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Tuesday, November 25, 2014

Sweet Potato Casserole


Ingredients
  • 4-5 Large Sweet Potatoes (4 cups cooked)
  • 1/2 Cup - White Sugar
  • 1/2 Cup - Milk
  • 2 - Eggs
  • 4 TBS - Butter
  • 1/2 tsp - Salt
  • 1/2 tsp - Vanilla Extract
Topping

  • 1 Cup - Pecans
  • 1/2 Cup - Brown Sugar
  • 1/3 Cup - All Purpose Flour
  • 3 TBS - Butter
Directions
  • Bake sweet potatoes at 375º for one our or until fork tender.
  • Allow potatoes to cool and then peel.
  • In a large mixing bowl combine, potatoes, sugar, milk, eggs, butter, salt and vanilla.
  • Mash or mix until smooth and transfer to a 9x13 baking dish.
  • In a medium bowl combine brown sugar, flour and butter and mix until crumbly.
  • Add pecans and mix until well coated.
  • Spread an even layer of the topping on top of the potatoes.
  • Bake in a 325º for 30 minutes or until golden brown.
  • Let cool for 10 minutes.
Enjoy!


Monday, November 24, 2014

Broccoli Casserole

Ingredients

  • 12 oz Bag - Fresh Broccoli
  • 10.75 oz Can - Cream of Mushroom Soup
  • 1 1/4 Cup - Milk
  • 1.5 Cups - French Fried Onions
  • 1/2 tsp - Granulated Garlic
  • 1/2 tsp - Granulated Onion
  • 1/2 tsp - Black Pepper
  • 1/4 tsp - Salt
Directions
  • Combine soup, milk, garlic, onion, black pepper and salt in a medium skillet or pan and bring to a boil over medium heat.
  • Stir in broccoli, cover and cook for 5 minutes.
  • Stir in 1/2 fried onions, then sprinkle the remaining onions on top.
  • Place in a 350º oven for 15-20 minutes or until bubbly and golden brown.
Enjoy!

Sunday, November 23, 2014

Smoked Turkey Meatloaf | Thanksgiving Recipe | The Wolfe Pit

Thursday, November 20, 2014

Stuffed Pork Loin Recipe by The Wolfe Pit

Sweet Potato Pie Recipe

Ingredients

  • 2 - Large Sweet Potatoes (peeled and cut into medium pieces)
  • 3 - Eggs
  • 2 Cups - Sugar
  • 5 oz - Evaporated Milk
  • 4 oz - Butter
  • 1 tsp - Vanilla
  • 1.5 tsp - Cinnamon
  • 1 - 2 Pack - Premade Pie Dough
Directions
  • In a large pan cover potatoes with water and little salt.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until the potatoes are fork tender.
  • Drain potatoes, allow to cool and place in a large mixing bowl.
  • Add sugar, eggs, milk, butter, vanilla and cinnamon and mash until everything is incorporated and smooth.
  • Spread pie dough out in a 9" pie dish and pour the filling in.
  • Place into a 350º oven for 45 - 60 minutes or until a toothpick comes out clean after testing.
  • Allow to cool for 1 hour.
Enjoy!

Monday, November 17, 2014

Southern Style Green Beans with Ham Hocks

Ingredients

  • 2 lbs - Frozen Green Beans
  • 2 Cups - Water
  • 2 - Smoked Ham Hocks
  • 1 - Yellow Onion (chopped)
  • 4 - Garlic Cloves (chopped)
  • 1 tsp - Salt
  • 1 tsp - Pepper
Directions
  • Combine all ingredients in a 6 quart crock pot.
  • Cover, set on low for six hours.
  • Stir at the 3 hour mark and continue to cook until ham hocks and green beans are tender.
Enjoy!

Friday, November 14, 2014

Homemade Mashed Potatoes

Ingredients

  • 6 Large - Russet Potatoes 
  • 1-1.5 Cups - Milk
  • 1/2 Stick - Butter
  • 2 tsp - Salt
  • 1 tsp - Black Pepper
Directions
  • Peel potatoes, cut into uniform pieces and rinse.
  • Add potatoes and enough water to cover by at least 2 inches in a large pot.
  • Bring to a boil and then reduce to medium.  
  • Cook potatoes 15-20 minutes or until fork tender.
  • Drain potatoes, do not rinse.
  • In the same pot with the potatoes add butter, 1 cup of milk, salt, pepper and mash or blend until you get your desired consistency.
  • Add remaining 1/2 cup of milk if the potatoes are too thick.
NOTE -  Optional ingredients that can be added are roasted garlic, sour cream, cream cheese or shredded cheese.  

Enjoy!




Wednesday, November 12, 2014

How to make Turkey Gravy

Ingredients

  • 1 turkey neck, heart, liver and gizzard
  • 2 Cups - Chicken Broth
  • 2 Cups - Water
  • 1 - Bay Leaf
  • 1/2 tsp - Sage
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Salt
  • 4 TBS - Turkey Drippings (oil or butter will work if you don't have drippings)
  • 3 TBS - All Purpose Flour

Directions
  • Add turkey neck, giblets, broth, water, bay leaf, sage, salt and pepper in a medium saucepan over medium high heat.
  • Bring to a boil, reduce heat to low, cover and let simmer for one hour.
  • Skim off any scum from the top of the broth.
  • Remove neck and giblets and let cool and set broth aside.
  • Remove the meat from the neck and chop the meat and giblets as fine as you like.  
  • In a medium pan add turkey dripping and flour over medium heat.
  • Stir until all of the flour is combined and let cook for 2-3 minutes.
  • Stir in the reserved broth and chopped giblets into the roux and bring to a boil until thickened.
  • Add salt and pepper is needed.
Enjoy!

Saturday, November 8, 2014

How to cook a PERFECT Turkey

Ingredients

  • 13 lb - Turkey
  • 1/4 Cup - Table Salt 
  • 1/4 Cup - Sugar
  • 2 Cups - Hot Water 
  • 2 Cups - Ice (or enough to make 1 quart of liquid)
  • 1 stick - Butter
Directions
  • Remove neck and giblets from turkey cavity.
  • Mix salt, sugar and hot water until salt and sugar is completely dissolved.
  • Add ice to brine and mix until ice is melted.
  • Inject the brine into the turkey moving the needle constantly throughout the muscles to get complete brine coverage.
  • Refrigerate turkey for 1-2 hours to allow the brine to soak in.
  • Place turkey on a raised rack in the bottom of a 325º oven and cook for 45 minutes.
  • Add the butter to the pan and let melt for 15 minutes.
  • After one hour begin to baste the turkey with the butter every 10 minutes until* the breast reaches 160º and the thighs reach 170º.
  • Remove turkey and loosely tent with foil and let rest 30 minutes before carving.  The internal temperature will climb up to 5º while resting.
*Brined turkeys cook faster than an unbrined turkey.  Typically turkeys cook for approximately 14 minutes per pound, brined turkeys generally cook around 10 minutes per pound.

Carve and ENJOY!