Wednesday, December 13, 2017

Self Rising Buttermilk Biscuits

We made these for Thanksgiving Day. They were quite tasty and freeze well.
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Self Rising Buttermilk Biscuits
https://www.southernplate.com/buttermilk-biscuits-tutorial/

½ cup cold butter
2¼ c self rising flour
1¼ c buttermilk
flour for dusting
melted butter

1. Cut butter into flour with a fork or pastry blender until crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a ¾-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to ½-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.


Tuesday, December 12, 2017

Vegetable Ranch Dip

I had all the ingredients to make this, so this was another appetizer we made for Thanksgiving. It was very good.
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Vegetable Ranch Dip
http://togetherasfamily.com/2015/07/vegetable-ranch-cracker-dip/

2 bars (8 oz each) cream cheese or use a 7.5 oz tub of chive and onion spread + 1 bar of cream cheese
1 can (15 oz) corn, drained
1 red pepper, chopped
1 can (2.25 oz) chopped olives
1 packet (1 oz) ranch seasoning mix, regular or buttermilk

Combine softened cream cheese  with all the other ingredients in a mixing bowl. Stir to combine.

Place in the fridge for at least 6 hours before serving. Overnight is best.

Serve with your favorite crackers

    Monday, December 11, 2017

    Slow Cooker Cheesy Spinach Artichoke Dip

    We made this for an appetizer on Thanksgiving day. Jenna especially liked that there is NO mayo in this recipe. It is excellent!
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    Slow Cooker Cheesy Spinach Artichoke Dip
    http://togetherasfamily.com/2016/11/slow-cooker-cheesy-spinach-artichoke-dip/

    1 bag (10 oz) fresh baby spinach, roughly chopped
    1 can (13.75 oz) artichoke hearts, drained and chopped
    1 bar (8 oz) cream cheese, cut into 1-inch cubes
    1 cup sour cream
    2 cups shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    4 garlic cloves, minced finely
    1/4-1/2 teaspoon pepper
    1/4 teaspoon salt


    Line a slow cooker with a bag for easy cleanup.

    Put all ingredients into the slow cooker and cook on low for 3-4 hours. Stir before serving and season with extra salt and pepper, if necessary.

    Serve with triscuits, wheat thins, baguette slices, tortilla chips, etc.

    Sunday, December 10, 2017

    Poor Man’s Burnt Ends

    My mom called a few weeks ago to tell me we HAD to try these. I found a few different recipes and came up with this to smoke on Thanksgiving. They are delicious!
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    Poor Man’s Burnt Ends 

    adapted from https://heygrillhey.com/recipe/poor-mans-burnt-ends/

    3 pound chuck roast
    1/2 cup BBQ sauce
    1/4 cup brown sugar


    Simple Beef Rub

    1 Tablespoon coarse Kosher salt
    1 Tablespoon coarse ground black pepper
    1 Tablespoon garlic powder

    1. In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. Put in fridge to marinate overnight

    2. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.

    3. Smoke the roast until the internal temperature reaches 185-190 degrees.(about 5 hours)

    4. Remove the roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.

    5. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.

    Saturday, December 9, 2017

    Smoked Whole Turkey

    We smoked a turkey for Thanksgiving this year. It was very easy to do and tasted great!
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    Smoked Whole Turkey
    Adapted from http://blackberrybabe.com/

    Dry Brine

    1/3 cup kosher salt
    1 T cracked black pepper
    1 T brown sugar Beth used brow sugar twin

    1 17 -20 # Turkey, thawed, neck and giblets removed

    1/4 cup olive oil
    1 T ground black pepper
    1 T garlic powder
    1/2 T paprika
    1 T onion powder
    1/4 cup butter, softened

    Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet.

    Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours or up to 24 hours. This will form the crust on the turkey

    Preheat smoker to 300°F.

    Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe some of the dry brine from the turkey skin. Brush on olive oil. Mix the rest of the seasonings together and lightly sprinkle on the turkey.

    Smoke at 275-300°F for about 4 hours or until internal temperature reaches 165°F when measured in the thickest part of the breast.

    Friday, December 8, 2017

    Turtle Bundt Cake

    I made this for Thanksgiving and took the leftovers to church and then to Jenna's work. This was very good. See in bold what I used for the caramel(found in a can by sweetened condensed milk) Very good and easy!
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    Turtle Bundt Cake

    Adapted from Betty Crocker


    Cake

    1 box chocolate cake mix
    1 box (4-serving size) ™ chocolate-flavor instant pudding and pie filling mix
    1 cup water
    1/2 cup vegetable oil
    1/4 cup caramel topping Beth used Dulce De Leche, thinned with heavy cream
    4 eggs
    3/4 cup chopped pecans

    Toppings 
    3/4 cup chocolate frosting (from 16-oz container)
    1/4 cup caramel topping Beth used Dulce De Leche, thinned with heavy cream
    1/4 cup coarsely chopped toasted pecans

    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

    In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.

    Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

    Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds on until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.

    When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

    Thursday, December 7, 2017

    Pecan Pie Blondies

    I made these during the Packer game(the one that was a shut out) when I needed to stress bake. This was the Sunday before Thanksgiving. I kept them in the fridge until Thanksgiving. They are the BOMB! Very addicting. Next time I will double them!
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    Pecan Pie Blondies

    https://www.bakerita.com/pecan-pie-blondies/

    For the blondies


    ½ cup (1 stick) unsalted butter
    1 cup brown sugar, packed
    1 large egg
    1 tablespoon vanilla extract
    1 cup all-purpose flour
    ¼ teaspoon kosher salt

    For the pecan layer

    ¼ cup (4 tablespoons) unsalted butter
    ½ cup brown sugar
    ¼ cup pure maple syrup
    ¼ cup heavy cream
    1½ cups roughly chopped pecans

    1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.

    2. Place butter in a medium sauce pan and heat over medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan and a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. This process should take 2-4 minutes. Remove the butter as soon as you see brown specks, remove the pan from the heat and continue to whisk for 30 seconds. Transfer butter into large mixing bowl and allow to cool for a few minutes.

    3. Whisk the brown sugar into the browned butter. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined. Pour the batter into prepared pan and smooth it lightly.

    4. Prepare the maple pecan layer. Melt butter in a saucepan over medium heat. Once melted, whisk in the brown sugar and maple syrup until brown sugar is dissolved. Bring to a boil, stirring occasionally. Once it reaches a boil, cook for 1 minute and remove from heat. Add heavy cream and stir. Stir in the chopped pecans. Pour the pecan mixture evenly over the blondie batter and smooth the top.

    5. Bake for 30-35 minutes or until the bars are set. Allow bars to cool completely before slicing and serving into 16 squares. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 month.