Valentine Brownie Fudge Pudding Cups

I'm not a very big fan of ice cream, but I do enjoy pudding.  So instead of a brownie fudge sundae, I opted for pudding cups.

I’m not a very big fan of ice cream, but I do enjoy pudding. So instead of a brownie fudge sundae, I opted for pudding cups.

Valentine Brownie Fudge Pudding Cups

12 Servings - Serving Size: 1 Cup

Valentine Brownie Fudge Pudding Cups

I'm not a very big fan of ice cream, but I do enjoy pudding. So instead of a brownie fudge sundae, I opted for pudding cups.

Ingredients:

  • 1 box (18 ounce) brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 box (3.4 ounce) white chocolate instant pudding
  • 2 cups milk
  • 2 drops red food coloring
  • 1/4 teaspoon cherry extract
  • 1 cup hot fudge topping
  • 8 ounces heavy whipping cream
  • 1/4 cup caramel sauce
  • 1/2 cup walnuts, chopped
  • 12 maraschino cherries
  • 12 (9 ounce) clear plastic cups

Directions:

  1. Prepare and bake brownies according to package instructions.
  2. When brownies are cooled completely, cut into 12 squares, set aside.
  3. Prepare pudding according to package instructions.
  4. Add food coloring and extract to pudding, refrigerate 1 hour to set.
  5. Using your hands, crumble one brownie square into the bottom of each cup.
  6. Heat hot fudge topping according to package instructions.
  7. Pour 2 tablespoons of hot fudge topping over the brownie.
  8. In a large bowl, beat a high speed the whipping cream until thick, about 10 minutes.
  9. Top the brownie layer with a pudding layer about 3/4" thick.
  10. Then top the pudding with whipped topping the same thickness as the pudding.
  11. Drizzle hot fudge and caramel sauce over whipped topping.
  12. Sprinkle nut topping over fudge and caramel.
  13. Place one cherry with stem in the middle of the cup, pressing down lightly to anchor.
  14. Sprinkle with Valentine themed sprinkles if desired.
  15. Serve immediately.
http://www.thehungryhoarder.com/2013/02/14/valentine-brownie-fudge-pudding-cups/

Chocolate Cherry Valentine Thumbprints

A simple little chocolate cherry treat for Valentine's.  Be for warned these are very easy to eat.

A simple little chocolate cherry treat for Valentine’s. Be for warned these are very easy to eat.

Chocolate Cherry Valentine Thumbprints

20 Servings - Serving Size: 2 Thumbprints

Chocolate Cherry Valentine Thumbprints

A simple little chocolate cherry treat for Valentine's. Be forewarned these are very easy to eat.

Ingredients:

  • 1 box (3.4 ounce) white chocolate instant pudding mix.
  • 2 cups milk
  • cherry flavoring
  • red food coloring
  • 1 box (15 ounce) brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup cherry chocolate candy, crushed coarsely

Directions:

  1. Prepare pudding according to package instructions.
  2. Add red food coloring to the pudding until it is pink.
  3. Add cherry flavoring to the pudding to taste.
  4. Cover, and refrigerate to set.
  5. Preheat oven to 350F.
  6. Prepare brownies according to package instructions.
  7. Line mini muffin tins with paper liners.
  8. Pour brownie mix in each muffin cup, filling about 2/3 of the way full.
  9. Bake for about 15 minutes or until toothpick comes out slightly wet.
  10. Cool in the pan on a wire rack for about 10 minutes.
  11. Using the back of a melon baller, place a divot in the center of each brownie.
  12. Remove brownie cups from pan and place on a serving platter.
  13. Spoon 1 tablespoon of the pudding into each divot.
  14. Refrigerate thumbprints until ready to serve.
  15. Just before serving top with broken candy pieces.
http://www.thehungryhoarder.com/2013/02/12/chocolate-cherry-valentine-thumbprints/

Oyster and Shrimp Po Boy

I love smoked oysters and oyster stew however, I have never had them fried.  I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year.  So after searching the net, this was about the easiest thing I could come up with for Mardi Gras.  I even picked up these cute Mardi Gras plates for $1 this morning.

I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras. I even picked up these cute Mardi Gras plates for $1 this morning.

Oyster and Shrimp Po Boy

5 Servings - Serving Size: 1 Sandwich

Oyster and Shrimp Po Boy

I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras.

Ingredients:

  • 1 can (8 ounce) boiled oysters
  • 1/2 pound large shrimp, peeled & deveined
  • 1 egg
  • 2 tablespoons milk
  • 1+1/2 cup flour
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon cajun seasoning
  • 1/2 cup mayonnaise
  • 2 cups shredded lettuce
  • 1 large tomato sliced thin
  • 1 large dill pickle, sliced thin
  • 5 french baquette rolls
  • vegetable oil for frying

Directions:

  1. Preheat oil to 350F.
  2. Drain oysters and gently pat dry between two paper towels.
  3. Peel and devein shrimp and also pat dry between paper towels.
  4. Whisk together the flour, pepper and cajun seasoning.
  5. In a small bowl beat egg an milk together.
  6. Slowly whisk in 3/4 cup of the flour mixture, just until blended.
  7. Add more milk if mixture is too thick for dipping.
  8. Dip oysters/shrimp in the egg mixture, letting the excess drain.
  9. Then dredge in the flour mixture.
  10. Deep fry just until the batter is golden brown, approximately 3-4 minutes.
  11. Allow seafood to drain on a paper towel lined plate, to remove any excess oil.
  12. Slice baquettes down the middle, lengthwise.
  13. Apply mayonnaise liberally to both of the insides of the baquette.
  14. Pile shredded lettuce on the bottom half of the baquette.
  15. Top lettuce with tomato slices and pickle slices.
  16. Place oysters and shrimp on top of the tomato slices.
  17. Carefully top the sandwich with the top half of the baquette.
  18. Salt and pepper to taste if desired.

Notes

You can use 1/2 pound raw oysters, shucked and poached instead of the canned oysters.

http://www.thehungryhoarder.com/2013/02/12/oyster-and-shrimp-po-boy/

Panda Express Chow Mein Copycat

I love Panda Express, and my favorite dish to get from them is the orange chicken with a side of "chow mein".  In my opinion what they call chow mein is actually lo mein.  The chow mein that I make is a wetter dish with more vegetables and served over crispy noodles.  Oh call it what you may, this "chow mein" copycat recipe was so close to the real thing, except the noodles.  I know that is a big part of the dish but the vegetable to noodle ratio was correct and the flavor was right on.  I thought the noodles were too soft and soggy.

I love Panda Express, and my favorite dish to get from them is the orange chicken with a side of “chow mein”. In my opinion what they call chow mein is actually lo mein. The chow mein that I make is a wetter dish with more vegetables and served over crispy noodles. Oh call it what you may, this “chow mein” copycat recipe was so close to the real thing, except the noodles. I know that is a big part of the dish but the vegetable to noodle ratio was correct and the flavor was right on. I thought the noodles were too soft and soggy.

Panda Express Chow Mein Copycat

6 Servings

Panda Express Chow Mein Copycat

I love Panda Express, and my favorite dish to get from them is the orange chicken with a side of "chow mein". In my opinion what they call chow mein is actually lo mein. The chow mein that I make is a wetter dish with more vegetables and served over crispy noodles. Oh call it what you may, this "chow mein" copycat recipe was so close to the real thing, except the noodles. I know that is a big part of the dish but the vegetable to noodle ratio was correct and the flavor was right on. I thought the noodles were too soft and soggy.

Ingredients:

  • 1/4 cup soy sauce
  • 1 tablespooon brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon black pepper
  • 2 tablespoons wok oil
  • 15 ounces Yaki Soba noodles
  • 2/3 cup celery, chopped diagonally
  • 1 white onion, sliced thin
  • 2 cups napa cabbage, chopped

Directions:

  1. In a small bowl, whisk together soy sauce, sugar, garlic, ginger and pepper, set aside.
  2. Rinse noodles, drain and set aside.
  3. Heat wok oil in a wok or skillet.
  4. Saute celery and onions for about 1-2 minutes or until onions become translucent.
  5. Add cabbage and saute an additional minute or so.
  6. Toss the noodles in with the veggie mixture.
  7. Pour soy sauce mix over noodles and toss to blend well.
  8. Continue to cook over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
  9. Serve immediately with your favorite orange chicken dish.

Notes

If you can not find Yaki Soba noodles than you can use the package of noodles that are in the prepackaged noodle bowls as long as they are wet and not dry.

http://www.thehungryhoarder.com/2013/02/10/panda-express-chow-mein-copycat/

Recipe slightly adapted from Favorite Family Recipes

Pierogi Roll-Ups

I first had pierogies about 10 years ago when my mother-in-law made them.  Her family drizzled browned butter over them before serving.  I was not really fond of the browned butter, I thought they would be better with white gravy over them.  I guess I've been living in the Midwest for too long.  These are pierogies without all the work.  The onions are a must if you are an onion fan.

I first had pierogies about 10 years ago when my mother-in-law made them. Her family drizzled browned butter over them before serving. I was not really fond of the browned butter, I thought they would be better with white gravy over them. I guess I’ve been living in the Midwest for too long. These are pierogies without all the work. The onions are a must if you are an onion fan.

Pierogi Roll-Ups

8 Servings - Serving Size 1 Pierogi

Pierogi Roll-Ups

I first had pierogies about 10 years ago when my mother-in-law made them. Her family drizzled browned butter over them before serving. I was not really fond of the browned butter, I thought they would be better with white gravy over them. I guess I've been living in the Midwest for too long. These are pierogies without all the work. The onions are a must if you are an onion fan.

Ingredients:

  • 8 lasagna noodles
  • 4 potatoes, peeled and cubed
  • 2 onions, chopped
  • 1/2 cup butter
  • 1/4 cup sour cream more if needed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1+1/4 cups shredded triple cheddar cheese, divided

Directions:

  1. Preheat oven to 350F.
  2. Cook noodles according to package instructions, set aside.
  3. Boil potatoes until fork tender, about 15 minutes, drain.
  4. Saute onions in butter over low to medium heat until translucent.
  5. Drain onions, reserving the butter into a small bowl.
  6. When potatoes are done, mash with sour cream until smooth.
  7. Fold into the potatoes 1/2 of the onions, the garlic powder, pepper and 3/4 cup of the cheese.
  8. On a cutting board moistened with water, lay noodles out 2 or three at a time.
  9. Spread potato mixture onto each noodle, spreading evenly to the edges.
  10. Drizzle some of the butter from the onions into an 8x8 inch baking dish.
  11. Roll the noodle up, and place it seam side down in the baking dish.
  12. Continue until all noodles are rolled.
  13. Brush each rolled noodle with the reserved butter from the onions.
  14. Drizzle any remaining butter over noodles.
  15. Place a spoonful onions on top of each noodle.
  16. Sprinkle noodles with the remaining cheese.
  17. Cover pan with aluminum foil and bake for about 20 minutes or until cheese is melted.
  18. If desired, remove foil and bake an additional 10 minutes to crisp up the noodles.
  19. Serve with smoked sausage or other meat of your choice.

Notes

I added a 1/2 teaspoon of parsley to the potatoes. It was not shown in the ingredient photo because I decided to add it at the last moment.

http://www.thehungryhoarder.com/2013/02/06/pierogi-roll-ups/

Brownie Fudge Pudding Cups

I'm not a very big fan of ice cream, but I do enjoy pudding.  So instead of a brownie fudge sundae, I opted for a Brownie Fudge Pudding Cup.

I’m not a very big fan of ice cream, but I do enjoy pudding. So instead of a brownie fudge sundae, I opted for a Brownie Fudge Pudding Cup.

Brownie Fudge Pudding Cups

12 Servings - Serving Size: 1 Cup

Brownie Fudge Pudding Cups

I'm not a very big fan of ice cream, but I do enjoy pudding. So instead of a brownie fudge sundae, I opted for a Brownie Fudge Pudding Cup.

Ingredients:

  • 1 box (18 ounce) brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 box (3.4 ounce) vanilla or white chocolate instant pudding
  • 2 cups milk
  • 1 cup hot fudge topping
  • 8 ounces heavy whipping cream
  • 1/4 cup caramel sauce
  • 1/2 cup walnuts, chopped
  • 12 maraschino cherries
  • 12 (9 ounce) clear plastic cups

Directions:

  1. Prepare and bake brownies according to package instructions.
  2. When brownies are cooled completely, cut into 12 squares, set aside.
  3. Prepare pudding according to package instructions.
  4. Using your hands, crumble one brownie square into the bottom of each cup.
  5. Heat hot fudge topping according to package instructions.
  6. Pour 2 tablespoons of hot fudge topping over the brownie.
  7. In a large bowl, beat a high speed the whipping cream until thick, about 10 minutes.
  8. Top the brownie layer with a pudding layer about 3/4" thick.
  9. Then top the pudding with whipped topping the same thickness as the pudding.
  10. Drizzle hot fudge and caramel sauce over whipped topping.
  11. Sprinkle nut topping over fudge and caramel.
  12. Place one cherry with stem in the middle of the cup, pressing down lightly to anchor.
  13. Sprinkle with colored sprinkles if desired.
  14. Serve immediately.

Notes

To give them the Valentine theme, add cherry flavoring and red food coloring to the pudding and sprinkle with heart shaped candy sprinkles.

http://www.thehungryhoarder.com/2013/02/04/brownie-fudge-pudding-cups/

Creamy Crab Puffs

Sweet crab, surrounded by creamy cheese enveloped in a tender flaky crescent crust.

Sweet crab, surrounded by creamy cheese enveloped in a tender flaky crescent crust.

Creamy Crab Puffs

12 Servings - Serving Size: 2 Crab Puffs

Creamy Crab Puffs

Sweet crab, surrounded by creamy cheese enveloped in a tender flaky crescent crust.

Ingredients:

  • 1 can (8 ounce) crescent roll dough
  • 2 ounces cream cheese, softened
  • 1/4 cup light mayonnaise
  • 3/4 cup imitation crab meat, minced
  • 2 slices onion, minced
  • 1/4 green bell pepper minced
  • 1/4 teaspoon garlic powder
  • 1 egg white
  • 1 tablespoon water

Directions:

  1. Heat oven to 375F.
  2. Spray cookie sheet with cooking spray.
  3. Unroll dough onto lightly floured surface.
  4. If dough is serrated, use a rolling pin to pinch edges together.
  5. Cut dough into 24 squares.
  6. Place dough squares onto the prepared cookie sheet.
  7. In small bowl, combine cream cheese, mayonnaise, crab meat, mince onion, and garlic powder.
  8. Drop spoonfuls of crab mixture into the middle of the dough square, spreading diagonally to two separate corners.
  9. Bring the two opposite corners, without the filling towards the middle, overlapping each other to seal.
  10. In a small bowl, beat egg and water to create egg wash.
  11. Brush each crab puff with the egg wash.
  12. Bake 10 to 15 minutes or until golden brown.
  13. Let cool on cookie sheet for 2 minutes.
  14. Remove from cookie sheet to serving platter.
  15. Serve warm.
http://www.thehungryhoarder.com/2013/02/03/creamy-crab-puffs/

Recipe adapted from Pillsbury

Barbeque Piglets in a Blanket

One of my favorite appetizers when watching a sporting event or just hanging out with friends is little sausages saturated in bbq sauce on a cracker with a slice of cheese.  These appetizers cover all the flavors of that favorite snack and the flaky crescent roll dough beats the heck out of a plain cracker any day.

One of my favorite appetizers when watching a sporting event or just hanging out with friends is little sausages saturated in bbq sauce on a cracker with a slice of cheese. These appetizers cover all the flavors of that favorite snack and the flaky crescent roll dough beats the heck out of a plain cracker any day.

Barbeque Piglets in a Blanket

8 Servings - Serving Size: 3 Pieces

Barbeque Piglets in a Blanket

One of my favorite appetizers when watching a sporting event or just hanging out with friends is little sausages saturated in bbq sauce on a cracker with a slice of cheese. These appetizers cover all the flavors of that favorite snack and the flaky crescent roll dough beats the heck out of a plain cracker any day.

Ingredients:

  • 1/2 pound little smoked sausages, about 24 pieces
  • 1/2 cup bbq sauce
  • 2 cans (8 ounce) crescent roll dough
  • 1/3 cup sharp cheddar cheese, shredded

Directions:

  1. Place smoked sausages and bbq sauce in a crockpot on high heat for 1 hour.
  2. Remove sausages from crockpot with a slotted spoon into a bowl.
  3. Reserve bbq sauce and place into a separate bowl.
  4. Cut each sausage in half lengthwise and each half into 3 pieces.
  5. Preheat oven to 375F.
  6. Unroll each can of dough and cut each can into 12 squares for a total of 24.
  7. Lightly spray a mini muffin pan.
  8. Press one square of dough into the bottom of a mini muffin cup.
  9. Shape edges into 1/4 inch high rims.
  10. Place 6 pieces of sausage into each dough lined muffin cup.
  11. Drizzle with with 1/4 teaspoon of the reserved bbq sauce.
  12. Top with shredded cheddar cheese.
  13. Bake for 7-9 minutes or until cheese is melted and dough is golden brown.
  14. Let cool in muffin tin for 5 minutes before serving.
  15. Use the remaining reserved bbq sauce for dipping.
http://www.thehungryhoarder.com/2013/02/03/barbeque-piglets-in-a-blanket/

Mini Meatloaf Pie

I always serve mashed potatoes with meatloaf so why not put them together.  The sweet sauce under the potatoes compliments the cheese and drizzle on top.  I don't mean to brag but my meatloaf is the bomb!

I always serve mashed potatoes with meatloaf so why not put them together. The sweet sauce under the potatoes compliments the cheese and drizzle on top. I don’t mean to brag but my meatloaf is the bomb!

Mini Meatloaf Pie

4 Servings - Serving Size 1 Mini Meatloaf Pie

Mini Meatloaf Pie

I always serve mashed potatoes with meatloaf so why not put them together. The sweet sauce under the potatoes compliments the cheese and drizzle on top. I don't mean to brag but my meatloaf is the bomb!

Ingredients:

    Meatloaf
  • 1 pound ground beef
  • 1/4 white onion, diced
  • 1/4 green bell pepper, diced
  • 1/4 red bell pepper diced
  • 14 garden vegetable crackers, crushed
  • 1 egg
  • 1/4 cup ketchup
  • Glaze
  • 1/8 cup ketchup
  • 3 tablespoons brown sugar
  • Potatoes
  • 3 large potatoes, peeled and cubed
  • 3 tablespoons butter
  • 1/8 cup milk
  • 1/4 cup colby jack cheese, shredded

Directions:

    Meatloaf
  1. Preheat oven to 375F.
  2. Slightly beat egg in a small dish.
  3. In a medium size bowl add ground beef, onion, bell peppers, and crackers.
  4. Add beaten egg and ketchup.
  5. Using your clean hands, mix together until all is blended well.
  6. Separate meat mixture into 4 balls.
  7. Place each ball of meat mixture into an ungreased 3 inch ramekin.
  8. Cook meatloaf 20 minutes, drain grease.
  9. Glaze
  10. In a small bowl, blend together ketchup and brown sugar, let sit while meatloaf cooks.
  11. Spread glaze over meatloaves, reserving 2 tablespoons for drizzling.
  12. Return to oven and bake for 5 minutes to allow glaze to set.
  13. Drain any additional grease that may be in the ramekins.
  14. Potatoes
  15. Boil potatoes until fork tender, about 15 minutes.
  16. Place drain potatoes in a bowl with butter and milk.
  17. Mash potatoes, blending butter and milk until creamy.
  18. Spread potatoes onto meat, filling in any gaps around the meat.
  19. Fluff potatoes with a fork to form peaks.
  20. Top with shredded cheese.
  21. Drizzle some of the remaining glaze over the cheese.
  22. Bake 10 minutes or until cheese is melted.
  23. Increase heat to broil until potato peaks start to brown.
  24. Watch them carefully during broiling as they can burn quickly.
  25. Serve immediately with your favorite vegetable.
http://www.thehungryhoarder.com/2013/02/02/mini-meatloaf-pie/

Egg Salad on Toast

I love egg salad and eat it at least twice a month.  When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this.  If you are watching your carbs, serve this on a bed of lettuce instead of toast.

I love egg salad and eat it at least twice a month. When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this. If you are watching your carbs, serve this on a bed of lettuce instead of toast.

Egg Salad on Toast

6 Servings - Serving Size: 1 Sandwich

Egg Salad on Toast

I love egg salad and eat it at least twice a month. When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this. If you are watching your carbs, serve this on a bed of lettuce instead of toast.

Ingredients:

  • 4 large eggs
  • 2 onion slices, diced
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 head of lettuce
  • 12 slices of bread, toasted

Directions:

  1. Place eggs in a medium sized empty sauce pan that has a lid.
  2. Fill pan with cold water enough to be about 1 inch above the eggs.
  3. Bring water to boil over high heat.
  4. Remove pan from heat and cover immediately.
  5. Let pan sit, cover until eggs are hard boiled, approximately 17 minutes.
  6. Drain water from pan and fill it back up with cold water.
  7. Let eggs cool in the cold water for 10 minutes before peeling.
  8. Place peeled eggs in a medium size bowl.
  9. Using a potato masher, mash the eggs gently just until whites are broken into little cubes.
  10. In another small bowl blend mayo, celery seed, sea salt and pepper.
  11. Fold mayo mixture into the eggs, tossing to blend well.
  12. Place lettuce on bottom half of bread.
  13. Spread egg salad over lettuce and top with the other piece of bread.
  14. Serve immediately.
http://www.thehungryhoarder.com/2013/02/01/egg-salad-on-toast/