Category Archives: baking

Easy Turkey Crescent Ring

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Turkey Ring: A Mini Thanksgiving Feast

The calendar has just turned to November. The Halloween candy is still sitting in bags from trick-or-treating, and all I can think about is turkey!

I love turkey, and it’s not always easy to find year-round.

There is one small sandwich shop I know that serves amazing turkey sandwiches. I used to stop by at least once a month, but without a car, that’s not an option anymore.

D’Angelo’s has a turkey sub called the Thanksgiving that’s available year-round, and when I get desperate, it helps. But it’s just not the same.

So now I’m watching the grocery flyers to see what kind of turkey deals will be available this year. In the meantime, I was thinking about having a little mini Thanksgiving feast just to get in the mood.

That’s where the Turkey Ring comes in. It’s easy to make and includes all your holiday favorites in one delicious snack.

Step 1: Create the Ring

Place a can of cranberry sauce in the center of a large cookie sheet or pizza pan. For now, the can is simply a placeholder to help you shape the ring.

Open one or two cans of Pillsbury Crescent Rolls, depending on how large you’d like the ring to be.

Arrange the crescent roll triangles around the cranberry sauce can with the wide ends pointing toward the center and the tips pointing outward. Overlap the dough slightly if needed. When you’re finished, it should resemble a large flower.

Step 2: Add the Filling

Place a layer of turkey slices on each crescent roll triangle.

Top the turkey with prepared stuffing. Stove Top works perfectly for this recipe.

Open the cranberry sauce and add a spoonful on top of the stuffing.

Some people even add mashed potatoes. 

Step 3: Roll It Up

Fold and roll the crescent dough around the filling, forming a complete ring.

If desired, brush the dough with an egg wash for a beautiful golden-brown finish.

Step 4: Bake

Remove the cranberry sauce can from the center.

Bake at 375°F for approximately 15 minutes, or until the crescent rolls are golden brown.

Step 5: Serve

While the ring is baking, heat a jar of turkey gravy and pour it into a small bowl.

When the Turkey Ring comes out of the oven, place the bowl of gravy in the center of the ring and serve immediately.

A Great Way to Use Leftovers

One of the best things about this recipe is that it works just as well after Thanksgiving.

Simply substitute leftover turkey for the deli turkey and use your homemade stuffing and cranberry sauce. It’s a delicious way to transform leftovers into an entirely new meal.

And if you’re like me and already thinking about Thanksgiving before Halloween candy is even gone, this little Turkey Ring might be just the thing to hold you over until the big feast arrives.

 

WMEO weekend Edition – The Culinary Report: Today’s Topic-Donuts

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We Meow, You Listen!

WMEO Culinary Report: Today’s Topic-Donuts

It’s Time to Make the Donuts!

Banner:
Good morning, friends and family. This is WMEO, where we meow, you listen. Today we’re welcoming celebrity chef Chef Snugglumpkins back to the studio kitchen.

Balboa:
Yes, and in the interest of journalism, I’ve already sampled the catnip donuts. I can report they’re absolutely superb.

Banner:
You sampled them before the broadcast?

Balboa:

Several times.

Banner:

Of course you did.

Balboa:

Quality control is important, Banner.

Banner:
Let’s go now to the studio kitchen, where Chef Snugglumpkins and Pumpkin Spice are preparing fresh apple cider donuts. Good Morning Chef, how are things progressing?

Chef Snugglumpkins Prepares Her Famous Apple Cider Donuts

Chef Snugglumpkins:
Exquisitely, Banner. The dough has been chilled to perfection and the spices have been balanced according to standards established by the culinary masters of Maison Cordon Meu. Proper pastry making is both an art and a science.

Pumpkin Spice:
We’ve got everything ready. We’re just waiting for the oil to reach frying temperature.

Chef Snugglumpkins:
Patience, Pumpkin Spice. Great cuisine cannot be rushed.

(A small wisp of smoke rises from the top of her hat.)

An Unexpected Kitchen Emergency

Pumpkin Spice:
Um… Chef?

Chef Snugglumpkins:
Yes?

Pumpkin Spice:
Your hat is smoking.

Chef Snugglumpkins:
Nonsense. What you’re witnessing is the delicate interaction of heat and airflow.

Pumpkin Spice:
I don’t think that’s airflow.

(The smoke becomes thicker.)

Chef Snugglumpkins:
Amateurs often mistake culinary brilliance for danger.

Pumpkin Spice:
Chef, your hat is definitely on fire.

Chef Snugglumpkins:
Please. I graduated at the top of my class from Maison Cordon Meu. I assure you everything is under control.

(The top half of the hat suddenly bursts into flames.)

Pumpkin Spice:
YOUR HAT IS ON FIRE!

Chef Snugglumpkins:
Well. That is somewhat unexpected.

Our Hero! Pumpkin Spice Saves the Donuts

Pumpkin Spice:
Stand back!

Chef Snugglumpkins:
Please be careful of the donuts.

(A tiny puff of foam sprays from the extinguisher.)

Pumpkin Spice:
This job is hazardous.

(Another puff. The flames finally go out. The chef’s hat is now half its original height.)

Chef Snugglumpkins:
A minor setback.

Pumpkin Spice:
A minor setback?

Chef Snugglumpkins:
Indeed. The donuts remain unharmed.

Balboa:
I have independently verified this.

Banner:
How could you possibly know that?

Balboa:
Research.

Banner:
You ate one, didn’t you?

Balboa:
Several, in the interest of journalistic integrity.

Chef Snugglumpkins:
An admirable dedication to quality control.

Pumpkin Spice:
My extinguisher was the size of a ketchup bottle.

Chef Snugglumpkins:
And yet, through teamwork, professionalism, and superior culinary training, disaster was avoided.

Pumpkin Spice:
I think it was mostly the extinguisher.

Banner:
Well, thanks to Pumpkin Spice’s quick thinking, today’s cooking demonstration ended successfully.

Balboa:
And there are still donuts.

Banner:
Mostly.

Chef Snugglumpkins:
Join us next time when I demonstrate my famous maple-glazed harvest fritters.

Pumpkin Spice:
Are they flammable?

Chef Snugglumpkins:
Only if prepared incorrectly.

Pumpkin Spice:
…This job is hazardous.

Banner:
For WMEO News, I’m Banner.

Balboa:
And I’m Balboa.

Two cats sit behind a WMEO 9 news desk as if hosting a broadcast. The orange cat on the left wears a dark blue bow tie, while the black cat on the right sits beside a small gray mouse toy and a brown teddy bear. A sheet of paper with red markings lies on the desk. The front of the desk displays the text “WMEO 9” in large yellow letters and “Thank you for watching” in white. The blurred newsroom background features blue and red tones.We Meow, You Listen!

Ghost Dogs: The Cutest Halloween Snack

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Step-by-step collage showing how to make hot dog mummy ghosts for Halloween. The four-panel image demonstrates halved hot dogs being wrapped in crescent roll dough, eyes and mouths cut out with a straw, and the finished baked snacks resembling small golden-brown ghosts on a baking tray, with a pumpkin visible in the background.

Ghost Dogs: A Haunted Snack or Spooky Lunch

This is the time of year when things get spooky, even at mealtime. Not just because the table is surrounded by miniature ghosts, goblins, and superheroes. Wait… is that Spider-Man? It’s also because we all try to outdo ourselves with spooky lunches.Bloody Brains, a halloween based edible

Chocolate-covered rice cereal treats decorated as playful spiders, with pretzel-stick legs and candy eyes, arranged on a light baking tray with colorful sprinkles scattered around. Bright lighting highlights the crunchy texture and whimsical Halloween-themed design.From creepy spiders made from crispy treats to bowls full of bloody brains (spaghetti), we can come up with some pretty gruesome creations. It’s a testament to childhood that anyone would even attempt to eat these obnoxious-looking edibles. But the kids love them. Truth be told, so do I.

One of my favorite snacks is Pigs in a Blanket. They’re little hot dogs wrapped in Pillsbury crescent roll dough. I prefer the plain hot dogs, not the spicy or smoky varieties, but they’re getting harder to find. I’m guessing I’m in the minority when it comes to flavor preferences.

Anyway, I spotted a cute Halloween twist that I think I can live with.

They’re called Ghosts in a Blanket, among other things. Start by cutting a hot dog in half. Make sure your cuts are straight because those little hot dog pieces need to stand upright.

Next, drape a square of Pillsbury crescent roll dough over each piece. Poke tiny holes for eyes and a mouth, then stand them upright on a cookie sheet.

Bake at 375 degrees for about 12 minutes, or until the dough begins to turn golden brown.

A baking tray filled with Halloween-themed ghost-shaped cookies sits on a wooden table. The golden-brown cookies have chocolate chip eyes and mouths, creating surprised ghost faces, with a small bowl of dipping sauce blurred in the background.

The result? Perfect little ghosties ready for dipping into blood (ketchup) or gore (mustard).

When I saw these, I couldn’t wait to try them for myself. They’re cute and easy, two qualities that are really important to me when making an oddball meal like this. I served mine with a side of hay (coleslaw).

This one is definitely a keeper for next Halloween.

 

Fall in New England Means One Thing: Apple Season

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A New England apple orchard with rows of trees full of ripe red apples, green grass between the rows, and a soft, partly cloudy sky overhead.

Welcome to Peak Apple Season in New England

A wooden bin filled with freshly picked red apples, with green orchard trees in the background.You gotta love Fall in New England. The gardens may be past their prime — no more tomatoes, cucumbers, or carrots — but the squash and zucchini are still hanging in there. And now the other seasonal stars have moved in to take over. I’m talking about cranberries and apples.

Apple orchards are everywhere in New England, so crisp fresh apples are in abundance, whether you’re picking your own, stopping at a farm stand, or just walking into your local grocery store. With that in mind, I thought this would be the perfect time to revisit one of my favorite fall recipes.

I learned this one last year. Before that, I made it in a regular old pie pan, but being the cast‑iron fanatic that I am, when I found a skillet version I had to try it — and oh my, what a success. So back by popular demand is my Easy Skillet Apple Pie. Yes, I cheated and used refrigerated pie dough, and yes, it still came out amazing.

Easy Skillet Apple Pie

Ingredients:

  • 2 lbs. Granny Smith applesA golden‑brown apple pie baked in a cast iron skillet, with slits in the top crust and bubbling filling around the edges.
  • 2 lbs. Braeburn apples (I used McIntosh)
  • 1 tsp ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup butter
  • 1 cup firmly packed brown sugar
  • 1 (14 oz) package refrigerated pie crust (2 crusts)
  • 1 egg white
  • 2 Tbsp granulated sugar
  • Ice cream or sharp cheddar cheese (optional)

A golden‑brown apple pie in a round baking dish with a slice removed, showing the warm fruit filling inside.Directions

Step 1: Prepare the Apples Preheat oven to 350°F. Peel apples and cut into ½‑inch wedges. Toss with cinnamon and ¾ cup granulated sugar. Set aside.

Step 2: Prepare the Crust Melt butter in a 10‑inch cast iron skillet over medium heat. Add brown sugar and stir constantly for 1–2 minutes until dissolved. Remove from heat and place one pie crust over the brown sugar mixture.

Step 3: Add the Filling Spoon apple mixture evenly over the crust.

Step 4: Add the Top Crust Top with the second pie crust. Whisk egg white until foamy and brush over the top. Sprinkle with 2 Tbsp granulated sugar. Cut 4–5 slits in the top to allow steam to escape.

Step 5: Bake Bake at 350°F for 1 hour to 1 hour 10 minutes, or until golden brown and bubbly. Shield with foil during the last 10 minutes if needed to prevent over‑browning. Cool on a wire rack for 30 minutes before serving.

Serve with ice cream or a slice of sharp cheddar cheese.

A slice of fruit pie with a golden, flaky crust on a blue plate, showing the warm, juicy filling inside.

Notes & Tips

  • Use a drip pan or line the bottom of your oven with foil — this pie will bubble over, and cleanup without protection is no fun.
  • Surprisingly, the tougher refrigerated crust holds up beautifully against the gooey filling.

Now I’m stuck with a delicious 10‑inch apple pie. Guess I’ll just have to take one for the team. I’m going to enjoy every bite — and I hope you do too.

 

Dusty’s Cranberry Orange Quick Bread

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Hey Gang — It’s cranberry season, and you know what that means. I’m back in the kitchen with my fall baking in full swing. We even made donuts a week ago — wow. I’m still proud of myself for those. But today, let’s see what we can do with some fresh cranberries. I love those sweet‑tart little rubies. So here’s a simple Cranberry Orange Quick Bread.

I’ve been making versions of this cranberry bread for years, and it always feels like the official start of fall in my kitchen. The smell of orange and cranberries baking together is one of those simple comforts that makes the whole house feel warm. It’s an easy recipe, but it tastes like you fussed.

Cranberry Orange Bread“Freshly baked fruit loaf with a golden, textured crust cooling on a metal rack over parchment paper.”

Ingredients

  •  2 cups all‑purpose flour
  •  1 cup granulated sugar
  •  1 ½ teaspoons baking powder
  •  ½ teaspoon baking soda
  •  1 teaspoon salt
  •  ¼ cup butter, softened
  • 1 large egg, beaten
  •  ¾ cup orange juice
  • 3 cups fresh or frozen cranberries, roughly chopped

Directions

  1. Preheat oven to 350°. Spray a 9×5 loaf pan with non‑stick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a fork or your fingers, cut the butter into the flour mixture until crumbly.
  3. Add the egg and orange juice to the crumb mixture and stir until combined.
  4. Fold in the cranberries.
  5. Pour batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Glaze

You don’t need a glaze for this bread, but if you want a little extra sweetness, a simple orange‑vanilla drizzle is lovely. Just powdered sugar, a splash of orange juice, and a touch of vanilla. It adds a pretty shine and balances the tart cranberries without overpowering the loaf.

  • 1/2  Cup powdered sugar
  • 1-2 Tablespoons orange juice
  • 1/2 teaspoon vanilla extract (optional)

Mix ½ cup powdered sugar with 1–2 tablespoons orange juice until smooth. Drizzle over cooled loaf.

And that’s it — simple, delicious, and full of my favorite fall fruit. Let me know if you try it — I love hearing how your bakes turn out.

“Homemade cranberry bread loaf on a cooling rack with one slice cut, showing a golden crust and moist interior with bright red berries.”