Thanksgiving is one of the many great food holidays of the year. A plethora of yummy dishes are prepared, served, and enjoyed. The only problem? Too many leftovers! But don’t fear, these two recipes below will turn those leftovers into lovely meals!
Stuffing Egg Cups by Jodie Fitz
Leftover Stuffing
PICS eggs, large
PICS bacon, cooked and diced
PICS shredded sharp cheese
PICS nonstick cooking Spray
Preheat the oven to 375 degrees.
Coat each muffin tin cup with the nonstick cooking spray.
Add 2 – 3 tablespoons of leftover stuffing to each cup and press it to form a thin bowl of stuffing that covers the side and base of each individual cup in the muffin pan.
Add an egg to each cup.
Top each cup with diced, cooked bacon and shredded cheese. Bake the egg bites for approximately 15 minutes, until the egg is fully cooked and the cheese is melted.
Baked Bacon: Cover a baking sheet with aluminum foil. Lay the strips of bacon on the foil. Bake for approximately 18 – 20 minutes. Remove the bacon strips from the foil with tongues, and place them on a plate lined with a paper towel to absorb any extra grease.
Other Meats: You can swap the bacon for breakfast sausage, diced ham or even diced leftover turkey.
Add in leftover veggies: You can dice your favorite leftover veggies and add them to the top of the egg along with the bacon or you can eliminate the meat and go vegetarian.
Top it off: You can also add a little cranberry sauce on top for a sweet and savory mix of leftovers.
Thanksgiving Leftover Garbage Bread by Jodie Fitz
1 PICS pizza dough, thawed
Brie cheese, room temperature
Leftover stuffing
Leftover cranberry sauce
Leftover turkey, diced
PICS butter, room temperature
Preheat the oven to 350 degrees.
Butter the sides and base of a glass loaf pan.
On a floured surface, roll the pizza dough into a rectangular shape.
Cut the rind off of the Brie cheese.
Spread the Brie cheese onto the rolled dough.
Generously sprinkle the leftover stuffing, cranberry sauce and turkey on top of the cheese.
Roll the dough up with all of the leftovers. Pinch the seam together, fold the edges and press those together.
Place the stuffed dough, seam down into the loaf pan.
Bake the garbage bread for 40 – 45 minutes.
Remove the loaf from the pan, slice and serve warm.
Leftover Veggies: You can slice and dice leftover veggies and add them to the mix as well.
Store it! You can wrap the bread in waxed paper or parchment paper, place it in an airtight storage bag and keep it in the refrigerator for a couple of days. Slice and warm before serving. This is best warmed in an oven or toaster oven.
Goofy Gourds with Jodie Fitz
Ready to have a little family fun making goofy gourds? Follow these easy steps…
- Go for a hunt through your local Price Chopper/Market 32 Supermarket as a family and discover a whole lot of crafty fun.
- Bring your finds home.
- Make memories together creating goofy gourds!
It’s that easy.
Skies the limit…create a Cyclops, give your gourds hair and silly faces, dress them…whatever you envision you can create.
Suggested Supplies:
You can find everything you need at your local Price Chopper/Market 32 Supermarkets. Here’s a list along with an aisle aide for your shopping fun
Seasonal and Produce
- Gourds
- Spider Web
School Supplies
- Construction Paper
- Rubber Cement (glue)
- Pipe Cleaners
- Tape
- Scissors
Baking Aisle
- Candy Eyes
- Cupcake liners
Card/Wrapping Supplies
- Tissue Paper
- Ribbon
MINIMIZE the MESS!
Take a Price Chopper/Market 32 paper bag. Fold it flat and create on top of the bag so that you can simply fold it up and toss out the mess when you are finished.
Beetle Juice
Beetle Juice, Beetle Juice, Beetle Juice! After you sip on this yummy blend you will definitely be calling out beetle juice three times.
It’s a fruity drink with just the right amount of fizz that’s fun and festive, but incorporates fresh, healthy ingredients .
Beetle Juice by Jodie Fitz
4 cups ice
2 lemons, fresh
2 cups water
½ cup PICS honey
½ cup PICS fresh frozen mixed berry medley
1 teaspoon PICS vanilla extract
1 teaspoon raspberry extract
Triple berry seltzer
PICS Raspberry sherbet (optional)
Cut the lemons in half. Squeeze the lemon juice from the lemons.
Note: If you have a citrus juicer simply squeeze the juice right into a blender pitcher. If you have to squeeze by hand, squeeze the juice into a glass or bowl first so that you can remove any seeds with a spoon before adding the juice to the blender.
Add the ice, lemon juice, water, honey, frozen mixed berry medley and extracts into the blender. Blend the ingredients together well.
Depending on the size of the glass, add 1 to 2 tablespoons of the triple berry seltzer to add fizz to the mix. Fill the rest of the glass with the blended fruit mixture.
The kids! Remember there are always valuable lessons to learn in every recipe. Here are a few with Beetle Juice…
- Blending
- Blender safety
- Measuring ingredients
- Following Directions
- Extracting juice from lemons
- Exploring healthier alternatives
The Brains! If you want to add a little dessert style fun add sherbet brains to the mix. If you want to keep it healthier, freeze some of the beetle juice without the seltzer in ice molds of either brains or bugs and add them to your finished drink before serving.
Basic Witch Hat with Homemade Chips
Looking for a healthy Halloween nosh? Look no further. Check out these festive homemade witch hat chips served with an orange Pico de Gallo salsa. The entire combination is total yum!
Basic Witch Hat Homemade Chips by Jodie Fitz
1 package of cedar spinach wraps
1 witch hat cookie cutter
2 tablespoons PICS canola oil
PICS Sea salt
Nonstick cooking spray
Place the spinach wraps, one at a time, on a cutting board. Use a cookie cutter to cut out witch hat shapes. Each cedar wrap should yield approximately 8 hats depending on the size of your cookie cutter.
Preheat the oven to 375 degrees.
Coat a nonstick baking sheet with the nonstick cooking spray.
Baste each hat lightly with the canola oil and then sprinkle them with sea salt.
Bake them for 5-7 minutes until the edges start to toast. Let them cook completely to finishing the crisping process.
Lessons and life skills to focus on when making this recipe with the kiddos:
- Basting
- Baking
- Oven safety
- Following directions
Homemade Pico de Gallo Salsa by Jodie Fitz
2 orange heirloom tomatoes, small
1 orange bell pepper
½ cup sweet onion, finely diced
1 small clove of garlic, minced
4 tablespoons fresh chopped cilantro
1 tablespoon PICS balsamic vinegar
Wash the tomatoes. Remove the top and bottom of the tomatoes. Slice the tomato and dice the tomato into small pieces.
Wash the bell pepper. Remove the top, seeds and insides of the peppers. Slice and dice the pepper.
Stir the diced tomatoes, the diced bell pepper, diced sweet onion, chopped cilantro and balsamic vinegar together.
Serve with your homemade witch chips.
Lessons and life skills to focus on when making this recipe with the kiddos:
- Dicing
- Knife safety
- Mincing
- Chopping
- Stirring
- Following directions
- Measuring ingredients
Favorite Recipes from our Farmers
We love sourcing fresh, home.grown. produce and products from our local farming partners. These products provide our families with delicious recipes to enjoy throughout the year. It’s always our goal to make your family feel the same way. We hit up some of our local partners to highlight some of the best dishes that use the fresh, local products that they produce themselves. Check it out!
Spicy Maple Mayo: At Butternut Mountain Farm in Morrisville, VT, maple is a staple. They have a website full of maple recipes beyond your typical pancakes and waffles. Spicy Maple Mayo, for example, would make an excellent condiment for Labor Day Weekend.
Maple for Dessert: Sticking to syrup, Mapleland Farms in Salem, NY suggests using maple to satisfy your sweet tooth. They have so many delicious sweets on their website it was impossible to spotlight just one recipe. Check them out!
Summer Squash and Onion Quiche: A. Gurda Produce in Pine Island, NY benefits from their prime location in the “Black Dirt” region. Using some of North America’s most fertile soil to grow their onions, you can rest assured any recipe from these guys will be top notch.
home.grown. Corn Fritters: Our friends at Reeves Farms in Baldwinsville, NY hooked us up with this delicious recipe for Corn Fritters. It’s an easy, creative way for corn fanatics to get their fix.
Cold Hollow Apple Bread: Cold Hollow Cider Mill in Waterbury Center, VT features a number of comforting, tasty apple and cider recipes. Their signature Apple Bread is a must try if you’re a fan of fall flavor!
We’re grateful to work with so many great local producers who bring you and your family the finest home.grown. products all year round. Use Northeast-hailing ingredients in the best way possible by trying some of these all-star recipes. For everything you need, visit your local Price Chopper/Market or shop with us online.