7/11/17-Craving a cupcake & a piece of pie? Combine both! Use any leftover pecan, fruit, custard, or cream pies. I used coconut cream.
In a food processor, puree 1 slice leftover pie. Divide puree in half. Use half puree as a filling for baked cupcakes. Stir other half puree into ready made frosting or whip with whipping cream until stiff peaks form. Frost the cupcakes and decorate as desired. I finished these with toasted coconut flakes. More Leftover Pie Uses

Leftover Pie Cupcakes

6/27/17-Tomatoes! In two days, volunteers & I rescued almost 450lbs of tomatoes & delivered them to those in need.
It got me thinking of my favorite tomato recipe: Watermelon Tomato Salad

Makeover My Leftover Tomato Harvest

Quick note about appreciating “ugly produce”: The beautiful tomato in the picture would have been rejected for sale-it has a small stink bug bite on it-harmeless & doesn’t affect taste, just a small blemish! Love the “ugly” produce & misfits!!

6/20/17-Need a campfire for roasting marshmallows or hot dogs while camping with the family? Try using corncobs. Save the cobs from feeding wildlife or air dry the cobs you eat. Light to carry in backpack & produces a quick hot fire.

Corn Cob Fire

6/13/17-Having a Bloody Mary for brunch? Make some marinated picks the night before. Simply use an ice pick to poke a hole through olives, cherry tomatoes, or cocktail onions. Slice celery into sticks and skewer. Mix some of your favorite Bloody Mary mix. Pour over picks & marinate overnight. Remove picks. Use marinade as starter for a brunch batch of Bloody Mary’s & top with a “drunken” pick! Good as a snack, too.

Bloody Mary Tomatoes

6/6/17-Need a quick way to preserve wilting herbs and even veggies? Compound butter to the rescue! Simply process, mix into softened butter (feel free to add seasonings, olive oil, lemon juice, or wine). Roll into a log. Wrap. Freeze. Ready for recipes! I now have garlic scape lemon butter ready to use.

Garlic Scape Compound Butter

5/23/17- Use leftover scrambled eggs or omelets as an easy ingredient for fried rice or stir fry. Simply break apart with a fork and add the last minute of cooking.Makeover My Leftover RIce

5/16/17-It’s National Barbeque Day! Did you know leftover pulled pork is perfect for cornmeal tamales?!! Click BBQ Cornmeal Tamales for recipe & other BBQ leftovers like 10 uses for Baked Beans!

BBQ Cornmeal Tamale

5/9/17-Never waste a roll again! Coconut Pecan Crispy Sticks:
Preheat oven to 375* Cut roll into sticks. Put equal parts sweetened flaked coconut & pecans into mini food processor. Mince. Put into bowl. Add coconut milk (or condensed milk) to another bowl. Dip sticks into milk & then into coconut mixture. Coat all sides well. Place on parchment lined baking sheet. Bake 10 minutes or until golden brown. Let cool. Enjoy!Coconut Pecan Sticks

5/2/17-Use the last 1/4 cup of your favorite dip like (Spinach & Artichoke dip) to make a Frittata Tostada. Whisk 1 egg and 1 TBSP cream cheese into the dip. Spray 1 side of a 8-inch tortilla with non-stick spray or olive oil. Press that side down into a 8-inch skillet over medium low heat. Pour egg mixture evenly over tortilla. Cover. Cook for 5 minutes. Remove from heat. Let stand 5 minutes. Top with grated cheese, if desired. Enjoy!

Frittata Tostada

4/25/17-Marinate leftover steamed asparagus for an easy salad or appetizer. In a small bowl, whisk together 1 minced garlic clove, 1 1/2 tsp Dijon, 2 TBSP red wine vinegar, 1 tsp fresh chopped herbs-dill, rosemary, parsley, or lemon thyme. Slowly whisk in 1/4 cup olive oil and salt and pepper to taste. Continue to whisk until thick and creamy. Pour over asparagus. Cover & refrigerate for a few hours or overnight. Serve over lettuce garnished with capers, nuts (I like almonds), or pimentos or serve with sliced ham, salami, pastrami, or prosciutto with cheese and crackers.

Marinated Asparagus

4/18/17-Use a leftover Easter egg to jazz up vegetables, sandwiches, or crackers. Finely dice 1 hard boiled egg. Add to a bowl with 1 tsp lemon juice, 1/2 tsp horseradish, 2 TBSP softened butter, salt and pepper to taste. Using a wooden spoon, beat until fluffy. Toss with hot steamed vegetables such as broccoli, green beans, asparagus or use as a spread for crackers and sandwiches, like leftover ham. Perfect on BLT’s, too.

Boiled Egg Spread

4/11/17-Turn leftover hard boiled eggs & ham into a quick (less than 5 minutes!) breakfast for company. Whisk 1 TBSP flour into 1/2 cup milk or cream until smooth. In a small saucepan, melt 1 TBSP butter over low heat. Whisk in flour mixture until it begins to thicken. Add 1/2 cup diced leftover ham, 1/4 cup grated cheese, 1 chopped hard boiled egg, and to taste- Cajun seasoning, hot sauce, paprika, & Worcestershire. Remove from heat. Stir until smooth. Serve over biscuits, English muffins, toast, or even pancakes. Have leftovers? Serve sauce over broccoli or asparagus.

Creamed Eggs

4/4/17-Want any easy filling for stuffed chicken? Use leftover macaroni and cheese! Form small log out of leftovers. Put in freezer for 30 minutes before filling. Great way to elevate Chicken Cordon Blue or to compliment Pecan Crusted Chicken.

Mac & Cheese Chicken

3/28/17-Have a little leftover fish & some baked or stuffed potato? Make fish fritters! Scoop out potato into a bowl. Add fish. Mash. Add potato skin to food processor to mince. Add to fish mixture along with 1 beaten egg. Add bread crumbs to make desired consistency. (Bonus if you have a leftover roll- toast & process for breadcrumbs.) Shape 1 TBSP mixture at a time into balls. Roll in seasoned cornmeal. Set in fridge for 15-30 minutes. Fry until golden brown. Serve with remoulade sauce or malt vinegar. Prefer fish cakes? Form into patties instead. No leftover fish? Use canned tuna or salmon.

3/14/17-Add some shredded cabbage & carrots (or bagged Cole slaw mix) to the juice of a jalapeno or pickle jar. Let sit in fridge overnight or up to 3 days. Enjoy on sandwich, burgers, hot dogs, or nachos. Think pickled vegetables like Giardiniera!

Pickled Cole slaw

2/21/17-Have leftover spinach & artichoke dip? Use it to make stuffed mushrooms. Pull out steams & finely chop. Add to dip. Fill caps with mixture. Put in small casserole dish. Top with Parmesan or Mozzarella cheese. Add butter, lemon juice, & white wine (optional) to dish. Bake 350* for 15 minutes.

Spinach dip mushrooms

2/14/17-Don’t let fruit go bad. Make a simple fruit puree. Use to fill store bought cupcakes for a quick sweet treat for your Valentine.
Happy Valentine’s Day! Fruit Puree Cupcakes

1/31/17-If your not saving your shrimp shells & heads…you’re missing out on deliciousness! Use the shrimp stock to make an old-fashioned Shrimp Stew

Makeover My Leftover Shrimp Stock Stew

1/24/17-Make a quick & easy corn relish with 3/4 cup leftover corn. In a small saucepan, add 1/4 cup chili sauce, 1/4 tsp each onion & garlic powder, & 1/2 Tbsp butter (or jalapeno juice, I like to add jalapenos, too). Cover. Simmer for 5 minutes. Let cool before serving. So many uses- Stuff in an avocado, use in tacos, quesadillas, omelettes, veggie burgers, salads, or as a topping for fish, chicken, crab cakes or serve with chips for a quick dip!

Makeover My Leftover Corn Relish

1/17/17-Have some leftover grilled, baked, or broiled fish? Make a hot fish dip! Flake fish into a small saucepan over medium heat. Add to taste, depending on how much is leftover, 2 to 1 cream cheese to mayonnaise, hot sauce, Worcestershire sauce, lemon juice, dried dill weed, and grated Parmesan cheese. Stir until smooth and hot. Enjoy with toast points or crackersMakeover My Leftover Fish Dip

1/10/17-Do you save & use the leftover juice from a jar of jalapenos? If not, you’re missing out on a secret ingredient. Toss cole slaw mix or shredded cabbage with juice for a spicy sandwich topping or use juice to add extra flavor when making rice, beans, bloody mary’s, cornbread, biscuits, chili, salsa, or my favorite-jalapeno cheese grits.

Jalapeno juice cheese grits

1/3/17-Have leftover black-eyed peas? Serve them up over Jalapeno Grit Cakes Bonus yummy points for adding leftover corned beef & cabbage to the cakes!

grit-cakes

12/20/16-Many friends ask me how I keep food warm-whether on the go traveling with party food or on the counter for serving, so I’m recapping my secret trick- inexpensive disposable hand or feet warmers! Simply stick to bottom of party tray or casserole dish, & then wrap foil or a dish towel around bottom to keep heat in. Good to go!

warmers

12/13/16-Need a quick party dessert? Whisk 4 oz cream cheese, 8 oz peanut butter, & tub of whipped topping until smooth. Put mixture into decorating bag or ziploc bag with tip cut. Pipe onto homemade or store bought cookies. (Shortbread shown) Top with crushed peanuts.

panut butter cookies

12/6/16-Leftover shrimp & grits, crawfish jalapeno grits, or cheese grits? Whisk the leftovers into your favorite cornbread batter. Bake as usual. Enjoy the hearty treat!

shrimp and grits cornbread

11/29/16-Take home the leftovers of a fried onion blossom (or fried onion rings) & ask for some dipping sauce to go, too!
Preheat oven to 425*. Put leftovers in food processor, pulse until fine, add breadcrumbs to make coating. Spread sauce over one side of bone-in pork chops. Cover with crumb mixture. Repeat other side. Bake for 15 minutes. Enjoy!

Onion Blossom Pork Chops

11/22/16/- Need a last minute appetizer? Pimento cheese to the rescue.
1. PIMENTO CHEESE PECANS: Toast pecan halves. Let cool. Spread one half with cheese, top with other half. Serve with crackers.
2. PIMENTO CHEESE OLIVES: Remove pimento from olives. Using a piping bag or cut sandwich bag, fill olives with cheese. Put pimento on top.

Pimento cheese olives and pecans

11/15/16-Turn those leftover Thanksgiving rolls into STICKY ROLLS for a quick breakfast!
In a non-stick muffin tin, place a dab of butter, 1-2 tsp maple syrup (or 1 tsp corn syrup), chopped nuts, and if desired, 1 tsp brown sugar & cinnamon. Place rolls, top side down over mixture, press down. (Bottom of rolls too brown already? Cover pan with foil. Rolls too big? Cut in half.) Bake at 400* for 10 minutes. Let cool briefly. Carefully remove rolls & spoon any extra goodness over rolls. sticky-rolls

11/8/16- Stretch your holiday entertaining budget by serving seafood dips (crab, shrimp, salmon) on sliced cucumbers. It’s not only a better presentation and more filling than crackers, but less dip will be needed, which will save $.

dip-cucumbers

11/1/16-The holidays are upon us! (Where did the year go?) Need a quick appetizer? Whisk pesto & softened cream cheese together, pipe or dollop on thick cut potato chips, drizzle with balsamic glaze. (Bring balsamic vinegar & touch of sugar to boil over medium heat, stir, cook until reduced by half.) In a real pinch, just buy a bottle of glaze!

pesto-potato-chips

10/25/16- Love onion rolls? Easy to make with leftover fried onion rings. Mince cold onion rings in mini food processor. Add in softened butter (2 TBSP butter per 1/4 cup onions). Process until fully mixed. Spread on any baked rolls, bread, or buns. (Makes an incredible bun for a burger!) Bake 350* for 5 minutes. If using buttered garlic bread or sticks, omit butter, sprinkle on minced onion, bake according to directions. BONUS: Try the fried onion ring butter on a steak, too!!

Fried Onion Ring Rolls

10/4/16-Not a heart healthy tip, but a tasty one. A good way to share the last leftover biscuit with a flavor combination of churros & beignets! Put biscuit in freezer for 1 hour. Cut into thin slices. Melt 1 TBSP butter with 1 TBSP honey in microwave. Stir in 1/2 tsp cinnamon & 1/4 tsp sugar. Brush both sides of biscuit slices. Put slices in a single layer on wax or parchment paper & return to freezer for 30 minutes. Fry 30 seconds or until desired crispness. Top with more cinnamon sugar or powdered sugar. Let cool, gets crisper, then enjoy!

fried-biscuits

9/27/16-Don’t throw away stale cereal (or chips). Revive them on a cookie sheet in a 350* oven for 2-3 minutes. Let cool & enjoy!

cereal

9/20/16-Don’t let tomato paste go to waste, mix with equal parts olive oil. Put into ice cube trays. Cover & freeze. Remove from trays & store in Ziploc bag. Use to make quick sauces for pasta or to flavor risotto, rice, quinoa, soups or stews.

Frozen Tomato Paste

9/13/16-Leftover jambalaya makes an easy stuffing for chicken, shrimp, fish, & peppers, but it also makes an easy sauce, too! In a saucepan over medium low heat, add 1/2 cup cold jambalaya, (chop any big pieces of seafood, chicken, or sausage) 1/4 cup diced tomatoes or peppers. Heat until warm. Stir in 1/3 cup whipping cream, heavy cream, or half & half. Stir until smooth & slightly thickened. Remove from heat. Will thicken more upon standing. Tasty over fried catfish (my fav) or blackened fish, baked or fried chicken, omelettes, or biscuits!

jambalaya sauce

9/6/16-Cheater Carrot Salad-Toss shredded carrots with leftover cole slaw (I used 3 carrots to 1/2 cup slaw) & add chopped apple or pineapple, raisins or craisins, & chopped almonds, pecans, or walnuts. Mix well. Let sit 1 hour in refrigerator. Enjoy!

Carrot Cole Slaw Salad

 

8/30/16-Need a hearty make-ahead (up to 48 hours) sandwich to feed hungry crews?

Try my favorite: NEOPOLITAN SANDWICH http://wp.me/p57UhS-Pv FB_IMG_1472138287236

8/23/16-Here’s a simple “set it & forget it” way to make pasta. Bring water to a boil. Drop in pasta. Stir well. Put cover on pot. Turn off heat. Set timer for 15 minutes. Drain.
So many here in Louisiana are helping feed others affected by the recent tragic flooding. Spaghetti is a tasty inexpensive way to feed many. This cooking method allows the cook to have many pots of pasta going on the stove without any worry. Rinsed & cooled pasta tossed in olive oil can be stored in Ziploc bags in fridge 2 days before needed. Simply rinse under hot water in colander before serving.

spaghetti

8/9/16-Have a slice of cold leftover lasagna? Make Fried Lasagna Sticks: Cut cold lasagna into small cubes. Use moistened skewers to skewer 2 to 3 cubes on each with cubes touching. Dip in flour, egg wash, & breadcrumbs. Repeat. Put skewers in freezer for 10 minutes. Heat oil to 350*. Fry for 3-4 minutes. Serve with marinara.

Fried Lasagna Sticks

7/26/16-Craving corn dogs? Substitute beer for water or milk in favorite cornbread recipe (even instant). Let sit for 30 minutes. Put 1 tsp batter in hot greased mini muffin tin. Add sliced leftover sausage or hot dogs (& jalapeno slices, if you like it spicy, cheese, or corn-I added charred corn.) Top with 1 tsp batter. Bake 400 degrees 10-12 minutes. Tasty with bbq sauce!

Corn dogs

7/19/16-Use leftover spaghetti or any pasta dish to make quick French bread pizzas. Put 1 cup pasta, 1 TBSP room temperature butter, cream cheese, or goat cheese, & 1 clove of garlic into food processor. Process until smooth. Spread onto French bread halves. Top with mozzarella cheese & desired toppings. Bake 375 for 15 minutes.Spaghetti French Bread Pizza

 

7/12/16-Save those watermelon rinds for a sweet treat! Slice rinds into sticks. Let rinds sit overnight uncovered in fridge (to air dry a bit). Make an egg wash of 1 beaten egg & 1 TBSP Orange Juice (or water, but I like the added flavor of OJ) Double dip rinds into egg wash and flour. Fry 2-3 minutes, per side, depending on size of slices. Serve with powdered sugar and/or cinnamon. Good dipped in maple syrup, too! Want more flavor? Add vanilla extract to egg wash & cinnamon to flour.fried watermelon rind

7/5/16-Have leftover baked potatoes? Like loaded cheese fries and potato skins? Don’t worry about turning on the oven in this summer heat-make crispy SMASHED POTATOES in a skillet. Have any leftover BBQ meats? Add them, too!

6/28/16-Have a little pimento cheese leftover? Use it to make a quick cheese sauce for the whole family to enjoy! Video recipe:

6/21/16-Need a dip for leftover grilled sausage? Make old-fashioned beer cheese! (or use juice from jalapeno or pickle jar) Grate 4 oz cheddar or favorite cheese. Mix in 1 minced garlic clove, 1/2 TBSP Worcestershire sauce, 1/4 tsp dry mustard, hot sauce & Cajun seasoning to taste, & 3-4 oz beer. (I like to add chopped jalapenos, too.) Mix well. Put in a jar & pack down. Can be stored in refrigerator for 2 weeks or frozen after 2 days. Also good on a burger!

Beer Cheese

6/14/16-Need a quick sauce for leftover grilled chicken, fish, or steak? Mix 2 TBSP chopped olives (any variety or combination) into 4 TBSP melted butter. Whisk in 1/8 tsp Dijon mustard. Add chives or parsley, pepper, & salt (keep in mind saltiness of olives) to taste. Can be tossed with hot pasta, too!

Olive Sauce

6/7/16-More leftover grits? Make stuffed jalapeno peppers with leftover cheese grits. Slice jalapeno in half lengthwise, scoop out seeds & membranes under cool running water. Fill halves with cold grits. Broil until golden brown. Prefer a milder pepper? Pickle them first. Remember non-pop jalapeno popper http://wp.me/p57UhS-dS

Cheese Grits Peppers

5/31/16-Did you know you can freeze nuts up to 2 years? Never throw out stale nuts again. Simply freeze nuts- shelled or unshelled, roasted or raw, or even chopped (time saver) in an airtight container or keep nuts in original bag and place into a freezer bag. Use straight from freezer for cooking or baking. (Helps prevent nuts from burning, too.) For snacking, let thaw at room temperature or quickly heat or roast in a pan.

frozen nuts

5/24/16- Another reason to save the last roll- A grown-up cheese puff: Cut the leftover roll into cubes. Place on parchment lined baking sheet. Bake for 5 minutes. Pour small amount of white wine or beer in shallow bowl & grated cheese seasoned with spices in another bowl. (For instance, Italian blend cheese seasoned with garlic for white wine & cheddar cheese seasoned with red pepper or Cajun spices for beer.) Dip toasted bread cubes into wine or beer, then roll in cheese mixture. Put back on the parchment lined sheet pan. Spray with olive oil or non-stick spray. Bake at 425 for 5 minutes. Cheese puffs are a tasty way to dress up a cheese board, top your favorite soup or for simply snacking.cheese puffs

5/10/16-Have leftover grits & grillades? Add a little cream cheese to the grits & use as a filling for an omelette. Top omelette with heated grillades. Works with roast, rice, & gravy, too!

grits & grillades omelette

5/3/16- Like stuffed potato skins? Like Nachos? Have leftover BBQ pork, beef, or chicken? Cut a potato into thin slices. Put into bowl. Give a heavy drizzle of olive oil & season with garlic powder, onion powder, paprika, red pepper, chili powder (or prefered seasonings) Toss well using tongs. Place potato slices in single layer on parchment lined baking sheet. Bake at 450 for 15 minutes. Flip. Bake 15 minutes longer. Top each slice with warmed BBQ & favorite cheese. Put under broiler until cheese is melted. Top with jalapenos, olives, or sour cream!

potato nachos

4/19/16-Not enough leftover gumbo for everyone? Make an appetizer of Layered Gumbo Dip: In a saucepan over medium heat, stir 1/2 cup leftover rice, hot sauce to taste, 1/4 tsp Worcestershire sauce & 4 oz cream cheese just until melted. Spread on bottom of oven proof dish. Top with 1 chopped Roma or small tomato & 1/2 cup cold leftover gumbo. Cover & Bake 350 degrees for 20 minutes. Remove cover. Bake additional 5-10 minutes until bubbly. Top with chopped pickled okra, beans, or jalapenos. Serve with crackers or toast points.

Gumbo Dip

4/12/16-Have a small corn cob leftover from a crawfish boil? In a small saucepan over medium heat, melt 1 TBSP butter, (add optional chopped onion or bell pepper) blend in 1 TBSP flour, 1/4 tsp white pepper, 1/2 cup milk or cream & corn off cob. Stir constantly until thickened. Use the creamed corn sauce for a stuffed crawfish potato, over rice or pasta as a side, or to top Crawfish Boil Fritters http://wp.me/p57UhS-JY

Corn Sauce

4/5/16-Freeze those leftover bits of cheese or make a quick cheese spread, a Drunken Cheese Spread: In a food processor blend- 1/4 cup softened butter, 1/2 cup grated cheese (or cubed, just process first) 1 TBSP wine, brandy, sherry, port, or liqueur and your choice of 1 TBSP chopped toasted nuts OR chopped olives, pimentos, peppers, jalapenos. Top with herbs, if desired. Chill for 1/2 hour. Serve with crackers or use as spread for toasted sandwich!cheese spread

3/29/16-Leftover ham slices? Spread one or both sides with Dijon mustard (or favorite mustard) and coat with crushed crackers. Sauté in skillet over med high heat in clarified butter or equal parts butter & olive oil until brown. Think fried pork chops! Great with mashed potatoes, too.

Leftover ham

3/22/16- Don’t throw away a bunch of green onions! Cut root end off green onions. Put in glass of water, covering roots. Will begin to grow overnight-see picture! Change water daily. Can keep in glass or plant outside when bigger.

green onions

3/15/16-Don’t leave rolls on the table. Bring them home & fill with cheese! Use needle of an injector to push through one end of roll stopping before other end. Season ricotta cheese, about 1 1/2 tsp per roll, with garlic powder & choice of seasonings. Can add minced olives, too. Fill tube with mixture & push into roll (without needle). Drizzle rolls with olive oil. Sprinkle with Parmesan cheese. Wrap in foil. Bake 350 for 10 minutes. Cold rolls to soft cheese filled rolls!
cheese rolls
2/23/16-A repost of my first published TUESDAY’S TIP: If you happen to have leftover champagne and do not have a fancy champagne saver, simply pour remaining champagne in an empty water bottle. Seal tightly. BE CAREFUL OPENING, CONTENTS UNDER PRESSURE-but your bubbly will stay bubbly
champagne saver
 2/16/16-Leftover red beans? Make a quick bean dip! Mash & add a can of drained black beans. Heat. Add cheese or queso for bean & cheese dip.
 Red Bean Dip
2/2/16-Don’t throw away that tossed salad that is getting soft from the dressing. Use it as a topping for a frittata or omelet. A nice combo of hot & cold. Enjoy!
 Tossed Salad frittata
1/26/16-Don’t let those oranges go bad, make a quick Spiced Fruit dessert. In a small saucepan, combine segments from 1 large orange or 2 small, 1 cinnamon stick, 1/8 tsp ginger, 1/8 tsp nutmeg, 1 TBSP honey, 2 TBSP water, orange or apple juice. Bring to boil. Let simmer 10 minutes. Remove cinnamon stick. Enjoy warm (delicious over ice cream) or chill. Save peelings & freeze. Grate to use in teas, marinades, or baked goods!
 Spiced Fruit
1/19/16-Turn stale cookies into pie crust for your favorite pie. In a food processor, process cookies until fine. Put crumbs into a bowl. Can sweeten with sugar or brown sugar, if desired. Using a fork to mix, slowly pour in melted butter (On average, 2 cups crumbs to 4 TBSP butter) Continue to add butter until mixture stays together when molded together with the hands. Press mixture in and up sides of lightly greased pie plate. Put in fridge for hour for no bake pies or bake at 350 for 10 minutes for fill and bake pies. How could your favorite cookie elevate your favorite pie?
Pies
 1/12/16-Celery soft & wilted? Want to crisp it? Cut a little bit off root end, put in glass of ice water, put in fridge for a couple hours or overnight. (Notice straight stalks after just 2 hours?) Want to have celery last longer? Store in paper bag in fridge. Don’t forget to use the leaves when making stocks or soups, too.
Celery
1/5/16- Turn leftover hummus into a creamy salad dressing. Simply whisk 1 1/2 teaspoon red or white wine vinegar, 1 tablespoon olive oil, and 1/8 teaspoon paprika into 1/4 cup hummus. (Recipe can easily be doubled.) Toss with salad greens. Good tossed with hot green beans, too.
hummus salad
 12/22/15-Need an easy tasty gift for friends & neighbors? Sharing my old standby recipe:
CHOCOLATE TRUFFLES
http://wp.me/p57UhS-EM
Fun for kids to roll truffles! Truffles
12/8/15-No butter to make biscuit recipe? Use equal amount of Mac & Cheese! Simply cut in like butter. The cheese will make the biscuit a bit denser, but delicious. Mac & Cheese Biscuits
12/1/15-Turn leftover steamed vegetables into a quick dip. In a food processor, add garlic clove, softened cream cheese, and vegetables. Process until smooth. (4 oz cream cheese per 1/3 cup veggies) Serve with crackers or raw veggies. Great as a sandwich spread, too.
Vegetable Dip
 11/17/15- Treat yourself to something sweet! After cooking sweet potatoes for your Thanksgiving sides, save the skins. Cut into strips. Toss with cinnamon and a little olive oil. Put on parchment lined baking sheet. Broil for 5 minutes. Flip. Broil 1- 2 minutes longer. Drizzle with maple syrup & dust with powdered sugar.Skins
 
11/10/15- A quick plate decoration for the Thanksgiving table. Use rolling pin to roll out room temperature butter onto parchment paper. Cover & put back in fridge for 1 hour. Use chilled cookie cutters to make seasonal cut outs. No waste. Just roll scraps back together and repeat process. Arrange on chilled plate and serve with hot rolls!PhotoGrid_1447195276004
11/3/15-Leftover fruit salad? Add 1 chopped tomato, curry powder & ginger to make a salsa for blackened fish or chicken!
 PhotoGrid_1445606664722
10/27/15- Celebrate with a pumpkin! Instead of carving a pumpkin, put headband or “creature” on top of pumpkin. Use flashlight or solar light to cast creepy shadow. Next day pumpkin ready for Thanksgiving. Pumpkin can then become snowman for the holidays! Have fun & save money!12191486_853128974807945_7193374903014049482_n
10/20/15- Not enough salsa left in the jar for chips? Don’t throw out! Add 2 TBSP olive oil to the jar, shake, use as a marinade for grilled chicken. Great for a taco salad or fajitas!salsa chicken
10/13/15- Bringing cupcakes to a party or bake sale? Use empty yogurt cups upside down to tent covering to keep frosting looking fresh with no holes (like toothpicks can leave). Then recycle cups.
0704151144~2~2~2
10/6/15-Turn leftover tortilla chips & salsa into Spicy Fried Cheese Bites! (Remember-Buffalo Chicken Dip & Chip Bites http://wp.me/p57UhS-fh ?) Process chips until crumbs. Cube favorite cheese-pepperjack, habanero cheddar, good choices. Set up breading station: flour with 1/4tsp paprika, egg wash, tortilla crumbs with 1/2tsp chili powder. Use toothpick to hold cheese. Double dip flour & egg then into crumbs. Put in freezer at least 1/2 hour. Keep toothpicks in cheese. Deep fry 1 minute. Enjoy with salsa!
 PhotoGrid_1444163426893PhotoGrid_1444163963252
9/29/15-Don’t throw away that last bit of jelly in the jar. Use it to make a sweet fruity glaze for biscuits. Add 1/4 cup of sifted powdered sugar and 1 1/2 teaspoons of water OR orange juice to the jar. Give it a good shake. Brush it on biscuits or toast.
PhotoGrid_1443798327232
9/22/15-Save those last few hushpuppies! Crumble them over sauteed green beans for a “Southern” flavor. Great crumbled over cup of chili or beans, too! A quick substitute for cornbread.
PhotoGrid_1442967302626
9/15/15-Can’t find a ripe avocado? That’s O.K. Bring home the avocado along with an apple. Put both into a brown paper bag, fold down top & tuck under. Let sit on counter overnight. Avocado will be ripe the next day for lunch.
ripe avocado
9/8/15-Don’t let “one bad apple spoil the bunch”. Wrap “good” apples in paper towels to protect them from the “bad” (bruised) apples. Store in fridge drawer 35 to 40 degrees.
apple saver
9/1/15-Time is money! Skewer whole potatoes lengthwise for faster and more even cooking! Metal skewers for grill or oven. Soaked bamboo for microwave. Rub skin with olive oil & sprinkle sea salt for a crispy skin.
potatoes
8/11/15- Want banana bread today? First, rescue “orphaned” bananas (the single forgotten ones before they get discarded!) Second, put on parchment lined baking sheet. Bake at 200 degrees for 15 minutes, flip, bake 12-15 more minutes. Cut top off, push out perfectly ripe & sweet banana. Make & Bake your favorite banana bread recipe!Banana
8/4/15-Have leftover finger sandwiches from a party? They freeze well or make some Monte Cristo type sandwiches. Gently press a sandwich together. Drop each side in beaten egg & milk. Heat 1 TBSP butter in skillet over medium heat until foaming. Cook 4 minutes on first side, flip cook 3-4 minutes more (or until desired crispness). Top with powdered sugar. Serve with jelly for dipping!
Monte Cristo
7/28/15-Turn that leftover dip (Queso, Spinach & Artichoke, or your favorite dip) into an easy pasta sauce: Simply saute some veggies in a little olive oil, add the dip & two spoons or so of pasta water, stir until hot, toss with pasta! Remember most dips are rich with cream cheese or cheese so you don’t need much to flavor pasta!pasta dip
7/21/15-Marinate handful tomatoes (wedges, too) with 1 minced garlic clove, 1 tsp Italian seasoning, 1 TBSP Balsamic vinegar, dash of sugar, salt, & pepper for 2 hours up to 2 days. Great as an appetizer or toss with lettuce for an instant salad or with hot pasta for an instant no-cook sauce!marinated tomatoes
7/14/15- Made lemonade for a summer party? Turn the hollowed out lemon halves into floating candles, just add tealights! Instant party decor!
 candles
7/7/15- Don’t let those last few strawberries spoil. Make old fashioned Strawberry Butter: In a food processor, add 4 TBSP unsalted room temperature butter, 1/2 cup sliced strawberries and process until smooth. Last few whirls, add 1 tsp powdered sugar for sweet OR 1 tsp balsamic vinegar for savory! Strawberry Butter
6/30/15-Leftover Potato Salad? Add in cheese (I like sharp cheddar & Monterey Back) and pimentos to make Pimento Cheese Potato Salad. Tasty stuffed in a tomato!0615151509b~2
6/23/15- Have cookies going stale? Give them new life as an ice cream sandwich. Scoop softened ice cream onto one cookie, top with another cookie, press gently, wrap in wax paper, and freeze until firm. Enjoy! Cookies will be fresh!
ice cream sandwich
6/16/15-Get more orange (even juice) from an orange! To get orange segments out easily without white membrane- put unpeeled orange in boiling water, cover for 5 minutes! Use the Orange “essence” water for tea and make the birds happy with the peel!
orange
6/9/15- Save time from ironing! To keep the creases off stack and roll linen napkins around an empty paper towel roll or empty potato chip canister. Secure with rubber band. Napkin rings can be stored inside canister. Saves room in the drawer, too!
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6/2/15- Is that tomato on your counter over-ripe & too soft to cut for a sandwich? Place tomato on cutting board with stem end facing you, using a serrated knife, slice tomato lengthwise for firmer slices.11377230_776873412433502_3496346835829094986_n
5/26/15- Leftover salad? Make a quick appetizer: Brush flatbread with olive oil, spread favorite blend of cheeses & seasonings. Bake at 350 degrees for 10 minutes. Slice. Top slices with salad. Eat like a pizza!22221_772662646187912_4639846474637583447_n
5/19/15- Speaking of biscuits, have a leftover biscuit from breakfast? Turn it into a delicious dessert. Crumble a biscuit (a warmed one is even better!) over ice cream & drizzle with honey. I love mine with vanilla bean!
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5/5/15-No that’s not a stick of butter!! It’s a pineapple core- Use it to flavor rice. Simply add it to the water before boiling, let it simmer with rice along with some ginger. Even better use it when making coconut rice. Think Pina Colada!11212779_763833513737492_7748290433930344585_n
4/28/15-Need a quick side dish? Make a Tuscan White Bean Puree. In a small saucepan, add 2 cans of white beans (kidney, great Northern, or cannellini) & 2-3 cloves of garlic. Cover with water & bring to a boil for 5 minutes. Drain. Mash beans & garlic. A potato ricer works great. Add 2-3 TBSP olive oil (depending on desired consistency) & 1 tsp Italian seasoning. Heat over low heat until warm. Serve with a spicy steak or pepper encrusted tuna steak, helps offset spiciness!
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 4/21/15-Making pasta? When boiling pasta, throw some peeled garlic cloves in pot. It will help flavor the pasta & cloves will be ready to mash to make garlic paste. (Or use any garlic leftover from a crawfish boil!) Great in mashed potatoes or for STICKY CHICKEN: To 1 tsp garlic paste add 1 1/2 tsp each honey & low sodium soy sauce, 1/4 tsp each ground ginger & Chinese 5 spice or cinnamon. Brush on chicken pieces. (I like to use thighs.) Put on foiled lined broiler pan. Bake at 350 for 20 minutes then broil for 5 minutes or until done. Leftovers are great in a salad!
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4/14/15-Save the fries & make a meal for yourself! Grate leftover French fries using the large holes of a box grater. Add 1 beaten egg to 1 cup potatoes & 1TBSP shredded cheese (or two!) & 1 tsp favorite seasoning. Press mixture into hot iron skillet coated with olive oil. Cook until crispy around edges. Use plate to invert. Put other side down & cook until brown. Top with choice of toppings: Sunny side up eggs for breakfast. Sour cream & chives for quick lunch. Chili & cheese for dinner! Get creative! Fry pancake
4/7/15-Don’t waste those few remaining onion rings. Take them home! Put them in food processor to make crumbs. Crumble over fresh broccoli tossed with a little olive oil. Bake in 425 degree oven for 10 minutes or until tender.Onion Ring Broccoli
3/31/15-Have some iced tea, honey, and lemon? You have a quick marinade for chicken! Spice it up with a little lemon pepper. Great on the grill! Tea chicken
3/24/15-Don’t have enough Pimento cheese for a sandwich? Spread Pimento cheese on cooked cornbread and broil until melted.
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3/17/15-Microwaving lemons or limes for 15 seconds gets more juice, but want even more? Before using, soak lemons or limes in water in covered dish in fridge overnight is best but even a few hours will yield results.
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2/24/15-Boiled or steamed shrimp can get tough if cooked too long. One trick is a cooking combination of both: Pour salted seasoned boiling water OVER peeled shrimp (tails left on for dipping!). Cover and let stand for 5 minutes. Comes out perfect for salads.0224151653~2~2
2/17/15- Have trouble pulling bacon slices apart? Is your bacon in pieces before it hits the skillet? Before opening a package of bacon, roll package into a long tube. It loosens the slices making it easier to pull apart!
 bacon roll
2/10/15- Don’t let fresh fruit or yogurt go bad in the fridge. Mix yogurt with diced fruit, stir until well combined, put into dish, cover, and freeze! Makes a delicious frozen yogurt. Let thaw ten minutes to enjoy soft frozen yogurt! Works well in popsicle forms, too! I love vanilla yogurt with raspberries! Make your own frozen yogurt creation!yogurt

1/27/15- Don’t waste money on Super Bowl party decorations. Decorate with newspapers, magazines, or paper. Have kids glue football figures to cardstock and make cut outs (or do it yourself to feel like a kid again!). Get creative with the cutouts. Hang them off chip bowls! Line them up with refreshments! No time for cutouts? Use football pictures under cling wrap for food trays or draw some easy football plays on paper to line serving trays. football

1/20/15- Making stuffed jalapenos for the Super Bowl? Make the cream cheese filling ahead and freeze. Spray hands with non-stick spray, shape mixture into logs, wrap each in plastic wrap, put in freezer bag and freeze (at least 2 hours or overnight). It helps me prevent a melted mess and gives my peppers more time to cook!jalapenos
1/13/15-  Found some asparagus on sale? Freeze it or keep it fresh the same as fresh-cut flowers for a few days. Put ends in dish of water or wrap ends with damp paper towel. Keep water fresh or paper towel damp. I like to do a little of both. Small amount of water in dish & wrapped with paper towels! Cooking asparagus? Don’t throw away the ends. We’ll be cooking with them!! asparagus

1/6/15- Save money and time this year by creating a freezer inventory sheet! Designate freezer shelves & drawers for specific items. Update sheet as items are used or added (don’t forget to add date). I keep mine posted on side of freezer! No more searching whole freezer for one item-saves energy, too! No more waste by forgetting what’s stuck in the back or bottom of freezer. Knowing what you have makes meal planning easier, too. chart
12/30/14- It’s party time AND flu season. Pass the snacks NOT the germs! Use individual serving containers for your snacks. Cupcake liners work great for trail mix, olives, nuts, popcorn, chips. You can even put a spoon of cold dip in with some chips- no double dippers! Have a cupcake stand? Use it for your snacks!
snacks
 12/22/14-Don’t let your eggnog go bad! Substitute it for milk in your favorite pancake, waffle, French toast, or bread pudding recipe. Whip it into cream cheese or butter to top muffins or toast. Whip it into whipped cream with a dash of cinnamon and nutmeg to top cookies or brownies-my fav!!eggnog
 12/16/14-Need to keep food warm from oven to party? Get some hand warmers to place under your dish and wrap with foil or kitchen towel! (Also works good to keep food warm on countertop, too!)

Warmers

12/9/14 -‘Tis the season for sharing food and baked goods! Don’t spend money on fancy containers. Make your own decorative personalized bags for leftovers. Simply use wrapping paper or let kids color on copy paper, cut to fit storage bag. I like to use wax paper as a liner behind the paper. Get creative..let your inner artist out!paper bag

12/2/14- Don’t let that broth you bought or homemade stock you made for Thanksgiving spoil in the fridge. Pour it into ice cube trays and freeze. When frozen, pop out cubes and store in labeled bag in freezer. Measure your ice cube trays, most are 2 TBSP (1 oz). Use what you need when you need it, no waste! Use them to quickly flavor rice, soups, sauces, vegetables, you name it! Great addition to you “go to supplies”!stock cubes

11/25/14-Don’t spend money on fancy place cards for your Thanksgiving table. Simply gather some leaves and write your guest’s name in marker. Having an informal dinner? Upon their arrival, let your guests write what they are thankful for on a leaf and scatter on table for a simple runner or centerpiece!

Thanksgiving Leaves

11/18/14-Check your freezer to make sure you have some room in there for next week: Freeze the turkey carcass to make stock-great for turkey and sausage gumbo! Freeze the ham bone for your New Year’s Day black- eye peas! Just wrap with foil, put in freezer bag, and seal squeezing out as much air as possible.

11/11/14-Use cookie cutters to transform that canned cranberry sauce “log” for a quick and tasty table decoration. Simply cut into slices and stamp out shapes. Dress dish with stamps and cutouts!1110141120~2

11/4/14-Is your pumpkin spice coffee bill adding up? Make your own. Just add 1 tsp of pumpkin pie spice for every 2 TBSP coffee and brew. Drink as is or finish with spiced whipped cream, honey, or your choice of milk.  Just mix with your favorite seasoning from pumpkin pie spice-cinnamon, nutmeg, ginger, all spice, or clove. Then put your cooled grounds in a dish, put a candle in it and enjoy the aroma! A double treat!

pumpkin candle

10/28/14-Carved your pumpkin yet? Don’t! Have a pumpkin for all seasons. Put a witch’s hat or some ears on it-put light on it to cast creepy shadow on wall or house. Remove day after Halloween, you have your Thanksgiving decoration. Day after Thanksgiving, paint pumpkin white- paint, stencil, or use stickers for eyes, nose, mouth, put Santa hat on-instant snowman decoration!

10/21/14-Soup season is coming! Save those outer lettuce leaves,wash, dry well and freeze them! They can be used to skim any fat off soup-a natural degreaser (if you are like me and can’t wait for the soup to cool)-just drag it across the top of soup and discard-works like a magnet! The leaves can also be used IN soup just like you would spinach!

10/14/14-Don’t throw away your lemons after squeezing them! You can freeze them! Use them for zest or hollow out the half to make cups to server tartar or cocktail sauce in it or a scoop of sherbet-easy presentation trick!

10/7/14-If you happen to have any leftover champagne and do not have a fancy champagne saver…simply pour the remaining champagne in an empty water bottle and seal tightly. Be careful opening, contents under pressure, but your bubbly will stay bubbly!

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