Friday, November 20, 2009


16 OZ soft cream cheese
1 can white chicken breast
1/2 pack craisins
1/2 cup chopped walnuts
1 pkg sweet onion sassy dip

Mix sassy dip with cream cheese
in a large bowl, mix next three
ingredients and refrigerate an
hour before serving on crackers
or bagel bites.


1 cup of finely shredded, sharp
cheddar cheese
8 oz. cream cheese
1/2 jar of pimentos
optional chopped jalapenos or black
1/2 pkg. original sassy dip

spread on crackers or bagel chips


1/2 PKG Sassy sweet onion or Garlic dip mix
8 oz cream cheese soft or 8 oz sour cream
5 oz frozen chopped spinach, thawed
1/3 cup finely chopped carrots optional
1/2 pkg bacon bits

In a large bowl combine sassy dip mix
and cream cheese, strain excess water
from spinach and add to dip mixture, add
carrots and bacon bits, Cover with plastic
wrap and chill for 2 hours, Slice a circle
around top of bread and remove inside and cut
into bite size pieces. Fill hole with spinach
dip. Cut other bread loaf into cubes and serve
with dip. If you use cream cheese it is better
to serve on crackers of choice or bagel bites.

Sassy Dips


Basic Recipe:
1 cup of leftover beef (roast, London Broil,
chopped deli roast beef)
2 tbs chopped onion* (*may saute)
1/4 cup chopped green bell pepper*
1/2 cup shredded provolone cheese
chopped mushrooms, optional*
Red's White Sauce, optional


Basic Recipe:
Use Sassy Sweet Onion Dip Mix
1 cup chopped roast beef ( for a quick
alternative, use deli roast beef)
2-3 Tbs. Shredded Cheese

Delicious served as a hot grilled sandwich
or on toasted baguette, pretzel chips or

Tuesday, August 25, 2009


There are so many ways to prepare pork loin but I think you will find this recipe will be a favorite at your house as it is at mine. I prefer to cook my pork loin on the grill but you can also cook this in the oven as well. If you are grilling place your pork loin on a disposable pan and place in the center of your grill. Remember to always cook with indirect heat. Never cook over your coals. You will want to cook the pork loin for approximately one hour, depending on the size of the loin, at a temperature of about 325 degrees. Use a meat thermometer to check from time to time. You don't want to over cook your loin. If you are cooking in an oven, preheat your oven to 325 degrees. Your pork loin should be at room temperature when place on the grill or in the oven. Prepare your loin by rubbing on Big Daddy's Superb-Herb Rub before cooking. While your loin is cooking prepare your Cherry Glaze. Below are the ingredients you will need and instructions.


1/2 cup of NC General Store Brand Cherry Butter
1/2 cup of Balsamic Vinegar
3 tablespoons brown sugar (optional)
4 tablespoons extra virgin olive oil

Place ingredients into a small saucepan. Stir over medium heat but do not boil. You just want everything to blend in. Reduce heat and simmer. Once you pork loin is ready cut slices half way through the loin and pour on your graze. Let stand for about 10 to 15 minutes then finish slicing and serve.

Monday, August 24, 2009

Best BBQ Ribs in the South

I call this recipe "Best Ribs in the South" but no where else do people really know the secret of good ribs but in the South. To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. In the South, the slaves also were given the less desirable cuts of meat as well. They began making sauces using vinegar,tomatoes and spices to bring out the flavors of the meat. The barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat.
No one really knows where the word Barbecue originated. The word 'Barbecue' might come from the Taino Indian word 'barbacoa' meaning meat-smoking apparatus. 'Barbecue' could have also originated from the French word "Barbe a queue" which means "whiskers-to-tail." I tell people that in North Carolina BBQ changes from county to county. From a vinegar based sauce in the eastern part of the state, to a red sauce in the Lexington area, to a more smokey sweet molasses type of sauce in the mountains North Carolina has a large variety of sauces to choose from. Below I have put together a recipe that I think everyone will enjoy and is so easy to make.

Best BBQ Ribs in the South


2 or three racks of ribs of choice.
Adams Rib Rub (Regular or Spicy)
Grandeddy's Smokehouse BBQ Sauce (Sweet and Mild or Hot)

Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different cuts of ribs including country style ribs, baby back ribs and spare ribs. When you have chosen the type of rib you wish to cook remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers. Rub the Adams Rib Rub all over your meat. I prefer to wrap the ribs in plastic wrap and refrigerate over night. When you are ready to cook your ribs make sure your ribs are at room temperature before placing on the grill or smoker. Remember the secret of good BBQ is low and slow. Place the ribs in the center of your grill and cook using indirect heat. Never cook your meat directly over your heat source. I prefer cooking with wood or a mesquite charcoal. I also recommend a charcoal chimney rather than liquid starters that may leave the liquid flavor in your meat.
When your meat is about two thirds done, place your ribs in a crockpot and add warm Grandeddy Daves Smokehouse BBQ SauceYou may want to be warm you sauce in the crockpot so the crockpot itself will be warm.
Finish cooking your ribs on low in the crockpot for about two hours before serving.