tag:blogger.com,1999:blog-21671624145207150352024-03-13T17:15:20.806-04:00Cooking with CrevolynCooking with Crevolyn is the place to go for tasty recipes, great cooking tips, and so much more! We are committed to offering simple, southern, and savory recipes for you and your family to enjoy. We are sponsored by J and J Foods.Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.comBlogger764125tag:blogger.com,1999:blog-2167162414520715035.post-89982173124879197102021-05-23T06:20:00.000-04:002021-05-23T06:20:00.195-04:00Blueberry Sweet Streusel Muffins <span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients for Muffins:</u><br />· 1 egg<br />· ¼ cup vegetable oil<br />· ½ cup milk <br />· ¾ cup sugar<br />· 1 ½ cups self-rising flour<br />· 1 cup blueberries<br /><br /><u>Ingredients for Streusel Topping:</u> <br />· ¼ cup white sugar<br />· ½ cup brown sugar<br />· 1/3 cup all-purpose flour<br />· ½ teaspoon ground cinnamon<br />· ¼ cup butter, softened <br /><br /><u>Directions:</u><br />1. Preheat oven to 350 degrees. Prepare 12 muffin cups with liners or greasing.<br />2. In a medium bowl, beat the egg and stir in oil and milk. Add the sugar and flour until moistened. Gently fold in blueberries. Fill muffin cups 2/3 full with batter. <br />3. Mix streusel ingredients together and sprinkle over muffins. <br />4. Bake 20 -25 minutes or until golden brown. <br />5. Remove from muffin pan immediately and serve warm. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-52486434502732412172021-05-18T05:18:00.000-04:002021-05-18T05:18:00.192-04:00Creamed Corn<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· 4 ears fresh sweet corn<br />· 4 tablespoons butter<br />· Salt and pepper, to taste<br /><br /><u>Directions:</u><br />1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a sharp knife. Cut away from you, allowing the tips to fall into a large bowl. <br />2. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.<br />3. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened about 20 minutes. <br />4. Season with salt and pepper. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-78213496384401743802021-05-16T05:22:00.001-04:002021-05-16T05:22:00.203-04:00Brownies with Coconut Frosting<span style="font-family: georgia;">Ingredients for brownies:<br />Cooking spray <br />2 ounces unsweetened baking chocolate <br />1/3 cup solid vegetable shortening, such as Crisco <br />2 large eggs <br />1 cup sugar <br />2/3 cup all-purpose flour <br />1/2 teaspoon baking powder <br />1/2 teaspoon salt <br />1 cup chopped pecans <br />1 teaspoon vanilla extract <br />Coconut Frosting, recipe follows <br /><br /> </span><div><span style="font-family: georgia;">Ingredients for Coconut Frosting:<br />1 cup evaporated milk <br />1 cup sugar <br />4 egg yolks <br />1/2 cup butter (1 stick) <br />10 ounces fresh or frozen grated coconut, thawed <br />1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped <br />1 teaspoon vanilla extract </span><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"> Directions for Brownies:<br />1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan. <br />2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.<br />3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture. <br />4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract. <br />5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. <br />6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.<br />7. Spread with Coconut Frosting.<br /><br />Directions for Coconut Frosting: <br />1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. <br />2. Add the butter, melt, and bring to a simmer. <br />3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.</span></div></div>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-595381366108873732021-05-14T17:18:00.001-04:002021-05-14T17:18:13.564-04:00Skillet Lasagna<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><span style="font-family: Georgia, Times New Roman, serif;"><br />3/4 pound ground round<br />2 garlic cloves, minced <br />1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained <br />2 jars (14 ounces each) spaghetti sauce <br />2/3 cup condensed cream of onion soup, undiluted <br />2 eggs, lightly beaten <br />1-1/4 cups ricotta cheese <br />3/4 teaspoon Italian seasoning <br />9 no-cook lasagna noodles <br />1/2 cup shredded Colby-Monterey Jack cheese </span><div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup shredded mozzarella cheese <br /><br /><br /><u>Directions:</u><br />1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl. <br />2. In a small bowl, combine the soup, eggs, ricotta cheese and Italian seasoning. <br />3. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup ricotta cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit. <br />4. Repeat layers of ricotta cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. <br />5. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. </span></div>
Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-2413150317946427922021-05-12T05:19:00.000-04:002021-05-14T17:20:06.016-04:00Vidalia Onion Cornbread<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: georgia;">Ingredients: <br />1/4 cup (1/2 stick) butter <br />1 large Vidalia onion, chopped <br />1 (8-ounce) package cornbread/muffin mix <br />1 egg, beaten <br />1/3 cup whole milk <br />1 cup sour cream <br />1 cup grated sharp Cheddar, divided <br />1/4 teaspoon salt</span><div><span style="font-family: georgia;"><br />Directions: <br /> 1. Preheat the oven to 450 degrees. <br /> 2. Spray an 8-inch square baking pan with vegetable oil cooking spray. <br /> 3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt. <br /> 4. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. <br /> 5. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. <br /> 6. Allow to cool slightly before cutting into squares.</span>
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</div>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-81746173278926669822021-05-05T02:30:00.000-04:002021-05-05T02:30:00.201-04:00Grilled Mexican Corn Salad<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />3 limes <br />8 large ears fresh yellow corn, husks removed <br />3 tablespoons mayonnaise <br />Salt and pepper to taste <br />2/3 cup crumbled feta cheese <br />1/3 cup chopped chives or cilantro <br /><br /><u>Directions:</u><br /> Cut limes in half and squeeze juice to equal about ¼ cup. Set aside. <br />Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop. <br />Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice. </span><br />
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Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-2211345428418945472021-05-04T06:00:00.001-04:002021-05-04T06:00:00.186-04:00Slow Cooker Lasagna<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· 2 cups shredded mozzarella cheese, divided<br />· 1 (15 ounce) container ricotta cheese<br />· 1 (10 ounce) package frozen spinach, thawed and patted dry<br />· 1 pound mild Italian sausage<br />· 1 jar pasta sauce<br />· 1 teaspoon Italian seasoning<br />· Salt, to taste<br />· ½ cup water<br />· 9 lasagna noodles, no boil variety<br /><br /><u>Directions:</u><br />1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach. <br />2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage. <br />3. Spread 1 cup of sauce on the bottom of the slow cooker that has been sprayed with cooking spray. Layer 3 lasagna noodles on top, breaking to fit if necessary. <br />4. Put another layer of sauce on top of the noodles, then ½ the cheese mixture and then 3 more lasagna noodles. Then more of the sauce, the rest of the cheese mixture and 3 lasagna noodles. <br />5. Finally, add the last of the sauce and 1 cup mozzarella.<br />6. Cook on low for 3 to 4 hours or until noodles are tender. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-49770863798911168612021-05-02T05:35:00.001-04:002021-05-02T05:35:00.189-04:00Kickin' Chicken and Vidalia Onion Pizza<span style="font-family: Georgia, 'Times New Roman', serif;">You're gonna love this ....</span><span style="font-family: Georgia, Times New Roman, serif;"><br /><br /><u>Ingredients: </u><br /><ul>
<li>¼ cup olive oil </li>
<li>1 Vidalia onion, thinly sliced </li>
<li>1/3 each: red, yellow, and green pepper, finely chopped </li>
<li>1 large clove garlic, minced </li>
<li>2 cups shredded grilled chicken </li>
<li>½ teaspoon southwestern seasoning or chili powder </li>
<li>12 inch pizza crust </li>
<li>1 tablespoon each: finely chopped rosemary, oregano and thyme </li>
<li>1 cup barbeque sauce </li>
<li>1 cup shredded mozzarella cheese </li>
</ul>
<br /><br /><u>Directions: </u><br />1. Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes. <br />2. Sprinkle grilled chicken with seasoning, mix well and set aside. <br />3. Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top. <br />4. Spoon barbeque sauce over herbs. <br />5. Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese. <br />6. Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.</span><ol>
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Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-53224760502571156552021-04-30T17:35:00.001-04:002021-04-30T17:35:16.283-04:00Ground Beef, Bean and Cheesy Casserole <span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· 1 pound lean ground beef or turkey<br />· ½ medium onion, diced <br />· 1 can pinto beans, drained and rinsed<br />· 1 can black beans, drained and rinsed<br />· 1 cup milk chunky salsa<br />· 1 teaspoon chili powder<br />· 1 cup mild cheddar cheese or Mexican mix cheese, shredded<br /><br /><u>Directions:</u><br />1. Preheat oven to 375 degrees.<br />2. Cook the beef (or turkey) and onion in a medium skillet over medium heat until beef is fully cooked through. Drain off liquid.<br />3. In a large bowl, mix together the beef and onion mixture with the beans, salsa, and chili powder.<br />4. Put the mixture into a greased 9x13-inch casserole dish and cover with foil. <br />5. Bake for 40 minutes and then stir the ingredients. Top with cheese. Bake uncovered for another 5 minutes or until the cheese is melted. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-37923353665257470312021-04-26T13:39:00.001-04:002021-04-26T13:39:00.199-04:00Bean Casserole<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· ½ pound bacon strips, diced<br />· ½ pound ground beef<br />· 1 cup chopped onion<br />· 1 (28-ounce) can pork and beans<br />· 1 (16 ounce) can red kidney beans, rinsed and drained<br />· 1 (16 ounce) can white kidney beans, rinsed and drained<br />· ½ cup barbeque sauce<br />· ½ cup ketchup<br />· ½ cup packed brown sugar<br />· 2 tablespoons prepared mustard<br />· 2 tablespoons molasses<br />· 1 teaspoon salt<br />· ½ teaspoon chili powder<br /><br /><u>Directions:</u><br />1. Preheat oven to 350 degrees. <br />2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.<br />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.<br />4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-36103686061821096902021-04-23T02:30:00.000-04:002021-04-23T13:41:12.019-04:00Baked Beef Ravioli<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· 2 (9 ounce) packages refrigerated cheese-filled ravioli<br />· 1 ½ pounds ground beef<br />· 1 cup chopped onion<br />· 1 (14.5 ounce) can diced tomatoes, undrained<br />· 1 (10.75 ounce) can condensed tomato soup<br />· 1 teaspoon dried basil<br />· 1 teaspoon dried oregano<br />· 1 ½ cups shredded mozzarella cheese<br /><br /><u>Directions:</u><br />1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm. <br />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.<br />3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-13886858606235611212021-04-21T13:38:00.001-04:002021-04-23T13:39:04.280-04:00Spring Ambrosia<span style="font-family: Georgia, Times New Roman, serif;">Fresh pineapple, mango and oranges with a dressing of coconut and orange juice - that's a recipe for deliciousness!</span><br />
<br /><span style="font-family: Georgia;"></span>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u>I</u></span><span style="font-family: Georgia, Times New Roman, serif;"><u>ngredients:</u><br />· 4 cups fresh pineapple, cut into 1-inch cubes<br />· 4 cups mango, cut into 1-inch cubes<br />· 4 cups orange sections<br />· ½ cup cream of coconut<br />· ½ cup fresh orange juice<br />· Garnish: chopped toasted macadamia nuts, toasted coconut<br /><u><br />Directions:</u><br />1. In a large bowl, combine pineapple, mango, and orange sections.<br />2. In a small bowl, whisk together cream of coconut and orange juice. Add juice mixture to fruit mixture, tossing gently to coat.<br />3. Garnish with macadamia nuts and toasted coconut, if desired.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-53317670948321566112021-03-29T09:30:00.002-04:002021-03-29T09:30:09.250-04:00Creamy Penne Pasta Bake<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><span style="font-family: Georgia, Times New Roman, serif;"><br />12 ounces penne pasta<br />1 medium zucchini<br />Olive oil<br />1 garlic clove, minced<br />Sea salt and ground pepper, to taste<br />Sprinkle of dried dill or Italian herbs, to taste<br />Chopped fresh chives for topping</span><div><span style="font-family: Georgia, Times New Roman, serif;"><br /><u> Ingredients for the sauce:</u><br />2 tablespoons olive oil<br />2 tablespoons butter<br />4 tablespoons brown rice flour<br />2 1/2 cups milk<br />1/4 cup gluten-free yeast<br />1 teaspoon garlic powder<br />1 teaspoon sea salt<br />1/2 teaspoon ground nutmeg<br />1 teaspoon mild rice vinegar<br />1/2 to 1 teaspoon Dijon mustard, optional</span><div><span style="font-family: Georgia, Times New Roman, serif;"><br /><u> Directions:</u><br />1. Preheat the oven to 350 degrees. Lightly oil the bottom of a large gratin dish or casserole and set aside<br />2. Bring a large pot of salted water to a rolling boil and partially cook the pasta. <br />3. Meanwhile wash, trim, and slice the zucchini into half-moons. <br />4. Heat a skillet over medium heat and add a splash of olive oil. Add the zucchini and minced garlic, season with sea salt, ground pepper, and a dash or two of dried dill or Italian herbs. Stir to coat, and quickly stir-fry, just until the zucchini is tender-crisp. Don't overcook it. It will continue to cook in the oven.<br />5. Start making the creamy pasta sauce. Heat the olive oil in a medium saucepan and add the butter. When the butter melts, add in the brown rice flour and stir with a whisk to make a paste. Heat it through, stirring and cooking the paste for a minute. <br />6. Slowly add in the milk and whisk the milk with the paste to combine. Add in the yeast, garlic powder, sea salt, nutmeg, rice vinegar and mustard. <br />7. Stir the sauce until it thickens and turn down the heat. If it gets too thick you can thin it with a dash of milk. <br />8. When the pasta is done, drain it well, and drizzle it with a touch of olive oil. Pour the cooked penne into a large gratin dish or casserole. Add in the zucchini. Pour the sauce in and gently, very gently, combine the penne, zucchini, and sauce until the penne is coated. Sprinkle the top with fresh snipped chives.<br />9. Cover the dish with foil. Bake the pasta in the center of a preheated oven for 20 minutes, until heated through and bubbling.<br /></span></div>
</div>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-89783041203838796142021-03-27T04:00:00.001-04:002021-03-27T04:00:10.311-04:00Lemon Cheesecake Bars<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· Butter, for greasing pan<br />· 1 ½ cups all-purpose flour<br />· ½ cup confectioner’s sugar<br />· ¾ cup unsalted butter, cut into cubes<br />· 4 eggs<br />· 1 ½ cups white sugar<br />· 1 Tablespoon flour<br />· 1 Tablespoon lemon zest<br />· ½ cup fresh lemon juice<br />· 2 8-ounce packages cream cheese, softened<br />· 1 cup sugar<br />· 2 eggs, beaten<br />· Confectioner’s sugar for sprinkling<br />· Strawberries, for garnish<br /><br /><br /><u>Directions:</u></span><ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat an oven to 350 degrees F. Lightly butter a 9x13-inch baking dish.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, and then spread over the lemon mixture. The mixtures will separate during baking.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake in the preheated oven until the filling is set, about 30 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While still warm, sprinkle with confectioner’s sugar.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once cooled, cut into squares. Top each square with a fresh strawberry.</span></li>
</ol>
Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-41882994656384754372021-03-25T12:24:00.002-04:002021-03-25T12:24:00.330-04:00Parmesan Garlic Roasted Potatoes<span style="font-family: georgia;">Ingredients:<br />Potatoes Cut in to cubes or wedges <br />Olive oil <br />2-3 cloves garlic, minced <br />1 to 2 Tablespoons fresh chopped parsley <br />Fresh grated Parmesan cheese <br />Salt and pepper, to taste</span><div><span style="font-family: georgia;"><br />Directions:<br /> 1. Preheat oven to 450 degrees. <br /> 2. Cut potatoes into cubes or wedges. Bring a pot of water to a boil. Add the potatoes and cook for 3 to 6 minutes depending on size. <br /> 3. While potatoes are cooking put enough oil to just cover the bottom of a cast iron skillet or other heavy pan and heat in oven. <br /> 4. Drain the potatoes and place them back in the pot. Put the pot back on the burner and shake to dry the potatoes and to rough up their surface. This is what gives roasted potatoes that perfect crust.<br /> 5. Add the potatoes to the hot oil, toss to coat and roast turning once or twice.<br /> 6. When potatoes are almost tender sprinkle with fresh garlic and Parmesan, salt and pepper and continue roasting until potatoes are tender. Turn at least one more time for even browning. <br /> 7. Just before serving, toss with fresh chopped parsley.</span></div>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-70955358178767478692021-03-23T01:15:00.000-04:002021-03-23T01:15:05.751-04:00Black-Eyed Pea Dip<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><span style="font-family: Georgia, Times New Roman, serif;"><br />¾ cup oil <br />¼ cup white sugar<br />¼ cup balsamic vinegar<br />1 (15 ounce) can black-eyed peas, drained and rinsed<br />1 small can whole kernel corn, drained<br />1 green bell pepper, diced <br />1 red bell pepper, diced <br />½ cup diced green onions <br />1 large tomato, diced<br /> ¼ cup freshly chopped parsley leaves <br />Tortilla chips <br /><br /><u>Directions:</u><br />In a small bowl, whisk together the oil, sugar and vinegar for the dressing. In a large bowl, mix together the peas, corn, peppers, onions, tomato and </span><span style="font-family: Georgia, 'Times New Roman', serif;">parsley. Pour dressing on top of pea salad and mix well. Serve alone or with tortilla chips as a dip.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-15443987843004001272021-03-21T06:33:00.000-04:002021-03-21T06:33:03.214-04:00Chicken Gumbo Pot Pie<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:<br />2 slices bacon, cut into ½ inch pieces<br />2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks<br />1 teaspoon salt<br />3 tablespoons olive oil<br />¼ cups all-purpose flour<br />1 cup chicken broth<br />4 medium ribs celery, sliced<br />1 large onion, chopped<br />1 medium red pepper, chopped<br />1 tablespoon Cajun seasoning<br />1 bag (16-ounce) frozen sliced okra<br />1 can (14 ½ ounce) diced tomatoes<br />1 package frozen puff pastry sheets, thawed<br /><br />Directions:<br />1. Preheat oven to 400 degrees. <br />2. In a large skillet, cook bacon until browned. With a slotted spoon, transfer bacon to paper towels to drain.<br />3. Sprinkle chicken with ½ teaspoon salt. Cook chicken in bacon fat in 2 batches, 5 or 6 minutes per batch or until beginning to brown. Transfer chicken to a medium bowl. <br />4. Using the same skillet, heat 2 tablespoons olive oil on medium for 1 minute. Stir in flour and cook for about 7 minutes or until a deep golden brown color, stirring constantly. Gradually add in chicken broth, stirring with whisk to prevent lumps. Heat to boiling and boil 1 minute, stirring constantly. Remove skillet from heat.<br />5. In a large Dutch oven, heat remaining 1 tablespoon olive oil on medium-high heat until hot. Add celery, onion and pepper; cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning, cooking about 30 seconds. Add chicken broth mixture, okra, tomatoes and remaining salt, heat to boiling on high. Stir in chicken chunks and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.<br />6. Divide gumbo between 2 ungreased 9 ½-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.<br />7. Bake one pot pie for 35 minutes or until pastry to golden brown and puffed. Let stand 5 minutes before serving. Meanwhile, prepare second pot pie for freezing. <br /><br />To Freeze: Cover tightly with plastic wrap and heavy-duty aluminum foil. Freeze up to 1 month. Thaw in refrigerator for 24 hours. Let stand at room temperature 30 minutes and then bake as directed.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-90187907334474786322021-03-19T10:14:00.001-04:002021-03-19T10:14:02.534-04:00Oven Tacos<!--[if gte mso 9]><xml>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 2 pounds ground beef (or turkey/chicken) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 small onion diced </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 small can diced green chilies </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 recipe for Homemade taco seasoning (below) or 1 package of taco seasoning </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 (8 ounce) can low sodium tomato sauce </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 (16 ounce) can fat free refried beans </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 2 cups shredded reduced fat Colby-jack cheese </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 18-20 hard taco shells </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· Optional garnishes – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, olives</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions:</u> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Preheat the oven to 400 degrees. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Return to pan, add chilies, taco seasoning, tomato sauce, and refried beans. Mix well and cook for a few minutes if mixture seems runny. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. Remove from the oven and top with any optional condiments for serving. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Georgia, Times New Roman, serif;">Taco Seasoning Ingredients:</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 tablespoon chili powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1/4 teaspoon garlic powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1/4 teaspoon onion powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1/4 teaspoon crushed red pepper flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1/4 teaspoon dried oregano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1/2 teaspoon paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 1/2 teaspoons ground cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 teaspoon sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 1 teaspoon black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Georgia, Times New Roman, serif;">Taco Seasoning Directions:</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. In a small bowl, mix all together.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-79677481446872473652021-03-17T03:00:00.001-04:002021-03-17T03:00:05.591-04:00Chocolate Mint Bars<span style="font-family: Georgia, Times New Roman, serif;">How about we celebrate St. Patty's Day with a yummy bar full of a brownie base, green minty center and chocolate glaze over the top? Okay, I think we shall. These are amazing and kinda like potato chips, you can't eat just one. So proceed with caution. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />1 1/2 cups (3 sticks) plus 6 tablespoons butter, divided <br />2 cups white sugar <br />2 teaspoons vanilla extract <br />4 eggs <br />3/4 cup cocoa <br />1 cup all-purpose flour <br />1/2 teaspoon baking powder <br />2 2/3 cups powdered sugar <br />1 tablespoon plus 1 teaspoon water <br />1 teaspoon mint extract <br />4 drops green food color <br />1 cup semi-sweet chocolate chips<br /><br /><u>Directions:</u><br />Preheat oven to 350 degrees. Grease 13x9-inch baking pan. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at medium heat for 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. <br />To prepare the mint cream center, combine powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownies. Cover; refrigerate until cold.<br />Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at medium heat for 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. </span><br />
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Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-62350518202405154652021-03-15T08:33:00.000-04:002021-03-15T08:33:00.302-04:00Corned Beef and Cabbage<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />3 pounds corned beef brisket with spice packet<br />10 small red potatoes<br />5 carrots, peeled and cut into 3-inch pieces<br />1 large head cabbage, cut into small wedges<br /><br /><u>Directions:</u><br />Rinse the corned beef under running water.<br />Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.<br />Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.<br />Remove meat and let rest 15 minutes. Then slice meat across the grain. <br />Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.<br />Serve immediately.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-63445667879779930562021-03-13T09:50:00.000-05:002021-03-13T09:50:01.948-05:00Meatless Tostadas<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />1 can refried beans<br />3 teaspoons taco seasoning<br />1 (8.5 ounce) pouch ready to serve Santa Fe rice, prepared according to package directions<br />1 can black beans<br />2 cups shredded Mexican-blend cheese<br />12 tostada shells<br />Toppings: pico de gallo; avocado, black olives<br /><br /><u>Directions:</u><br />Preheat oven to 375 degrees. Mix together refried beans and taco seasoning. <br />Layer refried beans, rice and black beans on tostada shells. Sprinkle with cheese. <br />Bake for 5 to 6 minutes or until cheese is melted. Serve with toppings. </span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-47716815346464067772021-03-11T02:30:00.001-05:002021-03-11T02:30:00.485-05:00Inside Out Bacon Cheeseburgers<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />1.5 pound lean ground chuck<br />½ cup of shredded cheddar cheese<br />½ cup bacon bits<br />¼ cup of steak or BBQ sauce<br />Salt and pepper to taste<br />Hamburger Buns<br />1 Vidalia Onion, sliced thin<br />1 package fresh mushrooms<br /><br /><u>Directions:</u><br />Preheat grill. In a large bowl, mix ground beef, cheese, bacon, sauce, salt and pepper until well blended.<br />Shape mixture into 4 patties.<br />Place patties on grill. Cover grill, cook over medium heat for 13-15 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees or until well done. <br />In a grill pan, sprayed with cooking spray, add onion and mushrooms. <br />Cook for about 15 minutes on medium heat or until onions are clear.<br />Serve on top of burgers.</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-3996759495111688972021-03-09T10:10:00.000-05:002021-03-09T10:10:00.591-05:00Georgia Peach Pork Chops<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />2 cups packaged cornbread stuffing mix<br />1/2 cup finely chopped pecans<br />8 ounces diced peaches, undrained<br />6 tablespoons hot water<br />2 tablespoons melted butter<br />2 bone-in center loin pork chops (1 inch thick)<br />1/2 cup peach preserves<br />1/2 cup creamy peanut butter<br />1 tablespoon Dijon mustard<br /><br /><u>Directions:</u><br />In a small bowl, combine the stuffing mix, pecans, peaches, water and butter.<br />Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11x 7 inch baking dish coated with cooking spray.<br />Combine preserves, peanut butter and mustard; spread over chops.<br />Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-8124286042250266482021-03-07T05:30:00.001-05:002021-03-07T05:30:07.109-05:00Chocolate Strawberry Cheesecake Trifle<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u> </span><span style="font-family: Georgia, Times New Roman, serif;"><br />-2 pints fresh strawberries, sliced <br />-1 cup sugar, divided <br />-2 packages (8 oz. each) cream cheese, softened <br />-3 tablespoons orange juice <br />-3 cups heavy whipping cream, whipped <br />-1 loaf (about 12-14 oz.) pound cake, cut into 1/2 inch cubes <br />-2 ounces semisweet chocolate, grated <br />-Additional strawberries & chocolate for garnish <br /><br /><br /><u>Directions:</u><br />1. In a large bowl toss the strawberries with 1/2 cup of sugar, set aside.<br />2. In a bowl, beat the cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.<br />3. Drain the strawberries, reserving juice, set the berries aside. Gently toss cake cubes with reserved juice.<br />4. Place half of the cake cubes into the bottom of your trifle bowl. Top with 1/3 of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. <br />5. Top with remaining cream cheese mixture. Garnish with strawberries and grated chocolate. <br />6. Cover and refrigerate at least 4 hours. <br />Yield: 14-16 servings</span>Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com0tag:blogger.com,1999:blog-2167162414520715035.post-73394805165343871172021-03-06T08:30:00.001-05:002021-03-06T08:30:08.521-05:00Baked Shrimp Scampi<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><br />· 1 pound large shrimp, peeled and deveined<br />· 1 cup unsalted butter<br />· 1/4 cup white wine<br />· 2 tablespoons lemon juice<br />· 2 tablespoons dried parsley<br />· 1 teaspoon cayenne pepper<br />· 2 tablespoons minced garlic<br />· 1/2 cup Italian-seasoned bread crumbs<br /><br /><br /><u>Directions:</u><br />1. Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain. <br />2. Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish. <br />3. Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C). <br />4. When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp. <br />5. Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.</span><ol start="1" style="margin-top: 0in;" type="1">
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Cooking with Crevolynhttp://www.blogger.com/profile/04278525988825318999noreply@blogger.com1