Ranch Style Deer Stew

I found this recipe on PW's Tasty Kitchen Website. I made some modifications. Luke LOVED it!

• 1 pound Ground Beef/ Deer Meat
• 1 whole Medium Onion, Chopped
• 1 Tablespoon Chili Powder
• 1 Tablespoon Sugar
• ½ Tablespoons Garlic Powder
• 1 Generous Teaspoon Salt
• 1 Generous Teaspoon Pepper
• 5 whole Medium Potatoes, Cubed
• 3 cups Water
• 1 can (15 Oz. Can) Ranch Style Beans (with jalapenos)
• 1 can Green Beans
• 1 can (15 Oz. Can) Whole Corn
• 1 can (10 Oz. Can) Rotel
• 1 can (14.5 Oz. Can) Sliced Carrots, Drained
• 1 can (14.5 Oz. Can) Tomato Sauce (I used canned tomatoes from the garden! YUM)
• 1 Dash of Hot Sauce
• Pepper Jack Cheese, Shredded

In a medium skillet, brown your ground meat with the garlic powder, chili powder, sugar, salt and pepper and your medium chopped onion; drain.

Put all of your canned goods, potatoes, and water into a large pot. Add your meat mixture. Stir well and let simmer, covered, on your stove top for 1 hour or until your potatoes are fork tender. This makes a lot of stew, so use a large pot.

Serve topped with desired amount of shredded cheese.

This can also be slow cooked for 6-8 hours or until your potatoes are fork tender.

Southern Baked Beans

I have been making a modified version of Paula Deen's Southern Baked Beans and Luke loves them. Her version calls for one can which equals 4 servings. I usually take this dish to family get togethers and needed more than 4 servings. This recipe fills a 13x9 dish. Here is the recipe:

1 lb Bacon

2 onions diced

9 tbs yellow mustard

15 tbs maple syrup

12 tbs ketchup

3 (15 oz) cans of pork n beans

Preheat the oven to 325 degrees.

Fry the bacon in a large skillet

Dice the onions

Remove the bacon from the pan and crumble it. I use a food processor. Leave the grease in the pan.

Place the onions in the grease.

Cook the onions until they are brown.

Mix the remaining ingredients.

Add the beans.

Mix in the onions, grease, and bacon. Pour into a 13x9 pan and bake for 45-60 minutes.

Bake, Bake, Bake!

Not really! I have made some Chex-Mix, Peanut Butter Balls and tonight I made a Spiced Chocolate Chip Pecan Pie and a Pumpkin Pecan Pie. Luke LOVES the Spiced Chocolate Chip Pecan Pie. He won't get to try the other one until tomorrow because it has to be refrigerated. I hope he likes it!

This is the Spiced Chocolate Chip Pecan Pie. I tried a new technique to *drizzle* the chocolate on top and I don't like it...too thick. I will try something new next time! Recipe from Pillsbury.

Ingredients

1	Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
3/4	cup light corn syrup
1/2	cup sugar
3	tablespoons butter or margarine, melted
1	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1	teaspoon vanilla
3	eggs
1	cup coarsely chopped pecans
1	cup semisweet chocolate chips (6 oz)
1	teaspoon shortening
	Whipped cream, if desired

Directions

	Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
	In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla and eggs with wire whisk. Stir in pecans and 3/4 cup of the chocolate chips. Spread evenly in crust-lined plate. Cover crust edge with strips of foil to prevent excessive browning.
	Bake 30 minutes. Remove foil; bake 15 to 25 minutes longer or until pie is deep golden brown and filling is set. Cool 15 minutes.
	In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the shortening uncovered on High 1 minute; stir until smooth. Drizzle chocolate over top of pie. Serve pie warm or cool. Top each serving with whipped cream. Store covered in refrigerator. This is the Pumpkin Pecan Pie. Recipe from Bakerella

Refrigerated Pie Crust

Cream Cheese Layer

8 oz. cream cheese, room temperature

1/2 cup sugar

1 egg

1 tsp lemon juice.

• Mix the cream cheese and sugar using a mixer. Add egg and lemon juice and continue mixing until creamy.
• Place in the refrigerator for about 30 minutes.
• Preheat oven to 375 degrees.

Make the Pumpkin Layer

15 oz. can of pumpkin

1 cup sugar

1 Tbsp pumpkin pie spice

2 eggs

1/2 cup evaporated milk

• Beat pumpkin, sugar and spice with a mixer.
• Add eggs and beat until combined.
• Add milk and beat until combined.
• Spread the cream cheese mixture in the dough covered pie plate.
• Layer the pumpkin mixture on top and try not to disturb the cream cheese underneath.
• Cover the edges of the pie crust with foil to keep them from getting too brown and place the pie in the oven.
• Bake for about 20 minutes then apply the topping before baking the rest of the time needed.

Topping

1 cup pecans, chopped

1/2 cup miniature chocolate chips

1/2 cup packed brown sugar

2 Tbsp pure maple syrup

• Mix the ingredients in a medium bowl.
• After the pie has baked for the first 20 minutes, remove the foil and layer the topping on.
• Bake for another 25-30 minutes. Remove and cool.
• Cover and chill in the refrigerator for a couple of hours before serving.