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! :)