Semi-Homemade Saturday: Sugar and Spice (and everything nice) Biscuit Wreath

Hey there!!  I'm back!!  Oh, stop moaning.  It's not that bad....is it?  You should be thrilled that I am divulging all of my secrets on how to half ass your way through life!  hehe

Today marks the best time of the year!!  The holiday season is upon us and every Saturday through Christmas I will get to tell and show you how I half ass my way through the holidays!

This Saturday, in honor of Thanksgiving,  I am going to show you a super adorable centerpiece food that would go perfect with any Thanksgiving Brunch or even as a dessert and it will also dress up your Thanksgiving table.

Just admit it.  You're happy to see me.  hehe

Sugar and Spice (and everything nice) Biscuit Wreath

What you'll need:

• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 (16.3-ounce) can refrigerated biscuits (I used Pillsbury Grands Flaky Layers) 
• 1 egg
• 1 tablespoon water
• 1 cup powedered sugar, sifted
• 1/4 cup maple syrup

Preheat oven to 350 degrees (F)

In a bowl, stir to together the sugar, pumpkin pie spice, and cinnamon. Now set the bowl to the side.  

Make sure somewhere you won't accidentally knock it off the counter.  Someone I know (who was not me) did that and I had a huge mess to clean.  Crap!  She, I meant, SHE had a huge mess to clean.  Not me,  No way!  I'm a pro! 

Okay, now open your can of biscuits and separate into individual biscuits.

Sprinkle a rolling surface with some of the sugar-spice mixture that you had put away for safe keeping. Try not to lick the counter top after doing this step.  My 3 year old did this and was on a sugar high all day, he kept coming back and begging for more.  He did some time in rehab.  It was touch and go there for a while.  He did pull through.  

Now, one at a time, press each biscuit into the bowl of sugar-spice mixture. 

Roll each biscuit on sugared surface to about 5 inches.  Don't run around looking for a tape measure.  Just eyeball it folks! 

 Now grab your cutest leaf shaped cookie cutter, and cut leaf shapes for your wreath. 

Position leaves overlapping in a circle/wreath shape onto an ungreased cookie sheet or pizza pan. Set aside. (again in a safe place to avoid knocking off of the counter)

Lightly beat egg with 1 tablespoon of water. Using a pastry brush or basting brush or paint brush (whatever you have on hand people, this isn't iron chef) paint your egg wash between the leaves where they overlap. 

Now pop that tray in the oven and bake it for 14-17 minutes.  Keep a look out though.  Ovens do vary and this is Thanksgiving NOT Halloween so black wreaths are unacceptable.  

While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. 

Cover and set aside.

Okay, grab that wreath out of the oven, let cool, and transfer onto whatever kind of plate or platter you plan on using.  

Once wreath has cooled, use a clean paint brush to apply the glaze to the leaves. 

 Paint every other leaf so that there is separation in color.  you can spoon some glaze into a decorative bowl in the center or you can also stir together some butter and honey, or butter and cinnamon for your guests to use on the un-glazed portion of the wreath.  Or not....it's your call really.  

You're all done!! Now go impress your guests! 

Semi-Homemade Saturday::Cheesy Potato Skillet

Holy smokes!  I just realized it was Saturday!  I usually write my Saturday posts on Friday night.  This time change crap has thrown me completely off my game....well, what little game I have....ha ha

This weeks Semi-Homemade Saturday is going to be a simple side dish!  It is one of my favorite things to throw together.  It goes great with just about anything!  I made these to go along with an Applewood Smoked Bacon Encrusted Pork Loin Roast.  Don't get all crazy on me folks!  I'm not going all fancy on ya!  The pork loin was pre-seasoned and encrusted with all of that goodness prior to my purchase.  I just threw it in the crockpot with a stick of butter and a 1/2 cup of yummy Cupcake brand Sauvignon Blanc white wine.  

Okay, back to the real star of the show!  I  now present to you::

Cheesy Potato Skillet

Olive Oil

1 bag Southwest style hashbrowns

1 bag seasoning blend 

1 bag Hormel crumbled bacon (I use peppered)

1 bag Fiesta Blend shredded cheese

Salt & Pepper to taste

In a large skillet pour enough olive oil to cover the bottom. 

Heat on med. high heatto about 350 degrees.  

(I just heat it until a drop of water makes the oil pop lol)

Dump in half the bag of hashbrowns

pour in about 1/3 of the bad of seasoning blend (from a 12 oz bag)

Dump in half the bag of bacon

salt & pepper to taste

Let cook on med high for about 10 minutes

flip potatoes over, flatten and let cook until it is done to your liking. ( I say this because I like my potatoes crisp on top and soft in the middle.  Some like theirs soft all around.  In this case lower the temp and cover them.  It will give them a more steamed and soft effect. )

Now, turn the heat down to med. low and throw some cheese on top.  I typically use 1/2 the bad.  Then pour the other half bad of crumbled bacon on.  Let cook until cheese is melted.   

This is typically a 20 minute side dish for me.  

This would also be great garnished with some sour cream and chives.  Both of which my kids hate so I didn't use. 

FINISHED PRODUCT

Thanks for stopping by today!  

Happy Saturday.

Semi-Homemade Saturday:: Two Dinners and a Dessert!

Today's Semi-Homemade Saturday is a double whammy AND a bonus dessert! Only because it is Fall and these are all Fall flavors that belong together! I am going to give you a 3 for1deal! haha
I am going to give you my Pot Roast Recipe and then show you how to make a Semi-Homemade version of Beef Stew and last of all, a Fabulous DESSERT!!  I know,  I know!!  How kind of me, right?  Well, get a piece of paper and a pen ready, or you could hop into the new age and make sure your printer has ink.  Here we go!

For the roast you will need

A Roast of your choice.  Whichever kind you won't mess up tends to be your best bet!
also remember, you will need leftovers for the second dinner.  I get a 2 lb roast.
1 packet of Hidden Valley Ranch.  I use the spicy!!  My family likes a kick.
2 packets of gravy.  I usually use onion gravy but this round I used brown because it's more popular with most.
1 jar of pepperoncini's
1/2 package of Hormel Peppered Bacon bits
1 stick of butter or margarine
Bottle of wine

Pour about 1/4 cup of the pepperocini juice in the bottom of the crockpot.
Put the roast in there.
Dump packets of ranch and gravy on top of the roast
place a stick of butter on top of the roast
throw in a handful of the pepperocini's
sprinkle bacon bits on top

Now let that bad boy cook on low for about 8 hours.  After your 8ish hours have passed, turn the crockpot to the warm setting, pour yourself a glass of that wine and prepare your sides.
I make green beans with mine and save the leftovers to throw into the beef stew.

Serve.

This is a no fail recipe!  My family loves it every time and it has never came out bad!

Take the stoneware part of the crockpot out of the heating element, shred or chop the beef, put the lid on and throw it in the fridge.  DO NOT DISCARD THE JUICES!  THEY ARE SUPER IMPORTANT!!

I typically make my stew a couple of days later.  I don't like to burn the family out on roast beef!  I'm super thoughtful like that!!

Now for my
Semi-Homemade Beef Stew

What you will need.

The leftover roast with it's juices and pepperocinis (if you have any left)
leftover green beans
1 can of carrots
1 can of  diced potatoes
1 onion cut
beef stew seasoning packet
1 tbsp corn starch
2 cups water
Salt and pepper to taste

This stew can be put on early in the morning or in the afternoon.  I start mine around noon, but I stay at home all day and have that option.  For you hard working mamma's out there, go ahead and throw it on in the morning.

Okay, put stoneware full of leftover goodness into the heating element.
add 2 cups of water
add beef stew seasoning packet
add can of potatoes
add can of carrots
add leftover green beans
add onion
salt and pepper to taste
cover and let simmer

About an hour before serving whisk together 1 tbsp of corn starch with about a 1/2 cup of the beef broth until smooth.
Add it back to the crock pot and stir the mixture in with a slotted spoon.  Cover and let simmer until you are ready to serve.

Heat up a can of crescents or some buttermilk biscuits, throw some frozen corn on the cob in the microwave and serve your delicious semi-homemade meal!!

Now, if you really want to impress you can add a Semi-Homemade dessert!

Semi-homemade apple upside down cake

1 box of spice cake mix
1 can of apple pie filling
1/4 c. brown sugar
cinnamon
caramel topping
disposable tin cake pan
cooking spray

preheat oven to 350
Prepare cake mix as directed on box
set aside.
spray disposable pan with cooking spray
pour apple pie filling in pan and spread evenly across the bottom
spinkle 1/4 cup brown sugar on that
dust with cinnamon
drizzle some of the caramel topping on top of that
pour half the cake mix over it
drizzle more caramel sauce
pour the remaining cake mix
bake for about an hour or until toothpick comes out clean.

Pull out of the over, let cool, and then flip it over onto a cookie sheet.
Garnish with vanilla ice cream and enjoy the flavors of fall!!

Apple Upside Down Cake garnished with Vanilla Bean Ice Cream

DISCLAIMER::
Since most of this is stuff I throw together the "recipe" won't always have exact measurements.  However it is truly hard to screw up a Semi-homemade recipe!  hehehehe

Semi-Homemade Saturday: Cheater's Chicken and Dumplings

The is my first ever post in "Semi-Homemade Saturday".  My name is Tia AKA Story of a Girl and I will be your Semi-Homemade Chef!

The dish I have made is for this post is, what I like to call, 

CHEATER'S CHICKEN AND DUMPLINGS

This is a super fast and amazingly easy spin on the real deal.  I just know every true southern woman is pulling her hair and yelling "NOOOOO!!"  

Don't worry your pretty little heads though!  It's not so bad.  It may not be from scratch or true southern cookin' BUT it is quick, easy, and will warm you up super fast on a crisp, cool fall day!  

This is a photo of the ingredients I used:

I can make enough to feed 4 of us with left overs by using
12oz Reames Noodles (found in the freezer section)
2 cans of premium chunk white chicken chopped up a bit
6 chicken bouillon cubes
2-3 tsp cornstarch mixed with enough cold water to liquify the starch
salt to taste

Follow directions on noodle package for the Reames noodles.
Add 1 bouillon cube to water and let melt before adding the noodles.
When noodles are done (about 20 minutes) add the other 5 bouillon cubes and the white chunk chicken.
Let simmer for about 5 minutes
Then you want to make the liquid starch mix and pour it into the pot and stir.
Let it simmer for a few more minutes until you have reached your desired thickness.
For me, this is about a 30-35 minute meal.  Can't beat that!!
I throw green beans and corn on the side but you can easily dump these darlin' little dumplins' over a heaping pile of mashed potatoes, too.  I hope you love these as much as my family and I do!
This is comfort food at its easiest.  Maybe not at its finest BUT still easy and delish!

CHEATER'S CHICKEN AND DUMPLINGS

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