Hoisin Cranberry Turkey Tacos

Hoisin Cranberry Turkey Tacos

It's an age old question...what do I do with turkey leftovers?  Of course there are the classic ways to use them such as in soups, sandwiches etc, but I have always loved anything asian flavored and my turkey leftovers are no exception.  This year it was asian style tacos!  These tacos were too awesome not to share!

Hoisin Cranberry Turkey Tacos

makes 10

1 1/2 cups cranberry sauce

3 tbsp of hoisin sauce

1 cucumber (peeled and julienned)

1 avocado (peeled, and thinly sliced)

3-4 tbsp scallions (chopped)

10 soft tacos (flour or corn)

10 small handfuls of shredded turkey (dark or white)

Combine cranberry sauce and hoisin sauce, set aside. Assemble taco with turkey, cucumbers and avocados.  Drizzle tacos with cranberry hoisin mixture and sprinkle with scallions.  Enjoy!




The BEST Soup for the season!

The BEST Soup for the season!

Creamy Maple Sweet Potato Soup

1/4 stick butter
1 cup onion, diced
1 leek, washed well and thinly sliced
2 garlic cloves, chopped
1 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock
1 1/2 cinnamon stick
1/4 teaspoon ground coriander
1/4 ground ginger
Pinch of cayenne
2 cans of coconut cream
1/2 heavy cream
2 tablespoons pure maple syrup

Melt butter in heavy large pot over medium-high heat. Add onion and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and all the ground spices. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender.

(photo courtesy of simplyrecipes.com)
Remove cinnamon stick. Puree soup in blender until smooth and return to pot. Add coconut cream, heavy cream and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper to taste.

November 24, 2017 by Sarah Nicholas
Gobble Latte Coffee Spoons

Gobble Latte Coffee Spoons

Stir up some fun at Thanksgiving with gobble latte coffee spoons — made from caramel, chocolate and colored sanding sugars. These birds will add just the right buzz to your favorite hot beverage.

This isn't just a sweet recipe, but it's a fun craft too. Serve these elegant melting spoons with your after-dinner coffee or hot cocoa. They are fun for kids, but beautiful and festive enough for adults.

Gobble latte coffee spoons


  • Red, yellow and orange sanding sugars
  • Caramel squares
  • White chocolate chips (melted)
  • Chocolate chips
  • Hershey's Kisses


1. Soften caramels, 10 seconds each, in a microwave. Divide each caramel in half and spread into spoon heads.

2. Melt three to four ounces of white chocolate in a microwave-safe dish. Pour into a small plastic squeeze bottle or plastic zip-close bag (cutting off the very tip.) Pipe a line of white chocolate down the front of the Hershey's Kiss to form the turkey waddle.

3. Dip in red sanding sugar. Repeat this step with all remaining Hershey's Kisses.

4. Squeeze small dollops of white chocolate on the very tip of each Hershey's Kiss and attach the chocolate chips to form the heads.

5. Pipe radiating lines of white chocolate onto the caramel spoon heads.

6. Dip the spoon into the red sanding sugar, tapping off the excess. Pipe more lines of white chocolate next to the red lines.

7. Dip the spoon in yellow sanding sugar. Fill in between the red and yellow lines with more lines of white chocolate, then dip the spoon in orange sanding sugar. Tapping off the excess sugar each time.

8. Add a small dollop of white chocolate in front and attach the finished chocolate turkey bodies to each spoon.

And your gobble latte coffee spoon is complete.


compliments of SheKnows.com 




November 20, 2015 by Jenny Devine
Mini Pumpkin Pies

Mini Pumpkin Pies


Yields 6 mini pies

- Crust -

  • 8 tbsp. cold unsalted butter (cut into smaller pieces)
  • 1 1/3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 4 tbsp. ice water

In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.

Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.

Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.

Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.

- Filling -

1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Preheat the oven to 350 degrees F.

Cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.

In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.

Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).

Bake until the filling is set, 50-55 minutes. The centers should jiggle slightly when the pan is given a gentle shake. Transfer to a wire rack and let cool completely.

- Vanilla Bean Whipped Cream -


In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.

Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.

Drop a dollop of cream on each individual pie, or on each slice as you’re serving.



November 08, 2015 by Jenny Devine

Turkey Day Terror (or, How to Attract Readers With Needlessly Sensational Headlines)

The first Thanksgiving I spent with my now ex-wife, and I was doing the cooking as usual. I was just getting ready to put the turkey in the oven when someone knocked at the door...


November 26, 2014 by Jeff Fitzgerald