Tag: simple recipes

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

Spaghetti Carbonara

Brandi C

Spaghetti Carbonara

Easy Spaghetti Carbonara – A Shelf-Cooking Favorite

Spaghetti Carbonara is a simple, satisfying dish that comes together with just a handful of ingredients. It’s the perfect shelf-cooking pasta recipe, using staples I always keep on hand. To round out the meal, I like to serve it with garlic cheese bread and a Caesar salad—quick, easy, and delicious.

Ingredients

  • 1 lb. pasta (I used linguine)
  • Seasoning mix (your favorite blend)
  • 3 room-temperature eggs
  • Bacon (reserve 3 Tbsp. of bacon grease)
  • Fresh mushrooms (sliced)
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • Parmesan cheese (a generous amount)
  • Reserved pasta water (about 2 ladles)

(Want to mix things up? Try adding sautéed bell peppers or spinach for extra flavor!)

Directions

Cook the Bacon & Veggies

  • Cook the bacon until crispy, then remove and crumble.
  • In the same pan, sauté garlic, mushrooms, and onions in the reserved bacon grease until soft. (Spinach would also be a great addition here!) Remove from heat and set aside.

Prepare the Egg Mixture

  • Crack 3 room-temperature eggs into a bowl and lightly beat them.
  • Ladle about 2 scoops of hot, starchy pasta water into the eggs, whisking constantly. This helps temper the eggs, so they don’t scramble when added to the pasta.

Cook the Pasta

  • Boil linguine (or your pasta of choice) in salted water until al dente.
  • Drain the pasta and return it to the pot while it’s still hot.

Bring It All Together

  • Add 3 Tbsp. of reserved bacon grease and the sautéed vegetables to the pasta.
  • Use tongs to toss everything together, evenly coating the noodles.
  • Slowly pour in the egg mixture, continuously tossing the pasta to create a silky sauce.
  • Add lots of Parmesan cheese, stirring until fully incorporated.
  • Finally, mix in the crumbled bacon and serve immediately!

Final Thoughts

This meal was so freaking good and ridiculously easy to make. My family loved it. If you want a vegetarian option, just skip the bacon (though in my house, that’s not happening). I may experiment with turkey bacon next time for a slightly lighter version.

After 30 years of cooking, I’ll admit—some nights, I am just over it. The inspiration runs dry, and I find myself staring at the fridge with zero motivation. That’s why I’ve started writing down my favorite recipes and tweaking them to fit my family’s tastes.

Originally, I found this dish in a Rachael Ray cookbook back when I was obsessed with collecting cookbooks. Now? They just sit on my shelf collecting dust. Maybe it’s time to dust them off and find some new inspiration!

The beauty of cooking is making a recipe your own—adjusting flavors, swapping ingredients, and creating something that works for your family. So, grab your pantry staples and give this one a try! You won’t regret it. 🍝

Recipes and Cooking

Shelf-Cooking Co-Vid19 Style

Brandi C

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style. With Co-Vid19 rearing its ugly head, I have not been out of the house. I lied. Twice. I have been out twice. Both of these times have been to take H to treatment in Nashville. So, grocery shopping is through pick-up, when my son works (at a grocery store) or my husband picks it up. Also, the school has been bringing food, for the week, for three kids. That helps tremendously.

Yet

There are some things my kids will not eat by themselves. Now, they are not picky eaters, but they prefer it to be cooked in something. So, I’ve been separating the breakfast foods, lunch foods, snacks, and fruit. They eat all the breakfast stuff throughout the week. Also, they eat most of the lunch food throughout the week. Yet, there are things like raw broccoli and cherry tomatoes that they will not eat unless I use them another way.

I do not waste food.

Plain and simple. I am not a short-order cook and do not throw things away. That is how I was raised, and that is how I raise my kids. With all that being said, I stockpile the carrots. For one, my kids do eat those. Secondly, I can cut those suckers and put them in any casserole. Thirdly, carrot bread or carrot cake. Yes, please. Fourthly, soup. Put them in any soup. Fifthly (I’m starting to giggle now because what do I do when I get up to tenthly? Is that even a word?), put them in a saute pan with some butter and brown sugar. It’s a good thing.

Next up, cherry tomatoes. Once I have a baggie, I give them to one of my older daughters, who both love them. Also, I juice them for chili or soup. I chop them up and saute them in any pasta dish. You can do a multitude of things with those things.

Now, onto this recipe and broccoli. My big girls love raw broccoli. Sadly, my other five kids do not. My son-in-law calls them “the trees of the devil.” He is a bit extra. You can make broccoli soup or Chicken and Broccoli Braid. Also, you can use it to make beef and broccoli stir fry—lots of things.

Odds and Ends

Today, however, I had a 1/2 bag of many things. N had brought home some leftover hamburgers and cooked bacon from work. I had a couple of bags of this and a bag of that. Then there was a 1/2 a bag of another thing. I put all those together, and I made 2 casseroles. Honestly, I didn’t think it would make that much. I’m cooking one casserole for tonight and freezing the other for another night. We also have leftover breadsticks from the pizza we ordered last night, so that is a side dish. I think I have a couple of cans of corn. Voila. Dinner is served.

Beef, Broccoli, & Extras Casserole

Two # ground beef

onion

garlic

seasoning mix

Worcestershire sauce

Brown all of this together, drain if needed.

In a 13×9 dish, grease it (preheat the oven to 350). On the bottom of the dish, place the meat mixture.

Step 2

Now, this is what I had on hand. Tweak this to what you have. Just have fun with it. If it sucks, you will remember what not to add!

2 c. chopped fresh spinach

carton of fresh mushrooms, chopped

fresh broccoli, chopped

cooked bacon, chopped

Cheddar cheese

Layer each of these components on your meat mixture.

Step 3

In a bowl, add 2 cans of cream of mushroom (can use chicken or celery) and 16 oz sour cream. Once combined, spread over casserole.

Next up, add cheddar cheese (any cheese will do, this is what I had).

Lastly, I had a 1/2 bag of leftover tater tots. I lined them on top. I wanted to get rid of the bag, mainly because I had no potatoes to cook up.

Bake at 350 for about 40 minutes, cover, and uncover for another 12 minutes until your tater tots are done. Now, I did not pre-blanch or steamed my broccoli. I was afraid it would get mushy.

On freezing this dish, I did not cook it first…again, the broccoli issue.

Other Options

Now, you can change up your cheese. Also, you can add in zucchini, squash, cauliflower, or carrots. You can change up your soups. Instead of tater tots, use instant or regular mashed potatoes to put on top. If you don’t want to do that, add egg noodles or rice at the bottom of the dish. The sky is the limit.

 

Recipes and Cooking

Weiner Wink Memories

Brandi C

realistic shelf-cooking,shelf-cooking recipe,weiner winks recipe,weiner winks memories,kraft cheese slices,large family,easy dinner recipe,pigs in a blanket recipeWeiner Wink Memories

It has been a minute or two since I have blogged. I have a lot to say, but the words in my head will not trickle out of my fingertips. So, today we shall chat about Weiner Wink Memories.

It’s pretty simple. Take a piece of biscuit dough (some fancy people use crescent rolls) and flatten it out. Then, take a part of cheese (Kraft) and lay it on top of the biscuit. Next, grab your hotdog and slice it down the middle (not all the way). Finally, roll it up and bake it at 350 for about 10 minutes. Enjoy.

Treasured Times

My mom would make Weiner Winks I think most people call them Pigs in a Blanket) when I was a little girl. It was such a treat! We would get those little bitty biscuits, REAL Kraft cheese (1/2 slice per wink), and hotdogs. It was an exciting night for us kids. Almost as exciting as grocery day when she would get a bag of Doritos and a REAL coke for hamburger night (again, a 1/2 slice of cheese per burger)!

As I type this, I have a grin from ear to ear! It is the small things of life that can bring such joy. We didn’t have much money, yet we didn’t want anything. Martha and Pop never let on that we needed anything. Such good parents. I adore them.

Passing it All Down

As of late, my son-in-law has dubbed Wednesday “Weiner Wednesday.” He and Big Daddy grill brats, Oscar Meyer Weiners, and whatever else floats their boat. Tonight is 50-cent corndogs (vomit) at Sonic, so they wanted to do that. For us “non-corndog people,” I am making Weiner winks with the itty bitty biscuits and a FULL slice of cheese! It tickles my soul that a childhood favorite of mine is such a thrill for all my kids. My big kids are even coming! It makes my heart smile.