Recipe Requests

Hello Friends! I have some recipes to share via Instagram requests. I just want y'all to know that posts like these are my favorites! If there is ever a recipe someone wants to know more about that I may post a photo of or tweet about, please do not hesitate to ask! I love sharing and receiving good recipes. :)

As most of you know, Saturday was opening day of deer season. My husband trucked it south for the weekend and I stayed in the city to play catch up on some school work for the next few weeks ahead. Finals are in two weeks, and I had a huge test on Monday. Also, I will be attempting the state requirement test for education majors known as the ACECTP (formerly the APTTP) on December 1-- all prayers, advice, comments are welcome.

Needless to say, I took multiple study breaks to spruce up some recipes! My husband is an extremely picker eating so I do not get to play around often with recipes like these three below. He does not like vegetables or bananas so I knew that if I really wanted to try these particular recipes this weekend was the prime time to get in the kitchen!

All three of these recipes I found on Pinterest, but I made each my own. I am a little more comfortable in the kitchen working with red meats, spices, flour, and a few other ingredients so I have started experimenting with some new things.

I will not list all the recipes that I used, as I combined parts from multiple recipes. I used for each dish and list each dish as one recipe below. If you have any questions or comments, please do not hesitate to ask me! Also, I would love feedback. I am sorry to say that I only have one picture of my own so I will be using the original picture that was linked to the original recipe for the other two dishes.

Beef-Chicken-Vegetable Stew

 

Ingredients Needed:

3 Cups Beef Broth

1 32oz. Chicken Broth

1 Can Tomato Paste

1 Can Diced Carrots

1 Can Kernel Corn

1 Can Small Peas

1 Can Diced Tomato

1 Cup Chopped Potato (Red or Yellow)

2 Tbl Brown Sugar

2 Tbl Vinegar

1 Tbl Salt

1 Tbl Pepper

1 Tbl Garlic Seasoning

1 Tbl Onion Seasoning

Beef Stew Meat (I bought a 2lb package.)

Shredded Chicken (I bought and diced a rotisserie chicken that was already cooked.)

 

Directions:

Combine all ingredients into slow cooker. Set to cook 6 hours on high or 8 hours on low. I checked mine and stirred every 30 minutes. Also, if wanted you can serve this over rice. My cornbread was a flop so I opted out and used croutons and rice as my side mixtures. These items were already in the pantry, so I figured why not? (Side Note: My crock pot was not big enough for all of these ingredients. I am not sure its exact size, but I believe it is in the medium family. If you are not sure what size your slow cooker is, I would recommend halving the recipe and draining all cans before putting into the crock pot. As you can see in the photo, my cooker is filled to the brim. This recipe made enough to fill two large Pyrex dishes. I ate on one dish over the weekend and froze the other dish.)

 

Banana Pudding

Ingredients:

4 Bananas, sliced

3 Cups Milk

1 Box Nilla Wafers

2 Small Boxes Instant FRENCH Vanilla Pudding

1 8 oz. Cream Cheese

1 14oz. Can Sweetened Condensed Milk

1 12 oz. Container Cool Whip

Directions:
Line the bottom of a 9x13 with Nilla Wafers. Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas. I personally am not a huge banana fan. I more or less am making this desert for the pudding aspect so I cut the number of bananas down a bit. I think 4 is the magic number- not too many, not too few. Combine the milk and pudding mix and blend using a handheld mixer. In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream. Add the cream cheese mixture to the pudding mix & stir until well blended. Pour the mix evenly over the bananas. Layer the remaining Wafers on top.

 

Cornbread

 

I found this recipe on Frosted Bake Shop on Blogspot. I will be honest and say that my cornbread turned out terribly bad. It was so terrible that I threw it away after it cooled. (It tasted sugary and cake like, so I am not sure what happened there. I will have to ask around once I go visit the master cooks back home.) I am planning to attempt to make this recipe again and perfect it (hopefully) after my second attempt over Christmas break.

 

Ingredients:

1 cup cornmeal

3 cups flour

1 1/3 cups sugar

2 Tbs. baking powder

1 tsp. salt

2/3 cup oil

6 Tbs. melted butter

4 eggs

2 1/2 cups milk

 

Directions:

Preheat your oven to 350 degrees. Mix the cornmeal, flour, sugar, baking powder and salt together in a big bowl. Make a well in the center of the dry ingredients and add the oil, butter, eggs and milk. Stir until it is just mixed. Bake in a 9x13 pan for 35 minutes.
 

 

Overall, the best recipe attempted was definitely the soup! ...And, To top the weekend off- Husband shot an 8/9ish point, 175lbs. buck "somewhere in the heart of south Alabama." Hallelujah for future jerky! I now I have find a spot for some head mount to be hung on the wall, also. :/ After all is said and done, happy husband = happy wife, right? Our weekend was wonderful and we hope the same for you and yours!

Happy Tuesday, Friends! It is almost hump day, which is also a Friday to many in the working world (that is if you are not already off work)! I hope you are all enjoying the Thanksgiving week. Since we will be running as far as the east is to the west this weekend, I posted my Thankful post a bit early. If you would like to read it, click  HERE. Last night we went and bought all of our Christmas decor in preparation for the tree we will be picking up Thursday. Stay tuned in for decor tips and treats that I will be sharing! :)

 

Until next time, happy blogging!