3 Way Cheese Ball by Chef Smith

Make 3 different flavors of cheese balls or make the base and multiply one of the variations by 3 for a large cheese ball of one flavor.

Cranberry Tollhouse by BearNakedBaker

Buffalo Bleu Sliders by BearNakedBaker

Cuban Hamburgers by Henry Moline

Topped with ham, Swiss cheese, and pickles, this is a great new recipe to try.

Filet Mignon Date Night by Patti Fisher

Our Filet Mignon Date Night tonight we went all out with our complete dinner on the grill. We did a reverse sear filet mignon topped with a bacon wrapped onion ring filled with blue cheese, hasselback potatoes and personal size smoked garlic with bacon and onion. To follow that up Patti made strawberry rhubarb crisp. All kissed with…

Asian Style Chicken Cucumber Cups by Chef Smith

Blue Cheese Macaroni Salad by Chef Smith

Dipping sauce from water Melon rind by GARY ESTESS

Laster year I had a long recovery from a tumor.but I got my taste buds back and smell. This recipe is one of many recipe I will be showingredients you al.l I like water melon rind trimmed just white. We put it on chicken, fish,pork,beef name it.

White Rabbit by BearNakedBaker

Pinwheels by Chef Smith

Warm Italian Spread by Chef Smith

Stuffed Double Cheese Bacon Burgers by Patti Fisher

Ken made his amazing cold smoked cheese again and before Patti ate it all for snacks we decided to use some for recipes. We had been talking about stuffed burgers for awhile and these were so good. Patti stuffed them with our cold smoked mozzarella, then topped the burgers with bacon squares and smoked cheddar. Perfect. There aren’t a…

Sausage-Bacon-Apricot Kabobs by Chef Smith

Crab Salad by Chef Smith

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.