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Jalapeño Popper Dip

5 minutes prep. 25 cook time

2 8oz packages of soften cream cheese
1 cup Colby Jack Cheese shredded
1/2 cup parmesan cheese
1 small can diced jalapeños
1 small can diced green chilies
1 cup mayonnaise
1 cup panko bread crumbs

Mix all together in a bowl
Spread in a 9" ungreased pie pan.

Cook at 400 for 20-25 minutes.
Serve with tortilla chips, bagel chips, fresh veggies.

 

Crock Pot Buffalo Chicken Dip

Prep time 5 minutes Cook time 3 hours on low 1 hour on high then keep warm

2 cans Chicken Breast drained
1 cup Franks Red Hot
1 cup Ranch
2 c Shredded Mozzarella cheese

Spray inside of crock pot with Pam. Mix above ingredients and cook on low for 3 hours or high for 1 hour stirring occasionally to break up cream cheese and chicken. After ingredients are mixed well turn to keep warm. Serve with tortilla chips.

 

Crock Pot Tortellini Soup
Prep time 10 minutes Cook time 6 on low, 8 on high

1 bag frozen tortellini
1 lb browned Italian sausage (heat level is your choice-i use mild for the kids)
1 8oz package cream cheese softened
2 cans diced Italian style tomatoes
4 cups chicken broth
1 bag fresh baby spinach

Brown Italian sausage and drain. Add all ingredients EXCEPT spinach into the crock pot. Mix well trying to crush chunks of cream cheese with a fork. Some people may prefer to leave the tortellini out until close to the end (about 30 minutes or so) because it does get a bit soft.
Add fresh spinach to the soup 5 minutes before serving stirring well. Serve with crusty bread.

 

Crock Pot Breakfast

Prep 5 minutes Cook Time 8 Hours

12 eggs scrambled
1 bag frozen Hash browns
1 lb diced ham or 1lb browned maple sausage crumbles
1 tsp ground Mustard
1 tsp ground pepper
1 bag shredded cheese (2 cups)


Mix all ingredients together. Set crock pot to low for 8 hours or high for 6. Mix to ensure it is cooked through before serving.

 

Hoarder fuel – Pancakes

Dry:

1 Cup AP flour

1 teaspoon baking powder

1 teaspoon sugar

¼ teaspoon baking soda

¼ teaspoon salt

Wet:

1 Cup Buttermilk

1 Egg

2 Tablespoons unsalted butter (melted)


· Whisk or sift together the dry, set aside

· Whisk the egg white with buttermilk

· Whisk egg yolk with melted butter

· Combine the two liquids (have your griddle ready)

· Pour wet over dry

DO NOT OVERMIX !!! Gently bring together, should still be some flour and lumps. DO NOT OVERMIX!!

Set griddle (cook top) to 350°, when the bubbles start to set around the edges, flip.

 

I want to include how to deep fry a turkey.

It will include the rub that I use that came from my cousin as well as cooking times and prep and temps etc.

Best turkey I have ever had and is really easy.

Does this sound like something y'all would want before I go to the trouble to write up?

 

Sounds good to me

 

Deep fried smoked bird is bada bing! (Gotta brine!)

 

Steve's Freakin' Kraut.

can be served a number of ways, with smoked sausage, pork roast, etc. Leftovers if any, are perfect for polish sandwiches

1 package fresh sauerkraut
half a beer, usually a dark amber or lager. white wine can also be used. adds flavor but also tenders up Kraut.
1 can chicken stock
1tsp brown sugar
1 tsp Cumin seed - couple sprinkles, more or less depending on how much of a bite you like.
1 tsp parsley chopped
1 onion-diced
1 garlic clove-diced
Tony Satchere's herb and seasoning sprinkled on. personal preference. this is not the Tony C's season salt.

in a stove top dutch oven or covered roasting pan:

sauté onions and garlic. While onions are sautéing rinse kraut in a strainer and water. drain thoroughly.

After onions are sautéed, add kraut, beer or wine, and chicken stock to only cover kraut, you don't want a ton of excess liquid after it cooks down.
add brown sugar, cumin seed and Tony Satchere's seasonings and parsley, mix well. bring to boil, cover and reduce to simmer. On a stove top, 30 min or so, remove cover and add smoked sausage cut into chunks, cover and cook 10-15 minutes. Remove lid and simmer 10-20 minutes until liquid evaporates.

I haven't made this in a crock pot, but I would imagine based on past experiences, low heat for 8 hours, or high 4-5 hours.

if adding pork roast or sausage, put roast on top before covering. If adding sausage, cook for 4 hours on low, add sausage and return to cooking.





And since this is firewood hoarders, here is a suitable background, as I don't have any wood plates left. The darker amber beers give it a rich color. The brown sugar gives it just a touch of sweetness and the cumin puts just a bite in it. Guaranteed to be liked by all that dare to try it.

 

This should be quite an array of multi-state cuisine! Great idea.

 

Come on Thistle, give up that meat pie recipe (Tourtiere)

 

Oatmeal Pancakes

2c oatmeal. Quick oats or old fashioned. I like old fashioned better.
2c buttermilk
1/2 c flour
1t baking soda
1t baking powder
1t cinnamon
1/4 c butter, melted
1 egg
2T sugar
1T vanilla

Soak oats and buttermilk for 15-30 minutes
Combine dry ingredients
Combine butter, egg, sugar, vanilla

Add dry ingredients, then the rest. Let stand for 10-15 minutes, then cook as regular pancakes, turning when they start to dry around the edges.
Amazing.

 

Super Caesar Dressing:

3 egg yolks
Approximately 1 cup of garlic flavored olive oil (drop 6 cloves into a liter container of mild olive oil and let set for a couple weeks- lasts for months!)
2 tablespoons Dijon mustard (I prefer Grey Poupon)
Anchovies 3 or 4 (or use anchovy paste- 3 inches)
1/2 cup grated parmesan cheese
1/8 cup balsamic vinegar
Red wine vinegar- amount to be determined later
1/2 lemon
1 tsp Worcester sauce
8 roasted garlic cloves that have been mashed (press them through a screen if you have one)
1/4 cup shredded parmesan cheese
Ground pepper and salt

Approximately makes 12 larger portions of salad.

Some of these quantities need to be determined based on the current state of the dressing.
First step is the most important; emulsify the yolks. This is done by placing the yolks in a large, preferably wooden bowl and whisking them until they become a light/pale yellow. Usually takes about 2 or 3 minutes of constant hand whisking. Now add the garlic flavored olive oil as you continue to whisk, but add at a very slow rate. The process will be complete and properly done if the mix becomes thick enough to stay inside the whisk. You may use more or less oil than indicated. It should be thicker than mayonnaise and thinner than whipped cream. While continuing to whisk, add the Dijon mustard, anchovy, balsamic and Worcester sauce. Whisk in the grated parmesan. The mix will be very thick at this point. Whisk in red wine vinegar in small amounts, making sure to mix it thoroughly before you add more. This will thin out the dressing. Add only enough to make the sauce as thin as pancake batter would be. Add the mashed "roasted in the woodstove" garlic and grated parmesan and whisk in again. Squeeze the lemon into the mix and whisk some more. This will thin the mix again and make it lighten up color-wise. The dressing is done except for salt and pepper. I like a fair amount of pepper, but add what you desire. The salt will be needed to help offset the lemon juice and bring out the flavors. I usually use about 2 teaspoons. Add croutons if you like, but use flavors like sourdough, or asiago, but avoid Caesar flavored!

It is a lot of work, but if you appreciate real Caesar, this should keep you happy. Throw some chicken or even better yet some Tuna on the salad and enjoy!