As part of a sponsored post for Collective Bias® I made these leftover turkey Pilgrim Pinwheels & easy dessert Holiday Marshmallow Bites using Kraft Products. I was compensated for this post but all opinions, as always, are mine.
I love Thanksgiving food but I also love eating all the leftovers. It’s so great to have all that food ready to eat for quick meals the rest of the week! I think it’s so much fun to come up with new ideas for the food. The day after, I’ll eat a sandwich and make myself another plate for dinner but then I have to get creative. I like to revamp other recipes using my leftovers and have friends over for fun. That’s my idea behind these delicious recipes! These Pilgrim Pinwheels use up your leftover Thanksgiving turkey, stuffing and cranberry sauce in a fun way that you can serve to friends for a delicious appetizer. I love having friends over the weekend after Thanksgiving to make delicious Christmas desserts. It’s fun to get my girlfriends over to help eat all the food I’ve got in my fridge and we can snack on some yummy desserts while we’re at it!
After the big
week day of cooking I want to make things as easy as I can. I’m talking about hosting friends, feeding my family and even making super easy Christmas desserts. Today’s recipes totally fit the bill. Kraft really is essential in helping to make feeding my family and making my holiday desserts easy. They make so many of the foods in my fridge and pantry. My kids couldn’t go without Jet-Puffed Marshmallows all year round. They’re so excited to live in cooler weather so that they can drink their hot chocolate every morning!
My littlest monkey and I recently went Walmart to stock up on some supplies for our test run of this years After Thanksgiving Girl’s Night. We were able to find everything we needed. It makes me so happy that he likes to help in the kitchen and these treats were the perfect kid project. Check out our trip to the store here.
I started with the Pilgrim Pinwheels. My favorite sandwich is a Thanksgiving leftover sandwich with everything! I like to pile it high with dressing, turkey, cranberry sauce and mayo. These pinwheels take all of those and spread them onto a wrap before slicing them into one inch bites of yumminess. If you wanted to make these but were short of leftover stuffing you can make up a new batch of Stove Top in just 5 minutes! I haven’t roasted my turkey yet, so for this practice run I used Oscar Meyer Carving Board Turkey Breast.
This year we’re going to make these Holiday Marshmallow Bites for our super easy Christmas dessert. They will make the perfect teacher gift from my little monkey’s and they can help to make them too! I stepped up the traditional marshmallow pop with these. I melted Baker’s Chocolate and added peppermint extract to the white chocolate and coconut extract to the semi sweet chocolate. Then had my little helper sprinkle on the toppings after I dipped the marshmallows. They were so delicious that I’m going to have to make a couple extra bags when we make them for gifts.
To package them for gifts we picked out some cute Christmas mugs. When the chocolate had hardened we put the marshmallows into a cellophane bag and tied it with a shiny red ribbon. We put hot chocolate packages in the bottom of the mug and filled the top with a couple bags of marshmallows. They turned out really cute and seriously, who could resist those sweet little hands offering them this cup of fancy hot chocolate and goodies?!
- 4 whole wheat soft taco tortillas
- 1/2 c cream cheese
- 1/4 c Kraft Mayo
- 3/4 c Stove Top dressing prepared
- 1/4 c cranberry sauce
- 1 c cooked turkey breast
- in a small bowl combine cream cheese and mayo, stirring until smooth
- spread a thin layer of mayo mixture over one side of the tortilla reaching to all edges
- spread a thin layer of Stove Top dressing on top of Mayo
- spread a thin layer of cranberry sauce over top of the dressing
- spread out a layer of turkey on top of that
- carefully roll into a long log type shape and place on a plate seem down
- repeat making 3 more logs
- allow to chill in the fridge for 30 min
- using a sharp knife slice off the ends to that they are even
- start slicing 1 inch thick pinwheels and lay onto serving dish
- 2-10 oz. bags of Jet-Puffed Marshmallows
- 2-4 oz. boxes of Semi-Sweet Baker's Chocolate
- 2-4 oz. boxes of white Baker's Chocolate
- 4 T of coconut oil
- 7 oz. Baker's Angel Flake Coconut sweetened
- 1/2 c peppermint candies or candy canes crushed
- 1 t coconut extract
- 1 t peppermint extract
- in one double boiler add semi sweet chocolate and 2 tablespoons of coconut oil
- in a second double boiler add white chocolate and 2 tablespoons of coconut oil
- spread the coconut flakes evenly over a baking sheet and toast in the oven until golden brown (be careful not to walk away, it will burn quickly)
- stir chocolates until they are melted and smooth, then turn down the heat
- add the coconut extract into the semi sweet chocolate and the peppermint extract into the white chocolate
- line a baking sheet with parchment paper
- dip a marshmallow into the semi sweet chocolate and then sprinkle with the toasted coconut sit bare marshmallow side down and continue on with the remaining marshmallows in one of the 10 oz bags of Jet-Puffed marshmallows
- starting with the remaining marshmallows dip in the white chocolate and sprinkle or dip into the crushed peppermint candies
- allow to cool in the fridge or freezer until chocolate is hardened and package up
- store in an airtight container
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