2013 Recipes
Recipes in alphabetical order.
Ale-8-One Apple Dumpling
4 apples, cored and quartered
1 1/2 cup sugar
1 teaspoon cinnamon
2 sticks of butter
1 bottle of Ale-8-One
Preheat oven to 375 degrees. Mix sugar and cinnamon together in bowl. Dip apples in sugar and cinnamon mixture and wrap with crescent rolls and place in baking pan one at a time. Melt butter in saucepan and add sugar and cinnamon mixture until boiling. Pour over top of wrapped apples and top with Ale-8-One. Bake for 30-45 minutes until golden brown.
1 1/2 cup sugar
1 teaspoon cinnamon
2 sticks of butter
1 bottle of Ale-8-One
Preheat oven to 375 degrees. Mix sugar and cinnamon together in bowl. Dip apples in sugar and cinnamon mixture and wrap with crescent rolls and place in baking pan one at a time. Melt butter in saucepan and add sugar and cinnamon mixture until boiling. Pour over top of wrapped apples and top with Ale-8-One. Bake for 30-45 minutes until golden brown.
Asian-Glazed Salmon
Salmon filets
Salt and pepper
Bourbon Honey Glaze Sauce
Grease aluminum foil and place on baking sheet. Place salmon, skin side down. Salt and pepper salmon and coat with Bourbon Honey Glaze Sauce. Broil for 5-6 minutes until salmon flakes apart. Use remaining glaze for dipping.
Bourbon Honey Glaze Sauce
2-3 tablespoons honey
1 teaspoon soy sauce
1 tablespoon bourbon
1/2 teaspoon sesame seed oil
2-3 drops Liquid Smoke
Dash of garlic powder
1 teaspoon brown sugar
Mix together all ingredients. Use to top salmon.
Salt and pepper
Bourbon Honey Glaze Sauce
Grease aluminum foil and place on baking sheet. Place salmon, skin side down. Salt and pepper salmon and coat with Bourbon Honey Glaze Sauce. Broil for 5-6 minutes until salmon flakes apart. Use remaining glaze for dipping.
Bourbon Honey Glaze Sauce
2-3 tablespoons honey
1 teaspoon soy sauce
1 tablespoon bourbon
1/2 teaspoon sesame seed oil
2-3 drops Liquid Smoke
Dash of garlic powder
1 teaspoon brown sugar
Mix together all ingredients. Use to top salmon.
Baked Rabbit
Rabbit
Kentucky Kernel Seasoned Flour
1 stick of butter
1 onion, in rings
2 cans of cream of mushroom soup
1/2 cup white wine
Salt and pepper to taste
1/2 cup fresh mushrooms
Melt butter in pan. Add onions and soften. Remove and set aside. Coat rabbit in flour and add to pan. Brown on both sides and add to roast pan. Mix together mushroom soup, white wine, salt and pepper. Top rabbit with layer of onions, soup mixture, mushrooms and more salt and pepper. Bake at 325 degrees for 3 hours.
Kentucky Kernel Seasoned Flour
1 stick of butter
1 onion, in rings
2 cans of cream of mushroom soup
1/2 cup white wine
Salt and pepper to taste
1/2 cup fresh mushrooms
Melt butter in pan. Add onions and soften. Remove and set aside. Coat rabbit in flour and add to pan. Brown on both sides and add to roast pan. Mix together mushroom soup, white wine, salt and pepper. Top rabbit with layer of onions, soup mixture, mushrooms and more salt and pepper. Bake at 325 degrees for 3 hours.
Bear Camp Jalapeño Corn Bread
1 package Weisenberger corn meal
2 eggs
1/2 cup buttermilk
1/2 can cream corn
1/2 onion, chopped
1/4 cup jalapenos, chopped
1/4 cup sugar
Preheat oven to 325 degrees. Mix together all ingredients and put in baking dish. Bake for 30-45 minutes until bread is firm and golden brown.
2 eggs
1/2 cup buttermilk
1/2 can cream corn
1/2 onion, chopped
1/4 cup jalapenos, chopped
1/4 cup sugar
Preheat oven to 325 degrees. Mix together all ingredients and put in baking dish. Bake for 30-45 minutes until bread is firm and golden brown.
Bekah's Cheesecake
CRUST
1 stick of butter
2 cups graham cracker crumbs
3 tablespoons sugar
Melt butter in microwave. Mix in graham cracker crumbs with sugar. Press into bottom of spring form pan. (Make sure pan is lined on outside with foil to keep water from coming in during baking)
FILLING
3 - 8 oz blocks of cream cheese (room temperature)
1 cup of sugar
3 eggs
1 cup of heavy whipping cream
1 tablespoon lemon juice
1 teaspoon vanilla
1-2 cups water
Blend cream cheese until creamy. Add sugar and mix. Scrape down the sides to prevent lumps. Add 1 egg at a time while mixing, making sure to scrape down the sides in between each egg to prevent lumps. Add lemon juice to whipping cream and let sit for a bit. Add vanilla and cream/lemon mixture and mix until all combined. Pour mixture into spring form pan and smooth out. Put cheesecake on top of baking sheet with sides. Put in the oven and fill baking sheet with water for "water bath". Bake for 1 hour at 350 degrees. (Make sure to check water during baking to see if you need more water.) Top with favorite toppings and serve.
1 stick of butter
2 cups graham cracker crumbs
3 tablespoons sugar
Melt butter in microwave. Mix in graham cracker crumbs with sugar. Press into bottom of spring form pan. (Make sure pan is lined on outside with foil to keep water from coming in during baking)
FILLING
3 - 8 oz blocks of cream cheese (room temperature)
1 cup of sugar
3 eggs
1 cup of heavy whipping cream
1 tablespoon lemon juice
1 teaspoon vanilla
1-2 cups water
Blend cream cheese until creamy. Add sugar and mix. Scrape down the sides to prevent lumps. Add 1 egg at a time while mixing, making sure to scrape down the sides in between each egg to prevent lumps. Add lemon juice to whipping cream and let sit for a bit. Add vanilla and cream/lemon mixture and mix until all combined. Pour mixture into spring form pan and smooth out. Put cheesecake on top of baking sheet with sides. Put in the oven and fill baking sheet with water for "water bath". Bake for 1 hour at 350 degrees. (Make sure to check water during baking to see if you need more water.) Top with favorite toppings and serve.
"Botato" Salad
6 potatoes, boiled, peeled and shocked in cold water (to prevent MUSHING)
5 heaping tablespoons mayonnaise
1 heaping tablespoon sour cream
1/4 cup onion, diced
2 tablespoons celery chopped
Sprinkle of dry mustard
4 tablespoons End of Garden Relish
Chop potatoes into bite sized pieces. Combine remaining ingredients and mix with potatoes. Chill in refrigerator and serve. OPTIONAL: Sprinkle top with paprika for looks and taste
5 heaping tablespoons mayonnaise
1 heaping tablespoon sour cream
1/4 cup onion, diced
2 tablespoons celery chopped
Sprinkle of dry mustard
4 tablespoons End of Garden Relish
Chop potatoes into bite sized pieces. Combine remaining ingredients and mix with potatoes. Chill in refrigerator and serve. OPTIONAL: Sprinkle top with paprika for looks and taste
Broccoli Cheese Casserole
1 head of broccoli
1/3 block of Velveeta Cheese
1/4 cup half and half cream
1/2 onion, sliced
1/2 carton of fresh mushrooms, sliced
1/4 stick of butter
1 can cream of mushroom soup
1 cup minute rice
Salt and pepper to taste
Preheat oven to 350 degrees. Boil broccoli until tender. Grease bottom of square baking dish. Cut up cheese into small squares and add half and half. Melt in microwave until cheese is soft and melted. Sauté vegetables in butter until soft. Combine cheese mixture, onions, mushrooms and broccoli together. Add rice and mushroom soup, season and put in oven at 350 degrees for 45 minutes to 1 hour.
1/3 block of Velveeta Cheese
1/4 cup half and half cream
1/2 onion, sliced
1/2 carton of fresh mushrooms, sliced
1/4 stick of butter
1 can cream of mushroom soup
1 cup minute rice
Salt and pepper to taste
Preheat oven to 350 degrees. Boil broccoli until tender. Grease bottom of square baking dish. Cut up cheese into small squares and add half and half. Melt in microwave until cheese is soft and melted. Sauté vegetables in butter until soft. Combine cheese mixture, onions, mushrooms and broccoli together. Add rice and mushroom soup, season and put in oven at 350 degrees for 45 minutes to 1 hour.
Cheesy Potatoes
5 potatoes, boiled and sliced
1/2 block of Velveeta, shredded
1 large onion, shredded
8 large tablespoons mayonnaise
3 strips of bacon, cooked and crumbled
8-10 green olives, chopped
Preheat oven to 350 degrees. Boil potatoes and drain. Slice into disc shapes. Shred Velveeta and onion. Grease baking dish. Make a layer of potatoes in the bottom of dish. Top with 2 heaping tablespoons of mayonnaise and spread around evenly. Sprinkle with some of onion and cheese then start another layer. Repeat until all ingredients are used. Top with cooked bacon and olives. Bake in oven for 1 hour.
1/2 block of Velveeta, shredded
1 large onion, shredded
8 large tablespoons mayonnaise
3 strips of bacon, cooked and crumbled
8-10 green olives, chopped
Preheat oven to 350 degrees. Boil potatoes and drain. Slice into disc shapes. Shred Velveeta and onion. Grease baking dish. Make a layer of potatoes in the bottom of dish. Top with 2 heaping tablespoons of mayonnaise and spread around evenly. Sprinkle with some of onion and cheese then start another layer. Repeat until all ingredients are used. Top with cooked bacon and olives. Bake in oven for 1 hour.
Comella's Fried Sweet Potatoes
2 large sweet potatoes, peeled and sliced
1/2 cup corn oil
2-3 tablespoons of sugar
2-3 tablespoons of brown sugar
Coat pan with oil on 200 degree heat. Place sweet potatoes in pan when heated and sprinkle with sugars. When brown, flip and sprinkle other side with sugars. Cook until brown on both sides, or desired doneness.
1/2 cup corn oil
2-3 tablespoons of sugar
2-3 tablespoons of brown sugar
Coat pan with oil on 200 degree heat. Place sweet potatoes in pan when heated and sprinkle with sugars. When brown, flip and sprinkle other side with sugars. Cook until brown on both sides, or desired doneness.
Comella's Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
Dash of salt
1 - 1 1/2 cups shelled raw peanuts
1 tablespoon margarine
1 1/2 teaspoons baking soda
1 teaspoon vanilla
Grease mixing bowl and combine first 4 ingredients and mix well. Microwave on High (100%) until light brown for about 9 minutes. Stirring every few minutes.
Add remaining ingredients and stir until light and foamy. Grease tin foil liberally and keep warm on stove surface. Pour mixture onto greased sheet and spread as thin as possible as quickly as possible. Cool for 5-10 minutes and break into pieces.
1/2 cup light corn syrup
Dash of salt
1 - 1 1/2 cups shelled raw peanuts
1 tablespoon margarine
1 1/2 teaspoons baking soda
1 teaspoon vanilla
Grease mixing bowl and combine first 4 ingredients and mix well. Microwave on High (100%) until light brown for about 9 minutes. Stirring every few minutes.
Add remaining ingredients and stir until light and foamy. Grease tin foil liberally and keep warm on stove surface. Pour mixture onto greased sheet and spread as thin as possible as quickly as possible. Cool for 5-10 minutes and break into pieces.
Crab Pasta Salad
Box of Garden Rotini Pasta
1 package of imitation crab meat, cut into bite-sized pieces
1 head of broccoli, cut into bite-sized pieces
2 tomatoes, cut into bite-sized pieces
1 can black olives, sliced
1 bag shredded cheddar cheese
1/2 bottle Zesty Italian Dressing
Boil pasta. Rinse in cold water and add to remaining ingredients. Stir well and chill before serving.
1 package of imitation crab meat, cut into bite-sized pieces
1 head of broccoli, cut into bite-sized pieces
2 tomatoes, cut into bite-sized pieces
1 can black olives, sliced
1 bag shredded cheddar cheese
1/2 bottle Zesty Italian Dressing
Boil pasta. Rinse in cold water and add to remaining ingredients. Stir well and chill before serving.
Deer Canning 101
3 pint jars
Venison, cubed
1/2 teaspoon Kosher salt per jar1/2 teaspoon Coarse grain black pepper
3 quarts water
Pack meat into jars leaving 1/2 inch of head space. Season each jar with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top with sterilized lids and seal tightly.
Check black ring on inside of pressure cooker lid to make sure there is no damage. Make sure little hole in the lid is not blocked. Put cooker on stove top over high heat and make sure rack is in the bottom. Fill with 3 quarts of water and set your jars inside. Put lid on and tighten. Use 10 pounds of pressure. (Check your owner's manual for rules). When you see steam coming out of vent, give it 10 minutes before you put your jiggler on. When it starts to jiggle start your timer. 75 minutes for pints, 90 minutes for quart jars. Turn off heat after time is up and remove jiggler to let steam release. After pressure is released, remove jars carefully. Store in dark area with regulated temperature. Lasts up to 2 years.
Venison, cubed
1/2 teaspoon Kosher salt per jar1/2 teaspoon Coarse grain black pepper
3 quarts water
Pack meat into jars leaving 1/2 inch of head space. Season each jar with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top with sterilized lids and seal tightly.
Check black ring on inside of pressure cooker lid to make sure there is no damage. Make sure little hole in the lid is not blocked. Put cooker on stove top over high heat and make sure rack is in the bottom. Fill with 3 quarts of water and set your jars inside. Put lid on and tighten. Use 10 pounds of pressure. (Check your owner's manual for rules). When you see steam coming out of vent, give it 10 minutes before you put your jiggler on. When it starts to jiggle start your timer. 75 minutes for pints, 90 minutes for quart jars. Turn off heat after time is up and remove jiggler to let steam release. After pressure is released, remove jars carefully. Store in dark area with regulated temperature. Lasts up to 2 years.
Dutch Oven Bourbon Peach Cobbler
6 cups chopped fresh or frozen peaches (1/2 inch pieces)
1 cup water
1 cup bourbon
1/2 cup sugar
1 box dry yellow cake mix
1 stick of butter, melted
Bring to boil, then cook on low/medium for 20 minutes, stirring frequently to prevent burning on the bottom
Pour peaches & liquid into dutch oven (or 9x13" dish if baking in electric oven)
Spread cake mix evenly over the peaches. The mix will absorb the liquid in the filling.
Top with butter poured evenly over the dry mix.
In electric oven, bake uncovered for 35-40 minutes at 350 until top is golden brown.
In dutch oven, cover and cook on coals for 45 minutes.
1 cup water
1 cup bourbon
1/2 cup sugar
1 box dry yellow cake mix
1 stick of butter, melted
Bring to boil, then cook on low/medium for 20 minutes, stirring frequently to prevent burning on the bottom
Pour peaches & liquid into dutch oven (or 9x13" dish if baking in electric oven)
Spread cake mix evenly over the peaches. The mix will absorb the liquid in the filling.
Top with butter poured evenly over the dry mix.
In electric oven, bake uncovered for 35-40 minutes at 350 until top is golden brown.
In dutch oven, cover and cook on coals for 45 minutes.
End of Garden Relish
1 quart zucchini, diced
2 cups greet tomatoes, diced
2 cups cucumbers, diced
1 cup onion, diced
1/4 cup banana peppers, diced
1 red pepper, diced
1 cup cabbage, diced
1/3 cup canning and pickling salt
Use half pint sized jars. Sterilize jars in boiling water before canning. Mix together all vegetables in a pot with salt and cover with ice. Let sit for 3 hours. Remove ice then strain and wash vegetables.
BRINE
3 cups vinegar
1 1/2 cups sugar
1 teaspoon mustard seed
1/2 teaspoon tumeric
1 teaspoon pickling spices
2 cloves garlic
Bring brine to boil for 5 minutes. Add vegetables and boil for another 15 minutes. Pour mixture into jars leaving 1/2 inch of headspace, and cover with lids. Hot pack each jar in large pot of boiling water for 10 minutes, remove and let cool.
2 cups greet tomatoes, diced
2 cups cucumbers, diced
1 cup onion, diced
1/4 cup banana peppers, diced
1 red pepper, diced
1 cup cabbage, diced
1/3 cup canning and pickling salt
Use half pint sized jars. Sterilize jars in boiling water before canning. Mix together all vegetables in a pot with salt and cover with ice. Let sit for 3 hours. Remove ice then strain and wash vegetables.
BRINE
3 cups vinegar
1 1/2 cups sugar
1 teaspoon mustard seed
1/2 teaspoon tumeric
1 teaspoon pickling spices
2 cloves garlic
Bring brine to boil for 5 minutes. Add vegetables and boil for another 15 minutes. Pour mixture into jars leaving 1/2 inch of headspace, and cover with lids. Hot pack each jar in large pot of boiling water for 10 minutes, remove and let cool.
Hoagies
Eye of Round Roast
Olive Oil
Salt
Pepper
Garlic Powder
1/4 stick of butter
Onion cut into strips
Green Pepper cut into strips
Mushrooms, sliced
1/2 cup beef broth
1 cup Elk Creek Vineyard's Cabernet Sauvignon
2 tablespoons red currant jelly
Onion Powder
Beef Granules
Cornstarch and Water mixture (to thicken)
Swiss cheese
Rub olive oil on all sides of roast and coat with salt, pepper and garlic powder. Grill at 300 degrees until internal temperature of meat is 125 degrees (or desired doneness). Remove from grill and cover with aluminum foil. Set aside.
Melt butter in pan and sauté vegetables until soft. Season and set aside. Add beef broth, wine, red currant jelly, onion powder and beef granules to pan and reduce. Once reduce, add cornstarch mixture to thicken. Return veggies to pan and stir.
Toast buns with butter, shave beef into thin slices and top with swiss cheese. (Spread horseradish if desired on buns). Top with veggies and enjoy.
Olive Oil
Salt
Pepper
Garlic Powder
1/4 stick of butter
Onion cut into strips
Green Pepper cut into strips
Mushrooms, sliced
1/2 cup beef broth
1 cup Elk Creek Vineyard's Cabernet Sauvignon
2 tablespoons red currant jelly
Onion Powder
Beef Granules
Cornstarch and Water mixture (to thicken)
Swiss cheese
Rub olive oil on all sides of roast and coat with salt, pepper and garlic powder. Grill at 300 degrees until internal temperature of meat is 125 degrees (or desired doneness). Remove from grill and cover with aluminum foil. Set aside.
Melt butter in pan and sauté vegetables until soft. Season and set aside. Add beef broth, wine, red currant jelly, onion powder and beef granules to pan and reduce. Once reduce, add cornstarch mixture to thicken. Return veggies to pan and stir.
Toast buns with butter, shave beef into thin slices and top with swiss cheese. (Spread horseradish if desired on buns). Top with veggies and enjoy.
Howard's Creek Authentic Beer Cheese Corn Bread Bites
Weisenberger Mill yellow corn muffin mix packet
1/2 cup buttermilk
3 large dollops (8 oz) of Howard's Creek Authentic Beer Cheese
Preheat to 400 degrees. Mix together ingredients and pour into greased mini muffin pan. Bake for 15 minutes or until golden brown, checking after 10 minutes.
1/2 cup buttermilk
3 large dollops (8 oz) of Howard's Creek Authentic Beer Cheese
Preheat to 400 degrees. Mix together ingredients and pour into greased mini muffin pan. Bake for 15 minutes or until golden brown, checking after 10 minutes.
Howard's Creek Authentic Beer Cheese Meatball Sliders
1 lb ground beef
1 lb pound italian sausage
1 cup italian bread crumbs
1 tablespoon roast rub
3 eggs
1 cup marinara sauce
Toasted hawaiian rolls
Howard's Creek Authentic Beer Cheese
Mix together all ingredients until thickened and holding together and separates from the mixing bowl. (Add more breadcrumbs if needed) Roll into golf ball sized balls and flatten slightly into mini hamburger patties. Heat skillet on medium heat and brown for 5 minutes on each side. Cover with marinara sauce and cover with lid. Heat until sauce is heated through. Toast hawaiian rolls and spread each roll with Howard's Creek Authentic Beer Cheese. Top with meatballs and serve.
1 lb pound italian sausage
1 cup italian bread crumbs
1 tablespoon roast rub
3 eggs
1 cup marinara sauce
Toasted hawaiian rolls
Howard's Creek Authentic Beer Cheese
Mix together all ingredients until thickened and holding together and separates from the mixing bowl. (Add more breadcrumbs if needed) Roll into golf ball sized balls and flatten slightly into mini hamburger patties. Heat skillet on medium heat and brown for 5 minutes on each side. Cover with marinara sauce and cover with lid. Heat until sauce is heated through. Toast hawaiian rolls and spread each roll with Howard's Creek Authentic Beer Cheese. Top with meatballs and serve.
Irish Lamb Stew
2 lbs lamb
1/4 cup flour
Salt and pepper to taste
4 strips of bacon, cut up
3/4 yellow sweet onion, chopped
4 celery stalk leaves, chopped
1 can carrots, drained
4 garlic cloves, pressed
3/4 cup white wine
4 cups chicken stock
Fresh thyme
2 bay leaves
3 potatoes, cooked and cubed
2 tablespoons Ale-8-One
Cook bacon until crispy in large pot over medium heat. Remove bacon. Add vegetables to bacon grease and cook until tender. Toss lamb in flour, salt and pepper and brown in bacon grease next to vegetables. Once browned, add wine and chicken stock and bring to a boil. Reduce heat and let simmer for 1 hour until thickened.
1/4 cup flour
Salt and pepper to taste
4 strips of bacon, cut up
3/4 yellow sweet onion, chopped
4 celery stalk leaves, chopped
1 can carrots, drained
4 garlic cloves, pressed
3/4 cup white wine
4 cups chicken stock
Fresh thyme
2 bay leaves
3 potatoes, cooked and cubed
2 tablespoons Ale-8-One
Cook bacon until crispy in large pot over medium heat. Remove bacon. Add vegetables to bacon grease and cook until tender. Toss lamb in flour, salt and pepper and brown in bacon grease next to vegetables. Once browned, add wine and chicken stock and bring to a boil. Reduce heat and let simmer for 1 hour until thickened.
Roast Chicken
3-4 lb chicken
1/2 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped (use leaves as well)
1 stick butter
1/2 teaspoon Savory
1/2 teaspoon Thyme
Salt and Pepper to taste
1/2 lemon, sliced
1/2 cup Chicken broth
1/2 cup Elk Creek Vineyard's Reisling
1/4 cup lemon juice
Preheat oven to 425 degrees. Melt 1/2 stick of butter in pan over medium heat. Stir in vegetables and cook until tender. Sprinkle seasonings overtop and continue to stir. Remove from heat. Brush butter from bottom of pan over chicken and sprinkle top with more seasoning. Begin to stuff chicken with vegetables, adding a slice of lemon every scoop until chicken is full. Truss up chicken to keep everything inside. Pour chicken broth and wine in pan. Add chicken and surround with remaining vegetables. Put in oven for 15 minutes to brown. After 15 minutes, reduce temperature to 350 degrees and brush butter overtop. Cook a remaining 2 1/2 - 3 hours, or until legs fall off. Remember to baste throughout the process to keep chicken moist. Pour some lemon juice overtop during basting for added flavor.
1/2 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped (use leaves as well)
1 stick butter
1/2 teaspoon Savory
1/2 teaspoon Thyme
Salt and Pepper to taste
1/2 lemon, sliced
1/2 cup Chicken broth
1/2 cup Elk Creek Vineyard's Reisling
1/4 cup lemon juice
Preheat oven to 425 degrees. Melt 1/2 stick of butter in pan over medium heat. Stir in vegetables and cook until tender. Sprinkle seasonings overtop and continue to stir. Remove from heat. Brush butter from bottom of pan over chicken and sprinkle top with more seasoning. Begin to stuff chicken with vegetables, adding a slice of lemon every scoop until chicken is full. Truss up chicken to keep everything inside. Pour chicken broth and wine in pan. Add chicken and surround with remaining vegetables. Put in oven for 15 minutes to brown. After 15 minutes, reduce temperature to 350 degrees and brush butter overtop. Cook a remaining 2 1/2 - 3 hours, or until legs fall off. Remember to baste throughout the process to keep chicken moist. Pour some lemon juice overtop during basting for added flavor.
Seafood Boil
1/2 onion, sliced
1 cup mini carrots
Leaves from celery stalk, chopped
Lemon, cut in half
12-15 red skin potatoes
Smoked sausage, cut into 1 1/2 inch pieces
4 corn cobs, cut in half
Shrimp and crab boil seasoning packet
1-2 tablespoons of Tony Chacheres seasoning
Dash of Old Bay Seasoning
2 lobster tails
1 pound crab legs
1 pound shrimp with shells on
Bring all ingredients (except seafood) to a boil for 15-20 minutes, until potatoes are soft. Add seafood and boil an additional 5-10 minutes, until shrimp is pink. Strain, pour on baking sheet, and enjoy.
1 cup mini carrots
Leaves from celery stalk, chopped
Lemon, cut in half
12-15 red skin potatoes
Smoked sausage, cut into 1 1/2 inch pieces
4 corn cobs, cut in half
Shrimp and crab boil seasoning packet
1-2 tablespoons of Tony Chacheres seasoning
Dash of Old Bay Seasoning
2 lobster tails
1 pound crab legs
1 pound shrimp with shells on
Bring all ingredients (except seafood) to a boil for 15-20 minutes, until potatoes are soft. Add seafood and boil an additional 5-10 minutes, until shrimp is pink. Strain, pour on baking sheet, and enjoy.
Venison Cabbage Rolls "Glumpkies"
1 head of cabbage
2 pounds ground venison1/2 cup of rice
Salt and pepper to taste
1/2 tablespoon Garlic powder
2 cans diced tomatoes
1 can tomato sauce
1 tablespoon sugar
Cut off bottom of cabbage head and soak in boiling water until leaves start to fall off. Mix together venison, rice and seasonings. Stuff cabbage leaves with little balls of meat mixture and fold over into "little packages". Layer the bottom of your crockpot with "packages" and top with one can of diced tomatoes and half of the can of sauce. Make another layer with remaining meat mixture and top with can of diced tomatoes and remaining sauce. Sprinkle top with salt and pepper and additional 1/2 tablespoon of garlic powder. Sprinkle sugar overtop as well. Cook on low for 10 hours.
2 pounds ground venison1/2 cup of rice
Salt and pepper to taste
1/2 tablespoon Garlic powder
2 cans diced tomatoes
1 can tomato sauce
1 tablespoon sugar
Cut off bottom of cabbage head and soak in boiling water until leaves start to fall off. Mix together venison, rice and seasonings. Stuff cabbage leaves with little balls of meat mixture and fold over into "little packages". Layer the bottom of your crockpot with "packages" and top with one can of diced tomatoes and half of the can of sauce. Make another layer with remaining meat mixture and top with can of diced tomatoes and remaining sauce. Sprinkle top with salt and pepper and additional 1/2 tablespoon of garlic powder. Sprinkle sugar overtop as well. Cook on low for 10 hours.
Venison Swiss Steak
2 pounds of venison, cubed in 2-3 inch pieces
2 cans of mushroom soup
1 can of mushrooms with liquid
1 large onion, chopped or sliced
1 cup of red wine
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1-2 cups flour
1 stick of butter
Melt butter in pan. Add onions and cook until tender. Coat venison in flour and brown in butter until all pieces have been browned. Place in crockpot with remaining ingredients and cook on High for 6 hours or Low for 8 - 10 hours.
2 cans of mushroom soup
1 can of mushrooms with liquid
1 large onion, chopped or sliced
1 cup of red wine
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1-2 cups flour
1 stick of butter
Melt butter in pan. Add onions and cook until tender. Coat venison in flour and brown in butter until all pieces have been browned. Place in crockpot with remaining ingredients and cook on High for 6 hours or Low for 8 - 10 hours.
2012 Recipes
Recipes in alphabetical order.
Ale-8-One Chicken
1/2 cup brown sugar
1/2 cup paprika
1 teaspoon salt
2 tablespoons pepper
1/2 stick of butter
1/2 can Ale-8-One
1. Mix first 4 ingredients together
2. Add 1 teaspoon of mix to the Ale-8-One can
3. Mix 2/3 of remaining mix into butter and apply under the skin of the chicken
4. Dust outside of chicken with 1/3 remaining dry spice mix
5. Place cavity of chicken on top of Ale-8-One can and place on grill
6. Cook at 350-375 degrees for 1 1/2 hour
1/2 cup paprika
1 teaspoon salt
2 tablespoons pepper
1/2 stick of butter
1/2 can Ale-8-One
1. Mix first 4 ingredients together
2. Add 1 teaspoon of mix to the Ale-8-One can
3. Mix 2/3 of remaining mix into butter and apply under the skin of the chicken
4. Dust outside of chicken with 1/3 remaining dry spice mix
5. Place cavity of chicken on top of Ale-8-One can and place on grill
6. Cook at 350-375 degrees for 1 1/2 hour
Ale-8-One Chili
5 1 lb cans of beans
2 8 oz cans of tomato sauce
1/4 cup minced onions
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon red pepper
1/2 teaspoon ginger
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1-2 pounds hamburger meat
1 bottle of Ale-8-One
1. Add all ingredients together
2. Let simmer, stirring occasionally to your personal preference
2 8 oz cans of tomato sauce
1/4 cup minced onions
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon red pepper
1/2 teaspoon ginger
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1-2 pounds hamburger meat
1 bottle of Ale-8-One
1. Add all ingredients together
2. Let simmer, stirring occasionally to your personal preference
Balsamic Rice
Cooked White Rice
1 Cucumber
1/4 of Onion
1 Tomato
1 tsp Fresh Dill
1-2 tbsp Balsamic Vinegar
1/2 tsp Sugar
1 Cucumber
1/4 of Onion
1 Tomato
1 tsp Fresh Dill
1-2 tbsp Balsamic Vinegar
1/2 tsp Sugar
- Cook rice according to package
- Finely chop cucumber, onions and tomato and place in small bowl
- Add fresh dill and lightly coat with balsamic vinegar
- Add sugar and mix
- Place mixture in fridge and let sit for 1/2 hour, then serve on top of cooked rice
Black Eyed Peas
1 can black eyed peas
2 chicken bouillon cubes
1/2 cup chicken broth
1/3 small onion, chopped
1/4 cup ham, chopped
Salt and pepper to taste
1 teaspoon brown sugar
1. Mix all ingredients together in sauce pan
2. Cook on medium heat for 15-20 minutes while stirring
2 chicken bouillon cubes
1/2 cup chicken broth
1/3 small onion, chopped
1/4 cup ham, chopped
Salt and pepper to taste
1 teaspoon brown sugar
1. Mix all ingredients together in sauce pan
2. Cook on medium heat for 15-20 minutes while stirring
Breakfast Pie
1 cup mushrooms, chopped
1/4 cup onion, chopped
1/2 pound of sweet Italian sausage
4 eggs
Salt and pepper to taste
1 cup shredded cheese
1/2 cup of yogurt
1 1/2 cup of cottage cheese
1/8 cup flour
Pie crust
1. Preheat oven to 350 degrees
2. Brown sausage in skillet and sautee mushrooms and onions in separate pan
3. Add both to mixing bowl and add remaining ingredients. Stir.
4. Pour into pie crust and bake for 1 hour.
5. Let cool and enjoy.
1/4 cup onion, chopped
1/2 pound of sweet Italian sausage
4 eggs
Salt and pepper to taste
1 cup shredded cheese
1/2 cup of yogurt
1 1/2 cup of cottage cheese
1/8 cup flour
Pie crust
1. Preheat oven to 350 degrees
2. Brown sausage in skillet and sautee mushrooms and onions in separate pan
3. Add both to mixing bowl and add remaining ingredients. Stir.
4. Pour into pie crust and bake for 1 hour.
5. Let cool and enjoy.
Canning Banana Peppers
Sweet banana peppers
4 cloves of garlic
4 chili peppers
4 mason jars
BRINE
6 cups white vinegar
2 cups water
1 tablespoon sugar
1 tablespoon and 1 teaspoon pickling salt
Dash of Mrs. Wages Kosher Dill Pickle Mix
1. Put 1 clove of garlic and 1 chili pepper in each mason jar
2. Stuff remaining space in each jar with sweet banana peppers
3. Boil brine ingredients until all is combined
4. Pour brine into mason jars, leaving 1/2 inch of space at the top
5. Seal each mason jar and boil in water for 10 min
6. Let jars sit for 4-5 weeks for best flavor
4 cloves of garlic
4 chili peppers
4 mason jars
BRINE
6 cups white vinegar
2 cups water
1 tablespoon sugar
1 tablespoon and 1 teaspoon pickling salt
Dash of Mrs. Wages Kosher Dill Pickle Mix
1. Put 1 clove of garlic and 1 chili pepper in each mason jar
2. Stuff remaining space in each jar with sweet banana peppers
3. Boil brine ingredients until all is combined
4. Pour brine into mason jars, leaving 1/2 inch of space at the top
5. Seal each mason jar and boil in water for 10 min
6. Let jars sit for 4-5 weeks for best flavor
Cheese Grits and Shrimp
1 cup Weisenberger Stone Ground Grits
4 cups of water
1 ½ stick of butter
8 oz of Howard’s Creek Authentic Beer Cheese
4 eggs
3/4 cup of heavy cream
1 tsp garlic salt
12 oz of shrimp
Dash of white pepper
http://www.howardscreek.com/recipes
4 cups of water
1 ½ stick of butter
8 oz of Howard’s Creek Authentic Beer Cheese
4 eggs
3/4 cup of heavy cream
1 tsp garlic salt
12 oz of shrimp
Dash of white pepper
- Boil water and cook grits according to directions.
- Remove from heat and add 1 stick of butter and beer cheese and stir
- Add eggs while mixing
- Stir in heavy cream and garlic salt
- Pour mixture into a greased baking pan
- Bake at 325 degrees for 45 minutes
- Bump it up to 350 degrees for an additional 45 minutes
- Sautee shrimp in butter and additional garlic salt until pink
- Serve over top of grits.
http://www.howardscreek.com/recipes
Crab Cakes
1 lb lump crab meat
1/4 cup banana peppers, chopped
1 small onion, chopped
2 pakets of Ritz crackers, crushed
1 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1/4 cup mayonnaise
Dash of cayenne pepper
1 teaspoon Tony Chachere's Creole seasoning
Juice from 1/2 lemon
2 eggs
1. Mix together all ingredients until they start to clump together.
1/2 cup peanut oil
1/2 cup flour
2. Heat oil in iron skillet on medium heat.
3. Roll crab meat mixture together into medium sized discs and dust with flour.
4. Place in skillet and let brown for 3-5 minutes, then flip and cook another 3-5 minutes.
5. Place on paper towels to drain and continue cooking. Serve with Tim's Special Sauce.
1/4 cup banana peppers, chopped
1 small onion, chopped
2 pakets of Ritz crackers, crushed
1 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1/4 cup mayonnaise
Dash of cayenne pepper
1 teaspoon Tony Chachere's Creole seasoning
Juice from 1/2 lemon
2 eggs
1. Mix together all ingredients until they start to clump together.
1/2 cup peanut oil
1/2 cup flour
2. Heat oil in iron skillet on medium heat.
3. Roll crab meat mixture together into medium sized discs and dust with flour.
4. Place in skillet and let brown for 3-5 minutes, then flip and cook another 3-5 minutes.
5. Place on paper towels to drain and continue cooking. Serve with Tim's Special Sauce.
Grandma's Famous Pumpkin Pie
2 cups sliced pumpkin
1 egg
1 14 oz can Eagle brand sweet condensed milk
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1. Boil pumpkin pieces for 20-25 minutes
2. "Mash it up" and then add rest of the ingredients
3. Stir and pour into pie-crust
4. Cook at 350 degrees for 1 hour
1 egg
1 14 oz can Eagle brand sweet condensed milk
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1. Boil pumpkin pieces for 20-25 minutes
2. "Mash it up" and then add rest of the ingredients
3. Stir and pour into pie-crust
4. Cook at 350 degrees for 1 hour
Hot Crab Dip
1/2 yellow onion, shredded
2 cups swiss cheese, shredded
1 1/2 cup sour cream
1 package of imitation crab meat
8 oz package of cream cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Use mixer to blend all ingredients.
3. Put in baking dish and bake for 45 min - 1 hour, until golden brown on top.
4. Serve with crackers.
2 cups swiss cheese, shredded
1 1/2 cup sour cream
1 package of imitation crab meat
8 oz package of cream cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Use mixer to blend all ingredients.
3. Put in baking dish and bake for 45 min - 1 hour, until golden brown on top.
4. Serve with crackers.
Kielbasa and Sauerkraut
1 keilbasa sausage
1/2 onion, cut in rings
32 oz jar of sauerkraut
1/2 sweet yellow onion
1/2 teaspoon caraway seed
1 bottle of Heineken beer
1 apple, cut into slices
1/2 tablespoon pepper
2 pinches of sugar
1. Cut sausage into pieces
2. Add all ingredients into large pot
3. Cook on high for 30 to 40 min and serve
1/2 onion, cut in rings
32 oz jar of sauerkraut
1/2 sweet yellow onion
1/2 teaspoon caraway seed
1 bottle of Heineken beer
1 apple, cut into slices
1/2 tablespoon pepper
2 pinches of sugar
1. Cut sausage into pieces
2. Add all ingredients into large pot
3. Cook on high for 30 to 40 min and serve
Leg of Lamb Roast
Leg of lamb roast, bone-in
Pepper
1 cup water
6-7 tablespoons basil pesto
2 tablespoons dried basil
1. Preheat oven to 400 degrees
2. Pour water into bottom of pan
3. Cover lamb roast with pepper, pesto and dried basil
4. Cook uncovered for 15 minutes
5. Cover and cook additional 35 minutes
6. Pull out of oven and let sit with cover on for 10 minutes
Pepper
1 cup water
6-7 tablespoons basil pesto
2 tablespoons dried basil
1. Preheat oven to 400 degrees
2. Pour water into bottom of pan
3. Cover lamb roast with pepper, pesto and dried basil
4. Cook uncovered for 15 minutes
5. Cover and cook additional 35 minutes
6. Pull out of oven and let sit with cover on for 10 minutes
Lemon Pepper Pork Loin
1 pork loin
1 cup water
1 can chicken broth
1/2 cup white wine
Lemon Pepper seasoning
1. Preheat oven to 350
2. Place pork loin in roast pan on rack, fat side up
3. Pour liquids into bottom of roast pan for moisture
4. Cover top of pork loin with thick layer of lemon pepper
5. Cover with roast pan lid and put in oven for 2 hours
1 cup water
1 can chicken broth
1/2 cup white wine
Lemon Pepper seasoning
1. Preheat oven to 350
2. Place pork loin in roast pan on rack, fat side up
3. Pour liquids into bottom of roast pan for moisture
4. Cover top of pork loin with thick layer of lemon pepper
5. Cover with roast pan lid and put in oven for 2 hours
Pesto Lamb Chops
8 Lamb Chops
2 Garlic Cloves
1 tbsp Basil
1 tbsp Rosemary
1 tbsp Olive Oil
2 Garlic Cloves
1 tbsp Basil
1 tbsp Rosemary
1 tbsp Olive Oil
- Let lamb chops sit until room temperature
- In food processor mix 2 garlic cloves, basil, rosemary and olive oil.
- Spread on lamb chops and grill.
Rosemary Tilapia
6 Tilapia Filets
1 cup Flour
Salt and Pepper to taste
1/4 cup Olive Oil
1/4 cup Fresh Rosemary
1/4 cups of Red Wine Vinegar
1 cup Flour
Salt and Pepper to taste
1/4 cup Olive Oil
1/4 cup Fresh Rosemary
1/4 cups of Red Wine Vinegar
- Wash Tilapia Filets and pat dry
- Mix together flour, salt and pepper. Cover filets with flour mixture
- Add some olive oil to pan on medium-high heat. Brown until flaky and set aside
- Add 2 tbsp of olive oil to pan and the fresh rosemary
- When brown, add 1/4 cup of red wine vinegar
- Reduce heat and keep adding vinegar until thickens
- Pour mixture over fish and serve
Salmon Pate
8 oz smoked salmon
1/4 cup onion, chopped
Salt and pepper to taste
1/2 stick of cream cheese
4 heaping tablespoons mayonnaise
1 teaspoon lemon juice
1. Put all ingredients in food processor and blend.
2. Chill and serve. (Can also roll in chopped nuts to make a cheese ball.) Serve with crackers.
1/4 cup onion, chopped
Salt and pepper to taste
1/2 stick of cream cheese
4 heaping tablespoons mayonnaise
1 teaspoon lemon juice
1. Put all ingredients in food processor and blend.
2. Chill and serve. (Can also roll in chopped nuts to make a cheese ball.) Serve with crackers.
Red Wine Dipping Sauce
Half jar of Red currant Jelly
1 cup of red wine
1/2 teaspoon beef bouillon
1/4 cup sugar
1/4 cup juices from lamb
1. Mix all ingredients together in pan
2. Bring to low boil while stirring, allowing mixture to reduce down
3. Add additional ingredients to taste
4. Stir until thickened, and serve with lamb roast and other red meats
1 cup of red wine
1/2 teaspoon beef bouillon
1/4 cup sugar
1/4 cup juices from lamb
1. Mix all ingredients together in pan
2. Bring to low boil while stirring, allowing mixture to reduce down
3. Add additional ingredients to taste
4. Stir until thickened, and serve with lamb roast and other red meats
Sweet Carrots
2/3 stick of butter
1/2 cup syrup
1/2 cup brown sugar
1 can carrots
1. Melt butter in saucepan over medium heat
2. Add syrup and brown sugar and stir
3. Drain carrots and add while stirring
4. Cook for 5-8 minutes
1/2 cup syrup
1/2 cup brown sugar
1 can carrots
1. Melt butter in saucepan over medium heat
2. Add syrup and brown sugar and stir
3. Drain carrots and add while stirring
4. Cook for 5-8 minutes
Tim's Special Sauce
2 heaping tablespoons mayonnaise
1 tablespoon of End of Garden Relish
Dash of hot sauce
1 tablespoon Sandwich Pal sweet and spicy mustard
1/2 teaspoon Tony Chachere's Creole seasoning
1. Mix together all ingredients and serve with crab cakes.
1 tablespoon of End of Garden Relish
Dash of hot sauce
1 tablespoon Sandwich Pal sweet and spicy mustard
1/2 teaspoon Tony Chachere's Creole seasoning
1. Mix together all ingredients and serve with crab cakes.
