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active 6 years, 1 month ago

Getting fired up about the soon to be coming summer months of preserving!!! View

  • Amanda posted an update 6 years, 1 month ago

    Getting fired up about the soon to be coming summer months of preserving!!!

  • ThumbnailWe got some venison this year from wonderfully generous friends and I have been looking up neat, cool, frugal fun recipes on homesteading sites I visit frequently. Someone suggested making Jalapeno Poppers. This […]

  • In each half of jalapeno, put a slice of venison, then cheese. Then wrap in a half of a slice of bacon. Secure with a toothpick.

    Bake at 350 degrees for approximately 20 minutes, then broil until bacon is […]

  • I was really lucky this summer- I saw there was bacon one day past the date – I rang the meat bell (lol) and asked the meat manager if he would mark it down for me as I was chaparoning the Youth Group on a 4 day […]

  • I go to the local market alot LOL and I wait for it to be marked down usually it is 2 days or the day before the Best By Date- and then they mark it to 99 cents- I buy as much as I can and put it in the freezer! […]

  • I am soooo trying this it looks amazing! I love love love pickles- I just won’t tell anyone about the pickles until after they eat it hahahah!

  • Carrie- I was so excited- I was trying really hard not to seem to excited so they didn’t raise the price on me LOL

  • Brookdale- I used the term “ice glazed” because they are the flash frozen ones I get in bulk at Sam’s Club… you can get them in the regular grocery stores too I think .. Hope that helps- you can use any chicken, those are the ones I had on hand at the time…

  • ThumbnailYes, you read that right. Mandoori Chicken, not Tandoori Chicken. I was trying to come up with something for dinner that we have never had before. I was reminded in the Weis Market about Tandoori Chicken that my cousin Irene had made at our family camp last year on her night to make dinner. My boys […]

  • In a large bowl combine all ingredients except chicken.

    Place chicken breasts in a Ziploc bag and add sour cream mixture. Allow to marinate at least over night if not 24 hours.

    Cook until chicken is no longer pink and juices run clear.

    Serve over rice.

  • Amanda became a registered member 6 years, 6 months ago

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