What to do with Turkey leftovers

White TURKEY Chili
(I adapted this recipe from the can on Bush's Best)

1 medium onion, chopped
3 T olive oil (optional)
1 4oz can of green chilies
3 T flour (to thicken)
2 t ground cumin
2 cans of great northern beans, drained
2 cups of turkey broth
1 1/2 cups finely chopped turkey, cooked

for toppings:
shredded monterey jack cheese
sour cream
salsa
tortilla chips

Dump everything (except the toppings) in the crock pot on low at lunchtime to eat at dinnertime! Quick and easy! Top with toppings in individual bowls and enjoy! It's not too spicy for the kids. If you like it hot, you can add more green chilies, hot salsa, or cumin.

Courtney

Pineapple-Cranberry Chutney

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Jalapeño, ginger and red onion give this versatile condiment — which has practically zero fat — its kick. Cook a double batch the week before Christmas (it'll keep) and serve it blue cheese for a zingy hors d'oeuvre.

Yields: 4 cups Prep Time: 20 min Cook Time: 25 min

Ingredients

• 2 navel oranges
• 1 ripe pineapple
• 1 jalapeño chile, seeded and minced
• 1/2 small red onion, chopped
• 1 cup(s) dried cranberries
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) cider vinegar
• 2 tablespoon(s) minced, peeled fresh ginger
• 1/2 teaspoon(s) salt

Directions

• 1. From 1 orange, grate 1 teaspoon peel. Remove peel and pith from both oranges; cut flesh into 1/2-inch pieces. Cut off crown and bottom from pineapple; slice off rind and eyes. Cut pineapple lengthwise into quarters; trim and discard tough center core. Cut pineapple into 1/2-inch chunks.
• 2. In 4-quart saucepan, place orange peel and pieces, pineapple, jalapeño, onion, cranberries, sugar, vinegar, ginger, and 1/2 teaspoon salt; heat to boiling on medium-high, stirring. Cook, uncovered, 20 minutes or until thickened, stirring occasionally.
• 3. Serve warm with ham or cover and refrigerate up to 1 week.
  

posted by shaena:)

Easy Desert Bars

bottom layer:
1 yellow cake mix
1 stick butter or margarine
2 eggs

top layer:
1 pound powdered sugar
1 8-ounce package of cream cheese, softened
2 eggs

1/4 cup powdered sugar for finished bars

Mix the ingredients for the bottom layer together and press into the bottom of a 9"x13" pan. Then, mix the ingredients for the top layer together and pour onto the bottom layer. Bake at 350 degrees F for 30-45 minutes, or until edges are brown. Remove from oven and let cool. Cut into bars and sprinkle the tops with 1/4 cup powdered sugar.

Variation: You can use a lemon cake mix instead of the yellow and also add some lemon zest to the "top layer" ingredients.

posted by Shaena:)

Cherry Dump Cake

1 large can crushed pineapple (undrained)
1 can cherry pie filling
1 pkg. yellow cake mix
1/2 cup chopped pecans
1 stick butter, melted

Spray a 9"x13" cake pan with Pam (or grease it) and layer pineapple on bottom of pan, then pour the cherry pie filling on top of the pineapple. Pour the dry cake mix over the top of the fruit and then spread the nuts on top. Do not mix! Drizzle/pour the melted butter over the top of the cake mix/nuts. Bake at 350 degrees F for 45 minutes to 1 hour, or until top is browned and sides are bubbly. Can be served warm or cold. It is really good with some vanilla ice cream and/or whipped topping!

posted by Shaena:)

Martha Washington Candies

Courtesy of www.FamilyFun.com
	1/2 cup softened butter or margarine
	1 can sweetened condensed milk
	2 boxes 10x powdered sugar (2 lbs.)
	1 tsp. vanilla
	3 cups chopped walnuts or pecans
	24 oz. semisweet chocolate chips
	4 oz. cooking wax (shaved)

1. Beat butter until smooth.
2. Add condensed milk, powdered sugar, salt, and vanilla. Mix well.
3. Add nuts.
4. Form into 1 inch balls.
5. Place balls in freezer.
6. Melt the chocolate and wax together in a double boiler.
7. Dip balls in chocolate/wax combo, with a toothpick, and let cool on waxed paper. Can be stored in freezer to last longer.

posted by Shaena:)

Strawberry Candies

1 large box strawberry jello
1 can sweetened condensed milk
1 cup fine flaked coconut (you can put regular flaked coconut into food processor to make fine)
1 cup fine chopped nuts (my grandma would use almonds and/or pecans)

red sugar
green sugar (optional)
slivered almonds
green food coloring

Mix the jello, condensed milk, coconut, and nuts together and chill in refrigerator until firm. Shape the mixture into strawberries and then roll each one into the red sugar. If desired, you can dip the stem end of the strawberries into the green sugar (for leaves). Put the slivered almonds into a sandwich bag and drop 2-4 drops of the green food coloring into the bag, then work the almonds around in the baggie until they are all coated in the food coloring. Stick one slivered almond into the stem end of each strawberry.

posted by Shaena:)

Old-Fashioned Soft Pumpkin Cookies Estimated Times: Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies These cookies are something different and great for after school with a big glass of milk. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter (1 stick), softened 1 cup LIBBY'S® 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract Glaze (recipe follows) Directions: PREHEAT oven to 350° F. Grease baking sheets. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

NOTES: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

This is from Very Best Baking's web site. For more great recipes, visit VeryBestBaking.com. ©2006 NESTLÉ