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Recipes
FOOLPROOF TURKEY BREAST
By BobN
Remove the legs and wings from the turkey, or have your butcher do it
- For Brine:
- • 1 (14 to 16-pound) fresh turkey
- • Brine, recipe follows
- • 1 tablespoon dry rubbed sage
- • 1/2 teaspoon granulated garlic
- • 1/2 teaspoon granulated onion
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 1 teaspoon oregano
- • 1 teaspoon thyme
- • 1 lemon, zested
- • 1 tablespoon canola oil
- • 6 quarts water
- • 8 cups ice cubes
- • 1 cup kosher salt
- • 1/3 cup brown sugar
- • 1/2 cup molasses
- • 7 fresh sage leaves
- • 1 tablespoons black peppercorns
- In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.
- Yield: brine for 1 turkey breast (10 pounds)
Pumpkin Gingerbread Trifle
By BobN
Bake the gingerbread according to the package directions; cool completely
- 2 – 14 oz. packages gingerbread mix
- 1 – 5.1 oz. box “cook and serve” vanilla pudding mix
- 1 – 30 oz. can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cinnamon
- 1 – 12 oz. container frozen whipped topping, thawed
- 1/2 cup gingersnaps
Grilled Pound Cake with Pineapple and Buttered Rum
By BobN
Spray a clean grill with non-stick spray and preheat to medium heat
- 1 12 oz. pound cake, sliced into 8 pieces
- 6-8 fresh cut pineapple spears
- 2 Tbsp. butter, melted
- 1/8 tsp. cinnamon
- 1/4 c. spiced rum
- 1/4 c. brown sugar
- 1/2 c. half and half
- 2 Tbsp. butter
Corn Casserole
By BobN
Combine all ingredients and pour into a greased casserole dish
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 2 eggs beaten
- 1 stick butter, melted
- 4 heaping T. all purpose flour
- 2 T. sugar
- 1/4 C. diced green pepper (you can use red, I only had green)
- 1 C. whole milk
- 1/2 C. shredded cheddar cheese
- 1/4 tsp each salt and pepper
Stick of Butter Rice
By BobN
Preheat oven to 425 degrees
- 1 c. uncooked white rice (NOT instant)
- 1 (10 oz) can of Condensed French Onion Soup
- 1 (10 oz) can of Beef Broth
- 1/2 c. of butter, sliced
Big Red Cake
By BobN
Big Red Cake 1 french Vanilla cake mix
- French Vanilla Cake Mix
- Big Red Soda
- Small box strawberry jello
- Small box instant vanilla pudding
- 1 1/2 cup milk
- Large tub cool whip
Corn Bread Dressing
By BobN
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 8 servings
- 2 Tbsp. Hill Country Fare Extra Virgin Olive Oil
- 1 1/2 c. chopped celery
- 1 1/2 c. chopped sweet yellow onion
- 1/2 c. chopped red bell pepper
- 1 pkg. (16 oz.) H-E-B Corn Bread Stuffing
- 1 can (14 oz.) Hill Country Fare Chicken Broth
- salt and pepper, to taste
Amaretto Punch
By BobN
mix drink
- 19 ozs orange juice
- 2 liters soda (7-Up)
- 20 ozs pineapple
- 1 cup amaretto
Hot Pecan Crab Dip
By BobN
I've been making this Hot Pecan Crab Dip recipe for years and it's always a huge hit with my family and friends
- 8 ounces crab, fully cooked and flaked
- 6 slices bacon, cooked and crumbled
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup Parmesan, grated & divided
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- 1/2 cup mayonnaise
- 6 to 8 jalapeños, chopped and deseeded
- 1/4 cup green onion, chopped
- 1/2 teaspoon crushed garlic or 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Texas pecans, chopped
- 1/2 cup crackers
- 1/2 cup melted butter
Honey Cheese Bacon Chicken
By BobN
Preheat oven to 375 degrees
- 4 skinless, boneless chicken breast halves
- 3/4 cup honey
- 1/2 cup Dijon or creole mustard
- 1/4 teaspoon lemon pepper, or more to taste
- 4 slices bacon, cut in half
- 1 cup shredded mozzarella or provolone cheese