Homestead
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You’ll Want to Make This Pie For Every Occasion
If you know me you know I love everything Half Baked Harvest. I came across this pie recipe in 2021 and I have been making it every year since! It is my absolute favorite. Find the recipe for this Brown Sugar Maple Cookie pie here.
This is the only pie I want on my birthday, forget the cake! The recipe is so easy to follow and comes out perfect every time. The pie puffs up in the oven and as it cools it leaves behind a perfect crinkly crust. And the center is gooey. I take it a step further by making the crust from scratch and topping my slice with a dollop of homemade whipped cream.
If you’re still wondering what you’re going to bring to your friends-giving or any upcoming holiday event give this recipe a try! My only warning for making this pie is that you’ll have to make it every year. It’s seriously a crowd pleaser!
Recipe Tip: If you make the pie crust from scratch and it’s kind of sticky put the dough in the fridge for a couple of minutes. It’s easier to roll out and work with when it’s chilled!
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Easy to Make Mocktail That’s Also Good For Your Health
Jump to RecipeThis tart cherry mocktail has been my go to night cap a few nights a week! We have cut drinking out this spring and we’re at 50 days of not drinking alcohol. Cutting out beer has been such a game changer for us! We’re saving money and haven’t had a hangover in a really long time. It’s so nice to wake up everyday refreshed. Sometimes it gets a little boring drinking water and I wanted something a little more elevated than sparkling water, so I’ve been making this super simple mocktail for us in the evenings. Tart cherry juice is known to improve sleep and reduce inflammation. We’ve been really active lately as the weather gets warmer so it’s important for us to recover. This is the tart cherry juice I use. It’s 100% cherry juice and not from concentrate.
This drink comes together so quick and is really refreshing. It’s the perfect mocktail to drink with family and friends next to the fire on those nights you want something fun to drink without the hangover. Finish the drink off with a salt rimmed glass and mint garnish to make it extra special! Enjoy!
Tart Cherry Mocktail
Tart Cherry Mocktail – an easy to make non alcoholic drink that supports sleep and reduces inflammtionIngredients
- 1 large ice cube
- 1/2 C Tart Cherry Juice, not from concentrate
- juice of 1/2 a lime
- 1/2 C sparkling water, for topping
- 4 fresh mint leaves optional
- margarita salt, to rim glass
Instructions
- 1. Add margarita salt to a shallow plate. Slice a wedge of lime and run the slice along the rim of your glass. Dip your glass into the salt to coat the rim.
- 2. Add a large ice cube to your prepared glass. Pour in tart cherry juice and lime. Stir.
- 3. Top with sparkling water and garnish with mint. Enjoy!
- Handheld Citrus Juicer – can’t go wrong with a stainless steel kitchen gadget. This gets all of the juice out of your limes!
- Sprindrift – this is my favorite sparkling water right now. Made with real juice so it’s actually so flavorful!
- Margarita Salt – Rim your glass with salt to add a little kick to your drink
- Classic Wood Cutting Board – perfect size for your bar cart or displaying on your kitchen counter
- Round Ice Cube Tray – This ice mold is so fun! Love that it comes with a container and a little scoop
- Ribbed Glassware – drinking out of this glass would make anything more fun
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Loaded Black Bean and Ground Venison Nachos
Jump to Recipe
Black Bean and Ground Venison nachos plus all the best toppings. This is a recipe that most of the ingredients can be easily substituted. Add your favorite beans and veggies on top to personalize for you and your family! Topped with cheese and guacamole I’m positive these nachos won’t last long on the table.
This is actually my first time cooking venison and these nachos blew us away! Spencer and I have been vegetarian for 7+ years and this year we started to supplement our diet with meat. We bought 1/8 of a grass fed cow from a local farmer in September. It has been a total learning curve trying to create new recipes and the best methods of cooking each cut of meat. I am really enjoying flexing my cooking skills though!
The ground venison for this recipe came from a deer that Spencer got this hunting season. This season is his first time hunting! The second time he went out he came home with a doe. His friend at work was nice enough to process the deer and gave us an entire cooler full of vacuum sealed and labeled cuts! The next deer Spencer gets we’re going to try our hand at processing the deer ourselves and trying out some canning recipes with what we don’t end up vacuum sealing for the freezer.
Over the last year we have been trying to eat as local and seasonally as possible. We are super grateful for the resources that Ohio provides and we’re excited to dive into gardening this spring. Anyways, these turned out delicious! They are so simple and quick to whip up any day of the week.
Loaded Black Bean and Venison Nachos
Tortilla chips loaded and baked with ground venison, black beans, and veggies. Top it with guacamole and sour cream!Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb ground venison
- 16 oz baby bella mushrooms, sliced
- ½ large red onion, diced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- red pepper flakes
- 1 tsp salt
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 1 yellow bell pepper, diced
- 1 bag tortilla chips
- 2 cups shredded Mexican cheese
Guacamole
- 2 avocados
- ½ lime
- ¼ cup red onion, diced
- 1 tsp garlic powder
- red pepper flakes, optional
- salt & pepper, to taste
Garnish
- 2 tbsp cilantro, chopped
- 1 whole jalapeño, chopped
- 3 tbsp plain greek yogurt, (sour cream substitute)
- ½ lime, squeezed
Instructions
- Preheat the oven to 400° F
- In a large skillet, heat the olive oil over medium heat. Add the red onion, mushrooms, and ground venison. Cook, breaking up the meat as it cooks until the venison is browned, about 5 minutes. Be careful not to overcook the venison or it can get gamey. Add salt, pepper, garlic powder, cumin and chili powder. Remove from heat.
- Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the venison over top. Add the remaining cheese. Top with bell pepper, black beans, tomatoes. Bake for 10 minutes or until the cheese has melted.
- Meanwhile, make the guacamole. Mix all of the ingredients in a bowl and place in the fridge to cool until the nachos are done.
- Serve nachos hot out of the oven topped with guacamole, jalapeño, yogurt, cilantro and lime juice.
