Sandra Lee Cooks Up Comfort Food

The Food Network's Sandra Lee stopped by to cook comfort food for the cold weather. We'll cook up some Apple Walnut Sticky Buns and Chicken Hash with Country Gravy. Lee also spoke about her about her show Sandra's Money Saving Meals and the re-airing of Super Chef Battle on Sunday at 8pm on PIX.

APPLE WALNUT STICKY BUNS
Prep 10 minutes; Stand 5 minutes; Cook 10 minutes; Makes 8 servings
1 granny smith apple
¾ cup walnuts, chopped
½ cup brown sugar
4 tablespoons butter, softened
1 (8 ct.) tube refrigerated cinnamon rolls, Pillsbury®

1. Preheat oven to 400 degrees. Peel, core and dice apple into 1/2" cubes. In a medium bowl stir together the diced apples with walnuts and brown sugar.
2. Generously butter a 12 count muffin tin. Divide the apple & walnut mixture evenly in the muffin tin. Place 12 cinnamon buns atop mixture in muffin tins. Bake for 8-10 minutes or until tops are golden brown.
3. Remove from oven and allow to cool for 5 minutes. Place a baking sheet on top of muffin tray and flip to remove sticky buns.
4. Mix the container of vanilla frosting with a few teaspoons of water until thick but pourable consistency. Drizzle over buns.

Copyright © 2010 SLSH Enterprises, Inc. www.sandralee.com

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CHICKEN HASH WITH COUNTRY GRAVY
1. Heat a large skillet over medium-high heat; crumble sausage into skillet. Add onions, peppers, and pimientos and cook and stir for 6 to 8 minutes or until sausage is just cooked through. Transfer to a large bowl and wipe out the skillet.
2. In a medium saucepan, over medium heat, bring chicken broth and butter to a boil. Stir in stuffing mix with packet and cover. Remove from heat and let stand for 5 minutes. Fluff with a fork. Add to sausage mixture. Add chicken and mix well.
3. In the same skillet, over medium-high heat, heat oil. Add stuffing mixture to the pan; using a spatula, press into the skillet bottom. Cook for 5 to 7 minutes; do not touch. Use a spatula to turn over the hash and cook for another 5 to 7 minutes.
4. Meanwhile, in a medium saucepan, whisk together gravy mix, cold milk, and the water. Cook on medium heat until gravy comes to boil, whisking occasionally. Reduce heat and simmer for 1 minute. Serve hash topped with poached eggs and warm gravy.

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee
Copyright © 2010 SLSH Enterprises, Inc. www.sandralee.com

You can catch Sandra's Money Saving Meals Sundays at 12pm on Food Network.

An encore presentation of the Food Network's Iron Chef America Super Chef Battle is on Sunday at 8pm on WPIX. Also Also on PIX, HGTV's Dream Home 2010 Tour today at 3pm.