Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.

Leftover Turkey and Roasted Veggie Garlic Noodles

A good leftover plan is the best way to prevent food waste, but that doesn’t mean you’re stuck with the usual suspects of stir frys or frittatas. Noodles and garlic can help bring together all the flavors and leftovers from your favorite turkey day dishes into one cohesive and delicious dish. We recommend tossing in lots of turkey and all the leftover roasted veggies you like.

Makes 4-6 servings

Leftover Turkey and Roasted Veggie Garlic Noodles 

Ingredients

Ingredients

Sauce

⅓ cup soy sauce

8 garlic cloves, minced

2 tbsp brown sugar or honey

1 tbsp oyster sauce

1 tbsp freshly grated ginger

1 tsp sesame oil 

½ tsp chili flakes

Noodles

8 oz Imperfect Foods Spaghetti 

2 cups cooked turkey, diced

1 tbsp Imperfect Foods Olive Oil

3 cups leftover roasted vegetables (brussels sprouts, carrots, potatoes, etc), cut into bite-sized pieces

Garnish

2 tbsp chopped green onions

Directions

Make the sauce. In a small bowl, whisk together soy sauce, garlic, brown sugar, chili flakes, oyster sauce, ginger and sesame oil. Set aside.

Fill a large pot with salted water and bring to a boil. Cook spaghetti according to the package directions and drain well.

Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the turkey and leftover roasted vegetables to the pan. The turkey and vegetables should sizzle when they hit the pan, let them heat up for a few minutes. Add spaghetti and sauce and toss until well combined, about 2-3 minutes.

Garnish with green onions and serve immediately.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

 Ingredients

For the filling
 8 oz. cream cheese, softened
 1 cup powdered sugar

For the muffins
 3 cups all-purpose flour
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 tablespoon plus 1 teaspoon pumpkin pie spice
 1 teaspoon salt
 1 teaspoon baking soda
 4 large eggs
 2 cups sugar
 2 cups pumpkin puree (or a 15 oz can will work fine)
 1 1/4 cups vegetable oil

For the topping
 1/2 cup granulated sugar
 5 tablespoons flour
 1 1/2 teaspoons ground cinnamon
 4 tablespoons cold unsalted butter, cut into pieces

Instructions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. (My batch made 28 muffins for some reason.) Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Thanksgiving Noodles

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56047/thanksgiving-noodles-recipe/
A new-dle way to finish up your Thanksgiving leftovers.

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
SERVES: 4

INGREDIENTS

2 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped celery
3 cloves garlic, minced
1 tsp. fresh thyme leaves
½ tsp. Ground sage
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 12 oz. package No Yolks Dumplings
3½ c. low-sodium chicken broth
¼ c. heavy cream
1½ c. leftover vegetables (Brussels sprouts and sweet potatoes)
1 ½ c. leftover turkey, chopped into bite-size pieces
1 c. shredded white Cheddar
Freshly chopped parsley, for garnish
Crispy shallots, for garnish

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.

Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.

Turn off heat and stir in leftovers and Cheddar.

Garnish with parsley and crispy shallots and serve.

Thanksgiving Egg Rolls

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56769/thanksgiving-egg-rolls-recipe/

Thanksgiving Egg Rolls
BY LENA ABRAHAM

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASYYIELD: 12

INGREDIENTS

6 Eggroll wrappers
1 c. leftover turkey, shredded
1 c. leftover mashed potatoes
1 c. Leftover cranberries
1 c. leftover stuffing
vegetable oil
1/3 c. Leftover gravy, for dipping

DIRECTIONS

Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of cranberries. Next add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers.

In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Serve with heated gravy.

Semi-Homemade Cranberry Relish

Semi-Homemade Cranberry Relish

Ingredients
• 1 cup sugar
• 1 cup tangerine or orange juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 (12-ounce) bag cranberries, washed and picked through
• 1 orange peeled and cut up into pieces
• rind of 1 orange sliced into slivers
• 1 small can of crushed pineapple
• 1 can of jellied cranberry sauce

Instructions
1. In a medium saucepan, bring the sugar, juice to a boil. Add the orange rind and stir until the sugar dissolves. Stir in the cranberries and return to boil. Reduce heat to a simmer, and cook until slightly thickened and about two-thirds of the berries have popped open. Then add the orange pieces and pineapple and cook an additional 1 minute. Remove from stove.

2. Open the can of jellied cranberry sauce put into a measuring cup or bowl and stir it until well blended. Then add this to the hot cranberry relish you just made stirring until well incorporated.

3. Transfer sauce to a bowl and let cool to room temperature.

✫Get creative with this and add some of your favorite fruits like apples, mandarin oranges, nuts whatever you want.

Nutrition Facts
16 Servings
Amount Per Serving
Calories 125.9
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 10.5 mg
Potassium 80.6 mg
Total Carbohydrate 32.3 g
Dietary Fiber 1.7 g
Sugars 28.9 g
Protein 0.4 g

57 Super Simple Last-Minute Appetizers

Found http://www.delish.com/holiday-recipes/thanksgiving/g3137/last-minute-thanksgiving-appetizers/
Like Cranberry Brie Bites, Sweet Potato Bites, Chicken Avocado Roll-Ups, Churro Almonds, various skewers, Bacon-Wrapped Pickles, Mini Frittatas, various Stuffed Phyllo Cup, Crostini of assorted kinds, Dips, Rollups, More various Stuffed Phyllo Cups http://www.delish.com/cooking/g3099/phyllo-cup-recipes/ or these Bacon Crack Bites BY MEGAN SHEPHERD TOTAL TIME: 1:00 PREP: 0:10 LEVEL: EASY SERVES: 6 INGREDIENTS 1 package bacon, strips cut in half horizontally 32 Club Crackers 1/2 c. freshly grated Parmesan Freshly ground black pepper Ranch dressing, for dipping DIRECTIONS Preheat oven to 350º and line a large baking sheet with parchment paper. Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and replace seam-side down, then top with more Parm. Bake until bacon is cooked through and bites are crispy, 48 to 50 minutes. Season with pepper and serve with ranch for dipping.

Egg Rolls without Frying

Ingredients:

1/2 tbsp olive oil
1 tsp sesame oil
1 cup green cabbage, sliced
1 carrot, shredded
5 green onions, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 slice of bacon, chopped
1/2 lb ground pork
12 egg roll wrappers
Salt and pepper (to taste)
Additional sesame oil for brushing once egg roll is wrapped

Directions:

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Heat the olive oil and sesame oil in a wok or large skillet over medium heat.

Add the sliced cabbage, shredded carrot and chopped green onions to the pan. Cook and stir for about 1 minute.

Next add the garlic, ginger, bacon and ground pork. Break the meat up into pieces and stir until the pork is completely cooked through and no longer pink. Set mixture aside and let cool.

Once the mixture has cooled, scoop 1/4 cup into an egg roll wrapper.

Fold two opposite corners towards the middle and roll it up (like a burrito).

Once rolled, place the egg rolls on the parchment lined baking sheet and brush with sesame oil.

Bake for 12-14 minutes. They should be golden brown when done. Serve warm and enjoy!

Also try one cup mashed, one cup dressing and one cup turkey mixed as filling with dipping sauce of
1 c cranberry  jelly, 1/3 cider vinegar, 1/2 c sugar

Best Turkey Pot Pie

I am not a baker by nature but fancy myself a cook who can whip something up. That is exactly what I did with the Thanksgiving leftovers.

1 pkg 2 pie crusts from refrigerator section
2 cups cubed cooked turkey leftovers
2 cups gravy
1 cup frozen mixed vegetables and or peas
3 baked potatoes, pealed and cubed

Please note that cubed is used in the sense that I tried to get pieces into bite size forms not into actual cubes. Amounts can vary based on what is leftover. If turkey is less, use more veggies. If gravy is scant used canned or bottled gravy to supplement.

Pat 1 and 1/2 pie shells into a 13" x 9" pan and par bake for 5-10 minutes or according to package directions.

While it is baking, throw veggies (I used both peas and mixed veggies) in the microwave and the other ingredients into a pan on the stove to warm.

Once pie crust is light brown, remove from oven, fill with mixture of turkey gravy and veggies and top with remaining half of pie crust cut in wedge shapes spaced across the pot pie.

Bake at 350 degrees for a half hour or until brown and hot.

COOK A TURKEY VERY, VERY FAST

Yep there we were with two frozen turkey breasts (7 lbs and 4 lbs), so now what? Well my idea is small one goes into the slow cooker with butter and seasonings after I thaw and pull out the plastic bag inside and larger one goes in oven. I let you know how this works out.

From http://www.esquire.com/blogs/food-for-men/how-to-defrost-and-cook-turkey-fast-14757261

Welcome to Eat Like A Man's 2012 Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.

In an ideal world, you would begin defrosting your turkey three days before you plan to cook it, and spend the day-of patiently basting the bird in a low oven until it reaches tender perfection. But sometimes time just kind of gets away from you. Sometimes it's 2 p.m. on Thanksgiving Day when somebody volunteers to check on the turkey and you're all, "Yeah, when should I fire that guy up, anyway?" Sometimes you have only one job to do, and still you manage to mess it up. And sometimes this occurs in highly public moments, like when you've got 12 people on their way over for a holiday dinner and the main event is still sitting in its plastic wrapper in the fridge. 

Whether you need to defrost a frozen bird fast, or want to roast a fresh turkey in one hour instead of four (or — let's face it — both), Matt Jennings of Farmstead & La Laiterie in Providence, Rhode Island, is here to help. What follows is his advice for thawing and cooking a Thanksgiving turkey with all haste.

How to Speed-Thaw a Turkey 

1. If you're reading this and your turkey is still in the freezer, this applies to you.

2. Immediately heat your oven to its highest setting. Blast the frozen turkey for 10 to 15 minutes in the oven to jumpstart the thawing process.

3. Submerge the turkey in a large pot or other vessel filled with cool (40 degree) water, changing the water every 30 minutes or continuously running a slow stream of water from the tap. It will take 20-30 minutes per pound for the turkey to defrost this way. Tempting as it may be to run warmer water to speed the process along, you'd effectively be creating a water park for bacteria, so... try that at your own risk. 

4. Once thawed, either proceed with cooking the bird immediately or hold it in the refrigerator until ready to use. 

How to Turbo-Cook a Turkey

1. Spatchcock it: Cut out the turkey's backbone and push the bird flat. Dry it off and liberally salt and pepper the whole thing, then rub softened butter and chopped herbs under the skin of the breasts. Place the sheet of meat breast-side-down in a roasting pan or large sheet pan (keeping it breast-down will mean the juices run into the breast and help keep it moist, though the skin will not be as crisp). Cover the pan with aluminum foil to retain moisture.

2. Place the turkey in a 400 degree oven, basting it every 15 minutes with a mixture of butter and stock to prevent it from drying out. 

3. When the breast meat reaches 165 degrees — this should only take an hour for a 14 to 16-lb bird — take the turkey out of the oven and let it rest for 15 minutes. 

4. Carve the turkey according to this diagram. http://www.esquire.com/features/carve-a-turkey-0509 No one will ever know that you almost totally ruined everyone's Thanksgiving.

Thanksgiving

Are you thinking about your menu?

An astounding variety of side dishes
http://www.cookingchanneltv.com/recipes/thanksgiving-side-dish-recipes-.html

Top Rated Recipes
http://www.cookingchanneltv.com/recipes/top-rated-thanksgiving-recipes.html

More sides
http://www.delish.com/recipes/best-recipes/holiday-recipes

Thanksgiving Handbook
http://www.delish.com/entertaining-ideas/holidays/thanksgiving/
http://www.parade.com/thanksgiving/

Make sure to check out some of the cocktail recipes
http://www.theslowroasteditalian.com/p/recipe-file.html#Thanksgiving

More Cranberry Recipes
http://www.healthyseasonalrecipes.com/20-healthy-cranberry-recipes/

From http://blog.cookingchanneltv.com/2012/11/16/stuffing-flavored-thanksgiving-cookie-recipe/
Downtown Cookie Co. Stuffing Cookies
Yields 15 cookies

1 cup butter (two sticks)
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 1/2 cups boxed stuffing with herbs (Recommended: Pepperidge Farms Herb Seasoned Stuffing)
1 cup dried cranberries (in small pieces)

Mix flour, stuffing, baking powder, salt and cinnamon in a bowl and set aside. Cream the butter and sugars. Add eggs and vanilla extract and beat well. Add dry ingredients until combined. Mix in cranberries. Drop two ounce cookies onto ungreased baking sheet and bake in 350 degree oven for approximately ten minutes. Remove from oven, let cool, and enjoy!

Baking time may vary depending on oven. For smaller cookies decrease baking time.

Thanksgiving Side Dishes

Need more Thanksgiving sides ideas?
http://www.pauladeen.com/article_view/top_ten_holiday_sides1
http://theheritagecook.com/fall-fest-pullupachair-cauliflower-gratin-for-thanksgiving/
http://www.ohbiteit.com/2012/10/bacon-fried-cinnamon-rolls.html

A few more tips but make sure to scan down to the bottom for more recipes
http://theheritagecook.com/a-thanksgiving-survival-guide/

Desserts with Bourbon for Turkey Day

http://www.buzzfeed.com/rachelysanders/23-thanksgiving-desserts-that-are-full-of-bourbon

Nicole Murphy's Pumpkin Pudding Crunch

From http://dadt.com/live/recipe-finder.html?recipeID=15336

INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

 DIRECTIONS:
 • Melt butter; set aside
 • In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf

Chicken Pot Pie Soup

I'm going to make a turkey breast today so I am thinking there just might be some Turkey Pot Pie Soup in my future. If it tastes as good as sounds it just may become a go to recipe after Thanksgiving too.

From http://www.number-2-pencil.com/2012/10/chicken-pot-pie-soup.html

Chicken Pot Pie Soup Serves around 6

Ingredients
2 tablespoons of butter
1 medium onion, diced
2 stalks of celery, diced
1 large carrot, diced
2 tablespoons of flour
6 cups of chicken stock - plus additional to thin if soup is very thick
4 cups of frozen shredded potatoes, used for hash browns
4 cups of cooked, diced or shredded chicken
1/2 cup of heavy cream
1 cup of frozen peas
Frozen pie shells

Directions
Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened. Sprinkle in flour and cook about one minute more. Add chicken stock and increase heat to medium high.

Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup. Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes. Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.

 Sprinkle with flat leaf parsley and serve with pie shell pieces.

Pumpkin Cake

When it gets cold I think cooking and gasp, even baking . . .people who know me get that baking is a rare occasion for me except at this time of year. While I love to cook, tweak, and adjust recipes. Baking is a follow the recipe kind of thing or it doesn't work. I think this is easy enough that anyone can do it, even me.


From http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple-cider-glaze/

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. heat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish.

Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Caramel Spiced Cider

From Angela
4 cups apple cider
3 tablespoons caramel syrup (the ice cream topping)
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons sweetened whipped cream (optional; I leave it off for my kids)

Directions Use a 2-quart slow cooker. Now this is sweet---I've modeled it after the stuff they serve at the store. After making it this way a few times, I've successfully cut back on the syrup without my kids (and their friends!) knowing---do what is right for your own family.

 Mix it all in together---stir, and cook on low for about 4 hours. I like to put it on after I clean up the breakfast dishes and then leave it alone until our after-school snack. I've also made a large pot for Girl Scout events and playdates. The kids really like it, and it's a nice change of pace from hot chocolate with marshmallows. Leftovers refrigerate and reheat well (in the microwave).

Thanksgiving ideas

My daughter in law shared these with me. She is a great cook!
http://www.tastebook.com/ (this searches several other sources, which is cool)
http://www.allrecipes.com My personal favorite place to start looking

http://www.epicurious.com
http://www.foodnetwork.com/thanksgiving/package/index.html (there’s a whole section of sausage stuffing recipes)

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=39945
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=10068
http://www.razzledazzlerecipes.com/pampered-chef-recipes/cranberry-apple-crisp.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-tartlets.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/quick-pumpkin-spice-cake.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-pie-ala-easy.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-lattice-pastry.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/glazed-pear-wreath.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/apple-cookie-cobbler.htm

Bruce's® Pie Filling Rice Krispie Bake

Great twist on Sweet Potato Pie from
http://www.brucefoods.com/recipes/pfricekrispie.html

Bruce's® Pie Filling Rice Krispie Bake

1-29oz can Bruce's Sweet Potato Pie Filling
2 eggs
2 tablespoons margarine softened
vegetable cooking spray

3 tablespoons maple syrup
2 tablespoons margarine melted
1 ½ cups Rice Krispies cereal
1 cup large marshmallows

Combine pie filling, eggs, 2 tablespoons softened margarine.
Spread mixture in covered casserole dish coated with cooking
spray. Bake according to the directions on pie filling can.

Last 10 minutes add maple syrup, melted butter and rice
krispies.
When casserole is done, add marshmallows overlapping to
fully cover surface area.
Bake 1-2 minutes longer untill golden brown.
Remove from oven.