Pot Pie, Tuna style

Quick Tuna Skillet Pot Pie

Made: January 17, 2012

Ingredients
- 1 tablespoon butter
- 1 large onion, chopped
- 1 1/2 cup cooked small shell pasta
- 1 can cream of celery soup
- 1 cup frozen peas, thawed
- 1 can (6 oz) can tuna, drained & flaked
- 1/2 cup sour cream
- 1/2 teaspoon dillweed
- 1/4 teaspoon salt
- 1 tube refrigerated country-style biscuits (10 count)

Directions
- Preheat oven to 400 F
- In a medium ovenproof skillet over medium heat, melt butter
- Add onion and saute for 5 minutes, stirring frequently
- Stir in cooked pasta, soup, peas, tuna, sour cream, dillweed & salt; mix well
- Cook 3 minutes or until heated through
- Use the back of a spoon to press mixture down in skillet to make an even layer
- Separate dough into 10 biscuits and place them over tuna mixture in skillet
- Bake for 15 minutes or until biscuits are golden brown and tuna mixture is bubbly

I had a couple of differences. I didn't want to accidentally put the wrong skillet in the oven, so I used my dutch oven instead. I also thought I had a can of Cream of Celery, but I did not. So I used Cream of Broccoli. Also, no onion as I was making this for my granny as well. And she loves anything tuna. But overall, it was quite yummy, just like Tuna Casserole with a biscuit on top :)

(Recipe from: Rock your Rolls)

Rolls turned French

French Toast Bake

Made: January 15, 2012

Ingredients

- 2 Tablespoons butter; melted
- 1 tube refrigerated cinnamon rolls with icing
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- Powdered sugar
- Additional maple syrup, optional

Directions

- Preheat oven to 375 F
- Spread melted butter in an non-greased 8-in square baking dish
- Separate dough into 8 rolls; set icing aside
- Arrange roll pieces over butter in baking dish
- In a medium bowl, beat eggs, with cream, cinnamon and vanilla until well blended
- Gently pour egg mixture over roll pieces in dish
- Sprinkle pecans over top
- Drizzle 1/2 cup syrup over everything
- Bake for 16 to 24 minutes or until golden brown
- Cool for 15 minutes
- Transfer icing into a small microwave-safe bowl and heat in microwave on medium power for 7 to 12 seconds
- Drizzle icing over top and sprinkle lightly with powdered sugar
- Serve with warmed maple syrup, if desired

I didn't have any whipping cream, so I used milk instead. I feel like I should've used more milk as they were slightly dry. I baked them for 20 minutes and they were nice and golden. Overall, they were quite delish :)

(Recipe from: Rock your rolls)

Buttered Snowmen

Classic Spritz Cookies

Made: December 15, 2011

Ingredients:

- 1 1/2 cups butter (3 sticks); softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Colored sugar/sprinkles (optional)

Directions:

- Preheat oven to 375F.
- In a large mixing bowl, beat butter and sugar on medium speed until creamy (3 minutes)
- Add egg and vanilla; beat well
- Add flour, mix on low speed just until blended (dough will be soft; do not refrigerate)
- Fill cookie press with dough (you should already have the disk you want in place)
- Press onto cookie sheet 1 inch apart
- Bake for 10-12 minutes or until edges are light golden brown
- Cool cookies for 2 minutes on cookie sheet before moving to a cooling rack.

My butter was so soft, I had to scrape it off the wrapper. :x But it mixed very easily. The dough tasted odd before I baked it, but once it came out of the oven ... they melted in your mouth! :D I'm very pleased with how they came out. And as you can tell from my picture, they didn't last very long :) They remind me of when my Mom-Mom used to make them for us <3

(Recipe from: Pampered Chef)

Different kind of Pumpkin

Apple Butter Pumpkin Pie

Made: November 23, 2011

Ingredients
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs; slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-in pie shell

Directions
- Preheat oven to 425 F
- Combine apple butter, pumpkin, brown sugar, salt & spices in a bowl
- Stir in eggs
- Gradually stir in milk, mixing well
- Pour mixture into pie shell
- Bake for 40 minutes or until set

I used a Graham Cracker crust (pre-made) as the last time I made my own crust, it didn't come out too great and I didn't want any mishaps. But I think I'm going to use a normal pie crust next time. It didn't fit with the pie like I thought it would. But for once, my filling actually filled the pie and I didn't have any left over :D

I had a big can of pumpkin (all they had left at any store; oops!) so I froze the rest in a bag. Good to know it will remain good for 12-18 months frozen :D Now I don't have to worry about having too much pumpkin! (Just don't freeze in the can!)

(Recipe from: Food Network)

Orange Potoatoes and marshmallows

Sweet Potato Casserole

Made: November 24, 2011

Ingredients
Sweet Potatoes
- 1 stick butter (cut into 1in chunks)
- 6-8 sweet potatoes (peeled & cubed)
- 1 cup packed light brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water

Topping
- 1 egg white, lightly beaten
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- pinch of pepper
- 2 cups pecan halves (or 4 cups mini marshmallow)

Directions
Sweet Potatoes
- Melt butter in a large dutch oven over medium-high heat.
- Add the sweet potatoes, brown sugar, salt, pepper & water, bring to a simmer
- Reduce the head to medium-low, cover and cook, stirring often, until the sweet potatoes are tender (45-60 minutes)
- Remove the lid and bring the sauce to a rapid simmer over medium-high heat
- Continue to simmer until the sauce has reduced to a glaze (7-10 minutes)

Topping
- Mix all the ingredients for the topping together in a medium bowl.

Casserole
- Preheat the oven to 450 F
- Pour potato mixture into a 13x9in baking dish
- Spread the topping over the potatoes
- Bake until the pecans are toasted and crisp; 10-15 minutes (or until the marshmallows are golden; 5 minutes)

I did this differently. I boiled the sweet potatoes in a pot and then mashed them after they were tender enough. I drained all the water, mashed them and then added the rest of the needed ingredients. As for the topping, it didn't spread as I wanted, so it looks a little uneven. But it was super delish!

(Recipe from: Best American Side Dishes)