Sunday, November 24, 2019

Crunchy Cranberry Salad

I have made this salad for 30 years.  It was my grandmother's recipe.  I remember seeing her precious old hands hold the recipe reading closely the ingredients and the plate she served it on.    I'm not a true fan of the jellied cranberry sauce (sorry Ocean Spray, it's nothing personal) so to me, this makes for a great alternative.  I've used both a mold and casserole dish and both work perfectly.  And the added plus is that you really should make it the day before and refrigerate.  So that's one less thing to prepare on Thanksgiving Day.  It's a keeper!

Crunchy Cranberry Salad 

· 1 (3 ounce) package strawberry gelatin
· 1 (3 ounce) package raspberry gelatin
· 2 cups boiling water
· 1 (10-ounce) package frozen sliced strawberries, partially thawed
· 1 (15 ¼ ounce) can crushed pineapple, undrained
· 1 (16-ounce) can whole berry cranberry sauce
· 1 cup chopped celery
· 1 cup chopped pecans

1. Dissolve gelatins in boiling water and let cool.
2. Add strawberries, pineapple, cranberry sauce, celery and pecans
3. Spoon into a 12x8 dish or favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
4. Unmold onto lettuce-lined plate.

This recipe is best made the day before serving.

Friday, November 22, 2019

Cornbread Dressing

It's Thanksgiving continued! And what is Thanksgiving without the dressing? Down here in the South, we love our Cornbread Dressing. This recipe doesn't disappoint. You can add sausage or chicken or nothing at all. Just adjust to how your family likes it. This recipe makes a lot of dressing, (2 9x13 inch pans) so it's great for a large family or making one to freeze for later. It also allows for making the day before which we all know is a good thing on a busy Thanksgiving Day!

· 1 cup butter, divided
· 3 cups white cornmeal
· 1 cup all-purpose flour
· 2 tablespoons sugar
· 2 teaspoons baking powder
· 1 ½ teaspoons salt
· 1 teaspoon baking soda
· 7 large eggs, divided
· 3 cups buttermilk
· 2 medium onions, diced (2 cups)
· 1 large bunch celery, diced (3 cups)
· 1 tablespoon dried sage
· 48 ounces reduced sodium chicken broth
· 1 tablespoon pepper
· 4 slices sourdough bread, torn into pieces
· ½ pound saltine crackers, crushed into small pieces
· 1 (1 pound) mild sausage, cooked, drained and crumbled or 2 cups diced cooked chicken

1. Put ½ cup butter in a 9-x13 inch pan and heat in oven at 425 degrees for about 5 minutes.
2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425 degrees for 30 minutes or until golden brown. Cool in pan. Crumble cornbread into a large bowl. Set aside.
5. Melt remaining ½ cup butter in a large skillet over medium heat; add onions and celery; sauté until tender. Stir in sage and sauté one more minute.
6. Stir vegetables, remaining 4 eggs, broth, pepper, sourdough bread pieces, cracker pieces and sausage into cornbread mixture. Pour evenly into two lightly greased 9x13 inch baking dishes. Cover and chill 8 hours.
7. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden brown.

Wednesday, November 20, 2019

Classic Sweet Potato Casserole

Ingredients for Casserole:
3 cups cooked, peeled and mashed sweet potatoes
¾ cups sugar
2 eggs, beaten
½ cup butter, softened
1 teaspoon vanilla
¼ cup milk

Ingredients for Topping:
1 cup brown sugar
½ cup flour
¼ cup butter, melted
1 cup chopped pecans
2 cups miniature marshmallows

Preheat oven to 350 degrees.
In a large bowl, mix all casserole ingredients together until smooth. Transfer to greased 9x13 inch casserole dish.
In a medium bowl, mix brown sugar, flour, butter and pecans together. Sprinkle over casserole.
Bake for 30 minutes.
Remove casserole from oven and sprinkle marshmallows on the top. Return to oven for about 15 minutes or until marshmallows are beginning to brown.

Truckload Meat Sale

In honor of our Truckload Meat Sale at J & J Foods starting today, we thought we'd link to some of our favorite meat recipes over the years! Hope you enjoy!

Truckload Meat Sale
J & J Foods
1075 Jesse Jewell Pkwy SW, Gainesville, GA 30501
Wednesday, November 20 through Wednesday, November 27
See full ad here:

Monday, November 18, 2019

Thanksgiving Meal

Just a quick peek into what Cooking with Crevolyn is thinking about for Thanksgiving this year! 

Overnight Turkey

Cornbread Dressing

Honey Glazed Ham

Sweet Potato Casserole

Broccoli Casserole

Macaroni and Cheese

Crunchy Cranberry Salad

Baked Asparagus (super easy- just lay the asparagus out on a cookie sheet, cover with a little olive oil, and bake for about 15 minutes at 350 degrees)

Slow Cooker Green Bean Casserole

Twice Baked Potato Casserole

Glazed Carrots

Sweet Potato Sausage Balls (you gotta have an appetizer while everyone is arriving!)

Sour Cream Biscuits

Caramel Pecan Pie

Sweet Potato Pie with Streusel Topping

Pumpkin Roll Bars

***And just a side note, we aren't making all of these! This is just a list of some of our favorites that we plan to choose from this year!***

What are you making????