This one comes to me from my co-worker and it's too good not to pass on! There's no real prep time since it's all leftover from the meal before :-)
Ingredients:
1 pre-made deep dish pie crust
1 frozen pie crust thawed (rolled up one)
left over Turkey shredded
left over stuffing
Turkey gravy
whatever veggies you want to throw in there
Directions:
Pre-Heat oven to 350 degrees F.
Simplest directions you'll ever see on my blog. Mix it all together in a big bowl and spoon evenly into your deep dish pie crust then unroll your flat pie crust and mold to the top of your deep dish pie and cut venting slits in the top.
Put in the oven and bake till pie crust is done! Viola easy peasy.
Tuesday, November 22, 2011
Easy Shepherds Pie
I actually made this one up as I went along and it came it out really good. Even my no left-overs family ate the left-overs :) This has two steps but don't let it frighten you it's easier than it looks ;)
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
5 potatoes peeled, and diced
3 stalks of celery, chopped
1 small onion, chopped
3 large carrots, peeled and sliced
1/2 lb green beans chopped. (fresh if you can get them frozen if you can't)
1 lb ground beef
1 dry packet of beef gravy mix
1 tablespoon of minced garlic
salt and pepper to taste
Directions:
Pre heat oven to 350 degrees F.
In a large pot of water put the potatoes on and leave to boil till soft enough to cut with a fork.
In a large skillet brown the ground beef with the minced garlic. Once the ground beef is mostly done you'll drain off most of the grease but not all. you want a bit of grease left in the skillet because your going to use the dry packet of gravy mix directly in the skillet and mix with the browned hamburger. Once that complete you'll set that aside.
In a large bowl combine all of the chopped, and sliced veggies then mix the ground beef and veggies together. Set aside.
Once the potatoes are done you'll mash them up with whatever you like in your mashed potatoes. I usually use a bit of butter and some milk to give it that creamy texture.
In a casserole dish you'll pour your beef and veggie mixture and smooth down. On top of the beef mixture you'll spoon the mashed potato's out evenly till it covers the top. Pop it in the oven and let bake for about 15 to 20 minutes.
If you have a large family like mine you'll need to use 2lbs of ground beef instead of one.
Happy eating and enjoy!
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
5 potatoes peeled, and diced
3 stalks of celery, chopped
1 small onion, chopped
3 large carrots, peeled and sliced
1/2 lb green beans chopped. (fresh if you can get them frozen if you can't)
1 lb ground beef
1 dry packet of beef gravy mix
1 tablespoon of minced garlic
salt and pepper to taste
Directions:
Pre heat oven to 350 degrees F.
In a large pot of water put the potatoes on and leave to boil till soft enough to cut with a fork.
In a large skillet brown the ground beef with the minced garlic. Once the ground beef is mostly done you'll drain off most of the grease but not all. you want a bit of grease left in the skillet because your going to use the dry packet of gravy mix directly in the skillet and mix with the browned hamburger. Once that complete you'll set that aside.
In a large bowl combine all of the chopped, and sliced veggies then mix the ground beef and veggies together. Set aside.
Once the potatoes are done you'll mash them up with whatever you like in your mashed potatoes. I usually use a bit of butter and some milk to give it that creamy texture.
In a casserole dish you'll pour your beef and veggie mixture and smooth down. On top of the beef mixture you'll spoon the mashed potato's out evenly till it covers the top. Pop it in the oven and let bake for about 15 to 20 minutes.
If you have a large family like mine you'll need to use 2lbs of ground beef instead of one.
Happy eating and enjoy!
Cranberry Apple Cake
Cranberries are in season and if you're like me you're probably wondering what all the big deal is. I mean it's a cranberry so what the only use for those things is Ocean Spray or to make a popcorn garland for your house right? Nooo apparently people actually EAT these things!! You know this blog is dedicated to trying all those yummy recipes online and in cookbooks and then reporting the finding, so imagine my surprise when I stumbled across this Cranberry Apple Cake recipe! You know my adventurous palate had to try this and it said it was easy. I'm happy to report that it is an amazingly easy recipe to follow and it's the first time I made a cake from scratch that didn't make me want to cuss and scream. Always a bonus in my kitchen since I'm not much of a baker.
So from my kitchen to yours and without further ado here's the recipe for Easy Cranberry and Apple Cake. I'd like to thank the Barefoot Contessa from Food Network for sharing this with the world :-)
Prep Time: 15 minutes
Cook Time: 57 Minutes
Serves: 6-8
Ingredients:
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith Apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tbsp grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all purpose flour
1/4 teaspoon kosher salt.
Directions:
Preheat oven to 325 degrees F.
Combine Cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10 inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted int the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Wrainbeau's Note:
If you don't have a fancy mixer with a paddle attachment (and I don't) I find that a regular hand mixer will do the trick just as well. The deep dish glass pie plates work best for this recipe as the "cake" batter will rise slightly while cooking. Cool whip or whipped cream work best as a topper for this cake.
So from my kitchen to yours and without further ado here's the recipe for Easy Cranberry and Apple Cake. I'd like to thank the Barefoot Contessa from Food Network for sharing this with the world :-)
Prep Time: 15 minutes
Cook Time: 57 Minutes
Serves: 6-8
Ingredients:
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith Apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tbsp grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all purpose flour
1/4 teaspoon kosher salt.
Directions:
Preheat oven to 325 degrees F.
Combine Cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10 inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted int the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Wrainbeau's Note:
If you don't have a fancy mixer with a paddle attachment (and I don't) I find that a regular hand mixer will do the trick just as well. The deep dish glass pie plates work best for this recipe as the "cake" batter will rise slightly while cooking. Cool whip or whipped cream work best as a topper for this cake.
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