Leftover Thanksgiving Turkey Sliders

Leftover Thanksgiving Turkey Sliders

For the honey mustard:

1 Cup Mayonnaise
1/4 Cup Honey1/8 Cup Mustard

For the poppy seed dressing:

1 Tablespoon Poppy Seeds
1 1/2 Tablespoons Honey Mustard Sauce
1/2 Cup Butter unsalted, melted
1/4 teaspoon Worcestershire Sauce

For the sliders:

12 White Rolls
9 Thick Slices of Turkey
2 Cups Stuffing
12 slices White Cheddar Cheese or havarti or munster
1-1 1/2 Cups Cranberry Sauce
Mayonnaise
Honey Mustard Sauce , from above

For the honey mustard sauce:

In a small bowl, whisk together the mayonnaise, honey and mustard.
Set aside. You'll have extra honey mustard sauce, so don't try to use it all.

For the poppy seed dressing:

In a glass measuring cup, whisk together the melted butter, poppy seeds, honey mustard and worcestershire. Set aside.

Heat the oven to 350 degrees F.
Slice open the rolls and spread honey mustard sauce on the bottom and mayonnaise on the top.
Place a slice turkey, a spoonful of stuffing and a slice of cheese on each roll. Add some cranberry sauce on top of the cheese on each roll, then place the top on each sandwich.

Place all of the sandwiches in a 9x13 baking dish.

Drizzle each sandwich with the poppy seed dressing until you've used a little more than half of the dressing and each sandwich is covered.
Tightly wrap the pan with tin foil and bake for 12 to 15 minutes.
Remove the pan from the oven and take off the foil.
Drizzle with a little more sauce (you may need to melt it again if the butter solidified) and serve immediately.

Herb Aioli

Cucumber Sandwiches with Herb Aioli

Makes 1½ cups
Ingredients1½ cups mayonnaise
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives

In a small bowl, combine mayonnaise, dill, parsley, thyme, and chives. Mix until smooth. Cover, and refrigerate for up to 3 days.

No Bake Chocolate Cream Pie

My girls LUUUV a no bake chocolate pie. They volunteer to make it every Thanksgiving and definitely would make it more often if we had Jell-O pudding on hand! I saw this recipe on Six Sisters Stuff and knew my girls had to try it for this Thanksgiving coming up. I'll post a picture and give a review as soon as they make it!

No Bake Chocolate Cream Pie
3 ounces cream cheese softened
2 Tablespoons sugar
1¾ cups milk divided
8 ounces Cool Whip Whipped Topping 1 container, divided
1 Oreo Cookie Pre Made Pie Crust (9 inches)
3.9 ounces instant chocolate pudding mix 1 package
mini chocolate chips optional

Instructions
In a mixing bowl, beat the cream cheese, sugar, and 1 Tablespoon milk until smooth (I used an electric mixer, but you could also do it by hand).
Fold in 1 cup Cool-Whip topping and mix well.
Spread mixture evenly into the bottom of the crust.
In another mixing bowl, whisk pudding mix and remaining milk for 2 minutes.
Let pudding stand for 2-3 minutes or until it is soft-set (just barely setting up).
Gently spoon pudding mixture on top of cream cheese mixture and spread carefully.
Place in the fridge until set (1-2 hours or longer if needed).
Just before serving, top with remaining Cool Whip topping and mini chocolate chips (if using).

Wisconsin Cauliflower Soup

My attempt at a Zupa's dupe. I read the ingredients listed on Zupa's menu and cross referenced that with several self proclaimed "copycat" recipes I found through Google and came up with a cross breed (for the lack of a better word!)

It was good. My youngest (extremely picky 10 year old) claimed this is her favorite soup. My oldest, 19 - described it as "good like mashed potatoes" whatever that means. Admittedly, the texture was off a bit - a subtle hint to my husband about just how much I would love a Vitamix :)

Wisconsin Cauliflower Soup

1 small yellow onion diced (I use frozen)
6 c cauliflower florets (again frozen)

3 cups chicken broth
2 c sharp cheddar cheese, shredded
1 c pepper jack cheese, shredded
8 oz whipped cream cheese
4 tsp garlic powder to taste
1 tsp onion powder
1 tsp mustard powder 
Salt & Pepper ALL along the way
2 pints heavy cream

Add a pat of butter or 1 Tbsp oil to a dutch oven. Add diced onions and sautee for a minute or two. Add cauliflower and chicken broth, salt and pepper. Simmer with the lid on for 15 minutes. 

Use an immersion blender, stand blender or Nutribullet to blend everything into the texture you desire. I used my immersion blender but didn't achieve the texture I wanted. I then used my Nutribullet and blended the soup in small batches.

Add cream cheese, pepper jack and cheddar one by one letting each melt into the soup before adding the next. Add all other seasonings - tasting as you go. Season, let simmer for about 5 minutes before tasting and seasoning again if needed. 

The soup will be thicker than you would like it to be. Add heavy cream one pint at a time (allowing the soup to come back up to temperature before adding the second - if wanted). 

Serve with shredded cheese and bacon bits - YUM!