Easy Turkey Pot Pie & Weekend Potluck #98

WELCOME TO THE HOLIDAY 'ISSUE' OF WEEKEND POTLUCK!!! 

We are so happy you're here and are excited to see what you'll be bringing, but know...

We are all taking a break from blogging next week, but WP will return on Friday, January 3, 2014!!

Trust you'll enjoy a fabulous Christmas week with those you love most! 

What a wonderful way to enjoy turkey leftovers! 

Easy Turkey Pot Pie

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

 

Millionaire Fudge by Cooking with K

Recipes that caught our attention ~

 

Holly Jolly Fudge by With a Blast

 

Homemade Hot Chocolate by Kathy’s Kitchen Table

And, a personal favorite ~

Slow Cooker Pecan Sticky Buns by The Shady Porch 

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Pumpkin Pecan Pie in a Pan

 One of the last dessert recipes left in my drafts!  Gotta share it before January, and 'lighter choices' arrive! =)

I LOVE this combo of two of my favorite pies all wrapped up in one!

This lovely recipe came from Very Best Baking and we loved it. 

Perfect when you can't decide which of these yummy pies to make.

You can do them both at once!! 

The base is made with flour, oatmeal, brown sugar & butter. 

YES PLEASE!!!

PUMPKIN PECAN PIE IN A PAN

1 c. all purpose flour

1/2 c. instant or old-fashioned oatmeal

1/2 c. packed brown sugar

1/2 c. butter or margarine, softened

3/4 c. white sugar

1 (15 ozs) can pumpkin puree

1 (12 ozs) can (2%) evaporated milk

2 eggs

2-1/4 tsp. pumpkin pie spice

1/2 c. pecans, chopped 

1/4 c. packed brown sugar

Whipped Cream 

• Preheat oven to 350° F.
  In small bowl, combine flour, oats, brown sugar and butter. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 9" X 13" 
   baking pan. Bake 15 minutes. 

 In large bowl, combine white sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat at medium speed for 1 to 2 minutes; pour over crust.

• Bake for 20 minutes. In small bowl, combine pecans and brown sugar.  Sprinkle over filling; continue baking for 15 - 20 minutes or until knife  
•  inserted in center comes out clean. Cool completely. Cut; serve with whipped topping.
• Yield: about 15 servings, depending on how you cut it.
•  Linked to Weekend Potluck
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Oatmeal White Chocolate Chip Cranberry Cookies

I think this terrific cookie screams EAT ME FOR THE HOLIDAYS!! 

Tickled to see this recipe from allrecipes.com...

these are a great addition for gift giving or even a cookie exchange.  I added
the vanilla and cinnamon.

Choose to add white chocolate chips, or chopped white chocolate. 

Anyway you fix 'em, you're sure to love 'em!

Enjoy every yummy bite! 

OATMEAL WHITE CHOCOLATE CHIP CRANBERRY COOKIES 

 2/3 cup butter, softened 
2/3 cup packed brown sugar
2 eggs
1-1/2 tsp. vanilla
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt

1 teaspoon baking soda

1/2 tsp. cinnamon 

1  cup (or a little more) dried cranberries

2/3 cup coarsely chopped white chocolate,

or white (or chocolate) chips  

chopped pecans, optional

Preheat oven to 375*. 

In medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla. In medium bowl, combine oats, flour, salt, and baking soda and cinnamon; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries, white chocolate and nuts, if using. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 - 12 minutes or until golden brown. Cool on wire racks.
Yield: about 2-1/2 dozen 

Linked to Weekend Potluck

Date Balls

This is one of the easiest, and most addicting candies I make during the year.

They're caramel-y, chewy balls of deliciousness that are irresistible.

This simple 6 ingredient recipe is a terrific addition to any holiday tray. I got the recipe from an dear friend many years ago. (Thanks Betty!)

Deliver a tinful to your neighbors...they will love you forever. 

Your friends and family will ask for M-M-More please!

DATE BALLS 

1-1/4 sticks (10 Tb.) butter

1 c. white sugar

(I like to use half xylitol/half sugar)

1 (8 ozs.) pkg. dates, chopped

(not pre-packaged chopped dates)

3/4 c. chopped nuts (we like pecans)

2 c. rice krispies cereal

powdered sugar or coconut flakes 

In skillet over medium heat, combine butter, sugar and dates; cook until thick like jam (it will all come together), stirring often, about 5 minutes. Remove from heat; stir in nuts and cereal. Allow to cool until you're able to handle them, then roll into walnut-sized balls and

drop them into a bowl of powdered sugar or coconut flakes. 

LAND O'GOSHEN!  These are mighty fine treats! 

Linked to Weekend Potluck
Candy Plan Monday

 

Holiday Cornflake Wreath

I have made this simple treat for years.  And it's frugal too.

I have always loved the crunch of corn flakes.  A family favorite of my mom's, Cheesey Cottage Potatoes calls for crushed cornflakes mixed with butter for the topping.  Near and dear to my heart....MMMM good! 
(I recently found out that recipe is going to be in one of Gooseberry Patch's cookbooks next year! YEHAW!!)

I have this recipe in my mom's handwriting, and it's a favorite of one of my daughter -in-loves, so I make it nearly every year.

Such a simple treat and pretty presentation too. 

One that I can make at the last minute because I always have these simple ingredients on hand. 

I have seen photos where a bow is made with red shoestring licorice - 

such a GREAT idea.  

Enjoy! 

HOLIDAY CORNFLAKE WREATH

30 large marshmallows 

1/2 c. butter (do not substitute)

1 Tb. vanilla extract

20 - 22 drops green food coloring

3-1/2 c. cornflakes

red hot cinnamon candies

red shoestring licorice and one red Dot candy, optional 

In large saucepan, combine marshmallows and butter; heat, stirring over low heat, until smooth. Stir in vanilla and food coloring. 

Remove from heat; add cornflakes and stir until well blended. Drop by spoonsful onto prepared pan, forming a 9" wreath. Decorate with red hots. If desired, make a bowl with shoestring licorice and top with Dot candy. 

Yield: 10 - 12 servings 

Linked to 
Meal Plan Monday

Ooey Gooey Pumpkin Cake (A REAL Crowd Pleaser!)

I love this stuff and everyone who has ever tried it does too!

I took these photos a couple of years ago and just found them in my files....can hardly believe I've not shared this recipe before!

This is an original Paula Deen recipe...and always a winner! The base is a cake mix and I think that always makes things easier.

This is from the 'old' way that Paula bakes..pre-diabetic days...with lots of butter.  MMM!

I'm sure you can lighten it by cutting back a couple of TB. for each time it's called for in this recipe. 

Hope you get to enjoy it over the holidays too. 

OOEY GOOEY PUMPKIN CAKE 

1 (18 ozs) box yellow cake mix

1 egg

1 stick butter, melted

1 (8 ozs) pkg. cream cheese, softened

1 (15 ozs) can pumpkin puree

3 eggs

1 tsp. real vanilla

1 stick butter, melted

1 (16 ozs.) box powdered sugar

1 tsp. ground cinnamon

1 tsp. ground nutmeg

whipped topping of choice

Preheat oven to 350*. 

Crust: In medium bowl, combine cake mix, egg and first stick of butter, with electric mixer until smooth.  Press evenly into 9" X 13" X 2" baking dish.

Filling: In large bowl, blend cream cheese & pumpkin; then add eggs, vanilla and remaining butter, beating until smooth. Add powdered sugar, cinnamon and nutmeg; mix until well blended. Pour over crust and bake 55 - 60 minutes. Center will be a little gooey when done.  Don't overbake.  Cool and chill; serve with whipped topping and enjoy every single bite!

Double Chocolate Chip Oat Cookies

I love a good cake mix cookie.  I've tried several recipes and am always willing to try one more.

I was tickled to see this simple recipe at Artsy-Fartsy Mama, but I adapted it with just a few changes. 

They turned out wonderfully.  I made them to put in the freezer so when I need a plateful of goodies to take to someone for the holidays, I am ready, set to go!

I always stock up on cake mixes when they're on sale. Was shocked when I didn't have a yellow cake mix on hand, so I used chocolate.  LOVED these!

You could add coconut, coffee or toffee for other 'flavor bursts'.

DBL CHOCOLATE CHIP OAT COOKIES

1 yellow cake mix

(I used chocolate)

1 tsp. baking powder

2/3 c. vegetable oil

2 eggs

1 tsp. vanilla

1-1/4 c. old fashioned oatmeal

1/2 c. semi sweet chocolate chips

3/4 c. M & M candies 

In large bowl, combine cake mix, baking powder, oil eggs, vanilla & oats; beat with mixer until blended evenly. Stir in chocolate chips and 

M & M's. Drop by rounded Tablespoonsful onto ungreased cookie sheet Bake 350º for 10-12 minutes.

Yield: about 2-1/2 dozen good-sized cookies 

Pecan Cheesecake Pie

 ONLY 10 MORE DAYS?  ARE YOU READY YET???

SUCH a tasty pie! I saw the recipe in Pillsbury's 'best ever fall Entertaining" booklet, and was it ever enjoyed!

Cream cheese n' me go together like cookies and Cookie Monster! =) 

And when you can combine two of my favorites, well, YES PLEASE!
This is like pecan pie on top of cheesecake - WHAT'S NOT TO LOVE???? 

I made this for our Sunday School class fall potluck recently. My hubby teaches the 'seniors' and since many are careful about what they eat....

I lightened it just a tad by...using 1/3 reduced cream cheese...substituting half agave nectar for the corn syrup...and using mostly xylitol for the sugar amount.

Lightened or not, your family will adore you for making this delicious treat for the holidays!

PECAN CHEESECAKE PIE 

1 - 9" pie crust, unbaked
1 (8 ozs) pkg. cream cheese, softened
4 eggs
3/4 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1-1/4 c. chopped pecans
1 c. light corn syrup
whipped cream, optional
ground cinnamon, optional 

Heat oven to 350*. Move oven rack to the lowest position.

In medium bowl, using an electric mixer, beat cream cheese, 1 egg, 1/2 c. sugar, 1 tsp. vanilla and salt, beating until smooth.  Pour mixture into crust; sprinkle evenly with chopped pecans.

In a large bowl, whisk together corn syrup, remaining 3 eggs, 1/4 c. sugar and remaining 1 tsp. vanilla. Pour mixture over pecans.  Place pie on cookie sheet.

Place pie on bottom oven rack and bake 45 - 55 minutes or until set.  Cool completely on cooling rack, for about 2 hour.  Serve or refrigerate.  Serve with whipped cream and cinnamon.  

Store leftovers covered in refrigerator for up to 2 days. 
(I doubt there will be any leftovers!!)

Linked to Meal Plan Monday 

Pecan Pie Mini Muffins

This is one of my most favorite holiday recipes and I can't get through the holidays without making these at least once.  

I LOVE 'EM!

And I can't believe! I haven't shared this recipe before!!!!

It's amazing how much they really do taste like PECAN PIE!  But they're small...mini, in fact, and such a great treat to share for any reason. 

These truly are a 'party in your mouth'!!

Only 5 simple ingredients and you're ready to mix and enjoy!!

Use a whisk or mixer to blend them.  Any way, they are terrific!!!  

I remember the day, years ago, when I found this recipe in a magazine while visiting a friend! It's been a favorite ever since!

Don't wait to make them!  You'll want them again and again. I've been asked quite a few times if I would make these for a party!

I love to use holiday mini muffin liners for a special touch. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside.  In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. 

Yield: about 2-1/2 dozen 

Linked to Mix it up Monday
Weekend Potluck  
Meal Plan Monday

BEST EVER Caramels & Weekend Potluck # 97

WELCOME TO WEEKEND POTLUCK!

I missed being here with you last week and trust you all enjoyed a great Thanksgiving.

Can we even believe Christmas is right around the corner??? OH MY!! 

No doubt, you'll be inspired by all the amazing recipes being shared right here this week!

We want to see what dishes you have planned for your holiday meals/parties!

I'm VERY excited to share this favorite recipe I've chosen this week for 

These tasty treats really do live up to their name. Dip them in chocolate, sprinkle with sea salt or eat them plain.  You're sure to LOVE them!!

BEST EVER Caramels

Now, let's take a quick peek back at last week...

The recipe with the most clicks, over 4,000, wow!!!!!~

Christmas Wreaths by Organizer by Day

Recipes that caught our attention ~

 

Farmers Casserole by Real House Moms

Chocolate Roll with Candy Candy Whipped Cream by Hun, What’s For Dinner?

Your hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video. Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Copycat Cracker Barrel Pecan Pancakes

Though hubby loves pancakes, I'm not a big fan of them, but we are both big fans of Cracker Barrel.

We both love a good breakfast. So I thought I'd surprise him with this simple breakfast. We oftentimes enjoy breakfast for dinner too.

These light and fluffy pancakes were so good I had to have a second one!

I subscribe to allfreecopycatrecipes.com, which is where I found this recipe shared at Tammilee's Tips.

You can substitute the buttermilk with regular milk and vinegar

(add 1 Tb. vinegar per 1 c. milk - let stand 5 minutes) but

for the very best results, use REAL buttermilk.  Makes a big difference!

Your family will be so surprised and happy when they get to enjoy this tasty breakfast....or dinner. ;-}  Add some sausage or bacon for a complete meal.

You can be enjoying these within 30 minutes...start to finish!

There again - they are best eaten as soon as they're made.

Take it from someone who isn't wild about pancakes, these are

awesome and very tasty!  I always love the crunch from the nuts in my pancakes or waffles too. 

COPY CAT CRACKER BARREL PECAN PANCAKES  

2 c. all purpose flour

(I used half white wheat)

1 tsp. baking soda

1 tsp. salt

1 Tb. sugar or xylitol

2 c. buttermilk

1 egg

chopped pecans 

Combine dry ingredients in a large mixing bowl.  Add buttermilk and combine. Blend in egg just until mixed. 

Pour baking mix onto a hot griddle; sprinkle pecans over top; flip when bubbly and bottoms are golden brown. 

Makes 8 - 10, depending on size

Linked to Weekend Potluck

Easy Crockpot Meatballs

If you're like me, any crockpot meal is a real winner this time of the year!

This has been a go-to easy meal in our family for years. If you want to make it even simpler, you can use store-purchased meatballs.  

It's frugal and delicious! 

It makes a great Sunday dinner...it can cook while you're at church.

Or it's good for those busy days when you have lots of errands to run and want to have dinner ready with little fuss. 

We love it served over mashed potatoes or rice. 

EASY CROCKPOT MEATBALLS

1-1/2 lbs. ground beef

2 eggs

1 medium onion, finely chopped  

1/2 c. cracker crumbs

salt & pepper

1/2 tsp. poultry seasoning or a dash of nutmeg

1 (10.75 ozs) can cream of chicken (or mushroom) soup 

 flour

1 soup can of water

1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls.  Roll in flour; brown in oil and margarine; drain.  In small bowl, combine soup with 1 soup can of water; pour over meatballs and simmer in the crockpot on low for 3 - 4 hours. (Or you can simmer on top of stove, covered, for 1 hour. 

Serve over mashed potatoes, rice or noodles. 

Linked to Meal Plan Monday
           Weekend Potluck
            Whatcha Crockin Wednesday

Ritzy Brussel Sprouts

Oh how we both loved this wonderful side dish from Judy, 

AKA The Southern Lady Cooks! She has awesome, down-home, and Southern (of course!) recipes, so please stop by and pay her a visit.  You'll be so glad you did.  Please tell her I sent you over. (Honestly, I owe her BIG TIME for all the sweet folks she has sent over to me!!=)

This delicious dish would make a great holiday side dish!

I always know when hubby comments about HOW GOOD something is...he REALLY likes it.  He couldn't resist mentioning how much he enjoyed this one. 
*-*

 

I am very fond of side dishes and hope to share more of them as the holidays draw closer.  And I have always loved 'dressing up' any veggie.

I knew I had a bag of brussel sprouts in the freezer, so I just had to try this intriguing recipe. 

I made a few revisions...

Have you seen that Ritz has a 'limited edition' of caramelized onion Ritz???

I scarfed them up as soon as I spied them on the shelf....they are very tasty. 

 I think they added a little more flavor to this combo too.

I also added a TB. of butter to the sprouts before adding the soup and topping. 

I used pine nuts instead of almonds, just because I had them on hand. But use whatever you have on hand. 

Use fresh or frozen brussel sprouts...they just need to be cooked 'el dente' to make this dish.

Enjoy every tasty bite! 

RITZY BRUSSEL SPROUTS 

 

1 (16 ozs) bag frozen (or fresh) brussel sprouts, cooked just until tender

1 Tb. butter, melted, optional 

1 (10-3/4 ozs) can cream of celery soup

1/4 c. (2%) milk  

1 tsp. minced onion

(I used a heaping tsp.)

1/2 tsp. garlic powder

1/2 tsp. fresh ground pepper

14 Ritz crackers (about 2/3 c....or fewer)

1/2 c. shredded co-jack or cheddar cheese

(or your favorite)

3 - 4 Tb. pine nuts or slivered almonds. 

Preheat oven to 400. Place cooked brussel sprouts into 1 qt. baking dish, sprayed with nonstick cooking spray.  Pour melted butter over top. In medium bowl, combine soup, milk, onion, garlic powder and pepper. Pour over brussel sprouts. Sprinkle cheese, ritz crumbs and nuts over top.  Bake uncovered for 30 - 35 minutes. 

Yield: about 5 - 6 servings

 

Linked to Weekend Potluck

GBP Roundup - Farmer's Market Favs