Homemade Teriyaki Jerky

1/2 cup soy sauce
1/4 cup Mirin or sweet cooking wine
1/4 cup teriyaki marinade
2 Tblsp. sugar
3 coins (each about 1/4" thick) or 2 tsp. fresh ginger or powdered ginger
1 crushed garlic clove
1/2 tsp. onion powder
1/2 tsp. black pepper
2 lbs. trimmed beef top or bottom round, sirloin tip, flank steak, or wild game - partially frozen
1 tsp. liquid smoke
1 Tblsp. Grill Mates Montreal Steak Seasoning
1 Tblsp. "The Salt Lick" dry rub (or dry rub of choice)

Plan ahead!  This recipe requires marinating overnight.

Combine all ingredients except meat in a gallon-size Ziploc bag.

With a sharp knife, slice beef into 1/4" thick slices AGAINST the grain.  Trim off any fat or connective tissue.

Put beef slices into bag of marinade; seal and massage marinade into meat to coat completely.  Refrigerate overnight.

For smoker:  start smoker on "Smoke" with lid open for 4-5 minutes or until fire is established..  Remove meat from marinade and discard the marinade.  Pat dry with paper towels if needed.  Smoke for 4-5 hours or until the jerky is dry but chewy and still pliant when bent.  Immediately transfer the jerky to a Ziploc bag and let it rest for an hour at room temperature.  This will help the jerky stay soft and chewy as any condensation in the bag will be reabsorbed by the jerky.  Squeeze the air out of the bag and keep the jerky in the refrigerator.

Salsa Picante Fresca

6 roma tomatoes, coarsely diced

1-1/2 jalapeños, cut in half, stems removed (keep seeds)

1 handful fresh cilantro

2 tsp. garlic powder

2 tsp. taco seasoning

Salt & pepper to taste

Place all ingredients into a blender or NutriBullet.  Blend until cilantro and jalapeños are finely chopped.  For more spice, add another 1/2 jalapeño or serrano pepper.

Strawberry Garlic Chicken Marinade

18 oz., strawberry yogurt
15 large fresh strawberries
15 cloves garlic
1-1/2 cup soy sauce
1-1/2 tsp. paprika
3 tsp. rosemary
1/3 Tblsp. dijon mustard
juice from 1 lime

Blend all ingredients together on high in a blender until smooth. Makes enough marinade for 3 pounds of skinless, boneless chicken breasts.  Marinate for 2 hours or longer before grilling, baking, or frying.

Colorful Cookie Glaze

1 cup powdered sugar
3-1/2 tsp. milk
10-15 drops food coloring
1/4 tsp. vanilla or almond extract
2 tsp. light corn syrup

Stir sugar, milk, food coloring, and extract in small bowl until smooth.  Stir in corn syrup until icing is smooth and glossy.  If icing is too thick, stir in small amount of additional corn syrup.

Place cooling rack on foil-lined baking sheet.  Holding a cookie by its edges, dip the front of the cookie into the icing (or spoon the icing onto cookies using a teaspoon.  Cookies can also be iced using a new small paintbrush.)  Place iced cookies on cooling rack to dry.

NOTE:  Use icing immediately after preparing.  Do not refrigerate icing as it will harden.

Source:  McCormick
Photo Credit:  McCormick

Mom's Buttercream Icing

1 lb. powdered sugar
1/2 cube margarine
1/2 c. Crisco
4 Tblsp. water
2 tsp. vanilla

Beat on high for 7-10 minutes.

For chocolate frosting:  add 1 Tblsp. water and 1/2 c. cocoa
For decorating iccing:  use only 3 Tblsp. water

From the kitchen of Grandma Louise Stokes Munoa

Spicy Guacamole

3 avocados, peeled and chopped
2 Tblsp. chopped fresh cilantro
2 cloves garlic
2 jalapeno or serrano peppers, seeded and diced
1 onion, small, finely chopped
2 Roma tomatoes, seeded and finely diced
juice of 1 lime
1/2 tsp. black pepper
1 tsp. Kosher salt
1/2 tsp. cumin

Mash/mix all ingredients together in a small bowl and chill in refrigerator.

Photo credit:  natashaskitchen.com

BBQ Sauce

Closest thing to Sweet Baby Ray's.

1 1/4 c. ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice (or apple cider vinegar)
1/4 cup water
1 Tblsp. Worcestershire sauce
2 1/2 tsp. ground mustard (or Colman's ground mustard)
2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 - 1/2 tsp. cayenne pepper (depending on desired heat)
1 1/2 tsp. kosher salt
1 tsp. pepper
1/8 cup cold water, mixed with 1 Tblsp. cornstarch

Combine all ingredients except water/cornstarch in medium pot.  Bring to a boil.  Simmer 5 minutes or until sugar is dissolved.

For thicker consistency, add water/cornstarch and simmer until desired thickness - but watch closely as it thickens quickly.

Serve immediately or store in refrigerator.

Photo credits:  thenibble.com

Homemade Beef Jerky

In February 2014, Aaron and I marched with Lucas in a 5-mile Mormon Battalion Hike for Cub Scouts.  It was so fun!  Along the way, the boys were given ration bags containing sweet bread and beef jerky.  I searched high and low for the sister who made the beef jerky . . . sooooo good.  She told me it was Emeril's recipe - and here it is:

Prep Time:  24 hr 20 min
Cook Time:  8 hr
Total Time:  32 hr 20 min
Yields:  about 2 pounds

5 lb. very lean beef or venison, trimmed of all fat
3 Tblsp. kosher salt
2 Tblsp. ground black pepper
2 Tblsp. Emeril's Original Essence, recipe follows

Cut the meat into strips 1" wide and 1/2" thick; spread on baking sheets.  In a bowl, blend the seasonings.  Season the meat strips on 1 side, then turn and season the second side.  Cover and refrigerate overnight.

In the morning, preheat oven to 200 F.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly.  Remove from the oven and allow to cool.  Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Emeril's Original Essence (Emeril's Creole Seasoning):
2-1/2 Tblsp. paprika
2 Tblsp. salt
2 Tblsp. garlic powder
1 Tblsp. black pepper
1 Tblsp. onion powder
1 Tblsp. cayenne pepper
1 Tblsp. dried leaf oregano
1 Tblsp. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Makes 2/3 cup

From the kitchen of Emeril Lagasse.
Photo credits:  uncooped.com

Homemade Hot Cocoa Mix

This recipe originally appeared on Food52.com.

Makes 10-12 servings

3-1/2 oz. bittersweet chocolate
2/3 cups Dutch process cocoa powder
3/4 cups powdered sugar
1/4 cup powdered coconut milk, powdered milk, or malted milk powder
1 pinch salt
2 tsp. cornstarch

Break the chocolate into large chunks and blend in a food processor until mealy.

Add the cocoa, sugar, powdered milk, salt, and cornstarch to the food processor; blend until combined.

Scoop the mixture into a jar and screw on the lid.

For one serving of hot chocolate:

1 cup milk
2 heaping Tblsp. cocoa mix

In a small pot, combine the milk and cocoa mix.  Whisk together gently over a medium heat until well mixed and steaming.  Pour into a mug and serve hot with mini marshmallows or whipped cream.

Photo credits:  Food52.com

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa
1/2 tsp. salt
2 tsp. vanilla
4 Tblsp. heavy cream or milk

Cream butter on medium speed for 2 minutes.  Add sugar and cocoa to butter and mix slowly just until combined.  Add vanilla, salt, and cream/milk; beat on medium speed for 3 minutes.

For thicker consistency, add more sugar.  For thinner consistency, add more milk/cream one tablespoon at a time.

Pumpkin Puree

2 whole small pumpkins

Top each pumpkin and cut into 4 pieces each.  Scrape out seeds and pulp from centers.

Place pumpkin pieces on a baking sheet and roast at 350 F for 45 minutes or until pumpkin is fork tender. 

Peel off skin using a knife.

Process/blend pieces until smooth, adding a little water for moisture if necessary. 

Use immediately or freeze in 1 cup bagfuls for up to a year.

From the kitchen of Ree Drummond.
Photo credits:  www.thepioneerwoman.com

Buttercream Frosting

2/3 cup butter, softened
4 cups powdered sugar
3 - 5 tblsp. half and half, or milk
1 tsp. vanilla

In large bowl, cream butter until light and fluffy.  Gradually add sugar, beating after each addition.  Add vanilla and milk one tlbsp. at a time.  Beat to desired consistency.

Frosts one 9 x 13 or 2-layer cake.

Applesauce

6 - 8 medium apples, cored, peeled, and quartered
1/2 cup water
1/2 - 3/4 cup sugar, or brown sugar
1 tsp. cinnamon, optional

Combine apples and water in large saucepan; bring to a boil.  Cover and simmer over low heat 15 to 20 minutes or until tender, stirring occasionally.  Stir in sugar and cinnamon.  Cook until thoroughly heated.

Serves 6

Chocolate Frosting

1/2 cup Crisco
1 egg
1/2 cocoa
1/4 tsp. salt
1 tsp. vanilla
1 lb. powdered sugar
1/3 cup milk

Blend Crisco, egg, cocoa, and salt.  Add sugar a little at a time with the milk and vanilla.  Mix until smooth and creamy.  Add more sugar to thicken or milk to thin frosting until frosting is a good spreading consistency.

From the kitchen of Louise Munoa.

Grandma's Buttercream Frosting

1 lb. powdered sugar
1/4 cup margarine
1/2 cup Crisco
4 tblsp. water
2 tsp. vanilla

Beat on high for 7-10 minutes.

From the kitchen of Louise Munoa.

Caramel Dip (for fruit)

8 oz. light cream cheese, softened
1/2 cup brown sugar
1 tsp. vanilla
1/2 tsp. maple flavoring
1/4 cup plain yogurt

Beat cream cheese until smooth.  Mix in sugar, vanilla, and maple.  Add yogurt and combine.  Chill overnight.  Serve with sliced apples for dip.

From the kitchen of Louise Munoa.

Hot Chocolate Mix

1 (11 oz.) jar Coffee Mate creamer
1 box powdered sugar
1 (2 lb.) can Nestle chocolate mix
8 qt. powdered milk

Mix all ingredients together well.  Store in dry sealed container.  Keeps well for 6 months.

Use 1/2 cup of mix per mug of hot water/milk.

From the kitchen of Janice Munoa.

Homemade Whip Cream

4 cups heavy whipping cream
8 tblsp. sugar
3 tsp. vanilla
Knox original unflavored gelatin, prepared (see below)

Beat whipping cream until it forms soft peaks. Add sugar, vanilla, and prepared gelatin and blend, but don't overdo it.

Keep refrigerated. Can last in fridge up to one week.

To prepare gelatin: pour one envelope of gelatin into 1/4 to 1/2 cup boiling water; mix until dissolved.

From the kitchen of Mary Munoa Pinson.

Carolyn's Pie Crust

Blend together:

5 cups flour
2 cups shortening
pinch of salt

In a measuring cup, mix:

1 beaten egg
1 tblsp. vinegar
Fill rest of cup with cold water

Add egg mixture to flour mixture and mix well. Turn out onto floured surface and form into pie shells.

From the kitchen of Carolyn Davis.

Aunt Janice's Never-Fail Pie Crust

2 1/2 cups flour
1 tsp. salt
1 cup shortening
1 whole egg, beaten
1 tblsp. vinegar
1/4 cup cold water

Mix flour and salt together. Cut in shortening until it resembles cornmeal.

Combine vinegar and water; mix in beaten egg. Stir into flour mixture with fork just until combined (to keep it flaky). Roll onto floured surface.

Bake at 425F for 10-12 minutes.

Makes two crusts.

From the kitchen of Janice Munoa.