Welcome back! What a wonderful long weekend it was, filled to the brim with family, friends and so…much…food. Now that the Tryptophan coma has worn off, are you wondering what to do with the leftovers, both of the decorative and delicious varieties? We’ve rounded up some great tips on how to recycle, repurpose and reuse those Turkey Day extras (If what you have leftover is green bean casserole, just send it this way, I’ll make sure it goes to a good home).
If you have leftover Food:
LEFTOVER PUMPKIN PIE MILKSHAKE
- 2 cups vanilla ice cream, slightly softened
- 1⁄3 cup milk
- 1⁄4 teaspoon pumpkin pie spice or ground cinnamon
Slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Whipped cream, if desired
Cinnamon sticks, if desired
In blender, place ice cream and milk.
Cover and blend on high speed until smooth and creamy.
Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
Pour into 2 glasses; top with sweetened whipped cream and pecans.
Serve immediately. (For future shakes, individually wrap pie slices and store in freezer).
LEFTOVER SWEET POTATO MUFFINS