Slow Cooker Venison Roast

Looking for a hearty and flavorful dish to impress your dinner guests? This mouthwatering venison roast recipe is sure to be a showstopper at your next gathering!

Ingredients

• 3 pounds boneless venison roast

• 1 large onion, sliced

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire sauce

• 1 tablespoon garlic salt

• ¼ teaspoon ground black pepper

• 1 (1 ounce) package dry onion soup mix

• 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.

2. Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.

3. Cover and cook on Low setting for 6 hours.

Pan-Seared Tilapia

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Pan-seared tilapia is a versatile and healthy choice for any meal. Whether paired with a fresh garden salad, steamed vegetables, or quinoa, this delectable fish is a wonderful option for those looking to enjoy a satisfying and nutritious meal. With its crispy exterior and tender, flaky interior, pan-seared tilapia is a delightful addition to any meal.

Ingredients

• 4 (4 ounce) tilapia fillets

• salt and ground black pepper to taste

• ½ cup all-purpose flour

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter, melted

• 1 tablespoon lemon juice, or to taste (Optional)

• 1 teaspoon chopped fresh flat-leaf parsley, or to taste (Optional)

• ½ teaspoon chopped fresh thyme, or to taste (Optional)

Directions

1. Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.

2. Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.

3. Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.

4. Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet.

5. Drizzle fillets with lemon juice and garnish with parsley and thyme.

Cabbage Balushka

Are you looking for something different, but cabbage-related for this New Year’s Eve? Try this Hungarian favorite.

Ingredients

• 1 (16 ounce) package egg noodles

• ½ cup butter

• 1 large onion, chopped

• 1 head cabbage, cored and chopped

• salt and ground black pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

2. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.

3. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.

4. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Easy Swedish Meatball Sauce

Photo By Karl Baron - CC-BY 2.0 Deed

If you’ve ever visited IKEA, they have a whole section with food from their restaurant. For this recipe you will need some frozen, pre-cooked meatballs like they sell (they also have veggie options too). Combine the meatballs with this sauce and serve with egg noodles, fries, or mashed potatoes for a delicious, filling meal.

Ingredients

• 1 cup beef stock

• 1 cup heavy cream

• 3 tablespoons all-purpose flour

• 1 tablespoon soy sauce

• ½ teaspoon ground black pepper, or more to taste

• ½ teaspoon dried rosemary, crushed, or more to taste

• 10 ounces frozen cooked meatballs, thawed

Directions

1. Gather all ingredients.

2. Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.

3. Cook, stirring occasionally, until thickened, about 10 minutes.

4. Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).

5. Taste and adjust seasonings before serving.

Butternut Squash Soup

Indulge in the heartwarming flavors of fall with luscious Butternut Squash Soup. Crafted with love using nature's bounty, this seasonal delight captures the essence of autumn in a single spoonful.

Image via pxHere - CC0 Public Domain

Ingredients

• 2 tablespoons butter

• 1 small onion, chopped

• 1 stalk celery, chopped

• 1 medium carrot, chopped

• 2 medium potatoes, cubed

• 1 medium butternut squash - peeled, seeded, and cubed

• 1 (32 fluid ounce) container chicken stock

• salt and freshly ground black pepper to taste

Directions

1. Gather all ingredients.

2. Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

3. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

4. Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

5. Serve hot and enjoy!

Double Layer Pumpkin Cheesecake

OK. We might be pushing the season, but the time of pumpkin spice will soon be upon us. Give this delicious twist on a pumpkin pie a try!

Ingredients

Cheesecake Layer:

• 2 (8 ounce) packages cream cheese, softened

• ½ cup white sugar

• ½ teaspoon vanilla extract

• 2 large eggs

• 1 (9 inch) prepared graham cracker crust

Pumpkin Layer:

• ½ cup pumpkin puree

• ½ teaspoon ground cinnamon

• 1 pinch ground cloves, or more to taste

• 1 pinch ground nutmeg, or more to taste

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

3. Spread 1 cup batter in the graham cracker crust.

4. Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

5. Carefully spread on top of plain cheesecake batter in the crust.

6. Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

7. Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

8. Refrigerate for at least 3 hours before serving, preferably overnight.