SANDRA'S BAKED DONUT HOLES

A delightful and airy confection!

I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

Finishing:

Brush warm donut holes with:

--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)

1 cup sugar

1/2 teaspoon cinnamon

Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 

Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

MAX’S ALASKA ‘WILD-GAME-DAY’ HOT CHILI BEAN and CHEESE DIP

Max generally makes this recipe using lean venison 
or moose burger, although last night he used 
lean buffalo burger and it was simply scrumptious. 
This was like a meal in itself and a perfect 
appetizer to munch on 
while watching the baseball playoffs...

Servings: (6 to 8)

Prep/Cook: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. lean venison burger
--(Also just as tasty to use moose, buffalo, or beef)
¼ teaspoon garlic powder
1 (15 oz. can) Nalleys Original Chili with Beans
1 (16 oz. jar) medium picante sauce
1 (1-lb. pkg.) velveeta cheese, cut into four blocks
Kosher salt and freshly ground pepper, to taste
--(Max says, “go light on the salt”)
2 (9.25 oz. pkgs.) Fritos Scoop Corn Chips

METHOD

Heat a large nonstick skillet to medium-high heat and brown the burger with the garlic powder. Add the chili with beans, picante sauce, and velveeta cheese, and gently stir until cheese has melted and dip is combined and creamy. Taste for seasonings, adding kosher salt and ground pepper, to taste. Spoon hot dip into a heatproof bowl, then place the Frito chips in another bowl close by, and serve immediately with many napkins! Enjoy!

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Tip: This hot dip would also be wonderful served in a slow cooker to it keep warm during game day for your guests.

SANDRA'S SUPER BREAKFAST BURRITO

A hearty and delicious breakfast to prepare for your
family when you're all on-the-run...

My recipe of this burrito was featured on 1-16-11 @
http://paper.li/tortillaland/1302552605

Servings: (2)
Prep: 5 Mins. |
Cook 10 Mins.

Posted by Sandra

INGREDIENTS

1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (Sandra's Homemade Mexican Salsa)

METHOD

Prepare a plate by lining only half with paper towel, and set aside.

Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.

Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.

Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.

Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.

While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!

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*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.

SANDRA'S WHITE BEAN VENISON CHILI

A superbly delicious chili you'll be making over-n-over again...
--Wow, I have never seen one of my recipes 
reworked such as this @ 
http://www.fast-and-easy-recipes.com/
venison-and-beans-recipe/

Servings: (6)
Prep: 15 Mins. |
Cook: 45 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger (or lean ground beef, if you prefer)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
1-1/2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground pepper
1 red bell pepper, chopped
1 red onion, chopped
2 ribs celery, sliced
1 clove garlic, minced
¼ cup bottled chili sauce (for homemade recipe click here: Homemade Chili Sauce)
1 (15 oz. can) white beans with juice
1 (14.5 oz. can) diced tomatoes
1 (14 oz. can) tomato sauce

***Garnish:
--shredded cheddar cheese
-- jarred pickled jalapeno slices

METHOD:

Heat the dutch oven to medium-high heat, add the olive oil and venison burger and brown. Add the remaining ingredients and bring to boil, reduce heat to a simmer, and cover and let simmer while occasionally stirring for a minimum of 45 minutes if you like your vegetables with a bit of a crunch, or as long as 2 hrs.

To serve, ladle chili into a soup mug, and generously sprinkle with cheddar cheese, and then top with a couple of pickled jalapeno slices – enjoy!

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Premium cornbread Muffins

Tip: I also like to serve the White Bean Venison Chili with a side of hot cornbread spread with butter - Click here for recipe: (Premium Cornbread Muffins)