Venison Stroganoff

This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!



Venison Stroganoff 

1-1/2 lbs. venison, cut into 3/4-inch cubes

5 Tablespoons flour

3 Tablespoons vegetable oil

7 Tablespoons diced onion

2 (8 ounce) cans tomato sauce

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper, plus 1/8 teaspoon of pepper

1 Tablespoon Worcestershire sauce

2 (4 ounce) cans sliced mushrooms, well drained

8 ounces sour cream, plus 1 Tablespoon of sour cream

extra wide egg noodles, uncooked (about 16 ounces)

dried parsley flakes, to garnish the stroganoff

1.)  Place venison in a bowl.  Add the flour, and toss to coat the cubed meat.  Once coated, add venison to the skillet, and brown according to the following directions below.

2.)  In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet.  Now add the diced onion, and continue cooking the meat until it's browned evenly.  Once the venison is browned, cover the skillet, and remove skillet from the heat.

3.)  Preheat the oven to 325 degrees.

4.)  In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.

5.)  Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce.  Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.

6.)  After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir.  Cover, and place the casserole back in the oven to cook for another 30 minutes.

7.)  About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions.  (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.

8.)  Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.

9.)  Yields: About 5-6 servings

Venison Stroganoff | Just A Pinch Recipes

Cherry Mocha Coffee 🍒

This is a delicious chocolate cherry coffee.  Top with Reddi Wip or Cool Whip, and a marashino cherry; which makes for a special treat.  

Cherry Mocha Coffee 

8 oz. water 
1 tsp. instant coffee 
1-1/2 teaspoons Hershey's Special Dark Cocoa Powder
1 Tablespoon sugar 
1/4 teaspoon almond extract 
1/4 teaspoon McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip, to garnish coffee 
1 maraschino cherry 

1.)  In a coffee cup, heat water and coffee in the microwave until hot.  (Or heat the water and coffee on top the stove in a small saucepan.)  

2.)  Add the cocoa powder and sugar; stir well to dissolve.

3.)  Now add the extracts, and stir.

4.)  Top the coffee with desired amount of Reddi Wip or Cool Whip.

5.)  Place the cherry on top the whipped topping, and serve.

6.)  Yields: 1 serving

7.) Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon cherry extract, 2-1/2 teaspoons of the special dark cocoa powder, plus 1-1/2 Tablespoons of sugar.  This is what I used to fill my glass coffee cup.

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I thought I'd also share a photo of Hershey’s Special Dark Cocoa with (100% CACAO), which I usually use whenever I bake a chocolate cake, or brownies, or whenever I prepare this coffee.  It has an intense chocolate flavor which I enjoy! 

Cherry Mocha Coffee | Just A Pinch Recipes

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Chocolate Covered Cherry Coffee

Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.



Chocolate Covered Cherry Coffee

2/3 cup of water
1-1/4 teaspoon instant coffee (*See Note)
1/2 teaspoon sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

1.)  In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

2.)  Add the sugar, and stir.

3.)  Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

4.)  Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

5.)  Yields: 1 serving

6.) *Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker.  Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee.  You may still see bits of chocolate floating in your cup.

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These were the brand of Milk Chocolate & Dark Chocolate Covered Cherries that I used when preparing this coffee beverage.

Chocolate Covered Cherry Coffee | Just A Pinch Recipes

Cindi's Oven Barbecued Chicken

I love this oven barbecued chicken, and even more so than the chicken that's been cooked on the grill.  I bake the chicken without the skin, so the barbecue sauce will adhere to the chicken.  For this recipe, you can use as many pieces of chicken as you'd like, and the desired amount of barbecue sauce as well.  Total baking time for this recipe will be: 1 hour. 

Cindi's Oven Barbecued Chicken

About 4 lbs. of chicken (6 thighs and 6 drumsticks)

salt, sprinkle on desired amount

black pepper, sprinkle on desired amount 

1 (18-oz.) bottle barbecue sauce (See *Note)

 

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1.)  Line one 14-inch pizza pan in a criss-cross pattern, with 2 layers of aluminum foil, then spray the foil-lined pan with a non-stick cooking spray.  (You can also use a baking sheet with sides to bake the chicken on it.)

2.)  Heat oven to 350 degrees.

3.)  Remove the skin and any excess fat from the chicken, and season both sides of chicken with a bit of salt and pepper.

4.)  Place chicken on the pizza pan or baking sheet (meaty side down), and bake in the oven for 15 minutes.

5.)  Remove pan from the oven, turn chicken over, then place the pan back in the oven, and continue to bake the chicken for 15 minutes.

6.)  Remove pan from the oven, turn chicken over (meaty side down), and top the chicken with the barbecue sauce.  Place the pan back in the oven, and continue to bake for 15 minutes.

7.)  Once again, remove pan from the oven, turn chicken over, and coat the other side of the chicken with more of the barbecue sauce.  Return the pan to the oven, and finish baking the chicken for 15 minutes.

8.)  Place chicken on serving platter, serve, and enjoy!

9.) *Note: The types of barbecue sauce I have used for this recipe... Sweet Baby Ray's, Hunt's, Kraft's, and KC Masterpiece.  All are thick in consistency, and makes the chicken taste great!

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Cindi's Oven Barbecued Chicken | Just A Pinch Recipes

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Crispy Herb Chicken

Here's another wonderful chicken recipe, which I use a crispy rice cereal in the coating mix.  The kind of cereal that goes... Snap! Crackle!  Pop! For this recipe, you can leave the skin on, or remove it from the chicken.  The melted butter helps to adhere the coating mix to the chicken, even without the skin. Prepared either way, the chicken tastes great!

Crispy Herb Chicken 

1-1/4 cups crushed, crispy rice cereal

1 (.06-oz.) packet Good Seasons Zesty Italian Salad Dressing Mix

1 teaspoon dried parsley flakes

3-1/2 lbs. chicken (chicken legs & thighs) about 10 pieces.

 
9 Tablespoons butter

1.)  Line a baking sheet (with edges) with aluminum foil, or line 1-(14-inch) pizza pan with the foil, and spray the foil with a non-stick cooking spray.  (If you should use a pizza pan, be sure to line the pan in a criss-cross pattern with 2 layers of aluminum foil.)

2.)  Preheat oven to 375 degrees.

3.)  In a shallow bowl or 8-inch baking pan; combine the crushed cereal, salad dressing mix, and parsley.

4.)  Melt the butter, then add it to a shallow bowl or pan.  (You can melt the butter in an 8x8-inch baking pan in the oven).

5.)  Dip the chicken pieces (with or without the skin), and one piece at a time, in the melted butter; then roll the chicken in the cereal coating mixture.


6.)  Place the chicken on the foiled lined baking sheet.  (If using chicken with the skin on, be sure to place the thighs (skin-side-up) on the baking sheet.

 

7.)  Bake chicken in the oven for 60 minutes.  "DO NOT TURN THE CHICKEN AT ANY TIME" while it's baking in the oven.

8.)  Once the chicken is done baking, immediately remove it from the pan, so it's not sitting in any grease.  Serve chicken on a plate or serving platter.

8.)  Yields: 5 servings (2 pieces per serving)

Crispy Herb Chicken | Just A Pinch Recipes

🎄 Cookies I made for Christmas (2010)

These are the cookies I made for Christmas this year.



Snickerdoodles

Gingersnaps

Cherry-Nut Slices

Chinese Almond Cookies

Black Forest Cherry Cookies

Kisses Candy Cane Blossoms

Confetti Peanut Butter Cookies

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❄️Jenny's After Christmas Celebration Dec. 26, 2010❄️

This is the cake our daughter Jenny made for our day after Christmas celebration.  Isn't this a cute cake!





This is our daughter Jenny who makes the cakes.  Oh how I wish I had more photos of the beautiful cakes she's made throughout the years.

⛄️ Jenny's After Christmas Celebration 12/26/2010 ⛄️

 

* ~ Domestic Goddess Chili ~ *

This is my all time favorite chili.



Domestic Goddess Chili 

Prep Time: 10 Minutes

Cook Time: 20 Minutes

2 lbs. ground beef

1 cup chopped onions

1/4 cup chili powder

2 teaspoons minced garlic

2 (15-oz.) cans tomato sauce

2 (8-oz.) jars taco sauce, mild or medium

2 (15-oz.) cans red kidney beans, drained & rinsed 

shredded cheddar cheese, to garnish chili

tortilla chips, to scoop up the chili

1.)  Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).

2.)  Add the onions; cook and stirring until translucent (for 2 minutes).


3.)  Stir in the chili powder and garlic; cook one minute.


4.)  Stir in the tomato sauce and taco sauce.  Bring to a boil; then reduce the heat, and simmer (uncovered) for 10 minutes.


5.)  Stir in the kidney beans and heat through.


6.)  Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.


7.)  Yields: 8 to 10 Servings.


8.) Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

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Domestic Goddess Chili | Just A Pinch Recipes

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Instant Gingerbread Coffee

I make this coffee whenever I have a craving for anything gingerbread.  I top the coffee with Reddi Wip Whipping Cream, then lightly sprinkle on a bit of McCormick Pumpkin Pie Spice. 

Instant Gingerbread Coffee 

1-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup boiling water

1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well

2-1/2 teaspoons unsulphured molasses (See *Note)

3 Tablespoons Half & Half cream

Reddi Wip Whipped Cream (to garnish coffee)

pumpkin pie spice (a light sprinkle to garnish coffee)

1.)  In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well.

2.)  Add the boiling water and molasses, and stir.

3.)  Stir in the Half & Half.

4.)  Garnish coffee with the Reddi Wip.

5.)  Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

6.)  This makes: 1 serving. 

7.) *Note: For this coffee, be sure to use unsulphured molasses.  It really adds flavor to the coffee.  Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.

The kitchen crew at the recipe website Just-A-Pinch, shared this photo of Instant Gingerbread Coffee as well.  

Instant Gingerbread Coffee | Just A Pinch Recipes

Green Bean Fries

My family loves these Green Bean Fries.  They taste even better when dipped in a bottled ranch dressing, such as... Hidden Valley Ranch Dressing.  Also, I like to use over-sized green beans when making these green bean fries. 



Green Bean Fries 

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Yields: 3 servings

About 9-ounces of fresh green beans (extra large in size)

1 large egg

1/2 cup milk (I used 2% milk)

1/2 cup all-purpose flour

3/4 cup plain (or) Italian Style bread crumbs

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

vegetable oil, or shortening, or lard (Use for deep frying.)

dipping sauce: Hidden Valley Ranch Salad Dressing

1.)  Fill a large bowl half-way, with water and lots of ice, then set bowl aside.

2.)  In a shallow bowl beat together, the egg and milk.

3.)  Place flour in another shallow bowl, or one 8 (or) 9-inch pan.

4.)  Combine bread crumbs and seasonings into a 3rd shallow bowl, or one 8 (or) 9-inch pan.

5.)  Bring a large pot of water to a boil.  Boil the green beans in water for about 5 minutes, then place par-boiled beans in ice water for a few seconds, to stop the cooking process.  Remove beans from the ice water; shake off excess water, then place beans on a plate, and set beans aside.

6.)  Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture, and then coat the beans with the bread crumb mixture.  Place beans on a plate until all are coated.

7.)  Add vegetable oil, or shortening, or lard, to a heavy skillet or a deep fryer.   (Use enough to cover the beans, about 1-1/2 inches.)   Heat the oil, shortening, or lard to 350ºF.  Fry beans until they're golden brown, about 1 minute and 45 seconds.

8.)  Place paper toweling onto a plate or serving dish.  Then place fried beans on paper toweling.  Let fried beans cool slightly if they're too hot to handle.  Serve fried beans with the ranch dressing.

9.) Note: If the green beans you picked weren't extra large in size, but rather medium in size, then par-boil them for about 3 minutes, and deep fry them for about 1 minute and 30 seconds.  Also, there's no need to add salt to the breading mixture, or to the beans after frying them, as I've found the bottle dressing seems to have enough salt in the ranch dressing.  At least it did to me!  One more thing I wanted to mention... I found 2 large handfuls of green beans, is pretty much equivalent to 9-ounces.

Green Bean Fries | Just A Pinch Recipes

Refreshing Watermelon Lemonade 🍉🍋

I love watermelon and lemonade, so this is one of my favorite lemonades!  Sometimes when I make this beverage, I'll add 4 cups of the chopped watermelon, and sometimes I may add 5 cups.  Guess the sweetness of the melon determines how much I'd like to add, or if I'd like this to be a bit more tart and tangy, then I'll just add the 4 cups of the chopped melon.

 Refreshing Watermelon Lemonade  

4 or 5 cups of chopped watermelon

1-1/8 cups sugar

1-1/2 cups fresh lemon juice (See *Note) 

3 cups of water 

1.)  Place watermelon in a blender, and process until smooth.

2.)  If desired, strain the watermelon.  (I stated it twice, before adding it to the pitcher.) 

3.)  Add the watermelon juice, sugar, and lemon juice to a 2-quart pitcher.  Briskly stir until the sugar is dissolved.

4.)  Now add the water, and stir.

5.)  Chill watermelon lemonade in the refrigerator.

6.)  Serve chilled lemonade with ice, but stir well before serving.

7.)  Yields: 56-oz. of "the best" watermelon lemonade ever!

8.) *Note: I found you will need 8 medium to large size lemons, to get 1 and a 1/2 cups of fresh lemon juice.

Refreshing Watermelon Lemonade | Just A Pinch Recipes

Refreshing Watermelon Lemonade Recipe - Healthy.Food.com

Citrus Bars

I happen to come across this recipe at a food.com. The recipe was posted by justmeterri, but I did modify the recipe just a bit. These citrus bars are very good. They had a nice lemony flavor to them.

Citrus Bars | Just A Pinch Recipes

Citrus Bars

Crust:
2-1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter

Topping:
4 eggs, beaten
2 cups granulated sugar
1/2 cup fresh lemon juice
3 Tablespoons orange juice
1-1/2 teaspoons lemon zest
1/4 cup all-purpose flour
1/2 teaspoon baking powder
confectioners' sugar (for sprinkling on top the bars)

To make the crust:
In a bowl combine together, the flour and confectioners' sugar.  Cut in butter; mix until mixture becomes crumbly and clings together. Press crust mixture into a 13x9x2-inch baking pan.  Place baking pan in a preheated 350°F degree oven.  Bake the crust for about 25 minutes, or until lightly browned.

To make the topping:
In another bowl beat together, the eggs, sugar, lemon juice, orange juice, and lemon zest.  Stir in the 1/4 cup flour and baking powder, mixing well.  Pour topping mixture over the baked crust.  Place pan in the oven, and bake for an additional 25 minutes.

When cool; sprinkle the bars with the confectioners' sugar, then cut them into bars.  (I cut the bars while they were slightly warm, then sprinkled the bars with the confectioners' sugar.)

Yields: 24 bars 

Here are 2 more additional photos of the Citrus Bars.

                              

Strawberry Popsicles 🍓

These are "the best" tasting home-made popsicles.  These popsicles don't freeze hard like the store brand popsicles, but they freeze up enough to be eaten without melting too fast, and boy are they delicious.  It's just like biting into a fresh strawberry.  I make these popsicles every year when it's berry pickin' time.



Strawberry Popsicles 🍓

3 cups fresh, sliced, strawberries
1 cup granulated sugar
2 cups water

1.)  Place sliced strawberries in a blender.

2.)  Add the sugar and water.

3.)  Place lid on blender, and process until all ingredients are smooth.

4.)  Pour strawberry mixture into (3-ounce) popsicle molds.  (You may need to use a spoon to remove some of the foam that accumulates to the top of the popsicles.  And after removing the foam, fill remaining popsicle molds with a bit more of the strawberry juice.)

5.)  Place popsicles in the freezer, until they've firmed up completely. (I place mine overnight in the freezer.)

6.)  Yields: 14 popsicles.

Strawberry Popsicles | Just A Pinch Recipes

Chilled Strawberry Yogurt Soup 🍓

This delicious soup was posted by PaulaG at food.com, but I did modify the recipe just a bit. I love this soup! It's also a very pretty soup. I think it would be great even served as a dessert.

🍓 Chilled Strawberry Yogurt Soup 

3 cups fresh, sliced, strawberries

1/2 cup pineapple juice, chilled (See *Note)

4 Tablespoons granulated sugar

1 cup vanilla yogurt

1/2 cup of ice (I used 8 mini sized ice cubes)

Several dollops, of Reddi Whip Whipped Topping

2 large, fresh, strawberries (not hulled) and sliced in half

1.)  Place sliced strawberries into a blender.  Add the pineapple juice, sugar, yogurt and ice cubes. Place lid on blender, and process until all ingredients are smooth.

2.)  Pour strawberry soup into 4 soup bowls.  Top each bowl with a dollop of the whipped topping. Garnish each bowl with a halved strawberry.  Serve soup immediately.

3.)  Yields: 4 servings (1-1/4 cups per each person)

4.) *Note: I have prepared this soup numerous times, and when I don't have a can of pineapple juice on hand, I opt to adding the juice from a can of crushed pineapple.  And at another time when making the soup, I ended up adding some of the crushed pineapple as well, which worked great in the recipe.

Chilled Strawberry Yogurt Soup | Just A Pinch Recipes