Makes 12 cups

Ingredients

• 7 slices of bacon, diced
• 2 cups yellow onion, small dice
• 1 cup celery, small dice
• 1 cup carrot, small dice
• 1 Tablespoon garlic, minced
• 1/3 cup flour
• 3 tablespoons brandy
• ½ cup or 4 oz clam juice
• 1 ½ cups chicken broth
• Yukon gold potatoes, small dice
• 4, 6.5oz cans diced clams
• 3 cups heavy cream
• 1 cup sour cream
• 1 teaspoon dried thyme
• 2 bay leafs
• 1 ½ teaspoon salt

Directions

1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
2. Add onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
3. Stir in flour and cook for 2 minutes.
4. Pour in brandy, clam juice and chicken broth and stir scraping the bottom of the pan, cook for 5 minutes.
5. Stir in potatoes, clams, cream, sour cream, thyme, bay leaf and salt and lightly simmer for 40 minutes, stirring occasionally.

Makes 8-10 cups

Ingredients

• 7 slices bacon, diced
• ¾ cup yellow bell pepper, small dice
• 1 cup yellow onion, small dice
• ½ cup celery, small dice
• ½ cup carrot, small dice
• 1 Tablespoon garlic, minced
• 1 cup Yukon gold potatoes, small dice
• ½ cup or 4 oz clam juice
• 2, 14.5 oz cans diced tomatoes
• 1 ½ cups chicken broth
• 2, 6.5 oz cans clams, chopped
• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes* optional
• 15-20 manila clams
• ¼ cup parsley, roughly chopped

Directions

1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
2. Add bell pepper, onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
3. Stir in potatoes, clam juice, tomatoes, chicken broth, chopped clams, thyme, oregano, bay leaf, salt, and red pepper flakes. Bring to a simmer for about 30 minutes or until the potatoes are fork tender.
4. Right before serving add whole clams to the simmering soup, cover and cook them for about 7 min or until they open up. Discard any that don’t open up.
5. Sprinkle with parsley and serve.

Serves 6
You can make a few hours a head of time and bake 30 minutes before serving.

Ingredients

• 4 cups or 3 large Honeycrisp apples, peeled and diced ½ inch cubes
• 3 cups or 2 pears, peeled and diced ½ inch cubes
• 1 Tablespoon lemon juice
• ¾ cup dried cranberries
• 2 Tablespoons brown sugar
• ¾ teaspoon powdered ginger
• ¾ teaspoon cinnamon
• 2 teaspoons flour
• pinch of salt

Directions

1. Mix all of the ingredients together and place into a 11×7 or 6, 2 cup baking dishes.

Topping

Ingredients:

• 1 1/2 cups rolled oats
• ¼ cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/2 cup brown sugar
• 6 Tablespoons butter melted

Directions:

1. Mix the oats, flour, cinnamon and ginger together in a small bowl. Stir in the melted butter. Crumble the topping evenly over the fruit.
2. Bake at 400 degrees for 25-30 minutes. Serve warm with vanilla ice cream.

Makes 8
You will need eight 1 ½ cup ramekins (preferably short and wide). I like to serve them with a sliced strawberry on top.

Ingredients

• 4 cups heavy cream
• 1 vanilla bean
• 6 egg yolks
• ½ cup sugar, plus 2/3 cup for sugar topping
• 3 teaspoons cocoa powder
• ¼ cup dark chocolate bar, shaved

Directions

1. Pre-heat your oven to 325 degrees.
2. Pour cream into a medium sauce pot over medium/high heat. Cut the vanilla bean in half lengthwise and scrape the seeds out, place the seeds and pod into the cream and bring to a simmer and then remove from the heat.
3. Meanwhile, in a large bowl whisk together egg yolks and ½ cup sugar until the egg yolks become lighter and pale yellow (about 2-3 min). In a separate medium bowl add the cocoa and chocolate and set aside.
4. While the cream is still hot but not simmering, remove the vanilla bean and discard it. Slowly pour the hot cream into the egg mixture a half-cup at a time and whisk rapidly until the cream and eggs are fully incorporated. (If you add the hot cream too fast the eggs could scramble and the custard would need to be remade).
5. Pour half of the custard mix into the bowl with the chocolate and stir until the chocolate is melted and the cocoa is fully incorporated.
6. Place the ramekins into a roasting dish or baking dish, evenly pour the custard mix into the ramekins. Place the custard into the oven and pour water into the roasting dish so that it comes half way up the side of the ramekins, creating a water bath.
7. Bake for 40-45 minutes. Place in the fridge until chilled or up to 2 days.
8. When ready to serve, sprinkle about 1- 1 1/2 Tablespoons over each custard and with a blow torch about 3-4 inches always brulee the sugar until golden.

This recipe is the ultimate Thanksgiving left over recipe! Where else can you use your left over turkey, mashed potatoes, gravy, and stuffing without having to involve the microwave???

Ingredients

• 2 teaspoons olive oil
• 1 ¼ cup green beans, ½ inch pieces
• 1 ¼ cup yellow onion, medium dice
• ¾ cup corn, frozen
• 3 cups turkey, ½ inch cubes
• ¾ cup gravy
• 2 ½ cups stuffing
• 3 cups mashed potatoes
• ¼ cup parmesan cheese, grated
• 1 cup Swiss cheese, such as Jarlsberg, grated

Directions

1. Pre heat your oven to 375 degrees.
2. Heat olive oil over medium/high heat in a medium sauté pan. Add green beans, onion and corn and cook for 5 minutes stirring occasionally. Set aside.
3. Add turkey and gravy to 10 cup baking dish mix together and spread over the bottom of the dish. Add the beans, corn and onion to the dish to cover the turkey. Layer the stuffing on top of the veggies, cover with mashed potatoes and sprinkle the top with the two cheeses.
4. Bake for about 40 minutes or until heated through.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Turkey and Brie Pockets recipes which I shared in the same segment.

Have left over pumpkin pie?  Why not turn it into delicious pancakes!?!?  While I’m calling this a brunch recipe, it can easily be served as breakfast for dinner because it has the right combination of savory with the bacon and sweet with the pumpkin in the pancakes.

Makes 8 pancakes

Ingredients

• 1 cup pancake mix,* such as Snoqualmie Falls
• 1 cup water
• ¼ cup pumpkin pie filling
• ¼ teaspoon vanilla extract
• Butter for greasing the pan
• 8-10 slices of bacon, cooked until crispy and crumbled
• 1/3 cup mascarpone cheese
• 1/3 cup pecans, chopped
• Maple syrup

Directions

1. In a mixing bowl whisk together the pancake mix and water until fully incorporated. Stir in the pumpkin pie filling and vanilla.
2. Rub butter over the surface of a large non-stick sauté pan over medium heat.
3. Using a ¼ cup measure pour pancake mix into the pan. Repeat. Once the bubbles start to form on the top of the pancake flip each one over and cook for 1 minute. Keep on a warm plate covered with a warm towel or in a 200 degree oven.
4. Repeat with remaining batter.
5. When ready to eat, top evenly with bacon, mascarpone cheese, pecans and maple syrup.

*Make sure your pancake mix is the kind where you only need to add water.
I also like to use left over sweet potatoes, just make sure they are well pureed.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Turkey and Brie Pockets and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.

Ingredients

• 2 sheets puff pastry, thawed but chilled
• Flour for dusting
• 1 egg, beaten
• 2 cups turkey, small slices or shredded
• 12, ½ inch thick slices of Brie
• ½ teaspoon dried thyme
• ¼ cup cranberry sauce (plus more for dipping if desired)
• Gravy for dipping if desired

Directions

1. Lay puff pastry sheets out on a lightly floured board, roll out slightly to remove fold lines. Cut each sheet into four equal rectangles.
2. With a pastry brush, lightly brush egg over four of the rectangles.
3. Place ½ cup of turkey in the center of each egg washed pastry making sure to leave a 1-inch border, top with 3 slices of Brie a pinch of thyme and 1 tablespoon cranberry sauce.
4. Lightly stretch the remaining pastry rectangles and place one on top of each of the turkey filling. With the tines of a fork press around the edges to seal.
5. Place on a parchment or sil pat lined baking sheet. Brush the top with the egg and bake for 12-15 minutes.
6. Serve alone or with a side of gravy and cranberry sauce for dipping.

Makes About 6 Cups

Ingredients

• 8 cups honey crisp or gala apples, cored and sliced thin
• 4 cups peaches, peeled, pitted and sliced
• ¾ teaspoon ground ginger
• 1 ½ teaspoons cinnamon
• 1/3 cup + 1 Tablespoon agave nectar
• 1 teaspoon lemon juice

Directions

1. Stir all of the ingredients into a large pot over medium heat. Cover and cook for 20 minutes.
2. Uncover, stir and cook for 5-10 more minutes or until apples and peaches are tender.
3. Working in a few batches, scoop the cooked fruit and juice into the bowl of a food processor and blend until smooth, or about 2 minutes. Pour into a clean bowl and puree the remaining fruit.

Keeps in the fridge for 2 weeks or in the freezer for up to 1 year.

This is Sushi your kids will love! Sandwiches re-invented, pressed and rolled into fun Sushi bites!

Ingredients

• Sliced sandwich bread, with the crust cut off
• Fillings:
• turkey, sliced or cut into ¼ inch thick strips
• ham, sliced or cut into ¼ inch thick strips
• string cheese, cut lengthwise in half
• Mayonnaise
• Mustard
• red pepper, sliced thin
• cucumber, sliced into ¼ inch thick strips

Directions

1. Lay a piece of plastic wrap on a clean counter. Place a slice of bread on the plastic wrap.
2. With a rolling pin and applying a bit of pressure, roll out the bread so it is as flat as possible.
3. Layer about 3 of the fillings and mayo or mustard on closest 1/3 of the bread to you. Keeping the plastic wrap on the outside of the bread, tightly roll up the bread, “sushi style”. Squeeze the roll to seal.
4. Cut into 4 equal slices.

Move over lunch bunch, your kids will love these simple, delicious and home made Pita Pockets.

Ingredients

• Whole wheat mini pitas
• tuna fish + relish
• meatball + ketchup + shredded mozzarella cheese
• shredded cheddar cheese + small cubes of ham
• peperoni + ketchup + shredded cheddar cheese
• shredded carrots + sliced olives + hummus

Directions

1. Slice open one edge of the pita, pinch the edges to open like a pocket.
2. Fill with your filings of choice. Serve hot buy microwaving for about 30-45 seconds or cold.