Black-eyed Peas and Ham

Ingredients:
· 1 (16 ounce) package dried black-eyed peas, rinsed
· ½ pound fully cooked boneless ham, chopped
· 1 medium onion, finely chopped
· 5 bacon strips, cooked and crumbled
· 2 tablespoons minced garlic
· 1 teaspoon chicken bouillon granules
· Salt and pepper, to taste
· 6 cups water
· Hot cooked rice

Directions:
1. In a 6-quart slow cooker, combine all ingredients, except rice. Cover and cook on low for 6 to 8 hours or until peas are tender.
2. Serve with rice.

Oven Baked Pork Chops

Ingredients:
2-4 boneless pork loin chops
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 tablespoon molasses
1 teaspoon minced garlic
1 egg
¼ teaspoon salt
¼ teaspoon pepper
Bread crumbs

Directions:
1. Preheat oven to 375 degrees.
2. Mix together brown sugar, mustard, Worcestershire sauce, molasses, garlic, egg, salt and pepper.
3. Dip each chop in liquid and then in bread crumbs.
4. Bake for 45 minutes or until chops are done in the center.

Pork Chop Roll Call!



Mix all of the ingredients with the exception of the chops and the bread crumbs.



Dip the choppers in the sauce.






Then roll them in the bread crumbs.



You'll have some extra sauce. Feel free to drizzle over the top.






These are down right delicious.



Just a little peek at our meal. It included the Easy Mayonnaise Rolls, Slow Cooker Lima Beans and some home made slaw. Yes, it was a pretty good supper!

Calzone Pinwheels

Ingredients:
½ cup ricotta cheese 1 teaspoon Italian seasoning 

¼ teaspoon salt 

½ cup shredded mozzarella cheese 

½ cup diced pepperoni 

¼ cup grated Parmesan cheese 

¼ cup chopped fresh mushrooms 

¼ cup finely chopped green pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent rolls 

1 (14 ounce) jar pizza or marinara sauce, warmed 

Directions:
Preheat oven to 375 degrees In a medium bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green peppers, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until golden brown. Serve warm with pizza or marinara sauce. Refrigerate leftovers.

Merry Christmas from Cooking with Crevolyn

Breakfast Burritos

Ingredients:
1 pound ground pork sausage
1 medium onion, chopped
6 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained (optional)
4 (10-inch) flour tortillas
6 ounces Cheddar cheese, shredded, additional cheese for topping if desired
Salsa 

Directions:
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly browned. Drain. Set sausage and onion mixture aside. Preheat oven to 350 degrees (175 degrees C).
Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortilla with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
Top with cheese and salsa.
Bake in preheated oven for 10 to 15 minutes.

Baked Macaroni And Cheese

Ingredients:
2 1/2 cups uncooked macaroni
2 1/2 Tablespoons flour
1 1/4 teaspoons salt
Pepper to taste
4 Tablespoons butter
3 cups shredded cheddar cheese
1 cup milk

Directions:
1. Cook pasta until tender, drain.
2. Mix all dry ingredients together, set aside.
3. Spray oven safe bowl or casserole dish with cooking spray. Place half of macaroni in the dish. Sprinkle half of the flour mixture over top and top with half of the butter, sliced into small slices.
4. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all.
5. Cover with foil and bake at 350 for thirty five minutes.
6. Remove foil, bake an additional ten minutes. Serve hot.

Sausage Stuffed Mushrooms

Ingredients:
· 1 ½ pounds whole baby bella mushrooms, about 36
· 4 tablespoons olive oil, divided
· 1 pound ground mild Italian sausage
· 2 tablespoons minced garlic
· ¼ cup balsamic vinegar
· 1 large egg
· ½ cup bread crumbs
· ½ cup grated parmesan cheese
· ¼ cup heavy cream
· ¼ cup chopped parsley
· Salt and pepper, to taste

Directions:
1. Preheat oven to350 degrees with the rack in the middle position.
2. Wash mushrooms and pat dry. Remove stems and mince fine.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown, about 8 to 10 minutes, crumbling sausage into small pieces. Transfer sausage to a large bowl.
4. Reduce heat to medium and saute minced garlic in the sausage fat for about 3-4 minutes; add balsamic vinegar and mushrooms stems and cook until tender about 5-7 minutes. Transfer to the mixing bowl with the sausage.
5. Stir in the egg then add bread crumbs, parmesan cheese, cream, 3 tablespoons parsley, salt and pepper.
6. Place the mushrooms cap on a large baking sheet and toss with remaining olive oil. Put them cap side down and stuff each with a generous amount of filling.
7. Bake for 22 to 25 minutes, until hot and golden brown. Garnish with remaining parsley and additional parmesan cheese, if desired. Serve warm.
Note: The filling can be made up to 3 days in advance. The stuffed mushrooms can be cooked up to 4 hours in advance and held at room temperature. Warm in the oven before serving.

Chocolate Toffee Drops

Ingredients:
· 2 pounds white chocolate bark, broken into pieces
· 1 (12-ounce) package semisweet chocolate chips
· 1 (4-ounce) chocolate bar, broken into pieces
· 1 (8-ounce) package toffee bits
· 1 ½ cups chopped pecans 

Directions:
1. Place the chocolate bark, chocolate chips and chocolate bar in a medium-size slow cooker. Cover and cook on high for 1 hour.
2. Reduce temperature to low. After 15 minutes stir the mixture. (Don’t stir before now). Continue cooking 45 minutes, stirring every 15 minutes.
3. Add the toffee bits and chopped pecans, stirring well.
4. Drop by tablespoons full onto wax paper. Let cool completely and store in air right containers.
Makes about 36 drops.

Ham with Apple Raisin Sauce

Ingredients: 
· 1 tablespoon all-purpose flour
· 1 large oven roasting bag
· 2 medium tart apples, peeled and chopped
· 1 cup apple juice
· ½ cup raisins· ½ cup packed brown sugar
· 1 teaspoon ground cinnamon
· 1 boneless fully cooked ham, spiral cut (about 6 pounds)


Directions:
1. Preheat oven to 350 degrees.
2. Shake flour in the oven roasting bag. Place in an ungreased 13-in. x 9-in. baking pan. 3. Place the apples, apple juice, raisins, brown sugar and cinnamon in the bag; mix well. 
4. Place ham in bag. Close bag. Cut six 1/2-in. slits in top of bag.
5. Bake for 2 to 2-1/4 hours or until a thermometer reads 140 degrees. 
6. Serve with sauce. Yield: 16 servings.

Pound Cake Challenge: Red Velvet Peppermint Pound Cake

Ingredients for Cake:
· 3 cups all-purpose flour
· ½ teaspoon baking powder
· ½ cup all-vegetable shortening
· 2 sticks butter, softened
· 3 cups sugar
· 5 medium eggs
· ¼ cup cocoa powder
· 1 teaspoon vanilla extract
· ½ teaspoon peppermint extract
· ¼ teaspoon salt
· 1 bottle red food coloring
· 1 cup buttermilk

Ingredients for Icing:
· 12 soft peppermints
· 1 stick butter, softened
· 1 (8-ounce) cream cheese
· 1 box powdered sugar
· 1 teaspoon vanilla
· Hard peppermint candies, for garnish

Directions for Cake:
1. Preheat oven to 300 degrees. Grease a 10-inch tube pan with butter and dust with flour or sugar to coat.
2. Sift flour and baking powder together and set aside.
3. Cream shortening, butter and sugar. Add eggs, one at a time, mixing well after each addition. Add cocoa, vanilla, peppermint extract, salt and food coloring. Mix well.
4. Add alternately the flour mixture and the buttermilk, beginning and ending with the flour mixture. Combine well.
5. Pour batter into prepared pan and bake for approximately 1 hour and 20 minutes or until pick comes out clean.
6. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack before icing.

Directions for Icing:
1. Put soft peppermint candies in a resealable bag and crush. Set aside.
2. In a large bowl, cream together the butter and cream cheese. Gradually add powdered sugar and then the vanilla. Cream until smooth.
3. Divide the icing in half. Add crushed soft peppermint candies to half and spread on top of cake. Spread the other half on the side of the cake.
4. Place hard peppermint candies around base of cake for garnish. 

Sweet Potato Dessert Squares

Ingredients for crust:
· 1 package yellow cake mix, divided
· ½ cup butter, melted
· 1 egg, slightly beaten

Ingredients for filling:
· 3 cups mashed sweet potatoes, cold
· 2/3 cup milk
· ½ cup brown sugar
· 2 eggs, slightly beaten
· 1 tablespoon pumpkin pie spice

Ingredients for topping:
· 6 tablespoons cold butter
· 1 cups chopped pecans (or crushed gingersnaps)
· ¼ cup sugar
· 1 teaspoon cinnamon
· Whipped cream for garnish, if desired

Directions:
1. Preheat oven to 350 degrees.
2. Set aside ¾ cup of the cake mix. Combine the remaining mix with butter and egg until crumbly. Spread into a greased 13x9 inch baking pan.
3. Whisk filling ingredients until smooth, pour over crust.
4. For topping, cut butter into the reserved cake mix until crumbly. Stir in pecans (or gingersnaps), sugar and cinnamon; sprinkle over the filling.
5. Bake for 60-65 minutes or until a knife inserted near the center comes out clean. Cool.
6. Garnish with whipped cream, if desired.

Italian Beef Sandwiches

Okay, can you stand one more? I've made this Italian Beef recipe for my family for more than 20 years. I've had friends and family request it; taken it on picnics; and fixed it for a group of hungry teenage boys more times than I can count. It's always a hit. Add a little bowl of au jus next to it for dipping; maybe some potato salad and some baked beans and you're good to go! 

Italian Beef Sandwiches:

Ingredients:
3 pound Sirloin Tip Roast
2 packages Au Jus dry mix
2 packages brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix
Hoagie rolls
Optional: Mayonnaise, Mustard

Directions:
1. Place roast in greased slow cooker. Add 1 cup water.
2. Sprinkle 1 package au jus dry mix, 2 packages of brown gravy mix and 1 pack Italian dressing mix on top of roast.
3. Cook on low for 8 hours.
4. Slice meat into thin slices.
5. Serve on hoagie rolls with mayonnaise and mustard.
6. Prepare additional Au Jus mix for dipping.

Slow Cooker Candied Pecans

Ingredients:
· 1 cup sugar
· ½ cup brown sugar
· 1 ½ tablespoons cinnamon
· 1 egg white
· 2 teaspoons vanilla
· 4 cups pecan halves
· ¼ cup water

Directions:
1. In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.
2. In a separate bowl, whisk together the egg white and vanilla until it becomes a little frothy.
3. Place pecans in a slow cooker sprayed with cooking spray. Pour egg white mixture over pecans and stir until nuts are evenly coated.
4. Sprinkle cinnamon sugar mixture over pecans and stir until nuts are all coated well. Cook covered on low for 3 hours, stirring every 20 minutes. Depending on the slow cooker, be careful not to burn. When 20 minutes are left, pour ¼ cup water into the slow cooker and stir. This will make the nuts crunchy.
5. When cooking time is up, spread nuts out on a cookie sheet to cool for 15 to 20 minutes.
6. Store in an airtight container.

Great Christmas gift!

Hummingbird Cookies

Ingredients for Cookies:·
 3 cups all-purpose flour
· 1 ½ teaspoons baking soda
· ¾ teaspoon salt
· ½ teaspoon allspice
· 5 teaspoons cinnamon, divided
· ½ cup butter, softened
· 1 cup plus 3 tablespoons white sugar
· 1 large egg
· 1 teaspoon vanilla
· ½ cup mashed banana
· ¼ cup crushed pineapple in juice, undrained
· ½ cup finely chopped pecans and more for garnish, if desired

Ingredients for Cream Cheese Glaze:
· 2 ounces cream cheese, softened
· 2 tablespoons heavy whipping cream
· 1 cup powdered sugar

Directions for Cookies:
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda, salt, allspice and 2 teaspoons of cinnamon.
In a large bowl, beat butter and 1 cup sugar at medium high speed with a mixer until fluffy. Beat in egg and vanilla. Stir in banana, pineapple and pecans.
Cover and chill for about 3 hours or until firm enough to scoop.
Line baking sheets with parchment paper. In a small bowl, stir together remaining 3 tablespoons sugar and 3 tablespoons cinnamon.
Using a scoop, drop 2 tablespoons dough into sugar mixture, turning to coat. Roll dough into a ball and place on prepared baking sheets. Repeat with remaining dough. Flatten each ball slightly with a bottom of a glass.
Bake 14 to 15 minutes or until lightly browned on the edges. Let cookies cool completely on wire racks. Drizzle with cream cheese glaze and if desired, additional pecan pieces.
Store in an airtight container for up to 3 days.

Directions for Cream Cheese Glaze:
In a medium bowl, beat cream cheese and whipping cream at medium speed with a mixer until smooth. Add powdered sugar and beat until smooth.

Mixed Berry Cobbler

Ingredients:
· 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

Directions:
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!  

 

Buttermilk Pot Roast

Ingredients:
2 tablespoons Dijon mustard
1 bottom round roast, approximately 3.5 pounds
4 1/2 teaspoons onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Directions:
Preheat oven to 350 degrees. Spread mustard over roast, place in Dutch oven.
Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
Cover and bake for 2.5 to 3 hours or until meat and vegetables are tender.
Transfer meat and vegetables to a platter and keep warm.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Tuscan T-Bone Steak

Ingredients:
2 T-Bone Steaks from 1 to 1.5 inches thick
¼ cup olive oil
¼ cup minced garlic
4 teaspoons salt
2 teaspoons pepper
2 teaspoons minced rosemary
3 tablespoons of lemon juice

Directions:
In a small bowl combine the olive oil, garlic and rosemary.
Preheat a grill to high heat and leave one burner on.
Brush the olive oil mixture from the bowl on the T-Bone steaks.
Then grill on high heat for 2 minutes and move to a cooler section of the grill and continue cooking for 6 to 7 minutes.
Let the steak rest for 15 minutes before cutting or serving.
Enjoy!

Chocolate Chip Coconut Macaroons

Ingredients:
· 5 cups coconut
· 2/3 cup flour
· 1 can (14 ounce) sweetened condensed milk
· 1 egg white
· ¼ teaspoon salt
· ½ teaspoon vanilla extract
· ½ cup chocolate chips

Optional Dip:
· ½ cup chocolate chips
· ½ teaspoon coconut oil


Directions:
Preheat oven to 350 degrees.
Mix together coconut and flour in a large mixing bowl.
Add in condensed milk, egg white, salt, vanilla and 1/2 cup chocolate chips. Mix thoroughly.
Using an ice cream scoop, place scoops onto a cookie sheet lined with parchment.
Bake for 20 minutes or until golden brown. Remove from cookie sheet immediately and cool on a wire rack.
If dipping in chocolate: melt remaining 1/2 cup chocolate chips with 1/2 teaspoon coconut oil in the microwave or over low-medium heat in a saucepan. Pour into a small bowl, and dip just the very bottom (or very top) of the macaroon into the warm chocolate. Place on parchment paper until set.

Sausage and Apple Breakfast Casserole

Ingredients:
· 3 large Granny Smith or Honey Crisp apples, peeled, cored and chopped
· 2 tablespoons sugar
· 1 teaspoon ground cinnamon
· 8 eggs
· 3 cups milk
· 1 teaspoon vanilla
· 8 cups bread cubes (can use French, cinnamon, wheat or combination)
· 1 package maple flavored sausage (recommend Jimmy Dean), cooked and crumbled
· 2 cups shredded cheddar cheese, divided

Directions:
1. Preheat oven to 325 degrees. Toss apples with sugar and cinnamon and set aside.
2. Beat together eggs, milk and vanilla in a large bowl until well blended. Add bread cubes, sausage, 1½ cups cheese and apple mixture. Stir gently until evenly coated.
3. Spoon into a lightly greased 9x13-inch baking dish and top with remaining cheese.
4. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Can serve with maple syrup if desired.

Classic Slow Cooker BBQ Ribs

Ingredients:
· 4 lb. bone-in country-style pork ribs
· 2 teaspoon salt, divided
· 1 medium onion, chopped
· 1 cup firmly packed light brown sugar
· 1 cup apple butter
· 1 cup ketchup
· ½ cup lemon juice
· ½ cup orange juice
· 1 tablespoon steak sauce
· 1 teaspoon pepper
· 1 teaspoon minced onion

Directions:
Cut ribs apart, if necessary, and trim excess fat. Sprinkle with 1 teaspoon salt evenly over ribs.
Stir together remaining salt, onion and remaining ingredients until blended.
Pour half of mixture into slow cooker. Place ribs in slow cooker and pour remaining mixture over them.
Cover and cook on high 6 to 7 hours until tender.

Chicken and Spinach Pasta Bake

Ingredients:
· 10 ounces pasta (rotini, penne, or combination)
· 2 tablespoons butter
· ½ onion, chopped
· 2 cloves garlic, minced
· 4 ounces cream cheese
· 1 cup sour cream (or plain Greek yogurt)
· 1 cup milk or half-and-half
· ½ cup shredded or grated Parmesan cheese
· 2 cups shredded mozzarella cheese
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 ½ cups chopped fresh spinach
· 2 cups cooked chicken (cubed or shredded)
· 1 cup fresh tomatoes, cut into large chunks
· Fresh basil, for garnish

Directions:
1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with cooking spray.
3. Cook pasta according to package directions. Drain and set aside.
4. While pasta is cooking, heat butter in a medium skillet on medium heat. Add in onion and garlic. Cook 4-5 minutes to soften onion but don’t brown.
5. Add in cream cheese and stir to melt. Reduce heat to low and stir in sour cream, milk, Parmesan cheese, 1 cup of mozzarella cheese, salt, and pepper. Stir until everything is well-combined and melted. Turn off heat.
6. Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add the sauce and stir to coat. Pour into the prepared baking dish. Top with remaining mozzarella cheese.
7. Bake uncovered for about 20 – 25 minutes or until casserole is bubbly and beginning to brown. Top with basil if desired.

Christmas Mix

Ingredients:
3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Cheerios
1 (16 ounce) M&Ms
2 cups peanuts
2 cups pretzels
16 ounces white chocolate

Directions:
Mix first six ingredients together in a large bowl.
Melt chocolate in the microwave and pour over mixture.
Spread on wax paper to let cool.
Package in tins, bags or festive jars.