​Recipes

Honey Cornbread Mix

Honey Cornbread
Time:
22 Minutes (Prep: 5 Minutes/Cook: 17 minutes)
Serves:
12-15 people
Ingredients:
1 13.5 oz package of Stingers BBQ Honey Cornbread Mix
1 cup Whole Milk
2 Large Eggs
4 Tbsp Butter, melted
1/4 cup Honey
Non-Stick Cooking Spray
Directions:
Preheat Oven to 400 degrees. Spray a lasagna pan with non-stick cooking spray.
In a large bowl, combine milk, eggs, melted butter and honey. Add the Stingers BBQ Honey Cornbread Mix to the wet ingredients. Mix just to combine. Evenly add the mixture to the pan. Bake 16-18 minutes or until a toothpick comes out clean.
Let cool for 30 minutes in pan.

Serve with Honey Butter for a tasty and moist cornbread.
Honey Butter:
4 Tbsp Softened Butter
2 Tbsp Honey
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Mix to combine.

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Bacon, Jalapeno & Cheddar Cornbread
Time:
34 Minutes (Prep: 15 Minutes/Cook: 19 minutes)
Serves:
12-15 people
Ingredients:
1 13.5 oz package of Stingers BBQ Honey Cornbread Mix
1 cup Whole Milk
2 Large Eggs
4 Tbsp Butter, melted
1/4 cup Honey
3 slices Bacon
1 4oz can of Diced Jalapenos
2/3 cup Sharp Cheddar Cheese, shredded
Non-Stick Cooking Spray
Directions:
Preheat Oven to 400 degrees. Spray a lasagna pan with non-stick cooking spray.
In a frying pan, cook bacon until crispy, drain fat, and dice.
In a large bowl, combine milk, eggs, melted butter and honey. Add the Stingers BBQ Honey Cornbread Mix to the wet ingredients. Mix just to combine. Fold in half of the bacon, half of the jalapenos, and half of the sharp cheddar cheese. Evenly add the mixture to the pan. Sprinkle remaining bacon, jalapenos and cheddar on top of the mix. Bake 18-20 minutes or until a toothpick comes out clean.
Let cool for 30 minutes in pan.

Serve with Honey Butter for a tasty and moist cornbread.
Honey Butter:
4 Tbsp Softened Butter
2 Tbsp Honey
​
Mix to combine.

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Garlic, Rosemary & Lemon Rub

Oven Roasted Turkey
Time:
4 hours (15 lb. Turkey) (Prep: 15 Minutes/Cook: ~15 minutes/lb.)
Serves:
10-12 people
Ingredients:
1 6 oz package of Stingers BBQ Garlic, Rosemary & Lemon Rub
1 Whole Turkey (12-18 lbs.)
1 Apple, quartered
1 Lemon, quartered
1 Onion, peeled and quartered
1 cup of Butter (2 sticks), softened
16 oz package of Baby Carrots
4 stalks of Celery, cut into 4 inch pieces
Directions:

• If using a frozen turkey, thaw it in the fridge on a bed of paper towels. (~24 hours for every 4 pounds of Turkey)
• Remove the thawed turkey from the fridge and let it come to room temperature for about an hour before roasting.
• Adjust your oven racks so that the turkey will sit in the center of the oven.
• Preheat oven to 325 degrees F.
• Place the carrots and celery on the bottom of a roasting pan and then put a roasting rack on top. (Note: If you do not have a roasting pan, you can use a heavy duty foil pan. If you do not have a roasting rack, you can use a baker's cooling rack or place the turkey directly on the carrots and celery. The goal is to keep the turkey off of the bottom of the pan.)
• In a bowl, combine 1/2 cup of the Stingers BBQ Garlic, Rosemary & Lemon Rub and the softened butter.
• Remove turkey from packaging and remove the neck and giblets from inside the cavities of the bird. Pat the turkey dry with paper towels.
• Stuff the cavity of the turkey with the quartered apple, lemon and onion pieces.
• Use your fingers to loosen and lift the skin above the breasts and evenly spread 3/4 of the butter and rub mixture in between the skin and the breasts. 
• Rub the remaining butter and rub mixture on the outside of the turkey, covering the breasts, thighs, legs and wings.
• Sprinkle 1/4 cup of the Stingers BBQ Garlic, Rosemary & Lemon Rub on the outside of the turkey.
• Tuck the wings of the turkey underneath the turkey and set the turkey on the roasting rack inside of the roasting pan.
• Roast at 325 degrees F until the internal temperature reaches 165 degrees. Measure the internal temperature using a meat thermometer inserted into the middle of the thigh and breast. It will take approximately 13-15 minutes per pound.
• Check the turkey about halfway through cooking. When the skin gets golden brown, lightly cover the top of the turkey with aluminum foil to protect the breast meat from overcooking.
• When the internal temperature of the turkey reaches 165 degrees, remove from the oven and let it rest for 15-30 minutes on the counter with the aluminum foil still tented on top of the turkey to allow the juices to redistribute back into the turkey.
• Carve and ENJOY!!!

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