One of the most anticipated holidays of the year has come and sadly gone. The countless hours of menu debating and cooking are over, the guests have left and the fridge is now stocked with delicious Thanksgiving leftovers – that always seem to taste better the next day but this year we came up with a better idea… let’s take our Thanksgiving treats and make something sweet!
It’s genius, you reinvent your Thanksgiving favorites into something else you love… sweets! So with this thought in mind we took the idea to our test kitchen chefs and challenged them to bring you two incredible recipes using leftover cranberry sauce and pumpkin pie. Both of these recipes are sure to satisfy your taste buds without giving the slightest clue that you’ve recycled your Thanksgiving leftovers.
We hope you enjoy these recipes and if you have any other leftover recipe ideas for cranberry sauce or pumpkin pie, we would love to hear about them in the comments!
Parrano® Cranberry Cheese Doughnuts
With all that leftover cranberry sauce from Thanksgiving, you’ll be glad you found this recipe! Turn the classic Thanksgiving side into something the whole family will love and actually want to eat – doughnuts. These baked sweet and savory doughnuts are perfect for the day-after breakfast or dessert, you pick!
¼ cup sugar
1 tsp cinnamon
½ tsp nutmeg
¼ cup cranberry sauce
½ cup of Parrano cheese, shredded
1 cup flour
1/3 cup sugar
½ tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
½ tsp salt
½ cup whole milk
1 tsp vanilla extract
2 Tbsp melted unsalted butter
- Preheat oven to 350°F. Spray doughnut pan with non-stick spray.
- In small bowl – combine sugar, cinnamon, and nutmeg. Sprinkle ¾ tsp of mixture evenly in each donut mold. Then sprinkle Parrano cheese evenly into molds. Press cheese down and add cranberry sauce (about 2 tsp) to each mold. Set aside.
- In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt. After combined, add in whole milk, vanilla, egg, and melted butter. Mixture should look like cake batter.
- Spoon batter into molds filling up to the top.
- Bake for 15 minutes or until the tops are golden brown.
- Remove from oven and let cool for 2 minutes. Immediately turn doughnuts out on to cooling rack.
Pumpkin Pie Pancakes with Pecan Parrano® Cheese Crumble
Turn that extra pumpkin pie from Thanksgiving into something even better – Pancakes! From pie to pancake, you will not be disappointed with these soft, fluffy cakes topped with our signature pecan cheese crumble. Sweet, savory and oh-so-delicious, you’ll be glad you saved this recipe!
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 cup milk
½ cup pumpkin pie filling (scoop out and reserve pie crust)
2 Tbsp unsalted butter, melted
1 Tbsp light brown sugar
1 Tbsp unsalted butter
½ cup chopped Pecans
Dash of cinnamon
¾ cup pumpkin pie crust, chopped
1/8 cup Parrano® cheese, shredded
- Mix flour, baking powder, baking soda, and cinnamon in a large bowl.
- In separate bowl mix pumpkin pie filling, egg, milk, butter, and brown sugar.
- Combine dry mixture into wet mixture.
- Heat pan over medium and spray with non-stick spray.
- Pour ¼ cup of batter in the shape of a circle in pan. Cook until the surface starts to bubble and the bottom is golden brown. Flip and cook the other side until golden brown. Remove from pan and set aside. Repeat for remaining batter.
- In small saucepan over medium heat – add butter. Once melted, add pecans, cinnamon, and crust. Stir and cook for approximately 2-3 minutes. Add Parrano cheese and stir.
- After about 5 minutes crust should be golden brown and a crumble should begin to form.
- Remove from heat and top pancakes with desired amount.
- Drizzle with maple syrup and enjoy!