Wednesday, April 30, 2014

Slow Cooker Tamale Pie

1 pound ground beef (can use chicken or turkey)
½ teaspoons salt
½ teaspoon chili powder
¼ teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ½ ounce) can diced tomatoes with mild green chilies, undrained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
¼ cup minced fresh cilantro
1 (8 ½ ounce) package corn muffin mix (recommended Jiffy brand)
2 eggs
1 cup shredded Mexican cheese blend
Garnish: sour cream, black olives, guacamole


1. In a large skillet, cook beef over medium heat until no longer pink; drain off grease. Stir in salt, chili powder, and pepper.
2. Transfer to the slow cooker and stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook an hour longer or until a toothpick inserted in the center comes out clean.
4. Sprinkle with cheese, cover and let stand 5 minutes. Serve with sour cream, black olives and guacamole if desired.

Tuesday, April 29, 2014

Marvelous Margarita Punch

6 ounces frozen lemonade concentrate, thawed
6 ounces frozen limeade concentrate, thawed
1/8 cup powdered sugar
3 cups crushed ice cubes
1 liter carbonated lemon lime beverage
2 thinly sliced limes

1. Combine the lemonade and limeade concentrates, powdered sugar and crushed ice in a large freezer proof container or bag. Seal tightly and freeze for at least an hour.
2. When ready to serve, put frozen mixture in a large bowl or pitcher and add the lemon lime beverage and lime slices. Serve immediately.

Saturday, April 26, 2014

Taco Ring

Bonus weekend recipe for you!

1 pound lean ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 tablespoons water
2 (8 ounce) packages refrigerated crescent rolls
3 cups lettuce, shredded
1 medium tomato
¼ cup onion, chopped
½ cup pitted ripe black olives
Sour cream

Cook beef over medium heat until no longer pink. Drain and remove pan from heat.
Stir in taco seasoning mix, cheese and water.
Preheat oven to 375 degrees.
Unroll crescent rolls and separate into triangles.
Arrange triangles in a circle on a large round pizza stone or pizza pan (sprayed with cooking spray) with wide ends overlapping in center and points on the outside.
Scoop meat mixture onto widest end of each triangle. Bring point end of triangle up over meat mixture and tuck under the wide ends of dough at center of ring. Filling won’t be completely covered.
Bake 20-22 minutes or until rolls are golden brown.
Serve with salsa, lettuce, tomato, onion, black olives and sour cream, as desired.

Friday, April 25, 2014

Coconut Fudge Pie

1 frozen or refrigerated pie crust (can use a graham cracker crust if desired)
1 (8-ounce) package cream cheese, softened
2/3 cup powdered sugar
2 2/3 cups Cool Whip, divided
1 ½ cups sweetened shredded coconut, divided
1 ½ cups milk
1 (3.4 ounce) box instant chocolate fudge pudding


1. Bake pie crust according to package directions. Cool.
2. Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
3. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
4. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn’t burn. Let cool before sprinkling on top of the pie.
5. Store pie, covered, in the refrigerator.

Thursday, April 24, 2014

No Bake Lemon Cheesecake Bars

1 package lemon sandwich cookies, divided
¼ cup butter, melted
2 (8-ounce) packages cream cheese, softened
¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
Zest of one lemon
1 (8-ounce) container of Cool Whip, divided

1. Line an 8x8-inch baking dish with heavy duty aluminum foil with sides extended over pan enough that bars can be pulled out after they are set.
2. Coarsely chop 8 cookies and set aside. Finely crush 15 cookies for the crust. Mix them with the melted butter and press firmly into the bottom of the prepared pan. Refrigerate while preparing filling.
3. Beat the cream cheese and sugar until smooth. Add the lemon juice and zest. Fold in the Cool Whip, all except ½ cup. Add the coarsely chopped cookies. Spoon mixture over crust. Spread the remaining ½ cup Cool Whip over top and smooth.
4. Refrigerate about 4 hours or until set and firm.

Wednesday, April 23, 2014

Tuesday, April 22, 2014

Peanut Butter, Banana and Oatmeal Smoothie

1 ripe banana
1 cup plain yogurt
2 tablespoons peanut butter
½ cup milk – skim or almond milk
¼ cup quick cooking oats
1 teaspoon of honey

Add all ingredients to a blender and puree. Serve immediately.

Friday, April 18, 2014

Cadbury Blondies

· 2 cups all-purpose flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· ¾ cup butter, melted
· 1 cup brown sugar
· ½ cup white sugar
· 1 tablespoon vanilla extract
· 1 egg
· 1 egg yolk
· 2 cups milk chocolate mini eggs


1. Preheat oven to 325 degrees.
2. In a mixing bowl, sift flour, baking soda and salt together. Set aside. In a large mixing bowl, cream together butter and sugars. Add the vanilla and eggs; mix until creamy. Slowly add the flour mixture until it is incorporated. Fold in chocolate eggs.
3. Spread batter in a greased 8x8 inch or 9x9 baking dish. Bake for 40 minutes or until a toothpick inserted comes out clean.
4. Let bars cool for 30 minutes before slicing.

Thursday, April 17, 2014

No Bake Chocolate Eggs Nest

· 1 (12-ounce) package milk chocolate chips
· 1 (12-ounce) package butterscotch chips or peanut butter chips
· 1 (12-ounce) package chow mien noodles
· Chocolate eggs, M&Ms, jelly beans, Peeps (if use large muffin cups)

1. Melt chocolate chips and butterscotch chips together in microwave, stirring every 30 seconds. Stir in chow mien noodles.
2. Spray small or large muffin tins lightly with cooking spray. By tablespoons, drop mixture into muffin tins, pressing into the mold. Let set at room temperature or place in refrigerator to set quicker.
3. Put eggs, M&Ms, jelly beans, and/or Peeps in “nests.”

Wednesday, April 16, 2014

Carrot Casserole

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can cream of celery soup, undiluted
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

1. Preheat oven to 350 degrees.
2. Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, sauté onions in 3 tablespoons butter until tender. Stir in soup, salt, pepper and cheddar cheese.
3. Drain carrots and add onion mixture. Transfer to a greased 9x13 inch baking dish. Sprinkle with croutons.
4. Melt remaining butter and drizzle over croutons.
5. Bake uncovered for 20-25 minutes.

Tuesday, April 15, 2014

Bacon Egg and Cheese Brunch Ring

· 4 slices bacon, cut in half
· 1/3 cup + 1 tablespoon milk
· 4 eggs, slightly beaten
· Salt and pepper, to taste
· ¼ cup chopped red bell pepper
· 1 (8 ounce) can refrigerated crescent dinner rolls
· 1 cup shredded Mexican cheese blend, plus more for topping
· Cilantro, fresh and chopped, if desired
· 1 cup salsa, if desired

1. Preheat oven to 375 degrees. Line a large cookie sheet or pizza stone with parchment paper.
2. In a large skillet, cook bacon until cooked through but not crisp. Set aside. Drain all except 2 teaspoons bacon drippings from skillet.
3. In a medium bowl, beat 1/3 cup milk, eggs, salt and pepper and whisk until well mixed. Stir in bell pepper. Pour mixture into skillet. As mixture heats, portion of eggs will begin to set. Gently push cooked portions to outside edge of skillet. Avoid stirring constantly. As more egg sets, push to the edge. Cook until eggs are thickened but not moist.
4. Unroll dough and separate into 8 triangles. On the cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape and leaving a 4-inch round circle open in center. Press overlapping dough to flatten.
5. Place bacon on the wide part of dough; sprinkle with 1 cup cheese and then egg mixture.
6. Pull points of triangles over eggs and cheese and tuck under dough to form ring.
7. Carefully brush dough with remaining 1 tablespoon milk, sprinkle with cheese.
8. Bake at 20 to 25 minutes or until golden brown. Cool 2 minutes. Carefully loosen ring from cooking sheet; slide onto serving platter. Garnish with cilantro and salsa.

Monday, April 14, 2014

Dr. Pepper Pineapple Ham

· 1 5 to 10 pound spiral sliced ham
· ¾ cup brown sugar
· ½ cup Dr. Pepper
· 2 teaspoons Dijon mustard
· ½ cup crushed pineapple

1. Preheat oven to 250 degrees.
2. Remove the ham from the packaging. Place the ham in a roasting pan or baking dish. Wrap the pan tightly with foil.
3. Bake the ham until the center registers 100 degrees, 15 minutes per pound. While the ham is baking, in a medium sauce pan combine sugar, Dr. Pepper and mustard. Bring to a simmer and cook about 8 minutes.
4. Remove the ham from the oven and take off the foil. Brush the ham with the Dr. Pepper glaze and spoon pineapple over the ham and glaze. Return it to the oven, uncovered, for about 30 minutes. Tent the ham if it is getting too brown. Remove the ham from oven and brush with remaining glaze.
5. Tent the ham loosely with foil and let it cool for 30 to 40 minutes before serving.

Friday, April 11, 2014

Coconut Sheet Cake

Ingredients for Cake:
· 3 large eggs
· 1 (8 ounce) carton sour cream
· 1/3 cup water
· 1 (8.5 ounce) can cream of coconut
· ½ teaspoon vanilla extract
· 1 box white cake mix

Ingredients for Frosting:
· 1 (8 ounce) package cream cheese, softened
· ½ cup butter, softened
· 3 tablespoons milk
· 1 teaspoon vanilla extract
· 1 (16 ounce) box powdered sugar
· 1 (7 ounce) package sweetened, flaked coconut

1. Preheat oven to 325 degrees.
2. Beat eggs at high speed with an electric mixer for 2 minutes. Add sour cream, water, cream of coconut and vanilla; beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 9x13-inch baking pan.
3. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover with plastic wrap and put into freezer for 30 minutes.
4. Spread Coconut Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
5. To make frosting: Beat cream cheese and butter on medium speed of an electric mixer until creamy. Add milk and vanilla, beating well. Gradually add powdered sugar, beating until smooth. Stir in coconut.

Thursday, April 10, 2014

Green Bean and Shoepeg Corn Casserole

We love this casserole at our house.  I mean really who doesn't love a good casserole?  This is perfect for your Easter buffet.  I left off the celery because, well, honestly, we don't like it but for those who do, feel free to add.

· ½ cup chopped onion
· ½ cup chopped celery
· ½ cup cheddar cheese, grated
· 1 (11-ounce) can shoepeg corn, drained
· 1 (11-ounce) can french-style green beans, drained
· 1 (11-ounce) can cream of celery soup, undiluted
· 1 (8 ounce) carton sour cream
· ½ cup crushed Ritz crackers
· 1/2 stick butter

Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together except for the crackers and butter. Place in a greased casserole dish.
Melt the butter and mix with the crushed crackers. Spread over the top of the vegetables and bake for 45 minutes or until bubbly.

Wednesday, April 9, 2014

Blessings of Easter

Check out the latest column by our own Cooking with Crevolyn by clicking here.  This week, it's all about the blessings of Easter and another great Easter recipe!

Maple and Brown Sugar Glazed Ham

· 1 fully cooked ham, about 6 to 8 pounds
· ½ cup maple syrup
· ½ cup brown sugar
· ½ cup apple juice
· 1 tablespoon Dijon mustard
· Cinnamon, to taste

1. Preheat oven to 325 degrees.
2. Place ham, fat side down, on a foil-lined roasting pan. Cook for 18 minutes per pound, until meat thermometer registers 145 degrees.
3. Combine syrup, brown sugar, apple juice, mustard and cinnamon in a medium saucepan. Bring to a boil and boil for about 2 minutes. About 20 minutes before ham is done, spoon half the glaze over the ham and then the remaining glaze when ham comes out of oven. Let sit 15 minutes before serving.

Monday, April 7, 2014

Overnight Peaches and Cream French Toast

For the next couple of weeks, we'll be talking about all things Easter around here on the blog.  Today's recipe would be perfect for breakfast or brunch on Easter morning!  Peaches and Cream ... yum.

· 1 loaf French bread, sliced
· 8 large eggs
· 2 cups milk
· ¼ cup white sugar
· 1 teaspoon vanilla extract
· 2 (15 ounce) cans sliced peaches in juice, drained
· ½ cup dark brown sugar
· ½ teaspoon cinnamon
· ½ cup heavy cream

1. Grease a 9x13-inch baking dish. Arrange bread slices in a tight, flat layer in the dish.
2. In a large bowl, whisk eggs and add milk, sugar and vanilla until blended. Pour mixture over the bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
4. Pour cream into small saucepan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered until casserole is lightly browned on top, about 50 minutes. Let stand for 20 minutes before serving.

Friday, April 4, 2014

Slow Cooker Caramel Apple Crisp

· 6 Granny Smith apples
· 2 boxes yellow cake mix
· ¼ cup sugar
· 2 tablespoons cinnamon
· ½ cup butter, melted
· ½ cup caramel sauce; additional for drizzling
· Ice cream

1. Slice and peel the apples.
2. In a large bowl, combine the cake mixes, sugar and cinnamon. Add the melted butter and stir to combine. Mixture will be crumbly.
3. Pour apples into the slow cooker; drizzle with caramel sauce. Pour cake mix mixture over the apples and caramel; making sure the surface of the apples is covered.
4. Cover and cook on high for 2 hours. After 2 hours, set the slow cooker to low and remove the lid. Let sit for 30 minutes with the lid off so that the top with become crunchy.
5. Serve with additional caramel sauce and ice cream.

Thursday, April 3, 2014

Slow Cooker Heavenly Chocolate Dessert

· 1 box fudge brownie mix
· ½ cup butter, melted
· 4 eggs
· 1 pouch chocolate chip cookie mix (recommended Betty Crocker)

1. Spray inside of slow cooker with cooking spray. Mix together all ingredients and pour into the slow cooker.
2. Put lid on top and cook on low for approximately 3-4 hours (depending on the slow cooker).
Serve with vanilla ice cream.

Wednesday, April 2, 2014

Slow Cooker Corn Casserole

· 1 (8-ounce) package cream cheese, softened
· 2 eggs, slightly beaten
· ½ cup sugar
· 1 (8.5 ounce) box corn muffin mix
· 2 ½ cups frozen corn
· 1 (16 ounce) can creamed corn
· 1 cup milk
· 2 tablespoons butter, melted
· 1 teaspoon salt

1. Spray the slow cooker with cooking spray or use a liner.
2. In a large bowl, combine cream cheese, eggs and sugar. Mix in muffin mix, frozen corn, creamed corn, milk, butter and salt; mixing together well.
3. Pour into slow cooker and cook on high for approximately 2 -4 hours, depending on the slow cooker.

Tuesday, April 1, 2014

Slow Cooker Ham and Beans

· 1 (1 pound) package dried northern beans
· 1 pound diced ham
· 2 teaspoons onion powder
· Salt and pepper, to taste
· 6 cups water

1. Rinse and sort the beans, watching out for any pebbles.
2. Add the rinsed beans, ham, onion powder, salt and pepper to the slow cooker.
3. Cover and cook on low about 8 hours, until beans are tender.
Serve with cornbread!