Ingredients
2 c. cooked chicken
3 c. spaghetti, uncooked and broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese

Directions
Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Ingredients
2 cups warm water 110 degrees F/45 degrees C
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups flour  You can use all-purpose flour OR bread flour!

Instructions

In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency.

Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

Recipe yields 2 standard loaves of bread

Our Smoked Beef Brisket recipe is melt-in-your-mouth juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so easy and so rewarding!

Equipment
Aluminum foil
Meat thermometer
Spray bottle
Cooling rack/baking sheet
Ingredients
11 pound beef brisket
¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil or mustard, for binding
½ cup coarse black pepper
¼ cup coarse salt plus 3 tablespoons
¼ cup paprika
2 tablespoons garlic powder
apple cider vinegar

Instructions
If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut.
Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.

Then, spread the tallow around the entire brisket and rub it in well.
Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.

Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.

Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.

Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!

Tips: You don’t have to use wagyu tallow. You can replace it with 3-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
Some cuts of briskets will have a lot of fat on the outside, which you’ll want to cut away since there’s plenty of fat on the inside. This creates a much better setup for cooking the brisket.

The brisket has to sit so it can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.

If desired, once you wrap the brisket, you can preheat your oven to 225 degrees and let it finish the cooking process that way. The final steps are still the same.