Recipes

Maple Bacon Cookies October 12 2014, 1 Comment

Ingredients

  • 1/2 lb bacon
  • 1/2 C softened butter
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 Egg
  • 1/2 tsp vanilla
  • 1C AP Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon 
  • 1-1/2 C quick cook oats
Glaze
  • 1-3/4 C confectioners sugar
  • 3 tbsp water
  • 3 tbsp REAL maple syrup
Fry bacon. Cool. Chop and set aside
Using an electric mixer at medium speed, beat the butter, sugar & brown sugar until fluffy. Mix in egg, vanilla until combined. 
In a separate bowl, whisk the flour, baking soda, salt cinnamon. Slowly stir in the dry ingrediants.
Gradually stir in the oats and bacon. Refrigerate at least 1 hour
Preheat own to 375. Thoroughly grease cookie sheet
Scoop approx 1/4 C and roll into a ball. Use a fork dipped in water to slightly flatten the balls
Cook 10-12 minutes until golden brown. allow to cool on cookie sheet severql minutes before transferring to a cooling rack.
Mix all glaze ingredients together until smooth. allow to firm for approx 5 minutes. drizzle glaze over cookies while they are on the cooling rack. 
Eat bacon cookies!!!  

Homemade Ice Cream July 06 2014, 0 Comments

What is more American than making homemade ice cream this weekend? This was a weekend staple for us growing up in the South. 
This particular recipe is a true family tradition that was passed down from my wife's Memaw. I can remember as a kid sitting on the ice cream maker with a towel on it while my Grandaddy hand cranked it. He always like to add cherries or black walnuts to his ice cream, but we are going to stick with good ole plain vanilla today.

What you will need:
  • 2 cups sugar
  • 1 large can evaporated milk (Pet or Carnation)
  • 5 eggs 
  • 1/2 pint whipping cream
  • 1 tablespoon vanilla
  • Milk
  • Ice cream salt
  • Ice
Whisk eggs until slightly thickened.
Mix the eggs, sugar, evaporated milk, whipping cream and vanilla in a medium bowl. 
Pour the mixture into the freezing container of an ice cream maker. Top off with milk.
Place the container in the wooden bucket and fill ice and ice cream salt. You gotta make that ice hand crampin cold.
Cover with a towel and freeze according to the manufacturer's instructions. 
Pro Tip: I recommend an old school hand crank ice cream maker. Electric machines just aren't the same. I know the hand cranks are hard to find these days. If you use an electric machine, I recommend hand cranking it after the electric motor won't freeze it any longer. This will help it freeze further.
When the ice cream is done, sit back and watch the looks on your kid's faces. Enjoy!
Pair this with our Pecan Cobbler!

 


Apple Enchiladas June 15 2014, 0 Comments

Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1 stick butter
  • 1 tablespoon cinnamon
  • 1 can of apple pie filling (You can also use your favorite fruit such as peach or cherry.)
  • 1 small package flour tortillas
Prepare smoker for a 30-40 minute smoke at a temperature of 350 degrees F. An oven can also be used for you sissies out there. :)
Bring sugar, water and butter to a boil. Set aside.
Spray a 13x9 baking dish with cooking spray. I use disposable steam pans when using a smoker. 
Place 1 spoonful of pie filling in a tortilla and roll it up like an enchilada.
Fill the pan completely with the enchiladas. Be sure to leave the seam of the tortilla facing down.
Pour the liquid mixture evenly over all of the tortillas.
Sprinkle the tops of the enchiladas with cinnamon.
Cover the pan and refrigerate overnight allowing the tortillas to absorb the sugar mixture.
Bake at 350 for 30 - 40 minutes or until lightly brown. (Indirect without wood if cooking on a Big Green Egg.)
Don't be afraid to serve this Texas style with Blue Bell vanilla ice cream!
Enjoy!


Smoked Pecan Cobbler April 24 2014, 0 Comments

Ingredients
  • 2 pie crusts (rolled), softened
  • 2 1/2 cups brown sugar
  • 2 1/2 cups light corn syrup
  • 1/2 cup butter, melted
  • 4 1/2 teaspoons vanilla
  • 2 cups chopped pecans
  • 2 cups halved pecans
  • 6 eggs, beaten
  • Blue Bell vanilla ice cream

Prepare smoker for a 45 minute smoke at a temperature of 350 degrees F. I recommend a light wood for this cook or lump charcoal without out if you prefer.

Spray a half sheet steam pan with butter flavored coking spray. A cast iron skillet can also be used.

Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly.

**optional - line the top of the pie crust with chocolate baking chips.

Grab a large mixing bowl. Combine the brown sugar, corn syrup, butter, vanilla and eggs. Mix well. Fold in the chopped pecans.

Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture. 

Smoke for 15 minutes.

Pour remaining mixture in the pan. Lay pecan halves neatly on the top. Smoke an additional 30 minutes or until it looks done or set to you. 

Cool for at least 20 minutes. This is very important as this cobbler will burn the heck out of your tongue!

Serve warm with Blue Bell vanilla ice cream (when the factory re-opens!)