Pecan Tassies

One of the family's favorite Christmas Cookie recipes:

CREAM CHEESE SHELLS
1 (3 oz.) pkg Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Flour

Combine cream cheese and butter, cream until smooth. Add flour, mixing well. Refrigerate dough at least 2 hours. Shape dough into balls; put each ball into greased muffin tin and shape into shell.

FILLING
3/4 Cup firmly packed brown sugar
1 TBSP Butter
1 Egg
1/2 tsp Vanilla Extract
Pinch of Salt
1 Cup Pecans, chopped

Combine ingredients in a small saucepan, cook over low heat stirring frequently until mixture is melted and well blended. Fill each shell half full with filling. (Use mini muffin pans)

Bake at 350 for 15 minutes.

Venison Jerky

This is the recipe for ground venison jerky. It is best to use a rough (single grind) venison. The double ground venison used for burgers, etc, does not give the jerky the tougher texture that is preferred by most for jerky.

2 # ground venison - add some fat (Craig uses the ratio of 21# venison with 1-1.5 # beef suet)
3 Tbsp. Liquid Smoke
1 3/4 Tbsp. Morton's Tender Quick
1 Tbsp Sugar
1 tsp. coarse black pepper
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/2 tsp. mustard powder
1/4 tsp. celery salt
1/2 tsp ground oregano
1 tsp. red pepper

Mix all dry ingredients except Tender Quick in a small bowl.

In large bowl, combine venison and liquid Smoke; add dry ingredients. Mix, add Tender Quick. Mix immediately and press into strips (or squeeze through Jerky gun).

Spray cookie sheet with PAM or other vegetable spray/use dehydrator racks.

Dry in oven or dehydrator at 165F for 8-12 hours or desired dryness.

Meat Strip Jerky

A.k.a. "Leather Jerky" -
I'm not sure where this recipe came from originally, or how much Dad modified it to his taste, but this is the recipe we've used for as long as I can remember.

3 # Venison (1/4" maximum thickness)
2/3 C  Worcestershire Sauce
2/3 C Soy Sauce
1 Tbsp. Lawry's
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
3 Tbsp. Liquid Smoke
1 tsp. Tabasco
1 Tbsp. red pepper

Mix all ingredients and marinate overnight 14 hours minimum.

Place in oven @170F and dry to taste, usually at least 12-16 hours.

Oven-Baked Sweet Potato Fries

From "Country Living", this recipe is one of our favorites! It's a bit on the spicy side, so cut the red pepper in 1/2 if you need to.

1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper
1 Tbsp. vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

Prepare sweet potatoes - peel, cut each in half, lengthwise, then cut each half into 6 wedges.
Ina large bowl, combine the cut potatoes, oil and spices. Toss until potatoes are evenly coated.
Bake in a single layer on baking sheet, placed on the middle rack of a 400F oven until edges are crisp and potatoes are cooked through - about 30 minutes. Serve immediately.

Corn Bread

This is the moistest, melt-in-your-mouth corn bread recipe I've ever tasted. Alinda P. (adapted from Dee R.) made it for one of our "Home Group" get-togethers, and graciously passed it on. It makes a large pan, so is perfect for large gatherings, or pot luck dinners.

3 boxes Jiffy Corn Bread Mix
3 eggs
1 C sour cream
1 can cream style corn
1 can regular corn (no need to drain)
1 stick butter (softened)

Blend all with mixer and bake in greased 9x13 pan. Bake 30-40 minutes at 350F.

(cut into 15 servings, each piece = 5 WW Points Plus)

Wine Cookies

A favorite Christmas Cookie made by Nonna. They are very pretty, too. Use a variety of jelly - raspberry, strawberry, grape, and peach.

Cream:
1 lb. butter
3/4 C sugar

Add and mix thoroughly:
2 eggs

Add slowly:
5 C flour
1 tsp. baking powder
1/4 C wine

Refrigerate, roll out about 1/4" and cut into flowers, diamonds, circles, spades...etc. Match bottom of cookie with same shaped mate with a hole in the center for the jelly to show through.

Bake at 350 F for 15-20 minutes. until barely brown on the edges, Cover bottoms with jelly, gently place tops with holes on the jelly. Sprinkle with powdered sugar.

Chocolate Covered Cherry Cookies

These are Craig's favorite cookie that we make at Christmas. They are like Cherry Cordials...

Cream:
1 C butter
2 C sugar
2 eggs
3 tsp. vanilla

Add slowly:
3 C Flour
1 C unsweetened cocoa
1/2 tsp. salt
1/2 tsp baking powder
1/2 tsp. baking soda

Drain:
2 - 10 oz. jars of Maraschino cherries, reserving juice

Shape very stiff dough into 1" balls. Use thumb to make space for cherry. Place cherry in center of each cookie.

SAUCE

Combine over low heat until melted:
6 oz. chocolate chips
1/2 C sweetened condensed mild
4 tsp. reserved cherry juice

Slowly swirl chocolate over cherry, just enough to cover the cherry.

Bake on un-greased cookie sheet at 350 F for 10 minutes.