Grilled DIRTY Chicken

Posted on October 25, 2010 by

Ingredients

  • 1 chicken breast per person
  • Liberal amounts of Todd’s DIRT
  • FIRE

Directions

  • Pick you favorite DIRT product and shake it on the chicken.
  • Grill the chicken over Medium heat for 15-30 minutes depending on thickness
  • Check chicken periodically  so it does not over cook.

Todd’s DIRT makes this super easy and super delicious.  Try it as is, or throw it on a bun to make a sandwich.

Posted in Chicken | Tagged , , , , | Comments Off on Grilled DIRTY Chicken

Peanut butter frosting

Posted on October 25, 2010 by

Ingredients

  • 1 cup peanut butter (I suggest any brands “creamy”)
  • 1/2 cup soft butter
  • 3-6 tables spoons milk
  • 2 cups powdered sugar

Directions

  • Mix butter and peanut butter.
  • Gradually mix in powdered sugar
  • Add 1 tablespoon of milk whenever the frosting starts to become too thick to mix.  continue this until all sugar is mixed in.

Great on chocolate cakes and cupcakes.  Very hard to spread.  Be prepared for a thick layer of frosting.

Posted in Cookies/Deserts | Tagged , , | Comments Off on Peanut butter frosting

Oleo/Cream cheese frosting

Posted on October 25, 2010 by

Ingredients

  • 1/2 stick oleo (sometimes called margarine)
  • 4 oz (1/2 block) cream cheese
  • 1-2 cup powdered sugar

Directions

  • Blend oleo and cream cheese with mixer
  • Add powdered sugar 1/4 cup at a time and continue blending.
  • Blend and continue adding sugar until it is creamy and suits your taste.
  • Frosting coloring or food dye may be used to change color from white if desired.

Always wait until the top of whatever you are frosting is cool before spreading.

Posted in Cookies/Deserts | Tagged , , | Comments Off on Oleo/Cream cheese frosting

“Best” Chocolate Cake

Posted on October 25, 2010 by

Ingredients

  • 1&3/4 cup flour
  • 2 cups sugar
  • 3/4 cup Hershey’s cocoa
  • 1.5 tsp baking powder
  • 1.5tsp baking soda
  • 1tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1cup boiling water

Directions

  • Combine dry ingredients in large bowl.
  • Add remaining ingredients except boiling water.
  • Beat at Medium speed for 2 minutes
  • Add Boiling water (Mixture will be very thin)
  • Pour mixture into cake pan (I use 9X13).  Cake will rise.
  • Bake at 350 degrees (F) until toothpick can be stabbed in and comes out clean.  (about 30-40 minutes)

This is the cake Mrs. D’s classic birthday cake which she always topped with oleo/cream cheese frosting, but this cake is great with any frosting, or on its own.

Posted in Cookies/Deserts | Tagged , , , , | Comments Off on “Best” Chocolate Cake

Mrs. D’s Meatballs

Posted on October 25, 2010 by

Ingredients

  • 1lb – 1.5lbs ground beef
  • 1 envelope onion soup mix
  • 3 slices of bread
  • 1/2 cup of milk (or more: see directions)
  • 1 egg
  • 1 sleeve of saltines
  • 1 can cream of celery soup
  • 1 can water (use now empty soup can)
  • 2 bouillon cubes dissolved in 1 cup water

Directions

  • soak bread in enough milk to make bread soggy (It usually takes 1/2 cup but may take 3/4 cup or more depending on how dry your bread is.)
  • Combine beef, soup mix, egg and bread/milk.  Mix by hand.
  • Leave in the refrigerator over night to allow flavors to mix.
  • Shape into meatballs, and dip meatballs into crushed saltines.
  • Pan fry saltine covered balls until browned.
  • Mix soup, water and bouillon mixture in 9X13 pan.
  • Place meatballs in gravy pan and cook at 350 degrees (F) for 1 hour.

This is essentially the same recipe as Mrs. D’s Meatloaf, but left to sit overnight before cooking to allow the flavors to blend more completely.  Then instead of being made in loaf form is made into meatballs.  For best results serve over or with mashed potatoes.

Posted in Beef | Tagged , , , , | Comments Off on Mrs. D’s Meatballs

Mrs. D’s Meatloaf

Posted on October 25, 2010 by

Ingredients

  • 1lb – 1.5lbs ground beef
  • 1 envelope onion soup mix
  • 3 slices of bread
  • 1/2 cup of milk (or more: see directions)
  • 1 egg
  • 1/4 cup Ketchup (optional)
  • 1/4 cup Honey (optional)
  • 4 strips bacon (optional)

Directions

  • soak bread in enough milk to make bread soggy (It usually takes 1/2 cup but may take 3/4 cup or more depending on how dry your bread is.)
  • Combine beef, soup mix, egg and bread/milk.  Mix by hand.
  • Shape into loaf and place in a pan or oven safe casserole dish.  Needs to have sides because ground beef will have fat drippings.
  • For one optional topping mix ketchup and honey together with a spoon then drip over meatloaf before placing in oven.
  • For second optional topping cut bacon in half and lay strips across the top of the loaf before placing in the oven.
  • Preheat oven to 350 degrees (F) and cook for 45-60minutes depending on thickness of loaf.  Remove from pan and place in serving dish

It is important to realize that the amount of fat dripping produced is based on how lean of a ground beef you use, but no matter how much or how little cooks out, it is never appetizing looking to serve the loaf directly from the cooking pan.

Posted in Beef | Tagged , , , | Comments Off on Mrs. D’s Meatloaf

DIRTY Potatoes

Posted on October 25, 2010 by

Ingredients

  • Bag of Red Potatoes
  • Diced Onion
  • Garlic
  • Olive Oil
  • Butter
  • Todd’s DIRT (Regular or Cajun)
  • Old Bay

Directions

  • Place onion, garlic and olive oil in a large saute pan – cook on medium heat
  • Cube or slice the potatoes
  • Once the onion have started sauteing, add in the potatoes
  • Apply ample amounts of DIRT (Regular or Cajun).  For an extra kick, also add Old Bay.
  • Cover and cook on medium heat for 15 – 20 minutes, stiring continually, or until done
Posted in Side Dishes | Tagged , | Comments Off on DIRTY Potatoes

Cheesy Potatoes

Posted on October 25, 2010 by

Ingredients

  • Frozen Shredded Hashbrowns (1-2 bags)
  • 1/2 cup sour cream
  • 2 cans cream of chicken soup
  • 1/2 diced onion
  • garlic
  • Todd’s DIRT
  • Shredded Cheese (Cheddar works best)
  • Corn Flakes or French’s Fried Onions

Directions

  • Preheat oven to 375
  • Combine DIRT, onion, garlic, cheese, sour cream and soup in large bowl – stir until mixed
    • For added variety, you could also add in cubed ham, bacon, or anything else that sounds delicious
  • Place mixture in 9×13 pan
  • Cover with more cheese
  • Place crushed cornflakes or french’s fried onions on top
    • Mix crushed cornflakes with melted butter in a ziploc bag – shake and place over top of the potato mixture.
  • Cover with foil and bake for 30 – 45 minutes
  • Remove foil and let top brown
  • Let rest for a few minutes, then enjoy!
Posted in Side Dishes | Tagged , | Comments Off on Cheesy Potatoes

Beer Batter

Posted on October 24, 2010 by

Ingredients

  • 4 eggs
  • 1 tablespoon olive oil
  • Todd’s DIRT
  • 1 teaspoon ground black pepper
  • 1 bottle beer
  • 1 – 2 cups of flour
  • Vodka
  • Water

Directions

  • Separate eggs – put egg whites aside in separate bowl
  • In medium bowl, mix together oil, DIRT, pepper and egg yolks
  • Stir in 1/2 bottle of beer – drink the rest
  • Add 1/2 cup of vodka
  • Add flour until the batter has reached the correct consistency
  • Cover and refrigerate for 6 – 12 hours.

Cooking

  • Preheat deep fryer oil
  • Fold saved egg whites into the batter mixture.
  • Beat 2 eggs in a separate bowl for an egg wash
  • Dip fish/chicken in egg wash, then batter, finally coating with flour
  • Deep fry for 5 – 7 minutes – or until golden brown

Enjoy some tasty batter – you’ll be coming back for more!

Posted in Chicken, Fish | Tagged , | Comments Off on Beer Batter

Dohr Reuben Dip

Posted on October 24, 2010 by
Ingredients
  • 1 sm. Can sauerkraut, drained
  • 2-4 oz. pkg corned beef, chopped
  • 4 oz. Swiss cheese, grated
Directions
Mix above with 1 bottle (9 oz) Thousand Island Dressing, with or without tomatoes.  Bake at 350 ½ hour.  Serve with party rye bread.
Posted in Appetizers | Tagged , | Comments Off on Dohr Reuben Dip