Cherry and Black Pepper Smoked Cream Cheese

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Recipe courtesy of:

Traeger

Prep Time: 5 minutes
Cooking Time: 2 hours
Total Time: 2 hours, 5 minutes
Serves approximately 12

Ingredients

  • 8 oz. block of cream cheese
  • 1 tsp. Olive oil
  • 1/2 tsp. freshly ground black pepper
  • Warm crackers or bread

Instructions

  1. Preheat the smoker with the lid closed to 200˚F; this will take 15 minutes. Line a small baking sheet with foil or have a cast-iron pan handy.
  2. Place the cream cheese on the prepared baking dish or in the pan. Use a knife to make shallow (about 1/2 -inch deep) crosshatch cuts on top of the cream cheese, then brush with the olive oil and sprinkle with the black pepper.
  3. Place the baking sheet or pan directly on the grill grates. For best results, use Super Smoke, if available. Close the lid and smoke for 2 hours.
  4. Top the cheese with the preserves; if preserves are cold, you can warm them on the cheese on the grill for a few minutes. Serve warm with crackers. Enjoy!

Hot Onion Dip

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Recipe courtesy of:

Nick & Jill Snarski

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Ingredients

  • 12 oz. (1.5 packages) cream cheese softened 1
  • 1/4 cup mayo
  • 1 cup shredded Parmesan cheese
  • 1/2 Vidalia onion diced very fine (about a heaping cup full)
  • 1 teaspoon pepper
  • Serve with pretzels slices of crusty bread, or crackers

Instructions

  1. Just dump into a bowl and mix until combined.
  2. Scrape the mixture into a small casserole dish and bake for 30 minutes or more at 400 degrees until bubbly
  3. Serve with raw veggies, French bread, crackers or flat pretzels.

Comments

  • For best results – Do not use low-fat or fat free cheeses or mayo for this.
  • Add a Tbsp. of minced jalapeno’s for a nice kick.

Pressure Cooker Chili

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Recipe courtesy of:

George Kinsley

Ingredients

1 yellow onion
2 lbs. ground beef
29 oz. can pinto beans, drained
29 oz. can chili beans, drained
14 oz. can diced tomatoes
28 oz. jar of spicy marinara
7 oz. can green chili’s
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder

Instructions

  1. Add oil to the pressure cooker. Once hot, add the onions and cook until translucent.
  2. Add the ground beef, salt and pepper and brown.
  3. Add pinto beans, chili beans, diced tomatoes, chili’s, marinara, ground cumin and chili powder
  4. Lock the lid and set for 8 minutes on high.
  5. Perform a quick release and serve.

Deviled Eggs

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Recipe courtesy of:

Kinsley Family Cookbook

Ingredients

Per Eggs

Hard-boiled eggs
Dash of Sugar
Dash of Salt and pepper
1 tsp. Miracle Whip
1/2 tsp. Yellow mustard
Paprika

Instructions

  1. Hard-boil the eggs and refrigerate until cold.  Then remove the shells and cut in half.
  2. Place the egg whites on a platter.  Mash the yoke parts until smooth or in a food processor.
  3. Add Miracle Whip, mustard salt, pepper and sugar and stir until smooth.
  4. Fill the whites with the mixture and sprinkle with paprika

Jalapeno Chicken Bombs

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Recipe courtesy of:

Dishing with Leslie

Ingredients

5 boneless skinless chicken breasts
5 jalapenos
20 strips of bacon
4 oz. cream cheese
1 cup grated cheddar
1 cup BBQ sauce
Salt and pepper to taste

Instructions

  1. Slice the chicken breasts in half widthwise. Place between two pieces of wax paper and pound to ¼” thickness.  Season with salt and pepper.
  2. Slice jalapenos in half lengthwise and remove seeds, ribs, and the stem-end. 
  3. In a small bowl, mix softened cream cheese with cheddar cheese. 
  4. Fill each jalapeno half with about 1 Tbsp of the cheese mixture. 
  5. Wrap 1 jalapeno half at the end of each pounded breast piece.  Roll over and together. 
  6. Wrap each breast piece with 2 slices of bacon. 
  7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes.  Baste the chicken with BBQ sauce each time you turn it.  Cook to an internal temperature of 165 degrees. 

Potato Salad

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Recipe courtesy of:

Kinsley Family Cookbook; Jean Kinsley

Ingredients

  • 5 lbs potatoes
  • 1 onion, chopped
  • 3 or 4 celery stalks, chopped
  • Miracle Whip
  • Yellow or Dijon mustard
  • Salt and pepper

Instructions

  1. Boil the potatoes with the skin on for 45 minutes.  Allow to cool.
  2. Peel and cube the potatoes in a large bowl.
  3. Gently combine the celery, onion, salt and pepper.
  4. Start with adding 4 serving-spoons full of Miracle Whip and 1 serving-spoon of mustard.
  5. Keeping adding more until it is the desired consistency.

Peanut Butter Oatmeal Cakes

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Recipe courtesy of:

Eating Well

Prep Time: 25 minutes
Cook Time: 50 minutes
Serves 12

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups low-fat milk
  • ½ cup creamy natural peanut butter, divided
  • ¼ cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 3 Tbsp. packed light brown sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • ½ teaspoon salt
  • ¼ cup mini semisweet chocolate chips

Instructions

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each.
  3. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Nutrition

Calories 204 | Fat 9g | Carbs 24g | Protein 7g

Lebanon Dip

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Recipe courtesy of:

Kinsley Family Cookbook

Ingredients

1/2 lb Lebanon bologna cut into several thick slices
1 green pepper
Miracle Whip to taste

Instructions

  1. Cut the Lebanon and pepper into small pieces in a food processor until small. 
  2. Add 2-3 large spoonful’s or Miracle Whip until the mixture sticks together.
  3. Serve with crackers or rounds of bread.

Smoked Shotgun Shells

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Recipe courtesy of:

Meat Church

Ingredients

  • 2 boxes of Manicotti Shells
  • 2 packages bacon
  • 1 lb 90/10 ground beef
  • 1 lb. sweet Italian sausage
  • 8 oz. shredded cheese
  • BBQ seasoning
  • 1 cup BBQ sauce

Optional

  • 4 roasted hatch chili’s, diced (sub jalapeno, etc)

Instructions

Assemble the shotgun shells and place in the refrigerator for at least 4 hours or overnight.

  1. Mix the Italian sausage, the ground beef and shredded cheese (and optional chili’s) in a large mixing bowl.
  2. Stuff each noodle with the mixture being sure to leave no air.
  3. Wrap each shell with a piece of bacon top to bottom (covering the openings) and a second piece wrapped around
  4. Season the shells with BBQ seasoning.
  5. Smoke for 1 hour at 300 degrees or 2 hours at 250 until the internal temperature is 165 and the bacon is crisp.
  6. After 1 hour of smoking, brush with BBQ sauce