Yesterday I posted a recipe for Turkey Casserole. This soup is my other go-to meal with Thanksgiving leftovers. It is comforting, full of turkey, noodles and veggies. The ingredient that sends this delicious recipe over the top is the herb butter. When making my Thanksgiving turkey I rub herb butter under the meat and on the skin. My herb butter is full of fresh herbs, garlic, and shallots. I always set aside a couple tablespoons of the herb butter to sauté the vegetables in this soup.
To the 2 tablespoons of herb butter, I add two more tablespoons of butter and melt them together.
Next comes the mirepoix (onion, carrots and celery). Sauté the mirepoix in the herb butter until the veggies are soft and onions are translucent.
Now add your leftover gravy and chicken stock. Add some freshly chopped parsley and a couple bay leaves. Cover the soup and let simmer for up to an hour.
20 minutes before serving add the noodles to the simmering soup. I like these wide, flat egg noodles. Just be sure to add enough chicken stock to your soup because these noodles soak up some of the liquid of the soup.
This soup is a fantastic way to use up the leftovers in the fridge from your Thanksgiving feast. It is a hearty and comforting soup, full of turkey, vegetables and noodles. Leftover gravy and herb butter add so much depth and flavor. The herb butter takes this soup to another level. You won't believe how delicious leftovers can taste.
My sister in law Brooks first made this for me years ago and this has been my go-to meal with Thanksgiving leftovers ever since. My family loves this casserole. It is a great way to use up the many different dishes you have in the fridge from your feast. This recipe comes together so quickly and who doesn’t love a one dish meal?
Dice or shred some turkey. Place green beans in the bottom of a baking dish and top with the turkey.
If you have leftover gravy, give it a little whisk and pour it over the turkey, if you don’t have any gravy or you only have a little, add some cream of chicken soup.
Next come the stuffing. Break it up and sprinkle over the top.
As my husband would say, everything is better with a little cheese. Sprinkle some cheese over the top and bake.
This Banana Cream Pie took a few attempts and adjustments until I felt like it was perfect. This pie has it all; with a homemade, flaky crust, from scratch vanilla pudding and fresh bananas added in, it simply doesn’t get better. It is super smooth, creamy, light, and topped with freshly whipped cream. Can’t you just taste it now?
First, let’s talk pie crust.
Pie crust may seem intimidating. If making the crust stops you from making pies, please go to the store and buy a box of Pillsbury pie crust that is in the refrigerator section. You just unroll, crimp the edges and put it in the pie tin to bake. If you have always wanted to try your hand at baking a pie, just do it! It may take a little practice, but I promise it is not too hard to do. There are a million different pie crust recipes, I am sharing a very simple one. There are only 4 ingredients; flour, salt, Crisco or butter and ice water. Sometimes I use only butter and sometimes I use a combination of butter and Crisco. It is important that the fat be cold so I keep the Crisco in the refrigerator when I am using it for pies.
Next add the ice water. Do not add too much, just a tablespoon at a time until it just comes together and will form a ball. It is important to use ice water to keep the dough cold so the cold pieces of butter or Crisco don’t melt or get mashed too much, preventing a mealy crust without flakes. When the fat and dough is kept cold, those pieces create steam pockets in the oven and separate the surrounding flour into layers, creating a wonderfully flaky crust.
Once the dough comes together in a ball, cut it in half. The other half of the dough can be wrapped in plastic wrap and refrigerated or frozen until later. Roll the dough out on a lightly floured surface until it is about 1 inch wider than your pie tin. I then slip my fingers underneath the top and lift and fold into thirds. This makes it easy to pick up and place on the tin.
Once the dough is on the tin, trim any excess pieces and roll the edges under, to the edge. Now, using your fingers, crimp or flute the edges. Poke holes all over the bottom and sides to prevent any bubbling in the oven. This is an important step, so the crust will remain flat and can be filled with the banana cream. Bake at 425 degrees for 12 minutes. Let cool completely.
My banana cream pie has whole milk, sugar, flour, salt, egg yolks, butter, vanilla and of course, bananas.
To make the pudding, mix together the sugar, flour and salt in a medium saucepan. Next, whisk in the milk until smooth and heat over medium heat until thickened.
Once the pudding is thickened, temper the eggs by slowly pouring in a small amount of the hot pudding into the egg yolks while whisking quickly to bring the temperature of the eggs up. If the eggs were added straight to the pudding without being warmed up, they would cook and scramble. No one wants that.
Now bring the mixture back to a bubble and allow to do so for 1 minute. Remove from the heat and stir in the vanilla and butter. Allow the pudding to cool a little.
I like to dice my bananas for a smaller, more distributed bite of banana in the pudding. Stir the bananas into the pudding and pour into the baked and cooled crust.
This Banana Cream Pie has it all; with a homemade, flaky crust, from scratch vanilla pudding and fresh bananas added in, it simply doesn't get better. It is super smooth, creamy, light, and topped with freshly whipped cream.
In a medium mixing bowl, add flour and Crisco or butter. Using your fingers, rub the flour and Crisco together until the Crisco is all broken up and the mixture has a consistency of corn meal, with pea size pieces of Crisco.
Add the ice water. Do not add too much, just a tablespoon at a time until it just comes together and forms a ball.
Divide the dough in half, wrap one half in plastic wrap and refrigerate or freeze for later.
Roll out the other half until 1-2" larger than your pie tin.
Lift dough into pie tin. Roll edges under to meet the edge of the tin and crimp.
With a fork, poke holes on the bottom and sides of pie dough.
Bake at 425 degrees for 12 minutes. Remove from oven and let cool completely.
For Banana Cream:
In a medium saucepan, whisk together sugar, flour and salt. Pour in milk and whisk well to blend completely.
Cook over medium heat until the mixture thickens and bubbles. Cook for two more minutes.
While the milk mixture is cooking, slightly beat egg yolks in a small bowl and set it next to the saucepan. When the milk mixture is hot and has bubbled for two minutes, stream a cup of the hot mixture into the egg yolks while whisking the egg yolks quickly and constantly.
Add the egg yolk mixture to the saucepan and whisk for 1 more minute.
Remove from heat and stir in butter and vanilla extract. Set aside to cool slightly.
When pudding is cooled slightly, slice 2-3 bananas lengthwise into fourths and then across to dice. Stir the bananas into the pudding and pour the pudding into the baked pie shell.
Cover with plastic wrap and refrigerate at least 4 hours to set.
Remove plastic wrap and cover the top with whipped cream.
Oh my goodness, this Caramel Apple Pecan Cobbler is to die for! Seriously, one of the best desserts ever. I had to make this a couple times to get the ingredients and measurements just right. The first time I placed the chopped apple in the bottom and poured the batter on top, but the apples release enough liquid that they prevented the caramel from being thick and creamy. I then decided they were best mixed into the dry ingredients, this way they are coated in the flour mixture and don’t fall to the bottom, but stay evenly distributed throughout the cobbler. This also allowed the caramel to do its thing underneath. The apples cook and soften in the batter as it bakes and the top crisps up perfectly by the end of the baking time. As it bakes, the sugars and hot water poured on top “magically” create a warm caramel sauce at the bottom, that is absolutely destined to be spooned over ice cream. Make sure you’ve got some vanilla ice cream on hand to serve with this drool-worthy, warm dessert.
Just look at that pool of caramel the cobbler is floating on!
This cobbler starts with peeled, and cubed apples. I like the tart, Granny Smith apples in this recipe because they are a good balance to all the sweet going on. They also hold up in the baking process and don’t turn to mush, but keep their shape and a little bite. Along with the apples, there is a mixture of dry ingredients, including flour, baking powder, and spices; wet ingredients, including applesauce, milk and melted butter, and then the crisp topping of sugars, cinnamon and pecans.
The apples get tossed into the dry ingredients. Then the applesauce mixture is poured into the apple, flour and spice mixture and the batter is mixed well.
Using a fork, the crust is stirred well and is then ready to top the cobbler.
The batter is spread into a 9×13, ungreased pan and the topping is sprinkled on.
Now the cobbler is ready for the hot water. I know this seems really odd, but the hot water poured all over the top washes some of the sugars to the bottom and boils, creating the luxurious caramel on the bottom. DO NOT STIR the water into the cobbler. Just pour it on and put it right into the oven.
If the cobbler appears to be breathing when it is time to remove from the oven, do not be alarmed. This is just the caramel bubbling and doing it’s thing.
The apples in this cobbler cook and soften in the batter as it bakes and the top crisps up perfectly by the end of the baking time. As it bakes, the sugars and hot water poured on top "magically" create a warm caramel sauce at the bottom, that is absolutely destined to be spooned over ice cream. Make sure you've got some vanilla ice cream on hand to serve with this drool-worthy, warm dessert.
The first time I had corn casserole, we were living in the land of corn: Nebraska. We were in Omaha for graduate school and for Thanksgiving we gathered at a church with a large group of families who were also in graduate school and away from their families. It is a great memory. I loved the time and the holidays we spent there with our little family. Our neighbors and friends were our family and we grew so close to them. I look back to those years and miss almost everything about them. Ok, maybe not the school part, but everything else. A friend brought this casserole to our Thanksgiving feast and it was a hit. It is nice to have a vegetable served in a different way than usual, it keeps meals interesting. Corn casserole has a nice crust to the top and is soft and creamy on the inside. This can easily be doubled for a crowd. Your family will love it!
Just 5 ingredients are all you need to make this simple side dish.
In a large bowl, empty the box of Jiffy corn muffin mix.
Next, add the kernel corn, cream corn, sour cream, sugar and melted butter.
Mix well and pour into 8×8 pan that has been sprayed with cooking spray.
This corn casserole comes out piping hot and creamy.
Here you can see the finished product, with the lovely crust that forms on top.
It is nice to have a vegetable served in a different way than usual, it keeps meals interesting. Corn casserole has a nice crust to the top and is soft and creamy on the inside. Your family will love it!
Raspberry butter is smooth, creamy and delicious. I love this fluffy and sweet topping for breads, fry bread, and rolls. It is unique and makes a meal special with a little extra effort.
Room temperature butter is whipped for a couple minutes.
See how light and fluffy it looks already? Just wait.
Honey, raspberry jam, and a little vanilla are added to the whipped butter.
The key to this recipe is beating all the ingredients for 10 minutes. I know that may seem unnecessary, my husband thought the same thing. Within 30 seconds it looks mixed and delicious. But I promised him like I’ll promise you, it actually makes all the difference. If you don’t want to hold the hand mixer for 10 minutes, let your children do it, they love to feel helpful. Or, let your stand mixer do all the work.
YUM! My kids LOVE raspberry butter and so will you.
The recipe for these rolls comes from the Lion House and they are perfection! It is a delicious, enriched dough, which means it is made with milk, eggs, butter and sugar. This dough is very soft and tender. It is so versatile and can be made into sweet rolls, breakfast pastries, or any shape of dinner roll you want. In the past, I have rolled out the dough, brushed with butter and rolled into a crescent or a traditional Lion House roll shape, as shown in the picture above. But just recently I have discovered this new way of cutting circles and dipping in butter then folding and stacking in a baking dish, as shown in the top picture above. I like this way for a couple reasons. They are faster to make, are a better portion size than those massive rolled rolls which means you get more rolls out of the dough. They are also so buttery and delicious to pull apart when warm!
I use an stand mixer to mix the dough which is made of water, yeast, egg, butter, salt, powdered milk, sugar, and bread flour.
First the powdered milk is added to warm water then the yeast is developed in warm milk.
Now that the yeast has developed and is bubbly and growing, it is ready for the rest of the ingredients.
One of the reasons these rolls are so soft and tender is the mixing of a small portion of flour for two minutes, repeated several times. The picture above shows after the first 2 minute period. The picture below shows after the second addition of flour and two minutes of mixing.
Once the flour is added and the dough is tacky but not sticky, it is ready to rest, covered for an hour and a half.
After the first rise, the dough is punched down to remove the air bubbles and shaped into a ball. Let this ball of dough relax, covered under a clean towel for 5-10 minutes so it will loosen up and be ready for shaping. Cut the dough into two halves to make rolling and shaping more manageable.
Roll out one half into a circle and using a large biscuit cutter or large glass, cut into circles.
Dip the individual circles into melted butter. Fold buttered dough in half and start stacking rolls into a baking dish.
Do not stack too many in a row or they will not have room to rise a second time. Cover dish with plastic wrap and let them rise at room temperature for 45 minutes. Bake at 375 degrees for approximately 25 minutes or until golden brown and the center rolls are completely cooked.
The recipe for these rolls comes from the Lion House and they are perfection! It is a delicious, enriched dough, which means it is made with milk, eggs, butter and sugar. This dough is very soft and tender. They are also so buttery and delicious to pull apart when warm!
In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups of the flour.
Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff.
Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours.
Sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and shape as desired.
Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 hour.
Bake at 375 degrees for 15-25 minutes (depending on rolls shape), or until golden brown.
My Great Aunt Lucille was a fantastic woman, mother, teacher, and cook. So much so, that she is one of two “Lucille”s that my baby is named after. I never knew her sister, my grandmother because she died when my mother was only 14. But my mom often said, “If you want to know what your Grandmother was like, look at Aunt Lucille, she is the closest thing to my mother.” Their mother, my Great Grandmother Mimi was also a phenomenal woman and I remember meeting her once as a child. I must have only been 5 or 6 but I remember her and I attribute that fact to the loving Great Grandmother she was and the respect and love my mother had for her. I have heard stories of her service to her husband, children, grandchildren and great-grandchildren and her love for them all. I have also heard about her cooking and I actually have her large pot and long wooden spoon for canning which, my mom reminds me each year, must be over 100 years old. I don’t know if Aunt Lucille got this recipe for Frozen Fruit Salad from her mother, but any recipe handed down from those incredibly hard working, wonderful women is a treasure to me.
This is a sweet complement to a meal, especially in the Fall or Winter, when most fresh fruit is no longer in season. It is very simple to prepare and it is really beautiful when sliced into servings because you get to see the bright colors of the different ingredients, like raspberries, maraschino cherries, pecans and pineapple.
Frozen fruit salad is made with sweetened condensed milk, lemon juice, frozen raspberries, chopped pecans, sliced bananas, mini marshmallows, maraschino cherries and pineapple.
The sweetened condensed milk get mixed with the fresh lemon juice.
Next add all the remaining ingredients and stir gently.
Now that it is all mixed, we pour the fruit salad into a plastic wrap- lined bread pan.
Fold the edges of plastic wrap over the top and freeze for 24+ hours. Then slice and enjoy!
This recipe is a delicious and sweet accent to any meal, especially when it is Fall or Winter and many fresh fruits are no longer in season. It is set in whipping cream and is beautiful with the contrasting colors from the bananas, cherries, raspberries, pecans and pineapple. It comes together in a flash and Is a great recipe to make ahead, freeze and serve.
I love fresh green beans. They are healthy and full of vitamins like magnesium, calcium, potassium, vitamins B1, B6, and E to name a few. These days you can find most fresh vegetables year round in your grocery store. Fresh green beans are definitely worth buying every once in a while. They have a vibrant color, and a tender crisp bite if you don’t overcook them. Green beans are also done in only minutes and can be easily dressed up with additions like bacon, red onion, almonds, walnuts, garlic, red pepper flakes or just butter, salt and pepper. This recipe is completed with the additions of butter, salt, pepper, sliced garlic and sliced almonds. The almonds toast up in the butter at the end and make a really nice, nutty crunch.
I start with a pound of fresh green beans, washed and ends trimmed.
I steam them in a little water, for 8 minutes in a covered sauté pan.
Most of the water evaporates and the remaining water is drained off. Next comes the butter, salt, pepper, and garlic.
The garlic is sautéed for 3 minutes and then these beans are ready for the sliced almonds.
Green bean amandine is so quick to make and with the extra attention from the garlic and almonds, these green beans are a lovely side dish to your next dinner.
This Spiced Apple Cider, also known as wassail, is the smell of my home at Christmas during my childhood. My mother only made it during the holidays each year, and it was something to look forward to. Not only is it the most delicious and comforting drink, with aromas coming from apples, cinnamon, nutmeg, and pineapple juice, it makes the whole house smell yummy! This is the PERFECT warm beverage to have on the stove when guests arrive or carolers come calling. Here we go a wassailing……
You can see there are only 6 ingredients and it comes together quickly, and then can be kept warm on the stove all evening.
We begin by pouring the apple cider into a large pot. Add two cinnamon sticks and boil for 5 minutes. This softens the cinnamon stick and allows the stick to start releasing its flavor.
While the apple cider and cinnamon sticks boil away, zest one lemon. Then cut the lemon into halves and juice them through a small sieve to catch any seeds.
The apple cider is now ready for a little sweet, sour, tang and spice.
The cider is finished off with the rest of the ingredients: pineapple juice, lemon juice and zest, honey and nutmeg. Could there be a better combination of deliciousness?!
Now let all the juices and spices get to know each other, simmering for about 20 minutes.
Serve with a cinnamon stick in each mug and an optional topping of cream, with a dusting of nutmeg, if desired. ENJOY!