3 cups self-rising flour
3 T sugar
1-12 oz. amber beer, room temperature
1 T butter, melted
Preheat the oven to 375 degrees. Mix the flour, sugar and beer until thoroughly blended into a dough. Put into a greased and lightly floured loaf pan and cover with plastic wrap for five minutes. After five minutes remove the wrap and brush the melted butter on top and place in oven. Bake 40-45 minutes or until lightly brown. Cut and serve warm.
Easy Hot Wings
1 1/2 cups favorite hot sauce
1 cup favorite Italian salad dressing
5 pounds chicken wings
Mix the hot sauce and salad dressing together in a large bowl or storage bag. Add the wings and toss well to coat. Cover or seal and refrigerate overnight or up to 48 hours. Grill until cooked through and slightly crispy, about 15 minutes, or bake at 425 degrees for 40 to 45 minutes, turning occasionally. Serve hot. Makes six servings.
Do it yourself Primanti Bros sandwiches
any kind of deli meat you love
Texas Toast
french fries
Coleslaw
Slice of tomato
Put any kind of meat you like on the texas toast then top with fries, coleslaw and a slice of tomato.
Click here to check out the Primanti Bros. restaurant in Pittsburgh!
Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chiles, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
toasted baguette slices
Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan Cheese. Microwave on high until hot, about 3 minutes. You can also bake the spread to brown the cheese. Bake at 375 degrees F for about 30 minutes.
Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Preheat the oven to 325 degrees F. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Best Ever Jalapeno Poppers
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Restaurant-Style Potato Skins
6 potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
1 (16 ounce) container sour cream
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
Pulled Pork sandwiches
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) bbq sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional
Place pork roast in a lightly greased 3 1/2 to 5 quart slow cooker. Combine onion, bbq sauce, honey, and hot pepper; pour over roast. Cover and cook on low setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw! Serves 6.
Chili Lime Spice Mix for Chips (from Food Network’s Tyler Florence)
Spice Mix:
1/2 dried ancho chile, seeded and hand-torn into pieces
1 teaspoon while coriander seeds
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
pinch ground cinnamon
1 teaspoon sugar
1 tablespoons kosher salt
1/8 teaspoon freshly ground black pepper
2 bags of your favorite potato chips
2 limes, grated on a microplane
Preheat oven to 350 degrees. Combine spice ingredients in a spice grinder and grind until you have a fine powder. Take 2 large cookie sheets and spread chips out evenly. Place in the oven for about 5 to 7 minutes, until they are just warmed through and release some of their oil (this will help the spice mixture stick). Sprinkle spice mix over the warm chips – or toss chips and spice mixture together in a very large mixing bowl. Grate fresh lime zest over the top and serve.
Sam found this recipe at foodnetwork.com
Bacon & Cheddar Dip
1 package (1 oz size) ranch party dip
1 pint sour cream
1/4 cup bacon bits
1 cup shredded cheddar cheese
Combine dip mix with sour cream. Add bacon bits and cheese. Mix together and chill. Serve with chips, crackers or vegetables.
Buffalo Chicken Dip
Spread layers in 9×13 pan as listed:
2 (8 oz.) packages soft cream cheese
2 cans white chunk chicken – drained
1 bottle (or to taste) of favorite buffalo wing sauce
ranch dressing (as much as you like)
8 oz (or more) of shredded Monterrey jack cheese or Colby jack.
Bake at 350 degrees until hot and bubbly. Serve with Frito Scoops.
This recipe is from Kathleen.
Sam’s Beer Bread recipe
3 cups self-rising flour
3 T sugar
1-12 oz. amber beer, room temperature
1 T butter, melted
Preheat the oven to 375 degrees. Mix the flour, sugar and beer until thoroughly blended into a dough. Put into a greased and lightly floured loaf pan and cover with plastic wrap for five minutes. After five minutes remove the wrap and brush the melted butter on top and place in oven. Bake 40-45 minutes or until lightly brown. Cut and serve warm.
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
1 pack of Lipton Onion Soup Mix
1/2 cup water
Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.
Serves 4-6
1 cup vegetable oil
1 small box of vanilla instant pudding mix
1 box yellow cake mix
1 egg
nuts (pecans work best)
1 teaspoon vanilla
Mix all together. Roll into balls and bake at 350 degrees until brown (shouldn’t be more than 10 minutes).
Drew said Libby mixes the pecans into the batter, but Drew’s mom would just put one pecan on top of each cookie before baking.
Jodi’s Mama’s Chicken and Dumplings
**This is the exact family recipe as my Mom told it to me
1 Whole chicken, cut up
(clean off the bad parts – leave skin)
Boil with 1 stick of butter
Once it’s boiling, add chicken pieces and salt and pepper (to taste)
Let it boil for an hour, sit the chicken out to cool. Save the water it boiled in – leave it in the pot and sit aside. Once the chicken has cooled, take the meat off the bones – lose the skin. Put chicken back in pot – turn it on low. Pour some flour in a bowl (start with about a cup). Add a little water at a time until it’s a dough. Continue to put flour on the dough as needed so it won’t stick to your hands too much. Knead it into a ball. Make the ball as big as you want – but you’ll only need a ball of dough about the size of a grapefruit. Use wax paper or a cut paper bag to lay flat. Dust it with flour and put the ball in the center. Use a rolling pin and flatten the dough to a pretty thin layer. (Not paper thin) Cut the dumplings into squared off pieces, and look at the water on the stove. Dumplings are ready to put in when the water is bubbling . The dumplings go on top of the chicken. Put one layer, salt and pepper, and press dumplings lightly down into the water. Do another layer, (repeat the “pressing down lightly and salt & pepper) with each layer. You probably should do about 4 layers of dumplings total.
After the last layer, cook for about 20 minutes on low/medium.
Just taste it for doneness. Dumplings should be soft – but not mushy.
Enjoy!!
Sam’s Mama’s Pork Chops, Pork and Beans and Rice
8 boneless pork chops (or a dozen or so thin cut boneless chops)
1 large can pork and beans
1 cup rice, uncooked
1 stick margarine
Water
Make a roux using oil and flour. Add onions and stir constantly until clear. Add potatoes and brown slightly. Add celery, meat, seasoning and water. Cover and cook slowly for about 45 minutes. Add green onions and parsley and cook uncovered for about 5 minutes. Add gravy from left-over roast, chicken or turkey.
Trim as much fat off of the chuck roast as possible. Then cut slits in the meat in which to bury cloves of garlic – as much as you like. Season the roast on all sides. Brown the roast on all sides in a black iron skillet and place the roast in a dutch oven. Pour a 12 oz bottle of Heinz chili sauce over the roast and “rinse” out the bottle with 4-6 oz of beer and pour the beer over the roast (think of something to do with the remaining beer). Cook on top of the stove for 2-3 hours until the meat is tender. Serve with rice or macaroni.
Place chicken, carrots and potatoes into the roasting pan. Add salt and pepper to taste. Shake up Wish Bone Italian dressing and pour over chicken, carrots and potatoes in the pan. Cover and bake at 350 degrees for an hour and a half to two hours until potatoes are fork tender.
Jodi’s Slow-Cooked Chicken and Gravy
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
1 pack of Lipton Onion Soup Mix
1/2 cup water
Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a medium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.
Serves 4-6
