What Can You Do With Leftover Turkey, and More Recipes From DVO

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Thanksgiving Leftovers and What to Do with Them

Hooray for Thanksgiving! The best day of the year to eat. And sometimes after Thanksgiving we still eat, and eat, and eat… By about day 4 or 5 of Thanksgiving leftovers, we are ready for something new. Here are some fun ideas to creatively use up those Thanksgiving leftovers.

Turkey – Turkey is probably the easiest leftover to use. Turkey meat can be used in soups, casseroles, pot pies, salads, and even tacos. Or you can try my delicious and super easy Barbeque Turkey Sandwiches (recipe at the end). 😉

Cranberry Sauce – Cranberry sauce is one of my favorite Thanksgiving leftovers. I love to spread cranberry sauce on deli meat sandwiches; especially with a little cream cheese. You can also add cranberry sauce to yogurt, oatmeal, smoothies, or even as a topping for vanilla ice cream. A little cranberry sauce added to homemade whipped cream can make a fun, festive topping for hot cocoa, cider, pie, etc.

Mashed Potatoes – Shepherd’s Pie, anyone? That is the first thing I get excited to make with leftover mashed potatoes. Mashed potatoes make a yummy topping on meatloaf as well as other casseroles. There are many bread, roll, doughnut, and other pastry recipes that use mashed potatoes. In my Internet searching, I came across several recipes for potato dumplings that looked intriguing and yummy.

Sweet Potatoes – Like mashed potatoes, sweet potatoes can be added to many bread and pastry recipes. You can make sweet potato pancakes by mixing an egg or two with some leftover, mashed sweet potatoes and then frying them on the gridle. Sweet potatoes can be added to thicken chilis or stews. Sweet potatoes can also be used in burritos, quesadillas, and other Mexican-inspired dishes.

Stuffing – Stuffing is, in my opinion, the most difficult leftover to work with. But believe it or not, there are some great recipes and ideas for using up stuffing too. Apparently, stuffing can be used to stuff more than just birds. You can make stuffing-stuffed peppers, mushrooms, and meatballs. Stuffing can be turned into breakfast foods like breakfast hash and stuffing baked eggs. Stuffing also can be delicious on top of some casseroles and dishes like chicken cordon bleu.

I am now looking forward to using my Thanksgiving leftovers this year! How about you? What else do you do with Thanksgiving leftovers?

Have a very happy Thanksgiving!

As Promised…

“Leftover” BBQ Turkey Sandwiches (Yields 4 Sandwiches)


1-2 lb of leftover turkey meat
12 oz of barbeque sauce
4 hoagie sandwich rolls
4 slices of provolone cheese
4 slices of turkey bacon, cooked
1 avocado, sliced
Small red onion, sliced


Mix turkey leftovers with barbeque sauce in a pan on the stove. Heat over medium heat until the turkey is warmed through. While turkey is heating, turn on the oven broiler to high. Place the hoagie sandwich rolls, open-faced, on a baking sheet. Put a slice of cheese on each roll. Put the rolls in the broiler for 2-3 minutes until toasted… (Make sure you check the rolls regularly to prevent them from burning). Put some of the barbequed turkey mixture on each roll. Top with a slice of turkey bacon, avocado and red onion slices. Eat and enjoy!


More Delicious Recipes

Turkey Salad with Strawberry-Pepper Vinaigrette

Serves: 4


6 cups torn romaine
2 cups torn curly endive, chicory, or escarole
2 1/2 cups (12 oz) cooked turkey or chicken, julienne
2 cups kiwifruit, peeled, sliced (or star fruit)
1 1/2 cups (3 oz) enoki mushrooms
1 cup red cherry tomatoes and/or yellow baby pear tomatoes, halved

Strawberry-Pepper Vinaigrette

1 cup strawberries, fresh or frozen (thawed), cut-up
2 tablespoons red wine vinegar
1/8 teaspoon cracked black pepper


Mix lettuce and greens together and divide among four plates. Top each pile with turkey strips, kiwi, mushrooms, and tomatoes. In a blender container or food processor bowl, combine ingredients for vinaigrette. Cover and blend or process until smooth. Drizzle vinaigrette over salad and pass around a fresh pepper grinder for a garnish.

Pumpkin Cheesecake

Serving size: 12 == Calories per serving: 255


12 Oreo cookies
1 1/2 cups pumpkin puree
3 eggs
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 pinch cloves
3 (8-ounce) packages cream cheese
1 tablespoon cornstarch


Put one Oreo into each cupcake slot in a lined cupcake pan. Mix remaining ingredients together with an electric mixer. Pour over crust. Bake 35-40 minutes at 350°. Cool completely at room temperature, then refrigerate overnight.

Dinner in a Pumpkin

Serving size: 5 == Calories per serving: 301


1 sugar pumpkin
1 small onion, diced
1 1/2 pounds ground beef
Salt & Pepper to taste
1/4 cup brown sugar
1/2 cup mushrooms
2 tablespoons soy sauce
1 (10 3/4-ounce) can cream of chicken soup
1/2 cup sour cream
1 1/2 cups white rice (uncooked)


Cut a hole in the top of the pumpkin and clean it out. Put rice and water in a microwave safe dish and cook on high until rice is tender (or use a rice cooker).

Brown ground beef in a large frying pan and add onions to saute.

When ground beef is no longer pink, add the rest of the ingredients and stir until completely mixed. Mix ground beef mixture and rice together and pour into pumpkin. Put the top back on the pumpkin and bake at 350° for 1 hour.

Be sure to scoop out part of pumpkin when serving.

Turkey Soup


1 turkey carcass
12 cubes chicken bouillon
5 large potatoes, cubed
1 onion, chopped
1 stalk celery, diced
6 cups carrots
2 15-ounce cans corn
2 14 1/2-ounce cans stewed tomatoes
2 cups elbow macaroni
Salt & pepper as needed


1. Fill a stock pot half to three quarters full of water and boil it.
2. Add bouillon cubes and the turkey carcass and let it boil for about 45 minutes to an hour.
3. While the carcass is boiling, chop up the rest of the vegetables.
4. Use a slotted spoon to remove the turkey bones from the boiling water.
5. Add all the vegetables and while they’re cooking, remove the meat from the turkey carcass.
6. Chop the turkey meat into bite sized chunks and add to stock pot.
7. When vegetables are nearly ready, add the elbow macaroni.
8. Season well with salt and pepper (it takes a lot of salt!).
9. Enjoy!

Note: Add more water as needed until the consistency is the way you prefer it.

Turkey Marinade


1 cup soy sauce
1 cup vegetable oil
2 cups sprite
1 1/2 tablespoons garlic, crushed
1 1/2 tablespoons horseradish


Mix and add up to 5 pounds cubed turkey breast–marinate overnight and grill.


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Thank you for stopping by! I look forward to hearing from you with YOUR fav Thanksgiving

Chocolate Chip Oat No-Bake Cookies – From Prepared Pantry

Full-CChipOatCookies I saw this recipe in my inbox today. Totally loving these and will make them when I get to one of my weight goals.

You have to treat yourself once in awhile, and especially whenever you cross a weight loss milestone! 🙂

From the Prepared Pantry Site:

Everyone likes a chocolate chip cookie. They oats make it a chewy chocolate chip cookie. It’s a wholesome cookie that you won’t mind including in your child’s lunch box.



1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips


In a saucepan, cook the brown sugar, evaporated milk, and butter. Cook over medium heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.

Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.

Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.

Baker’s note:

If you stir the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

3 Cool Treats to Help Beat the Heat – Monthly Food Column

By Dennis Weaver From The Prepared Pantry.








The weather outside may be horribly hot, but that doesn’t mean you have to be too. We’ve been working in the kitchen all week coming up with ways to beat the summer heat. Here are the top three frozen treats we were able to whip up. They are guaranteed to cool off your toasty afternoon, no matter what the temperature—and no A/C is required!

Pink Lemonade Pie













We’ve been making pink lemonade pies and their cousins for years now. After much trial and error, we’ve found using a springform pan instead of a pie pan works best, but you can use either. These pies are absolutely scrumptious. They are frozen, almost ice cream pies, and don’t require baking (unless you choose to bake the crust for eight to ten minutes) so they are perfect for summer. Since everyone loves them, they’re great for guests or a family occasion. They can be made ahead and frozen if you won’t have time to make anything the day of a big event. The best thing about this recipe is you can use whatever juice concentrate you wish—cherry cranberry, peach mango, cranberry pear—and it’ll come out just as tasty.

This pie is made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We’ve found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)

For the Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor Red Red food coloring or equal

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.

Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.












For the Topping

1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns pink.

Whip the cream until stiff, adding the sugar and vanilla in the process.

Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.

Fudge Dreamcicles












When it’s blasted hot outside, there’s no better way to cool off than with a creamy, chocolately fudgesicle. Save money and a trip to the store by making your own. With only four ingredients, this recipe couldn’t be easier. With no baking or chopping required, this makes a great recipe for kids.

The secret’s in the cocoa

The only way to have really good fudgesicle is to use really good cocoa. We use our Ramstadt-Breda Dark Cocoa. It’s rich, smooth, and incredibly flavorful. This will make the difference between a good fudgesicle, and an exceptional one.


1 can 14-oz. sweetened condensed milk
1/2 cup milk
1/4 cup Ramstadt-Breda Dark Cocoa
1 tsp vanilla


1. Mix all ingredients together until smooth.
2. Pour into popsicle molds work the best, you could also use paper cups or even glass ramekins for more of a frozen custard feel.

Ice Cream Filled Cupcakes









Imagine a cool cupcake filled with your favorite ice cream. They’re easy to make. Just make regular cupcakes, core the centers, and fill them with ice cream. The frosting will hide the cuts.

Step 1: Make the cupcakes.

Step 2: Use a cupcake corer to hollow out the cupcakes.

Step 3: Fill them with ice cream.

Step 4: Frost them and freeze them

You’ll have a cold cupcake filled with ice cream. We recommend buttercream frosting. It’s light and when it freezes, it’s almost like ice cream. Cool treat. The kids will love them; the adults will be impressed.

Dennis Weaver is the founder of The Prepared Pantry. He is the author of How to Bake, a 318 page book about the art and science of baking. You can download a free copy of How to Bake here. Kindle, Nook and iPad versions available.

Copyright © Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved

Christmas Cookie Recipe Exchange-Fun Holiday Event

By: Tammy Embrich

Who doesn’t like homemade Christmas cookies?

When I was a little girl my favorite holiday treat was no-bake cookies. I remember the sweet aroma throughout the house and the delightful gems lined up across the kitchen counter on waxed paper.

Mom made them perfect. She always made them around Christmas time. She made other kinds of cookies, but the no-bake ones stick in my mind.

Are you pressed for time or energy this holiday season and you just don’t have the time to make a big variety of homemade cookies? I have a really fun solution for you!

Host a Christmas cookie recipe exchange party. This is an excellent way to gather a nice assortment of Christmas cookies. The key to this event is “how many show up”…the more guests you invite, the more recipes and cookies you will end up with.

This event can even involve a holiday meal before hand as well to make it more festive. This is really up to you. But, the number one rule is…each guest that attends has to bring so many dozens of only one type of homemade cookie along with their recipe. (the exact amount of cookies are decided upon by the hostess).

Important Tips For Your Cookie Exchange Event

1. It’s best to print the recipes on index cards. Each guest will need to bring multiple copies of their recipe. Make sure your guests include their names on top of each recipe copy. It would be a good idea for you to have extra index cards on hand just in case there is not enough to go around to each guest that attends.

2. Have your guests call you to let you know what recipe they will be preparing and bringing to the event. (just to make sure none of them are bringing the same recipe) Of course, you want them all to be unique to provide a good variety.

3. Have some festive throw away containers or trays available for each of your guests to gather their cookies in.

4. If you decide on a meal…to make it easy on yourself, finger foods work really well for this type of event. Make it a buffet style. A good idea for a beverage would be some hot cider.

5. Have fun with this event and set a festive table display!
A cookie exchange party is a really fun way to visit with family and friends and end up with some special holiday treats and recipes all at the same time…not to mention, it’s saves YOU time and energy when it comes to baking.

Below is my Mother’s recipe for no-bake cookies:

No Bake Cookies


2 c. sugar
1/2 c. milk
1/4 c. cocoa (unsweetened)
1 stick margarine
1/2 c. smooth peanut butter
1 tsp. vanilla
2 1/2 c. quick oats


Combine sugar, milk, cocoa in small saucepan. Bring to boil for 1 minute.

Remove from heat, add remaining ingredients. Mix well.

Drop by tsp. onto waxed paper. (May need to refrigerate)

You can find more articles and recipes, along with grandparenting and parenting tips at Grandparenting Articles and Tips

Tammy has also been successful in the work at home industry for many years. She is an Internet Marketer, Article Marketer, and Ghostwriter. She offers free work at home job leads, work at home articles, tips and more at

Soups for Summertime

By Bethany Booth @ DVO.com/ From: A newsletter I get monthly

Chilled soups make a refreshing start or finish to any summer meal. Filled with plenty of diced and pureed fresh fruits and veggies, summer soups are as healthy as salad and surprisingly satisfying.

Create rich flavors and textures by adding ingredients to your own taste. Don’t be afraid throw in lentils, beans or nuts for protein, or create a heartier soup by adding grains such as rice or barley. Use lemon juice to bring out flavors and bright colors. Add a dollop of yogurt or fat-free sour cream for a smooth texture and more filling meal.

Impress dinner guests with just the right garnish. Try fresh berries or or mint leaves to top cool fruity soup. Herbs such as cilantro and parsley or avocado slices add nicely to a bright tomato gazpacho.

No matter how they are dressed up, these soup recipes will impress and refresh.

Mango Gazpacho

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh basil or cilantro
Salt and freshly ground black pepper

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours in advance.)

Serves 6
Roasted Roma Tomato Soup

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 degrees F for 1 hour.

Remove tray from oven. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Serves 4
Chilled Avocado Soup

2 avocado – peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
1/4 teaspoon ground nutmeg
1 tomato – peeled, seeded and diced

Puree avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.

In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

Chill for at least half an hour before serving. Garnish with diced tomato.

Serves 4
Hot or Cold Zucchini Soup

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Just Peachy Soup

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar
1/2 teaspoon almond extract

Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, add sugar as needed according to tartness and extract.

Cover and refrigerate for 2 hours.

To garnish, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.
Make every meal feel like a special occasion with an original and elegant chilled soup dish.

This article and soups were from the newsletter from DVO.com


All Rights Reserved ~ This Article and Recipes May Not Be Reprinted