Category Archives: Food

Homemade Tater Tots

Make your own homemade tater tots and bake them crispy in the oven or the air fryer! Forget the frozen variety, from scratch tater tots are a favorite and taste so much better. Make a double or triple batch of these little nuggets and freeze some for another day!

Our Fave Tater Tots
We love to make our own homemade tater tots!

Uses real ingredients (things you likely have on hand and can prounounce).
Easy to make, these come together in about 45 minutes.
Can be baked in the oven or cooked in the air fryer (or even deep fried if you like)
Can be made ahead of time, they freeze and reheat well.

Serve in place of french fries with juicy turkey burgers or homemade chicken nuggets for a fun meal.

Ingredients and Variations
POTATOES We use russets in this recipe because they are extra starchy and produce a fluffy interior. The potatoes are cooked and then grated (a little bit is mashed, this helps hold them together).
SEASONINGS Just a few seasonings like garlic powder and salt and pepper are mixed with potatoes, onions, and parmesan cheese, along with a parsley garnish make unforgettably savory tots!
ADDITIONS Add bacon bits, shredded cheddar, even our famous taco seasoning recipe can be added for a Tex-Mex tot.
Got Frozen Tots?
The recipe below is for homemade tater tots but if you’ve got frozen on hand, they can be cooked in the air fryer too.
Cook frozen tater tots in the air fryer at 400°F for 11-14 minutes shaking them after 6 minutes. Be sure not to overcrowd the air fryer or the tots won’t crisp up.

How to Make Tater Tots
Homemade tater tots are super easy to make.

Boil quartered potatoes until they are tender, drain & cool.
Mash half of one potato (two of the quarters) and shred the rest with a box grater.

Combine mashed & shredded potatoes with remaining ingredients per recipe below & shape them into tater tots using a measuring spoon. Gently roll them in your hands to shape them.

Place tots in the oven or preheated air fryer basket, cook according to the recipe until they’re browned.

Top Tips

Spray with a little bit of oil or cooking spray before baking/air frying.
Place tots evenly spaced in the air fryer so the air can circulate around them and crisp them properly.
Keep cooked batches of tater tots warm in an oven at 250°F. Make them extra crunchy by putting them under the broiler for about 4 minutes.
Save leftovers in an airtight container in the refrigerator for about 3 days and reheat in the microwave, toaster oven, or under the broiler.
Freeze cooked tater tots in zippered bags with the date labeled on the outside for up to 1 month.

Delish Dips

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Homemade Tater Tots

Crispy & flavorful, these homemade Tater Tots are the perfect side dish or snack for a crowd!

Bring a pot of water to a boil and cook potatoes 10-12 minutes or until fork-tender.Drain well and cool slightly.Mash ½ of one potato (two of the quarters), using a box grater shred the remaining potatoes. Combine shredded and mashed potatoes with remaining ingredients.Using a tablespoon, measure heaping tablespoons and form into tots. Spray with cooking spray or brush with oil if desired.Preheat air fryer to 400°F.Place tots in a single layer in the air fryer and cook 7-9 minutes or until golden.Repeat with remaining tots if needed. Serve warm with ketchup.
To Bake Tater Tots in the oven, preheat oven to 425°F. Bake 20-25 minutes or until browned.
To deep fry, preheat oil to 375°F. Cook tots 3-5 minutes or until golden.
 

Calories: 171, Carbohydrates: 31g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 320mg, Potassium: 682mg, Fiber: 2g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 11mg, Calcium: 39mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Air Fryer Tater Tots, best Air Fryer Tater Tots, how to make Air Fryer Tater Tots, Tater Tots

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Copycat Baileys Irish Cream

Homemade Irish Cream is the perfect addition to your morning coffee, delicious served over ice cream and perfect over ice for sipping.Did you know it takes less than 5 minutes to make this Copycat Baileys Irish Cream at home (and the flavor is amazing)?

This easy recipe comes from the McNab Family Cookbook, a little self published cookbook with some of my favorite Irish inspired recipes (among many other goodies). There are actually 3 Homemade Baileys Irish cream recipes in my little book with different ingredients (eggs, chocolate syrup and rum). I combined the parts I liked best to create this delicious recipe.
Ingredients

Sweetened Condensed Milk thickens and sweetens the mixture.
Light Cream makes this creamy of course and helps balance out the sweetness of the condensed milk.
Whiskey is used to spike this treat. No need for a fancy whiskey, an inexpensive brand works just as well.
Flavor Instant coffee and vanilla add flavor.

To Make Irish Cream without Alcohol
This Irish cream can be made without alcohol. Skip the whiskey and add a teaspoon or so of rum extract or whiskey extract. Brands can vary so add a little bit at a time until you reach the desired flavor!

Storage
As long as your cream is fresh, this will last about 2 weeks in the fridge.
If giving this as a gift, leave a note to ensure your recipients refrigerate it.

Recipes to Spike with Irish Cream

Copycat Baileys Irish Cream

Copycat Baileys Irish Cream is creamy & flavorful with a bit of a kick. The best part is, it’s ready in under 5 minutes!

Combine all ingredients in jar with a tight-fitting lid.Shake to mix well. Chill at least 24 hours before serving.Store in the refrigerator up to 2 weeks.
This Irish cream can be made without alcohol. Skip the whiskey and add a teaspoon or so of rum or whiskey extract. While the flavor is slightly different, it’s delicious!

Calories: 215, Carbohydrates: 19g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 49mg, Potassium: 145mg, Sugar: 18g, Vitamin A: 291IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Baileys Irish Cream, Baileys Irish Cream recipe, copycat Baileys Irish Cream, how to make Baileys Irish Cream

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Cranberry Walnut Bread

Cranberry Walnut Bread is soft and fluffy with lots of tart cranberries and a delicious crunchy streusel on top! This quick bread takes no time at all and comes out with the perfect crumb. The sweet crumble topping is perfect with the tart berries and delicious warm from the oven.

A Favorite Quick Bread
Not only is it absolutely delicious when it’s hot and fresh, but it freezes well and makes amazing French toast with warm maple syrup and whipped cream!
So what exactly is a Quick Bread? Quick breads are so popular because the yeast is replaced with a different leavening agent like baking soda or baking powder (like when you make banana bread). It’s “quick” because there is no rising or kneading needed.

Ingredients
CRANBERRIES The signature ingredient in cranberry walnut bread is cranberries. Frozen cranberries are available year-round if fresh ones aren’t available and they can be used right from frozen.
BUTTERMILK Buttermilk gives the bread great texture and a tangy flavor plus helps it rise as it reacts with the baking soda. You can make your own buttermilk by mixing mix 2 cups of milk with 2 tablespoons of lemon juice or 2 tablespoons of white vinegar.
ADD-INS Instead of walnuts, pecans, pumpkin seeds, or pistachios are also complementary flavors! It’s easy to customize this cranberry bread.
CRUMBLE TOPPING Similar to a topping on apple crumble, this streusel is a combo of flour, oats, and brown sugar with cinnamon. For a citrusy flavor, add freshly grated orange or lemon zest to the crumble topping.

How to Make Cranberry Walnut Bread
Just a few simple steps and this delicious bread will be piping hot from the oven and ready to enjoy!

Whisk together dry ingredients (per recipe below).
Whisk wet ingredients together, then add to the center of dry mixture. Stir until just moistened.
Gently fold in cranberries and walnuts.
For the topping, combine all ingredients & mix together with your hands until mixture is moist & crumbly.
Pour batter into prepared pan & top with crumble. Bake according to the recipe.

Baking Tips

Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
Check the bread early to ensure it doesn’t overcook.
Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely.

Storing Cranberry Walnut Bread

Keep cooled loaves at room temperature, wrapped tightly in plastic or in an airtight container for up to 4 days.
Freeze bread (either whole or in slices) for up to 4 months.

Quick Bread Faves

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Cranberry Walnut Bread

A soft quickbread filled with cranberries and walnuts topped with a crumble topping.

Crumble Topping (optional)

Preheat oven to 350°F.Combine the dry ingredients and mix well.Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.For crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.Grease two 8×4 loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.Bake for 35-45 minutes or until a toothpick inserted comes out clean. Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.

Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
Check the bread early to ensure it doesn’t overcook.
Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely. 
Nutrition information is for 1 slice.

Recipe updated for improved consistency 12/17/20

Serving: 1slice, Calories: 238, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 308mg, Potassium: 183mg, Fiber: 2g, Sugar: 15g, Vitamin A: 203IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cranberry bread, Cranberry Walnut Bread, Cranberry Walnut Bread recipe, how to make Cranberry Walnut Bread

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Pizza Stuffed Chicken Breast

Can’t decide between pizza or chicken? Make both with this pizza stuffed chicken recipe! Get your pizza fix rolled into a cheesy chicken breast that’s baked in a seasoned crust for a crispy, tasty entrée that you’ll want to make over and over again. It’s a family favorite!

Ingredients
CHICKEN Boneless chicken breasts are our first choice but you can use thighs or bone in chicken breasts too. If your chicken is bone in simply use a small knife to cut a pocket in the side and fill it up. Bone in chicken will need about 10 minutes longer to cook.
CHEESE We love using string cheese in this recipe as they are the right size and melt nicely. You can also cut your own cheese sticks. I don’t recommend shredded cheese and it tends to melt too much.
BREADCRUMB CRUST Roll them up, cover in breadcrumbs and then bake to juicy perfection!

Variations

Add other pizza toppings you love from mushrooms to green peppers and onions.
If adding veggies, they should be pre-cooked and cooled. Just pop them in the microwave with a little bit of water for a minute or so.
For a low-carb version, use crushed pork rinds (or parmesan cheese) instead of Panko.

How to Make Pizza Stuffed Chicken
The steps for this recipe are similar to making chicken cordon bleu (which is actually really easy to make) but it is topped with sauce and cheese like a chicken parmesan while having the flavors of our favorite pizza recipe!

Pound the chicken so it’s even and top with pepperoni & string cheese. Roll up & secure with toothpicks on either end.
Dip the chicken rolls in garlic butter, then coat with breadcrumbs.
Bake 30 minutes. Top with pizza sauce and cheese. Bake until melted and chicken is cooked through.

Be sure to seal the sides of the chicken well to keep the cheese in. Some of the cheese might leak out but there will still be lots left inside.

Tips

Choose pieces of chicken that are the same size and flatten them to all equal widths so they bake at the same rate.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Rest for about 5 minutes before serving so the juices have a chance to get sealed inside.
For an extra crispy cheesy topping place the dish under the broiler for a couple of minutes until the topping is bubbly and golden brown.

More Stuffed Chicken

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Pizza Stuffed Chicken

Crispy on the outside, cheesy on the inside, this Pizza Stuffed Chicken recipe is just like delivery, without the crust!

Preheat oven to 350°F.Pound chicken to ¼” thickness. Season with salt and pepper.Top each chicken breast with 5 slices of pepperoni and one cheese string (cut in half if needed). Roll the chicken up lengthwise and secure the ends with toothpicks. Combine the melted butter and garlic in a small dish. Mix the breadcrumbs with seasonings and put them in a separate dish. Dip each chicken roll in the butter mixture and then into the breadcrumbs evenly coating the chicken.Spray chicken with cooking spray and place in a greased 9×13 dish. Bake for 30 minutes. Remove from the oven and top with pizza sauce, mozzarella, and 1 slice of pepperoni. Return to the oven and bake for 10 more minutes or until it reaches 165°F.
Choose pieces of chicken that are the same size and flatten them to all equal widths so they bake at the same rate. If the chicken breasts are extra-large, they may need extra time to cook.
If you don’t have cheese strings, mozzarella can be cut from a block of cheese. Shredded cheese is not recommended.
For an extra crispy cheesy topping place the dish under the broiler for a couple of minutes until the topping is bubbly and golden brown.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Rest for about 5 minutes before serving so the juices have a chance to get sealed inside.
 

Serving: 1breast, Calories: 641, Carbohydrates: 25g, Protein: 65g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 206mg, Sodium: 1498mg, Potassium: 1102mg, Fiber: 2g, Sugar: 4g, Vitamin A: 682IU, Vitamin C: 7mg, Calcium: 168mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Pizza Stuffed Chicken, how to make Pizza Stuffed Chicken, pizza stuffed chicken, Pizza Stuffed Chicken recipe

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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