I think one of my favorite things about Thanksgiving is the leftovers. I love making turkey sandwiches and still being able to stuff my face with stuffing the day after Thanksgiving. In my family, we typically have our dinner in the early afternoon and even though I always feel like bursting afterwards, by the evening, I get a hankering for a little more and a turkey slider is always the answer! I have fond memories standing around the kitchen talking about the day with my family eating our little turkey sandwiches. I’ve never been one for rushing out for Black Friday sales. I much prefer to stay at home in sweats and watching a movie with my family.
I think rolls often get overlooked at the Thanksgiving table. There’s so much food, rolls take a backseat for me. Until the leftovers, that is. Dinner rolls are perfect for making leftover turkey sandwiches! And one of my favorites? Pillsbury Grands!®. Seriously, who can resist all those rich and buttery layers? I remember always peeling them apart, layer by layer when I was younger. While growing up, Pillsbury has been on many a dinner table in my family.
Usually, I just throw on some turkey and some mayo and call it a day, but I wanted to make my annual leftover turkey sliders a little more special this year! First, I baked up Pillsbury Grands!® for the bread and topped my sandwiches with melted Swiss and Gruyere cheese. Then, I spread on a ridiculous amount of homemade cranberry aioli on top! Is it weird that I almost just want to eat these as my actual meal on Thanksgiving?!
I cannot believe that Thanksgiving is next week! Where did November go?! This month is just flying by and the holiday season is upon us. I’ve suddenly gotten the cooking and baking bug!
Today, I’ve teamed up again with my friends from Food Should Taste Good to bring you the perfect side dish for your holiday dinner! They sent me their Sweet Potato Tortilla Chips to try out and I was not disappointed! These tortilla chips have so much flavor. There are so many great flavor varieties and most important of all, they are SO good! They are wholesome and have a more sophisticated flavor than other tortilla chips. Oh, and not to mention, they are made with natural ingredients, are non-GMO, gluten-free, free of trans fats, and many are vegan too!
I wanted to think a little out-of-the-box for using these tortilla chips so I started thinking about some of my favorite Thanksgiving dishes and sweet potato casserole immediately came to mind. This version of the sweet potato casserole starts with a base of creamy and lightly sweetened whipped sweet potatoes and then is topped with a mixture of the Food Should Taste Good crushed sweet potato tortilla chips and walnuts to make a perfectly crispy topping! Oh, and I threw in a handful of mini marshmallows too because you have to at least have a few of those on top too. If you are like me, texture is everything, and I simply adore the crispy topping on this casserole made with the crushed sweet potato tortilla chips and chopped nuts. It pairs so well with the dreamy whipped sweet potatoes!
The Cobb Salad. It’s my most favorite salad of all time I think. What’s not to love about it? All those delicious toppings, it’s hard to resist! Whenever I see it on a menu, I almost always have to try it. I started thinking about making a fall version and then could not get the idea out of mind!
This Harvest Cobb Salad is full of fall flavors. First, I roasted some butternut squash with a touch of cinnamon. Then I added diced honeycrisp apple and walnuts. I also stuck with some of the more traditional Cobb salad toppings like avocado and hard boiled eggs and threw on some chicken. For the dressing, I mixed up a big batch of my favorite apple cider vinaigrette because what other dressing would be more perfect for such a salad?!
You guys, I’m SO excited about today’s post! I’ve teamed up with 24 other bloggers to bring you 25 perfect recipes to make for Thanksgiving including appetizers, sides, and desserts!
I decided to make an appetizer. You guys loved my Cranberry Pecan and White Cheddar Cheese Ball, so I thought I’d try a new cheese ball recipe! This Fig and Goat Cheese Ball is so perfect for any holiday gathering. It only requires 4 ingredients: Cream cheese, goat cheese, fig preserves, and walnuts! It’s also really easy to mix up in a food processor and you can prep it the night before too. I am madly in love with the sweetness from the fig paired with the tangy goat cheese!
Disclosure: This post is sponsored by Baby Brezza and Little Green Pouch.
I’ve been horrible about fulfilling my promise to post baby food recipes! I’ve been cooking things for Maddie since we started solids at 6 months old. Now at almost 1 year old, I’ve been surprised at how much she still enjoys purees. Lunch and dinners usually involve yogurt and some sort of puree because it’s never a guarantee if she will eat whatever solid foods I’ve prepared. So even at 11 months, we are still big on purees in this house!
I was contacted by my new friends from the Baby Brezza One Step Baby Food Maker and Little Green Pouch to try out their products and figured with all the purees I was still busting out, I needed to give them a try! Maddie loves pouches. She’ll eat pretty much any baby food I give her when it’s in a pouch. Little Green Pouches are BPA-free, reusable, freezable, squeezable and dishwasher-safe pouches to portion and store homemade baby food. We love having pouches for meals or snacks on-the-go! Truthfully, I didn’t really think I wanted a baby food maker, but I have to admit, it is really convenient to be able to steam and blend foods in one machine. It makes clean up so much simpler! Some of the features I like about the Baby Brezza One Step Baby Food Maker is that you can set the steamer for different times, 10 minutes, 15 minutes, etc.. and you can even set it to automatically blend when it’s done. When you’ve got a baby to chase after, it’s easy to forget about something you are cooking so to know it’s on a timer and will blend automatically means I don’t have to worry about overcooking the food. That is also worth some peace of mind!
Ok, so what did I make? I thought a fall treat was in order so I made some Pumpkin Pear Applesauce. Maddie loves apples and pears so I’ve been giving her this applesauce for dessert or as a snack during the day. The other great thing about this recipe is that applesauce is not just a treat for babies, but adults like it too! I am definitely guilty of eating this applesauce with her! It’s so yummy and perfectly sweet. Not to mention, this all-natural fall treat is packed with fiber and vitamins!
I’ve realized that I have not posted nearly enough football eats this season so far. This must be remedied ASAP! Pizza is always the answer!
I wanted to make something that required minimal effort, but that could also feed a crowd and french bread pizzas are the perfect solution! This french bread pizza has an extra layer of flavor and awesomeness! For this recipe, I used the STAR Fine Foods Hot Pepper Stuffed Olives. I thought the heat from the hot pepper would pair nicely with this creamy and cheesy french bread pizza! French bread pizza is the perfect shortcut to traditional pizza. It’s great for when you want a quick weeknight meal or for when you need an easy appetizer!
This pizza starts with a base of cream cheese studded with the chopped olives and is then topped with sauce, cheese, pepperoni, and sliced piquillo peppers. It’s perfectly cheesy and full of flavor! This pizza is so simple and you don’t have to worry about rolling out dough and all of that nonsense! Just layer your ingredients, stick it under the broiler, and then slice and enjoy. Feel free to change up the toppings too!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!