The Jolly Kitchen

This week The Jolly Kitchen is featuring some delicious recipes courtesy of Felicia from Go Graham Go. Felicia is helping us stay out of the kitchen by bringing us simple recipes for busy moms! When you get a chance, you should stop by her blog.

Enough Chicken Salad to feed an army! Cut it in half for a family of four!

Ingredients:

4 Cans of White Meat Chicken (larger cans usually 2 for $5)

1 8oz block of cream cheese

1 cup of mayo

1/2 cup of chopped celery

3 tbs of chopped onions

4 cups of pecans chopped into fine pieces

Crumble chicken into bowl with celery, onions, and pecan pieces

Melt mayo and cream cheese in the microwave for about 15-20 seconds and mix together.

Mix in mayo/cream cheese mixture with the chicken mixture

Eat and enjoy alone or with crackers or bread!

I hope everyone had a wonderful Thanksgiving! Here are some ideas for what to do with all of the food sitting in your refrigerator.

Turkey Pot Pie

Potato Croquettes

Pumpkin Bars

Sweet Potato Biscuits

Shepherds Pie

Turkey & Mashed Potato Frittata

Mr Breakfast's Holiday Leftover Tips

1. Mix leftover cranberry sauce with cream cheese to make a spread for toast and muffins.
   
   
2. Cranberry sauce makes an excellent topping for pancakes and waffles. Its flavor even blends well with maple syrup.
   
   
3. Shredded turkey can be added to almost any omelet recipe. Take a mushroom and cheese omelet; add some leftover turkey and it becomes a Turkey Tetrazzini Omelet. Here are 122 omelets you can experiment with.
   
   
4. Refrigerate your leftovers as soon as possible. Use leftover turkey within 3 days. Cranberry sauce keeps for about a week.
   
   
5. You know those crispy French Fried Onions on the top of your green bean casserole? Toss a little handful over scrambled eggs or omelets. Trust me.
   
   
6. Instead of hashed browns, fry up some leftover stuffing in a little bit of oil. Pat it down in rounds as its frying and it turns out like little pancakes.