I hosted an Oscar Mayer Turkey Bacon party recently…and we had such a good time.
Thanks to Oscar Mayer we had napkins, a grocery list that has a magnetic back, recipe cards and a coupon for a free pack of turkey bacon for everyone in attendance.
Our special guest was Oscar. He hung out on the table all day and really enjoyed dancing and singing for everyone.
Oscar Mayer also provided the sparkly centerpiece, a serving tray, tongs and a spatula.
Other than the Oscar Mayer recipes I provided a few of my own.
This Quiche was made from Oscar Mayer Turkey Bacon, Spinach, low fat cheese, and Egg Beaters.
Super easy to make, tasted fabulous…I almost got it WAY too done.
I also cut up chunks of deer tenderloin. I marinated it overnight then wrapped each piece in Oscar Mayer Turkey Bacon and cooked it.
Ohhh, it was so good!
We call them Hoo-Dats. Not sure why, that is just what we have always called them.
We had a house full of friends and family enjoying one anothers company and having food on the table.
All the guest received some great goodies from Oscar Mayer and learned just how great tasting and versatile Oscar Mayer Turkey Bacon can be.
Thank you to Oscar Mayer and House Party for a Fabulous time!
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Thanksgiving is almost here. At my house that means gobs of food, family, friends and fun. The holidays are big for us and I wouldn’t have it any other way. Well, except for maybe having some appetite suppressant around because I KNOW I will overeat. It happens every year. We will have a typically southern Thanksgiving dinner with all the trimmings and then some…and then….afterwards we will all moan and groan and talk about how we shouldn’t have eaten so much. Then we will get a game of Shangai Rummy going and see who can beat the pants off of who.
What do you for Thanksgiving? What do you do with your left-over turkey? Me…I am going to make Red Curry Turkey Pot Pie thanks to Thai Kitchen. I am not a big sandwich fan so I was thrilled when I received this recipe!
Red Curry Turkey Pot Pie
1 can (14 oz) Thai Kitchen Coconut Milk
1/2 cup water
2 pkgs (.87 oz each) turkey gravy mix
1 TBSP Thai Kitchen Red Curry Paste
3 cups cubed cooked turkey
2 cups frozen mixed vegetables
1 refrigerated pie crust
Mix coconut milk and water in a large sauce pan. Add the gravy mix and curry paste. Stir until well blended. Bring to a boil on medium heat, stirring frequently. Stir in the turkey and vegetables. Return to a boil. Reduce heat to low and let simmer for 5 minutes.
Spoon into a 9 ince deep dish pie plate or a 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top.
Bake in preheated 425 degree oven for 25 minutes or until the crust is golden brown. Let stand for 5 minutes before serving.
NOTE: I used both a crust on bottom and a crust on top simply because that is our preference.
This pot pie was seriously the best I have ever had. Everyone here loved it and has already been asking for it again. So, if you need a solution for your left over turkey, I HIGHLY suggest that you try this recipe.
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Thank you to Thai Kitchens for supplying the coconut milk, red curry paste and recipe for this post!
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Sorry ya’ll…I am running late tonight. But without further ado…we have a winner!
Donna K.
Congratulations!
Run check your e-mail. It will tell you what you need to do.
I was talking turkey. Seriously. I was walking a friend through how to cook her turkey. She was unsure of just how to handle a whole bird. Do you have your bird yet? How do you cook yours? Me, I deep fry mine. After it has been injected with a Cajun Creole Butter Sauce and rubbed with creole seasonings. Yum, I can’t wait to gain about 50 more pounds.
Please overlook my craziness tonight. I promise, I am going to get it right. I really will, eventually
Had a false alarm there but all is well. Donna K. you will love your new vase. I hope you enjoy!
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