Super Smoked Salmon Spread
This recipe is quick and easy, and is the hit of any party or event that it is served at. You will be amazed at the compliments it generates and the ease with which it is made.
Equals parts of cream cheese and sour cream (16 oz. to 16 oz.).
Smoked Salmon to taste. (4to 8 oz.)
Blend room temp cream cheese and sour cream together and mix in flaked or crumbled smoked salmon until well mixed. Refrigerate overnight to allow the flavor to blend.
Spread on crackers or baguette slices this will be a big hit at your next event.
Black Bean Salsa
This is great easy to make Salsa recipe that people will rave about. If you do not tell them the secret of how easy to make they will never guess.
32 oz. of fresh salsa from the refrigerated section
1 can of Black beans (drained)
1 can of Shoepeg corn (drained)
Mix salsa, beans, and Shoepeg corn together and you are done. This can be served immediately and you will be amazed at how good it is and how many compliments that it generates.
Atomic Buffalo Turds
20-30 Large Jalapeno peppers
1 block cream cheese
1 package thin sliced bacon
Take the peppers and cut the stem off and core the peppers. Rinse the inside of the pepper with cold water to rinse out any remaining seeds. Place peppers on paper towel to dry.
Take cream cheese and place it in a microwave safe bowl. Heat cheese up to soften, approx. 30 seconds. Season the cream cheese to taste. You really can't go wrong with any seasoning unless you over do it. Cajun seasoning, smoked salmon, herbs, or a dash of wine if you desire.
Take a large zip lock bag and place mixture into one corner. Take a pair of scissors and nip the corner of the bag of so you have a 1/4" to 3/8" opening. Now you’re ready to load the pepper. Place opening into the pepper and squeeze.
Now that you have the peppers are loaded it's time to wrap the peppers with the bacon. Lay a strip of bacon lengthwise leaving enough bacon to cover the opening of the pepper and having about 1/2" on the opposite side (hence covering the open end of the pepper). Stab pepper with a toothpick to hold the bacon in place and spiral wrap the pepper with the remaining bacon slightly overlapping the bacon. Once you’re at the tip of the pepper insert another toothpick to secure the bacon. The excess bacon can be left hanging or trimmed off.
In a Brinkman leave the water pan empty and cover the lower rack with tin foil to collect the drippings. Smoke the turds until the bacon is crisp. I don't even check the smoker for 2 hours unless it needs more wood. They can be smoked for up to 5 hours. In other smokers, smoke for at least 2 hrs at 180-190 degrees. Serve warm and enjoy...
Were not sure where the name came from. It could be what they look like after they are pulled off the smoker.
WARNING: THEY CAN BE VERY ADDICTING!