It Inspired Me

1 lb venison, cubed 1 can beefy mushroom soup 1 can beef noodle soup 8 oz fresh or canned mushroom pieces Heat 2-3 tablespoons of oil in a skillet and sear venison to seal its juices. add venison and remaining ingredients to crock pot. season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook for four to five hours. Serve over rice.

1 1/2 lbs stew beef 3-4 T flour salt and pepper, to taste 1 can beer 1 package regular or beefy onion soup mix 1 pkg brown gravy mix Cube stew beef. Dredge in flour, salt and pepper. Brown meat. in crock pot, mix beer, soup mix and gravy mix. Add browned meat. Simmer on low for 8-10 hours. Serve over noodles or potatoes.

Bistro Chicken Twist 1 cup chopped cooked chicken 1/2 cup diced red bell pepper 1/4 cup snipped fresh basil leaves 1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided 1/2 cup (2 ounces) shredded mozzarella cheese 1/4 cup mayonnaise 1 garlic clove, pressed 2 (11 ounce) packages refrigerated French bread dough 1 egg white, lightly beaten 1 teaspoon dry Italian seasoning mix Heat oven to 375 degrees F. Chop chicken. Dice bell pepper. Snip basil with kitchen shears. In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic. Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the center of each loaf. Spoon half of the chicken mixture down center of each loaf. Gather up edges over

This is a Pampered Chef recipe. Nothing too fancy but it is simple and good. 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL) 2 plum tomatoes, diced 1 small onion, chopped 1 medium zucchini, diced 1 small yellow or red bell pepper, diced 8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips 2 tsp (10 mL) olive oil 2 garlic cloves, pressed 1/2 cup (125 mL) frozen peas 1 tsp Italian Seasoning Mix 1 tsp salt Grated fresh Parmesan cheese (optional) Prepare past according to package.  Drain and keep warm.   Dice tomatoes Cook pasta according to package directions in drain and keep warm.  In a small bowl, mix together tomoatoes, onion, zucchini, and peppers.  In a skillet add oil, chicken and garlic.  Cook till no longer pink.  Add onion, zucchini, peppers, peas, seasoning mix and salt.  Cook about two minutes.  Add tomatoes and cook additional 1-2 minutes, stirring until heating through.  Remove Skillet from heat and stir in pasta. Serve with Parmesa

1 cup all-purpose flour 3/4  cup granulated sugar 2  tablespoons baking cocoa 2 teaspoons baking powder 1/4  teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup baking cocoa 1 3/4 cups very hot water Heat oven to 350ºF.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

These are an awesome spin on your typical carrots.  I will explain two different ways you can cook them.  Both were good.  Very different from one another but both good.  1 pound carrots, sliced 1/4 cup butter 1 1/2 T honey 1/4 tsp ground ginger (recipe calls for 1 pinch but I liked more) 1 T lemon juice Option 1 (following the recipe): Cook carrots in boiling water until tender, but still firm, generally around five minutes.  Drain.  While the carrots are cooking, in a large skillet, over low heat, melt butter with honey.  Stir in ground ginger and lemon juice.  Stir in carrots and simmer till heated through.  Option 2 (concept stolen from the Pioneer Woman): Melt butter with honey.  When about half melted, add carrots, ginger and lemon juice.  Cook to reduce the butter mixture and brown the carrots.  Serve immediately.