Creamy Caramel Apple Dip

Dipping sauceThis time of year usually includes parties & gatherings with family and friends. It also includes a lot of baking and sharing food.  In light of that, I’m pulling out one of my favorite, quick recipes that I grab when I’m asked to bring snacks–it’s always a big hit!   

Creamy Caramel Apple Dip

Ingredients

  • 1 pack of Cream Cheese (8 oz.)
  • 1⁄4 -1/3 cup of Brown Sugar (Kayla prefers coconut sugar) 
  • 1 teaspoon of Vanilla
  • 1⁄2 teaspoon of Caramel Extract
  • Toothpick Swirl of Cinnamon Essential Oil (optional)

Preparation

Beat all ingredients until smooth and serve with sliced apples! 

octoberKayla Howard is a stay at home wife and homeschooling mom who loves online business.  She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com

3 Venison Sausage Recipes

Featured Recipe

Venison Sausage

Every hunting season brings fresh elk and deer meat into our kitchen.  Then the real work begins; grinding, cutting and packing pound after pound of fresh, organic meat.
Over the years, I have played around with spices until I achieved just the right mix for our tastes.
These recipes work great for ground turkey as well!!!

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Venison Breakfast Sausage

(based on the Turkey sausage recipe from Nourishing Traditions)
10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat).
2 ½ teaspoons each:
5 teaspoons each:
5 Tablespoons Sea Salt

Mix all ingredients together and freeze in appropriate portions for your family.  It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes.  I like to put my logs in plastic bread sacks to better protect the flavor in the freezer.  Then I wrap them in freezer paper.

***  Our local natural food store sells nitrate free bacon ends in 20# boxes.  I often use this as the fat portion in my mixes.

Spicy Italian Venison Sausage

10 Pounds Ground Venison
2 Pounds Beef or Pork Fat
3-4 Tablespoon garlic minced
4 1/2 Tablespoons Sea salt
7 Tablespoons fennel seeds
4 teaspoons cayenne pepper
3-4 Tablespoons red pepper flakes
7 Tablespoons black pepper
Same mixing instructions.

Morning Maple Venison Sausage

15 pounds ground venison (I suggest adding at least 10% fat)
2 Tablespoons thyme
1 Tablespoon marjoram
5 Tablespoons sea salt
6 Tablespoons sage
3 Tablespoons black pepper
1 ½ cup maple syrup (grade b is best)
1-3 Tablespoons maple extract (depending on your taste)

Get More Recipes Below!

 
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 Get ALL of Our Secret Venison Sausage Recipes in this FREE eBook

Video- Cinnamon Knots

[cs_content][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][x_video_embed no_container=”false” type=”16:9″][/x_video_embed][cs_text]Looking for something different from the usual cinnamon roll? Watch this video as I show you how my family makes cinnamon knots instead of cinnamon rolls!

Perfect and beautiful for all your holiday baking. Press play to find out how![/cs_text][x_author title=”About the Author” author_id=””][/cs_column][/cs_row][/cs_section][/cs_content]

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

NOTE: The information below will not make sense without viewing the video.

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

Secret #1 The Best Pumpkin Pie

I started my pumpkin pie with this recipe: Pumpkin Pie Recipe

…But of course, I deviated from the recipe!  First, I used fresh ground spices to go along with the fresh pumpkin.  Second, I never keep canned milk products in my pantry, so I had to replace the evaporated milk with something else.  “Something else” was either whole milk (goat’s milk here) or half and half (half cream, half milk) to make a rich replacement.

The results? Amazing!!!!

Secret #2 Fresh Spices

If you missed last weeks episode called “Spice it Up” then go check it out here.  We covered the reason for fresh spices.  Here is a link to the cinnamon chips I use!

Secret #3 A Yummy Chocolate Cream Pie

The secret to yummy chocolate cream pie was shared in the video — and just to make sure you get the secret, I’m not going to totally blow it here [wink] but this is a link referenced in the video! Rapadura Sugar

Secret #4 To Roll or Not to Roll

Homemade French Bread vs. Homemade Rolls — this is a hard choice.  As I said in the video, I’ve watched human behavior when given this choice and made my own observation.  That said, here is my FAVORITE dinner roll recipe that gets me the “dinner roll job” everywhere I go.  (PSST!  I use rapadura here as well!)

Nova Scotia Dinner Rolls Recipe

If you decide to take my advice and try French Bread, I’ve got a recipe for that as well.

Kayla’s No Fail French Bread

5 Cups Cold Water

5 t. SAF Yeast

5 t. Sea Salt

10+ cups bread flour

As you know, I personally use a Bosch mixer, so kneading this dough is easy for me.  Mix all ingredients, adding flour as needed until you have a soft dough.  Knead fully to window pane stage (see this video).  It takes 20 minutes for my dough to reach this point in my Bosch mixer. 

Allow the dough to rise until doubled.  Then on a floured surface, shape into 4 torpedo shaped loaves,–  not forcing out the bubbles in the dough, but being careful to handle it minimally.  Allow to rise until doubled again.

Preheat oven to 450 degrees with a cast iron pan on the lowest rack.  Brush loaves with water, slash them, then sprinkle with coarse sea salt.  Place in hot oven and put water into the hot cast iron pan.  Bake 20-30 minutes, until loaves are dark golden brown.

Cool and enjoy!

Secret #5 No Cans — All Fresh

This year try something new and make your own cranberry sauce.  I’ve been doing this for a few years and really love this recipe using honey instead of sugar.

Homemade Cranberry Sauce Recipe

 

Kayla Howard cooks :)Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website:

The Secret to Perfect Pie

The Secret to Perfect Pie

by Kayla Howard

For the longest time, whenever I made pie, I had perfectly random results.  I never understood why one day it would be turn out with a thick caramel-ish, luscious sauce, then the next time it be either so runny that it spread all over the plate or totally dry and stiff.  Every time I put a pie in the oven, I just crossed my fingers and hoped for the best.

This series of events went on until one day when my friend casually said something about bringing a pie to bubbling so that it thickens. This was a major "duh" moment for me—why had I never put two and two together?

I think a lot of people are more worried about the crust and how it looks, and if it's burning, or if they need to foil it—and end up basing their pie "done-ness" on the crust.  But it's really not about the crust at all.  It's all about the bubbling.

Think of pie filling like gravy. Because, it actually is a gravy or sauce that is just sweet.  Since most people have worked with a sauce or gravy of some kind, you should be able to visualize cooking it on the stove top.  We know that it has to come very close or to a boil in order for it to thicken, and turn opaque (if you are using cornstarch). 

When your pie reaches the point of bubbling, it is "boiling" and thickening just perfectly.

That said, you can still pull it out too soon.  When the bubbles first start, it's just on the outside edges of your pan.  I have had more than one pie fall short of perfection because I took it out before the bubbling reached the middle of the pie.  Don't do it—just push it a little while longer.

I know that leaving your pie in the this point will bake your crust beyond perfection.  To prevent that, I suggest after 30 minutes of baking, you cover your pie with a piece of aluminum foil to prevent it from getting too dark.

Another important step is to place a cookie sheet or pan under your pie.  I can tell you from plenty of personal experience that bubbling pie makes a sticky burning mess on the bottom of your oven…and smoke flavor isn't a great addition to perfect pie.

What are your pie secrets?  Share if you they aren't too "secret."  😉

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Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com