Broccoli Cheese Soup

This is my daughter's recipe. It's a favorite for her family of 7. With the 3 pounds of creamy cheese, the kids will barely notice the vegetables. Very filling meal, great for cold evenings or potlucks.

This is my daughter’s recipe. It’s a favorite for her family of 7. With the 3 pounds of creamy cheese, the kids will barely notice the vegetables. Very filling meal, great for cold evenings or potlucks.

Broccoli Cheese Soup

10 Servings

Broccoli Cheese Soup

This is my daughter's recipe. It's a favorite for her family of 7. With the 3 pounds of creamy cheese, the kids will barely notice the vegetables. Very filling meal, great for cold evenings or pot-lucks.

Ingredients:

  • 4 pounds cut broccoli, frozen
  • 1 pound matchstick carrots
  • 1 onion, minced
  • 1/2 cup butter
  • 2 pounds processed american cheese spread, cubed
  • 2 cans (12 ounce) evaporated filled milk
  • 1 pound colby jack cheese, shredded

Directions:

  1. Prepare broccoli (with carrots) according to package instructions, reserving 1 cup of liquid and drain the rest.
  2. While the broccoli is cooking, saute onions in the butter until translucent, set aside.
  3. In the same pot that the broccoli was prepared, add cubed cheese spread.
  4. Over low heat, melt cheese into the broccoli.
  5. Add filled evaporated milk, onions with butter and colby jack cheese.
  6. Cover and continue simmering on low until shredded cheese is completely melted, stirring frequently.
  7. Serve hot with your favorite bread or in a bread bowl as show.
http://www.thehungryhoarder.com/2013/02/01/broccoli-cheese-soup/

Queso

Everyone's favorite dip to prepare for family gatherings and sporting events watch parties. This queso dip is great served in Tortilla Bowls with tortilla or any other type of chip.

Everyone’s favorite dip to prepare for family gatherings and sporting events watch parties. This queso dip is great served in Tortilla Bowls with tortilla or any other type of chip.

Queso

10 Servings

Queso

Everyone's favorite dip to prepare for family gatherings and sporting events watch parties. This queso dip is great served in Tortilla Bowls with tortilla or any other type of chip.

Ingredients:

  • 1/2 pound ground beef
  • 1/2 pound spicy pork sausage
  • 1/2 white onion, minced
  • 1 pound processed cheese spread, cubed
  • 1 can (10 ounce) diced tomatoes with green chilies (juice reserved)
  • 1/2 cup milk

Directions:

  1. In a large skillet over medium heat, brown ground beef, sausage and onion until sausage is no longer pink.
  2. Drain any oil from the meat and break meat up with a potato masher until crumbly.
  3. In a large microwave safe bowl place cheese cubes, diced tomatoes with juice and milk.
  4. Microwave on high for 2 minutes.
  5. Stir to blend any cheese that has melted.
  6. Continue to microwave for 30 second intervals, stirring after each one until cheese is completely melted.
  7. Fold in beef/sausage mixture, stirring to blend.
  8. Serve immediately with tortilla chips.
http://www.thehungryhoarder.com/2013/01/31/queso/

Goulash

Everyone loves Goulash.  I do not know a single person who's family doesn't have a dish similar to this.  They may call it by another name, but we all know it's pretty much the same.

Everyone loves Goulash. I do not know a single person who’s family doesn’t have a dish similar to this. They may call it by another name, but we all know it’s pretty much the same.

Goulash

8 Servings

Goulash

Everyone loves Goulash. I do not know a single person who's family doesn't have a dish similar to this. They may call it by another name, but we all know it's pretty much the same.

Ingredients:

  • 1 pound ground beef
  • 1 medium white onion, diced
  • 1 can (8 ounce) tomato sauce
  • 1 cup water
  • 2 tablespoons minced garlic
  • 1 can (14.5 ounce) can italian style stewed tomatoes, diced
  • 1 tablespoon italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 12 ounces elbow pasta, uncooked
  • 1/4 cup parmesan cheese, freshly grated

Directions:

  1. In a large pot, brown the ground beef and the diced onion until beef is no longer pink, drain.
  2. Blend tomato sauce with water and add that to the pot.
  3. Add garlic, diced tomatoes, seasoning, salt and pepper.
  4. Bring just to a boil over medium high heat.
  5. Reduce heat to low, cover and simmer for 15 minutes, stirring occassionaly.
  6. Add the elbow pasta, stir to blend, cover.
  7. Continue to simmer over low heat until pasta is cooked, about 20 minutes.
  8. Stir and check frequently so you don't over cook the pasta.
  9. When pasta is tender, remove from heat and stir in parmesan cheese.
  10. Serve hot with your favorite bread for dipping.
http://www.thehungryhoarder.com/2013/01/30/goulash/

Triple Chocolate Poke Cake

Chocolate cake, white chocolate pudding and chocolate pudding topped with crushed chocolate candy pieces.  I don't think I could put anymore chocolate into this cake.

Chocolate cake, white chocolate pudding and chocolate pudding topped with crushed chocolate candy pieces. I don’t think I could put anymore chocolate into this cake.

Triple Chocolate Poke Cake

12 Servings - Serving Size: 1 Slice

Triple Chocolate Poke Cake

Chocolate cake, white chocolate pudding and chocolate pudding topped with crushed chocolate candy pieces. I don't think I could put anymore chocolate into this cake.

Ingredients:

  • 1 box (15.25 ounce) devil's food cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 box (3.4 ounce) white chocolate pudding mix
  • 3 cups milk, divided
  • 2 cups whipped topping
  • 1 box (3.4 ounce) chocolate pudding mix
  • 1 ounce M&M's minis candy, crushed

Directions:

  1. Prepare cake according to package instructions.
  2. Bake according to package instructions for preferred pan.*
  3. Let cake cool in pan on wire rack for 10 minutes.
  4. Using the bottom of a wooden spoon, poke holes evenly in the cake only about 1/2 deep.
  5. In a medium bowl slowly whisk in 2 cups of milk with the white chocolate pudding mix.
  6. Whisk just until blended.
  7. Immediately pour over cake, using a rubber spatula to force pudding into holes and spreading to edges.
  8. Refrigerate for 30 minutes to allow pudding to set.
  9. Beat chocolate pudding mix with 1 cup of milk with whisk 2 minutes, let stand 5 minutes.
  10. Whisk whipped topping into chocolate pudding mix.
  11. Spread evenly over cake, then use fork to form peaks in the topping.
  12. Refrigerate an additional 30 minutes.
  13. Sprinkle with crushed candy pieces.
  14. Serve immediately.
  15. Refrigerate unused portions.

Notes

*I use two round cake pans so that I can make two separate cakes. I do this so I can give one away, that way I only eat 1/2 a cake. :)

http://www.thehungryhoarder.com/2013/01/29/triple-chocolate-poke-cake/

Shredded Pork Burritos

I will definitely be making these again. I made a batch of pulled pork in the crockpot and I usually just add the bbq sauce to it before freezing in individual bags. This time my pork roast was rather large so I decided to come up with other things to make besides the bbq pulled pork.

Shredded Pork Burritos

6 Servings - Serving Size: 1 Burrito

Shredded Pork Burritos

I will definitely be making these again. I made a batch of pulled pork in the crockpot and I usually just add the bbq sauce to it before freezing in individual bags. This time my pork roast was rather large so I decided to come up with other things to make besides the bbq pulled pork.

Ingredients:

  • 2/3 cup sour cream
  • 1 can (4 ounce) green chilies diced
  • 1 avocado shelled, pitted
  • 1/2 teaspoon garlic powder
  • sea salt to taste
  • 6 flour tortillas
  • 1 cup pulled pork warmed
  • 1 tomato diced
  • 1/2 cup monterrey jack cheese shredded

Directions:

  1. In a small bowl mix sour cream and green chilies.
  2. In another small bowl blend avocado, garlic powder and sea salt until creamy.
  3. Steam flour tortillas between two plates in the microwave for about 15 seconds.
  4. Spread sour cream mixture generously on each tortilla.
  5. Add shredded pork on top of sour cream.
  6. Dollop avocado mixture onto pork.
  7. Sprinkle with cheese and garnish with diced tomatoes.
  8. Roll tortillas up burrito style.
  9. Serve immediately.
http://www.thehungryhoarder.com/2013/01/16/shredded-pork-burritos/

Pineapple Angel Food Cake

I’ve seen this recipe circulating for a few weeks and I am led to believe it originated from Weight Watchers. Regardless, I just had to try it. This cake is amazing, it taste like candy. I had to call my daughter to have her come get it for her family before I ate it all. I’m not a big pastry person but I could have eaten this whole cake by myself.

Pineapple Angel Food Cake

10 Servings

Pineapple Angel Food Cake

I’ve seen this recipe circulating for a few weeks and I am led to believe it originated from Weight Watchers. Regardless, I just had to try it. This cake is amazing, it taste like candy. I had to call my daughter to have her come get it for her family before I ate it all. I’m not a big pastry person but I could have eaten this whole cake by myself.

Ingredients:

  • 1 box angel food cake mix
  • 1 can (20 ounce) crushed pineapple in natural juice

Directions:

  1. Preheat oven to 350F.
  2. Lightly spray the inside of a bundt pan.
  3. In a large bowl blend together the cake mix and the pineapple, juice and all.
  4. Beat on low just until blended.
  5. Pour into the lightly greased pan.
  6. Bake for 30-35 minutes or until top of cake is browned and springs back when touched.
  7. Cool in pan on wire rack for 15 minutes.
  8. Invert onto serving plate and continue to cool completely.
  9. Serve with a dollop of whipped topping and garnish with pineapple tidbits if desired.
http://www.thehungryhoarder.com/2013/01/16/pineapple-angel-food-cake/

Seafood Spaghetti

This dish was amazing. Because it is adapted from a Paula Deen recipe it has plenty of butter, 3 sticks to be exact. A cross between a scampi and an alfredo sauce.

Seafood Spaghetti

10 Servings

Seafood Spaghetti

This dish was amazing. Because it is adapted from a Paula Deen recipe it has plenty of butter, 3 sticks to be exact. A cross between a scampi and an alfredo sauce.

Ingredients:

  • 3 sticks butter
  • 1 cup onion chopped
  • 1 tablespoon parsley dried
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1+1/2 pounds medium shrimp peeled, deveined
  • 1+1/2 pounds crab meat shredded
  • 12 ounces thin spaghetti cooked, drained
  • 1/2 pound processed cheese cubed

Directions:

  1. Preheat oven to 350F.
  2. In a large skillet, melt butter over medium-high heat.
  3. Add onion, cook for 5 minutes or until tender.
  4. Stir in parsley, worcestershire sauce, salt, pepper, basil, thyme and garlic powder.
  5. Pour mixture into a 13"x9" baking dish.
  6. Add shrimp, tossing gently to coat.
  7. Bake for 15 minutes, stirring occasionally.
  8. Add crab meat to shrimp, stir to blend.
  9. Bake for an additional 10 minutes.
  10. Toss in spaghetti and cheese, blending well.
  11. Bake for 5 more minutes, or until cheese is melted.
  12. Stir before serving to blend melted cheese.
http://www.thehungryhoarder.com/2013/01/09/seafood-spaghetti/

Recipe adapted from Cooking with Paula Deen, Mar/Apr 2008

Red Velvet Brownie Truffles

The fudge brownie mixed with the rich creamy frosting packs a powerful punch in this tasty little truffle.

The fudge brownie mixed with the rich creamy frosting packs a powerful punch in this tasty little truffle.

Red Velvet Brownie Truffles

20 Servings - Serving Size: 2 Truffles

Red Velvet Brownie Truffles

The fudge brownie mixed with the rich creamy frosting packs a powerful punch in this tasty little truffle.

Ingredients:

  • 3 tablespoons cocoa powder
  • 2 1/2 teaspoons vanilla, divided
  • 1/2 ounce red food coloring
  • 1 stick butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 12 ounces cream cheese frosting
  • 12 ounces white chocolate chips
  • candy sprinkles

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9X13 pan with cooking spray.
  3. In a small bowl, mix the cocoa, 1 1/2 teaspoons of vanilla and the food coloring together to form a paste, set aside.
  4. In a medium bowl, mix together the butter and sugar until fluffy.
  5. Beat in eggs, then add the last teaspoon of vanilla.
  6. Once incorporated, mix in the red velvet paste.
  7. Add flour and salt and mix just until combined.
  8. Spread batter in the pan and bake for 22-26 minutes, or until toothpick comes out clean.
  9. Cool pan completely on a wire rack.
  10. Break up the cooled pan of brownies into crumbs with a fork.
  11. Pour the crumbs into a large bowl.
  12. Add frosting to the crums and mix until it is all blended well.
  13. Roll the mixture into 3/4" balls and place them on a wax paper lined cookie sheet.
  14. Place the baking sheet in the freezer for 30 minutes.
  15. Melt the white chocolate in a bowl.
  16. Dip each truffle in the chocolate, and place back on the baking sheet.
  17. After you have dipped 2 or 3 truffles, pour the sprinkles on top before the chocolate hardens.
  18. Once all the truffles are done, place the baking sheet in the fridge for 20 minutes, so the chocolate can set.
  19. Serve, and keep leftovers in the fridge.
http://www.thehungryhoarder.com/2012/12/18/red-velvet-brownie-truffles/

Recipe from Cookin Cowgirl

White Chocolate Cherry Shortbread Cookies

I've always loved shortbread cookies. These are buttery with cherries and a hint of white chocolate.

I’ve always loved shortbread cookies. These are buttery with cherries and a hint of white chocolate.

White Chocolate Cherry Shortbread Cookies

20 Servings - Servings Size: 3 Cookies

White Chocolate Cherry Shortbread Cookies

I've always loved shortbread cookies. These are buttery with cherries and a hint of white chocolate.

Ingredients:

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares with cocoa butter, finely chopped
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring
  • 2 teaspoons shortening
  • candy sprinkles

Directions:

  1. Preheat oven to 325F.
  2. Spread cherries on paper towels to drain well.
  3. In a large bowl, combine flour and sugar.
  4. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
  5. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.
  6. Stir in almond extract and and food coloring.
  7. Knead mixture until it forms a smooth ball.
  8. Roll dough out onto a lightly floured surface and cut with cookie cutter of choice.
  9. Place cookies 2 inches apart on an ungreased cookie sheet.
  10. Bake for 10 to 12 minutes or until centers are set and edges just start to brown.
  11. Cool for 1 minute on the cookie sheet.
  12. Transfer cookies to a wire rack and let cool.
  13. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening.
  14. Cook and stir over low heat until melted.
  15. Dip half of each cookie into chocolate, allowing excess to drip off.
  16. If desired, sprinkle candy on dipped edge.
  17. Place cookies on waxed paper until chocolate is set.
http://www.thehungryhoarder.com/2012/12/17/white-chocolate-cherry-shortbread-cookies/

Recipe slightly adapted from Better Homes and Gardens

Peanut Brittle

I've had this recipe ever since I left home.  I use to make it every year at Christmas, I dug it out of the old recipe file and figured I make some for the baskets I am putting together.

I’ve had this recipe ever since I left home. I use to make it every year at Christmas, I dug it out of the old recipe file and figured I make some for the baskets I am putting together.

Peanut Brittle

12 Servings

Peanut Brittle

I've had this recipe ever since I left home. I use to make it every year at Christmas, I dug it out of the old recipe file and figured I make some for the baskets I am putting together.

Ingredients:

  • 2 cups sugar
  • 1 cup corn syrup
  • 1/2 cup water
  • 2 cups raw peanuts
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking soda

Directions:

  1. Spray a cookie sheet lightly but evenly with cooking spray.
  2. In a large sauce pan mix sugar, corn syrup and water.
  3. Bring to a boil over medium high heat.
  4. Continue boiling, stirring frequently until liquid reaches hard ball stage or 260F on a candy thermometer.
  5. Add peanuts and butter, stirring gently to keep peanuts from sinking.
  6. Continue to cook and gently stir until peanuts are light golden brown and smell roasted.
  7. Remove pan from heat.
  8. Quickly add baking soda and vanilla, stirring to blend.
  9. Pour mixture onto prepared cookie sheet.
  10. When peanut brittle is cooled and hard, break into bite size pieces.
http://www.thehungryhoarder.com/2012/12/17/peanut-brittle/