Cooked leftover turkey (about 3 lbs)

4 tablespoons of olive oil

Salt

1/2 teaspoon of red pepper

1/2 cup of celery

1/2 cup of bell pepper

1 large onion

Garlic

1/4 cup of parsley

1/4 cup of green onions

2 cups of rice

5 - 6 cups of chicken stock

1 bay leaf

1/4 teaspoon of thyme

1 link of andouille sausage

Fry veggies in pan. Add chicken stock when wilted. Bring to boil and boil for 15 minutes. Remove from fire when finished.

Add rice, cooked sausage, turkey, parsley, green onions, and bay leaf and gently mix.

Put in oven, cook for 45 minutes at 375 and 45 minutes at 350.

~Becca Zapata

• 1 (8-oz.) tube crescent dough

• Cooking spray

• All-purpose flour, for surface

• 1 (8-oz.) wheel of brie

• 1/2 c. whole berry cranberry sauce

• 1/4 c. chopped roasted unsalted pecans

• 6 sprigs fresh rosemary, cut into 1" pieces.

Directions

Step 1: Preheat oven to 375°. Grease a mini (24-cup) muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares. Place squares into prepared cups.

Step 2: Cut brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, pecans, and one piece of rosemary.

Step 3: Bake bites until pastry is golden brown, about 15 minutes.

Original recipe (1X) yields 6 servings

• 2 (14.5 ounce) cans green beans, drained

• 1 (10.5 ounce) can condensed cream of mushroom soup

• 1 cup shredded Cheddar cheese, divided

• 1 (6 ounce) can French-fried onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Mix green beans and condensed soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.

3. Stir 1/2 cup Cheddar cheese into the green bean mixture. Microwave on high for 2 to 3 minutes.

4. Transfer mixture to a casserole dish and spread evenly over the bottom. Sprinkle remaining Cheddar over top, then sprinkle with the French-fried onions.

5. Bake in the preheated oven until cheese is melted and the onions are just turning brown, about 10 minutes.

   
   

Recipe Tip

To reheat: Remove the casserole from the fridge and let it come to room temperature for about 30 minutes. Top with French-fried onions and reheat in an oven preheated to 350 degrees F until the onions are golden brown and the casserole is heated through.

Cook Time: 1 hour hr

Total Time: 1 hour hr 5 minutes mins

Servings: 8 servings

Equipment

• Pyrex Basics Baking Dishes

Ingredients

For a crunchy texture, add 1/2 cup chopped pecans before baking!

• 6 medium sized sweet potatoes peeled and largely cubed

• 8 tablespoon unsalted butter 1 stick; melted

• 1 cup brown sugar

• 1 tablespoon vanilla extract

• 2 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• 1 teaspoon kosher salt

Instructions

• Preheat your oven to 375 degrees F (190 degrees C).

• In a small bowl, stir together melted butter, brown sugar, vanilla extract, ground cinnamon, ground ginger, and kosher salt well.

  8 tablespoon unsalted butter,1 cup brown sugar,1 tablespoon vanilla extract,2 teaspoon ground cinnamon,½ teaspoon ground ginger,1 teaspoon kosher salt

• Use your clean hands or a large spoon to mix the butter-sugar mixture and sweet potatoes in a baking dish or casserole dish. Make sure each sweet potato chunk is well coated in the mixture and the potatoes are laying in an even layer. It's okay if it's not in one layer.

  6 medium sized sweet potatoes

• Bake the candied yams in the preheated oven for 55 minutes, until potatoes are fork-tender, the sugar and potatoes have caramelized, and there is syrup in the dish.

• Let cool for at least 5 minutes before serving.