Recipes and Other Eats

WORK in Progress

This page will have delicious recipes and cooking methods that my husband and I have worked on and even successfully fed to our family. We love to grill and have recently formed an affinity to smoking meats. Some of our personalized recipes include:

Smoked meatloaf and burgers: though we are not the first to do so
Garlic Butter Herb noodles
Homemade pasta sauce with Butternut, Hubbard or Banana squash
Hubbard or Banana Squash Bread
Venison Burger
Venison Stew
Venison Po-Boy
Venison Chili

To name a few: Cannot wait to start sharing!!!

For Example:

Venison Burger

*this is an olive, Swiss cheese and bacon burger. Please add your own desired toppings...I added spinach to mine.

This is a great, healthy option for those who love their red meat and wonder how to incorporate venison into their diet. I am very picky about my venison; I want it to taste fresh and not "gamey". 

1 lb. venison burger
1 teaspoon Worcestershire (please note, venison does not bind together like cow burger and adding more Worcestershire will have to be balanced with more bread crumbs or your burger will fall apart)
¼ bread crumbs
1 tablespoon minced onion
1 tablespoon garlic salt
Salt and pepper to taste
1-2 teaspoons of oil to fry (if frying in pan)

Mix altogether and form patties as desired sizes. Please note, this really only yields about four burgers depending on the size, so add more meat and spices as desired for more patties.
When cooking in a pan or grill, remember to leave burgers on one side to start and resist the urge to over flip. As well, you may have to add oil to a pan in order to fry or burgers will burn. Venison is very lean, which makes it a great option for red meat substitution. While pregnant (gestational diabetes) I was told, by my dietitian, that I could eat all the venison I wanted because it did not affect me with my diabetes.

Daughter's 4-H Project Recipes

Carolyn did fantastic on her first 4-H entries. Both of the recipes below earned her 2 blue ribbons and a strong desire to get into the kitchen again. There was a hiccup while making the final batch of cookies: too much baking soda and salt made her first batch of cookies unpalatable :( so we had to change up the recipe to incorporate chips we luckily got from her grand mother.

Cherry Muffins with Streusel Topping: Carolyn Rice
·         3 large eggs
·         1½ cup milk
·         1 teaspoon pure vanilla extract
·         3 cups all purpose flour
·         1 cup granulated white sugar
·         2½ teaspoons baking powder
·         pinch of salt
·         ½ cup cold unsalted butter, cut into small chunks
·         2 cups (one dry pint) pitted fresh or frozen cherries (if using frozen, do not thaw)

·         2 tablespoons unsalted butter

1.        Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
2.        In a medium sized bowl whisk the eggs with the milk and vanilla extract.
3.        In a large mixing bowl, whisk the flour with the sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
4.        Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
5.        Gently fold cherries in the remaining muffin batter.
6.        Add the milk and egg mixture to the flour mixture. Stir just until combined.
7.        Fill each muffin cup about ¾ full with the batter, using two spoons or an ice cream scoop.
Streusel Topping
8.        Melt the remaining 2 tablespoons butter and stir into the reserved one cup of flour mixture until it is crumbly and looks like coarse meal. Sprinkle about 1 tablespoon of the streusel on top of each muffin.
9.        Bake the muffins for about 20-25 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
10.     Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Original Recipe from

Chocolate Butterscotch and Chocolate Chip Cookies


1 cup salted butter (melted and cooled-directions in step one
1 ½ cups granulated sugar
2 teaspoons vanilla
2 eggs
2 2/3 cup all purpose flour  (more if too sticky)
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips

1.       Prepping the Butter: Melt ½ cup butter in the microwave for 30-45 seconds or until completely melted. Transfer to the refrigerator or freezer and cool until solid, about 30 minutes. Leave the other ½ cup butter out on the counter to bring it to room temperature. If the butter is rock solid (usually from the freezer) stick it back in the microwave for 10 seconds to get it workable again.
2.       Dough Part One: Preheat the oven to 350 degrees. Cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.
3.       Dough Part Two: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamy butter mixture and mix until incorporated. The dough should be thick and sticky, but dry enough to touch with your hands without making a huge mess. If it's still too sticky, add more flour. Stir in the chocolate and butterscotch chips.
4.       Baking: drop dough with spoon on a baking sheet lined with parchment paper. Bake for 8 minutes and transfer to a cooling rack right away. They will be underdone and super puffy, which makes them perfectly soft, thick, and fudgy when cooled.

Original recipe from

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