Holiday Gift Card Promo's

Applebee’s:
For a limited time, buy $50 worth in Applebee’s Gift Cards and receive a FREE $10 Bonus Card. Go herefor more details.

Barnes & Noble:
Through 12/1, get a Free $10 Barnes & Noble eGift Card with purchase of $75 worth of Barnes & Noble Gift Cards or Barnes & Noble eGift Cards at Barnes & Noble.com. (Note, the $10 Bonus eGift Card will be delivered via email on 12/26 to the email address you purchased the $75 Gift Card from). Go here for more information.

Black Angus Steakhouse:
Through 12/31, receive $10 eBonus Bucks with every $50 in Gift Cards Purchased online or by phone (Bonus Bucks valid 1/1/15 – 2/12/15). Go here for more details.

Bonefish Grill:
Whenever you buy $100 worth of Gift Cards from Bonefish Grill, you will get a FREE $20 Bonus Card (Bonus cards valid 1/1/15-2/10/15). Go here for more details.

(To see all of the gift card offers, click the link below “Read More / Post Your Comments”.)

Boston Market:
Get a FREE $5 Bonus Gift Card for every $25 Gift Card purchased, while supplies last. Go here for more details.

Bucca di Beppo:
Get a FREE $10 Reward Card with every $50 Gift Card purchase (Reward Cards are valid January 1, 2015 through February 12, 2015). Go here for more details.

Buffalo Wild Wings:
Through 12/29, purchase $25 in gift cards at the restaurant and get a Blazin’ Bonus for a future visit! Yours could be worth $5, $15, $25 or even $100! (Blazin’ Bonus can been redeemed 1/1/15 – 2/28/15). More information here.

California Pizza Kitchen:
Buy $100 in Gift Cards and receive a FREE $20 Promotional Card added at checkout (Promotional Cards are valid 1/12/15 through 3/1/15). Go here for more details.

Carrabba’s Italian Grill:
For every $100 in gift cards purchased now through 12/31/14, receive a FREE $20 Bonus Card (Bonus Cards will be valid 1/1/15-2/10/15). Go here for more details.

Chili’s:
Through 12/31, purchase $50 in gift cards and get a FREE $10 Bonus Card, valid January 1, 2015-February 10th, 2015. More information found here.

Chompie’s:
Through 12/31, get a Free $10 Gift Card with any $50 Gift Card purchase online or in store. (Free gift cards are valid after 1/1/15). Go here for more details.

Del Taco:
Whenever you buy a $30 Gift Card, Get 1 Free Combo Meal coupon or whenever you buy $100 Gift Card, Get 4 Free Combo Meal coupons + FREE USPS shipping on all orders. Free food coupons expire 2/28/15. Go here for more details.

Fleming’s Prime Steakhouse & Wine Bar:
Receive a $20 Bonus Card and an entry into their Napa Valley Sweepstakes for every $100 in Fleming’s Gift Cards you purchase. Go here for more details.

Golden Corral:
Receive $5 Bonus Bucks for every $25 in Gift Card Purchases. More information can be found here.

Leeann Chin:
Through 12/28, Get a $5 Bonus Card with every $25 Gift Card purchased or a $10 Bonus Card with every $40 Gift Card purchased. Go here for more details.

Logan’s Roadhouse:
Through 12/24, buy $25 in gift cards, get a FREE $5 eBonus card, valid through 2/10/2015. Go here and click on purchase eGift Card for more details.

Landry’s Restaurants:
Through 12/24, purchase a $50 Gift Card and receive a FREE $10 Reward Card, valid 1/2/15-5/31/15 (not valid on 2/14/15 or 5/10/15)! Go here for more details.

Max & Erma’s:
Get a $5 bonus whenever you purchase $25 in gift cards. Go here for details.

Maggiano’s Little Italy:
For every $100 worth of Gift Cards purchased, receive a $20 off $50 promotional Bonus Coupon AND a one year subscription to Food And Wine Magazine ($12 value!). You can even cancel the magazine offer and request a $12 check instead! Go here for more details.

Morton’s Steakhouse:
Now through 12/24/14, purchase $250 in Morton’s Gift Cards and receive a FREE $50 Reward Card (Reward Cards valid January 2 – May 31, 2015). Go here for more details.

O’Charley’s:
Buy $25 in gift cards, get a FREE $5 reward card valid on a $10 purchase, redeemable 1/1/15-2/13/15! Gohere for more details.

Olga’s Kitchen:
For a limited time, Get $5 Bonus Bucks with a $25 Gift Card purchase, $10 Bonus Bucks with a $50 Gift Card purchase, $15 Bonus Bucks with a $75 Gift Card purchase or $30 Bonus Bucks with a $100 Gift Card purchase. (Bonus Bucks valid 1/1/15-2/28/15) Go here for more details.

Outback Steakhouse:
For every $100 purchased through 12/31/14, receive a FREE $20 Bonus Card (Bonus cards valid 1/1/15 – 2/10/15). Go here for more details.

Pappadeaux:
Now through 12/24/14, get a FREE $10 Reward Card for every $50 in Pappas gift cards purchased. Gohere for more details.

Pei Wei:
Now through 12/24/14, buy $50 in gift cards and get a FREE $10 Bonus Card, valid 11/11/14-1/4/15. Gohere for more details.

P.F.Chang’s:
Receive a $20 P.F. Chang’s Bonus Card when you purchase $100 in P.F. Chang’s gift cards (Bonus card valid 1/1/15 through 3/31/15). Go here for more details.

Red Lobster:
Through 12/31, Get a $5 off 2 Adult Entrees Bonus Coupon when you spend $25 on gift cards. Bonus Coupons valid 1/1/15-2/1/15. Go here for details.

Red Robin:
For a limited time, buy a $25 Limited edition gift card and get a Free Movie Ticket ($10 value). Go here for more details.

Ruby Tuesday:
Now through 12/31/14, purchase $50 in Gift Cards and receive a $15 Bonus coupon OR purchase $25 in gift cards and get a FREE $5 Bonus coupon. (Bonus coupon will emailed to you and are valid 1/2/15- 2/28/15). Go here for more details.

Smashburger:Receive $5 in Smash Cash for every $25 gift card purchased through 12/31/14. Smash Cash valid 1/1/15-1/31/15. Go here for details.

Souplantation & Sweet Tomatoe’s:
Get one free meal pass with every $50 in-store gift card purchase. Go here for details.

Steak ‘n Shake:
Through 12/31/14, buy $20 in Gift Cards at the restaurant and get a FREE $5 Certificate (valid 1/5/15-2/28/15). Go here for more details.

Texas Roadhouse:
Get a FREE $5 bonus eGift Card for a future visit when you order $30 or more in Gift Cards online. Go herefor more details.

The Children’s Place:
Through 12/24, buy $40 or more worth of gift cards in stores or online, you’ll receive a $10 off coupon! Gohere for more information.

Tony Roma’s:
Get $15 in Roma Bucks for every $50 Gift Card purchased (Roma Bucks are valid 1/1/15-3/24/15) Go herefor more details.

Countdown to Thanksgiving: Sweet Potato Casserole

Gobble gobble.. Old fashioned Sweet Potato Casserole

Ingredients

• Butter, for casserole
• 3 pounds sweet potatoes, peeled and cubed
• Salt
• 1 (4.5-ounce) can evaporated milk
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 eggs, beaten
• Freshly ground black pepper
• 1 cup coarsely chopped roasted, salted cashews
• 1/2 cup mini marshmallows
• 1/2 cup sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.

Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.

Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.

In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

Venison Cheeseburger Soup

Venison Cheeseburger Soup

1 cup peeled, diced potato
½ cup canola oil
2 pounds ground venison** 
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup jalapeno chile peppers, finely chopped (wear gloves)
1 cup flour
1 TBS homemade Italian seasoning
1 tsp kosher salt
1 tsp freshly ground black pepper
1-1/2 quarts homemade beef broth
1-1/2 lbs white American cheese, sliced
1/4 cup chopped scallions

In a large saucepan, put the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes. Drain and return to the pan. Cover and keep warm. In a large stockpot, heat the oil over medium-high heat. When hot, add the venison burger and cook, breaking up the meat slightly with a wooden spoon, until the burger begins to brown, 6 to 10 minutes. Add the onion and the bell peppers and cook, stirring, for another minute or two. Add the jalapenos and then the flour, herb blend, salt, and black pepper. Cook, stirring, until well mixed and thickened, 3 to 4 minutes. Add the broth and bouillon powder, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much. You may also use 1 lb of ground venison and 1 lb of ground beef if you wish. Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and the potatoes and cook just until heated through. Serve hot. ** The best thing to make that goes hand in hand with this is garlic bread (or cheese bread). Enjoy.

Countdown to Thanksgiving: Grandma Pearl's Dressing

My grandmother was known for many things she make,

 just a few are:

grits casserole,

pound cake,

and her Thanksgiving Dressing.

I am kinda partial to it, but stove top tastes like YUCK! When you eat this! :)

I tried many times to get it like she made it, and finally she shared the secret!

So I am going to share it with you.

Ingredients:

2 1/2 cups chicken broth

Generous dash ground black pepper and salt

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

2pkg. (14 ounces) Pepperidge Farm Herb Seasoned Stuffing & Cornbread Stuffing

Butter ( the real kind, not margarine) 

Directions:

Heat the butter in a 10-inch skillet over medium heat.  Add the celery and onion and cook until tender, stirring occasionally.  Add the broth and heat to a boil.  Remove the skillet from the heat.  In a large bowl mix with stuffing, and seasonings.
Make into patties ( how my Grandma did it)  or one large baking dish.
Bake at 350 for 25 to 30 minutes. 

Venison Chili

Venison Chili

Recipe adapted from: Venison Headquarters

1 lb. cubed venison or 1 lb. ground beef

1 small onion, diced

1 yellow pepper, diced

1 tsp. minced garlic

1 (28 oz) can of Rotel diced tomatoes with green chilies

1 (14 oz.) cans tomato sauce

2 carrots, sliced thin

2 Tbsp. cumin

2 Tbsp. chili powder

1 tsp. salt

1/2 tsp. cayenne pepper

1 (14 oz.) can kidney beans, drained and rinsed

1 (14 oz) can black beans, drained and rinsed

 

In a frying pan, brown venison with a tablespoon of olive oil. In a separate frying pan, saute onion, pepper and garlic with a tablespoon of olive oil. Once onions have become transparent, add spices and continue to cook for one minute.  Transfer your browned meat, vegetable mixture and remaining ingredients, except for the beans, to a crockpot. Cook on low for 4 hours.  Add beans and continue to cook for 2 hours on low. 

Venison stew

Hunting season is here.... And So it's time to figure out how to eat all the deer meat!

Ingredients:

• 1 pound bacon
• 2 pounds cubed deer meat
• 2 medium turnips, cut up
• 1 large can Veg-All
• 1 can tomato sauce (16 oz.)
• 1 onion, diced
• Salt, to taste
• Freshly-ground black pepper, to taste

Instructions:

Fry the bacon first and then use drippings to brown floured deer meat (or beef).
Put browned meat in a slow cooker and pour in the liquid from the Veg-All.
Add the tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.)
Cook in crock pot 3 to 4 hours on HIGH (all day on LOW) or until meat is very tender.
Add Veg-All vegetables and bacon and cook an additional 15 minutes.

Countdown to Thanksgiving: Slow Cooker Cranberry Sauce

from Lynette’s Kitchen @ Cleverly Simple

Ingredients:

1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/4 tsp cinnamon
1/2 Cup Orange Juice
1/2 Cup Water

Fresh Cranberries (12 oz)

Directions:1.  Combine all ingredients except the cranberries in the crockpot.  Stir well.
2.  Add cranberries and evenly coat.
3.  Turn on the crockpot to high for 3 hours, stirring the cranberries every hour.
4.  After three hours on high, mash the cranberries.  Continue to heat on high with the lid off, for 45 minutes.
5.  Let cool and transfer to serving dish.

Crocktoberfest: Pork Roast

Ingredients

• 1 Can Cream Of Mushroom Soup
• dry Lipton Onion soup mix
• Carrots, Onions, Potatoes (your preference or all three!)
• Pork Roast
• a little water or broth 

Instructions

1. Place roast in slow cooker and add vegetables. Pour cream soup over all. Cook on low for 7-8 hours or high 3-4. Serve!

I forgot to take a picture after I cooked it.. 

Aidan gave it a 4 and Grace gave it a  3!

  ( We use a 5  Star rating scale) 

Crocktoberfest: Slow Cooker Ranch Pork Roast

 

Ingredients:
Nonstick cooking spray
2 1/2 pound boneless, pork shoulder roast
1 pound red potatoes, halved (I use 4-5)
1 can cream of chicken soup
8 oz. package cream cheese
1 envelope ranch salad dressing mix


Directions:
Coat crock pot with nonstick cooking spray. Place halved potatoes in the bottom of the crock pot and place meat on the potatoes. In a bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in cooker. Cover and cook on Low-heat for 9 to 10 hours or on high-heat for 4 1/2 to 5 hours. Use the extra sauce as a gravy for the meat and potatoes.