SMOKED TURKEY

Smoke @ 300 degrees @ 15 minutes per pound until 165 degrees at thickest part of breast.

Baste every hour

DRY BRINE (optional)

1/3 cup salt

1 TBL pepper

1TBL sugar

Rub in cavity and over exterior and place in fridge for 2-4 hours

Rinse off brine prior to smoking and prepping bird

PREP THE BIRD

BUTTER RUB:

In a ziplock baggie, combine --

1/2 cup butter

1/4 cup olive oil

1 TBL pepper

1 TBL garlic powder

1/2 TBL paprika

Loosen the skin

Cut a small hole in the corner of the ziplock bag and squeeze butter under and over the skin.

STUFF THE CAVITY:

1 onion quartered

2 carrots quartered

2 celery stocks quartered

1 lemon quartered

1/2 tsp thyme

Make tin foil balls for the bird to set on so it is not sitting in juices.

Put bird in roasting pan with 1 cup stock in bottom of pan

"SOUP"ER RICE

Bring to boil:
1 can cream of . . . soup
Dash of pepper

1.5 cups stock


Add:
1.5 cups minute rice
1/4 cup cheese (parmesan, cheddar, pepperjack, etc.)


Remove from heat, cover and let set for 8 minutes.
Stir and serve!

STUFFED MUSHROOMS

Large package mushrooms, washed and stems removed
1 package Rondole or Allouette garlic & herb cheese spread

Fill mushrooms with cheese.  Bake @ 350 degrees for 20 minutes

COMPOUND BUTTERS

Fresh Berry Butter

1 pint clean berries

1 cups butter at room temperature

2 cups powdered sugar

Combine all well. Serve on pancakes, or hot fresh bread.

Blackberry Honey
1/2 lb softened Butter
1/4 cup Honey
1/4 cup Blackberries

Jam Butter

1 cup (2 sticks) butter at room temperature

1/2 cup good raspberry jam (seeded)

1/4 cup powdered sugar (you could add more–depending on the sweetness of your jam and your taste)

Mix thouroughly and store in fridge. Enjoy!

Honey Butter

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Texas Road-House Cinnamon Butter

½ cup sweet cream butter, softened

1/3 cup powder sugar

1 tsp cinnamon

Beat butter until fluffy and smooth. Add sugar and cinnamon mix until blended. Refrigerate

Cream Cheese Nut Butter

4 oz cream cheese

1/2 stick of butter

1 tsp vanilla

1/4 c. powdered sugar

chopped pecans or almonds

Blue Cheese
1/2 cup unsalted butter at room temperature, 1 stick
1/4 cup blue cheese crumbled
1/4 tsp rosemary or thyme, finely chopped
1/4 tsp garlic powder
black pepper to taste

LION HOUSE ROLLS

Yield: 2 dozen large rolls

Recipe can easily be halved to 12 rolls in a 9x13 pan

2 cups warm water

2/3 cup instant nonfat dry milk

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter

1 egg

5 to 5 1/2 cups all purpose flour

Jelly-roll pan lined with parchment or very well greased

Pizza cutter

Flour for sprinkling counter and rolling dough

4-5 TBL Butter for brushing on dough before shaping

COMBINE the water and the milk powder in the bowl of your electric mixer and stir so the milk dissolves.

ADD the yeast. (you can just dump and go but I always let my yeast proof for a couple of minutes).

ADD the sugar, salt, butter, egg and 2 cups of the flour.

MIX on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far).

MIX on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff. If dough is not pulling away from bowl, gradually add in remaining flour until dough pulls away from bowl. It should be soft, not overly sticky and definitely not stiff.

REMOVE the dough to oil the bowl, then put dough back in and turn it so it is fully coated in oil.

COVER with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an 1 to 1.5 hour).

SPRINKLE counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

DIVIDE the dough in two. Roll each section into a 12x8 rectangle that is 1/4 inch thick.

BRUSH with softened or melted butter.

CUT into 12 pieces that are 4”x2”. Roll up and place on parchment paper.

COVER and rise until double (1 to 1.5 hours).

BAKE 17-20 minutes at 375 degrees.

BRUSH with melted butter and enjoy all that yumminess!

TIPS:

FREEZE THE ROLLS:

Once rolls are shaped and on pan, put in freezer. When ready to bake, cover and put on counter to thaw and rise (about 2 to 2.5 hours) until double in size.

Rolls keep in freezer for about 3 weeks.

CINNAMON ROLLS OR SWEET ROLLS:

This dough is perfect for sweet rolls.

GARLIC CHEESE OR ITALIAN CHEESE ROLLS:

After you spread on the butter but before cutting, sprinkle with garlic powder or Italian seasonings and cheese (cheddar, mozzarella, parmesan, etc.) roll, rise and bake.

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DINNER IN A PUMPKIN

1 small to medium pumpkin (about 4 lbs.)

1.5 lbs ground beef

1/2 of an onion diced

1 can cream of mushroom soup

4oz fresh mushrooms sliced (can sub 4oz can)

8oz can water chestnuts, diced

2 TBL soy sauce

2 TBL brown sugar

1 1/2 cups cooked rice

1 cup grated cheese

Wash outside of pumpkin, cut off top and clean out seed and pulp.

Brown hamburger with onion. Combine with soup, mushrooms, water chestnuts, soy, sugar rice and cheese.

Fill the pumpkin with mixture and put lid back on.

Put on baking sheet and cook at 350 degrees for 1 hour, or until pumpkin is tender.

Remove top and serve. Scoop out cooked pumpkin to serve as a side.

ROASTED PUMPKIN SEEDS

Traditional

4 cups cleaned and washed seeds

3 cups water

1 cup Worcestershire sauce

½ stick (4 TBL) melted butter

2 TBL olive oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp seasoning salt (I love Johnny’s)

Bring water and Worcestershire sauce to a boil. Add seeds and boil for 10 minutes.

Toss with remaining ingredients.

Spread thinly onto jelly roll pan.

Roast 50-60 minutes at 350 degrees. STIR EVERY 10 MINUTES.

PUMPKIN PUREE

Wash outside of pumpkin. Cut in ½ and pull out seeds and goop. Put on roasting pan.


Cook for 1 hour at 350 degrees


3 sugar pie pumpkins = about 8 cups of puree.