Serious Eats - seriouseats.com

We call this soup "Greater than the sum of its parts soup"

Tortellini en brodo

Good chicken stock (homemade or we use Trader Joe's organic)
Frozen cheese tortellini
Fresh baby spinach

Heat the broth to boiling, add the tortellini. Cook until the tortellini float, add a few handfuls of spinach. Stir til spinach wilts. Serve, topping with grated parmesan.

That gingerbread trifle is excellent. Made it year before last to rave reviews.
I'm making roasted cardamom infused apricots from here, over vanilla ice cream.

Was shopping there Friday night, after Christmas shopping all day and had a berry slushie, which was good, but the Polish Sausage was nasty.

We've been making roast goose with my Mother-in-law's apple dressing for years, per husband's request (his family is all far away). This year were trying wine-braised cornish hens for something a little different.

Oooh! Excellent - I can use frozen gel packs - much easier than chasing around for dry ice. Thanks @dhorst!

I make the back of the bag recipe, like lemonfair, but instead of adding Grand Marnier, I add a bit of chopped candied ginger. Like cranberry sauce with my turkey on Thanksgiving, but it's even better the next day on a turkey sandwich with cream cheese on whole wheat bread.

Made this with Christmas dinner last year to rave reviews:
Crockpot Creamed Spinach
Not that you'd want to eat that after dessert, mind you.

PWC, SE and The Kitchn

Hot, open faced turkey sandwiches - are these Hot Browns?
Made with the gravy-less turkey the hubster grilled on Sunday and the "gravy out of thin air" recommendations from the fabulous SE'ers.
With leftover roasted fennel from last night.

I make sugared nuts, or as they are known in my family, "crack".

@lilyb:
The Kitchn is a food related blog-forum run by the folks at Apartment Therapy. Click on the hyperlink words "primer on how to do just that" in my post above and it will take you right to that post. (click on The Kitchn above to go to the current page).

Also, if you are too bleary-eyed in the morning to deal with getting the crockpot up and running, I've heard it suggested to put everything together in the crockpot at night before you go to bed and let it cook while you are sleeping. Stash it in the fridge and reheat when you come home. Also good for those of us who are gone for 10-12 hours and overcook stuff in the crockpot, while we are at work.

Freezing casseroles - you don't need a silicone pan. Just line a regular pan with foil, bake your casserole as usual, let cool (or freeze for even easier handling), remove from the original pan, wrap up the foil around the edges and slide into a ziploc bag. When you are ready to reheat, defoil (or not, your preference) and slide back into the original pan to reheat.

Wow! This is the first I've heard of a pumpkin shortage.. will take necessary measures and stock up on Sugar pumpkins - with that easy technique. I've been snarfing up all kinds of pumpkin related goodies - whoopie pies, donuts, muffins, DQ Pumpkin Pie Blizzards - didn't even realize they were endangered.

I am sad to report that we were so tired on Saturday night, all we could do was muster the effort to top them with some fontina cheese and bake them. Sadly, those did not live up to your most excellent ideas. However, I have saved ALL of your ideas for future use, to redeem myself from this unfortunate polenta debacle. I have cornmeal and am not afraid to use it!