Wednesday, December 21, 2016

Fantastic Pot Roast

Fantastic Pot Roast
Makes 6 Servings

2 ½ lb boneless beef chuck roast
1 can (12 ounces) cola
1 bottle (10 ounces) chili sauce
2 cloves garlic
Hot cooked hominy and green beans

Combine beef, cola, chili sauce and garlic in slow cooker; turn beef to coat. Cover; cook on low 6 to 8 hours. Serve with sauce, hominy and beans if desired.

Sunday, November 27, 2016

Slutty Brownies

Slutty Brownies
Makes 10 Servings


10 tablespoons unsalted butter
3/4 cup cocoa powder
1 1/4 cups white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 package Oreos (regular or double stuffed)
1 cup unsalted butter (at room temperature)
1/2 cup brown sugar
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees

1. Brownie layer:

In a medium sauce pan, melt 10 tbsp butter over medium-high heat. Add the 3/4 cup cocoa powder and 1 1/4 cups sugar. Whisk to combine and remove from heat. Add the 1/2 tsp salt, 2 tsp vanilla and 2 eggs and whisk until fully combined. Mix in 1/2 cup of flour. Set batter aside.

2. Cookie dough layer:

With an electric mixer, cream together the butter and sugars. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until fully incorporated. Fold in the chocolate chips. Set dough aside.

3. Line the bottom of a 9x9 baking pan with tin foil and spray the tin foil with a layer of baking spray.

4. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom layer. Reserve the remaining cookie dough to be used to make cookies the next day.

5. Layer as many Oreos that will fit over top of the cookie dough. Don't overlap. One single layer will do.

6. Pour the brownie batter on top of the Oreo layer and spread until evenly layered on top.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool before serving. Serve with ice cream, if desired.

Thursday, November 17, 2016

Bistro Mac & Cheese

Bistro Mac & Cheese
1 pkg (16 oz.) uncooked elbow macaroni
5 tbsp butter, divided
3 tbsp all-purpose flour
2 ½ cups 2% milk
1 tsp salt
½ tsp onion power
½ tsp pepper
¼ tsp garlic powder
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
½ cup crumbled Gorgonzola cheese
3 oz. cream cheese, softened
½ cup sour cream
½ cup seasoned bread crumbs

1.      1. Cook the macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tbsp butter over low heat. Stir in the flour until smooth; gradually whisk in the milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
2.      2.  Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

TO PREPARE BAKED BISTRO MAC: Place prepared macaroni in a greased 3-qt baking dish. Combine 1/3 seasoned bread crumbs and 2 tbsp melted butter; sprinkle over top. Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

Wednesday, November 16, 2016

Grilled Venison Back Strap

 Grilled Venison Back Strap

·         2 pounds venison back strap, cut into 2-inch chunks
·         1 quart apple cider
·         1 1/2 pounds thick sliced bacon
·         2 (12 ounce) bottles barbecue sauce, your choice


  1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
  3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Tuesday, August 16, 2016

Deer Chop Hurry

Deer Chop Hurry

  • 2 pounds deer chops (venison)
  • 1 cup ketchup
  • 1/2 cup water
  • 1 medium onion, chopped
  • 1/2 cup packed brown sugar
  • 1 (1 ounce) envelope dry onion soup mix

  1. Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

Wednesday, June 29, 2016

Zesty Slow Cooker Chicken Barbecue

Zesty Slow Cooker Chicken Barbecue
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Yields: 2 servings

2 frozen skinless, boneless chicken breast halves
1/3 (12 ounce) bottle barbecue sauce
2 tablespoons and 2 teaspoons Italian salad dressing
1 tablespoon and 1 teaspoon brown sugar
2 teaspoons Worcestershire sauce

1.            Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2.            Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Tuesday, June 14, 2016

Wagon Wheel Pasta Toss

Wagon Wheel Pasta Toss
Makes 4 Servings

1 ½ cups uncooked wagon wheel pasta
1 lb. ground beef
½ cup chopped green pepper
1 can (15 oz.) tomato puree
½ cup diced pepperoni
4 ½ tsp sugar
1 tsp Italian seasoning
½ tsp salt
½ tsp garlic powder
½ tsp dried oregano
¼ tsp onion powder
2 cups (8 oz.) shredded part skim mozzarella cheese

1.       Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar, and seasonings; cook and stir for 5 minutes.

2.       Drain pasta; stir into the meat mixture. Heat through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.

Wednesday, June 8, 2016

Busy Day Rice

Busy-Day Rice
Makes 4 Servings

2 cups water
1 cup uncooked converted rice
2 tablespoons butter
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
2 teaspoons chicken bouillon granules

Combine water, rice, butter, onion, parsley, and bouillon in slow cooker; stir to blend. Cover; cook on high two hours.

Beer Braised Meatballs

Beer-Braised Meatballs
Makes 20 Meatballs

1 pound ground beef
½ cup Italian bread crumbs
2 eggs, lightly beaten
1/3 cup finely chopped onion
½ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt
1 bottle (12 ounces) light colored beer, such as lager
1 ½ cups tomato sauce
1 cup ketchup
2 tablespoons tomato paste
½ cup packed brown sugar

1.  Preheat oven to 400 F.  Line broiler pan with aluminum foil; spray rack with nonstick cooking spray.  Combine beef, bread crumbs, eggs, onion, cheese, garlic, salt and pepper in large bowl; shape mixture into 1-inch balls. 
2. Place meatballs on broiling rack.  Bake 10 minutes or until browned.  
3. Combine beer, tomato sauce, ketchup, tomato paste and sugar, in large pot; bring to a boil.  Add meatballs and reduce heat.  Cover and simmer 20 to 30 minutes, stirring occasionally.

Saturday, June 4, 2016

Country Style Ribs

Country Style Ribs
Makes 4 to 6 servings

4 to 6 bone in country style pork ribs (2 to 3 lbs) trimmed
2 cups water
1 ½ cups chopped onion
1 bottle (20 to 24 ounces) ketchup
1 jar (about 16 ounces) unsweetened applesauce
2 tablespoons packed brown sugar
½ teaspoon hot pepper sauce (optional)
Salt and pepper

Combine pork, water, onion, ketchup, applesauce, brown sugar, hot pepper sauce, salt, and pepper in slow cooker; turn ribs to coat. Cover; cook on low 6 to 8 hours. Serve sauce over ribs.

Sunday, January 10, 2016

Hungarian Beef Stew

Hungarian Beef Stew

1 14.5-ounce can low-sodium chicken broth
3 tbsp sweet Hungarian or regular paprika
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp caraway seeds (optional)
3 medium carrots, cut into ¼ inch pieces
2 large garlic cloves, finely chopped
1 large onion, finely chopped
1 red pepper, seeded and cut into ½ inch pieces
1 15-ounce can petite diced tomatoes
1 lb lean beef stew meat, trimmed and cut into 1 inch pieces
2 tbsp all-purpose flour
Kosher salt and pepper
12 oz wide egg noodles
Chopped fresh leaf parsley, for serving

1.       In a 5 to 6 quart slow cooker, whisk together the chicken broth, paprika, tomato paste, vinegar, and caraway seeds (if using). Stir in the carrots, garlic, onion, red pepper, and tomatoes (and their juices).
2.       In a medium bowl, toss the beef with flour and 1.2 tsp each salt and pepper. Add to the slow cooker and toss to combine. Cook, covered, until the meat is very tender, 4 to 5 hours on high or 7 to 8 hours on low.

3.       Twenty minutes before serving, cook noodles according to directions on package. Serve with the beef stew. Top with parsley, if desired.