Kiddie Friendly Hot Dog Casserole

I remember how much I loved this Kiddie Friendly Hot Dog Casserole when my Mom made it when I was a child. So I know for a fact that it’s kiddie friendly.

Kiddie Friendly Hot Dog Casserole

I still make this on a regular basis when I’m looking for some warm comfort food.

It doesn’t have the best visual appeal but it smells great while cooking and it’s so easy to make. It tastes really great whether you are a kiddie or an adult. It’s nice to have a meal-in-one dish for supper that’s quick to put together on a busy night.

I think this will be a winner with all in your family.

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Kiddie Friendly Hot Dog Casserole
Ingredients
  • 1 medium onion diced
  • 2 beef hot dogs there would be 8 in a 1lb pkg
  • 1 10 1/2 ounce can vegetable soup, condensed
  • 1 10 1/2 ounce can water
  • 1/3 cup instant rice
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley minced
Instructions
  1. Preheat oven to 350°F.
  2. Dice the onion and add to a 2 quart casserole dish that has a lid. Slice the hot dogs into 1/2 inch thick coins and add to onion. Mix the soup into hot dogs & onion. Add the water and stir until the soup is dissolved.
  3. Add the rice, black pepper and parsley and stir again.
  4. Bake for 10 minutes with the lid off. Remove from the oven and stir. Bake for an additional 25-35 minutes with the lid on.

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Recipe based on one by Clotho
Photo by TasteTester

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Easy and Elegant Pork Tenderloin

You won’t believe how easy this Elegant Pork Tenderloin is to make. The real test is the taste and this is the best-tasting pork dish I’ve ever had!

It’s tender, moist and soooo flavorful from the rub.

Elegant enough for company and a special treat for family.

I love pork tenderloin and have tried dozens of recipes. This is, by far, the best and so easy to do!

It’s better if you can marinate for 24 hours but a shorter time still yields good results.

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Elegant Pork Tenderloin
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Easy and Elegant Pork Tenderloin
Prep Time
30 mins
Cook Time
35 mins
Marinating Time
4 hrs
Total Time
5 hrs 5 mins
 

This Elegant Pork Tenderloin is extremely easy to make but really delivers on flavor and tenderness.

Course: Main Course
Cuisine: American
Keyword: Elegant Pork Tenderloin
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 garlic clove minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1 lb pork tenderloin
  • 1 tablespoon olive oil
Instructions
  1. Mix the garlic, salt, pepper & thyme in small bowl. Rub the mixture over the tenderloin and wrap in plastic. Refrigerate for at least 4 hours but preferably overnight.
  2. Heat the olive oil over medium high heat and brown the pork on all sides, approximately 7 minute total.
  3. Remove the pork and place in a 9x13x2 pan.
  4. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  5. Cover with foil and bake at 350 for approximately 25 to 30 minutes. You want an internal temperature of about 135 degrees. Allow the meat to rest at least 10 minutes while you make the gravy. The temperature will rise to about 145 degrees which is perfect.
  6. Remove the tenderloin and boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper.

Good with mashed potatoes.

Enjoy!

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Sweet and Sour Chicken Recipe

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Recipe based on one by Jjortikka
Photo by Chef #830245

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Paula Deen Beer Battered Fish and Chips

I love Paula Deen recipes and this Paula Deen Beer Battered Fish and Chips recipe is near the top of my list. I made the batter pretty thick, which I prefer.

Paula Deen Beer Battered Fish and Chips

The batter gives a nice flavor to the fish without being overpowering and is nice and crispy.

One thing you should know about this recipe: Make sure your fish is dry. You don’t want to try to make this with wet and water-logged fish.

Pat it dry with a paper towel. It also helps to then rest the fish in the fridge or counter top to allow the fish to dry out even more.

Not using fresh fish can give you even more trouble.

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Paula Deen Beer Battered Fish and Chips
Ingredients
  • 4 large baking potatoes cut into French fry strips
Beer Batter
  • 1 12 ounce bottle beer
  • 2 cups all-purpose flour
  • 1/2 teaspoon house seasoning recipe follows
  • 1 1/2 lbs cod fish fillets skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
House Seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Instructions
  1. In a Dutch oven, heat oil to 375 degrees F. Preheat oven to 225 degrees Farenheit.
  2. Fry the potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
  3. Hold in low oven to keep warm while cooking the fish.
Batter:
  1. In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
  2. Pat the fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
  3. Coat pieces of fish in beer batter and slide into oil as coated.
  4. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
  5. Transfer to a paper towel-lined baking sheet and keep warm in oven.
  6. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
  7. Serve fish with French fries.
  8. For the House Seasoning: Mix the ingredients together and store in an airtight container for up to 6 months.

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Recipe based on one by Iron Woman
Photo by lazyme

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Chicken Fried Cube Steaks

Chicken Fried Cube Steaks are really down home cookin’ and this gravy is to die for. There ain’t really nothing else quite like it! It’s perfect on the dinner menu with fresh steamed corn and mashed taters and the gravy.

Chicken Fried Cube Steaks

Very simple, tender, and yummy.

This version comes out so moist inside with a delicious crunchy outside. The steaks didn’t turn out tough at all, which has happened with other recipes. In short, these cube steaks were perfect!

Yum! I love chicken fried steak and I really, really love this version.

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Chicken Fried Cube Steaks and Gravy
Ingredients
  • 2 lbs cube steaks
  • meat tenderizer
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 eggs
  • 1 cup milk
  • cooking oil or shortening
For the Gravy
  • 2 -4 tablespoons meat drippings
  • 1/4 cup flour
  • 4 cups milk
  • salt & freshly ground black pepper
Instructions
  1. Sprinkle meat tenderizer on both sides of the steaks. Prepare the coating by mixing the salt, pepper, and paprika into the flour with a fork. Beat the eggs in a mixing bowl and stir in the milk. Heat the oil/shortening at medium heat while you assemble the steaks.
  2. If you have a large skillet you can fry more than one at a time. Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
  3. Dip each steak first in flour, then in egg and milk, then in flour, back in egg &milk, final dip in flour and and then set carefully in the hot oil. Fry for about 10 min. then turn steak over-be careful!
  4. Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
  5. Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
  6. Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown. Add the milk and stir mixture often until it bubbles and thickens to your liking.
  7. Salt and pepper the gravy.
  8. Serve the gravy over the steaks and on some mashed potatoes.

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Recipe based on one by TiaGem
Photo by lazyme

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Hungarian Noodles and Cabbage

I think anyone who celebrates cabbage will love this Hungarian Noodles and Cabbage recipe. It is simple to make and uses everyday ingredients.

 

It’s classic comfort food, is immensely satisfying and surprisingly addictive, considering the simple ingredients.

Well, I love cabbage and I love this recipe! I like the method of salting and rinsing the cabbage. It keeps the cabbage pleasantly crisp in contrast to the soft noodles.

I also like the fact that this recipe isn’t drowning in butter; the amount listed is just enough.

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Hungarian Noodles and Cabbage
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Hungarian Noodles and Cabbage
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

I love noodles and cabbage and this Hungarian recipe is the best!

Course: Side Dish
Cuisine: Hungarian
Keyword: Hungarian Noodles and Cabbage
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 tablespoon salt
  • 4 cups finely shredded cabbage
  • 1 cup finely sliced onion optional
  • 4 tablespoons butter
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 3 cups cooked egg noodles broad, drained
Instructions
  1. Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
  2. Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until the cabbage is slightly browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

 

Enjoy!

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Grandma’s Easy Chicken Noodle Soup

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Recipe based on one by Lalaloob
Photo by *Parsley*

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Crock-Pot Ground Beef Stew

This Crock-Pot Ground Beef Stew is yummy and simple and makes for a perfect dinner! I really like how super easy this goes together.

 

It’s really a sort of comfort food without being high in fat.

What a great twist on a can of tomato soup! Don’t be concerned about this soup being to tomato-y. It’s a subtle taste and it blends well with the onion soup mix.

A quick and easy crock-pot meal.

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Crock-Pot Ground Beef Stew
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Crock-Pot Ground Beef Stew
Prep Time
20 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
 

A quick and easy crock-pot meal.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Ground Beef Stew
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 lb ground beef
  • 6 medium potatoes peeled and cubed
  • 1 16 ounce package baby carrots
  • 3 cups water
  • 2 tablespoons dry onion soup mix
  • 1 garlic clove minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 10 3/4 ounce can condensed tomato soup, undiluted
  • 1 6 ounce can Italian tomato paste
Instructions
  1. In a large skillet, cook the ground beef over medium heat until it's no longer pink and drain.

  2. In a crock-pot, combine the potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder, and pepper. Stir in the cooked beef. Cover and cook on high for 4 to 5 hours.

  3. Stir in the tomato soup and tomato paste.

  4. Cover and cook for 1 hour longer or until heated through.

 

Enjoy!

Up Next:

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Recipe by bmcnichol
Photo by Annacia

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Easy, Delicious and Cheap Ground Beef Stroganoff

This ground beef stroganoff is not only delicious but also extremely easy to pull together. When I serve it to friends they think it took me all day to make.

ground beef stroganoff

I don’t know where the recipe comes from but my Cuz says it’s hers!

I don’t know about that but I do know that it’s easy, delicious and cheap. That’s the holy triumvirate of recipes, if you ask me.

It’s definitely one of my staples and I make it at least once a month or so.

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Easy, Delicious and Cheap Ground Beef Stroganoff
Ingredients
  • 1 lb ground beef
  • 1/2 cup onion
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can condensed cream of mushroom soup
  • 1 cup sour cream
  • egg noodles cooked
Instructions
  1. Brown the ground beef in large skillet. Add the onions and cook until onions are translucent. Drain the grease.
  2. Stir in the condensed soup, the garlic powder, salt, and pepper. Allow to simmer until everything is heated through.
  3. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  4. Serve over cooked egg noodles.

Recipe based on one by Chibi
Photo by SashasMommy

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Easy Baked Chicken – When You Don’t Want To Cook

This Easy Baked Chicken couldn’t be easier. It’s especially good for those days when you don’t really feel like cooking but must feed the family.

I’m always trying to find ways to cook cheap chicken leg quarters. There’s practically no prep work this recipe!

Just sprinkle the quarters with the seasoning and pop in the oven. If you line the cooking pan with foil then there’s no cleanup either. Now what’s better than that?

I suggest Cavender’s Greek Seasoning here because it’s a favorite of mine, but any seasoning your family likes will work just fine.

The bottom line is that it’s delicious! The skin is particularly yummy and the chicken itself comes out very succulent and tender.

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Easy Baked Chicken
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Easy Baked Chicken
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Almost no prep work at all and dinner is ready is less than an hour.

Course: Main Course
Cuisine: American
Keyword: Easy Baked Chicken
Servings: 4
Calories: 375 kcal
Ingredients
  • 4 chicken leg quarters
  • 1/4 cup olive oil
  • Cavender's all purpose Greek seasoning
Instructions
  1. Preheat oven to 425. Wash and pat dry each leg quarter. Rub skin with olive oil. Dust liberally with Cavender's.
  2. Bake for about 45 minutes or until juices run clear.
  3. I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.

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Recipe based on one by RazorbackFan
Photo by sarsalam

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Southern Fried Salmon Patties

Southern Fried Salmon patties were a regular on the dinner table when I was growing up. I suspect it was because canned salmon was fairly cheap and we didn’t have much money.

This recipe is very reminiscent of how my mother used to make them back in the day!

I can’t tell you how long I looked for this specific recipe! All the others I’ve seen called for breadcrumbs and no mayo. If this is not the recipe my mom used it is darned close.

They are extremely quick and easy and very moist when done. This dish is now in my monthly rotation along with pinto beans, stewed potatoes, and cornbread.

Just like my mom served so long ago!

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Southern Fried Salmon patties
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Southern Fried Salmon Patties
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Southern Fried Salmon Patties was a regular at our house when I was growing up.

Course: Main Course
Cuisine: American
Keyword: Southern Fried Salmon Patties
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 14 3/4 ounce canned salmon
  • 1/4 cup onion finely chopped
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 egg
  • 3 tablespoons mayonnaise
Instructions

  1. Open the salmon and drain thoroughly. Place the drained salmon in mixing bowl and flake evenly with a fork. Add the onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.

  2. Shape the mixture into patties about the size of an average burger or less.

  3. Cook in oil in skillet over medium heat until browned on each sides. Turn once while frying.

Recipe Notes

The mayonnaise helps the patties hold their shape and keeps them from being too dry.

 

Enjoy!

Up Next: 

How to Cook Grits – The Best Southern Grits Recipe

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Recipe based on one by Dari Donovan
Photo by Lori Mama

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Really Fudgy Chocolate Brownies

Can one ever have too many brownies? Brownies don’t get much simpler — or more delicious! — than these Fudgy Chocolate Brownies. To give these goodies extra flavor and texture, add in chopped nuts like walnuts or pecans.

Fudgy Chocolate Brownies

I have to say, out of all the brownie recipes I have tried this tops my list! They are really nice and fudgy, just what I like. They’re not like other recipes where you just end up with chocolate cake like brownies.

If you are looking for a Super Duper chocolate fudge brownie, you should strongly consider making these.

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Really Fudgy Chocolate Brownies
Ingredients
  • 12 ounces best-quality bittersweet chocolate chopped
  • 3/4 cup butter
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
  • 1 cup walnuts chopped
Instructions
  1. Preheat oven to 350F and place rack in middle of oven.
  2. Butter and flour a 13 x 9 inch baking pan.
  3. Melt chocolate with butter, stirring, until mixture is smooth. Let cool until lukewarm.
  4. Stir in the sugar, vanilla and eggs, one at a time, stirring well after each addition. Stir in the salt and flour, stirring just until combined. Stir in the chocolate chips and walnuts.
  5. Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
  6. Let cool completely and cut into 24 bars.

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Recipe based on one by evelyn/athens
Photo by Juju Bee

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