Author: Mrs. Hungry

Chicken & Waffle Taco

Posted on by — 1 Comment

This is the easiest recipe that looks complicated! This recipe is inspired straight out of the Hallmark Channel Movie, “A Taste of Love”. Erin Cahill plays a chef who is doing a little soul searching and decides to enter a cooking competition. The recipe that won her that competition was her grandmother’s famous fried chicken on a waffle with special blueberry sauce. Here is my take on it!

Ingredients:

– box of corn bread mix. Any brand. ( make according to box directions)

-1 cup shredded sharp cheddar

-chicken breast tenders

-4 cups “Dots” original seasoned pretzels

-1 egg beaten

-1 can blueberry pie filling

-juice of one lemon

Tools:

-Waffle iron

-air fryer

Directions:

Make your cornbread batter. Add shredded cheese.

Warm up your waffle iron and spray with non stick spray. Scoop batter in just before it reaches the edges so it doesn’t overflow and close. Cook until done and carefully remove with a fork. Fold over right away so it creates a “taco” shape.

Next, crush your pretzels into crumbs and place in a dish. 

Beat an egg in another dish. Dredge your chicken tenders in the egg first and then the pretzel crumbs. Place in air fryer to cook.

In a small pot, combine blueberry pie filling and lemon juice until heated all the way through.

Fill your cornbread waffle with your cooked crunchy chicken and top with blueberry sauce. Enjoy!

Apple Pie Ice Cream

Posted on by — Leave a comment

This recipe was inspired by the Great American Family movie “10 Steps to Love”, which took place around an apple orchard.  There was an apple ice cream featured in the movie as well which I thought would be the most perfect transition from Summer to Fall as we are having warm days with cooler nights.

Ingredients for ice cream base: 

-1/2 cup brown sugar

-1/4 cup white sugar

-pinch of salt

-2 cups heavy cream

-1 cup milk

-1 Tablespoon vanilla extract

Ingredients for apples

  • 8 apples peeled and cubed
  • 1/3 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1 Tablespoon pumpkin pie spice

Directions:

Make sure to freeze the bowl to the ice cream maker overnight first (It has liquid inside it).  

In a large mixing bowl, mix milk , salt, brown sugar and white sugar with a whisk or whisk attachment until all the sugar has been dissolved. Next, add in the heavy cream and vanilla. Refrigerate while you prepare the apples.

Peel and dice all your apples. In a large saucepan, melt some unsalted butter. Add apples, brown sugar, cinnamon and pumpkin pie spice.  Stir and cover with a lid on low/medium heat until soft and slightly golden. Stir occasionally so they don’t  burn, as caramelization will occur.

Spread evenly on a lined baking sheet and cool apples completely in fridge or freezer. 

Next,  remove the ice cream base the has been resting in the refrigerator and poor into frozen ice cream maker bowl. Let it mix for 20 minutes, scraping the sides occasionally. Once it has become creamy, you can add the apples that have been cooling. 

Place in freezer for another 2 hours in a covered container before serving. Tastes great with caramel!!

Crab Rolls

Posted on by — Leave a comment

My take on the lobster roll, inspired by “Romantic Rewrite” on Great American Family.

Ingredients:

-1lb crab meat (I like to use frozen)

-4 chives chopped

-2 celery sticks, chopped

-Zest and juice of one lemon

-1/4 cup mayo

-1 tsp garlic powder

-salt and pepper to taste

-2 tbsp of butter

-1/2 tsp Old Bay

-large rolls

Directions:

  1. If you are using frozen crab meat, defrost as directed. Set aside. In a bowl, add chives, celery, lemon zest and juice, mayo, garlic powder, salt and pepper. Stir well and set aside.
  2. Melt only one tablespoon of butter and mix it into the defrosted crabmeat. Shred crab with fork. Then add your other mixture into the crabmeat and stir well.
  3. Melt the other tablespoon of butter and add the Old Bay to the melted butter. Baste it onto the inside of the roll (both sides) and toast upside down in a skillet.
  4. Fill up your toasted bun with crab mixture and enjoy!

Eggplant and Sundried tomato pull aparts (Christmas in July)

Posted on by
  • 2 cans crescent roll Grands
    – jar of pesto
    -1 large eggplant
    -1 package sun dried tomatoes
    -1 package provalone cheese

Start by peeling the eggplant. Slice into long ribbons and lay on paper towels. Sprinkle generously with salt and allow to sit for 25 minutes to draw the moisture and bitterness out. Rinse and pat dry.
Saute in olive oil on a skillet and set aside.

Using a round pizza pan/stone, arrange the dough from one can of crescent rolls around the perimiter of the pan (shaped like a wreath).
Spread a layer of pesto on top, then a layer of sun dried tomatoes and then slices of provolone cheese.
Open second can of crescent rolls and layer dough triangles the same way you did the first time, but cover the top entirely. Crimp the edges closed. Brush on another layer of peso on top to give it a green Christmas wreath look. Top with more sun dried tomatoes.
Bake at 400 degrees for 18-20 minutes.

Sweet pecan pie bars (Sweet pecan summer)

Posted on by

CRUST:
-1 box pecan sandies
-1/2 stick butter melted
FILLING:
-1 1/2 cups unsalted butter
-2 1/4 cup brown sugar
-2/3 cup maple syrup
-orange zest

  • 3 tablespoons heavy cream
    -1 teaspoon vanilla
    -20 oz pecans

CRUST:
Place pecan sandie cookies into food processor and pulse until crumbs form. Melt butter and stir with cookie crumbs. Line a square baking pan with parchment paper and push down onto bottom and sides of pan. Bake at 350 degrees for 12 minutes.

FILLING
In a pot on low heat, add butter, brown sugar, maple syrup and orange zest. Stir until melted.
Bring to a boil, then add heavy cream and vanilla.
Last, stir in the pecans. Pour over cooled crust and bake for 35 mintues.
Cool completely and then refrigerate.
To remove from pan and cut into squares, place pan upside down on a cutting board and peel off parchment paper. Carefully cut into bars.

Cranberry Orange Tarts (Fit for a prince)

Posted on by

CRUST:
-One box cranberry orange muffin mix (I use Krusteaz) Do not make the muffins.
-1 stick of butter melted
FILLING:
-8 oz tub cool whip
-1/2 cup dried cranberries
-8 oz cream cheese
-1 box orange jello mix

CRUST:
Mix muffin mix with melted butter until a crumbly dough forms. Spray mini muffin tin with non stick spray. Place a small ball of dough into each muffin cavity and create a well in the center. Bake at 325 degrees for 10 minutes.

FILLING:
Mix together cool whip, cream cheese and jello mix until completely combined. Then stir in cranberries.
Once the tart crusts are cooled, scoop filling into each tart cup. Garnish with additional cranberries. Refrigerate before serving.

Key lime pie with Biscoff cookie crust (It was Always You)

Posted on by

For crust:
-1 package “Lotus” brand Biscoff cookies (makes 1 1/2 cups cookie crumbs)
-1 stick melted unsalted butter
For filling:
-4 egg yolks
-1 can sweetened condensed milk
-1/2 cup fresh lime juice
-lime zest (just use a quarter of the lime)
Meringue topping:
-4 egg whites
-1 teaspoon vanilla
-1/2 teaspoon cream of tartar
-8 tablespoons sugar

CRUST:
Place cookies into food processor and make into crumbs. Melt stick of butter and combine with cookie crumbs. Press down firmly on bottom of a pie dish. Bake at 375 degrees for 10 minutes.

FILLING:
In an electric mixer, beat egg yolks, condensed milk, lime juice and lime zest. Whip for 4 minutes. Pour filling over baked crust and bake another 20 minutes.

MERINGUE TOPPING:
Whip the egg whites, vanilla and cream of tartar until white and frothy. Slowly add sugar and continue to whip until stiff peaks form. Once the pie is out of the oven a second time, spread meringue on top and bake another 25 minutes. Let cool completely and place in refrigerator for at least 3 hours.

Blueberry pie pockets (Time for them to come home for Christmas)

Posted on by

-Store bought pizza dough
-cream cheese
-almond extract
-dried blueberries (Make sure to use dried blueberries because fresh or frozen may bleed too much.)
-slivered almonds
-drizzle of honey

Roll out dough and cut into triangles. Stir a couple drops of almond extract into cream cheese and spread on each triangle. Drizzle with honey and top with dried blueberries. Close it up like a pocket and crimp edges to seal closed. Drizzle with more honey and slivered almonds. Bake at 350 degrees for about 20 minutes until golden.

Santa’s Peppermint Cocoa Clusters (Sister Swap Hometown Holiday)

Posted on by

One large popcorn bowl
Half stick salted butter
2 cups mini marshmallows
1 cup peppermint white chocolate candy melts
1 tablespoon instant hot cocoa

Once the popcorn is popped, spread evenly on a greased or lined cookie sheet. Melt all ingredients in a small pot and pour over popcorn. Spread evenly and wait for it to cool just a smidge before handleing and forming into balls. Top with sprinkles of your choice!


Maple sweet potato fries (Where the heart belongs)

Posted on by

*Saute 3 tablespoons chopped red onion.
*Add 4 tablespoons unsalted butter until melted.
*Add 1/2 cup pure maple syrup and remove from heat.
*Add 5 sage leaves ripped up.
*Spread entire package of frozen unseasoned sweet potato fries on a baking sheet.
*Pour melted butter mixture all over top and mix.
*Bake at 400° for 20-25 minutes until golden.
*While that bakes, brown some maple breakfast sausage.
*Once fries are done, serve in large bowl and garnish with small pieces of maple sausage and more fresh sage.