Sausage and cabbage, I have found that its not only inexpensive, but easy to make and very tasty.

The wonderful lady that we get our beef from gave us some
​ ox tail to try and it was so good.

These are my favorite, especially with some warm maple syrup, it gives me warm cozy feeling. 

The boys really enjoy fresh fruit, so I thought this would a nice treat to have on their toast in the morning. 

I have a lot of fond memories when Ben and I were newly weds, we would go to this wing place every Thursday and get 60 cent wings, and I wanted to try my hand at making my own.

 1 lbs. chicken wings
1½ cups of flour
1 teaspoon of salt and pepper
2 eggs
1 cup of milk
oil for frying
Sauce
1/4 cup of Tabasco sauce
1/4 cup of Louisiana hot sauce
1 teaspoon of Worcestershire sauce 
2 teaspoons of chili powder
2 teaspoons of paprika
1 teaspoon of vinegar
3 Tablespoons of butter
3 Tablespoons of flour
                                                                              2 teaspoons of garlic powder
In a large pot heat your oil over medium- high heat
Using a large bowl, mix the egg and milk. Now soak your chicken in the milk mixture for 5 minutes. In a bowl or Ziploc bag mix the flour sat, and pepper. Take the chicken out of the wet mixture and place in the dry and thoroughly coat the chicken. Now carefully place the chicken into the hot oil and cook until internal temp. is 165℉. Once the chicken is done set it aside and remove the hot oil. In a medium pan over medium heat add the butter, flour, chili powder, paprika, and garlic powder. Once the butter is melted pour in the Tabasco, Louisiana, and Worcestershire sauce; give it a quick stir and let it simmer for 5 - 10 minutes and then coat the wings in the sauce, serve with ranch and a smile.

I'm always looking for way to incorporate healthy snacks into my kids day. The boys love those pouches with fruit puree in them but they are chalked full of sugar and preservatives. So whenever I make purees for Fiona I've been setting some aside for the boys to make smoothies with.

 Squeeze station
Squeeze pouches
3 apples
1 cup of blueberries
4 strawberries
1 carrot
​1 cup of milk





You're going to peel and chop the apples and carrots, the boil them until tender. Once tender strain the apples and carrots, scoop them into a blender. Now add the blueberries, strawberries, and milk, then blend until smooth. After you assemble your squeeze station and pouches, care pour the smoothies into the pouches screw the cap on and chill until ready to eat.

Let me tell you something about my grandpa's brisket, it is legendary back home, that's how good it is, one time he grabbed the cinnamon instead of the chili powder and nobody notice, that's how good he is. I was inspired and a little nervous, so I hope y'all enjoy this little taste of my childhood.

2lb. brisket trimmed
2 teaspoons of chili powder
3 teaspoons of garlic powder
3 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of meat tenderizer
                                          3 teaspoons of paprika
                                          3 teaspoons of cumin
                                          1 cup of A1 steak sauce
                                          1 cup of Heinz 57
                                          1 1/2 cups of honey BBQ sauce plus extra for basting
 
Line a baking dish with foil, then place the brisket inside. In a small bowl combine the chili powder, garlic powder, onion powder, thyme, meat tenderizer, paprika, and cumin. Now you're going to coat the entire brisket with the spices. In a medium bowl combine the A1, Heinz 57, and BBQ sauce, pour this mixture over the brisket, be sure coat the entire thing with the sauce mixture. Cover the brisket and let it sit in the fridge for 2 days.

Now pre heat your oven to 275 degrees F.
Take the brisket out, and cook it for 4 to 6 hrs. OR until the internal temp. 180 degrees and baste it ever hour. DO NOT over cook it. Once the brisket is done take it out and place it on the counter and let it rest for 15 to 20 mins before cutting into to it.

Ben and his dad finally processed the deer, he had shot a couple of months ago. So I decided to put some in a stew. 

 1 lb. venison stew meat.
1 medium potato cubed
2 carrots diced
1 (14) can of diced tomatoes 
2 celery stocks chopped
2 tsp. of garlic salt
                                                              2 teaspoons of rosemary
                                                              2 tsp. of thyme
                                                               2 tsp. of parsley 
                                                                1/2 an onion diced
                                                                2 Tbsp. of flour
                                                                2 Tbsp. of Worcestershire sauce
                                                                 2 cups of beef broth
                                                                  1 cup of water
Over medium heat, brown the stew meat. Now add the onions, potatoes, celery, and carrots. Sprinkle in the flour, garlic salt, rosemary, thyme, and parsley then stir. Now we are going pour in our broth, water, Worcestershire sauce and diced tomatoes, then bring it to a boil for 5 to 10 minutes. After let it simmer for an hour or until vegetables are tender.

 A smidge tart, but another win on the toddler front.

12 oz. of whole cranberries
6 gala apples peeled and cored
1 tsp. of cinnamon
1/2 tsp of nutmeg
​1 1/2 cups of water
​1 1/2 cups of honey


Chop up the apples and add them to a large pot with the cranberries, cinnamon, nutmeg, and honey. Stir it until everything is mixed then pour in the water, an bring to a boil for 15 to 20 mins or until the cranberries burst. Now lower the heat and let it simmer for a hour. Lastly using a blender, blend the mixture until smooth. Pour into a container with a lid a let it cool.