Tomato Basil Parmesan Soup

Goes great with grilled cheese sandwiches.

Tomato Basil Parmesan Soup

8 Servings

Tomato Basil Parmesan Soup

Goes great with grilled cheese sandwiches.

Ingredients:

  • 2 (14 oz) cans diced tomatoes, with juice
  • 1 cup celery, finely diced
  • 1 cup carrots, finely diced
  • 1 cup onions, finely diced
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup parmesan cheese
  • 1/2 cup butter
  • 2 cups half and half, warmed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. Add tomatoes, celery, carrots, onions, oregano, basil and chicken broth to crockpot.
  2. Cover and cook on low for 5-7 hours, until vegetables are soft.
  3. Melt butter over low heat in a skillet and add flour.
  4. Stir constantly with a whisk for 5-7 minutes.
  5. Slowly stir in 1 cup hot soup.
  6. Add another 3 cups and stir until smooth.
  7. Add all back into the crockpot.
  8. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
  9. Add additional basil and oregano if needed.
  10. Cover and cook on low for another 30 minutes.
http://www.thehungryhoarder.com/2012/06/20/tomato-basil-parmesan-soup/

Recipe adapted from Today’s Mama

Hot Seafood Dip

Creamy, cheesy, sweet crab and shrimp make this dip a great appetizer for any occasion.

Creamy, cheesy, sweet crab and shrimp make this dip a great appetizer for any occasion.

Hot Seafood Dip

8 Servings

Hot Seafood Dip

Creamy, cheesy, sweet crab and shrimp make this dip a great appetizer for any occasion.

Ingredients:

  • 2 tablespoons butter
  • 1 medium green bell pepper diced
  • 1 medium white onion diced
  • 2 stalks celery diced
  • 1 can (10 ounce) cream of shrimp soup
  • 1 cup mayonnaise
  • 8 ounce parmesan cheese freshly grated
  • 8 ounces imitation crab meat, chopped
  • 1 can (6 ounce) tiny shrimp drained
  • 1/2 teaspoon white pepper

Directions:

  1. Preheat oven to 325F.
  2. Melt the butter in a skillet over medium heat.
  3. Add the bell pepper, onion, and celery, and saute for 2 minutes.
  4. After opening the soup, discard top 1/3 and only use the bottom 2/3 of the can.
  5. In a bowl, combine the soup, mayonnaise, parmesan cheese, crab meat, shrimp, and pepper.
  6. Stir the sauteed vegetables into the seafood mixture.
  7. Spoon the mixture into a lightly greased casserole dish.
  8. Bake for 30 minutes.
  9. Serve with chips, crackers or celery sticks.
http://www.thehungryhoarder.com/2012/06/19/hot-seafood-dip/

Recipe adapted from Paula Deen

Quesadilla Crunch Supreme

A quick and easy way to curb that fast food appetite.

A quick and easy way to curb that fast food appetite.

Quesadilla Crunch Supreme

6 Servings - Serving Size: 1 Sandwich

Quesadilla Crunch Supreme

A quick and easy way to curb that fast food appetite.

Ingredients:

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 6 soft taco size flour tortillas
  • 6 ounces refried beans
  • 3/4 cup corn chips crushed
  • 6 ounces sour cream diced
  • 1 cup lettuce shredded
  • 1 tomato diced
  • 1+1/2 cups mexican cheese blend shredded
  • 2 green onions sliced

Directions:

  1. Brown ground beef in a skillet, drain.
  2. Add the taco seasoning to the ground beef according to package directions.
  3. Remove from heat and set aside.
  4. Microwave the flour tortillas, two at a time between two paper plates, for about 10 seconds to warm them up.
  5. Lay each flour tortilla on a flat surface.
  6. Spread each tortilla with refried beans to within 1/4" of tortilla edge.
  7. Sprinkle beans with crushed corn chips.
  8. Spread sour cream over the corn chips
  9. Spoon beef mixture over the sour cream.
  10. Top beef mixture with lettuce, dice tomato and shredded cheese.
  11. Fold tortillas in half.
  12. Spray a frying pan with cooking spray.
  13. Place the tortillas in the pan and press with a spatula to bind.
  14. Cook on low to medium heat about 3 minutes or until the bottom starts to brown.
  15. Flip tortillas over and cook for an additional 3 minutes.
  16. Garnish with additional sour cream and sliced green onions, if desired.
http://www.thehungryhoarder.com/2012/06/19/quesadilla-crunch-supreme/

Almond Joy Cake

The name says it all, it is exactly what it taste like.  You're going to need a glass of milk with this one.

The name says it all, it is exactly what it taste like. You’re going to need a glass of milk with this one.

Almond Joy Cake

12 Servings - Serving Size: 1 Slice

Almond Joy Cake

The name says it all, it is exactly what it taste like. You're going to need a glass of milk with this one.

Ingredients:

    Cake
  • 1 box chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • Coconut Layer
  • 3/4 evaporated milk
  • 1/2 cup sugar
  • 3+1/2 cups mini marshmallows
  • 3 cups sweetened shredded coconut
  • Chocolate Topping
  • 3/4 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1+1/2 cups semi-sweet mini chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1 cup sliced almonds, divided

Directions:

    Cake
  1. Prepare cake according to package instructions in a 9x13 inch pan.
  2. Place pan on a wire rack to cool while preparing the other layers.
  3. Coconut Layer
  4. In a small saucepan blend evaporated milk and sugar.
  5. Bring to a boil and then remove from heat.
  6. Stir in marshmallows until melted.
  7. Add coconut and stir until blended well.
  8. Pour mixture over the cake and spread evenly to outer edges.
  9. Chocolate Topping
  10. In another small saucepan blend the remaining evaporated milk, remaining sugar and butter.
  11. Bring to a boil and immediately remove from heat.
  12. Quickly stir in chocolate chips until melted.
  13. Add vanilla and most of the almonds to the chocolate mix, blend well.
  14. Spread chocolate/almond mix evenly over cake.
  15. Garnish with remaining almond pieces.
  16. Cool completely before serving.
http://www.thehungryhoarder.com/2012/06/18/almond-joy-cake/

Recipe slightly adapted from Deep South Dish

Shrimp Scampi with Zucchini

I still had some of the zucchini left over from my uncle so I threw this together.  It was great on a hot summer day.

I still had some of the zucchini left over from my uncle so I threw this together. It was great on a hot summer day.

Shrimp Scampi with Zucchini

8 Servings

Shrimp Scampi with Zucchini

I still had some of the zucchini left over from my uncle so I threw this together. It was great on a hot summer day.

Ingredients:

  • 16 ounces linguine pasta
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 cup butter
  • 1 medium zucchini seeded and cut in 1/2" pieces
  • 3/4 cup sliced mushrooms
  • 1 teaspoon black pepper
  • 1 pound medium shrimp peeled, deveined
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chicken broth
  • 1 tablespoon parsley
  • 1/4 cup parmesan cheese fresh, grated

Directions:

  1. Cook linguine to al dente.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the garlic and saute for 1 to 2 minutes.
  4. Add the butter and stir until it melts.
  5. Toss in the zucchini and mushrooms.
  6. Sprinkle with black pepper and saute until zucchini is fork tender.
  7. Remove zucchini with a slotted spoon and set aside.
  8. Add the shrimp and red pepper flakes to the butter mixture.
  9. Cook shrimp until all have turned pink.
  10. Remove shrimp with a slotted spoon and set aside
  11. Add broth to butter sauce in skillet and bring to a boil.
  12. Continue to cook over medium-high heat until mixture has thickened.
  13. Remove from heat and add the shrimp and zucchini back into the mixture.
  14. Add cooked linguine and toss until well coated.
  15. Garnish with parsley and parmesan cheese.
http://www.thehungryhoarder.com/2012/06/17/shrimp-scampi-with-zucchini/

Chocolate Drizzled Coconut Macaroons

This was my second favorite cookie growing up, second only to Ginger Snaps.  Not your typical child.  These are so easy to make, I need to make them more often . . . or not.

This was my second favorite cookie growing up, second only to Ginger Snaps. Not your typical child. These are so easy to make, I need to make them more often . . . or not.

Chocolate Drizzled Coconut Macaroons

16 Servings - Serving Size: 2 Macaroons

Chocolate Drizzled Coconut Macaroons

This was my second favorite cookie growing up, second only to Ginger Snaps. Not your typical child. These are so easy to make, I need to make them more often . . . or not.

Ingredients:

  • 5 cups sweetened shredded coconut
  • 1/3 cup flour
  • 1 can (14 ounce) sweetened condensed milk
  • 1/2 cup dipping chocolate

Directions:

  1. Preheat oven to 325F.
  2. Mix coconut and flour together.
  3. Add condensed milk, mix to blend.
  4. Drop by spoonfuls onto cookie sheet lined with parchment paper.
  5. Bake for 10 minutes or until lightly browned.
  6. Cool on cookie sheet for 1 minute.
  7. Transfer to wire rack to continue to cool.
  8. Melt dipping chocolate according to instructions.
  9. Drizzle each macaroon with the chocolate.
  10. Place onto wax paper to set chocolate.
http://www.thehungryhoarder.com/2012/06/17/chocolate-drizzled-coconut-macaroons/

Sausage Cranberry Stuffing Braid

A little bit of Thanksgiving wrapped in a flaky pastry dough.

A little bit of Thanksgiving wrapped in a flaky pastry dough.

Sausage Cranberry Stuffing Braid

6 Servings

Sausage Cranberry Stuffing Braid

A little bit of Thanksgiving wrapped in a flaky pastry dough.

Ingredients:

  • 1 tablespoon water
  • 2 eggs
  • 1/2 pound pork sausage raw
  • 1 cup herb flavored stuffing mix unprepared
  • 4 green onions chopped
  • 1 cup mushrooms chopped
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sage
  • 1 sheet puff pastry thawed
  • 2 cups turkey gravy warmed (optional)

Directions:

  1. Preheat oven to 375F.
  2. Brown the sausage in a skillet until no longer pink, drain.
  3. Beat the water and 1 egg in a small bowl with a fork or whisk.
  4. Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage and one egg in a medium bowl.
  5. Unfold the pastry sheet on a lightly floured surface.
  6. With a short side facing you, cut slits 1-inch apart down both sides of the pastry sheet, from the outer edges to the fold marks.
  7. Spoon the sausage mixture onto the center piece of the pastry sheet.
  8. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture.
  9. Place the pastry onto an ungreased baking sheet.
  10. Brush the pastry with the egg mixture.
  11. Bake for 30 minutes or until the pastry is golden brown.
  12. Slice the pastry and serve warm with the gravy, if desired.
http://www.thehungryhoarder.com/2012/06/14/sausage-cranberry-stuffing-braid/

Recipe adapted from Puff Pastry

Baked Parmesan Zucchini Sticks

My uncle gave me a huge zucchini from his garden.  When I think if zucchini I think bread, fried zucchini or spaghetti for some reason.  I remembered the parmesan potatoes I use to make when my kids were babies and thought I would try it out on the zucchini.  I could have made a meal out of this.

My uncle gave me a huge zucchini from his garden. When I think if zucchini I think bread, fried zucchini or spaghetti for some reason. I remembered the parmesan potatoes I use to make when my kids were babies and thought I would try it out on the zucchini. I could have made a meal out of this.

Baked Parmesan Zucchini Sticks

4 Servings

Baked Parmesan Zucchini Sticks

My uncle gave me a huge zucchini from his garden. When I think if zucchini I think bread, fried zucchini or spaghetti for some reason. I remembered the parmesan potatoes I use to make when my kids were babies and thought I would try it out on the zucchini. I could have made a meal out of this.

Ingredients:

  • 1 large zucchini
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese shredded
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • butter spray

Directions:

  1. Preheat oven to 400F.
  2. Slice zucchini into 3 inch strips about an 1/2 inch wide.
  3. In a large ziplock bag blend bread crumbs, cheese, seasoning salt and pepper.
  4. Place parchment paper on a baking sheet.
  5. Put zucchini strips in the ziplock bag and shake to coat.
  6. Place sticks onto lined baking sheet in single layer skin side down.
  7. Repeat until all strips have been coated.
  8. Spray zucchini strips evenly with butter spray or cooking spray.
  9. Sprinkle remaining bread crumb/cheese mixture over sticks.
  10. Bake for 20 minutes or until breading starts to brown.
http://www.thehungryhoarder.com/2012/06/13/baked-parmesan-zucchini-sticks/

Pineapple Orange Pound Cake

You know me and my pineapple, it's weird though I can't eat plain old pineapple.  I just love everything flavored with pineapple.  I made these in my mini loaf pans so I could give them away.

You know me and my pineapple, it’s weird though I can’t eat plain old pineapple. I just love everything flavored with pineapple. I made these in my mini loaf pans so I could give them away.

Pineapple Orange Pound Cake

10 Servings - Serving Size: 1 Slice

Pineapple Orange Pound Cake

You know me and my pineapple, it's weird though I can't eat plain old pineapple. I just love everything flavored with pineapple. I made these in my mini loaf pans so I could give them away.

Ingredients:

    Cake
  • 1 box pineapple cake mix
  • 1 box (3.4 ounce) vanilla instant pudding
  • 4 eggs
  • 1 cup orange juice
  • 1/3 cup vegetable oil
  • 1 tablespoon grated orange peel
  • 4 ounces crushed pineapple, drained
  • Glaze
  • 1 cup sugar
  • 1/4 cup orange juice
  • 4 ounces crushed pineapple, drained

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Grease and flour a 10" bundt pan.
  3. Combine cake mix, pudding mix, eggs, orange juice, vegetable oil, and orange peel in a large mixing bowl.
  4. Beat at medium speed with electric mixer for 2 minutes.
  5. Fold in drained crushed pineapple until blended.
  6. Pour into prepared pan.
  7. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  8. Cool 25 minutes in pan.
  9. Invert onto serving plate.
  10. Glaze
  11. Combine sugar and orange juice in a small saucepan.
  12. Simmer 3 minutes.
  13. Fold in drained crushed pineapple.
  14. Stir to blend.
  15. Brush warm glaze over cake.
  16. Let sit 10 minutes before serving.
  17. Refrigerate unused portions.
http://www.thehungryhoarder.com/2012/06/11/pineapple-orange-pound-cake/

Recipe adapted from Duncan Hines

Lemon Poppy Seed Muffins

Light and refreshing sweet treat for a quick summer breakfast.

Light and refreshing sweet treat for a quick summer breakfast.

Lemon Poppy Seed Muffins

12 Servings - Serving Size: 2 Muffins

Lemon Poppy Seed Muffins

Light and refreshing sweet treat for a quick summer breakfast.

Ingredients:

    Muffins
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 2 cups flour all purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 1 stick butter softened
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 2 teaspoons poppy seeds
  • Glaze
  • 6 tablespoons powdered sugar
  • 4 teaspoons lemon juice

Directions:

    Muffins
  1. Preheat oven to 350F.
  2. Line muffin pans with paper liners.
  3. Whisk sour cream, milk and 2 tablespoons lemon juice in small bowl to blend.
  4. Whisk flour, baking powder, salt, and baking soda in medium bowl.
  5. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend.
  6. Add eggs to the sugar/butter mixture 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl.
  7. Beat in dry ingredients in 3 additions alternately with sour cream/milk mixture in 2 additions.
  8. Mix just until blended.
  9. Fold in poppy seeds.
  10. Spoon batter into prepared muffin cups filling 2/3 full.
  11. Bake muffins 20–22 minutes or until toothpick inserted into center comes out clean.
  12. Cool in pans 5 minutes.
  13. Remove muffins from pans and cool on wire rack.
  14. Glaze
  15. Whisk powdered sugar and 4 teaspoons of lemon juice until smooth.
  16. Drizzle glaze over tops of muffins.
http://www.thehungryhoarder.com/2012/06/09/lemon-poppy-seed-muffins/

Recipe adapted from Delish