Brownie Fudge Lasagna

Brownies, pudding, cream cheese and whipped topping.  You can not go wrong with this chocolate lover's dessert.  With all the holidays coming up you can just top this brownie lasagna with appropriate festive sprinkles and bring it to your next potluck.

Brownies, pudding, cream cheese and whipped topping. You can not go wrong with this chocolate lover’s dessert. With all the holidays coming up you can just top this brownie lasagna with appropriate festive sprinkles and bring it to your next potluck.

Brownie Fudge Lasagna

9 Servings

Brownie Fudge Lasagna

Brownies, pudding, cream cheese and whipped topping. You can not go wrong with this chocolate lover's dessert. With all the holidays coming up you can just top this brownie lasagna with appropriate festive sprinkles and bring it to your next potluck.

Ingredients:

  • 1 package (10.25 ounce) brownie mix
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 large egg
  • 3/4 cup sugar
  • 1 package (8 ounce) greek yogurt cream cheese
  • 1 tub (8 ounce) whipped topping
  • 1 box (3.9 ounce) instant chocolate pudding
  • 1+3/4 cups milk

Directions:

  1. Prepare brownie mix according to package instructions for an 8"x8" pan.
  2. Let brownies cool in the pan for at least 1 hour.
  3. In a large mixing bowl on high speed, mix together cream cheese and sugar until light and fluffy.
  4. Fold in whipped topping.
  5. Spread over the cooled brownies.
  6. Refrigerate for 30 minutes or until well chilled.
  7. Beat pudding mix and milk with a whisk for 2 minutes.
  8. Refrigerate pudding for 5 minutes.
  9. Carefully spread pudding onto the cream cheese layer, refrigerate.
  10. Using an electric mixer on high, beat the heavy cream in a large bowl for about 5 minutes or until cream is thick and forms peaks.
  11. Spread whipped cream onto the pudding layer.
  12. Sprinkle with chocolate sprinkles before serving.
  13. Refrigerate unused portions.
http://www.thehungryhoarder.com/2013/10/24/brownie-fudge-lasagna/

Tender Roast Beef

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up.  I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another.  Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome.  The roast was very tender, juicy and delicious.  Not to mention extremely easy to prepare.

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn’t have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.

Tender Roast Beef

12 Servings - Serving Size: 3 Ounces

Tender Roast Beef

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.

Ingredients:

  • 3 pound boneless rump roast at room temperature
  • 2 cloves garlic, peeled and sliced thin
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon basil
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 375F.
  2. Using a paring knife, place small slits in the roast to accommodate the sliced pieces of garlic.
  3. Pour beef broth into the bottom of a roasting pan.
  4. Place roast fat side up on a rack in a roasting pan.
  5. Rub the oil all over the roast.
  6. In a very small bowl, combine the spices, salt and pepper.
  7. Sprinkle the seasonings over both sides of the roast using your hands to gently press the seasoning into the roast.
  8. Place the pan, uncovered in the over and roast for 45 minutes.
  9. Do not open the oven during this time.
  10. Reduce heat to 250F and roast an additional 50-60 minutes or until meat thermometer reaches 135F.
  11. Remove from oven and let meat rest for 10 minutes.
  12. Slice very thin against the grain, using an electric knife.
  13. Reserve au jus in bottom of roasting pan for later use if desired.

Notes

Recipe slightly adapted from a sweet pea chef

http://www.thehungryhoarder.com/2013/10/06/tender-roast-beef/

Spiced Pumpkin Cream Cake with White Chocolate Ganache

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit.  I was thinking more like a pumpkin version of a Boston Cream Pie.  This is what it turned out to be.  The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product.  This would make a great Thanksgiving dessert.

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit. I was thinking more like a pumpkin version of a Boston Cream Pie. This is what it turned out to be. The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product. This would make a great Thanksgiving dessert.

Spiced Pumpkin Cream Cake with White Chocolate Ganache

12 Servings - Serving Size: 1 Slice

Spiced Pumpkin Cream Cake with White Chocolate Ganache

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit. I was thinking more like a pumpkin version of a Boston Cream Pie. This is what it turned out to be. The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product. This would make a great Thanksgiving dessert.

Ingredients:

    Cake
  • 1 box (15.25 ounce) spice cake mix
  • 3 eggs
  • 1 cup canned pumpkin
  • 5 ounces evaporated milk
  • 1/3 cup vegetable oil
  • 1 cup white chocolate chips
  • Filling
  • 1 box (3.4 ounce) pumpkin spice instant pudding
  • 1 cup cold milk
  • 1/2 cup whipped topping, thawed
  • Ganache
  • 3/4 cup white chocolate chips
  • 1+1/2 cup whipped topping, thawed
  • 1/2 teaspoon ground cinnamon

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Grease and flour 2 round cake pans.
  3. In a large mixing bowl, combine cake mix, eggs, pumpkin, evaporated milk and oil.
  4. Using an electric mixer, mix on low until moistened.
  5. Beat at medium speed for 2 minutes.
  6. Fold in 1 cup white chocolate chips.
  7. Pour evenly into the two prepared round cake pans.
  8. Bake for 40-45 minutes, or until knife comes out clean.
  9. Cool in pans on wire rack for 30 minutes.
  10. Filling
  11. Invert one cooled cake onto a serving plate.
  12. Trim the bottom (formerly the top) of this piece if needed to sit flat on the serving plate.
  13. Beat pudding mix and milk with whisk 2 minutes, let stand 5 minutes.
  14. Whisk 1/2 cup whipped topping into pudding.
  15. Spoon the pudding mixture onto top of cake, spreading it out to the edge.
  16. Carefully place second cake onto the pudding mixture, flat side down.
  17. Ganache
  18. In a small sauce pan over low to medium heat, melt white chocolate chips.
  19. As chips start to melt add remaining whipped topping stirring to blend well.
  20. Continue stirring until all chips are melted, remove from heat.
  21. Fold in 1/2 teaspoon cinnamon, stirring well to blend.
  22. Let stand 15 minutes.
  23. Spread top of cake with ganache mixture, bring to the edges allowing to drip down the sides if desired.
  24. Refrigerate 15 minutes before serving.
http://www.thehungryhoarder.com/2013/10/03/spiced-pumpkin-cream-cake-with-white-chocolate-ganache/

Crock-Pot Ranch Pork Chops with Gravy

Three ingredients in this easy weeknight dish.  They were a bit salty for my taste, but you could use a reduced sodium cream of chicken soup to eliminate some of the salt.  These chops will fill your family up and they will come back begging for more.

Three ingredients in this easy weeknight dish. They were a bit salty for my taste, but you could use a reduced sodium cream of chicken soup to eliminate some of the salt. These chops will fill your family up and they will come back begging for more.

Crock-Pot Ranch Pork Chops with Gravy

4 Servings - Serving Size: 1 Pork Chop

Crock-Pot Ranch Pork Chops with Gravy

Three ingredients in this easy weeknight dish. They were a bit salty for my taste, but you could use a reduced sodium cream of chicken soup to eliminate some of the salt. These chops will fill your family up and they will come back begging for more.

Ingredients:

Directions:

  1. Place pork loin chops in the bottom of the crock-pot in a single layer.
  2. Sprinkle with ranch dip mix, using all of the mix.
  3. In a small saucepan, gently whisk together soup mix and warm water.
  4. Heat over medium heat until it starts to thicken.
  5. Pour the slightly thickened soup mix over the chops.
  6. Cover, cook on low for about 6 hours or until chops are fork tender.
  7. Serve with gravy over egg noodles or mashed potatoes.

Notes

*May substitute the Cream of Anything Soup Mix with a 10 ounce can of Cream of Mushroom or Cream of Chicken Soup.

Recipe slightly adapted from Real Mom Kitchen

http://www.thehungryhoarder.com/2013/10/03/crock-pot-ranch-pork-chops-with-gravy/

Pumpkin Spice Crispy Rice Treats

It's that time of year where everything is coming up pumpkin.  I'm not sure if I love Fall because of all the pumpkin goodies or if I love pumpkin so much that I can't wait for Fall to get here.  A simple traditional treat with the flavors of Fall is sure to please all.

It’s that time of year where everything is coming up pumpkin. I’m not sure if I love Fall because of all the pumpkin goodies or if I love pumpkin so much that I can’t wait for Fall to get here. A simple traditional treat with the flavors of Fall is sure to please all.

Pumpkin Spice Crispy Rice Treats

12 Servings - Servings Size: 1 Treat

Pumpkin Spice Crispy Rice Treats

It's that time of year where everything is coming up pumpkin. I'm not sure if I love Fall because of all the pumpkin goodies or if I love pumpkin so much that I can't wait for Fall to get here. A simple traditional treat with the flavors of Fall is sure to please all.

Ingredients:

  • 1 bag (8 ounce) pumpkin spice marshmallows
  • 3 tablespoon butter
  • 1 box (3.4 ounce) pumpkin spice instant pudding
  • 6 cups crispy rice cereal

Directions:

  1. Lightly spray a 9"x13" baking pan with cooking spray, set aside.
  2. Melt butter in a large microwave safe bowl for about 15 seconds.
  3. Stir in marshmallows making sure to coat each one with the melted butter.
  4. Return bowl to the microwave and cook on high for 15 second intervals until marshmallows are melted.
  5. Stir in pudding mix, stirring quickly to blend.
  6. Fold in cereal one cup at a time until mixed well.
  7. Using a rubber spatula spread the mixture into the prepared baking dish.
  8. Cover dish lightly with plastic wrap and allow to cool for 20 minutes.
  9. Cut into squares before serving, a pizza cutter works well for this.
  10. Decorate with white chocolate drizzle and chocolate sprinkles if desired.
  11. Store unused portions in an airtight container.
http://www.thehungryhoarder.com/2013/09/29/pumpkin-spice-crispy-rice-treats/

Spicy Chicken and Ranch Tacos

Taco's are such an easy meal to throw together in a hurry.  I usually cook several boneless, skinless chicken breast at a time and freeze them for later use.  With the chicken already cooked, these can be ready in a pinch.  The chicken is a healthy alternative to traditional beef taco's.  Can be made with soft flour tortilla's as well.

Taco’s are such an easy meal to throw together in a hurry. I usually cook several boneless, skinless chicken breast at a time and freeze them for later use. With the chicken already cooked, these can be ready in a pinch. The chicken is a healthy alternative to traditional beef taco’s. Can be made with soft flour tortilla’s as well.

Spicy Chicken and Ranch Tacos

12 Servings - Serving Size: 1 Taco

Spicy Chicken and Ranch Tacos

Taco's are such an easy meal to throw together in a hurry. I usually cook several boneless, skinless chicken breast at a time and freeze them for later use. With the chicken already cooked, these can be ready in a pinch. The chicken is a healthy alternative to traditional beef taco's. Can be made with soft flour tortilla's as well.

Ingredients:

  • 3 cups cooked chicken, cut up
  • 1 envelope (1 ounce) taco seasoning
  • 1 cup light ranch dressing, divided
  • 12 crispy white corn taco shells
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1 large tomato, cored and diced

Directions:

  1. Prepare taco shells according to package instructions, set aside.
  2. In a non-stick skillet, over med heat, heat cubed chicken just until warm.
  3. Sprinkle chicken with taco seasoning, tossing gently to coat each piece.
  4. Continue to heat for 5-7 minutes.
  5. Add 1/2 cup ranch dressing to the chicken, tossing to coat again.
  6. Heat an additional 2-3 minutes, remove from heat.
  7. Carefully spoon chicken in to the bottom of each taco shell.
  8. Sprinkle the chicken with shredded cheese.
  9. Top with shredded lettuce and diced tomatoes.
  10. Drizzle ranch dressing over each taco.
  11. Serve immediately.

Notes

Recipe slightly adapted from Do You Smell That!!?

http://www.thehungryhoarder.com/2013/09/29/spicy-chicken-and-ranch-tacos/

Santa Fe Stuffed Peppers

My Mom use to make stuffed peppers when I was a kid, of course I hated them.  I really didn't care for bell peppers until just recently.  I didn't want to make the traditional stuffed pepper with rice and ground beef, so this is my version of a stuffed pepper.  It was quite tasty.

My Mom use to make stuffed peppers when I was a kid, of course I hated them. I really didn’t care for bell peppers until just recently. I didn’t want to make the traditional stuffed pepper with rice and ground beef, so this is my version of a stuffed pepper. It was quite tasty.

 

Santa Fe Stuffed Peppers

1 Serving - Serving Size: 1 Stuffed Pepper

Santa Fe Stuffed Peppers

My Mom use to make stuffed peppers when I was a kid, of course I hated them. I really didn't care for bell peppers until just recently. I didn't want to make the traditional stuffed pepper with rice and ground beef, so this is my version of a stuffed pepper. It was quite tasty.

Ingredients:

  • 1/2 cup prepared stuffing mix
  • 1/4 cup santa fe style mixed vegetables, cooked according to package instructions
  • 1/4 cup shredded swiss cheese, divided
  • 1/4 cup ground turkey sausage, browned
  • 1 bell pepper, cored and seeded

Directions:

  1. Preheat oven to 375F.
  2. Carefully cut the top of the pepper off.
  3. If needed, shave a bit of pepper off the bottom of the pepper to allow it to stand upright.
  4. Lightly spray a baking dish with cooking spray.
  5. Place peppers standing upright into the prepared baking dish.
  6. Using a paring knife, remove the core and the seeds.
  7. You may dice up the top of the pepper and add it to the filling if desired.
  8. In a small bowl, combine the prepared stuffing, vegetables, turkey and most of the cheese.
  9. Toss gently to blend everything together.
  10. Using a spoon, pack the filling into the body of the pepper.
  11. Press down firmly on the filling to cause it to spread out to the entire cavity of the pepper.
  12. Bake peppers in the preheated oven for 25-30 minutes or until pepper is tender.
  13. Remove from heat, sprinkle the top of the pepper with the reserved cheese.
  14. Return to the oven for about 5 minutes or until cheese is melted.
  15. Serve hot.

Notes

Please note that recipe ingredient amounts are per pepper.

http://www.thehungryhoarder.com/2013/09/24/santa-fe-stuffed-peppers/

Nutrition Facts
Serving Size 1 Pepper
Servings Per Container 1

Amount Per Serving
Calories 387 Calories from Fat 184.5
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 7.4g 37%
Trans Fat 3.0g
Cholesterol 42mg 14%
Sodium 1014mg 42%
Total Carbohydrate 34.5g 12%
Dietary Fiber 5.8g 23%
Sugars 7.9g
Protein 17.8g 36%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Strawberry Upside-Down Cake

My daughter gave me a huge bag of frozen strawberries that she was not going to use.  I'm not really a fan of strawberries myself, but of course I couldn't let them go to waste.  A friend of mine is dieting with me and she was craving dessert so I made this for her.  The texture of the cake is similar to a tart rather than a cake.

My daughter gave me a huge bag of frozen strawberries that she was not going to use. I’m not really a fan of strawberries myself, but of course I couldn’t let them go to waste. A friend of mine is dieting with me and she was craving dessert so I made this for her. The texture of the cake is similar to a tart rather than a cake.

Strawberry Upside-Down Cake

12 Servings - Serving Size: 1 Slice

Strawberry Upside-Down Cake

My daughter gave me a huge bag of frozen strawberries that she was not going to use. I'm not really a fan of strawberries myself, but of course I couldn't let them go to waste. A friend of mine is dieting with me and she was craving dessert so I made this for her. The texture of the cake is similar to a tart rather than a cake.

Ingredients:

  • 4 cups frozen sliced strawberries, thawed
  • 3 boxes (3 ounce) sugar free strawberry gelatin powder
  • 1+1/2 cups miniature marshmallows
  • 1 box white cake mix
  • 12 ounces sprite zero

Directions:

  1. Preheat oven to 325F.
  2. Spray two round cake pans with cooking spray.
  3. Spread 1/2 of the strawberries into the bottom of each pan.
  4. Sprinkle the gelatin powder evenly over both of the pans.
  5. Place the marshmallows in a single layer over the gelatin powder.
  6. In a medium size bowl, blend the cake mix with the sprite zero, just until blended well.
  7. Pour the batter evenly into each pan.
  8. Bake for 20-25 minutes or until toothpick comes out clean.
  9. Cool pans on a wire rack for 30 minutes.
  10. Invert pan onto serving platter.
  11. Stack cakes on top of each other or serve separately.
  12. Refrigerate unused portions.

Notes

Recipe slightly adapted from fashion meets food

http://www.thehungryhoarder.com/2013/09/24/strawberry-upside-down-cake/

Nutrition Facts
Serving Size 1 Slice
Servings Per Container 12

Amount Per Serving
Calories 222 Calories from Fat 43.2
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.7g 4%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 42.4g 14%
Dietary Fiber 1.5g 6%
Sugars 30.1g
Protein 2.8g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Crock-Pot Cheese Tortellini Soup

This recipe looked so good and so simple to make.  I found it to be a bit bland.  The original recipe called for cream cheese and I substituted it with the greek yogurt cream cheese, this was probably the reason for it being bland.  The fat in original cream cheese would have gave it more flavor.

This recipe looked so good and so simple to make. I found it to be a bit bland. The original recipe called for cream cheese and I substituted it with the greek yogurt cream cheese, this was probably the reason for it being bland. The fat in original cream cheese would have gave it more flavor.

Crock-Pot Cheese Tortellini Soup

6 Servings

Crock-Pot Cheese Tortellini Soup

This recipe looked so good and so simple to make. I found it to be a bit bland. The original recipe called for cream cheese and I substituted it with the greek yogurt cream cheese, this was probably the reason for it being bland. The fat in original cream cheese would have gave it more flavor.

Ingredients:

  • 4 cups fresh baby spinach
  • 1 (19 ounce) bag of frozen cheese tortellini
  • 2 teaspoons italian seasoning, divided
  • 8 ounces greek yogurt cream cheese, softened
  • 2 (14.5 ounce) cans of diced tomatoes, drained
  • 3 cups vegetable broth
  • 2 cups cook crumbled turkey sausage

Directions:

  1. Lay the baby spinach in the bottom of the crock-pot.
  2. Add the frozen tortellini and sprinkle with 1 teaspoon of the italian seasoning.
  3. Cube the greek yogurt cream cheese and add that on top of the tortellini.
  4. Add the drained diced tomatoes and vegetable broth.
  5. Sprinkle with remaining teaspoon of italian seasoning.
  6. Top with sausage crumbles.
  7. Stir gently to blend, cover.
  8. Cook on low for 4-6 hours or until tortellini is tender.

Notes

Recipe adapted from Little Fellows

http://www.thehungryhoarder.com/2013/09/22/crock-pot-cheese-tortellini-soup/

Mini Chicken Parmesan Meatloaves

I love everything mini so when I saw the recipe for these I just knew I had to make them.  They were packed full of flavor in every little bite.  The were great served on a bed of spaghetti, with a side salad and garlic toast.

I love everything mini so when I saw the recipe for these I just knew I had to make them. They were packed full of flavor in every little bite. The were great served on a bed of spaghetti, with a side salad and garlic toast.

Mini Chicken Parmesan Meatloaves

6 Servings - Serving Size: 1 Meatloaf

Mini Chicken Parmesan Meatloaves

I love everything mini so when I saw the recipe for these I just knew I had to make them. They were packed full of flavor in every little bite. The were great served on a bed of spaghetti, with a side salad and garlic toast.

Ingredients:

  • 1 lb ground chicken
  • 1/4 cup egg substitute
  • 1/4 cup italian sytle breadcrumbs
  • 1/4 teaspoon fennel seed
  • 1 teaspoon italian seasoning
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onion
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup spaghetti sauce
  • 1/2 cup shredded mozzarella cheese

Directions:

  1. Preheat the oven to 350F.
  2. Spray a muffin tin or other similar baking pan with cooking spray.
  3. Add to a medium sized bowl, everything except the spaghetti sauce and the mozzarella cheese.
  4. Using a potato masher, mash mixture just until blended.
  5. Place mixture in the prepared muffin tin.
  6. Using the back of a spoon, press mixture down and spread to edges of each muffin cup.
  7. Top each muffin tin with a heaping tablespoon of spaghetti sauce.
  8. Bake in the preheated oven for about 40 minutes. Remove pan from the oven, sprinkle each muffin cup with the shredded mozzarella cheese.
  9. Place the muffin tin back in the oven and bake until the cheese is melted, about 5 minutes.
  10. Allow meatloaves to sit in pan for 5-10 minutes before serving.
  11. Serve with additional spaghetti sauce over a bed of spaghetti if desired.

Notes

Recipe slightly adapted from What's Cookin' Chicago?

http://www.thehungryhoarder.com/2013/09/14/mini-chicken-parmesan-meatloaves/