These will make a super fun dessert for your Halloween party or really anytime of the year. I like to put them in Halloween mugs. You’ll need a crockpot and three to four 16 oz Mason jars to melt your sauces in and keep them ready to drizzle on your apple slices.
Takes about an hour to melt your chips and only a few minutes to make once your apples are cut into slices. I also like to use an apple corer for this to make it easier. If you are prepping your apples ahead of time, make sure to coat in lemon juice to avoid browning. You might also consider cutting your apples into even thinner slices once they have been put through the apple corer.
4 - 5 apples, cored and cut into wedges
2 cups caramel squares
2 cups milk chocolate chips
2 cups peanut butter chips or regular peanut butter in a jar
2 cups butterscotch chips
1 can whipped cream
Halloween sprinkles
1 cup shredded coconut
Stirring and drizzling spoons such as long iced teaspoons
My birthday is one week before Halloween and every year my birthday is Halloween themed. Halloween + Birthday = what I call my Hallowirthday. These nachos are Halloween themed and will be amazing at your next Halloween party or any party for that matter. They are individual nacho servings, so go ahead and double or triple this recipe depending on how many ghosts and ghouls are coming to your party. You can also sub out the orange bell peppers for Halloween mugs if you prefer.
Takes about 20 minutes, makes six individual servings
1 Bag (12 ounces) Halloween or black bean tortilla chips
1 pound cooked taco style ground beef, chicken or turkey
(I use 1 packet of low sodium taco seasoning)
2 cups shredded Cheddar cheese
1 cup pico de gallo
1 small can sliced ripe black olives
1 diced jalapeno
½ cup Diced white onion
6 large orange bell peppers or 6 Halloween mugs
1 cup guacamole
1 16 oz container sour cream
Every year, I gather up all of my closest friends on the Saturday before Thanksgiving to celebrate all of our years of friendship. These nachos are made with leftovers and have become such a hit the day after. Get creative! Especially if you want to add something that is not listed for ingredients like mashed potatoes or mac n cheese. You’ll be thankful you did.
Takes about 30 minutes
1 Bag (12 ounces) tortilla chips
2 cups shredded Cheddar cheese
2 cups cooked turkey diced
2 cups stuffing
2 cups mashed potatoes
2 cups gravy
1 cup shredded pepper jack cheese
2 cups diced orange pepper or Trader Joe's Holiday Hash
1 cup pico de gallo
2 sliced jalapenos
1 cup diced white onion
1 teaspoon chopped rosemary
1 can pumpkin
Cranberry Honey BBQ Sauce with Rosemary
Blend 1 Cup BBQ Sauce with 1 cup cranberry sauce, 1 tablespoon of honey and ½ tablespoon chopped rosemary
Forget the milk and cookies this year and give Santa what he really wants. These festive nachos will be the hit of your holiday party and make sure you definitely get on the Nice List! Happy holidays, friends!
Takes about 25 minutes
Serves 4 or more
1 Bag (12 ounces) red and green tortilla chips
4 cups shredded Monterey jack cheese
1 ½ pounds cooked strip steak (cut into bite size pieces)
2 cups diced red pepper
1 sliced poblano peppers
1 cup pico de gallo
1 container sour cream
1 cup guacamole
1/2 teaspoon chopped fresh rosemary
Holiday Steak Glaze:
1 Tablespoon brown sugar
1 Tablespoon honey
1 Teaspoon water
1 Tablespoon orange juice
½ teaspoon ground cloves
1/2 teaspoon chopped fresh rosemary
These aren’t your typical Irish style nachos! I worked at an Irish pub for many years and had my fair share of their delicious Irish Nachos with cottage potato fries as a base. I wanted to switch things up and offer my tweak on Irish Nachos. The Shep is for Shepherd’s Pie and these nachos have all of the main ingredients of it. Mashed potatoes, corn and peas. Feel free to omit the peas if you like, because, well, peas. But, you do you. If peas are your thing, pop some of those bad boys on your Shep’s Lucky Nachos. Having a St. Patrick's Day party this year? Think of these nachos as your pot of gold at the end of the rainbow. Slainte to Nacho Fusion at its finest!
Takes about 30 minutes
Serves 4 - 6
2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
6 cups shredded cheddar cheese
16 oz cooked ground lamb/beef
1 container mirepoix (found in produce aisle)
Or use…
1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup white onion
1 tablespoon minced garlic
1 tablespoon fresh chopped rosemary
2 tablespoon Worcestershire sauce
2 tablespoon tomato paste
1 cup whole kernel sweet corn
1 cup frozen peas
2 cups warmed mashed potatoes
(If making Mashed Potatoes-
2 pounds russet potatoes, peeled and quartered
1 - 1 ½ cups milk
¼ cup butter
Salt and pepper to taste)
1 container sour cream
1 teaspoon chopped fresh thyme or parsley
1 tablespoon chopped chives
Optional on the side- Sriracha Sauce (if you like spicy, this adds a nice zip to your plate. I'm a fan!)
(For mashed potatoes- In a large pot, place potatoes in a pot and bring to a boil. Cook for 16 minutes, or until the potatoes are soft. Drain the potatoes and return to your pot. Add milk, butter, salt and pepper and mash until creamy. Last step will be to add 3 cups of cheddar)
1. Preheat oven to 350 degrees
2. Spray skillet with avocado oil and saute your mirepoix (carrot, onion, celery) and minced garlic for five minutes and then add your meat of choice (lamb or beef)
3. Add tomato paste, rosemary and Worcestershire to your cooked meat. Let sit with heat off for five minutes to thicken.
4. Spray pan with avocado oil and spread tortilla chips on a sheet pan in a single layer
5. Evenly spread 1 cup of your cheese on top of chips
6. Evenly spread your cooked ground meat mixture on all chips
7. Distribute corn and frozen peas
8. Add 2 additional cup of cheddar cheese
9. Bake for 20 minutes at 350 degrees
10. Remove from oven and place on potholders
11. Use a spatula to transfer to a flat serving platter if desired
12. Mix your last two cups of cheddar cheese to your warmed mashed potatoes
13. Using a large spoon, dollop four scoops of mashed potatoes and use the bottom of the spoon to spread into a layer over a good portion of the chips. Be sure to leave some spots to access the chips.
14. Sprinkle potatoes with paprika for color and some freshly chopped thyme or parsley
15. Serve sour cream on the side and sprinkle with chopped chives
16. Optional: portion servings with a spatula and serve with a fork if desired
17. Enjoy!
Alex P. Taylor
Copyright © 2024 Alex P. Taylor - All Rights Reserved.
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