Regina Sober Eat Travel Life
How to Make Pina Colada Jam | CANNING | Small Batch Jam
updated
Get printable recipe here:
eattravellife.com/cheese-ball-recipe
Things we used to make this recipe #aff:
Mixing Bowls: amzn.to/3yiIfTW
Measuring Spoons: amzn.to/3Z7sJWw
Measuring Cups: amzn.to/3WXFCR5
Spatula: amzn.to/3AY2J42
Hand Mixer: amzn.to/41OHAHc
Ingredients
16 ounces sofented cream cheese room temperature
1/4 cup blue cheese crumbles room temperature
1 jar Old English cheese, softened located near blocked cheese in store
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup finely chopped onions or 1 tablespoon dried onions
1 cup chopped walnuts
Instructions
Instructions
In a medium to large size bowl, add the cream cheese, Old English cheese and blue cheese crumbles.
Mix together with a hand mixer. If they are not mixing well together, they may need to come to room temperature more.
Add the salt, onions and garlic powder into the cheese.
Once mixed take plastic wrap and pour the cheese mix onto the plastic wrap and place into a smaller bowl.
You do not want to cover closed the cheese ball, but leave a few gaps and place into the fridge 3-4 hours, over night is preferred.
Chop the walnuts until size of pebbles or just buy chopped nuts!
Put 1/2 of the cheese ball mix (or all if making 1 ball) into the bowl and turn the ball, so that it is coated with nuts on the top side. Alternatively, you can press the nuts into the cheese ball.
Repeat this with another bowl and the nuts.
Cover with plastic and place into the fridge until ready to serve.
Serve with your favorite crackers, carrots & celery.
The key is to really monitor your temperatures. That's the temperature you keep your smoker and monitoring the temperature of your meat. If you over cook your turkey, you will have a dry dish. Taking the turkey out when it's done, but not over done, is needed to maintain the juice in your turkey.
Get printable instructions here:
eattravellife.com/smoked-turkey-breasts
Equipment we used for this recipe #aff:
Smoker: amzn.to/4aDDHJ2
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Thermpro Meat Thermometer: bit.ly/3SLbvg0
Ingredients
1 Tablespoon garlic powder we used
1 Tablespoon salt
1 Tablespoon pepper
boneless turkey breast
Instructions
Set your smoker to 250℉ and prepare turkey.
Add your wet wood chips/chunks into the bottom of the smoker.
Remove turkey from plastic and trim down the twine around it, removing any excess.
Take your and mix together. Apply the seasoning all over the entire turkey.
Place your meat thermometer into the turkey in the deepest part.
Put the turkey into the middle of the smoker and close. Check in 15 minutes to make sure turkey is getting smoke and check every 30 minutes until done for smoke. Add more wet chips if there is no smoke.
Monitor turkey to reach internal temperature of 165℉. (this will take about 3 hours, depending on size of breasts. Ours were 3 pounds.
Once turkey is done, remove from smoker and place on a plate. Cover and allow the turkey to rest for 15-20 minutes before serving.
Find printable recipe here:
eattravellife.com/easy-chicken-salad-sandwich
Equipment You'll Need for this Recipe #aff:
Bowl: amzn.to/3yiIfTW
Spatula: amzn.to/3AY2J42
Measuring Cups: amzn.to/3WXFCR5
Cutting Board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Ingredients
2 cups cooked boneless skinless chicken breasts
½ cup mayonnaise
¼ cup sour cream
1 cup halved red or green grapes seedless
1/4 cup diced celery
¼ cup chopped pecans
Instructions
Cut and measure the chicken into bite size pieces. (a roitisserie chicken adds a lot of flavor)
In a bowl, mix the mayo and sour cream.
Mix in the chicken breast, celery, pecans and grapes.
Allow the chicken to chill in the fridge or serve immediately.
Serve on bread or croissants or serve as a dip on crackers (may need to be chopped finer for crackers.
Find printable recipe here:
eattravellife.com/pumpkin-bundt-cake-recipe
Pecan Caramel Sauce:
eattravellife.com/pecan-caramel-sauce-recipe
Things we used to make this recipe #aff:
Mini bundt pan mini bundt pan: amzn.to/3Db0gFX
Bundt Pan (12 cup): amzn.to/3Lb1kO2
Bundt Pan 9.5 inch medium: amzn.to/44DxzMz
Mixing Bowls: amzn.to/3yiIfTW
Spatula: amzn.to/3AY2J42
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Ingredients
2 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin spice
1 can pumpkin (or 2 cups canned pumpkin)
1 cup vegetable oil
2 eggs
Instructions
Preheat the oven to 350F.
In a bowl mix the sugar, flour, baking soda and pumpkin spice.
In a separate bowl mix the pumpkin, oil and eggs.
Pour the wet ingredients into the dry and mix thoroughly.
Spray the bundt pan with cooking spray.
Bake for 1 hour for a large bundt or 9.5 inch bundt cake or 30-45 minutes for mini bundts (check with toothpick to come out clean)
Allow to sit for 5-10 minutes and flip onto a plate or platter.
Pour pecan caramel sauce on top. Cut, serve and enjoy.
Repeat baking if needed to make more mini bundt cakes.
Get printable instructions here:
eattravellife.com/pigs-in-blanket
Equipment
oven/toaster oven
Ingredients
1 package of breakfast links
1 package of crescent rolls
Instructions
Preheat oven 350F.
Roll out the crescent rolls and cut the strips into thirds.
The strips are a little thick, so roll between your hands to stretch them out.
Cut the breakfast links in half.
Take the strip and wrap it around the links and place them on a cookie sheet. Hold the end as you wrap it around.
Bake for 10-15 minutes.
These should be a golden brown when done.
Serve with your favorite syrup, ketchup or mustard.
Our favorite things to use when steam canning, including the canner #aff:
Steamer: amzn.to/3XJ0ugO
Water Bath Canner: amzn.to/3oGztJL
Canning Utensils: amzn.to/3JUS7pm
Measuring Cups: amzn.to/3WXFCR5
Dissolvable Labels: amzn.to/3ZhEOsN
Ladle: amzn.to/3w1OwSL
Quart Canning Jars: amzn.to/3QgbOgu
Large Pot: amzn.to/3WqzJvl
You can find our printable instructions here:
eattravellife.com/steamer-grape-juice
Equipment we used #aff:
Steamer: amzn.to/3XJ0ugO
Water Bath Canner: amzn.to/3oGztJL
Canning Utensils: amzn.to/3JUS7pm
Measuring Cups: amzn.to/3WXFCR5
Dissolvable Labels: amzn.to/3ZhEOsN
Ladle: amzn.to/3w1OwSL
Quart Canning Jars: amzn.to/3QgbOgu
Large Pot: amzn.to/3WqzJvl
Ingredients
washed concord grapes spoiled and green grapes removed
sugar 1/4-1/2 cup per quart jar
Instructions
Steaming the Grape Juice
Pick your grapes and remove any spoiled or green grapes.
Fill your steamer bottom with water to the maximum per directions and put on high heat. Some people have put marbles in this section so that when the marbles move, they know it still has water. I have not tried this.
Wash the grapes and place into the steamer basket of your steamer and fill it.
Add your steamer collection section and make the sure the hose is clamped and up so no juice flows out.
Place the steamer basket on top and add the lid to the steamer. This will take some time before juice is ready to flow, but check in 30 minutes.
While you are waiting, get a card table that can fit to the front and side of the stove and place a large pot to collect the juice of the grapes. The pot should be able to hold 8-10 quarts.
Release the hose into the pot and allow the juice to flow.
If it juice stops flowing, check to see if the grapes have compressed. If they have, you may want to add additional grapes to fill the steamer basket again.
Before you do add more grapes, you may want to carefully check to see if the bottom section needs water and carefully add (after removing the top 2 tiers of the steamer). Use pot holders.
Repeat processing the grapes until the pot is full. If needed get another pot to process.
Canning the Grapes
Place your juice on the stove top and bring to a boil and reached Temp 190℉
While the juice is heating up, prepare your canning jars and gather your lids and seals. Also turn on water bath canner full of water for processing jars. (leaving space for jars, so don't fill to top. The water should be at least 180℉ or close to it.
Add 1/4 cup to 1/2 cup of sugar in each quart jar.
Ladle the juice into the jar, leaving 1/4 inch headspace on the jars.
Wipe the rim with a wet clean cloth.
Place the lid on the jar and hand tighen the band onto the jar.
Place the jars into the water bath canner once the water and juice are about the same temperature.
Allow the water to go over the jars by at least 1 inch.
Once the jars have reached a boil, process in the water bath for 15 minutes.
Turn off the heat and allow the jars to sit in the water for 5 minutes before removing.
Allow the jars to sit untouched for 12-24 hours. (we cover to keep cooler air from cracker jars)
Remove the bands and check to make sure the seals do not come up and the dome is down in the middle.
Label and date the jars. Refrigerate any jars that did not seal and use quickly.
To serve, add a little water to the juice to taste. It's easier to add water than it is to remove.
With just 3 ingredients, it's sure to a family favorite. And if you share with your friends and family, even better. Grab your apron and let's get started.
Note headspace should be 1/4" for jelly, unlike what is mentioned in the video.
Find further instructions here:
eattravellife.com/homemade-canned-grape-jelly
Things you'll need #aff:
Water Bath Canner: amzn.to/3oGztJL
canning utensils: amzn.to/3JUS7pm
12 Half pint jars, seals and lids: amzn.to/3WZkRUZ
Ball Canning Book: amzn.to/3NkR6JX
Food Mill, hand (if processing your own grapes): amzn.to/3jUfCrG
Cheesecloth (if processing your own grapes): amzn.to/3jUDbQM
Ingredients
4 cups grape juice
6 3/4 cups sugar
6 Tablespoons pectin or 3 ounce packet of liquid pectin
1/2 teaspoon butter (this is optional)
Instructions
Fill water bath canner with water and turn on to heat water.
In a large pan, add the grape juice, sugar and stir. Stir over high heat until the sugar disolves.
Bring the mix to a boil and add the pectin and butter. The butter is optional, but keeps jelly from foaming.
Stir constantly and bring the juice to a rolling boil for 1 minute. A rolling boil is a boil that canning be stirred down.
Ladle the jelly into the jars using the canning funnel (keep the jars clean)
Fill to 1/4" headspace
Wipe the jars rim with a clean wet towel
Place the seals and bands on the jar.
Process the jars in a water bath canner for 10 minutes. Let the jars sit for 5 minutes before removing and placing a towel over them on the counter while they cool.
Label and date the jars. Remove the bands for storage and check that the seals do not lift up.
If the jars don't set, you can reprocess in the waterbath again for 10 minutes or add 2 Tablespoons of pectin and reprocess to a boil and waterbath again. You can only reprocess within the first 24 hours.
#canninggrapejelly
#homemadejelly
#grapejelly
Get printable instructions:
eattravellife.com/smoke-whole-chicken
Things You'll Need to Smoke Your Food #aff:
ThermoPro TempSpike: bit.ly/3SLbvg0
Smoker: amzn.to/3RFrn2o
Squeeze Bottles: amzn.to/3yarNoV
Quarter Baking Sheet: amzn.to/3nfzwvp
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Butcher paper: amzn.to/46BHRiI
Knife: amzn.to/3a2oxSC
Knife sharpener: amzn.to/3PRLmt0
Ingredients:
Whole Chicken
Olive/neutral oil
Chicken Seasoning (we used Willie Pete by Grill your AS$ Off
Make sure your chicken is thawed.
Prepare smoker with wood chips and water to reach 225-250F.
Remove the spine from the chicken so you can lay it flat.
Pat the chicken dry and apply the oil all over the chicken.
In a small bowl place the seasoning and apply all over the chicken.
Place thermometer into chicken to monitor reaching 165F.
Place the chicken into the smoker.
Check every hour to make sure there is water in the wood chips still, add if needed.
After about 3 hours, chicken should be done (thermometer should reach 165F)
Remove chicken from smoker and let rest 10-20 minutes.
Serve as you like. We serve over potatoes with a little BBQ.
Tips: Get your cherries when they are on sale and this makes these such a great deal to make at home.
Get printable instructions here: eattravellife.com/dehydrated-cherries
00:00: Get started
00:16: Pitting cherries
02:35: Freezing cherries
02:42: straining cherries
03:43: Preparing cherries
04:21: Placing on dehydrator
04:40 In Dehydrator
04:49: Preparing to store
Items needed #aff:
washed pitted cherries
Dehydrator: amzn.to/3GRdY36
Cherry Pitter: amzn.to/3O60ylR
Mixing Bowls: amzn.to/3yiIfTW
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Scraper: amzn.to/3MxdnpI
Instructions:
Wash and then pit cherries, removing stems.
Place cherries in freezer bags and allow to freeze for several hours (or overnight). You can skip this step, but dehydrating may take longer)
Thaw the cherries and then drain the excess juice.
Place the cherries on the cutting board and cut in half, checking for any missed pits.
Place the cherries on the dehydrator tray and fill.
Dehydrate at 135F/57C for 24 hours, or until the cherries are dried.
Remove the cherries using a bench scraper (optional) and portion into freezer bags and freeze.
You can also use a food saver and store the bags in the freezer.
Serve in your scones, muffins, in fruit & nut mix.
Printable details here:
eattravellife.com/canning-can-pie-pumpkin
Things we used to make this recipe #aff:
Pressure Canner: amzn.to/3EnXNr2
Canning Utensils: amzn.to/3JUS7pm
Chef's knife: amzn.to/48BHQwd
Cutting Board: amzn.to/3a2oxSC
Quart Jars: amzn.to/3QgbOgu
Ice Cream Scoop: amzn.to/3QgbOgu
Measuring Spoons: amzn.to/3Z7sJWw
Vegetable Peeler: amzn.to/3IkDqij
Dutch Oven: amzn.to/3P8RwTF
Strainer Ladle: amzn.to/46CoAg3
Ingredients
pie pumpkins
hot water
salt
Instructions
Wash the pumpkins removing dirt and remove the stems.
Cut the pumpkins in half with a knife.
With the ice cream scoop, scoop out all the seeds and string insides from the pumpkin.
This works best inside a bowl as seeds like to go EVERYWHERE.
Use the vegetable peeler to peel the outer rind off the pumpkin.
IF this does not work for you, you can cut the pumpkin into smaller pieces and remove the peel. Last option is to use the knife, but be careful not to remove to much outer later.
Cut the pumpkin into one inch pieces and place into a Dutch oven with water in it.
Repeat until pot is full or your are done cutting up pumpkin.
Place Dutch oven on stove and bring water to a boil. Let water boil for 2 minutes and then remove from the heat.
At the same time, put at least water in your pressure canner and heat up. Water should be at least 2" deep, if not more. (about 2 quarts worth)
Also get hot water ready to go into the jars once the pumpkin is done cooking.
Place your canning funnel on the jar.
Use a strainer ladle and strain pumpkin before placing to jar (without water from boiling pumpkin)
Fill the jars, leaving 1" headspace.
Add hot water to hot jars and remove air bubbles.
Clean the top of the jar and place the seal and band on the jar and finger tighten.
Water should be same temp as jars.
Bring the pressure cooker up to 10 pounds pressure and process for 55 minutes for pints and 90 minutes for quarts.
Note: Time starts once 10 pounds of pressure is reached.
After processing time has completed, turn off heat and allow pressure to release from canner.
Once pressure is released, CAREFULLY remove the lid from the pot. Turn it AWAY from you as there may be hot steam or water on the lid.
Let the jars sit for at LEAST 5 minutes in the canner before removing.
If you don't(or the water will escape from the jars).
Remove the jars and place on the counter to cool with the jar carrier. You can place them on a towel and cover with a towel to allow to cool for 24 hours.
Remember, they are hot!
After 24 hours, remove bands and check that the lids have sealed.
Date and label jars.
Find instructions here::
eattravellife.com/remove-sweet-corn-husk
What we used to make this:
Microwave: amzn.to/3QSqmDl
Large Knife: amzn.to/3QYlfBp
Cutting Board: amzn.to/3a2oxSC
Oven Mitts: amzn.to/3XoXmoW
Ingredients
Ears of sweet corn - As many as you want to eat
Instructions
Place 2 ears of corn into the microwave at a time.
Microwave for 6 minutes at 1200 power (adjust time if your microwave power is less. you may need to cook longer)
With an oven mitt, remove from the microwave and place on the cutting board.
With your chef knife (good heavy knife), cut off the end that connects to the corn stalk.
Take your mitt and place it on the tassel end and squeeze the cob out of the leaves. Once you get a little bit out, you can take the knife and use it as a little leveraged as you push the corn out. (stab the corn and hold it down while pulling the corn stalk)
The corn will come out and have little to no silk on it.
Your sweet corn will also be cooked and ready to eat. If not, cook it, in your Instant Pot.
We also have a new thermometer from ThermoPro that we are showcasing and it took the guess work out of 'is it done yet'. Thanks for ThermoPro for providing the gear to provide you a review.
Grab your apron, some gloves and turn on your smoker, let's start smoking some delicious meat.
Yes I know we used the wrong knives. Don't come at me. We picked up the right ones on our next trip to town.
Things You'll Need to Smoke Your Food #aff:
ThermoPro TempSpike: bit.ly/3SLbvg0
Smoker: amzn.to/3RFrn2o
Squeeze Bottles: amzn.to/3yarNoV
Quarter Baking Sheet: amzn.to/3nfzwvp
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Butcher paper: amzn.to/46BHRiI
Boning Knife: amzn.to/4e3Vavy
Knife sharpener: amzn.to/3PRLmt0
00:00 Name that Roast Beast
00:21 Ingredients
00:39 Seasoning
01:32 TempPro Spike Intro
04:47 Spiked Beef
05:00 Smoking Beef
05:24: Smoked Beef
05:38 Sliced Results
Ingredients:
We used Platoon Sargent & Ma Deuce from Grill Your A$$ Off 50-50 mix
Beef Roast, trim fat
Turn your smoker on, we will want it to be at 250F when we put the meat in.
Your meat will want to be close to room temp (or close to it) when you put it in the smoker.
Trim off any extra fat. You can leave some, but you don't need it all on.
We can't remember what cut of meat this was, so we are calling it a mystery beef meat. Let me know in the comments what you think it is.
Wash your hands and in a bowl mix in 50-50 blend of the spices above, or your favorite smoking meat spices.
Cover the entire piece of meat on all ends and sides.
Add more into the bowl if you run out. It's better to add too little than too much.
Place your ThermoPro Spike into your meat all the way to the line, if not farther. The spike needs to go into the deepest part of the meat. You want to monitor the middle part of the meat for done.
While the smoker comes up to temp, let the meet sit on a cutting board or baking sheet. It will also make it easier for transporting outside.
Once the smoker is up to temp, place the smoker in the middle or upper portion of the smoker.
Place the base (charger/orange case) of the spikes nearby the smoker.
If you haven't already, download the Thermopro app to your phone and add your device to the app.
You can set the alarm for the temp you want the meat to be at and go inside with your phone.
You can also check the meat from your phone, so you don't have to go outside or open the smoker.
Be sure to add water as needed and check every 30 minutes on the temperature that it is between 225F and 250F.
Once your meat is at the desired doneness (ours took 4+, hours) remove from the smoker and allow it to sit and rest for about 10 minutes.
Slice to desired thickness and enjoy.
Find printable details here:
eattravellife.com/cherry-pie-filling
Canning products we recommend for this recipe #aff:
Canning Utensils: amzn.to/3JUS7pm
Stock Pot: amzn.to/3EqoVFO
Scoop spoon: amzn.to/3w1OwSL
Ball Canning Book: amzn.to/3NkR6JX
Cutting board: amzn.to/3a2oxSC
Water Bath Canner: amzn.to/3oGztJL
6 quart Dutch oven: amzn.to/3P8RwTF
Fine Mesh Strainer: amzn.to/3CufI02
Colander: amzn.to/3Kam8TU
Mixing Bowls: amzn.to/3yiIfTW
Pyrex 4 cup measuring cup: amzn.to/3S5ZYWf
Cheese cloth strainer: amzn.to/3WLcwqN
Ingredients:
15 cups frozen washed & pitted cherries (we use black cherries)
From the cherries you will collect 4 cups of cherry juice. Use the rest of the juice you collect for other recipes.
1/4 bottled lemon juice
3 1/2 cups sugar
1 cup clear gel
1/2 teaspoon ground cinnamon
Instructions:
Wash the cherries and drain the water.
Remove the stems and pits.
If using a pitter make sure the pit is removed.
Place the cherries into a freezer bag and freeze over night or least a few hours.
Allow the cherries to thaw.
You can also place the frozen cherries into a colander and let drain into a bowl. (You may need to set up cherries in several colanders).
Measure out 4 cups of cherry juice and use the rest of the juice for cherry jelly.
Start water bath water.
In a bowl, mix sugar, cinnamon and clear jel.
Add the cherry juice into a large pot. (5 quart pot will be completely full) and start to heat.
Add the bowl of sugar, cinnamon 7 clear jel.
Gently stir to remove the lumps.
Let the juice thicken and then add lemon juice.
Bring to a boil and carefully add the cherries.
Stir, making sure you get the bottom so it does not boil.
Bring the cherries back to a boil and then remove from the heat.
Fill clean pint jars with cherry pie filling, leaving 1 inch headspace.
Clean rims with wet sterile paper towel and place lid on and hand tighten band.
Place jar into hot water (hot pie filling into hot water bath).
Once at a boil, process in water bath for 35 minutes and then turn off.
Allow jars to sit in the water for 5 minutes, before removing.
Place on counter lined with a towel and cover with a towel as well to cool over night.
Check jars to ensure all lids have sealed.
Date & label jars, you can remove the bands.
Get printable details here:
eattravellife.com/crustless-coconut-custard-pie
Things we used to make this recipe #aff:
Blender: amzn.to/3vsD1D1
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Spatula: amzn.to/3AY2J42
Pie Pan: amzn.to/3ZBlcPN
baking sheet: amzn.to/3ud32pJ
Ingredients:
4 eggs
1/2 cup flour
3/4 cups sugar
1/2 cup softened butter
1 Tablespoon vanilla extract
2 cups milk
1 cup shredded coconut flakes (sweetened or unsweetened)
Instructions
Preheat oven 350℉.
In a blender, add the ingredients in the following order, not blending until all the ingredients are added:
Eggs, flour, sugar, softened butter, vanilla extract, milk and shredded coconut.
Blend in the blender on a medium setting for 1 minute and then turn off the blender.
Spray your deep pie pan with non-stick spray.
Place the pie pan on the baking sheet.
Pour the custard into the pie pan and place into the oven.
Set the timer for 45 minutes and check that the pie is done. Toothpick should come our clean, pie should be raised and a nice brown, not black.
Remove from the oven when done and allow to cool before serve.
Pie should be refrigerated before serving, as well as leftovers.
Get printable details here:
eattravellife.com/smoked-bbq-pork-ribs
Things You'll Need to Smoke Your Food #aff:
Smoker: amzn.to/3RFrn2o
Squeeze Bottles: amzn.to/3yarNoV
Quarter Baking Sheet: amzn.to/3nfzwvp
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Butcher paper: amzn.to/46BHRiI
Knife: amzn.to/3a2oxSC
Knife sharpener: amzn.to/3PRLmt0
aluminum foil: amzn.to/41GJ7id
Ingredients
2 Tablespoons chili powder
2 teaspoon garlic powder
8 Tablespoons paprika
2 teaspoon onion powder
2 teaspoon ground mustard
1 cup brown sugar
2 teaspoon ground black pepper
2 teaspoon salt
1 rack of pork baby back ribs cut in half
1 bottle BBQ sauce
Instructions
Bring your smoker up to temperature 200-250F.
Mix the spices and sugar together.
When using a whole rack of ribs, cut them in half. They will fit easier into the smoker.
Generously apply it to the ribs on all sides.
Put the ribs in the smoker with the water basin and wood chips on the bottom.
You will want to keep the smoker temp between 200-250 (225 is optimal).
Every 30 minutes, check the smoker to make sure there is water and wood chips, fill as needed. Spray the ribs with an apple cider/water blend (50/50) when you check on them.
Cook the ribs for 5-6 hours.
Once you have smoked the ribs for 5-6 hours, turn your grill on high. Place the ribs on the grill and add the barbecue sauce. Bake the ribs on high for 5 minutes. Repeat on the other side.
Serve with corn bread and enjoy.
Check out his and these other fine channels @ghosthostkitchen @griddlecookeatandmore & @OkieSmokin for their recipes they are sharing this summer too.
My husband loves chicken parmesan almost as much as he loves his flattop griddle. We are using ground chicken instead of beef for a light and tender chicken parmesan burger on the flattop. Grab your apron to keep yourself looking awesome an let's get started. Love this recipe? please like, share, and subscribe for more mouthwatering recipes and baking tips!
Things we used to make this recipe #aff:
Char Grill Flat Top Griddle: amzn.to/3cuPZKc
Flat grill tools: amzn.to/3y86xjz
Squeeze Bottles: amzn.to/3yarNoV
Melting dome: amzn.to/3Nanzlt
Mixing Bowls: amzn.to/3yiIfTW
Topper Tray: amzn.to/3uxMWHm
Baking sheet: amzn.to/3ud32pJ
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Mixing spatula: amzn.to/3FDgYyb
Silicone baking mat: amzn.to/3WFMqTa
Parchment paper: amzn.to/3Io1oGJ
Butcher paper: amzn.to/4buJKyF
This made 3 double stack and 1 single stack burger.
Ingredients:
1 pound ground chicken
3/4 cup Italian bread crumbs (or add 1 Tablespoon Italian seasoning to plain bread crumbs)
1/2 teaspoon salt
1/2 teaspoon pepper
Oil to the grill
1 stick butter and & 1 teaspoon Italian seasoning melted together to toast on the buns
Hamburger buns
Sliced mozzarella or provolone cheese for each patty
1 16 ounce jar marinara sauce warmed up
shredded parmesan cheese
Instructions
In a large bowl, add your ground beef and Italian bread crumbs. If you only have plain, add about a Tablespoon of Italian seasoning to your bread crumbs.
Add salt and pepper into bowl and mix gently until everything comes together.
Roll into tennis ball size meatballs. Cover with plastic and place in the refrigerator until you are ready to griddle.
Heat up the griddle and put oil down on the griddle to keep the meat from sticking.
Place a meatball down on the hot griddle and place a small piece of parchment paper on top of the meatball. Smash the burger flat to 1/4". Repeat for all meatballs Add a little salt & pepper if desired.
Place the marinara sauce in a small pot and place it on the flat top (or heat up in your kitchen). Set aside once it is warm.
Take the melted butter with Italian seasoning and spread on the inside of the buns and place down onto the griddle until golden brown.
Flip the patties once they are golden brown. These are going to cook quickly.
Place a slice of cheese on each patty and add a about a tablespoon on top of the cheese slice.
Add about a Tablespoon full of parmesan cheese on top of the marinera and let it melt. If it's not melting, add the dome with a little water for steam.
Once the patty is brown on the bottom, it's time to plate and serve.
Stack the patties for double patty burgers or serve as singles.
Place the patties onto the buns.
If you like the buns saucy, add more marinara just before serving.
Get the printable details here:
eattravellife.com/pickle-brine-fried-chicken
A big thanks to @JimsKitschKitchen for hosting this collaboration. You can find others recipes using the hashtag #FeelingPicklish.
We've taken the juice from the pickles and made a delicious brine for our fried chicken. You will need to make this ahead of time. The chicken needs to marinate for 4-5 hours, or 3-4 days (you pick). It has a great pickle flavor the longer you let it marinate (and slightly turns greenish in color).
Grab your apron to keep yourself looking awesome an let's get started. Love this recipe? please like, share, and subscribe for more mouthwatering recipes and baking tips!
See the other's in a pickle with this collaboration
youtube.com/playlist?list=PL9XmfVGOGTFI5ok-AWuQjfQc-4p_o9ukJ
Things we used to make this recipe #aff:
marinade container: amzn.to/3zmHfBn
cutting board: amzn.to/3a2oxSC
knife: amzn.to/48BHQwd
frying pan: amzn.to/3OjouC4
baking sheet: amzn.to/3ud32pJ
cooling rack: amzn.to/3W1JP8P
tongs: amzn.to/48wDtl0
Ingredients
3 boneless chicken breast: trimmed butterflied & no skin
1 cup buttermilk
1 cup pickle juice
1 cup flour
1 cup Italian breadcrumbs
3 tbsp powdered sugar
1 tbsp garlic powder
2 tsp salt
2 1/2 tsp paprika
1 tsp baking powder
1 tsp black pepper
peanut oil to fry chicken
Instructions
Take your chicken breasts and trim any fat off the chicken. You will want to cut the chicken in half (butterfly) so that it is not as thick. This will assist in cooking the chicken evenly.
Portion and place the chicken into zip style bags using a holder to keep the bag open.
Place 1 cup of pickle juice and 1 cup buttermilk into each bag. Remove any air and gently move around to mix and then seal.
Put the full bags into a bowl and place into the fridge and let sit at least an hour, overnight is even better for the chicken to infuse the flavors.
FREEZING: If you made extra, now is the time you can place any extra in the freezer. Be sure the bag is not FULL and bulging as liquid expands and it could cause the bag to explode. Chicken will need to thaw before you use it.
When you are ready to fry the chicken remove it from the refrigerator as you prepare and gather everything for the next steps..
Get a large pan and fill it 1 inch deep with your peanut oil.
We need to get the temperature up to 350℉.
While the oil is heating, in a bowl add the flour, breadcrumbs, powdered sugar, garlic powder, paprika, salt and pepper and mix together.
Drain the marinade from the chicken and discard. Dip each piece of chicken in the breadcrumb mixture, coating completely, and then carefully add to the fryer.
Fry for 3 to 5 minutes, each side, making sure the temperature of the chicken is 165℉.
Place chicken on a wire cooling rack that you have in a baking sheet and allow the chicken to cool, and repeat cooking the rest of your chicken.
Cook the remainder of the chicken.
Serve with baked beans, potato salad and your favorite biscuits.
Find printable details here:
eattravellife.com/lemony-lemon-cake
Things we used to bake this cake #aff:
Mixing Bowls: amzn.to/3yiIfTW
Measuring Spoons: amzn.to/3Z7sJWw
Measuring Cups:amzn.to/3WXFCR5
Spatula: amzn.to/3AY2J42
9x13 baking dish: amzn.to/3Z4YdMV
8x8 baking dish: amzn.to/3Z4YdMV
Cupcake Pan: amzn.to/47Og2Tm
Silicone cupcake holders: amzn.to/3LWnRiv
Hand Mixer: amzn.to/41OHAHc
Ingredients
3 cups flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup melted butter cooled
1 cup lemon juice
1 Tablespoon milk
4 eggs
1 1/2 teaspoons lemon/vanilla extract
zest from 1 lemon
Instructions
Preheat oven 325℉ .
In a large bowl, add flour, sugar, salt and baking powder. Mix together.
Add butter, milk and lemon juice. Butter should be cooled, not hot. Mix together.
Add the eggs and mix together with hand mixer.
Add lemon (or vanilla) extract and zest, mixing together.
Place into 9x13 pan (spray with non-stick spray). You can also use 2 round pans or make cupcakes.
Bake for 30-40 minutes until a toothpick check comes out clean.
Find printable details here:
eattravellife.com/homemade-strawberry-frosting
Equipment we used #aff:
Mixing Bowls: amzn.to/3yiIfTW
Spatula: amzn.to/3AY2J42
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Offset Spatula: amzn.to/3VvUsPu
Kitchen Aid Mixer: amzn.to/3sufkcw
Hand Mixer: amzn.to/41OHAHc
Ingredients
1 cup softened butter
4 cups powdered sugar
3-4 Tablespoons dehydrated strawberries (or strawberry powder?
2 teaspoon vanilla
3-4 teaspoons strawberry syrup from strawberries sitting with 2 teaspoons of sugar on them
1-2 teaspoons milk only use what is needed to smooth out the frosting
Instructions
Take sliced strawberries and put a couple of teaspoons of sugar on them and mix together. Set aside and let sit.
In a mixing bowl, add the butter and whipped to smooth.
Add powdered sugar a little at a time, about half.
Mix in the vanilla and strawberry powder.
Add in the rest of the powdered sugar and mix.
Add the strawberry syrup and mix together.
Add in a little milk at a time. You want the frosting to be creamy, but not a liquid. It should look like frosting, easy to spread. If it's stiff, it may need a little milk.
If the frosting gets a little to wet, you can add a little more powdered sugar at a time until you get the right consistency.
Spread it on your cake, cupcakes, brownies or cookies and enjoy.
You can take your leftovers and turn them into a delicious soup, or make the soup with fresh ingredients, you decide. This soup is super delicious after it's sat overnight (if there are left overs) to allow the flavors to meld together.
Grab your apron to keep yourself looking awesome an let's get started. Love this recipe? please like, share, and subscribe for more mouthwatering recipes and baking tips!
Find printed details here:
eattravellife.com/chicken-gnocchi-soup
Things we used to make this recipe #aff:
Dutch Oven Pot: amzn.to/3P8RwTF
Small pot: amzn.to/3WqzJvl
Large Measuring Cup: amzn.to/3S5ZYWf
Measuring Cups : amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Ingredients
1 cooked chicken breast cut into bite size pieces or 1 cup rotisserie chicken
1 stalk celery finely chopped
1/2 cup thinly sliced carrots
1 Tablespoon minced onion or 1 small onion finely chopped
1 Tablespoon olive oil
1 Tablespoon minced garlic
4 cups chicken broth/stock
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon nutmeg
5 Tablespoons butter
6 Tablespoons flour
2 cups milk
2/3 cup half and half
1 cup chopped fresh spinach or 1/4 cup thawed frozen
1 cup cubed potatoes (optional)
1/2 teaspoon pepper
Instructions
On medium heat, add into a Dutch oven the olive oil, garlic, onions, celery and carrots. Stir to evenly cook.
Cook on medium to start to soften the veggies.
When veggies start to soften, add the chicken and chicken stock/broth
Add in the rosemary, thyme and nutmeg and stir. Allow the broth to heat up.
Add your optional cubed potatoes at this point.
In a small pan, melt the butter and flour together and incorporate and then add into to the pan and stir to incorporate.
Add the gnocchi, half and half, and milk and bring to a simmer.
Don't forget to add the pepper!
Add the chopped spinach. Once the spinach wilts, it is ready to serve.
Whether you have an electric or hand meat grinder, this spread is great for the summer or the days you want a light meal.
Printable recipe here: eattravellife.com/ground-bologna-sandwich-spread
Things we used to make this recipe #aff:
Meat grinder: amzn.to/3IXBRa1
Kitchen Aid Meat grinder: amzn.to/3IXBRa1
Mixing Bowls: amzn.to/3yiIfTW
Spatula: amzn.to/3X07hkc
Ingredients
1 ring bologna
1 cup dill pickles
1 cup mayonnaise
1 teaspoon strawberry/cherry Jello this is optional and for coloring
Instructions
Using your meat grinder, remove the casing from the ring bologna and grind the entire ring. We use a low profile bowl or plate.
Grind the pickles next. If you do not have dill pickles, you can use relish instead.
Move the mix into a larger bowl for mixing.
Add the miracle whip and mix well.
Add your optional red fruit drink mix for color and mix well.
Serve on top of your favorite bread and enjoy.
Leftovers should be refrigerated. If you are sending with someone for lunch, be sure you have an ice pack in their lunch bag.
Get printable details here:
eattravellife.com/orange-extract
Equipment we used to make this recipe #aff:
pint canning jars, wide mouth: amzn.to/3wEMB9T
fine mesh mini strainer: amzn.to/3ygl9Qs
extract storage bottles: amzn.to/3yit9Ar
Vegetable Peeler: amzn.to/3IkDqij
Reusable lids, wide mouth: amzn.to/4aCTxCy
Funnels, collapsible: amzn.to/4aDFvAm
Ingredients
5 washed oranges
11 ounces vodka give or take on if you have enough oranges
Instructions
Wash and dry the oranges, removing the stickers.
Lightly peel the oranges, only removing the orange skin and not the white pith below (it's bitter).
Place in a jar and fill half full.
If you don't have enough oranges to fill the jar half full, put in what you have, you can add more later.
Push the peels down as far as they can go, you want to cover them in vodka.
Fill the jar with vodka (of if you are adding more peels, add vodka to cover the peels you have.
Put the lid on the jar and let it sit for 4-6 weeks, Swirling it every few days during that time.
After 4-6 weeks, strain the extra and place in a bottle (label the bottle).
Use in place of store bought extract, same volume.
This recipe makes 10-12 pancakes and we used a medium size baking sheet so the pancakes were about 1/2" thick.
Bake the pancakes at 350F until testing with a toothpick comes out clean.
If you use fruit, it will take them longer to cook, so rotate the baking sheet to keep everything from burning.
Equipment we used to make this recipe:
Mixing Bowl: amzn.to/3yiIfTW
Spatula:amzn.to/3AY2J42
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Medium Size baking sheet (to have thicker pancakes, use smaller)
Recipe we used
Printable here:
eattravellife.com/buttermilk-pancakes-recipe
Ingredients
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon sugar
1 teaspoon vanilla
2 cups buttermilk
Instructions
Add the dry ingredients and mix. Add the eggs and buttermilk and mix until it is combined.
Allow the batter to sit for at least 30 minutes. This will allow the batter to make bubbles and make the pancakes fluffy. You can work on making bacon, muffins or other things.
Take your flat go-to pancake pan and heat it up with a medium flame.
Rub a generous amount of butter on the pan and take 1/4 to 1/3 cup of batter and place it on the pan for each pancake.
You will want to turn your pan down to medium-low flame (possibly) to allow the pancakes to cook enough to brown (not blacken) and also bubble and cook the insides.
Once you start to get bubbles all over the pancake, it's time to flip with a spatula. The pancakes may puff up a bit (this is the fluffy part), don't press them down. Allow to cook for a few minutes.
If you are not sure if they are done, you can press inside the middle with a spatula to check one to see if it is done or raw.
Once cooked, you can remove from the heat and serve.
This will make about 16-20 pancakes. While cooking the rest of the pancakes, you can cover with a tea towel to keep them warm.
What you need:
Egg sized mounds of ground beef
Platoon Sergent Seasoning from Grill Your Ass Off
Things we use when griddling #ad:
Char Grill Flat Top Griddle: amzn.to/3cuPZKc
Flat grill tools: amzn.to/3y86xjz
Squeeze Bottles: amzn.to/3yarNoV
Melting dome: amzn.to/3Nanzlt
Quarter Baking Sheet: amzn.to/3nfzwvp
Mixing Bowls: amzn.to/3yiIfTW
Topper Tray: amzn.to/3uxMWHm
Baking sheet: amzn.to/3ud32pJ
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Mixing Bowls: amzn.to/3yiIfTW
Mixing spatula: amzn.to/3FDgYyb
Baking sheet: amznbl.to/3ud32pJ
Silicone baking mat: amzn.to/3WFMqTa
We used the Platoon Sargent seasoning from Grill Your Ass Off (Use Code THEEATTRAVELLIFE) for 10% OFF your order grillyourassoff.com/THEEATTRAVELLIFE.
Find detailed description here:
eattravellife.com/baked-cheese-ravioli
Things used to make this recipe #aff:
8x8 baking dish: amzn.to/3Z4YdMV
Spatula: amzn.to/3AY2J42
Ingredients
mini cheese ravioli
1 jar favorite spaghetti sauce
8 ounces shredded Italian cheese
Italian seasoning
Instructions
Preheat oven to 350℉
Add a little sauce to the bottom of your 8x8 dish
Put a layer of mini ravioli down onto to sauce.
Add a light layer of Italian cheese and sprinkle lightly with Italian seasoning.
Repeat layers again of ravioli, cheese, seasoning and cheese.
You will want to end with a layer of sauce and then cheese, sprinkled with seasoning (this was about 3 layers for us.)
Place in oven and bake for 30-40 minutes.
Cheese should be golden brown and the dish should be bubbly on the sides with cheese melted.
Serve with your favorite veggies and garlic bread.
Printable details here:
eattravellife.com/banana-extract
Dehydrated bananas: eattravellife.com/dried-bananas
Equipment we used to make this recipe #aff:
pint canning jars, wide mouth: amzn.to/3wEMB9T
pint jars: amzn.to/3X2O80W
fine mesh mini strainer: amzn.to/3ygl9Qs
extract storage bottles: amzn.to/3yit9Ar
Ingredients
dehydrated bananas can use 2 fresh bananas
80 proof vodka
Instructions
Fill your wide mouth jar half way with dehydrated banana slices.
If you are using fresh bananas, mash them up with a fork until mashed like when making banana bread and put into jar.
Fill the jar the rest of the way with vodka and place a lid on it.
Let the jar sit for 3-4 weeks, turning daily, every other day, to keep the bananas coated by the vodka.
After 3-4 weeks, use a small strainer and strain the bananas from the liquid.
Discard the bananas and use to make banana bread, ice cream, bananas foster.
Strain the extract again into the container you want to store and use from. This can be any bottle with a sealed lid.
Label the bottle and enjoy in your favorite dishes.
Picture this: fields upon fields of vibrant tulips in every shade imaginable, filling the air with their sweet scent.
Join us as we wander through the tulip fields, snap some Insta-worthy pics, and learn all about the history of these beautiful blooms.
So grab your friends, pack your camera, and get ready for an unforgettable adventure at the Tulip Time Festival in Holland, Michigan. It's going to be bloomin' fantastic!
Read more of our adventures and suggestions here:
eattravellife.com/tulip-time-festival-holland-michigan
Printable recipe here:
eattravellife.com/hummingbird-cake
Equipment used to make this recipe #aff:
Mixing Bowls amzn.to/3yiIfTW
Measuring Spoons amzn.to/3Z7sJWw
Measuring Cups amzn.to/3WXFCR5
Spatula amzn.to/3AY2J42
Hand Mixer amzn.to/41OHAHc
Wire Cake Cutter amzn.to/3QmdCWu
9 Inch Round Cake Pan amzn.to/3wcEsJF
8x8 baking dish amzn.to/3Z4YdMV
9x13 baking dish amzn.to/3Z4YdMV
Cupcake Pan amzn.to/47Og2Tm
Ingredients:
CAKE
1 box yellow cake mix
1 small package vanilla instant pudding mix
3/4 cup milk
1/2 cup melted butter, cooled
4 eggs
1 ripe mashed banana
8 ounce can crushed pineapple well drained
1 teaspoon ground cinnamon
1 cup chopped pecans
FROSTING
8 ounce package cream cheese, softened softened
1/2 cup powdered sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 Tablespoons chopped pecans for garnish
Instructions
CAKE
Preheat your oven to 350℉ while making the batter.
In a large bowl, add the cake mix, pudding, cinnamon, milk and butter. Mix with a mixer until well incorporated.
Add eggs and mix again, scrap bowl with spatula to get all flour mix from bottom of bowl and sides.
If you haven't already, mash the banana with a fork and add the banana, pineapple and pecans into the batter.
Spray the round cake pans with cooking oil and divide the batter into equal parts (as best you can), and place in the oven. Bake for 25-30 minutes or until done.
Once done baking, allow to cool. You will want to cut each circle in half, so there are 4 pieces.
FROSTING
Whipped the softened cream cheese and butter, creaming them together.
Mix in the vanilla and powdered sugar. Whip together until creamy and smooth.
Take a piece of the cake and lay it cut side up. Spread 1/4 of the frosting mix, getting it to the edge of the cake.
Repeat this 2 more times with the layers of cake. Last layer, rounded top goes up.
Cover the entire cake with frosting (or leave the edges exposed (your preference)
Garnish the top with pecans.
Notes
You can easily make your own yellow cake mix.
Substitutes:
Substitute water for milk
Substitute vegetable oil for melted butter
Ever want to make your own dehydrated banana slices? You can! We got out the dehydrator to make some pretty tasty, deep banana flavored slices, perfectly dehydrated. These are good by themselves or in your favorite recipes. You can dip them in chocolate, cut them up and use them in your banana bread, muffins and ice cream are a few favorites.
We've also shared a sneak peak on how you can make your own banana extract with bananas!
Grab your apron & join the fun... hit that like button, subscribe, and ring the bell to stay in the loop for more delicious recipes.
Printable instructions here:
eattravellife.com/dried-bananas
Equipment we used for this recipe #aff:
Dehydrator: amzn.to/3GRdY36
cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
baking sheet: amzn.to/3ud32pJ
parchment paper: amzn.to/3Io1oGJ
Flashfood App. Use code REI3M8MB to get $5 off your first $10 purchase. Flashfood provides discounts on food expiring soon, to keep it out of landfills and gives a great savings on your groceries. flashfood.com
Ingredients:
Bananas (yellow & ripe bananas), like for a banana split
Instructions
Peel the bananas and place into cutting board.
With your knife, cut into small 1/4" slices.
Place the bananas onto the dehydrator tray, leaving distance between.
OVEN: If you are using your oven, place on baking sheet lined with parchment paper. Preheat Oven 165℉
Place filled trays into dehydrator and set temperature to 135℉. Allow to dehydrate for 10 hours and check to see if they are done. They may be sticky, but should not be wet.
Process longer if needed. They should look dried out, and be chewy, like leather.
Peel from tray and place in a thin layer in a storage bag. Date and seal bag. Eat immediately.
To have them last long, you can place in the freezer. You can also use a Food saver, to remove air from the bags. Be sure to date the bags before putting the dried bananas in the bags.
Do not put several layers in the food saver bag as they can become a stuck to each other.
Notes
Flashfood App. Use code REI3M8MB to get $5 off your first $10 purchase. Flashfood provides discounts on food expiring soon, to keep it out of landfills and gives a great savings on your groceries. flashfood.com
Get printable details here:
eattravellife.com/homemade-yellow-cake
Things we used to make this recipe #aff:
Mixing Bowls: amzn.to/3yiIfTW
Measuring Spoons: amzn.to/3Z7sJWw
Measuring Cups: amzn.to/3WXFCR5
Spatula: amzn.to/3AY2J42
9x13 baking dish: amzn.to/3Z4YdMV
8x8 baking dish: amzn.to/3Z4YdMV
Cupcake Pan: amzn.to/47Og2Tm
Silicone cupcake holders: amzn.to/3LWnRiv
Ingredients
3 cups flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup melted butter
1 cup milk
4 eggs
1 1/2 teaspoons vanilla
Instructions
Preheat oven 325℉ .
In a large bowl, add flour, sugar, salt and baking powder. Mix together.
Add milk and butter. Butter should be cooled, not hot. Mix together.
Add the eggs and mix together with hand mixer.
Add vanilla and mix together.
Place into 9×13 pan (spray with non-stick spray). You can also use 3 round pans or make cupcakes.
Bake for 30-40 minutes until a toothpick check comes out clean.
Notes
If using salted butter, reduce amount of salt by half.
Get the printable details here:
eattravellife.com/banana-cream-pie
Equipment we used to make recipe #ad:
Pie Pan: amzn.to/3ZBlcPN
Mixing Bowls: amzn.to/3yiIfTW
Measuring Cups: amzn.to/3WXFCR5
Spatula: amzn.to/3AY2J42
Whisk: amzn.to/3AVZLhw
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Ingredients
2-3 ripe bananas
1 3.4 ounce package of pudding banana, vanilla or coconut
1 3/4 cups milk
1 baked pie crust in pie pan
Instructions
In a bowl, mix the pudding per the instructions, stirring well.
Cut the bananas into slices and place onto your baked pie crust. Add as many as you would like, leaving it covered well. Bananas are cut into 1/2" pieces.
Pour the pudding over the bananas.
Put tooth picks into pudding and cover while pie sets in fridge.
Let pie set for at least an hour, this will give good slicing.
If desired, put whipped cream on each slice when serving.
Things we used to make this recipe #aff:
Things You'll Need to Smoke Your Food #aff:
Smoker: amzn.to/3RFrn2o
Squeeze Bottles: amzn.to/3yarNoV
Quarter Baking Sheet: amzn.to/3nfzwvp
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Knife sharpener: amzn.to/3PRLmt0
Roasting pan: amzn.to/4apAfRo
Aluminum foil: amzn.to/3ZMaiH6
Ingredients:
Whole ham
3 cups water
Glaze:
pineapple jam (or peach, pear, apple): youtube.com/watch?v=pcD5t83rfRU
1/2 cup butter
Set your temp to 225F.
Smoke your ham for 10 hours, checking temp and making sure it doesn't go dry.
While it's cooking and almost time to pull out of the smoker, melt the butter and jelly together and get mixed well.
Pull ham out of smoker and into roasting pan.
Heat your oven to 250F.
Add water into roasting pan.
Pour the glaze over the ham and cover with foil and put back in the oven for 1 hour.
Remove ham from oven and shred, like you would pulled pork.
Serve for Easter/Christmas dinner or serve it on hamburger buns with your favorite BBQ sauce.
Get a printable details here:
eattravellife.com/recipe-potato-salad
Things we used to make this recipe #aff:
Instant Pot: amzn.to/3GrTv2S
Mixing Bowls: amzn.to/3yiIfTW
Cutting Board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Spatula: amzn.to/3AY2J42
Ingredients
6 cooked and peeled russet potatoes, diced
4 hard boiled eggs, crumbled into pieces
1 small sweet onion, finely diced
1 stalk celery, finely chopped
2 Tablespoons tablespoons yellow mustard
1 1/2 cups cups mayonnaise
2 Tablespoons sugar
f you hadn't already, the potatoes should be boiled in water (with the skin on) and once a fork goes in easily, cool and then peel.
Boil the eggs and peel and allow to cool.
Once cooled, peel and dice the potato into 1/2" cubes.
Place into a 20+ cup bowl (you'll need the space to stir)You can use a chopper to chop the eggs, celery and onion.
Mix into the potatoes.
Mix the mustard, sugar and mayonnaise together.
Pour into the potato mixture and stir thoroughly.
The potatoes should be coated thoroughly.
Keep in the fridge until you are ready to eat.
Get the printable details here:
eattravellife.com/flaky-pie-crust
Items we used to make this recipe #ad:
Mixing Bowls: amzn.to/3yiIfTW
Spatula: amzn.to/3AY2J42
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Rolling pin: amzn.to/4c7HZZQ
Pastry mat: amzn.to/4cePcaE
Pie Weight Beans: amzn.to/3LcdggQ
Pie Plate: amzn.to/3rlBiNB
ngredients
2 1/2 cups flour
1 Tablespoon sugar
1/4 teaspoon salt 1/2 teaspoon if using unsalted butter
1/2 cups shortening
1/2 cup cold butter
1 cup cold water
Instructions
In a large bowl, add the dry ingredients and mix together.
Add the shortening.
Cube the cold butter into small pieces and add into the mix.
Work the ingredients with clean hands or a pastry blender. You want the butter to be pea size shapes.
Slowly add the water by 1/4 cup at a time and mix into the dough combining gently. Add more water and mix until a shaggy consistency. You may end up not using all the water, depending on the time of year, temps and humidity.
Form 2 discs with your dough and place them each onto their own plastic wrap.
Fold the plastic wrap onto itself, while flattening the dough, and tucking in edges. Make sure the dough is covered with plastic wrap.
Place the dough into the fridge to firm up and chill.
After 1 hour, you can remove and make your pie crust.
If needed dough can remain in fridge for 3 weeks. The dough can be frozen up to 6 months.
Please please use a baking dish to catch any over flow from the bundt pan. This will keep you from having to spend time cleaning your oven (speaking from experience)
Printable instructions here:
eattravellife.com/easy-monkey-bread-recipe
Things we used to make this recipe #aff:
Bundt Pan (12 cup): amzn.to/3Lb1kO2
Small pot: amzn.to/3WqzJvl
Measuring Cups: amzn.to/3WXFCR5
Measuring Spoons: amzn.to/3Z7sJWw
Spatula: amzn.to/3AY2J42
Baking spray: amzn.to/3OuRw2R
Ingredients
2 frozen bread dough loaves thawed (can also make your own)
1 cup sugar
3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
Instructions
Allow the bread dough to thaw and at/near room temperature.
If you are not making your own dough, you can preheat the oven to 350F
Grease your bundt pan (we prefer to use butter or non-stick baking spray)
Mix the cinnamon sugar and put in a small bowl.
Cut the bread dough into 1 to 1 1/2 inch cubes.
Roll 1 to 2inch size pieces of dough into the cinnamon sugar and place into the bundt pan. Spread a little cinnamon sugar on top of the dough as you fill the bundt pan.
Repeat until all the dough is in the bundt pan.
Allow the bread to sit and rise while you mix the brown sugar and butter.
Melt the brown sugar and butter mixture together and bring to a boil and let cool for about 10 minutes.
Pour the melted butter/brown sugar over the dough.
Sprinkle the remaining cinnamon/sugar mix over the monkey bread.
Once the oven is up to temp, place the bundt pan on a baking sheet and then into the oven.
Let bake for 30-40 minutes until golden brown.
Remove from the oven and allow the money bread to cool. We need to flip the bundt pan, but don't want to flip hot lava.
Once the liquid in the money bread had thickened, CAREFULLY flip onto a pan or plate, and remove the bundt pan.
Once cooled enough to eat, you will be picking and pulling the bread or serve at your party.
Get printable details here:
eattravellife.com/rachel-sandwich
We are part of a Youtube creator collaboration! Check out #stpaddysfood for some more St. Patrick's Day dishes by some awesome creators! Thanks to Rich from @justcookthedamnfood for hosting.
Things we used to make this recipe #ad
Burger press: amzn.to/43hSBBm
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
What you need:
Rye bread
cooked corned beef
slices of Swiss cheese
thousand island dressing
coleslaw
butter
Instructions:
This recipe, you will be measuring with your preferences on how much to use of each ingredient.
Heat your pan to medium.
Butter your rye bread, like you would a grill cheesed.
On the other side, put a layer of thousand island down (we used about a tablespoon per slice).
Put one piece of bread down (with the thousand island spread side up).
Add a layer of Swiss cheese.
Add a layer of corned beef. You can use shaved or slices.
Spoon on coleslaw (however much you want), evenly over the corned beef.
Put on another layer of cheese (if desired), we had used thin Swiss slices and wanted more)
Add the other slice of bread, thousand island side down.
Add the burger press (or a heavy pan) over the sandwich to press it down. You could also use a panini press.
Cook until the bread is golden brown.
Once the cheese is melted and the meat is warm/hot, and the bread is cooked, it's time to enjoy.
Slice in half and consider sharing or enjoying the other half later.
Get printable details here:
eattravellife.com/rachel-sandwich
We are part of a Youtube creator collaboration! Check out #stpaddysfood for some more St. Patrick's Day dishes by some awesome creators! Thanks to Rich from @justcookthedamnfood for hosting.
Things we used to make this recipe #ad
Burger press: amzn.to/43hSBBm
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
What you need:
Rye bread
cooked corned beef
slices of Swiss cheese
thousand island dressing
coleslaw
butter
Instructions:
This recipe, you will be measuring with your preferences on how much to use of each ingredient.
Heat your pan to medium.
Butter your rye bread, like you would a grill cheesed.
On the other side, put a layer of thousand island down (we used about a tablespoon per slice).
Put one piece of bread down (with the thousand island spread side up).
Add a layer of Swiss cheese.
Add a layer of corned beef. You can use shaved or slices.
Spoon on coleslaw (however much you want), evenly over the corned beef.
Put on another layer of cheese (if desired), we had used thin Swiss slices and wanted more)
Add the other slice of bread, thousand island side down.
Add the burger press (or a heavy pan) over the sandwich to press it down. You could also use a panini press.
Cook until the bread is golden brown.
Once the cheese is melted and the meat is warm/hot, and the bread is cooked, it's time to enjoy.
Slice in half and consider sharing or enjoying the other half later.
Check out these other recipes in the collaboration for #stpaddysfood :
youtube.com/@508outdoorcooking
youtube.com/@anniessmokingpot
youtube.com/@aquadalesmokebbq
youtube.com/@BakingsecretsLt
youtube.com/@biggaysteve2431
youtube.com/@blackiowa
youtube.com/@CartoonDad
youtube.com/@CookingwithAnadi
youtube.com/@cookingwithsherry
youtube.com/@crazyfoodcrew425
youtube.com/@doctorr.oskitchen2528
youtube.com/@everydaycookingdad
youtube.com/@ghosthostkitchen
youtube.com/@JimsKitschKitchen
youtube.com/@justcookthedamnfood
youtube.com/@KellersGrillzebo
youtube.com/@LumberjackPa
youtube.com/@mtzhomecookingvlogz4261
youtube.com/@MurfsKitchen
youtube.com/@Okiesmokin
youtube.com/@RoseOatley
youtube.com/@thedavishkitchen
youtube.com/@UFOBBQ
youtube.com/@vinceferraiuolo
Things we used to make this recipe #ad:
Pie baking dish: amzn.to/3ru84gq
Pastry mat: amzn.to/4cePcaE
Rolling pin: amzn.to/4c7HZZQ
Scraper: amzn.to/3MxdnpI
Baking sheet: amzn.to/3ud32pJ
Pie crust shield: amzn.to/3Le3VVG
Ingredients:
2 Pie crusts
2 quarts apple pie filling (homemade or canned)
2 quarts needed if using a deep pie pan
sugar
beaten egg with water
Instructions:
Preheat your oven to 400F.
Roll out your pie dough (homemade or store bought).
If store bought, make sure your dough is flat.
Rolling out homemade, add flour to surface before rolling out cold dough.
Dough should be cold to work or it will melt a bit.
Roll dough to 1/4" or so thickness.
Place into pie pan and ensure it is setting down completely into pan.
Remove excess crust falling off edge.
Patch any areas missing dough.
Make an edge on the pie and pinch it together around the pie.
Add your pie filling.
You can use store bought or home canned.
We used a deep pie pan and it too 2 quarts.
Set pie to the side and roll out your second dough into a circle.
Cut into long 1 1/2" pieces and weave together.
Roll onto rolling pin and lay on top of the pie.
Fix any areas that might have moved apart.
Trim the excess over the edges and use to patch missing lattice.
Beat egg with a little water and brush onto lattice.
Sprinkle sugar over top of pie on crust.
Bake for 10 minutes at 400F.
Reduce heat and bake until golden brown 45-50 minutes.
In this video, I'll walk you through the simple steps to create this creamy, flavorful soup that's packed with wholesome goodness. It's the ultimate comfort food that will warm your soul and satisfy your cravings.
So grab your ingredients, put on your apron, and let's get cooking together! Don't forget to subscribe to my channel for more cozy recipes and kitchen adventures. And as always, if you try out this recipe, I'd love to hear how it turned out for you in the comments below!
Get printable instructions here:
eattravellife.com/potato-broccoli-cheese
Things we used to make this recipe #ad:
Instant Pot: amzn.to/3GrTv2S
Cutting board: amzn.to/3a2oxSC
Knife: amzn.to/3a2oxSC
Measuring cups: amzn.to/3WXFCR5
Measuring spoons: amzn.to/3Z7sJWw
Spatula: amzn.to/3AY2J42
Ladle: amzn.to/3w1OwSL
Immersion blender: amzn.to/3r2c0HV
Ingredients
1/2 stick butter
1 tablespoon dry minced onion
1/4 cup flour
1 pound frozen broccoli chopped into bite size pieces
2 cups cubed potatoes
2 cups chicken broth
1 stalk celery finely chopped
1 cup carrots cut into cubes
1/2 teaspoon pepper to your taste
2 1/2 cups sharp cheddar
1 cup milk
1 cup half and half creamer
Instructions
Turn on the Instant Pot on sauté mode.
Add the butter and let melt with the minced onion.
Add the flour and stir to mix flour and butter together for 2 minutes.
Pour the broth into the pot and stir until their are no lumps. Use your favorite whisk.
Add the broccoli, celery, potatoes, carrots and stir.
Close the Instant Pot and set for 8 minutes on high pressure.
Once complete, do natural release for 8 minutes and then quick release to remove pressure, remove the top.
Add the pepper, cheese, milk and half and half.
Stir to incorporate. Cheese should be melted and the soup should be medium heat. You can heat the soup on sauté if the soup is cold, but you do not want to curdle the milk.
Serve soup.
Notes
Soup Tips:
For a very creamy soup, you can use heavy cream
If you want a smooth soup, you can use an immersion blender to cream the soup, before adding the cheese and milk
If you want your vegetables smaller, you could use a food processor
Cooking time includes the estimated time you are waiting for the soup on natural release pressure
Frozen veggies are fine to use for this recipe
If you don’t have a pressure pot, you can use a Dutch oven, but it will need simmer until the broccoli, carrots and potato are softened.
We boiled the hot dogs on the stove, and then cut in half and grilled until charred to perfection.
We tried to make a pizza burger but the wind kept the cheese from melting right and it just turned out weird (you'll see the pizza sauce bun.)
Top your burgers how you like, we also grilled up mushrooms and quickly moved all the food into the house before the wind and cold weather chilled it all back down.
What are you cooking on your flattop?
Things we used to make this recipe #ad:
Char Grill Flat Top Griddle: amzn.to/3cuPZKc
Flat grill tools: amzn.to/3y86xjz
Squeeze Bottles: amzn.to/3yarNoV
Melting dome: amzn.to/3Nanzlt
Quarter Baking Sheet: amzn.to/3nfzwvp
Mixing Bowls: amzn.to/3yiIfTW
Topper Tray: amzn.to/3uxMWHm
Baking sheet: amzn.to/3ud32pJ
Cutting board: amzn.to/3a2oxSC
Magnetic towel holder: amzn.to/3VOJ0xs
Mixing Bowls: amzn.to/3yiIfTW
Mixing spatula: amzn.to/3FDgYyb
Baking sheet: amznbl.to/3ud32pJ
Silicone baking mat: amzn.to/3WFMqTa
We used the Platoon Sargent seasoning from Grill Your Ass Off (Use Code THEEATTRAVELLIFE) for 10% OFF your order grillyourassoff.com/THEEATTRAVELLIFE.