TOPSY-TURVY PIZZA
Number Of Ingredients 13
Steps:
- Heat oil over medium heat in a cast-iron skillet. Add sausage, ground beef and onion. Cook until browned; drain. Add garlic powder, Italian seasoning and pizza sauce; stir well. Sprinkle with mozzarella. In a large bowl, combine remaining ingredients except Parmesan; mix well. Spread over meat mixture; sprinkle with Parmesan cheese. Bake at 400 degrees for 20 to 30 minutes, or until golden. Tip: Keep summertime on-the-road meals easy with one-skillet and one-pot recipes. Don't forget to pack a slow cooker in the RV too...dinner will practically cook itself !
Nutrition Facts : Nutritional Facts Serves
TOPSY-TURVY PIE
Make and share this Topsy-Turvy Pie recipe from Food.com.
Provided by Christine MT
Categories Meat
Time 45m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Brown meat in oil, add onion and green pepper.
- Cook until meat is browned and onion is transparent.
- Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
- Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
- Roll out to fit pie pan.
- Place on meat mixture and make slits on top in the dough.
- Bake 15-20 minutes, or until lightly browned.
- Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.
Nutrition Facts : Calories 371.8, Fat 25.5, SaturatedFat 8.7, Cholesterol 66.5, Sodium 1087.4, Carbohydrate 19.1, Fiber 2.1, Sugar 4.7, Protein 16.9
TOPSY-TURVY PIE
I've enjoyed this since I was a little girl, when my mother used to make it. It's both filling and flavorful.-Kara Kimberline, Galion, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, olives, chili powder and salt. Pour into a 9-in. pie plate; set aside. , For topping, in a small bowl, combine the baking mix, milk and butter just until combined. , Turn onto a floured surface and knead 8-10 times. Roll into a 10-in. circle. Place over meat mixture; crimp edges to seal. Cut small slits in pastry. , Bake at 425° for 15-20 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 281 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 906mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
TOPSY-TURVY SANGRIA
I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it's even better if you make it the night before and let the flavors steep. But watch out-it goes down easy. -Tracy Field, Bremerton, Washington
Provided by Taste of Home
Time 10m
Yield 10 servings (about 2 qt.).
Number Of Ingredients 10
Steps:
- In a pitcher, stir the first 4 ingredients until sugar is dissolved. Stir in soda and fruit. Serve over ice.
Nutrition Facts : Calories 292 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.
TOPSY TURVY CAKE
Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
- Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
- Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
TOPSY-TURVY APPLE PIE
This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top.
Provided by louc4
Categories Apple Pie
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
- Place apples in a large bowl and sprinkle with lemon juice.
- In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
- Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
- Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 62 g, Cholesterol 15.3 mg, Fat 21.3 g, Fiber 4.3 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 250.6 mg, Sugar 41.3 g
TOPSY-TURVY APPLE PIE
Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping.
Provided by Allrecipes Member
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
- In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 62.2 g, Cholesterol 13.7 mg, Fat 20.3 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 231 mg, Sugar 32.8 g
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