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Venison Crispitos

venison crispitos

Ingredients:print Venison Crispitos recipe

  • A pack of eggroll wrappers
  • 1 lb ground venison
  • 6 slices of bacon
  • 1 green onion
  • ½ yellow onion
  • 3 cloves garlic
  • Red bell pepper (yellow or green are fine too)
  • 1 cup Shredded cheddar
  • 1 block of cream cheese
  • T Tbs Dale’s seasoning
  • Shagbark hickory syrup
  • Salt and pepper
  • A cup of water to wet your fingers


  • Fry the bacon until it’s crispy. Crumble and set aside.
  • Dice yellow onion and bell pepper and mince the garlic.
  • Brown the ground venison with the onions, garlic, bell pepper in the skillet you just fried the bacon in.
  • Drain off the bacon grease and add the meat mixture to a mixing bowl.
  • Add salt and pepper to taste.
  • Chop up the green onion (all of it, bulb and green parts) and add to the mixing bowl.
  • Add the crumbled bacon to the mixing bowl.
  • Mix it all together and then start adding the cheddar a little at a time while continuing to stir it so that all the cheese gets spread throughout without clumping.
  • Slice the cream cheese into long slices about ½ inch thick.
  • Put a heaping tablespoon of the meat mixture on one end of an eggroll wrapper.
  • Wet the opposite end of the wrapper with water (use your fingers in the cup of water) so that it sticks once you roll it up.
  • Spread the mixture out from end to end, then place a slice of the cream cheese on it. (You might want to chop the slice into several pieces so you can spread it out, or leave it as it is so that all the cream cheese stays in the center.
  • Drizzle with the shagbark hickory syrup if you have some, it’s great without it too.
  • Roll the wrapper up without pinching the ends and set aside until all of the crispitos are rolled.
  • Fry on medium heat until golden.
  • Use your favorite dipping sauce – our shagbark hickory syrup is good, and so is Asian Sesame Dressing with Ginger and Soy, and it’s good with picante sauce, chili sauce or nothing at all.




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Recipe: Smoked Salmon

Delicious smoked salmon with green beans and carmelized onions, pilaf, and tomatoes with feta and balsamic.
Delicious smoked salmon with green beans and caramelized onions, pilaf, and tomatoes with feta and balsamic.

This is a delicious combination of flavors and makes a very colorful plate.

Smoked Salmon


  • 8 oz portion fresh salmon
  • 1/2 tsp ground rosemary
  • 1/2 tsp fresh cracked pepper
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 cup shagbark hickory syrup

Combine seasonings in a small bowl

Remove skin from the salmon

Pat dry

Rub the salmon down with seasonings

Put salmon in a ziploc bag

Add shagbark hickory syrup, and the seasonings left after rubbing

Let marinate, turning occasionally, for about 2 hours.

Smoke for about an hour and 40 minutes, to a temperature of 140*F

Green Beans with Caramelized Onions

Note: I always use cast iron skillets for this sort of cooking


  • Green Beans (15 oz can)
  • Fried bacon, chopped/diced
  • 1/2 medium onion
  • garlic and salt to taste

Fresh or frozen green beans would work and probably taste even better. You’d just need to cook them a bit longer.

First dice half an onion and saute them on low heat in butter. I used about a tablespoon of butter. Stir them frequently and don’t let them burn. Saute until they are translucent and browned.

Add the green beans, garlic, salt, and pepper and saute with the onions until the beans have lost most of their moisture.

Add bacon bits and saute a little longer.

tip: I always fry more bacon than we need at breakfast and put the leftover slices in a ziploc in the freezer. When I need them for a recipe like this, they’re much easier to chop and crumble while frozen.

Tomatoes and Feta

Slice cherry tomatoes in half, season with salt and pepper, toss with feta and top with your favorite dressing. I used a balsamic but I like it with Italian, too.


This was just a boxed pilaf, but wild rice would have been good too!

Print this Recipe

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Rice Custard Recipe featuring Shagbark Hickory Syrup

When I was a child, my momma used to make rice custard with leftover rice. Not too many people think of doing this anymore these days. With my desire to repair, recycle, or reuse things, it only makes sense to bring this philosophy to the kitchen too! As it turns out, we rarely throw any food in the garbage because our chickens and dogs eat almost anything anyway. But this week I had more than enough rice to make this custard for dessert and didn’t want to throw it all out.

Shagbark hickory syrup gives new life to this rice custard recipe!
Shagbark hickory syrup gives new life to this rice custard recipe!

Rice Custard Recipe

This recipe is uses a cup of leftover rice, which makes about 3 medium-sized servings or 4 smaller ones. The one in my photo is 1/3 cup in a small glass pyrex bowl. I like  baking them in these small bowls because they come with covers and it’s easy to freeze and defrost small portions.

I use more eggs than most recipes call for, with the aim to have about 1 egg per serving. This probably began because I couldn’t get the kids to eat eggs, so I’d “hide” them in dishes like this. It also makes me feel a little better about eating a sweet dessert if I’m also getting a nutritious egg with it. And there are times when I have so many eggs and am looking hard for ways to use them. That’s when I make custards and puddings. Or quiche.

  • servings: 3
  • serving size: 1/3 cup


  • 1 cup of cooked rice
  • whole milk (about 1 cup, low fat or skim will not taste as good but will work)
  • 3 farm fresh eggs (store bought will work)
  • 1 Tablespoon butter, melted
  • 1/4 cup of raw sugar (white sugar works too)
  • Cinnamon to taste
  • 1 teaspoon real vanilla extract
  • 1/4 cup of shagbark hickory syrup (ours is best, but the recipe will work with maple, honey, or none 😉


  • Put the rice in the container you intend to bake it in. Pie pans will work, but anything that can go into the oven will work. Don’t pack the rice, just loosely fill.
  • Add the three eggs to a 4 cup measuring cup and enough milk to bring it all to 1 1/3 cups.
  • Add about 1/2 teaspoon cinnamon, the teaspoon of vanilla, sugar and shagbark hickory syrup, and the melted butter.
  • Use a whisk to thoroughly mix the ingredients.
  • Pour over the top of the rice and allow to settle into the loose spaces.
  • Sprinkle cinnamon on top.
  • Bake in the oven at 350*F for about 45 minutes or until custard is set and no longer too wet and “jiggly”. A little jiggle is okay, it’ll set up after you pull it out of the oven while it cools.

Drizzle a little more of the shagbark hickory syrup over the top just before serving. Enjoy!

Here’s a print-friendly version of this page if you’d like to print it out at home: Rice Custard with Shagbark Hickory Syrup

What else to do with leftover rice? Use it in stir fry!