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Curried Turkey Pita

Allie — Tue, 30 Nov 2010 14:01:00 +0000

We celebrated Thanksgiving at my parent’s house with fabulous food and plenty of leftovers. I had my fill of turkey and Thanksgiving leftovers in the days that followed, so you can imagine my dismay when I returned home to find an entire uncooked turkey waiting for me in my refrigerator. The last thing I felt like doing the weekend AFTER Thanksgiving (the weekend I should be unpacking, organizing, and decorating for Christmas) was cooking a turkey. However I do love my husband (the husband who loves a good turkey and will eat Thanksgiving food long after the holiday has passed) so for him I slathered it with butter and herbs and roasted it to perfection. Last night we had round two of “Thanksgiving dinner” and today with the leftovers, I made this Curried Turkey Pita for lunch. If you happen to have anymore leftover turkey in your house, I recommend you do the same :)

Curried Turkey Pita

1/3 cup mayonnaise

3/4 teaspoon curry powder

2 cups shredded roasted turkey

1/4 cup dried cranberries

3 sliced celery stalks

1 sliced green onion

salt and pepper to taste

Combine all ingredients.

Spoon into pita halves and enjoy!

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Candy Bar Shortbread Squares

Allie — Wed, 24 Nov 2010 12:38:00 +0000

I realize that Thanksgiving is only a couple of days away however we still have Halloween candy lurking around our house. I really couldn’t let my kids eat all this Halloween candy and I really would have hated to see it all go to waste so instead I decided to make these leftover Halloween Candy Bar Shortbread Squares. I’m sure the Halloween candy will be out of our house in no time now :)

Candy Bar Shortbread Squares

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed light-brown sugar

1 teaspoon kosher salt

2 cups all-purpose flour

1 cup semisweet chocolate chips

2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Preheat oven to 350 degrees.

In a large bowl, beat butter, brown sugar, and salt on medium-high until light and fluffy.

With mixer on low, add flour in three additions

and beat until combined (dough will be crumbly).

Press dough evenly into an 8-inch square baking dish.

Bake until golden brown and firm, 25 to 30 minutes.

Scatter chocolate chips on top of shortbread.

Bake until soft, 1 minute.

With the back of a spoon, spread chocolate evenly over shortbread.

Scatter candies over top and press down gently.

Let cool on a wire rack 30 minutes.

Refrigerate briefly to set chocolate, then cut into 16 bars.

(Store in an airtight container, at room temperature, up to 4 days)

Serve

Enjoy!

source: adapted from Martha Stewart Everyday Food

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Pumpkin Pudding Cake

Allie — Mon, 25 Oct 2010 10:44:00 +0000

I don’t usually like the rain but I must say that I have really enjoyed the last couple of days of it. On occasion, being stuck in the house on cold rainy days can actually have its benefits. This weekend we enjoyed a cozy fire, hot chocolate, lazy pajama days, breakfast for dinner and even some pumpkin pudding cake…

Pumpkin Pudding Cake

Pudding Ingredients:

1 (13oz) can pumpkin

1 (12oz) can evaporated milk

3 eggs

1 ½ t. cinnamon

¼ t. ground cloves

¼ t. ginger

½ t. nutmeg

½ t. salt

1 C. sugar

Topping Ingredients:

1 box yellow cake mix

1 ½ cubes butter, melted

Preheat oven to 350.

Mix pudding ingredients with a wire whisk.

Pour into 9X13 glass pan.

Sprinkle 1 yellow cake mix evenly over top.

With a spoon, SLIGHTLY swirl cake mix and pudding together.

Be careful not to over swirl, there should still be quite a bit of cake mix NOT mixed in.

Drizzle 1 ½ cubes of melted butter over the top.

Bake for 50 minutes.

Serve warm alone or topped with vanilla ice cream.

Enjoy!

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