Totally Nachrageous! Holiday Recipes

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

1. Put your melting chips into your mason jars 
2. Place jars in your Crock-Pot
3. Pour hot water approximately halfway up to the jar's sides
4. Increase your temperature
5. Check every 20 minutes to see if melted 
6. Once chips have melted set to warm
7. Place your 5 - 6 apple slices in your mug of choice 
8. Drizzle with your favorite sauces
9. Top with whip cream, coconut and Halloween sprinkles 
10. Serve with a fork and enjoy! 

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

1. Preheat oven to 350 degrees
2. Cut off the tops of each pepper and remove the seeds. With a small knife, carve jack-o-lantern faces into your peppers. Don’t cut the jack o’lantern face features and shapes too close together because bell peppers become tender. Use an extra small vegetable carving knife or a children’s pumpkin carving safety knife. If your peppers won’t stand up well on their own, you can use the carving knife to shave off a small amount of pepper from the bottom to make it even.
3. Add cheese to the base of each pepper and then add 5 - 6 chips, beef, onions, black olives and jalapenos. Top with cheese and add several more chips to any open spaces. 
4. Place the carved peppers, top on, into a deep baking dish and into your oven and bake for about 20 minutes.
5. Remove from oven, take off the top and garnish with pico de gallo and dollops of guacamole and sour cream
6. Place each serving on a plate with a side of fresh chips. 
7. Drizzle with hot sauce if you like spice- Happy Halloween! 

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 

1. Preheat oven to 350 degrees
2. Spread the tortilla chips on a sheet pan in a single layer 
3. Evenly spread the shredded cheddar cheese and on all chips 
4. Evenly spread your turkey, stuffing, peppers, jalapenos and onions on all chips 
5. Top with gravy 
6. Evenly spread your pepperjack cheese 
7. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
8. Remove from oven and place on potholders 
9. Transfer to serving platter
10. Drizzle with Cranberry Honey BBQ 
11. Distribute pico de gallo 
12. Mix warmed mashed potatoes with canned pumpkin. 2 cups mashed potatoes, one cup pumpkin, 
13. Add dollops of pumpkin mashed potatoes 
14. Sprinkle with rosemary and serve hot 

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 

1. Preheat oven to 350 degrees
2. Prepare your steak glaze 
3. Cook steak to your desired temperature (a little less since it will bake in the oven for 15 minutes) and baste with glaze while cooking. Remove from pan and place on cutting board. Cut into strips and then make bite-sized pieces. 
4. Spread the tortilla chips on a sheet pan in a single layer 
5. Evenly spread half the cheese and on all chips 
6. Evenly spread your poblano peppers, diced red pepper and other half of cheese on all chips 
7. Top with your glazed steak 
8. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
9. Remove from oven and place on potholders 
10. Transfer nachos to your receptacle- I used a fun sleigh container with food safe lining paper. Presentation! 
11. Distribute pico de gallo
12. Add dollops of sour cream and guacamole 
13. Garnish with chopped Rosemary and a sprig of rosemary
14. Serve with sides of sour cream, guacamole and pico

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!