Friday, October 30, 2015

Melissa’s Pumpkin Roll

Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin
Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar

Preheat oven to 375 degrees.
Put eggs in a medium bowl. Add sugar slowly and mix well.
Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
Pour batter into the pan and cook for 15 minutes.
Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
Cover and chill until serving.

Wednesday, October 28, 2015

Mummified BBQ (or Pulled Chicken Crescents)

1 8-ounce can refrigerated crescent rolls
1 cup shredded cooked chicken or pork
¼ cup BBQ sauce
1/3 cup shredded cheese and additional if desired, for topping
1 egg beaten

Preheat oven to 375 degrees.
Separate dough into 8 triangles.
In a bowl, mix chicken and BBQ sauce. Spoon chicken mixture onto crescent roll and sprinkle with cheese.
Roll up loosely and place on ungreased cookie sheet.
Cook 12-15 minutes or until golden brown.
Brush with egg and sprinkle with additional cheese while warm.

Monday, October 26, 2015

Squirmy Wormy Sandwiches (or Sloppy Dogs)

1 package (16 ounces) beef hot dogs
1 tablespoon vegetable oil
½ cup ketchup
1 tablespoon brown sugar
2 Tablespoons BBQ sauce
1 teaspoon spicy brown mustard
6 hamburger buns

Cut each hot dog into eight strips. In a large skillet, sauté hot dogs in oil until golden brown.
Stir in ketchup, brown sugar, BBQ sauce and mustard.
Serve on toasted buns.

Saturday, October 24, 2015

THE Breakfast Casserole

As we planned our early Saturday UGA tailgates this fall, I first went looking for our classic Breakfast Casserole recipe. And what did I learn? This recipe never made it to the Cooking with Crevolyn site! So, wait no longer, it's finally here! This is our go-to for family breakfasts, morning tailgating, brunch with friends, breakfast for dinner, and more! It's easy to make and you can even prepare it ahead of time and warm it up. We hope you enjoy it as much as we do!

1 pound bulk pork sausage; cooked, drained and crumbled
1 8-ounce tube refrigerated crescent dinner rolls
2 cups shredded mozzarella cheese
4 eggs, beaten
¾ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Unroll crescent rolls on bottom of greased baking dish and slightly up sides. Put baking dish in oven for 7-8 minutes. (you want the crescent rolls about halfway done)
Spoon sausage over uncooked crust and sprinkle mozzarella cheese on top of sausage.
Mix beaten eggs, milk and salt and pepper. Pour over sausage and cheese.
Bake for 30 minutes. Sprinkle cheddar cheese on top and return to the oven for an additional 10 minutes. 

Friday, October 23, 2015

Chocolate Oatmeal No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Wednesday, October 21, 2015

Salt and Pepper Fries

1 (26-oz.) package frozen extra-crispy French fried potatoes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Preheat oven to 425°. Arrange potatoes in a single layer on 2 lightly greased 15- x 10-inch jelly-roll pans.
Bake 15 minutes, placing 1 pan on middle oven rack and other on lower oven rack.
Switch pans, and bake 12 to 15 more minutes or until lightly browned.
Sprinkle with pepper and salt, tossing lightly. Serve immediately.

Recipe tested with Ore-Ida Extra Crispy Fast Food Fries.

**Italian Oven Fries: Prepare recipe as directed. Sprinkle potatoes with 2/3 cup grated Parmesan cheese and 1/2 tsp. garlic powder, tossing lightly. Serve with warm marinara sauce.
**Barbecue Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. barbecue seasoning and desired amount of salt, tossing lightly. Serve with a spicy mustard-barbecue sauce.
**Jerk Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. jerk seasoning, tossing lightly. Serve with a sweet and sour sauce
**Southwest Oven Fries: Omit salt and pepper. Stir together 1 tsp. chili powder, 1/2 tsp. ground black pepper, 1/4 tsp. salt, and 1/4 tsp. ground red pepper. Sprinkle baked fries with chili powder mixture, tossing lightly. Serve with chipotle ranch dressing.

Monday, October 19, 2015

Crunchy Beef Casserole

2 Cups rotini pasta (corkscrew)
1 pound ground beef
1 can cream of mushroom soup, undiluted
¾ cup shredded cheddar cheese
¾ tsp seasoned salt
1 can (14 oz) whole or diced tomatoes
1 can french fried onions

1.Cook pasta as directed, rinse and drain.
2. Preheat oven to 350 degrees.
3. Brown beef and drain the fat.
4.Combine beef with soup, cheese, salt and tomatoes. Pour into greased 2 quart casserole.
5.Cover and bake for 30 minutes.
6.Uncover, top with fried onions, and bake five minutes longer.

Friday, October 16, 2015

Key Lime Fudge

1 cup graham cracker crumbs
¼ cup sugar
¼ cup melted butter
1 (5 ounce) can evaporated milk
1 2/3 cup sugar
½ teaspoon salt
12 large marshmallows
2 cups white chocolate chips
2 drops green food coloring (optional)
¼ cup lime rind grated (about 4 limes)
2 Tablespoons key lime juice

Line an 8x8" pan with wax paper. Mix together graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well blended. Press mixture into an 8 x 8" pan. Bake at 375 degrees for 7 minutes. Cool completely.
Combine the milk, 1 2/3 cups sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
Once mixture begins to boil, turn down the heat to medium-low cook it for 8 minutes, stirring constantly.
Remove from heat and stir in the marshmallows, chocolate, food coloring, lime rind and lime juice and mix well until mixture is melted and smooth.
Pour into prepared pan and cool completely. Cut into 1 inch squares to serve.
This is also delicious without the crust, but adding the crust is highly recommended! It is so yummy!

Friday, October 9, 2015

Potato Soup

4 Cups Chicken Broth (2-16 ounce cans)
1 onion, chopped
4-5 Russet potatoes, washed, peeled, and cubed
1 cup smoked chopped ham
Salt and pepper to taste
1 cup instant potato flakes
1 cup cheddar cheese, shredded
1 cup whipping cream
Suggested toppings: Bacon, sour cream, cheese, green onions, croutons.

Pour broth in a stock pot over medium heat.
Peel and chop onion and potatoes.
Add to broth along with ham. Season to taste with salt and pepper.
Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
Remove lid and stir in potato flakes.
Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
Taste and add more salt and pepper if desired.
Serve immediately and top with your favorite toppings.

Wednesday, October 7, 2015

Chicken Tortilla Soup

2 cups water
1 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
1 29 ounce can crushed tomatoes
1 11 ounce can enchilada sauce
1 4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
Salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, salsa

Put all ingredients except corn tortillas and toppings in a large pot. Place over medium to medium high heat and bring just to a boil.
Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
Serve soup with desired toppings.

Monday, October 5, 2015

Macaroni and Cheese Chowder

1 14-ounce can reduced-sodium chicken broth
1 cup water
1 cup uncooked elbow macaroni
1 cup frozen whole kernel corn
1 cup chopped sliced cooked ham
6 ounces (3/4 cups) mild cheddar cheese, shredded
1 cup milk

In a large saucepan, bring chicken broth and water to a boil.
Add macaroni and reduce heat. Simmer, covered, about 12 minutes or until macaroni is tender, stirring occasionally.
Stir in corn, ham, cheese and milk. Cook and stir over medium heat until cheese melts.
Ladle into bowls. If desired, top with additional cheddar cheese.

Friday, October 2, 2015

Southern Cheeseburger Pizza

1 refrigerated pizza crust
1 lb. ground beef
1 onion, thinly sliced
1 cup ketchup
¼ cup mustard
½ cup pickle relish
4 slices bacon, cooked crisp and crumbled
2 cups Cheddar cheese, shredded
1 cup prepared slaw

Heat oven to 400 degrees.
Spray a large cookie sheet with cooking spray. Unroll dough on cookie sheet, starting at center and shape into a large rectangle.
Brown beef and onion in a large skillet until beef is cooked thoroughly. Drain off grease and pat dry. While beef is cooking, mix together ketchup, mustard and pickle relish.
Spread ketchup mixture over dough and top with beef mixture. Sprinkle with bacon and cheese.
Bake for about 15-17 minutes until crust is browned and cheese is melted.
Cut into 2 inch squares and top with slaw.
Serve immediately.