Party Potatoes

Ingredients:
1 (5 pound) bag white potatoes, peeled and boiled
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
1 (8 ounce) carton sour cream
1 small onion, grated
Salt, to taste

Pepper, to taste
½ pint whipping cream, whipped
6 ounces Cheddar cheese, grated
½ pound bacon, fried, drained and crumbled

Directions:
Preheat oven to 350 degrees.

Drain potatoes, cream.
Mix with cream cheese, butter, sour cream, onion, salt and pepper. Spread in greased 13x9 inch casserole dish.  Ice with whipped cream.  Sprinkle with cheese and bacon.
Bake at 350 degrees for 20 minutes.

Bacon Cheeseburger Meatloaf

Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3 ounce) can French fried onions

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Nana’s Pecan Pie

Ingredients:
3 eggs, beaten
3/4 cup white corn syrup
3/4 cup sugar
1/3 of a stick of butter, cut into small pieces
1 teaspoon vanilla
1 cup chopped pecans
1 pie shell, unbaked

Directions:
Preheat oven to 350 degrees.
Beat eggs and syrup together; adding sugar, butter, vanilla and pecans. Stir well.
Pour into pie shell and bake for 45 to 55 minutes.

We love some German Chocolate anything around here

Did you happen to know that today is German Chocolate Cake Day? I love German Chocolate Cake! How about you? Is it the chocolate cake that makes it so good? or the pecan and coconut icing? Whatever it is it is a fabulous combination. And it happens to be one of, if not my husband's favorite cake. So since we are celebrating Father's Day all this week around here and my husband is a fabulous father, let's just throw out some German Chocolate recipes. I'm not going to post the standard German Chocolate Cake because we all know that the best one is on the side of the German Chocolate box. That's not very fancy but it's true.

So how about a twist or two on a German Chocolate Cake recipe. My Mother-in-law makes the best German Chocolate Pie you have ever put in your mouth so this is her recipe. And why not a German Chocolate Cheesecake recipe to go with it? Why, because it is to die for. The German's got this right.

Geniessen! (that's "enjoy" in German - I know that because I googled it).

Danke Shon! (thank you very much) I didn't google that. My sweet Daddy was in Germany during WWII and he always said Danke Shon for thank you. I won't ever forget those words or the fine man who said them.


Nana's German Chocolate Pie

Ingredients:
-1 package (4 ounce) Baker’s Sweet German Chocolate
-1/4 cup butter
-1 2/3 cups evaporated milk
-1 1/2 cups sugar
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 eggs
-1 teaspoon vanilla
-1 1/3 cups shredded coconut
-1/2 cup pecans
-1 unbaked 10-inch pie shell

Directions:
1.  Melt chocolate with butter in a medium saucepan over low heat; stirring until blended. Remove from heat and gradually blend in milk.
2.  Mix together sugar, cornstarch, and salt. Stir in eggs and vanilla. Then gradually add to chocolate mixture.
3.  Pour chocolate mixture into pie shell.
4.  Mix together coconut and pecans; sprinkle over filling.
5.  Bake at 375 degrees for 45 minutes or until top is puffed. The filling will be soft but will set while cooling. Cool at least four hours before serving.



German Chocolate Cheesecake

Ingredients:

For Cheesecake:
-24 ounces cream cheese, softened and cut into chunks
-1/2 cup granulated sugar
-2 eggs
-1/4 cup dairy sour cream
-1 teaspoon vanilla extract

For Chocolate Cake:
-4 oounces unsweetened chocolate
-1/2 cup (1 stick) butter
-2 cups granulated sugar
-4 eggs
-2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour

For Chocolate Glaze (for sides):
-1/2 cup semi-sweet chocolate chips
-2 tablespoon whipping cream

For German Chocolate Topping:
-2 egg yolks
-2/3 cup granulated sugar
-1/3 cup butter, cut into small pieces
-2/3 cup whipping cream
-1 teaspoon vanilla extract
-1 cup flaked coconut
-1 cup chopped pecans

Directions:
For Cheesecake:
1.  On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
2.  Set aside. 

For Chocolate Cake:
1.  In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
2.  With fork, beat in sugar, eggs and vanilla extract until smooth.
3.  Add flour and mix until blended.
4.  Spoon into well-greased 9.5-inch spring-form pan, spreading evenly.

For Chocolate Glaze:
1.  In a small microwave-safe bowl combine chocolate chips with whipping cream.
2.  Microwave on High Power for 45 to 60 seconds. Beat until smooth.
3.  Spread on sides of cheesecake.

For German Chocolate Topping:
1.  In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
2.  Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
3.  Stir in coconut and pecans until well blended.
4.  Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Baking Directions:
1.  Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
2.  Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
3.  Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
4.  Remove sides from spring-form pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
5.  Spread sides with Chocolate Glaze.
6.  Spread top evenly with German Chocolate Topping.
7.  Refrigerate until serving time. Garnish with whipped cream, if desired.

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.