Since I first discovered classic tater tot casserole I’ve been on a mission to make it in as many different ways as possible. I love the stuff! This recipe puts aMexican flair on things and is super easy to make. I love the fact that it is so versatile and you can literally add any taco toppings that you want to the mix.

I always make a side of refried beans with this dish and serve them with a few tortilla chips. it makes a lovely garnishment when having guests over for supper. 

Recipe and photo courtesy of A Farm Girl’s Dabbles.

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Optional toppings and condiments: chopped cilantro, chopped green onions, sliced black olives, taco sauce, sour cream

When it’s dinner time, my family is always “starving.” After a long day at work and school, my husband and kids look forward to sitting down at the dinner table and scarfing on whatever it is I have prepared for them. That’s why I always make sure my meals are wholesome, hearty, and ready to nourish their hungry bellies. I have made this hamburger potato casserole a time or two and each time my family goes nuts over it. It’s very filling and tastes great!

Hamburger potato casserole is easy to throw together and only takes about 20 minutes or to so to prep. Basically, it’s a wholesome meal that fills everyone’s bellies without keeping you in the kitchen slaving away all day. It also makes wonderful leftovers and reheats well.

Recipe courtesy of Group Recipes.

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Quick Tip: You can substitute the ground beef for ground turkey if you prefer.

Do you want to know why you shouldn’t cook this mouth-watering casserole in your Crock Pot? Because it turns out so good, your family, friends, and neighbors will constantly be badgering you to make more! Seriously, you’ll never get a moment of peace again.

But I suppose it’s all worth it when you take your first bite of this Crock Pot Smoked Sausage and Hashbrown Casserole. Prepare to be enraptured in dinnertime bliss with this one. Talk about an amazing one-pot Crock meal! You’ve got your meat, dairy, veggie, and starch all in one -easy-to-prepare meal. What’s not to love?

Recipe and photo courtesy of Laren’s Latest.

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Quick Tip: For an extra-easy cleanup, liberally spray your slow cooker with Pam cooking spray before adding ingredients.

When you think of plating lovely asparagus, the last thing you think of it on, is a tart.

But that’s the best thing about this bite size amuse bouche!

Hollandaise seems to be the perfect union with asparagus flavors, and even the kids love these…

even if they eat them with one pinkie up! 😉

This recipe serves 4-6 people and is ready in about an hour.  Don’t worry, though, it’s all worth it!

Make sure you let the asparagus completely cool on the tart, before drizzling the sauce.

Our friends at 12 Tomatoes had this to say about this dish:

“We love the combination of salty cheese, earthy asparagus, and sweet and tart balsamic vinaigrette here, not to mention how cute it looks all sliced up! It makes a lovely addition to any springtime spread, particularly brunch (our favorite meal). When we want to wow our friends and family, we whip up this savory tart – they’re always amazed at how elegant it is, and we’re always amazed at how easy and delicious it is!”

Recipe and photo courtesy of 12 Tomatoes

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And BOY was it a flavorful ceremony!

So many people are scrambling around wondering what to do with those left over eggs from the holiday.

Rather than the typical deviled egg, or normal egg salad with relish, I wanted to check out something different.

Avocado is the perfect solution here, because it has the same consistency as hard boiled eggs.

This recipe is ready in only 15 minutes and serves up to 6 people.

I bet you didn’t realize this recipe is also 100% mayo free!  So healthy is hidden here!

That being said, you can still sprinkle a tiny bit of bacon on the top…shhhhh I won’t tell!

As our friends at Diethood state:

“Avocado Egg Salad – Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.”

Recipe and photo courtesy of Diethood.

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You would absolutely never believe that chocolate chip cookies was a way to use up old Easter or hard boiled eggs.

But STOP the presses, because these cookies are chewy, gooey, and best of all?

You’re not wasting food.  You can move entirely out of the conventional box of a simple egg salad or deviled egg.

This recipe takes about 15 minutes to bake and makes about a dozen or so, depending on size.

I made these for my kids, and they said they were super soft and chewy.  I got a thumbs up! 😀

I threw in some walnuts because I like a little chewy and a little crunchy, all in one.

Either way, what an excellent way to reuse hard boiled eggs!

As our friends at Back for Seconds state:

“You seriously cannot taste any egg in these cookies. I promise. They are chewy and soft with crisp outer edges. They have a deep, rich flavor from the brown butter and brown sugar, and they are loaded with 2 kinds of chocolate chips! They have a touch of cinnamon too, which adds such a nice flavor without being overly cinnamony.

Please, do yourself a favor and take a couple of those extra Easter eggs you have laying around, and bake these cookies! Then come back and tell me I’m not crazy after all.”

Recipe and photo courtesy of Back for Seconds.

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There’s nothing prettier than a pink cake decorated with roses.

What’s amazing about this cake, though, is what’s inside.

With a champagne reduction and a layer of velvet cake, this is a do-it-yourself recipe of sheer elegance.

This recipe takes about 90 minutes from start to finish, but it is so worth it, especially when there is a special occasion.

The yield: Makes one 3-layer, 8-inch layer cake; 10 to 12 servings or 24 to 30 cupcakes.

This is such an elegant cake, and it’s easy enough to make for any special occasion.

As our friends at Wicked Good Kitchen state:

“Traditionally, Champagne Cake is a white cake layered with rum, Bavarian or whipped cream as a filling, and iced with pink buttercream frosting—without even a drop of champagne! Imagine that. Nowadays, bakers like adding a splash of bubbly into their cake batters as well as their buttercreams.

For my rendition of champagne cake, Champagne Velvet Layer Cake, I combined buttermilk from traditional Red Velvet Cake for a tender crumb and champagne, actually Santa Margherita Prosecco, from modern champagne cake recipes. However, instead of using the champagne straight, I went for concentrated flavor versus bubbly in a champagne reduction. This decision really paid off for a more intense flavor profile.”

Recipe and photo courtesy of Wicked Good Kitchen.

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