Are you ready for some football.....food?

Welcome friends, before reading this you must go get a tissue cause you will be drooling.

First is Uncle Doug's Famous Award winning fried turkey. Ingredients:
3 gallons peanut oil for frying, or as
needed
1 (12 pound) whole turkey, neck and
giblets removed
1/4 cup Seasoning Salt

Directions:
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Seasoning Salt over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. Prepare to be amazed.

This summer I planted more pepper plants than ever before. I search the internet for things to do with the jalepanos. I found Pioneer Woman and fell in love with blogs. You can find her here.

These are Stuffed Jalepanos.

Ingredients
20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

And finally Italian shredded sandwiches. I have been making these for years. A lot of our friends don't care for corned beef so I always make this on St. Patrick's day for them.

Servings 8
Ingredients
4 pounds Chuck Roast
1 jar Pepperoncinis
1 bottle Beer
1 can Beef Broth
1 package Good Seasons Zesty Italian Dressing Mix
1 package Hoagie Rolls
8 slices Cheese (monterey Jack, American, Cheddar What Ever You Like)
Preparation Instructions
Place chuck roast in bottom of crock pot.
Add pepperoncinis, bottle of beer, beef broth, Italian dressing mix into crock pot. Cook on low for 8 hours.
Shred beef apart with 2 forks.
Pile beef onto of toasted rolls, top with cheese of choice, then peppers. (You can toast rolls if you like)

So leave a comment and tell me what you are making for Superbowl Sunday!

Thank you for stopping in.

Jeanette