Home Forums Hunting & Shooting Hunter's Campfire Your go to recipe, one you think others should try during lockdown

Always a hit at gatherings, & handy to have around the house is sausage balls.

1# ground pork sausage, 1/2 cup of milk, 8 oz. shredded cheddar, 2 cups Bisquick. Thoroughly hand mix all ingredients & roll into individual balls, I like them a bit bigger than golf balls. & not rolled too tight. Place on a cookie sheet & bake @ 325 for approx. 25 minutes or until the exposed cheese just begins to brown.

I found a link to the Crack potatoes

https://recipeland.com/recipe/v/crack-potatoes-55640

Used to make them regularly, but now use a simpler recipe. Mix the sausage with crushed Cheez-its, roll into balls and bake at 325

That!

Made some up an hour or so ago. Easy, and yes, they are really, really good !

Birria Quesotacos

This is essentially the recipe I used.
https://www.thecookingguy.com/cookbook/https/youtube/rexifmidtru

Halibut steaks, stuffed with fresh crab, baked in hollandaise sause, and sprinkled with pine nuts. Steaks need to be 1 - 1/4" thick, slice a pocket and stuff with crab meat. Place in glass pan, cover with the sause, sprinkle pine nuts. Bake at 375 degrees for 15 minutes. Give or take a minute or two!

Halibut probably tastes awesome when its fresh but by the time it gets to Iowa, it doesn't. Which is too bad.

That burria quesotaco thing looks just like the quesadilla grande at my second favorite Mexican restaurant here, an excellent choice. My favorite at the best restaurant is cheek meat tacos. I dont have the courage to try the brain or guts tacos.

Damn, now I have to make some of these for Christmas Eve. My go-to cookies are fatass ginger snaps, but I'm out of molasses.

Another favorite of mine is hillbilly peanut butter fudge - nuke one container of storebought vanilla cake frosting with one jar of creamy peanut butter until it all melts, stir, refrigerate. Frickin' delicious. And about the most fattening stuff in the universe.

That's a nugget from the quarantine goldmine. Do you stir until there is ribbons or until its thoroughly mixed together? I'm making this soon.

Bet those taste incredible.

Tony Dean's Walleye Chowder

(Any fresh water fish will work)

I usually double the walleye fillets and bacon or just double the whole recipe for a bigger batch.


Ingredients

5 slices bacon, cooked and chopped
3 tbsp butter
½ cup celery, chopped
1 large yellow onion, chopped
¼ cup all-purpose flour
4 cups cold milk
2 cups cubed red potatoes (approx. 2 potatoes)
2 (8 ounce) walleye fillets, cut into chunks
Freshly ground salt and pepper to taste
2 tbsp chopped fresh parsley

Instructions

Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.
Stir in flour to form a roux. Slowly whisk in the milk.
Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through.
Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through.
Season to taste with salt and pepper. Garnish with parsley and serve.

Mojakka-Finnish Fish Soup

That brings back memories, lol. Had an uncle, rest his old soul, that made a fortune during WWII when grain and sugar were almost impossible to get. He would buy sweet feed by the train car load and turn it into "water". He said the trick was to run the feed through a grinder, boil it to release the starch as he called it, and use a high grade yeast and malted rye in combination to get the highest yield, since the only added sugar was the molasses in the sweet feed. I think he kept western N.C. and northern Ga. supplied for years, up into the 70's with that recipe, and some of the folks still say it was the best shine they ever had.
I've still got a few of his old green glass half gallon jars with the porcelain lined lids out in the shop, but sadly, all of the contents seems to have evaporated over the years.

Microwaves vary, but try dumping the tub of frosting and jar of peanut butter together in a bowl, nuke for one minute, stir, nuke another minute, and by that point it should be very creamy. Stir thoroughly and chill, no need to do anything else.

Takes no time at all, is ridiculously rich and good if you have a sweet tooth. Best kept chilled.

Got one of these in the crock pot, very simple.

I don't have a go to recipe but since the lockdown I've never eaten better in my life.

I hated this as a kid, but last week we had a sugar cured ham and had a huge bone left over with some meat on it. My wife put on a pot of great northern beans and let that hambone soak in there for several hours, she added some seasoning to the beans as well - I've been eating those beans for 3 days now.

My wife and I have really stepped up our game with chili, fish tacos, pot roast, brownies, pecan pie, and a few other odds-n-ends.

If I didn't know my sister would be making some peanut butter fudge for Christmas I'd try this recipe! I'll try it later this spring if I can lose a little bit of this belly I've been growing this year.

Let me know how your no bakes go, they are my favorite and my kids will tell you mine are the best lol.

This sounds and looks really good. I'll have to try it after the holidays. Thank you.