Two Delicious Thanksgiving Leftover Recipes

By Libbie Summers
Assisted by David Dempsey

Two of my go to Thanksgiving Leftover recipes that check all the boxes. Delicious. Quick. Chic. Boom! 
Leftover Stuffing Recipes, What to do with Leftover Thanksgivng Stuffing, Thanksgiving Dressing, Thanksgiving Remix, Libbie Summers Recipes, Leftovers

Stuffing Nest Baked Eggs
(stuffing, egg + gravy)
Serves 3 

What you need:
Leftover dressing
1 teaspoon oil
3 large eggs
Coarsely ground black pepper
Leftover Gravy, heated (optional)

What to do:
1.Preheat oven to 350 degrees F.
2. Using a large ring mold or anything about 5-inches in diameter, cut out 3 rounds of stuffing. Using a smaller ring mold, cut out another round in the center of each larger round. Save smaller rounds for another use.
3. Over medium heat, add oil to a cast-iron or other oven safe skillet. Add rounds of stuffing to skillet and cook until just heated through on the bottom.
4. Break an egg into the hole of each stuffing round and sprinkle with pepper.
5. Place skillet in oven and cook eggs until desired doneness (about 8-12 minutes).

To Serve: Remove Stuffing Nest Baked Eggs to plates and spoon gravy over if desired. Or serve from the skillet.

Recipe and styling @libbiesummers
Photography  @daviddempsey

 

Turkey Sandwich, Claude Monet, Brie, Thanksgiving Leftovers, Raspberry and Cranberry Jam, Thanksgiving, The best Turkey Sandwich, The best sandwich EVER, Libbie Summers Recipes

Monet’s Favorite Sandwich
(warm roasted turkey, brie + raspberry and cranberry preserves on baguette)
Serves 4

What you need:
¼ cup cranberry sauce
¼ cup raspberry preserves
1 baguette, sliced in half lengthwise
12 ounces roasted turkey, sliced or torn into large pieces
4 ounces brie, cut into chunks
chopped parsley, optional

What to do:
1. Preheat oven to broil.
2. In a small bowl, stir together the cranberry sauce and raspberry preserves. Set aside.
3. Place the bottom half of the bread on a baking sheet (cut side up). Spread preserve mixture over the bread. Top with turkey. Top turkey with chunks of brie.
4. Broil just until the brie has melted (about 3-5 minutes).

To Serve: Garnish warm sandwich with parsley. Place top half of the bread on the sandwich (or eat open face) and cut into four equal pieces. Serve warm.

Recipe and styling @libbiesummers
Photography @chiachong

 

Watch how fast these two recipes are made HERE when Cyreia Sandlin and WTOC Morning Break came over to my house to cook with me! 

DIY: BIG WOW Handmade Holiday Garland on a Budget

By Libbie Summers
Assisted by David Dempsey
Location: The Paxton House

Need a show stopping garland for your staircase bannister? I did this recently for a holiday launch party for my Yum Yum Smile Shop culinary salon line at The Paxton House in Thomasville, GA. Decorating is easy when you start with a beautiful place like The Paxton House –an historic inn that is modern and colorful and cool like its owners Carol and Charlie. The goal was to create a big WOW when guests arrived that was inspirational, attainable and affordable (the three most important things when I set out to design an event). I used solid colored wrapping paper and stuck with pink ribbon to coordinate with the Yum Yum Smile Shop feel, but you could use anything! I’d love this in paper of big buffalo plaid checks or vintage holiday papers or fancy metallic papers. Your imagination is the most important thing you’ll need, the rest is easy. Here’s how I did it.

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What you need: 
Yardage of ribbon for bannister wrap and packages (I used two different colors of satin ribbon, but you could use all the same color)
Empty Cardboard Boxes (varying in size), The lighter the box the better!
Wrapping Paper
Fresh Greenery with long branches, I gathered various kinds of greens from the garden. (you could use artificial…but why?) (PS, you’ll need a lot)
Scissors
Tape

What to do:
1. At the top of your bannister, tie one end of a roll of satin ribbon and working your way down the steps, TIGHTLY wrap the ribbon around the bannister. Tie it securely at the bottom of the bannister.
Note: I used satin ribbon so I wouldn’t harm the historic staircase in any way. If you wrap the ribbon tight enough around the bannister, it will stay secure enough to hold the weight of the boxes and greens very easily.
DIY, Gift Garland, Holiday Garland, Libbie Summers, Holiday Decorating

2. Determine how many packages you’ll need for the size of your bannister and based on the size of your boxes. Wrap your packages and tie each with a satin ribbon that has been tightly crossed in the back and brought to the top to tie in a bow. You’ll need the ribbon secure to the package when attaching to the bannister.
3. Cut one 18″ piece of ribbon for each package you wrap. (you may need more for larger boxes, but wait until you get that far)
4. Working from the top and smallest to largest box, use the extra piece of ribbon you cut and thread it through the cross of ribbons on the bottom of the package. Then, thread it through the ribbon you have tightly wrapped around the bannister. Wrap it around the bannister and tie it off in a tight bow to hold the package in place (make sure to tie them off going different directions, they will naturally fall into place). You may see this ribbon, so make it pretty!
5. Continue tying packages onto the bannister (leaving a few inches in between and increasing the spacing as you move down the bannister).
Garland, Holiday Garland, DIY, Libbie Summers, Holiday Decorating
6. Thread your greens through the ribbon wrapped around the bannister in between the packages. Trim any long branches so they don’t stick out. Also, add a few greens to the top of your packages, it will look like the greens are growing all over the gifts! Make sure to go down the steps and look at the greens from all angles. Fill in any holes you see with greenery.
7. As a bonus (which I didn’t have time to do for this event). I would love to see a stack of packages at the bottom of the steps (on the bannister side).
8. Not only was this a gorgeous and inspiring focal decoration, it served as a great “backdrop” for party pics from the event! Here’s my hostess Carol Whitney in her pink velvet blazer. The coolest innkeeper in all the land.
Carol Whitney, The Paxton House, Thomasville, Georgia, Yum Yum Smile Shop, Libbie Summers, Gift Garland, Holiday Gift Garland

 

Bats, Sprinkles, and Halloween!

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest
Bat Hat and Cape Set from Lovelane Designs

Lovelane Designs: “We want to make you and The Bitch a Halloween costume. What would you like to be?”
Me: “A bat.”

Sprinkles and Bat Inspired Halloween by Libbie Summers

Nailed it.
Sprinkles and Bat Inspired Halloween by Libbie Summers

This look inspired me to make bat-shaped cookies to sprinkle my Hobgoblin Sprinkles over from Yum Yum Smile Shop!
Sprinkles and Bat Inspired Halloween by Libbie Summers

The Only Sugar Cookie Recipe You Will Ever Need
makes 3 dozen (depending on cookie cutter size)

What you need:
3 cups all-purpose flour (plus more for bench flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla paste (can sub vanilla extract)
1/2 teaspoon almond extract Buttercream frosting or royal icing for decorating
Yum Yum Smile Shop Sprinkles for decorating…natch!

What to do:
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Scrape down the sides of the bowl as needed. Beat in egg, paste and extract.
4. Gradually add the dry ingredients to the wet ingredients. The dough should be stiff.
5. Do not chill the dough…just get right into it! Lightly flour a work surface and cut off enough dough to be workable. Roll out to a 1/4-inch thickness and cut with your cookie cutters. Place on the prepared baking trays and bake for 6-8 minutes.
6. Allow to cool completely before frosting and decorating.

 

Ken and Barbie: Valentine’s Day

By Libbie Summers 
With David Dempsey

Once a year, on Valentine’s Day, Ken takes one for the team. 
Ken and Barbie, Barbie Dolls, Ken Dolls, Fun with Ken, Instyle Magazine, Valentine's Day

Beautiful Candy Bark (VIDEO AND RECIPE)

By Libbie Summers
Assisted By David Dempsey

I LOVE a gift from the kitchen. This past holiday I made 4 pounds of Everything Bagel Topping and before then it was Homemade Mega Marshmallows. This year for Valentine’s Day, I was under the gun and needed to Macgyver something fast…but still with some Libbie Fun and Beauty.

Candy, Candy Bark, Valentine's Day Gifts, Gifts from the Kitchen, edible flowers, sprinkles
Beautiful Candy Bark
(makes 24 servings)

What you need:
2 (11 ounce) packages Ghirardelli white chocolate chips, melted (I used a double boiler)
Food coloring gel, I used purple
Sprinkles or colored sanding sugars (I used light and dark purple sanding sugars and gold dragees. NOTE: It will only take a tablespoon of each)
Edible Flowers (I used violas)
Beautiful Candy Bark Prep, Sanding Sugars, Purple Sanding Sugars, Gold Dragees, Bark Making Supplies, Edible Flowers, Libbie Summers, A food-inspired life

What to do:
1. Prep: Line a baking sheet with parchment and set aside. Have all your toppings ready.
2. Divide: Divide melted chocolate into two bowls. One will have 2/3 of the melted chocolate and the other will have 1/3.
3. Color: Add just enough food coloring into the smaller amount of melted chocolate until tinted the color you would like.
4. Spread: WORKING QUICKLY, spread the white chocolate out on the prepared baking sheet. Next, drop dollops of the tinted chocolate on top of the white. Using an offset spatula, swirl the two together.
5. Decorate: AGAIN, WORKING SUPER QUICKLY. Decorate with your sprinkles, sanding sugars and edible flowers before the chocolate starts to harden.
6. Break: Allow the bark to set until completely hardened (about 20 minutes) then lift off the parchment and break apart into pieces.
NOTE: If using edible flowers, Beautiful Candy Bark is best eaten within 24 hours. If not, bark will be good for up to one week. Honestly, you don’t even have to store in an airtight container. We just leave ours on the kitchen counter for nibbling.

Need more help? Watch the video!

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