These Loaded Tater Tot Skewers are the perfect tater tot recipe. Crispy on the outside, soft on the inside and everything you’ve ever wanted on a potato loaded onto a skewer for easy serving. Sour cream, ranch, bacon, cheese, and more. It’s the perfect game day appetizer or even as a side dish on burger nights. 

I’m just going to come out and say it. I love potatoes. To be honest I love all carbs but potatoes are my favorite. Even as a kid I couldn’t get enough of them. Mashed, fried, roasted or baked, if it’s a potato I am eating it. It’s one of the reasons I could never go Keto. Okay, lets be real there are so many reasons why I could never go keto but we won’t get into that today. I will just say one thing though, a life without carbs is no life at all, but that’s just my two cents.

Anyways, back to potatoes. There is one version of a potato that is so good and in my opinion is severely underrated. THE TATER TOT. Like seriously, they are little nuggets of pure joy and they definitely don’t get the air time they deserve. Crispy on the outside, soft on the inside and so easy to make. If you love loaded potatoes or even loaded fries you’re going to LOVE these loaded tater tot skewers. Unless of course you don’t like crispy bacon, gooey melted cheese, and all the other deliciousness piled onto each bite. Then you definitely won’t like these at all.

Game Day Tater Tots

I’ve said it before but I’ll say it again. I love football Sundays. There is just something so comforting about knowing that you will spend the day with your family, cheering on your favorite teams, and eating all the good stuff that goes with it. I mean really you can eat anything on Football Sunday and nobody will judge you for it. Except for maybe a salad…. I might judge you for that.  Listen, football is meant to be shared with family and friends and not every recipe is going to be Sunday worthy. It has to be simple, comforting, and easy to pass around. These loaded tater tots make the cut. Loaded tater tot skewers are simple and easy to make, they definitely hit the comfort mark and require zero cutlery. YOU”RE WELCOME.

Loaded Tater Tot Skewers Recipe

You can skip to the printable recipe below but here’s all the goodness with a few tips.

I start by lining a baking sheet with parchment paper and cooking my tater tots according to the package. While the tater tots are cooking I fry my bacon.

I’m just going to pause here and say something that I feel pretty passionately about. If you’ve been around here for any amount of time then you’ve heard me say this before but I’ll say it again for all the newbies. I NEVER use pre cooked bacon in ANY of my recipes. I’m sorry. Maybe I’m a bit of a bacon snob but in my opinion that stuff has no flavor and you might as well leave it out all together. If you’re going to cook for someone you need to do it with love. Use real bacon.

Okay now that we’ve cleared that up I have my tater tots in the oven and now I’m cooking with love, I mean frying my bacon. Once you’re bacon is done it’s probably time to flip the tater tots. I usually flip them about halfway. I prep all the rest of my ingredients like grate my cheese and chop my green onions and get it all ready to go. Another thing I don’t use is pre shredded cheese. If you need to for time. That’s fine but I don’t like the rubbery taste!

Once your tater tots are done cooking let them cool. Then you can start to skewer them. I put 6 tater tots per skewer. I think 6 is a good amount and my OCD won’t allow me to do 5 so there’s that. But in all honestly it’s your party and you can do as many tater tots per skewer as you want. I should also say that you will want to use the thin skewers for this recipe. Tater tots aren’t huge and the thicker skewers don’t hold up as well.

Loading Up Your Tater Tot Skewers

Alright, now it’s time for some fun. Set your oven to broil and line up your skewers onto a baking sheet. Brush them with ranch dressing and sour cream. I use a little BBQ brush but you can also just spoon a little bit onto each tater tot.

Next add the grated cheese. Go ahead and be generous. Add on your chopped (real) bacon and green onions (If you want to spice them up a bit you could even add on some chopped jalapenos as well!) Make sure you cover every tater tot. When you’re done loading them up, broil them in the oven for 2-3 minutes or just until your cheese is nice and bubbly.  Pay close attention to them they can over cook quickly.

Serve them right away (nobody likes cold tater tots) with a side of sour cream and/or queso cheese for dipping.

That’s it! SO EASY right?? This is why I love this recipe so much. It’s quick, it’s easy, it’s pretty darn appetizing and who doesn’t love a good tater tot recipe? If you’re making these for a crowd simply double the recipe!

Seriously though, you can make these tater tot skewers for any occasion and you can get pretty creative with them. I would love to see what you come up with! Upload your pictures on social media using #thegoodwivesblog or tag me @thegoodwife22 and invite me into your kitchen   I can’t wait to join you and see all your creations!

Need a little more Game Day Inspiration??

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Loaded Tater Tot Skewers

These Loaded Tater Tot Skewers are the perfect tater tot recipe. Crispy on the outside, soft on the inside and everything you’ve ever wanted on a potato loaded onto a skewer for easy serving. Sour cream, ranch, bacon, cheese, and more. It’s the perfect game day appetizer or even as a side dish on burger nights.

Course Appetizer, back to school lunch, lunch, Side Dish, Snack

Cuisine American

Keyword bacon, cheese, football appetizers, football recipes, game day recipe, green onion, loaded tater tots, ranch, side dishes, sour cream, tater tot, tater tot recipe, tater tot skewers

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 15 skewers I suggest using the thinner ones
• 1 package of tater tots or McCain Tasty taters
• 1 cup sour cream You will use some for serving
• ½ cup ranch dressing
• 4-6 slices cooked bacon
• 1 cup shredded marble cheese Generous cup
• ½ cup chopped green onions About 6 shoots
• salt & pepper to taste

Instructions

• Bake your tater tots according to the package directions
• While your tater tots are baking, fry your bacon and set it aside. Once it's cooled chop it into tiny bite sized pieces.
• Grate your cheese (you can also use store bought grated cheese) and thinly slice your green onions
• Once your tater tots have finished baking season them with salt and pepper and let them sit for a few minutes until you they are cool enough to handle them and you can skewer them. Don't leave them to long though!
• Turn your oven up to broil
• Place 6 tater tots onto each skewer leaving space at each end for handling and line the skewers onto a baking sheet
• Brush each skewer with sour cream and ranch dressing
• Then top each skewer with a generous amount of shredded cheese. Make sure to cover each tater tot.
• Next add your chopped bacon and sliced green onions
• Broil in the oven for 2-3 minutes. Keep a very close eye on them!
• Serve immediately with a side of sour cream for dipping

The post Loaded Tater Tot Skewers appeared first on The Good Wives Blog.

 This recipe for bacon cheddar egg muffins is the perfect make-ahead breakfast for busy families on the go. Filled with eggs, bacon, cheese, and spinach, they are a healthy, low carb option, gluten free, and  perfect for school days, sports, or even just a quick and easy snack.

First of all I should probably address the elephant in the room. Otherwise known as my 7 month hiatus. The truth is I went back to work full time (insert cry emoji here) and then both of my boys played competitive baseball all summer. It’s been crazy, it’s been wild, my house is a disaster, and we probably ate way to many hot dogs but here I am. To be honest, this might be the first time I have actually sat down at the computer in months. Needless to say that I have MISSED my creative outlet. And I have really missed you! I can’t wait to show you everything I have been working on.

I am obsessed with this recipe. Listen, mornings around here are crazy and as much as I would love to make my kids a wonderfully home-cooked nutritious breakfasts every morning – ain’t nobody got time for that. Let’s be real. Most days I am lucky if I even get out of the house without bribing by 3 year-old with chocolate, so these egg bites literally save me. They are so yummy, SO EASY and the kids love them. #yourwelcome. Seriously though, you can make a whole bunch at a time and they store super well in the fridge or freezer.

If you are looking for a quick and healthy breakfast that even your kids will love then look no further. These egg muffins are filled with bacon, cheese, spinach, and seasoned to perfection. They are grab and go, take only a minute to heat, and the kids can literally eat them on the way out the door. Did I mention they are low carb, naturally gluten free, and high in protein? When you get to your late 30’s things like that really start to excite you.

I use these egg muffin for everything! Obviously breakfast is a given but you can also save these for a quick and healthy protein snack when the kids have sports (which in my case is everyday),  I love using them for bridal brunches, they look super cute on breakfast charcuterie boards, and they are a perfect after school snack!

How To Store and Reheat Your Egg Muffins

When I make this egg muffin recipe I usually double or triple it. A because there are a boat load of us that live here, and B why not make a bunch all at once? Once they are cooked and cooled I will put them in a large freezer bag in the fridge and the kids can grab them whenever they need a quick breakfast or a snack. To reheat them just microwave for 30 seconds! You can store them in the fridge for up to 5 days.

These egg muffins also freeze super well. Just place them in a freezer bag and freeze them for up to 3 months. To reheat frozen egg muffins just microwave for about 90 seconds.

What Else Can I Add To My Egg Muffins?

One of the reasons I love these egg muffins is because they are so versatile. The options are literally endless! As long you have your eggs, milk, and seasonings in the bowl you can pretty much do whatever you want. Here’s a few suggestions to get you started

• use egg whites for a healthier version and replace the cheddar with feta. Add some roasted red peppers and onions
• steamed broccoli, bacon, cheddar (love this one)
• instead of cooked bacon try cooked crumbled breakfast sausage, ham, or chorizo
• for veggies try adding tomatoes, onions, green or red peppers, mushrooms (if your crazy), cooked hash browns, or even jalapeños for a kick
• and of course CHEESE. Swap the marble cheese for old cheddar, Monterey jack, swiss, feta, or even gouda!

Seriously though, you can get pretty creative when you make them and I would love to see what you come up with! Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen  

Some Tips For Making Egg Muffins

• make a double batch
• grease your muffin pan
• only fill your cups 2/3 of the way full
• do not use paper liners
• transfer to a cooling rack immediately to prevent deflating (this one is huge!)

Alright, now go and make these egg muffins! Don’t forget to think of me when you have all that extra time in the morning to actually do your eye liner or drink a hot cup of coffee. Send me a virtual high five when you realize that yes your kids will actually eat the spinach in them and don’t forget to tag me in your posts

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Bacon Cheddar Egg Muffins

These bacon cheddar egg muffins are the perfect make-ahead breakfast for busy families on the go. Filled with bacon, cheese, and spinach they are perfect for school days, sports, or even just a quick and easy snack.

Course Breakfast, Snack

Cuisine American

Keyword bacon, Bacon Cheddar Egg Muffins, breakfast, breakfast recipe, cheese, egg muffin recipe, egg muffins, egg recipe, eggs, gluten free, low carb, spinach

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12 egg muffins

Ingredients

• 6 slices bacon cooked & chopped
• 9 eggs beaten
• ¾ cup chopped spinach
• 3 tbsp. milk
• 3/4 cup cheese, marble or cheddar grated
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp pepper

Instructions

• Preheat your oven to 375°
• Lightly grease a 12 cup muffin tray with margarine or cooking spray
• In a large mixing bowl add your eggs, chopped spinach, milk, grated cheese, garlic powder, onion powder, salt, pepper and mix well
• Divide egg mixture into muffin cups equally. Be careful not to over fill them as they will rise.
• Bake for about 20 minutes until the egg muffins are risen and cooked through. If the top of the eggs are still a bit runny you can broil on high for a minute. Be careful not to over cook them though.
• Once cooked move them to a cooling rack immediately to prevent sweating or deflating.
• Serve immediately or store in a Ziploc bag in the fridge for 5 days or in a freezer bag for up to 3 months.

Looking for breakfast inspiration? Try these

• Easy Breakfast Waffles
• Breakfast Charcuterie Board 
• Chocolate Buttermilk Banana Bread Muffins 

The post Bacon Cheddar Egg Muffins appeared first on The Good Wives Blog.

OMG guys this baked dip!!! IT IS SO GOOD! I really tried to come up with a name other than Millionaire’s Dip but I simply couldn’t. Nothing else could portray the fact that when you eat this dip you feel like a million bucks. Seriously.

It’s soooo warm and cheesy, loaded with shredded cheese, green onions, bacon, and oven roasted jalapeño peppers. Every bite is like is big hug for your soul and I can’t wait for you to try it.

Game Day Approved Dip

January sucks. If we’re being honest I think we can all agree on that. Christmas is over and it’s cold and cheap and everyone is trying to get skinny. We’re on lockdown, we traded our baked brie in for salad and to be honest we need a little something to look forward to. Cue awesome Millionaire’s Dip now. That and I really wanted to step up my Super Bowl game this year. Like I said, I need something to look forward to, I think we all do.

You can pretty much guarantee an afternoon of food and fun every Sunday for the entire month of January, and of course Super Bowl Sunday in February, and that is a whole lot better than nothing. If you’re like me and don’t understand a thing about the actual game of football that’s okay, I don’t think anyone will have a problem if you show up to the Super Bowl party with a shirt that says “I’m just here for the food.”

Football and food go hand in hand around here (okay, food and anything go hand in hand around here) but I promise you, make this dip for your next game day party (or not party) and you and everyone else will be so glad you did.

Tips for making Millionaire’s Dip

This recipe is pretty straight forward and doesn’t really require a lot of effort but there are a few things worth mentioning. Especially regarding the jalapeños!

When working with jalapeño’s ALWAYS wear gloves. Trust me! I keep a box of medical gloves in my laundry room specifically for chopping jalapeños. I may or may not have made the mistake of using my bare hands once and then touching my face and eyes. Let me just say that it was a horrible experience and I will never EVER forget the gloves again. Learn from my mistake!

You can also control the heat of this dip by how you handle the jalapeños. Scrape out all the seeds and rinse the peppers before baking and you will have no heat at all. If you want the dip to have a bit of a kick then leave a few of the seeds in there and don’t rinse! The actual peppers aren’t spicy. Jalapeños actually get all their heat from the seeds!

Another thing to note is that you will want to start out with your cream cheese at room temperature. So if you can, take it out a few hours before your ready to use it. If you forget you can also unwrap the cream cheese and microwave for 15-20 seconds.

Making Millionaire’s Dip

Wait until you see how easy this baked dip is. To start pan fry your bacon and set it aside. Next, preheat your oven to 400° and line a baking sheet with tin foil. Slice your jalapeños lengthwise and remove the seeds (See my tips above regarding the seeds). Arrange them on your baking sheet, drizzle with olive oil and season with salt. Roast them in the oven for 20 minutes turning once halfway.

While your jalapeños are roasting, beat your cream cheese in a medium size mixing bowl until smooth. I use my kitchen aid hand held mixer. Next add in your mayo (HELLMANNS all the way) and your shredded cheese and sliced green onions. Once your jalapeños have cooled, chop them up and add them to the mixture. Mix well with a spatula, and pour into a small baking dish and top with chopped bacon. Bake until warm and bubbly.

The Perfect Appetizer

Everyone LOVES baked dip. It’s the perfect appetizer for any occasion and you can literally pair it with anything! It’s good served hot, warm, and cool so you can put it out and forget about it. Although from my experience this dip won’t be around long enough to get cool!

Here are some of my favorite dippers for this baked dip!

• baked pita’s, if you have an air fryer you can cut up some pita bread into triangles, brush with olive oil and salt and throw in for a few minutes per side, and if you don’t have an air fryer you seriously need to get one.
• toasted baguettes, again, cut up some fresh bread from the bakery, spread with butter and salt and throw into the air fryer or oven for a few minutes per side.
• tortilla chips
• plain chips
• Ritz crackers

The possibilities for this dip are endless!

Pair this Millionaire’s Dip with these awesome sides for a killer Game Day or Super Bowl Party Menu

Share your pictures with me using  #thegoodwivesblog and tag me in your pictures on Instagram! I love to see your creations!

NEED A LITTLE DINNER INSPIRATION? 

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Millionaire's Dip

This warm and cheesy dip is so good you'll feel like a million bucks with every bite! Cream cheese and mayo loaded with shredded cheese, green onions, roasted jalapeños, and topped with bacon, each bite feels like a big hug for your soul. Serve with pita chips, tortilla chips, toasted baguettes or even crackers or plain chips. This is definitely a crowd pleasing appetizer that everyone will love!

Course Appetizer, Snack

Cuisine American

Keyword Appetizers, bacon, Baked Dip, cheese, cheese dip, Dip, game day appetizers, mayonnaise, Millionaire's Dip, party food, roasted jalapenos, Super Bowl Food, Super Bowl Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6 people

Ingredients

• 8oz or 250g cream cheese softened
• 1 cup mayonnaise
• 1 cup marble cheese shredded
• 3-4 jalapeño peppers sliced lengthwise, seeds removed
• 4 green onions sliced thinly
• 6-8 slices of bacon cooked
• 1 tbsp olive oil
• a pinch of salt

Instructions

Roasting Your Jalapenos

• Preheat oven to 400° and line a baking sheet with foil.
• Slice your jalapeño peppers lengthwise and remove the seeds. Place them onto your baking sheet and drizzle with olive oil. Season with a sprinkle of salt. Bake for 20 minutes turning once halfway.
• Set aside to cool.

  Once cooled, chop into small bite sized pieces.

Preparing the Dip

• In a medium mixing bowl beat your cream cheese until smooth. Add in your mayonnaise, shredded cheese, green onion, and chopped jalapenos, Mix well.
• Pour into a small oven proof baking dish (or pie plate if you don't have one) and top with chopped bacon. Bake for 10 minutes until bubbly and heated through.

The post Millionaire’s Dip appeared first on The Good Wives Blog.

This crowd pleasing macaroni and cheese recipe really is The Best Mac and Cheese Recipe EVER. And I would know! Because 1. I love macaroni and cheese and 2. I have been perfecting this recipe for years. With ingredients like bacon, and chorizo. This mac and cheese is the ultimate comfort food.

If you have ever been to one of our Super Bowl parties or come over on a Sunday night, there is a good chance you’ve eaten this dish and so you already know. If you haven’t, well them prepare to be amazed.

The first thing I should say about this macaroni and cheese recipe is that it’s not for the calorie counters. Weight Watchers would not approve and if you’re looking for a skinny healthy version this is not it. With ingredients like bacon and chorizo your diet can start tomorrow. Sorry not sorry.

BUT, if you’re looking for a home cooked, southern comfort, Sunday dinner kinda mac and cheese, the kind that warms your soul, and hugs your heart, then this is it. This mac and cheese is so cheesy and so good you’ll be making it on the regular. The secret? BACON and smoked CHORIZO. Oh man I am getting excited just thinking about it!

Chorizo for the win!

Bacon already goes with mac and cheese like peanut butter goes with jelly but the smoked chorizo sausage just gives it a bit of a kick and some extra flavor. It’s literally SO GOOD. The creaminess of the cheese just pulls it all together and I’m pretty sure this is going to become a new staple dish in your home. This macaroni and cheese is company worthy meaning you could definitely serve it up at the next church potluck and quickly become the new fan favorite.

Chorizo is a pork sausage used in Spanish and Mexican cuisine (no wonder I love it so much ) and you can usually find it in two forms, raw, like how you would get sausage from the butcher, or dry and smoked, usually in the deli. Which is my preferred method for this recipe.

Chorizo can be a little spicy depending on the brand which I personally don’t mind but you might want to keep that in mind when purchasing it.

I love to serve this up with a side of cornbread and a salad to lighten the load but you can certainly eat it with whatever you like. If I’m making it for Super Bowl I will usually serve it with wings. I will say though, that this is a hearty dish and so it should really be the star of the show a.k.a the main dish.

Tips for THE BEST MACARONI AND CHEESE

• Once you’ve cooked your bacon and chorizo let it rest for a while on some paper towel. You don’t want any of the grease getting into this dish!
• DO NOT USE pre shredded cheese!! Pre shredded cheese is coated so it won’t melt properly and trust me, it will make a big difference!
• DO USE old sharp cheddar cheese. I use the Cracker Barrel brand and I love it. You can probably use any white cheddar but I can’t guarantee it will be as good!
• Don’t skip the cream. You might thinking you can cut a few calories by replacing it with milk. You can. But you shouldn’t. Remember what I said earlier?

I LOVE making mac and cheese in my cast iron pan. Not only does it just look WAY more appetizing, but you can pretty much make the entire recipe in one pan. Less dishes to wash is a win win for everyone.

For the pasta I use Catelli Classic Tortiglioni pasta in this macaroni and cheese recipe. I just love their pasta in general but especially the Tortiglioni. The pasta has deep grooves which wraps up the cheese in every delicious bite and it’s the perfect pasta for mac and cheese. If you can’t find it you can also try these though.

• rotini
• shells
• fusilli

Any pasta with a twist will work well. Remember not to overcook your pasta because it will continue cooking in the oven.

Making a roux/cheese sauce

I LOVE making a roux. It always amazes me how something so simple can taste so good. Like seriously!

The fate of your  macaroni and cheese recipe really depends on your roux. So you really want to get it right. Just take it slow and add things gradually. When you start to make your roux, which is just equal parts butter and flour, it’s important to let the flour cook (about 2 minutes) before adding in your liquids. Make sure to be whisking the entire time to minimize clumps. Also you will want to make sure you use COLD MILK otherwise you will have clumps. When adding in your cheese, slow and steady wins the race. Add about a cup at a time whisking as you go. I actually find it therapeutic watching the cheese melt but maybe I’m weird.

TIP: Did you know you can easily freeze your roux (flour/butter) in ice cube trays and quickly thicken soups, stews and gravies!

Love Pasta? Try this Ultimate Chicken Bacon Caesar Sauce served over angel hair pasta!

You’ll love these

• Smoky Meatballs
• Mexican Lasagna 
• Tex-Mex Stuffed Peppers 

Make The Best Macaroni and Cheese Recipe EVER!

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The Best Macaroni and Cheese Recipe Ever.

This really is the best macaroni and cheese recipe ever. Bacon, smoked chorizo sausage and lots and lots of cheese make this the ultimate comfort food!

Course Main Course, Side Dish

Cuisine American

Keyword comfort food, dinner, mac and cheese, sunday dinner, week nights

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Author thegoodwivesblog.com

Ingredients

• 500 grams Tortiglioni Pasta
• 1 tbsp olive oil extra virgin
• 6 slices bacon cooked
• ½ cup chopped dry chorizo sausage pan fried for 1 minute
• ½ cup butter salted
• ½ cup flour all purpose or bread flour
• 5 cups milk
• 1 cup heavy whipping cream
• 5 cups old white cheddar cheese grated
• 1 cup parmesan cheese grated
• ½ tsp salt (more to taste)
• ½ tsp pepper (more to taste)

Topping

• 2 tbsp butter salted
• ¾ cup panko bread crumbs
• salt/pepper to taste

Instructions

• Preheat your oven to 350° F and lightly grease a 4 qt casserole dish (you can use a cast iron pan as well!)
• Grate all your cheese and set it aside.
• Next bring a large pot of water (about 6 quarts), olive oil and salt to a boil. Cook your pasta a la dente (about 7-9 minutes) drain and place in casserole dish.
• Cook the bacon and set aside on a paper towel to absorb the excess grease. Then chop and add to casserole dish. Drain grease reservering 1 tablespoon for frying chorizo.
• Chop your dry chorizo sausage and pan fry in the bacon grease for about 1-2 minutes. Don't over cook. Remove and set on paper towel to absorb the grease then add to casserole dish.
• In a large pot melt butter over medium heat
• add flour and whisk continually while cooking for about 2 minutes
• Slowly whisk in the milk and heavy cream. Continue whisking until you start to see the sauce bubbling.
• Add in your salt and pepper.
• Slowly add in your cheese one cup at a time while whisking until smooth. Cook for a few more minutes stirring constantly.
• Pour cheese sauce over pasta, bacon and chorizo, and mix well so that all your pasta is coated.

For The Topping

• In medium sauce pan over medium heat melt butter, salt and pepper.
• Add in your panko bread crumbs stirring to combine.
• Cook for about 2 minutes or until slightly toasted. Stirring gently the entire time.
• Sprinkle over the top of the casserole

BAKE

• Bake at 350° F uncovered for 25 minutes or until casserole is nice and bubby.

As always,

ENJOY!

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