Is there anything more American than sitting down to a feast with multiple pounds of meat on the table for each person? Turkey leftovers are real. But, they aren’t a problem, at my house! We use it up in sandwiches, salads, and now the most incredible Turkey Quesadilla. Crispy edges, gooey cheese, tender meat… you know the drill.

Turkey Quesadilla

I can’t remember the first time I blogged a quesadilla. It was probably during the time when I was writing my first cookbook. Talk about being absolutely overwhelmed! Simple and easy lunches were what I survived on amidst the seemingly endless rounds of recipe development, photography days, and writing, writing, writing.

Today, I made a turkey quesadilla for lunch, but not because I was pressed for time. Now, quesadillas just feel like an easy treat. They’re ridiculously simple, since nailing down the process. Cheese and a tortilla with the fillings I want? Who says no to that kind of lunch? Not me. Not today, at least!

And, they make it so easy to use up your leftovers. Any time I have chicken or turkey or steak that didn’t get eaten on the first go round, I shove them into a grilled and gooey quesadilla for lunch. It turns what might otherwise be ordinary or lackluster “leftovers” from the fridge into a small joy.

Speaking of leftovers, I have been loving this winter salad, lately with all of its crunchy, seasonal veggies. All that texture made it the perfect accompaniment to a cheesy turkey quesadilla. And, because it has a vinaigrette dressing, the flavors are well balanced, too!

Turkey Quesadilla Recipe

I use shredded Monterey jack cheese in this turkey quesadilla recipe. And, I think the subtle flavors are perfect to let the turkey take center stage.

Recipes are born all the time. But, recipes that are born in hard times? They’re special, like this depression-era Crazy Spice Eggless Cake. Creative bakers figured out how to put a tasty dessert on the table, even without the eggs and butter we so easily take for granted.

One of my readers shared this cake with me, straight from her family’s recipe card. And, I’m so glad she did! The crumb is wonderfully moist, and the spices are warm enough for the coldest winter night. I’m going to make it again, and the eggs can just stay jealous in the fridge.

Eggless Cake

I’m willing to bet that if you could peek inside your grandmother’s recipes, you would find something like this eggless cake recipe. I’ve seen them called wacky cake, depression cake, war cake, and crazy cake. And, I make a chocolate crazy cake, myself.

My foray into making cake without eggs was simply the result of my curiosity and not personal hardship. But, for millions of bakers during World War I, the Great Depression, and World War II, finding a ready supply of eggs and butter was simply not feasible. Traditional baked desserts were a luxury, and this kind of “crazy cake” helped make it possible for even the families who were often going without to occasionally enjoy a sweet treat.

Cake without Eggs

You’d be amazed at how good this cake tastes. This is not some awfully dense brick of dough that’s been given a dusting of sweetener and called cake. I’m telling you, this cake has a moist and fluffy crumb that just shines with a rich and creamy frosting.

Don’t be startled by the vinegar in this recipe, either! You don’t taste it at all. It reacts with the baking soda to create an acid-base reaction (remember those science fair volcanoes?) which is what makes the cake rise without any eggs or baking powder.

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You and I both know that frosting isn’t just some creamy decoration. This Fluffy Cream Cheese Frosting might sit on top, but it improves the whole experience. Smooth without being too sweet, rich without becoming heavy, this tangy topping is everything you want. And, you can whip up a batch of it in less than ten minutes!

Fluffy Cream Cheese Frosting

Have you ever tried a frosting that didn’t spread easily? It reminds me of the long ago, back before I knew how easy it was to make frosting at home. Cracking open a plastic can of storebought frosting that seemed more like paste. Too dense. Too dry. Oof, thanks brain. Let’s forget that one again.

Fluffy cream cheese frosting is a different experience entirely. It’s lighter and silkier, but still has plenty of structure to stand up proudly above your cake. Just don’t skip bringing the butter and cream cheese up to room temperature so they’re easier to spread. And, that splash of heavy cream? That’s the trick that makes this frosting super fluffy.

Cream Cheese Frosting

I know that there are a lot more complicated frosting recipes out there. But, my family adores this fluffy cream cheese frosting. We’re not even apologetic about it. It reminds me of the homestyle toppings that my grandma spread on her baked goods long before social media perfection was ever a thing.

It’s super easy to throw together, even on short notice. And, the flavors are perfect. That first spoonful (just to test!) never fails to make me question why it’s been so long since I made it. The tang of cream cheese is subtle but lingers. And, because it’s less sweet than traditional frosting, it doesn’t overpower the dessert beneath it. It amplifies those flavors.

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Sometimes, life doesn’t stick to the script. I’ve been there. Standing in my kitchen, overwhelmed by the stress of a looming event, while it felt like things are falling apart. If that’s you this Thanksgiving, then I’ve got you covered. You can still pull off a terrific holiday meal and keep it as low-stress as possible.

I can’t fix the bigger picture. I wish I could. But, I can help with the meal. I developed this Last Minute Thanksgiving guide so that you can enjoy a wonderful dinner, even if you’re starting the day before. It even has a printable shopping list. You’ve got this.

Last Minute Thanksgiving

First, let’s agree that a last minute thanksgiving meal doesn’t try to do ALL the things. Focus on the most important sides. I asked around, and these are the ones that my community agreed were at the top of their “I want it homemade” list: mashed potatoes, creamed corn, green beans, and cranberry sauce.

You might want something else. Stuffing is one of the most popular side dishes, but it takes a bit more time to go through all the steps to make it homemade. And, I know a lot of us need rolls at the table (so buy them at the store this time). Maybe sweet potatoes are your family’s thing (swap for mashed potatoes or green bean casserole).

If you take the time to customize the list, it will probably looking a little different than mine. That’s ok. The structure of it still works with light adaptations. The point is that for a last minute Thanksgiving to work, it has to put the focus on the people first. It will be less stress, less cooking, and more connection.

There’s a full grocery list and a timeline at the bottom of this post outlining exactly how to get things done with a minimum of stress on Thanksgiving Day.

Turkey or Ham (or Chicken!)

The first decision will probably be your easiest. Will you make a turkey or a ham? My family LOVES this ham, so we make it every year. But, your family might need a bird for it to feel like Thanksgiving. If you don’

Waves of salty and sweet churn together in a luscious creamy base in this Sea Salt Ice Cream. Yeah, I’ll admit I could wax poetic on this one.

The salt and sugar enhance one another instead of competing for your attention. It’s exactly like one rolls in while the other rolls out, over and over again. This is one of those flavors that makes you pause mid-bite and wonder how is this so good?

Sea Salt Ice Cream

I first tried a salted ice cream while in Santa Fe with my sisters earlier this year. As soon as the first bite hit my tongue, I knew I’d be working on a sea salt ice cream to share with you.

I’ll tell you now that salt and ice cream isn’t a combination for everyone. I went crazy over it and my younger sister did as well. My older sister? She wants nothing to do with anything remotely salted with her desserts.

The salt in this ice cream is very subtle, verrrrrry subtle. It mostly enhances the sweetness and flavor. However, if you look closely at the photos, you’ll see that I generously sprinkled additional salt over the servings and am now a very happy convert to salting every scoop of ice cream. It’s transformative.

Salt and Ice Cream

Salt and ice cream may sound like a strange combination. I get it. But, let’s talk about salt for a second. See, I come from a long line of low sodium cooks. My mom and grandma each had their reasons for skimping on salt. Nevertheless, I grew up with very little first-hand experience for how salt actually works in cooking. So, I’m making up for lost time!

In a nutshell, salt increases our ability to taste four of the five primary flavor categories: salty, sweet, sour, and umami (savory). And, as an added bonus, salt actually decreases our ability to detect bitterness. This is why a teeny pinch of salt in your coffee can make even a basic brew taste noticeably better.

This dynamic is one reason why recipes like salted caramel sauce are all the rage. Yes, there is saltiness. And, if you’re not expecting it, that might be off-putting. But, that saltiness then gives way to an incredible, boosted e