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!!

Tuesday, February 9, 2010

Granola-Whole Wheat Waffles with Double-Berry Sauce

If you like waffles and like berries, this is the breakfast for you!

2/3 cup maple-flavored syrup
2/3 cup raspberry jam or preserves
1 cup strawberries, cut into fourths

1 1/2 cups Bisquick mix
1/2 cup granola
1/2 cup whole wheat flour
1 1/2 cups milk
3 Tbs. vegetable oil
2 eggs
1 container (6 oz.) strawberry yogurt

In a 1 1/2 quart saucepan, heat syrup and jam to boiling, stirring occasionally. Stir in strawberries; remove from heat and keep warm.

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with sauce.

Note: you can use frozen strawberries if you don't have fresh. Also, you can use almost any flavor of yogurt in these waffles. Raspberry, vanilla and strawberry-banana are great alternatives.

Recipe from http://www.bettycrocker.com/

Monday, February 1, 2010


2 3/4 to 3 1/4 cups flour
1 package active dry yeast
1/4 tsp. salt
1 cup warm water (120-130 degrees)
2 Tbs. cooking oil

In a large mixing bowl, combine 1 1/4 cups flour, yeast and salt. Add water and oil. Beat with an electric mixer on low speed for 3o seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stuff dough that is smooth and elastic (6 to 8 minutes total). (Or just do it all in the Kitchenaid, like I do.) Cover and let rest for 10 minutes. Shape into desired pizza shapes and bake at 425 degrees for 10-12 minutes. Spread sauce (recipe below) on hot crust and top with cheese and desired toppings. Bake for 10-15 minutes more or till bubbly.

1 8-oz. can tomato sauce
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper

Combine all ingredients.

Note: For a quick lunch or dinner, make dough and shape into small circles (personal pan size) and bake 12-15 minutes or til golden brown. Do not add sauce or toppings. Let cool and place in freezer bags and freeze. For a quick meal, take out of freezer, top with sauce and toppings and bake at 425 degrees till cheese and melted and bubbly.

Pizza Muffins

Pizza Dough (either you favorite recipe, my favorite here, or frozen)
Pizza sauce
Mozzerella Cheese (or the pizza blend)
Toppings, i.e. pepperoni, ham, etc., diced

Make or thaw your pizza dough. Divide it into 12 pieces. Grease a muffin pan with shortening or cooking spray. Evenly press each piece of dough in bottom and up side of each cup. Spoon a tablespoon or so of sauce in the bottom of the prepared cups. Add a generous pinch of cheese, and desired toppings. Bake in a 425 degree oven for 10-15 minutes, or till cheese is melted and crust is golden brown. Remove pizza muffins from pan and serve.