Strawberry Cobbler

Traditionally I think of cobbler as a dessert but with the addition of a little oatmeal and Bisquick I think this recipe could easily be used as a breakfast treat! I pair this cobbler with my favorite bourbon vanilla ice cream.

2 c Strawberries Sliced

1/2 c Sugar

1 Tbs. Corn Starch

1 Stick Butter

3 c Bisquick

1 c Sugar

1 1/2 c Milk

1/2 c Rolled Oats

1/2 c Brown Sugar

Dash of Cinnamon

Preheat oven to 350 degrees. Place butter in 9x13 baking dish or cast iron skillet. Place dish in oven until butter is melted. Mix together strawberries, sugar, and cornstarch and set aside. Place Bisquick and sugar in a bowl and mix well. Add milk and stir until just combined. Pour Bisquick mixture into dish over melted butter. Spoon strawberries evenly over batter. Do not stir. Combine oats, brown sugar, and cinnamon. Sprinkle over top of cobbler. Bake at 350 for 30 minutes. Edges will be golden brown and set, but the middle will be jiggly. Serve immediately with fresh whipped cream or ice cream.

• You can use any fruit with this recipe. I particularly love peaches!

• You can substitute self rising flour for Bisquick

• I like to add a dash of vanilla or nutmeg for additional flavor

• I always use butter. Never margarine.

Betty Lane's Crispy Waffles

My Grandmother and her sister Betty cooked these perfectly crisp waffles for breakfast or a simple dinner. They always had the ingredients on hand to whip up a quick batch. I think the real secret of this recipe was their old fashioned waffle irons. I don’t know the name or the brand but I know they were heavy. Not the light-weight non stick versions of today. The substantial cast iron plates on Grandma’s vintage waffle iron made the waffles crispy on the outside and tender on the inside. I loved watching butter pool in the hollows of those crisp golden rectangles!

I ordered a precious, antique ($72.00) “Fiesta” brand waffle iron just for this blog. My cute find definitely had vintage odor as it smelled a little musty, but the cheery light yellow color made up for the stale scent. I was disappointed to find the fiesta was light weight and made of much more new parts than I had anticipated. Nonetheless, I fired this little beauty up and let it get good and hot. I cooked my waffles a little longer than usual to achieve the perfect bite. My advice to you is to rummage through your grandma’s cabinets, goodwill, or your favorite junk store. You just might come across a treasure. If its good and heavy your waffles will be golden!

2 c. Bisquick

1 1/3 c. Club Soda

1 Egg

1/3 c Oil

Mix all ingredients and pour onto greased HOT waffle iron. Serve with butter, syrup, honey, and jam.

This makes about 4 good sized waffles.

Mango Salsa with Cinnamon Sugar Chips

Fruit salsa is the perfect summer dish. I love the vibrant colors and bold flavors. I worked in a little café fresh out of culinary school. One of their specialties was mango salsa. Our 80 year old delivery driver Mr. Jerry kept a close eye on the salsa production. He made sure we were chopping the ingredients properly and that the consistency was just right. He wielded a chefs knife like a pro and sang Danke Schoen to all the line cooks.

I love this dish as an appetizer or as a garnish for fish or chicken. Don’t be afraid to add your own touches. Any fruit is delicious added to this recipe. I have tried adding pineapple, kiwi, and strawberries with wonderful results. Disclaimer: The cinnamon sugar chips are completely addictive.

4 Mangoes (pilled, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

2 Tbs. White Balsamic Reduction

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!

Masters Inspired Shrimp and Egg Salad

When I think of the Masters I automatically think of pimento cheese and egg salad sandwiches on soft white bread wrapped in signature green plastic wrap. I do not know a thing about golf, but I do love to eat!! Thankfully this sought after event has corresponding cook books. I grew up perusing my mother’s cook book collection which included the first two of the Tea Time at the Master’s cook books. I loved the dog eared copies with my mother’s handwritten notes. She used a number scale to rate the recipes she liked and some even included in parentheses “Eddy Likes”, for recipes that my Daddy particularly loved. I received the last in the series ,Par 3, as a graduation gift. I loved the fun brunch recipes and new versions of old favorites. I wanted to create a fun blog recipe as a nod to the Masters. I knew I had to do a take on a classic and you can’t get more classic than egg salad. I added shrimp to a basic egg salad recipe and spiced it up a bit with sriracha. I also love the addition of dill. I hope this recipe garners a 10 rating in your arsenal of favorite recipes.

4 c Shrimp (boiled and chopped)

4 stalks Celery (chopped)

3 Green Onion (chopped)

12 Eggs (boiled and chopped)

1 tsp Old Bay

1/2 tsp Dill

2 Tbs. Sweet Relish

1 Tbs. Sriracha

1 c Dukes Mayo

Combine all ingredients and chill until ready to serve. Serve alone atop a bed of greens, as a dip with crackers, or on a buttery toasted croissant.

Fudge Brownie Pie

Every now and then I find myself in the mood for ooey, gooey chocolate fudge goodness. I crave chocolate so rich its almost hard to stomach with out a tall glass of ice cold milk. I am not ashamed to admit my favorite Little Debbie snack is a Cosmic Brownie, and this pie reminds of my favorite guilty pleasure.

2 Deep Dish Pie Crusts

2 c Butter (1 pound)

1/4 c Oil

5 c Sugar

8 eggs

2 c Plain Flour

2 c Cocoa Powder

2 c Pecans

2 Tbs. Bourbon Vanilla

Place dry ingredients in a bowl and mix well. Add eggs, melted butter, oil, and vanilla. Mix just until combined. Do not over mix. Batter will be stiff. Spoon into pie crust. Bake at 350 degrees for 45 minutes to 1 hour. The middle will remain fudgy but the outsides of the pie will be set. Let cool completely. Serve with fresh whipping cream. You can omit the bourbon vanilla and add strong brewed coffee for a variation!

Rustic Strawberries and Cream Tart

Each year I anticipate the first crop of strawberries. I know the arrival of spring is near when those precious red berries appear at the local farmers market. My Mother makes a delicious, traditional strawberry pie. I wanted to create a new take on an old favorite. The recipe below isn't fancy but its pretty in a rustic way.

Crust:

1 1/2 c Plain Flour

4 oz Cream Cheese

1/2 c Butter

1/4 c Sugar

1/4 c Cold Water

Place flour in food processor and add cubes of very cold cream cheese and butter. Pulse mixture until all of the cream cheese and butter are incorporated and mixture resembles corn meal. Add water and pulse until mixture forms a ball of dough. Remove dough from food processor and flour lightly. Wrap dough in plastic wrap and refrigerate for 15-20 minutes. Place dough on floured surface and roll gently with a generously floured rolling pin. Roll to form a circle approximately 12-15 inches in diameter. Roll dough onto rolling pin and place in well greased spring form pan. Make sure the dough is pressed up the sides of the pan.

Filling:

1 c Strawberries

1/8 c Sugar

1 Tbs. Amaretto

1 c Sugar

1/4 c Self Rising Flour

1/2 c Sour Cream

1/2 c Heavy Cream

2 eggs

Place sliced strawberries, sugar, and amaretto in bowl and mix well. Pour berry mixture into prepared crust. Mix sugar and flour together and add sour cream, heavy cream, and egg. Mix well and pour over berries. Fold edges of crust in over fruit and cream mixture. The edges will be uneven but this will create the rustic look! Sprinkle sugar over top of tart. Bake at 350 degrees 30-45 minutes until crust is golden and middle is set. Cool completely. Remove from pan and serve with sweetened whipped cream.

Country Cabbage

One pot meals are my favorite! Just throw everything in and out comes a fabulous meal with minimal dishes to wash! This hearty cabbage stew is perfect for a chilly winter night, and like most soups, stews, and sauces this recipe gets better after it sits. I made a heaping pot on a Friday and my husband and I ate it the entire weekend! Pair with a wedge of sweet cornbread for sopping, and enjoy a great meal without being tied to your stove top for hours!

1/2 lb Bacon

1 Onion Sliced

1 Bell Pepper Sliced

1 lb ground Sausage

1 small head Cabbage

6 Red Skin Potatoes

1 can Rotel Tomatoes

1 lb Smoked Sausage sliced

1/2 c Ketchup

2 c Water

Salt, Pepper, and Hot Sauce to Taste

Cook bacon in heavy bottom soup pot or dutch oven. Once bacon is crisp remove and drain on paper towels. Cool and crumble. Reserve for later.

Add ground sausage, onion, and bell pepper and cook until sausage is done. Cut cabbage into hearty chunks and add to sausage mixture. Cut potatoes in fourths and add to pot. Add remaining ingredients and cook until potatoes and cabbage are fork tender. Adjust seasonings, and crumble reserved bacon over the top.

You can substitute ground beef or venison for ground sausage. I used venison sausage when I last cooked this recipe.

Kitchen House Sweet and Spicy Dove Breast

I have eaten dove many different ways. I love them all! My Mama’s fried dove with rice and gravy is probably my favorite meal. She makes the absolute best gravy. Her gravy is a milk gravy laced with pan drippings, onion, and bacon. My mouth is watering just thinking about those golden brown birds glistening with gravy!

A grilled dove stuffed with banana pepper and cream cheese then wrapped in bacon is one of my go-to savory appetizers. This recipe came about by chance. After a long day in the field we had extra dove and peppers leftover but no bacon. The grease was hot so I threw together what I could find at the Kitchen House at Brown Farm, and the result was a crowd pleaser! People love this recipe because the dove are boneless and easy to eat and the sweet and spicy sauce keeps them coming back for more!

20 Dove Breast

1 Sweet Vidalia Onion

1 12oz Jar Banana Peppers

1 c Milk

1/2 c Buttermilk

4 c House Autry Seafood Breading

For the Sauce:

1 c Texas Pete Hot Sauce

1 stick Butter

1/2 c Brown Sugar

Cut dove breast from the bone. Discard the bone. You will have two medallions per breast. Slice onion in half and then slice into half moons. Place dove, onion, and drained banana peppers in bowl. Add milk and butter milk. Allow to marinate for 1 hour. Drain dove, onion, and banana pepper mixture and toss in seafood breading. Deep fat fry in 350 degree oil for 5-8 minutes or until the dove floats. Drain on paper towels.

While dove are marinating make the sauce. Combine hot sauce, butter, and brown sugar in sauce pan and cook until butter is melted and brown sugar is dissolved.

Place dove on serving platter and drizzle the hot sauce over the top. Serve hot plain or with ranch dressing for dipping.

Mini Buffalo Burgers with Gorganzola Sauce

These spicy little burgers are a perfect game day treat. Why are mini burgers so much fun? Baby burgers are cute, easy to eat, and you don't feel too guilty if you eat multiples. Trust me, you will want to eat more than one! The hot sauce adds a subtle kick and the buttery ritz add great flavor and help bind the burgers. Don’t be afraid of the gorgonzola sauce. I tested this recipe with 3 self proclaimed bleu cheese haters. After tasting burgers with and without gorgonzola sauce they all agreed the sauce was delicious and paired perfectly with the heat from the hot sauce. Serve these little guys at your Super Bowl party and watch them disappear!

Buffalo Burgers

1.5 lbs. Ground Beef

1 sleeve Ritz Cracker Crumbs

1/4 c Franks Hot Sauce

1/4 tsp. Garlic Powder

1/4 tsp. Pepper

1 pack Hawaiian Rolls (12 count)

Mix all ingredients and form into twelve 2 ounce patties. Bake in 350 degree oven for 10-15 minutes. Slice rolls while burgers are baking. Place burger in roll and top with gorgonzola sauce. Serve hot!

Gorgonzola Sauce

1 c Dukes Mayo

1/2 c Sour Cream

1/4 c Gorgonzola Cheese

1 Tbs. Worcestershire

Mix well and refrigerate until ready to use.

Toffee Banana Bread

Toffee Banana Bread is the perfect way to use over ripe bananas. Delicious for breakfast or even an after dinner sweet treat this recipe is super easy!

1 stick Butter

1 c Brown Sugar

1/4 c White Sugar

2 c Plain Flour

1 tsp. Baking Soda

3 Ripe Bananas

1/2 c Sour Cream

2 Eggs

1 c Toffee Bits

Cream Butter and Sugar. Mix flour and baking soda. Mash bananas and mix with eggs and sour cream. Add flour and egg mixture alternately to creamed sugar. Mix until just combined. Fold in 3/4 cup of toffee bits. Pour into two greased 8 inch loaf pans and sprinkle remaining toffee bits over the top. Bake at 350 degrees for 1 hour.

Cajun Potato Salad

I love potato salad. Actually, I love any kind of potato: baked, fried, scalloped, boiled. I love them all!!! This recipe didn't start with potatoes. I grabbed a bottle of Cajun mustard because I was intrigued by the texture and color of the whole grains. I knew rich flavor would come from that little bottle! I experimented with using the mustard in sauces and thought it would be the perfect ingredient in the dressing for a rich and complex potato salad. I love the crunch from the diced veggies, and the robust flavor from the spices, mustard , and hot sauce. Take this potato salad to your next potluck, picnic, or fish fry and watch as it disappears!

5 lbs. Red Skin Potatoes

4 Boiled Eggs (chopped)

1 Green Bell Pepper

1/4 c Sweet Onion (chopped)

1/4 c Green Onion (chopped)

3 Ribs Celery (chopped)

1/2 c Sweet Pickle Cubes

1/2 c Dill Pickle Cubes

1 c Dukes Mayo

1 c Sour Cream

1/4 c Creole Mustard

2 Tbs. Worcestershire

2 Tbs. Hot Sauce

2 Tbs. Cajun Seasoning

2 Tbs. Sugar

1 Tbs. Garlic Powder

1 Tbs. Chili Powder

Salt and Pepper to Taste

Slice potatoes and boil until tender. Drain and cool for 10-15 minutes. Place potatoes in mixing bowl and add eggs, bell pepper, onion, celery, and pickles. Place remaining ingredients in bowl and whisk until smooth. Pour over potatoes and mix until just combined. Serve immediately or refrigerate. This potato salad is better after it sits over night and all of the flavors have married.

BBQ Pot Roast

Traditional chuck roast with potatoes and carrots is synonymous with Sunday dinner. My Mother cooked a roast at least one Sunday out of every month. I still love a Sunday pot roast but I like to experiment with different variations and new ingredients.

I like to add oxtails for depth of flavor. Braising the roast in beer with bay leaves also adds another layer of deliciousness. Finally the sweet BBQ sauce with hints of heat and smoke from the chipotle peppers makes this recipe a keeper. The chipotle peppers are spicy so beware or add more for an extra spicy kick!

This roast is delicious served with traditional mashed potatoes or grits loaded with gouda cheese. I doubt you will have leftovers but in case you do top baked sweet potatoes with roast for an awesome loaded potato or make a sandwich on a toasted bun with dill pickle. You will not be disappointed!

For the Roast:

3-4 lb. Beef Chuck Roast

2 lb. Beef Oxtails

Season Salt, Pepper, Garlic Powder, Chili Powder

1 Red Onion (sliced)

1 c Flour

1/4 c Olive Oil

3 Bay Leaves

1 can Budweiser

Preheat oven to 225 degrees. Season Roast and Oxtails liberally with season salt, pepper, garlic powder, and chili powder. Coat both sides with flour. Heat oil in a Dutch oven. When oil is hot add roast and ox tails. Sear on both sides until flour is browned. Top with slices of onions and entire can of beer. Add water until roast and onions are completely covered. Place lid on Dutch oven and bake 225 degrees for 5-6 hours.

Remove roast and oxtails from liquid. Remove any fat, gristle, or bones. Set aside. There will be a thin layer of clear fat that has risen to the top of the pan juices. Skim off as much fat as possible with a spoon. Reserve two cups of pan juices.

For the BBQ Sauce:

2 c Reserved Pan Drippings

2 c Ketchup

1 c Brown Sugar

1/2 c Cider Vinegar

3 Tbs. Chipotle Peppers in Sauce

1 tsp. Black Pepper

Cook all ingredients until boiling. Pour sauce over roast and serve hot.

Duck Gumbo

Duck gumbo is one of my favorite dishes my Daddy prepares. This is not his recipe but it is a close interpretation. His recipe includes okra, but I knew I would forget something at the grocery store. Oops! We have an abundance of wild game in our fridge and freezer at all times. I particularly love cooking wild game. It is always a challenge for me to cook delicious dishes and show others that wild game can be tasty! It is an honor to cook these beautiful creatures. Their colorful feathers and beautiful markings are truly natures work of art! You can substitute chicken for the duck but you would be missing out!

Duck Gumbo

6 duck breasts

2 slices Orange

2 ribs Celery

1 Onion

1 Bay Leaf

Place cleaned de-boned duck breast in heavy bottom pot with celery, onion, orange slices, bay leaf, salt and pepper. Add approximately 8 cups of water. You may need to add additional water while cooking. Boil for 45 minutes to one hour until duck starts to get tender. It will not fall apart like chicken but it will begin to tenderize. Remove duck from broth and let cool. Strain broth and save. You will need 8 cups of broth. You can add water to the duck broth if you don’t have enough. When duck is cooled slice into thin strips and save.

 1 c chopped Onion

1 c chopped Celery

1 c chopped Bell Pepper

1 lb Smoked Sausage

½ lb Bacon

¼ c Flour

1 lb cubed Ham

8 c Duck Broth

2 14.5oz cans Stewed Tomatoes

2 14.5oz Fire Roasted Tomatoes with Garlic

½ c White Wine

1/2 c Ketchup

¼ c Flour

Hot Sauce

Salt and Pepper to Taste

 While duck is cooking fry ½ lb of bacon in soup pot. Once bacon is done drain on paper towels. Add ¼ c olive oil to bacon drippings and sauté onion, celery, bell pepper, and sausage in drippings. When veggies start to get tender add flour and cook for 5 minutes. Add reserved duck stock, tomatoes, white wine, ham, and duck. Bring to a boil and reduce heat. Simmer for 30-45 minutes until duck is very tender and gumbo has thickened. Add ketchup, hot sauce, salt, and pepper. Taste and adjust seasoning. Let sit 20-30 minutes to allow flavors to marry. Crumble bacon over top of gumbo. Gumbo can stand alone or serve over white rice. This dish is even better the next day or the next. It makes a hefty pot so you can plan to feed a crowd or you can freeze.

Honey Spice Bars

My Grandmother has made these easy dessert bars for years. She keeps them in a sealed container on her buffet waiting for lucky guests to stop by and enjoy along with her famous cheese straws. These bars take 30 minutes or less to prepare and cook. You probably have the short list of ingredients in your pantry!

Bars:

1 c Sugar

3/4 c Oil

1/4 c Honey (Vanilla Bean Bear Hug Honey)

1 large Egg

2 c All-Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Salt

1 c Pecans chopped

Glaze:

1 c Powdered Sugar

2 Tbs. Mayonnaise

1 tsp Vanilla

1 Tbs Honey

1-2 Tbs Water

Preheat oven to 350 degrees. Place all bar ingredients in a bowl and mix until just combined. Pour mixture into greased 9x13 baking dish. Batter is very thick. Spread batter with spatula or hands to edges of pan. Bake 12-15 minutes. While bars are baking place all glaze ingredients in a bowl and whisk until smooth. Remove bars from oven and let cool 5 minutes. Pour glaze over bars and spread until the top of bars are completely covered. Let cool completely and slice into bite size bars.

Chicken and Dumplings

I like to share Southern recipes that I know people will try and love to cook for years to come. A warm bowl of Chicken and Dumplings takes me back to meals at our family’s beloved Kitchen House. Mr. Bernard Covington would cook up a huge pot of this southern staple. I loved the thick hand rolled dumplings and copious amounts of black pepper he used to make his recipe. We gathered around the table to enjoy with fat back and cat head biscuits dripping with cane syrup and blackberry jelly.

My recipe includes a few shortcuts, but the love I put into this recipe is the same as Mr. Bernard’s. He loved our family like his own. He let us drive his little red truck to his grocery store in Garfield where we loaded up on Honey Buns and whatever sweet treat we could find. I am thankful for these memories and the many friends who have come into our lives who are like family.

Chicken and Dumplings

1 Whole Chicken

3-4 Celery Ribs with Leaves

1 can (10.5oz) Cream of Chicken Soup

1 can (10.5oz) Cream of Celery Soup

20 Small Flour Tortillas (I prefer La Banderita 6 inch)

4 Tbs. Butter

4 Tbs. Flour

Salt and Pepper to Taste

Rinse chicken and remove neck and giblets from cavity. Place chicken in dutch oven and cover with water. Add salt, pepper, and ribs of celery. Boil until chicken is fully cooked and tender. You may need to add additional water as chicken cooks.

While chicken is cooking cut tortillas into 1 inch strips.

Once cooking is complete remove chicken and celery from dutch oven. Discard celery. Allow chicken to cool. Once chicken is cooled pick meat from bones. Discard bones and skin.

While the chicken is cooling bring broth to a boil. Add cream of chicken and cream of celery. Stir until soup is dissolved and mixture returns to a boil. Slowly add tortilla strips 2-3 at a time. Stir after each addition. After all tortilla strips are added bring to a boil and turn heat to low. Simmer until strips/dumplings are tender. Approximately 10-15 minutes. Stir occasionally. Do not overcook. Melt butter in small pan. Whisk in flour and cook one minute. Gently stir roux in dumplings to thicken. Stir in chicken. Serve hot with biscuits or lacey cornbread.

Variations:

You can use this same recipe and substitute frozen or homemade dumplings. I just love using the tortillas because they are so tender and they don’t clump up.

You can use boneless skinless chicken breast but I believe the flavor from a whole chicken is much tastier!

You can use two cans of cream of chicken and omit the cream of celery but the celery adds depth of flavor.

Russian Tea

The moment I felt the first cool nip in the air my mind and stomach longed for a steaming cup of Russian Tea. My sister tasted a sample of the recipe below and said, “Ahhh, Tastes like our childhood.” Our Mother made a batch every Fall and stored the powdery mixture in a brown butter bowl in the designated bakery kitchen cabinet. I love the hints of clove and cinnamon.

I made some changes to the original recipe. I added extra sugar. I always like sweet things a little sweeter! I also added red hot candies to the mixture for some added color. Russian Tea mix is the perfect handmade gift for neighbors and friends that does not require any cooking. I hope this recipe becomes part of your holiday tradition.

Russian Tea

2 c Tang

1 c Instant Tea

1 c Country Time Lemonade

2 c Sugar

1 Tbs. Ground Cinnamon

1/2 Tbs. Ground Clove

1 5oz Bag Red Hot Candy

Mix all ingredients and store in an airtight container. To make a cup of tea add 4 Tbs. dry mix to 8oz boiling water.

Goat Momin'

Little Ann and Little Dan, Two of the prettiest little Christmas goats!!

I became a goat owner in December 2016. My husband Johnny surprised me with two of the most precious Christmas pygmy goats. A male and female that I promptly named Little Ann and Little Dan. My little herd has grown since then. We have had many fun adventures! I have found that pictures or videos of my little goat herd get more likes and comments than pictures of my food!! Below are some fun facts or observations I have made since being a goat mom.

1. Goats are curious creatures. Always nosing around. Don’t ever try to do work while they are around. They will be all up in your business.

2. Goats never do anything you Want them to do. If you want them in the fence they want to be outside the fence. Don’t fight this battle. See observation #3.

3. Goats will do anything for food. Like anything. They will eat the clothes off of your back. Its always a good policy to keep some food on hand. My goats love Skittles, Cheese-Its, Jelly Beans, and Sweet Feed.

4. Goats are smelly. I’m big on smelling. I know its weird and bad manners, but I guess it’s a primal urge to use one of my senses. Chances are if you hang out with your goats you will be smelling goaty for the remainder of your day.

5. Goats are not very smart. Their Flight instinct is on point. Always running. Never fighting. Mostly helpless.

6. Goats multiply. A fellow goat friend told me if there is a Billy in your herd of nannies something will always be pregnant. I maxed out at 12 goats. Two goats are fun. Six goats is more fun, but come time to worm 12 goats are too many.

7. Find a fellow goat friend who is knowledgeable in the ways of goats. You will have lots of goat questions. (why are they sneezing/coughing, why do they have diarrhea, how do I treat diarrhea, why did two die out of the wild blue, what dosage of wormer do I give, how do I assist with a troubled birth) Also, the internet has a wealth of goat knowledge.

8. Your sweet little Billy goat can become aggressive especially if you are interfering with his ladies. He will pummel you leaving your ego and arm badly bruised. You can retaliate with a water hose on full blast or a metal trash can lid is a useful tool to get his attitude back in check.

9. Goats are the most entertaining creatures. I could watch mine for hours. They each have a unique personality. They have a hierarchy that is very apparent if you watch their interactions. I name all of my goats, but names are subject to change as their personalities evolve. I named one of out best Mamas Cookie, but it soon changed to E.T. as her eyes are spaced far apart. Phone. Home.

10. Goat babies are the best. By best I mean cute, snuggly, hoppy little creatures who you just want to squeeze!! My sister and I witnessed 3 of my nannies give birth to 6 babies within 3 hours Halloween Day. We now refer to ourselves as goat midwives/doulas. The most gratifying feeling is helping a tired mama bring her little ones into this world safely. We lost one baby but the others survived. Mom Millie had one baby Vanilli, Mom Cookie(AKA E.T.) had Boo, Jem, and Scout, and Mom Ann had two babies. One did not survive. The other we named Lucky because he was lucky to be alive.

Baby Mose. He just looked like a Mose. An old soul!

Baby Bunny because his ears were floppy!

Apple Dumplings

Apple Dumplings

12 Frozen Biscuits

2 cans Apple Pie Filling

1 c Water

1 stick Butter

1 c Sugar

1 tsp. Cinnamon

Icing:

2 c Powdered Sugar

1 c Heavy Whipping Cream

1 tsp. Cinnamon

Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4 quart casserole dish with nonstick spray. Place biscuit pieces in dish and cover with apple pie filling. Place butter, water, sugar, and cinnamon in pot and cook until butter is melted and sugar is dissolved. Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown and are cooked through. While biscuits are cooking make icing. Place powdered sugar, heavy cream, and cinnamon in bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with bourbon vanilla ice cream.

Bloody Mary Chicken Wings with Bleu Cheese Dipping Sauce

These slightly spicy and sweet wings are the perfect game day appetizer. Feel free to use your favorite bloody mary mix, honey, and hot sauce to make this recipe your own!

20 Whole Chicken Wings

Season Salt Pepper

2 c Bloody Mary Mix (Walker’s)

2 c Hot Sauce (Red Clay)

1/2 c Honey (Bear Hug Sriracha)

3 Tbs Butter

Remove wing tips and cut wings at the joint to make two pieces per wing. Place wings in a bowl and season with season salt and pepper. Pour bloody mary mix and 1 cup of hot sauce over seasoned wings and toss to coat. Marinate at least 24 hours.

Line a large baking sheet with foil and spray with nonstick spray. Remove wings from marinade and place on baking sheet. Save marinade. Wings should be barely touching. Bake for 30-45 minutes on 375 degrees until wings are fully cooked and skin starts to brown.

While wings are cooking place leftover marinade in a sauce pot. Add Honey and additional cup of hot sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and swirl in butter.

Toss wings in sauce and serve piping hot with Bleu Cheese Dipping Sauce.

Bleu Cheese Sauce

1 c Mayonnaise

1 c Sour Cream

1/4 c Bleu Cheese

2 Tbsp. Worcestershire Sauce

3 Green Onions Chopped

Dash Hot Sauce

Mix all ingredients together and chill until ready to serve.

Bourbon Vanilla

You will NEVER buy vanilla flavoring again! This simple recipe for creating your very own vanilla extract is a small investment that will last for years or months depending on how much you bake. I accidentally stumbled across this gem of a recipe by complete necessity. I had a small glass vial that housed two long forgotten vanilla beans on my bakery shelf. The beans had become dried out after several months. Vanilla beans are pretty expensive so I hated to toss them. I knew traditional vanilla extract is made with alcohol. I always keep a stash of bourbon on my kitchen shelves for cooking, baking, or tasting. I filled the vial up with bourbon and let the beans soak for about a week. This experiment resulted in the best vanilla extract I had ever tasted. I quickly used up the small vial and after many refills I decided to make a larger version of the recipe. I hope this recipe yields many tasty treats for you and your family.

750mL Bulleit Bourbon

10-12 Vanilla Beans

I use Bulleit Bourbon because its my favorite! You can use any bourbon you like. I have also used Jack Daniels to rave reviews. Uncork your bourbon and remove a shot worth. Drink it, cook with it, but don’t toss it! Add vanilla beans. Let beans soak for at least a week. A month is even better. Use double the amount for any recipe that calls for vanilla ectract. If you want extra vanilla flavor split one of the pods and scrape the seeds into your favorite recipe. This bottle will last indefinitely as long as you replace the bourbon and beans after each use.