BART'S VENISON POPPERS

My friend Bart Farmer shared his recipe for Venison Poppers and though I have not had the chance to make them yet, let me tell you that they sound divine. Thanks for sharing Bart!

venison poppers: slice deer meat into 1 inch cubes. season liberally ( I use black pepper, meat tenderizer, and McCormicks roasted garlic and herb). Place cubes in a bowl and cover with Italian dressing. refrigerate overnight. slice a pack of bacon in half. Place a deer cube on each strip of bacon, place a slice of jalapeno on top, roll bacon tightly around deer and pepper, skewer with a toothpick. (gotta soak toothpicks in water so they won't burn) Grill on medium heat. When the bacon is done, the deer is done. Tips: Slice jalapenos then remove seeds and the whiteish ribs inside, this will remove the heat. I also soak them in cold water so they stay crisp and easier to work with. I guessed at the amounts, but I would say roughly 1 1/2 lbs deer, and 6 large jalapenos would make approximately 50 poppers.

GINGERBREAD BOYS & GIRLS

When my children were little we made Gingerbread boys and girls every year in December. It was great fun and we made small ones and BIG ones and I gave them to all my neighbors and decorated the Christmas tree with them. Fun! Fun! Fun! Here is my original recipe...they came out perfect every time...well, every now and then an arm or leg would go missing.

1 cup shortening
1 cup sugar
1/2 teaspoon salt
1 big egg
1 cup molasses
2 tablespoons vinegar
5 cups sifted enriched flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Thoroughly cream shortening, sugar, and salt. Stir in egg, molasses, and vinegar; beat well. Sift together dry ingredients; stir into molasses mixture. Chill for 3 hours. On lightly floured surface roll to 1/8-inch thickness. Cut with gingerbread boy and girl cookie cutters. Place 1-inch apart on greased cookie sheet. Use red hots for faces and buttons. Bake at 375 degrees about 6 minutes. Cool slightly; remove from cookie sheet. When thoroughly cool, use confectioner's sugar frosting to pipe on trims.
Yield: 5 to 6 dozen

COOKS NOTE: The best part of gingerbread cookies is decorating them. Kids especially love this part! Use raisins, icing or cinnamon red-hots for eyes, noses, mouths or buttons. Icing can be piped for fancy cookies to resemble clothing or hair.

CHIMNEY CORNER COOKIES

You'll want to  keep your cookie jar filled with favorite treats during the holidays. Bake these scrumptious cookies and they'll be no mistaking the season. Not only your kitchen, but your entire house will be filled with aroma-rich scents of Christmas.

1 cup shortening
1 3/4 cups brown sugar-packed
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1/2 teaspoon allspice
3 big eggs
2 3/4 cups sifted plain flour
1 teaspoon baking soda
2 tablespoons milk
2 cups seedless raisins
1 cup chopped pecans

Combine first 9 ingredients in mixing bowl and beat thoroughly. Sift flour and soda together; add half to shortening mixture and blend. Add milk and mix; add remaining flour and blend.Add raisins and nuts. Measure out rounded tablespoons of dough on a baking sheet. Bake at 375 degrees for 12 to 15 minutes.
Yield: 4 dozen

"The days that make us happy make us wise."~anon

EASIEST CHOCOLATE COVERED CHERRIES

Give these delectable cherries in a holiday canister accompanied with a pretty mug and a couple of packets of gourmet hot chocolate. Strawberries can also be dipped in the same manner.

2 (12 oz. each) bars milk chocolate
2 cups milk
20 cherries with stems

Heat the chocolate in top of a double boiler over simmering water just until chocolate is melted. Stir in milk, using just enough to make chocolate smooth. Holding the cherries by their stems, dip them one at a time into chocolate mixture. Place on a sheet of waxed paper until dried.
Yield: 20 chocolate covered cherries

"Christmas is a time when you get homesick - even when you're home." ~Carol Nelson

HOT-TO-TROT SHRIMP PUPPIES

In Loving Memory of Jaymason Andrew Fitts 6-9-07~7-27-10

You just have to know that good things are going to happen when you combine fresh shrimp with Mexican cornbread, cream-style corn, green onions and pickled jalapeno peppers....

1/2 pound medium-size fresh shrimp-cooked and chopped
1 (6 oz.) package Mexican corn bread mix
1/2 cup flour
1 (8 oz.) can cream-style corn
1/4 cup chopped green onions

2 or 3 pickled jalapeno peppers-chopped

Combine cornbread mix and flour. Stir in remaining ingredients just until dry ingredients are moistened. Stir in shrimp. Drop batter by teaspoons into hot oil and fry in batches, 2 minutes on each side, or until golden brown. Drain on paper towels and serve immediately.

4 months that seems like a lifetime ago...yet at the same time, it was only yesterday....Even hundredfold grief is divisible by love. 

3 GINGER COOKIES FROM HEAVEN

Of all the cookies I make and bake this just happens to be the most requested recipe of all the others. Take these over the holidays to such places as nursing homes, sheriff and police offices, rescue squads, hospital waiting rooms, and any other locations that you can think of to spread some cheer. Believe me when I say that you could make a difference in others lives by such actions. Happy Thanksgiving everybody! Love to you all today and everyday.

3 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups sugar
1 big egg plus 1 egg yolk
1 tablespoon freshly grated ginger
2 tablespoons chopped candied ginger
1/3 cup molasses
coarse sanding sugar..or just plain old sugar if that's what you have on hand

Preheat oven to 350 degrees. Whisk together flour through salt; set aside.

Put butter and sugar into bowl of electric mixer fitted with paddle attachment; mix on medium high speed until pale and fluffy. Add egg and yolk, mix to combine. Mix in grated and candied ginger. Add flour mixture in batches, alternating with the molasses, beginning and ending with flour.

Roll dough into 1-inch balls. Coat with sugar. Space 2-inches apart on baking sheets lined with parchment paper. Bake, rotating once, until dark golden brown around edges, about 12 minutes. Do not over bake. Let cool on sheets for a few minutes; transfer to wire racks to cool.
Yield: 6 1/2 dozen

"If bitterness wants to get into the act, I offer it a cookie or a gumdrop."~James Broughton

THANKSGIVING SPINACH SALAD with SPICED PECANS

This is absolutely one of the best salads ever! Not only is it delicious as delicious can possibly be, it makes for a beautiful presentation that will make all the heads turn at your holiday table. It is one of my most requested catering recipes and I am giving it up today just for you.

SALAD

1 (6oz.) can frozen cranberry juice concentrate, thawed
1/3 cup extra-virgin olive oil
3 tablespoons raspberry vinaigrette or raspberry vinegar
1 cup dried cranberries
1/8 teaspoon salt
4 cups sliced unpeeled apples
8 cups torn spinach
1 cup thinly sliced celery

Combine the cranberry juice concentrate through the salt in a mason jar, place lid on it securely and shake it up baby until it is well mixed. Pour over the apples in a shallow dish. Chill, covered, for 24 hours, stirring several times. Combine the spinach and celery in a salad bowl. Add the apple mixture and spiced pecans; toss to mix.

SPICED PECANS

1/3 cup mild honey
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
2 cups pecan halves

Combine the honey through the salt in a bowl and mix well. Add the pecans and toss to coat evenly. Spread in shallow baking pan. Bake at 350 degrees for 16 minutes, stirring several times. Bake for several minutes longer if the pecans are still sticky, watch closely so they do not burn. Let stand until cool. Store in an airtight container.