Allison's Grandma's Cheeseball Recipe

1/4 cup bell pepper

2 8 ounce cream cheese

1 small can of drained pineapple, crushed

2 Tablespoons chopped onion

1 teaspoon seasoned salt

2 cups chopped pecans

Mix all ingredients, except pecans. Chill. 

Shape into two balls. Chill again.

Roll balls in pecans.

From Allison's mom, Beth Carraway Crumpton: This is a (cheeseball) recipe that I got from my mother several years ago. It is a favorite for special get-togethers.

Carmen's Peanut Butter Bars

Carmen says these Peanut Butter Bars don't double well, just make multiple batches if you need a bunch.

2 cups graham cracker crumbs (about 14 full crackers)

2 cups confectioners' sugar*

1 cup butter, melted**

1 cup peanut butter*** (226 g)

1 1/2 cups semisweet chocolate chips

4 Tablespoons peanut butter (63 g)

Mix together graham cracker crumbs, confectioners´ sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well blended.

Press evenly into the bottom of an ungreased 9x13-inch pan.

Place chocolate chips and 4 Tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.

Spread mixture over crust.

Refrigerate for at least 1 hour before cutting into 12 (or 32) squares.

*Sift to avoid having to break up lumps

**Melt in a 2-cup glass measuring cup and then use it to melt the chocolate chip/pb mixture

***Carmen uses Winco peanut butter

Things to try:

-using natural peanut butter

-sprinkling with finishing salt

-using dark chocolate

Cinnamon Pie Crust Sticks (Cimmi Cakes)

Cinnamon Pie Crust Sticks (Cimmi Cakes)

For the pie crust:

1 cup unsalted butter (2 sticks), from the refrigerator, grated and placed in the freezer

1/2 cup full-fat sour cream, measured and kept in the fridge until ready to use

2 cups flour (260 g)

1 teaspoon salt

After grating the butter and measuring the sour cream, whisk together flour and salt.

Using hands, work the butter into the flour mixture. 

Add sour cream and work in with a fork. Once it starts to clump, knead with hands until the dough comes together. 

Divide in two, form disks, and wrap in plastic wrap. 

Chill in the refrigerator for at least an hour.

To make Cinnamon Pie Crust Sticks with one disk of dough:

Cinnamon Sugar (1:4 ratio):

1 Tablespoon cinnamon

4 Tablespoons (1/4 cup) sugar

Melt 1/2 stick of salted butter.

Preheat oven to 400 degrees F.

On a floured surface, roll out pie crust to 1/8th of an inch.  

Cut into strips or shapes.

On cookie sheets lined with parchment paper, place the strips and shapes about an inch apart.

Paint with melted butter.

Generously sprinkle with Cinnamon Sugar.

Bake for about 8-10 minutes until puffed and golden around the edges.

Remove from the oven an let cool slightly on the pan, then move to cooling racks.

Freezer Meals

Ham and Cheese Quiche

8 eggs

1 cup milk

1 cup cheese

1 cup ham

Mix together and pour into freezer bag. Take out as much air as possible when sealing.

To cook:

Thaw completely.

Shake bag gently and pour into pie crust.

Bake at 350 for 40-60 minutes, until lightly browned and center is set.

Cool 5 minutes before serving.

That Dude Can Cook Turkey Notes

That Dude Can Cook Turkey on YouTube

After butchering the turkey into pieces, salt well and rest for an hour in the fridge.

Divide the turkey onto two trays so that there is room between pieces.

Pat dry and spray with avocado oil.

Cook turkey at 400 degrees until breast is 145 degrees (about 30-35 minutes--take out wings at this time as well) and thigh is 181 degrees (about 1 hour 7 minutes).

Rest on a rack for 20 minutes.

Turkey Stock: 

1 turkey carcass oiled, salted and roasted (400 degrees, after 45 minutes, flip pieces, add two halved onions with oil, and cook another 30 minutes) 

enough water to cover the bones by a few inches 

 3 carrots peeled and sliced in half 

2 yellow onions halved and roasted 

8 sprigs fresh thyme 

20 whole peppercorns 

salt to taste 

Rosemary salt recipe: 

1 cup kosher salt 

14 sprigs of rosemary stripped 

8 sprigs sage stripped 

3-5 cloves of garlic (3 if they are big and 5 if small) 

1 lemon zested 

Rosemary salt weighted recipe 

250 grams of kosher salt 

8 grams of fresh sage leaves 

16 grams fresh rosemary leaves 

20 grams of fresh garlic 

3 grams of fresh lemon zest 

Turkey Gravy: 

4 oz unsalted butter 

1/2 cup + 1 tbsp all-purpose flour (cook until the roux is about the same color as the stock) 

5 1/2 cups Turkey stock (add a little at a time, whisking well each time) 

2 tsp black pepper 

1 1/2 tsp Rosemary salt 

2 tsp marmite 

1 Turkey neck meat removed and chopped

Large Batch Ground Beef (in the oven)

To cook a large batch of ground beef (6 lbs from Costco):

Heat oven to 300 degrees.

In a large cast iron Dutch oven, place the ground beef, salting as you go, 1 teaspoon salt per pound of beef. Cover and put in the oven.

After 30 minutes, remove from oven and stir and break up the beef. Cover and put back in the oven.

Repeat until the meat has cooked for 1 1/2 hours. It should be done (160 degrees).

Put drained beef into quart freezer bags. One pound of cooked beef will be about 13 ounces.

Jalapeno Poppers

This should make enough for about 5 jalapenos.

4 oz cream cheese, room temp

1/8 teaspoon salt

pinch pepper

1/2 cup small grated cheddar cheese

3 oz bacon, cooked and chopped

Preheat oven to 400 degrees. Halve the jalapenos lengthwise and spoon out and discard the seeds and membranes.

Combine the above ingredients in a bowl. 

Fill the jalapeno halves to sit level with the sides.

Place the stuffed jalapenos on a a baking sheet (or in a pie plate) and bake for 15-20 minutes, or until the cheese melts golden in color.

Serve jalapeno poppers warm or at room temperature.