Venison soup


This delicious recipe was contributed by my long-time friend Sue Sines. She is married to an avid hunter and has been cooking with venison for many years. Sue and I hope you enjoy this easy slow cooker recipe.

1 lb of venison cubed meat (I put it right the bottom of the crockpot frozen)
3 medium sized potatoes peeled and cubed
3 large carrots peeled and sliced
1 large onion peeled and large chopped
2 stalks of celery chopped
1 medium bag of frozen mixed vegetables
I package of onion soup mix
1 28 oz can of crushed tomatoes
Salt and pepper to taste

Add all ingredients at the same time, cook on hi for 8 hrs

If you have a great original recipe and would like us to Share it, send an e-mail to with your original recipe and photos.  Bloggers welcome 🙂

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By Tika for CHEW WANNA EAT? © 2016






Egg in a Hole (6)

     I’ve been making Egg in a Hole for more years than I care to count. It was one of the boys very favorite breakfast. I do mine a little differently. Imagine that. While egg and toast is delicious, my way might very well knock your socks off. Really.


4 slices bacon
2 slices bread, white, wheat, rye
2 eggs
2 slices cheese

In a large skillet, cook bacon until crisp. Remove and drain. Toss the grease and give the pan a quick scrub.

While the bacon is cooking, butter bread on both sides and cut a large hole in the center. Save the hats! (the holes you cut out).

Place both slices of bread in the skillet and add a dab of butter in the hole. When the butter is melted and bubbly, add one egg in each hole, seasoning with salt and pepper. Add the hats on the side.

Peek at the bottom of the bread. As soon as it’s lightly browned, flip it. Do not worry. Your egg won’t drop out. Quickly add the bacon and cheese on top. If you want to add a bit of parsley for color, do it now. Cover so the cheese melts quickly.

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By Tika for CHEW WANNA EAT? © 2016

Egg in a Hole (3)

Egg in a Hole (4)

Egg in a Hole

Egg in a Hole (2)

Egg in a Hole (6)

Egg in a Hole (5)


Lemon Gelato with Lemon Blueberry Pound Cake (2)


Oh, yes you do! You’re going to find two recipes in this post. One for the gelato and one for the pound cake. Make both or just make one. Ah, go ahead. Make both.

There is nothing more refreshing on a hot summer day than lemon. I wanted to create something new using blueberries and lemon. I used my lemon poppy seed cake recipe and eliminated the poppy seeds to create this awesome cake. I added about 1 1/2 cups of frozen blueberries, paired it with homemade Lemon Gelato, and viola; we a new dessert is born.

If you’d rather serve the cake with a scoop of Gelato, feel free!  I wanted to try the cake inside the Gelato.


1 cup buttermilk
2 cups sugar
1 cup butter, softened
4 eggs
½ tsp baking soda
½ tsp baking powder
Dash of salt
½ tsp vanilla extract
1 ½ tsp lemon extract
4 drops yellow food coloring
1 rounded TBSP lemon zest
3 cups AP flour
1 ½ cups frozen blueberries
1 TBSP of flour to mix with berries

Normally, I bake this in a bundt pan, but I wanted to add chunks of cake to the gelato, so I baked most of the batter in a buttered bread pan. The rest of the batter, I poured into a prepared round cake pan (about 1/2” or so).


I always make my own buttermilk by pouring a few TBSP of white vinegar in a measuring cup and filling the cup with milk. Then I set it aside until it’s time to add it to the batter.

In mixer bowl, beat butter and sugar until fluffy. Add the eggs and beat to incorporate. Add soda, powder, salt, vanilla, lemon, food coloring, and mix well. Alternately add the flour and buttermilk, beating after each addition.

Before adding the frozen blueberries, I put them in a small bowl and dropped in about a tablespoon of flour. Then I put the lid on and shook until the berries were covered with flour. Any excess flour was discarded. I put about an inch of batter in the bottom of a prepared bread pan, added half the blueberries, poured the remainder of the batter in, and carefully stirred in the remaining blueberries.

The little pan took about 30 minutes at 325° F. The bread pan was quite full and took about 55 minutes. The toothpick test will tell you when it’s done in the middle. The cake will be golden brown. Let it cool and remove from the pan. The little cake stayed in the pan until I was ready to cut approximately 1 ½ cups into little chunks, which I froze before adding to the gelato.

OK, onto the gelato!

2 cups half and half
Zest of half a lemon
5 egg yolks
½ cup sugar
Pinch of salt

In a small saucepan combine half and half and lemon zest. Heat it until you barely see small bubbles forming around the edges. Remove from heat immediately. Cover and let it sit for 15-20 minutes. Just like steeping tea bags, the lemon flavor will be pulled into the half and half.

In a bowl, whisk the egg yolks, salt, and sugar well. By now, the half and half is cooled off enough that you can slowly begin pouring it into the yolks. Keep whisking. (If your half and half is too hot, the eggs will begin cooking and you’ll end up with lumpy gelato.)

In a larger saucepan, pour the half and half/egg mixture and heat over medium-low heat, stirring constantly. The mixture will thicken and it will get more yellow. This will take about 15 minutes. Don’t walk away or the bottom will scorch.

Let it cool off a little, or place in an ice bath to cool faster. Mixture must then be completely chilled in the refrigerator. Following your ice cream maker’s instructions, pour the mixture in and let it churn. It took mine about twenty minutes.

If you’re adding Lemon Blueberry Pound Cake, gently fold it in now. It’s up to you how much you want to add. Then place the whole thing in the freezer for a couple of hours.

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By Tika for CHEW WANNA EAT? © 2016

Lemon Blueberry Pound Cake (2)Lemon Blueberry Pound Cake (6)Lemon Blueberry Pound Cake (3)

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake (5)Lemon Blueberry Pound Cake (4)

Lemon Blueberry Pound Cake (7)

Lemon Gelato (4)

Lemon Gelato

Lemon Gelato (3)

Lemon Gelato with Lemon Blueberry Pound Cake

Lemon Gelato with Lemon Blueberry Pound Cake (2)



Egg Rolls (7)

If you’d like to do a fun family project, make egg rolls. It is quick and easy, once everything is chopped. Even the little kids can help! We’ve made them for years and SO prefer them over any restaurant’s egg rolls.


1 ½ lbs chicken, skinless boneless (OR 12 oz. peeled raw shrimp)

¼ cup honey

¼ cup low sodium soy sauce

½ cup canola oil

½” slice of fresh ginger root, chopped

2-4 cloves chopped garlic

3 TBSP chopped onion

Dash crushed red pepper flakes


Slice chicken into thin slices or small chunks.  Mix all ingredients and let chicken marinate for around four hours.


With a slotted utensil, remove chicken from marinade and discard the marinade.  Stir fry chicken until cooked through.  If you want, save some for chicken fried rice.



1 tsp sugar

Salt and pepper

Shredded Bok choy, approximately 4 cups

Chopped onions

½ tsp sesame oil

2 TBSP Low sodium soy sauce

1 tsp Rice wine vinegar


OPTIONAL INGREDIENTS:  water chestnuts, sprouts, green onions.

If you’d rather have shrimp egg rolls, cut 12 oz peeled shrimp into chunks and follow the chicken egg roll recipe exactly (with the exception of only marinating the shrimp for an hour).


After chicken is cooked, remove to a bowl.  In the same pan, stir fry the vegetables with remaining filling ingredients for a minute or two.  Let cool and add to chicken.


Brush one entire side of wrapper with an egg wash.  Add approximately ½ cup filling, leaving at least ½” on the sides.  Fold two corners in toward the center and then roll tightly. The egg wash will add a tad of flavor and allow the rolls to seal when pressed at the edges.


Brush with olive oil and bake at 400° F for about 12 – 15 minutes or until browned.  Turn over and bake an additional 5 – 10 minutes. Drain on paper toweling. Serve with various dipping sauces.

Egg Rolls (6)



Egg Rolls

Egg Rolls (2)

Egg Rolls (3)

Egg Rolls (4)

Egg Rolls (5)

Egg Rolls (7)

Egg Rolls (8)


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By Tika for CHEW WANNA EAT? © 2016




Glazed Spiral Cut Ham, by Tika

    Who doesn’t love a moist, flavorful ham? The problem with spiral cut hams is they will dry out if you don’t prepare them right. It took me a few tries, but by Jove, I’ve got it now!

This was absolutely the best ham I’ve ever made. The glaze takes about two minutes to throw together, and it was out of this world. Make a double batch and serve at the table. 



2 TBSP bourbon

½ can crushed pineapple in own juice (about 10 oz)

1 cup light brown sugar

1 ½ TBSP spicy brown mustard

If you’d like to serve extra sauce at the table, make a separate batch in a small saucepan.  Simmer for a couple of minutes and either serve it in a gravy boat or give each person their own personal dipping bowl.


  1. Let your thawed ham sit on the counter for about an hour.
  2. Preheat oven to 275F. Line two pieces of foil in different directions on top of large baking sheet or roaster pan. (Discard the glaze mix included with the ham because you’re going to make your own better, easy, and more delicious glaze.) Place ham on top of foil and wrap.
  3. Mix together all ham glaze ingredients. Spread glaze all over the top and sides of ham.
  4. Pull up the sides of the foil and wrap ham. If your ham is large, you will need a third piece of foil to make sure it’s completely covered.  Bake for approximately 18 minutes per pound, opening foil to baste with juices a few times.  Before serving, you can baste it one more time.


NOTE:  Put the rest of the pineapple in the freezer for your next ham if you don’t use it all.  Trust me, you’ll use it another time.

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WORDPRESS   https://chewwannaeat.wordpress.comGlazed Spiral Cut Ham, by Tika

By Tika for CHEW WANNA EAT? © 2016

Glazed Spiral Cut Ham

Glazed Spiral Cut Ham (2)




Perfect for a meal, appetizer, or even served in small squares for party fare!  The recipe is contributed by my friend Sheila Schiffman, who brought this to a party and amazed everyone with the delicious flavor combinations. 


1 can Pillsbury Crescent Rolls

1 bunch fresh asparagus, washed and ends trimmed

1/2 container Mascarpone cheese

1/3 cup sour cream

¼ cup sweet onion, sliced thin or chopped

1/3 cup celery, chopped

Sea salt to taste

Fresh dill or ¼ tsp dried dill

2/3 cup shredded Swiss cheese



Spread crescent rolls on a cookie sheet and bake in a preheated 375° F oven until lightly browned, approximately 6 – 8 minutes.

In a small saucepan, caramelize onion in a drizzle of olive oil.  Add the celery and cook for about 1 minute.  Sprinkle with sea salt.  In a small bowl, heat the Mascarpone cheese for about 10 seconds in the microwave.  Add sour cream, and dill weed.

Spread mixture on top of partially baked dough.  Place asparagus on top of cheese mixture, alternating an end with a bud, as pictured.  Place shredded Swiss on top and bake at 375° F for about eight minutes, or until asparagus is tender.


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By Tika for CHEW WANNA EAT? © 2016




With summer coming up and everyone conscience of their waistlines, my friend Sharon Knapp Geisenhof contributed this spectacular healthier macaroni salad. Sharon explains that the carbs from the whole wheat and whole grains break down to sugar at a much slower rate, and the yogurt cuts way down on fat without hurting the taste!


1lb whole wheat macaroni, cooked
4 hard boiled eggs, peeled and chopped
1 small can Albacore tuna, drained
1/2 of a sweet onion diced
1/3 cup chopped dill pickles
1 c plain greek yogurt
1c mayo
3 tbs mustard
1 tbs parsley flakes
1/2 tsp garlic powder
1/4 c white vinegar
Salt and pepper to taste
Paprika for garnish

Cook macaroni and drain. Set aside. In large bowl, combine tuna, eggs, onion, pickles, yogurt, mayo, mustard, parsley, garlic, vinegar, salt and pepper. Add cooked macaroni, garnish with paprika and chill.

Add anything else you like, taste it as you go and adjust it to your own liking:) Sharon sometimes adds yellow pepper rings or olives instead of pickles. NOTE: All measurements are approximate.

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By Tika for CHEW WANNA EAT? © 2016



     Well, the cinnamon bug got me again.  For a week, I’ve been craving it.  I was going to make apple crisp.  I was SO going to make apple crisp, I had Bob buy the apples.  They’re still sitting on the counter.  Last night I changed my mind and decided to make apple pie.  Yep, apple pie sounded delicious.  This morning I got up and changed my mind again.  I haven’t made my coffee cake in ages and it’s a lot easier than pie, so there you have it.  The outside edges get just a smidge crispy, like the edges of cornbread.  Oh yes, I wanted it badly! 

     My coffee cake has been a staple in my kitchen since my boys were little, and you know they’re both grown now with little ones of their own.  It was one of Cory’s favorite cakes.  If he wants some, he has a four hour drive, so I’m sure he’ll pass. 

     The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part.  The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.  Ohhhhhhhh, I want a piece right now.  So does Bob.  He came out her commenting on how good it smelled and that he’d have to “suffer” with a cookie because the cake wasn’t out of the oven yet.  Today I’m making a glaze to drizzle over the top.  I usually don’t do it, but today I want it all!!! 

INGREDIENTS: for an 8 x 8 or 9 x 9 pan.  (Feel free to double.  You can make one to give away or make mini coffee cakes in a cupcake tin.)  NOTE:  If doubling, don’t forget to double the streusel.

¼ cup Crisco

¾ cup sugar

1 TBSP sour cream or 1 TBSP soft butter

1 egg

2 tsp baking powder

½ tsp vanilla

¾ cup milk

1 ½ cup flour



In a medium bowl, mix with a pastry cutter or two forks, or two knives:

1/3 cup brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temperature butter

You want to see small lumps in it.  Don’t mix until it’s smooth, or you’ll ruin it.



In mixer bowl, beat Crisco and sugar until light and fluffy.  Add sour cream or butter, egg, baking powder, vanilla and mix well.  Alternately add milk and flour, mixing until combined.  Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.



This is something I’ve eyeballed for years.  The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.

1 cup confectioner’s sugar

1 TBSP butter

½ tsp vanilla

¼ tsp almond extract

Small dash salt

2 TBSP warm half and half or milk



In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt.  On low speed, begin adding the half and half until you have a nice drippy glaze.  Then beat on medium speed for a minute.  Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.

NOW . . . How easy was that???  Yep.  Pretty easy for all this delicious, moist, cinnamon goodness.

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By Tika for CHEW WANNA EAT? © 2016