Kids Cook Fall 2018
5 Kid-Friendly Ways to Reinvent Holiday Leftovers
If your Thanksgiving table is like mine, there is always too much food. I can’t let anything go to waste, so there are always new recipes invented after the holidays.
These recipes have been kid-tested by my own tribe of three and by the awesome Jr. Chefs that I have had the privilege of teaching over the years. Jr. Chefs have become my taste testers in all the kid-friendly classes we offer at our School of Cooking at Heritage Square.
Leftover Cranberry Sauce
Muffins are a great way to incorporate flavors! Follow one of my favorite recipe’s simple four step process!
1. Mix up a batch of muffin batter.
2. Fill a muffin tin halfway.
3. Add a dollop of leftover cranberry sauce.
4. Top with a tablespoon of batter and bake.
1 cup sugar
1 cup medium cornmeal
1-1/2cups whole milk
2 extra-large eggs
2 tablespoons baking powder
1/2pound unsalted butter, melted and cooled
1.Preheat the oven to 350º F.
2.Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter and eggs.
3.With the mixer on the lowest speed, pour the wet ingredients into the dry ingredients and stir until they are just blended.
4.Spoon the batter into the paper liners, filling each one to the top.
5.Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
6.Cool slightly and remove from the pan.
Recreate new flavor profiles with Creamy Alfredo Pasta, Peanut and Ginger Stir-fry or even comforting Turkey and Dumplings!
Leftover Mashed Potatoes
Mix in some onion, egg, cheese, salt and pepper for delicious Potato Pancakes or mix in cooked spinach and goat cheese for a new whipped potato dish!
For a favorite sandwich, layer a slice of turkey and some stuffing between two slices of bread, spread mayo on the outside of each slice, then grill to crispy perfection! You can also stuff a variety of peppers for a tasty meal.
Break out your muffin pan and line each cup with your choice of phyllo dough, pie crust or puff pastry. Let the littles fill the cups with whatever combination of leftovers they like — a little sweet potato, a bit of cranberry, or a touch of corn. Place the muffin pan into the oven at 400º F and 7-9 minutes later, dinner is ready. They will be so proud!
From us here at the School of Cooking, we hope you have a wonderful time making memories along with the mess!
Chef April Howell