A Look Back: Top Five Recipes of 2022

With 2022 coming to a close, and 2023 just on the horizon, it felt appropriate to look back and reflect.

When I took over this position in August, I had no idea how to write food columns. It was as new to me as something can be.

However, I have grown to love it. The personal touch that I get to throw onto these recipes I have been making (and eating) for years has allowed me to do some reflecting every week, looking back at the memories attached to each and every recipe.

That said, I decided to pick my top five recipes for 2022.

It was definitely difficult to narrow it down to just five, but I feel that these represent the best in flavor while also having sentimental value to me.

Rest assured though, I based my decision largely on flavor, so you’re getting (my personal) best of the best.

5: Popcorn deer. Popcorn deer is a dish my family has been having for as long as I can remember. We even had it for Christmas dinner this past weekend.

I love the deep fried little bites, and knowing that we harvested the meat ourselves is even more satisfying.

POPCORN DEER

3 pounds venison, cubed
13-ounce bottle white cooking wine
1 small onion
3 cups flour
Salt and pepper to taste

Egg wash
2 eggs
4-5 tablespoons water

■ Soak cubed venison in cooking wine for 24-48 hours.
■ Drain and set aside.
■ Slice onion into thin rings.
■ In another bowl, whisk eggs and water together to make egg wash.
■ In the last bowl, combine flour, salt and pepper.
■ Heat oil in a deep fryer to 350 degrees.
■ Dip venison and onion slices into egg wash and roll in seasoned flour.
■ Drop in small batches into the hot oil and cook until golden brown.
■ Drain on paper towels.

4: Sour cream bundt cake. I love sour cream bundt cakes, and I can never practice restraint around them.

I firmly believe I could polish off an entire cake by myself if given the opportunity.

The soft, moist inside is covered by the crunchy exterior, offering a contrast of textures that adds to the experience, in my opinion.

SOUR CREAM BUNDT CAKE

1 box butter or yellow cake mix
4 eggs
1 cup sour cream
1/3 cup vegetable oil
¼ cup water
¼ cup sugar

■ Preheat the oven to 375 degrees.
■ Combine all ingredients and mix well.
■ Pour batter into a greased bundt pan.
■ Bake for 40-45 minutes, checking with a toothpick until it comes out clean.
■ Let cool and serve!

3: Skillet pizza. This was the subject of my first ever food column, and it’s hard to believe that was almost five months ago.

I love the crispy crust paired with the gooey toppings. However, the real star is the garlic butter on the crust. It adds an extra depth of flavor that is unbeaten.

SKILLET PIZZA
Dough recipe courtesy of cdkitchen.com.

Dough:
1– 1/4 ounce dry active yeast
1 tablespoon sugar
1/2 teaspoon of salt
1/4 cup nonfat dry milk powder
1 1/3 cup warm water
2 tablespoons vegetable oil
4 cups all purpose flour

■ Combine the yeast, sugar, salt and dry milk in a mixing bowl. Add the water and mix. Let it sit for two minutes or until the yeast begins to bubble.
■ Add the oil and stir.
■ Add the flour one cup at a time, stirring after each one.
■ Place the dough on a flat, lightly floured surface and knead for about 10 minutes.
■ This makes three dough balls.
■ Place 3 ounces of oil in the bottom of the skillet and tilt to spread.
■ Use a rolling pin to roll out the dough to the desired size.
■ Brush on melted garlic butter (optional)
■ Preheat the oven to 425 degrees and bake it for 5-7 minutes until the dough is set.
■ Remove the skillet and dress the crust with sauce and desired toppings.
■ Bake until brown around the edges and toppings are hot and bubbly.
■ When it is done, remove and let it set for about 5 minutes.
■ Slice and serve!

2: Crockpot chicken and dumplings. As you may remember from my previous column, this is one of my all-time favorite dishes.

I love not only the convenience of the dish, but also the rich flavor.

I have always loved chicken and dumplings, but when I discovered this way to cook them, I never looked back.

CROCKPOT CHICKEN AND DUMPLINGS

1 ½ – 2 pounds chicken
2 quarts water or chicken broth

Dumplings:
2 cups all purpose flour
½ teaspoon salt
3 tablespoons shortening
1 cup milk

■ To make the dumplings, combine flour, salt and shortening until crumbly.
■ Mix in the milk.
■ Roll out dough on a floured surface until it is the desired thickness, about ¼ inch, and cut into 2-inch strips using a pizza cutter.
■ Place the chicken in the Crockpot and season with salt and pepper.
■ Cover with water or broth.
■ Cook on high for 5-6 hours.
■ Remove cooked chicken and shred/remove from the bone.
■ Add back to the Crockpot.
■ One hour before ready to serve, add dumplings.
■ Stir once to break apart and cook on high for an hour.

1: Grandma’s tea cakes. This entry is equal parts flavor and nostalgia. I love the crispy texture and sweet flavors, but I also love the memories of my grandma making the cookies and coming to read to my class.

Though she is gone, she lives on through her many recipes, and this is one of my favorites.

TEA CAKES

1 Cup softened butter
1 Cup sugar
1 Egg
1 Tsp vanilla flavoring
3 Cups self-rising flour

■ Heat the oven to 375 degrees.
■ Cream the softened butter and the sugar together.
■ Add in the egg and vanilla flavoring and mix well.
■ Stir in the self-rising flour.
■ On a floured surface, roll out the dough to approximately ¼ inch thick and cut into the desired shape.
■ Bake them on an ungreased cookie sheet for 8-10 minutes (Cook times may vary).
■ Cookies are done when they are slightly brown around the edges.