I’m not normally interested in making desserts. I’d rather have something savory than something sweet. However, I know that most people enjoy sweets and it makes them happy to receive an assortment of goodies. The holidays and sharing treats go together like turkey and dressing. It just seems wrong to have one without the other. So, I’m sharing my favorite recipes for holiday treats that are perfect for wrapping up with a pretty bow and sharing with neighbors.

Chocolate Caramel Pecan Clusters
2 c. pecan halves
2 dz. individually wrapped caramel candies
1 tsp. butter, unsalted
1 c. milk chocolate chips

Preheat oven to 300 degrees. Cover cookie sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.

Place pecan pieces in clusters of 3 or 4 on the foil. Place 1 caramel candy in the center of each cluster. Bake just until caramel has melted, about 9 to 10 minutes.

Heat butter and chocolate chips over low heat just until chocolate melts. Drizzle over candies and refrigerate for 30 minutes to harden.

Chocolate Dipped Pretzels
2 bags chocolate chips (dark, white or milk chocolate)
1 bag large pretzel sticks
Chopped nuts, crushed candy pieces and/or sprinkles for garnish.

Melt chocolate in double boiler over medium heat on stove top. Quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, crushed candy or candy sprinkles. Allow to harden in the refrigerator. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.

Sugar and Cinnamon Pecans
1/2 c. sugar
1/2 c. brown sugar
1 Tbsp. ground cinnamon
1 tsp. salt
16-oz. bag pecan halves
1 egg white
1/2 tsp. vanilla extract
1 tsp. water

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and set aside.

In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
In a large bowl, whisk the egg white, vanilla and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.

Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in airtight containers.

My family’s Thanksgiving was a bit disconnected this year. I was in Arlington, while David went to Garland and both of our sons worked. I spent the entire week in Arlington to help out while my mother suffered through shoulder replacement surgery and its recovery. I came home for the weekend, but she continues to recover at the home of my sister, brother-in-law and twin 7-year-old nieces. Bless all their hearts!

My sister’s home is always a little chaotic with sweet and rambunctious twin girls and full schedules, but now add decorating for Christmas – which she always does to the hilt – and my mom taking up residence in their living room. Obviously there was a little bit of stress. I drove home through Dallas traffic in the dark and heavy rain. That was stressful too. When I arrived home, I can honestly say I was so happy that I could have cried. Of course I didn’t, but Home Sweet Home never felt so good.

I’ll be going back in a week or so to help out more, but in the meantime, I left my sister with a few recipes that will help use up all that leftover turkey.

Curried Turkey Salad
1-1/2 c. cooked turkey, diced
1/2 c. apple, diced
1/2 c. mayonnaise
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1 stalk celery, chopped
2 Tbsp. onion, chopped
8 slices whole wheat bread

Combine all ingredients turkey through onion. Refrigerate for about 30 minutes and then spread on bread. Add lettuce and/or sliced tomatoes and then serve.

Turkey Bacon Cream Cheese Sandwich
1 pkg. softened cream cheese
1 Tbsp. chopped chives
1 pinch each salt and pepper
Cooked bacon
Sliced Turkey
Toasted bread slices

Combine cream cheese, chives, salt and pepper. Spread mixture on the top and bottom of two slices of bread. Layer turkey slices on bottom slice and top with a couple pieces of bacon. Place top slice of bread, cream cheese mixture down, on top of all. Serve.

Leftover Turkey Reuben Sandwiches
8 slices rye bread
2 Tbsp. Dijon mustard
2 Tbsp. Thousand Island dressing
8 slices roasted turkey
1 c. sauerkraut
8 slices Swiss cheese
Butter for spreading

Spread Dijon mustard on 4 slices of bread. Layer 4 slices of Swiss, roasted turkey, 1/4 of the sauerkraut and remaining 4 slices of Swiss cheese. Spread Thousand Island dressing on the remaining slices of bread and place, dressing side down, on top.

Spread butter outside the top and bottom slices of bread and sear each side in a skillet or panini press until golden brown and the cheese has melted. Serve with sliced pickles and chips.

With the holidays just around the corner, the following recipes are tasty ways to use up leftover turkey, stuffing, cornbread and canned cranberries.

Cornbread Salad
1 9×13-inch pan cooked cornbread, crumbled
1-1/2 c. mayonnaise
2 c. celery, sliced
1 green pepper, seeded and chopped
3/4 c. green onions, chopped
1 (5-oz.) jar green olives with pimentos, drained, rinsed and chopped
3/4 c. pecans, toasted and chopped
2 large tomatoes, chopped
1 tsp. sage
Pepper, to taste
10 slices bacon, cooked crisp and crumbled
1 jalapeno pepper, seeded and chopped

In bowl, combine all ingredients. Refrigerate 3-4 hours before serving. The recipe serves 12 and looks very festive on the holiday table.

Now for that leftover turkey, dressing and gravy, the below recipe makes a yummy casserole.

Crockpot Leftover Turkey and Stuffing
2-3 c. leftover stuffing or 1 6-ounce package stuffing mix prepared according to directions
2-1/2 c. chopped cooked turkey (or chicken)
2 c. zucchini, cubed
2 c. mushrooms, sliced
1 red or green bell pepper, cubed
1/2 c. onion, chopped
2 c. leftover gravy or 1 can of your favorite condensed cream soup

Combine all of the ingredients beginning with the chopped turkey in a large bowl. Layer half of the turkey-vegetable mixture in the crockpot. Top with half the stuffing, repeat layers. Cook covered on low setting for 5 hours or on high for 2 1/2 hours.

Through a lack of communication, several family members brought canned cranberries as their contribution to the dinner last year. Since then, I’ve been looking for dishes with cranberries. The below salad could also be served as a dessert.

Frozen Cranberry Salad
6 oz. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. mayonnaise
1 c. whole berry cranberry sauce
15-1/4 oz. can crushed pineapple, drained
1/2 c. chopped pecans
8 oz. frozen whipped topping

Cream the cheese with the sugar and blend in the mayonnaise. Mix in the next three ingredients until well blended. Fold in the whipped topping. Pour into molds or a greased 8-inch glass dish. Freeze until set.

Garnish with a dollop of sour cream on each salad at serving time.

Beets are probably not the most popular vegetable but I like them. My mother usually pickled them, but there are many more ways to cook with beets. I like to gather some of the beet greens along with kale and chard to add to salads.

Planting different varieties like golden and pink as well as deep purple make a pretty presentation when roasted. My favorite is to pick them early and sauté the greens until wilted and top with the roasted roots.

Sautéed Beet Greens
1 large bunch of beets with greens
1 clove garlic, minced
1 Tbsp. olive oil, divided
Salt and pepper, to taste

Wash beets well. Cut off green leaves and reserve. Toss the beet roots with a tsp. of olive oil and a pinch of salt and pepper. Roast in a 375-degree oven for 30-40 minutes until tender. Larger beets will take longer. Some recipes recommend rubbing the skins off the roasted beets. I don’t bother with that, we eat the whole thing.

Meanwhile, heat the remaining olive oil in a skillet. Sauté the garlic until golden and add roughly chopped reserved greens. Add salt and pepper and sauté until the greens are wilted. Serve greens with the roasted roots.

I’ve used that same recipe with turnips and their greens. Roasting the turnip roots and boiling the greens in salty water and then serving the greens with the roasted and chopped roots on top. I had one person tell me how much he loved those potatoes on top of the greens. When I explained they were turnips and not potatoes, he argued because he doesn’t like turnips but he liked those.

It’s a good idea to roast extra beets and refrigerate for later.

Salad Greens with Roasted Beets,
Goat Cheese and Candied Pecans
Create a simple and flavorful salad by piling your favorite salad greens in a bowl and toss with a vinaigrette. Then garnish with roasted beets, crumbled goat cheese and candied pecans.

Candied Pecans
1 c. pecan halves
2 Tbsp. butter
2 Tbsp. brown sugar

Melt butter in a skillet and add pecans and brown sugar. Stir until combined and cook on medium-low heat until the sugar and butter caramelize. Let mixture cool on parchment paper before serving.