Friday, August 29, 2014

Marshmallow Cream Crunch Bars

· 1 package brownie mix
· ½ cup vegetable oil
· 2 eggs
· ¼ cup water
· 2 (7-ounce) jars marshmallow cream
· 1 cup creamy peanut butter
· 1 (12-ounce) package chocolate chips
· 3 cups Rice Krispies cereal


1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. In a large mixing bowl, beat together the brownie mix, oil, eggs and water until smooth. Pour batter into prepared baking dish. Bake for 22 to 24 minutes or until a toothpick inserted in the middle comes out clean. Don’t overbake. Remove from oven and cool on counter.
3. Once cooled, spread marshmallow cream over the brownies.
4. In a saucepan over low heat, melt the peanut butter and chocolate chips together until combined. Stir constantly until just combined. Remove from heat and add the cereal. Pour over marshmallow cream layer.
5. Refrigerate for at least 2 hours before slicing and serving. 

Thursday, August 28, 2014

Pineapple Cole Slaw

· ¾ cup mayonnaise
· 2 tablespoons cider vinegar
· 2 tablespoons sugar
· 4 cups shredded cabbage
· ¾ cup pineapple tidbits, drained

1. In a small bowl, combine the mayonnaise, vinegar and sugar.
2. In a large bowl, place the cabbage and pineapple; add dressing and toss.
3. Chill before serving.

Monday, August 25, 2014

Orange Marmalade Chicken Sandwiches

· 1 to 1.5 pounds skinless, boneless chicken breasts
· 1 cup orange marmalade
· 1 ½ cups barbeque sauce
· 4 hamburger buns or rolls
· Chopped green onions or chow-chow to garnish

1. Place chicken breasts in a slow cooker. Stir together the orange marmalade and barbeque sauce and spread over the chicken.
2. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.
3. Right before serving, shred the chicken using forks in the slow cooker. Scoop onto buns and sprinkle with onions and chow-chow.

Friday, August 22, 2014

Chocolate Peanut Butter Pie

Ingredients for Filling:
· 1 ½ cups heavy cream
· 1 (8-ounce) package cream cheese, softened
· ¾ cup sugar
· 1 cup creamy peanut butter
· 1 tablespoon vanilla

Ingredients for Ganache Topping:
· ½ cup heavy cream
· 1 cup semi-sweet chocolate chips
1 Deep-dish graham cracker crust

1. Whip the 1 ½ cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. Fold whipped cream into the peanut butter mixture, blending well. Pour filling into graham cracker crust and put in the freezer.
3. To prepare the topping, in a small saucepan, slowly bring the remaining ½ cup heavy cream to a boil, being careful not to scald it. Turn off the heat and add the chocolate chips, pushing the chips into the cream until almost covered. Put the lid on the saucepan and let it set on the stove. After about 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature then pour ganache over the pie. Put pie back into the freezer for 30 minutes before serving.
4. If serving more than a ½ hour after preparing, store the pie in the freezer for a firm pie or in the refrigerator for a softer, gooier pie.

Wednesday, August 20, 2014

A Simple Meal on School Nights

Check out Crevolyn's latest column in the Gainesville Times here.

Slow Cooker Chicken and Dumplings

· 1 pound boneless, skinless chicken breasts
· 1 (10-ounce) cans cream of chicken soup
· 1 (10-ounce) can cream of mushroom soup
· 1 can chicken broth
· 2 teaspoons pepper
· 1 (16-ounce) can of grand-size refrigerated biscuits

1. Place uncooked chicken in the bottom of the slow cooker. Top cans of soup. Add chicken broth to cover the chicken and soups. If it doesn’t cover, add a little water. Sprinkle with pepper.
2. Cover and cook for 6-7 hours on low or 3-4 hours on high. Remove lid and shred chicken in the slow cooker using two forks.
3. Take the uncooked biscuits and quarter each one. Add the biscuit pieces to the slow cooker, pushing them down into chicken mixture a little. Cover and continue to let the biscuits cook about 1 hour on high setting of slow cooker.
4. Ladle into bowls and serve.

Tuesday, August 19, 2014

Baby Lima Beans

· 2 pounds baby lima beans, fresh in the shell or one 10-ounce package frozen beans
· ½ teaspoon salt
· 2 tablespoons butter
· ¼ teaspoon pepper

1. Shell the beans and wash thoroughly. Put 2 cups water and sat in a large sauce pan and add the beans.
2. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter.
3. Sprinkle lightly with pepper before serving.

Monday, August 18, 2014

Ribbon Meatloaf

Ingredients for Biscuit Dough:
· 4 tablespoons vegetable shortening
· 2 cups self-rising flour, plus extra for dusting
· ¾ cup buttermilk

Ingredients for Meatloaf:
· 1 pound lean ground beef
· 1 tablespoon dried minced onion
· Pinch of garlic salt and pepper
· 1/3 cup self-rising flour
· 2 cups canned diced tomatoes, drained with juices reserved
· 1 ¾ cups peas

1. For the biscuit dough: using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal. Use a fork to stir in the buttermilk to a make soft dough. Continue stirring with the fork until all the flour is worked into the dough and turn it out onto a lightly floured board and knead three or four times until smooth and manageable.
2. Preheat the oven to 450 degrees. Grease a baking sheet with cooking spray.
3. For the meatloaf: combine the beef, onion, salt and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat and stir in flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and peas to the remaining meat mixture in the skillet. Set aside.
4. On a well-floured surface, roll the biscuit dough into a large rectangle about ½-inch thick. Spread the reserved cup of meat mixture thinly over the dough and then roll the dough like a jelly roll, beginning from one long edge. Place the roll on the prepared baking sheet. Using a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake until browned, about 15 minutes.
5. Reheat the beef and vegetable mixture. Slice the baked loaf and spoon the hot vegetable and beef mixture over each slice.

Friday, August 15, 2014

3 Ingredient No Bake Peanut Butter Bars

· 1 cup peanut butter (smooth or crunchy either is fine)
· ¾ cup honey
· 3 cups old fashion oatmeal

1. Put peanut butter and honey in a heavy saucepan and turn heat to low. Heat until thoroughly combined and becomes a liquid consistency.
2. Remove from heat and stir in oatmeal. Mix well.
3. Press mixture into a 9x9-inch baking pan, sprayed with cooking spray.
4. Cover and let set overnight.

Thursday, August 14, 2014

Cheesy Chex Mix

· 3 cups Chex Cereal
· 2 cups mini pretzels
· 1 cup cheese crackers
· ¾ cup grated Parmesan cheese
· ½ stick melted butter
· Pinch of garlic powder

1. Preheat oven to 325 degrees.
2. Mix all ingredients together in a large bowl.
3. Spread mixture on baking sheet and bake 15 minutes.

Wednesday, August 13, 2014

Frito Pie Casserole

· 1 pound ground beef
· 1 onion, chopped
· 1 package taco seasoning
· 1 bag Fritos chips
· 1 can whole-kernel corn
· 1 can chili (with no beans)
· 3 cups cheddar cheese, shredded
· Garnish: sour cream, salsa, black olives

1. Preheat oven to 350 degrees.
2. Over medium-high heat, cook beef until browned and crumbly. Add onion, taco seasoning and stir for a few minutes.
3. In a 9x13-inch baking dish, layer half of the ingredients as follows: Fritos, corn, chili, seasoned meat and onion mixture and then cheese. Repeat.
4. Cover and bake about 25 to 30 minutes or until bubbly.

Tuesday, August 12, 2014

Lunchbox Chicken Wrap

· ½ cup hummus
· 1 whole wheat tortilla, 8 inch
· ½ cup fresh baby spinach
· 1/3 cup shredded or chopped cooked chicken breast
· ¼ shredded carrots
· 1 slice Colby-cheddar blend cheese

1. Spread hummus on tortilla and top with spinach. Place chicken, carrot and cheese in a row near the center of tortilla and roll up tightly.
2. Wrap securely and pack in an airtight container. Refrigerate until serving.

Monday, August 11, 2014

Sausage Cheese Biscuits

· 1 (12-ounce) tube refrigerated buttermilk biscuits
· 1 pound mild sausage
· 2 eggs
· ½ cup shredded cheddar cheese

1. Preheat oven to 400 degrees.
2. Roll out each biscuit into a 5-inch circle. Place each in an ungreased muffin cup.
3. Brown and drain sausage well. Divide sausage between each of the 10 biscuit muffin cups.
4. Mix together eggs and cheese and spoon into each cup.
5. Bake for 11-13 minutes or until biscuits are browned.

Friday, August 8, 2014

Nutella Toffee Whoopie Pies

· 1 box chocolate cake mix
· ½ cup vegetable oil
· 2 eggs
· ¼ cup water
· 1 (13-ounce) jar Nutella
· 1 ½ cups toffee pieces

1. Preheat oven to 350 degrees.
2. Combine cake mix, oil, eggs and water in a medium bowl. Mix with electric mixer just until the ingredients are well incorporated.
3. Drop by 2 tablespoons batter onto parchment-lined cookie sheet, leaving about an inch between each cookie.
4. Bake for 9-10 minutes. Cool on baking sheet for about 5 minutes then move to a wire rack and cool 20 more minutes.
5. On half of the cookies, spread about a tablespoon of Nutella in the center. Sprinkle with toffee pieces and top with another cookie. Sprinkle toffee bits on top and sides of each pie.

Thursday, August 7, 2014

Crab Salad Sandwich

2 tablespoons mayonnaise
2 teaspoons yellow mustard
½ teaspoon lemon juice
1 (8-ounce) can imitation crab meat, drained
Salt and pepper, to taste
2 croissants, rolls or bread for 2 sandwiches, toasted
2 slices mozzarella cheese
Lettuce and tomato


1. In a small bowl, combine mayonnaise, mustard, lemon juice, crab meat, salt and pepper.
2. Place mixture on the bottom half of croissants and put cheese slices, lettuce and tomato on top. Add top half of croissant.

Wednesday, August 6, 2014

Buffalo Chicken Sloppy Joes

1 pound of ground chicken
2-3 tablespoons olive oil
Salt and pepper to taste
1 (8-ounce) can tomato sauce
1 cup buffalo sauce
4 Hamburger buns
Ranch dressing
Garnishes: Sliced tomatoes; chopped red onion; chopped green onion; chopped celery; and/or blue cheese or feta cheese

1. In a large skillet over medium heat, drizzle the olive oil and add chicken. Sprinkle with salt and pepper. Cook until chicken is browned and crumbly.
2. Reduce heat to low and stir in tomato sauce and buffalo sauce. Simmer for about 5 minutes.
3. On the bottom half of the bun, spread ranch dressing, top with chicken mixture and garnishes.

Tuesday, August 5, 2014

Bacon Guacamole Grilled Cheese

2 slices bacon
2 slices sour dough bread
1 tablespoon butter, softened
2 slices Colby and Cheddar cheese mix
2 tablespoons, guacamole

1. Cook the bacon until crispy and set aside to drain on paper towels.
2. Take one slice of bread and spread half of butter on it. Layer one slice cheese on unbuttered slice of bread followed by guacamole, bacon and other slice of cheese. Top with other slice of bread, buttered side up.
3. Lay sandwich into skillet or grill pan and spread remaining butter on the other slice. Cook until golden brown and cheese has melted, about 2-3 minutes on each side.

Monday, August 4, 2014

Garlic Roast Beef Sandwiches

· 1 (10-ounce) loaf frozen garlic bread
· ½ pound sliced fresh mushrooms
· 2/3 cup sliced onion
· 1 tablespoon butter
· 1 teaspoon minced garlic
· 1 teaspoon Worcestershire sauce
· 1 pound shaved deli roast beef
· 6 slices Colby cheese

1. Bake garlic bread according to package directions.
2. Meanwhile in a large skillet, saute the mushrooms and onion in butter until tender. Add garlic, cook about 1-2 minutes longer. Stir in Worcestershire sauce.
3. Once garlic bread is finished baking, lay the slices out on a medium baking sheet. On top of each bread slice, layer roast beef, mushroom mixture and then cheese. Return to the oven, bake for 3-5 minutes or until heated through and cheese is melted. Serve immediately.

Friday, August 1, 2014

Root Beer Float Cake

Ingredients for the Cake:
· 2 cups root bear (not diet)
· 1 cup unsweetened cocoa powder
· ½ cup unsalted butter, cut into 1-inch pieces
· 1 ¼ cups white sugar
· ½ cup dark brown sugar
· 2 cups all-purpose flour
· 1 ¼ teaspoons baking soda
· 1 teaspoon salt
· 2 eggs

ents for Root Bear Fudge Frosting:
· 2 ounces dark chocolate, melted and cooled slightly
· ½ cup unsalted butter, softened
· 1 teaspoon salt
· ¼ cup root beer
· 2/3 cup unsweetened cocoa powder
· 2 ½ cups powdered sugar

Directions for the Cake:
1. Preheat oven to 325 degrees. Butter a 10-inch Bundt pan and dust with flour, set aside.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten and then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. Batter will be slightly lumpy. Don’t overbeat it which could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a wooden pick inserted into the cake come out clean. Transfer the pan to a wire rack to cool completely. Once cooled, turn it out onto a cooling rack.

Directions for the Frosting:

1. Put all of the frosting ingredients into a large bowl and mix with a hand mixer on medium-low until combined and smooth.
2. Spread the fudge frosting over the cake and let set before serving.