In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving.

Bread Pudding, Pumpkin

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Bread Pudding, Pumpkin

This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.

Course: Dessert

Keyword: Pumpkin

Servings: 8

Ingredients

Bread Pudding

1 loaf French bread cut into 1 inch cubes
1 cup heavy cream
15 oz can pumpkin
3/4 cup sugar
1/3 cup brown sugar
4 medium egg
1 TBL cinnamon ground
2 tsp vanilla extract
1/2 tsp salt
vanilla ice cream optional

Caramel Sauce

1 cup butter
1 cup heavy cream
1 cup brown sugar
1/2 tsp salt

Instructions

Bread Pudding

Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.

Carmel Sauce

In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.

Smoked Whole Chicken-BGE

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Whole Smoked Chicken – BGE

I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.

Course: Main Course

Servings: 6

Ingredients

3-4 pd chicken whole
8 oz Italian dressing
lemon pepper
apple juice for basting

Instructions

The night before:

Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.

Next day, 45 minutes before cooking:

Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.

Time to cook:

Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).

Turkey Burger, Stuffed

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Turkey Burgers, Stuffed

We got this recipe from Chef Jyll of Gather on Broadway in Green Bay WI.

Course: Main Course

Cuisine: American

Servings: 8

Ingredients

2 lbs turkey ground
1/4 cup bread crumbs or more
1/4 cup whole milk
1 medium egg beaten
1/2 medium onion diced
4 clove garlic minced
1 TBL Dijon mustard
1 TBL worcestershire sauce
1 tsp salt
1 tsp pepper
1 cup cheese shredded, any kind

Instructions

Preheat grill to medium high heat. In a small bowl, mix the breadcrumbs and milk and let sit for 5 minutes.
In a large bowl, combine the turkey, egg, breadcrumb mixture, diced onion, garlic, dijon mustard, Worcestershire, salt and pepper and mix well. Portion 16 balls and flatten into burger patties. In the middle of 8 burgers, place 1 heaping tablespoon of shredded cheese. Top with a non-stuffed patty over the top and gently kpress to seal. Repeat until you have 8 stuffed burgers.
Spray the burgers with cooking spray (both sides) and also spray the grill. Gently transfer burgers (they are softer than regular burgers) onto the greased grill and cook for about 5-8 minutes on each side until juices run clear and internal temperature is 165 degrees.
FREEZER INSTRUCTIONS: Place the assembled burgers in a single layer, uncooked, in the freezer until completely frozen. Store in a zip top bag. Completely thaw before cooking.

Lava Cakes, Chocolate

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Lava Cakes, Chocolate

We got this recipe from Chef Jyll at Gather on Broadway in Green Bay WI. Our grandson loved it!

Course: Dessert

Servings: 12

Ingredients

3/4 cup unsalted butter
12 oz semi-sweet chocolate chips use name brand
1/2 cup heavy cream
5 medium egg lightly beaten
3/4 cup sugar
2/3 cup flour
1/2 tsp salt

Instructions

To make the batter, place butter, chocolate, and heavy cream in a bowl and microwave in 30-second increments, stirring each time, until melted and smooth. Remove and set aside to coll slightly.
Stir in flour, salt, and sugar. Add beaten eggs and stir well until smooth. Grease muffin tine REALLY WELL with non-stick cooking spray or butter. Pour batter 3/4 full in regular muffin cups. Refrigerate one hour.
Preheat oven to 450 degrees. Bake cakes for 10 minutes. Tap on the side of the muffin tin to see that the sides are set but slightly jiggly in the middle. Let cool for 5 minutes, then invert onto a sheet pan.

Lasagna With Meat

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Gnocchi, Ricotta with Vodka Sauce

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Gnocchi, Ricotta with Vodka Sauce

We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi

Course: Main Course

Servings: 6

Ingredients

Vodka Sauce

28 oz can San Marzano whole tomatoes
2 TBL Olive Oil
1/2 medium onion diced
3 clove garlic minced
salt and pepper
1/2 cup vodka
Pinch red pepper flakes
2/3 cup heavy cream
Fresh basil

Gnocchi

1 1/2 cup ricotta cheese whole milk, 15 oz container
3 medium egg yolk
1 cup flour
3/4 cup Parmesan cheese grated
1 tsp salt
1/4 tsp pepper

Instructions

Gnocchi

Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.

Vodka Sauce

In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.