Deer Fingers

We used to have venison each year, and we had some of the tough cuts processed into cube steaks. We cut them into finger size strips and cooked them like fried chicken... thus Deer Fingers!

4 cube steaks, cut into finger size strips

1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Mix buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip strips in milk, then dredge in the flour mixture. For a thicker crust on the strips, repeat that step again... milk then flour. 

A dredging station makes it simple and easy!

In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place strips in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry until golden brown and floating in the oil. Serve with a dipping sauce* and fries on the side! 

 

I made a sauce like Heinz 57 sauce...

4 tablespoons Ketchup
1 teaspoon Worcestershire Sauce

2 teaspoons Yellow Mustard

Mix in a small bowl and serve with the deer fingers. 

Spiderweb Bark for Halloween

 

Another fun design to do with the kids! Let an adult heat the white chocolate and the milk chocolate. Pour the white chocolate on parchment paper and smooth it out. Put the melted milk chocolate in a bag and snip the corner. Pipe the chocolate with a dot in the middle of an area and pipe circles around that. Let the kids take a toothpick and draw lines from the center out of each "web." Place m&ms upside down in the web and paint legs on the spiders with black icing. Fun stuff for the entire family! 

White chocolate, I used white chocolate bark chunks. (about 6 chopped up) 

Milk chocolate, I used a candy bar, because you don't need a lot.

M&Ms for the spider's body.

Black Icing for the spider's legs. They used a very thin tipped paint brush to paint the legs. 

Witch Hats

I've been seeing these witch hats all over the internet, and I decided I'd try my version. The icing I had was too thin and the sprinkles were melting. You get the idea... You don't need a recipe just ingredients. 

Fudge Stripe Shortbread Cookies turned upside-down.
Hershey's Kisses, glued to the cookie with Icing. Add Sprinkles of your choice.

Stock up on the ingredients and let the kids/grandkids find the artist in them! 

Hard Salami Chips

I have made these for years from several meats, but this is our favorite! Baking them pulls out the fat and makes them crispy. They don't taste burnt at all. Meat flavor with potato chip texture. Yes! 

Preheat oven to 350 degrees.

Spread salami on a cookie sheet. I used my silpat for these, but you can use parchment paper or just the cookie sheet. 

Bake for 5-10 minutes or until it reaches the doneness you like. I like mine crisp and a little charred like I like my hotdogs. (not burnt) Keep an eye on them so they don't burn. They will get crispier as they cool. 

Hawaiian Roll Cheesy Garlic Bread

 Hawaiian Roll Cheesy Garlic Bread

• 4 Tablespoons Butter, melted
• ▢2 Teaspoons Parsley, finely chopped (optional)
• ▢4 cloves Garlic, finely chopped
• 2 Teaspoons Parmesan Cheese
• 1 cup Mozzarella Cheese*
• ▢6 Hawaiian Dinner Rolls**
• ▢

• 
  
• Preheat oven to 350°F.
• Whisk together melted butter, parsley, parmesan cheese and garlic.
• Place Hawaiian rolls on a rimmed baking sheet. Cut a two deep slits in the top of each roll, but don't cut completely though the rolls. Stuff the pockets with mozzarella cheese.
• Brush with the butter mixture.
• Bake rolls for 12 minutes or until the cheese is melted and rolls are golden brown on top. 
• Top with finishing salt if you want. Maldon Sea Salt Flakes is excellent for this. Serve warm.
• 
  

* I start with one cup of cheese and add more if needed... we always need more! LOL 

** Double ingredients, if you want to use all 12 dinner rolls. I use a half pack at the time when it's just the two of us.

• 
  
  

Cinnamon and Sugar Swirl Bread

 

• ▢Bread:
  1 cup unsalted butter, softened
  2 cups sugar
  2 eggs
  1 Tablespoons vanilla extract
  2 cups buttermilk
  4 cups flour
  2 teaspoons baking soda
  1/2 teaspoon cinnamon
  
  Cinnamon swirl:
  1/3 cup of sugar for the
  2 Teaspoons ground cinnamon
  
  
  Preheat the oven to 350F. Spray bread pans with oil.
  
  
• In the bowl of a stand mixer, beat together the butter and 2 cups sugar until light and fluffy.
• 
  Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
  
  
• Combine the flour and baking soda. Add flour alternating with buttermilk. until combined. Do not overmix. 
• 
  Pour 1/2 of the batter into 2 bread pans.
  
  
• Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
  
  
• Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
  
  
• Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
  
  
• Use a knife to create swirls on the top. *
  
  
  
  
  
• Bake for 45-60 minutes, or until a toothpick comes out clean when inserted into the center.
  
  
• Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
  Remove the bread from the pan and allow to cool fully.

*I actually used an ice pick to create the swirls. You could also use a skewer if you have one. 

I added apple butter! Yum! 

 

Bacon Egg and Cheese Hashbrown Cups

These cups came out delicious. 

Next time I am adding sausage for more flavor!

Bacon Egg and Cheese Hashbrown Cups

6 large eggs
1/4 cup sour cream 
1 tsp garlic powder

1/2 tsp Kosher Salt
1/4 tsp black pepper
1 20 oz package refrigerated hash browns
2 Tbsp butter, melted
6 slices bacon, cooked and finely crumbled
1 1/2 cups sharp cheddar cheese, shredded 

1/2 cup sharp cheddar, shredded for topping

Preheat the oven to 400°F and spray a regular 12 cup muffin tin* with cooking spray. Set aside.

In a medium size mixing bowl, whisk together the eggs, sour cream, garlic and black pepper.

Add the hash browns, melted butter, crumbled bacon and 1 1/2 cup shredded cheddar cheese. Mix well.

Divide the mixture between the muffin cups. I used an ice cream scoop to fill the cups.

Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.

Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.

Top with a dollop of sour cream and a sprinkle of bacon crumbles if desired.

* I used my jumbo muffin pan which makes 6 muffins. 

Trish's Caramel Apple Dip

 

My cousin Trish gave me this dessert dip recipe that is so good. The hubby says that it is dangerous! Every time I turn around, he is in it! LOL

Trish's Caramel Apple Dip

2 - 8oz pkgs of Cream Cheese, softened
12oz container Caramel Ice Cream Topping
12oz bag Milk Chocolate Chips
1/2 cup chopped nuts (she uses pecans)
3 lb bag Granny Smith Apples

In an 8X8 dish, spread cream cheese. If needed, heat the caramel in the microwave just until pour-able. Pour over the cream cheese layer. Sprinkle on chocolate chips and nuts. Core the apples and cut into wedges. Use the apples to scoop up the dip. Dip, eat and repeat! 

Garlic and Cheese "Butter Bath" Biscuits

The big thing with biscuits right now is the "butter swim" or "butter bath" methods. No matter what they are called, the method is to bake the dough in butter and let it cool in the butter to soak it all up.

Garlic and Cheese "Butter Bath" Biscuits

1 stick Butter, room temperature (1/2 cup)

4 garlic cloves, minced

2 tbsp finely chopped fresh parsley, optional

2 1/2 cups all-purpose flour

4 tsp baking powder

2 tsp kosher salt

2 cups buttermilk

1/2 cup cheddar cheese, shredded

Preheat oven to 450 degrees. Grease an 8x8 baking dish. Place pan on a baking sheet. (In case the butter bubbles over)

Place butter in a small saucepan. Cook over medium heat for 2 minutes or until melted. Turn off heat and stir in garlic and parsley. Pour butter mixture into the prepared dish.

Add flour, baking powder, and salt to a medium bowl. Use a whisk to sift ingredients. Add cheese. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. Batter will be very loose.  Spread the dough even into the corners. The butter mixture will pool over onto the top of the dough. 

Use a pizza cutter to cut dough into 9 squares. Bake for 28 minutes or until risen and golden. Set aside in the pan for 5 minutes to allow the butter to be absorbed into the biscuits before cutting and serving.