Well for our family, the time with my husband ended. Oh and of course, the left over creations have begun. There are many options for leftovers. Today was kind of busy for me cleaning wise. I ended up cleaning for the better part of the day because we just spent our time together just together and not doing much of anything else. Much needed family time; especially between my husband and I. We haven't spent more than 2 days at a time since at least July when we went to my mommas, so 4 days was a treat. It normally goes in one of two ways: 1. He drives me absolutely bonkers and I can't wait for him to go back to work even though I love him still. 2. We have the best quality time with each other and hate to see the work week come so quickly. {--------this time was option 2.
How else to start your week back from the holidays with some left over turkey day recipes. Here is our first left over turkey day recipe.
Turkey, Bacon and Potato Soup!
How'd we do it?
Simple, by mixing our left overs!
I grabbed my pot and put my left over mashed potatoes(the kind from boiled potatoes not instant) from Thanksgiving in and gave them a good mixing. Once it got to a small boil, I threw in about 2 cups of cubed turkey and let it simmer a little longer. Next comes 2 cups of shredded cheddar, 1 cup of sc, a cup of butter and mixed it. I then added some instant mashed potato flakes to make it thicken a little. Scoop it in your bowl, some saltine crackers or dipping bread and it is good to go.
I normally make loaded potatoes for Thanksgiving and that involves: boiled potatoes-partially skinned, 8 oz of cream cheese, a little butter, a little cheese, a little sc and some crispified real bacon pieces. I know SO unhealthy.....but so delicious.
Cranberry Shortbread Bars
For the Cranberry Filling:
12 ounces fresh cranberries
2/3 cups white sugar
3 tablespoons water
In a medium saucepan over medium high heat place all the ingredients in the saucepan and cook until boiling. Continue to boil the mixture until it is thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.
For the Shortbread:
2 cups flour
2 tablespoons cornstarch
1 cup butter
1/3 cup brown sugar
1 teaspoon vanilla
To Prepare the Bars:
Preheat oven 375 F. Butter or spray a 8×8 inch pan.
In a separate bowl whisk the flour, cornstarch and salt.
In the bowl of your electric mixer beat the butter until smooth about 1 minute. Add the sugar and beat until smooth 2 minutes. Then add the vanilla. Add the flour mixture and mix until just incorporated.
Evenly press 2/3 of the mixture into the bottom of the prepared pan. Then evenly spread the cranberry mixture over the shortbread base, leaving a 1/4 inch boarder. With the remaining shortbread dough, crumble it with your fingers over the cranberry mixture. Then lightly press the dough into the filling.
Bake in the preheated oven for 30 minutes or until golden brown on top. Remove from oven and place on a wire rack, while still hot cut into 12 squares and allow to cool in pan.
From the Joyofbaking.com
Now this is something right up my husbands alley! Smash it all together and call it a sandwich.
There are so many recipes out there and the possibilities are as endless as your leftover stash.