Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Sunday, April 20, 2008

Pan-Cooked Pork Chops

Pork Chops
Salt and Pepper to taste

Melt a little bit of butter in the bottom of a skillet over medium-high heat. Add the Pork Chops and brown each side, adding salt and pepper to taste. When they are brown, turn down the heat to medium-low, cover, and let the pork chops cook through, turning occasionally. Depending on the thickness of your pork chops, this should take about 10 minutes. Be careful not to cook too long, or the meat gets tough.

Sides: green beans, mashed potatoes & gravy, garlic mashed potatoes

Pretzel Jello Salad

2 cups crushed pretzels
3 Tbs + 1 cup sugar, divided
3/4 cup butter, melted
8 oz. cream cheese
1 small can crushed pineapple, drained
1 container Cool Whip
2 small boxes raspberry Jell-O
2 cups boiling water
1 package frozen raspberries or 2 cups fresh raspberries

Mix the crushed pretzels with the 3 Tbs. sugar and the butter. Press into the bottom of a 9x13" pan and bake at 400 degrees for 5 minutes.

Mix the cream cheese with the 1 cup sugar. Add the drained crushed pineapple. Stir in the container of Cool Whip. Spread on the crust and let chill for about 1 hour or until set.

Mix the raspberry Jell-O with the boiling water until dissolved. Add the frozen or fresh raspberries. Let cool, then pour over the cream cheese later. Chill until set.

Note: You can also use strawberry Jello-O and frozen or fresh strawberries instead of the raspberry.

Swedish Meatballs

Buy a McCormick Swedish Meatball seasoning mix from the grocery store and follow the instructions on the back of the package. Our favorite is to serve it over rice with peas and blueberry muffins as sides. Easy as that!!

Chicken Parmesan

1/4 cup plain dry bread crumbs
1 Tbs. grated Parmesan cheese
1 egg
2 chicken cutlets
1 tsp olive oil
1 cup thick tomato sauce
4 thin slices mozzeralla

Mix bread crumbs and parmesan cheese on a plate. In a shallow bowl, whisk egg with one teaspoon cold water. Coat each cutlet in egg mixture and then in bread crumbs. In a nonstick skillet over medium-high heat, heat the oil. Brown chicken until golden brown, about 2 minutes a side. Pour tomato sauce over chicken in skillet. Reduce heat to medium-low and simmer covered, occasionally spooning sauce over chicken, about 10 minutes. Arrange mozzerella over chicken; cooked covered, until cheese melts. Garnish with chopped fresh parsley, if desired.

Makes 2 servings.

Note: I love to serve this with fetticini alfredo (I just cook spaghetti noodles and mix them with bottled alfredo sauce). So good!! Also, you can use spaghetti sauce in place of the tomato sauce, if desired.

Cheesy Chicken Quesadillas

1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8") warmed

Preheat oven to 425 degrees. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

Tip: I add some shredded Montery Jack cheese when I put the quesadillas together. Yummy!

Won Tons

1 lb. ground pork
2 Tbs. soy sauce
chopped onion
1 egg
Won Ton wrappers

Mix together pork, soy sauce, onion, and egg and stuff into Won ton wrappers. Fry in hot oil until golden brown and pork is cooked through. Serve with Sweet and Sour Sauce (recipe follows).

Sweet and Sour Sauce

1/4 cup catsup
1/4 cup sugar
1 cup water
1/4 cup vinegar
2 Tbs. corn starch

Combine all ingredients and bring to a boil. Add corn starch dissolved in a little water. Boil until thick.

Sides: Steamed veggies, ham fried rice

Monday, April 7, 2008

Crunchy Caramel Apple Pie

Pastry for one 9-inch piecrust
1/4 cup sugar
3 Tbs. all-purpose flour
1 tsp cinnamon
1/8 tsp salt
5 1/2 cups peeled and thinly sliced apples (I recommend using Golden Delicious apples)

Crumb Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice cream sauce (recommend Mrs. Richardson's brand)

Heat oven to 375 degrees. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.

With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.

Note: I make this without the topping and it's just as delicious!

Crock Pot Molten Blondies

1 cup flour
1 tsp baking powder
1/2 tsp salt
2 cup packed brown sugar, divided
1/4 cup butter
1 tsp vanilla
1/2 cup milk
1/2 cup chocolate or butterscotch chips
1/2 cup chopped walnuts or pecans (optional)
1 cup boiling water

In a bowl, mix together flour, baking powder and salt. In a separate bowl, beat 1 cup brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and nuts, if using. Spread mixture evenly in prepared slow cooker stoneware.

In a heatproof bowl, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on high for 2 1/2 to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream. Serves 6-8.

Triple Chocolate Mess

1 (18 oz.) box chocolate cake mix
1 pint sour cream
4 eggs
1 (4 oz.) jello-o instant chocolate pudding mix
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup oil
1 cup water

Spray crock pot with non-stick spray. Mix all ingredients in a separate bowl and pour into crock pot. Cook on low 6-8 hours. Serve in a bowl with ice cream or whipped topping. Refridgerate leftovers (if you have any). Great warm or cold. Can be cooked in a 375 degree oven for 45 minutes in a 12 cup bundt pan.

Note: If you are leaving it in the crock pot after it is done, place some paper towels under the lid to catch the water droplets so they don't fall on the cake.

Sunday, April 6, 2008

Vermicelli Salad

1 lb. vermicelli
1 cup Italian dressing
1 cup chopped green onions (optional)
1/4 tsp. oregano
1 cup mayonnaise
1/2 cup chopped fresh parsley
1/4 tsp. basil
Generous amount lemon pepper

Cook vermicelli. Drain and rinse. Combine the rest of the ingredients. Mix with vermicelli. Chill overnight. Add plenty of parmesan cheese before serving.

Cracked Wheat Casserole

1 lb. Ground Beef
1/2 Cup Chopped Onion
1 clove garlic, minced
1 1/2 cups water
2 Tb. chopped parsley
1/2 cup uncooked cracked wheat (I didn't have any actual cracked wheat, but I took the regular hard red wheat, and ran it for a minute in my food processor. I don't know exactly how that is different from actual cracked wheat, but it worked fine!)
1 tsp. Beef Bouillon
1/2 tsp. Salt
1/4 tsp. oregano
1/4 tsp. Pepper
1/4 Cup Parmesan Cheese
1 cup chopped tomatoes

Brown beef with onion and garlic until pink color has gone from meat. Drain. Combine rest of the ingredients except the cheese and tomatoes. Pour into a 1 1/2 quart casserole dish. Bake in a preheated 350* oven for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in the cheese and tomatoes. Let stand a minute before serving. Enjoy!

Orange Cream Cheese Biscuits

3 cups Bisquick Original Baking mix
2 tsp. grated orange peel
3/4 orange juice
1 pkg. (3 ounces) cream cheese, softened
2 Tbs. orange marmalade

Heat oven to 450 degrees. Mix baking mix, orange peel, and orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead dough 10 times.

Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.

Bake 8 to 10 minutes or until golden brown. Makes about 15 biscuits.

Serve with: These tasty biscuits would complement any egg dish. Or for a casual breakfast, serve with vanilla yogurt and fresh fruit.

Special Touch: Consider using a unique cookie cutter, such as a bird, heart or star, to produce fun-shaped biscuits.

Parmesan Potato Wedges

1 medium baking potato
Butter-flavored vegetable cooking spray
2 tsp. margarine or butter, melted
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. paprika
2 tsp. grated Parmesan cheese

Scrub potato; cut into 6 wedges. Soak potato wedges in ice water for 30 minutes; drain and pat dry with paper towels.

Coat an 8-1nch square pan with cooking spray. Arrange potato wedges in on layer in pan; brush with magarine or butter. Combine oregano, garlic powder, salt, and paprika; sprinkle mixture evenly over potato wedges. Bake at 350 degrees for 30 minutes, turning twice. Remove from oven; sprinkle with cheese, and serve immediately. Makes 2 servings.

Note: You can also use red potatoes; just boil them until tender and melt butter with the spices and pour on top before serving.


6 eggs
1/8 tsp. pepper
1/4 cup chopped onion
1 glove garlic, minced
1 Tbs. margarine or butter
3/4 cup chopped cooked vegetables or meat
2 Tbs. grated Parmesan or Romano cheese

Beat eggs and pepper; set aside. In a 10-inch broilerproof skillet cook onion and garlic in margarine till tender. Stir in vegetables or meat.

Pour egg mixture into skillet over vegetables or meat. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges till the egg mixture is almost set (surface will be moist).

Place broilerproof skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or till top is just set. Sprinkle with cheese. Cut into wedges. Makes 3 servings.

Oven Frittata: Prepare as above, except use an ovenproof skillet. Pour egg mixture into the skillet. Bake into a 350 degree oven about 15 minutes or till a knife inserted neat the center comes out clean.

Fried Bread

4 cups flour
1 tsp. salt
1 1/2 Tbs. baking powder
1 1/2 cup warm water
Oil for frying (shortening or lard can be substituted)

Add salt and baking powder to half the flour. Add water. Gradually add the rest of the flour til the dough is no longer sticking to the side of the bowl (and your hand, if not using a mixer). Cover the dough with cloth and set aside to rest for about 10 to 15 minutes.

To fry the bread, separate the dough into 6 or 7 equal size balls - keep the dough covered when not using. Pour oil into a large frying pan till it's about 1-2" deep. Heat the oil on medium high heat. When the oil is almost ready, start preparing your dough by rolling out a ball until it's about 1/4" thick and it's about 8-10 inches in diameter. Slowly put the dough into the hot oil from back to front and fry until the bread is golden brown turning once. While the bread is frying, start preparing the next dough for frying. When done, drain bread on paper towels.

Bread can also be prepared on a hot, lightly greased griddle or on hot coals outside. Bread is great with beans, chili, soup or stew. Other toppings include: Powdered sugar, cinnamon, honey, salt, jam or peanut butter.

Italian Style Burgers

1 lb. ground beef
1/4 cup fine dried bread crumbs
3 Tbs. milk
1/4 cup dried chopped onion
2 Tbs. parsley
1 Tbs. parmesan cheese
1/3 garlic salt
Tomato slices
Mozzarella cheese

Mix ingredients well with hands and form into 4-5 patties. Make sure they are not too thick. Broil in oven 5-6 minutes on each side. Top with a slice of tomato topped with mozzarella cheese and broil until cheese is melted.

Sides: Pasta salad

Green Chili Chicken Enchilada Casserole

1 or 2 whole chickens
2 cans diced green chilis
2 cans cream of mushroom soup
1 soup-can water
1 med. onion, chopped
12 corn tortillas
1-2 cups shredded cheese
salt & pepper to taste

Boil whole chicken until tender. Cool and de-bone. Mix soup, water, and green chilis in a saucepan and bring to a boil and set aside. Fry tortillas soft and set aside to drain. In a baking dish, place a layer of tortillas, chicken, onions, soup mixture, and cheese. Alternate layers, ending with cheese. Bake in a preheated 350 degree oven for 35 minutes. (You can use chicken breasts only.)

Wednesday, April 2, 2008

Mexican Chicken Casserole

1 whole chicken, cooked and deboned
1/2 lb. grated Montery Jack cheese
1 can cream of chicken soup
1/2 cup sour cream
1 can slived olives
Corn tortillas or corn chips

If using tortilla chips, place on bottom of pan. Layer chicken, sauce and cheese. If using corn tortillas, cut them into bite-size pieces, mix together with chicken, sauce, and cheese.n Top with olives. Bake at 350 degrees for 45 minutes, covered.

Note: You can use chicken breasts that have been cooked and cut up into bite-size pieces instead of the whole chicken.

Sides: Corn, cornbread

Tuesday, April 1, 2008

Spinach and Strawberry Salad

2 bunches or 1 1/2 bags fresh spinach
1 pint strawberries, halved

Dressing - Mix:
1/2 cup sugar
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 green onions, chopped
1/2 tsp Worcestershire sauce
1/4 tsp. paprika
1/2 cup olive oil or salad oil
1/4 cup red wine vinegar

Put spinach and strawberries in a bowl; pour dressing over when ready to serve