Holly and Heather's Helping Hands

Inspirational Heartfelt Hints

Category: Cooking

Holly & Heather’s Helpful Hint: Leftover Mash-Up’s!

Was your refrigerator full of left over food from holiday festivities? Ours was and with a hodgepodge of portions of everything from appetizers to desserts, it’s hard to get enough to re-heat a full meal. Plus sometimes you just can’t eat any more New Year’s pork and sauerkraut! Here’s a fun spin on some leftovers we reconstituted into new dishes:

Berry Pie Smoothie:

We had frozen cranberries leftover from Christmas (used them in cocktails for a festive look and to flavor drinks in place of ice) and put a handful in a blender with 3/4 cup of almond milk and the inside scoopings of a slice of berry pie.  The filling only (no pie crust) was mainly a gelatinous mix of peaches, cherries and blueberries.  It was blended until smooth, and smelled just like pie and tasted delicious!

Vegetable Medley Egg Bake:

In a baking dish, throw in any left over vegetables you have.  Ours were all chopped up and pre-seasoned in their original dishes but if they weren’t, sprinkle on some salt and pepper.  In the bottom of our pan went broccoli, potatoes and zucchini.  If you have any left over greens too like spinach add it in!  Also delicious to add on top of vegetables are any leftover meats like ham or sausage.  In a separate bowl beat 3 or 4 eggs (or a cup or 2 of egg whites from a carton, depending on how many veggies you have in your dish), mix in a little milk (we used half and half as we always buy extra for guests to add to their coffee) and some grated left over cheese (we like to make cheese boards for the holidays and always have extra cheddar or gouda on hand).  Pour egg/milk/cheese mixture into the baking dish.  It should almost come to the top of the veggies.  Sprinkle some extra cheese on top and bake at 375 degrees for 30-40 minutes or until eggs are set and not runny.

Holly & Heather’s Helpful Hint: Bring on the Holidays!

It’s December and time for joyous holiday festivities! We love this time of year and it almost always includes cooking and baking up some tasty treats. With crazy work days, we are trying to find some baking short cuts to help ease the weekend time crunch. Here’s a recipe we tried that came out great and was quick and easy. It also lends itself to so many variations. We’ll list a few here..let us know if you try it too!


Pie Cookies
Ingredients: prepared refrigerated pie crust, sugar, cinnamon, butterscotch, chocolate chips or jam

Roll out the pie crust dough, use any festive cookie cutter you like, and place on a baking sheet. Sprinkle with cinnamon and sugar or put chips on top. Bake in a 350 degree oven for 10-12 minutes. When still warm and out of the oven you could also spread your favorite holiday jam, jelly or pie filling on top. They definitely need the sweetness or “pie” topping to go with the more savory crust. Or you could frost the cookies and decorate any way you like to put your own holiday touch on them!

Holly & Heather’s Helpful Hint: Fall Food

Ah yes, it’s that time of year in the northeastern U.S. of A. when we are all about fall comfort food. Our slow cookers have come out of their summer hibernation. We are using our root vegetables from our farm shares (still going strong!). And then there are some new goodies to try. That’s what Holly did with a market purchase after a summer vacation in South Carolina. Here’s the recipe for the picture above:

Hush Puppies!

Ingredients – 2 cups of hush puppy mix, 1 egg, 1 cup of milk.

Heat about two inches of oil in a deep skillet. Drop quarter sized dough mix into hot oil cooking about two to three minutes on each side till golden. Place on a paper towel lined plate to cool.

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