Cowboy Candy
1 pound of jalapeno peppers
1 cup apple cider vinegar
1 1/2 cup sugar
1 teaspoon of pickling spice (optional)
1 teaspoon salt

Cut jalapenos into 1/4″ coins, removing stems. Combine other ingredients in medium sauce pan. Bring to boil over medium-high. Stir until sugar dissolves (3 min.) then add jalapenos and return to boil. Reduce to medium low until peppers shrinking and glossy. (about 5-6 min.) With slotted spoon, move to jar, bring liquid to boil, reduce to 1 1/2 cups (8 to 10 min) then pour over jalapenos and press down. Cool to room temperature before refrigerating.

Real Homemade Bologna (from:

3 pounds ground beef
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 cup water
1/8 teaspoon garlic powder
½ teaspoon onion powder
1 ½ teaspoons liquid smoke flavoring

In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.

Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.

Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

Alaska Sourest Dough (from:


1 pkt Yeast
2 1/4 c. Hot water
2 Tbsp. Sugar
1 Tbsp. Vinegar
1 tsp Salt
2 c. Bread flour


Disolve yeast in 1/4 c. hot water. Add in sugar, vinegar, salt, and all purpose flour. Add in remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe. Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using.

Pumpkin Cheesecake with Sugar Cookie Crust (

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs, slightly beaten
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1 1/4 cups frozen whipped topping, thawed


Heat oven to 350°F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.
In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.
Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.

Homemade Breadsticks (
Breadstick Dough

1 cup warm water 100 to 110 degrees Fahrenheit
1 tablespoon instant dry yeast
2 tablespoons granulated sugar
1 teaspoon table salt
3 tablespoons olive oil
2 1/2 cups all-purpose flour

For Topping:

2 tablespoons melted butter
1/4 teaspoon table salt
1/4 teaspoon garlic powder
1 tablespoon grated parmesan cheese (optional)
1 teaspoon Italian seasoning (optional)


In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn’t stick to your hands. Add more or less flour until the dough reaches the desired consistency.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.