“Tis the Season” #7 Recipe
Water Chestnuts wrapped in Bacon
1 package of bacon
2 cans of whole water chestnuts, drained
¼ cup miracle whip
½ cup brown sugar
½ cup of chili sauce
Fry your bacon and save the grease for pinto beans. Drain your chestnuts. In a mixing bowl, mix the other ingredients. When bacon is done, wrap each
Tis the Season # 8
Sausage something Big D’s favorite
2 cans Crescent rolls
2 packages of sausage (1 hot, 1 mild)
1 8 0z package of cream cheese
¼ stick of the 2 lb of Velveeta Cheese
Brown Sausage in skillet and drain
Put the 2 kinds of cheeses and melt when sausage is cooked
Take 1 can of crescent rolls and lay in 9 x 12 pan sprayed with Pam spray
Put sausage/cheese mixture on the layer of Crescent rolls
Place the 2nd can of Crescent rolls on top of mixture
Place in oven and bake until roll brown
Tis the Season # 9 One of my students is making this for Thanksgiving
· 3 ozs cream cheese (softened)
· 2 tbsps sugar
· 1 34 cups milk (divided)
· 4 ozs cool whip (thawed and divided)
· graham cracker crust (1 9-inch)
· 4 ozs instant chocolate pudding mix
· miniature semisweet chocolate chips
In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth
Gently stir in 1 cup Cool Whip
Spread evenly into crust.
In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
Pour over cream cheese mixture.
Chill at least 2 hours
Just before serving, garnish with remaining Cool Whip and chocolate morsels.
Tis the Season # 10 Big D’s jerky for all the Deer Hunters
1st kill the big one Legally
Cut the meat off the shoulder or what part you like into small strips
Soak in cold ice water removing the blood taste (Refresh water as necessary)
1 bottle of Dale’s Seasoning
Pour the Seasoning over the small strips when very light brown (since the blood has been removed)
Soak and Soak and Soak (longer the better but to your liking)
Place small strips on the Dehydrator over night is what it takes mine plus some-------
When meat is dried (Enjoy)
Tis the Season #11 One of my students is making this for Thanksgiving
Banana Cream Pie
· 1 oz vanilla pudding (cook and serve sugar-free vanilla pudding mix)
· 1 cup skim milk
· 2 bananas (sliced)
· 1 graham cracker (9 inch graham cracker pie crust regular or reduced fat crust)
· 8 ozs cool whip (frozen light whipped topping thawed)
Combine the Pudding Mix and Milk in a medium saucepan
Cook over medium heat until thickened, while stirring constantly.
Remove from the heat, cover the top of the Pudding with wax paper, and let it cool.
Take the pie crust and place sliced Bananas on the bottom of crust
Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix
Spoon the Pudding Mixture evenly over the Bananas
Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell.
Cover and chill for at least 4 hours, or until ready to serve.
May garnish as you desire.
Tis the Season #12
Lemon Ice Boxed Pie One of my students is making this for Thanksgiving
· 1 graham cracker crust (9 inch prepared)
· 14 ozs sweetened condensed milk
· 1/3cup fresh lemon juice
· 12 ozs frozen whipped topping (thawed)
1. Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill.