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Hit Recipes, 2225 Geer Rd, Turlock, CA (2026)

09/12/2024

Apple Crisp Bites

These Apple Crisp Bites are a delightful dessert with a crunchy oatmeal cookie crust and sweet apple filling. Perfect for bite-sized treats, they combine the warmth of apples and a buttery oat crust for a satisfying snack or dessert.

Ingredients:

For the Oatmeal Cookie Crust:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar

For the Homemade Apple Filling (optional):
- 3-4 medium apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons butter

Directions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.

2. In a bowl, combine the all-purpose flour, rolled oats, and brown sugar for the oatmeal cookie crust. Mix until well blended. Set aside.

3. In a medium saucepan over medium heat, melt the butter and add the diced apples. Cook for 5-7 minutes until the apples begin to soften, stirring occasionally. Set the apple filling aside.

4. Press about 1 tablespoon of the oatmeal cookie mixture into the bottom of each greased mini muffin cup, creating a small indentation in the center for the filling.

5. Spoon the apple filling into each crust, filling it up to the top.

6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the apple filling is bubbly.

7. Allow the bites to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These bite-sized Apple Crisp Bites are perfect for serving at parties or enjoying as a sweet treat!

09/12/2024

Pumpkin Spice Cake with Cream Cheese Frosting

This Pumpkin Spice Cake is moist, flavorful, and perfect for fall. Topped with a rich cream cheese frosting, it’s a dessert that brings warm seasonal flavors to any occasion.

Ingredients:

For the cake:
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt

For the cream cheese frosting:
- 6 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt (optional, to taste)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line it with parchment paper.

2. In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla extract until well combined.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Pour the batter into the prepared baking pan and spread it evenly.

5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

For the cream cheese frosting:
1. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.

2. Gradually add the confectioners’ sugar, vanilla extract, and salt (if using). Continue beating until the frosting is light and fluffy.

3. Once the cake has cooled, spread the cream cheese frosting evenly over the top.

Enjoy this moist and flavorful Pumpkin Spice Cake with its creamy, rich frosting, perfect for any fall gathering!

09/12/2024

Chicken Noodle Soup

This classic Chicken Noodle Soup is warm, comforting, and perfect for any time you need a hearty meal. With tender chicken, flavorful vegetables, and egg noodles, it's a simple, nourishing dish.

Ingredients:
- 8 cups chicken broth or bouillon cubes
- 1 lb boneless, skinless chicken breasts or thighs
- 1 1/2 cups celery, sliced
- 1 1/2 cups carrots, sliced
- 1/2 cup yellow onion, diced
- 1 tsp minced garlic or garlic powder
- 1/4 tsp pepper
- Salt to taste (add at the end)
- 1 package egg noodles, cooked according to package directions

Directions:

1. In a large pot, bring the chicken broth to a boil over medium heat.

2. Add the chicken breasts or thighs to the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and shred it with two forks.

3. Add the sliced celery, carrots, diced onion, minced garlic, and pepper to the pot. Simmer the vegetables for about 10-15 minutes, or until they are tender.

4. Return the shredded chicken to the pot and stir to combine.

5. Cook the egg noodles according to the package directions, then drain and add them to the soup.

6. Taste the soup and adjust the salt as needed.

Serve the soup hot and enjoy this comforting, classic chicken noodle soup!

09/12/2024

Cinnamon Roll Stuffed Pancakes

These Cinnamon Roll Stuffed Pancakes combine the fluffy goodness of pancakes with the sweet, spiced flavor of cinnamon rolls. Perfect for a special breakfast treat!

Ingredients:
- 1 1/2 cups all-purpose flour
- 1 large egg
- 2 tablespoons granulated sugar
- 1/4 cup cinnamon sugar (1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon)
- 3 tablespoons melted butter
- 1 tablespoon baking powder
- 1/4 cup cream cheese frosting
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt

Directions:

1. In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt.

2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.

3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Let the pancake cook for 1-2 minutes, until bubbles form on the surface.

6. Sprinkle about a teaspoon of the cinnamon sugar mixture onto the batter while it's still wet. Drop a small dollop of cream cheese frosting into the center of each pancake, then cover with a little more pancake batter.

7. Flip the pancake and cook for an additional 1-2 minutes, until both sides are golden brown and the pancake is cooked through.

8. Remove the pancakes from the skillet and repeat with the remaining batter.

Serve these delicious cinnamon roll stuffed pancakes warm, drizzled with more cream cheese frosting or syrup for an extra indulgent treat!

09/12/2024

Chocolate Pecan Ooey Gooey Butter Cake

This decadent Chocolate Pecan Ooey Gooey Butter Cake combines a rich chocolate base with a creamy, buttery filling and the delightful crunch of pecans. It’s perfect for chocolate lovers who want something extra indulgent!

Ingredients:
- 1 box chocolate cake mix
- 1/2 cup butter (melted)
- 1 large egg
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 4 cups powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. In a large bowl, combine the chocolate cake mix, melted butter, and 1 egg. Stir until a dough forms. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.

3. In another large bowl, beat together the softened cream cheese, softened butter, and vanilla extract until smooth. Add the powdered sugar gradually, and continue beating until well combined.

4. Beat in the remaining 2 eggs until the mixture is light and creamy.

5. Stir in the chopped pecans.

6. Pour the cream cheese mixture over the chocolate crust, spreading it evenly.

7. Bake in the preheated oven for 40-45 minutes, or until the top is set and golden but still slightly gooey in the center.

8. Allow the cake to cool completely before slicing into squares.

Enjoy this rich and indulgent Chocolate Pecan Ooey Gooey Butter Cake with its delicious layers of chocolate and pecan goodness!

09/12/2024

Slow Cooker Chicken Drumsticks with 5 Ingredients

These Slow Cooker Chicken Drumsticks are simple, flavorful, and require only five ingredients. Perfect for an easy weeknight dinner, they cook to tender perfection in your slow cooker.

Ingredients:
- 8 chicken drumsticks
- 1/2 cup BBQ sauce (choose a low-sugar version if needed)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or a sugar-free alternative)
- 1 teaspoon garlic powder

Directions:

1. In a small bowl, whisk together the BBQ sauce, soy sauce, honey, and garlic powder until well combined.

2. Place the chicken drumsticks in the slow cooker and pour the sauce mixture over them. Toss to coat the drumsticks evenly in the sauce.

3. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.

4. If desired, for crispy skin, transfer the cooked drumsticks to a baking sheet and broil in the oven for 3-5 minutes until the skin is browned and crispy.

Serve the drumsticks with your favorite sides and enjoy this easy, flavorful dish!

09/12/2024

Crock Pot Lemon Garlic Butter Chicken

This Crock Pot Lemon Garlic Butter Chicken is tender, juicy, and packed with flavor. The combination of lemon, garlic, and butter makes for an easy and delicious dish that you'll want to make again and again!

Ingredients:
- 6-8 boneless chicken thighs, skinless or with skin
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon crushed red chili pepper flakes, or cayenne (optional)
- 1/2 teaspoon paprika
- 4 garlic cloves, sliced or minced
- 1 teaspoon Italian seasoning
- 1/2 stick butter, diced
- Zest of half a lemon
- Juice of one lemon
- 1/3 cup chicken stock
- Chopped fresh parsley and lemon slices, for garnish

Directions:

1. Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and crushed red chili pepper flakes (if using).

2. Place the chicken thighs in the slow cooker, then top with minced garlic, Italian seasoning, and diced butter.

3. Add the lemon zest and squeeze the juice of one lemon over the chicken. Pour the chicken stock around the chicken thighs.

4. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

5. Once done, garnish with fresh parsley and lemon slices for a burst of freshness.

Serve with your favorite sides like rice, mashed potatoes, or steamed veggies. Enjoy this delicious, buttery, and citrusy chicken!

09/12/2024

Crispy Parmesan Air Fryer Chicken Tenders

These Crispy Parmesan Air Fryer Chicken Tenders are crunchy on the outside, tender on the inside, and packed with flavor. They’re a healthier twist on classic chicken tenders thanks to the air fryer!

Ingredients:
- 1 1/4 pounds boneless skinless chicken tenders
- 1/2 cup white flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons olive oil or melted butter
- 3 teaspoons minced garlic
- 1 teaspoon dried basil
- 1/4 teaspoon paprika
- 1 cup Panko breadcrumbs
- 2/3 cup Parmesan cheese, freshly grated

Directions:

1. Preheat your air fryer to 400°F (200°C).

2. In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess.

3. In another bowl, whisk together the olive oil or melted butter, minced garlic, dried basil, and paprika.

4. In a third bowl, mix the Panko breadcrumbs and grated Parmesan cheese.

5. Dip each floured chicken tender into the olive oil mixture, then coat them in the Panko and Parmesan mixture, pressing the breadcrumbs firmly to adhere.

6. Lightly spray the air fryer basket with non-stick cooking spray. Arrange the chicken tenders in a single layer in the basket, making sure they are not overcrowded.

7. Air fry the chicken tenders for 10-12 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy. The internal temperature should reach 165°F (75°C).

8. Remove from the air fryer and serve with your favorite dipping sauce.

Enjoy these crispy and flavorful chicken tenders with the perfect combination of Parmesan and Panko crunch!

09/12/2024

Brown Butter Pecan White Chocolate Chunk Cookies

These Brown Butter Pecan White Chocolate Chunk Cookies are rich, nutty, and indulgent. The brown butter adds a deep, caramel-like flavor, while the toasted pecans and white chocolate chunks create a deliciously sweet and nutty bite.

Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
- 1 1/2 cups white chocolate chunks

Directions:

1. Brown the butter by melting the butter in a medium saucepan over medium heat. Stir frequently until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let it cool slightly.

2. While the butter is cooling, toast the pecans. Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and bake for 5-7 minutes, or until fragrant. Let them cool.

3. In a large mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Beat until well combined. Add the eggs and vanilla extract, and mix until smooth.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in the toasted pecans and white chocolate chunks.

6. Cover the cookie dough and refrigerate for at least 30 minutes to enhance the flavor and texture.

7. Preheat the oven to 350°F (175°C) again if needed. Line a baking sheet with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place them on the baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious cookies with their perfect blend of sweet and nutty flavors!

09/11/2024

Smoked Cheesy Potatoes

These Smoked Cheesy Potatoes are the perfect side dish for a barbecue or any gathering. Packed with cheesy goodness and smoky flavor, they are sure to be a hit!

Ingredients:
- 32 oz shredded cheddar cheese
- 2 (26 oz) bags of hashbrowns
- 2 cans cream of chicken soup
- 16 oz Dean's French onion dip
- 1 diced onion
- BBQ seasoning, to taste

Directions:

1. Preheat your smoker to 250°F (120°C).

2. In a large mixing bowl, combine the shredded cheddar cheese, cream of chicken soup, French onion dip, and diced onion. Stir until well combined.

3. Add the frozen hashbrowns to the cheese mixture and stir until the potatoes are evenly coated.

4. Transfer the mixture to a large, greased baking dish or aluminum foil pan. Sprinkle a generous amount of BBQ seasoning over the top for added flavor.

5. Place the dish in the smoker and cook for 2-3 hours, or until the potatoes are tender, the cheese is melted, and the top is bubbly and slightly crispy.

6. Remove from the smoker and let cool slightly before serving.

Enjoy these smoky, cheesy potatoes as a delicious side for your next barbecue or gathering!

09/11/2024

Brisket Jalapeño Pot Pie

This Brisket Jalapeño Pot Pie combines tender brisket with a rich, flavorful filling and a crispy puff pastry crust. The addition of jalapeños adds a touch of heat, making this a comforting yet bold dish perfect for dinner.

Ingredients:

For the Filling:
- 1 lb cooked brisket (shredded or chopped into bite-sized pieces)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2-3 jalapeños, seeded and finely chopped (adjust for heat preference)
- 2 medium carrots, diced
- 1 cup corn (fresh or frozen)
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh cilantro (optional, for garnish)

For the Crust:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon water

Directions:

1. Preheat the oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes until softened.

3. Add the minced garlic and chopped jalapeños to the skillet and cook for another 2 minutes until fragrant.

4. Stir in the shredded brisket and corn, cooking until heated through.

5. Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

6. Gradually add the beef broth, stirring constantly to avoid lumps. Once the broth is incorporated, stir in the heavy cream, smoked paprika, cumin, Worcestershire sauce, salt, and pepper. Simmer for 5-7 minutes, allowing the sauce to thicken.

7. Remove the filling from heat and transfer it to a large baking dish or individual ramekins.

8. Roll out the puff pastry and place it over the filling, trimming any excess pastry. Cut small slits in the top to allow steam to escape.

9. In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the puff pastry with the egg wash to help it brown in the oven.

10. Bake for 20-25 minutes, or until the puff pastry is golden and crisp.

11. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired.

Enjoy this hearty, flavorful pot pie with its perfect combination of savory brisket and a hint of heat from the jalapeños!

09/11/2024

Shrimp and Pepper Stir-Fry

This colorful and flavorful Shrimp and Pepper Stir-Fry is a quick and easy dish that's perfect for busy weeknights. With vibrant bell peppers and tender shrimp, it's a healthy and delicious meal.

Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste

Directions:

1. In a small bowl, mix the cornstarch with the water to create a slurry. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red, green, and yellow bell peppers, along with the onion. Stir-fry for 3-4 minutes, until the vegetables begin to soften.

4. Add the minced garlic to the skillet and stir-fry for another minute, until fragrant.

5. Return the cooked shrimp to the skillet and stir in the soy sauce, oyster sauce, and the cornstarch slurry. Stir everything together and cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the shrimp and vegetables.

6. Season with salt and pepper to taste.

Serve this shrimp and pepper stir-fry over rice or noodles for a complete meal!

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