Venison Stroganoff and Banana Peanut Butter Chocolate Chip Cookies

After a busy day at work it was nice to know that dinner was pretty much made for me when I got home.  To complete my crock pot venison stroganoff, all I had to do was add sour cream and cream cheese and cook the noodles.

Have I mentioned how much I love crock pots! Not only do they cook during the day for you, they make the house smell so yummy!

My brother and I also made some banana peanut butter chocolate chip cookies. We had a couple VERY ripe bananas and I just happened to see the recipe on Pinterest yesterday.

After a little problem solving – we needed an egg but didn’t have one – the cookies came out delicious. I Googled “egg substitutes” and learned a little applesauce is a good egg replacer. Bonus! I could eat the dough without my  brother yelling at me for eating raw eggs.

This dish made the whole house smell so good! And it tasted just as delicious as it smelled.

Crock Pot Venison Stroganoff Recipe (Based on Beef Stroganoff from Sweet and Savory)


1 lb Cubed Stew Meat (I used chopped up venison chops)
1 Can Golden Mushroom Soup
1 Can Cream of Mushroom Soup with Garlic
1 Tbs. Worchestershire Sauce
1 Beef Bouillon Cube
1/2 Cup Chopped Onion
1/4 Cup Water
1 Packet Onion Soup Mix
4 ounces Cream Cheese
2 Tbs. Sour Cream
1 Lbs. Egg Noodles
Salt and Pepper as needed


In the crock pot, add both cans of cream soup, water, worchestershire sauce, bouillon cube, onion soup packet, and onion.  Stir until mixed well.  Add the stew meat.  Turn on low for 6-8 hours or high for 4-6 hours, until meat is very tender.

About 30 minutes before you are ready to eat, add the sour cream and cream cheese.  Let cook for at least 30 more minutes.

Cook your noodles and serve.

Take a look at dessert…

Since they have bananas in them, I can eat like 3 or 4... right?

Banana Peanut Butter Chocolate Chip Cookie Recipe (From How Sweet It Is)

makes about 18-20 cookies


2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons of unsalted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup loosely packed brown sugar

1/2 cup granulated sugar

1 egg yolk, at room temperature (or a couple teaspoons applesauce)

2 teaspoons vanilla extract

1 1/2 ripe medium bananas, mashed

1 1/4 cups milk chocolate chips
Preheat oven to 325 degrees F.
Mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms – I even use my hands to bring it together sometimes. Fold in chocolate chips.
Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in. I suggest letting these cool completely before storing them in a sealed container or bag, and they will stay very soft because of the banana.

About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: