Shrimp Poppers
—Submitted by the Shank family
- 20 extra large shrimp
- 10 jalapeño peppers
- 10-20 strips thin bacon
Cream cheese filling:
- 4 oz cream cheese
- 1 tsp Worcestershire sauce
- 1 tsp lime juice
- 1 tsp BBQ rub
- 1 tsp Old Bay seasoning
Sauce:
- ½ c BBQ sauce
- 1 T honey
- 2 tsp lime juice
- ½ tsp BBQ rub
- ½ tsp Old Bay seasoning
Pre-cook bacon till it starts to wrinkle. Place a shrimp in each jalapeño half. Pack cream cheese filling into pepper halves around shrimp. Wrap each shrimp popper with bacon.
Grill for 10 minutes at 350°-400° F. Then glaze with sauce and grill for 3 more minutes.
Elk Parmesan
—Submitted by the Steinke family
- 1½ lb boneless elk or venison loin steak
- ½ tsp garlic salt
- ⅛ tsp pepper
- ½ c dry Italian-seasoned bread crumbs
- ½ c grated Parmesan cheese
- 2 eggs
- ¼ c water
- ¼ c flour
- ¼ c oil
- 1½ c spaghetti sauce
- Mozzarella cheese, sliced or shredded
Cut meat into serving-size pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture. Refrigerate for 20 minutes. Heat oil in a large skillet; brown meat on both sides. Place in a greased 9” x 13” baking pan. Spoon half of spaghetti sauce over meat. Cover with mozzarella; top with remaining spaghetti sauce. Bake uncovered at 350° F for 15-30 minutes to desired doneness. Serve over noodles; garnish with parsley if desired.
Yield: 6 servings.
Pecan Pie Muffins
These muffins are a favorite around here and do not last long! In fact, one week I made the recipe three times (and doubled) since my older sister would suggest them every time I was planning to bake.
—Submitted by Christy Metzger, Abbotsford, BC
- 1 c packed brown sugar
- ½ c all-purpose flour
- 1 c chopped pecans
- ⅔ c butter, melted
- 2 eggs, beaten
In a bowl, combine brown sugar, flour, and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture until just moistened. Fill muffin coups two-thirds full. Bake at 350° F for 20-25 minutes. Remove immediately to cool on wire racks.
Yields 1 dozen.
Apple Puffy
Every fall our family buys several 20-pound cases of apples to eat fresh all winter. When spring arrives, the apples are in pretty bad shape from being in the fridge for so long. They’re still completely edible, just not good for eating fresh. One morning in March, I decided those apples either needed to be eaten ASAP or thrown to our chickens. I found a recipe and tweaked it and came up with a great breakfast that my little sister now fondly calls Apple Puffy. It may not look pretty, but it sure is yummy!
—Submitted by Kelly Williams, Vista, CA
- 4 T butter
- 8 small sweet apples, peeled and chopped
- 1 T brown sugar (extra if using tart apples)
- ½ tsp cinnamon
- Juice of ½ lemon
- 5 small eggs, beaten
- 1¼ c milk
- 1¼ c flour
- 1 tsp vanilla
- ¼ tsp salt
Preheat oven to 425° F. In a large frying pan over medium high heat, melt 2 tablespoons of butter. Add the apples and cook until they are just tender, 5-7 minutes. Remove from heat and sprinkle on brown sugar, cinnamon, and lemon juice. Mix, and then place apple mixture in a 9” x 13” baking dish and smooth to create an even layer.
In a bowl, whisk together the eggs, milk, flour, vanilla, and salt. It’s okay if there are some lumps. Don’t overbeat trying to get rid of them.
Pour the batter over the cooked apples. Bake for 25 minutes or until golden brown and the batter is done. Remove from oven and enjoy! It will deflate as it cools, so serve it quickly!