Category Archives: Home Cooking

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!

To Puff or Not to Puff (and no, I don’t mean cigarettes)

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A rustic wooden basket brimming with deep red apples, glowing like a perfect fall harvest.

Apple Season: Pancakes Two Ways

It’s apple season again. Sure, you can buy apples all year long, but there’s something special about making apple dishes when the orchards are full and the air turns crisp. Now that your cast iron pans are seasoned and ready to go, it felt like the perfect time to compare two apple pancake recipes.

If you’re like me and have a weight issue, pacing yourself is important. I used to eat one of these every morning for breakfast, but eventually I had to cut waaaay back. Too many calories… but oh my, they’re so good.

For years I was perfectly happy with my homemade imitation Bickford’s Big Apple Pancake. Then one day I saw a photo of an apple pancake that looked more like a big, puffy soufflé. I couldn’t find a recipe, so—with the help of my AI assistant—I created my own version. All I can say is: it’s good… but so was my original.

So let’s compare.

The Big Apple Pancake (Bickford’s Copycat)

Golden apple pancake baked in a black cast‑iron skillet, with caramelized apple slices arranged in a circular pattern on top.

This version is designed to puff in the oven and fall when removed. It settles into a custardy, apple‑soaked pancake. My first apple pancake was at Bickford’s, so this one is a nostalgic, comforting indulgence.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup milk
  • 2 eggs
  • 1 tablespoon margarine or butter, melted
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Combine flour, milk, and eggs.
  2. Pour melted margarine into a 9″ pie plate or cast iron skillet.
  3. Pour batter into the pan.
  4. Arrange apple slices in the batter.
  5. Combine brown sugar and cinnamon; sprinkle over the top.
  6. Bake at 425° for 25 minutes.

Note: Don’t rush the baking. Once fully cooked, the pancake will release and slide out easily. If you try to remove it too soon, you’ll get mush.

Dusty’s Apple Soufflé Pancake (Puffy Version)

Golden, deep‑dish apple pancake baked in a black cast‑iron skillet, with a caramelized top and crisp browned edges.

This is the dramatic one—the big rise, the soufflé look, the “wow” moment when you open the oven.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup whole milk
  • 3 eggs
  • 2 tablespoons melted butter
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 425°. Place your 9″ cast iron skillet inside for a full 10 minutes.
  2. In a blender or with a hand mixer, whip together:
    • flour
    • milk
    • eggs
    • vanilla Blend 20–30 seconds until frothy.
  3. Prepare the apples.
  4. Mix brown sugar and cinnamon in a small bowl.
  5. Melt butter in the hot skillet.
  6. Pour batter into the skillet and swirl gently to coat evenly.
  7. Add the apples, arranging them around the edges—not the center—to allow the middle to puff dramatically.
  8. Sprinkle the cinnamon sugar.
  9. Bake 25–30 minutes. Do not peek.

When I tested this recipe, I didn’t keep the center clear of apples, so I lost some of the dramatic rise—but it still puffed beautifully between the slices.

This was the picture I saw that started me on this quest

Close‑up of a thick, golden‑brown apple pancake stacked on a plate, with a glossy surface from syrup or melted butter, photographed in a warm kitchen setting.

So what’s your verdict?

Do you puff… or not puff? I love both versions. Sweet, filling comfort food either way. You be the judge.

 

Summer’s End: Marshmallows, S’mores, and Sweet Debates

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Two marshmallows on a wooden skewer being roasted over an open flame, turning golden brown with lightly charred edges above a bright orange campfire.

Labor Day BBQ’s and Marshmallow Questions

Here we are at Summer’s End — the last of the BBQ hurrahs. So naturally, I have questions. Important questions. Marshmallow‑based questions.

S’mores Fans vs. Marshmallow Purists

Are you all die‑hard S’mores fans, or do some of you prefer a simple, toasty marshmallow now and then?

Don’t get me wrong — I enjoy a S’mores occasionally. But they’re really sweet. I have a sweet tooth, but more than one S’mores and my stomach stages a full revolt even while my taste buds are chanting more, more, more. Marshmallows on their own, though? Those I can handle just fine.

Golden Brown or Burned to a Crisp?

If you are a marshmallow purist, what’s your style?

  • Patient golden brown
  • Burn it to a crisp and grab it before it falls off the stick

I admit I like both, but the burned, hot, bubbly ones probably win for me. ( I lack patience for that golden , brown deliciousness)

A Word About Peeps

Question three: Do you like Peeps?

You know — those pink and yellow marshmallow bunnies and chicks that only appear at Easter. I love them. I don’t stick them in the fire (I’m not a monster), but I can nosh down a whole box of those little treats.

They’re also great fun for decorating cakes. The chicks make a cute sunflower cake, and the bunnies look adorable on a pastel Easter cake.

Homemade Marshmallows: Are You Brave Enough?

Last question: Do any of you make your own marshmallows?

I’m told it’s not hard. I even saw kids make them on Kids Baking Championship — and those kids are amazing. I’ve got a recipe for homemade marshmallows, but I’ve never tried it.

Here it is if you’re feeling adventurous.

Homemade Marshmallows

Ingredients

  • Nonstick cooking spray
  • 1 cup powdered sugar
  • 3 (1/4‑oz.) packages unflavored powdered gelatin
  • 1 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 tsp kosher salt
  • 2 tsp vanilla bean paste or extract
  • 2 (3.5‑oz.) dark chocolate bars, roughly chopped (optional)
  • Chocolate jimmies, for garnish (optional)

Directions

  1. Line a 9‑inch square baking pan with plastic wrap. Lightly grease with cooking spray and dust generously with powdered sugar.
  2. In a stand mixer bowl, sprinkle gelatin over 1/2 cup cold water. Whisk to combine and let bloom for 10 minutes.
  3. In a saucepan, combine sugar, corn syrup, salt, and remaining 1/2 cup water. Cook over medium‑high until dissolved, about 3 minutes. Continue cooking until the syrup reaches 240°F, about 10 minutes.
  4. Turn mixer to medium‑low and carefully drizzle in the hot syrup. Increase speed to high and beat until thick and fluffy, 10–12 minutes. Stir in vanilla.
  5. Pour mixture into prepared pan, smooth the top, and dust with powdered sugar. Let stand uncovered overnight.
  6. Lift marshmallow slab onto a cutting board. Cut into squares, dusting the knife with powdered sugar as needed. Toss pieces in powdered sugar to coat. Store up to 1 week.
  7. Optional: Melt chocolate in the microwave in 30‑second intervals.
  8. Dip marshmallows halfway into chocolate, sprinkle with jimmies, and chill until set.

Tip: If you’re dipping them in chocolate, skip dusting the side that gets dipped — the chocolate sticks better.

Recipe by Sloane Layton.

 

If you’re dedicated enough to try the recipe — or if you have a tried‑and‑true version of your own — let me know. I don’t think I’m quite ready to dive into this yet, but I’m cheering on anyone who is.

 

 

 

Crispy, Crunchy Cornflake Chicken

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I don’t know about you, but with today’s meat prices, chicken has taken a front seat in my kitchen. I love KFC — truly, deeply — but I can’t afford to order out every day. So I’ve been keeping my eyes open for a good homemade stand‑in. I wanted that crispy, crunchy coating without the fuss (or mess) of deep frying.

This is my compromise.

KFC claims to use 11 herbs and spices. My crispy, crunchy chicken uses just five… and cornflakes. Yup — Corn Flakes. And unlike KFC, who guards their recipe like Fort Knox, I’m more than happy to share mine.

So here it is. Let me know how you like it.

Crispy baked chicken pieces coated in a golden cornflake crust, arranged on a metal baking sheet with an evenly browned, crunchy texture.

Dusty’s Crispy, Crunchy Corn Flake Chicken

Ingredients

  • 2–3 boneless chicken breasts (or thighs), sliced or pounded evenly
  • Seasoning for the chicken:
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp paprika (smoked if you like)
  • Dredge:
    • 1 egg
    • ½ cup milk
    • 1 tbsp flour
    • ½–1 tsp garlic powder
    • ½ tsp paprika
    • ¼ tsp onion powder
    • Optional: a splash of hot sauce or Dijon mustard
  • Cornflake coating:
    • 2 cups cornflakes, pulsed in food processor to fine crumbs
    • 1 tsp garlic powder
    • 1 tsp paprika
    • ½ tsp salt
    • ¼ tsp pepper
    • Optional: 2–3 tbsp grated Parmesan
    • Optional: 1 tsp oil or melted butter mixed in for better browning

Instructions

1. Prep the chicken

Pat dry, then season both sides with:

  • Salt
  • Pepper
  • Garlic powder
  • Paprika

This ensures the chicken itself tastes good before the coating even goes on.

2. Make the dredge

In a bowl, whisk together:

  • Egg
  • Milk
  • Flour
  • Garlic powder
  • Paprika
  • Onion powder
  • Optional hot sauce or Dijon

The flour helps the coating cling, and the extra seasoning boosts flavor.

3. Prepare the cornflake coating

Pulse cornflakes in a food processor until they resemble fine, panko‑like crumbs. Mix in:

  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Optional Parmesan
  • Optional drizzle of oil or melted butter

This creates a lighter, crispier, more flavorful crust.

4. Dredge and coat

Dip each seasoned chicken piece into the milk‑egg‑flour mixture. Press firmly into the seasoned cornflake crumbs, making sure every surface is coated.

5. Bake

Place on a lightly greased or parchment‑lined baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway if you want extra crispiness. Cook until golden and the internal temp reaches 165°F.

6. Optional finishing touches

  • A sprinkle of paprika or Parmesan right out of the oven
  • A squeeze of lemon
  • Serve with honey mustard, ranch, or a simple garlic‑yogurt dip

Your Turn to Get Crunchy

Now it’s your turn. If you’ve been hunting for a budget‑friendly, crispy chicken that doesn’t require a vat of oil or a secret vault of spices, give this one a try. Grab a box of cornflakes, roll up your sleeves, and see if my five‑seasoning wonder can earn a spot in your own kitchen rotation. Make it, taste it, tweak it — then come back and tell me how yours turned out. I’m genuinely curious to hear if this crispy, crunchy chicken wins you over the way it did me.