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Venison Tacos

In case you have missed it, I am part of an exciting collaboration with seven other YouTubers to bring our viewers our Family Favorite Frugal meals. (Their links are in the description box of my video.) Each day we are taking a turn to share our frugal recipes. I'm sharing Venison Tacos. In the video I talk about homemade taco seasoning and homemade tortillas. I wanted to post the recipes here so you can print them.

So, here they are:

Homemade Taco Seasoning:
(click here to print)

2 tbsp ground cumin
2 tbsp garlic powder
1-1/4 tbsp paprika
2 tbsp. sea salt
1 tsp cayenne pepper
1/2 c chili powder
1/4 c onion powder

Mix together and store in an airtight container (mason jar with lid). Will keep for a year. Use 3 tbsp of mix and 1/3 cup of water for every pound of meat. 
Homemade Tortillas:  
(adapted from The Cafe Sucre Farine )
3 c all purpose flour
1-1/4 tsp sea salt
1 tsp baking powder
1/3 light tasting olive oil 
1 c warm water 
Combine dry ingredients in a stand mixer bowl. With the dough hook attached, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for about a minute, scraping the bowl as needed.   After the dough forms into a ball, mix for about another minute or until the dough is smooth. 
Turn the dough out onto a well floured surface. Knead in more flour if the dough is sticky. Divide the dough in half and then in half again-- continuing until you have 16 equal portions. Roll each portion into a ball and flatten with your palm as much as possible.  Allow to rest for 15 minutes. 
After 15 minutes, heat a pan (griddle) over medium high heat. (No oil) Roll out the tortilla until about it's about 6-7 inches in diameter. Place on the griddle and cook until bubbles form on top or the bottom has light brown spots, about 1 minute. Flip and cook on the other side for about 30 seconds. 
Tortillas will keep in the freezer for months and on the counter  for a day or two if kept in an airtight container.  

I hope you guys enjoy these recipes! 



Southern Chocolate Gravy

In the south, there are a lot of foods that say, "I love you", but there are very few that say, "I will love you forever."

One of those foods is BACON! 

Hmmm...on second thought, bacon is the universal I-will-love-you-forever foods...

...unless it's against your religion....or your doctor's orders. In those cases, bacon sends a whole other message and you should just pass the plate to me and RUN FOR YOUR LIFE!

But this post is not about my obsession enjoyment in the partaking of that delectable, smokey, salty, heaven-sent goodness. 


Not today. 

Today, I'm talkin' straight up chocolate for breakfast! 

Ladies, I'm talking to the men folk today! Hand him the apron and the whisk, and step aside. 

This is the perfect Valentine's Day breakfast food.

Enough pillow talk! Let's make some chocolate love happen!


Yields 4-6 servings
1 TBSP real butter
3 TBSP all purpose flour
1/4 c cocoa, unsweetened 
1/2 c white granulated sugar 
2 c milk (not skim)
Pinch of salt (1/8 tsp)
2 tsp pure vanilla extract 

In an iron skillet (or medium sauce pan) melt butter over medium heat. Stir in flour. Turn the heat up to medium-high. Add in cocoa, sugar, salt and milk. Whisk until most of the lumps are gone. (There will still be some lumps, but if you continue to whisk, they will cook out.) Continue to whisk until gravy starts to bubble and thickens (about 10 to 15 minutes). Remove from heat and stir in vanilla. 

Pour over hot biscuits and enjoy!  

I hope you enjoy this recipe! My family sure does!

If, for some reason, the gravy is lumpy, you can pour it through a mesh strainer for a silkier texture, but since I babysit the gravy and constantly stir, I've not had issues with lumps.

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