posted by on Featured, Giveaways


Just in time for Mother’s Day…

We’re giving away a bright and shiny KitchenAid mixer. Your mom deserves one, right?

Or maybe you deserve one.

One lucky winner will receive a 5-quart KitchenAid stand mixer in the color “Ice”. Enter below using the Rafflecopter widget; you’ll have until May 4th to win.

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This giveaway is sponsored by:

group2 Good Luck!

a Rafflecopter giveaway

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posted by on Beef, Featured, Main, Mexican, Vegetables

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Ok, so let me tell you about my friend, Angie.

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She might kill me after I post this. I’ll take my chances; I’m a brave girl.

I just love her. She’s such a dear friend; she’s beautiful, smart, and knows so much about everything (the girl loves to study history/science/everything else just for fun). Not to mention she’s so damn fun to be around.

Oh, and I LOVE when she gets tickled (um, that’s Southern for finding something funny BTW). She gets this look on her face, squints her eyes, tilts her head back and has the cutest, most infectious laugh.

She’s the inspiration (mastermind) behind this dish. I spent a day with her at her house a few weeks ago and she fed me this beautifulness that I re-created for y’all.

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She’s one of those people that say they “can’t cook”, or “oh, it’s nothing, I just threw it together.” Yeah, right. Those people are secret rockstars in the kitchen. This girl knows what the hell she’s doing. She sent some of this home with me for Mark to try and he LOVED it. As a matter of fact, he said, “whatever that is, Make.It.”.

Great, let me go ahead and try and replicate that perfect shit.

I tried my best – Not sure if I made it quite as luscious as she did. But, it was very good.


Thanks for the food porn, Angie.

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I’m writing this at midnight and I want some right now.

Beef Enchilada Lasagna


  • 1 garlic clove
  • 2 Tbsp butter
  • 1 poblano pepper, diced
  • 1 jalapeno pepper diced
  • 1/2 bell pepper, diced
  • 1 lb ground beef
  • 1/2 package taco seasoning
  • 19 oz can enchilada sauce
  • 15 oz ricotta cheese
  • 1 egg
  • 1 package corn tortillas
  • 16 oz Monterrey jack cheese, shredded, divided in half
  • 8 oz Cheddar cheese, divided in half
  • Fresh cilantro
  • Sour cream


  • Preheat oven to 350 degrees.
  • Bring the butter and garlic over medium heat; add peppers, toss and saute until soft and fragrant.
  • Add the ground beef to the peppers, brown and add taco seasoning, stir.
  • Add enchilada sauce, stir to combine, reduce heat, cover, reduce heat to low and simmer for 5 minutes.
  • Whisk together ricotta cheese, egg, half of Monterrey Jack and half of the Cheddar.
  • Spray a 9x11 glass baking pan with nonstick spray.
  • Assemble the lasagna by first layering tortillas, ricotta mixture, beef mixture, shredded cheeses, more tortillas, etc., with shredded cheeses being last layer on top. Cover with aluminum foil and bake for an hour.
  • Uncover and bake until cheese has melted.
  • Top with fresh cilantro and sour cream. Serve with black beans topped with queso fresco.
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posted by on Featured, Sweets


Y’all are gonna like these.

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Although jalapenos aren’t involved, I got pretty excited about them. When sweet gets together and marries salty, it’s always a good thing.

AND they’re cinch to make.

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All you do is melt a Rolo candy on top of a Ritz cracker in the oven, smush it down with another Ritz, spread some peanut butter on that one, top it off with another Ritz and spoon melted chocolate on top.

You could always throw some sprinkles on there just for fun if you wanted to.


Unfortunately, you have to wait until the chocolate hardens to eat them. I mean, you technically don’t have to but I would advise it. If you throw them in the fridge for a little while that speeds that process up.


Now go make a batch.

Peanut Butter Rolo Ritz Cookies

Peanut Butter Rolo Ritz Cookies


  • Ritz crackers
  • Rolo candies, unwrapped
  • Peanut butter
  • Semisweet chocolate chips, melted
  • White chocolate chips, melted with 1 tsp shortening
  • Sprinkles (optional)


  • Preheat oven to 350 degrees.
  • Place one Rolo candy on a Ritz cracker and place in oven for 3-5 minutes, until melted.
  • Place another Ritz cracker on top, and spread that cracker with peanut butter.
  • Add another cracker on top of the peanut butter.
  • Dip in chocolate (or pour over) to coat.
  • Refrigerate until hardened.
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posted by on Appetizers, Main, Pizza

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Tony’s Pizza, but all my opinions are my own. #pmedia #tonyspizzeria

As a part of my normal grocery shopping routine this past week, I hit up my local Wal-Mart that happens to be pretty new in my neighborhood. We’re so excited – and they’re open 24/7 - What! That’s insane. I’m not kidding; the week they opened Mark and I had insomnia on a Saturday morning about 3 am and went to get all the stuff to make a giant pancake breakfast. I think we momentarily lost our minds.

So, last week while shopping there I used a coupon from for $0.75 off two frozen Tony’s Pizzas.


I’ll be honest with you – I don’t normally buy frozen pizza; I make my own. That being said, as a busy mother with two teens (and a hungry husband), there definitely are times when I need something convenient to throw together when everybody’s in a hurry and they want something a little more substantial than a PB&J.

Like pizza.

I made two Tony’s Pizza’s - one cheese and one pepperoni.


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My daughter is the cheese lover and my son loves pepperoni. Also, just for fun I cut them into strips (like breadsticks) and made three different dipping sauces.

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Katelyn ended up loving the jalapeno-avocado dip.


It’s such a different taste – I really liked it, but I think the Sriracha Ranch was my favorite.


Brantley’s not so much of a dip man.


I tried to get some smiles out of these two, but they were waaayyyy too into the pizza.

IMGP6214 This was really good frozen pizza as far as quality and taste. Between the three of us we put away two of them.


Here’s your printable for the dipping sauces -

Tony’s Pizza Strips with Three Dipping Sauces


  • Cook Tony's Pizzas according to package directions.
  • Marinara Dip
  • 1 can tomato sauce
  • 1 tbsp Italian seasoning
  • 1 tbsp seasoned salt
  • 1 tbsp balsamic vinegar
  • Sriracha Ranch
  • 1/2 cup Ranch dressing
  • 1 tbsp Sriracha hot sauce, or more to taste
  • Jalapeno Avocado
  • 1/4 cup Ranch dressing
  • 1/2 ripe avocado, smashed
  • 1 jalapeno, deseeded and diced


  • Whisk ingredients together in a small bowl; cover and refrigerate.
  • Sriracha Ranch
  • Whisk Ranch and Sriracha together; cover and refrigerate.
  • Jalapeno Avocado
  • Whisk Ranch, avocado and jalapeno together, cover and refrigerate.
  • Serve all sauces with pizzas once done.
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There’s a coupon available right now for $0.75 off the purchase of two Tony’s Pizzas, click here to print (while supplies last). Click here to follow Tony’s Pizza on Twitter and here to follow on Facebook.

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posted by on Appetizers, Brunch, Featured, Seafood, Sides, Vegetables

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So, today I’m going back to my appetizer-whore ways. But you wouldn’t have it any other way. Right?

These may look a little on the difficult side. They’re not, I promise.


Think of them as deconstructed sushi roll nacho thingies. Kinda, sorta.

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I currently have a thing for finding uses for wonton skins. I had one a while back and I got over it but now I’m obsessed again.

Hence these, these, and these.

You may be thinking “Wasabi and Sriracha??” Yes. It’s not as hot as you would imagine. They’re just freakin’ good. The coolness of the slaw – although it has wasabi – balances it all very well.

You could always fold these like little tiny tacos and bake them instead of topping the wontons after, which I did, and they’re really good too. Just brush the egg white mixture on the flip side before you bake them.

IMGP6108 Um, yeah. I had like 12 of these yesterday and I’m salivating posting this right now. They’re that good.

Here’s your printable-

Smoked Salmon and Wasabi Slaw Crispy Wontons

Smoked Salmon and Wasabi Slaw Crispy Wontons


  • 1 package Wonton skins
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 egg white
  • 1 tbsp sesame seeds
  • 1/2 head green cabbage, shredded
  • 1/2 yellow onion, diced
  • 2 tbsp wasabi paste (more or less to taste)
  • 1/2 cup mayo (again, you may want more less depending on your preference)
  • Salt, to taste
  • Smoked salmon, sliced into strips
  • Sriracha


  • Preheat oven to 350.
  • Slice wonton skins in half in the shape of triangles
  • Mix oil, soy sauce, egg white and sesame seeds in a small bowl.
  • Place wonton skins on a baking sheet sprayed with nonstick spray
  • Brush each wonton with sesame oil mixture and bake for 5-10 minutes, until slightly browned.
  • Mix shredded cabbage, onion, wasabi paste and mayo; salt to taste, cover and refrigerate.
  • Top each wonton crisp with slaw, a slice of salmon and a drizzle of Sriracha.
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