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!


Ingredients:
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

Directions:
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. 

Huddle Up Dip

Ingredients:
2 pounds pork sausage
2 (8 ounce) packages cream cheese
2 cans diced tomatoes with green chilies
Tortilla chips

Directions:
1. Cook, crumble and drain the sausage.
2. Place cooked sausage in a large saucepan over medium heat. 
3. Add cream cheese and stir until it is melted. 
4. Add tomatoes and heat through. 
5. Serve immediately with tortilla chips. If desired, transfer to a small slow cooker to serve and keep warm.

Slow Cooker Lasagna

Ingredients:
· 2 cups shredded mozzarella cheese, divided
· 1 (15 ounce) container ricotta cheese
· 1 (10 ounce) package frozen spinach, thawed and patted dry
· 1 pound mild Italian sausage
· 1 jar pasta sauce
· 1 teaspoon Italian seasoning
· Salt, to taste
· ½ cup water
· 9 lasagna noodles, no boil variety

Directions:
1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach.
2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage.
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.
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.
5. Finally, add the last of the sauce and 1 cup mozzarella.
6. Cook on low for 3 to 4 hours or until noodles are tender.

Georgia Peach Pork Chops

Ingredients:
2 cups packaged cornbread stuffing mix
1/2 cup finely chopped pecans
8 ounces diced peaches, undrained
6 tablespoons hot water
2 tablespoons melted butter
2 bone-in center loin pork chops (1 inch thick)
1/2 cup peach preserves
1/2 cup creamy peanut butter
1 tablespoon Dijon mustard

Directions:
In a small bowl, combine the stuffing mix, pecans, peaches, water and butter.
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.
Combine preserves, peanut butter and mustard; spread over chops.
Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear

Super Duper Super Bowl Sliders

Ingredients:
· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

Directions:
1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

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!

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.

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.

Brown Sugar Smokies

Ingredients:
1 (16 ounce) package little smokie sausages

1 pound bacon
1 1/2 cups brown sugar (or to taste) 

Directions:

Preheat oven to 350 degrees. In a large resealable bag, put sausages, bacon and ½ cup brown sugar. Shake to cover bacon and sausages. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted; about 45 minutes. Can be prepared the night before and cover tightly; then bake when ready to serve.

Sweet Potato Sausage Balls

Ingredients:
· 2 teaspoons olive oil
· 1 tablespoon minced onion
· 1 ½ cups all-purpose flour
· 1 ½ cups plain yellow cornmeal
· 2 ¼ teaspoons baking powder
· 2 teaspoons salt
· 2 cups cooked, mashed sweet potatoes
· 1 (8-ounce) cream cheese, softened
· 2 cups shredded sharp cheddar cheese
· 1 ½ pounds ground mild sausage

Directions:
1. Preheat oven to 375 degrees. Line rimmed baking sheets with parchment paper.
2. In a medium skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Set aside.
3. In a large bowl, stir together flour, cornmeal, baking powder and salt. Add sweet potato and cream cheese, stirring to combine. Add cheddar cheese, sausage and onion, stirring to combine. Shape mixture into 1 ½ inch balls; place on prepared pans.
4. Bake until browned and cooked through, 15 to 18 minutes.

Note: These can be made up to 6 weeks before Thanksgiving. Prepare through Step 3 and freeze on pans until solid. Transfer to heavy duty resealable plastic bags and place in freezer. To prepare frozen, increase baking time 20 to 25 minutes.

Pork Chops with Veggies

Ingredients:
· Olive oil
· 4 bone-in pork loin chops
· 1/4 cup all-purpose flour
· 6 small potatoes, quartered
· 1 cup fresh baby carrots
· 1/2 cup water
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon salt
· 1/4 teaspoon dried oregano
· 1 can (10-3/4 ounces) condensed tomato soup, undiluted


Directions:

1. In a large skillet, drizzle enough olive oil to lightly cover the bottom. 
2. Coat pork chops with flour. Add the pork chops to the skillet and brown chops on both sides. Add potatoes and carrots.
3. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables.
4. Cover and simmer for 25 minutes.
5. Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender. 

Grilled Rosemary Pork Chops

Ingredients:
· 1 cups reduced-sodium soy sauce
· 1 cup water
· 6 tablespoons brown sugar
· 2 tablespoons dried rosemary, crushed
· 4 boneless pork chops


Directions:
1. Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. 
2. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
4. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees.

Bacon, Apple and Cheddar Sandwich

Ingredients:
· 2 slices sourdough, multi-grain or another hearty bread
· Mayonnaise, to taste
· 4 slices thick-cut bacon, cooked crisp
· 2 slices cheddar cheese
· ½ Granny Smith apple, cored and sliced thin
· Butter

Directions:
1. Preheat a grill or grill pan over medium heat.
2. Assemble the sandwich: bread, spread with mayonnaise; 1 slice cheddar, bacon, apple slices, 1 slice cheddar and second slice of bread.
3. Butter the outsides of the bread and transfer to the grill or grill pan.
4. Grill about 3 minutes per side, making sure cheese is melted.
Note: makes 1 sandwich.

Zesty Grilled Pork Chops

Ingredients:
· ¾ cup soy sauce
· ¼ cup lemon juice
· 1 tablespoon chili sauce
· 1 tablespoon brown sugar
· 2 tablespoons minced garlic
· 6 bone-in pork loin chops (about 1 ½ inches thick)

Directions:
1. In a large resealable plastic bag, combine the first five ingredients; reserving 1/3 cup for basting. Add the pork chops. Seal the bag and refrigerate overnight.
2. Drain and discard the marinade. Grill chops, covered over medium heat for 12-16 minutes or until a meat thermometer reads 160 degrees, turning once. Brush occasionally with reserved marinade.

Pork with Ranch Barbeque Sauce

Ingredients:
-1 (1-ounce) envelope Ranch dressing mix
-1 (5-pound) bone-in pork shoulder roast (Boston butt)
-1/2 (16-ounce) bottle Creole butter injector sauce (with injector)

Ranch-Barbecue Sauce Ingredients:
-1 (18-ounce) bottle barbecue sauce
-1 (1-ounce) envelope Ranch dressing mix
-1/4 cup honey
-1/2 teaspoon dry mustard
-Garnish: bread-and-butter pickle slices

Directions:
1.  Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
2.  Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.)

3.  Let stand 15 minutes. 

Or if you'd rather cook in the oven...
4.  Heat the oven to 400 degrees. Put the Boston Butt in an oven proof covered pot and turn the oven down to 250 degrees. Cook for 5 hours.
5.  Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish with pickles, if desired.

Directions for Sauce:
1.  Stir together all ingredients in a saucepan over medium-high heat; bring to a boil.
2.  Reduce heat, and simmer, stirring occasionally, 20 minutes.

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: www.jandjfoods.com/meatsale

Slow Cooker Barbeque Ribs

Georgia Peach Pork Chops

Sirloin Kabobs

Pecan and Cornbread Crusted Pork Tenderloin

Caribbean Style Ribs

Sweet Potato Sausage Balls

Salsa Baked Tilapia

Old Fashioned Beef Stew

Italian Beef Sandwiches

Molasses Glazed Pork Ribs

Ingredients:
4 pounds pork ribs
2 liters cola
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ cup ketchup
¼ cup honey
¼ cup molasses
1 Tablespoon prepared mustard
½ teaspoon cayenne pepper
½ teaspoon salt

Directions:
1. Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard cola. Pat ribs dry with paper towels. Combine the salt, pepper, garlic salt and onion powder, and rub over ribs.
3. Prepare grill for indirect heat; using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally.
4. In a small bowl, combine remaining ingredients. Brush over ribs; grill, covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.

BLT Pizza

Ingredients:
1 refrigerated pizza crust or prepared crust
1 cup mayonnaise
12 slices bacon, cooked and crumbled
4 medium tomatoes, chopped
2 cups shredded lettuce
Salt and pepper

Directions:
Cook crust according to package directions.
Spread mayonnaise on cooked crust. Sprinkle with bacon, tomatoes and lettuce.
Season with salt and pepper.

3 Meat and 3 Cheese Lasagna

Ingredients:
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 pound pepperoni slices, cut into quarters
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
1 ½ pounds of ricotta cheese
1 egg
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles

Directions:
Brown the sausage, ground beef, onions and garlic in a large pot. Drain grease from mixture.
Add pepperoni slices, crushed tomatoes, tomato sauce, tomato paste and water. Stir gently into the meat mixture.
Add the sugar, basil, parsley, salt, seasoning and pepper into the mixture.
Cover the pot, lower heat to low and simmer for 1 hour.
Meanwhile, soak your lasagna noodles in warm water in a large lasagna pan in hot tap water for 15 minutes.
In a medium mixing bowl, add ricotta cheese and egg and mix together with a spoon.
Remove the noodles (and water) from the lasagna pan and begin layering ingredients.
Spread 2 cups of meat sauce on the bottom of the pan. Lay 6 noodles on top of sauce. Spread half of the ricotta mixture over top of noodles then half of mozzarella cheese and then half of the parmesan cheese.
Repeat these layers and cover with foil.
Bake covered in a 350 degree oven for 25 minutes. Uncover and cook an additional 25 minutes.
Remove from oven and allow to cool for 15 minutes.