Buongiorno! Hope you all had a fantastic day yesterday with your loved ones! If you find yourself with some leftover turkey and want a really easy, laid back, no fuss recipe to make with it, make a pot of this easy soup! I used a leftover chicken carcass I had (because I wanted to film this for you ahead of time) but obviously this is perfection with turkey! There's no written recipe for this, I just wanted to share this idea with you but you know how soups go, you just add whatever you have on hand, let it simmer and it always turns out great!

لكريمة التيراميسو ‎100 غرام قشدة طرية، باردة ‎50 غرام جبن كريمي، طري ‎1 ملعقة كبيرة سكر ناعم ‎1/2 ملعقة صغيرة مستخلص الفانيليا ‎للتشكيل ‎100 مل إسبريسو أو قهوة قوية محضرة ‎القليل من قطع الفقاص ‎كاكاو غير محلى، للتزيين ‎1- في وعاء، ضعوا الجبن الكريمي، القشدة الطرية، السكر الناعم، ومستخلص الفانيليا. اخفقوا المزيج باستخدام الخلاط الكهربائي حتى يصبح كثيفًا وكريميًا. ‎2- ضعوا القهوة الباردة في وعاء، واغمسوا قطع الفقاص فيها لترطيبه قليلاً. ‎3- في طبق مربع صغير (12 سم)، رتبوا قطع الفقاص المبللة في طبقة واحدة. أضيفوا ملعقة كبيرة من القهوة فوق الفقاص. ‎4- أضيفوا طبقة من الكريمة فوق الفقاص، ثم كرروا العملية مع طبقة ثانية من الفقاص المبلل والكريمة. ‎5- قبل التقديم مباشرة، رشوا السطح بالكاكاو غير المحلى. قدموا واستمتعوا!

Buongiorno!! Wanted to reshare my all time favorite cornbread recipe with you in case you find yourself needing a recipe for it last minute or simply don't have one. This is so good you guys and so easy!! One bowl, little whisk, and pour into a hot skillet and you have the. best cornbread ever! I know you will be making a batch of some kind of turkey sou this upcoming weekend and a pan of this along side would be perfect!! Recipe below! Recipe: https://www.laurainthekitchen.com/recipes/corn-bread/

Buongiorno!! If you've been following me for a long time you know I've actually shared a full blown recipe for this many many years ago (I think it's been about 10 years since then) and guess what, it continues to be my absolute FAVORITE way to eat leftover turkey and cranberry sauce. Has to be in a croissant (go big or go home right!?) has to have brie in it and has to get all toasty and crunchy on the outside. It's simply the best, only sandwich I want the next day as I browse the internet for Black Friday deals! You must give this a try! Please let me know down below some of your favorite ways to use up your Thanksgiving leftovers, I'm always looking for new ideas! And as always, please remember that these kinds of quick videos are in ADDITION to my regular content not in place of! It's just a way for me to share more food inspiration with y'all! xoxo

It's time for all things Thanksgiving! Whether you're hosting or helping there will be something here for YOU!

Buongiorno! As we come close to ending our Thanksgiving series, I had to remind you of this sensational stuffing recipe I make every single year! I love to use good bread (after all it's a main component here) and I think it's so much better to tear it rather than cube it (you get so many more gnarly crispy bits that are simply irresistible) and all together once baked you get the most delicious, most flavorful stuffing ever! You can stuff the turkey with it if you want but that's never been my thing, it's too complicated to insure everything is cooked safely without sacrificing either a super dry turkey or unsafe internal temperature of the stuffing so I always bake it in a baking or roasting pan. Recipe linked below! Recipe: https://www.laurainthekitchen.com/recipes/best-stuffing-ever/

This is hands down the best pecan pie ever!’ Classic, buttery crust and so rich and delicious. My favorite pie at Thanksgiving and I know you’ll love it too! Pecan Pie Recipe: For the crust: 1-1/2 cups of all purpose flour 1 tbsp of granulated sugar Small pinch of Salt 1/2 cup of Unsalted Butter, cold and cut into small cubes 4-6 Tbsp of Ice cold water For the filling: 3 Eggs 1/2 cup of Brown Sugar 1/2 cup of Granulated Sugar 1/3 cup of Unsalted Butter, melted 1 cup of Light Corn Syrup 2 tsp of Vanilla Extract 1.5 Tbsp of Cornstarch 1.5 cups of Finely Chopped Pecans 1/2 tsp of Salt Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Make the Crust 02:30 - Make the Filling 04:40 - Roll the Dough 05:38 - Assemble the Pie 08:12 - Bake 09:00 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #pecanpie #dessert #recipe

سهل 2 كوب “150 مل حليب 100مل كريم فريش 20 غرام نشا 30 غرام سكر 1 ملعقة صغيرة مركّب عرق السوس للتزيين مركّب عرق السوس” “1- أضيفوا الحليب، الكريمة، السكر، نشا الذرة ومعجون عرق السوس إلى قدر. 2- اخفقوا المكونات جيداً للتأكد من ذوبان نشا الذرة في الحليب. 2- ضعوا القدر على نار متوسطة، واطهوا لمدة 5 إلى 7 دقائق مع الخفق المستمر حتى يتكاثف الخليط. 3- اسكبوا خليط المهلبية فوراً في أكواب التقديم. 4- اتركوا المهلبية لتبرد لمدة 5 دقائق في درجة حرارة الغرفة. 5- قوموا بتغطية الأكواب بغطاء بلاستيكي ثم ضعوهم في الثلاجة لمدة ساعة على الأقل (أو حتى طوال الليل). 6- أخرجوها من الثلاجة قبل التقديم مباشرة. زينواها بطبقة رقيقة من عرق السوس وقدموها باردة.”