RECIPE: Savory Venison Meatloaf Muffins

Right up front, I will tell you that I really don't care for ground meat of any type, regardless of preparation. However, I will admit these are pretty darn tasty! These individual sized loaves are a conglomeration of several meatloaf recipes found across the web!

INGREDIENTS

2 lbs Ground Venison
1 pkg Stuffing Mix, unprepared
1 c. Water
2 Eggs
1/4 c. Onion, chopped
1 stalk Celery, chopped
1 Tbsp. Ketchup
1 Tbsp. Frank's Red Hot
1 Tbsp. Worcestershire
1/2 tsp. Rosemary
1/2 tsp. Garlic.Powder
1/4 tsp. Thyme
1/4 tsp. Parsley

GLAZE
2 Tbsp. Ketchup
1/4 tsp. Red Hot
1/4 tsp. Worcestershire

Preheat oven to 350 degrees. Combine the first four ingredients thoroughly. Add sauces and spices to meat mixture and mix thoroughly. Fill each muffin tin with meat mixture, to about 1/8 inch above rim. Bake 35 minutes. Halfway through baking time, spread glaze over each loaf if desired. Makes 12 individually sized servings.

RECIPE: Tender Roast Poultry

With Mother's and Father's Day approaching, nothing says "I love and appreciate you!" like a home cooked meal! Here's our favorite recipe for juicy, flavorful chicken and turkey!

INGREDIENTS

1 Chicken OR Turkey

Unsalted Butter*

Celery, cut in half horizontally**

2 Tbsp Poultry Seasoning***

Salt and Pepper to taste

*1/2 stick for chicken, whole stick for turkey

**Use 2 stalks celery for chicken, 4 for turkey

***Seasoning of your choice

Preheat oven to 375 degrees. Unwrap bird, place breast up in a roasting pan, and remove giblets/neck from body cavity, Fill cavity with butter and celery. Thoroughly rub seasoning into the bird's skin, sprinkle with salt and pepper. Place uncovered roasting pan in oven for approximately 20 minutes per pound plus an additional 20 minutes (A 3lb chicken would take about 1 hr 20 mins), or until an internal temperature of 180 degrees is reached. (Store bought turkey generally has a small plug indicator that pops up when the appropriate temp is achieved.) Baste bird with pan juices every 30 minutes during cooking.

Let roasted bird stand for 15 minutes before carving.

Having a spring event? Here are some great side dish selections:

Dill Deviled Eggs

Pizza Pasta Salad

RECIPE: Home Canned Bone Broth (AKA Stock)

Coincidentally, I started on this large batch of broth on the eve of Earth Day, a time when there is quite a lot of discussion about food waste and sustainable agriculture. Here's a great way to cut down on waste, and get delicious soup stock in the process!

Let me start by saying there are exact recipes to follow out there on the internet for bone broth. This is not one of those! Over the winter, I collected up scraps from roasted birds and chopped veggies in gallon freezer bags and threw them in the chest freezer until I got enough to fill a 23 qt pot...

There is quite a bit of information out there online concerning the health benefits of bone broth. It makes an excellent medicinal base for soups during cold and flu season, and it's delicious! Making your own is definitely worth the effort!

Ingredients

3 gallon freezer bags of misc. poultry or beef bones
1 gallon freezer bag carrot, celery and onion scraps *

8 cloves Garlic

1 tsp. Thyme

1 tsp. Rosemary

1 tsp. Basil

1/8 tsp. Cayenne

Salt and Pepper to taste

* I used carrot peelings and tops, celery leaves and root ends, onion tops and bottoms. Onion portion should be equal to no more than one medium onion.

Put bones, veggies and garlic in a large stock pot. Pour enough water into the stock pot to just cover the bones and vegetable scraps. Bring bones to a boil. Turn heat down til the pot is just at a simmer, and continue to simmer for 12 hours. Add herbs and spices and simmer for an additional 30 minutes.

Let the broth cool til able to be safely handled and strain broth using a fine mesh strainer or colander to remove bones and vegetable scraps. Some tiny bits of meat and herbs may not be strained out, that's fine. You may want to let it cool enough to remove solidified fats from the surface if you are using beef bones.

Reheat the broth just to a boil, and fill sterilized canning jars leaving 1" head space. Process the jars of broth at 11 pounds of pressure for 20 minutes for pints, and 25 minutes for quarts. A 3/4 full 23 qt stock pot of bones and veggie scraps made 9 quarts of broth.

RECIPE: Hot and Sour Soup

This savory soup makes a great lunch, or side dish for a hearty stir fry!

I recently had the opportunity to try Hot and Sour Soup. I am a big fan of Asian cuisine, and especially love spicy foods and sour, vinegar based pickled goods. After one tasting, I immediately set out to try making my own! This recipe has been developed from several across the net, as well as my own trial and error, and to my own taste.

INGREDIENTS:

4 c. Chicken Broth
3 Tbsp. Soy Sauce
1/2 c. Diced Mushrooms
1/2 Tbsp. Sriracha Sauce
1/8 tsp. Garlic Powder
1/8 tsp. Cayenne Powder
1/4 tsp. Ground Pepper
1/4 c. White Vinegar
1 Egg, beaten
2 Green Onions, chopped

Bring chicken broth to a boil, add soy, mushrooms, sriracha, garlic, cayenne and pepper. Simmer for 5 mins, then add vinegar and simmer an additional 5 minutes. Slowly pour beaten egg into broth, and stir for 30 seconds. Add green onion, remove from heat and serve hot. Makes 4 servings.

*You can make a milder version by omitting the cayenne, and using half white and half rice wine vinegar.

DEHYDRATING: Brown Sugar Cinnamon Apple Chips

Apple Chips have become quite popular among snackers looking for NON-GMO/organic food products. However, they can be quite pricey! Good news is, they are extremely simple to make at home!

INGREDIENTS:

3 lb Bag Apples*
8 c. Water
1 tsp. Lemon Juice
2 c. Brown Sugar
1 tsp. Cinnamon

Combine water, lemon juice, sugar and cinnamon in a large mixing bowl. Stir til brown sugar begins to dissolve. The lemon juice will prevent browning.

Slice and core apples**. As you slice the apples, soak them in your brown sugar solution for appx. 5 minutes before loading them onto your dehydrator trays. If you wish, you may sprinkle additional cinnamon over the trays before dehydrating for a stronger flavor.

Dehydrate apples on 135 degrees for 6-8 hours, depending on dehydrator wattage. Store chips in a ziplock bag for easy snacking, or store long term in mason jars in a cool, dark, dry place with an oxygen absorber in each jar. One batch will make about 1/3 gallon baggie full.

*We prefer Granny Smith, but any apple variety will do! Red Delicious pictured above.

**We use an automatic Apple Peeler, Corer, Slicer. Works EXTREMELY well for large batch processing. Be sure to leave skins intact.

RECIPE: Potato Leek Soup

A simple, but flavorful take on Potato Soup which usually contains carrots and celery, or bacon, cheese and scallions.

This is a great recipe for homesteaders! Potatoes and leeks are readily available in the winter, and very inexpensive. If you grow your own, potatoes and leeks are easily kept all winter long in a properly built root cellar in the basement. Leeks can even be mulched and overwintered outdoors right in the ground in climates with milder winters.

INGREDIENTS:

3 Leeks, sliced and rinsed
1 stick Unsalted Butter
6 c. Chicken Broth
3 c. Milk
5-6 Large Potatoes, diced
Salt and Pepper, to taste
Thyme and Rosemary, optional, to taste

PREPARATION:

Slice leeks up to about an inch above the white bulb portion, compost the tough dark green upper leaves. They have a tendency to get soil lodged between their leaves near the bulb, so be sure to thoroughly rinse!

In a large pot, melt butter and add leeks, and a dash of salt and pepper. Saute leeks in butter for about 15 minutes, or until they become tender. Add broth and potatoes to pot, bring to a boil. Season to taste. Add milk and simmer for about 45 minutes, or until potatoes are tender.

Use a potato masher to mash some of the potatoes for a smoother consistency, if desired. Makes about 6 meal sized portions.

RECIPE: Slow Cooker Pork Loin

This one "pot" meal  is one of the favorites around Lil Raisin Acres! Put it on in the morning, go about your chores, and a hearty dinner awaits you in the evening!

INGREDIENTS:

Pork Loin, medium sized
4-6 Potatoes (depending on size/type), thinly sliced
2 Stalks Celery, chopped
1/2 Medium onion, chopped
1 can Mushrooms, drained
1 can Cream of Mushroom Soup, undiluted*
1 packet Brown Gravy Mix, unprepared
2 cloves Garlic, minced
Rosemary, Thyme, Salt, Pepper to taste

Layer potatoes, celery, onions, garlic and mushrooms in the bottom of the slow cooker and place loin on top. Pour condensed soup, dry gravy mix, and spices atop of the loin and vegetables. Cover and cook on LOW for 6-8 hours, until potatoes are tender and loin slices easily. Makes about 4 servings.

*Store bought soup can be substituted for preservative free:
Cream of Soup

RECIPE: Chocolate Covered Pretzels

These versatile treats make a great snack for any occasion or holiday! 

Example pretzels provided by Brittney

By simply using different colored chocolate and sprinkles, you can create a themed treat for any holiday or occasion- White chocolate dyed orange and purple with yellow and green sprinkles for Halloween, white chocolate with red and green sprinkles for Christmas... The possibilities are endless. They're also a hit with the kids!

INGREDIENTS:

1 bag White Chocolate Chips
1 bag Pretzel Twists
Garnish Candies: Colored Sugar, Sprinkles etc.
Food Coloring (if desired)
Wax Paper

Lay sheets of wax paper on your work surface. Melt chocolate in a large glass mixing bowl in the microwave- Heat for 2 minutes, stir, heat and additional 2 minutes. Chocolate should be easy to stir and all chips completely melted. Add food coloring at this time, mix thoroughly.

Use tongs to dip pretzels into chocolate, lightly tapping the tongs on the edge of the bowl to remove excess chocolate. Lay pretzels on wax paper and lightly sprinkle with garnish candies.

Let pretzels completely cool before storing in an airtight container. 1 bag of chocolates makes appx. 4 doz pretzels.

RECIPE: Shrimp Cocktail Cheese Ball

This tangy, spicy cream cheese based cheese ball is simple to prepare, and can be made a day ahead. 

I made this cheese ball as a dish to pass for our 4H Holiday Party tonight, which has been cancelled due to arctic wind chills and impending snow storm. While we're pretty bummed our first meeting was cancelled, we get to enjoy this tasty snack ourselves by the fire tonight!

INGREDIENTS

2 8 oz pkg Cream Cheese, softened

2 Tbsp. Mayonnaise

1/2 c. Cocktail Sauce, divided

2 Tbsp. Franks Red Hot

1/3 c. Shrimp, minced

2 green onion, minced

Blend cream cheese, mayo, 1/4 c cocktail sauce and Red Hot. thoroughly. Add shrimp and onions, mix thoroughly. Form mixture into a ball or desired shape and chill for at least 2 hours before serving. Pour remaining 1/4 c. cocktail sauce over cheese ball before serving. Garnish with lettuce leaves and a whole shrimp if desired. Serve with your favorite crackers. 

RECIPE: Chili Nacho Dip

This portable 3 ingredient dip makes a tasty dish-to-pass for holiday parties and sports watching! 

I have taken this dip to multiple get-togethers over the years. It's always a big hit! It can be made up beforehand and heated at your destination. Especially handy for those of us who drive an hour or more to friends' and relatives' homes!

INGREDIENTS:

2 8 oz. Pkg Cream Cheese, softened
2 Cans Chili, No Beans
8 oz Pkg Shred Cheddar Cheese

PREPARATION:

Spread softened cream cheese evenly in the bottom of a rectangular baking dish. (You can lightly heat the cream cheese in the dish in the oven for a few minutes to improve spreadability, using a rubber spatula works very well.) Layer chili over cream cheese, lightly spread over the cheese, sprinkle cheddar cheese evenly on top. Bake on 350 for about 15-20 minutes, or until cheddar topping is bubbly and melted. Serve with nacho chips.

*For portability, a baking dish with a lid and insulated carrier is recommended. They are relatively inexpensive. This one's identical to mine: Pyrex Portable 4-Piece Set

RECIPE: Christmas Candy

As promised, here are the 2 recipes I used for our Christmas Candy this year! Extremely simple, these recipes are made using only a microwave!

We kicked off the Christmas cooking last night with Peppermint Bark and Peanut Butter Fudge. These were both new recipes for us, and we're very pleased with the results. To be honest, I was a little skeptical in using the microwave for the fudge, but it is delicious!

SHOPPING LIST:

1 Bag White Chocolate Chip Morsels 

Peppermint Extract

 6 Candy Canes

1 Jar Smooth Peanut Butter

Unsalted Butter

1 lb Bag Powdered Sugar

Vanilla Extract

Aluminum Foil

Wax Paper

RECIPES (Click Link):

Alton Brown's Peanut Butter Fudge

McCormick's Peppermint Bark

The toughest part of the entire candy making evening was breaking up the Peppermint Bark after it had cooled! You will also want to pat the candy cane chunks down into the chocolate a bit to assure they adhere, a lot tends to fall off while breaking it up. We did not use the red food coloring in ours.

We're taking tins like the one above to our family get-togethers, as well as giving one as a neighbor gift. We got the tins and tissue paper at Dollar Tree. One batch of each recipe fills 2 5x7" tins.

Tonight, cookies!

DEHYDRATING: Pumpkin Seeds

No need to waste your pumpkin innards! Throw the pulp to the wildlife and birds,  and dehydrate the seeds for a healthy,  tasty treat!

Making salted pumpkin seeds is surprisingly simple!

INGREDIENTS:

Pumpkin Seeds

Water

Olive Oil

Sea Salt

PROCESS:

Rinse seeds in a colander, removing any remaining pulp. Pour seeds in a bowl and cover with enough warm water that they float. Add 1 tsp. sea salt to the water. Soak seeds overnight at room temperature.

In the morning, strain off water with a colander, shake off excess water. Allow to drain briefly, and return the seeds to the bowl. Add 1 tsp. olive oil and 1 tsp. sea salt, toss until seeds are evenly coated. 

Place seeds on mesh screens in your dehydrator. You may sprinkle with additional salt, if desired. Dry on 115 degrees for appx. 8 hours. You may get papery, transparent membranes off some of the seeds. You can either brush those off or eat them. Store in an airtight jar or ziplock baggie.

DEHYDRATING: Salt & Pepper Stew Chunks

This basic recipe can be used with a variety of meats. It can be eaten as jerky,  or used in soups and stews. It already contains salt and pepper for seasoning, making it a great ingredient for homemade camp meals!

INGREDIENTS:

1 lb. Meat, Poultry or Fish, cut into 1" cubes

1 tsp. Sea Salt

1/2 tsp. Black Peppercorns, freshly ground

Thoroughly mix salt and pepper into meat cubes, coating evenly. Place cubes in dehydrator, drying at 165 degrees for 10-12 hours until no moisture remains. Store in a tightly sealed jar (oxygen absorbers may be used to extend shelf life).

To reconstitute: 1 cup is approximately equal to 1 lb. fresh meat. Add to soups and stews as called for by your recipe.

RECIPE: Crock Pot Chicken Stew

This is a cold day favorite I've been making for years! It can be put together the night before, refrigerated, and put on in the morning. There are several variations and substitutions to suit individual tastes as well!

INGREDIENTS:

4 Chicken Breasts

6 Medium Potatoes, sliced

1 c. Frozen or Dehydrated Mixed Vegetables*

2 Cans Cream of Chicken Soup, undiluted**

1 Small Onion, chopped

1/2 tsp. Garlic Powder

1/4 tsp. Basil

1/4 tsp. Parsley

1/4 tsp. Rosemary

1/4 tsp. Sage

Salt and Pepper to taste

*Can be substituted for Broccoli, use Cream of Broccoli Soup.

*Can be substituted for Mushrooms, use Cream of Mushroom Soup.

**DIY Preservative Free Cream of Soup Recipe: HERE

PREPARATION:

Mix potatoes, veggies, onions in bottom of crock. Place chicken on top of potatoes, pour soup over chicken and add spices. Cover and cook on LOW for 6-8 hours or until potatoes are tender and chicken is cooked through. Serves 4.

RECIPE: Spicy Venison Meatballs

What's spaghetti without meatballs? Make your own from self-harvested venison this coming hunting season. This recipe can be made ahead and frozen for convenience!

INGREDIENTS:

2 lbs Ground Venison *

3 Tbsp. Minced Onion

1 tsp. Garlic Powder

3 tsp. Italian Seasoning

1 1/2 tsp. Oregano

1 1/2 tsp.  Red Pepper Flakes

1/2 c. Grated Parmesan Cheese

1 c. Italian Bread Crumbs

1 tsp. Seasoned Salt

1 Tbsp. Frank's Red Hot

3 Tbsp. Worcestershire 

2/3 c. Milk

*Can be substituted for ground turkey or beef.

PREPARATION:

Preheat oven to 400 degrees. Mix dry ingredients into meat, then add wet ingredients, mix thoroughly. Form meat into tablespoon sized balls and place on a cookie sheet. Bake for 25-30 minutes or until inside is no longer pink. Makes appx. 36 meatballs.

Can be made ahead of time and frozen.

RECIPE: Dill Deviled Eggs

Anyone inviting me to a picnic or holiday party already knows what I'll be bringing! I've been making these eggs for several years now,  they're always gone by the end of the evening.

INGREDIENTS:

1 Dozen Boiled Eggs, peeled

1/4 c. Mayonnaise

1 Tbsp. Yellow Mustard

1 Tbsp. Dill Relish

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Parsley

1/4 tsp. Basil

Salt and Pepper to taste

Paprika

PREPARATION:

Slice eggs lengthwise, reserving yolks aside in a mixing bowl. Mash yolks with a fork and add remaining ingredients, except Paprika. Mix well, until filling is fairly smooth and creamy (if the filling is a little dry, you may add more mayo). Fill the yolk depression in each egg white with filling. Sprinkle lightly with Paprika and serve.

*If you make them more than a few hours beforehand, be sure to cover them well with wax paper or foil. The fillings will dry out and become "crusty".

RECIPE: Pizza Pasta Salad

The American picnic food standard, the humble Pasta Salad. It can be prepared a number of ways- with a creamy sauce or an oil and vinegar based sauce, using elbow macaroni, or corkscrew pasta, or spaghetti noodles, and any variety of vegetables and/or meats! Low on cost, big on flavor, this zesty salad is sure to please!

INGREDIENTS:

2 Boxes Classic/Italian Pasta Salad

1 c. Zesty Italian Dressing

1 can Black Olives, sliced

1/4 c. Mild Peppers, chopped

1 c. Pepperoni, sliced

3/4 c. Mozzerella Cheese, shredded

2 Tbsp. Parmesan Cheese

PREPARATION:

Cook noodles according to package directions, meanwhile whisk spice packets from salad kits into 1 c. dressing. Drain noodles and rinse with cold water. Combine noodles, dressing and remaining ingredients and refrigerate for at least 2 hours before serving. Serves 10-12 as a side dish.

RECIPE: Rainy Day Vegetable Soup

We've had one heck of a windy, rainy day here at Lil Raisin Acres. Here's a quick, simple soup recipe for those cool, rainy autumn days ahead. Utilize your home canned, frozen,and dehydrated harvest!

INGREDIENTS:

8 c. (2 qt.) Broth (Chicken, Beef or Veggie)
4 c. (1 qt.) Tomato Juice
1 can Tomato Paste
2 1/2 c. Egg Noodles
Vegetables*
1 Tbsp. Minced Onion
1/2 tsp. Garlic Powder
1/2 tsp. Basil
1/2 tsp. Parsley
1/4 tsp. Rosemary
1 Bay Leaf
Salt and Pepper to taste

*Vegetables: 2 Cans Mixed Veggies (1 qt. homecanned), OR 2 c. Frozen Mixed Veggies, OR 1 1/2 c. Dehydrated Mixed Veggies

PREPARATION:


Combine broth, juice, paste and spices (if your are using DEHYDRATED veggies, add them now as well). Bring to a boil, add noodles and frozen/canned veggies. Simmer for 10 minutes or until noodles are cooked. Remove bay leaf and serve. May be served with crackers or bread.

RECIPE: Carrie's Homemade Chicken Soup

This savory soup is a favorite around Lil Raisin Acres, Brittney even requested it for her birthday dinner! It's especially popular during the dark, cold winter cold and flu season. 

INGREDIENTS:

10 c. Chicken Broth
1 can Cream of Chicken Soup*
1 can Cream of Celery Soup*
2 Carrots, chopped
3 Stalks Celery, chopped
1/4 c Onion, chopped
2 Chicken Breasts, diced
2 c. Egg Noodles
1/2 tsp. Basil
1/4 tsp. Garlic Powder
1/4 tsp. Rosemary
1/4 tsp. Parsley
Salt and Pepper to taste

*Substitute store-bought condensed soups with THIS recipe to avoid sodium and preservatives.

PREPARATION:

Combine broth and cream soups in a pot and bring to a boil. Reduce heat and add carrots, celery, onion and herbs, and boil for an 15 minutes. Add noodles and diced chicken. Return to a boil, and cook for and additional 10-12 minutes or until noodles reach desired consistency. Makes 12 servings.

RECIPE: Spicy Venison Chili

As harvest season begins to draw to a close the days grow shorter and cooler, bringing in both deer hunting season and tailgating season. Here's a great way to utilize those home canned tomatoes and harvested meat and please guests at the same time. This chili can be made ahead in large batches and frozen.

Chili has been frozen and thawed after 6 months. 

INGREDIENTS:

3 lbs. Ground Venison

1 Large Yellow Onion, chopped

3 Cloves Garlic, minced**

2 Cans Chili Beans

2 Cans Chili Beans in Spicy Sauce*

2 Qt. Home Canned Tomatoes with Juice, diced

1 6 oz. Can Tomato Paste

3 Stalks Celery, chopped

2 Green Peppers, seeded and diced

1/2 Bottle of Beer (We use Miller Genuine Draft)

1 Tbsp. Worcestershire Sauce

1 Tbsp. Tabasco Sauce**

4 tsp. Beef Bouillon Granules

1/4 c. Chili Powder

1 Tbsp. Cayenne**

1 Tbsp. Cumin

1 Tbsp. Oregano

1 tsp. Basil

1 tsp. Sugar

Salt and Pepper to taste

* Use plain chili beans for mild chili

**Adjust amounts by half for mild chili

+You may substitute venison for any ground meat- beef, turkey, chicken etc.

PREPARATION:

In a large pot, brown venison together with onion and garlic. Drain any excess grease. Add all other ingredients to the pot, mix well and cover. Simmer chili for about 2 to 3 hours, stirring occasionally. May be served topped with shredded cheese, if desired. 

To freeze, simply fill freezer safe containers with cooled chili, leaving about 1/2" head space. Stores well for about 6 months.