Royal Icing For Gingerbread Houses

* 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
* 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
* 1 teaspoon almond extract

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract, if necessary.

Stove Top Easy Turkey Bake

1 2/3 c. hot water
1 pkg. (6 oz) (Turkey) Stove Top Stuffing
4 c. chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli
florets, thawed, drained
1 can ( 10-3/4 oz.) condensed cream of chicken soup
3/4 c. milk
1 1/2 c. shredded cheddar cheese

*Heat oven to 350 degrees.
*Add hot water to stuffing mix; stir just until moistened.
*Combine turkey and broccoli in 13 x 9 inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
*Bake 30 minutes or until heated through.

I always enjoy the thoughtful meals that are shared with our family after having a baby. I enjoy being able to try new dishes, and to be able to take a break from cooking. This meal was shared by a dear sweet couple in our ward. Thank you Womack's!

Turkey and Stuffing Dumpling Soup*

Original Recipe From Dunkin Cooking The Semi-Homemade Way

Modified by: Me

1 1/2 Lbs. -Leftover Turkey {diced}

1 can Cream of potato soup

2 C. - Leftover Stuffing

1 - Egg

3 Tbs. - Flour

2 c. left over gravy

2 32 oz. - Chicken Stock

2 Tbs. - Cream

1 can Corn

1 Tbs. - EVOO

2 Tbs. - Butter

1 - Medium Onion ( diced )

1 - Bay Leaf

1Tsp. - Poultry Seasoning

1 Tbs. - Chopped Parsley

1/2 Tbs. - Chopped Garlic

Salt & Pepper to taste

Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock, soup, and gravy and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream. If you would like a thicker soup consistency, make a roux using cornstarch and water.Enjoy!

Hunter made this using a few of the leftovers from our Thanksgiving dinner. It was fabulous!

My favorite part of the soup were the stuffing dumplings!!!

Buttermilk Waffles*

Recipe From Becoming Betty

2 C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
4 eggs
1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.

Pumpkin-Swirled Cinnamon Rolls*

Recipes from:

Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!

Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast

Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger

Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.



Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.

 Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.



Starting with the short end that's covered with filling, roll the dough into a log.

 Cut the log into nine 1 ½"-thick rolls.

 Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.



Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.



To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

 Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.



Yield: 9 rolls.

These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.