Turkey Split Pea Soup w/Barley

By Becca

Super easy and tasty!

Ingredients:

• 4-6 cups Turkey broth (see recipe on blog, or use store bought; chicken broth will work too)
  
• 3-4 handfuls of split peas
• 1/2-1 cup barley
  
• about 1/2 teaspoon of crushed garlic, or dash of garlic powder
• dark turkey meat

Directions:

Simmer ingredients in Crockpot until peas dissolve. (I put it together before bed and let it simmer all night and it turned out great!)

Thanksgiving Dinner Wrap

By Becca

Ingredients:

• Flour or wheat tortilla wrap (or flavor of your choice)
• Thanksgiving dinner leftovers (e.g., turkey, mashed potatoes, gravy, stuffing, cranberry sauce--any flavors that blend well together; your pick!)

Directions:

Wrap leftovers in tortilla wrap. Cut in half. Enjoy!

Turkey Bacon Avacodo Wraps

By Becca

This is a great way to get a completely different taste combination with your leftover Thanksgiving turkey! Also works great with deli-sliced turkey breast.

Ingredients (per wrap):

• Spinach wrap (or flavor of your choice)
• a few slices of turkey
  
• 2 slices cooked bacon
• 1 small or 1/2 large avocado, sliced
• romaine lettuce
• 1 Roma tomato, chopped
• Parmesan cheese
  
• Dressing of choice (I like Creamy Italian for this recipe)

Directions:

Roll ingredients into wrap. Slice diagonally and enjoy.

Turkey Broth

By Jon and Becca

Ingredients:

• 1 turkey carcass
• 1 onion, carrot, and/or celery stalk, chopped coarsely*
• salt and pepper to taste (a couple dashes works fine)
  

Directions:

Boil carcass in enough water to cover with vegetables and salt and pepper for two hours. Skim fat as it cools. (Jon used a turkey baster to suck up the fat from the top).

*We didn't have a carrot or celery, but it still turned out great and delicious!

Festive Spanish Rice

By Becca

Ingredients:

• 1 pkt Spanish rice
• 1 red bell pepper, diced
  
• 1/2 green bell pepper, diced
  
• 1 can (14.5 oz) diced tomatoes, drained
  
• 1 can (4 oz) diced green chilies, drained
  

Directions:

Mix all ingredients in a medium sauce pan. Add water and butter as called for on the Spanish rice packet. Boil for about 10 minutes or until rice is tender.

Good with black or refried beans and in burritos, or as a side dish for any Mexican meal.

Ponchiki (Russian donuts)

By Angel Seldon

Ingredients:

• 1 tbsp yeast
• 1/4 cup warm water
• 3 eggs
• 1/2 sugar
• 1/2 cup butter, marg, or shortening
  
• 1 cup warm water
• 1 tsp salt
• 4 1/2 cups flour

Directions:

1. Melt butter in pan or microwave and let cool a bit so as to not cook the eggs.
2. Whisk together eggs and sugar. Whisk in melted butter.
   
3. Dissolve yeast in 1/4 cup warm water
   
4. While yeast is dissolving, dissolve salt in 1 cup warm water.
   
5. Add the yeast water and salt water to egg mixture. Mix well.
   
6. Add 3 cups flour, then continue to add flour until soft but rollable, about 4 1/2 cups. Too much flour will make the dough tougher and dryer.
   
7. Let rise in a warm place until double in size (about 1-2 hours). Punch down and roll out, or save covered in refrigerator for up to 24 hours.
8. Cut out in circles several inches in diameter. Cut a hole in the middle or each circle (this makes it easier to avoid a doughy center after cooking).
9. Let donuts rise until double again.
   
10. Heat oil, 1/2 inch deep, in a pan on medium heat. Test some dough to make sure it doesn't brown too fast or too slow.
11. Cover in powdered sugar (shaking them in a bag of powdered sugar works well). Coat donuts while warm to get a glaze or cool to get a light powder coating.
    

Note: these donuts (without the powdered sugar) are not very sweet, similar to fry bread.

Variations:

• Chocolate donuts (Becca): Increase sugar to 2/3 cup. Add 2/3 cup of cocoa powder to egg mixture. After coating with powdered sugar, spread chocolate fudge frosting on top and sprinkle with sprinkles. You do not need to wait for donuts to cool to add frosting.

• Brown Sugar glazed donuts (Teila Rowley): Melt 1 tbsp butter in saucepan; add about 1 cup of brown sugar. Add 1/4-1/2 cup sour cream. Bring to boil for 1 minute. Coat donuts with mixture instead of powdered sugar (step 11).
  

Chocolate Spiders

from allrecipes.com

Ingredients:

• 1 lb confectioner's chocolate
  
• 1 (8.5 oz) pkg chow mein noodles

Directions:

Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto wax paper. Let cool completely before storing or serving.

Candy Corn Bark

By Meredith Rowley

Ingredients:

• 16 Halloween Oreo cookies, chopped
• 1 1/2 cups pretzels, broken up
• 1/3 cup craisins
• 1 cup peanut M&Ms
• 1 1/2 lbs white chocolate, broken up
• Halloween Sprinkles

Directions:

Line cookie sheet with wax paper. Spread cookies, pretzels, craisins, and M&Ms evenly onto wax paper. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from heat while there are still a few chunks, and stir until smooth. While chocolate burns easily. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Lay another piece of wax paper on top, and light pat down. Let cool until firm. Break inot pieces and store in an airtight container.

Stuffed Shells

By Becca

Ingredients:

• 1 box jumbo shells
• 1 can spaghetti sauce
• 24-oz tub of 2% cottage cheese (do not use fat free), drained of extra liquid
  
• 1/3 cup Parmesan cheese, grated
• 8-oz (1/2 lb) low moisture mozzarella cheese
• 1 cup frozen or canned spinach, drained of extra moisture
• 1 egg
  
• dash of garlic powder, onion powder, pepper

Directions:

Preheat oven to 350 F. Boil shells until tender, but firm (about 10-12 minutes). While pasta is boiling, mix cheeses, spinach, egg, and seasoning together, reserving about half of the mozzarella. Pour half of the spaghetti sauce into a 9x13 casserole pan. Place shells on top of sauce and fill with cheese mixture. Cover with reserved sauce and cheese. Cover with foil and bake for 30 minutes or until cheese is melted.

Bean and Rice Tacos

By Becca

Ingredients:

• 1 can refried beans
• 1-2 cups cooked rice
• crunchy tortilla shells

Directions:

Mix beans and rice. Scoop into tortilla shells. Microwave on HIGH for 30 to 60 seconds per taco.

Frozen Key Lime Pie

from Emily Gibbons

Ingredients:

• 2 6-oz yogurt containers, key lime pie flavor
• 1 3-oz packet lime Jello
  
• 1 tub Cool Whip
• 1 graham cracker crust

Directions:
Mix yogurt and Jello together. Gently mix in Cool Whip (do not overmix). Spoon into crust and freeze for several hours before serving.