Ally's Sweet & Savory Eats: October 2019

Thursday, October 31, 2019

Holiday Turkey & Cheese Party Rolls

Get sick of turkey sandwiches after Thanksgiving?
These Holiday Turkey & Cheese Party Rolls are the perfect game watching and shopping grub to make up after the big meal.  It's a nice change up!

This post is sponsored by Family Fare. #OurFamilyCheese

holiday turkey & cheese party rolls #OurFamilyCheese #ad

Can you believe the holidays are right around the corner?

Thanksgiving is next on the horizon and personally it is one of my favorite holidays.  I love getting together with family, taking a look back on the previous year and just being so darn thankful we've made it to November.

Every family has their own traditions - how they dress, what they eat, if they shop or don't shop, whether or not they travel or have a quiet day inside.  That is what makes it special!  Just the perfect day to reflect and be thankful.

And I haven't even mentioned the BIG MEAL.  Which really is what stands out, right?  It's the star of the show.  Some families are all about the side dishes {green bean casserole, anyone?} and some families are all about the desserts {pumpkin pie!}.  But most families do center their meal around turkey.

That big bird gets a lot of attention!  But guess what....leftovers are a definite.  There is always some to eat the next day, which is great, but those turkey sandwiches can get boring.  

holiday turkey & cheese party rolls #OurFamilyCheese #ad

I love creating new ways to use up leftovers.  I love cheese.  I love any type of fluffy, buttery dough.  And I love any meal that isn't fussy and you can literally grab and bite as you are walking on by.

These Holiday Turkey & Cheese Party Rolls fit into all of those categories.

This recipe not only showcases those brillant holiday leftovers but also CHEESE.  Who doesn't love cheese?  In any and all forms.  I've been blessed to live in the Midwest {where cheese is made and loved} and to have grown up with the Our Family brand of cheese.  I worked in a store in high school that featured this brand and I currently live in a small Iowa town that carries it.  The quality is superior.

holiday turkey & cheese party rolls #OurFamilyCheese #ad

When brainstorming a recipe surrounded {literally} by this cheese I knew I wanted to wrap it around the holidays as well.

This time of year is all about eating....whether our waistbands agree or not, it is what we do!  Surrounded by family and friends sharing food and memories.  I love this time of year.  And cheese is such a great addition to any meal - it amps up any dish - like these party rolls.  

I chose to use muenster cheese as I've always been a fan.  It is a semi-soft cheese that melts well and is smooth and easy-going.  Yes, I just called a cheese "easy-going".  It goes with anything!  Not fussy or overpowering like some other cheeses.

holiday turkey & cheese party rolls #OurFamilyCheese #ad

Just four main ingredients bring this dish together - crescent roll dough, turkey, cheese and cranberry sauce or jelly.  How easy is that?  The turkey and cheese are a bit salty and savory and that hint of sweet cranberry sauce brings it all together with a sweet punch.

The flavors are incredible!

And then, because I couldn't leave it just as that - I melted butter and garlic powder together and brushed these babies on it.  Butter and garlic make everything better!  With a sprinkling of poppyseeds at the end to make them look pretty.

Who wouldn't grab one of these while watching the big game on the Friday after Thanksgiving?  Or prehaps after a long day of Christmas shopping?  They are easy and quick and delicious.

holiday turkey & cheese party rolls #OurFamilyCheese #ad

Now, because I will get asked....

Yes, you are welcome to use regular sliced deli turkey in these.  Or any type of jam/jelly you have on hand.  Make them your own!  But do keep the muenster cheese as a staple.

A bit sweet, a bit salty, a bit melty and gooey.  Oh and how about that crispy crust of the dough?  I will not tell you how many I hand during the taste testing. 

It's embarassing. 

holiday turkey & cheese party rolls #OurFamilyCheese #ad

Please consider shopping at your local Family Fare store to find these tasty and affordable Our Family cheese products.

I'd love to hear how your Holiday Turkey & Cheese Party Rolls turn out!  Will you serve them Thanksgiving weekend?  Save them for a Christmas party?

Either way I'm sure you'll love 'em.

This post is sponsored by Family Fare.

Holiday Turkey & Cheese Party Rolls


Holiday Turkey & Cheese Party Rolls
Yield: 12
Author:
prep time: 10 Mcook time: 25 Mtotal time: 35 M
What a great way to eat up that leftover Thanksgiving turkey and cranberry sauce! Whip these party rolls up the next day for game watching or holiday shopping, an easy way to change up those holiday leftovers.

ingredients:

  • 8 oz can Pillsbury Original Crescent Rolls
  • 1/2 cup leftover cranberry sauce or canned cranberry jelly
  • 8 slices Our Family Foods muenster cheese
  • 10-12 slices leftover turkey
  • 3 T butter, melted
  • 1/2 t garlic powder
  • 1 t poppyseeds

instructions:

How to cook Holiday Turkey & Cheese Party Rolls

  1. Preheat the oven to 375 degrees and lightly grease a 9x13 baking pan with cooking spray.
  2. Lay a piece of parchment paper down on the counter and open the crescent rolls.  Gently roll the tube of dough out onto the parchment paper being carefully to not tear them.  It should be the left in the shape of a rectangle.
  3. Spread the cranberry sauce onto the dough.
  4. Layer on the sliced muenster cheese and turkey.
  5. Using the parchment paper as a guide, gently start to roll up the crescent dough mixture into a tube shape.  Be sure to pinch together any pieces of dough that may stretch apart.
  6. Using a serrated knife, gently cut the tube into 12 slices.  Lay the slices into the greased baking dish.
  7. Mix the melted butter with the garlic powder and brush onto the rolls.  Sprinkle with poppyseeds.
  8. Bake for 25 minutes or until golden brown.
  9. Eat warm from the oven or at room temperature.

NOTES:

Leftover Thanksgiving turkey and cranberry sauce is great in these rolls! But you can certainly used slice turkey deli meat and any type of jelly as a swap out.
Calories
147.01
Fat (grams)
5.99
Sat. Fat (grams)
3.07
Carbs (grams)
15.07
Fiber (grams)
0.45
Net carbs
14.63
Sugar (grams)
11.26
Protein (grams)
8.50
Sodium (milligrams)
75.70
Cholesterol (grams)
39.58

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #holidaypartyrolls
Created using The Recipes Generator

Thursday, October 24, 2019

Crockpot Dill Pickle Bacon Cheeseburger Soup

Soup season is here and this one is a dandy!
Crockpot Dill Pickle Bacon Cheeseburger Soup is pretty much heaven in a bowl.

crockpot dill pickle bacon cheeseburger soup

I realize I may lose some fans over this new recipe.

It is what it is.

I've been home {trying to work} with a sick five year old by my side the past two days.  It's amazing how quick I've gotten used to the home to myself during the day to get done whatever I want to get done.  I'm also a bit sleep deprived {again, sick kid}, so if this new recipe sounds weird to you, I'm sorry.

Blame it on the sick kid and lack of sleep and my brain not functioning properly.

crockpot dill pickle bacon cheeseburger soup

Here's the thing.

We as Americans LOVE cheeseburgers.  Especially bacon cheeseburgers.  And well, we are smack dab in the heart of soup season.  So naturally I've combined the two.

Now, that I've explained that....it's not to hard to believe that I made a Dill Pickle Bacon Cheeseburger Soup, right?  And it's made in the crockpot.  You're welcome.  For all the busy Moms who work outside of the home, this one is for you.

The main mixture can sit on low while you're at work and you can do that rest {that doesn't take long} when you get home.

crockpot dill pickle bacon cheeseburger soup

Something else I should explain.

I'm going to bet that even if you serve this to someone who loathes dill pickles they'll still gobble this up.  They give the soup just a small tang and it rounds out the soup.  You know how some potato soups can be so thick {like you're eating a bowl of mashed potatoes}?  This version is still thick,yet not too thick, but has a great deep flavor.

And well, if you LOVE dill pickles {like me} then you'll take pure joy into dumping them with some of their juice into the soup.

Because....more than likely you've never done it before!

crockpot dill pickle bacon cheeseburger soup

I served this with a side of additional cooked, chopped bacon on the side {best idea ever} and some additonal chopped pickles.  It was fun!

Plus, I stuck two loaves of french bread in the oven to warm up while I was finishing it up {another great idea}.  We loved dipping that crusty bread into the soup!  It would have been even better in a bread bowl, but alas that will have to be next time.

I mean, I'm not Panera Bread.

crockpot dill pickle bacon cheeseburger soup

Double bonus, my oldest requested he take this for lunch the next day at school.  They have a microwave they can use in the lunchroom and really he'll take the chance to use it any chance he can get.

The leftovers are incredible!  Really soup is much better the next day in my opinion.  Everything has a chance to merry together.  I had a bowl the next day for lunch as well and all it was missing was that crusty French bread straight out of the oven.

I settled for crushed up crackers.

crockpot dill pickle bacon cheeseburger soup

It has been awhile since I've shared a new crockpot recipe, so I'm glad I've gotten that chance today!  Just one more to stick in your "must keep" pile of recipes that everyone in the family enjoys.

Make this and let me know how you like it!  You'll notice on the bottom of the recipe card you can now tag me on Instagram with a simple click of the button.  Share the love if you so incline, it helps my blog to grow!

Crockpot Dill Pickle Bacon Cheeseburger Soup


Crockpot Dill Pickle Cheeseburger Soup
Yield: 12 cups
Author:
prep time: 20 Mcook time: 6 H & 30 Mtotal time: 6 H & 50 M
A unique twist on cheeseburger soup! We add pickles to our burgers, why not to our soup? The chopped dill pickles and juice just give it a hint of tang, nothing overpowering - it's a burger in a bowl!

ingredients:

  • 1 lb ground beef, browned and drained
  • 6 strips bacon, chopped and cooked, drained of grease
  • 6 small potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 small onion, chopped
  • 2 medium dill pickles, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1 t garlic powder
  • 1/2 t salt
  • 1 t pepper
  • 3 cups chicken broth
  • 1/2 cup dill pickle juice
  • 1 lb shredded sharp white cheddar Cabot Cheese (or any brand)
  • 3 T butter
  • 1/4 cup flour
  • 2 cups 2% or whole milk

instructions:

How to cook Crockpot Dill Pickle Bacon Cheeseburger Soup

  1. Place the potatoes, carrots, onions, pickles, seasonings, pickle juice and chicken broth into the crockpot.  Set on LOW and cook for 5-6 hours or HIGH for 3-4 hours or until the potatoes are tender.
  2. About 1 hour before the potatoes are done cook up the ground beef and bacon, draining the grease from both.  Add both to the crock pot and continue to let cook that remaining hour.
  3. When the crockpot mixture is ready, add the butter to a skillet and melt over low heat.  When melted, slowly whisk in the flour and cook for 1 minute.  Whisk in the milk, additional salt and pepper to taste and allow it to thicken (a few minutes).
  4. Taking a potato masher, smash the cooked potatoes and carrots just a bit to help thicken the soup, leaving it as chunky or smooth as you like.
  5. Pour the thickened milk into the crockpot and stir.  Add in the shredded cheese and stir to combine.
  6. Cover the crockpot with the lid and allow to cook another 30 minutes on the WARM setting.
  7. Serve with additional cooked bacon and chopped pickles!  Or a side of bread for dunking.
Calories
435.09
Fat (grams)
26.47
Sat. Fat (grams)
13.37
Carbs (grams)
23.79
Fiber (grams)
2.09
Net carbs
21.70
Sugar (grams)
5.81
Protein (grams)
25.31
Sodium (milligrams)
1112.95
Cholesterol (grams)
92.01

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #sweetsavoryeats
Created using The Recipes Generator

Thursday, October 17, 2019

Pumpkin Spice Turnovers

Any kind of turnover is God's gift to this earth.
These Pumpkin Spice Turnovers are right up there at the top!

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

This post is NOT sponsored by Alouette, I just happen to love their cheese.

As I sit here and write out this post in my quiet house while all the kids are furiously learning at school I have these darn turnovers staring me in the face.

It is a BIG problem.

I had one.  Devoured one, really.  I then had thoughts about hoarding the remaining seven in the back of the freezer and not sharing a bit of any of them to my family.  I regretting this thought quickly because we teach our kids that sneaking is virtually lying....and I don't want to be a liar.

But you see I'm still typing and staring and typing and staring and I have not come up with a solution.  

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

Forever ago I made my Cherry Cheese Turnovers and was changed permanently.  Heck cherries are even on the lower end of my favorite fruit list and I still typed and stared and typed and stared and contemplated hoarding them in the freezer.

Since that day I have debated making turnovers often, but alas I HAVE CONTROL.

Until yesterday.

You see I have fallen in love with Alouette spreadable cheese.  I get it at ALDI {it's the cheapest there} and they have about one million different varieties.  And with any great company they come out with these seasonal varieties that just PULL ME IN EVERYTIME.

If you follow me on Instagram then last Friday you saw me showcase this pumpkin spice flavor, plus a much anticipated caramel apple. 

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

I'll be honest, I didn't have any concrete plans for buying these two flavors of spreadable cheese {other than spreading it on a cracker} but I bought them anyway!

And then my thoughts turned to TURNOVERS.

Turnovers are very Fall-ish don't you think?  They are comforting and remind me of chilly days with the leaves falling and a cup of hot apple cider being given to you.

I don't crave a turnover in the dead of a snowstorm or on a hot summer day, but I most definitely crave one NOW.  Here in this great month of October.

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

This turnover dough is my go-to flaky pastry dough.  People often laugh at the ingredients thinking it is some joke.  Cream cheese, butter and flour?  That's it?  How in the world does that come together?  Well, I'm not a scientific person, but let me tell you it works.

It makes the most incredible semi-thick, yet flaky dough that is rich and goes with anything!  This pumpkin spice spreadable cheese, any soft fruit, almond paste {I really want to try that version} or a simple cinnamon, brown sugar combo.  And we haven't even chatted about the glaze.  You dunk these babies {literally with your hands, we get dirty} in a simple almond extract powdered sugar glaze.  It's incredible.

They are like homemade pop tarts on crack.

Or anything worse than crack if that's possible.

pumpkin spice turnovers #pumpkinspice #alouette #turnovers
Gah!  I just cannot wait for you to try these.

If I could plug into your alarm clock and announce that these are waiting for you to get your butt out of bed I would.

You'd never sleep in again.

Let me know if you make these and I'll be sure to share your photos and comments {good or bad, I promise}.  Happy Fall y'all!

Pumpkin Spice Turnovers


Pumpkin Spice Turnovers
Yield: 8
Author:
prep time: 1 H & 10 Mcook time: 15 Mtotal time: 1 H & 25 M
These simple turnovers are a Fall classic! An easy 3-ingredient flaky dough is filled with a pumpkin spiced cheese, then dunked into an almond flavored glaze. Not a single person will turn these down.

ingredients:

Turnover Dough
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups flour
  • 1 egg + 1 T water (to whisk together for an egg wash)
Filling
  • 6 oz Alouette Pumpkin Spice spreadable cheese (or any pumpkin spice flavored cream cheese)
Glaze
  • 1 cup powdered sugar
  • 2 t. almond extract
  • enough milk to thin out the glaze

instructions:

How to cook Pumpkin Spice Turnovers

  1. In a stand mixer combine the butter and cream cheese until smooth.  Gradually beat in the flour until a dough forms.  Wrap the dough in plastic wrap and refrigerate for at least one hour or up to overnight.
  2. About an hour before baking take the dough out of the fridge to help bring to room temperature.
  3. When ready to bake, preheat the oven to 400 degrees.
  4. Unwrap the dough and place on a floured surface. Flatten the dough and using a rolling pin roll out in a circle to 1/4 inch thickness.  Cut (like a pizza) into 8 slices.
  5. Place a rounded spoonful at the edge of dough, then fold over the other side of the dough to form a triangle.  Place a fork in flour and crimp together the three edges of the turnover to seal.  Place the turnovers on a greased cookie sheet.
  6. Brush each turnover with the egg wash (beaten egg with a dash of water).
  7. Bake for 15 minutes or until golden brown.  Remove from the oven and allow to cool.
  8. To make the glaze, whisk together the powdered sugar and almond extract.  Gradually add in milk, 1-2 tablespoons at a time until you reach a thin glaze.
  9. Dunk the cooled turnovers into the glaze, dipping both sides, then using your fingers wipe off the excess.  Place on a wire rack to set up.
  10. Once set (about an hour), eat right away or keep in an airtight container to stay fresh.

NOTES:

Feel free to stuff these turnovers with anything! Any type of flavored cream cheese, softened fruit or almond paste.

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #pumpkinspiceturnovers
Created using The Recipes Generator

Thursday, October 10, 2019

Pumpkin and Black Bean Chili

Hearty and comforting this is the new chili in town!
Pumpkin and Black Bean Chili is creamy and delicious.


pumpkin and black bean chili

I just realized never in the history of my blog have I ever shared a savory pumpkin recipe.  What's wrong with me?

I've shared plenty sweet pumpkin recipes.  My Pumpkin Cinnamon Roll Cake, this Caramel Cashew Pumpkin Cheesecake {perfect for Thanksgiving} and these Pumpkin Pie Cream Cheese Bars.  Heck, I even created a Homemade Pumpkin Pie Spice Coffee Creamer {which is insanely delicious}.

But nothing savory.

Today that changes!

pumpkin and black bean chili

Fall has offically arrived {yeah, the date said it awhile ago, but only until last week did it get cool here in the Midwest}.  So far I've made two soups {this chili} and my trusty Lasagna Soup that everyone gobbled down so fast the last time I made it we all declared a double batch is most definitely needed next time.

Other than loving this weather we've been busy watching flag football games with our oldest, wrapped up our Fall softball season with our middle girl and are now watching her play volleyball and well just running from one activity to another.

It's a busy life, but we wouldn't have it any other way.

pumpkin and black bean chili

You know my Mom used to make chili on Friday nights in the Fall and my friends and I would eat it before heading to the local high school football game.  We'd also throw a handful of Sweet Tarts in our bowls because we were weird teenagers and would claim it was good.

All this really means is that I have good chili memories.

Now, I almost 90% of the time make my classic version.  The family expects it and they love it and trust me when I say no Mother wants complaining at the dinner table, so I most of the time keep it the same as always.

But, this pumpkin version was a really good change up!

pumpkin and black bean chili

My middle daughter {who is the chili LOVER of the house} had two bowls, took a small bowl of it to school the next day and then was heartbroken when she got home from practice the next night to find it all gone.

Life is hard.

I like to top my chili with a simple oyster cracker combo {same with my kids}, but the husband prefers shredded cheddar and chopped red onion.  Frankly you can top it with whatever you want!  Sour cream, cilantro and saltines are good too.

The pumpkin in this chili gives it a velvety and smooth texture - one I was not expecting, but really, really liked.  Plus, I love black beans so those got added too.  Basically a good 'ol bowl of fiber.

pumpkin and black bean chili

Put this recipe on your meal rotation!

Speaking of meal rotations, I am loving your feedback with my meal planning and recipe book.  You've been sending me photos of you using it in action and that just makes my heart leap.  Each and every one of them gets shared on my Instagram page - so be sure to follow me for those insider photos.

I have limited quantities left if you are interested - a good handful before the holiday rush!  And on that note, stay tuned as I have another product launch coming soon.

Pumpkin and Black Bean Chili


Yield: 8-12
Author:
prep time: 5 Mcook time: 25 Mtotal time: 30 M
Hearty and filling - this easy chili recipe combines all flavors of Fall! Pumpkin, two kinds of beans, tomatoes - giving it a creamy, delicious taste for those chilly days.

ingredients:

  • 1 lb. ground beef
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 T chili powder
  • 1 t cumin
  • 1 t salt
  • 1/2 t red pepper chili flakes
  • 1 cup pumpkin puree
  • 1 15.5 oz can diced tomatoes
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 15.5 oz can chili beans
  • 2 15.5 oz cans tomato sauce
  • 1 cup water

instructions:

How to cook Pumpkin and Black Bean Chili

  1. In a large soup pot or dutch oven, heat to medium-high heat.
  2. Add in the onion and saute until slightly translucent.
  3. Add in the ground beef and crumble and cook until no longer pink.  Add in the garlic and saute for a few minutes.  Drain off any excess grease.
  4. Add in all your seasonings - chili powder, cumin, salt and red pepper flakes, stirring to combine.
  5. Open up the cans and dump in the pumpkin, beans, tomatoes and tomato sauce.  Stir and let simmer, keeping warm until ready to serve.
  6. Refrigerator leftovers and reheat to serve.

NOTES:

You can also (after sauteing the onion, garlic, meat combo), put all ingredients in a slow cooker and keep on LOW until serving.
Calories
336.23
Fat (grams)
11.58
Sat. Fat (grams)
4.03
Carbs (grams)
34.20
Fiber (grams)
11.43
Net carbs
22.77
Sugar (grams)
8.70
Protein (grams)
25.51
Sodium (milligrams)
1408.27
Cholesterol (grams)
50.46
Created using The Recipes Generator