Turkey Round 2

This year my family over did it with the turkey eating. We have three turkeys in a weeks time, boy scouts had a dinner, girl scouts had a lunch and well Thanksgiving. So eating left over turkey was not all that appealing to us. What was I going to do? I had a ton of turkey leftover and I hate wasting food.

Well the first thing I did was I canned some turkey soup for the cold months ahead, 6 quart size jars! And I still have more turkey to eat, a lot more to eat! So time to get creative. Who said that turkey is just for dinner and lunch, why not giving breakfast a turn?

Surprising my breakfast idea was spot on. It was sweet and savory and didn’t taste like Thanksgiving leftovers at all. Best part is you don’t need to buy any extra ingredients, you probably already have all the ingredients in the pantry and fridge.

Egg and Turkey Hash


  • 1 celery stock
  • 1/4 c onion
  • 1/2 teaspoon thyme leaves
  • 5-6 medium potatoes, cubed
  • 1 small gala apple, cubed
  • 1 lb turkey, cut into cubes
  • 5- 6 eggs, for fried eggs
  • olive oil
  • salt and pepper to taste


  1. Place olive oil in a frying pan, heat on medium heat.
  2. Take your celery stalk & onion, finely chop then add then to the skillet.
  3. Peel potatoes and dice into cubes. Then add to to skillet. Salt and pepper to taste. Cook until tender.
  4. Turn oven on to 350 degrees. Add apples, turkey, and thyme to the potato mixture and toss. Transfer to a cookie sheet and place inside oven to keep warm while making the fried eggs.
  5. Plate the hash then place the fried egg on top. Garnish with parsley if you want too. Enjoy.

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Simply Swirled Delights


I  love cinnamon buns! I love how they make your house smell like cinnamon and nothing beats fresh treats from the oven! When you have a house filled with kids buying the pre-made ones is not a great option, but making them does!  And I better you already have everything in you kitchen cabinets too. There is nothing tricky about these to make. So simple and easy. The only hard part is waiting, especially when you start to smell the cinnamon baking in the oven.
Simply Swirled Delights
  • 2 and 1/2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 ounce of yeast, I used
  • 1/2 cup (120ml) water
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 3 Tablespoons unsalted butter, melted
  • 2 Tablespoons ground cinnamon
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  • 1 cup powder sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon water


  1.  In a large bowl, toss the 2 and 1/2 cups flour, the sugar and salt together until evenly dispersed. Set aside.
  2. In a small bowl combine warm water (115 degrees) and yeast. Allow to sit for ten minutes.
  3. In a small sauce pan heat heavy cream and vanilla in a small over medium heat.  Stir the milk mixture into the flour mixture. Add the egg and yeast mixture to the flour/milk mixture. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. You may need to add extra flour if the dough is too sticky.
  4. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
  5.  After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 1 1/2 inch pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1 hour. Here is what I do: heat the oven to 170F degrees. Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. Covered the rolls with foil after 15 minutes to avoid heavy browning.
  7. To make icing mix powder sugar, vanilla and water until smooth. Poor over hot cinnamon rolls.