Key Lime Pie

My future son-in-law requested this pie as his birthday dessert this year.  I'm not a fan of key lime pie so I've never made it, actually I've never had more than a bite.  The birthday boy said it was great, and it tasted just like key lime pie.   That's good enough for me!

My future son-in-law requested this pie as his birthday dessert this year. I’m not a fan of key lime pie so I’ve never made it, actually I’ve never had more than a bite. The birthday boy said it was great, and it tasted just like key lime pie. That’s good enough for me!

Key Lime Pie

8 Servings - Serving Size: 1 Slice

Key Lime Pie

My future son-in-law requested this pie as his birthday dessert this year. I'm not a fan of key lime pie so I've never made it, actually I've never had more than a bite. The birthday boy said it was great, and it tasted just like key lime pie. That's good enough for me!

Ingredients:

  • 1+1/4 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 cans (14 ounce) sweetened condensed milk
  • 8 egg yolks
  • 1 cup key lime juice
  • 1 tub (8 ounce) whipped topping
  • 4 key limes

Directions:

  1. Preheat oven to 325F.
  2. In a small bowl, blend cracker crumbs and sugar.
  3. Add melted butter and stir to coat well.
  4. Press cracker mixture into the bottom of a 9 inch deep pie plate.
  5. Using your finger press the cracker mix evenly into the bottom of the pie plate and up the side as well.
  6. Bake crust for 10-12 minutes or just until it started to lightly brown.
  7. Remove from heat and cool completely before filling.
  8. In a large bowl lightly whisk together the egg yolks and condensed milk just until blended.
  9. Continue to whisk while adding the key lime juice.
  10. Whisk until smooth and all lumps are out.
  11. Pour mixture into the prepared pie plate.
  12. Bake for 12-15 minutes allowing pie to set, but it should still jiggle a bit in the middle.
  13. Cool completely on a wire rack.
  14. If desired, refrigerate to chill before serving.
  15. Serve with a dollop of whipped topping and garnish with a lime wedge.
http://www.thehungryhoarder.com/2013/08/04/key-lime-pie/

Greek Yogurt Chicken Enchiladas

The rotel tomatoes with green chilies add just the right amount of kick.  Combined with with black olives and chicken, the greek yogurt cream cheese ties it all together.  The best part of it all, it's very low in fat creating a healthier creamy chicken enchilada.  They tasted a lot better than they looked!

The rotel tomatoes with green chilies add just the right amount of kick. Combined with with black olives and chicken, the greek yogurt cream cheese ties it all together. The best part of it all, it’s very low in fat creating a healthier creamy chicken enchilada. They tasted a lot better than they looked!

Greek Yogurt Chicken Enchiladas

5 Servings - Serving Size: 2 Enchiladas

Greek Yogurt Chicken Enchiladas

The rotel tomatoes with green chilies add just the right amount of kick. Combined with with black olives and chicken, the greek yogurt cream cheese ties it all together. The best part of it all, it's very low in fat creating a healthier creamy chicken enchilada. They tasted a lot better than they looked!

Ingredients:

  • 1/2 onion
  • 2 tablespoons canola oil
  • 2 1/2 cups chicken breast, boneless, skinless, cooked and shredded
  • 1 can (10 ounce) diced tomatoes with green chilies, drained
  • 1 can (2,25 ounce) sliced black olives, drained
  • 1/3 cup Cream of Anything Soup Mix*
  • 1+1/4 cup water*
  • 14 ounces 2% greek yogurt
  • 1 tablespoon cilantro, chopped
  • 4 ounces greek yogurt cream cheese, cut into cubes
  • 10 corn tortillas
  • 2 cups mexican cheese blend, divided

Directions:

  1. Preheat oven to 350F,
  2. Peel and dice the onion.
  3. In a large skillet, heat oil over medium heat.
  4. Add onions and saute until onions become fragrant, about 5 minutes.
  5. Add the chicken, rotel, and black olives to the onions.
  6. Toss well and continue to heat through.
  7. Meanwhile, in a saucepan, mix together sour cream, soup and cilantro.
  8. Heat through then remove from heat.
  9. Add the greek yogurt cream cheese to the chicken mixture.
  10. Toss gently until melted and blended, remove from heat.
  11. Spread a thin layer of the soup mixture into the bottom of the baking dish.
  12. Fill each tortilla with about 2 tablespoons of the chicken mixture.
  13. Sprinkle with shredded cheese.
  14. Carefully roll tortilla up and place seam side down in the prepared baking dish.
  15. Continue until all tortillas are used.
  16. Drizzle soup mixture over the tortillas.
  17. And sprinkle remaining shredded cheese over that.
  18. Bake for 25-30 minutes or until cheese is melted and bubbly.

Notes

*Replace soup mix and water with 1 can (10 ounce) cream of chicken soup

Recipe inspired by Skinny Mom

http://www.thehungryhoarder.com/2013/08/04/greek-yogurt-chicken-enchiladas-2/

Fish Fillet Sandwich

I love fillet of fish sandwiches from McDonald's and I know it's the steamed bun that makes the sandwich so good.  I didn't have any hamburger buns on hand so I had to compromise.  The hot dog buns actually worked better as they held the fish pieces nicely.

I love fillet of fish sandwiches from McDonald’s and I know it’s the steamed bun that makes the sandwich so good. I didn’t have any hamburger buns on hand so I had to compromise. The hot dog buns actually worked better as they held the fish pieces nicely.

Fish Fillet Sandwich

8 Servings - Serving Size: 1 Sandwich

Fish Fillet Sandwich

I love fillet of fish sandwiches from McDonald's and I know it's the steamed bun that makes the sandwich so good. I didn't have any hamburger buns on hand so I had to compromise. The hot dog buns actually worked better as they held the fish pieces nicely.

Ingredients:

  • 10 frozen battered fish fillets
  • 1/2 cup mayonnaise
  • 4 tablespoons sweet relish
  • 4 slices of american cheese food
  • 1 package hot dog buns

Directions:

  1. Bake fish fillets according to package instructions.
  2. In a small bowl, blend mayonnaise and relish together to make tarter sauce.
  3. Break fillets into bite size pieces.
  4. Place a half piece of cheese onto the top half of each bun.
  5. Wrap bun in a paper towel and microwave for 15 seconds to steam the bun.
  6. Place fish pieces on the bottom half of each bun and top with tarter sauce.
  7. Serve immediately.
http://www.thehungryhoarder.com/2013/07/29/fish-fillet-sandwich/

Black Forest Pumpernickel Bread (Bread Machine)

I love rye bread but never make it because it would go to waste with just me eating it.  I had a girl's night in with a few close friends and planned on having a reuben dip.  This was perfect for the dip, the bread did come out a bit dry but I toasted it anyway for the dip.*  It had a great flavor to it.

I love rye bread but never make it because it would go to waste with just me eating it. I had a girl’s night in with a few close friends and planned on having a reuben dip. This was perfect for the dip, the bread did come out a bit dry but I toasted it anyway for the dip.* It had a great flavor to it.

Black Forest Pumpernickel Bread (Bread Machine)

16 Servings - Serving Size: 1 Slice

Black Forest Pumpernickel Bread (Bread Machine)

I love rye bread but never make it because it would go to waste with just me eating it. I had a girl's night in with a few close friends and planned on having a reuben dip. This was perfect for the dip, the bread did come out a bit dry but I toasted it anyway for the dip.* It had a great flavor to it.

Ingredients:

  • 1 1/8 cups warm water
  • 1/3 cup molasses
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups bread flour
  • 1 cup dark rye flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons caraway seeds
  • 2 teaspoons bread machine yeast

Directions:

  1. Place everything in order into the bread machine except the yeast, making a mound with the flour.
  2. Using you fingers carefully create a well in the middle of the flour.
  3. Place the yeast into the well to avoid it coming in contact with any liquid.
  4. Select crust type to 'light' and loaf size to '1.5 lb'.
  5. Press start.
  6. Check bread while it is still in the 'knead' stage for texture.
  7. If mixture is too dry add a tablespoon warm water at a time, if mixture is too wet add flour again a little at a time.
  8. Mixture should be in a ball and slightly sticky to the touch.
  9. When bread is done, immediately turn out loaf onto a wire rack.
  10. Slice and serve as desired.

Notes

*I didn't check the consistency of the dough while it was kneading, if I had added more water it probably would not have been dry.

Recipe slightly adapted from Food.com

http://www.thehungryhoarder.com/2013/07/29/black-forest-pumpernickel-bread-bread-machine/

Apple Sauced Turkey Sausage Bites

The flavor of these were good, they just didn't come out looking pretty.  The original recipe called for chunky applesauce and I used regular.  I expected more of a stickiness to them that was not there.

The flavor of these were good, they just didn’t come out looking pretty. The original recipe called for chunky applesauce and I used regular. I expected more of a stickiness to them that was not there.

Apple Sauced Turkey Sausage Bites

8 Servings - Serving Size: 3 Pieces

Apple Sauced Turkey Sausage Bites

The flavor of these were good, they just didn't come out looking pretty. The original recipe called for chunky applesauce and I used regular. I expected more of a stickiness to them that was not there.

Ingredients:

  • 1 pound turkey smoked sausage
  • 1/3 cup brown sugar
  • 1/2 cup applesauce
  • 1 tablespoon dijon mustard
  • 1 teaspoon minced garlic

Directions:

  1. Slice sausage into 1 inch diagonal slices and place in the crockpot.
  2. In a small bowl blend together sugar, applesauce, mustard and garlic.
  3. Pour mixture over the sausage pieces.
  4. Toss until all sausage pieces and coated well.
  5. Cover and cook on low for 4-6 hours.

Notes

Recipe adapted from About.com Busy Cooks

http://www.thehungryhoarder.com/2013/07/29/apple-sauced-turkey-sausage-bites/

Fried Cabbage with Bacon and Onions

It's amazing that just three ingredients could create such a variety of flavor.  This dish comes together very nicely and would be great served over mashed potatoes.

It’s amazing that just three ingredients could create such a variety of flavor. This dish comes together very nicely and would be great served over mashed potatoes.

Fried Cabbage with Bacon and Onions

4 Servings

Fried Cabbage with Bacon and Onions

It's amazing that just three ingredients could create such a variety of flavor. This dish comes together very nicely and would be great served over mashed potatoes.

Ingredients:

  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 1 large head cabbage, cored and shredded coarsely
  • 1 tablespoon seasoning salt
  • 1 teaspoon ground black pepper

Directions:

  1. Place the bacon in a large saucepan.
  2. Cook bacon over medium heat until crisp, about 10 minutes.
  3. Add the onion and cook, stir to coat with bacon grease.
  4. Continue to cook the onion until it caramelizes, about 10 minutes.
  5. Toss in the cabbage, stirring to coat and cook for another 10 minutes.
  6. Season with seasoning salt and pepper.
  7. Reduce heat to low, cover and simmer for 20-30 minutes, stirring occasionally.
  8. Serve hot.

Notes

Recipe adapted from All Recipes

http://www.thehungryhoarder.com/2013/07/28/fried-cabbage-with-bacon-and-onions/

Apple Bacon Coleslaw

A nice twist to plain coleslaw.  Of course bacon is always good on or with anything.  The apples gave it a sweet tartness to blend with the crunchy cabbage and creamy dressing.

A nice twist to plain coleslaw. Of course bacon is always good on or with anything. The apples gave it a sweet tartness to blend with the crunchy cabbage and creamy dressing.

Apple Bacon Coleslaw

6 Servings

Apple Bacon Coleslaw

A nice twist to plain coleslaw. Of course bacon is always good on or with anything. The apples gave it a sweet tartness to blend with the crunchy cabbage and creamy dressing.

Ingredients:

  • 2 1/4 teaspoons tarragon vinegar
  • 3 1/4 tablespoons canola oil
  • 1 1/4 cups mayonnaise
  • 1/3 cup sugar
  • 1/2 teaspoon fennel seeds
  • 1 small head of green cabbage
  • 1 granny smith apple
  • 1 pouch (2.8 ounce) real bacon pieces
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt

Directions:

  1. In a small bowl, mix oil and sugar.
  2. Add the tarragon vinegar.
  3. Beat in the mayonnaise until blended well and creamy.
  4. Fold in the fennel seeds.
  5. Refrigerate dressing for at least 2 hours to allow the sugar to dissolve.
  6. Meanwhile shred the cabbage.
  7. Peel, core and dice fine the apple.
  8. Remove the dressing from the refrigerator and stir well.
  9. In a large bowl, toss the cabbage, apple and bacon.
  10. Drizzle with the lemon juice.
  11. Sprinkle with salt and pepper.
  12. Fold in the dressing mix until all is coated.
  13. Cover and refrigerate for 4 hours before serving to allow flavors to blend.
http://www.thehungryhoarder.com/2013/07/21/apple-bacon-coleslaw/

Thai Peanut Noodles with Vegetables

I love noodles with vegetables from all cuisines.  I've never had peanut sauce before so I was determined to put this dish together.  I was not disappointed, the nuttiness of the peanut sauce and the crunch of the vegetables were the combination I was looking for.

I love noodles with vegetables from all cuisines. I’ve never had peanut sauce before so I was determined to put this dish together. I was not disappointed, the nuttiness of the peanut sauce and the crunch of the vegetables were the combination I was looking for.

Thai Peanut Noodles with Vegetables

3 Servings

Thai Peanut Noodles with Vegetables

I love noodles with vegetables from all cuisines. I've never had peanut sauce before so I was determined to put this dish together. I was not disappointed, the nuttiness of the peanut sauce and the crunch of the vegetables were the combination I was looking for.

Ingredients:

  • 3 ounces vermicelli pasta
  • 1/4 teaspoon chicken granules*
  • 1/4 cup warm water*
  • 1 tablespoon canola oil
  • 1 stalk celery, sliced thin
  • 1 large slice white onion, halved
  • 2 cups coleslaw mix or shredded cabbage
  • 1/4 cup crunchy peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon white pepper
  • 3 tablespoons water

Directions:

  1. Cook pasta according to package instructions.
  2. Drain pasta and rinse under cold water.
  3. Place the drained pasta back into the pan that you cooked it in, set aside.
  4. Mix chicken granules with 1/4 cup of warm water, set aside.
  5. Add the oil to a medium size skillet.
  6. Saute the onion and celery in the oil over low to medium heat, until onion becomes fragrant.
  7. Add the granule/water mixture to the skillet.
  8. Add the coleslaw mixture to the skillet, stirring to blend well.
  9. Reduce heat and simmer just until cabbage starts to wilt.
  10. When cabbage is wilted, toss vegetable mixture in with the pasta.
  11. In a small saucepan, blend peanut butter, soy sauce, sugar, garlic and white pepper and 3 tablespoons water.
  12. Heat over low to medium heat stirring constantly, just until heated through.
  13. Pour peanut butter sauce over the pasta/vegetables tossing lightly to coat through.]
  14. Serve immediately.

Notes

*May use 1/4 cup chicken broth instead of the granules mixed with warm water. I didn't have any broth on hand.

http://www.thehungryhoarder.com/2013/07/14/thai-peanut-noodles-with-vegetables/

Triple Orange Delight

I picked up a cookbook at the thrift store and was thumbing through it when this recipe caught my eye.  If you like strong orange flavor then you might like this just the way it is.  I thought it was a bit overwhelming. I would replace the orange juice with water, and probably only use one can of oranges.  Might even cut back on the sherbet and use more whipped topping.

I picked up a cookbook at the thrift store and was thumbing through it when this recipe caught my eye. If you like strong orange flavor then you might like this just the way it is. I thought it was a bit overwhelming. I would replace the orange juice with water, and probably only use one can of oranges. Might even cut back on the sherbet and use more whipped topping.

Triple Orange Delight

12 Servings

Triple Orange Delight

I picked up a cookbook at the thrift store and was thumbing through it when this recipe caught my eye. If you like strong orange flavor then you might like this just the way it is. I thought it was a bit overwhelming. I would replace the orange juice with water, and probably only use one can of oranges. Might even cut back on the sherbet and use more whipped topping.

Ingredients:

  • 1 box (16 ounce) angel food cake mix
  • water, for cake mix
  • 2 cans (11 ounce) mandarin oranges with juice
  • 2 boxes (3 ounce) orange flavored gelatin
  • 32 ounces orange sherbet
  • 1+1/2 tubs (12 ounce) whipped topping, thawed

Directions:

  1. Bake cake according to package instructions, cool completely.
  2. Trim bottom crust from cake (which is actually the top of the cake when it was in the pan.)
  3. Cut cake in 1/2 using a bread knife.
  4. Brush loose crust from each 1/2 of cooled cake with a paper towel.
  5. Drain mandarin oranges, reserving juice.
  6. Reserve 12-16 mandarin oranges in refrigerator for garnish.
  7. Cut remaining mandarin oranges into pieces.
  8. In a large saucepan, bring 1 cup of the reserved orange juice to a boil.
  9. Remove from heat, stir in gelatin until dissolved.
  10. Add sherbet to the pan, stirring until melted.
  11. Fold in 12 ounces (1 tub) of whipped topping.
  12. Tear 1/2 of cake into bite-size pieces and place them in an ungreased 13x9 inch pan.
  13. Place half of the orange pieces over the cake pieces.
  14. Cover the cake pieces in the pan with half of the sherbet mixture.
  15. Repeat with remaining cake pieces, orange pieces and sherbet mixture.
  16. Refrigerate overnight.
  17. To serve, cut dessert into squares.
  18. Garnish with reserved orange slices and a dollop of whipped topping.

Notes

Recipe adapted from Great American Cookbook 1994

http://www.thehungryhoarder.com/2013/07/13/triple-orange-delight/

Baked Italian Casserole

The flavors of spaghetti, pizza and lasagna all wrapped up into one simple dish.  Serve this with a side salad and a piece of garlic bread for an easy weekday dinner. This is even good leftover for lunch.

The flavors of spaghetti, pizza and lasagna all wrapped up into one simple dish. Serve this with a side salad and a piece of garlic bread for an easy weekday dinner. This is even good leftover for lunch.

Baked Italian Casserole

8 Servings

Baked Italian Casserole

The flavors of spaghetti, pizza and lasagna all wrapped up into one simple dish. Serve this with a side salad and a piece of garlic bread for an easy weekday dinner. This is even good leftover for lunch.

Ingredients:

  • 8 ounces rotini pasta, uncooked
  • 1/2 lb ground beef
  • 1/4 onion, diced
  • 1 tablespoon minced garlic
  • 12 ounces spaghetti sauce
  • 8 ounces cottage cheese
  • 1 can (2.25 ounce) sliced black olives with jalapenos, drained
  • 1 can (4 ounce) mushrooms, drained
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon italian seasoning
  • 1/4 pound sliced pepperoni

Directions:

  1. Preheat oven to 350F.
  2. Spray a 8X11 inch baking dish with cooking spray.
  3. Prepare rotini according to package directions until al dente, drain.
  4. Brown the ground beef and onion until beef is no longer pink, drain grease.
  5. Stir in the minced garlic and spaghetti sauce.
  6. Toss in the prepared pasta until well coated with meat sauce.
  7. Pour mixture into prepared baking dish.
  8. In small bowl, mix together the cottage cheese, olives, mushrooms and mozzarella cheese.
  9. Spoon the cheese mixture over the pasta/meat sauce mixture.
  10. Top with evenly with pepperoni slices.
  11. Bake uncovered, until cheese is melted and pepperoni's are lightly browned, about 25 minutes.

Notes

I added the onions, garlic and italian seasonings after I already photographed the ingredients.

http://www.thehungryhoarder.com/2013/07/12/baked-italian-casserole/