Tag: customizable recipe

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

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Recipes and Cooking

Sheet Pan Nachos

Brandi C

Sheet Pan Nachos

Sheet Pan Nachos: A Fun and Customizable Recipe

Looking for an easy and fun family meal? Sheet Pan Nachos are a perfect choice! This dish is super versatile and can be modified to suit your taste. Whether you want to make it vegan, vegetarian, or load it with your favorite toppings, it’s a meal the whole family will love. Plus, the leftovers are just as delicious! Here’s how you can make it:

Ingredients:

  • Flour tortillas (or corn tortillas for a gluten-free option)

  • Oil (for frying)

  • Ground beef (or your favorite protein substitute for a vegetarian/vegan version)

  • Garlic (minced)

  • Onion (chopped)

  • 2 packets taco seasoning mix

  • Salsa (for extra flavor)

  • Mexican blend cheese (or your favorite cheese blend)

  • Black beans (rinsed and drained)

  • Taco/nacho toppings of your choice (e.g., sour cream, guacamole, jalapeños)

Instructions:

  1. Prepare the Ground Beef: Brown the ground beef with minced garlic and chopped onion in a large pan. Once browned, drain any excess fat. Add the taco seasoning mix along with a bit of water to loosen up the mixture and allow the flavors to combine. Stir in some salsa to add an extra kick to the beef.

  2. Make the Tortilla Chips: While your beef cooks, take your flour tortillas and cut them into chip-sized pieces. You can also buy pre-made tortilla chips, but homemade ones are super easy. Deep fry the tortilla pieces until crispy (this takes just a few minutes). You can also bake them for a healthier option!

  3. Assemble the Nachos: Spray a large sheet pan with cooking spray, then layer your tortilla chips, seasoned ground beef, black beans, and cheese. Drizzle a bit of salsa over the top (but not on the chips themselves – we’ll explain why below). Bake at 350°F for about 10 minutes, or until the cheese is melted and everything is heated through.

  4. Top and Serve: Once your nachos are out of the oven, add your favorite taco toppings like sour cream, guacamole, jalapeños, or anything else that makes your taste buds dance!

What I Would Do Differently:

  • Use Corn Tortillas: Next time, I’ll swap out the flour tortillas for corn tortillas. The flavor is a bit better, and they hold up well without getting soggy.

  • Skip Salsa on the Chips: I realized that adding salsa directly to the chips before baking made them a bit soggy. It’s best to mix the salsa into the beef mixture instead, for more flavor and crunch.

  • Green Onions: I think adding chopped green onions would be a great addition for some freshness.

  • Layered Rice and Refried Beans: I considered layering rice and refried beans in the nachos for extra texture and flavor. If you like heartier nachos, I highly recommend this addition!

Final Thoughts:

These sheet pan nachos were delicious and definitely a hit in our household, though I wasn’t blown away by them. The beauty of this recipe is how easy it is to adjust and make your own, so don’t hesitate to get creative! It’s perfect for a fun family dinner or when you need to feed a crowd.

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Recipes and Cooking

Simple Sheet Pan Recipe

Brandi C

Simple Sheet Pan Recipe

Simple Sheet Pan Recipe

This Simple Sheet Pan Recipe is proclaimed as my husband’s “most favorite thing” I make. Let’s all realize that I have made it twice. That’s it. I have made it two times in the history of ever. Honestly, it has been an adjustment from cooking for so many people to just a few that I really have to step outside of my box. This recipe can be switched up, added to, ingredients taken away, change up the protein, and seasonings as well. You can mold this to whatever you would like.

Ingredients

Kielbasa

Onion

Garlic

Herbed Butter

Seasoning

Dan’O’s Cheesoning mix

Baby potatoes

Broccoli

Fresh Mushrooms

Oil

Parmesan

Zucchini would be really good in this but I didn’t have any

Directions

Preheat your oven to 450 and get a big sheet pan out. In a large bowl, add in your baby potatoes, I cut mine in half to make them cook quicker. Once they are all cut up, add a dash of oil, some seasoning mix, and your Dan’O’s. Mix well and throw it on your sheet pan. Place in preheated oven to cook while you work on your protein.

In a skillet, add your herbed butter, garlic, and chopped up kielbasa. Sear that down. In the same bowl that had your potatoes, add in the rest of your washed and chopped up veggies. Add a bit more oil, if needed, and more seasoning and Dan’O’s. Mix well.

When the potatoes are fork tender, pull them out of the oven and throw on the rest of your veggies and your protein. Dash some parmesan on top because I love parmesan and it makes everything taste better. Pop back in the oven for about 10 minutes and  you are done.

There are so many more veggies you can add. You can make this completely vegan or vegetarian, you can add different or more protein to bulk it up. There are just so many things that you can do and it is so simple. Enjoy.

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