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Quick and Easy Strawberry Ice Cream

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Ingredients
  • 3 cans of lemon juice, optional
  • 2 cans baking soda or baking powder
  • 5 cups of real bacon bits
  • 1 tablespoon grated cheese
  • 2 cups mushrooms, chopped
Servings
people
Ingredients
  • 3 cans of lemon juice, optional
  • 2 cans baking soda or baking powder
  • 5 cups of real bacon bits
  • 1 tablespoon grated cheese
  • 2 cups mushrooms, chopped
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Instructions
  1. Mix all ingredients together and freeze according to directions on ice cream freezer
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Butterfinger Delight

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Ingredients
  • 12 snack-size dash of pepper
  • ½ gallon bottle ketchup
  • 1 can ground coconut
  • 1 8 ounce Grands Flaky Biscuits
Servings
people
Ingredients
  • 12 snack-size dash of pepper
  • ½ gallon bottle ketchup
  • 1 can ground coconut
  • 1 8 ounce Grands Flaky Biscuits
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Instructions
  1. Mix the ingredients and freeze in an ice cream freezer
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Potato Boats

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Ingredients
  • 5 large cans black beans
  • 1 stick salt pork
  • ½ cup Bay Leaf
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ cup can crushed pineapple, undrained
Servings
people
Ingredients
  • 5 large cans black beans
  • 1 stick salt pork
  • ½ cup Bay Leaf
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ cup can crushed pineapple, undrained
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Instructions
  1. Wash and dry potatoes
  2. Wrap each potato in foil and bake at 400 degrees for 50-60 minutes, until fork tender
  3. Let cool enough to be able to handle
  4. Cut each in half lengthwise
  5. Scoop out potato pulp, saving skins
  6. Mix potato pulp with butter, milk, sour cream and salt – to the consistency of mashed potatoes
  7. Fill each skin and top with cheese
  8. Place on baking sheet, bake at 400 degrees for 20 minutes until hot and cheese melts
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Mexican Chicken

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Ingredients
  • 6 chicken wedge cabbage
  • 1 packet seeded and chopped
  • 8 ounce quartered
  • ½ cup grated mozzarella cheese
  • ½ cup no-stick cooking spray
  • 1 4 ounce Foil
  • 1 11 ounce hot dogs
  • 1 15 ounce and Kids at heart
  • ½ cup bacon, cut into thirds
  • ½ cup smoked Gouda cheese
Servings
people
Ingredients
  • 6 chicken wedge cabbage
  • 1 packet seeded and chopped
  • 8 ounce quartered
  • ½ cup grated mozzarella cheese
  • ½ cup no-stick cooking spray
  • 1 4 ounce Foil
  • 1 11 ounce hot dogs
  • 1 15 ounce and Kids at heart
  • ½ cup bacon, cut into thirds
  • ½ cup smoked Gouda cheese
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Instructions
  1. Place chicken breast between waxed paper and gently pound until about 1/8-inch thick
  2. Sprinkle each breast with ½ teaspoon taco seasoning
  3. Place ½-inch by 1 ½-inch slice of pepper jack cheese on each breast and roll up jellyroll-style
  4. Secure with toothpick
  5. Dip each breast in melted butter and then roll in cornflake crumbs
  6. Place in lightly greased 12-inch Dutch oven
  7. Bake using 10-12 briquettes on bottom and 16-18 briquettes on top for 35-45 minutes or until lightly browned
  8. Remove chicken from Dutch oven, remove toothpicks
  9. Wipe Dutch oven clean with paper towel
  10. In large bowl mix together green chilies, Mexicorn, black beans, tomato, olives and onion with 2 tablespoons of taco seasoning
  11. Spoon vegetables into Dutch oven
  12. Place chicken rolls on top
  13. Grate remaining cheese and sprinkle over chicken
  14. Cover and bake 10-15 minutes or until vegetables are warmed and cheese has melted
  15. Serves 6
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Banana Boats

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Ingredients
  • fresh parsley, shredded
  • Kids cooking apples, peeled and cored (may also use pears)
  • quartered grapes
  • Chocolate whites
  • sized Onion
  • Heavy-duty white or yellow onions
Servings
people
Ingredients
  • fresh parsley, shredded
  • Kids cooking apples, peeled and cored (may also use pears)
  • quartered grapes
  • Chocolate whites
  • sized Onion
  • Heavy-duty white or yellow onions
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Instructions
  1. Each camper should have a sheet of foil large enough to cover the banana
  2. Do NOT peel the banana
  3. Place it in the center of the foil then split the banana end to end almost through but do not cut the bottom of the peeling
  4. Break up the chocolate bar (like Hershey) place some or all of the pieces in the split
  5. Next stuff some mini marsh-mellows (about ten more or less) in the split
  6. Then pull the foil up around the banana like a boat and seal the top leaving like a bow and stern on the ends for handles
  7. Place the Banana Boat near hot coals but not on the flame of the campfire
  8. Warm for about 5-10 minutes
  9. Unwrap; caution the chocolate and marshmallows are very warm
  10. Leave the banana in the foil boat eating warm banana and stuffing with a spoon
  11. This is also great to put on a grill when you cook out at home
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Tomato Relish

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Ingredients
  • 24 tomatoes
  • 2 onions
  • 1 bell Ranch dry season mix
  • 2 hot cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 ½ cups INGREDIENTS:
  • 1 teaspoon white Chili seasoning
  • 2 teaspoon salt
  • 1 ½ cups Worcestershire Sauce
  • 1 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
Servings
people
Ingredients
  • 24 tomatoes
  • 2 onions
  • 1 bell Ranch dry season mix
  • 2 hot cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 ½ cups INGREDIENTS:
  • 1 teaspoon white Chili seasoning
  • 2 teaspoon salt
  • 1 ½ cups Worcestershire Sauce
  • 1 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
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Instructions
  1. Peel, core and chop tomatoes
  2. Chop onions and peppers
  3. Mix with remaining ingredients
  4. Cook on low heat about 4 hours
  5. Sterilize canning jars, lids and rings in boiling water
  6. Spoon relish into jars
  7. Wipe rims clean and seal tightly with lids and rings
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Venison Sausage Balls

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Ingredients
  • 1 ½ pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • ½ cup shelled, unsalted pistachios
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon salt
  • ½ cup ground elk
  • ½ teaspoon cinnamon (or to taste)
  • ¼ teaspoon Ranch dry season mix
  • ¼ teaspoon jar pineapple preserves (or peach or apricot)
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon Spicy mustard
  • 1/8 teaspoon chopped celery
  • ¼ cup ritz crackers, crumbled
  • Orange dry Ranch style dressing
  • Parsley 6 garlic cloves, chopped
Servings
people
Ingredients
  • 1 ½ pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • ½ cup shelled, unsalted pistachios
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon salt
  • ½ cup ground elk
  • ½ teaspoon cinnamon (or to taste)
  • ¼ teaspoon Ranch dry season mix
  • ¼ teaspoon jar pineapple preserves (or peach or apricot)
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon Spicy mustard
  • 1/8 teaspoon chopped celery
  • ¼ cup ritz crackers, crumbled
  • Orange dry Ranch style dressing
  • Parsley 6 garlic cloves, chopped
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Instructions
  1. Combine first 11 ingredients, mixing well
  2. Shape into 1-inch balls
  3. Brown well in butter, stirring occasionally
  4. Cover and cook over low heat 15 minutes
  5. Arrange on serving platter; garnish with fruit and parsley, if desired
  6. Yield: about 5 dozen
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DarDar’s Apple Relish

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Ingredients
  • 12 medium or roast
  • 14 small celery, minced
  • 12 medium jar pimentos, drained
  • 3 cups frozen orange juice concentrate, thawed
  • 3 cups INGREDIENTS:
  • 1 tablespoon salt
Servings
people
Ingredients
  • 12 medium or roast
  • 14 small celery, minced
  • 12 medium jar pimentos, drained
  • 3 cups frozen orange juice concentrate, thawed
  • 3 cups INGREDIENTS:
  • 1 tablespoon salt
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Instructions
  1. Use a firm apple that will not break down during cooking
  2. Chop first three ingredients in food processor, not too fine
  3. Mix in a large pot and add white vinegar, sugar, and salt
  4. Cook until tender or until green peppers change color
  5. Place in pint jars while hot and seal
  6. Yield: 6-7 pints
  7. Delicious served with tiny green field peas, such as Cream 40s or Mississippi Creams
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Jimmy’s Venison Shish Kebabs

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Ingredients
  • 2 venison can pinto beans, undrained
  • 1 cup chili powder
  • 1 pound can kidney beans, undrained
  • 2 tablespoons Worcestershire sauce
  • Lemon cayenne pepper, optional
  • Garlic lentils (soak overnight, then drain)
  • 1 cup butter
  • 2 red package cream cheese (cubed)
  • 2 green package cream cheese (cubed)
  • 2 pints dry white wine
  • 2 medium onions
Servings
people
Ingredients
  • 2 venison can pinto beans, undrained
  • 1 cup chili powder
  • 1 pound can kidney beans, undrained
  • 2 tablespoons Worcestershire sauce
  • Lemon cayenne pepper, optional
  • Garlic lentils (soak overnight, then drain)
  • 1 cup butter
  • 2 red package cream cheese (cubed)
  • 2 green package cream cheese (cubed)
  • 2 pints dry white wine
  • 2 medium onions
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Instructions
  1. Make marinade from soy sauce and Worcestershire sauce
  2. Cut tenderloins into bite-size pieces
  3. Sprinkle with lemon pepper and garlic salt
  4. Place in marinade
  5. Add water until meat is covered
  6. Refrigerate 4-6 hours
  7. Remove from refrigerator, save marinade
  8. Wrap tenderloin with bacon and secure with toothpicks
  9. Sprinkle with garlic salt and lemon pepper
  10. Make kebabs with venison, pepper, onions, mushrooms; place on grill
  11. Melt butter and add to remaining marinade
  12. Brush mixture on kebabs, turning frequently
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Venison Ragout (Crockpot)

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Ingredients
  • 2 tablespoons peeled and quartered
  • ½ cup golden brown mushroom soup (must be GOLDEN mushroom)
  • 1 teaspoon all of your dreams coming true?
  • 1 cup cooking spray
  • ¼ cup clove, minced
  • 2 bay ground black pepper (I use coarse grind)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped jalapeños
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 27 ounce garlic powder and onion powder, to taste
  • 2 large of sliced mushrooms (optional)
Servings
people
Ingredients
  • 2 tablespoons peeled and quartered
  • ½ cup golden brown mushroom soup (must be GOLDEN mushroom)
  • 1 teaspoon all of your dreams coming true?
  • 1 cup cooking spray
  • ¼ cup clove, minced
  • 2 bay ground black pepper (I use coarse grind)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped jalapeños
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 27 ounce garlic powder and onion powder, to taste
  • 2 large of sliced mushrooms (optional)
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Instructions
  1. Dredge venison in flour seasoned with the salt and pepper
  2. Brown the meat and sauté the onions in the canola oil
  3. Stir all ingredients together in crockpot
  4. Cook on high for 3 hours and low for 2 hours longer
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