Sherrie Norris Lovin’ Spoonful Cooking Column: Making every bite—and every memory—count for the holidays

If you have time to read this food column, maybe it’s in between last-minute preparations for Thanksgiving, or maybe even after the main meal has been devoured and you’re finally taking a breather wondering what do with the left overs

In my house, we usually find ways to “repurpose” Thanksgiving food, whether it’s through turkey sandwiches and dip for a couple of days (which are really good with a little mustard, mayonnaise, and even a spoon of cranberry sauce in the middle). ), or by mincing the turkey and adding it to a pot of broth with prepared rice, chopped carrots, onions, and celery for a hot soup, or . . . Well, you get the idea.

By Saturday, we’ve usually had our “full” of traditional food and leftovers, and are probably already thinking of something with less of a holiday feel, at least for a day or two.

So let’s take a look at some possibilities to get us through the week ahead, before we get started on the many holiday gifts that are sure to follow.

I hope you have (or have had) a blessed Thanksgiving surrounded by those you love and who love you. And let’s not forget those who miss someone for the first year, or the 31st.

Thanksgiving, and all special occasions, are difficult for many of us.

My family will never celebrate it the same since my dad died on Thanksgiving in 1992. I remember it like it was yesterday. Every detail. My “feelings” were hurt because he chose to eat a grapefruit instead of turkey. He said that he had no appetite. Little did I know that he wasn’t being as stubborn as usual, or that just a couple of hours later he would be taking the last breath out of him.

So, let us decide today not to take a single minute, or person, for granted. Get the most out of every day and make every day count.

mini turkey patties

1 can no-bake (or regular) buttermilk biscuits, 10 count

1 can (10 oz.) cream of chicken soup

1 ½ cups cooked turkey, cubed

1 cup cheddar cheese, grated

½ cup mushrooms, diced

½ cup onion, chopped

½ cup frozen peas

salt and pepper to taste

Preheat oven to 400º F and lightly grease 2 large muffin tins. For even smaller pot cakes, you can use regular muffin tins. Remove the cookies from the tin and cut off the tops, leaving 3/4 for the bottom of the cake.

Roll out each of the smaller pieces so they are ¼-inch thick

Take the largest pieces of cookies and mold them into the bottom and sides of the muffin cups.

In a large bowl, combine the turkey, soup, ¾ cup cheddar cheese, mushrooms, onions, and peas, and season with salt and pepper.

Scoop the mixture into muffin tins, then top with the remaining cookie tops. Fold the edges of the dough over to seal the pot pie. Sprinkle the remaining cheddar cheese over the top of the muffins.

Place the pan in the oven and bake for 12-15 minutes, or until golden.

Remove from oven and let cool 5 minutes, then serve immediately.

Ham and Cheese Brunch Cups

2¼ cup Bisquick mix

2/3 cup of milk

3 eggs (beaten)

1 cup of chopped ham

1 cup diced bacon

1 cup grated cheese of choice

Spray 2 muffin tins with cooking spray. Preheat oven to 450.

Make Bisquick drop cookies according to the Bisquick box.

Scoop about a tablespoon of cookie mix into the bottom of each muffin pan. Combine the eggs, ham, bacon, and half the cheese in a bowl.

Pour the egg mixture over each cookie in muffin tins. Sprinkle each with the remaining cheese.

Bake approximately 10 to 13 minutes or until cheese begins to lightly brown.

Easy Crockpot Potato Soup

1 bag (30 oz.) frozen hash browns

2 (14 oz.) cans chicken broth

1 can (10.75 oz.) cream of chicken soup

½ cup chopped onion

1/3 teaspoon black pepper

1 package (8 oz.) cream cheese (softened)

Garnish: chopped green onion

In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

Cover and cook on low heat for 5 hours.

Add cream cheese, cook 30 minutes, stirring occasionally, until combined. Garnish with green onion.

Pineapple Pecan Chicken Salad

3 cups chopped cooked chicken breasts

1 cup celery finely chopped

2 green onions, sliced ​​(about 3 tablespoons)

2 tablespoons finely chopped green bell pepper

1 teaspoon salt

pinch of black pepper

½ cup mayonnaise

½ cup chopped walnuts

1 can (20 oz.) pineapple candies, drained

2 tablespoons lemon juice

Combine chicken, celery, green onion, green bell pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Add the walnuts, pineapple, and lemon juice.

Chill for about 30 minutes before serving.

Lazy Day Cake Mix Bars

1 box yellow or white cake mix

2 beaten eggs

1 stick of melted butter

2 cups of chocolate chips

You may need to add a bit of water or milk if the dough is too stiff.

Mix and bake in 9 x 13-inch pan at 350 20 min. (Spray skillet with cooking spray for easy cutting and cleanup.)

When cool, cut into squares *Any flavor of cake mix can be used here, with nuts, coconut, etc. added as desired. And the dough can also be “dropped” for cookies on a greased baking sheet.

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