They came, they ooohed, they ahhed, they ate ... but they didn't quite conquer your holiday spread.

After spending time with family and friends and enjoying the holiday feast, you're left with a mountain of dishes and more than a mole hill of leftovers.

For those of you who are left with too much turkey, half a ham or plenty of potatoes and don't know what to do, here are a few recipes that are sure to use up lots of leftovers.

1½ cups shredded Monterey Jack cheese½ red or yellow bell pepper, chopped½ cup finely diced leftover turkey½ cup finely diced smoked ham¼ cup finely chopped green onionscup yellow mustard2 teaspoons ground cumin10 (6-inch) flour tortillasCombine cheese, bell pepper, turkey, ham and onions in a medium bowl. Combine mustard and cumin in a small bowl and mix well.Place tortillas on a sheet of waxed paper. Spread a rounded teaspoon of mustard mixture over each tortilla.Spoon aboutcup of the cheese mixture evenly on one tortilla. Top with another tortilla, pressing down firmly to form one quesadilla. Repeat with remaining ingredients.Place the quesadillas in a greased, nonstick skillet or grill pan. Cook over medium heat for two minutes, turning once, until cheese is melted and heated through.Cut each quesadilla into quarters, serve with salsa and cilantro if desired.Makes 10 servings.

4 cups cooked, diced turkey2 cups finely chopped vegetables, such as celery, snow peas and red peppers¼ cup thinly sliced green onion1cups wasabi flavored mayonnaise2 tablespoons minced pickled gingerCombine turkey and vegetables in a bowl. Add mayonnaise and ginger. Toss well to coat.Chill until ready to serve.Makes six servings.

½ cup chipotle chili flavored mayonnaise12 slices light wheat bread, toasted12 slices thick-sliced bacon, cooked8 slices turkey breast4 Boston lettuce leaves2 medium tomatoes, slicedSpread1tablespoon mayonnaise on four slices of toast. Top with turkey and bacon.Place four slices of toast on top and spread each with1tablespoon of mayonnaise. Top with lettuce and tomato.Place toast slices on top and cut each sandwich into four triangles. Skewer with sandwich picks if desired.Makes four servings.

1 can (10¾ ounces) condensed cream of mushroom soup1¼ cups milk3 cups hot cooked rotini pasta (2 cups uncooked)3 cups cooked cubed turkey1cups French fried onions, divided1 package (10 ounces) frozen peas and carrots½ cup shredded cheddar or grated parmesan cheeseCombine soup and milk in a 3-quart microwavable, shallow casserole dish. Stir in pasta, turkey,cup French fried onions, vegetables and cheese.Microwave method:Cover and microwave on high 10 minutes or until heated through, stirring halfway through cooking time.Top with remainingcup onions. Microwave one minute or until onions are golden.Baking method:Bake, covered at 375 degrees for 30 minutes. Stir. Top with remaining onions. Bake three minutes until golden.Makes six servings.

6 (8-inch) whole wheat flour tortillas1 container (6 ounces) prepared guacamole1½ cups shredded lettuce1½ cups cooked shredded turkey6 tablespoons black beans, rinsed, drained6 tablespoons frozen corn, thawed, drained6 tablespoons prepared salsa6 tablespoons crumbled queso fresco cheeseSpread a tortilla with 2 tablespoons guacamole to within ¼-inch of edge.Cover with ¼ cup lettuce, pressing lightly into guacamole. Top with ¼ cup turkey and 1 tablespoon each black beans, corn, salsa, and queso fresco cheese.Roll up tortilla tightly. Repeat with remaining tortillas. To serve, cut each wrap diagonally in half.Makes six servings.

3 cups hot mashed potatoes1 cup sour cream1½ cups shredded cheddar cheeseteaspoon garlic powder1cups French fried onions, regular or cheddar flavoredHeat mashed potatoes, sour cream, 1 cup cheese and garlic in saucepan. Stir until cheese melts.Spoon into a 2-quart baking dish. Sprinkle with ½ cup cheese and French fried onions.Bake at 375 degrees for 10 minutes or until hot and golden.Makes six servings.

2 slices sourdough or whole wheat bread2 tablespoons cream cheese¼ cup whole berry cranberry sauce2 small Romaine lettuce leaves½ cup shredded leftover turkey meatToast bread. Spread cream cheese on two halves while bread is still hot, so it melts slightly.Spread both slices of bread with cranberry sauce. Top one slice with shredded turkey, then Romaine leaves. Cover with other slice.Cut in half diagonally, and serve with potato chips or leftover hot mashed potatoes and gravy.Makes one serving.