DokkestulDish

Izze cooked :-) 2 cans hormel chili with beans (she said she thinks next time she will use three) 10 tortillas 10 hot dogs 8 oz cheddar Spread one can of chili in a 9*13 baking pan. Roll the each hot dog into a tortilla, lay in pan seem down. Spread other can of chili on top of the tortilla's. Sprinkle cheese on top Cover with foil and cook at 425 degrees for 30 minutes. Everyone here eats this :-) 5 Stars from us!

OMG.   Can I give something 15 stars?!   I had some garlic cheese bread at Dominos this weekend which was very good...and I don't usually like Dominos.   Then low and behold I watched the Pioneer Woman make some on my dvr, and it looked very similar.   So I gave it a go. I would have never guessed the "secret" binding ingredient*, and it goes so well..... Ingredients 3-1/2 cups Cheddar Cheese 3/4 cups mozzerella 1/2 cup  Parmesan Cheese 1/2 cup  Mayo (I use the olive oil kind)* 1 dash Salt 1 loaf Crusty French Bread 1 stick Butter 4tbs miced Garlic Preparation Instructions Mix cheeses with the mayo. Add dash of salt to taste and set aside or keep in fridge until you need it. Cut loaf of bread in half, then each half into half again. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter...

 My blood, sweat and tears went into this one.  Its a toughy.  Okay; skip the sweat, the blood and tears just came from the butter knife I used to chop up the chicken.  WHO manages to slice open a finger with a BUTTER KNIFE?!  Oh, yeah, MOI! Other than that event; this may have been the easiest thing I've cooked in months.     The hardest part of this recipe was the fact that Fareway foods did not carry green enchilada sauce, and I had to decide what to do instead.   Here is the cast of characters: 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (14.5 oz.) can petite diced tomatoes, drained 1 (15.25 oz.) can sweet corn, drained --Oh ha, you don't see this in my picture!??  Silly me; its certainly NOT because I hate corn.  Nope....must have just been missing.    1 (12.5 oz.) can white chicken breast, drained 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) c...

My friend Julie gave me this recipe.  But you know me; I had to adjust it a wee bit. This is my favorite variation so far. 4 Eggs 4 Egg whites 1/4 cup low fat cheese 1/4 cup crumbled cajun cheese curds 1/4 cup skim milk 1 cup precooked Jimmy Dean Turkey crumbles 1 cup chopped up spinach Beat eggs and egg whites with skim milk.   Mix in cheeses, sausage, and spinach. Spray 12 muffin tins with non-stick spray. Pour mix into tins.     Back at 350 for 15-18 minutes. Salt and Pepper to taste ***I've been making these in the evening and eating one or two in the mornings for breakfast.   Going to try freezing them next time and see how that goes.   Calorie Count= 12 servings at 57 calories a piece!!!!!!   5Star---every one in this family eats them; if mom will share that is!

This week I've been repeating recipes I've already posted.  But since I'm taking the time to figure out the Calories in them I'm going back and updating that on the posts.    Its nice to have.    I'm giving the ones I've done so far a CalorieCount label so that I can search recipes on the calories as well.   So far these have been updated: Chicken Spaghetti Beef Enchirrito Pork Chops and Rice And who are we kidding; it seems just silly to even look at the calories on those "fried" foods I've done, those are definitely splurge items! I'll also try to add pictures to any recipes missing them.  

This is one of my favorite Pioneer Woman Recipes:   Beef and Bean Burritos.     But I personally think they are more of an enchillada meets burrito.   With the sauce on the top and all.   Of course; I'm lazy, so I often tweek these recipes to make them easier on me, so its not exactly hers but close.   Ingredients: 2 lbs hamburger 2 tbsp minced onion 1 can Mexican Tomato Sauce (El Pato is my favorite) Salt, Pepper, Cumin, Oregano, Chili Powder and Garlic (To taste) 1 can refried beans 1 cup shredded cheddar Flour tortillas Cilantro Instructions: Brown hamburger with minced onions and seasonings to taste.    Pour sauce in and simmer over low heat. Heat refried beans in a sauce pan and sprinkle in 1/2 cup shredded cheddar.   Warm tortillas in microwave. Spread some beans on each tortilla.  Add a few spoon fulls of meat.   Fold up "burrito" style and place on a plate.    Drizzle with extra re...

Well; its Super Bowl Sunday.   And boy would I LOVE to send the husband to BW3's for about 50$ worth of wings; but that really wouldn't pay off with all the hard work I've been putting in since Christmas.   So when I saw this on Pinterest, I HAD to try it!    Ingredients:  1 head of cauliflower (cut up) 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons garlic salt 1 cup franks red hot 1 tbsp butter Ranch or celery for serving Directions: Preheat your oven to 450. In a large bowl, whisk the buttermilk, flour and garlic salt.   Carefully place the cauliflower in the bowl and lightly toss to coat with the mixture. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes. Melt the butter and mix with the franks. Remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat. Return the cauliflower to the oven and bake another 5-8 minutes.     Cool and...

Alright today I'm trying the chicken version of yesterdays recipe, but because its SUPER BOWL SUNDAY I'm making it more in an appetizer form and adding a twist . Honey Garlic Sauce: In a medium sauce pan add 2 tbsp of olive oil and 3-4 chopped garlic cloves.   Cook over medium heat to soften but do not brown.   Add: 1 cup honey, 1/4 cup soy sauce and 1 tsp red pepper flakes .    Simmer over medium heat for 5-10 minutes (be careful so it does not foam/boil over).   Set aside, off heat while you finish your chops. 4 boneless chicken breasts Mix together: 1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground thyme 1 tsp ground sage 1 tbsp paprika 1/2 tsp cayanne pepper Whisk together an egg wash: 2 eggs 4 tbsp water Place your chicken breasts between two pieces of wax paper and pound thin with a meat mallet (or a hammer if your me who does not own a mallet).   ...

I've had the Double Crunch Honey Garlic Chicken recipe pinned on pinterest for some time.   I decided to make them tomorrow for the super bowl game.   Today; when I had thawed some pork chops and decided I wanted to try something new; I went on pinterest.  There I found the pork (and original) version of this recipe.     So here they are!!!! Honey Garlic Sauce: In a medium sauce pan add 2 tbsp of olive oil and 3-4 chopped garlic cloves.   Cook over medium heat to soften but do not brown.   Add: 1 cup honey, 1/4 cup soy sauce and 1 tsp black pepper*.   Simmer over medium heat for 5-10 minutes (be careful so it does not foam/boil over).   Set aside, off heat while you finish your chops.   6 boneless pork chops, trimmed Mix together: 1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground thyme 1 tsp ground sage 1 tbsp paprika 1/2 tsp cayanne pepper Whisk together an egg ...

 This recipe is from our Grandma Dee. Its one of our favorites.    Its hotdishy, and comforting, and satly and best of all makes me think of her and who doesn't love when their favorite Grandma comes to mind. Ingredients: 6 ounces packaged chow mein noodles 2 cups cubed cooked chicken 1 can cream of mushroom 1 can cream of chicken 1 cup milk 1 (8ounce) can water chestnuts (undrained) 1 (4ounce) can sliced mushrooms (undrained) In a baking dish, place 1/2 the chow mein noodles.   In a separate bowl, combine the chicken, cans of soup, milk, water chestnuts and mushrooms (both with juices) in a bowl.    Spoon over the chow mein noodles.   Cover with rest of chow mein noodles.   Bake at 325 degrees for 40+ minutes (uncovered). We serve this over white rice (which I hope you know how to make).  Sometimes use a splash of soy sauce to salt it up more for us adults.   4 Stars---we can get everyone to eat it (5 star); bu...

SUPER QUICK. IN A HURRY. MINIMAL PREP. YUMMY. 5STAR! Today I just didn't feel like cooking; but I have to feed the munchkins.    And I hate cooking something "when I don't feel like it" that I also won't eat.  I don't mind cooking the kids food that I won't eat on most normal days; but not on a Friday after a long week. So this is it!   Ingredients: 1/3 can Pato (Mexican Tomato Sauce--7 1/2 ounce can) 1 large can cooked chicken breast, drained and shredded 4 ounces softened cream cheese 2 can's crescent rolls 1 cup shredded mozzerella Mix tomato sauce, chicken and cream cheese.    Place the mixture on the center of a crescent roll and them up like little pockets doing your best to trap the filling.    Place on a baking sheet.   Sprinkle mozzerella over the top.  Bake at 375 for 15 minutes.   I eat them with a little salsa on the side to dip in.  

I am a picky eater; I'll admit it.  So this is simple and basic.   And the best part about it is that all the kids will eat it!   And the baby; well she will inhale it.  No joke; she eats this faster than you can say ricotta.    Ingredients: 1 box jumbo shells  16 ounces low fat or no fat Ricotta 2 cups shredded mozzarella 1 lb of lean sausage  1 tsp basil 1 tbsp minced garlic 1 jar of your favorite tomato/pasta sauce, I like Market pantry parmesan garlic Boil noodles.  Rinse and drain. Cook and crumble the sausage in a frying pan.   Add  minced garlic while cooking.    Drain (if you use non lean--lean usually doesn't need it).   Mix sausage, ricotta, 1/2-1 cup of mozzarella, and basil.   This holds pretty well; but if it isn't you could add one whipped egg, I've never had to though.     Spread 1/3 jar of sausage in the bottom of a rectangle glass baking dish.   ...