I apologize, I am having a hard time uploading photos at this time. If you visit my Facebook page and check out the photos you will see a picture of this last post of the"Muff Nutz"

MUFF NUTZ or French Breakfast Puff

The name Muff Nutz you ask? Simple... Its a Doughnut & a Muffin mixed, but not fried.

I found this recipe on The Pioneer Woman's blog.  When I find something I like or want to make I normally find a few other similar recipes and take a little something from each and put it together how I want it... Well I just couldn't see anything I wanted to change with this one, it is pe pretty much perfect in every way. REALLY! Okay except I do like to add more Nutmeg, but you can be the judge of that.
Please take my advice though and double or triple the recipe while you're making it now because these babies are good and they freeze wonderfully after they are cooled completly.  When you're ready for one just nuke it for 30 seconds or so.

Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
Coating:
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

Preparation Instructions
Preheat oven to 350°. Grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.


Goes great with Hot Cocoa or Coffee!

Tyrel's Hop, Skip, & Go Naked Slush

This is our favorite party drink! It's one you can furnish for a good sized party (about 20 people) and not go broke. It was introduced to us by one of our favorite people too, our cousin Tyrel. Tyrel loved to make this drink!

Now, I am not a beer drinker in fact I hate beer but I love love love this drink, so give it a try. It tastes like juice.

You will need:
1 Standard sized cooler/ice chest, washed with soap well
30 cans of cheep beer (we use Natural Light)
1.75 L Rothschild Vodka, Rothschild because that was Tyrel's Vodka
5-7 cans frozen juice concentrate. We mix two, different flavors, one is always some sort of mixed berry
5-10 lbs dry ice, broke into chunks with a hammer or breaking it on concrete should work too. Just be very very careful, dry ice burns!

Empty Vodka, beer, and somewhat thawed juice concentrate into clean cooler and mix together well. Carefully add one our two chunks of Dry Ice, this will eventually create a slushy type drink. Stir often, you will need to add more dry ice to achieve the consistency of the slush and possibly throughout the night to keep it.  Never close the lid of the cooler... this will create a bomb.

Egg In The Hole SANDWICH

This the traditional Egg In The Hole but easily turned into a breakfast sandwich... We love this at my house!

You will need:

Two pieces of bread

Butter/Margarine

Egg

Sausage Pattie or any other breakfast meat, cooked and hot

 Spread butter entirely over both sides of two pieces of bread

 On one piece use a cookie cutter or a cup to cut a whole into the bread.

 This is what it looks like.

 Place both pieces of bread in a hot flying pan over medium high heat.  Crack egg and put in the hole of the bread. 

Salt & Pepper the egg.

Now you will need to flip the both pieces of bread this is what the egg in the hole will look like.

Now is when you will need your breakfast meat.

 Remove both pieces of bread from pan and place on plate.  Put your meat on one piece.

 My husband loves chili sauce on his!

Now place together as a sandwich, eat it, & love it. 

Tater Tot Casserole

This is another very easy and fast dinner that ANYONE can do. It's one that I grew up on as well. I would have to call my best friend every time my mom made this so she could come over for dinner. It was her favorite.

You will need:
1 lbs ground beef
1/2 medium onion or dehydrated onion
2 cream of mushroom soup
1 lbs frozen tater tots
1/2 cup milk
pepper
1 cup colby jack cheese

Preheat oven to 400 degrees.

 Brown 1 lbs of burger with onion on a medium heat.  If you have a dutch oven or pot that can be used on the stove and baked in the oven that would be best!  If not no worries.  Use whatever pan you normally brown burger in.

 While still on the stove stir in Mushroom Soup.

 Then dump the Tater Tots in.

 Now have your three year old man cub stir it really really really good (if you don't have a three year old man cub use some kind of substitution,  this is what works best at my home!)

 Okay stir a little better that this picture shows.  Cover and place in oven.  Bake for about 30 minutes or until Tots are thoroughly hot. 

Sprinkle cheese over the top, let melt, and serve. 

If you enjoy this only half as much as my dear friend does, you will love me!

Slow Cooker Roast

Okay, I know that most people only cook beef and I love beef but I had an inquiry about preparing Elk. I also love Elk. I've heard all my life, Elk & Deer (game meat) are so "gamey" and hard to cook and taste good. Well, I've a lot of both. Elk is far less "gamey" than deer and I've substituted it in every meal I make. If it calls for beef I've tried it with Elk and you can too. "Why would I want to use Elk in place of beef?", you ask... Elks fat percentage is naturally almost nothing! And you and or your husband, father, brother may enjoy hunting which makes it very inexpensive. So, feel fee to use elk our beef for this. You will need: 1 elk or beef roast, thawed Water French onion soup mix Beef bullion Garlic Powder Onion Salt Pepper Carrots Potatoes Brown the outside of the roast in a frying pan sprayed with cooking spay on high, so the entire outside of the roast is brown. Place in slow cooker with about 24 oz. of water. Sprinkle onion soup mix, garlic powder, and a bit of salt and pepper over the roast. And let cook for an hour or two.

Next slice up some onion and place over the roast then let them cook until transparent. At this point make sure you still have enough liquid in the pot, if not add more water.

Now put the largely chopped potatoes & carrots in and cook for about an hour or until done but not mushy.

Slice roast and place on serving dish with potatoes and carrots and enjoy.

Canned/Bottled Oranges

Here in Utah you pretty much don't get any good fresh produce during the winter months.  So, my husband & I have been buying Fresh Tree Ripened Oranges straight from California and selling them.  They are SO yummy and such a treat to have.  Anyway, we LOVE to can, so... we decided we were going to bottle and dehydrate some oranges.  We peeled and separated about 30 lbs.  I am a little particular about getting all of the nasty white stuff off the oranges, whereas my husband is not.  He did the oranges to be bottled and I did the oranges to go in the dehydrator. 
I tried the bottled oranges but could only taste the bitterness of all that white crud.  Needless to say I am bummed.  I am assuming they would be better but I don't really know that they would be super delicious like I was hoping or worth all the work of peeling, scraping crud, and separating. 
The dehydrated oranges were kind of a flop too... they're not good for a treat like dried Watermelon is (oh this is so yummy) they will be good to put in a pot of sweet smelly stuff to boil on our wood burning stove.
The moral to this story is:  I don't think I will try preserving oranges again.