Thanksgiving has come and gone, but that doesn’t mean you can’t still enjoy those yummy leftovers!
You’ll think twice before ditching your leftovers with these delicious recipes via @whollywholesome! http://bit.ly/2eifkG4
We have a few up our sleeve that will help you transform your recipes into delicious new dishes. So open up your fridge, pull out the Tupperware and let’s get cooking! Trick #1: There always seems to be leftover turkey after Thanksgiving. And while you could use it to make a sandwich, you could also turn it into a Turkey Pot Pie! Use our Organic Pie Dough for a crust to remember!
So before you decide to ditch your leftovers, try out one of these yummy recipes. They’ll have you enjoying your Thanksgiving dinner for days to come! After enjoying all of these savory dishes, how about something sweet? Check out our go-to desserts!
Are your pie shells nut free and allergy friendly?
Wholly Gluten Free Pie Shells made in a dedicated Allergy Friendly bakehouse and are free from Wheat, Dairy, Casein, Egg, Soy, Peanut, Tree Nut, and Sesame. They are kosher parve.
Wholly Wholesome Organic pie shells are free from peanuts and tree nuts, Dairy Free, Vegan and are produced on dedicated lines in a dedicated section in a bakery separate and apart from our Gluten Free/Allergy Friendly Bakery. The pie shells do contain wheat flour and gluten. They are kosher parve
Our Wholly Wholesome Fruit Pies are Vegan. They contain wheat/gluten. Our traditional pumpkin pie contains eggs and milk. We do produce pies that contain tree nuts and dairy here, so trace amounts may be present. The bakery is peanut free All pies are Kosher Dairy since they produced on a shared line with dairy containing pies.
Is the baking powder in your Wholly Gluten Free products corn free?
Is the palm oil used in your products responsibly sourced (RSPO)?
Do I need to par/pre bake my pie shells?
This depends on the type of pie you are baking. In our directions we instruct customers to follow their own recipe. If it says to par bake your shell, then you should. If it does not, then don’t. Examples of pies that typically require par baked shells are, cream pies, ice cream pies and pudding pies. If they pie will take more than 40 minutes to bake at a temperature over 350, the shell probably does not need to be par baked.
Where are the baking instructions for the Pie Shells?
Just open the package and flip the lid to read! Do Not Peel Off Label! Baking instructions can also be found on our website here for Wholly Gluten Free or here for Wholly Wholesome Organic.
If I have a larger pie plate to fill, how can I make the Wholly Wholesome & Wholly Gluten Free pie shells bigger?
Take a second to view the video below on our home page. It shows how to thaw, and scoop the dough out of the pie shell tin, put it between the 2 pieces of poly film from the package or wax paper, roll it, or press it out like regular pie dough. If you need to make it double the size, use both pie shells!
Why do I have leftover filling?
Some recipes are sized for larger deep dish pie pans, therefore some recipes may have extra filling. This tends to be common with pumpkin pie recipes.
How do I make a two crust pie with your pie shell?
For the Wholly Wholesome Organic pie shells, let the pie shells come to room temperature, fill the bottom pie shell and invert the other pie tin over the bottom pie shell, pull the tin off and crimp the edge together. Bakers in a rush may choose not to roll out the top crust, this will result in a more “rustic” or rough looking top crust. Those seeking a “prettier” smoother pie top will want to roll out the top crust.
How do I thaw out Organic Rolled Pie Dough?
Leave it out to come to room temperature (about 30 minutes), if you don’t have that much time or if the pie dough does not seem soft enough, microwave it for 15 seconds at 50% power or on defrost. If still not soft enough, try another 15 seconds.
Can I refrigerate my pie shell pie dough
Pie shells can be kept in your refrigerator for a week. If you have opened the package, place it in a zip lock bag or wrap it in saran to keep it from drying out.
My pie shell has a crack in it, what do I do?
Let the pie shell come to room temperature and use your finger to reseal the crack. If a piece of the rim has com off you can simply mold it back into place.
Preheat your oven to 425 degrees. Top pizza dough with your tomato sauce. Scatter the stuffing and shredded turkey on top of the sauce. Add your mozzarella slices on top, finish with sage leaves and a drizzle of olive oil before baking for 12 minutes.
Who would have thought that with a little creativity and a few extra ingredients you could make this delicious post holiday meal. Wondering what else you can whip up with our pizza dough? Check out our Pizza Dough Possibilities Pinterest board for all the inspiration you’ll ever need!
To make life a little easier, we’ve created an Instagram-approved menu that will impress your guests and make you look like a true foodie.
Appetizer: Start you dinner off right! This Butternut Squash Crostini recipe is easy and delicious. It’ll keep your guests just full enough so they can enjoy the delicious dinner you’ve prepared.
Turkey: It can be tough to make sure your turkey is moist. But if you follow the three simple steps in this recipe, you’ll have a tender turkey!
Stuffing: You’ll never have to worry about having dry stuffing again after making this recipe. Add fresh rosemary, thyme and sage to ensure it is flavorful.
Green Bean Casserole: Make this classic side dish a little more gourmet by skipping the soup mix and making your own dairy base. Also add some Cremini mushrooms and you’ll have a restaurant–style side. Gluten Free Pesto Braided Bread: Our braided bread recipe makes for a delicious addition to your Thanksgiving dinner. All you need is Wholly Wholesome Gluten Free Pizza Dough Ball, basil pesto, mozzarella and olive oil!
Love dessert but not much of a baker? Don’t worry, we took the stress out of baking with our delicious All Natural Frozen Pies! With a homemade taste, we’ve made making dessert “easy as pie.”
Whip up the perfect dessert with these simple whipped cream #recipes via @whollywholesome! http://bit.ly/2eifkG4
The only thing that makes our pies even more delicious is whipped cream! But instead of reaching for the canned stuff, here are a few simple recipes that will help you create gourmet whipped topping. Cinnamon Spice Whipped Cream: A simple spiced whipped cream complements our Apple Pie perfectly! Whip heavy cream until soft peaks form, then add sugar, cinnamon and vanilla and beat until stiff peaks form.
Brown Sugar Whipped Cream: This super simple whipped cream also works deliciously with our Cherry Pie. Simply whip heavy whipping cream, brown sugar and vanilla until you have stiff peaks, and then you’re ready to serve!
Maple Whipped Cream: Top our Pumpkin Pie with a delicious maple whipped cream. Add maple syrup and vanilla extract to whipping cream and you’ll have a mouthwatering dessert!
Coconut Whipped Cream: If consuming dairy isn’t your thing, then this is the recipe for you! Combine coconut cream (or full fat coconut milk), powdered sugar and vanilla extract. This goes great with our Dairy-Free Pumpkin Pie!
Don’t fear the kitchen! Combine these easy whipped cream recipes with our yummy pies and you’ll look like a baking pro in no time!
1 8oz. package of cream cheese, at room temperature
2 Tbsp. powdered sugar
1 Tbsp. fresh lemon juice
1 cup frozen whipped cream
2 cups quartered or halved fresh strawberries
1 13.5 oz. container of glaze for strawberries
In large bowl, combine the reduced fat cream cheese, powdered sugar and lemon juice with electric mixer until smooth. Fold in whipped cream. Spread over the pie crust. Top with the fresh strawberries, pressing them slightly into the cream layer. Top with the strawberry glaze.
Refrigerate for at least 1 hour before serving to allow the cream layer to firm up.
Breakfast is the smell that gets us out of bed in the morning and fuel that keeps us going as we work our nine-to-five’s. Put some pep in your breakfast with chia seeds – one hearty and healthy ingredient that inspired our recipe created especially for today’s hard working Americans.
The chia seed is small but mighty. It works its magic in @whollywholesome’s newest #recipe: http://whollywholesome.com/blog/ http://ctt.ec/8bTm0
Cherry Chia Seed Jam Sweet Rolls Ingredients
Cherry Chia Seed Jam
1 cup plus 1/3 cup frozen fruit, divided and thawed to room temperature
Add 1 cup thawed fruit to your blender or food processor and blitz until it reaches a uniform consistency, about 30-60 seconds. Transfer the berry purée to a bowl.
Add 1 tablespoon chia seeds and 1-2 tablespoons maple syrup to the bowl, depending how sweet you like your jam. Keep in mind that some berries may not be as sweet as others. Stir the mixture and let sit for at least 5 minutes.
Prepare the rolls:
Preheat oven to 350°F.
Spray cookie sheet with cooking spray, or line with cooking parchment paper.
Unroll dough into 2 long rectangles on work surface. Firmly press edges together to seal and holes.
Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.
Make sure this edge stays clean so the dough will seal.
Spread the prepared Cherry Chia Seed Jam over the melted butter on dough.
Roll dough up tightly, and seal edge.
Using serrated knife, cut each dough roll into 16 equal slices.
Place slices cut side down 3 inches apart on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Serve warm and with additional jam on top.
Hey, we get it! You don’t have to tell us that breakfast is the most important meal of the day. It’s usually because we’re rushing out the door that we’re too busy to stop and grab a bite to eat.
But, would you really skip it if you knew how incredibly quick it could be to whip up? There’s a fix for people who love breakfast but not the time that goes into making it … and it’s called Breakfast-Style Focaccia.
Have no fear! Wholly Wholesome’s here, with a better way to breakfast. Make this simple recipe and refrigerate the leftovers for an out-of-this-world morning that will help you get ahead of your meal plan … and your day!
Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Scatter the sausage, bacon and red pepper over top of the dough, and sprinkle with the remaining ½ cup of grated cheese. Let sit while you preheat the oven to 400°F.
Make six 3-inch balls of crumpled tinfoil and lightly grease them with olive oil. Press the balls into the dough in 6 places to make small wells. Transfer to the oven and bake until lightly golden, 15 minutes. Take the flatbread out of the oven and discard the tinfoil balls. Crack an egg into each well and season with flaky sea salt. Return to the oven and bake until the eggs have just set, but the yolks are still runny, 8 to 10 minutes.
Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve.
4 cups peaches, peeled, pitted, and chopped (roughly 4-5 large peaches)
Preheat oven to 400° F; line a cookie sheet with parchment paper or foil and grease lightly.
Slice dough into strips about 1/2 inch wide and 2 inches long.
Arrange fries onto the cookie sheet and sprinkle with cinnamon and sugar.
Bake for 15 minutes.
Prepare the peach pie filling. In a large saucepan, stir together the water, lemon juice, sugar, and cornstarch. Cook over medium heat until thickened and bubbly, roughly 5 minutes. Once it bubbles, cook for another 2-3 minutes, constantly stirring.
Remove from heat and stir in vanilla, then the peaches. Cool to room temperature and enjoy!