SLOW COOKED BACON CHEESE POTATOES
*Can be cooked in the oven - 200c (390 to 400 F) for an hour, covered.

Ingredients

200g (8 ounces is close enough) bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g (Again, just use 8 ounces) cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

Oven Roasted Smoked Sausage and Potatoes

Ingredients

1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of grated strong cheddar cheese

Directions

Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.

Chocolate Chip Cookie Cheesecake
Perfect for a weekend treat!

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
6 ounce of sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

1. Preheat oven to 180 degrees C.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
If desired top with ice cream or whipped cream.

Now THIS would be worth it!

Crunchy Honey Garlic Pork (see bottom for my substitutions)
6 to 9 thin pork chops
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt and pepper
1 tsp garlic powder
oil for frying

For the Glaze:
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp ginger
dash cayenne pepper
1/2 cup soy sauce
1 Tbsp garlic
1 Tbsp butter

Directions:
1. Whisk the eggs and water in a shallow dish
2. Mix the flour, salt, pepper & garlic powder in another shallow dish
3. Dip the chops in the flour, then egg mixture, then back in flour mixture again. This is what puts the crispy coating on them. Be sure to get plenty of flour on the last coating, shake slightly and place in a frying pan with a half inch of hot oil.
4. Be sure the oil is hot and pan fry the chops until golden brown.
5. Remove chops from pan and put in a 9x13 baking dish.
6. Saute garlic in butter. Add the honey, soy sauce, brown sugar, and cayenne to the garlic. Bring to a boil and then simmer for 5 minutes. Watch carefully because it will foam and might boil over.
7. Pour half the glaze over the pork, flip over the chops and glaze the other side.
8. Place uncovered in a preheated 375 oven for about 20 minutes.

My Substitutions:
* I only had chicken breasts on hand so I used that instead of pork. I pounded them thin before coating with egg and flour. I think either chicken or pork would be delicious.
* I skipped frying them in 1/2 cup oil and fried them in a non stick skillet with about 1 Tbsp peanut oil. They still got crispy and brown.
* Pay attention to the warning about the glaze boiling over. Even though I read that mine boiled over and made a huge sticky mess.
* I served with rice and saved some of the glaze to drizzle over the rice.

Remimd me and I'll post my venison recipes--chorizo, Italian sausage, breakfast sausage, Bratwurst, stuffed pinwheel steaks, stroganoff, Chinese sauteed venison with potatoes, chicken-fried steak....etc.

Brats
• 2 lbs venison
• 2 lbs fatty pork (shoulder/butt)
• 1 1/2 T Sugar
• 1 T salt
• 1 1/2 t coriander
• 2 t caraway seed
• 1 t nutmeg
• 1 1/2 t allspice
• 1/2 onion minced
• 2/3 cup milk
• 1 t marjoram
• 1 t pepper
• 1 1/2 t sage
Fiddle with the ingredients a little--nothing was precise (this is less onion that I used, which I think may be a good thing)
May want a 1/4 t of cayenne pepper for a little kick.

Mild Italian Sausage

10 lbs meat (5 venison, 5 fatty pork)
4 T kosher salt
3+ T fennel seed
1 T cracked pepper
3 T sugar
1 T crushed red pepper
2 t caraway seed
1 T ground coriander
2 T garlic powder
1 T basil
2 T oregano
3 T red wine vinegar

Breakfast Sausage

10 lbs Venison
5 lbs fat
5T kosher salt
3T ground pepper
2.5T Dry sage
1.5 (2)T Dry thyme
1t dry rosemary
1T Nutmeg
1T Cayenne pepper
1T Red pepper flakes
6T Brown Sugar
1T Garlic powder

Chorizo

12-13 pounds meat (3 to 1 venison to pork)
9 T Chili powder
10 T Paprika
2 T Cayenne
6 T Onion powder
4 T Garlic powder
6 T Kosher salt
2 T Ground pepper
2 T Oregano
2 T Cumin
2 T Crushed red pepper
1 T Cinnamon
1 1/2 t Ground cloves
1 1/2 t Coriander
1 t Cardamom (added by accident but seems ok)
3 cups Apple cider vinegar

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
2 T dry parsley (or a small bunch of flat parsley, stems finely chopped and leaves rough chopped )
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.
Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.
Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.
Add venison and cook for a few minutes. Add onion/garlic mixture (if using fresh parsley, add parsley stalks) and finish browning the venison (don't over cook or it becomes tough).
Add butter, sour cream, dry parsley, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.
If using fresh chopped parsley leaves, sprinkle over top and serve. 

WAY TO GO DT!

ANOTHER fb gem.

Homemade King Hawaiian Rolls & Loaf....all done (smells awesome)

Ingredients
•6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
•3 eggs
•2 cups pineapple juice, room temperature
•3/4 cup sugar
•1 teaspoon vanilla
•2 (1/4 ounce) envelopes yeast
•1/2 cup (8 tablespoons) butter, melted

Instructions
1.In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2.Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3.Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4.Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm