Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Combine all ingredients (except the meat) until combined.
Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
Remove from marinade, disguarding excess.
Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
I have never \"over dehydrated\" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.
Cut steak into thin slices across the grain. Cut the resulting strips into 2 inch segments.
Place all the remaining ingredients in a 1 gallon zip-top bag. Close the bag and move around to mix the ingredients.
Add the meat strips to the bag. Place bag in refrigerator and marinade for at least 4 hours. It is fine to leave overnight.
Drain meat and place on racks of a food dehydrator. Follow manufacturer's instructions. Will take at least 8 hours to dry.
Once fully dry, store in a cool, airtight container for up to 3 months.
Cut venison into 1/2 x 1/4 x 3-inch slivers.
Mix smoke and soy sauce in bowl.
Add deer meat and soak in refrigerator over night 8-12 hours.
Drain excess liquid in the morning.
Separate slivers and lay on dehydrator trays.
Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle.
Store in air tight containers or zip lock bags.
Keep in cool and dry place.
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick.
(Meat will cut easier if partially frozen.)
Take all your fixins' and mix'em up.
Pour'em over the turkey slices.
Make sure all your turkey gets a fair amount on it.
Place turkey on trays in single layer in dehydrator and dry overnight.
When the rooster crows, your turkey will be jerky.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
or pouring on top of food.
In a large mixing
o the bowl of a food processor (no need to wash
ombine the can of dog food and 10 oz of water
Process cucumber chunks in a food processor until finely chopped. Put
n 6-8 drops of food coloring in each, being careful
little. This is the best size for me, I like
Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).
Add in the sifted confectioners sugar; beat until frosting consistency, (adding more icing sugar or whipping cream if needed until the right consistency is achieved).
Add in food coloring if using.
OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is achieved).
nd flour bundt or angel food cake pan. Sprinkle layer of
n 3 to 4 drops food color until evenly distributed and
br>To one add green food coloring until you get a
little sticky, like angel food cake is, but it will
n a few drops red food color for eye appeal.
Cut angel food cake into small cubes; set aside.
Mix pudding according to directions on box.
Add sour cream; mix.
Place a layer of cake cubes in a
9 x 13-inch pan.
Pour part of pudding mixture over cake.
Next, add a layer of pie filling.
Repeat. Top with Cool Whip.
Store in refrigerator.
Best if made a day ahead.