DIY Gingerbread Tree Ornaments

Make Christmas tree ornaments out of gingerbread cookies – so fun to make with the kids!

This weekend we bought our Christmas tree and I thought now that Madison is getting a little older (she's 5) it would be fun to spend Sunday making homemade ornaments. We blasted Christmas music in the background, had lots of fun and the whole house smelled like gingerbread.

This is such a fun project to make with the family, all you need is some cookie cutters (I chose stars, Madison used all different shapes), some twine and I used the tip of the piping bag to cut the holes in the dough. My older daughter Karina even wanted to help so it became a family affair, with lots of laughs, and a great way to get everyone off their iPads and computers. My girlfriend is a Girl Scout leader and plans on doing this with her girls.

I used my basic gingerbread cookie recipe which you can find here, which made about 60 stars. The amount will vary depending on the size of your cookie cutters. 

Madison hugged me so hard when we were all done and said it was the Best. Day. Ever! A Sunday well spent, making memories that will last forever. Here's the basic steps, have fun!

Click Here To See The Full Recipe...

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Recipes: Holiday Gingerbread

• Prep Time:1 hour, 15 minutes
• Cook Time:10 minutes

 

Tagged:
baking, children, christmas, cookies, gingerbread, holidays, kids,

Gingerbread cookies are wonderful anytime of year, but there’s something magical about them during the holidays. They've got to be one of the all-time great holiday cookies. A school teacher friend of mine used to make gingerbread houses every year and they always looked pretty awful. We called them Gingerbread Shacks.

Why try? Gingerbread will fill your house with the rich and spicy aromatics of gingerbread holiday cookies during the holidays!

Foodie Byte: This flavorful cookie dough can be rolled and cutout in various shapes or can be used to make a gingerbread house that’s fun to decorate with frosting, candy and other edible treats.

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Foodie Byte

Ingredients

3 cups flour, sifted
1/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1 egg
1/2 cup molasses

Preparation

Sift flour, salt, baking soda, ginger, cinnamon, nutmeg and clove together.
In bowl or electric mixer, cream butter and dark brown sugar. Add the egg and molasses and mix until well incorporated. Gradually add the flour mixture and again mix until well incorporated.
Divide dough in half and wrap each half in plastic wrap. Refrigerate dough for at least an hour or overnight.
Preheat oven to 350€F.
Roll dough to 1/4–inch thickness on a lightly floured work station. (Note: If dough is wet and sticky, dust with flour and knead dough to work in flour. Repeat as necessary for a soft smooth dough.)
Use cookie cutters to make various shaped gingerbread cookies or cut out pieces to make a gingerbread house.
Bake gingerbread cut outs on parchment-lined sheet pan spaced 1/2-inch apart for 8 to 10 minutes. Let rest on cooling rack. Decorate as desired.

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Recipes: Maple Roasted Butternut Squash

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:6

 

Tagged:
butternut squash, cinnamon, maple syrup, red beet,

Maple Roasted Butternut Squash takes a great fall vegetable and gives it even more fall flavor! Just a little maple syrup sweetens the squash. You can add more maple syrup (one or two tablespoons) if you like your veggies sweeter. This recipe is great to make using organic ingredients.

 

Foodie Byte

Ingredients

1 medium butternut squash, peeled, seeded and chopped
1 large red beet, peeled and chopped
3 tablespoons grape seed, coconut or olive oil
1 1/2 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 tablespoon pure maple syrup
Zest of 1 orange, optional
Dried oregano
Toasted walnuts, almonds or pistachios (your choice)

Preparation

Preheat the oven to 400°F.
Peel and chop the butternut squash and the beet into 1/2” cubes.
Place vegetables in a mixing bowl and add oil, kosher or sea salt, cinnamon, and maple syrup.
Toss well using your hands and make sure the vegetables are all evenly coated.
Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
Place oven on the broil setting for 3 to 5 minutes in order to crisp the vegetables.
Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
Serve with toasted nuts of your choice.

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Skinnytaste Dinner Plan (Week 8)

Hope everyone had a great Thanksgiving! I enjoyed mine with family at my Moms house and have been enjoying the warm November weather we're having.

This is week eight (8) of sharing my weekly dinner plans since launching The Skinnytaste Meal Planner. I've had such positive feedback from all of you that I will be doing this every Sunday.
I got an early Christmas present (an Instant Pot) which I am excited to start using, first thing I plan on making is Pressure Cooker Pozole which I added to my meal plan for next week. If you have an Instant Pot I would love to hear what you make in yours!

I also started doing a running streak which I do every year after Thanksgiving. Today is day 2 of my #runningstreak. I am committing myself to run at least 2 miles every day until 2016. Who's with me?

And lastly, since this is the time of year when many of us pack on a few unwanted pounds, I wanted to let you know that Skinnytaste dietitian (and my close friend) Heather K. Jones will be releasing a free weight loss class on January 1st. Heather is dedicated to helping people succeed and she will help you transform your mindset about dieting to achieve weight loss freedom … no guilt, shame or self-hate required. Her loving approach is a game-changer in the world of weight loss. Go here to sign up for her free weight loss class, that way, once the holiday celebrations have ended, you can resolve to start the new year off right!

More about the dinner plan...

Breakfast is usually eggs and fruit, smoothies or avocado toast. I try to do my food shopping on Sundays, but you can do what works best for you. Leftovers are often eaten the next day if the meal is large or packed up for everyone's lunch. If you would like to see some of the previous weeks, here they are:

Dinner Plan Week 1
Dinner Plan Week 2
Dinner Plan Week 3
Dinner Plan Week 4
Dinner Plan Week 5
Dinner Plan Week 6    
Dinner Plan Week 7


Skinnytaste Dinner Plan (Week 8)

Monday:  Pasta Fagiole

Tuesday: Leftovers

Wednesday: Crock Pot Sesame Honey Chicken

Thursday: Pressure Cooker Pozole (Pork and Hominy Stew)

Friday: Homemade Pizza Night with Quick Marinara Sauce

Saturday: Date Night

Sunday: Chicken Cordon Bleu with a house salad

Click Here To See The Full Recipe...

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Recipes: Thanksgiving Turkey Leftovers Casserole

• Prep Time:15 min
• Cook Time:15 min

 

Tagged:
bacon, casserole, colby jack cheese, green chilies, spices, turkey,

Your family will appreciate the tender loving care you take to make this hearty and tasty casserole using leftovers from Thanksgiving dinner.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

Tips

When measuring Pioneer Biscuit & Baking Mix, gently spoon mix into nested (dry) measuring cup/s. Using a metal spatula or straight-edged knife, level off the top.

 

Foodie Byte

Ingredients

4 cups cubed leftover cooked turkey (or 1 1/2 lb. turkey tenderloin, cooked and cubed)
6 slices Bacon, cooked and crumbled
1 cup chopped green onions
1 package Pioneer Country Gravy Mix (2.75 ounces)
1 cup light mayonnaise
1 cup shredded Colby-Jack cheese
BISCUIT STRIPS: 2 1/4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
2/3 cup shredded Colby, Monterey Jack or Cheddar cheese
1/2 cup Milk
1 can (4 ounces) diced or chopped green chilies, undrained
1/4 cup Butter or margarine, melted
2 teaspoons Parsley flakes
1/4 teaspoon Garlic powder

Preparation

In large bowl, combine turkey, bacon and onions; set aside.
Prepare gravy mix according to package directions. Stir in mayonnaise and cheese until well blended.
Pour over turkey mixture; stir to coat. Pour into a 13x9x2-inch-baking dish that has been coated with cooking spray.
Prepare Cheesy Herb Biscuit Strips: in medium bowl, combine Pioneer Biscuit & Baking Mix, cheese, milk and chilies. Stir until mixture forms a ball.
Turn out onto surface dusted with additional Pioneer Biscuit & Baking Mix. Knead 7 to 10 times.
Roll out to 13x9-inch rectangle. Cut lengthwise into 1-inch strips.
Gently place strips over turkey mixture to make a lattice design.
Bake at 450°F for 12 to 15 minutes or until biscuit lattice is golden brown and turkey mixture is bubbly. Combine butter, parsley and garlic powder; brush on biscuit lattice.

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Recipes: Thanksgiving Panini

• Serves:1

 

Tagged:
cooked dressing, country style bread, cranberry relish, mayonnaise, olive oil, roasted turkey, thanksgiving panini recipe, turkey gravy,

This easy-to-prepare recipe combines favorite Thanksgiving leftovers, turkey, dressing and cranberry relish, in one delicious sandwich. Dipped into warm gravy, it makes a satisfying lunch or light supper after the holiday.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
1 tablespoon mayonnaise
2 tablespoons cranberry relish
2 or 3 slices roasted turkey
1/2 cup leftover cooked dressing
1/4 cup turkey gravy, warmed

Preparation

Preheat an electric panini maker according to the manufacturer's instructions.
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.
Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes.
Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping.

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Recipes: Sweet Potato Casserole with Praline Topping

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:12

 

Tagged:
brown sugar, butter, cinnamon, easy, egg whites, healthy, holly clegg, orange juice, praline topping, secrets to cooking confidence: cooking basics, sweetened condensed milk, sweet potato casserole, sweet potatoes, trim and terrific kitchen 101, vanilla e,

Volunteer to bring this simple and fabulous sweet potato dish for your next summer potluck. The creamy sweet potatoes with a light orange flavor topped with a nutty candy topping makes this a #1 recipe.  Don’t save it only for the holidays — eat this all year round!

Recipe courtesy of Kitchen 101

See more recipes by Holly Clegg.

 

Foodie Byte

This recipe makes 12 - 1/2 cup servings

Ingredients

3 cups cooked mashed peeled sweet potatoes, (about 3-4 sweet potatoes)
2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk
2 egg whites
1/4 cup orange juice
Praline Topping (recipe follows)
For the Praline Topping:
2/3 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans

Preparation

Preheat oven 350°F. Coat 2-quart casserole with nonstick cooking spray.
In bowl, cream together all ingredients except the topping with potato masher or mixer until blended.
To make the Praline Topping:
In bowl, mix together brown sugar, flour, and cinnamon.
Stir in butter, vanilla, and pecans until crumbly.
Transfer to prepared dish and sprinkle with Praline Topping.
Bake 40-45 minutes or until thoroughly heated and topping is brown and crumbly.

Nutritional Information

Calories 274, Carbohydrates 42g, Cholesterol 12mg, Fat 11g, Fat Calories 34, Fiber 3g, Protein 4g, Saturated Fat 3g, Sodium 87mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Turkey Casserole

• Prep Time:20 minutes
• Cook Time:30 minutes
• Serves:6

 

Tagged:
avocado, broccoli, christmas, gluten free, holiday, leftovers, thanksgiving, turkey casserole,

Turkey Casserole is a great way to use up that leftover turkey and still feel like you are eating it for the first time!

 

Foodie Byte

Ingredients

Winona Pure Oil Spray
Gluten free pasta of your choice (cooked)
2 3/4 cups broth
1/2 cup gluten free flour
1 1/2 tablespoons Winona Pure Popcorn Butter spray
1/8 teaspoon EACH garlic powder, dried basil, onion powder, dried thyme and marjoram
1/2 teaspoon sea salt
1/4 cup avocado (pureed)
1/2 cup broccoli and green beans (cooked)
1 1/2 cups leftover turkey (we shredded ours)
Paprika
*Optional - crushed gluten free pretzels (crushed) for topping - we use Glutino

Preparation

Preheat the oven to 350°F.
Spray a 9x9 casserole dish with oil spray and set aside.
In a large pan over medium-low heat, combine the broth and flour mixing well with a whisk to prevent clumps. Add the spices and avocado and mix thoroughly. Remove from the heat when it gets thick and bubbly.
Mix in the vegetables and turkey.
Add the cooked pasta to the prepared casserole dish.
Add the cooked broth mixture to the pasta, making sure to combine all of the pasta and ingredients to have all of the pasta covered.
Sprinkle with paprika.
Optional - sprinkle with crushed gluten free pretzels and spray lightly with more oil.
Bake until hot and bubbly, about 25 to 30 minutes.

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Leftover Turkey and Sweet Potato Frittata

Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some leftover turkey from Thanksgiving because this breakfast frittata is SOO good!

Hope everyone has a happy Thanksgiving! I am reviving this from the archives for those of you who have leftover turkey!!

When I had the idea of using leftover turkey and sweet potato in a fritatta, I had no idea just how good this would turn out! In fact, I would make turkey again, just to make this frittata. Frittatas are so versatile, you could of course use leftover chicken breast instead, or swap the Gruyere for another cheese, the spinach for kale, etc. This is naturally gluten-free, and can be eaten for breakfast, lunch or dinner with a salad on the side. Hope you enjoy and Happy Thanksgiving!

Click Here To See The Full Recipe...

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Recipes: Simple Macaroni and Cheese Casserole

• Prep Time:10 minutes
• Cook Time:20 minutes

 

Tagged:
casserole, cheese, easy, macaroni, potluck, simple,

We learned this recipe for macaroni and cheese casserole in early marriage, when funds were low and appetites high. It’s a great family recipe and always a winner at potlucks as well. It has great versatility – you can use chicken from a can or fresh, substitute tuna, add any cooked veggies that appeal, and try different cream soups or cheeses. You can also double the recipe easily for a crowd.

 

Foodie Byte

Ingredients

1 box macaroni and cheese
1/4 cup + 1/2 can milk
1/4 cup butter or margarine
1 can chunk white meat chicken (or tuna)
1 can Cream of Celery soup (or Cream of Mushroom)
1 cup Colby-Jack or Cheddar cheese, shredded

Preparation

Preheat oven to 375°F.
Make macaroni and cheese according to package directions, using the specified 1/4 cup milk and 1/4 cup butter or margarine plus the cheese sauce mix included in the package.
Add to the macaroni and cheese the chicken, soup, 1/2 soup can of milk, and stir well. Note: Do NOT add the water as directed on the soup can. Use only the can ingredients.
Pour into casserole dish and top with shredded cheese.
Bake for 20 minutes or until bubbly and brown.
Serve with salad, peas and bread for a complete meal.

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Recipes: Autumnal Chicken Pot Pie

• Prep Time:1 hour 30 minutes
• Cook Time:1 hour 45 minutes
• Serves:6

 

Tagged:
autumnal chicken pot pie, beth wray, butternut squash, chicken, cookbook, food channel, mushrooms, puff pastry, safe, sara foster, shallots, southern kitchen, today's cookbook,

Try this recipe for Autumnal Chicken Pot Pie from Sara Foster's Southern Kitchen. This is not your typical pea-and-carrot-laden pot pie! Inspired by fall flavors, this sophisticated version is loaded with butternut squash, oyster and chanterelle mushrooms, and fresh sage - all tucked under a layer of golden, flaky puff pastry.

Join Beth Wray in her Today's Cookbook video series to see this recipe featured in more detail, here.

Recipe courtesy of Sara Foster's Southern Kitchen.

 

Foodie Byte

You can roast the squash ahead to make this easy to put together with leftover chicken or turkey after the holidays!

Ingredients

1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 tablespoon olive oil
Sea salt and freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, plus more if needed
8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shiitakes, or hedgehogs, cleaned and thinly sliced (3 1/2 to 4 cups)
2 shallots, minced
1/4 cup all-purpose flour
3 1/2 cups low-sodium chicken broth
4 cups cooked shredded chicken
1 tablespoon chopped fresh sage or 1 teaspoon dried crumbled sage
1 sheet frozen puff pastry, such as Pepperidge Farm or Dufour Pastry Kitchens, thawed in the refrigerator
1 large egg, lightly beaten with 2 tablespoons milk, for egg wash

Preparation

Preheat oven to 400°F.
Lightly grease an ovenproof 9-or10-inch skillet or 2-quart baking or souffle dish.
Toss the squash in a bowl with the olive oil to lightly coat.
Season with salt and pepper to taste, spread evenly on a rimmed baking sheet, and bake until tender and golden brown, 25 to 30 minutes.
Remove from the oven and set aside.
Melt the butter in a large skillet over medium-high heat and cook the mushrooms and shallots, stirring frequently, for 5 to 6 minutes, until light brown, adding more butter if needed.
Add the flour and cook, stirring constantly, until light brown, 3 to 4 minutes longer.
Slowly stir in the broth, scraping the brown bits from the bottom of the pan, and bring to a low boil, stirring constantly, until slightly thick, about 5 minutes.
Add the chicken and sage, season with salt and pepper to taste, and stir to mix.
Reduce the heat to a simmer and cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes.
Remove from the heat, stir in the reserved squash, and allow to cool.
Meanwhile, roll the puff pastry on a lightly floured surface just to even out the lines.
Cut the pastry to fit the top of the baking dish, leaving enough excess to allow the pastry to drape over the sides by 1/4 inch.
Fill the prepared skillet or baking dish with the chicken mixture, leaving about 1/2 inch of space at the top, and place the pastry over the dish.
Cut several slits in the crust to allow steam to escape.
Decorate as desired, brush with the egg wash, and refrigerate for at least 1 hour.
Preheat the oven to 375°F. Place the pie on a rimmed baking sheet and bake until the filling is bubbling around the edges and the pastry is puffy and golden brown, 45 to 50 minutes.
Remove from the oven and serve warm.

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Recipes: Pumpkin Hummus

• Prep Time:24 hours
• Cook Time:N/A
• Serves:4

 

Tagged:
allspice, cumin, garbanzo beans, garlic powder, lemon juice, onion, sea salt,

Need a holiday appetizer? Try this Pumpkin Hummus for raves around the table!

 

Foodie Byte

Ingredients

2 cups garbanzo beans (canned or prepared)
15 ounces of pumpkin
3 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon dehydrated, minced onion
1 tablespoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon sea salt

Preparation

Rinse and drain the garbanzo beans.
Place into a container and put enough water into the container to
cover the garbanzo beans.
Soak overnight.
Drain the beans, saving 1 cup of the water.
Using a food processor, add the garbanzo beans, 1/2 cup of water and blend until very smooth, stopping to scrape with a plastic spatula to get all of the beans pureed.
Add the remaining ingredients and blend.
If the mixture is too thick, continue to add some of the water little by little until you get the desired consistency.
Refrigerate until ready to serve.

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Recipes: Half Scratch Cinnamon Apple Pie Muffins

• Prep Time:20 min
• Cook Time:20 min
• Serves:12

 

Tagged:
apple, apple pie, cinnamon, krusteaz®, krusteaz cinnamon fire cupcake, mason jar, pecans, whiskey,

We found this interesting Krusteaz® Cinnamon Fire Cupcake mix and decided to hack it a bit--ending up with this fabulous variation on an apple pie. There's nothing easier than taking a mix and making it your own. 

 

 

 

Foodie Byte

You can make these as cupcakes or muffins without the apple pie filling and just enjoy them with a cup of coffee.

Ingredients

1 1/4 cups unpeeled apple (we used Gala), finely diced
1/2 cup cinnamon whiskey (season your own by taking whiskey and soaking a cinnamon stick in it overnight)
2/3 cup water
1 egg
1 21-ounce can of prepared apple pie filling
Krusteaz® Cinnamon Fire Cupcake mix:
1 pouch pecans provided in mix
1 pouch baking mix provided
1 pouch cinnamon topping mix provided
Additional pecans if desired

Preparation

Heat oven to 350 degrees. Line muffin pan with baking cups or use small mason jars, lightly greased and placed on a flat baking sheet.
Chop apples and soak in prepared cinnamon whiskey for 15 minutes.
Drain and set apples aside, but reserve liquid separately; soak the pecans in the liquid.
Stir together the water, egg, baking mix and half of the cinnamon topping and blend well.
Fold in drained apples (do not add the whiskey to the batter).
Meanwhile mash the pie filling so there are fewer large chunks.
Spoon about 2 tablespoons of pie filling into the prepared cups or mason jars.
Spoon prepared batter over the top of the pie filling.
Sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons per muffin.
Gently press in topping with back of spoon.
Bake 23-27 minutes or until toothpick inserted in center comes out clean.
Drain pecans while allowing muffins to cool.
Sprinkle pecans over the hot muffins and press in with back of spoon.
(Note: we supplemented with a few extra pecans that had not been soaked).

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Articles: New Food Channel Video Series: Today's Cookbook

Featuring Beth Wray

Food News

We are debuting a new video series on the Food Channel--one that cookbook lovers will enjoy! Each episode will feature a different cookbook--some fresh from the publisher and some from the Food Channel archives. Our first episode comes from Sara Foster's Southern Kitchen and has our own Beth Wray making a delicious pot pie. You might want to try this to dress up your own holiday leftovers (just substitute the chicken with turkey).

Follow along with the complete recipe, here and see the video series, too!

 

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Recipes: Roasted Brussels Sprouts with Balsamic Vinegar

• Prep Time:20 minutes
• Cook Time:25 minutes
• Serves:6

 

Tagged:
balsamic vinegar, brussel sprouts, cumin, garlic, turmeric,

Roasted Brussels Sprouts with Balsamic Vinegar makes a great side dish for the holiday!. Roasting the brussels sprouts brings out the sweetness, while the balsamic reduces to make a yummy caramelized glaze with India spices.

 

Foodie Byte

Ingredients

1 pound Brussels sprouts
4 garlic cloves
1/4 cup Extra virgin Olive oil
3 tablespoons Balsamic Vinegar
3 teaspoon of cumin or turmeric
Sea salt & pepper to taste

Preparation

Preheat oven 425°F.
Trim end of Brussels sprout and pull off any loose outer leaves.
Slice in half, lengthwise.
Place Brussels Sprouts, garlic, olive oil, vinegar, spice, salt & pepper onto a baking sheet or shallow pan.
Roast in oven for 20-25 min until tender. Stirring occasionally.

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Recipes: Fresh Cranberry Orange Smoothie

• Prep Time:2 minutes
• Serves:2

 

Tagged:
banana, cranberries, greek yogurt, honey, orange juice,

Get in the holiday spirit with this festive tangy-sweet cranberry orange smoothie blended cold and frosty with fresh cranberries, orange juice and Greek yogurt.

 

Foodie Byte

The antioxidant benefits of cranberries are second only to those of blueberries!

Ingredients

1 banana, peeled
1 1/2 cups orange juice
1 cup fresh cranberries
1/2 cup Greek yogurt
1 tablespoons honey (optional)
1 to 2 cups ice cubes

Preparation

In blender, combine banana, orange juice, cranberries and honey; blend on high until smooth.
Add ice as needed and blend to desired consistency.

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Recipes: Leftover Turkey & Stuffing Breakfast Waffle Sandwich

• Prep Time:15 minutes
• Cook Time:5 minutes
• Serves:1

 

Tagged:
bacon, breakfast, cheddar cheese, christmas, egg, holiday, leftover, leftover stuffing, sandwich, stuffing, thanksgiving, turkey, waffle,

This great Leftover Turkey & Stuffing Breakfast Waffle Sandwich will make you want to jump right to the day after the holiday!

One of our Food Channel chefs says, "Somewhere between Thanksgiving and holiday shopping it’s time for leftovers. At our house that means casual brunch prepared by our 'short-order breakfast cook' who makes late breakfast for sleepy weekenders as they slowly wake up, one by one."

For this recipe, we transformed left-over cornbread stuffing into buttery-crisp waffles and then sandwiched them around warm sliced turkey, crisp bacon and an over-easy egg topped with melting cheese for a comforting late start on a holiday week-end. These waffles are also delicious layered with turkey, gravy and a dollop of cranberry sauce for lunch or an indulgent late night snack.

Foodie Byte: Stuffing waffles work best with warm stuffing made with finely chopped ingredients. Fine chop stuffing with larger pieces of vegetables or meat and then heat stuffing briefly in microwave. If your stuffing blend is dry, add chicken broth, as needed, to lightly form stuffing into small patties.

 

Foodie Byte

Chicken broth is a great staple to keep on hand at the holidays--it has a multitude of uses.

Ingredients

2/3 cup left-over stuffing, warm
2 slices carved turkey, warm
1 slice bacon, cooked crisp
1 egg, cooked over easy
1/4 cup shredded cheddar cheese
As needed, nonstick cooking spray

Preparation

Preheat waffle iron according to manufacturer’s instructions.
Using a #16 ice cream scoop or measuring cup, portion two (1/3 cup each) scoops of stuffing; shape each into about a 2-inch wide by 1-inch thick patty.
Spray waffle iron generously with nonstick cooking spray.
Place patties on waffle iron, close lid and bake for about 5 minutes, or until golden brown and crispy.
Carefully remove waffles.
Layer warm sliced turkey, egg, cheese and bacon on bottom half of waffle sandwich; close with top half of waffle sandwich.
Serve warm.

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Flourless Chocolate Cake

Only 136 calories, this EASY 5-ingredient (not counting salt and cooking spray) chocolate dessert is DELISH and ready in less than 30 minutes!

The perfect light chocolate dessert to satisfy your sweet tooth, perfect to make when you're entertaining. Made with just a few basic ingredients; chocolate, pumpkin puree, pure maple syrup, vanilla extract and eggs. The results are a warm, chocolate treat, somewhere in the middle of a cake and souffle. This is best warm out of the oven, although I did reheat one for my daughter later in the microwave a few seconds and she loved it.

You start by melting the chocolate in the microwave in 45 second intervals.

Then you add the whole egg, maple syrup, pumpkin and vanilla and mix well.

Next you whip the egg whites and fold the chocolate in.

Pour it into 4 ounce ramekins and bake them until the rise. Last grab a spoon and dig in (oops, I added a little whipped cream for fun)!

Click Here To See The Full Recipe...

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