamon for garnish

Instructions:

1.  In a heavy sauce pan, add apple cider, cinnamon sticks, cloves and allspice.  Bring to a gentle boil, lower heat and simmer for 10 minutes.  Strain out the spices and stir in the rum.

2.  Pour into glasses and top with whipped cream and a sprinkle of cinnamon.  Serve immediately and enjoy!

IMG_8686

 Mr. D. and I enjoyed ours while trimming our Christmas Tree.

SOURCE;  Adapted from  Martha Stewart Living

Leftover Turkey Dinner Baked Dish

Posted by deliciousonadollar in Carolyn's Originals, Holiday, Main Dish, Quick Meals and tagged with , , ,

 

Leftover Turkey Dinner Baked Dish

Leftover Turkey Dinner Baked Dish

 

Thanksgiving may be over, but there are more winter holidays ahead and that probably means there’s going to be more turkey on your table.  And that means more leftovers.    I have a few standard dishes that I make with leftover turkey beside the all-you-cram-into-it sandwich.  There’s turkey pot pie that we love, (see my chicken pot pie recipe) and turkey tetrazzini, another comforting favorite.  But sometimes you just want to make something new.

Every layer of this dish has something in it that you will love.

Every layer of this dish has something in it that you will love.

Here’s a recipe that is definitely new, because I just made it up.  It’s based on a number of recipes that I had seen for turkey pot-pie, but this is a mash-up that includes your stuffing, vegetables, mashed potatoes and gravy.  It’s like having the whole dinner again in a new form,  and it tastes fabulous all over again too.

LEFTOVER TURKEY DINNER BAKED DISH

Yield:  Makes approximately 6 servings

Ingredients:

  • 2 cups cooked stuffing
  • 3 -4 Tbsp chicken or turkey broth

    Get out all your bowls of leftovers.

    Get out all your bowls of leftovers.

  • 2 Tbsp. cream cheese
  • 1/2 cup turkey gravy
  • 2 cups cooked turkey, cubed
  • 1 cup vegetables, such as peas, carrots, green beans, small white onions, mushrooms, etc.
  • 1/2 cup shredded cheese, swiss or cheddar is good
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups mashed potatoes
  • 2-3 tbsp. milk or half and half
  • 2 Tbsp. butter, melted (optional)
  • 1/2 cup shredded cheese, same kind as above.

Directions:

1.  In a small bowl, combine stuffing and enough broth to reach desired moistness;  Press onto the bottom and up the sides of a 9-inch square baking dish, or deep dish pie pan.  Bake at 350*F for 10 – 15 minutes until lightly browned.

Make a bottom crust with stuffing.

Make a bottom crust with stuffing.

 

I had a few mushrooms to use up so I cooked them up with some onions.

I had a few mushrooms to use up so I cooked them up with some onions.

2.  In a large bowl, beat cream cheese and gravy until smooth.  Stir in the turkey, vegetables, grated cheese, salt and pepper.  Spoon over stuffing crust.

Mix vegetables into gravy.

Mix vegetables into gravy.

Stir in cut up turkey.

Stir in cut up turkey.

3.  In a small bowl, combine potatoes and cream to loosen the potatoes and make them spreadable.  Spread over the turkey filling mixture.

Drop mounds of mashed potato over the filling and spread it out.

Drop mounds of mashed potato over the filling and spread it out.

Drizzle with butter, if using;  Sprinkle with remaining 1/2 cup shredded cheese.

Drizzle with melted butter, if using, and shredded cheese.

Drizzle with melted butter, if using, and shredded cheese.

4..  Bake at 350*F.  for 25 – 30 minutes or until bubbly, heated through and browned.  Serve with additional gravy, that has been warmed.

Hot and bubbly out of the oven.

Hot and bubbly out of the oven.

Serve with additional gravy, if desired.

Serve with additional gravy, if desired.

SOURCE:    A Carolyn’s Original

 

Kale, Mandarin and Avocado Salad

Posted by deliciousonadollar in Salads and tagged with , , , , , , , , , , ,
Kale, Mandarine and Avocado Salad

Kale, Mandarin and Avocado Salad

I have over-indulged!  Way over.  I imagine there are any number of people saying the same thing about now.  Don’t we ALWAYS over-indulge during the holidays?  And we’ve got only the first one behind us.

I’ve eaten too much sweet potato casserole, stuffed myself with stuffing, picked at one too many pieces of pecan pie. I’ve done the peppermint stick ice-cream.   It was delicious, but it’s over.

Stomach, I’m going to be nicer to you,  because you deserve a break.   Before I start making cookies, I’m making a salad.  This is going to be so good, you’ll be thanking me all over the place.  So, hang on to your hat.

IMG_8659

A salad  begins with greens, right?   And what’s the most popular green in town?  Kale!   Yes, kale, chopped up nice and fine, raw and crunchy.  Next we add some romaine, also chopped up nice and fine, also crunchy.

Cut up the greens nice and fine.

Cut up the greens nice and fine.

To sweeten up this deal we’re adding clementine or tangerine.  Grab and peel those babies.

Avocados go in next;  for color, for fat nutrients, for creaminess…..oh heck, just put them in because we love them, and they love to hang out with citrus.  Bright and juicy meets soft and creamy.

Avocado + Citrus = True Love

Avocado + Citrus = True Love

Last, we sprinkle in some toasted sesame seeds because we need something to get stuck in our teeth to embarrass us later. If you want to leave them out that’s okay,  you can still go ahead and walk around with kale stuck in your teeth.

To soften the kale, you can rub it with a bit of olive oil and salt….that’s called a kale massage….a totally normal thing to do.  If you find baby kale you can skip this step.  My supermarket is now carrying baby kale.

Once the kale is massaged, make the dressing.  The dressing ingredients go into a small jar.  They consist of rice vinegar, sesame oil, honey, soy sauce and pepper.  Add in a tiny bit of minced garlic if you’d like.

 

These become the dressing.

These become the dressing.

Now tighten the lid, and start shaking.   Shake, shake, shake like mad.  That’s it.  Done.

Toss dressing with salad.

Toss dressing with salad.

Toss some with the salad, and as it gets tossed together the orange segments may split open and the avocado may mash a bit making these two elements a lovely addition to the sesame dressing.   Adjust seasoning with additional salt and pepper as needed.

Now’s the time to grab a fork and dig in.  Your stomach will thank you.

Do yourself a favor, take a break today with a salad this good.

Do yourself a favor, take a break today with a salad this good.

KALE, MANDARIN AND AVOCADO SALAD

Yield:   Serves 4 as a side salad

Ingredients:

  • 3 cups clean and well-chopped kale
  • 1/2 Tbsp. olive oil
  • pinch of salt
  • 3 cups clean and well-chopped romaine lettuce
  • 2 tangerines or clementines, peeled and divided into segments
  • 1 ripe avocado, sliced
  • 1 1/2 Tbsp. sesame seeds
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp soy sauce
  • 1 teaspoon honey
  • fresh pepper and coarse salt to taste

Instructions:

1.  Place kale in a large bowl and drizzle with olive oil and a pinch of salt.  Massage the oil and salt into the kale.

2.  Add the romaine, tangerines, and avocado to the bowl.

3.  Sprinkle with the sesame seeds.

4.  In a small jar with a tight-fitting lid, combine the vinegar, sesame oil, soy sauce, honey, and pepper.  Place the lid on the jar and shake vigorously until emulsified.  If you don’t have a jar, whisk the ingredients together in a small bowl until well combined.

5.  Drizzle the dressing over the salad.  Toss to combine.  Sprinkle with salt and pepper and enjoy!

IMG_8663

 

SOURCE:   adapted from The Joy of Baking