Dolly's Dishes

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

Welcome!! September 25, 2010

Filed under: Emily — emilylhh @ 11:30 pm

Hey! Welcome to my recipe blog 🙂 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 🙂 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

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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 🙂

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 sauce  (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 🙂

 

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.  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 🙂

*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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