Bacon and Corn Pancakes

You will not need any eggs with this breakfast.  The whole package in a nice neat stack.  Delicious!

You will not need any eggs with this breakfast. The whole package in a nice neat stack. Delicious!

Bacon and Corn Pancakes

6 Servings - Serving Size 1 Pancake

Bacon and Corn Pancakes

You will not need any eggs with this breakfast. The whole package in a nice neat stack. Delicious!

Ingredients:

  • 8 slices bacon cut in 2 inch pieces
  • 1/3 cup onion diced fine
  • 2 cups flour all purpose
  • 2 tablespoons chives chopped
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1+1/3 cups milk
  • 2 large eggs beaten
  • 2 tablespoons canola oil
  • 1 cup corn thaw if frozen
  • 1/2 cup monterrey jack cheese shredded
  • 3/4 cup maple syrup warmed

Directions:

  1. In a medium skillet, cook the bacon until it begins to brown.
  2. Add the diced onion and continue to cook until the bacon is crisp and the onion is soft.
  3. Drain bacon grease from pan.
  4. Reserve a heaping tablespoon of the bacon mixture for topping the pancakes before serving, set aside.
  5. Preheat a griddle to 350F or until a drop of water dances and evaporates quickly.
  6. In a large bowl combine flour, chives, baking powder, salt and pepper.
  7. Stir in the milk, egg and oil, just until moistened.
  8. Stir in the bacon/onion mixture, corn and cheese, mixture will be thick.
  9. Add more milk if you like thinner pancakes.
  10. Pour about 1/4 cup of batter onto the preheated griddle and cook until it is golden brown, about 3-4 minutes per side.
  11. Repeat with the remaining batter.
  12. Serve stacks of pancakes topped with reserved bacon and onion mix, drizzled with warm maple syrup.
http://www.thehungryhoarder.com/2012/04/28/bacon-and-corn-pancakes/

Recipe from Recipe Girl

BLT Bowls

This is what you do when you want a BLT but don't have any bread.  Besides, these little cups hold a lot of bacon.

This is what you do when you want a BLT but don’t have any bread. Besides, these little cups hold a lot of bacon.

BLT Bowls

12 Servings - Serving Size: 1 BLT Bowl

BLT Bowls

This is what you do when you want a BLT but don't have any bread. Besides, these little cups hold a lot of bacon.

Ingredients:

  • 4 burrito size flour tortillas
  • 1 pound bacon
  • 2 cups lettuce shredded
  • 1 large tomato diced
  • 3/4 cup mayonnaise

Directions:

  1. Fry or bake bacon and coarsely crumble.
  2. Preheat over to 375F.
  3. Cut 12, 4-inch diameter circles out of the flour tortillas.
  4. I used a coffee can lid as a guide and my pizza cutter to cut the tortillas.
  5. Steam cut tortillas in the microwave between two plates for about 20 seconds to soften.
  6. Spray the muffin tin 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. Bake for approximately 12 minutes or until they just start to brown.
  11. Cool in muffin tin for 5 minutes to let harden.
  12. Fill each tortilla bowl with 1 tablespoon mayonnaise, crumbled bacon, shredded lettuce and top with diced tomatoes.
http://www.thehungryhoarder.com/2012/04/25/blt-bowls/

Snickers Brownies

These brownies are sinfully sweet.

These brownies are sinfully sweet.

Snickers Brownies

18 Servings

Snickers Brownies

These brownies are sinfully sweet.

Ingredients:

    Brownies
  • 1 box brownie mix prepared as directed on box
  • 1/4 cup hot fudge topping
  • Nougat
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 jar (7 ounce) marshmallow creme
  • 1/4 cup peanut butter
  • 1+1/2 cups roasted salted peanuts roughly chopped
  • 1 teaspoon vanilla extract
  • Caramel
  • 1 jar (14 ounce) caramel topping
  • Topping
  • 1+1/4 cups semi-sweet mini chocolate chips
  • 1/4 cup peanut butter

Directions:

    Brownies
  1. Prepare brownie batter according to package directions for a 9x13 inch pan.
  2. Add 1/4 cup hot fudge topping, unheated to the batter.
  3. Bake brownies as directed and cool completely.
  4. Nougat
  5. Melt butter in a saucepan over medium heat.
  6. Add sugar and evaporated milk, stirring until dissolved.
  7. Bring to a boil.
  8. Add in the marshmallow creme, peanut butter, and vanilla stirring until smooth.
  9. Turn off heat and fold in peanuts.
  10. Pour evenly over cooled brownies, using a spatula to help spread the mixture.
  11. Cool in the freezer for about 15 minutes.
  12. Caramel
  13. Spread caramel topping over nougat layer, may warm caramel if needed to spread evenly.
  14. Cool in the freezer for another 15 minutes.
  15. Topping
  16. Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.
  17. Pour over caramel layer and cool completely before cutting.
  18. Refrigerate unused portions.
http://www.thehungryhoarder.com/2012/04/25/snickers-brownies/

Recipe from Jasey’s Crazy Daisy

Creamy Cucumber Salad

I've had this dish many times at cookouts and potluck dinners, but this is the first time I made it.

I’ve had this dish many times at cookouts and potluck dinners, but this is the first time I made it.

Creamy Cucumber Salad

8 Servings

Creamy Cucumber Salad

I've had this dish many times at cookouts and potluck dinners, but this is the first time I made it.

Ingredients:

  • 1 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large cucumbers peeled, sliced thin
  • 1 large white onion sliced very thin

Directions:

  1. In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
  2. In a separate large mixing bowl, toss together cucumbers and onions.
  3. Pour sour cream mixture over cucumber/onion and mix together.
  4. Chill at least 4 hours before serving.
http://www.thehungryhoarder.com/2012/04/24/creamy-cucumber-salad/

Recipe adapted from Chickens in the Road

Spam Swaddlers

I didn't tell anyone it was Spam until after they ate them.  No complaints.

I didn’t tell anyone it was Spam until after they ate them. No complaints.

Spam Swaddlers

8 Servings - Serving Size: 1 Swaddler

Spam Swaddlers

I didn't tell anyone it was Spam until after they ate them. No complaints.

Ingredients:

  • 1 cup elbow macaroni
  • 1 can (12 ounce) SPAM minced
  • 1 cup evaporated milk
  • 1 cup mild cheddar cheese shredded
  • 1 cup monterrey jack cheese shredded
  • 4 slices pepper jack cheese diced
  • 2 tablespoons green chilies diced
  • 2 cans (8 ounce) crescent roll seamless dough
  • 1 egg white beaten
  • sesame seeds for garnish

Directions:

  1. Heat oven to 375F.
  2. In pot of boiling water, cook macaroni 10 minutes; drain.
  3. In a small saucepan, combine macaroni, spam, evaporated milk, cheeses and chilies.
  4. Cook over medium heat stirring 2 minutes or until cheese is softened.
  5. Remove from heat.
  6. Remove crescent dough sheets from packages; cut each rectangle into 4 squares for total of 8 squares.
  7. Place 1/2 cup filing mixture in center of each crescent square.
  8. Pull up corners to center, pinch seams together, and twist top ends.
  9. Place filled squares on baking sheets.
  10. Brush each square with beaten egg white; sprinkle with sesame seeds.
  11. Bake 15 minutes or until golden brown.
http://www.thehungryhoarder.com/2012/04/24/spam-swaddlers/

Recipe from Spam

Slow Cooker Cheesy Potatoes

Talk about an easy recipe!  These went great with the Stuffed Glazed Pork Chops I made for dinner tonight.

Talk about an easy recipe! These went great with the Stuffed Glazed Pork Chops I made for dinner tonight.

Slow Cooker Cheesy Potatoes

8 Servings

Slow Cooker Cheesy Potatoes

Talk about an easy recipe! These went great with the Stuffed Glazed Pork Chops I made for dinner tonight.

Ingredients:

  • 1 bag (32 ounce) frozen cubed potatoes thawed
  • 1/4 cup butter melted
  • 1 can (10 ounce) cheese soup
  • 1 cup french onion dip
  • 2 cups cheddar cheese shredded

Directions:

  1. Place thawed potatoes in a slow cooker.
  2. Combine melted butter, cheese soup, dip, and shredded cheese in a bowl and then pour over potatoes.
  3. Stir to combine.
  4. Cover and set to low.
  5. Cook for 4-6 hours.
  6. Start checking them at 4 hours just to make sure they are not over cooking.
  7. Stir them every hour or so during the second half of cooking.
  8. Serve hot.
http://www.thehungryhoarder.com/2012/04/22/slow-cooker-cheesy-potatoes/

Stuffed Glazed Pork Chops

The next time I make these I would probably throw them under the broiler for just a minute to crisp them up a bit.

The next time I make these I would probably throw them under the broiler for just a minute to crisp them up a bit.

Stuffed Glazed Pork Chops

4 Servings - Serving Size: 1 Pork Chop

Stuffed Glazed Pork Chops

The next time I make these I would probably throw them under the broiler for just a minute to crisp them up a bit.

Ingredients:

  • 4 pork loin rib chops
  • 1/4 medium onion chopped
  • 2 stalks celery chopped
  • 1/4 cup mushrooms chopped
  • 1/4 cup butter
  • 1/4 cup dried apricots chopped
  • 1/4 teaspoon sage
  • 1/4 teaspoon black pepper
  • 20 ritz crackers
  • 1/3 cup orange marmalade
  • 1 teaspoon worcestershire sauce

Directions:

  1. Preheat oven to 375F.
  2. Trim fat from chops.
  3. Slice each chop by horizontally cutting from fat side almost to the other side, do not cut completely through.
  4. In medium saucepan cook onion, celery and mushrooms in butter until tender.
  5. Stir in apricots, sage and pepper, remove from heat.
  6. In a ziplock bag, coarsely crush crackers.
  7. Add crackers to the onion/celery mixture, blend well.
  8. Stuff chops with cracker mixture.
  9. Secure openings with toothpicks.
  10. Spray roasting pan with cooking spray to coat.
  11. Place chops in shallow roasting pan.
  12. Bake, uncovered for approximately 35 minutes.
  13. In small bowl stir together marmalade and worcestershire sauce.
  14. Spoon over pork chops.
  15. Bake an additional 3 to 5 minutes to set glaze.
http://www.thehungryhoarder.com/2012/04/22/stuffed-glazed-pork-chops/

Mini Chicken Pot Pie Muffin Cups

If you haven't notice by now, I love everything mini.  I also love anything with biscuits in it.  Chicken pot pie is always good, so, why not?

If you haven’t notice by now, I love everything mini. I also love anything with biscuits in it. Chicken pot pie is always good, so, why not?

Mini Chicken Pot Pie Muffin Cups

8 Servings - Serving Size: 2 Muffin Cups

Mini Chicken Pot Pie Muffin Cups

If you haven't notice by now, I love everything mini. I also love anything with biscuits in it. Chicken pot pie is always good, so, why not?

Ingredients:

  • 1 chicken breast poached, diced
  • 1 can (10 ounce) cream of chicken soup
  • 1 cup mixed vegetables frozen
  • 1 cup cheddar cheese shredded
  • 1/4 teaspoon sage
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 cans (16 ounce) grand biscuits

Directions:

  1. Preheat oven to 400F.
  2. In a bowl, blend the cooked chicken, soup, frozen vegetables, cheese, and spices.
  3. Lightly spray a muffin tin with cooking spray.
  4. Place one biscuit into each cup.
  5. Using the bottom of a floured glass, lightly press each biscuit into the bottom and up the sides.
  6. Spoon approx 1/4 cup of the pot pie mixture into each biscuit cup.
  7. Bake for 15 minutes or until biscuits are golden brown.
  8. Let cool in muffin tin for 5 minutes before serving.
http://www.thehungryhoarder.com/2012/04/21/mini-chicken-pot-pie-muffin-cups/

Recipe adapted from Tablespoon

Carnival Chicken and Rice

I was looking to make a pretty simple chicken and rice dish.  However, after putting most of the cheeses in the fridge in this dish, I came up with this.  I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

I was looking to make a pretty simple chicken and rice dish. However, after putting most of the cheeses in the fridge in this dish, I came up with this. I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

Carnival Chicken and Rice

12 Servings

Carnival Chicken and Rice

I was looking to make a pretty simple chicken and rice dish. However, after putting most of the cheeses in the fridge in this dish, I came up with this. I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion diced fine
  • 3 stalks celery diced fine
  • 3 carrots peeled, diced
  • 2 tablespoons minced garlic
  • 2 cups cooked chicken shredded
  • 2 cups white rice cooked
  • 2 cups wild rice cooked
  • 1 cup peas thawed if frozen
  • 1 cup creamed corn
  • 1+1/4 teaspoons salt divided
  • 3/4 teaspoon black pepper divided
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter
  • 1/4 cup flour all purpose
  • 2 cups chicken broth
  • 6 slices swiss cheese shredded
  • 2 slices pepper jack cheese shredded
  • 1 cup monterrey jack cheese shredded
  • 1 cup mild cheddar cheese shredded
  • 1/2 cup panko bread crumbs

Directions:

  1. Preheat oven to 350F.
  2. Heat oil in a large deep skillet over medium heat.
  3. Saute onion, celery and carrots until softened, about 10 minutes.
  4. Stir in garlic and cook for 1 minute.
  5. Stir in chicken, both rices, peas, creamed corn, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder.
  6. Reduce heat to low.
  7. Melt butter in a medium saucepan over medium high heat.
  8. Whisk in flour, 1/4 teaspoon salt and 1/4 teaspoon pepper then slowly pour in chicken broth.
  9. Continue to whisk until thick and nearly boiling.
  10. Stir in swiss, pepper jack and monterrey jack cheese until melted.
  11. Pour cheese sauce into rice mixture, blending well, then transfer to a 9×13 inch baking dish.
  12. Top with mild cheddar cheese and sprinkle with bread crumbs.
  13. Bake for 25-30 minutes or until cheese is melted through.
  14. For last 5 minutes turn heat to broil and lightly brown the bread crumbs.
http://www.thehungryhoarder.com/2012/04/16/carnival-chicken-and-rice/

Angel Orange Cream Cheese Roll

I was pleased with the way this tasted, however it looks rather dull to me.  Next time I will add some food coloring to the angel food batter to make it orange.

Taste just like and Orange Dreamsicle Ice Cream Bar.  I was pleased with the way this tasted, however it looks rather dull to me. Next time I will add some food coloring to the angel food batter to make it orange.

Angel Orange Cream Cheese Roll

12 Servings - Serving Size: 1 Slice

Angel Orange Cream Cheese Roll

I was pleased with the way this tasted, however it looks rather dull to me. Next time I will add some food coloring to the angel food batter to make it orange.

Ingredients:

    Cake
  • 1 box (16 ounce) angel food cake mix
  • Filling
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar, divided
  • 1+1/2 teaspoon orange juice
  • 1/2 teaspoon orange extract
  • 1 teaspoon orange zest divided equally
  • 6 drops yellow food coloring
  • 2 drops red food coloring
  • 1/2 cup cool whip or other whipped topping
  • 1/3 cup orange marmalade

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Line a greased 15x10x1 inch baking pan with waxed paper; grease the paper and set aside.
  3. Prepare cake mix batter according to package directions.
  4. Spread batter evenly into prepared pan.
  5. Bake for 18-22 minutes or until cake springs back when lightly touched.
  6. Cool in pan for 5 minutes.
  7. Carefully run a knife around the edges of the pan to loosen the cake.
  8. Invert onto a kitchen towel dusted with powdered sugar.
  9. Gently peel off waxed paper from the cake.
  10. Roll up cake in the towel jelly-roll style, starting with a short side.
  11. Cool completely on a wire rack.
  12. Filling
  13. In a small bowl, beat cream cheese and powdered sugar until smooth.
  14. Beat in the orange juice, orange extract, 1/2 teaspoon orange zest and food coloring.
  15. Fold in whipped topping and orange marmalade.
  16. Carefully unroll cake.
  17. Spread whipped topping mixture to within 1/2 inch of edges.
  18. Roll up again without the towel this time.
  19. Place seam side down on a serving platter.
  20. Sprinkle roll with remaining powdered sugar.
  21. Garnish with 1/2 teaspoon orange zest.
  22. Refrigerate for at least 1 hour before serving.
http://www.thehungryhoarder.com/2012/04/16/angel-orange-cream-cheese-roll/

Recipe adapted from Taste of Home