Archive | November 2015

Whipped Cinnamon-Cider Dip

I have this dip available all through the Holidays it is sooooooo good! I will usually have apple crisps, or fresh sliced apples to use with this cold dip.

I use a stand mixer with paddle attachment and add 8 ounces softened cream cheese, 8 ounce tub of Cool Whip topping (at room temperature), one tablespoon of cinnamon, 1/4 cup apple cider (not apple juice!), run mixer on low to begin the combining process, scrapes the sides of bowl and run 2 minutes on high to well combine. Transfer to a serving dish, cover with plastic wrap and refrigerate at least on hour before serving.

Peel, core and slice your favorite apples, or apple crisps and dig in, you will love this cold dip!

Enjoy! Cheryl “Cheffie Cooks” Wiser.

Happy Holidays!

See YOU!


Cream of Turkey & White Bean Soup

This soup will use up the remaining leftover Turkey from Thanksgiving! I freeze this soup and it is so good well after the Holidays are over!

I shred the remaining turkey and set aside. In a large soup pot with a lid add 2 cups vegetable stock (I use low sodium) 1 cup light cream, pepper to taste, 1 teaspoon tarragon, one teaspoon ground sage, one teaspoon parsley flakes, one carrot (grated), grated onion (optional), stir on medium low heat, cook 8 minutes. Add 1- 15.5 ounce can of white beans (your choice) drain and rinse them well add to stock pot and stir gently, (you can opt to add one teaspoon corn starch or one tablespoon AP flour as a thickener, if needed) cook additional 5-6 minutes, add the shredded Turkey meat and stir again. Allow to cook on low heat 10 minutes.

Serve and enjoy! In my case I let it cool and freeze!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook

See You after the Holidays!

Turkey & Swiss Grilled Cheese

Leftover turkey at your home? This is a simple, flavorful grilled cheese sandwich. Using your favorite bread coat the inside with mayonnaise, add several slices of turkey, and your favorite cheese slices. Butter the outside of one slice of bread and place on a grill, griddle or fry pan on medium heat, add turkey/cheese on top, butter the top side of bread, cook 3 minutes until cheese melts and flip and cook 3 minutes on the other side.

Cut in half and enjoy!  Makes a nice lunch option.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Turkey Loaf-Bake


Using some of that leftover Turkey chop 2 cups of white or dark meat (or both) into small cubes or shred, add to a mixing bowl, add 4 slices of your favorite bread cubed, one egg beaten, salt and black pepper, to taste, 1/2 teaspoon ground sage, parsley and 1 teaspoon thyme, mix well, (you can add finely chopped celery, shallots, onions also to mixture). Transfer to an 8″ x  8″ baking dish (or you can use a 5″x 9″ loaf pan) and smooth out mixture. Add one cup leftover turkey gravy or you can use 1/2 cup chicken stock (low sodium) and 1/2 cup milk mixed together then add to baking dish.

Cover baking dish with aluminum foil, pre heat oven to 375 F once hot, bake dish 20 minutes. Serve with any other leftovers sides from your Thanksgiving dinner! Sweet potatoes, corn, peas, green beans whatever you like!

I make these loaves in aluminum foil pans (5×9) and freeze them! It works out great for a quick supper.

Super flavorful, hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

The Ultimate Black Bean Sliders…

If you have never tried a black bean burger and/or slider you may be surprised how delicious and healthy they are!

This recipes will make 8 sliders. I use small rolls from my bakery that are so buttery and fresh.

Using 3 – 15.5 ounce cans of black beans, drained and rinsed add into a large mixing bowl and using a potato masher smash them! Add one beaten egg, 1 teaspoon black pepper, one teaspoon cumin, one teaspoon onion salt, 1-1/4 cup seasoned bread crumbs, and I use clean hands to mix this up. Form your sliders (we tend to love them thick) and place on a platter.

I use an indoor griddle pan sprayed with cooking spray (olive oil base spray) add black bean burger sliders and cook 4 minutes each side on medium high heat.

I make a bacon mayonnaise as one condiment- easy add 3 slices pre-cooked bacon (microwave one minute to crisp up) cut into small pieces place into a blender, add 3 tablespoons mayonnaise, dash of basil, black pepper and run blender on high to incorporate one minute or so. Transfer to a ramekin. We also have sliced avocado, romaine lettuce, sliced tomatoes available to add and of course sliced cheese! You can opt to lightly toast your bun/slider rolls if desired.

Assemble your sliders as you like and enjoy! These are Yumified!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Slow Cooked-Short Ribs of Beef

This dish is an absolute favorite in our household. I like to serve them with mashed parmesan potatoes and buttered lima beans.

I have the meat market wrap up 8 lbs. (I feed a large family) you can purchase as many as you will use. I add 2 shallots quartered, 2 cups low sodium beef stock, 2 tablespoons of tomato paste, black pepper, ground cumin, pinch of allspice, stir well.  First I saute the ribs in a little canola oil and transfer to liquid in the slow cooker. Place lid on and cook 4-6 hours. The longer the better! The meat falls off the bones. They are so flavorful and an easy meal prep.

Serve with your favorite side dishes and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.



Cheese filled 3 layered Quesadillas

These make a great lunch option on the weekends and my gang loves them. I use large flour tortillas (8″) three different types of cheeses, some butter, grill pan and voila lunch is served in 12 minutes flat! We like a Mexican blend of cheese that is shredded finely and pre-packaged, then I grate pepper jack cheese, aged white sharp cheddar combine all cheeses in a bowl and using clean hands mix well. Lay flour tortilla flat on a clean work surface, add a mild salsas or homemade Pico De Gallo, add cheese, repeat one more layer, add a third tortilla to the top. Add butter to the griddle pan and transfer quesadilla and cook 3 minutes, carefully flip to the other side and cook 3 more minutes. The cheese melts perfectly.

Yumified! Cut into triangles and enjoy. (I usually make three to four of these).

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.