About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, November 13, 2010

One Lovely Blog Award



Recently to my surprise, I had noticed that I was given
the One Lovely Blog Award
by Annie at http://www.anniesdish.com/.
My goodness what an honor, and what a surprise!
Thank-you Annie!

I have been following Annie's blog, as she has so many wonderful recipes. I hope others will be sure to check out her blog and all those delicious recipes she has posted. I bet after viewing Annie's blog, you'll want to get out your pots and pans, and start baking or cooking up one or more of her delectable dishes for your family.

Now from what I understand, I must nominate 15 other bloggers for this award, and post the rules. So if I have tagged you, here are the rules regarding the award:

1. Accept the award. Post it on your blog with the name of the person(s) who granted the award and their blog link. And thank them!

2. Pay it forward to 15 other bloggers, whose blogs you admire.

3. Contact those blog owners, and let them know they’ve been chosen.

Here are the bloggers I have chosen:

1. Robin Sue from: http://www.bigredkitchen.com/

2. Anissa from: http://idahofergusonfamily.blogspot.com/

3. Kelli from: http://kellishouse.blogspot.com/

4. Risa from: http://www.bakedperfection.com/

5. Pam from: http://fortheloveofcooking-recipes.blogspot.com/

6. Coleen from: http://coleensrecipes.blogspot.com/

7. Donna from: http://mytastytreasures.blogspot.com/

8. Lynda from: http://lyndasrecipebox.blogspot.com/

9. Crystal from: http://homesteadinghomemaker.blogspot.com/

10. Mandy from: http://mandysrecipebox.blogspot.com/

11. Tina from: http://www.mommyskitchen.net/

12. Donna from: http://momsfrugal.blogspot.com/

13. Steph from: http://plainchicken.blogspot.com/

14. Cynthia from: http://thematzats.blogspot.com/

15. Amy, Brittany, Erin, Melanie and Mindy from:
http://sisterscafe.blogspot.com/

Tuesday, November 9, 2010

Apple Dip

This apple dip is quite delish & a real kid pleaser recipe!



Apple Dip

1 (8 ounce) package cream cheese, softened
1 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons creamy peanut butter
sliced apples: such as Golden Delicious & Granny Smith
walnuts, finely chopped (optional)

In a bowl mix together, the cream cheese, brown sugar and vanilla.

Stir in the peanut butter; mix well.

Serve dip immediately, or chill in the refrigerator to have later.

Serve dip with the sliced apples and chopped walnuts.

Makes: 4-6 servings.


Monday, November 8, 2010

Crock-Pot Venison Barley Stew

I was inspired to make this stew after viewing
Coleen's recipe for Crockpot Beef-Barley-Tomato Soup
at her blog...

http://coleensrecipes.blogspot.com/2010/03/crockpot-beef-barley-tomato-soup.html

For this recipe, I used venison in place of the beef stew meat, and added a few other vegetables to it as well. I also cooked the barley separately, rather than in the crock-pot. The end results, this was a hearty venison barley stew, which only took a little over 3 hours to cook it in a 6-quart size crock-pot. You will definitely need a large crock-pot when making this soup!


Crock-Pot Venison-Barley Stew

1-1/2 lbs. venison, cut into 3/4-inch cubes
vegetable oil, to cook the venison and vegetables
1 large onion chopped (about 1-cup)
2 stalks celery, sliced (about 1/2-inch slices)
2-1/2 cups chopped carrots (1/2 to 3/4-inch in size)
3 medium size potatoes, cut into 1-inch chunks
32 ounces beef broth
1 (15 ounce) can tomato sauce
2 heaping teaspoons beef bouillon granules
1/2 teaspoon pepper
2/3 cup Quaker Quick Pearled Barley
1 cup of frozen peas, thawed (run under warm water)
1 (6.75 ounce) can sliced mushrooms, drained well

In a large non-stick stockpot, heat a bit of vegetable oil in the pot. Lightly brown the venison in the pot.

Once the venison is browned, remove the meat from the pot, and set it aside. Cover the meat so it doesn't dry out.

Add the onions, celery, carrots, and potatoes to the stockpot. (You may need to add a bit more vegetable oil to the pot.) Lightly saute' the vegetables for about 5 minutes.

In a 6-quart crock-pot or slow-cooker, add the browned venison, cooked vegetables, beef broth, tomato sauce, bouillon granules, and the pepper. Cover, and cook on high for 3 hours.

After the 3 hours of cooking time, remove 2 cups of the broth, and add it to a 3-quart saucepan. At this point, add the thawed peas and well drained sliced mushrooms to the crock-pot, and cover the crockpot.

To the 3-quart saucepan, bring the broth to a boil, then add the 2/3 cup of barley, Cover the pan, reduce the heat to a simmer, and simmer the barley for 10 minutes. Be sure to stir the barley frequently, so it doesn't stick to the pan. The liquid/broth will be reduced and absorb the barley.

Now add the cooked barley into the crock-pot and stir.
Ladle the stew into the bowls and serve.




Mock Apple Pie

After reviewing many recipes for mock apple pie,
I came up with this recipe. To enhance the flavor of the pie,
I also added a no-sugar apple juice, plus I used Keebler's
"Original" Town House Crackers instead of Ritz Crackers.
In all this is a very yummy tasting pie!


Mock Apple Pie

1-1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cream of tartar
1-1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1-1/3 cups (1-10 oz. bottle) no sugar added apple juice
(I used Walmart's Great Value Brand of apple juice)
2/3 cup water
2 tablespoons lemon juice (I used bottled lemon juice)
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 (15 oz.) box (2 ready to bake pie crusts) for one 9" pie
1 teaspoon of all-purpose flour
50 Keebler "Original" Town House Crackers
2 tablespoons butter, sliced into pieces

In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.

In a large saucepan, add the apple juice and water.
Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.

Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.

After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.

Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)

Coarsley crush all the crackers into the pie crust.

Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter (the 2 tablespoons).

Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)

Sprinkle a bit of granulated sugar over the pie.

Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)


After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.

Cut pie into 6 slices and serve.

Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.

Sunday, November 7, 2010

Hamburger Soup

This simple, basic soup, is so delicious, that I've made it
twice within one week. Mimi in Maine had posted the
recipe at food.com, but I did modify the recipe to our liking.



Hamburger Soup

1 lb. ground beef
1 cup chopped onion
1-1/4 cups diced carrots
1/2 to 2/3 cup thinly sliced celery
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon black pepper
2 large cloves garlic, minced

5 cups water
1/4 cup catsup
1 cup frozen peas
1 cup frozen corn kernels
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried basil leaves
6 teaspoons beef bouillon granules
1/3 cup 'quick cooking' medium pearled barley

In a large stock-pot, lightly brown the ground beef. 

Do not drain off the grease, as I use that to sauté
the vegetables in.

Add the onion, carrots, and celery to the stockpot. 

Season the vegetables with the salt and pepper,
and sauté the vegetables for 5 minutes.

Add the minced garlic, and continue sautéing for 2

more minutes.

Add the remaining ingredients, and bring soup to a boil. 

Then reduce the heat, and simmer the soup covered for
55 minutes.

Ladle soup into bowls, and serve.

Servings: 5