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!

Chocolate Zucchini Bread

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Recipe courtesy of:

RecipeTinEats.com

Prep Time: 15 minutes
Cooking Time: 65 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3 cups grated zucchini (2 large or 3 small), lightly packed
  • 1 3/4 cups flour, plain/all purpose
  • 1/3 cup unsweetened cocoa powder, preferably Dutch processed
  • 1.5 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla essence
  • 1 1/4 cup white sugar
  • 2 eggs
  • 7 Tbsp. unsalted butter, melted
  • 10 oz. sweet or semi-sweet dark chocolate, coarsely chopped (keep some larger chunks!) Do not used unsweetened chocolate

Instructions

  1. Preheat oven to 350F.
    Grease and line a large loaf pan (like 11 x 6 x 2.5″).
  2. Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter.
  3. In a large bowl, whisk together flour, cocoa, baking soda and salt.
  4. In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
  5. Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated – batter will be thick!
  6. Add zucchini and chocolate and stir to mix through – it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
  7. Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the center comes out clean.
  8. Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
  9. Extra amazing served warm – you get melty chocolate bits and it’s extra fudgy in the middle!

Comments

  • Don’t need to go overboard squeezing out excess liquid, just get out what you can. The remaining moisture in the zucchini is what makes the bread so moist!

Nutrition

Calories:437cal (22%), Carbohydrates:61g (20%), Protein:6g (12%), Fat:19g (29%), Saturated, Fat:14g (88%), Cholesterol:54mg (18%), Sodium:425mg (18%), Potassium:366mg (10%), Fiber:3g (13%), Sugar:36g (40%), Vitamin A:370IU (7%), Vitamin C:6.8mg (8%), Calcium:111mg (11%), Iron:2.1mg (12%)

Peanut Butter Chocolate Overnight Oats

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Recipe courtesy of:

Kim & George Kinsley

Total time: 5 minutes

Ingredients

Oats

  • 2 cups old-fashioned rolled oats
  • 2 cups unsweetened almond milk
  • 1 cup whole-milk plain strained (Greek-style) yogurt
  • 1/3 cup crunchy natural peanut butter, well stirred
  • 4 Tbsp. peanut butter powder
  • 4 Tbsp. Chai seeds
  • 1 tsp. vanilla extract
  • 2 Tbsp. mini semi sweet chocolate chips

Topping

  • 3 Tbsp. mini semi sweet chocolate chips, divided
  • 1 1/2 tsp. unrefined coconut oil
  • 1/4 tsp. flaky sea salt

Instructions

  1. Whisk together the oats, almond milk, yogurt, peanut butter, peanut butter powder, chai seeds, vanilla, and 2 tablespoons chocolate chips in a large bowl until combined. Refrigerate, uncovered, until set and slightly thickened, about 30 minutes.
  2. Meanwhile, stir the remaining 3 tablespoons chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil.
  3. Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.

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.

Jean’s Banana Bread

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Recipe courtesy of:

Kinsley Family Cookbook; Jean Kinsley

Ingredients

1 stick butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas (about 2 or 3)
1/2 cup sour cream
Optional: 1/2 – 1 cup of nuts, chocolate chips or raisins

Instructions

  1. Cream the butter and sugar together.  Add the eggs and vanilla.
  2. In a separate bowl, mix the flour, baking soda and salt and add to the butter mixture.
  3. Add the bananas and sour cream and any optional add-ins.
  4. Bake in a large load pan at 350 degrees for 50-60 minutes.  Alternately use 4 mini loaf pans for 30-35 minutes.

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

Smoked Jalapeno Pig Shots

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Recipe courtesy of:

Postal Barbecue

Ingredients

  • 2 bricks of cream cheese
  • 2 packages of Kielbasa (4 links today), sliced 1/2 think
  • 2 packages of thick-cut bacon
  • 3/4 cup Stubbs BBQ sauce (or your favorite)
  • 1 cup shredded Monterey Jack cheese
  • 3 Jalapenos, sliced thin
  • 1 Tbsp. St Elmo’s seasoning (or your favorite BBQ seasoning)
  • Toothpicks

Instructions

  1. Mix well the cream cheese, BBQ sauce, Monterey jack cheese and BBQ seasoning.  Add to a large Ziplock bag and set aside to soften more.
  2. Cut the bacon in half evenly.  Wrap a slice of bacon around the Kielbasa and hold with a toothpick, forming a shot-glass shape.
  3. Cut the corner off of the Ziplock bag and pipe the cream cheese mixture into each shot glass so that the top is even with the top of the bacon.
  4. Top each shot glass with a jalapeno.
  5. Smoke at 225 degrees for 90 minutes or until done.