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.

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.

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!

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.

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!

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.

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.