Breakfast Caramel Buns
 1 stick butter
1/2 cup brown sugar
1 can biscuits
Pecans

Preheat oven to 375°. Put stick of butter in 8 inch round pan in oven to melt. When melted, sprinkle brown sugar in butter. Place biscuits on top of butter and brown sugar. Cook until biscuits are done. Place plate on top of pan and flip; remove pan and serve.

Coated Pecans
 1 egg white
1 tsp. cinnamon
1/4 cup sugar
2 cups pecans

Beat egg white until foamy. Add sugar, cinnamon and stir well. Mix in pecans until well coated. Spread on foil lined cookie sheet and bake for 30 minutes in a 275° F oven, stirring every 10 minutes.

Blender Pie
December 5, 2002

• 4 eggs
• 1/2 cup Bisquick
• 2 cups milk
• 3/4 cup sugar
• 1/2 stick margarine
• 1/2 tsp. vanilla
• 1/2 cup coconut

Blend all ingredients, except coconut, in blender for 3 minutes. Pour into greased 10 inch pie pan. Top with coconut. Bake at 350° for 40 minutes. Makes its own crust!

Iron Skillet Chocolate Pie
November 28, 2002

• 2 cups sugar
• 4 Tbsp. flour
• 4 Tbsp. cocoa
• 2 Tbsp. butter
• 4 eggs, separated
• 2 cups milk
• 2 tsp. vanilla
• 1 large baked pie
• shell

Mix sugar, flour and cocoa. Melt butter in iron skillet. Add sugar mixture and mix lightly. Combine beaten egg yolks and milk. Add to mixture, stirring constantly. Cook slowly until thick. Add vanilla and blend well. Pour into baked pie shell. Cover with meringue and brown.

Neiman Marcus Cake
November 11, 2002

• 1 stick butter
• 1 egg
• 1 cake mix with pudding
• 1 cup chopped pecans
• 8 oz. cream cheese
• 1 box powdered sugar
• 3 eggs

Mix butter, 1 egg, cake mix and pecans. Press into a 13 x 9 inch pan for crust. Mix cream cheese, powdered sugar and 3 eggs well. Pour over crust. Bake at 350° for 40 to 45 minutes.

Wild Game Marinade
October 17, 2002

• 3/4 cup lime or lemon juice
• 1/2 cup orange juice
• 1/2 cup vinegar
• 2 cups apple cider
• 1 large carrott, diced
• 1 clove garlic, minced
• 2 Tbsp. parsley, chopped
• 1 bay leaf
• 1 medium onion, sliced
• 1 cup diced celery
• 1/4 tsp. nutmeg
• 2 seeded chili peppers, optional

Mix all ingredients. Cover meat. Refrigerate for at least 24 hours. Makes about 4 1/2 cups.

Ground Venison Foil Wrap
November 14, 2002

• Venison patties
• 1/4 inch sliced potatoes
• Onion slices
• 1 tsp. butter
• Salt & pepper to taste
• 1/8 cup water

Take a 12" square piece of foil Put venison patties on middle of foil. Pull sides up to form a bag. Add potatoes then onions on top of meat. Top with butter and pour in water. Close foil and place on grill for about 20 - 30 minutes or put in oven at 350° for the same amount of time. Other vegetables may be added.

Deer Roast
November 7, 2002

• Venison roast (1 - 3 lbs.)
• 3 - 4 potatoes - cut into chunks
• 3 sliced carrots
• 1 sliced bell pepper
• Black pepper to taste
• Garlic powder to taste
• 1 Tbsp. flour
• 1/2 cup of water

Put all ingredients in crockpot and cook on low for 6- 8 hours on high for four to six hours or until meat is tender.

Sour Cream Grilled Potatoes
October 31, 2002

• 1 (9 oz.) pkg. frozen French fried potatoes
• 1 pkg. dehydrated onion soup mix
• 1 cup sour cream
• 1/4 cup light cream

Place potatoes in center of 14 inch square of heavy duty foil. Combine sour cream, onion soup mix and light cream. Pour over potatoes. Close foil and fold into secure package. Grill over medium setting, with hood down, for 20 to 30 minutes, turning occasionally. Makes 6 servings.

Jalapeno Bean Dip
October 24, 2002

• 2 cups hot, cooked red or pinto beans
• 2 jalapeno peppers, finely chopped
• 1 large clove garlic, mashed
• 1 cup grated sharp Cheddar cheese
• 1 tsp. jalapeno liquid

Mash beans until smooth, or blend to desired consistency. Place mashed beans in saucepan. Stir in enough liquid from beans to make mixture of dipping consistency. Add, mixing well, grated cheese, jalapenos, jalapeno liquid and garlic. Cook over very low heat until cheese is melted and mixture is hot. Serve with tortilla chips or on tostados. Makes about 2 cups.

Fruit Delight
September 26, 2002

• 1 can fruit cocktail
• 1 can mixed chunky fruit
• 1 small box Jello instant vanilla pudding mix
• 1 apple
• 1 orange
• 1 banana
• Strawberries, fresh or frozen

Drain liquid off canned fruit into bowl. Stir in pudding mix. Cut fresh fruit into small chunks. Add canned and fresh fruit. Mix well. Chill.

Strawberry Pie
September 19, 2002

• 1 cup sugar
• 2 2/3 Tbsp. cornstarch
• 1 1/3 cup 7-Up
• 4 1/3 Tbsp. strawberry jello
• 1 pint strawberries, cut up
• 1 small carton Cool Whip
• 1 pre-cooked pie shell

Mix sugar and cornstarch with 7-Up. Cook over low heat until thick. Add jello and mix until dissolved. Set aside until cool. When cooled, add strawberries and pour into pie shell and chill. Top with Cool Whip.

Taco Salad
October 3, 2002

• 1 lb. lean ground beef
• 1 head lettuce
• 8 oz. Cheddar cheese, grated
• 1 jar taco sauce
• 1 medium pkg. taco chips
• 2 medium tomatoes, chopped
• 2 onions, chopped
• Salt & pepper to taste

Brown meat and onions, drain. Stir in taco sauce. Add shredded lettuce, tomatoes and crushed chips. Top with grated cheese.