Tamale Pie

Ingredients:

• 1 polenta roll 
• 1 lb of fake meat crumbles
• 1 cup Mexican shredded cheese blend 
• 1/2 cup corn
• 1/2 cup salsa 
• 1/2 tsp salt 
• 1 tsp chili powder 
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup water

Preparations:

1. Grease a 10-inch cast iron skillet. Set aside. Preheat oven to 350.
2. Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
3. In a different skillet over medium heat, combine the crumbles, corn, spices, and water and heat until it's thoroughly hot. 
4. Stir in salsa. 
5. Pour mixture on top of polenta. Top with cheese.
6. Cover with tin foil and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. 

Peanut Butter and Nutella Crescent Rolls

Ingredients:

• 1 8oz package Pillsbury Crescent rolls (8 rolls) 
• [Great for leftover cans of rolls from the holidays]
• 8 Tbsp nutella
• 8 Tbsp peanut butter

Preparations:

1. Lay out your crescent rolls on a non-stick cookie sheet. 
2. Spread 1 Tbsp of peanut butter over one side of each flat roll. 
3. Then, dollop 1 Tbsp of nutella at the wide end of the roll. 
4. Roll up your crescents and bake at 350 for 8 minutes.
5. Optional: top with extra nutella and/or powder sugar.

Sweet and Sour Sauce

Ingredients:  

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 1/2 cup white sugar
• 1/2 cup apple vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1 tbsp low sodium soy sauce

Preparations:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, ginger, and soy sauce. Heat to boiling. 
2. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water in a separate bowl. Slowly stir into saucepan. Continue stirring until mixture thickens. 

Cook Time: 15 minutes
Serves: 6