Thanksgiving Leftovers

I hope everyone had a wonderful Thanksgiving yesterday! I think I ate a little too much, but what’s new!? I had a wonderful time with friends and family – and I hope you did as well.

It’s the day after and you know what that means!? It’s time for one of the best parts of Thanksgiving…the leftovers!

One of the most popular questions that people ask me is “How can I reheat the leftover turkey without drying it out?!” The easiest way I’ve found is to do this…

Turkey and Butter Blaise Blog

Leftover Turkey in the Oven

Put all of your leftover turkey in a covered casserole dish.

Preheat your oven to 400 degrees F.

Slice a stick of butter and place over the top of the turkey and cover the casserole with the lid.

Place in preheated oven for about 30-35 minutes.


Blaise Thanksgiving Plate

(Had to share a picture of my Thanksgiving plate from yesterday – round one anyways 😉 )


Happy Thanksgiving!

I wish everyone a HAPPY and blessed Thanksgiving holiday tomorrow! Enjoy, eat, drink and be merry!

In the meantime, check me out on Instagram, Twitter and Facebook to get my “Thanksgiving Tips and Tricks”! I’m sharing suggestions, recipes and ideas for everyone this Holiday season…

I’ve been answering questions and providing tips all day – join me there!





Cookbook Corner – Tyler Florence: Inside The Test Kitchen

I hope that everyone has a HAPPY THANKSGIVING tomorrow! Be sure to remember to be thankful for everything – and remember that it’s all about the journey – not the destination.

Today’s Wednesday “Cookbook Corner” is…

Tyler Florence Inside the Test Kitchen Cookbook Corner Blog

“Inside The Test Kitchen” By: Tyler Florence

Let me first start off by saying that I feel like I’ve watched this book become a reality – and I’ve loved every minute of it. Since I’m writing a cookbook of my own, I’ve really taken what I’ve seen and learned from Tyler’s process, and applied it to my own.

How did I get a “sneak peek” of Tyler’s latest creation?! I simply followed him on Instagram and he posted pictures of his new recipes, tests, etc. along the way! (You can follow him here –

I have to say though, that I LOVE this cookbook! It’s 120 “new recipes” that have been perfected – this is what it also reads on the cover.

The book is hardback bound with a black “bungee” cord that holds the book closed, or marks one of your favorite spots in the book. It reminds me of a professional notebook – type book… and I love it!

The book also features Tyler’s own “tips and tricks” throughout the book – in his own handwriting, which I really appreciate. It adds a nice “personal” touch to the book…

It’s divided into 13 different sections…

Barbecue, Burgers and Meatloaf, Cheese / Fresh Cheese and Cheesecake, Chicken and Turkey, Eggs and Souffles, The Five-In-One Baking Mix, Pasta, Pork Chops, Pork / Larger Cuts, Pork Tacos, Potatoes, Risotto and Sides / Vegetables.

My favorite chapter – without a doubt – is the “Potato” chapter (page 187). There are only four recipes in this chapter – but those four recipes are AMAZING!

“French Fries with Roasted Garlic Aioli” (page 189)
“Extra Potato-y Mashed Potatoes” (page 192)
“Marge’s Potato Salad” (page 194)
“Garlic – Herb Potato Chips” (page 197)

Now – let me talk a minute about the “Extra Potato-y Mashed Potatoes” (page 192). Tyler doesn’t use water to boil the potatoes – he uses cream and butter… yes… cream and butter in place of the water. How GENIUS is this!? I have it marked, and can’t wait to try it. Actually – I would be making them for tomorrow’s Thanksgiving – except I already have several requests for a different type of potato…

Honestly – I think the book is worth purchasing just for page 192… 😉

And I can’t WAIT to try his chapter on “Risotto”. I’ve wanted to make risotto for ages – and will use one of his recipes first to get started.

Also marked to try is his “Extra-Light Cornbread” (page 248) – I’ll try it WITHOUT the bacon though…

Also Tyler’s “Fronion Rings” (page 252) is marked to try – looks and sounds amazing! What are “Fronion Rings”? Both an onion ring AND a french fry… I know – heaven right!?

I also appreciated his section on “Fronion Ring FAILS” (page 250) which shows his failed attempts at trying to create this new recipe.

Also interesting is his “Egg Roll Omelet” (page 94) which takes the concept of omelets – and ROLLS THEM UP…yes – rolls them up like a jellyroll, and then cut to serve. Again…genius! AND how perfect for entertaining would THAT be!?

Before I wrap up this review, I have to say I LOVED the “Five-In-One Baking Mix” that’s included (page 111) and works for muffins, pancakes, waffles, cakes AND cookies… I have already made the dry mix – it’s sitting in my cabinet…so I will be trying this SOON. How can you make FIVE totally different sweet things from ONE “basic” mix? This is HOW and I’m so excited to try it!

All in all, I LOVE this book, and have several recipes marked to try.

It was really special to me that I got to watch this book being “born”. It was first thought out and posted about by Tyler Florence over a year ago…and now I’m holding the finished book in my hands. So great!

To learn more about Tyler Florence, please click here…

To buy “Inside The Test Kitchen”, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.


Cookbook Corner – Mug Cakes

I’m quickly becoming addicted to my pick for this week’s “Cookbook Corner” – and I have a feeling YOU will to! This week’s “Cookbook Corner” is…

Mug Cake Cookbook Review Blog

“Mug Cakes” By: Mima Sinclair

I just discovered my love of mug cakes about 2 months ago. I’ll admit that really, up to that point – I hadn’t thought about them. I mean – who wants to go to the time and trouble of a cake, which you bake in a mug, and only get to enjoy a short bit? Wouldn’t everyone want a regular size cake, which can be enjoyed and eaten for days!?

No. This isn’t always the case.

I am actually in LOVE with mug cakes.

Everything that you thought you knew about mug cakes – forget it!

The recipes in this book are delicious, easy and so versatile that you won’t believe it!

I have to credit a friend of mine in my favorite Facebook group “The Cookbook Junkies” for introducing me to the whole mug cake concept.

I tried my first one – and was hooked!

This book is divided up into 4 main sections – Classics, Occasions, Happy Hour and Treats. I also appreciate the fact that there is a very well written and well thought out introduction – giving you the “do’s and don’ts of mug cake baking… which yes – I needed at first. BUT – once you get started…it only gets easier! 😉

And yes – I may have memorized a chocolate mug cake recipe where I don’t really even need to measure the ingredients out anymore… I’ve made it that much… Ha! 😉

The recipes in this book are “mug CAKES” but there are just as many recipes for brownies, breads and muffins that can also be made in mugs! How fabulous – right!?

The recipes in this book are delicious and the ones I’ve tried – work every time! Recipes included are amazing recipes such as “Chocolate and Peanut Butter” (page 17), “Gingerbread” (page 22), “Chocolate Brownie” (page 25), “Banana Bread” (page 26), “Blueberry Muffin” (page 30), “Strawberries and Cream Cake” (page 41), “Lemon and Poppyseed Drizzle” (page 44), “Red Velvet Cake” (page 53), “Coke Float” (page 60), “Salted Carmel and Chocolate” (page 72), “Sticky Toffee” (page 81 – delicious! And still amazing without the dates) and “Upside-Down Apple and Cinnamon Cake”!

Can you believe all of those cakes are made in the microwave – in a mug!? I know, I know…I still can’t believe it. Amazing.

To buy the book, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Kyle Books” for this review. More information can be found by emailing me your questions.


Lightning Fast – Pineapple Angel Food Cake

Yesterday on my Facebook page ( I posted a “recipe” for a “Lightning Fast Pineapple Angel Food Cake” and it received a LOT of attention – so I’m posting the “official recipe” here…

This recipe is literally FAT FREE… without the whipped cream that is! 😉

In my upcoming cookbook I have a whole chapter titled “Lightning Fast” desserts that are very similar to this one – and some other recipes that have been featured on my blog here…

This recipe is very versatile too! Swap out the crushed pineapple for blueberry pie filling, cherry pie filling…get creative – have fun!

Fast Pineapple Cake Blog

Lightning Fast Pineapple Angel Food Cake

1 box Angel food cake mix
20 oz. can of crushed pineapple in pineapple juice

Preheat oven to 350 degrees.

Spray a 13×9-inch pan lightly with non-stick spray.

In a large bowl, combine the angel food cake mix and can of crushed pineapple and stir well until everything is incorporated. DO NOT ADD ANYTHING ELSE!

Pour the mixture into the prepared pan and spread out evenly.

Place in preheated oven for 30-35 minutes.

Remove from oven and allow to cool slightly before serving with whipped cream.

Leftovers will last about 3 days in the refrigerator.



Chew This – Old-Fashioned Homemade Dumplings

Today is the official publication of my “CHEW THIS” column in “The Courier-Times” and I am REALLY excited about this one! I love sharing Thanksgiving recipes and traditions – and this combines them both!

What is the difference between noodles and dumplings!? This recipe is for what my family calls “dumplings” – strips of dough that are boiled in chicken broth. Noodles, to me, are egg based pasta. Right!? 😉

I think it really all depends on tradition – and the recipe.


Old-Fashioned Homemade Dumplings

Make sure and pick up a copy of “The Courier-Times” TODAY to get the full story and recipe! Can’t wait to see (and hear) what everyone thinks! Email me –



Share With Me…More!

Like I mentioned in a previous post, I LOVE getting food pictures of satisfied people who love my recipes! My friend Karen Schwartz Wirima from Stamford, Connecticut just sent me pictures of THIS delicious looking “Lemon and Butter Oven Pancake” from my CHEW THIS column in “The Courier-Times”!

Want the recipe!? Click here…



(My recipe for “Lemon and Butter Oven Pancakes” – photos by: Karen Schwartz Wirima)

Have a picture of one of my recipes!? Send them to:

Thanks so much – how fun!

Send away!


Miss Vickie’s Kitchen Giveaway Winner

…and the WINNER for my “Miss Vickie’s Kitchen Giveaway” is…


CONGRATULATIONS Linda! I will be contacting you shortly!

Don’t forget – there’s still another active GIVEAWAY on my blog (for a few more days) here –


Cookbook Corner – Dessert Mash-Ups

This week’s “Cookbook Corner” is quickly becoming one of my FAVORITES! It’s…

Dessert Mash-Up Cookbook Review Blog

“Dessert Mash-Ups” By: Dorothy Kern

I have to warn you now – this book is amazing! And I also have to warn you that this review contains recipes from the actual book – which you’ll want to make NOW! (Seriously though – they will make your mouth water…)

I love love love the recipes I’ve included… and I’m so excited to share them! (With permission from the publisher of course).

First though – before you scroll down to look at the recipes – let’s start with the book.

This book is amazing. The recipes are amazing. The photographs are amazing. It’s really inspired me to try and create “dessert mash-ups” of my own.

The author, Dorothy Kern, is the blogger behind “Crazy for Crust” and has been blogging delicious recipes since 2010. Her amazing creations have been featured in “The Huffington Post”, “Everyday with Rachael Ray Magazine”, and “Woman’s World Magazine”. Check out her blog – (link at the end of this review).

What’s a “dessert mash-up”?! Its two desserts formed into one. For an example – chocolate chip cookies…and pie “mash” together and form “Chocolate Chip Cookie Pie” (page 67). I know – right!? GENIUS!

The book is broken down into the following categories (and I’ve provided a few recipes per section just to tempt you into knowing more…)

Breakfast but Better – “Chocolate Chip Monkey Bread Muffins” (page 19) and “Blueberry Muffin Waffles” (page 25). This section also contains the “Sconut” (page 21) which I found to be genius! What’s a “Sconut”!? A scone and a doughnut “mash-up”! I know – delicious! 😉

Candy Concoctions – “Lemon Meringue Pie Fudge” (page 33 AND included in this blog posting!), “Peanut Butter Cup Brownie Bites” (page 39) and “Sugar Cookie Dough Cups” (page 45).

Cookies, Brownies, and Bars Together at Last! – “Truffle Topped Brownies” (page 51), “Cake Batter Blondie Bars” (page 55 AND amazing AND included in this blog posting!) and “Cinnamon Roll Cookies” (page 60). The “Cinnamon Roll Cookies” are next on my list to try – how bad could they be!?

Pie Surprise – “Milky Way Brownie Pie” (page 71), “Elvis Hand Pies” (page 72) and “Turtle Pudding Pie” (page 74).

Cake and Cupcake Creations – “Peanut Butter Cookie Cake” (page 79), “Death by Chocolate Brownie Cake” (page 83 and if I get to pick a way to go – something to do with chocolate would probably be it…) and “”Snickers Cake Roll” (page 89).

New Takes on Cheesecake – “Oatmeal Cookie Cheesecake Bars” (page 100) and “Lemon Bar Cheesecake” (page 104).

Double Dips – “Pie Crust Dippers” (page 108 – I had a friend who used to do something similar – loved it!), “Oreo Peanut Butter” (page 111) and “Banana Cream Pie Dip” (page 119).

Holiday Mash-Ups – “Rainbow Sugar Cookie Pizza” (page 125), “Apple Pie Cookies” (page 132), “Payday Candy Corn Rice Krispies Treats” (page 135), “Pecan Pie Cinnamon Rolls” (page 136 – and 2nd on my “next” list to try…) and “Pumpkin Pie Magic Bars” (page 145).

Ok – so I marked a few MORE to try after sorting over the recipes again! I might as well mark the whole book to try at this point…

So – let’s get to the recipes. Trust me – TRY THESE!!! They are delicious…

(Special thanks to “Ulysses Press” and Dorothy Kern)


Courtesy of Ulysses Press/Dorothy Kern

Cake Batter Blondie Bars
Everyone loves sprinkles, including me. A jar of sprinkles can make my day! These bars are filled with sprinkles and cake batter flavor, without using a mix. The secret is in using butter extract. You’ll be shocked at how much these bars taste like a slice of cake . . . but with the texture of a blondie!

Yield 24 bars
Prep Time 25 minutes
Bake Time 22 minutes

Blondie Bars
1 teaspoon baking powder
1⁄2 teaspoon salt

2 cups all-purpose flour

1⁄2 cup granulated sugar
1 cup packed brown sugar
1⁄2 cup (1 stick) unsalted butter, softened
2 large eggs

1 teaspoon vanilla extract
1 teaspoon butter extract
1⁄2 cup sprinkles

1⁄2 cup (1 stick) unsalted butter, softened
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
Sprinkles, for garnish

Make the Blondie Bars

1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in the sprinkles.

4. Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking to you.) Bake for 22 to 24 minutes. They will be slightly golden, but still have the slightest jiggle in the center. They’ll set as they cool. Cool completely before frosting.

Make the Frosting

1. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add the vanilla, and milk and mix until smooth. Frost the bars. Top with sprinkles and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.

Tip! You can find butter extract at most grocery stores in the baking aisle.


Courtesy of Ulysses Press/Dorothy Kern

Lemon Meringue Pie Fudge

Making pie into fudge is one of my favorite mash-ups. Anytime I can add a crust to a recipe is a happy day! I love that this fudge has the elements of lemon meringue pie, but it’s bite-size. Cutting my pie-inspired fudges into triangles for serving, to look like little slices of pie, is one of my favorite things to do!

Yield 36 pieces
Prep Time 5 minutes
Bake Time 10 minutes
Chill Time 4 to 6 hours

1 3⁄4 cups shortbread cookie crumbs
1⁄4 cup (1⁄2 stick) unsalted butter, melted

Lemon Meringue Fudge
3 cups white chocolate chips
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring (optional)
1 cup marshmallow fluff

Make the Crust

1. Preheat the oven to 350°F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.

Make the Lemon Meringue Fudge

1. Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.

2. Once the mixture in the pan has melted, remove from the heat and stir in the lemon extract, lemon zest, and food coloring, if using. Pour two-thirds of the fudge over the crust and spread. Working quickly, add the marshmallow fluff to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.

3. Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. Cover and store at room temperature or in the refrigerator. The fudge will for keep 3 to 4 days.

Tip: Making fudge is one of those things that goes really fast. Have all your ingredients ready to go near the stove. Get the lemon extract, food coloring, and lemon zest ready to add, and measure out your marshmallow fluff before you begin melting the chocolate.

Ok – so how amazing and delicious do those look and sound!? Trust me – make them today! AND do yourself a favor and BUY THIS BOOK!

When you make anything from this book – show your creations using #dessertmashups

Click here to buy “Dessert Mash-Up”…—One-Smorescake/dp/1612433650/ref=sr_1_1?ie=UTF8&qid=1415755551&sr=8-1&keywords=dessert+mashup

Click here to read Dorothy Kern’s blog “Crazy for Crust”…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Ulysses Press” and Dorothy Kern for this review. More information can be found by emailing me your questions.


Share With Me!

My friend Barbara Newton from Cape Coral, Florida sent me a picture of a recipe of mine that she had tried recently. She tried my “Snickerdoodle” cookie recipe and was beyond pleased! I wrote back to her, thanked her for the photo, and told her I LOVE receiving pictures like this! I love getting pictures of my recipes that people have not only tried – but loved and enjoyed!

Barbara Newton Snickerdoodles

(My recipe for “Snickerdoodle” cookies – photo by: Barbara Newton)

Want the recipe? Click here…

That gave me an idea! Have you tried some of my recipes that you really enjoy? Why not snap a picture, and send them to me! I so enjoy it – and wouldn’t mind at all! =)

Send them to:

I’m working on another GIVEAWAY somehow centered around a similar concept like this – sending me your pictures and picking a winner! It’s in the works – so I’ll let you know when it launches!

In the meantime I have TWO other GIVEAWAYS happening here on my blog…

“Miss Vickie’s Kitchen” GIVEAWAY here…




This is so exciting! I can’t wait to see your pictures!

Send away!