Ham
Salad
1/4
cup Wicked Good Relish
1lb. Ham
2 cup regular or light mayonnaise or more if you like
Whirl all ingredients in a food processor until ham is finely chopped.
Spread on bread for sandwiches.
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Raspberry
Vinaigrette
Dressing
4 tbsp
Balsamic vinegar
1/2 cup of olive or preferred oil
1/8 cup Raspberry Pie or Raspberry-Jalapeno
Jam
2 tbsp. red wine vinegar
3 cloves finely chopped or crushed garlic
salt and pepper to taste
In a bowl combine all ingredients and let sit several hours or overnight. |
Pumpkin
Spice Eggnog
1 Quart
Eggnog
1/2 jar Pumpkin Butter
Mix 1/2 jar of the Pumpkin Butter the eggnog in a blender & serve!
It's that easy!
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|
APPETIZERS
& SIDES |
Pepper Jelly Vinaigrette
1/4 cup Sweet Heat
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature before adding to salad. Refrigerate any unused amount.
|
Pumpkin
Dip
8 oz. whipped cream cheese
1/2 jar Pumpkin Butter
In a bowl combine cream cheese & Pumpkin
Butter until well blended, add more Pumpkin
Butter if you like a stronger pumpkin taste. Store in refrigerator. Serve with Ginger snaps, Pumpkin Bread
or graham crackers.
|
Perfect
Potato Salad
3 tbsp Wicked
Good Relish
4 potatoes (about 2 1/2 lbs)
3 eggs
1 cucumber, chopped
1/2 medium onion, chopped
1/3 cup Horseradish or Sweet Honey Mustard
1/2 cup mayonnaise
1 tablespoon Spike Seasoning or curry powder
1 tablespoon dried dill weed
1 stalk celery
1 tablespoon garlic powder
1 tablespoon onion powder
Place eggs in saucepan
covered with about 1-2" cold water. (starting them in cold water
gets the shells off easier!) Once they reach the boiling point, boil
for 10 minutes. Run under cold water & peel when cool.
Use leftover baked potatoes (make extra for dinner the night before)
or cook potatoes in microwave just until done. Cut potatoes in 1"
cubes, chop cucumber, celery & onion & put in large bowl. Add
mustard, relish, mayonnaise & spices. Mix together & chill for
about an hour.
Note: add more or less spices & mayo to your taste. |
Chipotle Ranch Dip
1 cup Sour Cream
1/2 cup Mayonnaise
3 tbsp Smokey Pit Barbeque Rub
In a bowl combine all ingredients, still well and let at least 1 hour
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Easy
Hors d'oeuvres
1 lb sliced Smoked
Turkey or Ham
1 tub spreadable cream cheese
1 jar Sweet Heat
or Raspberry-Jalapeno Jam
Spread a layer of cream cheese, than a layer of Sweet Heat Jam on each
piece of meat. Roll up & slice the roll in 2” pieces. Place
toothpick through each piece & arrange on a platter.
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Chris’
Spread
8 oz sharp regular
or low fat Cheddar cubed or grated
1/4 c. regular or light mayonnaise
1 garlic clove, crushed
Several turns of the pepper mill
Whirl cheese and
all the above in the food processor until smooth
1 jar any Pickles-N-Things
Jam
Line a 2-cup mold
or bowl or cake pan with Saran Wrap. Pack in the
cheese mixture and refrigerate. Turn out onto a pretty plate,
pour on the jam and serve with a little basket of crackers or melba
toasts. |
Chris’
Famous Macaroni Salad
1/4 cup Wicked
Good Relish
1 box pasta (whatever shape you prefer)
1 can tuna in water, drained
1 cucumber, chopped
2 medium onion, chopped
olive oil
mayonnaise
1 tablespoon Spike Seasoning or curry powder
1 small can black olives
1 teaspoon garlic powder
1 teaspoon onion powder
Cook pasta & drain. Pour just enough olive oil to coat pasta by
mixing around in colander, transfer to large bowl. Add relish, tuna,
cucumber, onion, spices, black olives, stir together. Add desired amount
of mayonnaise, mix together & chill for about an hour.
Note: add more or less spices to your taste.
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Delicious
Deviled Eggs (my family thinks these are the best!)
6 large eggs
1 tablespoon dill weed
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup mayonnaise
Paprika
1/8 cup Wicked Good Relish
Place eggs in saucepan covered with about 1-2" cold water. (starting
them in cold water gets the shells off easier!) Once they reach the
boiling point, boil for 10 minutes. Run under cold water & peel
when cool. Slice each egg in half the long way & place all yolks
in a bowl. Add everything but the paprika & mix well. Add more spices
to your liking if desired. Divide mixture evenly in each egg & place
in plate, sprinkle with paprika. Note: Double or triple recipe if serving
more guests. |
Baked
Honey Mustard Garlic Wings
8 Wicked
Good Garlic cloves, crushed
4 Tbsp Sweet Honey Mustard
2 Tbsp light soy sauce
2 Tbsp lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
20 chicken wings or drumettes
Combine garlic, honey, mustard, soy sauce, lemon juice, oil, salt and
pepper in a glass or plastic bowl. Add chicken and toss to coat each
piece well. Cover and refrigerate at least 1 hour or up to 1 day. Preheat
oven to 400 degrees F. Place chicken in a single layer on a wire rack
set over an oven tray. Bake 45 minutes until well browned and cooked
through.
Option 2: You may use chicken breasts, thighs instead.
Instead of marinating in refrigerator, combine all ingredients in crockpot,
cook for about 4 hours, then grill just enough to sear skin. |
Courtni's
Sandwich
Any bread of your
choice
Cheddar Cheese Slices
Mayonnaise or Miracle Whip
Really Dilly Beans
Spread Mayo on bread, add a slice of cheese & a few dilly beans,
sounds weird, but it does taste good!
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The
Pilgrim
leftover turkey
stuffing
mayonaise
bread of your choice
Cranberry Salsa
Lightly toast bread, spread desired amount mayo on each slice. Layer
turkey, stuffing, then Gourmet Cranberry Sauce, top with 2nd piece bread,
now that's a kicked up sandwich!
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Fresh Spinach & Cidah Salad
4 Tbsp Maine Cidah Sauce
3 Tbsp red-wine vinegar
2 Tbsp olive oil
2 Tbsp honey
1 1/2 Tbsp Sweet Honey Mustard
1/2 tsp black pepper
1 Bosc or Anjou pear, cut lengthwise into thin slices OR 1/2 lb Sliced Strawberries
8 cups baby spinach
1 small (about 1/3 C) thinly sliced red onion
Place the sliced fruit, spinach & onions in a large bowl. Combine the rest of the ingredients in a small bowl, stirring with a whisk. Pour over salad , toss to coat. NOTE: In place of freash fruit, you can use dried cranberries. I also like to add grilled chicken, granny smith apple & candied pecans!
Yield: 5 servings (serving size: 1 1/2 cups)
|
DESSERTS |
PUMPKIN WHOOPIE PIES
Makes 8-10 whoopie pies.
- FOR THE PUMPKIN WHOOPIE COOKIES
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 jars of Pumpkin Butter, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- FOR THE FILLING
- 1 jars of Pumpkin Butter
- 1 12 oz jar of whipped cream cheese
Directions
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick tinfoil; set aside.
- In a large bowl, mix together together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, brown sugar, oil, eggs, vanilla & Pumpkin Butter and whisk until combined.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Beat last jar of Pumpkin Butter & cream chesse in medium bowl.
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Spread a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
|
Better
Banana Splits
Ice cream flavor/s
of choice
Bananas
Whip Cream (optional)
Strawberry-Rhubarb
Pie Jam or Chocolate-Strawberry Sauce
Blueberry Pie Jam
Raspberry Pie Jam or Chocolate-Raspberry Spread
Put three scoops of ice cream in a bowl. Slice a banana in half &
place on each side of bowl around ice cream. Heat jams in microwave
just until warm, (amount of time varies with wattage of your microwave)
spoon topping of each scoop of ice cream, top with whip cream if desired,
ENJOY! |
No Fuss
Upsidedown Cake (The same great taste without the fat of
the butter!)
1 box yellow cake
mix
1-2 jars Pickles-N-Things Jam
(depends on how much topping you like)
Whip Cream or Cool Whip (optional)
Follow directions on box to make cake. For 13x9 cake-when cool, spread
jam on top of cake. For 2 round cakes-spread in middle & on top
of cakes. Cut & serve with whip cream or cool whip if desired.
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Sour
Cream Pound Cake
1/2 c. soft butter
1/4 c. shortening
1 1/2 c. sugar
3 eggs
1 1/2 c. flour (all-purpose)
1/4 tsp. baking powder
1/2 c. sour cream
1 tsp. vanilla extract
1/4 tsp. almond extract
Any Pickle -N-Things Jam
Cream butter and shortening. Gradually add sugar, beat well. Add eggs,
1 at a time, beat after each. Combine flour and baking powder and add
to creamed mixture, mix well. Add sour cream and beat for 4 to 5 minutes.
Stir in extracts. Pour batter into greased and floured loaf pan. Bake
at 325° for 50 to 60 minutes. Cool. Top with Lemon Pie or any of
our jams & add whip cream if desired!
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Lemon
Custard Ice Cream
2/3
cup fresh lemon juice
1-2 Tb minced lemon zest to taste, use a microplane grater
1 3/4 cups sugar, preferably superfine
1/4 cup Lemon Pie Jam
1 cup milk
2 whole eggs
2 egg yolks
1/2 cup evaporated milk
2 1/2 cups whipping cream (not heavy whipping cream, just whipping cream)
Mix the zest, juice, preserves and sugar in a 4 qt saucepan and allow
to sit for about 1/2 hour to allow flavors to develop. Place over medium
heat and whisk in the milk. Heat to 175 degrees, stirring quite often,
do NOT boil or the pectin in the preserves will be ruined. Meanwhile
beat eggs in a large bowl with fork until well blended. Temper the eggs
with 1/2 cup of the hot milk and then slowly whisk the eggs into the
milk. Heat to 180 degrees over medium-low heat, stirring constantly(
the custard should coat the back of a wooden spoon when ready). Do NOT
allow the mixture to boil. Immediately stir in the cream and evaporated
milk. Chill in an ice bath or allow to come to room temperature, then
allow to age at least 2 hours, but preferably 12 hours or up to 48 hours..
Freeze in two batches in a one quart freezer. The recipe can be halved
for smaller ice cream makers. Please note: The amount of sugar can be
reduced by about 1/2 a cup if you prefer a very tart ice cream. Also
note that because of the high sugar content of this ice cream, your
mixture must be VERY cold before freezing in a Cuisinart-type maker
or it is likely to fail.
Submitted by Deanna Tompkins of Texas |
Easy
Pumpkin Pie
1 Quart
Vanilla Ice Cream
1 Jar Pumpkin Butter
1 prepared graham cracker crust
Cool Whip
Mix Vanilla Ice Cream & Pumpkin Butter together, spread evenly in
graham cracker crust. Freeze for 2 hours or until firm. Top with Cool
Whip if desired.
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Easy
Pumpkin Pie II
2 pkg.
(6-serving size ) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 1/2 Cups milk
1 Jar Pumpkin Butter
1 prepared graham cracker crust
Cool Whip
Beat Milk, Pudding & Pumpkin Butter together on medium speed for
2 minutes, spread evenly in graham cracker crust. Refrigerate for 30
minutes or until firm. Top with Cool Whip if desired. |
Pumpkin
Pecan Cheesecake
1/2 cup chopped
pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 8 ounce package cream cheese, softened
1/3 cup packed brown sugar
2 eggs
3/4 cup Pumpkin Butter
1 9 inch prepared graham cracker crust
Combine pecans and
1/4 cup brown sugar; cut in butter or margarine with a pastry blender
until mixture is crumbly. Set aside.
Beat cream cheese at high speed of an electric mixer until smooth. Add
1/3 cup brown sugar; beat well. Add eggs one at a time, beating well
after each addition. Stir in Pumpkin Butter . Pour mixture into crust.
Bake at 350 degrees for 40 minutes.
Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until
butter or margarine and sugar melt. Cool on a wire rack. Cover, and
chill for at least 4 hours.
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Old
Fashioned Jam Cake
3 cups self-rising
flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 jar Blackberry Pie Jam
1 jar Raspberry Pie Jam
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts, optional
Caramel Icing
2 cups packed light brown sugar
½ cup milk
8 teaspoons butter
1/8 teaspoon salt
4 cups confectioners’ sugar
1 cup chopped nuts, optional
Instructions
1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch
round cake pans.
2. To prepare the cake, sift the flour and spices into a large mixing
bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter,
jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts,
if desired.
3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes,
until a wooden pick inserted near the center comes out clean. Cool in
the pans on a wire rack 10 minutes. Remove the layers from the pans
to cool completely on a wire rack.
4. To prepare the icing, combine the brown sugar, milk, butter, and
salt in a large saucepan. Bring to a boil over medium heat, stirring
constantly. Remove from the heat and add the confectioners’ sugar.
If the icing is too thick, add a little milk. Stir in nuts, if desired.
Spread over one cake layer. Top with second layer; ice top. Top with
third layer, ice top.Serves 12 to 16 NOTE: Flavors improve if cake is
refrigerated 24 hours.
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BREAKFAST |
Cereal
Bars
1/4 cup plus 3 tbsp
butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup quick-cooking oats, uncooked
3/4 cup Blackberry, Raspberry Pie
or any Pickles-N-Things Jam
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Combine flour, soda, and salt; add to creamed mixture,
mixing well. Stir in oats. Press half of mixture into a lightly greased
8-inch square pan. Top mixture with jam, spreading to within 1/4 inch
of edge. Press remaining crumb mixture firmly on top. Bake at 400 degrees
for 30 minutes. Cool and cut into bars.
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Sunny
Morning Lemon Muffins
1 cup shortening
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour*
2 teaspoons baking powder
1 teaspoon salt
1/2 cup fresh lemon juice, 3 to 4 lemons
2 teaspoons grated lemon zest
Lemon Pie Jam
*If using self-rising flour, omit baking powder and salt. Cream shortening
and sugar until light and fluffy; add egg yolks, beating well. Combine
flour, baking powder, and salt; add to creamed mixture alternately with
lemon juice, beating well after each addition. End with dry ingredients.
Fold stiffly beaten egg whites into batter; stir in lemon zest. Fill
greased muffin cups about three-quarters full. Bake lemon muffins at
375° for 20 to 25 minutes, until done. Makes about 15 muffins. When
muffins are cool, spread about 1 Tablespoon Lemon Pie Jam on each muffin,
enjoy! |
Stuffed
French Toast
8 slices of White
Bread
1/4 cup Cream Cheese
1/4 cup any Pickles-N-Things
Pie Jam
2 Eggs
2 Tbsp. Milk
1/2 Tsp. Vanilla Extract
Spread Cream Cheese onto one slice of Bread and jam over the top of
the other slice. Put Bread together to form 4 sandwiches. In a medium
bowl, combine Eggs, Milk and Vanilla Extract. Beat well using a fork.
Spray a griddle or skillet with butter flavored cooking spray. Dip each
sandwich into the Egg mixture, coating both sides evenly. Place on griddle
and cook 2 to 3 minutes on each side or until golden brown. Serve with
my Blueberry-Maple Syrup.
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|
FOR
THE CROCKPOT |
Glazed Pork Loin
1 tsp garlic powder
3/4 tsp salt
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1 (2-pound) boneless pork loin, trimmed
1 cup sliced onion
1 tbsp brown sugar
1/2 cup water
1/2 jar Brandied Peach Cobbler Jam
2 cups sauerkraut, drained
Place sauerkraut, onions water & brown sugar in the bottom of the crockpot & mix together. Lay pork loin on top of onion sauerkraut mixture. Combine spices & rub over top of pork roast. Spread jam over spices & cook for 4-6 hours on low or until pork pulls apart with a fork. |
|
Apple
Pork Tenderloin
1 whole pork tenderloin,
about 2-3 lbs
1/2 jar Apple Pie Jam or Maine Cidah Sauce
2 tablespoons lemon juice
1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of ground allspice or ground cloves
1/8 teaspoon of ground nutmeg
2 tart red apples, unpeeled, cored, thinly sliced (Cortland or Macintosh)
1/2 cup water
In small bowl, combine water, Crabapple Jelly, lemon juice & spices;
blend well.
Place pork tenderloin in a crockpot with the jelly mixture & add
apple slices.
Cook in low for about 4 hours or until the meat starts to pull apart. |
BBQ
Pulled Pork Sandwiches
1 cup
Sweet-N-Smokey Barbeque
Sauce
1 1/2 lb boneless pork roast
1 1/2 tsp Smokey Pit BBQ Rub
1 onion finely chopped
6 Bulkie type rolls
Cut pork into 3-4 pieces & place in crockpot along with onions. Sprinkle rub all over roast, then add BBQ sauce. Mix well. Cook on on low for 3-5
hours or until pork falls apart easily. Mash pork around with potato
masher until it's in small pieces. Toast rolls in desired & fill
with about 1/2 c of pork mixture. Serve with Zesty
Dills on the side. If you want to heat it up, spread
some Wicked Hot Relish
on the bun before adding pork mixture!
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Cranberry
Pork Roast
1 jar Cranberry
Marmalade or Cranberry Chutney
1 boneless pork loin roast (3 lbs)
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Place pork roast in a slow cooker. Mix the Cranberry marmalade,
cranberry juice, mustard and cloves in a bowl. Pour over roast.
Cover and cook 6-8 hours on medium until tender. Remove roast
and keep warm.
Meanwhile, take 2 cups of the roast juices (adding water in necessary),
and pour into a saucepan. Bring to a boil over medium-high heat.
Mix the cornstarch and water to make a paste; stir into gravy.
Cook and stir until thickened. NOTE: If using Cranberry
Chutney, omit cloves |
Chris’
Easy Potluck
1 package frozen
meatballs (about 48) OR 2-4 packages Little Smokies
1 jar Cranberry Marmalade
1 jar Sweet-N-Smokey Barbeque Sauce
Pour Cranberry Marmalade and Sweet & Smoky Barbecue Sauce into a
slow cooker; mix well. Add meatballs or smokies heat thoroughly (at
least 2 hours).
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Easiest
Ever Pot Roast
2 1/2-3 lbs chuck
roast
2 cans beef broth
1 package dry onion soup mix
1 bag carrots
4 medium potatoes, cut in 1/2
1 jar Sweet Onion Jelly
1 med. onion, cut in 1/2
Spread Sweet Onion Jelly on bottom pf crock pot, place roast in crock
pot, arrange potatoes, carrots & onions around roast. Sprinkle onion
soup mix evenly on top, then pour beef broth on top. Cook for 6-8 hours
until roast falls apart, stirring juices occasionally.
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Chris'
Crockpot Chili
1 lb lean ground
beef or turkey
1/4-1 jar Wicked
Hot Relish (depends on how hot
you like it!)
10 tortilla chips
2 garlic cloves, finely chopped
1 can each (15 oz.) red kidney & pinto beans
1 onion, chopped
1/4 cup diced green chilies
1 can each (28 oz.) tomato sauce diced tomatoes
1 tablespoon tomato paste
1 tablespoon Smokey Pit
Barbeque Rub
1 teaspoon Hershey's Unsweetened Cocoa Powder
Place all ingredients (break tortilla chips up before adding)
in a Crockpot & cook on low for about 4-6 hours. |
MAIN
COURSE |
Sweet
and Sour Chicken
2 boneless, skinless
chicken breasts
2 tbsp. vinegar
1 (8 1/2 oz.) can unsweetened pineapple chunks
1 jar Cranberry Marmalade
2 tbsp. water
2 1/2 tbsp. brown sugar
1/2 c. chicken broth
1 green pepper, cut into long, thin strips
2 tbsp. cornstarch
Place chicken in baking dish. Drain pineapple, reserving juice and set
aside. In separate saucepan, combine cranberry sauce, vinegar, brown
sugar, drained pineapple juice and broth. Then mix the cornstarch with
2 tablespoons of water until smooth and add to sauce mixture. Cook sauce
until thickened. Add pineapple chunks & green pepper to sauce an
pour over chicken. Cover and bake at 350 degrees for 35-40 minutes.
Yield: 4 servings |
Quick
& Easy Burritos
Any
Pickles-N-Things Salsa
Chipotle Ranch Dip
Large burrito size tortilla shells
1 can refried beans
1 lb. ground beef or turkey
fresh chopped tomatoes, onions & lettuce, etc.
shredded cheese
1 package taco seasoning
Brown ground beef or turkey in a large skillet, drain. Add refried beans,
taco seasoning & about 1/4 cup water ( just so isn't too thick to
stir). Heat thoroughly. Spread a layer of bean mixture down the middle
of your burrito shell, then cheese-heat in microwave about 30 seconds
or until cheese melts. Top with chopped veggies of your choice, Green
Tomato-N-Apple Salsa & Chipotle Ranch Dip. Roll burrito bottom up
about 1" then the side in a wrap style & enjoy!
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 Chris'
BBQ Secret
2-3 lbs Baby Back
Ribs OR Chicken ( I use breast with bone & skin)
Smokey Pit Barbeque
Rub
Sweet-N-Smokey Barbeque Sauce
Sprinkle your ribs or chicken with enough Smokey Pit BBQ Rub to coat
well & rub into the meat. Add about 1" of water to your crockpot,
then add your meat. Cook for about 4 hours on low or until meat starts
to pull away from the bones. Remove form crockpot & brush with enough
Sweet-N-Smokey BBQ Sauce to coat well. Preheat Grill & cook just
long enough to form a tasty crust. This is like you smoked them for
hours but cheating, LOL! Easy & as good as your favorite restaurant!
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How
to use your Smokey Pit Barbeque Rub
For large cuts
of meat (brisket, pork butts, pork loins, beef tenderloins and pork
spareribs) use indirect heat and smoke to cook the meat. These pieces
of meat (and most others) require time to cook thoroughly and indirect
heat mixed with smoke will slowly penetrate the meat and cook it to
perfection. If you are using a gas grill with at least 2 burners, it
is easy for you to cook with indirect heat. Just turn off one of the
burners and put your meat on that side of the grill. For charcoal grills
you simply stack the charcoal to one side of the grill and cook on the
opposite side of the grill. Smokers are the easiest since they have
been designed to cook with only the heat and smoke pulled over the meat.
You need to use
a thermometer to make sure the heat is right to cook with (between 200
and 215 degrees ). If you are only cooking spareribs you can get a little
hotter fire of approximately 235 degrees and cook the ribs at that temperature.
They will cook in approximate 4 hours. Some cooker and grills come with
built in thermometer to temp gauge and these will usually work just
fine. If you don't have a temp gauge built in your cooker then get one
and put it where you will be cooking next to the meat. Get your grill
up to temperature and while you are letting it get hot, take your meat
out of the frig, rub it down with Smokey
Pit BBQ Rub and let it stand
at room temperature until you are ready to put it on the grill.
Be sure to have some Sweet-N-Smokey Barbeque
Sauce to brush on about 5 minutes before your meat is
done or use it on the side for dipping. |
Cranberry
Orange Glazed Chicken
1 Tbsp Worcestershire
sauce
¼ tsp black pepper
½ cup Cranberry Marmalade
2 boneless, skinless chicken breasts
Bake: Warm marmalade in microwave, about 30 seconds. Whisk in Worcestershire
sauce and pepper. Place chicken in baking dish. Spoon half the glaze
evenly over chicken. Bake at 350 F for 30 minutes, until chicken is
no longer pink. Top with remaining glaze and bake a final 5 minutes.
OR
Broil: Prepare glaze as above. Arrange chicken smooth side down on foil
covered rimmed baking sheet. Broil 5 inches from heat for about 7 minutes,
turning once, until just a hint of pink remains in chicken. Spoon glaze
over chicken and broil for a final 1-2 minutes, until chicken is no
longer pink. |
Lemon
Dill Chicken
4 boneless, skinless
chicken breasts
1 cup sour cream
1 tablespoon minced fresh dill (or 1 tsp. dried)
1 teaspoon pepper (preferably coarse ground fresh)
2 tablespoons Lemon Pie Jam
Preheat oven to 425° F. degrees.
Combine all ingredients except chicken in a small bowl. Grease a medium
casserole dish or spray with nonstick cooking spray. Spread 1/4 of the
lemon dill sauce over the bottom of pan. Arrange chicken breasts on
top of sauce in a single layer. Pour remaining sauce over chicken and
spread evenly. Bake uncovered for 30-35 minutes, until chicken is done.
Serves 4
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Mustard
Glazed Ham
5 lb. ham (spiral
allows for more of the glaze to flavor the ham)
1/4 tsp. ground cloves
1 jar Sweet Honey or Horseradish Mustard
2 tsp. lemon juice
2 tbsp. orange juice
Place ham in pan, mix all ingredients in bowl, spread all over ham.
Bake at 325 for 1-3/4 to 2-1/2 hours or until internal temperature reads
140 F. (If using spiral ham, use baking time on package)
Opton 2: Combine 1 jar Horseradish
Mustard, 1 jar Cranberry
Marmalade & 1 cup pineapple juice in place of ingredients
above. Follow baking directions above.
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Baked
Haddock
fresh
haddock, about 1-2 lbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 C seasoned breadcrumbs
3 tablespoons butter
1/8 teaspoon black pepper
1/4 C light mayonnaise (we use Hellman’s)
2 tablespoons lemon juice
1/2 teaspoon Smokey Pit
BBQ Rub
Preheat oven to 425°. Rinse fish & lay skin side down on a baking
pan. In small bowl, combine mayo, lemon juice, garlic powder, onion
powder, Grillin’-N-Chillin’ Rub & pepper until well
blended, spread evenly over fish. Sprinkle bread crumbs over fish. Melt
butter in a bowl in microwave on 50% power for about 1 minute, drizzle
evenly over fish. Bake for 20-30 minutes or until fish flakes easily
when tested with a fork. NOTE: We like this recipe
so much, we won’t eat baked haddock at restaurants anymore because
this is better!! |
Grilled
Jerk Chicken Kabobs
Mango Tango Salsa or Maui Mango Hot Sauce
Jerk Seasoning
3 Chicken Breasts
2 oz. Olive Oil
18 Bamboo skewers *soak in water*
Cut the breast into six cubes per breast and brush the meat with olive
oil. Rub with jerk seasoning and skewer the chicken. On a medium-high
heat BBQ grill the meat until cooked through. Serve with Mango Tango
Salsa or Maui Mango Hot Sauce *Soaking the bamboo skewers in water will
help them from catching on fire while cooking.*
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Spicy
Southern Pork Chops
6 pork
chops, 3/4"-thick
2 tbsp olive oil
1 med white onion, thinly sliced
3 tbsp freshly squeezed lime juice
1/2 cup Maui Mango Hot Sauce
Smokey
Pit
BBQ Rub
Sprinkle Amazin' Memphis Rub on pork chops & cook in skillet with
olive oil until golden brown on both sides. Remove from pan. Place a
layer of the sliced onion in the bottom of a greased baking dish. Add
the pork chops, spread the Maui Mango Hot Sauce over them and put the
remainder of the onions on top. Drizzle with lime juice. Cover baking
dish and bake at 350 F. for 30 minutes. Remove cover and bake an additional
5-10 Minutes.
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Salsa
Stuffed Peppers
1
lb hamburger
3 large green peppers
1 jar Tomato-N-Apple Salsa
1 C white rice
8 oz of shredded monetary jack cheese
Cook rice according to directions. Brown hamburger in skillet and
drain fat. Wash green peppers. Cut the tops off and clean out inside.
Cut the peppers in half lengthwise. Lay them in a baking pan and put
aside. In a mixing bowl, take cooked rice and hamburger, jar of Tomato
& Apple Salsa and mix together. Place the hamburger rice mixture
in the peppers. Sprinkle with cheese and bake in oven for 15 minutes
at 325 degrees until peppers are soft. (NOTE: If using a glass baking
pan, microwave for 10 minutes on high.) *This is perfect to make ahead
of time, just leave off the cheese. Refrigerate overnight. Serves
6
Submitted by Sue T.- Millis, MA
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Chris'
BBQ Secret