Crockpot Chicken and Dumplings

Another comfort food recipe that taste like you slaved all day over it. The biscuit pieces added at the end of the cooking time helps to thicken the dish.

Crockpot Chicken and Dumplings

4 Servings

Crockpot Chicken and Dumplings

Another comfort food recipe that taste like you slaved all day over it. The biscuit pieces added at the end of the cooking time helps to thicken the dish.

Ingredients:

  • 2 chicken thighs boneless, skinless
  • 1/2 cup corn frozen
  • 2 carrots peeled, sliced thin
  • 1/2 onion chopped
  • 1 stalk celery diced
  • 1 cup chicken broth
  • 2 teaspoons minced garlic
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1 can refrigerated biscuits

Directions:

  1. Place all ingredients except milk, flour and biscuits in crockpot.
  2. Cover and cook on high for 3 1/2 to 4 hours.
  3. Remove chicken thighs, and shred between two forks.
  4. Return chicken to crockpot.
  5. In a small bowl, add milk and whisk in flour.
  6. Stir milk mixture into the crockpot, stirring to blend well.
  7. Cut each biscuit into four pieces.
  8. Carefully drop biscuit pieces into crockpot.
  9. Cover and cook for an additional 30 minutes on high until top of dumplings are dry and bottoms are not sticky.
http://www.thehungryhoarder.com/2012/08/26/crockpot-chicken-and-dumplings/

Crab Cakes

With a recipe from Paula Deen you can’t go wrong. These crab cakes were tender, flaky and moist. The creamy cocktail sauce dressing added a nice touch.

Crab Cakes

6 Servings - Serving Size: 1 Crab Cake

Crab Cakes

With a recipe from Paula Deen you can't go wrong. These crab cakes were tender, flaky and moist. The creamy cocktail sauce dressing added a nice touch.

Ingredients:

    Cakes
  • 16 ounces imitation crab meat shredded
  • 1/3 cup garden vegetable crackers crushed
  • 3 green onions sliced, white part only
  • 1/2 cup green bell pepper minced
  • 1/4 cup mayonnaise
  • 1 egg slightly beaten
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 cup flour for dusting
  • 1/2 cup vegetable oil
  • Sauce
  • 1/4 cup ranch dressing
  • 3 tablespoons cocktail sauce

Directions:

    Cakes
  1. In a large bowl, mix together all ingredients, except for the flour and oil.
  2. Shape into patties approximately 4" in diameter and 1/2" thick.
  3. Dust each patty lightly with flour.
  4. Heat oil in a large skillet over medium heat.
  5. Fry crab cakes in heated oil until browned, about 4 to 5 minutes.
  6. Turn cakes over and continue to cook for an additional 4 minutes or until golden brown on both sides.
  7. Place cooked cakes on a plate lined with paper towels.
  8. Sauce
  9. In a small bowl blend cocktail sauce into the ranch dressing.
  10. Drizzle cakes with sauce and serve warm.
http://www.thehungryhoarder.com/2012/08/23/crab-cakes/

Recipe adapted from Paula Deen

Sausage and Penne Marinara

Spicy Italian sausage with a quick marinara sauce over a bed of penne pasta. Yum!

Sausage and Penne Marinara

6 Servings

Sausage and Penne Marinara

Spicy Italian sausage with a quick marinara sauce over a bed of penne pasta. Yum!

Ingredients:

  • 2+1/2 cups penne pasta, dry
  • 1 pound italian sausage cut into 1 inch pieces
  • 1 large onion halved, sliced
  • 1 medium green cut in 1" strips
  • 1 tablespoon olive oil
  • 1/2 cup sliced mushrooms
  • 1 can (14 ounce) tomatoes, diced
  • 1 can (8 ounce) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup parmesan cheese freshly grated

Directions:

  1. Cook pasta according to package instructions, drain.
  2. In a large skillet, heat oil over medium heat.
  3. Cook the sausage, onion and green pepper in the oil until sausage is no longer pink.
  4. Place tomatoes in a food processor to blend out chunks.
  5. Add mushrooms, tomatoes, tomato sauce, spices and seasoning to the sausage; heat through.
  6. Toss the cooked pasta with the sausage/tomato mixture.
  7. Garnish with parmesan cheese.
http://www.thehungryhoarder.com/2012/08/13/sausage-and-penne-marinara/

Teriyaki Beef Strips

I usually make a big batch of these and freeze them in individual bags to use later for stir fry. I throw them in the wok frozen and by the time the veggies are cooked the teriyaki beef strips are heated through.

Teriyaki Beef Strips

8 Servings

Teriyaki Beef Strips

I usually make a big batch of these and freeze them in individual bags to use later for stir fry. I throw them in the wok frozen and by the time the veggies are cooked the teriyaki beef strips are heated through.

Ingredients:

  • 1+1/2 pounds sirloin steak
  • 1/2 onion minced
  • 2/3 cup molasses
  • 1/3 cup soy sauce
  • 1/3 cup beef stock
  • 1/3 cup light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon white pepper
  • 1 tablespoon sesame seeds optional

Directions:

  1. Place steak in freezer for about 20 minutes or until firm but not frozen for easy slicing.
  2. Slice steak into 1/4" thick strips
  3. Place strips in crockpot and sprinkle with onions.
  4. In a sauce pan, whisk together molasses, soy sauce, beef stock, brown sugar, garlic powder, ginger and white pepper.
  5. Heat over medium heat stirring frequently just until sugar is dissolved.
  6. Pour over steak strips, stir to coat all meat.
  7. Cook covered on high for 2 hours.
  8. Stir, then cook on low for an additional 3-4 hours or until meat is fork tender.
  9. Garnish with sesame seeds if desired.
  10. Serve over rice, or mix with stir fry veggies.
http://www.thehungryhoarder.com/2012/08/08/teriyaki-beef-strips/

Cabbage Roll Casserole

I really liked this dish. I am very fond of cabbage rolls, but they take so much time to make. This dish I will make over and over again. It taste exactly like cabbage rolls without the labor. I used turkey instead of beef and I had a head of cabbage in the freezer that I was dying to use. I chopped the cabbage while it was still frozen.

Cabbage Roll Casserole

8 Servings

Cabbage Roll Casserole

I really liked this dish. I am very fond of cabbage rolls, but they take so much time to make. This dish I will make over and over again. It taste exactly like cabbage rolls without the labor. I used turkey instead of beef and I had a head of cabbage in the freezer that I was dying to use. I shredded the cabbage while it was still frozen.

Ingredients:

  • 4 teaspoons olive oil divided
  • 1/2 pound ground turkey
  • 1/2 pound turkey sausage
  • 1 large onion diced
  • 1 cup carrots chopped very fine
  • 1 tablespoon minced garlic
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sweet basil
  • 1 teaspoon paprika
  • salt & pepper to taste
  • 1+1/2 heads cabbage coarsly chopped
  • 1 can (14 ounce) petite diced tomatoes with juice
  • 16 ounces tomato sauce
  • 1/4 cup water
  • 2 cups brown rice cooked
  • 2 cups low fat mozzarella cheese shredded

Directions:

  1. Preheat oven to 350F.
  2. Spray a 13"x9" glass casserole dish with non-stick cooking spray.
  3. In a large deep skillet, brown turkey and sausage over medium heat until no longer pink.
  4. Using a potato masher, mash turkey until broken up and crumbly.
  5. Remove turkey from skillet and set aside.
  6. Using the skillet, heat 2 teaspoons olive oil over medium heat.
  7. Add the chopped onion and carrots and saute until the onion is translucent and starting to brown, about 5 minutes.
  8. Add the minced garlic, thyme, basil and paprika and cook about 2 minutes more.
  9. To the same skillet, add the diced tomatoes with juice, tomato sauce, turkey, and water.
  10. Simmer approximately 20-30 minutes or until mixture starts to thicken.
  11. Blanch cabbage in a pot of salted boiling water for 3-5 minutes, just until cabbage starts to wilt, drain.
  12. Add 2 teaspoons of olive oil, salt and pepper to taste in with the cabbage, toss to coat well.
  13. When the meat and tomato mixture has thickened, stir in the 2 cups of cooked rice.
  14. Stir gently to combine.
  15. Layer half the cabbage into the prepared casserole dish.
  16. Top cabbage with half the meat mixture.
  17. Make another layer over the meat with the remaining cabbage.
  18. Top with remaining meat mixture.
  19. Cover with foil and bake 40 minutes, or until the mixture starts to bubble on the edges.
  20. Remove foil and top with shredded cheese.
  21. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.
  22. Serve hot.
http://www.thehungryhoarder.com/2012/08/03/cabbage-roll-casserole/

Recipe adapted from Kalyn’s Kitchen

Brownie Thumbprints

I saw this recipe circulating on Pinterest and knew I just had to have them. Peanut butter and chocolate brownies in a nice little package. Beware, these are so very easy to eat.

Brownie Thumbprints

20 Servings - Serving Size: 2 Thumbprints

Brownie Thumbprints

I saw this recipe circulating on Pinterest and knew I just had to have them. Peanut butter and chocolate brownies in a nice little package. Beware, these are so very easy to eat.

Ingredients:

  • 1 box brownie mix
  • 1/2 cup semi-sweet mini chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/4 cup roasted salted peanuts crushed

Directions:

  1. Preheat oven to 350F.
  2. Line mini-muffin cups with paper liners.
  3. Prepare brownie mix according to package instructions.
  4. Spoon about 1 tablespoon of brownie batter into lined muffin cups.
  5. Bake approximately 14 minutes or until toothpick comes out slightly wet.
  6. Let brownies cool in the pan on a wire rack for 10 minutes.
  7. Remove brownies from pan and place on a baking sheet or serving platter.
  8. Using the back of a melon baller, place a divot in the center of each brownie.
  9. Microwave the peanut butter for 30-45 seconds, stir.
  10. Spoon warm peanut butter into each one of the brownie divots.
  11. Top with chocolate chips and crushed peanuts.
http://www.thehungryhoarder.com/2012/08/03/brownie-thumbprints/

Recipe adapted from Baked Perfection

Lemon Brownies

These brownies are very sweet even with the tartness of the lemons. They are also very rich so you need to cut them into very small squares. Refreshing on a hot summer day.

Lemon Brownies

12 Servings - Serving Size: 1 Brownie

Lemon Brownies

These brownies are very sweet even with the tartness of the lemons. They are also very rich so you need to cut them into very small squares. Refreshing on a hot summer day.

Ingredients:

    Brownies
  • 1 stick butter at room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 2+1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice freshly squeezed
  • 3/4 cup flour
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoons lemon zest

Directions:

    Brownies
  1. Preheat oven to 350F.
  2. Grease and flour an 8"x8" baking dish.
  3. Zest and juice two medium lemons; set aside.
  4. In a mixing bowl on medium speed, beat butter, sugar and salt until light and fluffy.
  5. Beat in eggs one at a time, being sure to blend each one well.
  6. Add lemon juice and lemon zest just until blended.
  7. Beat in flour just until moist, don't over mix.
  8. Pour into prepared baking dish and bake for 25 minutes, or until edges start to brown.
  9. Cool pan on wire rack completely before glazing.
  10. Glaze
  11. Whisk together the powdered sugar, lemon juice and lemon zest until blended.
  12. Spread glaze evenly over brownies.
  13. Let glaze set for about 30 minutes before serving.
http://www.thehungryhoarder.com/2012/08/02/lemon-brownies/

Recipe adapted from Bakergirl

Cherry Lemon Bread

I bought a whole bag full of lemons and I can’t remember what I bought them for. Needless to say, I need to use them up before they go bad. So, everything is coming up lemons!

Cherry Lemon Bread

10 Servings - Serving Size: 1 Slice

Cherry Lemon Bread

I bought a whole bag full of lemons and I can't remember what I bought them for. Needless to say, I need to use them up before they go bad. So, everything is coming up lemons!

Ingredients:

    Bread
  • 1+3/4 cups flour divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter at room temperature
  • 1+1/3 cups sugar
  • 1+1/2 tablespoons lemon zest
  • 3 large eggs
  • 1/4 cup milk
  • 3 teaspoons lemon juice freshly squeezed
  • 1 cup rainier cherries pitted, chopped
  • Glaze
  • 3/4 cup powdered sugar
  • 4+1/2 teaspoons lemon juice freshly squeezed
  • 1/4 tablespoon lemon zest
  • 1/4 teaspoon salt

Directions:

    Bread
  1. Preheat oven to 325F.
  2. Grease and flour loaf pan.
  3. Combine 1+1/2 cups plus 2 tablespoons flour, baking powder and salt, set aside.
  4. In another bowl, cream together butter, sugar and lemon zest.
  5. Add eggs one at a time to the butter/sugar mixture, beating after each one until well combined.
  6. Slowly add flour mixture, blending on low speed.
  7. Add the milk and lemon juice just until blended.
  8. Place cherries in a ziplock bag, add the remaining 2 tablespoons of flour and toss to coat.
  9. Fold coated cherries into the batter.
  10. Pour batter into prepared loaf pan, shaking pan to distribute evenly.
  11. Bake for 50-60 minutes or until toothpick comes out dry.
  12. Cool in pan for 10 minutes.
  13. Remove from pan and continue to cool on a wire rack for 1 hour.
  14. Glaze
  15. Whisk together powdered sugar, lemon juice, lemon zest and salt.
  16. Brush or drizzle glaze over the top of the bread.
http://www.thehungryhoarder.com/2012/08/01/cherry-lemon-bread/

Recipe slightly adapted from Dish Dish

Tuna Lemon Pasta

A light and refreshing meal covering all the bases, and I didn’t heat up the house cooking it on such a hot summer day.

Tuna Lemon Pasta

2 Servings

Tuna Lemon Pasta

A light and refreshing meal covering all the bases, and I didn't heat up the house cooking it on such a hot summer day.

Ingredients:

  • 1 cup penne pasta uncooked
  • 2/3 cup frozen french style green beans
  • 1 can (3 ounce) albacore solid white tuna in water drained
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1+1/2 tablespoons lemon juice freshly squeezed
  • 1/4 cup parmesan cheese shredded
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt if desired

Directions:

  1. Prepare pasta according package instructions.
  2. For last 3 minutes of pasta cooking, add the green beans to the pasta water.
  3. Drain pasta/veggies.
  4. In a small skillet, heat the olive oil over medium heat.
  5. Saute garlic for about 30 seconds.
  6. Toss in the tuna.
  7. Add lemon juice and remove from heat.
  8. Add the parmesan cheese, pepper and salt to the skillet.
  9. Fold in the pasta until coated well.
  10. Garnish with additional parmesan cheese if desired.
  11. Serve immediately.
http://www.thehungryhoarder.com/2012/07/31/tuna-lemon-pasta/

BBQ Chicken a l’Orange

A perfect example of my very odd taste buds.  This would also be good served over a bed of rice with some stir fry veggies.  I think I'm going to put some of the left overs in my salad tomorrow with some crispy rice noodles too.

A perfect example of my very odd taste buds. This would also be good served over a bed of rice with some stir fry veggies. I think I’m going to put some of the left overs in my salad tomorrow with some crispy rice noodles too.

BBQ Chicken a l’Orange

4 Servings - Serving Size: 1 Sandwich

BBQ Chicken a l’Orange

A perfect example of my very odd taste buds. This would also be good served over a bed of rice with some stir fry veggies. I think I’m going to put some of the left overs in my salad tomorrow with some crispy rice noodles too.

Ingredients:

  • 1 pound chicken breast boneless, skinless
  • 1 can (12 ounce) orange soda
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 cup orange marmalade
  • 1/8 cup bbq sauce
  • 2 tablespoons horseradish mustard
  • 4 wheat yeast dinner rolls warmed
  • 1/4 cup pepper jack cheese shredded

Directions:

  1. Place chicken in crockpot and sprinkle with garlic powder, onion powder and pepper.
  2. Pour orange soda over chicken.
  3. Cook covered on high for 3 hours.
  4. Remove chicken from crockpot and set aside on plate.
  5. Drain soda from crockpot.
  6. In a food processor blend marmalade, bbq sauce and mustard until any orange rinds are chopped very fine.
  7. Using two forks shred the chicken into whatever size pieces you desire.
  8. Place shredded chicken back into crockpot and cover with the marmalade/sauce mixture.
  9. Stir well to coat all the chicken.
  10. Cook on low for an additional 1 hour.
  11. Serve on warm rolls, topped with pepper jack cheese.
http://www.thehungryhoarder.com/2012/07/26/bbq-chicken-a-lorange/