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!!

Monday, August 4, 2008

Peanut Butter Cup Cookie Ice Cream Pie

1/2 cup Creamy Peanut Butter
1/4 cup honey
1 quart (2 pints) vanilla ice cream, softened
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, Chopped
1 (6 oz). chocolate pie crust
1/2 cup chocolate syrup
Whipped Cream

Place large bown in freezer. Mix peanut butter and honey in medium bowl. Place ice cream in bowl from freezer; add peanut butter mixture and cookies. Mix on low spead with electric mixer until blended.

Spoon half of ice cream mixture into crust. Spread chocolate syrup over ice cream mixture in crust. Spoon remaining ice cream mixture over chocolate syrup. Freeze until ready to serve.

Garnish with whipped cream. Freeze leftovers. Makes 8 servings.

From Cooking for Kids, http://www.fbnr.com/

Easy Eclair Dessert

27 Whole Graham Crackers, halved
3 cups cold Milk
2 packages (4-oz. each) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Whipped Topping, thawed
1 container (16 oz.) ready-to-spread chocolate fudge frosting

Arrange 1/3 of the crackers on botton of 13x9-inch baking pan, breaking crackers to fit, if necessary.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding; top with remaining pudding mixture and crackers.

Remove top and foil from frosting container. Microwave frosting in container on HIGH 1 minute or until pourable. Spread evenly over crackers.

Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries. Makes 18 servings.

Cool Tips: You could mkae pistachio, banana-flavored or even double chocolate eclairs by simply changing the pudding flavors.

This is an easy dessert for kids to help make - they can arrange the graham crackers in layers in the pan, stir up the pudding and even help spread the frosting on top.

From Cooking for Kids, http://www.fbnr.com/

Philly Cheese Steak Sandwhich

1 onion, sliced
1 green bell pepper, cut into thin strips
2 Tbs. butter or margarine
2 packages ( 6 oz. each) Deli Select Roast Beef, cut into thin strips
4 submarine or hoagie rolls, cut into halves
1/2 lb. provolone cheese, sliced

Saute onion and bell pepper in butter in medium saucepan over medium-high heat until onion is transparent. Mix in Roast Beef; heat until beef is warm. Evenly divide beef mixture into 4 portions; fill each roll with beef mixture. Top each sandwich evenly with cheese.

Makes 4 servings.

Sloppy Jose

3 Chicken Breasts, boiled and cut into pieces
1 large can Cream of Chicken Soup
1 small can green chilis
1 cup sour cream
1 cup milk
2 cups grated Monterey Jack Cheese
Corn tortillas
A little taco seasoning

In sauce pan, heat soup, milk, sour cream, seasoning and chilis, stirring all together. In greased 2-quart casserole dish, put a little bit of the sauce. Tear tortillas into pieces and make a layer, top with chicken, then grated cheese, and end with sauce. Repeat this twice more for a total of three layers ending with sauce. Bake uncovered for about 45 minutes to an hour at 375 degrees. We like it real sloppy and dip it up with corn chips.

Ham Fried Rice

2 Tbs. Cooking Oil
1 cup diced Ham
1/4 cup sliced green onion
4 cups cold cooked long grain rice
1/2 cup frozen peas, thawed
1/2 cup chopped celery
2 Tbs. Soy Sauce
2 eggs, lightly beaten
Toasted Sesame Oil (optional)

Pour oil into wok or skillet on medium-high heat. Stir-fry ham and green onion for a couple minutes. Add rice, peas, celery, and soy sauce. Cook 3 to 5 minutes. Push rice mixture to the side; add egg. Cook egg until completely done, then mix with other ingredients. Sprinkle with several drops of toasted sesame oil and pepper to taste.

Fiesta Chicken

3 cups Stove Top Stuffing, Chicken Flavor
4 boneless, skinless, Chicken Breasts
1 cup salsa
1-2 cups Cheddar Cheese, shredded

Prepare 6 servings stuffing mix, as directed on package. Spoon stuffing into a 12x8 inch baking dish. Top with chicken. Pour salsa over chicken. Sprinkle generously with cheese. Bake at 375 degrees for 40 minutes.