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Sunday, December 19, 2010

Computer broken

My computer is broken and it will be after Jan 1 before they can get it up and running.  Thanks for stopping by my blog and I look forward to getting back to writing "next year" lol.  Merry Christmas and Happy New Year to each and every one.

Friday, December 3, 2010

VENISON MEAT LOAF


Read more about it at www.cooks.com/rec/view/0,1727,154170-230207,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
 1 1/2 lb. venison
1 c. bread crumbs
2 eggs, beaten
8 oz. can tomato sauce
1 med. onion, chopped
2-3 tbsp. chopped green pepper
1 1/2 tsp. salt
Mix everything up well. Shape into a loaf. Shape in a flat pan. Bake at 350 degrees for 1 hour.To make a fancy top, make diagonal "ditches" in loaf before baking and drizzle on chili sauce. Serves 6.
You may also use this meat mixture to stuff green pepper halves. Load them into a flat casserole. Add 1 inch of water, cover with foil, bake 1/2 hour, then uncover and finish baking.

Tuesday, November 30, 2010

VENISON SWISS STEAK




Read more about it at www.cooks.com/rec/view/0,1652,151170-251194,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 lb. venison steaks
1 pkg. dry Lipton onion soup mix
Butter
2 c. tomato juice
1 tbsp. steak sauce
1 tbsp. cornstarch
1 green pepper, sliced
1 can mushrooms
Line a 9 x 13 inch pan with foil. Butter bottom and sides of pan. Place venison steaks in pan and sprinkle with dry soup mix, green pepper slices, and mushrooms. Mix juice, steak sauce, cornstarch, and pour over steaks. Bake at 375 degrees for 1 hour or until fork tende

Wednesday, November 24, 2010

Old Fashion Tea Cakes

I'm sure lots of you can remember that tea cakes or sugar cookies were one of your favorite things when you were a kid.  Things have become so fast paced that your everyday working mom/dad just don't have time to make things from scratch.  I wonder if I ask you to make a plain cake with chocolate icing, without using a recipe or mix from a box could you do it?  I would have to think on it for a few minutes.  Take the time for cookies it's fun and they are great!!

Old Fashion Tea Cakes


Read more about it at www.cooks.com/rec/view/0,1932,159175-224197,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
2 1/4 c. self rising flour                    1/2 c. butter, melted
2 eggs, beaten
1 tsp. vanilla
1 c. sugar
Mix vanilla and sugar; add all ingredients. Roll out and cut with biscuit or cookie cutter. Then bake at 300 degrees 10 minutes until brown.

Sunday, November 21, 2010

Unusual Combination

Several years ago I discovered an unusual combination that my husband and I enjoy. You take a can of apple pie filling and mix in a can of sliced or baby carrots add a tablespoon of butter and heat.  It has a unique taste that goes great with just about anything.  We had it tonight with pork chops and spanish rice.  Enjoy

Thursday, November 18, 2010

My oh my!!

I cook a lot of venison.  I have cooked it in every way you can think and today I found a new way.  I was looking for a way to cook dinner while I was in my deer stand hunting.  I had a pack of venison cubed steak thawing and I got this idea to put it in a cook in bag.  So I sprinkled a little meat tenderizer on it, put it in the bag, mixed a can of mushroom soup and a half can of water, and poured it in the bag.  I put it in the oven at three o'clock and set it on 300, when I came back from the stand at six, WOW!!!  The venison was so tender it would melt in your mouth.  I took a pack of yellow squash that I had in the freezer and added a can of tomato & okra cooked until tender.   I also used a box of dressing mix and made quick dressing.  What a dinner, and it was easy to fix; and the main course was cooked while I was looking for more venison.  I hope that you try some of my recipes and enjoy them the way my family does.

Thursday, November 11, 2010

Mama's Potato Candy

I always get a big kick out of peoples faces when they find out that this candy is made from a potato!  Up until last year I had never meet anyone else who had eaten it before.  It was something Mama made special for us at Christmas.  It is so good!! Sometimes she would add food color to make it green and red.  It's rich and it's good.   Sometimes it takes a lot of powdered sugar so don't get worried, just keep adding until you get a real stiff biscuit type dough then roll it out thin and spread your peanut butter over it.  It will cut in pieces better if you let it chill in the fridge for a little while.  Enjoy!!

Potato Candy

POTATO CANDY 
1/2 cup mashed potatoes
powered sugar
peanut butter
Combine 1/2 cup mashed potatoes and power sugar till is firm enough to roll. The mixture will become very wet; just keep adding powdered sugar. roll out on powdered sugar like noodles. Cover with peanut butter. Roll into jelly roll cut into small pieces. Very rich!

Tuesday, November 9, 2010

Mama's Sausage Cookies

One of the things that my mom made us a treats is sausage cookies.  She always mixed up dough like she was going to make a pan of biscuits then rolled it out thin. Next she would spread her sausage over the dough.  Next she would roll it up like a jelly roll and put it in the refrigerator for a couple of hours.  Then she would cut it in slices and cook at 350 until brown.  I find it hard to share some of her recipes with you because she never measured  things.  So sometimes I modify them just a bit.  If you want to try her jelly roll method it isn't hard.  I hope you and yours enjoy them as much as we do.
SAUSAGE COOKIES 
1 lb. Jimmy Dean hot sausage or your choice
1 (5 1/2 oz.) pkg. Bisquick mix
2 c. cheddar cheese (optional)
Mix ingredients and roll into balls the size of walnuts,then flatten with a fork. Bake on ungreased cookie sheet for 15 or 20 minutes.
 
Dip
1  cup mayonnaise
1/4 cup ketsup
mustard to taste

Sunday, November 7, 2010

Sweet Potato Casserole

SWEET POTATO CASSEROLE 
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter
TOPPING:
1/3 cup flour
1 cup brown sugar
1 cup flaked coconut
1 cup chopped pecans
1/3 cup butter, melted
Combine all above ingredients until smooth. Pour into 2 qt. casserole dish. Mix all topping ingredients and spread over sweet potato mixture.Bake at 350°F. for 35 to 40 minutes.

Thursday, October 28, 2010

Caution

when making this pie!  Make sure you use a deep dish crust or make two!!  It will spill over and make a mess in your oven.  I had never made a pecan pie until last year.  My sister-in-law always made the best pecan pie I had ever eaten and was the one who always brought them to family get dinners.  My husband wanted me to try to make one so I started looking for recipes and found this one.  It makes a great pie and I have shared it with several friends and they suggested that I post it here.  Pecan pie is a holiday favorite and I hope you and your family enjoy it as much as we do.

Southern Pecan Pie

SOUTHERN PECAN PIE
1/4 c. butter
1 c. brown sugar
1/4 tsp. salt
1 c. dark Karo syrup
3 eggs (beaten)
1 tsp. vanilla
1 1/2 c. pecan halves
1 (9 inch) unbaked pie crust
Cream butter and sugar together until fluffy. Add next 4 ingredients. Sprinkle pecans on bottom of pie shell. Pour the filling over pecans. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake 35 minutes longer. Outer edge of filling should be set, center slightly soft or until knife inserted in center comes out clean.

Tuesday, October 26, 2010

Chocolate Gravy

Chocolate gravy was one of the things that my Mom was most popular for making.  It was the greatest sweet treat that a kid could have.  If you've never had it you don't know what you've missed!  It's thick and when it's hot and you put it over butter biscuits, OH MY!!!! 
CHOCOLATE GRAVY
1 tbsp. Hershey's cocoa
1 extra lg. tbsp. flour
1 c. sugar
2 c. water
Mix dry ingredients until it's all chocolate and no white is showing. Add water. Stir until all liquid and no clumps. Boil in saucepan. Simmer. Will thicken as simmering. Approximately cooking time: 10 minutes. Bake biscuits and pour chocolate gravy over biscuits

Sunday, October 24, 2010

The great thing

about this punch recipe is that you can change the color to match the occasion.  We use orange or green for Halloween, cherry for Christmas and Valentine's Day.  You can add sherbet if you like, but it's great without.  Have fun with it!!

My Favorite Punch

KOOL-AID SHERBET PUNCH 
2 pkgs. Kool-Aid, any flavor
2 qts. water
1 c. sugar
1 (46 oz.) can pineapple juice
1 qt. 7-Up or ginger ale
1 qt. sherbet
Mix Kool-Aid, sugar and water. Add juice and stir. Put in 15-20 ice cubes in punch bowl. Pour Kool-Aid mixture over ice. Add 7-Up. Spoon in sherbet.

Tuesday, October 12, 2010

Pear Preserves

Ya'll pear preserves are not my forte'!! I have made two batches, neither of which turned out quite right.  The first batch turned out a bit like syrup, then when you put it in  the refrigerator it gets more like jelly or thick honey.  The second batch, roflmao!!!  The recipe said to cook it for an hour and a half, yeah right!! You can't even stick a fork in it.  I don't even know how I'll get it out of the jars.  I did have a little fun with it though.  I ask my husband to hold his hand out then I turned the jar upside down in his hand.  He thought he had a handful of jelly for just a moment.  Well any way, back to the drawing board on the preserves!

Sunday, October 10, 2010

Pear Bread

We have several pear trees in our food plots, so I decided that I would make some pear preservers and some pear bread.  I started out with the preserves which turned into some really good syrup!!  After you put it in the fridge it has the jam or honey consistency but taste really good.  The bread what a laugh!  I jotted the recipe down off the internet and made some adjustments on it to accommodate the items I had on hand.  But somehow I missed the line that read this MAKES TWO.  So therefore I had dough bubbling out of my pan and running all in my oven!  The bread turned out great!  Oven a mess but bread awesome.  I'll share with you the recipe as I made it but please make yourself a note that it makes two loafs or one loaf and some cupcakes, or prepare to clean your oven.

Pear Bread

3  cups self rising flour
3  eggs
3/4 cup oil
2  cups sugar
2  cups chopped pears
1  cup chopped pecans(optional)
2  teaspoons vanilla
1  tablespoon cinnamon

Combine ingredients and pour into loaf pan (remember It makes two) and bake at 325 degree's for 1 hour 15 minutes or until toothpick comes out clean.

Tuesday, October 5, 2010

Getting Ready fo Christmas

When my children were growing up every Christmas we made paper chains and lots of other stuff.  Several years at school the kids made ornaments and I still have most of those.  This year I want to help my grandchildren make some ornament for my tree as well as there parents.  So when I go to visit in a couple of weeks we are going to make dough ornaments and I thought I would share the recipe we are going to use with you.  I hope you make some memories with your family.  I know that I am going to have fun and make some memories that they will recall when they are grown. Maybe they will treasure their ornaments as much as I will.

DOUGH CHRISTMAS ORNAMENTS


 
1/2 c. salt
2 c. flour
1 c. water
Combine all ingredients. Knead 7-10 minutes until smooth and putty-like. Roll out about 1/4 inch thick and cut in shapes or use cookie cutters. Bake on cookie sheet at 325 degrees until brown or let air dry overnight. When cool or dried varnish to protect them or paint.

Friday, October 1, 2010

Pinch Cake

Ahhh Pinch Cake!  Some people call this Monkey Bread but no matter what you call it, it's good!  We got this recipe from my sister.  It is one of those things that when you start eating it you can't stop til it's gone.  My mom usually made it at Christmas, then it became my oldest son's favorite cake so she would make him one for his birthday.  Even since my mom passed away someone in the family makes him one for his birthday.  This year I passed the recipe on to his wife who surprised him with one.

4  cans of biscuits
1/2 cup of sugar
cinnamon
1  stick of butter
1  cup of sugar

Start by putting 1/2 cup sugar in a small bowl and add cinnamon to taste(we like a lot) . Open one can of biscuits and cut them in1/4 pieces, drop them in a larger bowl and drizzle a couple of spoons of the cinnamon mix over and stir them until coated.  Repeat until all four cans are done, and of the cinnamon mix that's left, pour over and stir until biscuits are coated.  Put in a lightly oiled bunt pan and place in fridge.  Melt butter over med heat and add sugar, stir until melted.  Pour over biscuits.  Bake at 350 for 45 minutes or until the biscuits closest to the tube is done.  Here's the tricky part.  Place a pan or dish over the top of the bunt pan and flip over.  Do this over the sink, if you spill it in the floor it is a sticky, sticky mess.  Hope you enjoy!

Monday, September 27, 2010

Pasta Bowl

I came across a pasta recipe that I liked so we gave it a try today and it was great.  I made a couple of changes and I'm sure you will make your own variations:

1  cup penne pasta
2  ears corn cut off cob or (1 sm can corn)
2  cups shredded meat ( I used some left over steak)
1  cup cherry tomatoes, halved

Cook pasta and blend in other ingredients. I added some bell pepper, topped with parmesan cheese.  It was a little dry so we drizzled a little ranch dressing over it.  You could top it with almost anything.

Saturday, September 25, 2010

Aunt Dessie's Peanut Butter Cream Pie

My sister used to make the best peanut butter pie.  I used to beg and plead with her to make it for me, I would even buy the ingredients for her.  I didn't know until recently that she had gotten the recipe from our Aunt.  Aunt Dessie was a one of a kind woman.  We all loved her very much and knowing it was her recipe makes it even more special.  I really hope you enjoy it.

1  8oz  cream cheese (soften)
1  cup  powder sugar
1  8oz tub cool whip
1/3 cup peanut butter
1  graham cracker crust

Cream peanut butter, cream cheese and powder sugar.  Fold in cool whip.  Pour into crust and chill.

Wednesday, September 22, 2010

I like things that are

quick and easy.  I was talking to a friend of mine today about how hard it is to cook for just two people.  I told her about some stuffed chicken breast that I had found at Wal Mart.  There are several different flavors and it only takes thirty minutes to cook.  You can find them in the freezer aisle, usually in the open chest type freezers.  They come with two per box, which is just right for us. Hope that you try them!

Friday, September 17, 2010

Easy Fruit Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1 can any pie filling


Combine first three ingredients then pour into a casserole dish. Next pour in pie filling.  Cook in oven at 350 degrees for 45 minutes.  Crust will rise to the top.

Wednesday, September 15, 2010

Quick and Easy

I like things that are quick and easy with only a few ingredients. I'm sure you have tried those complete dinners that come in a box.  I've tried those too.  Most wind up with more bread than anything else.  I came up with my own version so I thought I would share it with you.

2 18.8 oz cans of any flavor chunky soup
1  box jiffy biscuit mix

Pour soup into casserole dish, mix the biscuit dough and drop into soup.  Cook for 30 minutes at 425 degrees or until dough is done.

It's quick and easy and very good.  Hope you enjoy!

Sunday, September 12, 2010

The Trick Is In The Processing

Cubed Venison & Veggies
I love to cook wild game!  Some people tell me they just can't eat it because of the wild taste. Some folks say they soak it in this and marinate it in that and then they dip it in something else just to get rid of the "wild taste".  You don't have to do all that! The main thing you have to remember if you do your own processing is to clean it properly. You have to remove the thick blue/white layer of muscle that is where your wild taste is.  That is also what makes some of it so tough.  If you use a good deer processor they will remove that for you.  We have our deer processed in three ways.  Ground, which you can use just like ground beef.  Cubed steak,  that usually helps to add tenderness.  I sometimes sprinkle just a little meat tenderizer and some garlic powder, then I fry it.  Remember when you are frying wild game that you want to get your skillet or grill hot and cook it fast.  Sometimes I pour a can of mushroom soup over it to make a great gravy.  I have the tenderloin/backstrap cut into very thin slices. I like them cut thin to fry for breakfast.  Again cook it hot and fast.  Hope this helps you to enjoy a great venison meal.

Saturday, September 11, 2010

Ground Venison

I love to cook with ground venison. Venison is so much better for you than ground beef.  Even if you get the leanest of ground sirloin it isn't as lean as venison.  It is truly organic! I use it the same way I would ground beef.  One of our favorites is spaghetti.  I like to use Ragu's Chunky Garden Sauce as a base, then I add some peppers and onion and a small can of tomato sauce and folks think you have spent a lot of time making homemade spaghetti sauce.  Thanks for stopping by my blog.

Tuesday, August 31, 2010

Jam and Jelly Recipes

Below you will find the recipes for both the jam and jelly that I have made so far this summer.  The jam is great, but the jelly is just as good as when I was a kid.  Making it brought back so very many memories.  I hope that you try it out and make some memories of your own.

Muscadine Jelly

1       gallon muscadines
1 1/2 cups water
7       cups sugar
1       box sure jel

Mash muscadines in large pot, then put on stove and bring to a boil. When it comes to a boil, turn down and simmer for 10 minutes.  Pour into cheese cloth or fruit press to get all the juice out. Then measure out:
5 cups of juice.

Return pot to stove and add in sure jel and 1/2 teaspoon butter.  Bring to a rolling boil, stir in sugar quickly, then bring back to a full rolling boil.  Boil for 1 minute. 

You can follow the sure jel recipe for grapes.

Blueberry-Peach Jam

3 1/2  cups blueberries
2        cups peaches
1/2     teaspoon cinnammon
5 1/2  cups sugar
1        box sure jel

Crush blueberries in a large pot with a potato masher, then mash in your peaches. Since this is jam you can leave a bit larger pieces to suite your own taste.  Then just follow the sure jel directions for cooked jam.  There is a neat little trick in the sure jel recipes that I wish I had known about before now. Add a 1/2 teaspoon of butter when you add in your sure jel and it won't foam.

Thursday, August 26, 2010

Granny's BBQ Chicken with Mushroom Gravy

My Mom and I were all about quick and easy.  This is a very simple recipe. All you need is:


Chicken Thighs(amount depends on size of your family)
 Mushroom Soup 1 can  (if you use a large amount of thighs, you can use 2)
Your favorite sauce

Place thighs in baking dish add water to cover bottom half of chicken. Cover with lid or foil and place in oven at 350 for 30 minutes.  Mix soup with 1/2 can of hot water.  When you take the chicken out pour in soup and blend with the juice from pan.  Top thighs with sauce, return to oven for 30 more minutes or until completely cooked.

Enjoy!

Sunday, August 15, 2010

Dump Cake

I decided to start this blog with one of my favorite recipes.  It's a quick and easy desert.  I usually put this on when I start cooking so that it is done by the time I have dinner cooked.  It is usually just the right temperature for adding a scoop of ice cream when we have finished dinner.  I hope you enjoy.

Wednesday, August 11, 2010

Dump Cake Recipe


DUMP CAKE
1 (16-ounce) can crushed pineapple
1 (21-ounce) can cherry pie filling
1 (18.25-ounce) package yellow cake mix
1/2 cup butter, chilled
1/2 cup chopped nuts(optional)
Preheat oven to 350°F. Grease well a 13 x 9 x 2-inch pan.Dump pineapple (including juice) into the prepared pan; spread evenly.
Dump cherry pie filling over pineapple, spreading evenly.
Dump yellow cake mix over the top, spreading evenly.
Cut cold butter into 1/4-inch slices and arrange over the top. Sprinkle with nuts.
Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean (about 40 minutes).
About 10 servings.