Sunday, November 2, 2014

Pierogi Stuffed Shells


Pierogi Stuffed Shells (a great way to use up leftover mashed potatoes)
Our family likes pierogi. Unfortunately making it from scratch is a pretty insane and time consuming project. I decided to simplify the process by using large shells instead of making the shell dough from scratch. It isn’t quite authentic, but it is awesome and still so tasty.  Not to mention much faster!
Pierogi can be stuffed with almost anything, most commonly meat or potatoes.  We like the potato and onion version, so that is what I did.
Did I mention this is a four ingredient recipe?  You’re welcome :)

Pierogi Stuffed Shells

Ingredients:
24 large shells, cooked to aldente according to package instructions
2-3 cups leftover mashed potatoes (can make fresh if you don’t have any… 1 large onion – diced and sauteed in butter until caramelized
 3 cups shredded cheddar or colby jack cheese
Directions:
  • Preheat oven to 350 degrees.
  • Warm up mashed potatoes and make sure they are seasoned well.  I like to add a little more butter, garlic powder and cream cheese…just remember how ever they taste at this point is how they will taste in the shells. You want them to be yummy!
  • Combine caramelized onion and potatoes.
  • Put 2-3 tablespoons in each shell and line them up in a lightly greased 9×13 baking dish.
  • Sprinkle Cheese evenly over stuffed shells.
  • Bake uncovered until cheese is bubbling and shells are heated through, approximately 20-30 minutes.

Wednesday, August 6, 2014

MOM'S MAC AND CHEESE

 1/2 lb macaroni cooked
1 small pkg of Velveeta cheese
5 slices of yellow cheese
shredded triple cheddar cheese
2 eggs (scrambled)
bread crumbs
butter
1/2 cup milk



cook macaroni, till tender. then take put milk in sauce pan  ( first spray with pam)
put cheeses in slowly and continue to stir do not let burn. after you have your cheese sauce made mix together in large pan. then add eggs. spray pan with pam, then add 1/2 of the mac & cheese mixture
 sprinkle Italian bread crumbs over top. then sprinkle some of the graded cheese over top  with the other 1/2 of mixture again sprinkle with bread crumbs and cheese. put a few slabs of butter oh mac& cheese casserole
bake @ 375* for about 45 minutes




 thank you for visiting my blog and I do hope you enjoy my recipes.
 God Bless
 Dottie   

Vinaigrette Olive Oil Chicken

Vinaigrette Olive Oil Chicken;


2 - SKINLESS CHICKEN BRESTS
WISH BONE  OLIVE OIL VIAIGRETTE
GARLIC POWDER
PEPPER
GRATED CHEESE

TAKE CHICKEN SLICE INTO STRIPS, PUT VINAGRETTE IN PAN,
SEASON WITH INGREDIANTS
BAKE @ 375 FOR ABOUT 45 MINUTES


 I DO HOPE YOU ENJOY MY CHICKEN  HUBBY LOVED IT AND SAID IT TASTED A TAD SWEET.
THANK YOU FOR VISITING.
 GOD BLESS
DOTTIE

Tuesday, July 29, 2014

Loaded Potato and Buffalo Chicken Casserole:

 
 
 

Loaded Potato and Buffalo Chicken Casserole:


2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with hot sauce and/or ranch dressing.

Pecan Fingers


Saturday, July 26, 2014

Peppered Steak and Onions





 Ingrediants

  2 or 3 lb London broil cut into strips 
4 large Onions
2 large peppers
 spray pan with Pam
1/2 stick of butter
salt & pepper to taste
garlic powder
1/8 cup Worcestershire sauce
1/8 cup KIKKOMAN SOY SAUCE
1 cup of water.


 let cook on low for about 3 or 4 hrs or until tender I served this with Rice

 thank you for visiting I will be posting more recipes as I can I hope you enjoy all of my recipes...
God Bless
 Hugs
Dottie

Thursday, July 24, 2014

crock pot chicken and tomato

Ingredents:


 2 boneless chicken breasts
 1 can of diced tomato
 4 cloves of hole garlic
 2 cups flour
salt and pepper for taste
oregano
grated cheese
olive oil
fresh parsley


Clean and trim chicken, cut into strips, cover in flour& seasonings, fly till light brown in virgin extra lite olive oil . when chicken is done frying remove and place in crock pot pour on can of diced tomatoes over chicken. cook on med about 3 or 4 hrs adding a 1/2 cup of water only if needed. cover and continue to cook. once the chicken is tender put on warm . and serve with potatoes, Rice , Pasta  what ever you prefer. 


thank you for visiting hope you enjoy this recipe

God Bless
 Hugs
 Dottie

Thursday, June 26, 2014

One pan meal Chicken and Pasta




               Welcome to my recipe blog, I am going to be adding  home made meals as I can .



Electric Fry pan
boneless chicken breast 1 large
Muellers gluten free Penne
 olive oil 4 tbs
fresh garlic chopped about 5 cloves minced
orageno
Hunt's Diced tomatoes
Parmesan cheese
salt & pepper to taste
garlic powder


 cut chicken in strips ,saute chicken and garlic in pan till cooked thoroughly
season chicken and then once your sure the chicken is cooked well add 1 can of Diced tomatoes
stir well  add 1/2 can of water and let saute on med /low heat for about 2 hrs  or until chicken is tender sprinkle with Parmesan cheese stir again  & cover pan 1/2 hr before serving take the Mullers Gluten Free or regular Penne and cook after it is cooked drain and add to pan mix and let cook about 20 minutes .
 this is a great recipe so easy put it together and go about your business checking on it now and again.
I love one pan dishes make it so much easier for everyone you can make a larger amount  just double it . this I made for 3 but like I said you can make as much as you need for your family...



thank you for visiting hope you enjoy this recipe

God Bless
 Hugs
 Dottie

Tuesday, June 24, 2014

grandma's Mac and Cheese

1 lb box of elbow macaroni
1/2 lb kraft cheese
1 pkg shredded  cheese colby-jack
3 eggs  scrambled 1 cup of milk
breadcrumnbs
6 tabs of butter


cook your mac first let it cool set to the side take a sauce put milk and cheese in pan cook slow so you don't burn the cheese sauce. keep mixing
when it is all done put it in a casserole dish, mix eggs into macaroni then pour cheese sauce over the macaroni  sprinkle with breadcrumbs & extra shredded cheese over top.take tabs of butter in all four corners and in the center of mac& cheese.
Bake at 350* for 40 minutes 

 thanks for visiting this has been passed down for years in our family . I hope you enjoy the Mac and cheese


Thank you for stopping by if you have any question please e-mail me @ dinkydoodle52@gmail.com

 God Bless
     Hugs
   Dottie
http;//recipesbydottie.blogspot.com

 

Alfredo Sauce

Ingredients:
1 1/2 cup of milk
1 1/2 cup heavey cream
1/2 cup of Imported Parmesan cheese , grated
1/2 cup imported Romano cheese, grated
6 egg yolks
salt and pepper to taste.
procedures:

1. HEAT milk& cream in heavy bottom saucepan until it begins to simmer. Turn off heat. slowly whip in cheese then remove from heat.

2. Place egg yolks in a separate bowl and slowly whip in a portion of hot milk and cream mixture.
   slowly add egg yolk mixture back into remaining cream mixture. place back on stove on very low
heat and continually stir until simmering. Take sauce off heat so it thickens( this will increase temperature of egg yolks known as tempering)

3. Season to taste with salt and pepper ./ serve over your favorite Pasta

Thank you for stopping by if you have any question please e-mail me @ dinkydoodle52@gmail.com


 God Bless
     Hugs
   Dottie
http;//recipesbydottie.blogspot.com

 again I plan on posting some pix at a later date