Candied Peanuts

This recipe is from the grandmother of a friend of my daughter's.  She made a batch of these and sent them to her soldier at Christmas while he was serving in Afghanistan.

This recipe is from the grandmother of a friend of my daughter’s. She made a batch of these and sent them to her soldier at Christmas while he was serving in Afghanistan.

Candied Peanuts

12 Servings

Candied Peanuts

This recipe is from the grandmother of a friend of my daughter's. She made a batch of these and sent them to her soldier at Christmas while he was serving in Afghanistan.

Ingredients:

  • 2 1/2 cups raw peanuts
  • 1 cup sugar
  • 1/2 cup water
  • 2 teaspoons food coloring
  • 1/2 tablespoon salt, divided

Directions:

  1. Preheat oven to 300 degrees.
  2. Combine all ingredients, except salt in a saucepan.
  3. Stirring frequently, cook at medium heat till coated and no liquid remains in the pan, about 15 minutes.
  4. Spray a cookie sheet with cooking spray.
  5. Spread peanuts on cookie sheet and sprinkle lightly with salt.
  6. Bake 15 minutes.
  7. Remove from oven, turn, salt and bake another 15 minutes.
  8. Cool completely before storing them in an airtight container.

Notes

I made two batches. One with red food coloring and the other with green food coloring. When they cooled, I blended the two colors together.

http://www.thehungryhoarder.com/2012/12/17/candied-peanuts/

Banana Split Bark

All the flavors of a banana split in a neat little square of chocolate.

All the flavors of a banana split in a neat little square of chocolate.

Banana Split Bark

12 Servings

Banana Split Bark

All the flavors of a banana split in a neat little square of chocolate.

Ingredients:

  • 2 cups semi-sweet chocolate chips
  • 3/4 cup dried sweetened banana chips, broken into large pieces
  • 1/2 cup chopped peanuts
  • 1/2 cup dried cherries
  • 1/2 cup white chocolate chips

Directions:

  1. Line large cookie sheet with waxed paper.
  2. In the microwave, melt chocolate chips at full power stirring every 30 seconds until completely melted.
  3. In medium bowl mix banana chips, peanuts and cherries; reserve 1/2 cup.
  4. Add remaining fruit mixture to melted chocolate chips; toss to coat.
  5. Cool 5 minutes at room temperature.
  6. Gently fold in white chocolate chips.
  7. Spread mixture evenly into 12x9 inch rectangle on waxed paper-lined cookie sheet.
  8. Sprinkle with reserved fruit mixture.
  9. Cool until set, about 30 minutes.
  10. Break into 2 inch pieces.
  11. Store in airtight container.
http://www.thehungryhoarder.com/2012/12/17/banana-split-bark/

Recipe slightly adapted from Baked Perfection

Crockpot Chuck Roast

Tender chuck roast in a savory beef gravy with baby carrots and onions.

Tender chuck roast in a savory beef gravy with baby carrots and onions.

Crockpot Chuck Roast

8 Servings

Crockpot Chuck Roast

Tender chuck roast in a savory beef gravy with baby carrots and onions.

Ingredients:

  • 3 pound chuck roast, untrimmed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2-3 teaspoons vegetable oil
  • 1 large white onion, peeled and quartered
  • 1 cup beef broth
  • 1 envelope of dry onion soup mix
  • 1 pound bag baby carrots
  • 1 can (10 ounce) cream of mushroom soup
  • 8 ounces root beer

Directions:

  1. Heat griddle to 375F.
  2. Salt and pepper both sides of the roast.
  3. Drizzle oil onto hot griddle, spreading with the back of a wooden spoon.
  4. Brown roast on griddle for approximately 1 minute on each side or until just browned.
  5. Place browned roast in crockpot.
  6. Top with onion pieces.
  7. Pour beef broth over roast.
  8. Sprinkle onion soup mix on top of roast.
  9. Add baby carrots.
  10. Top with cream of mushroom soup.
  11. Pour root beer over all of it.
  12. Cover and cook on high for 2 hours.
  13. Reduce heat to low and cook for an additional 5-6 hours or until roast is tender.
  14. Serve with mashed potatoes.
http://www.thehungryhoarder.com/2012/12/05/crockpot-chuck-roast/

Crockpot Corn Chowder

I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.

Crockpot Corn Chowder

8 Servings

Crockpot Corn Chowder

I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.

Ingredients:

  • 6 potatoes peeled, cubed
  • 1 can (14 ounce) creamed corn
  • 1 cup corn frozen
  • 2 cups chicken broth
  • 8 ounces ham diced
  • 1 teaspoon white pepper
  • 1 teaspoon sweet basil
  • 1 cup onions diced
  • 1/2 stick butter softened
  • 2 cups half & half
  • 1 cup colby jack cheese shredded
  • 3 green onions sliced, green part only

Directions:

  1. Place potatoes, corn, chicken broth, ham, pepper, basil and onions into the crockpot.
  2. Cover and cook on low for 7-8 hours.
  3. Using a handheld potato masher, mash the mixture to your desired consistency.
  4. Add the butter and half and half.
  5. Cook for an additional 30 minutes on high.
  6. Top with cheese and green onions.
  7. Serve with your favorite bread.
http://www.thehungryhoarder.com/2012/12/04/crockpot-corn-chowder/

Recipe adapted from The Crocking Girls

Better-Than-Sex Pumpkin Cake

This cake is extremely rich, but so very good. Spice cake made with pumpkin, poked and filled with sweetened condensed milk. Whipped topping, caramel sauce and candy pieces top it off.

Better-Than-Sex Pumpkin Cake

18 Servings

Better-Than-Sex Pumpkin Cake

This cake is extremely rich, but so very good. Spice cake made with pumpkin, poked and filled with sweetened condensed milk. Whipped topping, caramel sauce and candy pieces top it off.

Ingredients:

  • 1 box spice cake mix
  • 1 can (15 ounce) pumpkin puree
  • 1 can (14 ounce) sweetened condensed milk
  • 1 tub (8 ounce) cool whip
  • 1/2 bag toffee candy bits
  • 1/2 cup caramel sauce

Directions:

  1. Preheat oven to 350F.
  2. Grease a 9x13 inch baking dish.
  3. In a large bowl, mix together the cake mix and pumpkin puree until blended well, batter will be thick.
  4. Pour batter into baking dish.
  5. Bake according to package instruction on cake box for 9x13 pan.
  6. Cool in pan for 10 minutes on a wire rack.
  7. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
  8. Pour the sweetened condensed milk over the cake, filling the holes.
  9. Refrigerate for 30 minutes.
  10. Spread the cool whip over top of cake.
  11. Sprinkle on the candy bits, and drizzle caramel over top.
  12. Refrigerate overnight.
  13. Serve chilled.
http://www.thehungryhoarder.com/2012/12/03/better-than-sex-pumpkin-cake/

Recipe adapted from Something Swanky

Banana Chocolate Chip Bars

Banana’s and chocolate chips blend together well in this sweet and savory bar.

Banana Chocolate Chip Bars

9 Servings

Banana Chocolate Chip Bars

Banana’s and chocolate chips blend together well in this sweet and savory bar.

Ingredients:

  • 1+1/2 cups flour
  • 2/3 cup sugar
  • 1+1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 stick butter, melted
  • 1/4 cup milk
  • 3 medium bananas, mashed
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350F.
  2. Grease and flour an 8×8 inch baking pan.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. In a small bowl, combine mashed bananas, egg, melted butter and milk.
  5. Stir banana mixture into flour mixture until just blended.
  6. Fold in chocolate chips and spread batter into prepared pan.
  7. Bake until toothpick comes out clean, about 30-35 minutes.
  8. Cool in pan on wire rack for 15 minutes before cutting.
http://www.thehungryhoarder.com/2012/10/22/banana-chocolate-chip-bars/

Recipe slightly adapted from Framed Cooks

Mini Meatball Crockpot Lasagna

I wanted to make a lasagna in the Crock-Pot. I didn’t have any ground beef on hand but I did have some mini meatballs in the freezer so I used them instead. It came out great.

Mini Meatball Crockpot Lasagna

9 Servings

Mini Meatball Crockpot Lasagna

I wanted to make a lasagna in the crockpot. I didn’t have any ground beef on hand but I did have some mini meatballs in the freezer so I used them instead. It came out great.

Ingredients:

  • 32 ounce jar spaghetti sauce
  • 1 can (6 ounce) sliced mushrooms, drained
  • 1 tablespoon italian seasoning
  • 1 pound italian style mini meatballs
  • 2 cups cottage cheese
  • 8 ounces italian cheese blend, shredded
  • 1 cup mozzarella cheese, shredded
  • 12 ounce package oven ready lasagna noodles

Directions:

  1. Put a crockpot liner inside crockpot.
  2. Spray the inside of the liner lightly with cooking spray.
  3. Place the spaghetti sauce, mushrooms, seasoning and meatballs in a medium saucepan, stir to blend.
  4. Heat over medium to low heat for about 10 minutes or until meatballs are thawed.
  5. Using a slotted spoon remove meatballs from sauce onto a plate.
  6. Slice each meatball in half, set plate aside.
  7. Remove saucepan from heat.
  8. In a medium bowl combine cottage cheese and italian cheese blend.
  9. Spread 1/4 of the sauce into the bottom of the crockpot.
  10. Place one layer of uncooked lasagna noodles over the sauce, breaking them if necessary.
  11. Spoon 1/2 of the cheese mixture over the noodles.
  12. Strategically place about 1/2 of halved meatballs onto the cheese mixture.
  13. Drizzle with 1/3 of the remaining sauce.
  14. Repeat the layering of noodles,remaining cheese mix, remaining meatballs and 1/2 of remaining sauce.
  15. Lay down another layer of noodles, and spread with the remaining sauce.
  16. Cover, cook on high for 1 hour.
  17. Reduce heat to low and cook covered for an additional 3 hours or until noodles are soft.
  18. Sprinkle mozarella cheese on top.
  19. Replace lid and cook on low for an additional hour, or until cheese melts.
http://www.thehungryhoarder.com/2012/10/16/mini-meatball-crockpot-lasagna/

Creamy White Chili

This was the first time I ever made white chili.  I will definitely be making this again.  Comfort food at it's finest.

This was the first time I ever made white chili. I will definitely be making this again. Comfort food at it’s finest.

Creamy White Chili

5 Servings

Creamy White Chili

This was the first time I ever made white chili. I will definitely be making this again. Comfort food at it’s finest.

Ingredients:

  • 1 medium white onion, diced
  • 1/2 tablespoon olive oil
  • 2 medium boneless, skinless chicken breast
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon oregano, dried
  • 1 can (15 ounce) great northern beans, drained and rinsed
  • 1 can (4 ounce) green chilies, chopped
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup mozzarella cheese, shredded

Directions:

  1. In a medium saucepan, saute the onions in the olive oil until soft.
  2. Increase heat to medium and cook the chicken in the oil until only slightly pink, turning once.
  3. Using two forks pull the chicken breast apart into bite size pieces of your choosing.
  4. Sprinkle chicken with garlic powder and oregano, tossing to coat well.
  5. Add the beans, green chilies and chicken stock.
  6. Bring to a boil.
  7. Reduce heat, simmer uncovered for 30 minutes.
  8. Season with salt, white pepper and cayenne pepper.
  9. Remove from heat and fold in the heavy cream and sour cream.
  10. Stir to blend completely.
  11. Garnish with mozzarella cheese.
  12. Serve with cornbread or crackers.
http://www.thehungryhoarder.com/2012/10/05/creamy-white-chili/

Recipe adapted from Cajun Chef Ryan

Golden Corral Seafood Salad Copycat

This is one of the dishes that kept me going back to Golden Corral. I pile a large heaping serving on my plate every time I go. Now, I can make it at home instead.

Golden Corral Seafood Salad Copycat

6 Servings

Golden Corral Seafood Salad Copycat

This is one of the dishes that kept me going back to Golden Corral. I pile a large heaping serving on my plate every time I go. Now, I can make it at home instead.

Ingredients:

  • 1+1/2 pound imitation crab meat
  • 1/2 cup diced celery
  • 1/2 cup diced green onions (both white and green parts)
  • 1/4 cup diced green bell pepper
  • 1/4 cup ranch salad dressing
  • 1/4 cup mayonnaise

Directions:

  1. Pat crab meat between two paper towels to remove excess moisture.
  2. In a large bowl, break up crab meat.
  3. Dice celery, green onions (white and green part) and bell pepper.
  4. Add celery, onion and green pepper to crab meat.
  5. Toss to blend.
  6. Drizzle with ranch dressing and add mayonnaise.
  7. Blend well.
  8. Refrigerate for 1 hour before serving.
http://www.thehungryhoarder.com/2012/10/01/golden-corral-seafood-salad-copycat/

Recipe from CDKitchen

Heath Cheesecake Brownie Bars

Brownies, cheesecake and candy? Shut the front door! Might as well serve these topped with ice cream.

Heath Cheesecake Brownie Bars

16 Servings - Serving Size: 1 Brownie

Heath Cheesecake Brownie Bars

Brownies, cheesecake and candy? Shut the front door! Might as well serve these topped with ice cream.

Ingredients:

    Cream Cheese Filling
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 large egg, at room temperature
  • 2 tablespoons flour
  • Brownies
  • 1 box (18 ounce) brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup heath bar candy, chopped

Directions:

    Cream Cheese Filling
  1. In a small bowl, blend cream cheese and sugar until creamy.
  2. Add 1 egg and 2 tablespoons flour, beat well until all blended.
  3. Brownies
  4. In a large bowl prepare brownie mix according to package instructions.
  5. Fold into brownie mix 1/3 chopped heath candy pieces.
  6. Spread the brownine mix into a 13×9 inch greased and lightly floured baking pan.
  7. Drop the cream cheese mix by tablespoons in rows onto the brownie batter.
  8. Using a butter knife, lightly swirl the cream cheese into the brownie mix, do not over blend.
  9. Sprinkle the remaining 1/3 cup heath candy pieces over the batter and lightly press into the batter with a spatula.
  10. Bake 40-50 minutes or until test toothpick in center comes out moist but not wet.
  11. Cool on wire rack for 20 minutes.
  12. Refrigerate 2 hours before serving.
http://www.thehungryhoarder.com/2012/10/01/heath-cheesecake-brownie-bars/

Recipe adapted from Recipe Girl