Now my husband Sam is absolutely obsessed with those place and bake Pillsbury cookies. And listen, I get it. But I am on a mission to get him over to homemade! Here’s where it gets real though — the first batch was a total fail. I only had Libby’s dark chocolate mini chips on hand and I think I went a little heavy on the salt. They were not it. Redemption never tasted so good!

The Secret to These homemade Chocolate Chip Cookies

Two secrets — the flour and the timing. I use White Lily Unbleached Bread Flour instead of all-purpose, and it gives these cookies just enough chew without making them tough. And the second secret is pulling them out at 8 minutes even when the centers look underdone. Trust the process! The carry-over heat from the pan finishes the job and gives you that perfect pillowy center every single time.

I also use my Pampered Chef 1½-inch cookie scoop for every single batch — it keeps them all the same size so they bake evenly. No burnt ones, no doughy ones. Just perfect cookies all the way across.

how to store them

Store in an airtight container at room temperature for up to 4 days. Or scoop the raw dough into balls, freeze them, and bake straight from frozen at 350°F adding just 2 to 3 extra minutes. Fresh warm cookies whenever the craving hits — yes please!

Sam didn’t say a single word about Pillsbury. I call that a win.

pin these homemade chocolate chip cookies for later

Did you make these homemade chocolate chip cookies? Save this recipe to your Pinterest boards so you can find it later — and share it with someone who needs a little cookie redemption in their life!

If you make these I would love to see them! Tag me on Instagram @simplyblesseddesignz2021 or drop a comment below. And if you loved this recipe, go check out my Sourdough Cinnamon Rolls too!

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Soft Homemade Chocolate Chip Cookies

These soft homemade chocolate chip cookies are golden on the outside, pillowy in the middle, and ready in under 30 minutes. Made with White Lily unbleached bread flour and milk chocolate chips, this easy recipe makes 2 dozen perfect cookies every time — no chilling required.

Course Dessert

Cuisine American

Keyword bread flour cookies, chewy chocolate chip cookies, easy chocolate chip cookies, homemade cookies from scratch, milk chocolate chip cookies, soft homemade chocolate chip cookies

Prep Time 15 minutes minutes

Servings 24 Cookies

Calories 169kcal

Author Ashley

Ingredients

• 1/2 cup salted butter softened
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar packed
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/2 cups White Lily unbleached bread flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk chocolate chips

Instructions

• Preheat your oven to 375°F and line two baking sheets with parchment paper.
• Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract and beat until just combined.
• In a separate bowl, whisk together the bread flour, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
• Fold in the milk chocolate chips until evenly distributed.
• Using a 1.5-inch cookie scoop, drop rounded balls of dough onto the baking sheets about 2 inches apart.
• Bake for 8-10 minutes until the edges are just golden but the centers still look slightly underdone. Pull at 8 minutes for the softest results.
• Let cool on the pan for 5 minutes before transferring to a wire rack or a plate.

Notes

For the softest cookies, pull them at 8 minutes even if the centers look underdone — they firm up as they cool on the pan.

White Lily unbleached bread flour gives these cookies a slightly chewier, more substantial bite than all-purpose flour. It’s worth seeking out!

Use a 1.5-inch cookie scoop (Pampered Chef works great) to keep all your cookies the same size so they bake evenly.

Unbaked dough balls can be frozen on a tray, then transferred to a zip-lock bag. Bake straight from frozen at 350°F, adding 2-3 extra minutes.

Store baked cookies in an airtight container at room temperature for up to 4 days.

The post Homemade Chocolate Chip Cookies | SimplyBlessedDesignz appeared first on SimplyBlessedDesignz – Design the Life You Love.

I sautéed up some onions, browned the ground venison, threw in some jar-lic (because we are not living a lifestyle over here with fresh cloves all the time 😂), added a little butter since deer doesn’t have much fat, and then just built from there. Nothing fancy and not much measured. Just real cooking.

And y’all… it turned out GOOD.

t fed me and Sam for supper, and we’ve still got enough left for lunches this week. And honestly, it might be even better the next day once everything soaks in.

Why You’ll Love This Easy One-Pot Venison Stroganoff

This is one of those meals that just makes sense. Ground venison can be tricky if you don’t give it a little help, but adding that butter and letting it simmer in that broth takes care of all that. The noodles cook right in the pot, so they soak up every bit of flavor, and by the time you stir in that sour cream at the end, it all comes together creamy without being heavy.

It’s simple, filling, and doesn’t leave you with a sink full of dishes—which is a win all by itself.

Ingredients

• 1 lb ground venison
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• About 3 cups low-sodium beef stock (I used the Thrive Market brand!)
• 2 handfuls egg noodles (Again, the Thrive Market brand!)
• Seasoned salt, Garlic (jar-lic works just fine), onion powder, pinch of thyme
• 1 big scoop sour cream (probably like 1/2 a cup or so)

How to Make Easy One-Pot Venison Stroganoff

Start by sautéing your onions in butter until they soften up. Add in your ground venison and cook it through.
Sprinkle in your flour and stir it around so it doesn’t get all clumpy and weird. Slowly add your beef stock while stirring, then go ahead and pour in the rest once it smooths out.
Add your egg noodles right into the pot, stir, cover, and let it simmer until the noodles are tender.
Right at the end, turn the heat down and stir in a big scoop of sour cream. That’s what brings it all together.

A Little Note on Thrive Market

I used Thrive Market for both the beef stock and the egg noodles, and I’m telling you… I love them. They’ve got cleaner ingredients, and if you’ve got any kind of dietary preferences, you can set your account up so it shows you exactly what fits your needs.

Plus, it ships straight to your house, which saves a trip to the store (and we all know how dangerous “quick trips” can be 😅). You can even set up auto-ship every few weeks so you don’t run out of your staples.

If you want to try Thrive Market, you can use my link to join and save—right now it’s 30% off your first order plus a free gift, which is a pretty sweet deal.
https://shop.thrivemarket.com/simplyblesseddesignz

Pin It for Later

Don’t forget to save this easy one-pot venison stroganoff so you’ve got it next time you’re staring at a pound of ground deer wondering what in the world to make.

If you love cooking with venison, here are a few more you’ll want to try

• Bacon Wrapped Venison Backstrap with Maple Dijon Glaze
• Venison Salisbury Patties
• Venison Pasta Casserole with Bacon, Broccoli, and Cheese Gravy

The post Easy One-Pot Venison Stroganoff (Ground Deer Recipe) appeared first on SimplyBlessedDesignz – Design the Life You Love.

I originally had a bacon broccoli pasta casserole in mind, realized I didn’t have chicken, and leaned into what we do keep on hand… ground venison. Add in bacon, corkscrew pasta that holds onto every bit of sauce, and a creamy garlic cheese gravy, and this one instantly earned a spot in the regular rotation.

This is comfort food, made with intention, and perfect for using venison in a way that even skeptics will love.

Why You’ll Love This Venison Pasta Casserole

This venison pasta casserole checks all the right boxes:

• Uses ground venison instead of chicken or beef
• Bacon adds richness and balances lean meat
• Creamy cheese gravy sauce keeps everything tender
• Broccoli adds balance without overpowering
• Great for weeknights, leftovers, or make-ahead meals

It’s hearty, cozy, and exactly the kind of supper that feels like home.

Ingredients for Venison Pasta Casserole

Pasta and Filling

• 12 ounces fusilli pasta or egg noodles
• 1 pound ground venison
• 6–8 slices bacon, cut into 1-inch pieces
• 1 small onion, diced
• 1 green bell pepper, diced
• 2–3 cups broccoli florets, lightly steamed
• Salt and black pepper, to taste

Cheese Gravy Sauce

• 2 tablespoons butter or reserved bacon fat
• 2–3 cloves garlic, minced
• 1½ cups heavy whipping cream
• 4 ounces cream cheese, softened
• 1½–2 cups shredded sharp cheddar cheese
• ½–1 cup beef or chicken stock, as needed
• Optional: pinch of smoked paprika or mustard powder

How to Make Venison Pasta Casserole

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fusilli or egg noodles just shy of al dente. Drain and set aside. Do not rinse.

Step 2: Cook the Bacon

In a large skillet, cook the bacon pieces until just crisp. Remove and set aside, leaving the drippings in the pan.

Step 3: Brown the Venison

Add the onion and green pepper to the bacon drippings and cook until softened.
Add the ground venison, season with salt and pepper, and brown until just cooked through. Remove from heat.

Step 4: Make the Cheese Gravy Sauce

In a saucepan, melt the butter or use a little bacon fat over medium-low heat. Add the garlic and cook just until fragrant.

Pour in the heavy whipping cream and add the cream cheese, stirring until smooth.
Add shredded cheddar gradually, stirring gently until melted.

Thin the sauce with stock a little at a time until it’s creamy and pourable. Taste and adjust seasoning.

Step 5: Assemble the Casserole

In a large bowl or greased baking dish, combine the pasta, venison mixture, and broccoli. Pour most of the cheese gravy over the mixture and gently stir to coat.

Spread evenly in the dish, drizzle the remaining sauce over the top, and sprinkle the bacon on last. Add extra cheddar if desired.

Step 6: Bake

Bake at 375°F for 15–20 minutes, until hot and bubbly. If the bacon starts to brown too quickly, loosely cover with foil.

This venison pasta casserole was baked in a deep casserole dish that holds heat well and keeps everything nice and bubbly.

If you’re looking for something similar, here are a few great options:

• The Pioneer Woman 9″ x 13″ Vintage Lace Ceramic Casserole Baking Dish with Wood Lid – perfect for baked pasta casseroles
• 👉 External link: https://walmrt.us/46sofPu
• Ceramic Casserole Dish With Lid – great for keeping casseroles from drying out (this one is my favorite and is going to be my next purchase!)
• 👉 External link: https://walmrt.us/4qXAY3W

Tips for Cooking with Venison

Venison is very lean, so pairing it with bacon and a creamy sauce helps keep it tender and flavorful. Avoid overcooking the meat before baking, and let the oven do the final work.

This approach makes venison approachable even for those who claim they “don’t like wild game.”

Serving Suggestions

This venison pasta casserole pairs well with a simple green salad or fresh bread. It reheats beautifully and tastes even better the next day.

Final Thoughts

This venison pasta casserole started as a simple dinner idea and turned into one of those recipes that just works. It’s comforting, practical, and made with ingredients we keep on hand.

If you’re looking for a cozy way to use ground venison, this one’s worth making again.

Pin venison pasta casserole for Later

If you’re always looking for cozy, practical ways to use ground venison, this venison pasta casserole is one you’ll want to save. It’s creamy, comforting, and perfect for busy weeknights or make-ahead suppers.

Pin this venison pasta casserole recipe so you can come back to it when you’re staring into the freezer wondering what to make with that ground venison.

If You Like This Venison Pasta Casserole, Check These Out

If you’re loving this venison pasta casserole, here are a few more reader-favorite recipes you might enjoy:

• Venison Salisbury Patties with Onion Gravy A classic comfort meal made with ground venison and rich gravy.
• Bacon Wrapped Venison Backstrap Simple, flavorful, and one of the most popular venison recipes on the site.
• Quick and Easy Chicken Pot Pie A cozy casserole-style meal that’s perfect for busy nights.
• Homemade Lasagna (Family Favorite) Another hearty baked pasta recipe that feeds a crowd and reheats beautifully.

The post Venison Pasta Casserole with Bacon, Broccoli, and Cheese Gravy appeared first on SimplyBlessedDesignz – Design the Life You Love.

No mushrooms — because we don’t play that game around here. Now you can totally add mushrooms and they would be great, but I’m allergic and not trying to have a date with the EPI pen tonight. Just rich onion gravy, mashed tatas whipped with heavy cream and sour cream, and a couple Mary B’s jumbo biscuits because it’s Wednesday and we are honest women.

What Makes It “Salisbury” Anyway?

There’s actually a difference between a regular meat patty and something that truly tastes like Salisbury.
Salisbury has that old-school diner flavor. It’s seasoned simply but intentionally, usually with Worcestershire sauce giving it that deep, savory backbone. Traditionally it’s made with beef and shaped into oval patties, then smothered in brown onion gravy.

Tonight, though, we’re using straight ground venison from the freezer. And if you cook with deer, you already know it’s lean — very lean. That means if you treat it like regular ground beef, you’re going to end up with something dry and disappointing.
So we handle it differently.

How to Keep Venison salisbury patties Tender

When you’re making venison Salisbury patties, moisture is everything. The meat needs just enough help to stay tender without losing that rich flavor.
I mix the deer burger gently with an egg, crushed crackers or breadcrumbs, Worcestershire sauce, garlic and onion powder, salt and pepper, and usually a splash of milk or even a spoonful of sour cream. The key is not overworking it. Venison tightens up fast if you mix it too much.

I shape the patties slightly thinner than you would with fatty beef, then brown them in a hot skillet just long enough to develop a good crust. That crust matters. That’s where the flavor builds. But I don’t cook them all the way through at this stage.
They finish in the gravy, and that’s where the magic happens.

Onion Gravy (The Real Star)

After the patties come out of the skillet, I let thinly sliced onions cook low and slow in the same pan. They soften, turn golden, and start to caramelize just enough to bring out their natural sweetness. That’s when you know you’re on the right track.

A little butter goes in, followed by flour to build a roux. Then beef broth and another splash of Worcestershire get whisked in until everything thickens into a rich, smooth gravy.

The patties go back into the skillet and gently simmer until they’re cooked through. Not boiled. Not rushed. Just steady heat letting everything come together.
That simmering step is what keeps lean venison from drying out. The gravy finishes the cooking while keeping the meat tender and juicy.

on the Plate with the venison Salisbury patties

Mashed tatas are non-negotiable with venison Salisbury patties. Mine get heavy whipping cream, a spoonful of sour cream, a little garlic, seasoning salt, and sometimes smoked gouda for that subtle depth. They start in the pot and end up in the KitchenAid with the whisk. Yes, I live on the edge. No, I don’t overmix them.

Butter beans from the crock round out the plate.

And the biscuits? Mary B’s Southern Style. Place and bake. I love scratch cooking, but I also love balance. A Wednesday after work is not the time to be rolling dough unless you genuinely want to.

When that onion gravy hits a split biscuit, you’ll understand why this meal didn’t need to be complicated to be perfect.

Why This venison salisbury patties Meal Hits Different

Some nights aren’t about impressing anybody. They’re about walking in the door, tying your hair up, and cooking something that feels familiar.

After a long day, there’s something grounding about standing at the stove, browning venison patties and letting onions soften in the pan. It slows you down whether you meant to slow down or not. You can’t rush gravy. You can’t hurry butter beans. You just let it do its thing.

Venison Salisbury patties aren’t flashy. They’re not trendy. They’re not something you plate with microgreens and call gourmet. They’re steady. They’re dependable. They’re the kind of supper that fills the house with a smell that says, “It’s okay. We’re home.”

And honestly, after a day that felt full in every direction, that was exactly what I needed.

another venison recipe You Might Also Love

If you cook with deer like we do, you know one recipe is never enough. If this venison Salisbury patties recipe hit the spot for you, you’ll probably love my Bacon Wrapped Venison too. It’s another freezer-friendly favorite around here and just as comforting in a completely different way.

Cooking from what you already have isn’t just practical — it’s smart. And venison deserves more than just chili and burgers.

📌 Pin It for Later

If you’ve got deer in the freezer and a midweek reset in your future, go ahead and save this one.
Venison Salisbury patties are the kind of supper you’ll come back to again and again — simple ingredients, rich onion gravy, and no mushrooms required.

The post Venison Salisbury Patties (No Mushrooms, Just Real Supper) appeared first on SimplyBlessedDesignz – Design the Life You Love.

How I Prep the Chicken

I started a few days ahead with a little Cornish hen. On Sunday, I patted it dry with a paper towel, rubbed it down with avocado oil. Next, seasoned it with smoked paprika, garlic powder, onion powder, seasoning salt, and rosemary. Nothing fancy — just good, solid flavor rubbed in really well on both sides.

I slid it into a baggie, squeezed out as much air as I could (because yes, I own a vacuum sealer and no, I was not pulling it out), and popped it into the fridge to let it do its thing. You can skip this step, I just try to prep as much on the weekends as I can.

Slow Cooker Chicken for a Quick and Easy Pot Pie Filling

Fast forward to Wednesday at lunch.

I took the chicken out, dropped it into the crockpot on the lowest setting, and added a sliced onion underneath the chicken to lift it up off the bottom. Not for looks — just so it wouldn’t sit directly in the crock and could cook evenly. I added a couple pats of real butter (always real butter, never margarine) and let it cook low and slow for about four hours.

When I got home later that day, I turned the crockpot off and let everything cool just long enough so I didn’t burn my fingers.

Making the Creamy Chicken Pot Pie Filling

I pulled all the meat off the chicken and put it into a bowl. No stress, no perfection — just pull, toss, move on.

To the chicken, I added a can of cream of chicken soup. I’m allergic to mushrooms, so cream of mushroom is a hard no around here. I seasoned it again with a little more garlic powder, onion powder, pink salt, black pepper, and just a touch of Cajun seasoning — not spicy, just enough to give it some personality.

I poured in some of the juices from the bottom of the crockpot to loosen everything up, then added peas, green beans, and corn. Why those veggies? Because that’s about all Sam will eat — and sometimes loving people looks like meeting them right where they are.

I mixed everything together until it was creamy, comforting, and smelled like supper should.

Assembling the Pot Pie

For the crust, I grabbed a puff pastry from the grocery store. I didn’t feel like making homemade dough, and they were sold out of the crescent sheets anyway. Real life happens. Puff pastry works just fine.

I laid one sheet of puff pastry into the bottom of a cast iron dish, poked a few holes in it with a fork, and baked it according to the package directions — around 400 degrees for about 15 minutes. Once it was lightly baked, I pulled it out, dumped the chicken mixture right in, and topped it with the second piece of puff pastry.

I cut three little slits in the top — partly for steam, partly because it was cute — and popped it back into the oven for the same amount of time.

Why This Works

What came out was golden, flaky, and exactly what we needed that night.

This isn’t a “perfect” pot pie, and that’s kind of the point. It’s a quick and easy chicken pot pie made without measuring, without stress, and without pretending life is more put together than it really is. It feeds your people, uses what you have, and reminds you that the meals made with intention are the ones that stick.

Pin It for Later

This quick and easy chicken pot pie is one of those cozy, no-measure recipes you’ll want to come back to. Save it for busy weeknights, Sunday suppers, or anytime you need comfort food without the stress.

If you love cozy, real-life meals like this, you might also enjoy my Cowboy Butter Chicken Pasta recipe — another easy supper that doesn’t require overthinking dinner.

The post Easy Chicken Pot Pie (No Measuring Required) appeared first on SimplyBlessedDesignz – Design the Life You Love.

Print

Cowboy Butter Chicken Pasta

Creamy cowboy butter chicken pasta made with tender chicken, rich buttery seasoning, and cozy noodles. An easy weeknight supper that even picky eaters will love.

Course Main Course

Cuisine American

Keyword chicken pasta with cream sauce, comfort food pasta, cowboy butter chicken pasta, creamy chicken pasta, easy chicken pasta dinner, easy weeknight meal, family friendly supper

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 540kcal

Author Ashley

Ingredients

• 2 large boneless, skinless chicken breasts cut into bite-size pieces
• 12 ounces pasta egg noodles, rotini, or bowtie work great
• 4 tablespoons butter divided
• 3 cloves garlic minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1 tablespoon Dijon mustard

Cowboy Butter Seasoning Mix

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt adjust to taste
• Pinch of cajun season optional

Optional add-ins

• ¼ teaspoon red pepper flakes spiced to your preference
• Fresh parsley for garnish

Instructions

• Cook pasta according to package directions. Drain and set aside.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove chicken and set aside.
• In the same skillet, melt remaining butter and add minced garlic. Cook briefly until fragrant.
• Stir in chicken broth and Dijon mustard, scraping up any browned bits from the pan. Let simmer for 1–2 minutes.
• Add heavy cream, garlic powder, paprika, parsley, black pepper, salt, and cayenne if using. Simmer gently until slightly thickened.
• Add Parmesan cheese and stir until the sauce is smooth and creamy.
• Return chicken to the skillet and stir to coat.
• Add cooked pasta and toss until everything is evenly coated in the sauce.
• Taste and adjust seasoning as needed. Serve warm.

Notes

• Using both broth and cream keeps the sauce rich without being too heavy.
• Dijon mustard adds depth without a strong mustard flavor.
• Calories may vary depending on pasta type, portion size, and exact amounts of butter, cheese, and cream used.
• Leftovers reheat well with a splash of broth or cream.

Some nights you just want supper to be easy, comforting, and something everyone will actually eat without complaints. And let me tell you… Cowboy Butter Chicken Pasta delivered.

Last night I made cowboy butter chicken with pasta, and it was one of those meals where you take a bite and immediately know it’s a keeper. Creamy, buttery, full of flavor, all in one pan — and the biggest shock of all? Picky Sam LOVED it. Like, went back for more loved it. That alone means it’s blog-worthy.

This is the kind of supper that feels cozy and indulgent without being complicated. No fancy ingredients, no all-day prep, just good food that hits the spot after a long day.

Why This Cowboy Butter Chicken Pasta Works

This dish has that perfect balance of rich and comforting without being too heavy. The butter, garlic, broth, and cream come together into a sauce that coats every noodle and piece of chicken just right.

The Dijon mustard adds a little depth (don’t worry — it’s not “mustardy”), and the seasoning brings that cowboy butter vibe without overpowering the dish. It’s warm, flavorful, and honestly just feels like home.

Best part? It’s weeknight friendly, reheats well, and makes enough to feed a hungry crew.

Ingredients You’ll Need

You don’t need anything fancy for this one, which makes it even better.

• Boneless, skinless chicken breasts
• Pasta (egg noodles, rotini, or bowtie)
• Butter
• Garlic
• Chicken broth
• Heavy cream
• Parmesan cheese
• Dijon mustard

Seasonings include garlic powder, paprika, dried parsley, black pepper, salt, and optional cajunfor a little kick.

How This Comes Together

Start by cooking your pasta and setting it aside.
The chicken gets cooked in butter until golden, then removed while you build the sauce in the same skillet. Garlic, broth, and Dijon loosen up all those flavorful bits, followed by cream, seasoning, and parmesan to create a smooth, creamy sauce.
Everything goes back into the pan, gets tossed together, and just like that — supper is ready.
Simple. Cozy. No stress.

Supper Table Verdict for cowboy butter chicken pasta

This cowboy butter chicken pasta was a big win in our house. It’s comforting, filling, and one of those meals you already know you’ll make again before the month is over.
If you’re looking for a quick and easy weeknight supper that still feels special, this one needs to be on your menu.
And if Picky Sam approves… that’s about as solid of a recommendation as it gets. 😉

Pin cowboy Butter Chicken Pasta for Later

If this looks like your kind of supper, don’t forget to save it to your favorite dinner board so it’s easy to find when you need a no-fail meal idea.

Check These Out Next

If you loved this cowboy butter chicken pasta, you might also enjoy a few other favorites from our supper table:

• Parmesan Crusted Chicken– A cozy, flavor-packed chicken dinner that’s always a hit and one of our go-to favorites.
• Bacon Wrapped Venison Backstrap Recipe– A hearty, protein-packed venison supper that’s simple, filling, and perfect when you want something a little different.

The post Cowboy Butter Chicken Pasta: Easy Weeknight Meal appeared first on SimplyBlessedDesignz – Design the Life You Love.

This one happened on a regular weeknight. I didn’t plan anything fancy. I just wanted something easy that wouldn’t dry out, and somehow this turned into one of those meals that had everybody standing around the stove sneaking bites.

Tender venison backstrap wrapped in bacon, brushed with a sticky maple Dijon glaze, baked in the oven and finished under the broiler so it caramelizes just right. It tastes like something you’d order at a restaurant, but it’s simple enough for a Tuesday night supper.

Scroll on down for the recipe card at the bottom when you’re ready to get cooking.

Ingredients for Bacon Wrapped Venison Backstrap

Backstrap

• 2 venison backstraps cut into 4 pieces
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 6 to 8 slices bacon depending on the size of the backstrap

Maple Dijon Glaze

• 1/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon Alero seasoning or Worcestershire sauce
• 1 teaspoon roasted garlic
• 1 to 2 tablespoons Dijon mustard

Quick tip: If your venison ever tastes gamey, soak it in buttermilk for a couple hours before cooking. Game changer.

Directions

1. Preheat the oven to 350 degrees and line a baking dish with parchment paper.
2. Season both sides of each backstrap piece with seasoning salt, garlic powder, onion powder and black pepper. Finish with a couple turns of fresh ground black pepper on each side.
3. Wrap each piece tightly with bacon and place seam side down on the baking dish.
4. In a bowl or measuring cup mix together the brown sugar, maple syrup, Alero seasoning or Worcestershire sauce, roasted garlic and Dijon mustard until smooth.
5. Brush the glaze generously over the bacon wrapped backstrap.
6. Bake for about 25 minutes or until the internal temperature reaches 140 degrees.
7. Switch the oven to broil and broil for 2 to 4 minutes until the bacon crisps and the glaze caramelizes.
8. Remove from the oven and let rest for 5 minutes before slicing and serving.

For safe internal cooking temperatures on wild game, I always keep the USDA venison temperature guide bookmarked.

Pin Bacon Wrapped Venison Backstrap for Later

If you’re building a freezer-meat recipe board on Pinterest, this bacon wrapped venison backstrap deserves a front-row spot. It’s one of those easy oven baked deer backstrap recipes you’ll come back to every hunting season.

Save it now so you’re not standing in the kitchen six months from now thinking, “What was that venison recipe I loved so much?”

More Cozy Kitchen Favorites from SimplyBlessedDesignz

If you’ve got more venison in the freezer, don’t miss this one next:
• My Yeast Cinnamon Rolls that everybody asks for
• The Lasagna We Always Make for Sunday Supper
• Homemade Ranch
• Faith Journey Bible Study and Podcast

If you’ve got venison in the freezer and a family that’s tired of dry deer meat, I hope this one finds its way onto your supper table soon. It’s easy, cozy, and one of those meals that makes people linger in the kitchen a little longer.

From my kitchen to yours, thanks for being here.
Thanks y’all. XOXO

The post Bacon Wrapped Venison Backstrap with Maple Dijon Glaze appeared first on SimplyBlessedDesignz – Design the Life You Love.

This one is simple, cozy, and doesn’t try to be fancy. It’s just good, steady comfort food that takes the edge off a busy day and feeds your people without a lot of extra work.

Why I Love This Homemade BBQ Sauce Recipe

This sauce is made with pantry staples, warms up smooth on the stove, and simmers low and slow with chicken until it’s tender and full of flavor. The molasses gives it that deep, cozy taste that feels like something you worked on all afternoon — even if you didn’t.

Ingredients for This Homemade BBQ Sauce Recipe

• 1½ cups ketchup
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 2 tablespoons Grandma’s molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard (or 1 teaspoon dry mustard)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon Morton’s Season-All
• 2–3 lbs chicken drumsticks or thighs

How to Make This Homemade BBQ Sauce Recipe

1. In a saucepan, whisk together all sauce ingredients until smooth.
2. Heat over medium-low for 5–7 minutes, stirring often, until warmed through and slightly thickened.
3. Pour the sauce into a mason jar and allow it to cool.
4. Place chicken in the crock pot.
5. Pour sauce over chicken and toss to coat well.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
7. For sticky edges, place cooked chicken on a baking sheet and broil for 3–5 minutes if desired.

My Notes:

I always warm this sauce up first so everything melts together smooth, then pour it into a mason jar with a spout lid and give it a good shake before pouring it over the chicken. And I always use Reynolds slow cooker liners because they save my sanity and my sink.

What to Serve With It

This is one of those suppers that works with whatever you’ve got, but my favorite way to serve it is over seasoned white rice with a side of steamed broccoli.
Mashed potatoes, brown rice, roasted veggies, green beans, or a simple side salad all pair perfectly with this chicken too.

Pin It for Later

Save this homemade bbq sauce recipe for a busy day when you want supper handled without standing over the stove.

Other Favorites Around Here

My Homemade Ranch Dressing is one of my favorite things to keep in the fridge — it’s great for dipping veggies, drizzling over salads, or adding to a quick side plate.
You might also enjoy Creamy Garlic Chicken for another easy supper that feels a little fancy without being complicated.

Print

Homemade Crock Pot BBQ Chicken & Sauce

A sweet, tangy, slow-simmered BBQ sauce that turns simple chicken into real-deal comfort food.

Course Main Course

Cuisine American

Keyword homemade bbq sauce recipe, crock pot chicken, easy dinner, slow cooker meals, comfort food

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 385kcal

Ingredients

• 1½ cups ketchup
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 2 tablespoons Grandma’s molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard or 1 teaspoon dry mustard when I have it
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon Morton’s Season-All
• 2 –3 lbs chicken drumsticks or thighs

Instructions

• In a saucepan, whisk together all sauce ingredients until smooth.
• Heat over medium-low for 5–7 minutes, stirring often, until the sauce is warmed through and slightly thickened.
• Carefully pour the sauce into a mason jar and allow it to cool.
• Place chicken in the crock pot.
• Pour the cooled sauce over the chicken and toss to coat well.
• Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
• For sticky edges, place cooked chicken on a baking sheet and broil for 3–5 minutes if desired.

Notes

I always warm this sauce up first so everything melts together smooth, then pour it into a mason jar with a spout lid and give it a good shake before pouring it over the chicken. And I always use a Reynolds slow cooker liner because it saves my sanity and my sink.

The post Homemade BBQ Sauce Recipe (Easy Crock Pot Chicken) appeared first on SimplyBlessedDesignz – Design the Life You Love.

What You’ll Need for the Best Crock Pot Pork Chops

Simple pantry staples make this recipe shine:

• 2 pork chops (thawed)
• Seasoning salt, garlic powder, onion powder, black pepper, smoked paprika, rosemary, thyme
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1–2 tbsp butter
• 1½ tbsp all-purpose flour
• 1 cup beef broth
• ¼–½ cup heavy whipping cream
• Cooked rice or orzo for serving

How to Make Crock Pot Pork Chops with Creamy Onion Gravy

1. Season & Sear: Season both sides of the pork chops generously and sear them in a skillet until golden brown.
2. Layer in the Crock Pot: Line your crock pot with a Reynolds liner (trust me, worth it), then place the pork chops in the bottom.
3. Make the Gravy: In the same skillet, melt butter and saute onion and garlic until soft. Stir in flour to make a roux, then whisk in beef broth until smooth and thickened.
4. Pour & Cook: Pour the gravy and onions over the pork chops. Cover and cook on LOW for about 6 hours.
5. Finish & Serve: Before serving, whisk in heavy whipping cream until creamy and smooth. Serve over rice, orzo, or mashed potatoes with a ladle of that rich onion gravy.

Here’s a Tip for Extra Flavor

If you want to take this recipe up a notch, toss in some mushrooms and fresh herbs before cooking — they soak up the gravy and add amazing flavor. Now, I don’t add mushrooms anymore because I’m highly allergic (sad face 😭), but I used to love them in everything and anything!
For a creamy, restaurant-style finish, stir in a spoonful of sour cream or a splash of white wine when you add the cream. It makes the gravy extra silky and rich — total comfort food magic.

Serving Ideas for Crock Pot Pork Chops

I served mine with buttery peas in the mini crock — just a slice of bacon, a pat of butter, and some pepper. Simple, southern, and delicious.
Other great pairings:

• Roasted carrots or green beans
• Garlic mashed potatoes
• Fresh baked bread for soaking up that gravy 😋

A Little Encouragement from the Kitchen

Sometimes the best meals aren’t planned — they’re born out of what’s on hand, a little creativity, and a dash of grace. That’s what this recipe reminded me of today: cozy doesn’t have to be complicated.
So next time you need an easy dinner that warms your heart as much as your home, let these Crock Pot Pork Chops with Creamy Onion Gravy do the work for you.

If You Liked This, You’ll Love…

If these Crock Pot Pork Chops with Creamy Onion Gravy hit the spot, you’ll definitely want to check out a few of my other cozy favorites next:

• Homestyle Shepherd’s Pie – my son Phillip’s all-time favorite, loaded with flavor and topped with creamy mashed potatoes.
• Sourdough Cinnamon Rolls – soft, sweet, and totally worth waking up early for.
• SimplyBlessedDesignz Kitchen Organizer – if you love printable meal planners and recipe cards in a neutral farmhouse style, grab yours here!

Pin It for Later

Don’t forget to save this one, y’all — because you’re definitely gonna want it again once that next cold, rainy day hits!
Pin it to your Cozy Dinners or Winter Comforts board so it’s right there when you need a little warm-and-easy dinner inspiration.

The post Crock Pot Pork Chops with Creamy Onion Gravy appeared first on SimplyBlessedDesignz – Design the Life You Love.

Y’all, tonight for Sunday supper I made chicken and dumplins and oh my lanta — it was GOOD. Like thick, creamy, rich, and cozy kind of good. The kind that makes you close your eyes after that first bite and thank the Lord for butter and carbs.

And before you ask — no, I didn’t measure much of anything. This isn’t one of those fussy recipes. It’s good ol’ country cooking where you trust your spoon, your heart, and a little bit of butter.

What You’ll Need to make chicken and dumplins

You can use chicken stock, beef stock, or even vegetable stock depending on what’s hanging out in your pantry. (I used beef stock this time — and it was amazing.)

For the Soup Base:

• 4–6 tbsp butter
• 3–4 stalks celery, chopped
• 1 large onion, diced
• 3 carrots, sliced
• 2–3 cloves garlic, minced
• 3–4 tbsp all-purpose flour
• 32 oz stock (chicken, beef, or vegetable)
• 1 can cream of chicken soup
• 1–2 tbsp dried thyme
• Salt & pepper, to taste
• 1 cup milk
• ¼–½ cup heavy whipping cream
• About 4 cups shredded chicken (rotisserie is perfect)

For the Dumplins:

• 2 cups all-purpose flour
• 1 tbsp + 1 tsp baking powder
• 1–2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp seasoning salt (or to taste)
• ¾ cup milk (plus a splash more if needed)
• 3–4 tbsp melted butter

Let’s Make It Together

1. Start the base: In a large stock pot, melt your butter. Add celery, onion, and carrots. Sauté until they start to soften — about 4–6 minutes.
2. Add garlic & flour: Stir in the garlic for about 30 seconds, then sprinkle in the flour and stir well to coat the veggies.
3. Build the broth: Slowly pour in your stock while stirring constantly to avoid lumps. Add salt, pepper, and thyme. Bring it to a gentle boil.
4. Make it creamy: Stir in one can of cream of chicken soup until it melts into the broth. Bring to a gentle boil.
5. Add the chicken: Stir in your shredded chicken, reduce heat to a simmer, and pour in the milk and heavy cream. Cover and let it quietly bubble while you make the dumplins.
6. Mix the dumplins: In a bowl, mix the flour, baking powder, thyme, garlic powder, and seasoning salt. Make a little well in the middle and pour in the milk and melted butter. Stir with a wooden spoon until it just comes together (don’t overmix).
7. Drop and simmer: Using a large cookie scoop, drop dollops of dumplin dough into the simmering soup. Cover and cook for about 15–20 minutes, stirring gently halfway through and dunking the dumplins under the broth.
8. Finish & serve: Remove the lid, give it a gentle stir, and let it thicken up a bit more if you like it extra creamy.

A Few Notes from Me

• Don’t skip that can of cream of chicken — it’s what makes the broth thick, creamy, and dreamy.
• You can use whatever stock you’ve got on hand — beef, chicken, or vegetable all work great.
• Got leftover turkey? It swaps in beautifully.

Storing the Leftovers

If you’ve got leftovers (lucky you!), refrigerate them in airtight containers — but here’s the trick:
pull the dumplins out and store them separately from the soup base. Otherwise, they’ll soak up all the liquid and turn to mush.

When you’re ready for round two, warm the soup slowly on the stove and add the dumplins back in once it’s hot. It tastes just as cozy the next day — maybe even better.

Pin chicken and dumplins for Later

If you’re a comfort-food girl like me, you’ll want to make this again — trust me. Save it to your favorite soups & suppers or chicken dishes board on Pinterest so it’s right there waiting the next time the craving hits!

More from My Kitchen

If you loved this recipe, you might also enjoy:

• Sourdough Buns and Blessings – My Favorite Cinnamon Roll Recipe
• Homemade Lasagna That Feeds the Whole Family

Kitchen Tools I Love

If you’re like me, you’ve probably got a favorite pot you reach for every time. These are the ones that help me pull off the best chicken and dumplins without a hitch:

• My Dutch Oven: This is the one I use for just about everything — from soups to sourdough. It holds heat like a dream and cleans up easy.
• Pampered Chef Mixing Bowls: I use these for my dumplin dough and just about every baking project that comes out of this kitchen.
• My Go-To Wooden Spoon: Call me old-fashioned, but I swear it stirs better than any silicone one I’ve ever tried.

You can find similar ones here:

• Walmart Dutch Oven – My Favorite for Soups & Stews and baking my Sourdough
• Pampered Chef Cookware & Tools I Use

The post Chicken & Dumplins: The Creamiest You’ll Ever Make appeared first on SimplyBlessedDesignz – Design the Life You Love.