Turkey Cranberry Muffin Cups

This was a genius idea with using only what I had in the refrigerator at the time and it's comes at a perfect time to use up your turkey and Thanksgiving left-overs.

Turkey Cranberry Cups
adapted by me: Tina Hudgens
recipe found at Fantastic Family Favorites; originally from a Pampered Chef recipe

2 pkg refrigerated biscuits
1/2 cup mayonnaise
2 tbsp Honey Dijon mustard
1/2 tsp coarsely ground pepper
2 cups cooked fresh turkey, chopped
1/2 cup celery, sliced
3 tbsp fresh parsley, snipped
1 green onion, chopped
1/2 cup dried cranberries (we used fresh and it turned everything pink, dried would be better)
4 oz Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped (optional)

Preheat oven to 375°F. Unroll biscuits, and roll out with a small rolling pin, then press each one into a muffin pan.

Combine mayo, mustard, pepper, turkey, celery, parsley, onion, cranberries, cheese, and nuts if desired. Mix well until combined. Spoon turkey mixture into each muffin cup.

Bake 25 - 30 minutes, until mixture is hot and biscuits are done.

Cranberry & Sausage Stuffing {CRAZY COOKING CHALLENGE}

CRAZY COOKING CHALLENGE

Welcome to the all NEW and IMPROVED
CRAZY COOKING CHALLENGE
November Challenge - STUFFING

This is my one, my only, my favorite stuffing of all time (I can't wait for my after Thanksgiving, Thanksgiving Dinner to make another batch of this). I am only bummed that Stove Top removed their Cranberry Stuffing from the shelves, but it's still just as good otherwise.

This will be the last month of the CRAZY COOKING CHALLENGE, we hope you have enjoyed it and can join in (it may be too late to make stuffing for today, but you never know, some people are crazy cooks like me and can whip a recipe up in no time at all.) But, for those of you who read about the challenge last month and are prepared to share your STUFFING with us today, we are SO excited to see what you made.

I am also super excited for my Thanksgiving dinner this year, I will be making a Thanksgiving Dinner on the Sunday after, at my house (YUM!). On Thanksgiving day, I will be the wanderer going around from house to house to visit family and friends, while my husband and step-son visit his mom in Oregon and my little guy is on a cruise with his Papa and G'ma. Thanksgiving in our house is always interesting, remember last year my son and I went to Oregon without my husband (and we made these CUTE Thanksgiving suckers), so this year he is going there with out me. Our schedules NEVER match up, I guess it's just the way it goes.

Have you started making your Thanksgiving Menu? I know I have. I have all my recipes picked out and I am beginning the shopping to make sure I get all the necessary things for this delicious meal.

Thanksgiving Dinner (for the Sunday after)

Cheesy Baked Artichoke Dip

Deviled Eggs with Bacon & Cheese

Mozzarella Sticks

Upside Down Turkey

Sinful Bread

White Chocolate Mashed Potatoes

Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Mexican Corn on the Cob (new recipe)

Wedge Salad with Comeback Sauce

Apple Cake

Pumpkin Dump Cake

Pumpkin Marshmallow, White Chocolate Chip Cookies (new recipe)

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Last month we made Apple Pies , but today it's all about Thanksgiving Stuffing.

Cranberry & Sausage Stuffing
from Food Network Magazine (a long time ago)

1 lb sausage roll (we like Jimmy Dean)
1/2 cup butter
6 celery stalks, finely diced
1 medium onions, finely diced
1 (12 oz) package stuffing (any Stove Top)
1 cup dried cranberries
1 tsp salt
1 to 1-1/2 cans chicken broth (original recipe calls for 2 cans, but I think it's too wet)

Preheat oven to 325. In a large skillet,, crumble and cook sausage until browned. Remove from pan, and in the same skillet melt butter. Saute' celery and onions until softened, about 5 minutes. In large bowl, combine celery, onions, sausage, stuffing, cranberries and salt. Add the broth and stir until well combined. Place into a casserole dish and cover. Bake at 325 for about 1 hour.



Everyone who wishes to join in on this challenge, all you need to do is add the CRAZY COOKING CHALLENGE BUTTON (grab the code above) and make sure your STUFFING includes the BLOG HOP Linky Party (code is below the linky party, click on BLOG HOP CODE) or you wont be able to link up. We hope you join us in this CRAZY COOKING CHALLENGE....

Just an FYI - CRAZY COOKING CHALLENGE is always on the 7th of every month and will post at MIDNIGHT, Linky Party opens at 7am.

the Crazy Cooking Challenge will be ending with this post here (November 2012)

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Turkey Cranchiladas

There are so many fun things to do with Turkey left-overs. I found this amazing enchilada recipe that I am sharing with you today, make sure you book mark this, pin it or print it out to make after Thanksgiving or if you are a CRAZY cook like me, you might just be making a whole Turkey in the month of June. Summer Time at it's best and fresh Turkey sandwiches all week long! I LOVE IT! I hope I have inspired a few of you to make a Turkey this summer to enjoy! Turkey is NOT just for Thanksgiving.

Now nothing beats a good ole' fashion white bread turkey sandwich, but after a few days of those you might be looking for something better. Last year I made these Cranberry-Turkey Quesadillas or my all time favorite was a Turkey, Cranberry & Brie Pizza.

Sometimes throughout the year I like to randomly make a big 20 lb plus turkey just so I can get some of my favorite turkey left-over meals like these. Here is a new one to try.
 

Turkey Cranchiladas
adapted from recipe found at Pink Parsley, originally from Better Homes and Gardens

2 to 2 1/2 cups shredded turkey
2 cups fresh cranberry-pomegranate sauce (or 1 (16 oz) can)
1/2 cup sour cream
1-1/2 cups shredded cheese (mozzarella & cheddar)
1/2 cup salsa + 1/4 cup salsa
1/4 cup diced green onions
1/4 cup chopped cilantro
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
10-12 (6-inch) flour tortillas

Preheat the oven to 350 degrees and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, sour cream, 3/4 cup shredded cheese, 1/2 cup salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce and 1/4 cup salsa. Stir to combine and pour over the enchiladas, sprinkle with remaining 3/4 cups of shredded cheese. Cover the dish with foil and bake 45 minutes. Remove foil for the last 10 minutes of cooking. Continue to bake until cheese is crisp and bubbly. Sprinkle with additional cilantro and scallions, and serve.

The De-Constructed Pumpkin Pie from GUEST BLOGGER: The Lady Behind the Curtain

When I saw today's guest post I was so excited. I had just pinned a recipe almost exactly like this and so I knew I wanted to make something like this soon. But there are only so many days in a week and so many desserts my family can eat up in such a short amount of time. I am still happy that I get to share this recipe with all of you even though I didn't get to make it myself YET, it was made by a guest blogger, JUST FOR YOU, SO ENJOY!

Today's guest post comes to you from Sheryl at Lady Behind the Curtain. We are involved in a few projects together each month Secret Recipe Club, The Improv Cooking Challenge and Crazy Cooking Challenge, so we are getting to know each other quite well through blogging.

Blog: Lady Behind the Curtain

TAKE IT AWAY: Hi Everyone, I am Sheryl from LADY BEHIND THE CURTAIN. I am HONORED to be here at MOMS CRAZY COOKING as a GUEST BLOGGER! I have been blogging since January of this year and LOVE it! My passion is ENTERTAINING. I LOVE TO COOK! Giving the gift of a homemade meal is my way of showing the people in my life how much they mean to me. LADY BEHIND THE CURTAIN offers many recipes which range from the beginner cook to the more seasoned cook. Like, my Italian Sandwich , PERFECT for Game Day or The Old Fashioned Layer Cake which is easy to make but looks IMPRESSIVE.

Nothing says Holiday like Pumpkin Pie. I decided to take the traditional dessert and mix it up a bit (literally). I have given you three options on how to serve this dessert ( see below). A push up pop, parfait cup and a mason jar.

I have been making this pie filling for over 20 years. It’s ALWAYS a BIG hit! This year I decided to add the homemade cinnamon whipped cream (recipe below) and all I can say is “YUM!” I hope you enjoy this twist on my families Thanksgiving tradition.

The De-Constructed Pumpkin Pie Recipe

Pie Crust

2-crust pie dough -- your favorite recipe or pre-made

Roll out a small piece of dough. Cut out shapes using a small pumpkin or leaf cookie cutter. Brush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon. Bake at 375 degrees until lightly browned.

Roll out remaining dough to fit a large baking pan (like a jelly roll pan). Bake until browned. Transfer to a wire rack to cool.

Put the cooled crust into a food processor to make into crumbs. Set aside.

Pie Filling

1 – 16 ounce can pumpkin

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

2/3 cup evaporated milk

1/2 cup milk

Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Add eggs, lightly beat eggs into pumpkin mixture with a fork. Add the evaporated milk and milk; mix well. Place into a spring form pan. Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.

Fill the larger pan with boiling water.

Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack. Once cooled remove the outside ring.

Scoop the pie filling into a bowl and whip with a spoon.

Cinnamon Whipped Cream Recipe

2 cups heavy cream

3/4 cups confectioners’ sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.

Construction

For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.

Fill a piping bag with the Pumpkin Pie Filling and another pipping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.

Pipe pumpkin pie filling on top of the pie crust crumbs, and then pipe cinnamon whipped cream.

Repeat layers and top with a cut out pumpkin or leaf.

I know not all of you love to bake like I do, so I have an easy semi-homemade way you can make this dessert. It’s all in the presentation. Right?

Semi-Homemade De-Constructed Pumpkin Pie

Pumpkin Pie from Costco

Cool Whip

Cinnamon

Yep, that’s it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a pipping bag fitted with your favorite tip. Fill another pipping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.

I am very THANKFUL for the opportunity of bringing you this recipe and a NEW idea on how to serve THE PUMPKIN PIE! HAPPY THANKS GIVING to you from LADY BEHIND THE CURTAIN!

Thank You Sheryl, WOW what an amazing recipe!

And the semi-homemade idea. WAY TO GO!!!

Yep, I will be making this for sure!!!

Turkey, Cranberry & Brie Pizza

I have been waiting almost a year to make this pizza. I found it over at Delightful Country Cookin' in January of this year. I knew this would be the perfect after Thanksgiving Left-Over meal. She found this pizza over in New Zealand. Kristin says "This is a pizza unlike any you'll have ever tasted before (unless, of course, you live in New Zealand)." This is so true, and a pizza I know I will probably make ever year with my Thanksgiving left-overs.

I changed it up a bit and wanted to use left-over turkey instead of chicken (like she did). I am sure either way it is delicious. I only think of cranberry sauce at Thanksgiving time, I guess that's why I waited until now to make this pizza and with the scrumptious homemade cranberry sauce I made last week and with the left-over Turkey (that I am sure that all of you still have hanging around) you only need to add a little brie and mozzarella and wham, insist Turkey, Cranberry & Brie Pizza. I knew this would be a delicious, and it was. I am so glad I saved this recipe all year.

Turkey, Cranberry & Brie Pizza

adapted from original recipe found at Delightful Country Cookin'

Favorite Pizza Crust (store bought or homemade)

1/2 cup of Cranberry Sauce (we used homemade)

1 to 2 cups of Turkey, shredded

2 to 4 oz of Brie Cheese, diced

1 cup Mozzarella Cheese, shredded

1 tbsp Rosemary

First prepare your pizza crust according to directions. Spread cranberry sauce all over the crust. Shred your left-over turkey and sprinkle on top of the cranberry sauce. Take the diced up the brie and spread evenly and then top that with some mozzarella cheese. Lightly sprinkle  rosemary over the top of the cheese and bake according to your pizza crust's instructions. Simple & Delicious!

Pumpkin Bars: Thanksgiving Feast 2011

It's time for dessert! I hope you have enjoyed the last 7 days of our Thanksgiving Feast. This Thanksgiving Feast was quick an easy, one new recipe for each food group to help give you some new ideas to add to your own Thanksgiving meal. I know most people aren't brave enough to create all new recipes for one meal, but trying one or two new recipes this year would be a great change and maybe you'll find a new favorite. This cake is another one of my husband's family favorites.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Pumpkin Bars

from Grandma Hudgens

2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
4 eggs
2 cups sugar
2 cups of pumpkin (we used our fresh puree' pumpkin)
1 cup vegetable oil

Mix dry ingredients in a bowl (except the sugar). Cream the eggs and sugar together, then add the pumpkin and oil, continue mixing until well combined. Mix the wet and the dry together and then pour into a greased jelly roll. (You must use a jelly roll. This is a deep cookie sheet very large and very thin. approx size 15-1/2 x 10-1/2. The first time I made these I used a 9x13 pan and they did NOT come out right)

Bake at 350 for 25 minutes, use tooth pick to test.

Pumpkin Bar Icing

from Grandma Hudgens

3 oz cream cheese

3/4 stick of butter

1 tsp milk

1 tsp vanilla

1-3/4 cups of powered sugar

Beat all ingredients together and spread on cooled pumpkin bars.

This was another recipe during my one-year of cooking everyday where I tried several other pumpkin bar recipes and this one proved to still be the number one choice for everyone.

Pioneer Woman's Cranberry-Pomegranate Sauce: Thanksgiving Feast 2011

Simple and Super Delicious Cranberry Sauce, this is almost as easy as opening a can of that round-looking cranberry thing, that I never even tasted as a kid because it looked too funny. This dish though, I love. The first time I had fresh cranberry sauce, I was like WOW! And this is a perfect side dish to serve with your Turkey dinner this year, use with Turkey left-overs, but can be used so many other times during the year. I will be sharing two left-over recipes in the days after Thanksgiving using this delicious cranberry sauce like a Turkey & Cheese Quesadilla and a Turkey, Brie and Cranberry Pizza.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Cranberry-Pomegranate Sauce
from The Pioneer Woman Cooks Web Site

1 bag (12 oz) fresh cranberries
16 oz, Pomegranate Juice
3/4 cups sugar

Combine all ingredients in a medium sauce pan and cook on low heat for 20 minutes, stirring ocationally. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in the refrigerator, before serving.

Oreo Turkey Suckers

Today, I made these CUTE Turkey Suckers with my niece Cheyenne in Klamath Falls, Oregon. I don't get to see her very often so this was a very special treat for her (and for me)!! She had never made anything like this before and she absolutely loved it.

I first saw this recipe on Pinterest, but there wasn't any instructions and no real recipe. I used my imagination and came up with a few of my own creative ideas.

We searched the grocery store for some creative cookies. The original face was suppose to be a mini nutter-butter (but one of my great-nephews is allergic to peanuts, we looked for an alternative and found mini-vanilla wafers) - PERFECT!!! I can't for all the kids to eat these on Thanksgiving.

Oreo Turkey Suckers

originally found on Pinterest, adapted by me

25 Vanilla Oreo Cookies

1/2 to 1 cup white chocolate melts

1 bag Candy Corn (use the brown or the original)

25 mini Vanilla Wafers

Pre-Made Eyes (from a candy store) or White & Dark Chocolate (to make your own)

Red Chocolate, cut or some kind of red candy for part of the beak

25 sucker sticks

Separate all of the Oreo cookies, you can do this carefully by pulling and twisting at the same time. Melt a little bit of the white chocolate at a time, it will continue to harden and you can just re-melt as needed.

Step One: Dip the tip of each Candy Corn and set along the top of the Oreo Cookie. Dip the stick into the chocolate and set on the bottom of the cookie. Then rub a thin layer of chocolate on the dry side of the Oreo and sandwich the cookie back together.

Step Two: Spread a thin layer of white chocolate on the back of the mini vanilla wafers and place on top of the Oreo Cookies.

Step Three: Buy pre-made eyes from a candy store; place a dap of white chocolate on the back and place on top of the vanilla wafer. If you want to make your own eyes use white chocolate and dark chocolate with a tooth pick (make sure to wait until the white chocolate is dry before you add the dark chocolate on top). For the beak use the tip of a candy corn and something red. We used red chocolate and cut it into pieces. Use the white chocolate for both of these to adhere them to the vanilla wafer.

I know Thanksgiving is in 2 days, but if you are up for a fun activity with the kids then GO FOR IT!!! There is still time to make these, or better yet. Buy all the stuff and have the kids make these themselves on Thanksgiving Day. Most of you bakers may even have most of this stuff on hand. I know I do. :-) My niece Cheyenne was so happy helping me make these, she is 12 years old and did so well. I actually had to help make dinner tonight and left her all alone to finish them up and they look beautiful.

We made 30 Oreo Turkey Suckers for our Thanksgiving Feast. There will be 25 people here in Oregon to celebrate Thanksgiving Day and they will all get to enjoy one of this delicious treats.

My mother-in-law had this beautiful dish, that was perfect for our Turkey Suckers! This would work as a beautiful centerpiece for a Thanksgiving table too. ENJOY-ENJOY-ENJOY! I hope you and your family have a beautiful and lovely Thanksgiving Dinner.

THIS WEEK'S CRAVINGS #56 (THANKSGIVING) and Cranberry & Sausage Stuffing: Thanksgiving Feast 2011

THIS WEEK'S CRAVINGS Linky Party

THANKSGIVING DINNERS & DESSERTS

Cranberry & Sausage Stuffing

Today is THIS WEEK'S CRAVINGS Linky Party and also I am sharing another recipe for my Thanksgiving Feast 2011. I have to say this is the BEST stuffing recipe I have ever eaten. Once in a while I come across those recipes where, THIS IS IT! This is thee recipe. thee one and only recipe I will ever need. I have had a few of those in my life so far and I can honestly say that I don't even try another recipe for that particular item. I like it, my family likes it and my daughter keeps telling me "if it's not broken, don't fix it". They don't understand why I always have to re-make something, make it in a different way, change it up, etc etc. They are always saying what happened to the way you made it last time. So, anyhow, there are some recipes (very few) that I just like the way I like and I don't bother changing them and this my friends, this stuffing recipe, is that recipe.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Cranberry & Sausage Stuffing
from Food Network Magazine (a long time ago)

1 lb sausage roll (we like Jimmy Dean)
1/2 cup butter
6 celery stalks, finely diced
1 medium onions, finely diced
1 (12 oz) package stuffing (Stove Top with Cranberries)
1 cup additional dried cranberries
1 tsp salt
1 to 1-1/2 cans chicken broth (original recipe calls for 2 cans, but I think it's too wet)

Preheat oven to 325. In a large skillet,, crumble and cook sausage until browned. Remove from pan, and in the same skillet melt butter. Saute' celery and onions until softened, about 5 minutes. In large bowl, combine celery, onions, sausage, stuffing, cranberries and salt. Add the broth and stir until well combined. Place into a casserole dish and cover. Bake at 325 for about 1 hour.

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

November 28 - French Toast, Pancakes, Waffles & More

December 5 - Christmas Baking: Sweets, Treats, Candy & Gift Ideas

December 12 - Macaroni and Cheese

December 19 - Christmas Dinner & Holiday Food Traditions

If you are new here browse around some past weeks at THIS WEEK'S CRAVINGS and you'll see why we are having so much fun and we invite you to link up too. Your hostess for this party are: Tina from MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

If you are a regular, link-up we're excited to see what you made this week. Just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: THANKSGIVING DINNER & DESSERT
Please only link recipes with our theme!

This week's theme is: THANKSGIVING
Please only link recipes with our theme!

Baked Corn Casserole: Thanksgiving Feast 2011

This is a family-favorite recipe from my husband's side of the family and everyone loves it. We try when we can to go to Oregon for Thanksgiving, I am so thankful for those memories. My adult nieces are going to be there with their families, my brother-in-law from Washington with my niece and nephew (who I haven't seen in forever). I am a little sad that my husband and girls are not going to be able to make it this year and although I am bummed, I am happy that I am able to take my little guy Justin up there (we haven't been in a few years). It will be a really cool mother-son trip and we are taking the train (Justin is praying for snow). Living in Southern California there is NO snow. About 12 years ago my husband took my step-son on the train and they still talk about it today. I hope my son has those same great memories. I know for sure that this corn casserole will be on the menu for Thanksgiving dinner.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Baked Corn Casserole
from my mother-in-law Charlotte

1 heaping spoon of flour (about 2 tbsp)
3 eggs
1 tbsp sugar
salt & pepper
1 can Cream of Corn
2 cans regular Corn, drained
1 tbsp of butter, melted

Whisk together flour, eggs, sugar, salt and pepper then set aside. Mix together all three cans of corn and butter. Add the egg mixture to the corn mixture and place into an 8x8 baking dish. Bake at 350 for 45 minutes and/or until it starts to bubble in the middle. Serve Hot!