Jalapeno Cheddar Corn Bread (from Jiffy Mix)

INGREDIENTS:
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 pkgs. Jiffy corn bread mix
4 eggs, beaten
1 c. chopped onion

PREPARATION:
1. Preheat oven to 350°F.

2. Grease a 13x9x2 inch pan. (Ideally, use a cast iron skillet.)

3. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Stir well.

4. Pour into pan. (If using a cast iron skillet, be sure to heat the skillet and put some vegetable oil in it before pouring the batter into the pan.)

5. Bake about 1 hour at 350°F degrees.

Recipe can easily be halved. Melted butter can also be poured over the cornbread as soon as it comes out of the oven. Use a toothpick or skewer to poke small holes in the top crust before pouring the butter over for best results.

Smoking Ribs on the Kamodo

Ingredients:
Hickory chips and chunks
Ribs
Yellow mustard
BBQ rub (dry)
Pineapple juice
Apple cider vinegar
Louisiana hot sauce
Honey
Brown sugar
BBQ sauce


Preparation:
1. Soak hickory chips and chunks in water for 30 minutes.

2. Remove the membrane on the back of the ribs by using a paper towel to grab the membrane from one end and pulling it off.

3. Once the membrane is removed, trim any excess fat.

4. Rub yellow mustard on the ribs.

5. Sprinkle a generous amount of BBQ rub all over the ribs.

6. Load the grill with charcoal, mixing the hickory chips and chunks in evenly with the charcoal. Heat grill to a temperature of about 250 degrees.

7. Put the heat deflector in place, and wait for the dome temperature to stabilize at 250 degrees.

8. Place a drip pan filled with pineapple juice, apple cider vinegar and Louisiana hot sauce under the grate, then put the grate on.

9. Put the ribs on the grill. Cook them for at least 3 hours at 250 degrees, using a rib rack, if desired. If not using a rib rack, place them bone side down.

10. Coat the ribs in honey and brown sugar mixture (add some BBQ sauce, if desired), and wrap them in foil.

11. Place the ribs back on the grill in the foil, and cook them for another 2 hours.

12. Remove the ribs from the grill and take off the foil. Brush them with BBQ sauce, and place them back on the grill for an hour to "crisp" them up. Brush them with BBQ sauce as they cook.

13. If the ribs are not falling off the bone, you can finish them in the oven at a low temp (250 or 225) until they get to the desired level of tenderness.

Banana Bread

Ingredients:
⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
½ cup honey or maple syrup
2 eggs
1 cup mashed bananas (about 2½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups white whole wheat flour or regular flour
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit,etc.

Topping:
Coconut sugar
Melted butter
Cinnamon

Preparation:
1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the oil and honey together together with a whisk.

3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

5. Stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

6. Pour the batter into the greased loaf pan.

7. Mix together topping ingredients and dot on top of batter.

8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.