This is a list of my favorite recipes, in no particular order.
Dave's Spicy Chili
2 lbs Hamburger
1 Large Yellow Onion, diced
2 Garlic Cloves, minced
1 15oz Can of Pinto Beans, drained and rinsed
3 10oz Cans of Rotel Diced Tomatoes w/Green Chiles, not drained
1 6oz Can of Tomato Paste
1 15oz Can of Tomato Sauce
2 4oz Cans of Diced Roasted Green Chiles, not drained (find in the ethnic foods area)
1/2 can of Old Milwaukee
2 tsp Chili Powder
1.5 tsp Pure Ancho Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
Fritos Corn Chips
Bacon, crispy and chopped
Brown and drain hamburger, then mix all ingredients in a large crock pot and simmer on low for at least 4-6 hours
Abbey's Grandma's Sugar Cookies
1/2 cup softened butter
1 1/2 cup sugar
3 1/2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1/2 teaspoon vanilla
Mix butter and sugar. Add eggs and then rest of ingredients. Chill for a bit. ( my grandma chills overnight I just chill for a couple hours)
Put flour on counter to roll out dough. Cook at 350 for 8 minutes. Cookies should be a little brown on the bottom.
Powdered Sugar Frosting
1/2 bag powdered sugar
1 tablespoon melted butter
Mix until it looks spreadable, add food coloring if you want to.
Dead Dave's Apple Pie
1 gallon Apple Juice
1 gallon Apple Cider
3 1/2 cups sugar
7ish Cinnamon Sticks
1 liter 190 Proof Everclear or any Grain Alcohol
Mix the juice, sugar, and cinnamon and bring to a full boil for 30 minutes. Pull it off the heat and let cool before adding the alcohol. If it hasn't cooled the alcohol will boil out.
Sometimes I add cut up apples for flavor and strain them back out after it boils. If you’re feeling squirrelly, sub one gallon for a different juice. Cranberry-Apple turned out really good!
The mixture is about 12.5% alcohol if my math is right. The longer you boil it, the stronger it gets. DO NOT boil after adding the alcohol.
Peach Pie Moonshine
(Found online, needs some work)
2 64oz bottles white grape juice
2 15oz cans sliced peaches in heavy syrup
2 cups granulated sugar
7 cinnamon sticks
1 750 ml bottle everclear
1 750 ml bottle peach schnapps
1. In a large pot bring juice, peaches w/ syrup, sugar, and cinnamon sticks to a boil. Boil for 45 minutes.
2. Let cool to room temperature, then add the peach schnapps and everclear. Stir well, then pour through a strainer to strain out the peaches and cinnamon sticks.
3. Divide peaches/cinnamon sticks between jars and enjoy!
Dave's Good Pretzels
16oz Bag of Pretzels
1 gallon Ziplock bag
1 cup Vegetable or Canola Oil
2 tsp Garlic Powder
2 tsp Lemon Pepper Seasoning
1 tsp Cayenne Pepper
1oz bag Powdered Hidden Valley Ranch Mix
2 tsp Dill Weed
1 tsp Garlic Powder
2 tsp TajÍn Classico Chili Lime Seasoning
1 tsp Lemon Peel
1 tsp Coarse Black Pepper
1 tsp Garlic Powder
Combine seasoning and oil in a Ziplock and mix. Add pretzels, seal, and gently shake.
There are 2 different ways you can finish the pretzels:
1. Leave them in the ziploc bag and allow pretzels to soak up the seasoned oil for at least 6 hours, or ideally for 24 hours. Turn bag to shake up pretzels every few hours.
2. Bake the oil soaked pretzels in a 200 degree oven for about 1 hour, occasionally stirring them so they bake evenly.
4oz Clamato or Bloody Mix
Tabasco To Taste
1 Cracked Egg
Pour ingredients in order into a glass and chug, then go about your day like it’s nobody’s business.
Dave's Charcoal Beef Bacon Stew
1.5 lb Stew Meat
1 lb Bacon
4-5 Baking Potatoes
1 Large Onion
1 Package of Carrot Chips
1 Package of Raw Sliced Mushrooms
1 10oz Can of Mushroom Soup Concentrate
1 10oz Can of Fiesta Nacho Cheese
1 15oz Can of Beef Broth
1/2 Can of Old Milwaukee
Some Pepper and Salt to taste
Cut it up, throw it in a large deep dish disposable roaster pan, cover it, throw on the grill and forget about it for 2-3 hours. Oh, and knock back that 1/2 a beer. *I made this recipe specifically for camping.*
Tavern Style Pickled Eggs and Sausage
1 gallon glass jar
18 Eggs, hard boiled and peeled
3 packs Polish sausage, boiled
4 cups White Vinegar
2 cups Water
3 tablespoons Pickling Spice
1 tablespoon Crushed Red Pepper
1 tablespoon Crushed Garlic
1 tablespoon Dried Onion
1 teaspoon Pickling Salt
6-7 squirts Hot Sauce, to taste
Bring the brine to a boil and then let simmer. Layer eggs and sausage into jar and pack to top, then carefully pour the hot brine into the jar until full.
Let sit in the fridge for 7 days, shaking it to mix once or twice each day.
I made this without the sausage and added raw onion rings and raw jalapeño peppers, it fit perfectly in one 1/2 gallon mason jar. You might need more brine depending on your jar size.
I recently made the full recipe with eggs and Johnsonville Polish Sausage. It turned out really good, but would have turned out better with a higher quality sausage.
Pickled Northern Pike
Ideal size fish 28" or less
This one is brand new and untested.
Cut pike fillets into 1” chunks, leaving Y-bones. Freeze for at least 48 hours to kill potential parasites. I read online that this kills potential parasites, specifically tapeworm.
Defrost. Use pickling salt and refrigerate chunks in a saltwater brine. Soak for 48 hours, covered. Brine should be dense enough to float an egg, about 1 tbsp salt to 1 cup water.
Rinse with cold water. Soak in white vinegar for 48 hours, covered. Drain.
1 Cup Water
2 Cups Apple Cider Vinegar
1/2 Cup Sugar
3 Tb Pickling Spice
Bring Brine to a simmer and let sugar dissolve, then let cool. Layer Pike in a mason jar with thinly sliced onions. Add Brine until full. Brine recipe will fill about 3 pint size jars when packed full of fish.
Seal and refrigerate for one week, shaking up the jar once a day.
5 Gallon Container
1 gal Hawaiian Punch Juicy Red
89 oz Jug of Simply Lemonade w/ Raspberry
1/2 gal Cranberry Juice
1/2 gal Apple Cider
1 L Flavored Vodka (Orange) 75 Proof
1 L Southern Comfort 70 Proof
750 mL Silver Rum 80 Proof
Add two cans of sliced pineapple and a jar of cocktail cherries. Add ice if desired.
Mixture = Roughly 8.5% Alcohol
Easy Banana Cream Pie
3 qt Baking Dish (16" x 9" Pyrex)
1/2 Stick of Butter, melted
1 12oz Box of Vanilla Wafers
4 3.4oz Boxes of Banana Cream Instant Pudding
7 Cups of Milk
3-5 Ripe Bananas, peeled and thinly sliced
1 8oz Cool Whip
Set aside about a cup of wafers to be used as toppings later. Smash the remaining wafers, mix with melted butter, and press them into a crust. Cover the crust with banana slices. Whisk instant pudding mix and milk in a separate mixing bowl and pour into dish. Refrigerate for 1-2 hours, top with Cool Whip and leftover wafers, and serve.