MsPenny Profile - (180089151)


Home Town: Pottsboro, Texas, USA
Living In: Texas, USA
Member Since: Oct. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Blog...  3 posts
Feb. 4, 2014 4:28 pm 
Updated: Feb. 9, 2014 4:40 am
Grilled Venison Backstrap  for supper, since my son said he had just left the processor and is bringing over a lot of venison to go in our freezer. I told him I would thaw out what was left from last deer season and have it for supper. I have actually tried out quite a few deer meat recipes… MORE
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From The Blog:  Texas Living
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Recipe Reviews 6 reviews
Pot Roast with Balsamic Onions
I made this for the AR Group. It was good and easy. I had modified some by using a bottom round roast and cooking slowly in a Dutch oven on the stove top. I don’t recommend using this cut for this recipe. I’ve cooked roast beef regularly for more than 20 yrs., so I’m sure it was the cut which is very lean and it did slice well and make good leftover sandwiches. It did not fall apart like a chuck will. All other ingredients and steps were followed as per recipe until I tasted the broth after it had cooked for 6 hrs. The broth was very tangy for us, so I added 1 tsp molasses because I thought a little sweetness might help and it did. The sauce was a dark deep rich color that I want to experiment with. I think next time I’ll definitely add minced garlic, mushrooms and carrots.

0 users found this review helpful
Reviewed On: Jan. 24, 2014
Roast with Gravy
I used chuck roast, and it turned out very tender. I didn't have beef bouillon, so I added 1/2 tsp liquid smoke and 2 tsp soy sauce. It made a very good gravy. After browning the roast, I put it in the slow cooker for about 6 hours.

1 user found this review helpful
Reviewed On: Nov. 3, 2013
Bar Cookies from Cake Mix
My son said these were the best. As others had commented, I chose to alter by using 2 eggs, 1/4 cup water, 1/2 tsp vanilla, and baked for only 18 minutes since my little oven cooks very fast. Also my cake mix that I just happened to have was 16.5 oz., I added the entire 12 oz bag of chocolate chips and it turned out very well.

1 user found this review helpful
Reviewed On: Oct. 30, 2013
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About me: When I first joined AR in 2006, I was known as… MORE
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