Venison Roast

We had some deer meat given to us, so we thought we would give it a shot.  While this was a good recipe, we have decided, we are not deer meat people. I would really like to see how this recipe turns out with a beef roast.  The meat was very tender and had good flavor, but we could not get over the subtle gamey flavor.

Servings: 4-6

Ingrdients

Venison- roast- or stew meat
salt and paper to taste
3/4 cup catchup
1 teaspoon brown sugar
bottle of beer
1 large onion sliced

Directions:

Brown meat in olive oil.  Combine catchup, brown sugar and beer.  Pour over browned meat and add onions.  Simmer covered for 1.5-2 hours.  If using stew meat, check after 1 hour or place in crockpot and cook on low for 4-6 hours.

Serve over noodles or mashed potatoes.  

Nutella Croissants

First, let me apologize for not taking a picture.  However, everyone knows what a stuffed croissant looks like, right?  Does your family have an addiction to Nutella, like we do?  These were great, made them & just heated them up for about 10 seconds in the microwave.  Perfect with the morning coffee.

Servings-???? depends on how many you want to eat.

Ingrdients
Nutella
Roll of Refrigerated Crescents ( Reduced Fat also works)

 

Instructions

Preheat Oven To 375.  Unroll Crescent Rolls – with the larger section facing you.  Place one rounded tablespoon of Nutella on the larger section. Roll the dough into croissant shape and tuck the edges under to help seal in the chocolate.  Place croissants onto a cookie tray. Place tray into the oven and cook until golden brown about 15 – 20 minutes.

Optional:  Place some nutella in a microwave safe bowl and heat for 30 seconds in the microwave.  Drizzle over cooked croissants.

Baked Ravioli Caprese

I am a BIG pasta, fan especially during lent.  So, this is perfect!  Plus, why not bring a taste of the summer, to the fall or winter.  Don't want to do just cheese ravioli?  I did cheese & chicken ravioli and it was great!

Servings- About 4

Ingredients:
1 pack of jumbo cheese ravioli
1/2 cup tomato sauce
1 large tomato (or 2 small), sliced thin, each slice then cut in half
Basil
Fresh mozzarella

Directions:
Preheat the oven to 425.  Cook the ravioli according to packaging directions, drain, and set aside. Pour the sauce over the bottom of a sprayed 9x13 baking dish.  Assemble the ravioli over the sauce in a single layer.  Top each ravioli with half a tomato slice, 1 basil leaf, and a slice of fresh mozzarella.  Bake 15 minutes, until the cheese is melted.

Serve with Garlic bread & salad!  Yummy!!!

Breakfast Muffins

This looked pretty tasty, and a quick breakfast for me (also high in protein).  Plus, no dirtying up a skillet every morning to make my eggs.  Just pop in the microwave for about 30 seconds & voila, my breakfast is done!  I made them in my jumbo muffin tins, which makes them perfect for fitting on my english muffin.  You have all sorts of options, so you can customize them to your taste.  My favorite is Bacon, spinach, onion & cheese.  I have also made cheese & sausage.

Servings: 12 regular muffins or about 8 jumbo ones.

Ingredients:
6 Egg 
6 oz Heavy Cream 
1.5 cups of Broccoli or Spinach
1 cup cheddar cheese, shredded 
12 slices Bacon (whole or chopped) or 1/2 a tube of breakfast sausage 
To Taste Salt, pepper, garlic powder 
3 slices Cheddar Cheese

Directions



Cooked the bacon until close to done but not crispy, try to keep it flat and straight, might be easier to bake it.  Place one piece of bacon in each tin, wrapping it around the outside, depending on how non stick your pan is, you might want to pam it first (yes).  Or you can chop your bacon up.  Fry the broccoli in the bacon grease from above bacon, cutting the broccoli down once it is softer with the spatula.  Distribute the broccoli into the muffin pans equally. Whisk cream, eggs and spices, pour into each muffin, leave some room for expansion.  Cook for 20 minutes @ 350 degrees, the top should start browning and the inside should be firm