I originally found a similar version of this recipe when I visited The Country Cook. My husband is from the mid-west and Tatar Tot hot dish is a staple there. I was looking for a recipe that would be comfort food for him. I decided to look through my Mother-in-laws recipe box to see what I could find when I came across this recipe that is very close to The Country Cook’s recipe.
This recipe is fantastic!! We all flipped out for this one. There are so many great reasons to make this recipe. It’s super simple! Toss it in the slow cooker and it’s done! It’s inexpensive! It’s delicious!! I can’t brag enough about it. I love exploring my Mother-in-laws recipes! I hope you all enjoy this one!
- 1 bag frozen tater tots
- ½ cup bacon bits (I used Hormel but fresh would be even better)
- 1 ½ cups shredded colby jack cheese
- 1 pound (bite sizes) boneless chicken breasts (You could even use a large can of chicken drained)
- 1 cup evaporated milk (you could use regular milk also)
- 1 tsp. salt
- ½ tsp. pepper
- Line your slow cook with a slow cooker liner or spray your slow cooking with cooking spray
- To the slow cooker add ½ of the bag of frozen tater tots
- On top of the tots add ¼ cup of bacon bits and ¾ cup of cheese.
- To the top of the cheese and bacon add bite size chicken pieces.
- On top of the chicken add remaining ¼ cup of bacon bits and ¾ cup of cheese, salt and pepper.
- To the top of the cheese, bacon, salt and pepper add remaining tater tots.
- Top the tater tots with 1 cup of evaporated milk
- Cook on low for 3-4 hours or until chicken is done.
This is the lazy mans version of bbq. The flavor is wonderful and my favorite part is that it’s super easy and more delicious than you can imagine out of a crock pot.
- Add water and BBQ sauce to your crockpot and stir together
- Turn crockpot on low
- Add boneless ribs and stir all together
- Cook for 7-9 hours
- Remove meat from the sauce and slice. The meat should be tender enough to fall off the bone
- Add enough of the remaining sauce to coat the meat
- Re-heat over the stove if necessary
This recipe is easy and delicious! Who doesn’t like Frito Pie? It’s such a family tradition that keeps us coming back for more. When I found this recipe I couldn’t wait to give it a try and I am sure happy I did. Quick, Fresh, Fantastic! I can’t wait to make it again!
- 1 lb. ground beef
- 1 can (16 oz) pinto beans (I used Great Northern I had it on hand)
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) Diced Tomatoes
- 1 envelope taco seasoning (I used Taco Bell I had it on hand)
- 1 cup shredded cheddar cheese
- 3 1/2 cups corn chips (Fritos)
- 1 1/4 cup sour cream
- Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese.
- Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili.
- Bake at 350 for 20 minutes.
- Spread sour cream over chili.
- Top with remaining corn chips and cheese.
- Bake 4-5 minutes longer.6 to 8 servings
I wasn’t really sure what to expect with this recipe. The original recipe serves 2 so I had to double the recipe. The one you see below is doubled. It distressed me when I realized this one recipe was going to empty almost an entire honey bear container of honey. LOL silly huh?
Initially when I could smell this recipe cooking I wasn’t all that impressed. Don’t get me wrong it smelled good if you like the smell of soy sauce. I was had a terrible feeling that this was going to taste like soy sauce and nothing else.
I made it, let it cool and put it away for the next night’s dinner. I was afraid my husband wasn’t going to like it, but I was wrong BOY was I wrong. He not only liked it but he loved it. He was actually exited because he said it tasted just like something he loved at a restaurant he ate at all the time when he was stationed in Washington at Fort Lewis.
I really liked it too. I was afraid I had over cooked it because my slow cooker is the opposite of slow it cooks extremely fast. It actually turned out perfect. To me it’s a cross between sweet and sour chicken and teriyaki chicken. Either way it was a real winner!!
- 1.5 pounds boneless chicken breast
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup honey
- 1/2 cup soy sauce
- 2 tbsp. dried onion flakes
- 1/4 cup ketchup
- 2 clove garlic, minced
- 1/4 tsp. red pepper flakes
- Season both sides of chicken with salt and pepper, put into crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
- Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce.
- Serve over rice.
This was a really good recipe. Everyone like it, but not my husband. He said it had a “weird” texture. The rest of us thought it was really good. First off, the flavor is unique unlike anything I had tried in the past. I love the fact that it comes together easy and makes a nice presentation.
My only complaint is that all of my corn tortillas were tearing as I was rolling the enchiladas. I ended up heating up a little oil and letting them soften before I rolled them. Looking back, I do not think I would do that again. In truth, the sauce is going to cover the tortillas anyway so no reason to fret over it.
This is also a great way to use up left over taco meat. When I have left over taco meat, I stick it in the freezer and find something else to do with it. This recipe is the perfect opportunity to use it.
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, divided
- 1/4 teaspoon paprika
- 1-1/2 cups milk
- 1 can (10 ounces) enchilada sauce
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3/4 pound ground beef
- 1 medium onion, chopped
- 1 can (9 ounces) bean dip
- 1 can (4 ounces) chopped green chilies
- 1/8 teaspoon pepper
- 1 large tomato, seeded and diced
- 9 white or yellow corn tortillas (6 inches), warmed
- In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
- Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
- Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
- Place enchiladas seam side down in an ungreased 11-in. x 7-in. baking dish. Top with sauce. Bake on 350 for 40-45 minutes.
After listening to my husband’s friend Paul talk about his wonderful cottage pie recipe I had to give it a try. I listened closely to what he was saying and wrote the recipe down as soon as I got home. I hope I didn’t forget anything, but I can’t imagine that I did.
This recipe turned out perfect! I don’t know that there would have been anything else I could have done to make any better! It’s hard to top perfection! After all Paul is English so I suppose he would know how to make a rockin’ cottage pie!
This recipe is terribly easy! You could certainly make this in advance as a freezer meal, or even make the meat and mashed potatoes up ahead of time and have everything ready to throw together as a quick and easy meal.
We all loved this recipe! It definitely takes comfort food to a whole new level!!
- 1 Bell Pepper diced
- 1 Onion diced
- 1lb. Ground Beef
- 3 Cloves of Garlic
- Salt and Pepper to tastes
- 1 Can Campbell’s Chunky Vegetable Soup (Hearty Soup not the condensed)
- 1 tbsp. Montreal Steak Seasoning
- 1 pound of potatoes peeled, diced, boiled, and mashed
- 1 cup cheddar cheese
- Bring a pot of cold water to a boil.
- To the boiling water add peeled and diced potatoes boil until the potatoes are fully cooked, drain, and mash.
- Add salt, pepper, and sour cream if desired to the mashed potatoes. (I did to make the potatoes creamy)
- In a skillet add ground beef, bell pepper, onion, and garlic, cook until meat is browned then drain off excess grease.
- To the ground beef add Montreal Steak Seasoning, salt and pepper, and mix together well.
- To a baking dish ( I used 2 ½ quart baking dish) add the ground beef mixture, top the ground beef mixture with Campbell’s chunky Vegetable Soup be sure to spread out evenly
- Over the vegetable soup add mashed potatoes, and spread out evenly.
- Top the cottage pie with shredded cheddar cheese.
- Bake on 350 for 20-30 minutes until the cottage pie is bubbling.
- Allow to set for about 5 minutes before serving.
If you were to ask me I would tell you that making dinner rolls is a pain in the rear, but they are so worth it. The flavor of a warm roll is none other than pure comfort and this recipe is so exception. They are easy to make and delicious!
- 1/2 cup warm milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 cup butter, softened (half of a stick)
- 3/4 cup warm mashed potatoes (prepared with milk and butter)
- 1/4 cup Sugar
- 4-1/4 cups bread flour
- 1-1/2 teaspoons active dry yeast
- Additional butter, melted
- In a bread machine, place the first nine ingredients in order suggested by manufacturer.
- Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto lightly floured surface.
- Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end.
- Place pointed side down 2 in. apart on greased baking sheets.
- Curve ends down to form a crescent shape.
- Cover and let rise for 20-25 minutes or until doubled.
- Bake at 400° for 10-15 minutes or until golden brown.
- Remove to wire racks. Brush warm rolls with melted butter.
Yield: 2 dozen.
Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!
I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
My Variation of Ingredients:
- 1 jar of spaghetti sauce (I used the store brand 4 cheese)
- 1 small package of spaghetti noodles
- 8 oz. package of mozzarella cheese
- 1 loaf of frozen bread (Rhodes, or Bridgford)
- 1 egg
- 2 TBS Parmesan cheese
- Dry parsley
- ½ tsp. Garlic powder
My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***
I recently saw this recipe online. I knew I had pretty much everything on hand so on a whim I made up a pitcher full. The recipe is delicious but dare I say it had a bit too much chocolate in it. I thought the flavor was a bit overwhelming.
Next time I make it, and believe me there will be a next time, I would only add a ½ cup of unsweetened cocoa powder. It’s not that it was a good overwhelming chocolate flavor but more of a bitter chocolate flavor. I loved it don’t get me wrong, but I would just tweak it next time.
The only change I made was leaving out the monk fruit and using stevia instead. I don’t even know where I would find a monk fruit but I certainly didn’t have any on hand. I think what’s great about this recipe is the base of the recipe. You could really do so many things with it. The basic premises is making a dessert smoothie that is a dessert and healthy at the same time.
I think you could change the coca powder to PB2, use a banana pudding or a vanilla, change the powdered milk to an almond or coconut milk and use more ice and even add a bit of vanilla or almond extract to give it a whole new flavor. So many options to make this recipe pop!
- 1 1/2 cups cold water
- 1/2 cup plus 2 tbsp. unsweetened cocoa powder
- 3 tbsp. fat-free milk powder
- 5 tbsp. instant sugar-free chocolate pudding
- 12 packets monk fruit powder, stevia, or Honey (Thanks Alison)
- 6.5 cups ice, crushed or cubed
- Add all ingredients to blender and blend on low for 30 seconds, then on high for 30 seconds.
- Add half of ice to blender. Start blending on low, then slowly increase speed. Add remaining ice and blend on low, then slowly increase speed.