Grilled Spiced Pecans

Ingredients:
· 3 cups pecan halves
· 4 tablespoons unsalted butter
· ½ cup sugar
· ½ teaspoon salt
· ¼ teaspoon ground cloves
· ¼ teaspoon cayenne pepper
· ¼ teaspoon black pepper

Directions:
1. Put the pecans in a sealable container. Pack the butter in a small sealable container and refrigerate overnight. Add the remaining ingredients to a small sealable container and mix together.
2. At your tailgate, place a 9x13-inch baking pan over a medium-high grill. Add the butter and let it melt. Once the butter is melted, add the pecans and stir, making sure the nuts are covered in melted butter.
3. Add about half of the spice mix to the pan and stir. Cook the pecans over the medium-high grill, stirring frequently for about 8 minutes. Remove from heat and add the remaining spice mix. Stir to evenly coat.
4. Transfer to a serving bowl or serve from baking dish.

Teriyaki Pork Tenderloin

All this week I'll be presenting recipes from a new favorite cookbook, The Southern Tailgating Cookbook.  On Friday, I'll be giving this cookbook away during the radio show (8:20 am on WDUN 550) to one lucky listener.  This is a great cookbook for all of your tailgating and football-watching needs.  By the way, I am not getting any kind of reimbursement for this promotion. It's all just for fun!!

Ingredients:
· 3 pounds pork tenderloin, trimmed
· 1/3 cup fresh ginger, peeled and chopped into small pieces
· 1/3 cup soy sauce
· ¼ cup chopped shallots
· 3 tablespoons honey
· 3 tablespoon sesame oil
· 1 tablespoon finely chopped garlic
· ½ teaspoon coarse ground black pepper
· ¼ teaspoon crushed red pepper flakes
· ¼ teaspoon Tabasco sauce
· 1/3 cup canola oil

Directions:
1. In a medium-sized bowl, whisk together the ginger, soy sauce, shallots, honey, sesame oil, garlic, pepper, red pepper flakes, and Tabasco. While whisking, pour in the canola oil.
2. Place the tenderloin in a large sealable plastic bag. Pour the marinade into the bag to cover the tenderloin. Seal the bag and refrigerate overnight. Transport to tailgate spot in a cooler.
3. When ready to grill, place the tenderloin on an oiled grill and cook until an internal temperature of 145 degrees is reached. Remove from the grill, lightly cover with foil and let rest for 10 minutes. Remove the foil and serve.

Slow Cooker Apple Butter

Hey Y'all!  I wanted to jump on to post my recipe for Apple Butter.   I mentioned it in The Times Column on Wednesday and then totally forgot to post it!  My apologies.  This stuff is yummy!

Slow Cooker Apple Butter

Ingredients:

2  3-pound  (50 ounce) jars unsweetened apple sauce

3 1/2 pounds granny smith apples

4 cups sugar

1 cup apple juice

2 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

Directions: 

1. Peel and cut apples into small chips. Place all ingredients in the slow cooker and stir.
2. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired.
3. Continue cooking for a few more hours, uncovered, until some of the liquid has gone and butter has cooked down a bit.
4. Pour into jars and refrigerate.

Toffee Pecan Caramel Pound Cake

Ingredients:
1 ½ cup butter, softened
2 cups brown sugar, packed
1 cup white sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup chopped pecans
1 recipe Easy Creamy Caramel Sauce

Directions:
Preheat oven to 325 degrees and generously spray a 12-cup nonstick Bundt pan with baking spray with flour.
Beat the butter until creamy and then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans and spoon into prepared pan.
Bake for 1 hour and 20 minutes or until a wood pick inserted near the center of cake comes out clean. To prevent excessive browning, the top of the cake may need to be covered with foil near the end of the cooking time.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel over cake.


Easy Creamy Caramel Sauce

Ingredients:
¾ cup butter
1 ½ cups light brown sugar, firmly packed
2 tablespoons water
¼ teaspoon salt
¾ cup evaporated milk
1 tablespoon vanilla extract

Directions:
Add butter, brown sugar, water and salt to a medium saucepan and heat over medium heat, stirring until butter melts.
Bring to a boil for 3 to 5 minutes depending on desired thickness, stirring occasionally.
Remove from heat and stir in evaporated milk and vanilla.
Sauce can be stored in an airtight container for 5-7 days. It can also be frozen for up to 3 months. Be sure to use an airtight container that’s not glass because the sauce can expand and rupture glass. Defrost overnight in the fridge and warm gently before using.

Candy Corn and White Chocolate Cookies

Ingredients:
· ½ cup unsalted butter, softened
· ¾ cup light brown sugar
· ¼ cup white sugar
· 1 large egg
· 1 tablespoon vanilla extract
· 2 tablespoons heavy cream or half-and-half
· 2 cups all-purpose flour
· 2 teaspoons corn starch
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 ½ cups candy corn
· 1 cup white chocolate chips

Directions:
Using a stand mixer, cream together butter, sugars, egg and vanilla until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl and add the cream, flour, corn starch, baking soda and salt. Mix on low until just incorporated, about 1 minute being careful not to over-mix the batter. Stir in the candy corn and white chocolate chips and mix just until incorporated.
Using a cookie scoop or large spoon form 2 tablespoon mounds, around 20 cookies. Flatten slightly and put on a large plate or platter and cover with plastic wrap. Refrigerate for at least 3 hours before baking. If you bake the room temperature dough the cookies will spread and be flat.
Note: strategically place candy corn so that it does not directly touch the cookie sheet when baking. It will melt, burn and run. The candy corn needs to be in the interior of the cookies surrounded by the dough.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Place cookies on the baking sheet at least 2 inches apart and bake for about 9 minute or until the edges and top are just beginning to set, even if slightly undercooked. Be careful not to overcook because cookies will firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes then transfer to a wire rack to finish cooling.
Cookies will keep in an airtight container for up to 1 week or in the freezer for 3 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or frozen up to 3 months.

Baked Chili with Corn Bread Biscuits

Ingredients for Chili:
· 1 pound ground beef
· 1 large onion, chopped
· 1 can kidney beans, rinsed and drained
· 1 can whole kernel corn, drained
· 1 can tomato sauce
· 1 can diced tomatoes, undrained
· 1 small can chopped green chilies
· 2 teaspoon chili powder
· 1 teaspoon salt
· ½ teaspoon sugar
· ½ teaspoon garlic powder

Ingredients for Cornbread Biscuits:
· 1 cup all-purpose flour
· 1 cup cornmeal
· 2 teaspoons baking powder
· 1/8 teaspoon salt
· 1 egg
· ½ cup milk
· ½ cup sour cream

Directions:
1. In a Dutch oven, over medium heat, cook beef and onion until meat is no longer pink; drain. Add remaining chili ingredients; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile, to make the Cornbread Biscuits, combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth and stir into dry ingredients just until moistened.
3. Transfer chili to a 9x13-inch baking dish. Drop Cornbread Biscuit batter by heaping tablespoons-full onto hot chili.
4. Bake uncovered at 400 degrees for 15-17 minutes or until biscuits are lightly browned. 

Pork and Apples with Maple Gravy

Ingredients:
· 1 teaspoon each sage, thyme and rosemary
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 bone-in pork loin roast (about 6 pounds)
· 4 medium tart apples, cut into 1-inch chunks
· 1 large onion, cut into 1 inch chunks
· 3 tablespoons brown sugar
· 1 cup apple juice
· 2/3 cup maple syrup

Directions:
1. Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
2. Bake, uncovered, at 325 degrees for 1 ½ hours in a roasting pan. Drain fat. Mix apples and onion with brown sugar and spoon around the roast. Continue to roast 1 hour or until meat thermometer reads around 165 degrees.
3. Transfer the roast, apples and onions to a serving platter and keep warm. Skim excess fat from meat juices and pour into a heavy skillet. Add apple juice and maple syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
4. Slice roast and serve with gravy.

Crème Brulee

Ingredients:
· 4 cups heavy cream
· 1 teaspoon vanilla
· ½ cup sugar
· 6 egg yoks
· ½ cup dark brown sugar

Directions:
1. Preheat oven to 300 degrees.
2. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks just until they are incorporated. Whisk cream into the egg mixture and pour into 6 custard dishes.
3. Place dishes in a large baking dish lined with a towel. Pour boiling water into the baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until it is firm but still has a slight wiggle. Chill for at least an hour. Sprinkle with brown sugar in an even layer and put under broiler in oven until sugar melts and bubbles. Serve at room temperature.

Spinach and Mushroom Smothered Chicken

Ingredients:
· 3 cups fresh baby spinach
· 1 ¾ cups sliced fresh mushrooms
· 3 green onions, sliced
· 2 tablespoons chopped pecans
· 1 ½ teaspoon olive oil
· 4 boneless skinless chicken breasts, flattened
· Salt and pepper, to taste
· 2 slices provolone cheese, halved

Directions:
1. In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with salt and pepper. Spray a grill pan with cooking spray. Grill chicken about 8-10 minutes on each side and a meat thermometer reads 170 degrees.
3. Top with cheese and let it melt.
4. To serve, top each chicken breast with reserved spinach mixture.

Slow Cooker Honey BBQ Chicken Thighs

Ingredients:
· 4 boneless, skinless chicken thighs
· ¾ cup BBQ sauce
· ¼ honey
· 1 heaping tablespoon minced garlic
· 1 cup shredded cheddar cheese
· 4 slices bacon, cooked
· 1 tablespoon cornstarch

Directions:
Trim chicken thighs of any unwanted skin or fat if necessary. Place the thighs in a medium bowl.
In a small bowl, mix together BBQ sauce, honey and garlic. Pour over chicken thighs and coat well. Place chicken in the slow cooker and pour over any remaining sauce mixture.
Cook on low for 5-6 hours or high 2 ½ to 3 hours.
Remove chicken from the slow cooker and place on plate. While still hot, sprinkle ¼ cup cheese on each thigh and then break a slice of bacon and press into cheese. Serve immediately.
With remaining sauce in slow cooker, add cornstarch to thicken. Spoon on top or beside chicken to serve. 


I obviously thought these were the four most important ingredients and didn't photograph the others.  What is more surprising is that I don't have the bacon package in this photo because we all know that Bacon is the most important of all ingredients! 

A couple of comments about these ingredients:  
1.  I buy minced garlic in the jar.   I don't get fresh and chop it.   It's just easier and I like easy.  It's in the produce department. 
2.  My favorite BBQ sauce is Sweet Baby Rays.  Our store brand, Best Choice, is a great substitute.  It sits right beside the SBR in a similar bottle.  Excellent taste.
3.  There is nothing better than local honey.  Barry Wright and his bees are right here in Gainesville and they produce a mighty fine product. 

Oven Fried Parmesan Chicken

Ingredients:
· ½ cup mayonnaise
· ¼ cup grated Parmesan cheese
· 4 boneless, skinless chicken breasts
· 4 tablespoons Italian seasoned dry bread crumbs

Directions:
1. Preheat oven to 425 degrees.
2. Combine mayonnaise with cheese in a medium bowl. Arrange chicken on baking sheet. Top each chicken breast with mayonnaise mixture then sprinkle with bread crumbs.
3. Bake for 20-25 minutes or until chicken is thoroughly cooked.

Crispy Cheddar Chicken

Ingredients for Chicken:
· 4 skinless, boneless chicken breasts
· 2 sleeves Ritz crackers
· Salt and pepper to taste
· ½ cup milk
· 3 cups shredded cheddar cheese

Ingredients for Sauce:
· 1 (14-ounce) can cream of chicken soup
· 2 tablespoons sour cream
· 2 tablespoons butter

Directions:
1. Preheat oven to 400 degrees.
2. Cut each chicken breast into three large pieces.
3. In a small food processor grind up the crackers.
4. Pour the milk, cheese, and cracker crumbs into 3 separate small pans. Add salt and pepper to the cracker crumbs and stir to combine.
5. Dip each piece of chicken into the milk, then the cheese and then the cracker crumbs.
6. Spray a 9x13-inch baking dish with cooking spray and lay the chicken inside the pan. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the edges are golden brown and crispy.
7. In a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is hot. Serve over chicken.

Cookie Dough Toffee Dip

Ingredients:
1 (8-ounce) package cream cheese, softened
½ cup butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 ½ teaspoons vanilla
1 cup chocolate chips
1 cup toffee bits
Graham crackers or apple wedges

Directions:
1. Cream together cream cheese and butter. Add remaining 5 ingredients and mix well to combine.
2. Serve with graham crackers or apple wedges.

Cooking with Crevolyn in The Times!

About twice a month I have the honor of writing a column for The Gainesville Times. This article appeared in yesterday's paper.   The subject is a favorite of mine, football,  and I included one of our favorite tailgating recipes, Hogs in a Sleeping Bag.  Check it out! 

Buffalo Chicken Bites

Ingredients:
3 cups shredded cooked chicken (about 1 rotisserie chicken, skin discarded)
¼ cup hot sauce, or to taste
4 ounces cream cheese, softened
2 cups shredded medium cheddar cheese

1 cup all-purpose flour
4 eggs, slightly beaten
3-4 cups Corn Flakes cereal, crushed
Ranch or blue cheese dressing for dipping

Directions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, mix the chicken, hot sauce and cream cheese until combined. Stir in cheddar cheese.
3. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into 1 1/2-inch balls. Place on a plate or platter until ready to dip.
4. In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into flour, then egg, then crushed Corn Flakes.
5. Place on the prepared baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.

If freezing for later, place the dipped and uncooked chicken balls onto the parchment-lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to freezer bag and store in freezer until ready. To bake, place the frozen chicken balls pack on a parchment lined baking sheet and bake at 350 degrees for 25 to 30 minutes, until crispy and golden brown.

Georgia Sin Dip

Ingredients:
1 (16 ounce) container sour cream
1 (8-ounce) package cream cheese, softened
2 cups cheddar cheese, shredded
½ cup chopped turkey, ham or chicken
1 green onion, chopped
¼ teaspoon hot sauce, or to taste
1 tablespoon Worcestershire sauce
Bread cubes, crackers, or tortilla chips for serving

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine all ingredients except cubes/crackers/chips for serving. Stir until well blended.
3. Spray a medium baking dish with cooking spray. Pour dip ingredients into prepared pan. Cover with foil and bake for 1 hour. Serve with bread, crackers or chips.
4. Can transfer to a small slow cooker to keep warm for tailgating.

Pulled Pork Sandwiches

Ingredients:

1 pork roast
1 large onion, chopped into big chunks
2 cans soda (recommended Coke or Dr. Pepper, not diet)
1 bottle BBQ sauce
Dill pickle slices
Buns or rolls (can also use dinner rolls to make sliders)

Directions:
1. In a slow cooker, place the pork and onion chunks. Pour the soda on top and cover. Cook on high for 8-10 hours.
2. Remove the lid and test meat with a fork. It should fall apart. Remove meat and drain the onion and liquid from the slow cooker. Put the meat back in and shred it with two forks. Stir in as much BBQ sauce as desired. Can be served immediately or kept on the warm setting of the slow cooker until ready to serve.
3. When preparing the sandwiches, add pork to bun and top with pickle slices.

Banana Coconut Empanadas

Ingredients:
· 1 can Pillsbury Grand butter biscuits
· 2 medium ripe bananas
· 1/2 cup flaked coconut
· 1/3 cup chocolate fudge topping, heated

Directions:
1. Preheat oven to 375 degrees. Lightly grease a cookie sheet with cooking spray.
2. Separate dough into 10 biscuits. Press or roll each to form a 5-inch round. Place on cookie sheet.
3. Place about 5 banana slices on each biscuit round; top with about 2 teaspoons coconut. Fold dough in half over filling. Press with fork to seal.
4. Bake 10-14 minutes or until golden brown.
5. Drizzle each empanada with warm chocolate topping. Sprinkle with additional coconut if desired. Serve warm.

Sticky Asian Drumsticks

Ingredients:
· 2.5 pounds chicken drumsticks
· ¼ cup honey
· ¼ cup hoisin sauce
· 2 tablespoons soy sauce
· 1 tablespoon rice vinegar
· 1 teaspoon Sriracha
· 1 tablespoon minced garlic
· 1 tablespoon sesame seeds

Directions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, stir to combine honey, hoisin, soy sauce, rice vinegar, sriracha, garlic and sesame seeds. Reserve about ¼ cup for basting.
3. Marinate the chicken in the remaining mixture for about 3 hours, tossing every hour to make sure all the chicken is coated.
4. Set a wire rack over a baking sheet and place chicken on the wire rack. Bake for 20 minutes.
5. Take the chicken out of the oven and baste with the ¼ cup marinade about every 5 minutes for 15 minutes.
6. Serve immediately.

Tex Mex Lasagna

This Tex Mex Lasagna is amazing!  I think it just might be better than the traditional lasagna.  Add a salad and instead of the  bread maybe some tortilla chips on the side.  Yum!

Ingredients:
· 1 pound ground beef
· 1 can refried beans
· 1 can black beans, rinsed and drained
· ½ cup whole-kernel corn
· 1 small can chopped jalapenos
· 1 envelope taco seasoning
· 1 can tomato sauce, divided
· 2 ½ cups salsa
· 12 no-cook lasagna noodles
· 1 ½ cups shredded Mexican blend cheese
· 1 ½ cups shredded cheddar cheese
· 1 cup sour cream
· 1 medium ripe avocado, peeled and cubed
· 4 green onions, thinly sliced


Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook beef until no longer pink and drain. Stir in beans, corn, jalapeno, taco seasoning and ¾ cup tomato sauce.
3. Combine salsa and remaining tomato sauce. Spread ¼ cup into a 9x13-inch baking dish coated with cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, ½ cup Mexican blend cheese and ½ cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
4. Cover and bake for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and green onions. 

Greek Salad

Ingredients:
· 1 medium head romaine lettuce, torn into bite-size pieces, washed and dried
· 2 medium tomatoes, cored, seeded and diced into large pieces
· 1 medium cucumber, diced
· 1 cup Kalamata olives, pitted and halved
· ½ medium red onion, thinly sliced
· 3 tablespoons olive oil
· 2 tablespoons freshly squeezed lemon juice (about the juice of 1 medium lemon)
· Salt and pepper, to taste
· 1/2 cup crumbled feta cheese

Directions:
1. Place the lettuce in a large bowl; add the tomatoes cucumber, olives and onion. Set aside
2. In a medium bowl, add together the olive oil, lemon juice, salt and pepper and whisk to combine. Pour over salad and toss.
3. Sprinkle with feta cheese and serve.

Brats and Sauerkraut

Happy Labor Day! I hope y'all enjoyed all of the recipes I posted last week with your Labor Day activities in mind. (Reminder: you have to try the BBQ Rotel Baked Beans for sure - they are awesome!)

This week we're turning our attention toward a little of what I'm calling International Flavors. I was thinking about how much our family enjoys foods that originate from all over the world whether it be Italian, Mexican, Japanese, etc. Today we're thanking the German folks for their contribution of Brats and Sauerkraut. I think Johnsonville makes the best brats around. You can, of course, find these in the aisles of your local J&J Foods!




Brats and Sauerkraut

Ingredients:
2 tablespoons oil
10 Bratwurst links
2 onions, chopped
4 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup brown sugar
3 cups chicken broth
4 cups sauerkraut, drained
2 tablespoons fresh dill
Hoagie Rolls

Directions:
1. In a Dutch oven, heat oil over medium-high heat. Brown the brats in oil and reduce heat to medium.
2. Add onions, garlic, soy sauce and brown sugar; cook until onions are lightly caramelized. Add chicken broth and sauerkraut and simmer for about 45 minutes.
3. Remove from heat and stir in fresh dill. Serve on hoagie rolls.