Sunday, November 25, 2012

Turkey Noodle Soup

Who has a leftover turkey carcass??  

We do! 
(Ew, that sounds morbid)

Turkey noodle soup is a family favorite, thanks to my mother in law.  This year, I didn't make a turkey, but I was given the leftovers to make turkey noodle soup.  With all the options of how to use leftover Thanksgiving food, this is one that is ALWAYS used. 

Turkey Noodle Soup 


Leftover turkey carcass (with some of the left meat pulled off and reserved for later)
Dozen eggs, hard boiled
Soy sauce


In a large roasting pan, fill half way with water.  Salt the water and add the carcass.  Bring water to a boil and then let simmer for about 20 minutes. Be careful not to simmer too long, you don't want any bones softening and falling in your broth.  

Remove the carcass and add the speghetti noodles.  Cook until done.  

Serve noodles and broth with pieces of turkey and sliced eggs on top.  Season with soy sauce. 

Friday, November 23, 2012

Cheesecake Stuffed Strawberries

I could not believe how delicious these turned out.  You know you have a winner when you have a crowd of hungry people hovering around you as you are filling the strawberries offering to "taste".  I'm pretty sure my little brother squirted the filling straight into his mouth from the bag...

Cheesecake Stuffed Strawberries


1 lb large strawberries
1 (8 ounce) package cream cheese, softened
1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract
1/4 – 1/2 cup graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry.

Remove the top and clean out with a paring knife, *I used a potato peeler and it worked awesomely! Slice off a tiny bit from the bottoms so the strawberries will stand up on their own. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs.

If not serving immediately, keep strawberries, filing and crumbs seperate until ready to serve.  Be sure to kee the strawberries and filling refrigerated until serving.

Sunday, November 4, 2012

Loaded Baked Potato Soup

Talk about yum! At first I was unsure about putting corn in a loaded baked potato soup because who puts corn on an actual baked potato? The corn was just the right amount of sweet to offset all the salty bacon. Go on, celebrate the extra hour of sleep you get this weekend from daylight savings by making this soup!

Thanks for the great recipe Favorite Family Recipes

Loaded Baked Potato Soup


4-6 potatoes (bake in the oven if you have time or in the microwave if you don't), peel and cut into bite-sized cubes
1/2 cup butter
1/2 cup flour
2 bullion cubes
salt and pepper to taste
1 clove garlic, minced
6 cup milk
16 oz sour cream
10 bacon strips, cooked and crumbled
1 bag of frozen corn
shredded cheese for topping


In a large pot, melt butter on low heat.  Stir in flour and seasonings.  Gradually add milk and turn up heat to medium.  Add garlic.  Bring to a boil and stir frequently until thick.  Remove from heat.  Whisk in sour cream.  Add potatoes, corn and bacon. 
Serve with shredded cheese on top.