Pickin' in the Kitchen with Daniel & Carley

Episode 1: “Mama’s Cookin’”

Thank you for stopping by!

We have been talking about doing this for a long time now. The original plan was for this to be a series of livestreams where we actually made the recipes on camera, so y’all could follow along with us. But we decided that this would be easier, and this way y’all can follow at your pace and enjoy the music while you’re doing it! For the very first episode of “Pickin’ in the Kitchen”, our featured song is Carley’s latest single, “Goin’ Home Comin’ On”, with emphasis on the line in the second verse, “I’d sure like to taste mama’s cookin’”. We decided to share some recipes that our moms love! Below you’ll find a Sweet Potato Casserole recipe from Mrs. Angela Thrailkill, and a Venison Chili recipe from Mrs. Cindy Arrowood. We hope you enjoy every moment!

SWEET POTATO CASSEROLE

Angela Thrailkill

DANIEL:

“In my family, every time there is a big Sunday dinner or a large meal at a holiday, my mom always whips out this awesome sweet potato casserole! It’s always been a favorite of mine through the years. It’s a pretty sweet side dish to the main course, but it’s not quite like a sweet potato pie. My dad always jokes about how, “You know, we don’t really need dessert when we have that sweet potato casserole.” While I may disagree (dessert is not replaceable. It is absolutely MANDATORY), he has a good point. It’s some awesome stuff. I hope y’all enjoy this recipe!”

Ingredients:

3 cups cooked, mashed sweet potatoes

1 cup sugar

1/2 cup cup margarine

2 eggs

1 tsp. vanilla

Topping:

1 cup light brown sugar

1 cup chopped pecans

1/4 cup margarine

1/2 cup flour

Instructions: Preheat oven to 350 degrees.

Mix sweet potatoes, sugar and margarine. Add eggs and vanilla. Mix well and pour into casserole dish.

In a separate bowl, combine light brown sugar, pecans, margarine and flour. Mix well, the spread over potatoes. Bake at 350* for 20 minutes.

ENJOY!

VENISON CHILI

Cindy Arrowood

CARLEY:

“My family, particularly my dad, brother and papaw, are avid deer hunters, and we’ve been eating venison for as long as I can remember. When I was a kid we used to take trips up to Missouri, and we would hunt the big bucks for weeks at a time. Being homeschooled we could do that and not miss any school! It was always a ton of fun. My mom didn’t grow up in a hunting family, so it took a bit of getting used to for her when she married my dad! But she has done so well with learning different ways of cooking venison and making it oh so yummy for us to enjoy. This is a chili recipe she found on Pinterest, but tweaked it and made it her own. It has definitely become a recent favorite of mine!”

Ingredients

1 lb. ground venison (or turkey or beef)

1 medium onion chopped

1 1/2 tsp garlic powder

1 tsp pepper

2 cans 14.5oz chili beans

2 cans 14.5oz diced tomatoes

2 cans 8oz tomato sauce of your choice (NOT pasta sauce)

1 can whole kernel corn, drained

3 Tbsp chili powder

1/8 cup brown sugar (optional, can add more to taste)

Instructions: Coat the bottom of a large pot with a little cooking oil.

Brown the venison in the pot on medium heat. Add onion, garlic powder and pepper. Saute for 3 minutes. (NOTE — If you are using ground beef, drain off excess grease BEFORE adding the onion, garlic, and pepper. Pure venison has no fat, so there is no grease to drain.)

Add the diced tomatoes and undrained beans and stir.

Add the corn and stir.

Add the chili powder and brown sugar, and stir. You can also add additional salt and pepper if you like.

ENJOY!

Thanks for being here for the inaugural “Pickin’ in the Kitchen”! Let us know if you try these recipes, and tell us how they turn out!

Love,

Daniel + Carley