BEEF JERKY RECIPE

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The word “JERKY” is derived from the QUECHUA word ch’arki which basically means “DRIED AND SALTED MEAT.” However, no matter how long our ancestors have been making jerky, or what recipe is used, JERKY continues to be a favorite among all of us.  Recently, we decided to use our dehydrator and make ourselves this delicious snack, and it turned out great.

INGREDIENTS:

1 1/2 to 2 pounds of steak

2/3 cup worcestershire sauce

2/3 cup soy sauce

1 Tablespoon honey

2 teaspoons ground pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

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Slice steak into very thin strips.  Sometimes freezing it makes it easier to slice or have the butcher slice it for you.  Place a large zip lock bag into medium sized bowl.  Add all the ingredients into the zip lock bag.  Marinate your steak pieces over night in the refrigerator.  Remove the meat from the zip lock bag and pat dry with paper towel.

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Place the meat in a single layer on the dehydrator.  Dehydrate for approximately 3 hours checking and turning the jerky every hour.

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We absolutely love this recipe and we hope you do to.

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SLOW COOKER STEW WITH DUMPLINGS RECIPE:

IMG_5521Ingredients:
1 1/2 lbs. round steak – 1 inch pieces
2 celery stalks, sliced
4 carrots, sliced
1 medium onion, sliced
1 cup mushrooms, sliced
3 medium potatoes – 1 inch pieces
1/2 cup diced tomatoes
1/4 teaspoon black pepper
3/4 cup dry red wine
1 cup beef broth
3 sprigs of thyme

1/4 cup water
1/4 cup all purpose flour

IMG_5503Directions:
1. Saute beef for 3-4 minutes in a large skillet on medium high. Add red wine and cook an additional 2 minutes.

2. Combine saute beef and juices from skillet, celery, carrot, onion, mushroom, potato, tomato, black pepper, thyme and beef broth.

3. Cover and cook on Low heat 8-10 hours or on High heat 4-5 hours.

4. When beef and vegetables are tender combine flour and water. Slowly stir in flour/water mixture into stew.

NOW! Get ready to add your dumplings!!!!

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DUMPLINGS:

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon sage
1/4 teaspoon thyme
2/3 cup milk
1 egg
1 Tablespoon coconut oil

 

Directions:
1. Combine all dry ingredients in a medium bowl.

2. Whisk together milk, egg and oil in a separate small bowl. Add to dry ingredients.

3. Mix together until smooth.

4. Add to stew by the spoonful turn slow cooker on High and cook for an additional 30 minutes.

Makes approx. 8 servings

PUMPKIN PARSLEY – BREATH BUSTER DOG TREAT RECIPE:

We love this recipe because pumpkin is wonderful for upset tummy’s or gas and parsley works great on that bad doggy breath. Whip these natural DOG TREATS up for your furry babies!

12096204_743186909141050_5444454918652747992_nIngredients:

Water
2 Eggs
1/2 cup puree’d pumpkin or canned no-sugar added pumpkin
1/2 teaspoon salt
2 Tablespoons dry milk
2 Tablespoons finely chopped fresh pa
rsley
2 1/2 cups Flour

 

 

Preheat oven to 350 degrees.

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Directions:
MIx – Eggs, Pumpkin, Salt, Milk, Parsley & Flour
Dough will look crumbly. Add a little water if needed. I didn’t use any water. I just kneed dough really good into a round.

12112332_743187032474371_4430510237352545331_nRoll out about 1/2 inch on a floured board. Dip cookie cutter in flour and cut dough. Place on an ungreased cookie sheet. Pierce with fork in the middle.

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Bake 20 minutes and then turn over. Bake an additional 20 minutes. Let cool and place in a sealed container. This makes approx. 15 treats. Freeze if you are not going to use within the next week. Our fir babies love these!!!

**If you are looking for Bone Cookie Cutters. This is the best time to look for them. They tend to be in Halloween Cookie Cutter Kits.

Harvesting and frying sunflower seeds

10173619_580996015360141_6823642900965002431_nHave you harvested your sunflowers yet?
It is easy and the kids will love helping with this one. 10689949_580995965360146_687533397821141657_n

Hang to dry for about two weeks.
Rub your thumb over the seeds and they will just fall out.

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I got eight cups of seeds from four plants.

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Rinse thoroughly, I pick out the plump ones and roast them in a frying pan on medium with Kosher salt until they give you a popping sound.

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Yummy afternoon snack.
Don’t forget to save some for your next year sunflowers and the birds for the winter.

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QUICK APPLE PIE ROLLUP RECIPE:

IMG_5198This makes a quick, warm and yummy treat in the evenings for our family. They go fast! Keep the second pie crust to make another batch in a couple days. Love that this is so easy and uses up some of those fall apples.

Ingredients:
1 Green Apple
1/4 Cup Brown Sugar
1 tsp Allspice
1 Package of ready made pie crust or your own
1/4 Cup Butter

Preheat Oven to 375IMG_5194

Peel and slice apple into 16 pieces
Melt butter in a microwave safe bowl
Place and soak apple slices in the bowl of melted butter

Mix together brown sugar and all spice in separate bowl

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Roll out one pie crust a little thinner or to desired thickness
Cut dough into 8 pie slices or wedges (pics are of half the dough at a time)

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Add about 1 Tbsp of brown sugar/all spice mixture to each slice of dough

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Add two apple slices to the large end of the dough wedge
Roll up, rub butter on tops and sprinkle with brown sugar/all spice mixture
Line baking sheet with wax paper and lightly spray with cooking sprayIMG_5197

Tuck ends of dough and place on wax paper
Bake for 12 minutes

Makes 8 with one pie crust.
Save the other for a second batch later.

BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM

IMG_4782Ingredients
    • 3 eggs, lightly beaten
    • 1 cup vegetable oil
    • 3 teaspoons vanilla extract
    • 2 1/4 cups white sugar
    • 2 cups finely shredded and drained zucchini
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
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Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

    1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
    2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
    3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
    4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
    5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Lemon Buttercream
  1. Combine butter, sugar and salt and beat till well combined.
  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Fold in zest*.
  4. *If you are piping this buttercream, I recommend leaving out the zest.

I REFRIGERATED MINE AFTER FROSTING IT, UNTIL READY TO SERVE!!!

IT WAS NICE AND COOL AND DELICIOUS!

RECIPE FROM: iambaker.net

ZUCCHINI CARROT MUFFIN RECIPE

IMG_4714Ingredients:

3 large eggs
3/4 cup of oil
1 cup grated zucchini
1 cup grated carrot
3/4 cup of old fashioned oats
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Preheat oven to 350 degrees           IMG_4718

Beat eggs and oil in mixer.
Add grated zucchini and carrots.
Add all dry ingredients.

Fill muffins paper cups in a muffin tin about 3/4 full and bake for 20 minutes.