Category Archives: Family Recipes
Bacon Beef Jerky
Seasoning: Sea salt, peppercorn, rosemary, onion powder, garlic powder, fennel, crushed red pepper.
Steak Marinade: Worcestershire sauce, steak sauce,
Season the meat and marinade the meat overnight in the fridge. Layer in the dehydrator and set it on a high temperature for 7 hours. Put bacon on top of beef halfway during the cook time.
For the bacon I sprinkled on brown sugar, crushed red pepper, and drizzled syrup on top of it.
Curry turkey
Turkey
1 whole turkey
Turmeric curry powder, cloves, fennel, peppercorn, sea salt, rosemary, onion powder, bay leaf, garlic, butter, olive oil, cilantro, sweet potato, potato. Combine and slow roast minimum 4 hours, covered with foil.
Carmel Apple
1 package of Carmel, unwrappedÂ
7 Apples, washed
Sticks
Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.
Biscuits and Gravy
From the Kitchen of: Jessica Brainard
BISCUITS AND GRAVY
1 pound of sweet Italian Sausage
1 Pack of Country Style Gravy Mix
1 cup of heavy cream
2 dashes of fresh thyme
2 tablespoons of butter
12 buttermilk biscuits
1 tablespoon salt
1 tablespoon of pepper
Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.
Stuffed Mushrooms
From the Kitchen of: Jessica Brainard
Stuffed Mushrooms
2 cups of cornbread stuffing
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2 splashes of heavy whipping cream
1/4 cup shredded parmesan cheese
2 tablespoons of chopped sage
Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.
Hot Fudge Sour Cream Cherry Pie
From the Kitchen of: Jessica Brainard
Hot Fudge Sour Cream Cherry Pie
3/4 cup butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons flour
3 eggs seperated
2 tablespoons of water
1/4 cup of sugar
1 cup of sour cream
2 tablespoons sugar
1 teaspoon of vanilla
1/2 cup canned cherry
Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.
Pumpkin Pie
From the Kitchen of: Jessica Brainard
Pumpkin Pie
2 cups Pumpkin
1 12 oz. can evaporated milk
3/4 cup sugar
1 teaspoon of salt
1 teaspoon of cloves
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 cup of brown sugar
1/2 cup pecans
1 unbaked pie shell
Bake 40 minutes.
Cranberry Sauce
From the Kitchen of: Jessica Brainard
Cranberry Sauce
1 cup of sugar
1 cup of water
1 bag or 2 cups of fresh cranberries
Bring the water to a boil. Pour in sugar stir until it is dissolved and then add the cranberries. Let it simmer for 13 to 16 minutes. Pour into a mold and chill for 25-30 minutes.
Green Bean Casserole
From the Kitchen of: Jessica Brainard
Green Bean Casserole
Prep: 10 min. Bake: 30 min Makes 12 servings
2 cans Campbell’s Cream of Mushroom Soup
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups fresh cut green beans
4 Slices cooked bacon crumbled
1 can (6 oz.) French’s French Fried Onions (2 2/3 cups)
1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole dish. Cook bacon until crisp, then crumble, add into green bean mixture.
2. Bake at 350 for 25 min. or until hot. Stir.
3. Top with remaining onions. Bake for 5 min. more.
Mixing Food 