BBQ Pie

Ingredients:
• About 50 frozen tater tots
• 1 ½ lbs. breakfast sausage
• 4 oz. shredded cheddar cheese
• 1 small Jalapeño, diced
• BBQ Sauce
• 1 lb. bacon

Cinnamon Rolls: After the first rise roll out the dough to a ½ inch thich rectangle. Brush with melted butter then spread a mixture of ½ cup sugar and 2 teaspoons of ground cinnamon. You can also add chopped nuts or rasins. Roll it up lengthwise and cut into 1-1 ½ inch slices. Place in a buttered pan or muffin tin and let rise for another 30 minutes. Brush with additional butter and sprinkle with sugar before baking.
Carmel Rolls: Same as cinnamon rolls except sprinkle the rolled out dough with brown sugar instead of sugar and cinnamon. Add walnuts if desired.

Lets Get Started

1. Cover the bottom of a 9-inch pie pan with frozen tater tots. Cook at 325 for about 15 minutes. Mash the tater tots along the bottom and up the sides of the pan.

2. Add the cheese, evenly. Crumble the sausage and press into the tater tot crust. Drizzle BBQ sauce on top.

3. Cook for an hour or more until the bacon starts to crisp and the sausage is cooked through to 165.

4. Cook 16oz of your favorite pasta according to directions on box (we used large macaroni), then set aside.

5. In a large skillet cook 5 slices of bacon, when done set baconaside and remove half of the bacon grease.

6. Add 2 tablespoons of butter to the remaining bacon grease in the skillet and melt over low heat. Next add 2 tablespoons of flour and stir over low heat until golden and no lumps remain, making a roux.

7. Add 1 cup of milk to the roux and 8oz of Velvetta cheese (cubed into 1/2 in pieces) continue to stir until cheese is fully melted. Next add in 1 tsp. of GMG Chipotle Garlic Rub and 1 cup of sharp cheddar cheese. Continue to stir until cheddar is melted.

8. Add pasta, cheese sauce and bacon (chopped) into a tin tray or baking dish, gently fold together and top with crushed goldfish crackers, and 1/2 cup of sharp cheddar cheese.

9. Set smoker to 250 degrees and cook uncovered for 30 to 45 min or until cheese on top is melted.

Dissolve yeast in water with 1 t honey. Let stand 5 min. Add remaining honey, flour and salt, mixing until well combined. Turn out and knead 10 min. Add more flour if dough is sticky. Oil a mixing bowl, place dough in it, and lightly oil dough surface. Let rise in a warm place for 1 ½ hours, covered. Divide into 6 parts. Form each into a smooth ball. Cover balls and let stand 15 min. Preheat oven to high heat. Roll each ball to ½” thickness. Place on baking sheet. Bake on lowest rack for 10 min or until puffed and golden. Remove and wrap in towel; place in a paper bag for 15 min. This maintains the pockets as bread deflates.

Preheat oven to 350°. Combine topping ingredients until crumbly. Set the mixture aside. To prepare bread, combine flour and the next 7 ingredients (flour through nutmeg) in a lg bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into greased and floured baking dish; sprinkle with topping. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 min;

Whisk flour, salt, and baking powder together in lg mixing bowl; form well in center. Combine oil and milk; pour into well. Stir until mixture forms a dough. Turn onto flat, floured surface. Knead 10 times. Roll to ½” height. Cut dough into rounds with glass. Heat skillet until hot over low-med flame. Dip biscuits into melted butter (not too much). Place in pan side by side. Turn over after 5 to 8 min.
Bread topping: mix ¼ c dry bread crumbs, 1 ½ t melted butter and dash of salt. Garlic bread topping: mix ¼ c dry bread crumbs, 1 ½ t melted butter, ½ clove crushed garlic, and dash of salt. Try adding ¾ t chopped fresh herbs.

Combine yeast, sugar, salt and water; allow to rest for 5 minutes. Stir flour to mixture and knead for 5 minutes. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour. Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel. In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet. Bake in a 550 degree oven for 8 minutes, or until golden brown. Brush melted butter onto hot pretzels. You can also add toppings like chopped garlic, cinnamon sugar, cheese or mustard.Enjoy!

 

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