Pumpkin Pie Crescent Rolls

INGREDIENTS
  • 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
  • 1 cup canned pumpkin puree
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar to taste
  • 1 to 2 tablespoons pumpkin pie spice to taste
  • 2 egg yolks
  • 1 teaspoon vanilla

INSTRUCTIONS

  • Preheat the oven to 375F. Line a baking sheet with parchment paper.
  • In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
  • Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 – 2 1/2 inches wide and about 9-10 inches high).
  • Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
  • Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  • Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.

Mini Pumpkin Pie Crescent Rolls

Simple Beef Stew

Tried and Approved

  • 2-1/2 lb chuck roast
  • 1+ lb +/- red potatoes
  • 1+ lb carrots
  • 2 medium-large onions
  • 1 pkg frozen peas
  • 3 cans cream of mushroom soup or
  • 1 large can cream of mushroom soup
  • 1 pkg of beef stew seasoning
  • 2 pkgs of onion soup mix
  • Salt/Pepper to taste

Put meat in first.  Put in carrots. Sprinkle one package of onion soup mix on top of roast.  Onions next, mushroom soup on top of onions.  Cover roast with last of onions.

Slow cook on low for 10 hours.

When potatoes are fork tender, remove all from broth.  Add frozen peas.  Turn crock pot on high and add all back to pot.

Warm peas.  Eat.  Bonus if you have Mary B’s frozen biscuits.

Neil’s Best Beef Stew

Tried and Approved

  • 2-1/2 lb top or bottom round roast
  • 2 lb +/- russet potatoes
  • 2 lb carrots
  • 2 medium-large onions
  • 1 pkg frozen peas
  • 3 cans beef broth
  • 2 pkgs of beef stew seasoning
  • 2 pkgs of brown gravy mix
  • 1/4 cup flour for thickening
  • Salt/Pepper to taste

Mix two cans of beef broth with one package of beef stew seasoning in crock pot.  Peel potatoes, halve and place in broth mixture in bottom of crock pot.  Place larger carrots on top of potatoes.  Add a few sliced/diced onions on top next.  Place roast in crock pot next on top of vegetables.  Sprinkle a little Salt/Pepper on roast.  Sprinkle one (or partial) package of beef stew seasoning on top of roast.  Cover roast with last of onions.

Slow cook on low for several hours.  Add the rest of smaller carrots.  Slow cook more hours.

When potatoes are fork tender, remove all from broth.  Add gravy mix and flour slurry in broth.  Add frozen peas.  Turn crock pot on high and add all back to pot.

Cook.  Cook.  Cook.  Eat.  Bonus if you have biscuits.

Mexican Street Corn

Tried and Approved

  • 4 corn cobs (husks and silk removed)
  • 1/4 cup Mexican Crema
  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground chili powder
  • 1/8 teaspoon salt
  • Juice of 1/2 a lime
  • 2 teaspoons chopped cilantro

Easy Cole Slaw Dressing

Tried and Approved

  • 1/2 cup mayonnaise (8 tablespoons)
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon Apple Cider vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon Celery seed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Whisk all ingredients together in a bowl until smooth and creamy.

This recipe amount is perfect for one 14oz – 16oz package of coleslaw mix at your local grocer.

Add dressing to slaw mix and refrigerate for a few hours to overnight for better results.

Sweet and Spicy Meatballs

Tried and Approved

This recipe copied directly from this URL:
https://www.thespruceeats.com/crockpot-sweet-and-spicy-meatballs-478652


This recipe is a classic simply because it’s so delicious. And when it’s made in your crock pot, it’s so easy. Using your crock pot means all you have to do is stir occasionally while it’s sitting the buffet—if you have any left to stir!

We think the cocktail sauce is delicious with the jelly; it’s basically just like chili sauce but a bit spicy, but use chili sauce if that is your preference. Any jelly or jam and any spicy tomato-based sauce will work well. Try using apricot or peach preserves with Italian tomato sauce, or use plum jam with cocktail sauce.

Ingredients

  • 2 pounds precooked frozen meatballs or your own homemade meatballs
  • 1 cup grape or apple jelly
  • 2 cups chili sauce or cocktail sauce

Steps to Make It

  1. Gather the ingredients.

  2. Heat meatballs in the oven as directed on package.

  3. Place in 3 to 4-quart crock pot.

  4. Mix jelly and chili sauce or cocktail sauce thoroughly in a small bowl, pour over meatballs and stir well.

  5. Cover crock pot and heat on high 1 to 2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Keep the slow cooker on “keep warm” setting, stirring occasionally, as your guests dive in.

  6. Enjoy!

Foster’s Unfamous Butt Sauce

Tried and Approved

  • 1 1/4 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 3/4 cup maple syrup
  • 1 tablespoon chili powder —  maybe a little less.
  • 3/4 tablespoon Garlic powder – *2.25 teaspoon
  • 1/4 tablespoon salt – *.75 teaspoon
  • 1 teaspoon cracked black pepper
  • 1 tablespoon Cavender’s
  • 2 tablespoons = 1/8 cup brown sugar

Microwave for 3+/- minutes to thicken.

Neil’s Barbecue Dry Rub

Tried and Approved

This rub recipe is good for any meat, but especially formulated for slow smoked pork and chicken.  The sugar will tend to caramelize and burn if used over too high of heat.  Modify this base to taste.  See some variations I have tried below. 

  • 1 cup – light brown sugar
  • 3/4 cup – white sugar
  • 6 tsp – no salt seasoning * (or Cavender’s No Salt)
  • 6 tsp – paprika
  • 4 tsp – onion powder
  • 4 tsp – garlic powder
  • 3 tsp – Cajun seasoning (optional)
  • 1 tsp – salt

    Mix all ingredients thoroughly.  Yields approx. 2 cups

    Store in a sealed container.  The brown sugar will likely clump no matter how you store it, but can be easily loosened before each use.

    Sprinkle generously over desired meat to coat evenly all sides.

    * I use the “no-salt seasoning” sold thru Big Lots/Odd Lots stores, but you can substitute Cavender’s No Salt Seasoning here.  Cavender’s is quite tasty on ANYTHING.

Variations:
If you like it spicy, try adding 3 tsp of Cajun seasoning to the mix.
Another nice spicy addition could be 2 tsp extra spicy Mrs. Dash.
I often substitute the white sugar with same amount of brown sugar for a total of 1 ¾ cups brown sugar.

This mix works well in making baked beans also.  Just add to taste to a can of regular pork and beans with a squirt or two of ketchup.

One tip to consider when using on meat for slow smoking is to coat your meat with a layer of yellow mustard before applying rub.  This will help hold the dry rub in place.  The yellow mustard adds no noticeable flavor to the finished product.

Also, some people like to add the dry rub to the meat a day in advance to allow the flavors to penetrate the meat slightly while it is resting in the refrigerator.