Crabby Cucumber Cups

Very cool and refreshing appetizer and pretty darn cute too.  I plan on making these for a 4th of July party next month.

Very cool and refreshing appetizer and pretty darn cute too. I plan on making these for a 4th of July party next month.

Crabby Cucumber Cups

12 Servings - Serving Size: 1 Cucumber Cup

Crabby Cucumber Cups

Very cool and refreshing appetizer and pretty darn cute too. I plan on making these for a 4th of July party next month.

Ingredients:

  • 3 cucumbers
  • 1/4 cup sour cream
  • 1/4 cup cream cheese softened
  • 1 can (6 ounce) crab meat drained, picked of shells
  • 2 tablespoons green onions minced, divided
  • salt & pepper to taste
  • paprika for garnish

Directions:

  1. Peel cucumbers using a potato peeler.
  2. Cut the cucumbers into 2 inch slices.
  3. Using a small melon baller, scoop out most of the inside.
  4. You want to leave the walls and a thick portion of the bottom intact.
  5. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
  6. Add crab, salt, pepper and 1 tablespoon of green onions.
  7. Stir until combined.
  8. Fill each of the cucumber cups with the crab dip.
  9. Garnish with paprika and remaining green onions.
  10. Refrigerate until ready to serve.
http://www.thehungryhoarder.com/2012/06/04/crabby-cucumber-cups/

Recipe slightly adapted from Domestic Fits

Coconut Oil Roasted Sweet Potatoes

I love sweet potatoes any time of year, cooked any way.  I also love coconut EVERYTHING.  When I saw this recipe I thought, 'why of course' although I've never used coconut oil.  I had to wait several weeks before my local grocery store got a shipment of coconut oil in.  The stocker at the grocery store informed me "it's the worst thing you can eat", to which I replied "well, I find that hard to believe since you can't keep it on the shelf".  End of conversation.

I love sweet potatoes any time of year, cooked any way. I also love coconut EVERYTHING. When I saw this recipe I thought, ‘why of course’ although I’ve never used coconut oil. I had to wait several weeks before my local grocery store got a shipment of coconut oil in. The stocker at the grocery store informed me “it’s the worst thing you can eat”, to which I replied “well, I find that hard to believe since you can’t keep it on the shelf”. End of conversation.

Coconut Oil Roasted Sweet Potatoes

4 Servings

Coconut Oil Roasted Sweet Potatoes

I love sweet potatoes any time of year, cooked any way. I also love coconut EVERYTHING. When I saw this recipe I thought, 'why of course' although I've never used coconut oil. I had to wait several weeks before my local grocery store got a shipment of coconut oil in. The stocker at the grocery store informed me "it's the worst thing you can eat", to which I replied "well, I find that hard to believe since you can't keep it on the shelf." End of conversation.

Ingredients:

  • 1+1/2 tablespoons coconut oil
  • 1+3/4 pounds sweet potatoes peeled, cubed 1/2 inch pieces
  • 2 teaspoons light brown sugar packed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Directions:

  1. Preheat oven to 350F.
  2. Melt the coconut oil in a small saucepan over low heat.
  3. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  4. On a baking sheet lined with parchment paper, spread the potatoes in an even layer.
  5. Roast, tossing occasionally, until soft and caramelized, about 1 hour.
http://www.thehungryhoarder.com/2012/06/03/coconut-oil-roasted-sweet-potatoes/

Recipe from The New York Times – March 1, 2011

Cucumber, Tomato and Onion Salad

Anything from Paula Deen is always good and this salad was no exception.  It's a great dish to bring to a BBQ without having to worry about it spoiling.

Anything from Paula Deen is always good and this salad was no exception. It’s a great dish to bring to a BBQ without having to worry about it spoiling.

Cucumber, Tomato and Onion Salad

6 Servings

Cucumber, Tomato and Onion Salad

Anything from Paula Deen is always good and this salad was no exception. It's a great dish to bring to a BBQ without having to worry about it spoiling.

Ingredients:

  • 2 large cucumbers peeled, sliced very thin
  • 1 pint cherry tomatoes halved
  • 1/2 sweet onion sliced thin
  • 2 tablespoons parsley
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt & pepper to taste

Directions:

  1. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste.
  2. Let the salad stand for 10 minutes before serving.
http://www.thehungryhoarder.com/2012/06/03/cucumber-tomato-and-onion-salad/

Recipe adapted from Paula Deen

Crispy Cheddar Chicken

My nephew is always wanting Meme (my step-mom) to make him fried chicken.  This kid could live off fried chicken and he swears Meme's is the best.  Well, I won't argue with him that her fried chicken is pretty good if you're into fried chicken. When my nephew ate this I could of sworn I heard him say "this is better than Meme's".  We will keep that statement hush, hush.  I didn't have the heart to tell him it wasn't fried.

My nephew is always wanting Meme (my step-mom) to make him fried chicken. This kid could live off fried chicken and he swears Meme’s is the best. Well, I won’t argue with him that her fried chicken is pretty good if you’re into fried chicken. When my nephew ate this I could of sworn I heard him say “this is better than Meme’s”. We will keep that statement hush, hush. I didn’t have the heart to tell him it wasn’t fried.

Crispy Cheddar Chicken

8 Servings - Serving Size: 1 Piece

Crispy Cheddar Chicken

My nephew is always wanting Meme (my step-mom) to make him fried chicken. This kid could live off fried chicken and he swears Meme's is the best. Well, I won't argue with him that her fried chicken is pretty good if you're into fried chicken. When my nephew ate this I could of sworn I heard him say "this is better than Meme's". We will keep that statement hush, hush. I didn't have the heart to tell him it wasn't fried.

Ingredients:

  • 4 chicken breast boneless, skinless
  • 2 sleeves crackers, I used garden vegetable flavor
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 3 cups cheddar cheese shredded
  • 1 teaspoon parsley
  • 1 can (10 ounce) cream of chicken soup
  • 2 tablespoons sour cream
  • 2 tablespoons butter

Directions:

  1. Preheat oven to 400F.
  2. Cut each chicken breast into 2 large chunks.
  3. In a small food processor grind up the crackers.
  4. Pour the milk, cheese and cracker crumbs into 3 separate small shallow pans.
  5. Toss the pepper into the cracker crumbs and stir the mixture around to combine.
  6. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
  7. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
  8. Sprinkle the dried parsley over the chicken.
  9. Cover the pan with foil and bake for 35 minutes.
  10. Carefully remove the foil.
  11. Bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  12. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
  13. Stir it over medium high heat until the sauce is nice and hot.
  14. Serve over the chicken.
http://www.thehungryhoarder.com/2012/05/22/crispy-cheddar-chicken/

Recipe slightly adapted from Jamie Cooks It Up

Boston Cream Pie Mini’s

I made these for my younger sister for her birthday.  Well, here birthday is actually not until next week but I will be out of town.  She loved them!

I made these for my younger sister for her birthday. Well, here birthday is actually not until next week but I will be out of town. She loved them!

Boston Cream Pie Mini’s

24 Servings - Serving Size: 1 Pie

Boston Cream Pie Mini’s

I made these for my younger sister for her birthday. Well, here birthday is actually not until next week but I will be out of town. She loved them!

Ingredients:

    Cupcakes
  • 1 box yellow cake mix
  • 3 eggs
  • 1+1/3 cup water
  • 1/3 cup vegetable oil
  • Filling
  • 1 box (3.4 ounce) vanilla instant pudding
  • 1 cup cold milk
  • 1/2 cup cool whip or other whipped topping thawed
  • Icing
  • 3/4 cup semi-sweet mini chocolate chips
  • 1+1/2 cup cool whip or other whipped topping thawed

Directions:

    Cupcakes
  1. Preheat oven to 350F.
  2. Prepare cake batter and bake as directed on package for 24 cupcakes.
  3. Cool cupcakes completely.
  4. Filling
  5. Beat pudding mix and milk with whisk 2 minutes, let stand 5 minutes.
  6. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
  7. Whisk 1/2 cup whipped topping into pudding.
  8. Spoon pudding mixture onto bottom halves of cupcakes, using about 1 tablespoon for each.
  9. Top with cupcake tops.
  10. Icing
  11. In a small sauce pan over low to medium heat, melt chocolate chips.
  12. As chips start to melt add remaining whipped topping stirring to blend well.
  13. Continue stirring until all chips are melted, remove from heat.
  14. Let stand 15 minutes.
  15. Spread chocolate onto tops cupcakes.
  16. Refrigerate 15 minutes before serving.
http://www.thehungryhoarder.com/2012/05/22/boston-cream-pie-minis/

Recipe slightly adapted from Kraft

Pancit

I was trying to replicate the bacon flavored noodles that are on the chinese buffer here in town.  After diligently searching the internet for the past couple of months, this is the closest I could fine.  The dish was quite similar to that I get at the buffet and the hot dogs added that smoked flavor as well.

I was trying to replicate the bacon flavored noodles that are on the chinese buffer here in town. After diligently searching the internet for the past couple of months, this is the closest I could fine. The dish was quite similar to that I get at the buffet and the hot dogs added that smoked flavor as well.

Pancit

10 Servings

Pancit

I was trying to replicate the bacon flavored noodles that are on the chinese buffet here in town. After diligently searching the internet for the past couple of months, this is the closest I could find. The dish was quite similar to that I get at the buffet and the hot dogs added that smoked flavor as well.

Ingredients:

  • 8 ounces vermicelli-type rice noodles
  • 1 medium onion sliced thin
  • 3 cloves garlic minced
  • 2 tablespoons sesame oil
  • 1+1/2 beef hotdogs diced
  • 3/4 cup cooked chicken shredded
  • 1/2 head cabbage sliced into strips
  • 1 cup matchstick carrots chopped fine
  • 1/3 cup green onions sliced
  • 3/4 cup celery diced
  • 2 cups chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 can (4 ounce) tiny shrimp drained well
  • salt & pepper to taste

Directions:

  1. In a sauce pan large, bring water to a boil.
  2. Remove from heat and place rice noodles in the water, set aside.
  3. Saute the onion & garlic in the sesame oil over a medium heat.
  4. Add the hotdogs and saute until slightly browned.
  5. Add the shredded chicken and cook for 1-2 minutes.
  6. Add the cabbage, carrots, green onions, celery and chicken broth.
  7. Reduce heat to medium-low and simmer until vegetables are soft.
  8. Add soy sauce and sugar, mix until blended well.
  9. Mix in the drained rice noodles a bit at a time to separate.
  10. Toss in shrimp.
  11. Heat until all blended well.
  12. Salt and pepper to taste.
http://www.thehungryhoarder.com/2012/05/18/pancit/

Recipe adapted from Cooper Grey

Stuffed Shells

Quick and easy but they come out and taste like you spent all day making them.

Quick and easy but they come out and taste like you spent all day making them.

Stuffed Shells

10 Servings - Serving Size: 3 Shells

Stuffed Shells

Quick and easy but they come out and taste like you spent all day making them. The can of black olives that I used was apparently labeled wrong at the processing plant because they had diced red jalapeno peppers in it. So, my shells were a bit on the spicy side with a Mexican twist.

Ingredients:

  • 1 box (12 ounce) jumbo shell pasta
  • 3/4 pound italian sausage
  • 1 can (4 ounce) black olives drained, chopped
  • 1/2 cup parmesan, romano, asiago cheese mix grated
  • 15 ounces ricotta cheese
  • 1 jar (28 ounce) spaghetti sauce
  • 2 cup mozzarella cheese shredded

Directions:

  1. Preheat oven to 350F.
  2. Cook shells for 5 to 8 minutes, or until al dente, drain and rinse with cold water.
  3. Remove sausage from casing and brown in a skillet.
  4. Add black olives, parmesan cheese mixture and ricotta cheese to meat.
  5. Continue to cook over medium heat until blended well, approximately 3-4 minutes.
  6. Spread 1 cup of spaghetti sauce in the bottom of a 9x13 inch glass baking dish.
  7. Carefully stuff each shell with meat/cheese mixture.
  8. Place shells open side up in baking dish.
  9. When all shells are stuffed, drizzle the rest of the spaghetti sauce over the shells.
  10. Sprinkle shells with mozzarella cheese.
  11. Cover with foil and bake about 30 minutes or until bubbly.
  12. Carefully remove foil, and continue to bake an additional 10 minutes until cheese starts to brown.
  13. Serve with side salad and garlic bread.
http://www.thehungryhoarder.com/2012/05/17/stuffed-shells/

Ham and Cheese Sliders

Not your typical slider, the sauce on these little gems is amazing.

Not your typical slider, the sauce on these little gems is amazing.

Ham and Cheese Sliders

6 Servings - Serving Size: 2 Sandwiches

Ham and Cheese Sliders

Not your typical slider, the sauce on these little gems is amazing.

Ingredients:

  • 12 white dinner rolls
  • 12 slices deli ham sliced thin
  • 3 slices swiss cheese quartered
  • 1/2 cup mayonnaise
  • 1/2 tablespoon poppy seeds
  • 3/4 tablespoon yellow mustard
  • 1/4 cup butter melted
  • 1/2 tablespoon onion minced
  • 1/4 teaspoon worcestershire sauce

Directions:

  1. Preheat oven to 350F.
  2. Spread mayonnaise onto both sides of the center of each roll.
  3. Place a slice of ham and a slice of cheese inside of each roll.
  4. Close rolls and place them onto a cookie sheet, very close together.
  5. In a medium bowl, whisk together poppy seeds, mustard, butter, onion and worcestershire sauce.
  6. Pour over sandwiches until all tops are evenly coated, you may have extra.
  7. Let sit 10 minutes or until butter sets slightly.
  8. Cover with foil and bake for 12-15 minutes or until cheese is melted.
  9. Uncover and cook for 2 additional minutes or until tops are slightly brown.
  10. Serve warm.
http://www.thehungryhoarder.com/2012/05/13/ham-and-cheese-sliders/

Recipe slightly adapted from The Girl Who Ate Everything

Spicy Chicken Rigatoni

It's got quite a bit of a kick to it, but I really liked it and I never really cared for spicy food.  Although, since I quit smoking I seem to desire it more.

It’s got quite a bit of a kick to it, but I really liked it and I never really cared for spicy food. Although, since I quit smoking I seem to desire it more.

Spicy Chicken Rigatoni

6 Servings

Spicy Chicken Rigatoni

It's got quite a bit of a kick to it, but I really liked it and I never really cared for spicy food. Although, since I quit smoking I seem to desire it more.

Ingredients:

  • 1 pound rigatoni pasta cooked per package instructions
  • 1/4 cup olive oil
  • 1/2 tablespoon crushed red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 8 ounces cooked chicken diced
  • 3/4 cup marinara sauce
  • 1/2 cup alfredo sauce
  • 2 teaspoons butter
  • 3/4 cup peas
  • parmesan cheese for garnish if desired

Directions:

  1. Heat oil in a skillet over medium heat.
  2. Add 1/2 tablespoon crushed red pepper, salt, black pepper and garlic.
  3. Saute 2 minutes.
  4. Add diced chicken and saute briefly to coat in spices and garlic.
  5. Add marinara and alfredo and simmer over low heat until sauce thickens slightly.
  6. Remove from heat, add butter and peas.
  7. Blend sauce with the pasta.
  8. Top with freshly grated parmesan cheese if desired.
http://www.thehungryhoarder.com/2012/05/11/spicy-chicken-rigatoni/

Recipe adapted from Tastebook

Mashed Cauliflower with Caramelized Onions

I could eat these in place of mashed potatoes for the rest of my life, if the recipe was not so time consuming.  Not that it really took that long, just a lot longer that it would to make mashed potatoes.

I could eat these in place of mashed potatoes for the rest of my life, if the recipe was not so time consuming. Not that it really took that long, just a lot longer that it would to make mashed potatoes.

Mashed Cauliflower with Caramelized Onions

4 Servings

Mashed Cauliflower with Caramelized Onions

I could eat these in place of mashed potatoes for the rest of my life, if the recipe was not so time consuming. Not that it really took that long, just a lot longer that it would to make mashed potatoes.

Ingredients:

  • 1 head cauliflower
  • 1 large white onion chopped
  • 3 cloves garlic chopped
  • 4 tablespoons butter divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup colby jack cheese shredded
  • 1 green onion, minced green part only

Directions:

  1. In large dutch oven bring salted water to a boil.
  2. Cut cauliflower off of head and cut into florets.
  3. Blanch cauliflower for approximately 15 minutes or until fork tender, drain.
  4. In a skillet melt butter, add onions and simmer over medium high heat until caramelized.
  5. Add chopped garlic to onions and continue to simmer until garlic becomes fragrant, approximately 3 minutes.
  6. In a medium size bowl add cauliflower, onion/garlic mixture, salt, pepper and 2 tablespoons of butter.
  7. Using a mixer, beat on low speed until cauliflower is the consistency that you prefer.
  8. Top with shredded cheese and sliced green onions.
  9. Serve warm.
http://www.thehungryhoarder.com/2012/05/10/mashed-cauliflower-with-caramelized-onions/

Recipe adapted from Peas and Crayons