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Posts from ‘November, 2015’

Got leftovers?

We had a very nice Thanksgiving Day visit with the local kids and grandkids. Each of the families brought side dishes and we were abundantly blessed with food and fellowship. I had some turkey leftover (which I don't mind stashing in the freezer for future use) and quite a bit of stuffing. Nora reminded me of this recipe for Stuffing Crust Quiche. My friend Judy gave it to me many years ago. I made some individual quiches for lunch on Black Friday. Here's the recipe in case you have some lingering stuffing:


Stuffing Crust Quiche

6 oz. stuffing mix
8 oz. cooked chicken or turkey
3/4 cup shredded Swiss cheese
2/3 cup evaporated milk
4 eggs

Prepare stuffing as directed on package. (Since I was using leftover stuffing I just added a little water to re-moisten). Press into a crust in pie plate. Place cheese and chicken in crust. Beat eggs and evaporated milk and pour over chicken and cheese. Bake at 400 degrees for 30-35 minutes or until lightly browned and set.

Since this didn't use up all the stuffing I added a layer of stuffing to this casserole which also used up some leftover gravy, green beans, and mashed potatoes.

I also had a little bit of leftover cranberry sauce which I mixed into some applesauce. It made a pretty, slightly tart side dish with some soup this evening.


I'm thankful for such an abundance of good foods and creative friends who give me good ideas for using up the bits and pieces leftover. Have fun utilizing your feast day leftovers. 🙂

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Chicken Caesar Sandwiches


I was recently re-organizing my freezer and discovered several packages of cooked chicken that needed to be used. I had seen a recipe for Chicken Caesar Sandwiches and thought that I could adapt it to use cooked chicken. The original recipe called for cooking the chicken in the crockpot and then using it to make sandwiches. This would also work with leftover turkey just in case you have any next week. 🙂

This is more of a method rather than an actual recipe.

Heat the leftover chicken in a skillet with a little water or broth. As the meat cooks try to shred it up a bit if it is in large chunks. When the meat is heated through stir in some bottled caesar salad dressing, shredded parmesan cheese, pepper, and chopped fresh parsley. Serve on hamburger buns with a leaf of Romaine lettuce.

These were quite tasty and made a quick, easy meal. Keep this one in mind in the coming busy weeks.

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Breakfast Cookies


I saw a recipe for "Breakfast Cookies" on the King Arthur website a while back and thought they sounded like a good thing to make and take to DD Nora after the birth of her baby a few weeks ago. They contain a good number of nutritious ingredients such as whole wheat flour, old fashioned oats, liquid and powdered milk, eggs, peanut butter, dried fruits, coconut, and sunflower seeds. Another advantage is that they can be eaten with one hand while nursing a baby. 🙂 Nora told me that the recipe is very similar to some she has seen called "Lactation Cookies." They also seem to keep well and taste good. 🙂

Breakfast Cookies (adapted from King Arthur Flour)

1/2 cup butter, softened
1 cup peanut butter
1 1/4 cup brown sugar
2 tsps. vanilla
2 eggs
1/3 cup milk (liquid)
*1 1/4 cup white whole wheat flour
*1/3 cup white whole wheat flour (this is not a mistake)
1/3 cup powdered milk (dry)
1 tsp. cinnamon
1 tsp. salt
4 1/2 cups add-ins. I used the following:
1 1/2 cups old fashioned oats
1 cup chocolate chips
1/2 cup raisins**
1/2 cup chopped dates**
1/2 cup coconut
1/2 cup sunflower seeds

*The original recipe called for two kinds of flour. I modified it to use just the white whole wheat flour so that's why there are two listings.

** I like to cook the dried fruit in the microwave for about 1 minute on high with 2-4 Tbsps. water (amount depending on how dried out the fruit is. Use more water for drier fruit.) Let cool. This can be done a day ahead and then refrigerated if desired.
Line three baking sheets with parchment. Combine butter, peanut butter, brown sugar, and vanilla in mixer. Add eggs and liquid milk. Mix in flour, cinnamon, dried milk, and salt. Then, STIR in the add-ins. Scoop with a LARGE scoop and then flatten slightly with your fingertips. Bake at 350 degrees for 18 minutes. I put nine cookies per sheet and get about two dozen. These keep well and are delicious at whatever time you decide to eat them. 🙂

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