White Chocolate Cherry Chunkies- by Paula Deen

Ingredients

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

***Side note, I did not use the nuts because I forgot about them when purchasing ingredients, they taste fine without. AND, I did not use candied cherries, I used Cherry flavored CRAISINS. Still YUM-O***

Directions

Preheat oven to 375 degrees F.
In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.
In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Slow-Cooked Pepper Steak

TIME: Prep: 10 min. Cook: 6 hours

Ingredients:

• 1-1/2 to 2 pounds beef round steak (we use any wild meat, dear, elk etc)
  
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground ginger
• 4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up
• 1 large green peppers, cut into strips
• 1/2 cup cold water
• 1 tablespoon cornstarch
• Cooked noodles or rice

Directions:

Cut beef into 3-in. x 1-in. strips brown in oil in a skillet. Transfer to a 3-qt. slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours. or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer.
Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yield: 6-8 servings.


This works very well with wild meat. Even people who normally don't care for wild meat will eat this. Infact, that is all I have ever made this dish with. It is very good stuff and I love that I can cook it in a crockpot!

Mock Pecan Pie (Coconut Oatmeal)

This is an Amish recipe! I love it. I like it better than pecan pie, actually.


1/4 cup butter, softened
1/2 cup white sugar
1 cup dark karo syrup
1/4 tsp salt
3 eggs
1/2 cup rolled oats
1/2 cup flaked coconut

Mix all ingredients well with a whisk. Pour in deep dish pie shell and bake at 350 for 50 minutes. It is better if it is allowed to cool before eating.

Yummy!

Pumpkin Gingerbread Trifle

Ingredients:

• 2 packages (14-1/2 ounces each) gingerbread cake mix
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 3 cups milk
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions:

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

This makes a REALLY big bowl! I didn't have a bowl big enough to fit it all in and so I divided it into two regular size glass mixing bowls. One to keep and one to share! :)

Very Yummy Zucchini Bread

3 eggs, beaten

1 c. oil

2 c. grated zucchini

1 TBLsp. vanilla

3 c. flour

1 tsp. salt

2 c. sugar

1/2 tsp. Baking Powder

1 tsp. baking soda

1 TBLsp. cin.

1 c. nuts (optional - we don't like nuts but I know alot of people do. Jacob and the kids like chocolate chips, so I add 1/2 c. of those instead of nuts. Or just don't add anything. I like it better plain myself so we usually have 2 with chips and 2 without since I double the recipe.)

Grease and flour 2 loaf pans. Mix all ingredients togther and pour into pans. Bake at 325 for 1 hr or until toothpick comes out clean.

Buffalo Chicken Breakfast Burrito

1 cooked chicken breast, cubed
2 Eggs
1/8 C Milk
1/4 C Shredded Cheddar Cheese
1/4 C Low Fat Ranch Dressing
2 Tortilla's
Hot Sauce, to taste (approx, 1/8 cup)
Salt and Pepper, to taste
Garlic Powder, to taste (approx 1/2 tsp)
Butter, 1 tsp

Melt butter in medium sized skillet, add chicken, hot sauce, and garlic powder. Saute until chicken is warmed through (remember this recipe calls for COOKED chicken) and the hot sauce is combined with the other ingredients. Crack two eggs into a bowl, whisk and add 1/8 cup milk and salt and pepper to taste, pour eggs over the chicken in the skillet. Continue stirring until eggs are cooked to your liking. Turn heat down to low, add cheese over the top to melt. Take tortilla shells and pop in microwave for ten seconds each, then add ranch dressing to each tortilla, split egg and chicken mixture between shells, wrap up, enjoy!!

Breakfast Burritos

A super way to start your day, try these delicious and easy breakfast burritos!

You Need:

Flour Tortillas or Wheat Wrap's (in the deli section, similar to the wraps used at Subway)- as many of these as you think you can eat, or as many people you are feeding.
Eggs- as many as needed, generally two to three eggs per burrito
Cheese- Provolone, Colby, or Cheddar works the best (in my opinion)
Bacon- three strips per burrito
Mayonaise- 1/2 to 1 tsp per burrito

Scramble the Eggs, add salt and pepper (you can add milk to make more frothy)
Cook the bacon IN THE MICROWAVE, that step is important. I like mine crispy, but you don't have to cook it that long.
After the eggs are cooked, turn the heat off or on really low and add the cheese over the top. cover with a lid for about 1 minute to let it melt.
Warm the tortilla up in the skillet or microwave, or not at all if you don't want to.
Spreay mayo over the tortilla, add bacon strips, and eggs. Wrap up, enjoy!!!