Creamy Spinach Dip

For the love of something creamy!  If it is full of cream cheese and Parmesan cheese you can never go wrong!  I was asked to make this a month ago, but alas, I forgot.  Now I am going to my ladies bible study at the church and I am bringing the goods!   This is a stove top version of this wonderful recipe.  I wanted something quick and easy to make but that did not lack in flavor, this is definitely it. 

1 10 oz package frozen chopped spinach, thawed & squeezed dry of excess water

1 8 0z can water chestnuts
1 8 oz pkg cream cheese

1 cup freshly grated Parmesan cheese
splash of olive oil
1 medium onion, minced
3 large cloves crushed garlic
1/2 cup milk
1/4 mayonnaise
1 teaspoon salt
lots of fresh cracked black pepper to taste
crusty bread or crackers

1. Over medium heat, heat up large saucepan, then add oil, onions and garlic. Saute until fragrant and light golden brown.

2. Add spinach and water chestnuts and continue to saute till spinach cook together with onions and garlic. Add salt and pepper

3. Add cream cheese, grated Parmesan cheese, mayo and milk. When cheese melts, turn down heat to low.

4. Continue stirring and allow dip to simmer until cheese and rest of ingredients are blended well together.

5. Add additional salt/pepper to personal taste.  Serve warm with bread and/or crackers.

Recipe adapted from WORC

Pumpkin Chocolate Chip Cookies

So, being close to Thanksgiving I wanted to make some holiday goodies.  Actually I put my daughter Skye to work in the kitchen to make the first batch of these delightful cookies!  I first came across these when my cousin cooked them and gave me some.  I was in heaven!  They are so fluffy and delicious. I love the texture and above all the taste.  Since my kids love chocolate I decided to add some chocolate chips to the batter.  The kids loved them and so do I, that could be dangerous!  I hope you will try these soon.

2 cups flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/2 applesauce

1 cup packed brown sugar

1 egg

1 cup pumpkin

1 tsp vanilla

(Possible additional 1/3 cup flour depending on thickness)

1. Preheat oven to 365°F.

2. Mix dry ingredients together in a large bowl then mix in the wet ingredients. Add additional flour (up to 1/3 cup) as needed for thickness. *

3.Drop onto greased cookie sheet. Bake for 12-14 minutes.

*You may add chocolate chips or nuts if desired.

Recipe courtesy of Heather McCorkle

Call for venison recipies

Since I now have a freezer full of deer meat I need some recipes!  Of course I know you can always substitute venison for beef, but I am curious if any of you have any yummy recipes that you make with venison only.  So far I have made meatballs, taco's, backstrap steaks (yumm!) and spaghetti.  Please let me know what you would make with it!

Venison Meatballs

My husband got a 4 point deer the other day so now my freezer is stocked with venison!  Yeah!  Now to figure out what to cook with it!  I made these delicious meatballs for a potluck tonight.  made about 50 and came home with 5, the only reason they weren't gone was the last person to take some couldn't fit the rest into his container!  So needless to say, they were good.  I was a little concerned when I was cooking them because they didn't smell too wonderful, but after they had been cooking in the slow cooker for a couple hours the aroma was very tantalizing!   So if your caveman has come home with some wild game, don't hesitate to try these.

Meatballs:

1 1/2 lbs ground venison

1/2 c cheese

1 egg

1 1/2 teaspoon basil

1 1/2 teaspoon parsley

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon red pepper flakes

1/4 cup panko bread crumbs

Sauce:

1 (18 oz) jar grape jelly

1 (12 oz) jar chili sauce

1 (12 oz) jar cranberry sauce

1. Preheat your oven to 400°F.

2. Combine the meat, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes and bread crumbs till thoroughly mixed and shape into balls.

3. Bake meatballs for 20-25 minutes.  While baking combine jelly, chili sauce, and cranberry sauce with a whisk.  Pour sauce into a slow cooker and turn heat to low.  When meatballs are done cooking in the oven transfer them to the slow cooker and let cook for 4-5 hours on low heat.  Serve warm and enjoy! 



Herb Encrusted Braided Bread

Saw this recipe on foodgawker and had to try it out.  I am such a lover of bread...sigh...the recipe I came across did not top it with herbs, but since I am also a spice lover, I topped it with a bunch, oh and some garlic.  All of that is optional, but boy did it make the house smell wonderful!  I would make it again just for that lovely aroma.

Apparently everyone else liked it as well cause it is early the next morning and sadly to say...it is all gone!  Guess I will just have to make some more!  This is excellent as sandwich bread, which I made some yummy cranberry chicken spread to go with it.  My daughter hates cranberries so I was surprised that she loved that!  Even wanted more!  It is also great as toast.  I had some this morning with jalapeno jelly, would have been wonderful with cream cheese and jalapeno jelly, but alas, I have none.  But maybe that is a good thing cause I am trying to lose weight!

This bread is a two day process, but well worth the weight I mean wait...

Sponge:

1 cup cool water, about 65°F

2 cups all-purpose flour

1/4 teaspoon instant yeast

Dough:

1/2 cup cool water, about 65°F
2 to 2 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/2 teaspoons salt
1 egg white mixed with 1 tablespoon water

1. The Sponge: Combine all of the sponge ingredients, mixing just till a cohesive dough forms. Allow it to rest, covered, for 12 to 16 hours at room temperature. (I put it in my oven with the light on.)  When the sponge is ready, it will be filled with large holes and bubbles.

2.  The Dough: Add the water to the sponge, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it’s fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don’t want to develop it fully during the kneading process.)

3. Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast’s food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over.

4. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy.

5. Preheat oven to 345°F. Gently brush the braid with the beaten egg white mixture and sprinkle generously with your choice of herbs. Place a pan of water in the bottom of the oven and bake bread for 25 to 35 minutes. If you want a crispy crust spray your loaf with water 2 to 3 times while it cooks.  Remove from the oven and cool on a rack. Once cool, slice and enjoy!

Recipe courtesy of Fake Ginger

Sweet Lemon Drops

We were out of sweets and the girls were craving something so I made them some myself.  I would have preferred "sour" but I didn't have any citric acid on hand but will get some for next time!  Had to try two times because the first time I didn't use my candy thermometer...those turned out to be crystallized sugar.  Second time worked like a charm.

1/4 cup water
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon lemon juice (or citric acid if you want sour drops)

1. Line two baking sheets with parchment paper and set aside. Combine the water, sugar, corn syrup and cream of tartar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally, until the mixture reaches 300°F.


2. Remove the pan from the heat. Sprinkle the lemon juice into the sugar syrup and stir to combine. When the bubbling has subsided, use an oiled teaspoon to drop teaspoonfuls of the sugar syrup onto the prepared sheets 2 inches apart to allow room for spreading.


3. To store candies, wrap them in sheets of parchment paper, making sure the candies don’t touch, as they will stick together.

Recipe adapted from The Family Kitchen

Smokin Deviled Eggs

I love eggs, but oh how I love deviled eggs!  All that mayo may not be the best for you calorie wise, but there is just something about that creamy filling that makes me want more and more!  The holidays are coming up and this is definitely going to make the rounds at our table.  This is a very simple and easy recipe for a very simple and easy side dish.

12 hard boiled eggs, peeled and sliced in half, yolks removed
8 tablespoons mayonnaise
1 teaspoon yellow mustard
Salt & pepper to taste
dash liquid smoke
Smoked Paprika to garnish
Sliced scallions to garnish

1. Mix together egg yolks, mayonnaise, mustard, salt, pepper, and liquid smoke till smooth.

2. Place mixture in a zip lock sandwich bag, cutting the tip off of one bottom corner.  Squeeze filling into empty egg shells evenly.  Sprinkle with smoked paprika, if you haven't yet tried smoked paprika I highly recommend you go out and get some, if has such a wonderful taste to it.  Top with scallions, or green onions and chill to time to serve.  Enjoy!