Jordan's White Chocolate Cranberry Blondies

1/2 cup butter, softened

1 cup of sugar

2 eggs

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup flour

1 1/2 cups white chocolate chips (1 bag)

2 cups fresh cranberries or 1 (10 ounce) bag Craisins

Cream the butter and the sugar together and make sure they are well combined. Then add the eggs, one at a time. 

Combine the remaining ingredients in a separate bowl and mix them well. Combining the white chocolate and cranberries (I couldn't find fresh cranberries at the store so I used dried cranberries instead)  with the flour helps them stay in the middle of the blondie rather than sinking to the bottom. 

Add the dry ingredients to the butter and sugar mixture. Stir this together just until combined. Pour the dough into a well greased 9 X 13 pan. Smooth out the cookie like dough so it is very even.

Then bake this at 350 degrees for 30 to 40 minutes. You will know these are ready when a toothpick comes out almost clean. Make sure you don't over bake these, you want them to be ooey gooey good!

Our son Tyler's fiance Jordan of Gingerlocks' Kitchen shared this recipe with me.  I am so excited that she will soon be a permanent part of our family!  She is as beautiful inside as she is outside and makes my son so very happy!  She is also an incredible cook!  Please stop by her blog and say Hi. http://gingerlockskitchen.blogspot.com/

I have been beyond busy lately!  My mom, sister, and I opened a fashion jewelry store last Friday.  It is called "Dazzle For A Dollar" and all jewelry and accessories are only $1.00 each item!  If you live in or near Farmington, NM, come on in and check it out.  We have great gifts and stocking stuffers for girls and guys of all ages.  We are located in the Hillside Plaza at 30th and Main across from Si Senor's. 

 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Aluminum Foil Tip

Using aluminum foil was sometimes a struggle for me.  The roll would come out of the box as I pulled out the amount I needed.  My sister Shelley gave me a tip that put an end to my problem.  On the end of the box there are tabs that you press in to lock the roll in place.

Once the tabs are pushed in, the roll will stay in the box and will be easy to handle.

Check back on Friday, for 
Jordan's Cranberry Blondie's recipe! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Thanksgiving Leftover Recipes

I love leftovers!   Aside from the fact that part of the work is done,  you can recreate them and make a whole new dish.  Below are six of my favorite ways to use up that Thanksgiving turkey.

Cranberry Turkey Casserole

4 cups cooked  bow-tie pasta
2 cups cooked diced turkey
2 (15 ounce) jars Alfredo sauce
1 cup dried cranberries, plus extra for garnish
2/3 cup pine nuts or slivered almonds, plus extra for garnish

Preheat oven to 350 degrees.  In a baking dish, combine all ingredients. Salt and pepper to taste.  Mix well.  Bake 30 minutes or until heated through. Garnish with dried cranberries and pine nuts or slivered almonds.

Layered Turkey Enchiladas

1 pound cooked turkey, shredded
2 (4 ounce) cans diced green chiles
1 (10 3/4 ounce) can Cream of Chicken Soup
6 corn tortillas
1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  In medium bowl, combine turkey, green chiles, and Cream of Chicken Soup.  Mix well.  In lightly greased 13x9 inch baking dish, spread 1/2 cup of turkey mixture.  Arrange 3 tortillas over top.  Spread 1/2 of remaining turkey mixture over tortillas.  Sprinkle 1/2 cup cheese over top.  Arrange 3 tortillas over cheese.  Spread remaining turkey mixture over tortillas.  Sprinkle 1 cup cheese over top.  Bake 45 minutes or until cheese starts to brown.  Makes 6 servings.

Note:  If you like your enchiladas to be spicy, swap out one or both of the cans of green chile for diced Jalapeno peppers.

Turkey and Dressing Casserole

6 cups leftover dressing
1 pound cooked turkey, shredded
2 (10 3/4 ounce) cans low sodium Cream of Chicken soup or 3 cups leftover gravy
2 (6 ounce) containers Greek yogurt

Preheat oven to 350 degrees.  In 1 1/2 to 2 quart baking dish sprayed with cooking spray, layer 1/2 of the stuffing.  Arrange turkey over top.  Spread soup or gravy over top.  Spread yogurt over soup or gravy. Sprinkle remaining stuffing over top.  Bake 45 minutes or until stuffing is golden brown.

Nacho Cheese Turkey Chowder

1 pound cooked turkey, cut into 1/2 inch pieces

2 (14.5 ounce) cans Mexican style tomatoes, undrained

1 (10 3/4 ounce) can nacho cheese soup

1 (10 ounce) package frozen whole kernel corn

Shredded Mexican style or cheddar cheese

In large saucepan, combine turkey, tomatoes, soup, and corn.  Mix well.  Cook on medium heat until heated through.  Sprinkle each serving with cheese. makes 6 servings. 

Buffalo Turkey Soup

3 cups shredded cooked turkey
3 (10 3/4 ounce) cans cream of chicken soup
4 cups milk
1 cup sour cream
1/4 cup hot wing sauce

In large saucepan, combine all ingredients. Simmer on low 15 minutes. Makes 6 to 8 servings.

 

 

Green Chile Turkey Pasta

1 (16 ounce) package rigatoni noodles, cooked, drained

2 (16 ounce) jars Alfredo sauce

1 pound cooked turkey, shredded

2 (4 ounce) cans diced green chiles

2 (8 ounce) packages shredded mozzarella cheese

Preheat oven to 400 degrees.  In 4 quart baking dish, arrange rigatoni noodles. Pour 1 jar Alfredo sauce over top.  Arrange turkey over sauce.  Pour remaining Alfredo sauce over chicken.  Sprinkle chiles over Alfredo sauce.  Sprinkle cheese over top.  Bake 35 to 40 minutes or until cheese is melted and lightly golden brown.  Makes 8 servings.

 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Cranberry Tips

I am ashamed to admit it, but my husband prefers the canned jellied cranberry sauce to any cranberry sauce I have made.  It is the stuff he grew up with so it is what he likes best.

If your family likes homemade cranberry sauce instead of the canned stuff, here are a few tips for you.

1.  Another name for cranberries is bounceberries, when purchasing fresh cranberries see if they will bounce.  Pick hard cranberries, bright light to dark red cranberries, that are sealed in plastic bags.

2.  When a cranberry bursts, it is best to stop cooking them.  Over cooking will make the berries very tart and bitter.

3.  For each pound of cranberries you are cooking, add a teaspoon of unsalted butter.  It will reduce the amount of foam that develops and help prevent it from boiling over.

4.  Add lemon juice and sugar to the cooking water to help keep the color in your cranberries.

Wishing you and your family a

 Happy and Blessed Thanksgiving!

Check back on Friday, for 
Thanksgiving Leftover recipes! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Roasted Sweet Potatoes

3 to 4 sweet potatoes

¼ maple syrup

3 tablespoons melted butter

1 tablespoon light olive oil or vegetable oil

Preheat the oven to 350 degrees.  

Peel and slice sweet potatoes into 1 inch pieces. 

 Place on a baking sheet. 

 In a small bowl, combine maple syrup, butter, and oil.  Mix well.   

Pour mixture over sweet potatoes.  Toss to coat.  

Bake 1 hour, stirring after 30 minutes of baking.

This simple delicious recipe makes a nice change from the traditional Thanksgiving sweet potato recipes.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Thanksgiving Recipes

Here are a few of my favorite shortcut Thanksgiving recipes.

 

Thanksgiving Desserts 

 

Caramel Apple Cider

 Sweet Potatoes Two Ways

Apple Stuffing

Check back on Friday, for  my 
Roasted Sweet Potato recipe! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Fried Pumpkin Pie Won tons

1 (30 ounce) can pumpkin pie mix
1 (12 ounce) package won ton wraps
oil
Powdered Sugar (optional) 

On each won ton wrapper place, 1 teaspoon pumpkin pie filling in the center.  

Wet the edges of the won ton wrapper with water.  Fold won ton wrapper over to form a triangle.  Gently press the air out of the won ton as you seal the edges.

In a large saucepan, heat 1 inch of oil over medium high heat until hot.  Gently add a few won tons to the oil; do not over crowd the pan.  Fry until golden brown. 

Place won tons on paper towel. Dust with powdered sugar.

I know the baked Pumpkin Pie Won ton recipe is healthier for you, but you can't beat the fried version. 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!