Turkey Hash Brown Casserole

                                                                                             






1 lb ground turkey
1 pgk frozen hash brown (thawed)
1 pgk dry onion soup mix
1/2 t salt
1 T cajun seasoning
2 cans cream of mushroom soup
1 c sour cream
3 c cheddar blend cheese

Brown turkey, add 1/2 t salt and 1 T cajun seasoning. Place thawed hash browns in casserole pan and stir in dry soup mix. Add turkey on top. Add 1/2 cheese. Mix mushroom soups with sour cream and add on top of cheese. Add rest of cheese. Bake for 45 min. at 375.

Honey Roasted Nuts

                                                                                                        







Thanks Kate!

1/2 cup honey
1/4 cup raw sugar
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 cinnamon stick
1 cup unbroken nuts

Directions:

1 Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.

2 Stir once then cook 3 minutes till sugar dissolved.

3 Add walnuts, stir to coat.

4 Simmer 5 - 7 minutes or until syrup is lightly browned.

5 Drain through a coarse sieve, discard cinnamon stick.

6 Place walnuts on a wire rack over a rectangular slice pan.

7 Cook in moderate oven 180 for about 8 minutes or until nuts have darkened slightly.

8 Remove from oven, cool on wire rack.

9 Nuts will crisp as they cool.

Rolo Pretzel Turtles

                                                                                                                   

Thanks Epi for this great recipe!

30 Rolo chocolates
30 small pretzels (not sticks, but the flat, figure-8 shaped kind)
30 pecans or 30 walnuts, toasted

Preheat oven to 350 degrees.

1. Unwrap your Rolos. Place the pretzels on a baking sheet and top each one with a Rolo candy.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut.

Creamy Turkey Pasta

                                                                                                                 





This is a great way to use left-over turkey!

1 t olive oil
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1/2 t diced garlic
1t kosher salt
1/2 t pepper
1 diced onion
1/2 c diced bell pepper
2 c chopped leftover turkey
1 c whole milk
1/2 c heavy whipping cream
1/2 c grated Parmesan Reggiano
3 T chive and onion cream cheese
pinch of sage
angel hair pasta (cook pasta first and drain)

Saute onion and bell pepper in olive oil. Add turkey, salt, pepper and garlic saute 5 min. Add cream, then milk. Saute 5 min.on medium heat. Add cream cheese and Parmesan. Saute 5 until cheese is melted. Add pinch of sage, parsley and basil. Put pasta in large bowl and add sauce, toss.

Scratch Green Bean Casserole

To good to be true!!!!

2-3 lb fresh green beans
1 lb mushrooms
1 lg can french fried onion rings
1 c chicken broth
1c heavy whipping cream
1/4 t chopped garlic
salt and pepper to taste

Clean, snap, remove ends, and steam beans in a small amount of water until beans are soft but still a little crunchy. Drain and shock in cold water. Saute mushrooms and garlic in butter and olive oil until mushrooms are soft. Add cream, broth, salt and pepper and cook down until thick, like condensed soup, you may have to thicken with a little cornstarch. Add beans to casserole, add condensed mushroom mixture and stir in fried onions. Taste and adjust salt and pepper. Cook 350 for 30 min., remove from oven and add some onion rings on top. Turn oven off. Cook for 5-10 min. Enjoy