Crockpot BBQ Venison

Like many ladies in the south (and other parts of the US) I grew up with deer meat being a common main in our house- typically either stewed or BBQ since daddy always canned his deer.  We spent many a day helping to cut meat into one-inch cubes, a skill that amazed at least one of my college friends and
won the heart of my husband (not really- the opportunity to hunt in one of the best counties in NC helped).  My husband is an avid hunter- a true sportsman that helps to manage the population and educates himself and others about not only firearm safety but about hunting ethically and preserving wildlife for future generations. 

B got his first deer of the season last week- a big body doe that he cut up and put in the freezer.  (Which is perfect for me because I prefer the taste of doe meat which isn't as gamey tasting as buck meat).  We came across this recipe a couple of years ago and absolutely love the ease and tastiness of this meat!

Crockpot BBQ Venison

Ingredients

2-3 lbs of Venison, cubed

1 large onion, chopped

4 bacon strips, cut

Apple Juice

1 bottle of your favorite BBQ Sauce 

Directions

Place the cubed deer meat in the bottom of your crock pot.  Layer with chopped onions then bacon.  Pour enough apple juice to cover the meat (can use water or beef broth if you don't have apple juice- but it gives a nice sweetness and helps to tenderize the meat).  Cover and cook on low for 5-6 hours.  Remove meat and onion and pour out 1/2 of remaining juice.  Place meat and onions back in the crock and add the bottle of sauce and heat for approximately 30 minutes.  Serve shredded on buns (use two forks to shred meat) or serve by itself as a tasty main dish.  Leftovers can be frozen. (If there's any left!)

Vanilla Pecan Pie

Holiday baking is in full swing- we have been hard at it the last 7 hours (and working on our 3rd load of dirty dishes in the wash now) in preparation of tomorrow's festivities of Happy Christmas/Merry Thanksgiving with Daddy's family and Thanksgiving with Brian's family- I'm so excited to see everyone!  

I am beyond looking forward to this tomorrow- cheesecake meets pecan pie--- how can it be anything but divine?

Vanilla Pecan Pie


Ingredients:

• 1 refrigerated pie crust, (from 14.1-ounce package)
• 1 package (8 ounces) cream cheese, softened
• 3 eggs, divided
• 3/4 cup sugar, divided
• 4 teaspoons McCormick® Pure Vanilla Extract, divided
• 1/2 cup light corn syrup
• 3 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups pecan, pieces, toasted

Instructions:

Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.


Source:http://www.mccormick.com/Recipes/Dessert/Vanilla-Pecan-Pie

Tomato Pie

One of my favorite dishes when we were growing up was my grandmother's tomatoes casserole- bread, fresh tomatoes, spices and cheese blended together to make our mouths water!  Several years ago I came across a recipe for Tomato Pie that was a new spin on that old favorite- cheesy tomatoey goodness served on the slightly sweet pie crust and I knew I had to try it!  Such a wise decision as this dish can make grown men weep and beg for more (okay so maybe that is a little bit of an exaggeration but we do have a friend who works out of town that makes me promise to fix him this dish if he is home). 

Tomato Pie

Note:  Use good mayo for the best flavor- I personally prefer Kraft (less greasy when it baked) but have also used Dukes to make this as well-  I would recommend blotting the top of the pie with a paper towel after it baked to absorb some of the oil.)

Ingredients

4 tomatoes, peeled and sliced (Roma)

10 fresh basil leaves, chopped (or you can sprinkle layers with Dried Basil and Oregano if you prefer)

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayo  together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

[Orginal recipe from Paula Deen]

Praline Toppepd Butternut Sqaush Casserole

It's hard to believe that Thanksgiving is just a few days away and the kick off to holiday baking and celebrating is here!  My mouth is watering at the thoughts of all the goodies that we gather around the table to enjoy, although my doctor would probably have a heart attack at the amount of calories that will be consumed over the next month! (But hey- it's all about moderation and in our house if we eat heavy at a family dinner we usually go light on supper and try to be "good" the rest of the week ;))  I will try my best to share some of our go-to holiday favorites and be better about posting more than once every 6 weeks!

Praline Topped Butternut Squash Casserole

Since I live in the land of Sweet Potato goodness, as North Carolina has ranked first in the nation in Sweet Potato production for over 40 years (since 1971), we enjoy the sweet golden tuber throughout the year and not just on special holidays, which is why I love to whip up this easy casserole dish as an alternative to a traditional sweet potato casserole.  Because of the butter and sugar, a spoonful goes a long way and it is a perfect for pot lucks and feasts since it's so rich!  (Plus it is gluten-free which is perfect for those members of our family that suffer with Celiac!)  I hope that you and yours enjoy them as much as we do!

My first try at this dish- circa 2009

2         Butternut squash, peeled and cubed (or 2 prepared bags)
7 Tbs. Butter, divided
1/2 t.   Salt
1/8 t.   Pepper
2         Eggs, beaten
1/2 c.  Brown Sugar, packed
1/2 c.  Walnuts, chopped
1/2 t.   Cinnamon (ground)
1/8 t.   Nutmeg (ground)

Boil squash in water to cover until soft; drain.  (Or prepare squash as directed on the bag in the microwave)

Process squash in a blender until smooth.  Transfer to a saucepan; stir in 4 Tablespoons of butter, salt and pepper.  Heat thoroughly; remove from heat. Stir in eggs; spread into a greased one-quart baking dish.  Set aside.  Combine brown sugar, walnuts, cinnamon, nutmeg and remaining 3 tablespoons of butter; sprinkling over squash mixture.  Bake at 350 degrees for 30 minutes.   (Serves 8)