Turkey and Cranberry Cheesy Thanksgiving Quesadilla

Savory and a little sweet, these Turkey and Cranberry Cheesy Quesadillas are a tasty way to use your Thanksgiving or Christmas leftovers! Thank you Hot Eats and Cool Reads

½ tablespoon butter
8 - 6 inch white corn tortillas
2 cups shredded mozzarella cheese
1 ½ cups chopped turkey breast
6 tablespoons cranberry sauce
⅔ cup sliced green onion

• Layer four tortillas evenly with cheese, turkey, cranberry sauce, green onion and a little more cheese. 
• Cover with the remaining four tortillas.
• Heat a skillet over medium to medium high heat. 
• Add the butter, melt, then add a quesadilla.
• Cook on each side until browned 
• Remove from the skillet and set aside. 
• Repeat with remaining quesadillas.
• Cut quesadillas into quarters with a knife or pizza cutter and serve

Cheesy Bacon Ranch Bread

All your favorites together in this fantastic and easy Cheesy Bacon Ranch Bread! Make it in the oven or on grill - it's your choice! A tasty addition to any meal! Thank you Mom on Time Out

14 ounces French bread one loaf
¾ cup mayonnaise
1 tablespoon ranch dip mix
2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc.
4 slices of bacon baked and crumbled

In the oven

• Preheat the broiler.
• Cut the loaf of bread in half lengthwise.
• Line a baking sheet with non-stick foil.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place under the broiler until golden brown, about 7 to 9 minutes.
• Let cool slightly before cutting into pieces and serving.

On the grill:

• Preheat the grill. You are going to want to cook this over indirect heat.
• Cut the loaf of bread in half lengthwise. 
• Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling.
• Let cool slightly before cutting into pieces and serving.

Creamy Pork Potpie

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. Thank you Taste of Home

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

• Pre heat oven to 425°
• In a large saucepan, melt butter. 
• Stir in flour until smooth; gradually add broth and milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.
• Transfer to a greased 11x7-in. baking dish.
• On a lightly floured surface, roll pastry into an 11x7-in. rectangle. 
• Place over pork mixture. 
• Brush with egg.
• Bake, uncovered for 18-22 minutes or until golden brown. 
• Let stand for 5 minutes before serving

One Pot Mexican Ground Beef and Rice

A stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese. Thank you This is Not Diet Food

1 lb lean ground beef
1 cup yellow onion, diced
10.5 oz condensed chicken broth
2 cups water
2 cups instant rice
1 cup medium salsa
1/2 cup Heinz chili sauce
8.75 oz canned corn, not drained
4 oz canned chopped green chilies, not drained
1 oz taco seasoning
3 cups shredded mozzarella and cheddar cheese
1 tsp dried chives

• Place a large saute pan on the stove over medium-high heat
• Add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Grandma's Corn Pudding

Grandma's corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table. Thank you All Recipes

5 large eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 (15.25 ounce) can whole kernel corn, drained
2 (14.75 ounce) cans cream-style corn

• Preheat the oven to 400 degrees F (200 degrees C). 
• Grease a 2-quart casserole dish.
• Whisk eggs lightly in a large bowl. 
• Add milk, melted butter, sugar, and cornstarch; whisk until well combined. 
• Stir in drained corn and cream-style corn until fully blended. 
• Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until golden brown, about 1 hour.