Jerk Style Smoked Ham

Ingredients

• 1 fully cooked bone in ham, 10 to 12 lbs
• 3 tbsp Uncle Dibbz Jerk Nice Spice
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 2 tbsp apple cider vinegar

Instructions

1. Preheat smoker to 250°F.
2. Score ham in a criss cross pattern.
3. Mix mustard and Uncle Dibbz Jerk Nice Spice into a paste. Rub all over ham.
4. Place ham in the smoker for 2 hours uncovered.
5. Make the glaze by combining brown sugar, pineapple juice, and vinegar in a saucepan. Simmer until thickened.
6. Baste ham with glaze every 30 minutes for another 1.5 to 2 hours, or until internal temperature reaches 140°F.
7. Rest 20 minutes before slicing.

Herb Crusted Leg of Lamb

Ingredients

• 1 boneless leg of lamb, 4 to 5 lbs
• 3 tbsp Uncle Dibbz Texas Steak Rub
• 2 tbsp olive oil
• 4 cloves garlic, minced

Instructions

1. Preheat smoker or oven to 275°F.
2. Mix rub, olive oil, and garlic into a paste.
3. Coat lamb evenly and tie with butcher's twine for even cooking.
4. Smoke or roast for 2.5 to 3 hours or until internal temperature reaches 135°F for medium rare.
5. Rest 20 to 30 minutes before slicing.

Smothered Turkey Wings with Onion Gravy

Ingredients

• 4 large turkey wings
• 2 tbsp Uncle Dibbz Durtty Bird Rub
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp flour
• 2 cups chicken broth
• 2 tbsp oil

Instructions

1. Season turkey wings heavily with Durtty Bird Rub.
2. Sear wings in a hot Dutch oven with oil until browned on all sides. Remove and set aside.
3. Add onions and garlic to the pot. Cook 5 to 6 minutes until softened.
4. Stir in flour and cook 2 minutes, then add chicken broth to make gravy.
5. Return wings to pot, cover, and bake at 325°F for 2.5 to 3 hours until fork ba

Garlic Butter Prime Rib Roast

Ingredients

• 1 prime rib roast, 5 to 6 lbs
• 3 tbsp Uncle Dibbz Texas Steak Rub
• 1 stick unsalted butter, softened
• 5 cloves garlic, minced

Instructions

1. Let roast come to room temperature. Preheat oven or smoker to 225°F.
2. Mix softened butter with garlic and rub. Coat the entire roast.
3. Roast or smoke until internal temperature reaches 125°F, about 3 hours.
4. Increase heat to 500°F for 10 minutes to crisp the crust.
5. Rest 30 minutes before slicing.

Spatchcocked Citrus Rosemary Chicken

Ingredients

• 1 whole chicken, spatchcocked
• 2 tbsp Uncle Dibbz Durtty Bird Rub
• 1 tbsp Lemon Pepper Mild
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 sprigs rosemary

Instructions

1. Preheat grill or oven to 375°F.
2. Rub chicken with oil, lemon juice, and both seasonings.
3. Place rosemary under the skin or directly on the meat.
4. Grill or roast skin side up for 45 to 55 minutes until juices run clear and the internal temperature reaches 165°F.
5. Rest 10 minutes before slicing.

BBQ Glazed Salmon with Honey Garlic Finish

Ingredients

• 4 salmon fillets
• 1/2 cup BBQ sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. Preheat grill or oven to 400°F.
2. Mix BBQ sauce, honey, and garlic into a glaze.
3. Brush salmon with oil and place skin side down on a foil lined tray or grill.
4. Brush glaze over the top and bake or grill for 10 to 12 minutes until flaky.
5. Finish with a final brush of glaze before serving.

Southern Style Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 2 cups whole milk
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 2 large eggs
• 1/2 stick butter
• 1 tbsp Uncle Dibbz Straight Drop Rub

Instructions

1. Cook macaroni until al dente. Drain and set aside.
2. In a bowl, whisk milk, eggs, and Straight Drop Rub together.
3. Stir in half of each cheese and the butter until melted.
4. Combine with macaroni, pour into a greased baking dish, and top with remaining cheese.
5. Bake at 375°F for 30 to 35 minutes until bubbly and golden.

Garlic and Herb Scalloped Potatoes

Ingredients

• 4 large russet potatoes, thinly sliced
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 2 tbsp fresh thyme or rosemary
• Salt and black pepper

Instructions

1. Preheat oven to 375°F.
2. Layer half the potatoes in a greased baking dish. Season lightly.
3. Heat cream with garlic and herbs in a saucepan until hot but not boiling.
4. Pour half the cream mixture over potatoes, add remaining potatoes, and top with remaining cream and parmesan.
5. Cover with foil and bake for 40 minutes. Uncover and bake another 20 minutes until golden.

Delta Dust Candied Yams

Ingredients

• 3 large sweet potatoes, peeled and sliced
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp Uncle Dibbz Delta Dust

Instructions

1. Preheat oven to 375°F.
2. Toss sweet potato slices with butter, brown sugar, and Delta Dust.
3. Layer in a baking dish and cover with foil.
4. Bake for 45 minutes. Uncover and bake 10 more minutes to caramelize.

Creamy Green Bean Casserole

Ingredients

• 1 lb fresh green beans, trimmed
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup crispy fried onions or shallots
• Salt and pepper to taste

Instructions

1. Blanch green beans in boiling water for 5 minutes, then drain.
2. Mix soup, milk, salt, and pepper in a bowl.
3. Combine beans with mixture and pour into a baking dish.
4. Top with fried onions and bake at 350°F for 25 minutes.

Collard Greens with Smoked Turkey

Ingredients

• 2 lbs collard greens, washed and chopped
• 1 smoked turkey wing or leg
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth

Instructions

1. In a large pot, simmer turkey wing in broth for 30 minutes.
2. Add onions and garlic. Stir in collards in batches.
3. Reduce heat and simmer covered for 45 to 60 minutes until tender.
4. Remove turkey, shred the meat, and return it to the pot. Stir and serve.

Easter Rice Pilaf with Leeks and Carrots

Ingredients

• 2 cups long grain rice
• 1 leek, sliced thin
• 1 cup shredded carrots
• 3 cups chicken or vegetable broth
• 2 tbsp butter

Instructions

1. Saute leeks and carrots in butter for 4 to 5 minutes in a saucepan.
2. Add rice and stir for 1 to 2 minutes to toast lightly.
3. Pour in broth, bring to a boil, then reduce to low and cover.
4. Simmer for 18 minutes. Fluff with a fork and serve warm.

Jerk Roasted Carrots

Ingredients

• 1 lb carrots, peeled and halved
• 1 tbsp olive oil
• 1 tbsp Uncle Dibbz Jerk Nice Spice

Instructions

1. Preheat oven to 400°F.
2. Toss carrots with olive oil and Jerk Nice Spice.
3. Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway.
4. Serve warm with extra seasoning if desired.

Cheddar Chive Drop Biscuits

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 1/4 cup chopped chives
• 3/4 cup milk

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. Cut in the cold butter until the mixture is crumbly.
4. Stir in cheddar cheese and chives.
5. Add milk and stir just until the dough comes together.
6. Drop 1/4 cup portions of dough onto the baking sheet.
7. Bake for 12 to 15 minutes or until golden brown.

Jalapeno Cornbread Mini Muffins

Ingredients

• 1 box Jiffy Cornbread mix
• 1 egg
• 1/3 cup milk
• 1 small jalapeno, finely chopped

Instructions

1. Preheat oven to 375°F. Grease a mini muffin pan.
2. Mix together the Jiffy mix, egg, milk, and jalapeno.
3. Spoon batter into mini muffin cups about 3/4 full.
4. Bake for 12 to 15 minutes or until golden and a toothpick comes out clean.

Deviled Eggs Trio

Ingredients

• 12 eggs, hard boiled and peeled
• 1/4 cup mayo
• 1 tbsp mustard
• Salt and pepper to taste
• Paprika, hot sauce, chopped pickles, and Uncle Dibbz King Creole Seasoning

Instructions

1. Cut eggs in half and remove yolks to a bowl. Mash yolks until smooth.
2. Add mayo, mustard, salt, and pepper. Mix until creamy.
3. Split the filling into 3 bowls and finish each version:
   • Classic: sprinkle with paprika
   • Cajun: add hot sauce and King Creole
   • Pickle Brine: stir in 1 tbsp pickle juice and chopped pickles
4. Spoon or pipe filling back into egg whites and chill before serving.

Lemon Pound Cake with Citrus Glaze

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1/2 cup sour cream
• 2 cups all purpose flour
• 1/4 cup lemon juice
• Zest of 1 lemon

Glaze

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease and flour a loaf pan.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time.
3. Mix in sour cream, lemon juice, and zest. Slowly add flour and mix until smooth.
4. Pour into pan and bake for 50 to 60 minutes. Cool completely.
5. Mix glaze and drizzle over the cooled cake.

Peach Cobbler Bread Pudding

Ingredients

• 6 cups cubed brioche or white bread
• 2 cups canned peaches, drained and chopped
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9x13 baking dish.
2. Whisk together eggs, milk, sugar, cinnamon, and vanilla.
3. Add bread cubes and peaches and let soak for 5 minutes.
4. Pour into baking dish and bake for 45 minutes until golden and set.

Cream Cheese Carrot Cake

Ingredients

• 2 cups all purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans, optional

Frosting

• 1 block cream cheese
• 1/2 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 8 inch cake pans.
2. Whisk dry ingredients in one bowl. In another bowl, beat eggs, sugar, and oil.
3. Stir wet into dry, then fold in carrots, pineapple, and nuts.
4. Pour into pans and bake 35 to 40 minutes. Cool completely.
5. For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, then frost cooled cake.

Southern Style Sweet Tea with Mint

Ingredients

• 6 black tea bags
• 1 cup sugar
• 8 cups water
• Fresh mint sprigs

Instructions

1. Bring 2 cups water to a boil. Steep tea bags for 10 minutes.
2. Remove tea bags and stir in sugar until dissolved.
3. Pour into a pitcher with the remaining 6 cups cold water and mint.
4. Chill until ready to serve.

Cran Apple Mimosa Pitcher

Ingredients

• 2 cups cranberry juice
• 2 cups apple juice
• 1 bottle champagne or sparkling wine

Instructions

1. Mix cranberry juice and apple juice in a pitcher.
2. When ready to serve, pour in chilled champagne and stir gently.
3. Serve cold in flutes or cocktail glasses.