Chili Dog Casserole – Quick and Easy

Where has this Chili Dog Casserole recipe been all my life??? Everybody seems to love it! Absolutely wonderful and it’s so easy to make!

Nothing extravagant here, but for the effort it requires and the fact that it seems to please everyone’s taste for parties and sporting events I find it worthy.

Cheap, quick, and tasty.

I cook my hot dogs first, go with 1 can of bean and 1 can of no-bean chili, which I combine and warm, add about a quarter cup of ketchup to the mix to make the chili go a little further and put some cheese and a tad of the chili inside of each tortilla.

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Chili Dog Casserole
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Chili Dog Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A great quick and easy meal that everybody likes! 

Course: Main Course
Cuisine: Mexican
Keyword: Chili Dog Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 15 oz. Cans of chili with beans I like Hormel Hot & Spicy
  • 1 16 oz. Package of beef frankfurter I prefer Ball Park
  • 10 8 inch flour tortillas the fajita sized ones
  • 1 8 oz. Package Cheddar cheese shredded
Instructions

  1. The first step to prepare this recipe you need to preheat oven to 425 F

  2. And then next step you need to spread ONE  can of chili & beans in the bottom of a 9x13 inch baking dish.

  3. Roll up franks inside tortillas and then place in a baking dish, seam side down, on top of chili and beans.

  4. Top with remaining can of chili and beans, and sprinkle with cheese.

  5. Cover the baking dish with aluminum foil, then bake at 425 F for about  30 minutes.

Tips and Tidbits About This Chili Dog Casserole

This recipe has a lot of potential.

When I told my picky family that we were having a hot dog casserole, they made gagging motions.

Who would have thought this was decent.

A BIG…HUGE… thing that I’d change for next time was cooking the hot dogs PRIOR to putting it in the oven. …unless of course, you like that straight out of the fridge taste, which most people don’t.

I put it in for the set amount of time and even cooked HALF the amount, and the hot dogs were still not cooked. We had to put them in the microwave.

There’s always using your favorite sausage link or my favorite andouille sausage instead.

Also, even after halving the recipe, I thought it needed more chili. I’ve used homemade chili too.

Don’t be afraid to add that cheese too and being creative and adding things like onions, etc.

It won’t be gooey (a worry I had). We also put the tortillas on the stove to cook them a little before baking.

Will do it again.

Up Next: 

Best Mexican Cheese Corn Dip Ever

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Baked Hawaiian Sandwiches

These Baked Hawaiian Sandwiches are quick, easy, and always a hit. Great served at receptions, baby showers, Bible studies, or tailgate parties!

 

I have made large quantities and they have always turned out great. They can also be made up in advance and stored in the refrigerator until ready to bake.

You can scale the recipe back but follow it exactly otherwise.

Don’t be hesitant about adding the sugar. It’s an awesome addition! The sugar topping almost candies the tops of the sandwiches, giving them a great flavor.

Keep an eye on these while they’re baking, so the bottoms don’t get too dark.

Try them and enjoy!

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Baked Hawaiian Sandwiches
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Baked Hawaiian Sandwiches
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Really easy to make a delicious for a meal or a party snack! 

Course: Appetizer
Cuisine: American
Keyword: Baked Hawaiian Sandwiches
Servings: 6
Calories: 220 kcal
Ingredients
  • 24 Hawaiian bread rolls such as King's®, split
  • 12 thin slices of honey-cured deli ham halved
  • 12 slices Swiss cheese halved
  • 12 thin slices deli smoked turkey halved
  • 12 thin slices provolone cheese halved
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup dried onion flakes
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey mustard
Instructions
  1. Place a rack into the lower half of your oven and preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the bottom halves of the Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place the top halves onto each bottom to make sandwiches.
  3. Melt the butter in a saucepan over low heat and stir in the sugar, dried onion flakes, poppy seeds, and honey mustard until the mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes. Brush over the tops of each sandwich.
  4. Bake the sandwiches on the preheated oven's lower rack until the tops are golden brown and the fillings are hot, about 15 minutes.

Enjoy Baked Hawaiian Sandwiches

Up Next: 

Paula Deen’s Southern Pimento Cheese

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Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispie Treats? Chocolate and peanut butter with a nice rice cereal crunch! I really intended to make plain rice Krispie treats.

But as I pulled out the cereal from the bottom cupboard, I glanced over to the other side where I keep the “off-limits” food.

The bright orange packages of peanut butter cups started yelling at me.  “Pick us!”  “We would be great to use!”  “You know how good we are!”

Yes, I do hear candy voices!  That’s not weird, is it?

How in the world was I supposed to resist candy that was basically forcing itself on me?  I just couldn’t.

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Peanut Butter Cup Rice Krispie Treats
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Peanut Butter Cup Rice Krispie Treats
Prep Time
30 mins
Cook Time
2 mins
Resting Time
1 hr
Total Time
32 mins
 

A delicious variation of Rice Krispie Treats. 

Course: Dessert
Cuisine: American
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 cup white granulated sugar
  • 1 cup corn syrup
  • 1 1/3 cups creamy peanut butter
  • 4 1/4 cups Rice Krispies cereal
  • 6 peanut butter cups chopped or 1 cup large handful mini peanut butter cup.
  • 1/2 cup handful semi-sweet chocolate chips
Instructions
  1. Combine sugar, corn syrup and peanut butter in a large bowl until smooth.
  2. Microwave on high for 2 minutes.
  3. Stir until smooth. The mixture should be liquid and appear melted.
  4. The sugar should be mostly dissolved.
  5. (this can be done on the stove in a saucepan on low heat)
  6. Stir in the rice krispies and then stir in chocolate chips. They will melt as you stir and mixture will turn brown.
  7. Gently stir in peanut butter cup pieces.
  8. I suggest adding in about half of the pieces, stir. Place remaining pieces on top of the mixture and scoop them up with a cookie scoop along with some of the mixture. This way every scoop with have an intact peanut butter cup piece to show.
  9. Place scoopfuls of the mixture on a cookie sheet covered with parchment, silicone mat or waxed paper.
  10. Allow to harden at room temperature (or place in refrigerator for a few minutes to speed up the process). Store in a covered container at room temperature.

Tips and Tidbits About Peanut Butter Rice Krispie Treats

If your finished treats are too hard you heated the sugar/peanut butter mixture too long, try reducing the time.

If your treats don’t harden and are too soft, try cooking the mixture longer.

Up Next:

Snickers Rice Krispie Treats

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Quick Chocolate Cake In Less Than 10 Minutes!!!

Just make this simple Quick Chocolate Cake In Less Than 10 Minutes if you have unexpected guests and you don’t know what to serve to them. You don’t rush to the market.  It will leave them with an open mouth!!!

Quick Chocolate Cake In Less Than 10 Minutes

Stir this up in the pan and 5 minutes later you’re eating a delicious fudgy cake.

Make sure to use a microwave safe dish. Cooking time may vary between microwaves. Check after about 4 minutes by carefully tapping dish—cake is done with it’s just set with the slightest jiggle.

Take care as the cake will be hot.

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Quick Chocolate Cake In Less Than 10 Minutes
Prep Time
3 mins
Cook Time
7 mins
Total Time
10 mins
 

Quick, easy and delicious!!!

Course: Dessert
Cuisine: American
Servings: 4
Calories: 320 kcal
Ingredients
  • 1 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 cup cocoa
  • 2 eggs
  • 3/4 cup cream
  • 3/4 cup milk
  • 125 g butter
  • 180 g dark chocolate
Instructions
  1. Combine all the dry ingredients, and then add the eggs, the milk and the butter.
  2. Mix well and then add the mixture into a baking pan which you can fit it into a microwave.
  3. Bake the cake on a high temperature for 7-8 minutes, take it out and check is it baked with a toothpick.
  4. Allow it to cool down for a few minutes. While it's cooling melt the chocolate together with the cream.
  5. Pour the chocolate over the cake and serve it.

Enjoy!

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Trailer Trash Cornbread – A Fun Main Dish

From simple stuff comes… Trailer Trash Cornbread. A moist, down-home and wholesome meal, snack, or a fun main dish. Easy to make and kiddies love it.

I serve this up next to pulled pork sandwiches or as the main event alongside mac and cheese.

Can’t think of anything more Americana than beans and weenies…unless it’s a chili corn dog!

Top with shredded Cheddar cheese, it’ll make you want to slap your mama.”

This is really good! Very cheap and easy.

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Trailer Trash Cornbread
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Trailer Trash Cornbread
Prep Time
20 mins
Cook Time
40 mins
Resting
5 mins
Total Time
1 hr 5 mins
 

A delicious hot dog casserole. The kiddies will love the name!

Course: Main Course
Cuisine: American
Keyword: Trailer Trash Cornbread
Servings: 6
Calories: 365 kcal
Ingredients
  • cooking spray
  • 1 tablespoon olive oil
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 16 oz package hot dogs halved lengthwise and cut into 1-inch pieces
  • 1 15 ounce can chili with beans
  • 1 8.5 ounce package cornbread mix
  • 1 egg beaten
  • 1/3 cup milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
  3. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
  4. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.
  5. Serve with a topping of sour cream and salsa if desired.

Enjoy!

Up Next: 

Hot Dog Casserole – Easy Peasy & Kiddy Friendly

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Corned Beef and Cabbage Video

Corned Beef and Cabbage Video

Corned beef is usually a cut of brisket or round that is pickled or ‘corned’ in a brine. The term corned comes from the tiny grains or corns of salt used in the pickling process.

Now, if you have never had this delicious cut of meat, don’t turn your nose up yet. It does not taste like pickles.

But, when prepared with cabbage and other vegetables you can count on a delicious and unique flavor that will call you back for more.

Here you have complete video instructions for making this delicious dish!

Click the NEXT arrow to watch the video.

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Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake fills the bill for dessert for any occasion. A fancy dinner party or a family dinner or any other occasion you have.

I don’t often eat desserts after meals. But when I do I like something scrumptious like this pound cake!

Special occasions seem to cry out for a dessert. When hosting a dinner party, no matter how many people or how fancy, a great meal just has to have that final touch of a tasty dessert.

Desserts are perfect for holiday dinners, office gatherings, and birthday parties. Desserts have taken over as the norm in social events like these.

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Brown Sugar Caramel Pound Cake
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Brown Sugar Caramel Pound Cake

Delicious pound cake featuring brown sugar, toffee chips and pecans with a brown sugar glaze. 

Course: Dessert
Cuisine: American
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 ½ cups butter softened
  • 2 cups light brown sugar packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8 oz bag toffee chips
  • 1 cup pecans chopped
Carmel Drizzle:
  • 114 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325F. Spray a 12 cup Bundt pan with cooking spray with flour.
  2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
  3. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
  1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.
  2. NOTE: Make sure you drizzle the caramel while it’s still HOT.

 

Enjoy!

Up Next:

Amanda’s Cheese Pound Cake

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Hasselback Garlic Potatoes With Bacon & Cheese Recipe!

Hasselback Garlic Potatoes is like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

Hasselback Garlic Potatoes

The hasselback potato is clearly the most impressive spud to ever call itself a side dish.

Want one more reason to make them tonight?

How about the fact that despite their frilly fancy-pants appearance, they take no more time and just a little more effort than your average foil-wrapped baked potato.

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Hasselback Garlic Potatoes With Bacon & Cheese Recipe
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
 

A potato side dish that sure to impress even though it's really easy to make! 

Course: Side Dish
Cuisine: American
Servings: 2
Calories: 360 kcal
Ingredients
  • 16 ounces potatoes
  • 3 to 5 garlic cloves thinly sliced
  • 4 tablespoons butter melted
  • 2 tablespoons olive oil
  • salt and fresh black pepper
  • Fresh chives diced
  • Bacon cut into large chunks
  • Shredded Cheese of your choice- 1-cup
  • Sour Cream
Instructions
  1. Preheat oven to 400 degrees F.
  2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
  3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
  4. Place on a baking sheet lined with foil and sprinkle generously with salt and pepper and place in the oven.
  5. When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
  6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with a heaping helping of shredded cheese.
  7. Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Recipe Notes

Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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Sausage Egg Casserole

This Sausage Egg Casserole is a breakfast casserole I’ve made on several occasions and it always gets rave reviews. People ask me for the recipe. The ultimate compliment!

Sausage Egg Casserole

‘Eat breakfast like a king lunch like a prince and dinner like a pauper.’ Most dietitians advise a healthy and filling breakfast, for a fueled and energized productive day.

Starting the day with a healthy and sumptuous tasty breakfast does not need hours of preparation and cooking. Breakfast casseroles are the best and most filling way to start off the day.

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Sausage Egg Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A delicious sausage and egg breakfast casserole with mushrooms and cheese. The cooked casserole freezes well. 

Course: Breakfast
Cuisine: American
Servings: 6
Calories: 250 kcal
Ingredients
  • 3/4 pound ground pork sausage
  • 1 tablespoon butter
  • 4 green onions chopped
  • 1/2 pound fresh mushrooms sliced
  • 10 eggs beaten
  • 1 16 ounce container low-fat cottage cheese
  • 1 pound Monterey Jack cheese shredded
  • 2 4 ounce cans diced green chile peppers, drained
Instructions
  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
  2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. Pour into the prepared baking dish.
  5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

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More recipes you might like.

Mini Ramen Noodle Frittatas
Breakfast Slop
Cheesy Ham and Broccoli Bubble Up Bake

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No-Bake Butterfinger Pie

I don’t remember when I was first introduced to this No-Bake Butterfinger Pie but one thing I do know… It’s delicious!!! Every time I make it I have to really hustle to get a piece before family and friends get it all.

Butterfinger Pie

I love no-bake sweet treats. Especially during the summer months since I don’t have to heat up the kitchen with the oven. I save every recipe I find that’s no-bake. Sweet and savory! I really found a treasure in this one!

Even if you’re not a big peanut butter fan I’ll bet you still like the occasional butterfinger. If so this pie has your number!

It whips up in a matter of minutes but it does need to be put in the fridge to chill for a few hours. The wait is well worth every bite. So creamy and incredible!

Especially good if you drench each slice in chocolate syrup and whipped cream.

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No-Bake Butterfinger Pie
Course: Dessert
Cuisine: American
Ingredients
  • 1 1/2 cups chocolate graham crackers crushed (1 packet, 9-10 crackers)
  • 6 tablespoons butter or margarine melted
  • 1 Butterfinger candy bar crushed
  • 8 ounces PHILADELPHIA Cream Cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip unthawed
  • 8 oz ounces Cool Whip Extra
  • 2 Butterfinger candy bar crushed (divided into 2 bowls)
  • 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
  • 1 ounce crushed peanuts
Instructions
  1. FOR PIE CRUST: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Add mixture to pie pan and press firmly into bottom and sides. Put into freezer to chill until ready to fill.
  2. FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.
  3. TO FINISH: Place the pie filling into the pie crust. Garnish evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover and freeze for at least two hours before serving.

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