Dolly's Dishes

Super mom to the rescue, one dish at a time!

Cheesy Ham and Broccoli Braid September 28, 2010

Filed under: Other — emilylhh @ 5:42 pm

This was delicious!! Even though it wasn’t “extra meaty” like Brad prefers, he loved it! Although I have yet to perfect the art of crescent roll braiding, it turned out pretty good! Next time though, I’d prefer 2 cans of crescent rolls for the braid. That way I can make it a little wider (we like filling) and give it a little thicker edges. I found this recipe at Mel’s Kitchen Cafe.

You’ll need:

1 1/2 cups cooked ham, chopped (Normally all my extra ham goes to making split pea soup, so I cheated and bought mini diced ham pieces. Worked like a charm, and allowed for extra hammy-ness!)
1 cup fresh broccoli florets, cut into bite-size pieces (I only had frozen. I ran them under warm water to somewhat thaw them, then chopped them up that way. Just had to drain them well so the water didnt cook out and make the rolls soggy!)
1 tablespoon dried parsley
2 tablespoons Dijon mustard (I only had spicy mustard — it worked perfectly!)
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (next time i’ll use 2 cans)

Preheat the oven to 350*. Mix the broccoli, ham, parsley, cheese and mustard together in a bowl. Grab the rolls from the fridge and put unroll them onto a baking sheet. Do your best to pinch the seems together so it makes one large square. Try to do it quick so the dough stays cold, otherwise it’s hard to stretch and maneuver when it’s warm! Or, find those Pillsbury Crescent Roll Creation doughs and simplify your life!

Once the dough is flat, cut the edges an inch or so apart into strips down the long side of the dough. It should look like a super sweet fringed rectangle with about a 3 inch center that’s not cut. That is important, as that’s where the filling goes. Put the filling in and don’t be afraid to heap it in there. The best part of the fringe is they stretch over and keep the filling snug πŸ™‚ Obviously, I didn’t braid mine, I just kind of put it together as best I could and made sure I folded the ends up some so it had a little bit of an edge.

Put in the oven and bake for 25 minutes. Cut into hunks and enjoy!

 

Sesame Seed Wings

Filed under: Appetizers,Chicken — emilylhh @ 5:13 pm
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We love wings around here! This is a super easy recipe I found in EveryDayΒ  with Rachael Ray magazine. Of course, I tweaked it as always, and think it turned out a lot better this way πŸ™‚

You’ll need:

4lbs wings (I buy the big bag in the frozen section of mixed pieces)
18oz of pineapple juice
1 1/4c soy sauce
Sesame seeds

Defrost the wings in the fridge overnight. Once defrosted, combine wings with pineapple juice and soy sauce to marinate. I marinated them covered and in the fridge for about 4 hours.

Preheat the oven to 350* and put wings on a foil lined sheet. (I had to use 2 sheets) Don’t let them get too close or they won’t cook correctly. Pour 1/2 cup or so of marinade over the wings and put in the oven. Cook for 30 minutes, and then flip the wings over to the other side and cook for another 30 minutes. The last 10-15 minutes, sprinkle the wings with sesame seeds and finish cooking in the oven.

Remove from the oven, and enjoy πŸ™‚ Preferably with your favorite beer while watching Green Bay!!!

 

Drop Dumplings September 27, 2010

Filed under: Other — emilylhh @ 2:53 pm
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I have a deep love for dumplings — especially in soups! This recipe is one I have used with success in soups and along with Chicken and Dumplings (recipe soon!). Drop dumplings are typically used in soups or other liquidy type dishes as they get “dropped” into boiling liquid and the pot covered for 15-20 mins to cook.

**Once again, I ate bowls full of soup before remembering to take a dumpling picture!

What you’ll need:

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage (sometimes this doesn’t apply, decide whether it compliments your meal or not)
1/2 cup sour cream
1/2 cup milk
1 T vegetable oil

Combine the dry ingredients first, and then fold in the milk sour cream and oil. Don’t over mix it or they won’t turn out well. Drop them in using a small spoon, such as 1/2 teaspoon measure. They fatten up and expand in the liquid they’re cooking in. They also need to be in a single layer, but can be touching. Squeeze as many as you can in there πŸ™‚

 

Welcome!! September 25, 2010

Filed under: Emily — emilylhh @ 11:30 pm

Hey! Welcome to my recipe blog πŸ™‚ I’m pretty excited to share my recipes with my family and friends… Ok, in reality, i’m sure my mom is going to be my number 1 fan. And I’m ok with that πŸ™‚ Hi mom! ❀

No promises on how often I will post recipes. I have a lot to get on here, and just plan to stagger them out so there’s new content. I also am lacking pictures for 98% of my recipes, as well as measurements for ingredients. I have made some things so many times that I just eyeball it and pray that it’s just as good as the time before!

My photos will most likely be from my cell phone too, ha ha. So apologies for that. I don’t try to glamorize any of it — it’s good, I promise!

Emily

 

Philly Cheese Steak Sandwiches

Filed under: Sandwiches — emilylhh @ 10:17 pm
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Brad ate 2 of these sandwiches, and commented on how good they were with a mouth full of roast beef. Winner in my book! I even was able to use the broiler and didn’t burn anything to a crisp — or myself! Emily 1, Scheinoha curse – 100. That’s one for the record books!

These are super easy to make, and only require a few ingredients. Thanks to Mel’s Kitchen Cafe for this πŸ™‚

You’ll need:

4, 6” sub rolls (We made ours pretty meaty, you could stretch it to 6 if need be)
1lb deli roast beef, cut in 2 in strips (I asked for thick cut)
1 onion, cut in moon shapes
1 green bell pepper, seeds removed and sliced thinly
2T butter
1T oregano
2T A-1 steak sauceΒ  (I used close to 4T. We like sauce)
2T minced garlic
Provolone slices, 2 per sub if you like cheese

Melt the butter in a pan, and add slices onion and green pepper. Saute until soft. Add the garlic and oregano, cook until fragrant. Add in strips of beef, and A-1 sauce and toss until well combined and heated through.

While your meat mixture is heating, turn your oven on to broil. Slice open your rolls and lay the pieces of Provolone on the inside crease of the sandwich, so you have cheese on both sides. But it in the oven to broil, about 5 minutes. I am not a pro broiler, so I checked mine every 30 seconds to make sure they weren’t fried to a crisp. I also had my oven rack 2nd from the top to give me a little bit of a head start. Emily-1, Broiler – 100.

Once your cheese is melty and bubbly, scoop the meat mixture onto the roll, add your fave condiments (we like mayo and spicy mustard best) and enjoy!!

 

Maple Apple Chicken

Filed under: Chicken — emilylhh @ 9:11 pm
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This was our dinner tonight. My boys, who “love” chicken (I use love very loosely here) actually ate this chicken! And didn’t save it until last, as usual. This recipe originated from Betty Crocker, although I tweaked it. I thought this would be much better on chicken versus pork.

Plus, the recipe I made last night (coming soon!) I switched and used pork when it called for chicken. As much as my husband is a carnivore, I didn’t think he’d be thrilled having pork chops twice in a row. I think it would be nice as a glaze on pork chops if you grilled them.

You’ll need:

Boneless skinless chicken breasts (although I imagine bone in thighs with skin would be great too)
Pepper
Salt

Garlic Powder
1/4 c apple butter
1/4 c maple syrup (I cheated and used pancake syrup, not the real stuff. still great!)
1/2 tsp ground mustard

I turned my oven to 350* and put my chicken breasts on a foil lined sheet. Rubbed the chicken with a little olive oil and sprinkled equal amounts of salt, pepper and garlic powder onto them and let them cook for 30 mins or until the juice runs clear. (I always cut them open with a knife to make sure they’re done.)

On the stove top I mixed the apple butter, syrup and ground mustard together until hot and bubbly. (I doubled the sauce recipe, we like it saucy around here!) About 10 mins before my chicken was done, I spooned the sauce onto the chicken and put them back into the oven to perfect. Perfection.

Sorry about the photo — I ate most of my dinner before remembering to take the picture πŸ™‚

 

My 1st recipe post — Easy Peach Cobblerish Cake

Filed under: Desserts — emilylhh @ 7:15 pm
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Living only 15 minutes from Palisade, by the end of the summer we have an abundance of peaches. A special thanks to my neighbor for bringing me boxes of free “scratch and dent” peaches that she got from her peach orchard friend!

I found this recipe at Mel’s Kitchen Cafe. Although I made a few changes. Well, just one. I tried it both with canned and fresh peaches, and found that fresh make it SO much better. Plus, there it isn’t as much juice after it bakes when you use fresh. Either way, it is delicious and quick!

You’ll need:

Peaches – I diced 5 to 6 medium to large peaches. Or used 2 large cans of canned peaches.
Cinnamon Sugar Sprinkle
1 Stick of Butter
6 to 8 oz Fresca (we used Shasta Grapefruit Soda… Try it with any lemon-lime soda and that should work well, too!)
1 box yellow cake mix

In a 13×9 pan, layer your peaches. I did 3 rows of sardine style packed peaches. I really got a bunch in there.Β  Sprinkle cinnamon sugar mix over top of the peaches. Open up the cake mix and sprinkle the mix over top of the peaches. Cut up a stick of butter and put the pieces over the cake mix. I was able to get 15 pieces of butter, thus 3 rows of 5 pieces of butter. Open up the can of Fresca or whatever you have on hand and pour half or so over top of the butter.

Put in the oven for 45 minutes at 350*. It should be nice and bubbly. Serve warm. Preferably over vanilla ice cream πŸ™‚

*Note* A friend thought they needed to make the cake — DO NOT! Just open the package and pour it on there! You want cake mix, not cake batter!

 

 
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