posted by on Featured, Sweets

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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.

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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Hawaiian Chicken


posted by on Bread, Chicken, Featured, Main, Sides


Do you ever get tired of making the same chicken over and over and over again?

I do! There are a few regulars that definitely have to show up now and then but I like newness.

I like to be different.

So, I called this Hawaiian Chicken because I breaded the chicken with bread crumbs I made with Hawaiian rolls. It was a crazy last minute idea. But it worked.


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And, I happened to have some pineapple juice on hand, which isn’t very often, so I made a sauce for it. The sauce isn’t very sweet, just enough. It’s actually the marinade that I boiled down while the chicken was cooking, and added some butter and thickened it with flour.


I served it over couscous, which worked perfectly, but you could always use rice or mashed potatoes.

Hawaiian Chicken

Hawaiian Chicken


  • 1/2 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 3/4 cup pineapple juice
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 lb boneless, skinless chicken breasts
  • 1 package Hawaiian rolls, ripped into little pieces
  • Olive oil
  • Seasoned salt
  • 2 tbsp butter
  • 1 tsp flour
  • 1/2 cup water
  • Couscous or rice for serving


  • Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
  • Add chicken to a gallon sized zip lock bag, pour in the marinade and seal. Refrigerate for at least an hour.
  • Preheat oven to 425.
  • Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt.
  • Bake for 3-5 minutes, until browned and crispy. Remove and pulse in a food processor until it resembles bread crumbs.
  • Decrease oven temp to 350.
  • Remove chicken (reserving marinade) and dredge in bread crumbs until coated.
  • Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.
  • While chicken is baking, whisk the flour and water together.
  • Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil.
  • Reduce to medium for about 5 minutes.
  • Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened.
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posted by on Featured


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