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I have been making this same pumpkin roll with cream cheese filling recipe for about 15 years now! I make it both with and without nuts to make everyone in my household happy! This pumpkin roll with cream cheese filling recipe is so easy to make and tastes delicious. My kids would even help me make this when they were younger! .
I posted this casserole recipe almost 4 years ago and it’s still one of my daughter’s favorite meals!
This Chicken Casserole Recipe is very inexpensive if you stock-up on the ingredients when they are on sale! Plus it’s very quick and easy to make. I can throw this chicken casserole recipe together in no time at all! I have to admit that sometimes I leave out the chicken 🙂
If you are craving cookie dough but want a healthier alternative, you have to try these No Bake Energy Bites! Oats, Peanut Butter, Flaxseed (or Wheat Germ) along with other ingredients make up these healthy snacks that are quick and easy to make! You can tweak the recipe and add other ingredients that you or your family like.
I added M&M’s (I didn’t have the mini ones) and nonpareils (aka- ball sprinkles) to some of mine. What will you add?
Click Below for Recipe! WARNING…..it’s hard to not eat the whole batch!
If you have a freezer full of deer meat, you are probably looking for some Venison Recipes that are quick and easy! You can’t get much easier than crock pot recipes! The Deer Meat Sandwiches Recipe is still one of our favorites, however to try something new I made these Venison Fajitas and loved them! If you don’t have any tortillas available, you could serve the venison over rice!
Easy Crock Pot Venison Fajitas
Venison Fajitas Ingredients
3lbs Venison steak or roasts, sliced thinly
3T Olive Oil
4T Lemon Juice
2 Cloves Garlic, Minced
2 tsp Seasoned Salt
1 tsp Chili Powder
1/2 tsp Crushed Red Pepper
1 Green Pepper Sliced
1 Red Pepper Sliced
1-2 Onions Sliced
Sour Cream and Salsa
Venison Fajitas Directions
Mix oil, lemon juice, garlic, seasoned salt, chili powder and crushed red pepper in crockpot
Add Venison and Mix well
Cover and Cook for 3-4 hours on high or 6+ hours on low
Add Sliced Onions and Peppers the last hour of cooking*
Serve on soft tortilla shells with sour cream and salsa
*If you have family members who do not like onions and peppers, you could simply sauté them separately in a skillet. Recipe adapted from A Ranch Mom
I posted this Crab Soup recipe using imitation crab meat a while back but wanted to post it again since Giant Eagle is having a great deal on the Campbell’s Homestyle Soup this week plus the Trans Ocean Crab Classic is reduced to $2! I’ve been making this Crab Recipe for many years especially since it’s inexpensive and very easy to make – the hardest part is simply peeling the potato! This is a great way to turn an ordinary can of soup into dinner 🙂
Venison Recipes: Venison Sandwiches
If you have a deer hunter in you family, consider yourself lucky since you probably have a freezer full of venison right now! This recipe for venison sandwiches is my husband’s and my favorite way to cook and eat deer meat! We could easily eat this at least twice a week without getting tired of it.
The KEY ingredient for us is the hot pepper cheese…it’s a MUST! We like our food with a little kick so if you prefer something less spicy, simply use a different kind of cheese.
Water (just enough to cove the meat in the slow cooker)
Hot pepper cheese, sliced
Sub buns or rolls
Servings Size:1 Sandwich
Carbohydrates: 45 grams
Fat: 5 grams
Protein: 41 grams
Sodium: 916 milligrams
Sugar: 4 grams
Place the venison and onions into a slow cooker. No need to thaw or brown the meat.
Sprinkle the onion soup mix over the deer meat and add enough water to just cover the meat
Place cover on slow cooker and cook on high for at least 6 hours or until the meat is tender
Remove venison from the slow cooker and shred with a fork
Return shredded venison to the slow cooker
Using a slotted spoon, spoon the meat onto the bottom of a sub bun
Top Venison with hot pepper cheese and the top of the sub bun and enjoy!
You can drain the venison if you prefer dryer sandwiches. I don’t drain the meat too well since my husband loves extra juice to dip his sandwiches in.
This is the easiest venison recipe that I know of especially since you do not have to thaw or brown the meat! Plus, there aren’t many ingredients and you can quickly prepare it in the slow cooker! Double this venison recipe if you would like to have sandwiches for lunch or dinner the next day!
If you aren’t on Pinterest but have a favorite venison recipe that you would like to share, you can leave the recipe in the comments as well! I’m always looking for new ways to make deer meat although I tend to keep making these sandwiches over and over since I love them so much!
7 Layer Bars are a quick and easy recipe to make. I first tried these when my friend Jenn brought them to a Christmas cookie exchange. They quickly became one of my favorite desserts so I asked her for the recipe so I could make them for my family! My daughter who doesn’t like coconut or nuts…..LOVES these 7 layer bars!
7 Layer Bars Recipe
1 Stick of butter
1 1/2 cups graham cracker crumbs ( I may use a little more just depends)
1 pkg. chocolate chips
1 pkg. butterscotch chips
1 1/3 cups coconut (again I might use a little more, depends on your liking)
1 can 14 ounces sweetened condensed milk
1 – 1 1/2 cups chopped pecans or walnuts
Preheat oven to 350°
Melt butter in 9×13-inch baking pan
Sprinkle graham cracker crumbs over melted butter, mix together and press down to form crust
Sprinkle with chocolate chips, butterscotch chips and coconut