Apple Cinnamon Cake – A moist and spiced cake filled with chunks of apple and warm cinnamon. Perfect for dessert, coffee breaks, or holiday gatherings.
Ingredients for Crispy Baked Onion Ring Chips
Gathering the right ingredients is the first step to creating these delightful Crispy Baked Onion Ring Chips. Here’s what you’ll need:
- Onions: I love using yellow or sweet onions for their natural sweetness. They slice beautifully into thick rings.
- All-purpose flour: This is the base for your coating. It helps the egg and breadcrumbs stick to the onion rings.
- Eggs: Beaten eggs act as a binding agent, ensuring that the breadcrumbs cling perfectly to the onions.
- Panko breadcrumbs: These Japanese-style breadcrumbs add an extra crunch. They’re light and airy, making your chips crispy.
- Regular breadcrumbs: A mix of panko and regular breadcrumbs gives a nice texture. You can use whole wheat for a healthier option.
- Parmesan cheese: Grated parmesan adds a savory depth of flavor. It’s optional, but I highly recommend it!
- Garlic powder: This brings a lovely aroma and flavor. It’s a must-have in my kitchen!
- Smoked paprika: This spice adds a hint of smokiness that elevates the taste. You can substitute it with regular paprika if needed.
- Cayenne pepper: If you like a little heat, this is your friend! Adjust the amount to suit your taste.
- Salt & black pepper: Essential for seasoning. Don’t skip these; they enhance all the flavors.
- Cooking spray or olive oil: A light spray or drizzle helps achieve that golden, crispy finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Crispy Baked Onion Ring Chips
Prepare the Onions
Start by peeling the onions, revealing their shiny layers. Then, slice them into thick rings, about half an inch wide. I find that thicker rings hold up better during baking, giving you that satisfying crunch. Once sliced, gently separate the rings, and set them aside. Your kitchen will soon smell amazing!
Set Up Your Breading Stations
Now, let’s create our breading stations! Grab three bowls. In the first bowl, mix the all-purpose flour with salt and pepper. In the second bowl, beat the eggs until they’re nice and frothy. Finally, in the third bowl, combine panko breadcrumbs, regular breadcrumbs, parmesan, garlic powder, smoked paprika, cayenne, salt, and pepper. This setup makes the breading process a breeze!
Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter 
1 cup (200 g) brown sugar, packed 
1/2 cup (100 g) granulated sugar
2 large eggs 
2 teaspoons vanilla extract 
2 cups (250 g) all-purpose flour 
1/2 cup (50 g) unsweetened cocoa powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup (170 g) semi-sweet chocolate chips 
1/2 cup (90 g) white chocolate chips (optional)
Instructions
Brown the Butter:
In a saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it!
Remove from heat and let it cool slightly.
Make the Cookie Dough:
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
Add the eggs and vanilla extract, mixing until smooth.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the semi-sweet and white chocolate chips.
Chill the Dough:
Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor).
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Bake the Cookies:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook on the baking sheet once removed from the oven.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
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.
Ingredients
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
12 oz (340 g) pasta (rotini, penne, or shells)
3 cups corn kernels (fresh, frozen, or canned)
1/2 cup crumbled cotija or feta cheese
For the creamy dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt & black pepper, to taste
Instructions
Cook the pasta:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the corn:
If using fresh corn, grill or sauté until lightly charred.
For frozen corn, sauté in a dry skillet over medium heat 5–7 minutes until slightly golden.
Make the dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Assemble the salad:
In a large bowl, combine cooled pasta, corn, red bell pepper, red onion, and cilantro.
Pour dressing over the salad and toss to coat evenly.
Sprinkle with crumbled cotija or feta cheese.
Chill & serve:
Refrigerate at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.
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:
1 pound boneless, skinless chicken breasts
8 ounces spaghetti
1 cup diced onion
1 cup diced bell pepper
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese (divided)
1 cup chicken broth
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme
Instructions:Cook the Chicken
Place chicken breasts in a pot, cover with water, and bring to a boil.
Cook for 15–20 minutes, or until no longer pink inside.
Remove, cool slightly, then shred or cut into bite-sized pieces.
Cook the Spaghetti
In a large pot of salted boiling water, cook spaghetti until al dente (slightly firm).
Drain well and set aside.
Prepare the Sauce
In a skillet, heat a little oil over medium heat.
Sauté onion, bell pepper, and garlic until softened (about 5 minutes).
Stir in the cream of mushroom soup, cream of chicken soup, chicken broth, salt, pepper, paprika, and thyme.
Mix well until smooth and creamy.
Assemble the Bake
Preheat oven to 350°F (175°C).
In a large bowl, combine shredded chicken, cooked spaghetti, sauce mixture, and 1 cup of cheddar cheese.
Stir until everything is evenly coated.
Bake
Transfer mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.
Serve & Enjoy
Let rest for 5 minutes before serving.
Pair with garlic bread or a fresh salad for a complete meal.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 pound ground pork sausage (or substitute with ground beef or turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 can (10.5 ounces) cream of mushroom soup
1/2 cup sour cream
1 can (15 ounces) refried beans
6 large flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Sliced green onions and diced tomatoes for garnish (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Cook the Meat Mixture:
In a large skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain excess fat. Add the diced onion and garlic and cook for 2–3 more minutes until softened.
Season the Filling:
Stir in the taco seasoning and 1/2 cup water. Simmer for 3–4 minutes until slightly thickened. Remove from heat.
Prepare the Cream Mixture:
In a small bowl, combine the cream of mushroom soup and sour cream. Stir until smooth.
Assemble the Casserole:
Spread a thin layer of the soup mixture on the bottom of the baking dish.
Layer 2 tortillas, overlapping slightly. Spread 1/3 of the refried beans over the tortillas, then 1/3 of the meat mixture, 1/3 of the soup mixture, and a sprinkle of cheese.
Repeat layers two more times (ending with cheese on top).
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Garnish and Serve:
Let sit for 5 minutes before slicing. Garnish with green onions and diced tomatoes if desired. Serve hot with salsa or guacamole on the side.
Ingredients :
– 1 pound Italian sausage, casings removed
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked long-grain white rice
– 2 cups vegetable broth
– 1 (15-ounce) can black beans, rinsed and drained
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Directions :
1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Add the rice to the skillet and stir to coat with the sausage and onion mixture. Cook for 1 minute, stirring constantly.
4. Stir in the vegetable broth, black beans, chili powder, and cumin. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork before serving.
Prep Time: 20 minutes
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