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Oven Baked Chili Cheese Dogs

Here's an easy and tasty recipe that the hubby and kids will go crazy over!  We found this yummy meal from blogger Holly Lofthouse at Life in the Lofthouse.  Go check out Holly's blog ~ it's packed full with Oh-So-Good recipes and even a Menu Plan for the week!  How great is that??

INGREDIENTS
8 hot dogs
8 hot dog buns
2 cups prepared chili
2 cups shredded cheddar cheese
1/2 onion, chopped
mustard, ketchup, relish
DIRECTIONS
  1. Preheat oven to 375 degrees F. 
  2. Place tin-foil in a 9×13 baking dish - this will make for quick clean up later!
  3. Put hot dog buns on top of foil in the pan.
  4. Put mustard, ketchup or relish inside bun and then put hot dog on top.
  5. Place cooked chili on top of each hot dog then top with shredded cheese and chopped onion.
  6. Cover pan with foil and bake for 30 minutes.

Peanut Butter Chocolate Cake

This was our Winning Recipe submission from August 2013.  It would be a Sweet Treat for your Valentine!!

Crazy Good Peanut Butter Chocolate Cake, sent in by Kasyne

 

Ingredients:

  • 1 box Double Chocolate Cake Mix
  • 1 box of Milk Chocolate Pudding - NOT instant
  • 1 package of Reese's Peanut Butter Cups Miniature's
  • 1 container of Chocolate Frosting
  • 3 Tablespoons of Peanut Butter
  • 3 Tablespoons of Hot Fudge (like for ice-cream topping)
  1. Preheat oven to 350 degrees.  In a large bowl, prepare the cake mix according to the directions on the box, add in the dry pudding mix and blend well.  Coarsly chop Reese's Peanut Butter Cups, approximately into 1/4's for each cup.  Set aside about 1/2 cup to 1 cup of the chopped Peanut Butter Cups, and fold the remainder into the cake/pudding mixture.
  2. Pour cake batter into 2 separate round cake pans, bake about 45-55 minutes.  Make sure to use whatever tricks you have for non-stick cakes because you will need to take the cakes out of the pans.  I used USA Rounds that I bought from Not Your Mama's Kitchen!  All I did was grease and flour the pans before use and the cakes came out Perfect!
  3. Once cooked through, remove cakes from the oven.  Cool for about 10 minutes then turn them onto a bakers cooling rack to cool the rest of the way.
  4. When cakes are cooled completely, put them on your cake plate to frost.  Remember to put frosting in between the two layers to help glue it together.  Also, a trick my grandmother taught me is to stick toothpicks into the layers and it holds them together.  This works great and whoever finds the toothpicks has to do the dishes!  At least, that's our family tradition.
  5. After frosting the cakes, In two separate bowls, melt the peanut butter and hot fudge in microwave.  Place remainder chopped Peanut Butter Cups on top of cake.  Drizzle the peanut butter over top of cake & cups.  Finally, drizzle the hot fudge over all.

Now, have a *small* slice with a cup of coffee and a friend!  It's Dee-Lish!!

Pan to Oven Seared Steak

I'll be the first to say... My family does love their steak on the grill!  But, for those days when time just doesn't allow for grill prep OR the weather just isn't quite right; this Pan to Oven style is a trusty method.  I learned this from my Granny who loved being a stay-at-home mom and all that came with it... Yes, even the cleaning!  So, here ya go; From my family recipe vault to yours... I hope you enjoy!

What you'll need:

  • 1 stick of unsalted Butter - softened & cut in 1/2
  • 1 Tablespoon of Olive Oil
  • 2 Garlic Cloves, crushed and minced fine
  • 1 Tablespoon of fresh Parsley -chopped (if using dried, use less as it is stronger in flavor)
  • a Dash of Worcestershire sauce
  • Sea Salt
  • Pepper
  • 2 Steaks - any cut of beef you like

To start, pat down your steaks with a paper towel and generously salt them on both sides.  Trust me... it sounds like a lot of salt but it really isn't.  When you think about it, steaks are really thick and you're only salting the surface.  So, when you bite into it, the steak will be yummy!!

Next, take 1/2 the stick of butter, minced garlic, chopped parsley and worcestershire sauce and mix well.  By the way... does anyone really know how to say "worcestershire"??  Roll the butter mixture into a log using saran wrap and then chill it in the fridge.  Or, if time is short, you can just store the butter mixture in a container for the fridge; that's what Granny did!

Preheat your oven to 450 degrees and get your cast iron skillet heating on the stove top with a medium-high heat.  If you don't have a cast iron skillet, just make sure to use an oven safe skillet/pan.  As your skillet is heating, add in the other 1/2 stick of butter and the olive oil.

When the butter and oil have meshed together well and your skillet is "screamin' hot", put your steaks in and give them a good sear on each side... usually 2-3 minutes per side.  You know a screaming hot skillet is perfect when you put your steak in and it "sizzles" or "screams" at ya!   As your steaks are searing, continue stirring the residual butter on top of the meat while it's cooking.  When you flip your steak over, it should have nice golden brown crust on it; and the skillet will scream at ya again.

Once you have seared both sides of the steak, place the skillet in your preheated oven for 6-8 minutes, depending on the thickness of your steak and the "doneness" that you like.  During the last 2 minutes of your steak being in the oven, take a few slices out of the butter log you made and place them on top of the steaks in the oven.  Use the amount you prefer for your taste buds.

After taking the steaks out of the oven, allow them to rest for 5 minutes before serving.  It lets the flavor really set in... Enjoy!