Crock-Pot Brisket Recipe

Brisket can be a very intimidating meat. I know. Because, I was terrified of the thing for years! When I realized that I could prepare it in a slow cooker, a gain an instant sense of confidence. Do you really mean to tell me that I can cook a dang brisket in a Crock-pot? Hell yes!

My local meat market only had flat cut brisket available. That’s why the mine may look a bit different from the larger chunk you may be used to. No worries, though. This recipe will work for all cuts of brisket.

Don’t Lose the Fat!

The layer of fat on your brisket may be thick or thin depending on the cut you’re using. I prefer to have a 1/4 inch layer of fat on my brisket. I find that it keeps the meat perfectly juicy without an overload of thick fat covering the meat. But, you never want to trim all of the fat off your brisket. The fat has all of the flavor! I don’t add any additional liquid to my slow cooker. By the time the brisket is complete, you’ll find about 1 1/2 cup of liquid surrounding your meat. It’s all from the fat! It keeps the brisket nice and juice. Not to mention tender!

Rub-A-Dub

Feel free to use your favorite meat rub to make things easier. I used a delicious Applewood Chipotle rub and added about 1 TBS of salt to it as the rub isn’t salty enough for my taste in brisket. However, I do have an incredibly easy and flavorful homemade rub recipe. Very quick to mix up and it’s comprised of spices you probably already have in your spice rack. I’ll include it in the recipe below.

Even Cooking

When slow cooking any cut of beef, you would benefit from allowing it to come to room temperature before cooking. This will result in even cooking. You never want one or two areas of the meat to cook faster than the rest. After applying the rub, I allow the brisket to rest for about 30 minutes before placing it into the slow cooker.

Speaking of placing the brisket in the cooker, make sure you do it fat side up! This will cause all of those juices fat to seep down into the meat while slow cooking. Cool, right?

When your brisket is done, you can place it onto a baking sheet and broil it on center rack for about 5 minutes. This will char it a bit and give you those wonderful burnt ends we enjoy when brisket is barbecued. Or you can just enjoy this tender and juicy brisket as is! Totally up to you.

Another VERY IMPORTANT step is to rest the brisket before slicing! When you are done cooking, wrap the brisket in foil, and allow it to rest at room temperature for 45 minutes to an hour before slicing. This will allow the juices to settle. I know it’s torture to wait. Especially after smelling the goodness! But, trust me, it’ll be worth it.

Crock-Pot Brisket Recipe

This Brisket recipe is pretty much foolproof! The spice rub adds just the right amount of flavor. The slow cooker does all of the work. Let it cook while you sleep or work and forget about it!
Prep Time 1 hour
Cook Time 12 hours
Resting Time 45 minutes
Total Time 13 hours 45 minutes
Servings 6 people

Ingredients

  • 3-4 lb brisket
  • cooking spray

Brisket Spice Rub

  • 1/2 cup brown sugar
  • 1-2 TBS kosher salt per taste
  • 3 TBS smoked paprika
  • 2 TBS onion powder
  • 2 TBS garlic powder
  • 1 TBS Ancho chili powder
  • 2 tsp cracked black pepper
  • 1 tsp cayenne pepper
  • 1 tsp oregano

Instructions

  1. Mix all of the Brisket Spice Rub ingredients in a small bowl and set aside.
  2. Trim the fat side of the brisket until 1/4 inch of fat remains
  3. Evenly sprinkle the spice rub on all sides of the brisket; gently pat the rub into the meat
  4. Allow the brisket to rest at room temperature for 30-45 mins
  5. Spray the slow cooker with nonstick cooking spray
  6. Place the brisket into the slow cooker (Make sure that the fat side of the brisket is facing upward)
  7. Set the cooker on LOW and cook for 10-12 hours
  8. Place the brisket on a baking sheet and broil in the oven on the center rack for 3-5 minutes or until the meat is as charred as desired.
  9. Remove the brisket from the oven and wrap it in foil
  10. Rest for 45 minutes to an hour before slicing against the grain to serve
  11. Enjoy!

Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

My Cookies know that the most important element of any and every recipe to me is flavor. And I wholeheartedly believe in building flavors. You never want to rely on one aspect of a dish for flavor. It’s best to add and build it with each component. This is especially true when slow cooking. It provides the perfect scenario to layer on the taste! And my Cajun style smothered potatoes does not slack in taste.

Potatoe, Po-tah-toe?

I love russet potatoes in this recipe. However, any will do. Skin on or off? Totally up to you. Use the sausage of your choice as well. You always have the option of browning the sausage before adding them into the crockpot. I opted not to. I just add them in first, and add the other ingredients on top. Doing so will allow all of the grease and flavor from the sausage to meld with the broth and liquid shrimp and crab boil concentrate. And when you mix it all together in the end….whoa! Yeah. Flavors unite!

Cajun or Creole Seasoning? Doesn’t matter.

I keep the seasoning super simple. The Cajun or Creole seasoning and the shrimp and crab boil does all of the work! Just make sure you evenly distribute the seasonings while sprinkling them on top. Also, we don’t need much liquid at all. I add a splash just to keep the potatoes from sticking. It helps move the cooking process along as well.

Save the Best for Last

Allow the shrimp to chill in the fridge until the potatoes are fully cooked. You don’t want to overcook the shrimp. I give them a good 10-20 minutes to cook in the slow cooker. This is just the right amount of time for the shrimp to cook completely and soak up all of those spices. No need to season the shrimp. There’s plenty of seasoning in the crockpot to cover them.

This is basically a complete meal on its own. I add a green salad and call it dinner! Garnish with some chopped, green onions for freshness and it’s time to eat!

Happy Cooking,
B. Coop

5 from 1 vote
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Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

Spicy and flavorful smothered potatoes with sausage and fresh shrimp made easy! Toss it into a slow cooker and forget it.

Ingredients

  • 1 lb smoked sausage coined
  • 2 lbs russet potatoes diced in 1/2 pieces
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun or creole seasoning
  • 1 TBS onion powder
  • 1 TBS Herbes de Provence or Italian seasoning
  • 1/4 cup chicken broth
  • 1 TBS liquid shrimp & crab boil concentrate Garlic & Onion flavor
  • 1 lb uncooked shrimp

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Add the sausage
  3. Pour in the potatoes, onion, bell pepper, and garlic
  4. Sprinkle the Cajun seasoning, onion powder, and Herbes de Provence evenly on top.
  5. Mix the liquid shrimp and crab boil with the chicken broth
  6. Pour the mixture into the slow cooker
  7. Cover the cooker with the lid and cook on HIGH for 3 hrs or on LOW for 6 hrs
  8. Add in the shrimp and continue cooking for an additional 20 minutes or until the shrimp are completely cooked.
  9. Garnish with fresh green onions.
  10. Enjoy!

The Best Crock-Pot Chili Recipe

My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.

Ground or Roast?

Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.

Spice it Up!

Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.

Slow and Steady

Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!

Fully Loaded

Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.

Happy Cooking,

B. Coop

5 from 3 votes
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The Best Crock-Pot Chili Recipe

Ingredients

  • 3 lb chuck roast cut into 1 1/2 inch pieces
  • 1 TBS salt
  • 2 tsp black pepper
  • 2 TBS vegetable oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS diced jalapeños
  • 1 TBS minced garlic
  • 1 28oz can of crushed tomatoes
  • 1 14.5oz can of diced tomatoes
  • 2 TBS tomato paste
  • 2 15 oz cans of chili beans or red kidney beans (drained)
  • 2 TBS Worcestershire sauce
  • 1/3 cup ancho chili powder
  • 2 TBS light brown sugar
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 1 T Italian seasoning
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
  2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
  3. Heat the vegetable in a pan.
  4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
  5. Remove the roast.
  6. In the same pan, add in the onion, bell pepper, and jalapeños.
  7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
  8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
  9. Add in the roast with the juices it’s rendered.
  10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
  11. Stir well.
  12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
  13. Taste and adjust seasoning as desired.
  14. Serve with toppings of your choice.
  15. Enjoy!

Recipe Notes

Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.

Honey Baked Ham Recipe

I’m not knocking anyone’s hustle. However, the price of a prepared honey, baked ham from a restaurant is expensive! Especially considering how easy it is to prepare your own. I know, I pay for convenience a lot, too. But, come on! This ham is way too simple not to do it yourself and save at least 30 clams!

First pro, the thing is already FULLY cooked! You’re basically just heating it up to serve. Make sure you purchase a spiral ham. It’s cooked and most of the time it’s already sliced! A win is a win.

I like to bake the ham for 10 minutes per pound. I start by warming the ham on 300 F for the bulk of the total baking time. Then, I add the glaze and continue baking for the last 30 minutes on 425F. This will render the perfect ham every time!

Glazed Like a Donut

The ham comes with a glaze packet. Yeah, throw it away. My homemade glaze is very simple with minimal ingredients. But, the flavor is incredible! I initially pour the glaze on the ham while the glaze is still hot and thin. This will help the flavor of the glaze penetrate the meat better. The glaze will thicken as it stands. So, I like to reserve a little of it to brush on the ham after it’s done baking right before serving.

Happy Cooking,

B. Coop

Honey Baked Ham Recipe

Delicious and incredibly easy to prepare honey baked ham recipe that is comparable to expensive restaurants.

Ingredients

  • 8-11 lbs spiral fully cooked ham
  • 4 tbs unsalted butter
  • 1 1/2 cup brown sugar packed
  • 1/2 tsp allspice
  • 1/2 tsp garlic powder
  • 1/4 cup pineapple juice
  • 1/4 cup Coca Cola
  • 1/2 cup honey

Instructions

  1. Preheat oven to 300°F
  2. Place ham in an aluminum foil lined roasting pan or a disposable roasting pan
  3. Cover the ham with foil
  4. Bake for 1 hour*
  5. In a sauce pan, melt the butter
  6. Stir in all remaining ingredients
  7. Simmer on medium heat for 5 minutes (Glaze will thicken as it stands)
  8. Remove the ham from the oven and discard the foil covering.
  9. Increase the oven temp to 425°F
  10. Pour and brush the glaze all over the ham evenly reserving 1/2 cup of the glaze for later.
  11. Place the ham back into the oven for 15 mins, uncovered.
  12. Remove the ham from the oven
  13. Pour or brush the remaining glaze over the ham
  14. Place the ham back into the oven for 15 additional mins. uncovered.
  15. Allow ham to rest for 10 minutes before serving.
  16. Enjoy!

Recipe Notes

*Heat the ham for 10 minutes per pound minus 30 mins. Example: if ham is 9 lbs, the total baking time will be 1 hour and 30 mins. Heat the ham for 1 hour before adding the first layer of glaze. Reserve the last 30 minutes for baking with the glaze applied.

Homemade Eggnog Recipe

I’m embarrassed to admit that before making this recipe, I’d only tried eggnog once. It was store bought. I hated it. So, when it was requested many, many times that I share a recipe I was nervous. I didn’t think I could produce a great recipe for something I hated. Then, I made it homemade. Game changer! This stuff is liquid gold! It’s so dang silky and creamy! And if you add booze, it’ll sneak up on you! It’s so decadent that you forget it contains liquor. Until you stand up. Ha!

I Ain’t Tempering Eggs!

And I meant that! I feel like tempering eggs are allowing the eggs to control. I know. I’m a psycho. But, you can keep the whole tempering mess by whisking and whisking well! I find that the eggnog is a lot smoother when you beat the heck out of the eggs and sugar mixture. Then, add in the milk and cream and beat it well again. You won’t need to use a strainer to remove the clumps. But, make sure to whisk well while heating. Nothing worst than scrambled eggnog! Yuck!

All the Spice!

I don’t care for nutmeg. There. I said it. It just isn’t one of my favorite spices. I HIGHLY recommend that you try allspice in this recipe instead. It tastes like a mixture of nutmeg, cinnamon, and cloves all in one! It is absolutely divine in my eggnog! You do not need to use much as it can be overpowering. Oh! Don’t forget the salt. Sweets need a little pinch of salt. If you’ve ever thought to yourself that “something is missing” when you taste a dessert, it’s the salt. You need a little.

Reaching Peaks

I only use egg yolks in the beginning of the recipe. But, don’t discard the whites. I like to whip them up and fold it into the eggnog. That will gives us some Bill Gates richness to our eggnog! Before chilling, the eggnog will seem super thick and frothy. No worries. After chilling the consistency will be literally perfect! Nice and silky smooth!

To Booze or Not to Booze? BOOZE!

Adding alcohol is completely optional. If kids will be partaking, of course, you want to keep it G. But, if this is an adult shindig, get to pouring the brown stuff. Hennessy is my go to for eggnog. It just feels, and tastes, right! You know? Rum, brandy, bourbon…whatever you prefer will be great as well. Top to off with a sprinkling of cinnamon or nutmeg and enjoy that warm and fuzzy feeling!

Happy Holidays,

B. Coop

Homemade Eggnog Recipe

Smooth and silky homemade eggnog with a sneaky kick of booze! Enjoy a frothy start and a creamy finish with each glass.
Prep Time 10 minutes
Cook Time 5 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings 5 people

Ingredients

  • 4 eggs
  • 2/3 cup granulated sugar
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 TBS pure vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1 TBS granulated sugar
  • 1/2 cup Hennessy bourbon, or dark rum (optional)
  • Cinnamon to garnish

Instructions

  1. Separate the egg whites from the yolks
  2. Pour egg yolks into a mixing bowl; reserve whites for later
  3. Add 2/3 cup of sugar to the yolks
  4. Using a whisk or electric mixer, mix yolks and sugar together until mixture turns pale yellow.
  5. Pour in the milk and heavy whipping cream.
  6. Mix until well combined
  7. Pour mixture into a heavy bottom saucepan
  8. Heat on medium-low (setting at 4-5) while whisking constantly until a candy thermometer inserted into the mixture reaches 170°F. (Do NOT Boil)
  9. Remove from heat
  10. Stir in the salt, vanilla, and allspice.
  11. Pour mixture into a glass bowl or pitcher.
  12. Allow eggnog to cool at room temperature
  13. Pour the reserved egg whites into a clean mixing bowl
  14. Using a clean whisk or mixer attachments, beat the egg whites until soft peaks are formed
  15. Pour in 1 TBS of sugar
  16. Continuing beating the whites until stiff peaks are formed
  17. Fold the egg whites into the eggnog. Whisk to combine.
  18. Stir in the liquor of choice (optional)
  19. Refrigerate for at least 2 hours.
  20. Garnish each serving with ground cinnamon.
  21. Enjoy!

Smothered Turkey Wings Recipe

Ever since I posted my fried Turkey Wings recipe, I’ve been bombarded with recipe requests for the fried version. Finally it’s here! This is pure comfort food! Tender and juicy turkey wings smothered in a thick, savory brown gravy! And the gravy is made from scratch using pan drippings. I worked hard to make this recipe easy peasy!

Spice it Up!

Everyone knows I LOVE a good spice blend. And we definitely have one for these wings! Not too salty and not spicy at all. But, yet, super flavorful. I used my favorite poultry seasoning. Feel free to use yours.

Wangz vs Wings

My local grocery store’s meat department precut my wings or WANGZ! Hallelujah! That saves me some time. No worries if your wings are whole. A quick chop at the joints is all it take. The difference between wings and wangz? Keep scrolling to see how I jazz them up!
I like to add thin slices of onion, bell peppers, and butter. This add a ton of flavor during the baking time. The butter also helps tenderize the meat and keep it moist. So, don’t keep our on that!

It’s All Gravy, Baby!

After baking the wings for awhile, I drain off the rendered pan drippings. I use the fat at the top of the drippings for my gravy. Combine it with flour and you’ll have an amazing roux! A great roux is the foundation to the perfect gravy!

My recipe will yield turkey wing meat that literally slides off the bone! The gravy will thicken even more and stick to the wangz! I serve it all over rice. Throw in some veggies and cornbread for good measure and GOOD EATIN’!

Smothered Turkey Wings Recipe

Southern style, tender, and juicy turkey wings smothered in a thick, savory, homemade gravy made from pan drippings!

Ingredients

Turkey Wings:

  • 6-8 cut turkey wings
  • 2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
  • 1-2 TBS Creole or Cajun seasoning I use Zatarain’s
  • 1 TBS onion powder
  • 1 TBS paprika
  • 1 tsp garlic powder
  • 1/2 tsp celery salt
  • 1 TBS Accent optional
  • 1 onion sliced
  • 1 bell pepper sliced
  • 1/2 stick unsalted butter slice thinly

Gravy:

  • Pan drippings from wings
  • 1/2 cup all purpose flour
  • 3 cups chicken stock or broth
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

Turkey Wings:

  1. Preheat oven to 350°F
  2. Rinse the wings and pat dry with paper towels
  3. Mix all spices together in a small bowl
  4. Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
  5. Spray and large roasting pan with nonstick cooking spray
  6. Lay the wings in the pan
  7. Add the onions, bell peppers, and butter into the pan.
  8. Cover the pan with aluminum foil
  9. Bake for 1 hour and 15 mins
  10. Remove pan from the oven
  11. Drain the pan drippings into a bowl or measuring cup.
  12. Place the wings back into the oven uncovered while you make the gravy.

Gravy:

  1. Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
  2. Pour the fat into a pot and heat on medium high.
  3. Whisk in the flour for 2-3 minutes to cook out the flour taste
  4. Pour in the chicken stock while whisking
  5. Then, pour in the remaining pan drippings.
  6. Add in the onion and garlic powders
  7. Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
  8. Remove from heat.
  9. Taste and adjust seasoning as desired.
  10. Pour gravy on top of the wings.
  11. Cover the pan with foil again.
  12. Bake for an additional 30-40 mins* or until wings are tender and cooked completely
  13. Serve over warm rice
  14. Enjoy!

Recipe Notes

*Turkey wing sizes differ. Bake the wings until they are fork tender. This timing may vary. My wings may be smaller than yours. Additional timing may be needed.

The CHEESIEST Macaroni and Cheese Ever

I think I’ve gone overboard. In the best way though! This by far the cheesiest Mac and Cheese I’ve ever had! I mean, doesn’t your teeth ache just looking at all of the cheese in the photo?? I managed to retain that creamy texture too. If you can’t already tell, I’m damn proud of this ooey gooey goodness!

I love boiling the elbow macaroni in chicken broth. It adds a ton of flavor. It almost taste like the mac and cheese contains meat. It helps reduce the amount of seasoning you have to add later on.

I never ever rinse pasta. I always stir in a small amount of butter. This stops the cooking process. Yes, sometimes food will continue to “cook” even after being removed from heat.

I use a total of 5 different cheeses in this recipe. Feel free to use your favorites. I add in half of the cheese while the mac and cheese is cooking over the burner. Then, I sprinkle on the rest over the top in the casserole dish.

Look at that crisp cheese pull! The topping is not too crunchy, it’s just right! The perfect coverage for that creamy, cheesy stuff underneath. If you like a brown, almost burnt, looking topping, just leave it in the oven until it reaches the desired look.

I have to warn you. One spoon of this is at least 3,000 calories. So, I recommend eating it at the gym.

Happy Cooking,

B. Coop

The CHEESIEST Macaroni and Cheese EVER

The absolute cheesiest mac and cheese recipe ever! 5 cheeses make up this dish of comfort.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

  • 1 or 1 1/2 pounds elbow macaroni
  • 4 qt chicken broth
  • 2 TBS butter
  • 12 oz can evaporated milk
  • 1 cup half and half
  • 1 tsp onion powder
  • 2 tsp salt
  • 2 tsp white pepper
  • 1 cup shredded American cheese
  • 1/2 cup shredded Colby Jack cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Muenster cheese
  • 1/2 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 375 F
  2. Pour broth in a large pot
  3. Bring to a boil
  4. Stir in the elbow macaroni and cook according to package instructions until al dente.
  5. Drain macaroni. Do NOT rinse.
  6. Pour macaroni back into the pot; heat off
  7. Stir in the butter until it melts
  8. Pour in the evaporated milk and half and half.
  9. Turn heat back on medium.
  10. Bring mixture to a simmer
  11. Add in the salt, onion powder, and white pepper.
  12. Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.
  13. Once cheese melts, turn off the heat.
  14. Butter a 9×13* baking dish.
  15. Pour the macaroni into the dish in a single layer.
  16. Add the remaining cheese on top including the cheddar cheese.
  17. Bake for 30-35 or until the cheese is as brown on top as you’d like.
  18. Allow it to rest for 10 minutes.
  19. Enjoy!

Recipe Notes

*If you’d like to layer this dish as seen in the video tutorial, use a 9×9 dish.

Boozy Rum Cake Recipe

WARNING: DO NOT EAT THIS CAKE AND DRIVE! No, seriously. It’s that strong! But, boy is it delicious! Just be prepared to take a good nap afterwards. Of course, this cake is NOT for children. Give them a Little Debbie cake or something. This one is strictly for the grown ups.

Drunken Nuts?

Let me explain. This recipe is called Boozy for a reason. Every aspect is soaked in rum! Whether you use walnuts like me, or pecans, soak them up with that good old rum. I’m using dark rum, but any is fine. Use your favorite.

Pudding Pop

Many use boxed cake mix for their Rum Cakes. Which is cool, I just like to give you guys a recipe from scratch. However, I do add in box of instant French Vanilla pudding mix. It adds the perfect amount of sugar and moisture. This rum cake is incredibly moist because of it. It also gives the cake a buttery, yellow hue. I enjoy the consistency of this cake batter. It’s not too thick and not too thin.

Spaghetti??

I never really have skewers on hand. And my toothpicks were too short. So, to ensure that the rum filled glaze reaches all the way through the cake, I used a spaghetti noodle to poke holes all over the cake. Yes, spaghetti! It works like a charm. But, if you happen to have a skewer, use that. Don’t be shy with the holes. Poke away! This will help that sinful sauce seep all throughout the cake.

Give it Time

At least allow the cake 4 hours to soak up all of that glaze. I know it’ll be hard to wait. But, it’s so worth it! Once you pour in all of the glaze, allow the cake to cool completely. Then, cover the whole cake, pan and all, with plastic wrap. And let it chill out on the kitchen counter all night. Then, flip that baby over in the morning and enjoy!

Happy Baking,

B. Coop

Boozy Rum Cake Recipe

Booze soaked and incredibly moist rum cake topped with sugary walnuts.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 8 hours
Total Time 9 hours 20 minutes
Servings 15 pieces

Ingredients

Nuts

  • 1 cup chopped walnuts or pecans
  • 1 TBS brown sugar
  • 1 tsp ground cinnamon
  • 2 TBS rum optional

Cake

  • 1 stick salted butter softened
  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp butter extract optional
  • 2 cups cake flour or all purpose flour
  • 1 TBS baking powder
  • 3.4 oz box french vanilla pudding mix
  • 1/2 cup whole milk room temp
  • 1/2 cup rum light, dark, or spiced
  • Nonstick cooking spray
  • Extra flour for dusting

Glaze

  • 1 stick salted butter
  • 1 1/4 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 1/3 cup rum light, dark, or spiced

Instructions

Nuts

  1. Mix all ingredients in a small bowl
  2. Set aside.

Cake

  1. Preheat oven to 325 F

  2. Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
  3. Pour the nuts into the bottom of the pan evenly; set aside
  4. In a mixing bowl, combine the butter, sugar, and vegetable oil
  5. Mix until well combined using an electric mixer; about 3-4 minutes.
  6. Add in the eggs one at a time mixing in between each addition
  7. Add in the extracts
  8. In a separate bowl, sift in the flour, baking powder, and pudding mix.
  9. Add half of the flour mix into the wet batter
  10. Pour in the milk
  11. Using the electric mixer, mix on a medium speed until the flour is no longer visible
  12. Add in the rest of the flour mix and the rum.
  13. Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
  14. Pour the batter into the Bundt pan on top of the nuts.
  15. Gently shake and tap the pan to evenly distribute the batter.
  16. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
  17. Allow the cake to cool while working on the glaze.

Glaze

  1. In a saucepan, melt the butter.
  2. Add in the sugar and water.
  3. Stir and bring the mixture to a rolling boil
  4. Lower the heat to simmer.
  5. Simmer for 6 minutes without stirring.
  6. Remove from heat.
  7. Add in the rum and vanilla extract*
  8. Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
  9. Slowly pour the glaze, a little at a time, over the cake.
  10. Allow the cake to cool to room temperature
  11. Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
  12. Flip the cake over onto a cake plate.
  13. Enjoy!

Recipe Notes

*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content.
**This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag. If frozen properly, this cake will last for up to a year.

Turkey Tetrazzini Recipe

“I don’t know. But, Paul love it!” If you know what I’m referencing, tell me below in the comments! That leftover turkey from Thanksgiving makes a bomb sandwich! But, if you’re tired of meat and bread and would like to try something different, my Turkey Tetrazzini is for you! Creamy, cheesy, and easy to make. You’ll look forward to having leftovers!

Casserole, but Better…

I use thin spaghetti for this recipe, because regular spaghetti is weird. I know, I’m the weird one. I just prefer the thinner noodles. They allow a creamier consistency as they do not absorb as much sauce as the regular sized spaghetti. Cook them al dente and drain. Do NOT rinse.

Pick a Bird.

I like to cut my turkey up into cubes. But, you can shred it if you’d like. You can also use chicken for this recipe as well. The rotisserie chicken at the supermarket will work perfectly as a substitute.

I use shredded Mozzarella and Parmesan. Bake it uncovered for about minutes. Or until it’s as brown as you prefer. Cheesy goodness!

No Chill.

The best part about this recipe is that you don’t have to wait for it to cool! Dive in! Especially if you like a creamier casserole. If you like it a little stiffer, wait for 15 minutes before digging in. Don’t burn your mouth though! Give it a little blow first.

Happy Cooking,

B. Coop

Turkey Tetrazzini Recipe

The perfect solution for that leftover Thanksgiving turkey! Creamy, cheesy, and extra delicious. This recipe will be your new go to for leftover turkey.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 2 cups cooked leftover turkey (cubed)
  • 1 lb thin spaghetti cooked
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 5 TBS unsalted butter
  • 3 TBS all purpose flour
  • 1 cup chicken stock
  • 12 oz can evaporated milk
  • 1 cup half and half
  • 4 oz cream cheese softened
  • 2 tsp dried basil
  • 1 TBS onion powder
  • 2 cups shredded Mozzarella
  • 2 cups shredded Parmesan
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 F
  2. Melted butter in a large pot
  3. Add in mushrooms and onions
  4. Sauté for 2-3 minutes
  5. Add in the garlic and sauté for 30 secs
  6. Sprinkle in the flour and whisk until it’s no longer visible.
  7. Pour in the chicken stock while whisking
  8. Bring it to a low boil
  9. Pour in the evaporated milk and half and half
  10. Stir and bring it to a simmer
  11. Add in the basil, onion powder, and salt and pepper to taste
  12. Stir in 1 cup of the Parmesan cheese.
  13. Add in the spaghetti, the turkey, and 1 cup of the Mozzarella
  14. Stir well to combine
  15. Taste and adjust seasoning as needed.
  16. Spray a 9 x 13 casserole dish with nonstick cooking spray.
  17. Pour the mixture into the dish
  18. Sprinkle the remaining cheeses evenly on the top
  19. Bake, uncovered, for 25 minutes or until cheese has melted.
  20. Enjoy!

Cajun Fried Turkey

I can’t tell you the last time I’ve baked a Thanksgiving turkey. Ever since we’ve started frying them, we’ve been hooked! I can’t take credit for this recipe. It’s all my honey’s idea and technique. And it works everything. He was gracious enough to share his delicious Cajun Fried Turkey recipe with my Cookies. He even filmed the tutorial for you on his birthday. Send him virtual hugs for his selflessness.

To Wash or Not to Wash…

Listen, as for me and my house, we shall wash our birds! I know there is a huge debate over the matter. But, I prefer to at least rinse my poultry in cold water. Babe likes to add lemon juice to the water and thoroughly rinse off the turkey. Then, you MUST pat the turkey completely dry using paper towels. Inside and out.

He uses two different injectable marinades for the turkey. One is store bought and the other is homemade. Why two? Because it’s damn delicious! I don’t question his recipe. It works.

The homemade marinade contains actual butter. The store bought version doesn’t. I know. It says Cajun Butter in its name. But, check the ingredients. There is no butter listed. It makes sense though. The butter could possibly congeal during the shelf life of the product. Since, we’re using the homemade version almost immediately, it’s all good.

Stick em up!

Using the injector provided by the store bought marinade, he injects each part of the turkey twice. Once with the store bought jar and once with the homemade version. Don’t forget to flip the bird over and inject butt! If there is any marinade left over, pour it over the turkey. Cover the bird with foil or place into a marinading bag and refrigerate overnight.

Before you fry, allow the turkey to sit out at room temperature for 20-30 mins. Be sure to spray the basket of the deep fryer with nonstick cooking spray prior to placing the turkey in it. The last thing we want is for the turkey to stick to the basket and pull off that crispy skin!

This process can be done in a large frying pot over a propane burner. But, to be honest, neither one of us has done it that way. This large deep fryer seems to be the easiest method. Just look up a turkey fryer on Amazon or Google. Our turkey was 15 lbs. You want to fry the turkey for 4 minutes per pound.

When the turkey is done, lift the basket out of the fryer and allow the turkey to sit in the basket and drain for a few minutes. This is the time where you check the temperature using a meat thermometer to ensure that the turkey is completely done. It should register to at least 170 F in each part of the bird.

Allow the turkey to rest for 15 minutes before carving and serving. Easier than you thought right?

Happy Frying,

B. Coop

Cajun Fried Turkey

A flavorful twist on a Thanksgiving favorite. This Cajun marinade inject turkey is deep fried to perfection in this to follow recipe.
Prep Time 1 day
Cook Time 1 hour 10 minutes
Total Time 1 day 1 hour 10 minutes

Ingredients

  • Turkey:
  • 13-15 lb turkey
  • 16 oz Cajun Butter Injectable Marinade
  • Homemade Marinade recipe below
  • Peanut oil for frying
  • Nonstick cooking spray
  • Homemade Marinade:
  • 1 stick unsalted butter
  • 2 Tbs Cajun or Creole seasoning
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp cracked black pepper
  • 2 tsp Accent seasoning optional
  • 2 cups chicken stock

Instructions

  1. Homemade Marinade:
  2. Melt the butter in a saucepan
  3. Whisk in all spices
  4. Pour in the chicken stock while whisking
  5. Bring mixture to a boil
  6. Lower heat to a simmer
  7. Simmer for 5 minutes
  8. Remove from heat and allow marinade to cool at room temperature
  9. Turkey:
  10. Rinse the turkey with water and pat dry thoroughly with paper towels
  11. Inject each part of the turkey with both marinades. If there is any leftover marinade after injecting each part of the turkey twice, pour the remaining marinade over the turkey.
  12. Refrigerate overnight
  13. Pour enough peanut oil to reach the “Max Fill Line” of a large deep fryer.
  14. Heat oil to 375 F
  15. Spray the basket of the deep fryer liberally with nonstick cooking spray
  16. Add the turkey to the basket
  17. Carefully lower the turkey into the fryer
  18. Fry the turkey for 4 minutes per pound of the turkey. (4 minutes x the weight of the turkey)
  19. Remove the basket from the oil and allow the excess oil to drain from the turkey
  20. Use a meat thermometer to check each part of the turkey. Make sure the thermometer registers at 170 F.
  21. Allow turkey to rest for 15 mins before carving.
  22. Enjoy.

Recipe Notes

Be sure to use fire proof gloves while placing the turkey in and out of the fryer and oil.