You’ve made the turkey again and there they are: leftovers. Try this with your what-do-I-do-with-it-now stuffing. Make soup with the turkey carcass, bones and scraps. Maybe add fresh carrots, celery and onion. Then make dumplings with the stuffing by mixing it with some flour and an egg so it adheres together. Drop the dumpings into the soup and cook ‘em awhile. Serve your amazing turkey dumpling soup to an appreciative audience. Look at how creatively and deliciously you’ve used up all those leftover things.

Okay. It’s dated. Or call it retro. Still, maybe after the ubiquitous cocktailed shrimp, deviled eggs go first from the party hors d’oeuvre table and there must be a reason for it. EVERYBODY LOVES THEM! They’re food for the soul. It’s that simple. Perfect finger food. Eat ‘em with one hand.Are we so jaded that we think them tacky, despite their appeal over generations after generations? Go on. Make deviled eggs.Here are some ideas: Mix the yolk and mayo with cooked shrimp that you’ve ground in your food processor with horseradish added. Add some curry, too, if you like. Or, defrost a package of frozen chopped spinach to room temp, wring out the water and add coarsely chopped water chestnuts. Smoked salmon from the food processor is terrific with finely chopped red onions or chives. All added to the egg yolks and mayo.See my video on www.AmericasWorstCook.com to see the absolute most foolproof way to pipe the egg mixture into the egg halves.

Recipe – Sudden Quiche

Ingredients1 nine inch deep dish frozen pie shell, unbaked2 cups of filling*6 eggs1 cup skim, 2% or whole milk (or even half and half)½ teaspoon seasoning (salt, pepper, herbs)

*Suggested fillings: shredded cheese, chopped, drained cooked vegetables, pre-cooked meat, seafood or poultry in any combination.

To make the quichePreheat oven to 375 F. Sprinkle desired filling ingredients into pie shell.

In a bowl, beat together the eggs, milk and seasoning. Pour over filling. Bake 30-40 minutes. Let rest for 5 minutes before slicing.

I wanted to share this easy, no-mess recipe for deviled eggs from AmericasWorstCook.com.

Impress your guests with one little flip! Flipped omelets are even more puffy and beautiful than regular omelets. Watch as I share some of my flipping secrets!

Quiche… it’s really as easy as pie. Sorry, I had to. Check at my demonstrational video from AmericasWorstCook.com.

Okay. This one’s weird sounding but oh so great tasting. That’s because of the classic, crowd-pleasing sugar/salt flavor combination it delivers. I created it when I was invited to participate in a New England restaurant show. When I demonstrated this at a Mexico City culinary school, the pastry chef instructor made the apple filling for me with fresh apples she sautéed with brown sugar in lots of butter. She added the pecans to the mixture as it sautéed so they were wonderfully “candied”. That spoiled me because when I demonstrate the omelet I usually have to resort to canned pie filling. But that works, too. Regrettably, I can’t travel with the Mexican chef instructor. She was some sweet dish, too.

For each omelet
2 large eggs
2 tbsp of water
1 tbsp. butter
About ¼ cup apple pie filling*
About ¼ cup finely shredded SHARP cheddar cheese
2 strips of crisply fried and coarsely chopped bacon
3 tbsp pecan pieces
Real maple syrup

*Apple pie filling may be from a can or, better yet, freshly made by sautéing peeled apples slices in butter with a sprinkling of cinnamon and sugar until caramelized. (See photo).

To make the omelet
Preheat oven broiler.

Beat together eggs and water until blended. In a 10-inch coated pan, heat butter or margarine until it sizzles. Pour in egg mixture. With a spatula, pull cooked portions of egg from the perimeter of the pan to the center so that uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan. Do this until the egg is set and will not flow, but is still wet on top (should take about 20 seconds). Don’t cook the eggs until dry! The moist egg will cook when the omelet is folded.

Evenly spread the apples, cheese, bacon and pecans along the left side of the egg (left-handed people fill the right side). Slide the spatula all the way under the unfilled side of the omelet up to the center of it. Fold the unfilled side entirely over the filled side. Set spatula aside.

Holding the pan in your right hand and an OVENPROOF plate in your left hand, invert the pan so that the omelet falls upside down onto the plate (left-handed people use opposite hands).

Brush a thin coating of maple syrup over the omelet and run it under the broiler for about 30 seconds. Serve with a sprinkling of pecan pieces on top.