admin

A creamy and flavorful pasta salad that combines the classic taste of deviled eggs with tender pasta for a perfect side dish.

Ingredients:
– 12 oz elbow macaroni
– 6 hard-boiled eggs, chopped
– 1 cup mayonnaise
– 1 tbsp mustard
– 1 tbsp apple cider vinegar
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup celery, chopped
– 1/4 cup red onion, chopped
– 1/4 cup sweet pickle relish

Instructions:
1. Cook macaroni as per package instructions, drain and cool.
2. Mix mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper in a large bowl.
3. Add macaroni, eggs, celery, red onion, and pickle relish to the dressing, mix well.
4. Chill before serving.

Basic Ingredients:

– 1 pound ground beef: A staple for most casseroles, ground beef brings heartiness to the dish.
– 1 (10.5-ounce) can condensed cream of mushroom soup: This provides creaminess and depth of flavor.
– Salt and pepper: Simple seasonings that bring out the flavors in your dish.
– 1 (16-ounce) package frozen tater tots: The star of the casserole, adding both texture and flavor.
– 2 cups shredded cheddar cheese: Cheddar brings a rich, cheesy layer that ties everything together.

Optional Ingredients for Customization:

– 1 medium onion (diced): Adds sweetness and texture to the beef mixture.
– 1 bell pepper (chopped): For an extra crunch and color.
– 1 cup frozen peas or corn: These vegetables not only add nutrients but also enhance the casserole’s flavor profile.
– Bacon bits: For those who love a smoky flavor.
– Sour cream: Mix with the cream of mushroom soup for a richer taste.
– Green onions: Add them as a garnish for a burst of freshness.

Step-by-Step Guide to Making the Ultimate Tater Tot Casserole

Step 1: Preparing the Beef Mixture

Start by preheating your oven to 350°F (175°C). In a large skillet over medium-high heat, brown the ground beef until it’s fully cooked and crumbly. As the beef cooks, add salt, pepper, and any optional seasonings like onion powder, garlic powder, or even paprika for a bit of heat.

If you’re using onions, bell peppers, or other vegetables, sauté them with the beef to soften them up and let the flavors meld together. Once the beef is browned, drain any excess fat, and stir in the cream of mushroom soup. This will be the creamy base of your casserole.

Step 2: Assembling the Casserole

Once your beef mixture is ready, transfer it to a 9×13-inch baking dish. Spread it evenly across the bottom. Next, layer your frozen tater tots on top, making sure they cover the beef mixture entirely.

For the cheese lovers out there, sprinkle 1 cup of shredded cheddar cheese over the tater tots. Save the other cup for the final few minutes of baking to give your casserole a deliciously gooey finish.

Step 3: Baking the Casserole

Place the casserole in the preheated oven and bake for 30 to 45 minutes. You’ll know the dish is ready when the tater tots turn golden brown and crispy. For extra flavor, you can sprinkle the remaining cup of cheese on top during the last 10 minutes of baking, allowing it to melt into the casserole perfectly.

Step 4: Serving the Dish

Once the casserole is out of the oven, let it rest for 5 minutes before serving. This gives the dish time to set, making it easier to cut and serve.

Ingredients

• Ground beef: choose 80-85 percent lean for juiciness and rich flavor
• Olive oil: helps sear the patties and softens the onions and mushrooms
• Yellow onion: use both finely diced for the meat and sliced for the gravy stronger flavor and sweetness
• Baby bella mushrooms: bring an earthy depth and meaty texture
• Onion powder: boosts savory notes especially important if you want restaurant-level taste
• Garlic powder: balances the beef with subtle warmth look for fresh pure powder
• Salt and black pepper: just enough to highlight everything pick freshly ground pepper for best flavor
• Worcestershire sauce: gives a savory punch and classic steakhouse undertone
• Instant brown gravy mix: shortcut for creamy rich sauce try different brands for your favorite balance of flavor
• Water: makes the gravy silky and just the right consistency filtered is best if possible

Step-by-Step Instructions

Mix the Gravy:

In a large bowl whisk instant gravy packets with water until completely smooth with no lumps. Set aside so it is ready to pour in later

Season and Shape the Patties:

Place ground beef finely diced onions onion powder garlic powder Worcestershire salt and pepper into another mixing bowl. Use your hands or a spatula to fold the mixture together evenly but do not overwork or the patties can get tough

Form the Patties:

Gently shape the beef mixture into five even-sized patties pressing together just enough to hold their shape

Sauté the Vegetables:

Heat olive oil in a large skillet over medium-high. Add sliced onions and mushrooms. Stir occasionally for three to four minutes until they are softened and starting to brown on the edges. Scoot the veggies to one side so you have space for the patties

Brown the Patties:

Place patties into the pan beside the mushrooms and onions. Let them sear without moving for four to five minutes then flip and cook the other side until the centers reach a safe 165 degrees. Searing locks in juices and creates that flavor-packed crust

Drain and Add Gravy:

If you see extra grease in the pan carefully drain it off. Keep the skillet over medium heat. Pour in the gravy and stir gently mixing in the onions mushrooms and drippings. Stir often until the gravy thickens and coats the patties

Serve:

Transfer patties and plenty of gravy over your favorite starch and spoon extra onions and mushrooms on top. Eat while hot for the best experience

Ingredients

• Boneless Skinless Chicken Breasts: choose large ones for juicier strips and check for a plump firm texture at the store
• Olive Oil: use extra virgin for best flavor and smooth coating
• Thick Cut Bacon: gives hearty texture and plenty of smoky flavor Look for bacon with even marbling
• Paprika: brings mild warmth and beautiful color Spanish or smoked paprika adds depth
• Garlic Powder: delivers a punch of flavor without fresh garlic’s fuss
• Onion Powder: enhances overall savoriness and helps caramelized notes
• Salt and Black Pepper: brings out all the flavors Go for freshly cracked black pepper if possible
• Garlic Parmesan Wing Sauce: your shortcut to cheesy garlicky punch in every bite Check labels for real cheese and garlic content

Step-by-Step Instructions

Prep the Chicken

Slice each chicken breast into tender sized strips If your chicken is uneven place between plastic and gently pound for even thickness Drizzle with olive oil and rub in well so the seasoning sticks

Season the Chicken

Sprinkle both sides of each strip with paprika garlic powder onion powder salt and pepper Make sure every inch is coated for maximum flavor

Wrap with Bacon

Take one bacon slice and tightly spiral it around each chicken strip Overlap slightly so the bacon does not unravel Place wrapped strips seam side down into your casserole dish

Sauce and Baste

Drizzle the garlic parmesan wing sauce generously right over the top Use a brush or spoon to coat the top and exposed sides of the bacon wrapped chicken for that flavorful crust

Bake to Perfection

Place baking dish in your preheated oven Bake at 350 degrees for twenty five to thirty minutes or until a thermometer reads at least one hundred sixty five degrees internal temperature If you want crispier bacon set the broiler on high for two or three minutes at the end but watch closely to avoid burning

Serve and Enjoy

Let the chicken rest just a few minutes so juices redistribute Serve hot with your favorite sides and extra garlic parmesan sauce if desired

Ingredients

• Boneless skinless chicken breasts: diced for fast and even cooking look for firm pink chicken with no gray spots
• Olive oil: helps everything brown and adds richness use a good quality extra virgin oil if possible
• Yellow onion: diced for sweetness pick one that feels heavy with tight skin
• Red bell pepper: cut into strips for color and a bit of sweetness choose peppers that are shiny and firm
• Green bell pepper: cut into strips for earthiness also adds crunch
• Orange bell pepper: cut into strips for a mild tang and more color
• Fajita seasoning packet: brings instant Tex Mex flavor look for a low sodium option if desired
• Minute rice: cooks fast and soaks up all the tastes choose white or brown based on preference
• Chicken broth: makes the dish saucy and full use a broth with good depth of flavor
• Tomato sauce: binds and brightens the rice opt for plain unsalted tomato sauce if you want to control seasoning
• Gordos cheese dip: for top creamy queso flavor you can swap in any favorite white queso or cheese dip

Step-by-Step Instructions

Sauté the Peppers and Onions:

Gently heat olive oil in a large skillet over medium high until it shimmers then scatter in the onions and all the sliced peppers stir often and cook for about three minutes just until starting to soften their colors will brighten and their aroma will bloom

Cook the Chicken:

Add diced chicken to the pan with the peppers sprinkle on the fajita seasoning evenly turn the chicken pieces to coat and let them cook for seven to eight minutes keep stirring so nothing burns you want each piece fully cooked and lightly golden with juices running clear check that an internal temperature of one hundred sixty five degrees is reached

Simmer Rice and Sauce:

Pour the rice straight into the pan followed by chicken broth and tomato sauce stir everything together scraping up any browned bits at the bottom let the mixture come up to a gentle simmer for two minutes then turn off the heat cover the skillet and let the rice finish cooking in the residual heat until all the broth is absorbed

Finish with Queso and Serve:

Spoon generous amounts of Gordos cheese dip right on top let it melt from the steam then use your spatula to gently swirl the cheese throughout the skillet serve immediately straight from the pan for the best melty cheesy texture

Ingredients

• Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – you will use JUST the dry mix). If you want a stronger flavor, I highly recommend using Duncan Hines Spice Cake Mix.
• 1 cup apple cider (NOT apple juice, and PLEASE do not use apple cider vinegar)
• ¼ teaspoon cinnamon
• ½ cup apple sauce (I used cinnamon apple sauce, not chunky)
• 3 large eggs, room temperature
• 1 tablespoon brown sugar
• 1 teaspoon vanilla
• 2 tablespoons cinnamon
• ¼ cup sugar
• ¼ cup unsalted butter, melted

Optional Apple Cider Glaze Dip

• • 1 cup powdered sugar

• 1/4 cup apple cider

Substitutions/Additions

Cake Mix: Any type of yellow cake mix will work for this cake. You could also use a white cake mix or a pumpkin spice cake mix. You could also use a homemade yellow or white cake if you have a recipe that you love. For a stronger Fall taste use Duncan Hines Spice Cake Mix (this was my family’s favorite version).

Toppings: I like to serve this cake with a big scoop of vanilla ice cream or whipped topping. It’s the perfect final touch. Then, as a garnish, I like to sprinkle a little extra cinnamon on top or drizzle the cake with warm caramel. It’s so yummy! But of course, you have to serve it with a cold glass of fresh apple cider!

Gluten-Free: I had a couple of amazing readers adapt the recipe to make it gluten-free (Thank you, Marjorie & Sandy). Here are two options (please note, I personally have not tested these gluten-free versions)
– Substitute Bob’s Red Mill 1 for 1 Gluten-Free flour + 3/4 teaspoon xanthan gum.
– Used a GF yellow cake mix (Sandy used liveGfree from Aldis.) Followed my directions with one exception – she omitted 1/4 cup water. (passed the husband test!)

Note: Bundt pan size – The size of your bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger bundt pan, the cake will not look like it rose, but don’t worry, it still tastes yummy! This is my 10-cup (9.5 inch) pan.

How to Make Apple Cider Doughnut Cake

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, and eggs.
3. Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.
4. Pour the mixture into a well-greased AND floured bundt pan.
5. Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

How to Make Apple Cider Glaze Topping (Optional: for dipping)

prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a small bowl and whisking them together until you reach your desired consistency.

Cinnamon Sugar Topping

A couple of notes on the cinnamon-sugar topping:

• Cinnamon sugar ratios are a very personal thing (LOL). Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more.
  If you aren’t sure what side of the cinnamon-sugar wagon you are on, start with less cinnamon, and you can always add more!
  Whatever you choose, you cannot mess it up – it will be delicious either way!
• TIP: When adding the cinnamon sugar and butter topping, I brushed the butter onto the cake and let it set for about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake (this will make the finish look very dark.)
• TIP: Mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.