My Yummly Page!

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Wednesday, November 28, 2018

NEW Wolfe Pit T-shirts and merchandise!

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Just in time for Christmas!  Wolfe Pit SWAG!!!
CHECK IT OUT! - The Wolfe Pit Shop




Tuesday, November 27, 2018

Lone Star Grillz Mini Cabinet Water Smoker

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The Lone Star Grills Mini Cabinet Smoker is a BEAST!  In this video I go over it, do the burn in and first cook!  What an AMAZING smoker!


Sunday, November 18, 2018

Boston Market's Turkey Dinner

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I'm doing a food review on Boston Market’s Turkey dinner to see if it's an edible alternative for Thanksgiving dinner for people who can't spend the holidays with their family. It has roasted turkey, mashed potatoes,gravy and vegetables! Is it any good?
Watch and see!


Friday, October 26, 2018

Grandma's Old Fashioned Corn Pudding!

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Ingredients
  • 5 Eggs
  • 1/3 Cup - Melted Butter (salted)
  • 1/2 Cup - Whole Milk
  • 4 TBS - Corn Starch
  • 2 Cups - Whole Kernel Corn (frozen) 
  • 2 -14.75 oz - Cans Creamed Corn
  • 1/4 Cup - White Sugar
Directions
  • In a large mixing bowl combine eggs, milk, sugar and corn starch.
  • Whip until well until blended.
  • Add creamed corn, whole kernel corn and melted butter.
  • Mix until well incorporated.
  • Pour mixture into a well greased casserole dish.
  • Bake uncovered in a preheated 400º oven for 1 hour.
Enjoy!


BEST EVER Cornbread Dressing!

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Ingredients
  • 2 boxes of Jiffy Corn Bread mix
  • 2 eggs
  • 2/3 cup milk
  • 1 lb - Sage Flavored Country Sausage
  • 1 Large - Granny Smith Apple (diced)
  • 1 Medium - Yellow Onion (diced)
  • 2 - Celery Stalks (diced)
  • 1 tsp - Rubbed Sage
  • 2 cups Chicken Stock (may need more while mixing)
  • 1/2 tsp - Salt and Pepper or to taste.
Directions
  • Combine eggs and milk in a large bowl and mix.
  • Combine cornbread mix and stir.
  • Pour cornbread batter into a greased 9 x 13 casserole dish.
  • Bake at 400º for 15-20 minutes.
  • In a large skillet over medium high heat brown the sausage 3-4 minutes.
  • Drain excess grease if necessary, but leave some in for moisture and flavor.
  • Add onions and celery, then continue to cook 2-3 minutes.
  • Add Granny Smith apples and cook 2-3 minutes.
  • Add sage, salt, pepper and chicken broth and bring to a boil.
  • Immediately turn the heat off once it reaches a boil.
  • Remove cornbread from the oven and break apart in the same casserole dish.
  • Combine all ingredients together and mix until well incorporated.
  • If you notice the mixture is a little dry, add more chicken broth.
  • Cover with foil and bake in a pre-heated 350º oven for 30 minutes.
  • Remove the foil and bake uncovered for another 15 minutes or until golden brown.
Enjoy!

Thursday, September 7, 2017

Redneck Tater Tot Casserole

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Ingredients

  • 28 oz - Baked or Pork & Beans
  • 6-8 - Hot Dogs (all depends on how many hot dogs you like, 6 was enough for me.
  • 4 Cups - Tater Tots (or enough to cover 9 x 13 casserole dish)
  • 2 Cups - Shredded Cheddar Cheese (or more, can you ever have enough cheese?)
Directions

I've found when you make this casserole the traditional way the tater tots tend to turn to mush.  So I do my Redneck Casserole a little different than most people.  I pre-bake my tater tots and pre-heat the bean and hot dog mixture before baking.  This gives you nice crispy tater tots when it's all done versus mashed potato tots!

  • Pre-bake the tater tots in a pre-heated 450º for 10 - 12 minutes.  You don't want to fully cook them.
  • Cut your desired amount of hot dogs into bite size pieces and combine with the beans.
  • Heat to a light simmer on the stove top or in the microwave.
  • Add the heated beans to a 9 x 13 casserole dish.
  • Layer the beans with the pre-baked tater tots.
  • Bake in a pre-heated 450º oven for 8-10 more minutes or until it's bubbly and the tater tots are golden brown.
  • Top with cheddar cheese and place it back into the oven for 2-3 minutes or until the cheese is melted.
Enjoy!