HAM VEGGIE TOPSY TURVY ROUND
Ham Veggie Topsy Turvy Round is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Beth Campbell, 1st Place, Wisconsin State Fair (Milwaukee, WI).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, place melted butter. Swirl to coat bottom of pan. Sprinkle onion, broccoli, carrot, tomato and ham evenly over butter.
- In large bowl, beat Bisquick mix, buttermilk, ranch dressing mix, oil, egg and 1/2 cup of the Parmesan cheese with electric mixer on low speed 30 seconds, scraping bowl constantly, until well mixed. Pour batter over ham.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place ovenproof serving plate upside down over pan; turn plate and pan over. Remove pan. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 1 g
TOPSY TURVY PIZZA PIE
I want to thank Deb & Maggie for giving me the idea for this dish by directing me to a video from a Chicago pizza parlor. I don't have the original recipe, so this is my take on a pizza potpie. The presentation on this dish is absolutely awesome, as you are going to see. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Savory Pies
Time 30m
Number Of Ingredients 3
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: This is an interesting way to do a pizza. I got the idea from Deb Crane, and Maggie... and they posted videos from the Chicago pizza place that made these famous. This is my version of the dish. The whole idea is to put all your ingredients into an ovenproof bowl, and drape the crust over the bowl. Then, after it bakes, you invert, and remove the bowl. And you have Pizza in a bowl.
- 3. Gather your ingredients.
- 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
- 5. Chef's Note: You want a bowl to put all the ingredients in... It should be ovenproof, and 3 to 4 inches in diameter.
- 6. Add some cheese to the bottom of the bowl... my choice is mozzarella.
- 7. Add another cheese (optional), I chose provolone.
- 8. Add some pepperoni (optional).
- 9. Add some Italian sausage (optional).
- 10. Add some mushrooms (optional).
- 11. Add some pizza sauce (not optional).
- 12. Cover with the pizza crust, and let drape over the sides of the bowl.
- 13. Brush the dough with egg yolk, mixed with a bit of water.
- 14. Place into the preheated oven, and bake until the crust is brown, about 18 minutes.
- 15. Allow to rest for 5 minutes.
- 16. PLATE/PRESENT
- 17. Flip on a plate, and remove the bowl. Enjoy.
- 18. Keep the faith, and keep cooking.
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 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.
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- Rinse mushrooms, and trim and discard discolored stem ends; thinly slice mushrooms. Peel onion and thinly slice. Rinse, stem, seed, and thinly slice bell peppers. Peel and mince garlic.
- Crumble sausages into a 5- to 6-quart pan over high heat; stir until no longer pink, 4 to 6 minutes. Add mushrooms, onion, bell peppers, and garlic; stir until vegetables begin to brown, about 15 minutes. Remove from heat and stir in marinara sauce; add salt and pepper to taste. Scrape into a shallow, round 1 1/2-quart casserole or 9- to 10-inch pie pan that holds at least 6 cups. Sprinkle evenly with mozzarella.
- Separate breadstick dough into individual strips. Gently twist each strip and stretch it to fit from rim to rim over filling (if necessary, pinch ends of strips together to make longer or cut to fit), laying half the strips about 1 inch apart over pie in 1 direction and half at right angles on top of the first. If desired, weave strips over and under each other in a lattice pattern. Fold excess under and press ends against rim.
- Brush dough strips lightly with oil. Sprinkle pie evenly with parmesan cheese. Set pie on a foil-lined 12- by 15-inch baking sheet.
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