Since there are so many stickies at the top of this page I'm gonna combine the recipes that have been "stickied". I'm also going to lock it so if anyone wants a recipe added then contact me or another moderator. This is so it's recipes only and not a rating system or a "that's not how I do it" thread. If y'all don't like it we can go back to the old way.

Atomic Buffalo Turds

25-30 Fresh Jalapenos
2 pkgs. Lit'l Smokies
2-8 oz cream cheese-softened
2 lbs bacon
1/2 sweet onion--chopped fine
2 Tbsp. Turbinado sugar
Toothpicks

Half peppers and de-seed. Mix cream cheese, onion, and sugar. Put cream cheese mixture inside pepper halves. Add a lit'l smoky and wrap with 1 piece of bacon. Hold together with toothpicks. It's easier if you make sure the toothpick goes through the smoky. Sometimes I will sprinkle them with Swamp Venom if I want them a little hotter. I smoke them indirect about 2 hours at 225 degrees. When the bacon starts to brown they are done.

YEKRUT's Hot Corn

4 cans of white shoepeg corn
1 block of cream cheese
1 stick of butter
15 or so slices of jalops chunked up small

Directions:
In a bowl microwave the block of cream cheese and butter. You don't have to melt it all of the way, but get it started good.

Dump all above ingredients into the crock pot, stir it up, and turn on high until it boils. Once it boils turn to low or warm and let it cook for a couple/three more hours. I find that a 4 hour overall cook time is good to tenderize the corn and allow it to soak up some juice and heat. Make sure and stir it every little bit, it tends to stick a little bit, but not to bad. Enjoy!

Bamachem's Venison Chili

Long-story-short... I used to work for Bush's and I helped on the design of their Chili Process. This recipe gives you flavor VERY CLOSE to theirs.

1-lb Ground Venison
1-Can Bush's Seasoned Black Beans
1-Can Bush's Light Red Kidney Beans
1-Can Bush's Chili Magic (sesoned Pintos)
1-Can Petite Diced Tomatoes
1-Can Rotel Tomatoes (with diced green chilies)
1-Small Can Tomatoe Sauce
2-tsp Olive Oil
1-pat of stick Butter (or alternate)
2-TBSP Minced Garlic (fresh is best, but jar is OK)
2-stalks Celery
1-Med/Large Vidalia Onion
1-Green Bell Pepper
2-Domestic Beers (Miller Lite, Bud Lite, Yuengling, etc)
Worchestershire Sauce
Red Pepper Flakes (like you put on pizza)
Salt
Pepper
Cajun Seasoning
Old Bay Seasoning
Chili Powder
Paprika


I start by chopping the onion and about 1/3 to 1/2 of the bell pepper into about 1/4" chunks. If the Garlic is fresh, then you'll need to peel and dice it to a fine consistency. The celery needs to be split length-wise into four small stalks each, then chopped into thin slices.

I use a pot that is about 12" diameter and about 6" deep. A Cast-Iron Dutch Oven is ideal for this.

Put it on the stove at med-high heat. Pour the Olive Oil in the pot and add the butter. Let the pan get hot enough that the butter melts and begins to bubble. Add onion, celery, and bell peppers and stir regularly with a wodden spoon until the onions begin to get transparent. Add garlic and stir for another 45-seconds or so.

At this point, add the ground venison. I don't add it all in one "chunk" but I break it up into teaspoon sized bits. Use the spoon to stir the meat well, making sure to break it into small pieces. I'll add the spices and Red Pepper Flakes as well as the worchestershire to the meat at this point. Don't add SALT until LATER, after you taste everything. I will usually saute the meat for about 5-7 minutes like this on med-high heat.

Open both beers. Pour one in the pot, and take a good sip of the other.

Next, I open all the beans and tomatoes and add them WITH THEIR JUICE to the pot. Stir well. Add the Tomatoe Sauce to the pot and stir some more. Let it get to a good simmer, then reduce heat to med-low for at least 30-minutes.

This is where you drink the rest of that beer.

AFTER it has had a chance to simmer a while and for the flavors to mingle, THEN you can taste and see if it needs any salt.

Sit back, open another beer, and ladel out a bowl full of chili. Put a dab of sour cream in the middle, sprinkle some grated swiss or mozzarella over the top, then add a couple dashes of Louisiana or Texas Pete Hot Sauce. Grab about 6 Saltine Crackers as a side and proceed to hurt-yo-sef. laugh

Enjoy!

Mrs 308's Shrimp Scampi

Mrs.308 put in a sauce pan,

1 part white wine
2 parts butter
1 tbs prepared garlic
good shot of Old Bay
good shot of course ground black pepper

Cook down until blended, pour over 2 lb. of shrimp in a non stick pan, sprinkle lightly with Parmesan cheese, grate alittle lemon peel.......




place on a hot (400 deg) grill for 10-15 minutes, depending on size of shrimp............




Add a veggie & your favorite cold refreshments & chow. (this is REALLY good)


I think the Mrs. used about a half cup wine & a cup of butter cooked down in a sauce pan. You can adjust for your taste. Only pour enough of the mixture over the shrimp to about half way cover the shrimp. That way the shrimp will get a good smoke/grill taste. I also used about twice as much cheese Saturday & it was even better. She found the pan at Ross on clearance for $4. I cooked 2 pans Saturday, one being a Corningware dish, it worked fine. The nonstick pan is what we take camping, it's easy to clean & won't break.

Swampy's Summer Sausage

There are many different recipes available but it is often the simplest recipe that will taste the best.

5 lbs. venison
5 lbs. pork
5 TBS salt
3 TBS. Morton Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protein Concentrate

1. Grind all of the meat together. Making sure the meat is kept very cold. If you need to take a break, place the meat in the refrigerator.

2. Add spices and ice water,.

3. Mix all of the ingredients well then grind again.

4. Place in a bow, cover and Refrigerate for 48 hours, this will make the deer summer sausage nice and cold

5. Stuff into synthetic casings. Follow the manufacturer directions for preparing the casings and the time they need to soak.

6. Place the rolls of sausage in Smoker at 130 degrees F. for 2 hours with no smoke.

7. Turn the smoker up to 150 degrees and smoke for an additional 4 hours with a heavy smoke.

8. Increase the smoker temperature to 200 degrees and smoke for approximately 1 hour.

9. Using a meat thermometer push into the center if the sausage roll, when the internal temperature of the meat is 150 degrees, remove from smoker. Be careful not to burn your hands, use a holder.

10. Run cold water over the sausage to cool and stop the internal cooking. This is very important to keep the sausage from drying out

11. Hang the sausage rolls at room temperature for a couple hours. If you have no place to hang them, then place them on a rack.

12. Refrigerate the rolls of deer sausage over night.

13. The deer summer sausage is now ready to eat and enjoy.

14. The summer sausage should be stored in the freezer.

Brent's Gameday Buffalo Chicken Dip

Posted by brent (Member # 20) on 10-05-2007 01:13 PM :

I make this buffalo chicken dip and it is very good.

2 (10 OZ.) cans chunk chicken, drained

2 (8 OZ.) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce, (Frank's Red Hot,Texas Pete, whatever you like)

1 1/2 cups grated cheddar cheese

Heat chicken and hot sauce in a large skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Stir until well blended and warm. Add grated cheese and heat through. Transfer to casserole dish and bake in 400 degree oven for about 15 minutes.

If your kids are going to be eating it, or you just don't like it as hot, just use 1/2 cup of hot sauce. Serve with your favorite crackers.
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Driveby's Homemade Chocolate Ice Cream

16 oz can of Hershey's syrup
Small pkg of chocolate instant pudding
1 cup of sugar
1 can sweetened condensed milk
1 Tbsp of vanilla
4 eggs
Milk

Mix all ingredients except milk with a hand mixer in a bowl. Add some milk to thin it and mix. Pour mixture into freezer and add enough milk to fill to where you need it.
I made this at the fishing tourney one year. This stuff is awesome and I make it all the time. It tastes like a Wendy's Frosty but more "chocolatey".

Brent's Homemade Banana Ice Cream

5 Bananas - mashed
1/2 Cup Sugar
1 quart half and half
1 tbsp. Vanilla extract
1 can Eagle Brand Sweetened Condensed Milk
Milk

Combine all ingredients except milk in a large bowl. Stir well. Put it in ice cream freezer and add milk to the "fill line". Freeze.

Rebelman's Cajun Grits

1/2 pound. Conecuh sausage (cut up into small pieces and browned)
1 roll of ground sausage (browned)
16oz. Velvetta cheese (cut in small squares)
1can mild rotel

Put all this in the crockpot, turn them on high to melt the cheese and stir frequently to mix.

Then using the Quaker 5 minute quick grits, cook the 6 serving recipe on the back of the container as specified on the stove. When done, add them to the crockpot with the other ingredients. Stir until mixed well and then turn crockpot to keep warm! Enjoy!!

This stuff is awesome! Double the recipe for large parties.

Peaches and Cream Ice Cream

3 cups peeled, mashed fresh peaches
3/4 cup sugar
5 cups milk
2 cups whipping cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can condensed milk
3 tablespoons vanilla extract
1 cup sugar-----I know I listed sugar twice...it's just easier if it's separated.

Combine the peaches and the 3/4 cup sugar in a large bowl. Mix them together well and let it sit for a few minutes. Add the rest of the ingredients and mix well. Pour it in the ice cream freezer and freeze it according to the instructions...

I usually fill the freezer to the fill-line with milk.

When it freezes you are supposed to pack the freezer with more ice and salt and let it stand an hour. Doesn't happen at my house.

Taco Soup (MS_Hunter)

3 lbs of ground meat
1/2 yellow onion
1 can regular rotel
2 cans corn
1 can black beans
1 can pinto beans
1 can light red kidney beans
1 can dark red kidney beans
2 cans stewed tomatoes
2 packs taco seasoning
2 packs hidden valley ranch dressing mix

Brown ground meat with onion and drain meat. Place all ingredients in slow cooker/crock pot (even the juice from the canned stuff). You might have to add a little more water. Put on low and cook for about 4 hours or so stirring occasionally. Serve over chips/rice with cheese,sour cream or whatever else you like.

You can substitute hot rotel or any kind of beans that you prefer. The beauty of this recipe is it`s all up to you as to what exactly you put in it. I altered the recipe a few times after i first got it from a friend to get it where i wanted it but this is the one i use now.