Cheesy Corn Casserole

I’m sure you know by now that I love corn and anything that contains corn. So when I came across this recipe with corn and cheese, I had to have it. It’s cream corn with a twist.

Cheesy Corn Casserole

6 Servings

Cheesy Corn Casserole

I’m sure you know by now that I love corn and anything that contains corn. So when I came across this recipe with corn and cheese, I had to have it. It’s cream corn with a twist.

Ingredients:

  • 2 slices bacon, finely chopped.
  • 3 tablespoons butter, cubed
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1+1/2 cups milk
  • 2 ounces cream cheese, cubed
  • 1 ounce processed cheese, cubed
  • 1 cup extra sharp cheddar cheese, shredded
  • 1/2 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 24 oz frozen corn kernels
  • black pepper to taste if desired

Directions:

  1. Preheat oven to 375F.
  2. In a medium saucepan, brown bacon over medium heat.
  3. Add butter and garlic, saute about 1 minute.
  4. Add flour and stirring constantly cook for 1 minute.
  5. Slowly whisk in milk, and bring to a boil.
  6. Cook, whisking constantly until thickened, about 2 minutes.
  7. Add cheeses and paprika, cook until all cheese is melted and mixture is smooth.
  8. Remove from heat and stir in corn and white pepper.
  9. Spoon mixture into 6 ramekins and bake until top is golden brown and bubbling.
  10. Cooking time will vary depending on depth of ramekins.
  11. Let cool before serving.
  12. Stir and garnish with black pepper if desired.
http://www.thehungryhoarder.com/2012/09/30/cheesy-corn-casserole/

Recipe slightly adapted from Saveur

Parmesan Roasted Sweet Potatoes

I love, love, love sweet potatoes and I just can’t find enough ways to cook them. The cheese in this adds a nice touch.

Parmesan Roasted Sweet Potatoes

4 Servings

Parmesan Roasted Sweet Potatoes

I love, love, love sweet potatoes and I just can’t find enough ways to cook them. The cheese in this adds a nice touch.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons Parmesan cheese, finely grated
  • sea salt & pepper to taste
  • 1/2 teaspoon thyme

Directions:

  1. Preheat oven to 400F.
  2. In a medium size bowl add cubed potatoes.
  3. Drizzle with olive oil, top with garlic and cheese.
  4. Season with salt and pepper.
  5. Toss to coat.
  6. Line a baking sheet with foil.
  7. Spread potatoes evenly onto baking sheet.
  8. Sprinkle with thyme.
  9. Bake 40 minutes or until potatoes are fork tender.
  10. Increase temperature to broil and cook and additional 5 minutes or until potatoes start to brown.
  11. Serve immediately.
http://www.thehungryhoarder.com/2012/09/30/parmesan-roasted-sweet-potatoes/

Recipe adapted from Teenie Cakes

French Vanilla Coffee Creamer

I usually buy the generic brand of liquid creamer at my grocery store. I made this one morning when I ran out. It makes the same amount of creamer for less than half the price.

French Vanilla Coffee Creamer

64 Servings - Serving Size: 1 Tablespoon

French Vanilla Coffee Creamer

I usually buy the generic brand of liquid creamer at my grocery store. I made this one morning when I ran out. It makes the same amount of creamer for less than half the price. I store it in a previous used creamer bottle.

Ingredients:

  • 1 can (14 ounce) sweetened condensed milk
  • 14 ounces evaporated milk
  • 1/2 cup half and half
  • 2 teaspoons vanilla extract

Directions:

  1. Place all ingredients in a quart size jar with lid.
  2. Shake vigorously for several minutes until blended well.
  3. Store in the refrigerator and shake well before each use.
http://www.thehungryhoarder.com/2012/09/30/french-vanilla-coffee-creamer/

Crispy Fried Chicken

No need to buy fast food chicken from the big dogs, I can make this at home just as quick as it would take me to go through the drive-thru.

Crispy Fried Chicken

8 Servings - Serving Size: 1 Drumstick

Crispy Fried Chicken

No need to buy fast food chicken from the big dogs, I can make this at home just as quick as it would take me to go through the drive-thru.

Ingredients:

  • 8 chicken drumsticks
  • 1 cup milk
  • 1 egg beaten
  • 2 cups flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 2+1/2 teaspoons salt
  • 3/4 teaspoons black pepper
  • vegetable oil for frying

Directions:

  1. Preheat oil to 350F.
  2. In a shallow bowl, mix the egg and milk together.
  3. In another shallow bowl, blend the baking powder, garlic powder, paprika, salt and pepper.
  4. Dip each drumstick in the egg mixture.
  5. Dredge in the flour mixture
  6. Repeat with the egg and flour.
  7. Continue until all pieces are coated.
  8. Drop drumsticks one at a time into the hot oil.
  9. Fry for approximately 12-15 minutes, flipping halfway through cooking time to brown evenly.
  10. Cool on paper towel lined plate for 5 minutes before serving.
http://www.thehungryhoarder.com/2012/09/27/crispy-fried-chicken/

Tender Teriyaki Broccoli Beef

The beef in this dish is so tender due to the teriyaki marinade. You could use the base recipe for the beef to stir-fry with any combination of vegetables.

Tender Teriyaki Broccoli Beef

4 Servings

Tender Teriyaki Broccoli Beef

The beef in this dish is so tender due to the teriyaki marinade. You could use the base recipe for the beef to stir-fry with any combination of vegetables.

Ingredients:

  • 1/4 cup teriyaki marinade
  • 1/2 pound sirlion tip steak, thin
  • 1/2 teaspoon white pepper
  • 1 tablespoon wok oil
  • 1 tablespoon sesame oil
  • 1/2 medium onion sliced
  • 1/2 mushrooms, sliced
  • 1 can water chestnuts, drained and sliced
  • 2 cups broccoli, thawed if frozen
  • 2 cups steamed white rice

Directions:

  1. Slice steak into 1 inch strips.
  2. Place steak pieces in a ziplock bag and pour the marinade over them.
  3. Sprinkle with white pepper.
  4. Seal bag, removing as much air as possible.
  5. Refrigerate for 1 hour.
  6. In a wok or skillet, stir fry onions, mushrooms and water chestnuts in the wok oil over medium high heat for 3-4 minutes or until fragrant.
  7. Drain marinade from beef.
  8. Add the beef to the pan and continue to stir-fry for 2-3 minutes or until meat is brown on outside but pink in center.
  9. Remove beef mixture from pan with a slotted spoon and set aside in a bowl.
  10. Add the sesame oil to the pan.
  11. Stir-fry broccoli for 4-5 minutes.
  12. Add beef mixture back into the pan and toss to blend, remove from heat.
  13. Serve immediately over steamed rice.
http://www.thehungryhoarder.com/2012/09/19/tender-teriyaki-broccoli-beef/

Homemade Butterfingers

I must say these were pretty close to the real deal. Would make a nice ice cream topping if they were crumbled.

Homemade Butterfingers

12 Servings - Serving Size: 1 Square

Homemade Butterfingers

I must say these were pretty close to the real deal. Would make a nice ice cream topping if they were crumbled.

Ingredients:

  • 16 ounces candy corn
  • 2 cups creamy peanut butter
  • 1/3 cup roasted salted peanuts crushed
  • 3 squares chocolate bark

Directions:

  1. Melt candy corn in microwave on high for 1 minute, stir.
  2. Continue cooking in 15-second intervals until melted, stirring after each interval.
  3. Stir in peanut butter and crushed peanuts and blend well.
  4. Spread mixture onto a cookie sheet lined with wax paper.
  5. Refrigerate for 30 minutes.
  6. Cut into bite size squares.
  7. Melt chocolate bark in microwave according to package instructions.
  8. Drizzle chocolate over squares.
  9. Place on wax paper until chocolate sets.
http://www.thehungryhoarder.com/2012/09/18/homemade-butterfingers/

Recipe adapted from Plain Chicken

Chicken Bischiladas

I love chicken enchiladas and I love biscuits, so Bischiladas it is. You can throw this together in about five minutes.

Chicken Bischiladas

8 Servings

Chicken Bischiladas

I love chicken enchiladas and I love biscuits, so Bischiladas it is. You can throw this together in about five minutes.

Ingredients:

  • 1 (10 ounce) can mild green chilie enchilada sauce
  • 1 cup sour cream
  • 2 boneless skinless chicken breast, cooked and cubed
  • 1 16 oz can refrigerated biscuits
  • 2 cups mexican blend cheese, shredded

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9x13 inch baking dish with cooking spray.
  3. Place cooked chicken evenly in the bottom of the baking dish.
  4. In a medium bowl blend 1/2 of the can of enchilada sauce with the sour cream.
  5. Fold in 1/2 cup of the shredded cheese.
  6. Spread the mixture over the chicken.
  7. Cut each biscuit into four pieces and place them all evenly over the chicken.
  8. Drizzle the remaining enchilada sauce over the biscuits.
  9. Top with remaining shredded cheese.
  10. Bake for 25 minutes or until cheese is melted and biscuits are cooked.
http://www.thehungryhoarder.com/2012/09/18/chicken-bischiladas/

Turkey Tot Casserole

I’ve seen several variations of this basic tater tot casserole, with as many different names. So I changed it up a bit, it’s still comfort food but with less guilt.

Turkey Tot Casserole

8 Servings

Turkey Tot Casserole

I’ve seen several variations of this basic tater tot casserole, with as many different names. So I changed it up a bit, it’s still comfort food but with less guilt.

Ingredients:

  • 1/2 pound ground turkey
  • 1/2 pound turkey sausage
  • 1 small onion chopped
  • 1 can cream of mushroom soup 98% fat free
  • 1 cup corn frozen
  • 8 ounces processed cheese made with 2% milk, cubed
  • 1/2 bag crispy crowns or tater tots

Directions:

  1. Preheat oven to 350F.
  2. Brown ground turkey and turkey sausage in a skillet with onion until meat is no longer pink.
  3. Evenly spread meat in the bottom of a 9?x13? inch baking dish.
  4. With a rubber spatula, spread soup over meat mixture.
  5. Sprinkle corn over soup.
  6. Place cheese evenly over mixture.
  7. Top with crispy crowns in rows over mixture trying to avoid any gaps.
  8. Bake uncovered for 40-45 minutes or until crispy crowns are crispy and starting to brown.
http://www.thehungryhoarder.com/2012/09/06/turkey-tot-casserole/

Chinese Pork Dumplings

I love these at the local buffet. I realized that they are so easy to make and I can make a bunch of them to freeze for later use.

Chinese Pork Dumplings

10 Servings - Serving Size: 6 Dumplings

Chinese Pork Dumplings

I love these at the local buffet. I realized that they are so easy to make and I can make a bunch of them to freeze for later use.

Ingredients:

  • 1 pound ground pork
  • 4 large leaves napa cabbage minced
  • 3 green onions minced
  • 7 shitake mushrooms minced
  • 1/2 cup bamboo shoots minced
  • 1/4 cup ginger root minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch
  • 1 package wonton wrappers

Directions:

  1. Combine all ingredients except wonton wrappers in a large mixing bowl.
  2. Mix thoroughly using your hands like you would meatloaf.
  3. Cover and refrigerate for 30 minutes so filling will be firm.
  4. On a lightly floured surface, lay 4-6 wonton wrappers out at a time.
  5. Place 1 teaspoon of filling in the center of each wrapper.
  6. Using your finger dipped in water, brush 2 edges of the wrapper to make a "v".
  7. Fold wrapper in half diagonally and press edges to seal.
  8. Take the two corners of the sealed edge and bring them to meet in the middle, pressing firmly to seal.
  9. Place dumplings on a wax paper lined baking sheet until all are assembled.
  10. If freezing for future use, place cookie sheet in the freezer for 30 minutes to freeze dumplings before packaging.
  11. To serve dumplings, bring a large pot of water to a boil and add dumplings to pot.
  12. Boil the dumplings until they float.
  13. Garnish with additional soy sauce if desired.
http://www.thehungryhoarder.com/2012/09/05/chinese-pork-dumplings/

Recipe adapted from Use Real Butter

Chicken Spaghetti

Chicken, cheese and spaghetti in a creamy sauce with a spicy tomato kick.

Chicken Spaghetti

6 Servings

Chicken Spaghetti

Chicken, cheese and spaghetti in a creamy sauce with a spicy tomato kick.

Ingredients:

  • 8 ounces linguine pasta
  • 1 can (10 ounce) cream of chicken soup
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 can (10 ounce) diced tomatoes with green chiles undrained
  • 2 cups chicken cooked, diced
  • 1 can (4 ounce) black olives sliced
  • 1 cup mexican cheese blend shredded

Directions:

  1. Preheat oven to 350F.
  2. Cook linguine according to package instructions, drain.
  3. Whisk together soup, milk, sour cream and diced tomatoes.
  4. Fold in chicken and olives.
  5. Place pasta in a 9"x13" baking dish.
  6. Pour soup mixture over pasta and toss to coat.
  7. Cover with foil and bake 30 minutes.
  8. Carefully remove foil and sprinkle with shredded cheese.
  9. Cook uncovered an additional 15 minutes or until cheese melts.
  10. Toss to blend melted cheese with pasta.
http://www.thehungryhoarder.com/2012/08/30/chicken-spaghetti/