TWD: Two-fer Pie

Ok I have been a HORRIBLE Tuesdays with Dorie-er this month. It's the holiday season and time flies. So here is one that I totally looked forward to doing. A pecan and pumpkin pie in one! That sounded amazing! The recipes this month were from

Nov 4- Rugelach by Piggy of Piggy's Cooking Journal
Nov 11- Kugelhopf by Yolanda of The All-Purpose Girl
Nov 18- Arborio Rice Pudding, White, Black (Or Both) by Isabelle of les gourmandises disa
Nov 25- Thanksgiving Twofer Pie by Vibi of La Casserole Carree

Thanksgiving Twofer pie was the only one I did this week, and I actually got to make it early since we had our amazing friend Thanksgiving party. I really enjoyed making this and wish I could have made ALL of the recipes this month. There are 5 weeks available for the month of December and LOTS and LOTS of cookies! So hopefully I can make most of them!

This pie was very much liked because it's like two great pies rolled in one! What an amazing idea. I will definitely be making this pie again, maybe start a tradition =)

Slow Cooking! My kinda cooking!

Ok I am a HUGE fan of the crock pot, don't know too many recipes though. Here is one of my favorites!! Super simple...but what in the crock pot isn't simple. If there isn't than I don't want to know.

Pork Tenderloin
One 2 lb. Pork Tenderloin
One envelope dry Lipton Onion Soup Mix
one cup water
3/4 cup Sherry Cookin Wine
3 Tablespoons minced garlic
3 Tablespoons soy sauce

Put in Pork Tenderloin, pour everything else on top! Cook low all day. When I say all day, I leave the house at 7:00am and get back around 5:15pm and it is ok. I hope you enjoy!!

Paula Deen it up!

I have two casseroles that are from Paula Deen, one that my nephew, Jonathan loves so much at Thanksgiving, Corn Casserole. The other is one I've never cooked but found it in the 2nd Dean Brothers book, Pineapple & Peach Casserole. Here are the recipes, they are PERFECT for Thanksgiving! Enjoy!

Corn Casserole
Source: Paula Deen's Kitchen Classics

One 15-1/4 oz can whole kernel corn, drained
One 14-3/4 oz can cream-style corn
One 8 oz package Jiffy corn muffin mix
One cup sour cream
1/2 cup (1 stick) melted butter

In a large bowl, stire together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole 9x13 dish. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Pineapple & Peach Casserole
Source: The Deen Brothers 2nd Cookbook (I don't know the name, I copied the recipe from the library)

1/2 cup unsalted butter, melted plus additional for coating dish
1/2 cup packed light brown sugar
6 tablespoons AP Flour
8 oz sharp cheddar cheese, shredded
One 20 oz can pineapple chunks, drained (save 6 T juice)
One 20 oz can peach halves in light syrup, drained and finely chopped
1 cup rich butter cracker crumbs

Preheat oven to 350 degrees, butter a 2 qt. casserole dish and set aside. In a large bowl, stir together sugar & flour. Gradually stir in the cheese. Add the pineapple chunks and peaches; stir until well combined. Pour the mixture into casserole dish. In medium bowl, stir together the 1/2 cup melted butter, reserved pineapple juice & the cracker crumbs, stirring w/ a rubber scraper until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 35 to 45 minutes or until golden brown and bubbling. Let stand 5 minutes before serving.

yes those are that easy! Happy Thanksgiving!!!

Lasagna Rollups

I found this recipe from Lindsay her blog being Love Deliciousness. I took her advice and didn't make the chicken to go along with it. Next time though I will probably cook a 1/2 lb of meat and put it in there. All is all they were pretty good. Here is the recipe...enjoy!

Ingredients

* 6 lasagna noodles, uncooked

* 1 cup ricotta cheese

* 1/4 cup grated Parmesan cheese

* 1 egg, lightly beaten

* 1/2 teaspoon Italian seasoning

* 1 cup shredded mozzarella cheese
* 1 jar of spaghetti sauce

Directions

1. Preheat oven to 375 degrees. Cook noodles as directed on package. Rinse with cold water; drain well.

2. Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodles. Roll up tightly. Place seam sides down in a 9-inch baking dish.

3. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

4. Bake 30 minutes or until heated through.

HOLY CRAP! I didn't d/l the picture =( I thought I transferred it over. Well, we had it tonight and it was good. If you want to see a picture of it, check out Lindsay's blog =)

Taco Ring

I remember trying this ring at a friends house like two years ago, when I didn't cook fluently =) so when I stumbled on this recipe I was dying to make it! It is so easy and so good. I found the recipe on Cook Like a Champion's blog, she has a lot of yummy stuff, so you should check her food blog out too! Here is the recipe, Enjoy!!


Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.