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Baked Venison Meatballs- For Quick Meals

venison meatballs

I am all about quick dinner ideas these days, but I’m even more about healthy homemade meals. Often it seems the two of those do not go hand in hand. However, these venison meatballs were actually quick to put together. I’m lucky to have a husband who loves to hunt so we have a freezer full of venison. If you aren’t as lucky, you can substitute ground beef and it will still be a delicious recipe! We had these meatballs with homemade sweet potato fries, but they would be great with spaghetti or as meatball subs, too!

Baked Venison Meatballs

Prep time: 15 minutes Bake time: 30 minutes
Preheat oven to 350 degrees

Ingredients:
1 pound ground venison
2 eggs
1 cup Panko or bread crumbs
1 tsp garlic powder or 1-2 clove garlic (minced)
2 tablespoons Italian seasoning
Optional: 1/2 cup Parmesan cheese

Combine all ingredients in a large mixing bowl, mix well. Roll ground venison mixture into approx. 1 inch balls and place on a baking sheet. Bake in oven at 350 degrees for about 30 minutes. You can roll them halfway through if you don?t want the bottoms to get too flat). Yields approx. 20-25 meatballs. To freeze leftovers, arrange on a wax paper lined cookie sheet and place in the freezer, once they are frozen you can transfer them to a freezer bag.

baked venison meatballs

This can be a tasty make ahead meal to pull out of the freezer for those days when cooking just isn’t going to happen. Add a green salad, crusty rolls and enjoy!

baked venison meatballs

From Baked Venison Meatballs to Gluten Free Meatballs – The possibilities are endless!

There are probably as many ways to serve meatballs as you can dream up. Ask a group of blogging friends for their favorite ways to serve meatballs and stand back! Whether you are using venison baked meatballs, or another recipe for meatballs, the choices are endless. Take a look at these delicious ideas.

Cocktail Meatballs in Cherry BBQ Sauce

Orange-Pineapple Sweet and Sour Meatballs

Homemade Buffalo Bleu Meatballs

Seriously I bet you have to go see what a Drunk Moose Meatball is. Go. do it.

Easy Gluten-free Meatballs with Vegetables and Herbs

I think that the key to a great meatball is not only the meat and seasonings, but the delicious sauce. Teriyaki, barbecue, sweet and sour sauce, cheese sauce, and the ever popular Italian style spaghetti sauce. Personally, my favorite is teriyaki, followed by barbecue.

This recipe is a must try on my list. Learning and Yearning shared her family’s much loved homemade tomato sauce with beef bones. For a little different approach, try Susan’s Roasted Tomato Sauce.

venison meatballs
photo credit Jason Leung – Unsplash.com

What types of meals do you turn to for quick and easy dinner time recipes? Please feel free to share with me in the comments section! Lets share our best ideas. After all, we all need to eat!

venison meatballs

If you enjoyed this post you might like: Meatloaf Recipe in the SunOven

And from Game and GardenDuck Meatballs




Pickle Relish Recipes (Try it with Zucchini!)

pickle relish

This season, while canning pickles, I decided I wanted to make and can sweet pickle relish. I wanted to make a relish that would taste like the grocery store variety. I know that may sound odd but I really love the taste. When I need canning advice, I often turn to Sharon Peterson and her website, Simply Canning. When I realized that Sharon had published a canning cookbook, I had to purchase it.

I began checking into my canning books and asking friends for recipes, but all of the recipes had many more ingredients than I wanted to deal with in making my relish. And then I saw the recipe in my Simply Canning Cookbook. It seemed to be just what I was looking for. Since this book was a recent purchase, I had not thought to look here first, but I won’t make the same mistake again! The recipes are simple and straight forward, combined with a wealth of canning know how and experience. I like the way Sharon wrote the book as it is much the same format I  have used in teaching canning classes. 

Pickle relish cooking

 Anyway, back to the “perfect” sweet relish recipe. I was a little surprised at how much onion and green pepper were in the recipe because I don’t taste it. Almost every recipe had these ingredients, so I decided to include the onion and peppers. And, Sharon’s  recipe had a more reasonable amount for my taste. 

My Happy Results

I made a batch and was very happy with the taste. It was exactly what I was looking for. I wrote to Sharon and asked permission to share her recipe with you all, and she readily agreed. If you are looking for a great guide for canning, I highly recommend that you purchase Simply Canning, by Sharon Peterson.     It is available on Amazon by clicking this link. Not only is this book a complete guide to the mechanics of canning, the recipes are very good, too.

Here’s the recipe for you.


Sweet Pickle Relish
Yields 6
The perfect relish for hot dogs or hamburgers!
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Ingredients
  1. 1 quart of chopped cucumbers
  2. 2 cups of chopped onions
  3. 1 cup chopped green peppers
  4. 1 cup chopped red pepper
  5. 1/4 cup canning salt
  6. 3 cups sugar
  7. 2 cups cider vinegar
  8. 1 Tbsp celery seed
  9. 1 Tbsp mustard seed
Instructions
  1. Begin by preparing your jars and heating the water in the canner. Combine chopped cucumbers, onion, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand for two hours. Drain well. Press out any excess water.
  2. Combine sugar, vinegar and spices in a pot. Bring to a boil and add the vegetables. Simmer 10 minutes Pack into hot jars, leaving 1/4 inch head space. Remove air bubbles, wipe jar rims and place lids on the jars. Process 10 minutes in a water bath canner or according to the directions for your altitude.
Adapted from Simply Canning
Adapted from Simply Canning
Timber Creek Farm https://www.timbercreekfarmer.com/

pickle relish

Recipe for Perfectly Sweet Pickle Relish

1 quart of chopped cucumbers
2 cups of chopped onions
1 cup chopped green peppers
1 cup chopped red pepper
1/4 cup canning salt
3 cups sugar
2 cups cider vinegar
1 Tbsp celery seed
1 Tbsp mustard seed

Canning the Sweet Pickle Relish

Begin by preparing your jars and heating the water in the canner. Combine chopped cucumbers, onion, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand for two hours. Drain well. Press out any excess water.
Combine sugar, vinegar and spices in a pot. Bring to a boil and add the vegetables. Simmer 10 minutes Pack into hot jars, leaving 1/4 inch head space. Remove air bubbles, wipe jar rims and place lids on the jars. Process 10 minutes in a water bath canner or according to the directions for your altitude.

Yields 6 pints 

pickle relish in jars

Zucchini Relish

 While discussing relish with many of my friends and readers on social media, I learned that many of you are making relish using zucchini. 

Rachelle, who occasionally writes for Homestead Chronicles, shared her zucchini relish recipe with us, too.
ZUCCHINI RECIPE
10 cups diced zucchini
1 cup pickling salt
5 cups diced onions
1 cup diced celery
3 cups sweet green peppers 2 cups sweet red peppers Mix this all together very well,
if possible refrigerate over night. Drain well, rinse several times (I wash mine 3x’s) and after the final rinse,press out as much of the water as possible.
In a large sauce pan mix: 5 cups white vinegar 6 cups sugar 2 tsp. turmeric 1 Tbsp dry mustard 3 Tbsp. Celery seed 

Time to Process the Zucchini Relish

Bring to a boil and simmer 20 minutes. Mix chopped vegetables into this and bring to a simmer for 20 minutes I run this through a strainer saving the ‘juice’ and put the vegetables into the jars carefully. After the jars are filled with the proper half inch head space, Add the reserved juice so that the vegetables are covered in liquid, still leaving the head space. Clean your rims, add your lids and bands, finger tight. Process in  water bath canner for 20 minutes after returning to a boil. Once they have cooled (I let mine set over night) remove bands and clean top of jar,label and store. I wait 6 weeks before opening. Hot dogs, hamburgers, macaroni salad, potato salad. Any where you would use a sweet relish. A friend uses it with her beef roast. Hope you enjoy this recipe.

Are You Searching for Crunchy Pickle Tips?

On a slightly different and yet still cucumber note, have you been searching for the secret to crunchy pickles? Ann, from A Farm Girl in the Making teaches us all about pickle making and how to get the crunch in this article. Don’t miss it. And grab a copy of Ann’s recent book, A Farm Girl’s Guide to  Preserving the Harvest, (Lyon’s Press, 2019). Her book will inspire you to preserve more of your family’s food and enjoy the freshness all year long.

sweet pickle relish

Thanks Everyone who joined in the conversation! Let us know in the comments how you make your relish. And if you are looking to skip the exhaustion of canning season, don’t miss this post.

(this post was re-published in July of 2015 and again in 2019, after edits were completed. It may contain affiliate links)




APPLE PIE JAM

Apple Pie JamApple Pie Jam is a favorite for fall and winter. The jam is not too sweet but has lots of great taste! One of the benefits of having an abundance of a particular veggie or fruit is that you feel a bit more comfortable experimenting with recipes. Not meaning to sound wasteful but if I am staring at two bushels of apples that have been gifted to me by my generous son, I feel a bit of freedom to express myself with the abundance. So after making gallons of applesauce, jars of pie filling, in addition to apple butter and spiced apples, I decided to try a recipe for Apple Pie Jam. One thing I am not too keen on though is the huge amount of sugar needed to make most jam recipes. For this recipe, I decided to make many variations on what I was finding in almost all Apple Pie Jam instructions. Pssst. If your looking for a great apple pie and pie crust recipe, try this one.

 
 
 

Pulling out the supplies and ingredients I grabbed my enamel cast iron pot. It’s large, holds 6 quarts easily, so I could make a big batch of experimental Apple Pie Jam. Clean and sterilize 10  half pint or 5 pint jars and lids. I always prepare one or two extra jars just in case the recipe makes more. 

Apple Pie Jam

Directions for Making Apple Pie Jam

The first step is to wash  and peel the apples. I used about 25 apples but you need to just loosely fill the pan with cut up fruit. Add the lemon juice and bring the apples to a boil. Continue to simmer the fruit until it is soft and can be mashed. When the apples are soft enough to mash, remove the pan from the heat. I use a old fashioned potato masher to crush the fruit. You could lightly blend the fruit in a food processor or blender, but I don’t like to have another appliance to clean up later. I prefer the jam to be a little chunky but you can use your own preference on this.

Add the Spices

Add the cinnamon, and allspice to the apples. Stir in about 4 cups of granulated sugar. This is where my recipe differs greatly from most recipes I looked up. Most called for 7 to 8 cups of sugar. Basically the thought of adding that much sugar to fresh fruit makes my teeth hurt. I wanted to see if this was really needed in order to make jam. In addition, I changed the spice quantities, and spice ingredients so I feel that I can really claim this recipe as my own! Keep it simple, I always say.

Return the mashed fruit to the heat and bring to a boil. Boil hard for four or five minutes and then add one envelope of Certo Liquid Pectin. Boil hard for one minute longer and the jam should be thick enough to stop the cooking. Be careful not to boil too long as the mixture can turn to hard candy! (Don’t ask me how I know this. It involved picking fresh raspberries and my first attempt at making jam)

Pour into Jars

Pour the hot jam mixture into the sterilized jars. Wipe the rims and cap with the two part lid. Process in the hot water canner for 10 minutes for half pints and 15 minutes for pints.

I think this recipe tastes very much like old fashioned apple butter. But it takes a lot less time to make! We have enjoyed it on toast, waffles and pancakes. I plan to make gifts this year including a jar of  Apple Pie Jam and a package of Pancake Mix. It’s a yummy change from maple syrup.

Enjoy!

Apple Pie Jam
 
8 – 10 cups of cut up apples 
1/4 cup lemon juice
2 tsp. cinnamon
1 tsp allspice
4 cups of  granulated sugar
1 envelope Certo brand Liquid Pectin
canning jars
 

BUT WAIT! There’s More!

Still looking for ways to preserve apples? How about Apple Chips! Or Learn how to make Apple Cider Vinegar.

Still more? Hawthorne Apple Cider looks delicious! 

For a non-food alternative that makes a great fall hostess gift, make up a batch of Apple Cider Soap!




Easy Pumpkin Chocolate Chip Bread

timbercreekfarmer.com Easy Pumpkin Chocolate Chip Bread will be your new favorite once you try this recipe. I went searching for a recipe to make this deliciousness and of course found several. Ok, really, I found thousands,maybe millions of different recipes using these key ingredients. But I chose one from the 2005 edition of Taste of Home Annual Recipes and adapted it to what I had on hand and our tastes.

It’s funny, I love nuts, and I love bread and brownies, but I do not like nuts in my baked goods. So this recipe has no nuts added to it. You can make your own decision about nuts. I won’t get involved, promise. Also, I love chocolate and pumpkin together, so this might need a chocolate adjustment depending on your level of chocoholic tendencies. After tweaking and adjusting the recipe for the ingredients I had on hand, this is what I came up with.

Easy Pumpkin Chocolate Chip Bread
Yields 1
A moist and Easy Pumpkin Chocolate Chip Bread
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 1 and 1/2 cups sugar
  2. 16 ounces fresh pumpkin puree
  3. 1/2 cup vegetable oil
  4. 1/2 cup water
  5. 2 large eggs
  6. 1 and 2/3 cup all purpose flour
  7. 1 teaspoon baking soda
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon cinnamon
  10. 1/2 teaspoon nutmeg
  11. 1/8 teaspoon ginger
  12. *note - You can substitute 1 and 1/4 teaspoons of Pumpkin Spice in place of the cinnamon, nutmeg and ginger
  13. 1/4 teaspoon baking powder
  14. 1 cup chocolate chips
Instructions
  1. In a large bowl mix the sugar, pumpkin puree, vegetable oil, water and eggs. In another bowl mix the flour, baking soda, spices and baking powder together. Add the dry ingredients to the pumpkin mixture in the large bowl. Now add the chocolate chips. Use as little or as many as you prefer. I like mine chocolatey so I used one cup. You can also leave them out.
  2. Pour the bread batter into your greased loaf pan. Bake at 350 degrees F, for 70 to 80 minutes. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is ready. Cool for 10 minutes in the loaf pan and then turn onto a wire rack to complete cooling. Enjoy! Yields one loaf.
Adapted from Taste of Home Annual Recipes 2005
Adapted from Taste of Home Annual Recipes 2005
Timber Creek Farm https://www.timbercreekfarmer.com/
One thing I really like about this recipe is that it is so versatile. If you do like nuts in your baked good, you can add them in. If you are not able to eat chocolate, (I am so sorry) you can add craisins, raisins, or pretty much anything you like baked into a sweet bread. Another idea is to split the bread batter into three mini loaves and share the goodness with friends and neighbors, perfect for holiday gift giving. I have also made it using muffin tins and paper liners. Goodness packed into a small carry along size. Yes, the easy pumpkin chocolate chip bread batter is that easy and versatile.

If you like this version of Pumpkin Chocolate Chip Bread, you will also love this recipe for Perfect Spiced Pumpkin Bread! A yeasty version of pumpkin bread that will knock your socks off!

Looking for a grain free tasty recipe? Try this one.

Pumpkin Goes with Everything!

Pumpkins are one of my favorite vegetables. The different ways you can use a pumpkin, from decorating to baking to adding nutritional goodness to your pet’s food to eating in casseroles is limitless. Try adding some pumpkin puree to your next smoothie. Keep all the pumpkins as long as you can after Halloween, because they are a crop that keeps well when stored in a cool dry location. Maybe you will even be making Easy Pumpkin Chocolate Chip Bread during a January snow storm!

And for more ideas on how to use the whole pumpkin please read this post How to Use the Whole Pumpkin from earlier this week here on Timber Creek Farm.

Easy Pumpkin Chocolate Chip Bread timbercreekfarmer.com

 




Low Sugar Muffins You Can Bake Today

 low sugar muffins
Are you looking for low sugar muffins to serve your family? I was because baking is fun for me. Not only do I love baked goods, I love whipping up something yummy for my family. Most muffin mixes and recipes are loaded with sugar! 
 
I used to love the packaged muffin mixes, you know the just add this and that and mix it up kind. That is until I started to change our family to more clean eating habits. To me clean eating does not mean we can?t enjoy tasty treats and desserts, it means that we do so without the added junk of boxed mixes. I have found a lot of from scratch recipes I love, but hadn?t found one for muffins yet. So, one day I did some research and came up with a few recipes I pulled from and ended up with this one. 
 

Low Sugar Muffins, You Can Make Today!

Easy Recipes  and Simple Ingredients

This recipe really does not take long to whip up either. I’m finished spooning the batter into the muffin pan before my oven is even finished preheating, that’s how quickly you can enjoy these tasty muffins! An added bonus I’ve discovered is that this recipe with chocolate chips, or even blueberries, you do not need a whole lot of sugar. So many muffin recipes use way more sugar that I want to eat in a muffin. I don’t need to feel guilty over the amount of sugar I have consumed by 8am. I have made these with dark chocolate chips and but semisweet chocolate chips would be tasty too! This recipe also works for berries! I hope you enjoy them as much as we do! 
 low sugar muffins

Dark Chocolate Chip Muffins

(recipe for low sugar muffins)

Makes 12 muffins

Preheat oven to 400 degrees F

Bake time 15-20 minutes

Ingredients

1 and 1/2  cups all purpose flour

1/3 cup of sugar

2 tsp baking powder

3/4  tsp sea salt

1 beaten egg

3/4 cup milk

1/4 cup coconut oil, melted 

1 Cup Dark Chocolate Chips or 1 cup of berries

Mix Up the Goodness!

  1. Grease muffin tray cups or line with paper cup liners
  2. In a mixing bowl combine dry ingredients
  3. In another bowl combine wet ingredients
  4. Add wet ingredients to dry ingredients all at once and mix until moistened, don?t over mix.
  5. Add in chocolate chips or berries
  6. Spoon batter into the muffin cups about 2/3 full
  7. Bake 15-20 minutes at 400 degrees until golden brown and a toothpick inserted into the middle comes out clean.

You can also use semi sweet chocolate chips and this works well for blueberry muffins as well!

Banana Muffins or Bread 

Next, I turned my thoughts to the family recipe for banana bread. The recipe had been used by all of us for years. Its easy and standard with a lot of butter and lots of sugar! The butter part doesn’t bother me as much as eating the large amount of sugar does. So I decided to make some changes to the recipe. Honey was considered but the conversion would still require a lot of honey. I thought, why not just reduce the sugar and see if it works. I adjusted the fats too, because I was feeling daring.

Banana Bread or Muffins

 A low sugar muffins recipe 
makes 12 muffins

1 1/2 cup flour

1 tsp baking soda

3/4 tsp sea salt
1/4 cup of butter softened
1/4 cup of coconut oil softened
1/2 cup of sugar 
1 egg 
3 bananas mashed 
1/4 cup of buttermilk 

Mix together the dry ingredients in a small bowl. In a large bowl, cream the butter, coconut oil, and sugar together. In a third bowl, mash the bananas. Add the buttermilk and the egg. Mix well. Alternate adding the dry ingredients and the banana mixture to the butter and sugar. Mix just until combined.

Options for Banana Muffin Batter for Low Sugar Muffins 

Banana Bread – Grease a loaf pan. Spread the batter in the loaf pan. Bake in a preheated 350 F oven for 50 minutes. (test with a toothpick inserted in center) Remove from oven, let cool for about 10 minutes in pan. Turn the loaf out of the pan onto a cooling rack. Allow to cool before slicing.

Banana Muffins – Grease muffin tin or use the cupcake liners. Fill the individual muffin slots about 2/3 full. 

Bake muffins in a preheated 350 F oven for 15 to 18  minutes  Cool on a baking rack.

Keep scrolling for the printable recipe cards. Please share your ideas for low sugar muffins and other baked goods in the comments. 

Gluten Free Needed?

Try this recipe for Healthy Apple Cinnamon Muffins!

 

Banana Muffins or Bread
Serves 12
A low sugar variation on banana muffins
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 cup flour
  2. 1 tsp baking soda
  3. 3/4 tsp sea salt
  4. 1/4 cup of butter softened
  5. 1/4 cup of coconut oil softened
  6. 1/2 cup of sugar
  7. 1 egg
  8. 3 bananas mashed
  9. 1/4 cup of buttermilk
Instructions
  1. Banana Bread or Muffins
  2. Mix together the dry ingredients in a small bowl. In a large bowl, cream the butter, coconut oil, and sugar together. In a third bowl, mash the bananas. Add the buttermilk and the egg. Mix well. Alternate adding the dry ingredients and the banana mixture to the butter and sugar. Mix just until combined.
  3. Banana Bread - Grease a loaf pan. Spread the batter in the loaf pan. Bake in a preheated 350 F oven for 50 minutes.(check doneness with a toothpick inserted into the center of the loaf. It should come out without batter on it) Remove from oven, let cool for about 10 minutes in pan. Turn the loaf out of the pan onto a cooling rack. Allow to cool before slicing.
  4. Banana Muffins - Grease muffin tin or use the cupcake liners. Fill the individual muffin slots about 2/3 full.
  5. Bake muffins in a preheated 350 F oven for 15 to 18 minutes until the center is baked, when tested with a toothpick.
  6. Cool on a baking rack.
Adapted from family recipe
Adapted from family recipe
Timber Creek Farm https://www.timbercreekfarmer.com/
 

 

Dark Chocolate Muffins
Serves 12
A low sugar muffin recipe
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 ¾ cups all purpose flour
  2. 1/3 cup of sugar
  3. 2 tsp baking powder
  4. ¼ tsp sea salt
  5. 1 beaten egg
  6. ¾ cup milk
  7. ¼ cup coconut oil, melted
  8. 1 Cup Dark Chocolate Chips
Instructions
  1. Preheat oven to 400 F
  2. Grease muffin tray cups or line with paper cup liners
  3. In a mixing bowl combine dry ingredients
  4. In another bowl combine wet ingredients
  5. Add wet ingredients to dry ingredients all at once and mix until moistened, don’t over mix.
  6. Add in chocolate chips
  7. Spoon batter into the muffin cups about 2/3 full
  8. Bake 15-20 minutes at 400 degrees until golden brown and a toothpick inserted into the middle comes out clean.
  9. You can also use semi sweet chocolate chips and this works well for blue berry muffins as well!
Timber Creek Farm https://www.timbercreekfarmer.com/
 

Feeling adventurous? You could try this recipe for Corn Cob Jelly – Low Sugar from Homestead Lady

Pin the recipes for later

low sugar muffins