Friday, July 31, 2015

Blueberry Crunch

This is dessert perfection - easy, delicious and low on calories!  Oh, oops, not really that last part especially if you're like me, and add vanilla ice cream!  You'll want to make this!

This is the cake mix that I used.  It's our store brand at J&J Foods and works great.



 
Ingredients:
· 2 cups fresh blueberries
· 1 box of butter flavor or yellow cake mix
· 1 stick butter

Directions:
1. Preheat oven to 375 degrees.
2. Cover the bottom of an 8x8-inch baking dish with blueberries. Pour the dry cake mix on top of the blueberries.
3. Cut the butter into slices and cover the cake mix.
4. Bake for 35 to 40 minutes. Serve warm.

Wednesday, July 29, 2015

Crispy Baked Sweet Tea Pork Chops with Blueberry Peach Salsa

Ingredients for Pork Chops:
· ½ teaspoon baking soda
· 4 cups water, divided
· 3 tea bags
· ½ cup sugar
· 3 tablespoons sea salt
· 5 thin boneless pork chops
· 1 cup bread crumbs
· 1 cup all-purpose flour
· 2 teaspoons sugar
· 2 teaspoons black pepper, lemon pepper or garlic pepper
· 2 teaspoon salt
· ½ teaspoon onion powder
· 3 eggs
· 1 ½ cups skim milk
· Cooking spray


Ingredients for Salsa:
· 1 ½ cups fresh blueberries
· Zest and juice of 1 lime
· 1 large peach, peeled and finely diced
· 3 tablespoons chopped fresh basil
· 2 tablespoons hot pepper jelly
· 1 tablespoon olive oil
· Salt and pepper, to taste

Directions for Pork Chops:
1. Sprinkle baking soda into the bottom of large heat-proof bowl. Boil 1 cups water and pour into the bowl and add tea bags. Cover and let sit for 15 minutes. Remove the tea bags and stir in sugar. Once sugar is dissolved, add the remaining 3 cups cold water and stir to combine. Stir in salt and let sit until mixture cools to room temperature.
2. Once sweet tea brine reaches room temperature, add the pork chops and cover. Refrigerate at least 5 hours and up to 10.
3. Preheat oven to 400 degrees.
4. Combine bread crumbs, flour, sugar, pepper, salt and onion powder in a medium bowl. In another bowl, combine the eggs and milk.
5. Remove the pork chops from the brine and pat dry with a paper towel. Get as dry as possible.
6. Take each pork chop and dip in egg mixture; then press into the breading mixture, being sure that each pork chop is well breaded.
7. Put chops on a baking sheet that has been sprayed with cooking spray. Then spray the pork chops with cooking spray lightly. This will allow them to crisp while cooking.
8. Bake for 25 minutes or until the breading is golden brown and pork is cooked through. Serve immediately with salsa.

Directions for Salsa:
1. Coarsely chop half of blueberries. Toss with whole blueberries and remaining ingredients. 2. Serve immediately or cover and chill up to 24 hours.

Monday, July 27, 2015

Fresh Blueberry French Toast Casserole

Ingredients:
· 4 cups of cubed croissant pieces
· 6 eggs
· 1 ½ cups milk
· 1 ½ cups half-and-half
· 1 teaspoon vanilla extract
· 1 teaspoon cinnamon
· 2 cups fresh blueberries
· Maple syrup
· Confectioners’ sugar

Directions:
1. Preheat oven to 350 degrees.
2. Arrange bread in a 9x13-inch baking dish, sprayed with cooking spray.
3. Whisk together the eggs, milk, half-and-half, vanilla and cinnamon in a large mixing bowl and pour over croissant cubes.
4. Sprinkle blueberries over the top. Cover and refrigerate overnight.
5. Preheat oven to 350 degrees. Bake casserole for 45 to 55 minutes, being careful not to brown too much on top. Cover with foil if necessary.
6. Remove from oven and let stand 10 minutes before serving. Drizzle with maple syrup and sprinkle with confectioner’s sugar before serving.

Friday, July 24, 2015

Vanilla Cream Layered Delight

Y'all, this dessert is so good!  An easy, cool something to make when you don't want to heat up the kitchen.  
As you can see, I might have gone a little crazy on the white chocolate chips on my piece.  I mean if one chocolate chip is good then 20 must be better.  




Ingredients:
· 1 package golden Oreos, finely crushed
· 6 tablespoons butter, melted
· 1 (8-ounce) package cream cheese, softened
· ¼ cup white sugar
· 2 tablespoons and 3 ¼ cups cold milk, divided
· 1 (12 ounce) container Cool Whip, divided
· 2 (3.4 ounce) packages instant vanilla pudding
· 1 bag white chocolate chips

Directions:
1. In a large bowl, combine Oreos and butter and mix until crumbs are fully coated. Press the crumbs into an ungreased 9x13-inch baking dish. Place dish in refrigerator.
2. In a medium bowl, beat the cream cheese with an electric mixer until light and fluffy. Add 2 tablespoons milk and sugar and mix well. Fold in 1 ¼ cups Cool Whip. Spread this over the crust.
3. In another bowl, combine the vanilla pudding mixes with 3 ¼ cups milk. Whisk together until pudding begins to thicken. Spread the pudding mixture over the cream cheese layer. Let set for about 10 minutes.
4. Spread the remaining Cool Whip over the top. Sprinkle the chocolate chips over the top.
5. Refrigerator for 4 hours before serving.

Wednesday, July 22, 2015

Highlights from a grocery store convention

Check out Crevolyn's article this week in the Gainesville Times here....  All about the Georgia Food Industry Convention, the Best Bagger competition, and blueberries! 

Strawberry Shortcake Salad

Ingredients:
· 1 (3.4 ounce) box instant vanilla or white chocolate pudding mix
· 1 cup milk
· 1 (8-ounce) container Cool Whip
· 1 ½ cups mini marshmallows
· 3 cups angel food cake cubes
· 2 cups diced strawberries

Directions:
1. Whisk together pudding mix and milk until thickened. Slowly stir in Cool Whip until mixed well.
2. Add the marshmallows, cake cubes and strawberries and stir gently. Refrigerate until ready to serve.

Monday, July 20, 2015

Slow Cooker Creamy Ranch Chicken




Ingredients:
· 4 boneless, skinless chicken breasts
· 6 medium potatoes, cut into 2-inch chunks
· 2 cups baby carrots
· 2 (10.75 ounce) cans condensed cream of chicken soup
· 1 (1 ounce) packet dry ranch dressing mix
· ½ cup milk
· Fresh chopped parsley, for garnish if desired

Directions:
1. Spray a large slow cooker with cooking spray or use a slow cooker liner. Place potatoes and carrots in the bottom of the slow cooker. Place chicken breasts over the potatoes and carrots.
2. In a medium bowl, whisk together the soup, dressing mix and milk. Pour this mixture over the chicken.
3. Cover and cook on high 5 to 6 hours or on low 8 to 9 hours.
4. Top with parsley, if desired. 


Friday, July 17, 2015

Dewey Peach Crescents

Ingredients:
· 2 sticks butter
· 1 ½ cups sugar
· 1 teaspoon cinnamon
· 2 packages refrigerated crescent rolls
· 4 fresh peaches, peeled, pitted and quartered
· 1 can Mountain Dew soda
· Vanilla ice cream

Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in a small saucepan or in the microwave; add sugar and cinnamon.
3. Unroll crescents and place peach quarters in each one. Roll from large end to small end. Place in a shallow dish.
4. Pour butter mixture over crescents then pour soda on top.
5. Bake for 45 minutes. Serve with vanilla ice cream if desired.

Wednesday, July 15, 2015

Georgia Peach Cobbler Bread

Ingredients for Bread:
· 1/3 cup butter or margarine, softened
· 1 cup sugar
· 2 eggs
· 1/3 cup vegetable oil
· 1 teaspoon vanilla extract
· 1/8 teaspoon almond extract
· 2 cups peeled, sliced peaches
· 1 2/3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon baking powder
· 1/2 cup chopped pecans

Ingredients for Topping:
· ¼ cup chopped pecans
· ¼ cup brown sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. Beat in oil and extracts. Stir in peaches.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.
5. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter.
6. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool or 10 minutes before removing from pan to a wire rack.

Monday, July 13, 2015

Peach Topped Pork Chops

Ingredients:
· 1 cup chopped onion
· 1 tablespoon olive oil
· 4 pork chops, about ½ inch thick
· Salt and pepper, to taste
· ½ cup chopped peeled fresh peaches
· ¼ cup sugar
· 2 tablespoons white vinegar

Directions:
1. In a large skillet, sauté onions in olive oil for 4-5 minutes or until they soften. Remove and keep warm.
2. Sprinkle both sides of chops with salt and pepper and add to the skillet. Cover and cook for 6-7 minutes on each side or until meat thermometer reads 145 degrees. Remove and keep warm.
3. In the same skillet, combine the peaches, sugar and vinegar. Bring to a boil. Reduce heat and stir for 2-3 minutes or until thickened. Return pork and onion to pan and heat through.

Friday, July 10, 2015

Dessert Kabobs

Ingredients:
· Rice Krispies treats (homemade or store bought)
· Angel Food Cake
· Brownie bites (homemade or store bought)
· Strawberries
· Donut Holes
· Chocolate candy coating

Directions:
1. Cut up Rice Krispies treats and angel food cake into small pieces.
2. Wash strawberries and cut off tops.
3. Layer on skewers beginning at bottom: strawberry, brownie bite, donut hole, angel food cake, Rice Krispie treat and another strawberry. Place skewers on parchment paper.
4. Melt candy coating by stirring in a small sauce pan or in microwave. When melted, pour in a resealable bag and cut tip off. Drizzle over kabobs and let set. Store in refrigerator until ready to serve.

Wednesday, July 8, 2015

Meatball Sub on a Stick

Ingredients:
· 1 pound lean ground beef or ground turkey
· ½ cup Italian bread crumbs
· ½ cup grated Parmesan cheese
· 1 tablespoon dried basil
· 1 tablespoon dried parsley
· 2 cloves garlic, minced
· 1 can refrigerated breadsticks
· 1 cup shredded mozzarella cheese
· Wooden skewers
· Marinara sauce, for dipping

Directions:
1. Preheat oven to 375 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, parsley and garlic. Form into 1-inch meatballs.
4. Lay out breadsticks and, one at time, thread through skewers with meatballs. Repeat until you get to the end of the skewer. Make sure to spread dough and meatballs about ¼” apart so the meatballs can bake and dough can expand.
5. Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle skewers with shredded mozzarella cheese. Put back in oven for 2-3 minutes until cheese is melted.
6. Serve immediately with marinara sauce.

Monday, July 6, 2015

Steak and Potato Kabobs

Ingredients for Dipping Sauce:
· ¾ cup mayonnaise
· 1 tablespoon fresh lemon juice
· 1 tablespoon olive oil
· 1 tablespoon minced fresh dill
· 3 cloves garlic, finely minced
· Salt and pepper, to taste

Ingredients for Kabobs:
· 14-21 baby potatoes or small red potatoes
· 1 pound sirloin, cut into large cubes
· 1 large package mushrooms
· Skewers: metal or wooden (soak for 30 minutes in water before using)

Directions for sauce:
1. To make dipping sauce, whisk together all of the ingredients. Divide mixture evenly into two bowls. Refrigerate until needed.

Directions for Kabobs:
1. To make kabobs: place potatoes in a large pot and cover with water. Bring to a boil over high heat. Boil until tender about 8 minutes. Drain and allow to cool.
2. Thread skewers alternately with potatoes, beef and mushrooms.
3. Heat grill to medium-high. Grill the skewers, turning occasionally basting with half of the sauce. Cook until the potatoes and mushrooms are brown and beef is cooked, about 8 minutes for medium-rare.
4. Serve with remaining sauce.

Friday, July 3, 2015

Red, White and Blueberry Cobbler

Ingredients:
· 1 (10-ounce) package frozen blueberries
· 1 (10-ounce) package frozen mixed berries
· 1 white cake mix
· ½ cup butter, melted
· Ice cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. Spread the frozen fruit (no need to thaw) on the bottom of the baking dish. Then sprinkle the box of dry cake mix over the top of berries. Drizzle the melted butter over the top of the cake mix.
3. Bake, uncovered, for 55-60 minutes.
4. Serve immediately with ice cream.

Wednesday, July 1, 2015

Bean Casserole

Ingredients:
· ½ pound bacon strips, diced
· ½ pound ground beef
· 1 cup chopped onion
· 1 (28-ounce) can pork and beans
· 1 (16 ounce) can red kidney beans, rinsed and drained
· 1 (16 ounce) can white kidney beans, rinsed and drained
· ½ cup barbeque sauce
· ½ cup ketchup
· ½ cup packed brown sugar
· 2 tablespoons prepared mustard
· 2 tablespoons molasses
· 1 teaspoon salt
· ½ teaspoon chili powder

Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.
3. Transfer to a greased 2 ½ quart baking dish; add all the beans and mix well. In a small bowl, combine the remaining ingredients and stir into bean mixture.
4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.