Turkey Leftover Sandwich

Favorites of the Week:

  • TV Show– Grey’s Anatomy. My parents and I used to watch this show all the time, sale but stopped watching last season (not for any real reason…we just forgot to watch it). But we got the past season and have re-fallen in love with the show. At least I have- can’t speak for my dad ;) We are almost caught up now, which will be a shame because then we can’t watch two or three episodes all in a row! My mom and I think Doctor Avery is just dreamy. Don’t you think??? I mean the skin and the green eyes! :)
  • Song– I’m Sexy and I Know It. Haha totally kidding. My sister and I heard this song like 5 times today while in the car. It’s so annoying but funny at the same time. I-I-I-I work out!
  • Food– I’ve baked a bunch this week! I made blackberry cobbler and pumpkin cake. They were both super delicious (recipes to come!)
  • Activity– I went shopping last Saturday by myself and it was really fun! I got a lot of Christmas shopping done and bought a lot of cute Christmas things (some of which I’m planning on using as props for food photos!)

What was the best thing you did/watched/heard/ate this week???

Oh! Happy December! I have many treats, crafts, and all sorts of other fun Christmas things I’ll be sharing!

On to this delicious sandwich! Do you guys have any more leftovers? I know it’s quite a bit after Thanksgiving for me to be sharing this recipe, but if you have leftovers left, you should really make this sandwich!  I made this sandwich a couple days after Thanksgiving. I wasn’t going to blog about it because it’s just a sandwich. I mean how exciting can a sandwich be? Well I sat down with this sandwich, took a bite, and immediately got up to photograph it. This was a tasty sandwich! I used White Mountain bread (whatever that is) and spread on a thin layer of cranberry sauce. I added turkey slices, salt, cheddar cheese, and apple slices. It was the perfect combo between tart, savory, and sweet. I hope you have more leftovers so you can make this! Or keep it in mind for any Christmas leftovers.

Do you like the flower plate action going on here? Like I said, I wasn’t planning on taking photos of this sandwich.

Turkey Leftover Sandwich


Cranberry Sauce
Cheese (I used cheddar)
Thin apple slice


  1. Spread a thin layer of cranberry sauce on a piece of bread. Add pieces of turkey (I sprinkled salt on mine), cheese, and thin apple slices.
  2. Top the bread with another piece of bread and spread butter on the outer side of the top piece.
  3. Place your sandwich in a skillet, butter side down, and cook on medium-low heat. Spread butter on the piece that is now face-up.
  4. Flip when our sandwich with a spatula once the side is golden brown.
  5. Cook your sandwich until it’s browned and the cheese is all melt.


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Classic Baked Mac and Cheese

I love Pioneer Woman, nurse if you hadn’t noticed. A lot of her recipes, or variations of her recipes, are on this blog. I haven’t been able to see her Food Network show (my family doesn’t get the channel), but I got the chance to see it when I was babysitting one night. I thought they were great and enjoyed seeing her and her family.

Now it’s no secret that Pioneer Woman uses a ton of butter in all her recipes, but seeing her cook on TV made her realize how much. It’s insane! Making her recipes has changed what I consider a lot of butter. “This recipe only calls for 2 sticks of butter? It’s practically healthy!” But my grandparents have different views on what is a lot of butter. The other day I was spending the night at my grandparent’s house and was going to make Pioneer Woman pancakes in the morning (I didn’t have my camera with me! But I will make them again soon and share them with you. They were really good.) My grandpa was asking me what I needed him to get at the store, and I said I needed 4 tablespoons of butter. My grandpa said “Four tablespoons???” like that’s an insane amount of butter and the world was going to end, whereas my reaction was “Four tablespoons? Woah! That’s nothing! That has to be a Pioneer Woman record!” I made the pancakes in the morning and everyone ate them and loved them.

When my family was in Maine this summer, we were having chili and I was going to make cornbread. My grandparents were going to the store and my grandma asked me what I needed. I believe the recipe calls for 5 tablespoons of butter and my grandma said that that was just way too much butter. But I made the cornbread, and everyone said it was the best they’d ever had. (This would probably be funnier if you knew that my grandma eats butter plain. Like just butter. On nothing. Or she puts it on tortilla chips. Or anything that can hold butter).

For Thanksgiving, I made baked mac and cheese for a side dish. I’d never made the recipe before but it turned out pretty good! It’s a pretty basic mac and cheese, if I make it again I think I’d add some things like caramelized onions, spicy cheese, and bacon to it. Because those ingredients make everything better. But anyways, my grandpa loved the mac and cheese! He ate more of it than any of my other family members. My grandma loved it, too, and apparently it needed some more butter because she put some on the mac and cheese. Blah! And neither of them were bothered that it had a stick of butter in it. Ignorance is bliss :)

All this to say, I love my quirky wonderful grandparents. And I love baked mac and cheese. Make this for dinner one night soon, or for a side dish on Christmas!

Classic Baked Mac and Cheese


1 pound Cooked Pasta (whatever shape you like…shells, bowties, elbow)
½ cup Butter
½ cup Flour
1 teaspoon Salt
½ teaspoons Ground Black Pepper
3-¾ cups Milk
¼ teaspoons Nutmeg
1 teaspoon Dijon Mustard
2-½ cups Shredded Cheese Of Your Choice, divided (I used cheddar but anything would be great)
½ package (6.6 Oz. Package) Goldfish Crackers, Smashed


  1. Preheat your oven to 350ºF.
  2. Cook the pasta according to package instructions- fill a pot with water for your pasta. Once water boils, pour the pasta in the water and start making your sauce.
  3. Melt the butter over low heat until melted.
  4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.
  5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick. This will take about 10-15 minutes.
  6. Add the nutmeg and Dijon mustard and stir.
  7. Once the sauce is thick and bubbly, add in 2 cups of cheese and stir. The sauce with now be very thick.
  8. Your pasta should be done before the sauce. Drain the pasta when it’s done, but don’t rinse it! Pour it back into the pot.
  9. Pour the cheese sauce into the pot and stir well.
  10. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish and sprinkle some shredded cheese on the top.
  11. Pour half the package of Goldfish crackers into a ziplock bag. Use your hand or a rubber mallet to smash the crackers into crumbs. Sprinkle the mixture on top of your macaroni and cheese.
  12. Bake the macaroni and cheese for 20-25 minutes.


Source: Not a Leaf

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Dreamy Apple Pie

Yesterday was an interesting day! I had gotten very little sleep and so I was pretty much a zombie at school. A sleepy zombie. I slept through physics and art history (to be fair, there we were watching a movie in art history…about buildings and stuff. I was not the only one who fell asleep). In English we started reading The Dollhouse and I knew I would sleep through it if I was just listening, anabolics so I volunteered for a speaking part. I still managed to almost nod-off between lines. I knew I had to do something about this sleepy-ness-nonsense so I took a legit nap in study hall. I was fine for the rest of the day, just super hyper in my delirious sleep-deprived state. Only 8 more days of school before I am out for Christmas!!!

Yesterday evening, I had my interview with a Brown alumni (alumna? alum? alumnaei?) at Starbucks. Many schools allow you to arrange interviews with alumn…uhh people who graduated from that school in the hopes that they’ll get a better sense of who you are. The woman I met with was very nice and we had a very laid-back conversation. She told me a little about her experience at Brown it made me want to go there even more! I should be hearing if I’ve been accepted in just over two weeks which is pretty nerve-wracking. I want to go so bad but I know that if I don’t get in, I’ll go somewhere else and it’ll be great. But I still wanna get in. A lot. As I was driving home, I had to get on the interstate. The sign said that the entrance was in the right lane. So I moved all the way over. To my left. It took me several minutes before I realized that I was on the left instead of right. The girl who just had her Brown interview can’t tell her left from right. Yeah..I’m pretty special.

I’m still not done sharing my Thanksgiving recipes! I’ve already shared the appetizers I made (Hot Spinach dip and Pumpkin pie dip) and I shared the Marshmallow pie I made, but I just had to share this apple pie. I didn’t actually make this pie, my mom did, but it is one of my favoritest pies. I love apple pies in general, but this one is extra special tasty.

So I don’t really like this picture of the apple pie slice. It really just doesn’t do the pie justice. For all you food bloggers out there, do you still post pictures of food even though they’re not your best? Do you try to retake them? Do you just not post that recipe at all? I try to take good pictures, but I’m still learning about food photography so not all the photos I take turn out good. And it can also be hard because a lot of the baking I do is at night where I don’t have pretty natural lighting. I usually try to wait to take the picture the next day, but then I can’t take step by step photos or a picture of the finished product before people eat it. I appreciate all of you guys who have come to my blog and leave comments. It makes me super happy! And any feedback or advice about the photographs (or writing) would be very appreciated :)

I hope you’re able to make this pie sometime soon because it truly is AMAZING! It’s a Pioneer Woman recipe (which explains it’s delicious-ness) so I’m just going to link to her website. My mom follows Pioneer Woman’s recipe, she just left the pecans out of the topping. Either way it’s delicious!

Dreamy Apple Pie

Top it with whipped cream, ice cream, or Pioneer Woman’s hard sauce, or all three! ;)

Enjoy :)

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Delicious Marshmallow Pie

Yesterday my family and I started decorating for Christmas! The tree is up, pulmonologist the mantle is decorated, the piano has a beautiful village on it, and the hutch shelf thing in the kitchen has villages and snowmen and all sorts of wonderful things! We have lights outside and everything is just shaping up wonderfully. Sigh :)

But school had to come along and ruin my Christmas mood. Grrr school. Today was my first day back from Thanksgiving break and I was not ready to do any sort of work at all. But some great news is that I am a senior and will be exempt from all my exams! This means I can be done with school early and I don’t have to worry about studying. In past years, exams have always been really stressful for me and I’ve spent a lot of time preparing for them. But this year, I can be done with school on December 9th! Yes you read that correctly! That means that I only have 9 more school days left…I think I can make it.

This recipe I’m sharing today is for Marshmallow Pie. I’ve made this pie for Thanksgiving for the past several years and it’s always a hit. The first year I made it, I was concerned that the pie would be way too sweet, since the main ingredient is marshmallow, but the grated unsweetened chocolate in the marshmallow mixture tones it down. It’s one of my favorite pies ever and it’s really easy to make. This would be the perfect pie for a holiday party or even Christmas celebration!

Mmm :) So tasty! I topped mine with mini chocolate chips just for fun but you don’t have to. I actually like eating it better without the chocolate chips! Here’s how you make it:

Marshmallow Pie

Ingredients for Chocolate Coconut Crust:

10 chocolate graham crackers (5in by 2.5 in each)

1/2 cup sweetened coconut flakes, toasted

5-6 tablespoons butter, melted

Ingredients for Marshmallow Filling:

34 large marshmallows

1/2 cup milk (I used 2%)

1 1/2 cups heavy whipping cream

1 ounce unsweetened chocolate, grated

Chocolate shavings or mini chocolate chips for garnish (optional)

  1. Preheat oven to 375º F. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method)
  2. Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown.
  3. In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes.
  4. While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes.
  5. When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Be careful not to turn the cream into butter.
  6. Stir the marshmallow mixture, making sure it is still smooth and doesn’t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate.
  7. Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.

And enjoy!


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Hot Spinach Dip

Yesterday I had my first Black Friday shopping experience! But I only went to Joanns…and it was 2pm…so there was a serious lack of greedy, pharmacy angry mobs. Don’t worry, troche I shoved several women looking at fabrics just for the experience.

Just kidding.

I had a 50% off coupon for one item and used it on a donut pan. I’ve wanted one for a while but I didn’t feel like spending the money on one. Finally this coupon gave me the perfect excuse. I’m trying to figure out what donut to make first. I’m determined to use this pan often. I want to make sure I get my $6 worth!

After my excursion at Joanns, infertility my sister and I went to see Breaking Dawn (insert middle school girls screaming here).

Here’s what I thought:

  • Taylor Lautner’s shirt was off within the first 15 seconds.
  • I didn’t notice Kristen Stewart’s rapid blinking during this movie…a huge improvement!
  • Kristen Stewart had emotion in this movie! Woah!
  • Rob Pattinson’s hair is kinda ridiculous…very poofy.
  • Rob Pattinson looks sorta cute when he actually smiles. Who knew???
  • They followed the book closely.
  • Best scene= wedding speeches. Hahaha oh Emmett and Charlie…Remind me not to let anyone give toasts at my wedding.
  • The movie had a good combo of well-done scenes and totally awkward scenes…kept my sister and me interested and laughing.
  • Werewolf scenes=awkward.
  • Taylor Lautner trying to sound angry=hilarious.

I think that pretty much sums it up! All in all, it way surpassed by expectations and I’m glad I went to see it. Will I ever watch it again? Meh it’s a possibility :) I see a Twilight marathon in my future once part 2 of Breaking Dawn comes out.

With no transition whatsoever…here’s spinach dip. I already shared the Pumpkin Pie dip I made for one of our Thanksgiving appetizers so here is the second dip I made. I have been wanting to make this for a long time and am glad that I finally got the chance to make it. Everyone really loved it :)

It’s funny that I like spinach dip because I don’t like most of the ingredients that go into the dip. But I really like it and this recipe was great. For some extra flavor and a bit of spice, I added red pepper flakes to the original recipe. The addition was definitely a good choice.

Hot Spinach Dip

Adapted from Skinnytaste.


10 ounces frozen chopped spinach, thawed

1/2 cup sour cream (reduced fat works fine)

5 tbsp mayo (light mayo works fine)

1/4 cup Parmesan  cheese

1/4 cup cheddar cheese

1/4 cup chopped scallions**

1 cup shredded mozzarella cheese

1/2 tbsp crushed red peppers


  1. Make sure your spinach is thawed (I ended up microwaving mine) and squeeze out all the excess water (I ended up using my hand to get all the water out).
  2. Combine all the ingredients in a medium bowl.
  3. Place the mixture in an oven-safe dish (I used a glass pie pan) and bake at 375 degrees for 20-25 minutes, until the cheese is all hot and melty.
  4. Serve right away with crackers, chips, veggies, or whatever you want :)

Note: The turkey was already in the oven and was baking at 325 degrees. So I squeezed the dip on the tray below the turkey and cooked at 325 degrees for 25 minutes which worked out fine!

**I went to Kroger late the night before Thanksgiving because I realized that I hadn’t put a lot of the ingredients of this recipe on my mom’s shopping list. I was wearing my polar bear Christmas pjs, teal boots, and a hoodie. Yep…I looked pretty cool. So I was searching for scallions and I couldn’t find them. I called my mom and asked if scallions are the same as green onions and she said no. So I asked this guy stocking shelves if they had scallions. He didn’t know so he went to get a produce guy. That produce guy was new there so he went to get another produce guy. And this guy said that scallions were the same thing as green onions. And he’s a chef so he should know. So I bought the green onions. And I looked it up when I got home. Scallions are actually green onions! What are not the same as green onions are shallots, which was causing the confusion. Then later that night, I had to go back to Kroger to pick up the ice cream I had forgotten. And then my mom realized she hadn’t purchased a pan for the turkey. I refused to go back out to Kroger so my dad went. So feel free to use scallions or green onions in this dip. But not shallots. Yep. I could have said all that in a couple words (scallions=green onions) but I thought you would enjoy reading this paragraph. :D **

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