3 Thanksgiving Breakfast Recipes From Cook’in @DVO

Look What Was In My Inbox This Morning! <3

From DVO.com/ ~~ Via Dan Oaks

 

The following are delicious recipes I thought would be yummy ideas for Thanksgiving breakfast

 

Egg Nog French Toast and Egg Nog Syrup
Serving size: 15
Calories per serving: 511

Ingredients

5 eggs
3/4 cup eggnog
1 teaspoon vanilla extract
1 pinch salt
cinnamon, as much as you like
10 slices bread
Egg Nog Syrup
1/2 cup butter
1 cup sugar
1/2 cup eggnog
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon cinnamon

Directions

For the French Toast, add the first 5 ingredients to a pie plate and whisk until they are completely mixed together. Spray a large frying pan with non stick cooking spray and heat on medium. Dip bread in egg mixture on both sides and fry until golden brown on both sides.

For the Syrup, add butter, sugar, and eggnog to a large pot and cook on medium and stir constantly until it comes to a boil. Let syrup boil for 1 minute, remove from heat, and whisk in vanilla and baking soda. Mixture will bubble up and then settle into a yummy syrup.

Lemon Monkey Bread
By Kathy Oaks

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1 monkey feast

Serving size: 12
Calories per serving: 324

Ingredients

12 Rhodes Texas Rolls
3/4 cup sugar
2/3 cup butter, melted
zest from 1 lemon

Glaze:

1 cup powdered sugar
juice from half of a lemon
1 teaspoon vanilla extract

Directions

Zest lemon and mix with sugar. Cut rolls in to fourths. Place the cut bread into a bowl and pour in the butter and 3/4 of the sugar, and lemon zest mixture. Mix together with your hands until all the dough pieces are covered.

Spray bundt pan with non-stick cooking spray and place the dough around evenly in the bundt pan. Let rise until double. Sprinkle the rest of the sugar and lemon zest on top and bake at 350° for 20-25 minutes.

For the glaze, mix powdered sugar, lemon juice, and vanilla together.

When the bread is finished baking, invert to remove from bundt pan and pour glaze over the top.

Biscuits and Sausage Gravy Casserole
Serving size: 12
Calories per serving: 284

Ingredients

2 cans Grands refrigerated biscuits
1 pound sausage
1/3 cup olive oil
1/2 cup flour
5 cups milk
1 teaspoon salt
1 teaspoon pepper

Directions

Open one can of biscuits and quarter them with a pizza cutter. Layer them in a large casserole dish that has been sprayed with non stick cooking spray. Bake them at 350° for 10 minutes.

While they are cooking start frying sausage in a large frying pan. when sausage is fully cooked add oil and whisk in flour until all lumps are gone. Add milk slowly and continue to whisk to avoid lumps.

Add salt and pepper and cook until mixture thickens. When the biscuits are cooked top with gravy mixture. Quarter the other can of biscuits and layer them on top. Bake again at 350° for 20 minutes.

Thank you for reading and stopping by! <3

Hope you all have a blessed Thanksgiving! God Bless =)

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

From DVO.com — Via Affiliate <3

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)

Ingredients

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

Directions

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!

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More Delicious Recipes

Turkey Salad with Strawberry-Pepper Vinaigrette

Serves: 4

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Ingredients

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)

Directions

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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
recipe
🙂

Thanksgiving Blessings

Happy Thanksgiving to all! Hope you all have a joyful holiday with good friends and family. 🙂

Just the other night as I pulled back the sheets of my bed, I suddenly had thoughts of the hungry and homeless. I started to pray for them. 😉

After getting settled into bed, I had this overwhelming gratefulness. Wow, I am so very, very fortunate that I have a warm bed to sleep in!! Think about that! How many of us take this for granted??

Thank you God! 🙂

The following are a few quotes…

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ~John Fitzgerald Kennedy

For flowers that bloom about our feet; For tender grass, so fresh, so sweet; For song of bird, and hum of bee; For all things fair we hear or see, Father in heaven, we thank Thee! ~Ralph Waldo Emerson

Dear Lord; we beg but one boon more:
Peace in the hearts of all men living,
peace in the whole world this Thanksgiving.
~Joseph Auslander

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