Tuesday, November 22, 2016

Thanksgiving Meal

Just a quick peek into what Cooking with Crevolyn is thinking about for Thanksgiving this year! 

Overnight Turkey

Cornbread Dressing

Honey Glazed Ham

Sweet Potato Casserole

Broccoli Casserole

Macaroni and Cheese

Crunchy Cranberry Salad

Baked Asparagus (super easy- just lay the asparagus out on a cookie sheet, cover with a little olive oil, and bake for about 15 minutes at 350 degrees)

Slow Cooker Green Bean Casserole

Twice Baked Potato Casserole

Glazed Carrots

Sweet Potato Sausage Balls (you gotta have an appetizer while everyone is arriving!)

Sour Cream Biscuits

Caramel Pecan Pie

Sweet Potato Pie with Streusel Topping

Pumpkin Roll Bars

***And just a side note, we aren't making all of these! This is just a list of some of our favorites that we plan to choose from this year!***

What are you making????

Friday, October 30, 2015

Melissa’s Pumpkin Roll

Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin
Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar

Preheat oven to 375 degrees.
Put eggs in a medium bowl. Add sugar slowly and mix well.
Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
Pour batter into the pan and cook for 15 minutes.
Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
Cover and chill until serving.

Wednesday, October 28, 2015

Mummified BBQ (or Pulled Chicken Crescents)

1 8-ounce can refrigerated crescent rolls
1 cup shredded cooked chicken or pork
¼ cup BBQ sauce
1/3 cup shredded cheese and additional if desired, for topping
1 egg beaten

Preheat oven to 375 degrees.
Separate dough into 8 triangles.
In a bowl, mix chicken and BBQ sauce. Spoon chicken mixture onto crescent roll and sprinkle with cheese.
Roll up loosely and place on ungreased cookie sheet.
Cook 12-15 minutes or until golden brown.
Brush with egg and sprinkle with additional cheese while warm.

Monday, October 26, 2015

Squirmy Wormy Sandwiches (or Sloppy Dogs)

1 package (16 ounces) beef hot dogs
1 tablespoon vegetable oil
½ cup ketchup
1 tablespoon brown sugar
2 Tablespoons BBQ sauce
1 teaspoon spicy brown mustard
6 hamburger buns

Cut each hot dog into eight strips. In a large skillet, sauté hot dogs in oil until golden brown.
Stir in ketchup, brown sugar, BBQ sauce and mustard.
Serve on toasted buns.

Saturday, October 24, 2015

THE Breakfast Casserole

As we planned our early Saturday UGA tailgates this fall, I first went looking for our classic Breakfast Casserole recipe. And what did I learn? This recipe never made it to the Cooking with Crevolyn site! So, wait no longer, it's finally here! This is our go-to for family breakfasts, morning tailgating, brunch with friends, breakfast for dinner, and more! It's easy to make and you can even prepare it ahead of time and warm it up. We hope you enjoy it as much as we do!

1 pound bulk pork sausage; cooked, drained and crumbled
1 8-ounce tube refrigerated crescent dinner rolls
2 cups shredded mozzarella cheese
4 eggs, beaten
¾ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Unroll crescent rolls on bottom of greased baking dish and slightly up sides. Put baking dish in oven for 7-8 minutes. (you want the crescent rolls about halfway done)
Spoon sausage over uncooked crust and sprinkle mozzarella cheese on top of sausage.
Mix beaten eggs, milk and salt and pepper. Pour over sausage and cheese.
Bake for 30 minutes. Sprinkle cheddar cheese on top and return to the oven for an additional 10 minutes.