Tuesday, February 2, 2016

Casseroles and Breads (New Recipes of the week~13)


Very simple (if you plan several hours ahead to slow-cook the roast) and very good flavor! I used venison and it was juicy and mildly spicy. 
Click on the title to take you to the recipe.


Baking Day

French bread Loaves, sour dough rounds, and pie crust in the bowl.




With butter, sour cream, and cheese, this dish was satisfyingly warm & gooey. However, my kiddos can pick out even the tiniest hint of squash, no matter how dressed up it is, and turn up their noses. Too bad!



Venison Garlic Stir fry

I could eat stir fried veggies with or without meat, with or without sauce, (but always with rice), three times a week. My people just are not that fond of it, even with sweet chili sauce, so I try to limit this to a couple times a month.


Cranberry Apple Muffins

2 cups shredded apples
1 cup sugar
1 cup cranberries
1 cup shredded carrots
1 cup chopped nuts (optional)
2 eggs
1/2 cup oil
2 1/2 cups flour
3 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, eggs, and oil. Mix well. Combine flour, baking powder, soda, cinnamon, and salt; stir into apple mixture just until moistened. Fill muffin cups or tins 2/3 full. Bake at 375* for 25 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pans. Yield: 11/2 dozen.

My daughter mixed these up with red Kansas wheat flour and left out the nuts. They were quickly gobbled up!



Mystery Chicken Dish

This is a type of chicken casserole with Mexican flair...peppers, onions, olives, cheese, and salsa. I must have already tossed the recipe, because though it was good, it was not spectacular.



Those are some of the new foods we've been eating lately...

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