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Makeover those Thanksgiving Leftovers

by Cindy Yuong, AOS Baking & Pastry

November 24, 2015

As we all know, there are lots of leftovers from Thanksgiving dinner, but not everyone wants a plain turkey and cranberry sandwich on Black Friday again. This year, try to switch up a bit. That cranberry sauce that just never gets fully used up? Make it into something more, whether it is a cranberry cream cheese spread, salsa, smoothie, or salad dressing. Try this cranberry vinaigrette with some leftover leafy greens. And those leftover turkey, potato, and vegetable bits? Toss them into a pot pie, frittata or egg bake for a nice, savory breakfast. Still have some leftover mashed potato? Use it in these deliciously crisp potato pancakes. Have a more satisfying meal and be thankful for having leftovers you can utilize.

 

Day-After Brunch Egg Bake

8×8 inch baking dish (scale ingredients to your size baking dish if needed)

6 eggs

½ cup milk

1 tbsp butter

Your leftovers! Cubed turkey, roasted veggies, stuffing, and other sides

Your choice of other add-ins: herbs, shredded cheese, salt and pepper

 

To make, preheat oven to 350F. Beat together the eggs and milk. Add in leftovers to your liking, several cups of what you have will bake together wonderfully. Season with add-ins and pour into a baking dish greased with butter. Bake for about 30 minutes, until set in the center and enjoy!

 

Cran-Orange Vinaigrette

1/2 cup cranberry sauce

1/4 cup orange juice

2 tbsp vinegar

2 tbsp oil

1 tsp Dijon mustard

Sugar, salt & pepper to taste

 

To make, place everything in a 16 oz. jar and shake vigorously until combined. (Can also be made in a blender or being whisked) Season to taste and serve with mixed greens, toasted nuts and dried fruit. Recipe easily doubles and can be stored in the fridge for a week.

 

Leftover Mashed Potato Pancakes

2 cups mashed potato

1 large egg

Salt, pepper, and garlic powder to taste

Add-ins: chopped onion or chives, ¼ cup shredded cheese

1 tbsp butter

 

To make, mix together mashed potato, beaten egg, spices and optional add-ins in a bowl. Melt the butter in a large pan over medium heat. Pour ¼ cup portions onto the pan, flattening slightly with a spatula. Brown the pancakes on both sides and serve with sour cream and extra chopped chives.

 

 

Pumpkin Cheesecake Minis Recipe

by Cindy Yuong, AOS Baking & Pastry

 

Need something to bring to the Thanksgiving table? Try a wonderful pumpkin swirled cheesecake. Make this quick bake the night before and you will have dessert prepared to bring to the table the next day. You can have these prepared individually as they are in the recipe – because who wants to share their dessert when they can have their own? – or modify the recipe to make a big one for the family (press the crust into a pie tin and bake it for a while longer). Whichever you choose, top it with some salted caramel sauce and whipped cream for the ultimate delight on the night with your family.

 

Crust:

1 cup Graham cracker crumbs (or cookie of choice)

3 T Butter, melted

1 T sugar

 

Filling:

2 8-oz packs cream cheese

¾ cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

2 eggs

1/2 teaspoon ground cinnamon

1/2 cup pumpkin puree

 

  1. Preheat oven to 325F. Place 12 liners into the muffin tin.
  2. Combine graham cracker crumbs with sugar and melted butter, mix.
  3. Press a heaping tablespoon of crumb mixture into the liners to form a ¼ inch crust and bake for 7 minutes.
  4. Cream the cream cheese with sugar, vanilla extract, and salt.
  5. Add in the eggs one at a time and beat until well mixed.
  6. Separate a little less than half the mixture into another bowl. Mix the spices and pumpkin puree into the smaller portion.
  7. Scoop cream cheese mixture into the hardened crusts. Add some pumpkin mixture and swirl it together.
  8. Bake in oven for 30-35 minutes until top is set. Cool in pan for 20 minutes, and chill at least 2 hours or overnight before enjoying.

 

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