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Date Haroset
This date haroset recipe is more of a confection than the typical fruit and nut paste, and very different from the apple-based variety. It can be stored, refrigerated, in a closed container for one week.
Pecan-Crusted Pork with Pumpkin Butter
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).
Brodetto (Fish Stew) Ancona-Style
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. I chose fish available in the Southern United States to make this recipe.
Cabbage Apple Soup
A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.
Dutch Oven Macaroni and Cheese
This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).
True Pilgrim Stuffing
I am a direct descendent of the Linells who came across on the Mayflower. Our family has always had the absolute most awesome stuffing, and I finally got the recipe handed down to me. It's so good I can't keep it a secret. Try it once and you'll agree it's the best you ever had, and it's so easy to make.
Amazing Turkey Jerky
I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.
Tin Foil Stew
This recipe is great when camping, or at home. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust accordingly.
Campfire Trout
For this campfire trout recipe, my dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!
Ground Beef Jerky
Instead of a marinade or a dry rub, the spice mixture is mixed in with the ground beef, making this jerky slightly different from its more expensive brothers.
Chicken-Fried Venison Steaks
I made this chicken-fried venison with stuff I had in the cupboard and fresh venison. My husband and children loved it. Serve with mashed potatoes and gravy — I used brown gravy, but country gravy can be used for a milder taste.
Fruit Leather
Make your own fruit leather out of apples and pears, and enjoy it as a snack any time.
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