Chip N Dip Pork Chops

It beats the heck out of Shake & Bake and a great way to use up semi-stale chips.

It beats the heck out of Shake & Bake and a great way to use up semi-stale chips.

Chip N Dip Pork Chops

6 Servings - Serving Size: 1 Pork Chop

Chip N Dip Pork Chops

It beats the heck out of Shake & Bake and a great way to use up semi-stale chips.

Ingredients:

  • 3 cups baked potato chips crushed fine
  • 1 envelope (0.7 ounce) italian salad dressing mix
  • 3 tablespoons parmesan, romano, asiago cheese mix grated
  • 1 tablespoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sage
  • 1/2 cup ranch dressing
  • 6 center cut loin pork chops boneless

Directions:

  1. Preheat oven to 400F.
  2. Using a roasting pan with a wire rack, cover the rack with foil and spray lightly with cooking spray.
  3. In a shallow bowl, mix together potato chips, italian dressing mix, cheese, garlic powder, pepper, and sage.
  4. Pour a layer of ranch dressing out into a plate.
  5. Coat each pork chop evenly and completely with ranch dressing.
  6. Place pork chop in chip mixture and coat it well on all sides.
  7. Place breaded pork chops onto the foil lined rack.
  8. Bake approximately 35 minutes or until internal temperature reaches 160F.
  9. Serve immediately.
http://www.thehungryhoarder.com/2012/05/06/chip-n-dip-pork-chops/

Loaded Baked Potato Casserole

This went great with the Chip N Dip Pork Chops

This went great with the Chip N Dip Pork Chops

Loaded Baked Potato Casserole

12 Servings

Loaded Baked Potato Casserole

This went great with the Chip N Dip Pork Chops

Ingredients:

  • 1 bag (32 ounce) southern style hash brown potatoes thawed
  • 1 can (6 ounce) french fried onions
  • 1 cup peas thawed if frozen
  • 1 cup cheddar cheese shredded
  • 4 slices bacon cooked, crumbled
  • 2 cans (10 ounce) cream of celery soup
  • 1 cup milk

Directions:

  1. Preheat oven to 350F.
  2. To thaw the hash browns, cut off 1 corner on bag and microwave on HIGH for 5 minutes.
  3. Stir the potatoes, 1+1/3 cups of the french fried onions, peas, cheese and bacon in a 13 x 9 inch shallow baking dish.
  4. Stir the soup and milk together in a medium bowl.
  5. Pour the soup mixture over the potato mixture.
  6. Cover with foil.
  7. Bake for 30 minutes or until hot.
  8. Carefully remove foil and stir.
  9. Sprinkle with the remaining onions.
  10. Bake uncovered for 5 minutes more, or until the onions are golden brown.
http://www.thehungryhoarder.com/2012/05/06/loaded-baked-potato-casserole/

Recipe from Campbell’s Kitchen

Mexican Rollups

So colorful for Cinco de Mayo and you can make them with any fillings you choose.

So colorful for Cinco de Mayo and you can make them with any fillings you choose.

Mexican Rollups

16 Servings - Serving Size: 4 Pieces

Mexican Rollups

So colorful for Cinco de Mayo and you can make them with any fillings you choose.

Ingredients:

  • 8 ounces cream cheese softened
  • 1+1/2 cups sour cream
  • 2 tablespoons taco seasoning
  • 1 can refried beans
  • 6-8 large flavored wraps
  • 1 cup carrots diced
  • 1 cup green onions sliced thin
  • 1 cup red bell pepper diced
  • 1 can (4 ounce) black olives chopped, drained
  • 1 can corn drained
  • 2 cups cheddar cheese shredded fine

Directions:

  1. In a bowl on medium speed blend cream cheese, sour cream and taco seasoning until smooth.
  2. Place wrap on a sheet of plastic wrap large enough to hold it.
  3. Spread a thin layer of the cheese/cream mixture over the whole tortilla to within 1/2 inch of the outer edge.
  4. Spread a thin layer of beans across the middle of the tortilla.
  5. Sprinkle with a small amount of carrots, onions, bell pepper, black olives, corn and shredded cheese.
  6. Do not go heavy on the toppings because the tortilla will not roll up.
  7. Carefully roll the tortilla up, tucking in the ends.
  8. Tightly wrap in plastic wrap to keep the rolled shape.
  9. Refrigerate 4-6 hours or overnight.
  10. Carefully remove from plastic wrap, and slice into 1 inch pieces before serving.
http://www.thehungryhoarder.com/2012/05/05/mexican-rollups/

Recipe adapted from Six Sisters’ Stuff

Corn Chip Salad

This dish is refreshing and crunch and crisp on a hot summer day.  A perfect compliment to any grilled meat.

This dish is refreshing and crunch and crisp on a hot summer day. A perfect compliment to any grilled meat.

Corn Chip Salad

6 Servings

Corn Chip Salad

This dish is refreshing and crunchy and crisp on a hot summer day. A perfect compliment to any grilled meat.

Ingredients:

  • 1 can (14 ounce) corn drained
  • 5 green onions chopped
  • 1/4 red bell pepper diced
  • 1/4 green bell pepper diced
  • 1/2 cup mayonnaise
  • 2 tablespoons vegetable oil
  • 1 cup corn chips coarsely crushed

Directions:

  1. Place drained corn, green onions and bell pepper in a medium bowl.
  2. Add mayonnaise and vegetable oil to corn and toss to coat.
  3. Cover and refrigerated 4-6 hours or overnight.
  4. Stir in 3/4 cup of corn chips and toss well.
  5. Top with remaining corn chips and serve chilled.
http://www.thehungryhoarder.com/2012/05/05/corn-chip-salad/

Recipe adapted from Alli ‘N Sons

Tortilla Bowls

Such a great idea to hold queso and guacamole.

Such a great idea to hold queso and guacamole.

Tortilla Bowls

12 Servings - Serving Size: 1 Tortilla Bowl

Tortilla Bowls

Such a great idea to hold queso and guacamole.

Ingredients:

  • 12 fajita size flour tortillas
  • cooking spray

Directions:

  1. Preheat oven to 375F.
  2. Cut 12, 4-inch diameter circles out of the flour tortillas.
  3. I used a coffee can lid as a guide and my pizza cutter to cut the tortillas.
  4. Set the scraps aside.
  5. Steam cut tortillas in the microwave between two plates for about 20 seconds to soften.
  6. Spray the muffin tins with cooking spray.
  7. Place each cut tortilla onto each muffin cup.
  8. Using a spoon (or the cooking spray lid), press tortillas down into each cup.
  9. Lightly spray tortillas evenly with cooking spray.
  10. Cut the scraps into bite size chips and place on a cookie sheet, spraying tops lightly with cooking spray.
  11. Bake for 10-12 minutes or until tortillas start to slightly brown.
  12. Cool muffin tin for 10 minutes and then gently remove each tortilla bowl.
  13. Fill with your favorite dip and serve.
http://www.thehungryhoarder.com/2012/05/05/tortilla-bowls/

Cinco de Mayo

 

Happy Cinco de Mayo, yet another holiday that we have the opportunity to celebrate with food and beverage.  The photo to the left is actually the filling for my Chicken Empanada’s.  Today I will be celebrating with my some of my good friends, one of whom is Mexican.  I’ll be bringing to the gathering Tortilla Bowls, Corn Chip Salad and Mexican Rollups.  I’m looking forward to a great evening with friends.

 

 

 

 

Two Potato Creamy Fish Pie

This dish is delicious, the creamy rich cod fish with the crispy corn and the sweetness of the potatoes ties it all together.

Two Potato Creamy Fish Pie

6 Servings

Two Potato Creamy Fish Pie

This dish is delicious, the creamy rich cod fish with the crispy corn and the sweetness of the potatoes ties it all together.

Ingredients:

  • 1 pound potatoes peeled, cubed
  • 1 pound sweet potatoes peeled, cubed
  • 1 stick butter divided
  • salt & pepper to taste
  • 6 slices bacon diced
  • 6 green onions sliced, white & light green part only
  • 3/4 cup corn frozen
  • 2 cups milk
  • 1+1/2 pounds cod fillets cubed
  • 3 tablespoons flour

Directions:

  1. Heat the oven to 375F.
  2. Boil potatoes and sweet potatoes until fork tender, drain
  3. Mash potatoes with 5 tablespoons butter.
  4. Add salt and pepper to taste, set aside.
  5. Place bacon in a large saucepan.
  6. Heat over medium heat until fat is rendered.
  7. Increase the heat and fry for 5 minutes until crisp.
  8. Stir in green onions and corn.
  9. Place bacon mixture into a 9 inch pie plate, set aside.
  10. Add milk and cod to the same saucepan use to cook the bacon.
  11. Bring to a fast simmer over medium heat and poach for 5-6 minutes, until the fish starts to turn opaque.
  12. Remove from heat.
  13. Using a strainer, strain out fish and reserve milk.
  14. In a clean pan, over medium low heat, melt the remaining butter and stir in the flour slowly to make a paste.
  15. Add the warmed used milk a little at a time, stirring constantly until smooth.
  16. Continue to stir the sauce constantly until it comes to the boil.
  17. Reduce heat, simmer and cook for an additional 2 minutes.
  18. Flake fish into the sauce.
  19. Pour into the pie plate, stirring to combine with the bacon & corn mixture.
  20. Using a spatula, spread the potatoes over the filling.
  21. Bake for 30 minutes, or until the top starts to brown.
http://www.thehungryhoarder.com/2012/05/03/two-potato-creamy-fish-pie/

Recipe adapted from Tiny Test Kitchen

Beef Biscuit Pie

This is a great recipe for left over roast or steak.  Rich and hearty filling with a fluffy biscuit dough topping.

This is a great recipe for left over roast or steak. Rich and hearty filling with a fluffy biscuit dough topping.

Beef Biscuit Pie

9 Servings

Beef Biscuit Pie

This is a great recipe for left over roast or steak. Rich and hearty filling with a fluffy biscuit dough topping.

Ingredients:

  • 2 cups water
  • 1 cup sweet potatoes peeled, diced
  • 1 cup celery sliced
  • 3/4 cup onion chopped
  • 2 tablespoons beef bullion granules
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1 teaspoon worcestershire sauce
  • 4 tablespoons corn starch
  • 1 tablespoon flour all purpose
  • 1 cup heavy whipping cream
  • 2 cups left over steak or roast cut into 1/2 inch cubes
  • 2 cups peas & carrots blend frozen
  • 1/2 cup corn frozen
  • 2 cups buttermilk baking mix
  • 1 cup milk
  • 2 eggs

Directions:

  1. Preheat oven to 400F.
  2. In a medium saucepan combine water, sweet potatoes, celery and onion.
  3. Bring to a boil.
  4. Reduce to a simmer and cook 10 minutes or more, stirring occasionally until potatoes are fork tender.
  5. Add beef bouillon, pepper, butter and worstershire sauce.
  6. Dissolve cornstarch and flour into whipping cream and stir into potato mixture.
  7. Simmer 3 minutes stirring frequently until thickened.
  8. Add peas/carrots, corn and meat.
  9. Pour meat/vegetable filling into a 13x9 inch casserole dish.
  10. In a small bowl mix buttermilk baking mix, milk and eggs just until blended.
  11. Pour over pie mixture and spread evenly.
  12. Bake for 30 minutes or until crust is golden brown.
  13. Let pie cool 10 minutes before serving.
http://www.thehungryhoarder.com/2012/04/29/beef-biscuit-pie/

Chocolate Cherry Swirl Cake

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring.  I would imagine you could make this with just about any flavor that blends well with chocolate.  Which would be EVERYTHING!

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring. I would imagine you could make this with just about any flavor that blends well with chocolate. Which would be EVERYTHING!

Chocolate Cherry Swirl Cake

12 Servings - Serving Size: 1 Slice

Chocolate Cherry Swirl Cake

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring. I would imagine you could make this with just about any flavor that blends well with chocolate. Which would be EVERYTHING!

Ingredients:

    Filling
  • 6 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 tablespoon flour all purpose
  • 1 egg
  • 1/8 teaspoon cherry extract
  • 3 drops red food coloring
  • Cake
  • 1 box devils food cake mix
  • 1/3 cup flour all purpose
  • 1 cup water
  • 1/2 cup butter melted
  • 2 eggs
  • Glaze
  • 2 tablespoons semi-sweet mini chocolate chips
  • 1 teaspoon shortening
  • 1 cup powdered sugar
  • 1/4 teaspoon cherry extract
  • 1-2 drops red food coloring
  • 1 tablespoons corn syrup
  • 3-4 tablespoons water

Directions:

    Filling
  1. Preheat oven to 325F.
  2. Grease and flour bundt pan, or spray with baking spray with flour.
  3. In small bowl, beat cream cheese on high speed until smooth and fluffy.
  4. Beat in sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon extract and 3 drops food color until smooth; set aside.
  5. Cake
  6. In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes.
  7. Pour 1/2 the cake batter into the pan.
  8. Using a spoon tunnel out around the middle of the pan.
  9. Spoon cream cheese filling over batter into tunnel.
  10. Pour remaining batter on top of cheese filling.
  11. Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean.
  12. Cool in pan 15 minutes.
  13. Turn pan upside down onto cooling rack or heatproof plate; remove pan.
  14. Cool completely, about 1 hour.
  15. Glaze
  16. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.
  17. Mix powdered sugar, 1/4 teaspoon extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.
  18. Drizzle over cake.
  19. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring.
  20. Working quickly, pull toothpick through chocolate to make swirls.
  21. Refrigerate until serving time.
  22. Store loosely covered in refrigerator.
http://www.thehungryhoarder.com/2012/04/29/chocolate-cherry-swirl-cake/

Recipe adapted from Betty Crocker

Taco Burgers

Alternate twist to a taco, the steamed bun makes it even better.

Alternate twist to a taco, the steamed bun makes it even better.

Taco Burgers

8 Servings - Serving Size: 1 Taco Burger

Taco Burgers

Alternate twist to a taco, the steamed bun makes it even better.

Ingredients:

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1/2 cup water
  • 8 hamburger buns
  • 2 cups cheddar cheese shredded
  • 1/2 cup white onions diced
  • 2 cups lettuce shredded
  • 1 medium tomato diced

Directions:

  1. Brown ground beef in a skillet over medium-high heat until no longer pink.
  2. Drain meat well.
  3. Sprinkle seasoning blend over meat and add water, mix well to coat all of the meat.
  4. Simmer over low to medium heat until mixture thickens and most of the liquid is absorbed.
  5. Place approximated 1/3 cup of meat mixture on hamburger bun bottom.
  6. Top with diced onions and shredded cheese, top with bun top.
  7. Wrap sandwich in a paper towel and microwave for 10-12 seconds just to steam the bun.
  8. Unwrap sandwich and top with shredded lettuce and diced tomatoes.
  9. Serve immediately.
http://www.thehungryhoarder.com/2012/04/28/taco-burgers/