Cheesy Chicken (or Turkey) - give turkey leftovers a new lease on life...

The sauce in this recipe is so simple, yet indescribable. Cheese added during the last few minutes of baking is melted to perfection, blending perfectly with the sauce. The meat beneath is never dry - and the poultry seasoning and garlic is such an unusual combination. Turkey leftovers never tasted so good...



We are dyed-in-the-wool DARK turkey people here. So at the end of all the turkey pickins’ we have a grundle of white meat left over. This year I decided to roast a turkey the Tuesday before Thanksgiving so we could enjoy turkey sandwiches for a few days. You don’t get that luxury when you don’t host it at your house - so this was turkey “insurance”... I deboned a 23 pound turkey, separating it into light and dark meat - as well as making two quarts (+) of yummy turkey gravy.



A few days after Thanksgiving I sliced one section of the turkey breast I had stored into 1/2” portions and layered them in a 9” x 13” pan. I thought of that yummy sauce I had recently used to make the Cheesy Chicken recipe I found at yourhomebasedmom.com. You’ll love this recipe to give a new lease on life to your turkey leftovers. White turkey meat tends to get progressively drier as it ages - no matter how well you store it. So I decided to get right on it and use it up at it’s prime.



It's easy to keep this sauce refrigerated to use a little at a time for smaller portions. For this great poultry recipe, along with photos, links, and directions - go to:
www.changeabletable.com

"Plan-Over" Turkey Meals - for those busy days ahead...

We knew we wouldn't be having Thanksgiving at our house this year, so I decided to cook a turkey anyhow. How hard is it to let it roast all day anyway? The Tuesday before the big day, I let it do it's thing and by evening I had a semi-cooled turkey with lots of broth to make (literally!) quarts of that heavenly turkey gravy. I use my hand mixer to stir 1 cup of flour into 1 cup of water till smooth - then I add an extra cup of water. I keep this by the stove and stir it into the hot broth for the best turkey gravy ever. I keep adding this thick liquid starch in small amounts till the gravy is just the right thickness. All you need to add is a little salt if necessary.



All I had to do was allow it to stand about an hour to cool off, debone, and separate it into two large zip-locs - one for light meat, and one for dark. We prefer the darker meat around here... but the breast meat is very usable also.



That was so simple, that I decided to make a batch of mashed potatoes as well. I stored that, along with the turkey gravy - and we had ample leftovers for this past weekend. I even had some rolls I had put right into the freezer the Sunday before - so turkey sandwiches were easy.



With lots of homeless turkeys in your grocery store this "week after" - you should be able to get a real deal on a big bird. What can't be used can easily be frozen, or made into individual meals to send home with your college students.



Don't forget to drain off the last of the broth remaining in the roaster after the turkey is boned. It has a more concentrated flavor than the earlier broth, and you won't know what you're missing if you pour it off and let it go to waste. It makes great "turkey noodles" - a great comfort food around here.

Check back soon for a really easy, delicious recipe for using the somewhat-dry light breast meat.

Dad's Pistachio Marble Cake - Happy Birthday Jay...

We make this cake on my late husband’s birthday every year. We look forward to this cake almost as much as we do Thanksgiving pies. It’s part of our traditional Thanksgiving weekend lineup, as his birthday almost always hits during those very busy days.



It’s light green color, laced with chocolate throughout is a great change from all the other heavy holiday food. The really subtle almond flavor with an occasional pistachio makes a terrific tasting cake.



Jay’s favorite restaurant used to be “La Calandria” on State Street in Midvale, Utah. Unfortunately, the management has changed and Petra (the former owner) has gone back to Mexico - to our great disappointment. But the kids and I still go on his birthday, and someone always orders his favorite - the “Burro Grande” - the biggest smothered burrito we’ve seen anywhere.



After this huge Mexican meal, hitting a new movie, and stretching out on the couch for a while - we bring out this cake and remember Dad... Still missing him so much after almost eight years.



You can make a more “formal” frosted cake by using a traditional, firmer whipped buttercream frosting. We love this with a “flowy” frosting that oozes down the side of the cake. The chocolate sprinkles are added because Jay loved them on everything - even buttered toast (a taste he acquired while serving a mission in Holland several years ago...)

For the recipe for this very special cake, with lots of step-by-step photos - go to:
www.changeabletable.com

Next Day Hot Layered Turkey Croissants - showcase your turkey one more time...

After all that work, you need to showcase that turkey a few more times. If you served the typical Thanksgiving feast - these sandwiches require only one additional item - croissants. Somehow anything on top of a croissant is revived into something special - even cold turkey!



Cold turkey (or even warmed in the microwave briefly) takes on a new persona when it is layered with stuffing and hot turkey gravy. These are just enough to give you the energy to fight the Black Friday crowds - and still have room for leftover pie.



You can make a complete meal of it by serving these with what is left of your green bean casserole and any other side dishes you have on hand.



Keep your pillow and blankie nearby for that tryptophan-induced nap that is sure to follow...

For this very simple recipe idea with photos, go to:
www.changeabletable.com

Pie Day... how was yours?

The day before Thanksgiving is the "great and dreadful day"... That entire day is devoted to making pie for the most important meal of the year. Whether we have the big meal at my home, or somewhere else - I always make the pie. The most I've made at a time is eighteen - but who's counting? This year I made thirteen. (I love it until about 10:00 at night - then my feet really hurt and I've had enough)



These are my favorite tools I've come to depend on over the years. I've worn out my favorite rolling pin and replaced it this year with a fancy-schmancey Wilton brand. An egg separator is a MUST when you make meringue with dozens of eggs. Pampered Chef makes a heavenly pastry blender that doesn't kill my hand - even when making over eight batches of pastry. A silicone covered whisk is wonderful with my teflon pans. But my favorite you ask? It is the beaten & banged up, bent beyond recognition aluminum one-cup measure. I've used it for over thirty-five years to measure out shortening and it is dear to my heart.



I used to use chili beans on top of a sheet of foil to hold down the pastry for one-crust cream pies. But I found this heavy chain of beads that I use now. After making so many pies, I can't handle the smell of burnt dried beans.



At the beginning of the day, I gather up all my ingredients and put out my pie tins. (Did I mention they're not pretty?) Some of my favorites are the Costco tins that come as a bonus with their pies. You can't find a large size like that in a substantial material anywhere - I think they must be at least 12 - 14". With so many kinds being made - I have to put post-it notes in each pile to keep me on track during the day.



This photo was taken over four years ago, and it was an "off year" where we only had twenty five people coming to dinner. Today we had forty-seven. So that's why it took thirteen pies. My kids always liked to line them up at the end of the day before the carnage began on Thanksgiving.



Our favorites are (1) Banana Cream (2) Lemon Meringue (3) Pecan (4) Cherry or Apple (5) Pumpkin (6) Coconut (7) A new choice each year - this year was Blackberry and a new variety of Apple.

We take a nap after dinner and then work on clearing out those pie tins... After a little shut-eye, we decided to be daring and go to the Jammie Jam at our mall tonight at 12:00 (AM that is...) Never again... I can watch scary teenage hordes at my local high school in broad daylight - night time was an enlightening experience.

Drop a little comment and let me know your favorite pie "tools"...

Coming after we wake up tomorrow - fun ways to use your leftovers...

Smooth-As-Silk Banana Squash Soup... every bit as delicious as Butternut

Banana Squash is not now (and probably will never be) a “trendy” vegetable. It may surprise you, or delight you, that it can be used interchangeably for Butternut Squash - the trendy vegetable of the year. This soup is - in my humble opinion - every bit as delicious as Butternut Squash Soup (and much more economical as it grows so large...)

I planted vegetables in the flower beds in my back yard this past summer. This embarrassed my son when he brought friends over to “hang out” - but I told him he couldn’t be humiliated unless I planted squash in my FRONT flower beds. We harvested six of the best squash a month ago. They resemble torpedos on the floor of my cold garage.

We use banana squash as one of those “comfort carbs” - you know what I mean, right? A comfort carb is simply a very bland carbohydrate that cries out to be drowned in butter, salt, and pepper... (aka - potatoes, rice, etc...)



Well, this soup is a new way to indulge in comfort this fall. I found the beginnings of this recipe in several different formats - and (as is customary around here) combined, adjusted, and experimented. We enjoyed it tonight with a spinach, apple, and pear salad - as well as a very interesting no-knead multigrain bread (I’ll post that soon).



For the complete recipe, as well as detailed photos - go to:
www.changeabletable.com

Cranberry, White Chocolate Chip, & Pecan Cookies - lumpy, bumpy goodness

The texture and lumpy-bumpy appearance of this cookie make it absolutely irresistible! Chunks of white chocolate, toasted pecans, and tart cranberries make this a recipe you will use again and again during the Holidays. Adjusting the baking time will make them crisp, or soft and chewy - your choice...



I found this treasure of a recipe on Kathleen’s fun blog “Gonna Want Seconds” - you’ll love it. As she writes - “They are soft and sweet and a wee bit tart all at the same time. I absolutely LOVE these cookies!”



The aroma from the oven will bring crowds. I’ve never been a real fan of craisins - they’re just a bit too tart for me to enjoy by the handful (like raisins), but you’ll never suspect that is what they are. The bright red color is perfect for the upcoming holidays. I think the sweetness of the white chocolate really tones them down to an enjoyable tartness.



I must tell you that it will make a huge difference in the final outcome if you take the time to toast the pecans. The extra crunch and flavor is more than worth the extra half hour it takes. I used butter flavor shortening (as Kathleen suggests) so that the cookies would be extra chewy and soft. But I was a bit disappointed the “chewiness” didn’t last past the night I made them. It could have been that I overbaked them a bit, but next time I’ll try real butter.

For the recipe, photos, & links - go to:
www.changeabletable.com

Airy Orange Poppy Seed Muffins - Big. Beautiful. Bakery-style.

Isn’t this what you’re looking for in the “Perfect” Muffin? This recipe surprised me - I wasn’t expecting one of the main ingredients to be yogurt... I decided to do something crazy and use orange zest instead of lemon. These have wonderful texture and a light citrus touch.



I found this recipe in one of my latest favorite books - “The Perfect Recipe” by Pam Anderson. She specializes in adjusting old standby recipes to make them fantastic. I’ve enjoyed reading her notes on how each of these recipes evolved with her experimentation over several tries.



Since her recipes are “tweaked” - you must pay attention to the measurements. They are NOT standard, but they make a big difference in the finished muffin.



You'll love the light citrus glaze you add while the muffins are cooling in the pan. This is not your common dense & dry muffin. Enjoy!

For this recipe with step-by-step photos - go to:
www.changeabletable.com

Peach Waffle Topping - absolute breakfast heaven!

This is the next-best-thing to fresh fruit on waffles... This topping is just sweet enough to allow the fresh baked waffle to really shine. We’ve even enjoyed these for dinner occasionally - when we are too weary to prepare a traditional evening meal.



With cold weather at our door - we love to make waffles on Saturday mornings. I’ll post our favorite Belgian waffle soon... it’s great! This past weekend was our first real blast of winter - and we celebrated being able to stay home in our jammies by making waffles - with this great syrup.



My daughter brought this to our own little reunion (just my kids, their spouses, and my grandkids) on the Oregon coast a few years ago. It was perfect - just sweet enough, yet the fruit made it seem healthy. Poured over a warm, buttered waffle - this is absolute breakfast heaven!



Since I don’t often freeze fresh peaches, I used a quart bottle of peaches from last year. I simply drained them, diced them, and used the reserved juices in place of the water in the recipe. I’m sure fresh peaches would be terrific - but this was a good way to use home bottled fruit.

For this delicious, simple recipe - go to:
www.changeabletable.com ("full house" tab)

Nacho Mac 'n' Cheese - a "grown up" version of an all-time favorite...

Any family will love this unusual version of mac ‘n’ cheese - the comfort food of all time. Here it has grown up to include meat and fresh vegetables - boosted with creamy melted cheese throughout. The hint of taco seasoning adds just enough kick, while still being mild enough for the fussiest eater.

Who can resist another pasta dish - especially one that the family ASKS for again? I’ve found that gemelli pasta is going to be a favorite around here - mainly because it doesn’t fall apart, even when it’s cooked beyond the optimum time.

I had extra gemelli from the “Everything” Layered Salad I made over a week ago. I had WAY too much, so I had stored it in a zip-loc bag in the refrigerator. When I’m stumped on how to use an overabundance of something - I always go to the web and “throw a study on it”... It's always interesting to merge several recipes - and sometimes I get lucky.



For step-by-step photos, recipe, and directions - go to:
www.changeabletable.com ("full house" tab)

Pumpkin Layer Cake w/Cinnamon Cream & Ganache - savor it SLOWLY...

Like carrot cake, but with a pumpkin base - this cake is full of fall spices, crushed pineapple, and tart cranberries. The cake is split, then layered with a whipped cinnamon cream. Topped with a rich chocolate ganache, this makes a wonderful fall dessert.

Yesterday was the funeral of a wonderful 99-year-old friend who passed away. I wanted to make something special for the luncheon for the family - and I wanted it to be more than a boxed cake mix... I remember the time and love that went into the luncheon after my husband’s funeral. You might think the family is too sad to notice, but those memories are still with me seven years later. I thought of carrot cake for this dear woman - that was her generation’s “special” cake it seems. Are you a carrot cake fan? If so - you will love this recipe because it’s reminiscent of that old favorite, but with a pumpkin base.

I found a recipe that, at first glance, seemed to be just what I wanted as I searched for a pumpkin layer cake. Anything pumpkin sounds fantastic this time of year. I needed to make two complete cakes from three 9” layers. This involved tweaking the ingredients, then adding and deleting a few. Most recipes make two 9” layers - not quite enough to make a second cake to give away.



The cake is simple, and can be mixed together with a rubber spatula and bowl - but I used my trusty electric mixer for convenience. If all the cake ingredients are pre-measured and the cake pans prepared, this will go together really fast. I added dried cranberries - which were a tart surprise. If you don’t like cranberries - use currants or raisins instead. Traditional carrot cake often has flaked coconut and chopped walnuts also - but that would have sealed it’s fate at my house. So add or subtract to your liking.



For the recipe & detailed step-by-step photos of this yummy fall cake, go to:
www.changeabletable.com ("full house" tab)

Crock Pot Pork & Wild Rice - great texture, even after hours in the pot...

You can’t beat the crockpot for convenience on a busy day. Often though, you sacrifice texture of some foods when they cook the entire day in your absence - rice, for example. This combination still has the satisfying chewiness of wild rice that you would expect when preparing it traditionally.



My daughter had surgery (for the second time!) yesterday afternoon, and this was waiting for us when we finally made it back home. Nothing like the aroma of home cooking when you walk in after a stressful day.



Wild rice is often finicky - but I love it anyway. I have a hard time knowing how long to cook it to that “just right” stage. I was pleasantly surprised when my little experiment had such good results.



Next time you want a rice dish in the crockpot, be daring and try it with wild rice. All the extra cooking time becomes your friend instead of your enemy.

To check out this recipe, go to:
www.changeabletable.com ("full house" tab)

Crustless Broccoli Cheddar Quiche for One - fast, simple, delicious...

Somehow making quiche is such a commitment... must be the crust! This comes together with very little effort, and takes less than ten minutes to prepare. You won’t even miss the crust (and the extra half hour it takes to mix it up) - not to mention the extra calories. A quiche like this makes a wonderful light dinner, brunch, or even breakfast.



I stumbled on this recipe on marthastewart.com and it appealed to me because of the quick preparation time, nutritious ingredients, and the fact that it didn’t have a tedious crust to prepare. Individual dishes (ramekins are perfect) make this seem like company fare - but you’re worth it...



I had this on the table in less than an hour. Leftovers pop out of the ramekins easily to store in small plastic containers - then microwave in an instant for a quick lunch.



For this busy-day recipe for one or two, along with photos & instructions - go to:
www.changeabletable.com ("empty nest" tab)

"Everything" Layered Salad - vegetables at their very best...

If one of your favorite veggies is NOT in this salad, that would be hard to believe. With so many textures, flavors, and colors - it should qualify as “EYE CANDY”... Topped with a mild, creamy dressing - this salad will hold beautifully overnight, and up to several days. This would be a great addition to your Thanksgiving menu, as well as a healthy vegetable dish to have on hand with all those turkey leftovers.



In Utah we are all familiar with a favorite layered salad - often called “Sarah’s Salad”, as well as the old standby called “Seven Layer Salad”. The advantage of making a layered “overnight” salad is that it improves as it is refrigerated, not to mention how organized you will feel taking it from the refrigerator already prepared and ready to serve on a special occasion.



I found FOUR recipes that each had a few ingredients I thought would work. So I printed each of them, and sat there pondering in the kitchen at 11:30 at night. By no expertise of my own (call it a miracle) - the colors and flavors looked beautiful together, and the trial & error dressing was different and fun.



Allowing it to chill overnight helped the flavors blend with the fresh vegetables. It was easy to serve with the dressing that held it together enough to transfer easily to salad plates.



For this recipe, along with detailed photos & directions - go to:
www.changeabletable.com ("full house" tab)

Apple "Chunkies" - like a little bite of apple pie...

This is proof that the best recipes don’t necessarily turn out ready to grace the covers of cooking magazines... No matter what form you bake this batter in - it turns out like a little bite of apple pie. The longer it stands (covered or UNcovered) the sweeter it becomes.



Be sure to use a cooking apple - I like a combination of a tart apple (like Granny Smith) with a good quality cooking variety, like Jonagold. Combining two kinds gives you a mild sweet apple taste with an occasional “zing” from a random tart piece.



For years I made these in a 9” x 13” pan, cut them into squares, and watched them disappear. But my kids love the chewy outer crust that forms - so I decided to make them in muffin form. They don’t bake up like a super-star muffin - no pebbled, crowned muffin top here. You’ll be disappointed by the flat top when you put them in a muffin tin. BUT - there’s more of that chewy crust that we love.



This is the Ugly Duckling that tastes like the Swan. Not a lot to look at, but one bite and you’re hooked. Such a simple thick batter - no exotic ingredients, just fresh cooking apples.



We enjoy these plain-jane... but they are also good with a small scoop of vanilla ice cream or even a dollop of whipped cream drizzled with caramel ice cream sauce. Fall at it’s best...

For this favorite recipe, along with photos and instructions - go to:
www.changeabletable.com ("full house" tab)