Friday, January 30, 2015

Salted Chocolate Chip Rollo Cookies

· 2 cups all-purpose flour
· 2 cups plus 2 tablespoons cake flour
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons salt
· 1 ¼ teaspoons baking soda
· 1 ¼ cups unsalted butter, at room temperature
· ½ cup creamy peanut butter
· 1 1/3 cups light brown sugar
· 1 cup plus 2 tablespoons white sugar
· 2 eggs
· 2 teaspoons vanilla
· 1 ½ cups mini Rollos, halved
· ¾ cup milk chocolate chips
· ¾ cup peanut butter chips
· Sea salt

1. Whisk flours, baking powder, salt and baking soda together in a medium bowl; set aside.
2. In the bowl of a stand mixer, beat the butter and peanut butter together on medium speed until light and fluffy about 2 minutes. Scrape sides if necessary. Add sugars and continue beating on medium speed until light and fluffy, about 3 or 4 minutes.
3. Add the eggs, one at a time, until well combined; then add vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in Rollos, chocolate chips and peanut butter chips.
4. Press plastic wrap against the dough and refrigerate for about 24 hours. Dough may be used in bathes and can be refrigerated up to 72 hours.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Drop dough by heaping rounded tablespoons on the baking sheet, leaving at least 2 inches space between the cookies. Sprinkle with sea salt and bake for 15-17 minutes or until edges or set and golden brown.
7. Transfer the baking sheet to wire rack and allow the cookies to cool for a few minutes before removing the cookies to rack to cool completely.

Thursday, January 29, 2015

Nutella Pretzel Fruit Bites

· 1 cup diced blueberries
· 1 cup diced strawberries
· 18 tablespoons Nutella
· 18 pretzel crisps

1. Combine blueberries and strawberries in a small bowl.
2. Spread Nutella on the pretzel crisps and sprinkle with fruit.

Wednesday, January 28, 2015

Super Bowl Nacho Bar

· 2 pound box original Velveeta cheese, cut into cubes
· 1 cup mild taco sauce
· 1 cup sour cream
· 2 pounds ground beef, cooked and crumbled
· 1 package taco seasoning
· ¾ cups water
· Nacho chips
· 1 jar salsa
· 3 or 4 tomatoes, chopped
· 1 jar sliced jalapenos
· 2 bunches green onions, chopped
· 1 (16-ounce) container sour cream
· 1 large can sliced black olives, drained
· 1 can black beans, rinsed and drained
· ½ bunch fresh cilantro, chopped

1. In a slow cooker, put the Velveeta cubes, taco sauce and sour cream. Cook on high for 1 ½ to 2 hours. If cheese sauce is too thick, add milk to reach desired consistency.
2. In a large saucepan, combine ground beef, taco seasoning and water over medium heat. Simmer 5 minutes then transfer to slow cooker.
3. To assemble Nacho Bar, put nachos chips in a large bowl. Put salsa, tomatoes, jalapenos, onions, sour cream, olives, black beans and cilantro in serving dishes.
4. Assemble nachos with desired toppings.

Tuesday, January 27, 2015

Jalapeno Popper Dip

· 2 (8-ounce) cream cheese, softened
· 1 cup mayonnaise
· 1 cup shredded Mexican blend cheese
· 1 cup shredded Parmesan cheese, divided
· 1 (4-ounce) can chopped green chilies, undrained
· 1 (4-ounce) can chopped jalapenos, undrained
· Salt and pepper, to taste
· 1 cup Panko bread crumbs
· ¼ cup butter, melted
· Salt and pepper, to taste

1. Preheat oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray.
2. In a large mixing bowl using an electric mixer, mix together cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chilies, jalapenos, salt and pepper. Spread dip filling into casserole dish.
3. In a small bowl, mix together bread crumbs, ½ cup Parmesan cheese and melted butter. Sprinkle topping over dip filling.
4. Bake for about 20 minutes or until bubbly and top is golden brown.
5. Serve with crackers or tortilla chips.

Monday, January 26, 2015

Super Duper Super Bowl Sliders

· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

Friday, January 23, 2015

Skinny Brownies

Y'all I made these not too long ago and honestly, had pretty low expectations.  I'll admit I'm not a fan of a skinny dessert trying to masquerade as the real thing.  However, I tweaked this recipe a few times and I'll be, if it doesn't taste pretty darn good ... moist and chocolatey, even my 25 year old son said so.  And that's a ringing endorsement if there ever was one.  

*  3/4 cup nonfat Greek yogurt (I used the Best Choice store brand and it's awesome)
*  1/4 cup skim milk
* 1/2 cup cocoa powder
* 1/2 cup Truvia
* 1 large egg
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup chocolate chips

1.  Preheat oven to 350 degrees.  Grease an 8x8-inch baking dish.  (I used glass)
2.  Combine all ingredients in a large bowl and mix well.  Pour into the prepared dish and bake for approx. 25 minutes or until a wooden pick in the center comes out clean.
3.  Cool completely before cutting.

** If my calculations are correct, cutting this pan into 16 brownies, each brownie is 88 calories. Not too bad ... if you can only eat one ....

Thursday, January 22, 2015

Low Fat Chocolate Muffins

· 1 ½ cups all-purpose flour
· ¾ cup sugar
· ¼ cup cocoa
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2/3 cups fat-free vanilla yogurt
· 2/3 cup skim milk
· ½ teaspoon vanilla
· ½ cup semi-sweet chocolate chips

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first six ingredients. Stir in yogurt, milk, vanilla and chocolate chips just until moistened. Coat muffin cups with cooking spray. Fill two-thirds full.
3. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Wednesday, January 21, 2015

French Onion Soup

2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 slices French bread, cut into 1-inch cubes
Olive Oil cooking spray
8 slices reduced-fat, reduced sodium Swiss cheese

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions, saute until tender.
2. Stir in sugar, salt and pepper. Cook for 20 minutes or medium heat. Stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 2 hours.
3. Preheat broiler. Place bread cubes in a single layer and spray with olive oil cooking spray. Broil for 2 minutes or until toasted. Place 8 oven-proof bowls on a rimmed baking sheet. Ladle 1 cup soup into each bowl. Divide bread evenly among the bowls and top with cheese slice. Broil for about 3 minutes or until cheese begins to brown.

Tuesday, January 20, 2015

Veggie Pasta

· 8 ounces thin spaghetti noodles
· Cajun seasoning, to taste
· Salt and pepper, to taste
· ¼ cup olive oil
· 2 tablespoons minced garlic
· 1 ½ cups fresh broccoli, finely diced
· 1 cup cauliflower, finely diced
· ½ green bell pepper, finely diced
· 4 vine-ripe tomatoes, finely diced
· 2 green onions, diced
· ½ cup sliced black olives
· Parmesan cheese

1. Cook spaghetti according to package directions. Drain. Season noodles with Cajun seasoning, salt and pepper.
2. In a large skillet, over medium heat, add olive oil and garlic. Sauté for about 5 minutes. Add vegetables and sauté for about 15 minutes or until reached desired doneness. Toss vegetables with pasta.
3. When serving, sprinkle with Parmesan cheese.

Monday, January 19, 2015

Spinach and Feta Stuffed Chicken Breasts

* 2 1/2 tablespoons olive oil, divided
* 1 cup chopped yellow onion
* 2 tablespoons fresh dill
* 2 cups baby spinach
* 1/2 cup feta cheese
* 4 skinless, boneless chicken breasts
* Salt and Pepper, to taste

1. Heat a large skillet over medium heat, add 1 tablespoon olive oil and onion. Cook about 10 minutes, stirring frequently. Remove from heat and stir in dill, spinach and feta cheese. Cover skillet with lid and let sit for 10 minutes.
2. Flatten chicken breasts and cut a horizontal slit through the center. Stuff each with spinach mixture. Close pocket with toothpicks. Sprinkle with salt and pepper.
3. Heat skillet over medium heat and add 1 1/2 tablespoons olive oil. Add chicken breasts and cook 10 minutes. Turn chicken and cover pan. Cook about 10 more minutes or until chicken is done.

Friday, January 16, 2015

Mixed Berry Cobbler

· 4 cups frozen mixed berries (strawberries, blueberries, blackberries and/or raspberries)
· 1 ½ cups sugar, divided
· 1 stick butter
· 1 cup flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· ¾ cup milk

1. Preheat oven to 325 degrees.
2. Mix berries and ½ cup sugar and set aside. Melt butter in a 9x13-inch glass dish.
3. Combine 1 cup sugar, flour, baking powder, salt and milk; mix until lumps are gone. Pour batter over butter and spoon fruit on top.
4. Bake for 50 -60 minutes. 

p.s.  Your house will smell heavenly when cooking this.  It is delicious!  Don't forget the vanilla ice cream!  


Thursday, January 15, 2015

Baked Beef Ravioli

· 2 (9 ounce) packages refrigerated cheese-filled ravioli
· 1 ½ pounds ground beef
· 1 cup chopped onion
· 1 (14.5 ounce) can diced tomatoes, undrained
· 1 (10.75 ounce) can condensed tomato soup
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 ½ cups shredded mozzarella cheese

1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm.
2. In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and crumbled and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.

Wednesday, January 14, 2015

Do you like to grocery shop?

Check out Crevolyn's latest column in the Gainesville Times here.... all about grocery shopping plus a great chili recipe!

Mexican Black Bean and Rice Casserole

· 1 pound bulk pork sausage
· 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
· 2 cups cooked Spanish rice
· 1 (15-ounce) can black beans, rinsed and drained
· ¾ cup coarsely chopped green pepper (1 medium pepper)
· 1 cup shredded cheese
· Sour cream, corn chips, tortilla chips, jalapenos, for garnish


1. Preheat oven to 350 degrees. In a large skillet, brown and crumble the sausage. Drain off fat.
2. Stir in tomatoes, cooked rice, black beans and green pepper. Transfer to a 3 quart baking dish.
3. Bake, uncovered, for 40-45 minutes or until heated through. Sprinkle with cheese.
4. Serve with sour cream, chips and/or jalapenos.

Tuesday, January 13, 2015

Turkey and Wild Rice Bake

· 1 (6-ounce ) package long grain and wild rice mix
· 1 tablespoon butter
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 1 can condensed cream of chicken soup
· 1 cup milk
· 1 ½ teaspoons dried basil
· 2 cups shredded mozzarella cheese
· 3 cups chopped cooked turkey
· 1 (4-ounce) jar sliced mushrooms, drained
· ½ cup shredded Parmesan cheese
· ½ cup toasted almonds

1. Preheat oven to 350 degrees. Prepare rice mix according to package directions, except without the seasoning packet.
2. Meanwhile in a large skillet melt the butter over medium heat. Add onion and garlic, cook until onion is tender, stirring occasionally.
3. Stir in soup, milk and basil; heat through. Gradually add mozzarella cheese, stirring until melted. Stir in cooked rice, turkey and mushrooms.
4. Transfer to a 3 quart baking dish and sprinkle with parmesan cheese.
5. Bake uncovered for 15-20 minutes or until heated through. Sprinkle with almonds.

*To toast almonds, spread them on a shallow baking pan. Bake at 350 degrees for 5 to 10 minutes or until lightly browned, shaking the pan once or twice.

Monday, January 12, 2015

Garlic Parmesan Chicken and Noodles

All this week I thought we would talk about some great casserole recipes. Hearty casseroles make for some weeknight wonderful meals. This one is full of flavors using a rotisserie chicken which is always a quick and easy fix for a busy evening.

· 6 ounces extra-wide egg noodles
· 1 tablespoon butter
· 2 tablespoons minced garlic
· 1 tablespoon all-purpose flour
· 1 ¾ cup milk, half-and-half or light cream
· 2 cups shredded rotisserie chicken
· 1 cup shredded Parmesan cheese
· ½ cup Italian bread crumbs
· 2 tablespoons butter, melted

1. Preheat oven to 425 degrees. Cook noodles according to package directions.
2. In a large saucepan melt 1 tablespoon butter over medium heat. Add minced garlic and stir for 30 seconds. Add flour; cook and stir for a minute. Gradually stir in milk and continue to stir until thickened and bubbly.
3. Add chicken and ½ cup cheese, heat through. Gently stir in cooked noodles. Pour mixture into a greased 2 quart baking dish.
4. In a medium bowl, combine remaining ½ cup cheese with breadcrumbs and 2 tablespoons melted butter; toss to combine.
5. Sprinkle casserole with breadcrumb mixture. Bake, uncovered, for about 10 minutes or until topping starts to brown.

Sunday, January 11, 2015

Slow Cooker Candied Pecans

Okay ... one last favorite from 2014!  A lot of folks raved about these pecans and they really are the best!  Check out the recipe for Slow Cooker Candied Pecans here

Saturday, January 10, 2015

Bacon Chocolate Cupcakes

I just couldn't resist posting another popular recipe from 2014 - Bacon Chocolate Cupcakes!
Check it out here.  You'll be glad you did!

Friday, January 9, 2015

Slow Cooker Heavenly Chocolate Dessert

To round out our Best of 2014 recipes, we had to include this SUPER easy, SUPER delicious dessert.... Slow Cooker Heavenly Chocolate Dessert!  Check it out here. Yum!!!!

Thursday, January 8, 2015

Mushroom Wild Rice

We can't forget about this great side dishes. Check out the Mushroom Wild Rice recipe here.

Wednesday, January 7, 2015

Tuesday, January 6, 2015

Slow Cooker Corn Casserole

For a Best of 2014 side dish, these was an easy choice.... Corn Casserole in the Slow Cooker. What could be better?!  Check it out here.

Monday, January 5, 2015

Peppercorn Roasted Beef Tenderloin

For main dishes, we had to choose the Peppercorn Roasted Beef Tenderloin recipe for the Best of 2014. Check it out here.