I Don't Want to Lose These

I have recipes floating around in various places. I have them bookmarked online (the most organized place), in my email, on scraps of paper, in Word documents, on full size sheets of paper, cookbooks (a given), etc. There are some that are handwritten and others have been printed or copied. One of the oh so many reasons I wanted to start a blog was to help me gain control over all of these recipes. Another reason was to have an easy place to refer friends and family to when they requested a recipe.

As part of getting those recipes under control I am going to post a few recipes just so they are no longer floating around. The first recipe is for Easy Jerky and it is a marinade that PE uses to make jerky at home. While there are measurements, all of the ingredients can be modified to suit your tastes. The second recipe is a Pesto Cheese Dip that comes from someone at work. She has brought it to work a couple times and each time it has been devoured. Not just eaten but seriously devoured. It is great with a crusty artisan bread or some delicious crackers. Third is Cream Cheese-Bacon Crescents. Oh how I love these. I have not made them for years though because I have one problem with them. . .the crescent rolls. They are so buttery and delicious; however, I feel I could make them at home for MUCH less than the cost in the store. I haven't found a roll recipe yet that gives me a similar taste so I haven't made these but at the same time I do not want to lose the recipe and I think you should try it. Just because I am cheap frugal doesn't mean you have to be. Go buy them and try them--you won't regret it.

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Easy Jerky
from PE
Print Recipe

2 lbs meat (elk, beef, deer, etc.), thinly sliced
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp liquid smoke
1/2 cup water
1/2 tsp seasoned salt

Marinate overnight. Place a cooling rack on a baking sheet. Place sliced meat on racks. Bake in oven on lowest setting for 4-6 hours.

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Pesto Cheese Dip
from Sparky via coworker
Print Recipe

8 oz cream cheese
1/4 cup feta
2 Tbsp pesto
pureed red peppers

Bake at 350 for 15 minutes. Serve warm. Also delicious served cold.

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Cream Cheese-Bacon Crescents
from Kraft Foods
Print Recipe

1 (8 oz) tub chive & onion cream cheese spread or this substitute
3 slices bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

Heat oven to 375. Mix cream cheese spread and bacon until well blended. Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm. (They are still delicious at room temperature too.)

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