Turkey Pot Pie from Leftovers

This is a simple recipe for Christmas turkey leftovers. The crust can be made from scratch or you can used pre-made frozen crust for a double crust pie.

INGREDIENTS

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 1/2 cups prepared turkey gravy
• 1/2 cup water
• 1/2 cup milk
• 1 (14 ounce) package frozen mixed vegetables, thawed and drained
• 3 cups cooked turkey, cubed
• salt and ground black pepper to taste (optional)
• 1 pastry for a 10-inch double crust pie

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Happy Holidays from Momma Momma

Caramel-Coconut-Pecan Brownies

When I was growing one of my favorite holiday treats was a "Monster Brownie" that we had every Christmas. I remember that they were so sweet and rich that you couldn't eat a whole one. This recipe is very similar to that holiday treat.....Enjoy

Tip:
To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.

Ingredients

• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 2 cups sweetened flaked coconut
• 1 (12-ounce) package semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• 1 (14-ounce) can sweetened condensed milk

Preparation

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.

Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

Be sure to watch for next's weeks Turkey leftover recipe.

Blue Cheese Mashers

This is a great mash potato or sweet potato alternate for you holiday meal.

Ingredients

• 2-1/2 lb. Yukon Gold potatoes, peeled and quartered
• 1/2 cup chopped sweet onion
• 2 Tbsp. minced garlic
• 2 Tbsp. butter
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 1/2 cup whipping cream
• 4 oz. blue cheese, crumbled
• Sliced green onion (optional)

Directions

1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.

2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.

3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.

Apple Crandberry Crumble

This dish can be served as a side dish or a desert option. It is quick, easy and delicious.

3 c. chopped, unpared apples
2 c. fresh whole cranberries
1/3 c. white sugar
1/3 c. brown sugar

Stir together in casserole.

TOPPING:

1 stick butter
1/4 c. brown sugar
1/3 c. flour
1/3 c. chopped pecans
1 c. oatmeal

Melt butter in saucepan with other topping ingredients. Spread on top of previous mixture. Bake in 350 degree oven for 45 minutes.

Turkey Casserole from Leftovers

With all the turkey usually leftover after Thanksgiving, this looked like a great recipe. Besides everyone is usually sick of turkey sandwiches by Friday.

Ingredients:

• 4 cups prepared turkey stuffing
• 2 cups cooked cut up or sliced turkey
• 1 3/4 to 2 cups prepared turkey gravy
• 1/3 cup jellied or whole cranberry sauce, cubed

Preparation:

Butter bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350° for 30 minutes.

This recipe adds a twist to the traditional sweet potato or pumpkin pie that is served this time of year. It calls for you to make you own frosting....cream cheese pre-made frosting can also be used.

Ingredients
2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 pound sweet potatoes, peeled and thinly sliced
1/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
3 egg whites
3 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla extract
1/2 cup low-fat (1.5%) buttermilk
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) nonfat cream cheese
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 cup apricot jam

Directions
1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray; set aside. In a medium bowl, stir together the flour, baking soda, cinnamon and salt.
2. In a large steamer, cook the sweet potatoes for 20 minutes or until very tender. Transfer to a bowl and mash.
3. In a large bowl with an electric mixer, beat the oil, granulated sugar, and brown sugar until well combined. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the chocolate, vanilla, and mashed sweet potatoes. Alternately fold in the flour mixture and buttermilk, beginning and ending with the flour mixture.
4. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Cool 10 minutes in the pans on a wire rack, then turn out onto the rack to cool completely.
5. Meanwhile, in a medium bowl with an electric mixer, cream the nonfat and reduced-fat cream cheeses, the confectioners' sugar, and cocoa together.
6. Place one layer on a cake plate. Spread the layer with the apricot jam. Top with the second layer and frost the top and sides with the cream cheese frosting.



Look for next weeks turkey leftover recipe.....

Orzo Pasta with Shrimp and Feta

My husband loves pasta and I not such a fan but this sounds delicious.......I thought my readers would enjoy. I found this recipe at Essence.com .

INGREDIENTS

• ½ cup chopped yellow onion
• 1 tablespoon minced garlic
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 tablespoon olive oil
• ½ cup dry white wine
• 28 ounce can crushed tomatoes
• ½ teaspoon salt (optional)
• 1 ½ pound peeled and deveined large shrimp
• 12 ounce orzo pasta
• 1 cup feta cheese

PREPARATION

Heat oven to 425°F. In a 4-quart sauce pot over medium heat, cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil. Stir until onion is softened, about 3 minutes. Add wine, and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt; reduce heat; and simmer briskly until slightly thickened, about 5 minutes. Add shrimp, stirring occasionally, until they are just cooked through, about 3 minutes. Set aside. Cook orzo according to package directions. Reserve ½ cup cooking water, and drain the rest. Return orzo to pot, toss with 1 tablespoon oil, and stir in sauce with shrimp and reserved cooking water. Spoon half of pasta into an oiled 13-by-9-inch glass baking dish; sprinkle with ½ cup of feta cheese. Top with remaining pasta and feta, and bake uncovered until cheese is slightly melted and pasta is heated through, about 10 minutes.

Lemon-Garlic Roasted Chicken

With the holidays just around the corner, I thought this would be a great and simple addition to turkey.

INGREDIENTS

• 2 tablespoon chopped fresh rosemary
• 2 tablespoon olive oil
• 3 item garlic cloves, smashed
• 1/4 cup lemon juice, divided
• 1 teaspoon salt (optional)
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 8 item medium-size chicken thighs; remove and discard visible fat
• 2 item zucchini, halved crosswise, quartered lengthwise

PREPARATION

Optional Garnishes: Lemon Slices, Wedges or Zest; Rosemary Sprigs

In a reseallable plastic food-storage bag, combine rosemary, oil, garlic, 2 tablespoons lemon juice, salt, pepper and paprika. Add thighs; seal and turn to coat. Marinate 15 minutes at room temperature or longer in refrigerator, turning cicken occadionally. Heat oven to 400ºF. Remove chicken from marinade; arrange skin side up in roasting pan. Roast, basting frequently with remaining lemon juice and pan drippings, until chicken is cooked, about 30 minutes or until juices run clear when cut at bone. Meanwhile, in small saucepan, steam zucchini in lightly salted water until tender, about 8 minutes. Garnish and serve with zucchini.

Jack-O-Lantern Brownie

This is the cutest brownie. It will be a hit at any party or can be made as individual brownies for a kids class.

Ingredients

• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Yellow and red food color
• 1 can (16 oz.) canned vanilla frosting
• Garnishes: HERSHEY'S MINI KISSES Brand Milk Chocolates, Twizzlers Nibs Licorice Bits, Twizzlers Pull-n-Peel, HEATH English Toffee Bits, HERSHEY'S assorted baking pieces

Directions

1. Heat oven to 350°F. Grease 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

2. Beat melted butter, sugar and vanilla with spoon in large bowl. Beat in eggs. Stir in dry ingredients; beat with spoon until well blended. Spread in pan.

3. Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble a jack-o-lantern. 12 to 16 servings.

Frightfully Fun Cupcakes

Cooking is fun but cooking with your children is really fun.....messy but fun. Check out this adorable cupcake for Halloween. For other Frightfully Fun Cupcakes check out Better Homes and Garden site

Peeking Monster

This creature cupcake is sure to be a monster hit at your Halloween get-together.

To make it, follow these steps:

1. Start with frosted store-bought or homemade cupcakes.
2. Insert sour candy corn in frosting for hair.
3. Cut 1 Necco Wafer in half and place at the top of baking cup for eyes.
4. Use frosting to stick two blue mini M&Ms to Necco Wafer for pupils.

Mother's Day Recipe

Momma Momma has been off-line for several months and I have greatly missed my interactions with other mothers. FYI I am 4 months pregnant with my second child and it has been kicking my behind. But I wanted to post a special Mother's Day Recipe that would be simple and delicious. Since I crave chocolate all the time......it is a chocolate cake


Super Easy Chocolate Pudding Cake

Ingredients

• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

2. In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.

3. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. You could frost and decorate with fresh fruit too.


I hope that everyone has a wonderful Mother's Day that is free from Cheerios in your hair and involves long naps.

Chocolate Chip Pecan Pie

This is recipe is a twisted to the traditional Pecan Pie


Ingredients

• 3 eggs
• 1 1/2 cups white sugar
• 1/2 cup all-purpose flour
• 6 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 cup corn syrup
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups chopped pecans
• 1 9 inch single crust pie (from scratch or frozen)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
3. Bake in preheated oven for 45 minutes or until set and golden.
4. Serve with your favorite vanilla bean ice cream.....
   

7 layer dip

This is a great super party dish!!!! It is quick and easy

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Ambrosia Fruit Salad

This recipe is easy, easy, easy. All it involves is putting all the ingredients together. You can add more cherries and marshmallows if you like (I usually don't).

• 1 (8 ounce) container frozen whipped topping, thawed
• 2 1/2 cups shredded coconut
• 1/2 cup chopped walnuts
• 1 (8 ounce) can fruit cocktail, drained
• 1 (8 ounce) can pineapple chunks, drained
• 1 (11 ounce) can mandarin oranges, drained
• 3 cups miniature marshmallows (optional)
  
• 1 (10 ounce) jar maraschino cherries, drained (optional)

DIRECTIONS:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows and cherries. Mix together well and refrigerate for 30 to 45 minutes.

This is a delicious treat. When I made it for my family I use lite whipped topping and low sugar fruit and it is just as good.

Peach Cobbler

This is a holiday favorite for my family. It is the easiest peach cobbler recipe I have ever heard of and the crust is to die for. Enjoy!!!!!

1 stick butter
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3/4 c. milk
Canned Fruit - peaches, raspberries, cherries
cinnamon (optional)
nutmeg (optional)
1/2 c sugar

Melt butter in cake pan or glass baking dish in oven. Heat the can peaches and season to taste with nutmeg and cinnamon if desired. Mix sugar, flour, baking powder, and milk. Pour over butter. Do not stir. Pour fruit over top. Sprinkle with second 1/2 c of sugar. Bake 30-45 minutes at 350 degrees.

Pecan Pralines

Pecan Pralines

Okay I was not a big praline person until I tasted this recipe this week. What can I say I am home for the holidays and people just keep bringing food by. This is a simple recipe and a great addition to the holiday table.

Ingredients:

• 2 cups brown sugar, firmly packed
• 1/4 cup water
• 1/4 cup evaporated milk
• 2 cups pecan pieces and halves
• 2 teaspoons vanilla
• 3 tablespoons chilled butter, cut in pieces

Preparation:

Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly. Cook until mixture reaches soft ball consistency (235°).Remove from heat; stir in pecans, vanilla, and butter. Immediately drop by tablespoons onto wax paper. Let stand until firm for 1/2 hour. (The trick is to make sure that temp stays at about 235°)

Chocolate Trifle

My husband's cousin gave me this cool recipe for a Chocolate Trifle. It was delicious and super easy, I made it with my 6 year old niece. Great Christmas dessert!!!!!

INGREDIENTS

• 1 (19.8 ounce) package brownie mix (just a hint the richer the brownie mix the richer the dessert will turn out)
  
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 package of Toffee chips (you can find this in the baking section)
  

• 1 bottle of Caramel Sundae Topping
  

DIRECTIONS

1. Prepare brownie mix according to package directions and cool completely.(Brownies can cool while you prepare the pudding. Crumble with a spoon.
   
2. In a large bowl, combine pudding mix, (I used chocolate soy milk to make the pudding it was great). Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain( Adding the additional whipped topping here is optional, you can add condensed milk and water to give it the right consistency. I skipped this entire step and just used the instant pudding alone).
   
3. In a trifle bowl or glass serving dish, place half of the brownies,half the toffee bits, a few swirls of the sundae topping, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

This is a very sweet dessert so you can alternate the ingredients to what you like. My niece doesn't like Caramel so we only did it on the lower layer and didn't use very much. Hope you enjoy.

Keeping with the holiday spirit, I thought this weeks fun food would be Sweet Potato Recipes. Here are two you can try:

Sweet Potato Casserole
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

A Very Sweet Crock of Potatoes Recipe

Ingredients:
6 sweet potatoes, peeled
1/2 cup brown sugar
1/4 cup butter, melted
1 teaspoon cinnamon
1/2 cup applesauce
2 tablespoons butter
1/2 cup pecan pieces

Directions:

Cut potatoes into one inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon, and apple sauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender.

When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

One is simple and quick, one takes a little longer. Your choice.

Soda Cake

I know we have all heard of 7-Up cake, well this is a different kind of soda cake and it is to die for. Here are all the ingredients you need:

One box of your favorite box cake (I use Betty Crocker chocolate butter cake mix)

12 ounces of soda (if you are make a chocolate cake you will use dark soda and for white cakes clear soda) . I prefer to us Diet Dr. Pepper Chocolate Cherry soda it taste good and it is only 1 Weight Watcher point per serving this way. (This is a good thing)

All you do is put the cake mix and the soda in a bowl and mix (leave out all the other ingredients the cake mix calls for i.e. eggs, oil and water).

Then bake according to the instructions given on the box for your cake pan.

Your done. This is an easy desert and it taste great. Plus when you use the diet soda, you don't feel guilty for eating bigger portions. Let me know how it works for you!!

#1
With everything else we do as mothers, we also have to provide balanced meals for ourselves and our families. So I thought that it would be cool to post recipes on Friday that are fun. By fun I mean easily prepared (so can be made in one pot) and delicious. I don't know about you but that is my kind of meal.

Chicken with Black-Eyed Peas and Yellow Rice
(Patti LaBelle's Lite Cuisine)
Ingredients:
1 T olive oil
1 red onion, chopped
2 garlic cloves (minced or chopped, I use the Walmart brand that comes in a jar)
1 1/2 lbs skinless chicken tenders
1/2 t poultry seasoning
1/2 t black pepper
1/4 t red pepper flakes
1/4 t salt
3/4 cup uncooked yellow rice (I buy the kind in the bag that is already seasoned)
One 14.5 oz can reduced-sodium chicken broth
1 T chopped fresh thyme

T= tablespoon, t= teaspoon

Warm the olive oil in a large skillet over medium heat. Add the onions and cook until soft. Add the garlic and chicken and cook until the chicken is browned on both sides.

Stir in the broth, poultry seasoning, black pepper, red pepper flakes and salt. Bring mixture to a boil over high heat.

Stir in rice. Reduce the heat to low, cover, and cook until rice is almost tender about 10 minutes.

Stir in black-eyed peas and thyme. Cover and cook until heated through, about 10 minutes.

Makes 6 servings

Per serving 300 calories, 32 g protein, 30 g carbohydrates, 5 g fat, 1 g saturated fat, 65 mg cholesterol, 3 g dietary fiber, 610 mg sodium