Venison Meatloaf
1 can of diced tomatoes with Italian seasoning
1 medium onion3 eggs
1/2 a sleeve of crumbled up saltine crackers
1 1/2 pounds of ground deer meat
Head Country Barbecue sauce
Preheat oven to 350°
In the food processor stick all the ingredients in the order above except meat and sauce. Take a large bowl and dump the mixture over the meat and mix and fold together. Place in pan and pour head country coating the top.
Bake, uncovered, at 350° for 70 -80 minutes or until a meat thermometer reads 160°.
I’ve had some friends asking for this recipe for quit a while now, so I thought I would finally share it with everyone. When I cook I find recipes and adapt them. I do A LOT of my cooking by taste. I know taste is very subjective, therefore I say take my recipes and make them your own. Add what you like, do what you think is good. Be adventurous in the kitchen, the only way you will become a better cook is by getting in there and do it!
I’m going to tell you, what I told the last friend I shared a recipe with…we are not fancy people great value is perfectly ok with me!
Ingredients:
1 cup Light Sour Cream
1 cup Light Mayo (no miracle whip)
4 tbsp Buttermilk (add more if you want thinner ranch)
3 tbsp Pickle Juice (be careful with this, if you add too much your ranch will taste like pickles)
1 palm full each of Garlic Powder, Onion Powder, and Dried Parsley
1/2 tsp of salt (really to taste)
pepper to taste (about half a palm full)
Directions:
Add all ingredients into a drink sized Mason jar. Put lid on jar and shake until combined. Taste and add more of anything until it tastes just right to you! Remember don’t add too much pickle juice! and Enjoy 🙂
Turn back now if you don’t like butter… but you are missing out!!!
Take both your cans of cherries and dump them into the pan. I kindof swirled them together and spread the cherries around.
Sprinkle your cake mix on top. ALL OF IT. and then sprinkle with pecans. We love a lot, but the nephews not so much so we tried to leave the corners for them.
I’m going to say this once so you better be paying attention. No matter if you use stick or out of the tub but you better be prepared to spread the love. In order for this to be scrumptious, you need to cover ever single area with butter. Trust me, you are only going to eat this every once in a while, but it is sooooo good.
Throw it in the oven. No, not literally. Bake for 45 minutes until you get a good crusty top on it. If you think you may have burnt it, more than likely it will be great.
The Nephews along with all the grownups licked their bowls. It was soooo good.
Just a thought. If anyone is ever doing a zombie themed party or walking dead, I would recommend this. It just has that ooey gooey look. Cherries… and Chocolate… MmMMMMM!!!
Yesterday one of our Shotgun Gals from back home, Poker Alice, made an amazing pasta dish that I can’t wait to try. I told her to please text it to me so we can all try it. I’m in need of some new recipes. Unfortunately it was s good they ate it before any photos could be taken. Here is her text. Enjoy!
I doubled the recipe so I could freeze the left overs. The original recipe is below and serves four:
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
* 1 ounce melted unsalted stick butter
* 1 teaspoon chopped fresh garlic ( 1 clove)
* 1/8 cup diced red onion ( I used yellow onion)
* 1/4 cup diced cook bacon ( I used real bacon pieces, I found them next to the bacon bits)
* 1/4 cup diced Roma tomatoes
* 1 cup sliced, cooked chicken ( boneless and skinless chicken breast)
* 1 ounce heavy ( whipping) cream
* 1 jar of Ragu classic Alfredo sauce ( I got the cheesy kind)
* 1/8 cup Asiago cheese
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic salt
* 10 ounces pre-cooked Bowtie noodles. ( can use the 12 oz. Bag)
Directions:
I cooked my chicken in half a stick of unsalted butter until done. Drain. Do not rinse. In a heated sauté pan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce. Heat briefly then add sauce to noodles. Toss until well combined and remove from heat. Allow pasta to cool for a few minutes so the cheese and sauce can thicken.
ENJOY!!!
This is the best recipe I’ve done in quite sometime!
Last night, as the hubs and I were sitting around with our dear friends and neighbors partaking of a few beverages referred to commonly as Silver Bullets, we came up with the amazing idea to attempt a Dutch oven cobbler over the outdoor fire pit. Of course, we didn’t necessarily have all the suggested ingredients. So we made it up as we went and it went something like this:
2 cans of fruit – 1 peach and 1 pear
1 box of Krusteaz Cinnamon Crumb Cake Mix
1 cup of Sprite
1 small box of yellow cake mix (9oz)
We put the fruit in the bottom without draining it. Next in a separate bowl, we mixed the sprite with the crumb cake mix and folded in half the cinnamon topping then added that to the pot. Then came the yellow cake mix, sprinkled evenly over the top of everything. Lastly we sprinkled on the leftover cinnamon topping.
Then we hung it over the fire pit on a piece of rebar and added a shovel full of coals to the top of the Dutch oven.
Then came the waiting game. After just a few minutes we started to smell it… something akin to heaving rising up from the coals. We left the Dutch oven in the pit for about 40 min. Then it was time to taste our concoction!
As you can see, it was pretty crispy on top… But once we spooned the black off if was actually really tasty! And dang out sweet tooths we ate quite a bit of it! I’d say next time we’ll have to cook it over a much cooler fire and put about half the coals on top.
This attempt was lots of fun and a definite success in shotgun girl cooking!
P.S. We’ve got a new addition to our little family! His name is Lucky and he is a six week old Beagle pup. Isn’t he just adorable! And already worming his way into our hearts and lives.
A great way to get rid of those very very ripe bananas I have laying around. I had 6 which is unusual. I think some must have got stuck in the snack basket and forgotten. Oh well. The big bosses are in tomorrow so I thought I would be a great employee and welcome them with a tasty treat.
I doubled the recipe. You can find it here. It had to bake a little longer since my pans were Temptations, but they turned out beautifully. The recipe doesn’t call for nuts but I added them.
Doubled recipe is here:
Preheat oven to 350 degrees.
6 ripe bananas
2 c. sugar
1 c. applesauce
4 eggs
2 tsp. baking soda
2 tbsp. baking powder
2 tsp. salt
2 tsp. vanilla extract
4 c. flour
Don’t forget to spray your pan with non-stick!
I love my Kitchen Aid chopper. I threw in the bananas, the applesauce, vanilla, and eggs and got them all mashed and mixed and then dumped it in with the dry ingredients. It actually made 2 loafs (bake for 45 minutes and then check and see if they need to bake longer) and 8 muffins (cook for about 25 minutes). So yummy.
It smells sooooo good!!!
There is also an optional frosting but it really doesn’t need it in my book.
This weekend while Hickory watched the Super Bowl, I decided to find a recipe to make us something sweet. I was aiming for something that wouldn’t make a lot and would be pretty simple. We are trying to watch what we eat and have been going to the gym and since we have been good so far, I decided why not? I’m one of those who likes to find a main ingredient and search for a recipe online. This time I searched Graham crackers to see what I could find. Of course, I wasn’t disappointed. I found some cookie recipes and ended up making it my own by adding a few things and only made a small batch. Here is the original:
Graham Crackers (1 sleeve)
Chopped nuts (we have a lot of pecans)
Chocolate Chips
Cinnamon
1 stick of butter
1/2 cup of brown sugar.
Preheat over to 350.
Get out your cookie sheet and break the crackers in half and lay them on the cookie sheet.
Cup up your nuts and pile them on top of the cracker and then top with a few chocolate chips on each cracker.
I sprinkle all the crackers with a little cinnamon.
Melt you butter in a pot and add you brown sugar and let it come to a good boil for about 3 to 5 minutes. Be sure and stir the whole time it is boiling.
It should be a nice golden brown color and not look like just butter and sugar any more.
Spoon over each of the cookies. Don’t be sparing with it. It should be plenty to cover the crackers.
At this point, I wanted a little more chocolate so I ended up chopping up the chips a little finer and throwing them on top.
Stick in the oven for about 8 to 10 minutes.
That’s not how it looked when I stuck it in there?!
It will look quite a mess when you take it out, but be sure and take a knife and a fork and spatula each cracker onto a plate of something so they can cool down and not be all stuck together.
Give it about 5 minutes and you have a nice treat.
They were really good and tasted very homey (If that’s even a word.)
I bet they would be delish with marshmallows, or butterscotch.
I am such such a sucker for desserts… Anyone who knows me can tell you I have a HUGE sweet tooth! And in my last post I mentioned my limited cooking skills, so obviously any time I need to take a dish to an event I choose a dessert. This week its Bunco with my mom and a large group of ladies, including one of my fellow blog ladies!
These Peanut Butter Caramel Chocolate Chip Cookie Bars have been staring me down every time I look at my food board on Pinterest. They looked amazing and sounded even better when I read the recipe.
The finished product! And I had to get my awesome salt and pepper shaker in the pic! Hi Mr Buck!
She had a fantastic description of the steps, and the Hubs was busy in the garage tonight so I have no process pictures.
Now I’ll admit I have not tried these yet, though I did try the cookie dough and the caramel and both were fantastic so I have super high hopes for the finished product! I’ll be sharing these with my Bunco ladies tomorrow night, so I’ll post the results later!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
Now for the glaze.
I actually cheated on this one the first time I made it. Mom had store bought icing and I just mixed a ¼ cup of rum with it. I made it this way for a baby shower and colored the icing blue. It was pretty cute. This last time I used the recipe it called for. To be honest, I think it would be fine without it, especially if you don’t want it to be too sweet.
Ingredients for the glaze:
½ cup of butter
¼ cup of water
1 cup of sugar
½ cup of banana rum
Directions for making the glaze:
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stir constantly. Remove from heat and stir in 1/2 cup rum.
I like to take a tooth pick and poke a few more holes in mine. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
The Shotgun Girls 