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Apple Monkey Bread

Michaela Kenkel — Thu, 15 Oct 2026 03:50:14 +0000

Apple Monkey Bread is a sweet, sticky, pull-apart bread filled with tender apples, warm cinnamon spice, and buttery brown sugar goodness. Made with frozen dinner rolls, fresh apples, and a handful of simple ingredients, this easy apple monkey bread recipe is perfect for fall mornings, holiday breakfasts, or anytime you’re craving something warm and gooey from the oven!

This recipe has been a favorite in our family for years. In fact, I first shared it back in 2014!

I remember looking at the fruit basket one afternoon and noticing that a few apples were getting a little wrinkly around the edges. Naturally, my first thought was that it was time to bake something!

My kids have always loved monkey bread, so I decided to give our favorite pull-apart treat an apple cinnamon twist.

The result was everything I’d hoped for! Soft, fluffy bread coated in buttery brown sugar, with tender apples tucked between the pieces. The whole house smelled like apples and cinnamon, and the kids were pretty excited when they walked in from school that afternoon.

It made a wonderful after-school snack, and the leftovers were just as good for breakfast the next morning.

All these years later, this apple cinnamon monkey bread is still every bit as delicious. And now it has some beautiful new photos to go along with it!

Why You’ll Love This Apple Monkey Bread Recipe

Easy to make: Using frozen Rhodes dinner rolls means there’s no need to make bread dough from scratch.
Fresh apple flavor: Chopped apples add a little sweetness and become tender as the bread bakes.
Warm fall spices: Apple pie spice gives every bite that cozy cinnamon flavor we all love.
Buttery and gooey: Melted butter and brown sugar create a sticky, sweet coating around the soft bread.
Fun to share: Everyone can pull off a piece, making this a great breakfast or treat for family gatherings.
Perfect for the holidays: This pull-apart apple cinnamon bread would be a delicious addition to Thanksgiving or Christmas morning.

Ingredients in this Easy Apple Monkey Bread Recipe

You only need a handful of ingredients to make this sweet and sticky apple pull-apart bread.

Rhodes Frozen White Dinner Rolls: These make the recipe so easy! Let the rolls thaw until they’re soft enough to cut in half before assembling the bread.
Brown Sugar: Creates that rich, sweet, gooey coating around each piece of bread.
Apple Pie Spice: This warm blend of spices gives the monkey bread its wonderful fall flavor. You can use store-bought, but I love using my Homemade Apple Pie Spice. It’s easy to make and perfect for all kinds of apple recipes!
Butter: Melted butter helps the spiced brown sugar stick to the dough and creates that irresistible buttery coating.
Fresh Apples: Peel, core, and chop two apples. I originally made this recipe with Jazz apples, but other firm baking apples work well, too.
Lemon Juice: Adds a little brightness to the apples.
All-Purpose Flour: Helps absorb some of the juices released by the apples as they bake.
Pecans or Walnuts (Optional): Chopped nuts add a delicious crunch. I used pecans in my updated recipe photos, and they were wonderful!

You’ll find the complete measurements and printable instructions in the recipe card below.

How to Make Apple Monkey Bread

This easy apple monkey bread with Rhodes rolls takes just a little hands-on work. The hardest part is waiting for the dough to rise!

Thaw the rolls. Let the frozen dinner rolls thaw until they’re soft enough to cut. This takes about an hour, depending on the temperature of your kitchen. Cut each roll in half.

Prepare the pan. Generously spray a Bundt pan with nonstick cooking spray, making sure to coat all the grooves.

Mix the brown sugar and spices. In a bowl, combine the brown sugar with 2 teaspoons of apple pie spice.

Prepare the apples. In another bowl, toss the peeled, chopped apples with the remaining teaspoon of apple pie spice, lemon juice, and flour.

Layer the monkey bread. Dip each piece of dough into the melted butter, then roll it in the spiced brown sugar mixture. Arrange half of the dough pieces in the bottom of the prepared Bundt pan.

Sprinkle half of the apple mixture over the dough, along with some chopped pecans if you’re using them.

Repeat with the remaining dough, apples, and nuts.

Let the dough rise. Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Let the dough rise in a warm place for 2–3 hours, or until it has doubled in size.

Bake. Preheat the oven to 350°F. Remove the plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and continue baking for another 20 minutes, or until the bread is baked through.

Flip and serve. Remove the monkey bread from the oven. Carefully loosen the edges with a knife, then invert the Bundt pan onto a serving platter.

Serve warm and enjoy pulling apart all those gooey, cinnamon-apple pieces!

How to Store and Reheat Apple Monkey Bread

Room Temperature: Store leftover monkey bread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer: Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for about 15–20 seconds, or until heated through. You can also cover larger portions with foil and warm them in a 300°F oven.

Apple monkey bread is especially delicious when it’s warm, and the buttery brown sugar coating is soft and gooey!

Love it? Pin it!

If you can’t wait to make this apple cinnamon pull-apart bread, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Apple Monkey Bread

Best Apple Monkey Bread Tip: Give the frozen dinner rolls enough time to rise before baking. You want the dough to look nice and puffy, so the finished bread has that soft, fluffy pull-apart texture.

Grease the Bundt pan well. The brown sugar coating gets wonderfully sticky, so be generous with the nonstick spray, especially in the grooves.
Chop the apples into small pieces. This helps distribute the apple flavor throughout the bread.
Choose a firm apple. Jazz, Honeycrisp, Pink Lady, or Granny Smith apples are good options because they hold their shape while baking.
Make your own apple pie spice. If you do a lot of fall baking, keeping a jar of homemade apple pie spice in your pantry is so handy. It’s delicious in everything from apple pies to muffins and this gooey monkey bread!
Don’t skip the foil. Covering the bread partway through baking helps prevent the top from getting too brown before the center is finished.
Watch the rise, not just the clock. A warm kitchen may speed things up, while a cooler kitchen can make the dough rise more slowly.
Add the nuts if you love a little crunch. Pecans are especially good with apples and cinnamon, but walnuts work nicely, too.
Serve it warm. That’s when the bread is at its softest and the buttery brown sugar coating is especially delicious.

Frequently Asked Questions

Can I make apple monkey bread ahead of time? You can prepare the apples and measure the other ingredients ahead of time. For the best results, assemble the bread and allow it to rise according to the recipe before baking. I haven’t tested an overnight refrigerator rise with this version.
Can I use a different kind of apple? Absolutely! I used Jazz apples in the original recipe, but Honeycrisp, Granny Smith, and Pink Lady apples are also good choices. Choose an apple that holds up well during baking.
Can I make apple monkey bread without nuts? Of course! The original version I made for my family didn’t include nuts because my husband and kids weren’t big fans of nuts in their desserts. It’s delicious either way!
Can I use canned biscuits instead of frozen dinner rolls? This recipe was developed using frozen yeast dinner rolls. Canned biscuits have a different texture and don’t need the same rising time, so I wouldn’t recommend swapping them without adjusting the recipe.
Can I use cinnamon instead of apple pie spice? Yes! Cinnamon will give you a delicious apple cinnamon flavor, although you’ll miss some of the other warm spices found in apple pie spice.
Why didn’t my monkey bread rise? Make sure your frozen rolls have thawed enough to begin rising and that your kitchen isn’t too cold. The dough should noticeably increase in size before baking.
How do I know when monkey bread is done? The top should be golden brown, and the dough in the center should be fully baked rather than sticky or doughy. If needed, gently separate a piece near the center to check for doneness.

More Monkey Bread and Pull-Apart Bread Recipes

There’s just something fun about bread that’s made for sharing! Whether you’re craving something sweet for breakfast or a cheesy, savory bread to serve with dinner, these pull-apart bread recipes are always a hit.

Blueberry Lemon Pull-Apart Bread: Soft layers of bread filled with juicy blueberries and spiced streusel, finished with a sweet and tangy lemon glaze.
Cinnamon Toffee Monkey Bread Muffins: (pictured above) Made with refrigerated cinnamon rolls and crunchy toffee bits, these sweet little monkey bread muffins are ready in under 30 minutes!
Homemade Cinnamon Pull-Apart Bread: Layers of cinnamon-sugar goodness baked into a beautiful pull-apart loaf and topped with cream cheese frosting.
Dorothy’s Cheesy Bacon Pull-Apart Bread: Buttery sourdough bread stuffed with bacon, three kinds of cheese, and Dorothy Lynch dressing. Perfect for parties and game days!
Crack Bread: Crusty French bread loaded with garlic butter, herbs, melted cheese, and bacon. A cheesy pull-apart appetizer that disappears fast!

More Apple Recipes to Love

If you love baking and cooking with apples as much as I do, you’re in the right place! From cozy fall desserts to easy family favorites, there are so many delicious ways to put fresh apples to good use.

Lattice Topped Baked Apples: Tender, cinnamon-spiced apples wrapped in a beautiful, flaky lattice pie crust. Like having your own little apple pie!
Apple Kuchen (German Apple Cake): A soft, buttery German apple cake topped with fresh apple slices, cinnamon sugar, and a sweet vanilla glaze.
Snicker Apple Salad: Crisp apples, fluffy whipped topping, and chunks of Snickers candy bars come together in this easy, three-ingredient dessert salad.
Apple Crostata: A rustic apple pie with a flaky crust, warmly spiced apples, and a buttery crumble topping. Even better with vanilla ice cream!
Crockpot Cinnamon Applesauce: Homemade applesauce made in the slow cooker with fresh apples, cinnamon sticks, and no added sugar. Your kitchen will smell amazing!
The Very Best Apple Crisp: Tender cinnamon-spiced apples baked under a buttery oatmeal crumble topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert!

Still craving more apple goodness? Be sure to browse my complete collection of apple recipes for even more sweet and savory ways to enjoy one of fall’s favorite fruits!

There’s something about the smell of apples and cinnamon baking that makes a house feel extra cozy.

This Apple Monkey Bread has been part of our family recipe collection for more than a decade, and I love that something so simple can still bring everyone running to the kitchen.

Whether you make it for a weekend breakfast, a holiday gathering, or just because you have a couple of apples waiting to be used, I hope your family loves it as much as mine does.

If you give this recipe a try, I’d love to hear what you think! Leave a comment and a five-star rating below. It means so much to me and helps other readers find my recipes, too!

Happy baking!

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Apple Monkey Bread

Soft, fluffy pull-apart bread filled with tender cinnamon-spiced apples, optional crunchy pecans, and a gooey buttery brown sugar coating. This easy apple monkey bread is made with frozen dinner rolls and is perfect for breakfast or a sweet fall treat!

Course Breads

Cuisine American

Keyword apple, Apple Monkey Bread, Monkey bread, pecans, pull apart, pull apart bread, Rhodes Frozen Bread Dough

Prep Time 15

Cook Time 35

Thawing and Rise Time 4

Total Time 4 50

Servings servings

Calories 432kcal

Author Michaela Kenkel

Ingredients

24 frozen Rhodes white dinner rolls thawed until soft enough to cut and halved
⅔ cup brown sugar
3 teaspoons apple pie spice divided
1 cup (2 sticks) butter melted
2 apples peeled, cored, and chopped
1 teaspoon lemon juice
2 Tablespoons all-purpose flour
½ cup chopped pecans or walnuts optional

Instructions

Allow frozen dinner rolls to thaw for approximately 1 hour, or until soft enough to cut. Cut each roll in half.
Generously spray a Bundt pan with nonstick cooking spray.
In a small bowl, combine brown sugar and 2 teaspoons of apple pie spice.
In another bowl, toss chopped apples with the remaining 1 teaspoon of apple pie spice, lemon juice, and flour.
Dip each piece of dough in melted butter, then roll it in the brown sugar mixture.
Arrange half of the coated dough pieces in the bottom of the prepared Bundt pan.
Sprinkle with half of the apple mixture and half of the nuts, if using.
Repeat with the remaining dough, apples, and nuts.
Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Allow the dough to rise for 2–3 hours, or until doubled in size.
Preheat oven to 350°F.
Remove plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and bake for an additional 20 minutes, or until the bread is fully baked.
Remove from the oven and carefully loosen the edges with a knife. Invert onto a serving platter and serve warm.

Notes

Apples: Jazz, Honeycrisp, Granny Smith, or Pink Lady apples work well.
Nuts: Pecans and walnuts are optional. Omit them if desired.
Rising: Rising time will vary depending on the temperature of your kitchen. Let the dough double in size before baking.
Bundt Pan: Use a generously greased Bundt pan with enough room for the dough to rise.
Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

Try my Homemade Apple Pie Spice to take this recipe over the top!

Nutrition

This recipe was originally posted on October 3, 2014. It has been updated to improve user experience and reshared on October 14, 2016.

The post Apple Monkey Bread appeared first on An Affair from the Heart.

Top 10 Recipes of 2025 + A Year in Review

Michaela Kenkel — Tue, 30 Dec 2025 14:49:54 +0000

Reflecting on the past year and sharing your favorite recipes is always one of my favorite traditions here at An Affair from the Heart. It’s such a joy to look back and see what you return to again and again. The recipes that find their way into weekly meal plans, holiday gatherings, and everyday moments around the table.

In 2025, the Top 10 recipes didn’t change a whole lot over the last year, and I think that says something special. These are dependable, tried-and-true favorites that continue to stand the test of time, proving that simple, comforting recipes made with familiar ingredients never go out of style.

Welcome to my annual year in review! As I reflect on 2025, I’m grateful for another year of cooking alongside you and for the recipes that continue to earn a place in your kitchens.

2025: My Year in Review

This year looked a little different than some in the past. Travel was simpler, with one meaningful retreat in Mexico, along with cherished time spent at our lake home in Okoboji. It felt like a year that allowed for slower moments, familiar places, and time to reflect. Exactly what this season needed.

Professionally, 2025 was a year I’ll never forget.

Savor It Cookbook by Michaela Kenkel

After years of dreaming and months of behind-the-scenes work, my cookbook, Savor It, officially launched on Valentine’s Day, my favorite holiday and the perfect day to share it with the world. Seeing it available on my website, on Amazon, and now in six retail stores (with more continuing to add it!) has been both humbling and surreal.

This year also brought opportunities I’m incredibly grateful for.

I was honored to be interviewed by KETV Newswatch 7 Omaha with Waverle Monroe, where I had the opportunity to share my story, my love of home cooking, and a glimpse behind the scenes of An Affair from the Heart. The interview came together quickly, and even though I wasn’t feeling my best that day (thanks to a lingering sinus infection!) I was incredibly grateful for the chance to cook alongside Waverle and make a no-bake cherry dessert from my cookbook, Savor It, while sharing this work with a wider audience.

I also had the opportunity to sit down with Allison Evans Coaching for an online interview. Having the space to talk about my journey, the heart behind my recipes, and the work that goes into building this community was both encouraging and affirming.

I was honored, too, to be included in a local holiday gift guide for Milford Magazine. Seeing Savor It highlighted as a gift idea within my own community was a moment I won’t forget.

Each of these experiences served as a reminder of how grateful I am to do what I love and to share it with all of you.

Our Family in 2025

On a personal note, February brought a difficult goodbye when we lost our sweet Theo. Navigating that loss hasn’t been easy, but Libby has remained my constant companion, and together we’re finding our new normal.

September brought a beautiful new beginning when our first granddaughter joined our three grandsons. Watching our family grow and gathering everyone around the table whenever we can continues to be one of my greatest joys.

Those big Sunday night family dinners keep getting bigger, with my two youngest finding their forever people this year, this mama’s heart is very full. #PartyOfFourteen

An Affair from the Heart in 2025

In 2025, I published 90 recipes here on the site, along with continued updates to older favorites to keep them fresh, helpful, and easy to follow. With more than 1,200 recipes on An Affair from the Heart, I hope this space always feels like a place you can come when you’re looking for something comforting, celebratory, or simple for a busy weeknight.

This year also brought growth on social media, including the launch of my TikTok page. I’d love for you to join me there, follow along, leave comments, and be part of the conversation. It truly feels like an extension of this community.

If you can’t find what you’re looking for or have a recipe you’d love to see in the coming year, please reach out. Your messages and notes inspire so much of what I create.

Top 10 Recipes of 2025 – Readers’ Favorites

And now… onto the recipes!

Each year, I love seeing which dishes rise to the top. These are the recipes you cooked, saved, shared, and came back to again and again.

Are you ready to see if your favorite made the list?

If you’re looking for something new to try, this list is a great place to start. I’d love to hear which ones you’ve made, which are staples in your home, and which you’ll be adding to your menu next.

Let’s Count Down An Affair from the Heart’s Top 10 Recipes of 2025!

Are you ready to see if your favorite made the list? I can’t wait to hear which of these you have tried, and which ones you will be making soon!

Number 10:

Comfort food from my childhood – My Mom’s recipe for Beef & Noodles. Tender chunks of beef with thick egg noodles in a beef gravy. There is so much nostalgia in this one!

Number 9:

A copycat recipe – McDonald’s Filet ‘o Fish Sandwich. If you love the fish sandwiches at McDonald’s, you have to try these! Soft buns, piping hot fish filet, melty cheese, and the best tartar sauce ever! Now you can skip the drive-thru and make them at home!

Number 8:

Classic Oyster Stew with tender oysters simmered in a rich, buttery milk-based broth. This classic recipe spotlights the sweet saltiness of fresh oysters with just a few simple ingredients. Enjoy a warm bowl of this hearty stew all winter long or for special occasions like Christmas Eve.

Number 7:

Gotta Love my Texas Trash Dip! What’s Texas Trash Dip? It’s a creamy, warm bean dip packed with flavor and topped with all sorts of ooey-gooey cheese, baked to dipping perfection. I could make a meal out of this dip! Seriously, what more do you need??

Number 6:

This one isn’t “award-winning” for nothin’! Award-Winning Crack Dip This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños, bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party!

Number 5:

This iconic Dill Pickle Dip recipe! if you can’t get enough of those dill pickle wraps, the ones with cream cheese and dried beef, then this dip will have you grinning from ear to ear! This recipe has been in my top 10 ever since the first year I posted it! Want to know something funny? Twice, this recipe got so much traffic at one time that it broke my website!

Number 4:

These Slow Cooker Dr. Pepper BBQ Ribs aren’t just delicious – they’re a viral sensation! With over 300,000 shares, this 3-ingredient wonder is about to revolutionize your BBQ game. Country Style Pork Ribs are slow-cooked in Dr. Pepper, then baked or grilled to caramelize the Dr. Pepper BBQ sauce. This recipe is quick and easy for anyone to enjoy!

Number 3:

Copycat Starbucks Medicine Ball shows how to make this popular cold-fighter super tea. A tremendously soothing tea for cold and flu season. Skip the drive-thru and the crazy prices and make this Starbucks favorite at home!

Note: The teas used in Starbucks’ Medicine Ball have been hard to find since 2023. So, I updated this post to include other teas that allow you to continue to make this healing tea at home!

Number 2:

The Sloppy Dorothy! Move over, Joe – there is a new and improved version of your classic. These Sloppy Dorothy Sandwiches are made with Dorothy Lynch Dressing and will have you licking your fingers in pure satisfaction!

Drum Roll Please…

And now it’s time for the number one recipe of 2024 …

Number 1:

How to Make a Can of Refried Beans Taste Like a Restaurant’s -Turn a can of refried beans into restaurant quality in a matter of minutes! Only two simple add-ins and it’ll feel like you’re eating at your favorite Mexican restaurant, right at home!

Pin the most popular, Top 10 Recipes of 2025, before you go!

I’d love it if you’d pin these 10 recipes, try some of them, and let me know what you think! Shoot me a message or tag me on social media! I love seeing photos of what you made!

A Note on Supporting An Affair from the Heart

One thing I want you to know is that my recipes here on An Affair from the Heart will always remain free. From quick weeknight dinners to holiday favorites and everything in between, my goal has always been to make approachable, dependable recipes available to anyone who needs them.

If you’ve ever wondered how you can support the work I do here, the answer is simple, and it never costs a thing.

Leaving a comment or a star rating on a recipe helps others find it and lets me know what you loved. Following along on social media, liking, sharing, saving, and commenting on posts helps get these recipes seen by more home cooks. Leaving a review for my cookbook, Savor It, makes a bigger difference than you might realize, and sharing my newsletter with family or friends helps this community continue to grow.

Every small action adds up, and none of it goes unnoticed. Your support — in all of these simple, meaningful ways — is what allows me to keep creating, testing, and sharing recipes with you.

Thank you for being here and for supporting this space in the ways that feel right for you.

From the Bottom of My Grateful Heart

Thank you for being here. For reading, cooking, baking, sharing, and trusting my recipes in your homes. It’s truly an honor to be part of your family meals and traditions.

Thank you for coming along for the ride that was 2025. I’m so excited to see what we’ll cook up together in the year ahead.

Here’s to many more moments around the table in 2026. 🤍

The post Top 10 Recipes of 2025 + A Year in Review appeared first on An Affair from the Heart.

Top Ten Recipes of 2024

Michaela Kenkel — Mon, 23 Dec 2024 15:10:41 +0000

Reflecting on the past year and sharing your favorite recipes is always one of my highlights. It’s such a joy to look back and see how tastes and trends evolve. In 2024, the top ten recipes here at An Affair from the Heart changed quite a bit, but there were still those timeless favorites that captured your attention, with fresh ingredients and innovative spins keeping things interesting in the kitchen.

the End of the Year -Top 10 Recipes of 2024

Welcome to my annual year in review! Reflecting on 2024, many of my most cherished and dependable recipes remained favorites in your kitchens, standing the test of time and proving their lasting appeal.

2024 my year in review

I took some wonderful trips in 2024. In February, I was able to check off a bucket list item. We drove with some friends from Miami to Key West, on the Seven Mile Bridge, what a fun trip that was! We decided that we would call it the “Key Lime Pie Tour” and tried so many along the way!

April was for the girls! I traveled to Southern California and met up with my sister in La Jolla for a few days of dining, shopping, and lots of girl talk followed by an Equus retreat with “my heroines,” in Rancho Bernardo.

A quick turnaround at home and I was flying out to Fort Worth to meet my dear friend, Jennifer, from Take Two Tapas, for a Planner Convention. We had an amazing time and could barely bring all of our swag home on the plane!

On April 26, an EF4 tornado wreaked havoc on our town and many surrounding towns here in Nebraska and Iowa. It came within a mile of our home. We were very fortunate, and so many others were not. I continue to offer prayers for all of those who lost everything and are still rebuilding.

In June, we had flooding at our home in Okoboji, Iowa. The lakes there saw record flooding like they hadn’t seen since the 90s. Again, so many are still rebuilding and our hearts and prayers go out to them.

So, our summer at the lake was very much spent off the water, but we still love our time in Northern Iowa. In August, we attended a concert with a lifelong friend of mine and his wife in Phoenix. It was super hot but so much fun!

Our Family

These three grandsons of ours keep us smiling and on our toes. One is 34 months, one is 20 months and one is 19 months old. They are busy little guys!

We are incredibly grateful to have all of our children close and cherish our time with them. Our big Sunday night family dinners just keep getting bigger, and this mama is feeling so blessed!

An Affair from the Heart

This year I posted 67 recipes, some of them were brand new and I am also continuing to revise older content, keeping them fresh and user-friendly. I have over 1200 recipes on my site so remember, whenever you are looking for something special, you can use that little search bar and chances are you will find it. Bookmark my site to find it easily.

Can’t find what you are looking for? I love hearing from you. Send me a message here, or on social media, and let me know what recipes you’d like to see more of in 2025!

I wrote a cookbook

I typically share about twice the amount of recipes in a year as I did this year, but that is because behind the scenes I was writing a cookbook! It has been a dream of mine to write one and this year, with the design help of my daughter, Josie, I finally did it!

I had hoped to have it available for purchase in time for the holidays, but had some printing issues and I refused to launch it before it was perfect! So stay tuned in 2025 to order your copy!

Now … onto the recipes!

Top 10 Recipes of 2024 – Readers’ Recipe Favorites

Are you ready to see if your favorite made the list? I can’t wait to hear which of these you have tried, and which ones you will be making soon!

Let’s Count Down An Affair from the Heart’s Top 10 Recipes of 2024!

Number 10:

My favorite cocktail of all time: a Dirty Vodka Martini! A traditional dirty vodka martini. Shaken until ice cold and served with stuffed green olives. This recipe will help you make the perfect martini, every single time.

Number 9:

The best snack mix: Touchdown Snack Mix! Sometimes called Garbage Bag Cracker Mix, this addicting treat is made with popcorn oil, ranch seasoning, and all of your most loved crackers, pretzels, nuts, and salty snacks! Make it your own – just make it and fall in love!

Number 8:

The Sloppy Dorothy! Move over Joe – there is a new and improved version of your classic. These Sloppy Dorothy Sandwiches are made with Dorothy Lynch Dressing and will have you licking your fingers in pure satisfaction!

Number 7:

A copycat recipe – McDonald’s Filet ‘o Fish Sandwich. If you love the fish sandwiches at McDonald’s you have to try these! Soft buns, piping hot fish filet, melty cheese, and the best tartar sauce ever! Now you can skip the drive-thru and make them at home!

Number 6:

Number 5:

Number 4:

Number 3:

Gotta Love my Texas Trash Dip! What’s Texas Trash Dip? It’s a creamy warm bean dip packed with flavor and topped with all sorts of ooey-gooey cheese, baked to dipping perfection. I could make a meal out of this dip! Seriously, what more do you need??

Number 2:

Copycat Starbucks Medicine Ball shows how to make this popular cold fighter super tea. A tremendously soothing tea for cold and flu season. Skip the drive-thru and the crazy prices and make this Starbucks favorite at home!

Note: The teas used in Starbucks’ Medicine Ball have been hard to find since 2023. So, I updated this post to include other teas that allow you to continue to make this healing tea at home!

Drum Roll Please…

And now it’s time for the number one recipe of 2024 …

Number 1:

Pin the most popular, Top 10 Recipes of 2024 before you go!

I’d love it if you’d pin these 10 recipes, try some of them, and let me know what you think! Shoot me a message or tag me on social media! I love seeing photos of what you made!

From the Bottom of My Grateful Heart

Thank you to every one of you who reads, comments, and brings my recipes to life in your kitchens. It’s truly an honor to be a part of your family’s meals and celebrations, especially with so many options to choose from.

I’m excited to share even more delicious recipes with you in 2025!

Past Year’s Top 10

Curious about what recipes have been popular in the past? I started my blog in March 2011 but didn’t start this tradition of sharing my Top 10 until 2015. If you’d like to see how the recipes change from year to year, you can find them here:

The post Top Ten Recipes of 2024 appeared first on An Affair from the Heart.

Pigs in a Blanket Wreath

Michaela Kenkel — Thu, 19 Dec 2024 14:48:44 +0000

This festive appetizer is as beautiful as it is delicious! Little Smokies are wrapped in flaky crescent dough, arranged in a wreath shape, dusted with poppy seeds, and baked to golden brown perfection. Garnish with fresh rosemary and serve with a bowl of Dorothy Lynch in the center of the ring for dipping. This is fantastic for holiday parties, but also great for game day, or any day!

December has flown by so quickly! It feels like Thanksgiving was like 10 minutes ago. Well, ready or not, Christmas is next week, and then New Year’s is right on its heels. Today I am bringing you a super fun and easy appetizer that would be perfect for the holidays. This Pigs in a Blanket Wreath is made extra special by adding some Dorothy Lynch dressing to the inside of the crescent dough and in the center for dipping those toasty crescent-rolled Lil Smokies!

This post is sponsored by Dorothy Lynch Dressing & Condiment, but my opinions and love of Nebraska’s own Dorothy Lynch are all mine.

Pigs in a Blanket Wreath

If you’ve been following me for a while you know I am a big fan of the local Nebraska company, Dorothy Lynch. I love using their dressings in my recipes as they add the perfect flavor that can take any recipe from ho-hum to fabulous.

Pigs in a Blanket Holiday Wreath

Forgo the traditional way of laying out pigs in a blanket and easily prepare this fun and festive wreath. You don’t need any additional ingredients to create this celebratory wreath, just lay the sausages in a circle with a dipping bowl in the middle and you’ll be all set.

If you love this pigs in a blanket holiday wreath, you are sure to love these Dorothy Lynch appetizers too: Bacon Wrapped Water Chestnuts, Dorothy’s Cornbread Drop Biscuits, and these Dorothy’s Pizza Pockets.

Holiday Wreath with Pigs in a Blanket

Easily prepared in advance you really can’t go wrong with these pigs in a blanket. Feel free to change up the seasoning and sprinkle the dough with your favorite herbs, add some cheese, or add a touch of color and toss on some grape tomatoes or cherry tomatoes.

Ingredients for pigs in a blanket holiday wreath

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Lit’l Smokies Sausages – I used Beef Lit’l Smokies mini sausages but any brand of mini hot dogs or sausages will work.
Crescent rolls – You’ll need to pick up a package of crescent rolls. This can usually be found in the dairy case at the grocery store.
Dorothy Lynch Dressing – I brushed the dough with Dorothy Lynch Dressing for flavor and to the center of the wreath for dipping.
Egg – You’ll need an egg to mix with the water for an egg wash. This will make the dough nice and shiny.
Poppy seeds – A sprinkle of poppy seeds adds some color and texture.
Rosemary sprigs – For a touch of green, top with fresh sprigs of rosemary.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this holiday wreath recipe.

How to make this Pigs in a Blanket Christmas wreath

This easy appetizer comes together in just a few steps.

Preheat oven to 350˚F. Line a baking sheet (I used a pizza pan) with parchment paper.

Unroll the crescent dough and then use a pastry brush to brush the dough with 1 Tablespoon of Dorothy Lynch Dressing.

Slice each dough triangle into three equal-sized smaller triangle pieces.

Place one sausage at the thicker end of the triangle piece of crescent roll dough and roll it like you would form a crescent roll. Repeat until all of the dough triangles are used.

Place the wrapped sausages on the parchment-lined baking sheet in a circle so that they are touching one another, forming a wreath pattern.

Tip: When forming the wreath, add the bowl you plan to add your dip to into the center to make sure you get it the right size.

Whisk egg and water together until combined. Brush the tops of the crescents with egg wash and sprinkle with poppy seeds.

Bake for 20 -24 minutes in a preheated oven or until golden brown.

Transfer the wreath to a large serving platter or wooden board and garnish with rosemary sprigs.

Place a small bowl in the center of the wreath and fill it with Dorothy Lynch Dressing for dipping. Serve hot.

Leftovers can be kept in an airtight container for 3-4 days or frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven or air fryer.

Love it? Pin it!

If you love this pigs in a blanket wreath recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

Swap the smokies for any type of sausage, or hot dog; you can use cocktail hot dogs or cut up full-sized ones. Even vegetarian hot dogs will work.
Instead of poppy seeds sprinkle with sesame seeds or go all out and use everything but the bagel seasoning.

FAQs about this Pigs in a Blanket recipe

Can I make this wreath in advance? Yes, to make the wreath in advance prepare it up until the fifth step and then then brush with the egg wash and add the poppy seeds before you bake it.
Can I use a different type of dough? Crescent roll is the typical dough used but you can try using biscuit or pizza dough. Just make sure to roll it out thin so it bakes up nice and crispy. You could also try using phyllo dough though this will make for a much flakier crust.
Do you serve pigs in a blanket warm or cold? I like to serve the pigs in a blanket warm or at room temperature but if you like them cold, to each their own!

Tips & Tricks

Make sure the dough is even when you wrap the smokies so it bakes up thoroughly. Thick patches will lead to chewy dough.
Before shaping the wreath, place the bowl you plan to use for the dip in the center to ensure it will fit after the wreath is baked.
For the wreath not to fall apart, the wrapped smokies must be touching. This will ensure that when they expand and bake they will stick together.
Use a pizza cutter to evenly cut the crescent dough.
For more flavor dust the pieces of dough with garlic powder, garlic powder, or sprinkle with parmesan cheese.

What is Dorothy Lynch?

Dorothy Lynch, the woman behind the famous dressing, first created it in the 1940s while running a restaurant with her husband at the Legion Club in St. Paul, Nebraska. It quickly became so popular that customers would bring in their bottles for Dorothy to fill so they could enjoy it at home.

Dorothy Lynch Dressing & Condiment is best known for its unique sweet and spicy flavor and thick, creamy texture. Often mistaken for French dressing because of its color, it’s entirely different. French dressing is oil-based, while Dorothy Lynch is tomato-based, offering a distinct homemade taste that sets it apart.

How Can You Use Dorothy Lynch Beyond Salads?

Don’t get me wrong, Dorothy Lynch is delicious on a salad—most of us Nebraskans grew up loving it that way.

But this dressing is so much more than a salad topper! It’s amazing as a condiment like you see here, or try dipping fries, pizza, or even fried chicken. Trust me, it’s next-level delicious! For a lighter option, Dorothy Lynch Light & Lean delivers the same incredible flavor with fewer calories.

And when you start adding it to recipes? That’s where the magic happens! Over the years, I’ve experimented with it in various dishes. One of the biggest hits though is the Sloppy Dorothy sandwich. It’s like a much better version of a Sloppy Joe! Even my husband, who swore he’d never eat a Sloppy Joe, came back for seconds.

Find all of my Dorothy Lynch Recipes Here

More Recipes to Love

If you are looking for more fun hot appetizers you should try these Air Fryer Turkey Meatballs, these Reuben Nachos, or this Pepperoni Pizza Bread. If you prefer cold appetizers then you may like this Dill Pickle Dip or this Dorothy’s Holiday Cheese Ball. (pictured above)

Where can I get my bottle of Dorothy Lynch?

Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping at Buy Nebraska!

Make sure to follow along with Dorothy Lynch on their website, and their Pinterest, Facebook, Instagram, and Twitter accounts for delicious recipes all year long.

This easy recipe is perfect for your holiday party or Christmas dinner! Festive, flavorful, and sure to be a crowd-pleaser, it’s bound to go fast.

LIKE THIS RECIPE?
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Pigs in a Blanket Wreath

Course Appetizers & Snacks

Cuisine American

Keyword hot appetizer, pigs in a blanket, wreath

Prep Time 14

Cook Time 8

Servings servings

Calories 110kcal

Ingredients

1 (12 ounce) package of Lit'l Smokies sausages
1 (8 ounce) package crescent rolls
¾ cup + 1 Tablespoon Dorothy Lynch Dressing
1 egg
½ teaspoon water
½ – 1 Tablespoon poppy seeds
Rosemary sprigs for garnish

Instructions

Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Unroll the crescent dough and brush with 1 Tablespoon of Dorothy Lynch Dressing.
Slice each dough triangle into three equal-sized triangle pieces.
Place one sausage at the thicker end of one triangle of dough and roll it like you would form a crescent. Repeat until all of the dough is used.
Place the crescent-rolled sausages on the prepared baking sheet in a circle so that they touch one another, forming the shape of the wreath.
Whisk egg and water together until combined. Brush the tops with egg wash and sprinkle with poppy seeds.
Bake for 20 – 24 minutes or until golden brown.
Place the wreath on a large serving plate or wooden board and garnish with rosemary sprigs.
Place the bowl in the center of the wreath and fill it with Dorothy Lynch Dressing for dipping.
Serve hot.

Notes

Tip: Before forming the shape of the wreath, place the bowl you plan to use for the dip in the center to help you ensure that your bowl will fit after the wreath is baked.

Nutrition

The post Pigs in a Blanket Wreath appeared first on An Affair from the Heart.

Dorothy’s Cornbread Drop Biscuits

Michaela Kenkel — Mon, 18 Nov 2024 22:06:50 +0000

When it comes to easy recipes that impress the entire family, these Cheesy Cornbread Drop Biscuits are the perfect thing for your weeknight dinner lineup. My recipe starts with a cornbread muffin mix and by adding a few special ingredients, including Nebraska’s beloved Dorothy Lynch dressing, you’ll create tasty biscuits that combine Southern comfort with Midwestern flair.

The holidays are right around the corner, and if you haven’t noticed already, we are in the midst of soup season too. These cheesy cornbread biscuits would make a fantastic addition to your table for the holidays and make the perfect accompaniment for a piping hot bowl of soup, but they are so quick and easy to make, you can throw them together any night of the week.

This recipe is sponsored by Dorothy Lynch Dressing & Condiment. All of the opinions and love of their Nebraska-made dressing are my own.

A Nebraska Twist on a Southern Cornbread Biscuits

Over the years, I have made lots of recipes using Dorothy Lynch. Sure, it’s an exceptional salad dressing, so there have been lots of great salads like Dorothy’s Potato Salad and this Summertime Cobb Salad. Of course, it is a fabulous condiment, my husband has to have it alongside fried chicken, and it’s amazing with pizza too! But I love the challenge of using Dorothy Lynch in recipes, especially something unexpected like biscuits!

Dorothy Lynch has such an amazing sweet and tangy flavor, made with some tasty spices, it makes a great addition to so many recipes! If you love these drop biscuits, be sure to check out these recipes that I made with Dorothy Lynch: Cheesy Bacon Pull Apart Bread, Dorothy’s Cranberry Meatballs, and Dorothy’s Cheesy Vegetable Rice Bake.

Cornbread Drop Biscuits

Unlike regular biscuit recipes that require a biscuit cutter and precise shaping, these cornmeal drop biscuits offer a more rustic approach. No special tools are needed either, just a large bowl and a cookie scoop will do the trick. They result in a light and crisp exterior with a buttery, slightly sweet interior studded with cheddar cheese.

What sets these biscuits apart is the addition of Dorothy Lynch dressing – a sweet and tangy Nebraska staple that adds moisture and a unique flavor profile that perfectly complements the sharp cheddar cheese. Think of it as a secret ingredient that will have guests wondering what makes these cornmeal biscuits so special.

Ingredients in Cornbread Drop Biscuits

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Cornbread Muffin Mix – the quickest way to Jiffy Cornbread Drop Biscuits is a box of Jiffy Cornbread muffin mix!
Self-Rising Flour – If you don’t have any on hand, never fear, you can make your own homemade self-rising flour with all-purpose flour, baking powder, and salt. Here is my recipe.
Butter – salted cold butter, cut into chunks. If you don’t have salted butter, add about 1/4 teaspoon of salt to the batter.
Sugar – you will need granulated sugar for biscuit dough.
Garlic Powder and Dried Parsley – are the only seasonings you need when using Dorothy Lynch!
Cheddar cheese – shred some medium cheddar cheese to add that cheesy goodness to the biscuits.
Milk – any milk you have on hand will work.
Dorothy Lynch Salad Dressing & Condiment – here’s where the flavor gets really good!

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about these cheesy cornbread biscuits.

How to Make Dorothy’s Cornbread Biscuits

These cheesy cornbread drop biscuits prove that sometimes the easiest recipes get the most amazing results. With their golden-brown tops, tender centers, and unique Dorothy Lynch twist, they’re sure to become a family favorite.

Heat oven to 425°F and grease a cookie sheet or line with parchment paper or Silpat mat.

Add flour, cornbread muffin mix, sugar, garlic powder, and parsley to a medium-sized bowl. Next, add the cold butter and combine with the dry ingredients using a pastry blender, two butter knives, or just your fingers.

Mix in Dorothy Lynch dressing and milk until combined. Fold in the shredded cheddar cheese.

Using a 1/4 cup-sized cookie scoop, drop portions of the dough onto your prepared baking sheet.

Bake until golden brown.

While best served warm from the oven, these homemade biscuits can be stored in an airtight container for up to three days, or frozen for up to 3 months. To refresh them, simply warm them briefly in the oven. The dough can also be prepared ahead and refrigerated, making it an excellent addition to your holiday recipe collection.

These biscuits are versatile enough to be served morning, noon, or night. For breakfast, drizzle them with maple syrup or spread with honey butter. They’re the perfect accompaniment to soups, stews, or barbecue at dinner. Some optional ingredients to consider for variations include diced jalapeños, crumbled bacon, or fresh herbs.

Love Them? Pin Them!

If you love this cornbread drop biscuit recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQ’s about Drop Biscuits

What’s the difference between regular biscuits and drop biscuits? Regular biscuits require rolling and cutting the dough, drop biscuits are more rustic and freeform. They are made with a slightly wetter dough that is scooped and “dropped” onto the baking sheet.
How do I keep drop biscuits from becoming too dense? Dense biscuits are usually result from overworking the dough or from using warm butter instead of cold. Make sure to only mix the biscuit dough until it’s just combined to keep the butter cold.
Can I make the biscuit dough ahead of time? Yes! I recommend mixing the dry ingredients and storing them in an airtight container, then adding the wet ingredients and cold butter when you are ready to prepare them.

More Recipes to Love

If you are a fan of cornbread recipes be sure to check out these: And everyone needs a good buttermilk biscuit recipe in their back pocket, here’s mine.

I have lots of bread recipes right here on my site, be sure to check out these quick bread recipes while you are here: Blueberry Orange Bread , Grandma’s Zucchini Bread, Pear Bread, Cherry Cheese Bread and the last banana bread recipe you’ll ever need.

What Is Dorothy Lynch?

“The” Dorothy Lynch was a woman, who created this dressing in the 1940s and served it at a restaurant she and her husband ran at the local Legion Club in St. Paul, Nebraska. The dressing became so popular, that patrons would bring in their bottles to have Dorothy fill them so they could enjoy it at home.

Dorothy Lynch Home Style Dressing & Condiment can best be described as a sweet and spicy dressing that has a thick and creamy texture. Because of its color, many will assume it’s just another French dressing, but that simply isn’t true at all. French dressing is oil-based, and Dorothy Lynch is tomato-based. The best word to describe its taste is “homemade.”

Where to buy Dorothy Lynch

Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping at Buy Nebraska.

Be sure and follow Dorothy on Facebook, Instagram, X, and Pinterest, and check out their website for more recipes!

I can’t wait to hear what you think about this recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Dorothy’s Cornbread Drop Biscuits

When it comes to easy recipes that impress the entire family, these Cheesy Cornbread Drop Biscuits are the perfect thing for your weeknight dinner lineup. My recipe starts with a cornbread muffin mix and by adding a few special ingredients, including Nebraska's beloved Dorothy Lynch dressing, you'll create tasty biscuits that combine Southern comfort with Midwestern flair.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword cornbread,, Dorothy Lynch, drop biscuits,

Prep Time 5

Cook Time 15

Servings servings

Calories 174kcal

Ingredients

1 (8.5 ounce ) Cornbread Muffin Mix
1 cup self rising flour
2 Tablespoons sugar
1/2 teaspoon garlic powder
1/2 Tablespoon dried parsley
5 Tablespoons cold butter cut into chunks
1/2 cup Dorothy Lynch Dressing
1/3 cup milk
1 cup shredded cheddar cheese

Instructions

Preheat oven to 425°F and grease a cookie sheet or line with parchment paper or Silpat mat.
Add flour, cornbread muffin mix, sugar, garlic powder, and parsley to a medium-sized bowl. Next, add the cold butter and combine with the dry ingredients using a pastry blender, two butter knives, or just your fingers.
Mix in Dorothy Lynch dressing and milk until combined. Fold in the shredded cheddar cheese.
Using a 1/4 cup-sized cookie scoop, drop portions of the dough onto your prepared baking sheet.
Bake until golden brown.

Notes

Nutrition

The post Dorothy’s Cornbread Drop Biscuits appeared first on An Affair from the Heart.

BBQ Bacon Wrapped Water Chestnuts

Michaela Kenkel — Wed, 21 Aug 2024 18:29:16 +0000

Are you looking for the ultimate tailgate or holiday party appetizer? Well, look no further! Sweet, salty, and crunchy, Dorothy’s BBQ Bacon Wrapped Water Chestnuts are delicious! We know you won’t be able to eat just one.

Can you smell that? It’s that wonderful smell that only tailgates can bring. Don’t get me wrong, I love summertime, but I am ready for a good old-fashioned Lincoln Nebraska Husker Tailgate! Today, I am kicking things off with a brand new Dorothy Lynch tailgate recipe that will surely be a winner at your next game day!

These bacon appetizers can be prepared in your oven or on your grill or smoker, making them the perfect watch party or parking lot food. Easy cleanup too – toss the foil and the toothpicks and the dishes are done!

Crunchy water chestnuts, wrapped in smoky, crisp bacon and then slathered in homemade tangy barbecue sauce featuring Nebraska’s own Dorothy Lynch Dressing make for the ultimate snack or appetizer. Dorothy’s Bacon Wrapped Water Chestnuts can be prepared in advance, too, making them one of my favorite hors d’oeuvres.

This recipe is sponsored by Dorothy Lynch Dressing & Condiment. All of the opinions and love of their Nebraska-Made Home Style Dressing & Condiment are my own.

Easy Bacon Wrapped Water Chestnuts

Super easy to prepare, for this classic appetizer all you have to do is combine all the barbecue sauce ingredients and let them simmer. Then you wrap the water chestnuts with the bacon slices and bake them. After the bacon has crisped up you baste the water chestnuts with the barbecue sauce and then bake for a few more minutes until they are piping hot.

If you love this recipe, you are sure to love these bacon appetizers too: Sauerkraut Bacon and Swiss Cheese Ball, Bacon and Cheese Phyllo Wrapped Pickled Asparagus, and these Bacon Wrapped Hot Brussels Sprouts.

Dorothy Lynch BBQ Sauce

Today, can we talk about the magic that making homemade barbecue sauce does for a recipe? Yes, you could just buy the bottle of sauce at the store, but trust me here, homemade is just so much better. This BBQ sauce is not hard to make and I bet you have these basic items on hand in your pantry right now.

Adding Dorothy Lynch Dressing to my barbecue sauce recipe, replacing the ketchup that I normally use is a game-changer. It gives it a whole new sweet and spicy dimension of flavor, and its tomato base is the perfect addition to a homemade barbeque sauce.

Dorothy Lynch Dressing & Condiment

You might be asking me, so why are you turning a condiment into a condiment? I will tell you that Dorothy Lynch Dressing makes so many sauces and seasonings better. I have used it to make homemade taco seasoning and taco sauce, pizza sauce, a ham glaze, glazed cranberry meatballs, and of course, the infamous Sloppy Dorothy Recipe, which became one of my top recipes in less than a month. They are that good.

Ingredients for bacon wrapped water chestnuts

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

To Make the homemade BBQ sauce:

Dorothy Lynch Dressing: I used the Home Style variety to prepare this barbecue sauce.
Brown sugar: I used dark brown sugar but light will also work as will coconut sugar. I just love the molasses flavor in the dark brown sugar.
Honey: Honey adds a sticky, sweet flavor to the sauce.
Soy sauce: I used low sodium soy sauce but regular works too. Or for a gluten-free sauce, use tamari.
Sriracha: Sriracha adds a touch of spice to kick the sauce. If you prefer a milder sauce you can reduce the amount or omit the sriracha.
Worcestershire sauce: Worcestershire adds a depth of umami flavor.
Apple cider vinegar: Apple cider vinegar adds a touch of tanginess and acidity.
Garlic: Fresh minced garlic adds the best garlic flavor but you can use jarred if you’ve run out.
Cornstarch and water: Cornstarch and water help to thicken the sauce.

For the Water Chestnuts:

Water chestnuts: Make sure to pick up canned, whole water chestnuts, not sliced.
Bacon: Thick-cut bacon strips cut into thirds, add a deep, smoky flavor.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this recipe for bacon-wrapped water chestnuts.

How to make this bacon wrapped water chestnut appetizer

This delicious recipe comes together quickly and easily.

Add all of the BBQ sauce ingredients (except the cornstarch and water) to a saucepan over medium heat stirring occasionally, cooking for about 15 minutes.

Whisk cornstarch and water together and whisk into the sauce. Cook for another couple of minutes until the sauce thickens.

Preheat the oven to 425 degrees F and line a cookie sheet or baking dish with aluminum foil or parchment paper. Set aside.

Drain the liquid from the water chestnuts and pat them dry with paper towels.

Wrap a piece of bacon around each water chestnut and secure the little bundle with wooden toothpicks.

Place the bacon-wrapped water chestnuts on the foil-lined baking sheet in a single layer and bake for 10 minutes.

Baste each one with the barbecue sauce and then bake for an additional 10 minutes or until the bacon is crispy and the BBQ sauce has caramelized.

Pour the remaining sauce into a small bowl for dipping.

Once the water chestnuts have come to room temperature, store leftovers in an airtight container for 3-4 days. Reheat in the microwave, air fryer or oven.

Love it? Pin it!

If you love this recipe for bacon-wrapped water chesnuts make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What is Dorothy Lynch Dressing & Condiment?

Dorothy Lynch got its start in the 1940s at the Legion Club in St. Paul, Nebraska. Dorothy made her homemade dressing for the restaurant, and people fell in love with it. They even brought in their bottles to have them filled with this delicious dressing. These days, the famed dressing is made in a 64,000 square foot plant in Duncan, Nebraska, population 351. Dorothy Lynch is available in Home Style and Light & Lean. Dorothy Lynch contains no MSG, cholesterol, or trans fats and is gluten-free.

Misconceptions about Dorothy Lynch Dressing

Because of its color, people may think Dorothy Lynch will taste like French dressing. Not true. Where most French dressings have an oil base, it has a tomato base. It’s thick and creamy and has a sweet and spicy flavor that everyone can enjoy. It simply tastes homemade. And if you’re from Nebraska, like me, it tastes like home.

Substitutions

If you can’t find thick-cut bacon, any slice of bacon will work.
Instead of sriracha, use your favorite hot sauce or whatever you have on hand.
Use garlic powder if you don’t have any fresh garlic or jarred.

FAQs about these bacon wrapped water chestnuts

What is the best way to eat canned water chestnuts? Canned water chestnuts are very versatile and can be eaten in loads of ways. They can be added to soups, salads, stews, stir-fries, or as in this recipe wrapped with yummy bacon.
Do you need to rinse water chestnuts before cooking? It’s not a bad idea to give the water chestnuts a rinse before using them. Sometimes they are packed in salt so rinsing will help remove some of it.
How long do you cook water chestnuts for? Canned water chestnuts are already cooked so it doesn’t matter how long you cook them, you just need to heat them.
Do you drain canned water chestnuts? Yes, canned water chestnuts should be drained before you add them to your dish.

Tips & Tricks

To ensure the toothpicks don’t burn in the oven, soak them in water for a few minutes.
Use a pastry brush to baste the water chestnuts with the barbecue sauce.
Make a double batch of the barbecue sauce so you can have some on hand in the fridge for another meal.

More Recipes to Love

If you love Dorothy Lynch Dressing, you will also love these entree recipes I have created; Dorothy’s BBQ Pork Chops, Dorothy’s BBQ Little Smokies, and Dorothy’s Bacon and Potato Frittata. Or if you like to use Dorothy Lynch in an appetizer you will love Dorothy’s Hot Taco Dip!

See ALL of my Dorothy Lynch Recipes

Where do I get Dorothy Lynch?

Make sure to follow along with Dorothy Lynch on their website, and their Pinterest, Facebook and Twitter accounts for delicious recipes all year long.

This easy appetizer is bound to be a hit with your gang. What’s not to love about the crunch of the water chestnuts, the smoky bacon flavor, and the sweet and savory flavor of the barbecue sauce?

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Dorothy’s BBQ Bacon Wrapped Water Chestnuts

Are you looking for the ultimate tailgate or holiday party appetizer? Well, look no further! Sweet, salty, and crunchy, Dorothy’s Bacon Wrapped Water Chesnuts are delicious! We know you won’t be able to eat just one.

Course Appetizers & Snacks

Cuisine American

Keyword BBQ, hot appetizers, tailgating food, water chestnuts

Prep Time 10

Cook Time 30

Servings servings

Calories 170kcal

Equipment

Ingredients

For the Barbecue Sauce:

1 cup Dorothy Lynch Dressing
1/2 cup dark brown sugar
1/2 cup honey
1 Tablespoon low sodium soy sauce
1/2 teaspoon Sriracha
1/2 Tablespoon Worcestershire sauce
1 Tablespoon apple cider vinegar
2 cloves garlic minced
2 Tablespoons cornstarch
2 Tablespoons water

For the Water Chestnuts:

2 8 ounce cans whole water chestnuts
1 12 ounce package of thick cut bacon each piece cut into thirds

Instructions

Prepare your homemade BBQ sauce:

Add all of the BBQ sauce ingredients (except the cornstarch and water) to a saucepan over medium heat stirring occasionally, cooking for about 15 minutes. Whisk cornstarch and water together and pour into the saucepan. Cook for another couple of minutes until the sauce thickens

Prepare the water chestnuts:

Preheat the oven to 425 degrees F.
Line a cookie sheet with foil. Set aside.
Drain the liquid from the water chestnuts and pat them dry with a paper towel.
Wrap a piece of bacon around each water chestnut and secure it with a toothpick.
Place the bacon wrapped water chestnuts on the foil-lined baking sheet and bake for 10 minutes.
Baste each one with the barbecue sauce and then bake for an additional 10 minutes or until the bacon is crispy and the BBQ is caramelized on the outside.
Serve hot with more BBQ sauce for dipping.

Notes

To cook these water chestnuts on your grill or smoker use the same method and temperature as the oven. For even easier tailgating clean-up, use a disposable aluminum pan.

Nutrition

The post BBQ Bacon Wrapped Water Chestnuts appeared first on An Affair from the Heart.

Summertime Cobb Salad

Michaela Kenkel — Tue, 25 Jun 2024 13:36:19 +0000

Looking for a filling salad that’s perfect for hot summer days? Try Dorothy’s Summertime Cobb Salad. This classic salad is packed with fresh romaine lettuce, crispy bacon, diced ham, grilled chicken, hard-boiled eggs, avocado, tomatoes, and red onion. Top it off with creamy bleu cheese and zesty Dorothy Lynch Dressing for a satisfying meal that’s cool, crisp, and loaded with flavor.

Summertime is upon us and for us, that means meals that utilize those garden and farmer’s market veggies, along with meals that don’t heat up the kitchen and keep us cool. But in my house, if you are serving salad as a meal, it can’t be a dainty salad. It needs to have some substance to it – and this Cobb Salad fits the bill nicely.

My version of the Cobb Salad is a little different than the traditional Cobb Salad, it has a Nebraska twist – it’s topped with Dorothy Lynch Dressing, giving it a sweet and tangy taste that will surely make you add this to your list of favorite salads.

Cobb Salad vs. Chef’s Salad

These two salads are similar in many ways, however, a Cobb salad includes bacon and avocado, while a Chef salad typically doesn’t. A chef’s salad will use milder cheese like Swiss or cheddar and contains ham and turkey, whereas a Cobb uses bleu cheese and contains chicken and sometimes ham. The presentation differs too, with Cobb salad ingredients often arranged in rows and the Chef’s salad is served tossed.

This recipe is sponsored by Dorothy Lynch Dressing & Condiment. All of the opinions and love of their Nebraska-made dressing are my own.

Dorothy’s Summertime Cobb Salad

“Cobb Salad” may sound a bit odd to some and you may wonder what is the history and origin of the Cobb Salad. Or maybe you are curious about who invented the Cobb Salad. I had the same questions, so I did some research.

The Cobb salad was created in 1936 in Hollywood, California, and developed in a restaurant called the Brown Derby. Different theories exist about who developed this unique salad. Some say it was the owner, Howard Cobb and some say it was his chef Paul Posti. Regardless of who created it, it’s delicious nonetheless.

If you love cobb salad with chicken you are sure to love these main course salads too: Avocado Tuna Salad, Chinese Chicken Salad, and this Grilled Chicken Waldorf Salad.

Cobb Salad Recipe

Though a classic Cobb salad dressing is made using a red wine vinaigrette or a dijon vinaigrette today I am showing you a twist on that tradition, and using Nebraska’s own Dorothy Lynch Salad Dressing for a tangy tomato-based twist as the dressing for Cobb salad.

Cobb salad ingredients

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

Romaine lettuce: I used the bagged hearts of romaine but any type of crunchy lettuce is fine.
Bacon: Thick-cut crispy bacon, chopped, add that extra salty flavor.
Ham: Diced ham adds more protein and saltiness to the salad.
Grilled chicken breast: I added a juicy chicken breast, cut into bite-sized pieces. Using grilled chicken gives this salad more of a summertime vibe, but making it year-round using Rotisserie chicken or any skinless chicken breasts will work.
Eggs: Hard-boiled eggs, sliced, are also added to the salad.
Avocado: Add a creamy avocado, sliced, for a dose of healthy fats.
Tomatoes: I used large heirloom tomatoes, quartered and sliced, but any type of tomato, like cherry tomatoes or grape tomatoes, will work well. Again, homegrown ripe tomatoes make this the perfect summertime salad!
Red onion: Thinly sliced red onion adds great flavor but a yellow or white onion will work in a pinch.
Bleu cheese: Blue cheese crumbles add a bold flavor to the salad.
Dorothy Lynch Dressing: Add the dressing to the salad based on your taste preference. The sweet and tangy tomato flavor of Dorothy Lynch complements this summertime salad beautifully.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this cobb salad.

How to Make Dorothy’s Summertime Cobb Salad Recipe

This salad comes together in just a few minutes.

Beginning with the lettuce on the bottom, arrange all of the ingredients in a large bowl or on a large platter.

Top with Dorothy Lynch Dressing and some freshly cracked black pepper and serve.

Typically a salad like this is served without tossing, but when I am not trying to achieve that pretty presentation, I go ahead and toss it to make sure the dressing coats it well.

However, it is best to only add dressing to the salad you are going to eat right away. Unfortunately, dressed salad will get soggy though you can leave it in the fridge for a day or so and add some fresh romaine to bring it back to life again.

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If you love this chicken cobb salad recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Use different greens; iceberg lettuce, arugula, spinach, or kale would all work.
Swap the bleu cheese for feta or goat cheese.
Add chopped nuts for some crunch or throw in dried fruit to add a touch of sweetness.

FAQs about traditional Cobb salad

What is Cobb Salad? A Cobb salad is a classic American salad that typically has chicken, bacon, hard-boiled eggs, and avocado. It is usually dressed with a red wine vinaigrette or a dijon vinaigrette.
Why is it called a Cobb salad? Numerous theories exist as to how this salad got its name. One such theory theorizes that the original Cobb salad was developed at The Brown Derby restaurant in Hollywood. The restaurant’s owner was Howard Cobb; thus, the salad got its name.
What is the Cobb in a Cobb Salad? The “cobb” in Cobb salad comes from the last name of the owner of the restaurant where the salad was created.
Is Jennifer Aniston’s Cobb salad recipe famous? Jennifer Aniston had her version of the Cobb salad go viral on Instagram. It wasn’t a classic Cobb salad either, as it used chickpeas and a basic salad vinaigrette.

Tips & Tricks

Make sure to rinse salad greens in cold water and dry them thoroughly with paper towels or in your salad spinner before using them.
Pick up the fresh tomatoes a few days before you want to prepare this version of Cobb salad so they have time to ripen.
Instead of grilling the chicken, cook the chicken in the rendered fat from the bacon for a more bacony flavor.

More Salad Recipes to Love

Craving a refreshing side salad to pair with your meals? You’ll enjoy this Cucumber Tomato Salad, this Tik Tok Sauerkraut Arugula Salad, or this Mediterranean Celery Salad With Olives.

For a heartier salad that eats like a meal, try this Little King Salad, or this Five Bean and Ham Salad, and don’t forget to try Dorothy’s Potato Salad and Dorothy’s Taco Salad recipes this summer!

What is Dorothy Lynch?

Dorothy Lynch Dressing got its start in the 1940s at the Legion Club in St. Paul, Nebraska. Dorothy, herself made homemade dressing for the restaurant, and everyone fell in love with it. So much so that when they would come to dine they would bring in their bottles to have them filled with her delicious dressing. These days, the famed dressing is made in a 64,000-square-foot plant in Duncan, Nebraska; population 351.

What Does Dorothy Lynch Taste Like?

Because of its color, people automatically think that it tastes like French dressing. But that isn’t true. Where most French dressings have an oil base, Dorothy Lynch has a tomato base. It’s thick and creamy and has a sweet & spicy flavor that everyone enjoys. It simply tastes homemade, and if you’re from Nebraska, like me, it tastes like home.

Dorothy Lynch is available in Home Style and Light & Lean, contains no MSG, cholesterol, or trans fats, and is gluten-free.

Dorothy Lynch Recipes

Whether you are topping your salad as I have done here today, using Dorothy Lynch as a condiment for dipping your favorite foods or using it to spice up a recipe, you can’t go wrong. I have loads of delicious ways to use Dorothy Lynch right here on my website.

Give these Dorothy Lynch recipes a try: The Famous Sloppy Dorothy Sandwiches (pictured above,) Crock Pot Pulled Pork With Dorothy Lynch Coleslaw, Dorothy’s Cheesy Vegetable Rice Bake, and Dorothy’s Bacon and Potato Frittata.

Where Do I Get Dorothy Lynch Dressing?

Dorothy Lynch Dressing can be purchased at most grocery stores in Nebraska and the Midwest and can be found at select grocery stores around the country, including Walmart and HyVee. Or visit Buy Nebraska and have your Dorothy Lynch Dressing shipped right to your door!

Follow along with Dorothy Lynch on their website, Facebook, Instagram, and Twitter accounts for delicious recipes all year long.

This classic recipe for Summertime Cobb Salad has all the right ingredients for the perfect combination of flavors and textures I hope that you enjoy it as much as us!

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Dorothy’s Summertime Cobb Salad

Dorothy's Summertime Cobb Salad is a hearty meal for two. Filled with grilled chicken, diced ham, heirloom tomatoes, hardboiled eggs, avocado and red onion, plus salty bacon and bleu cheese crumbles, with a Nebraska twist; Dorothy Lynch Dressing! The perfect summertime treat to keep the kitchen cool, using those garden veggies at their peak of perfection.

Course Salads

Cuisine American

Keyword Cobb Salad,, Dorothy Lynch, salad recipes

Prep Time 15

Servings servings

Calories 969kcal

Equipment

Ingredients

1 9 ounce bag Hearts of Romaine
6 pieces of thick-cut bacon cooked until crispy and chopped
1 cup ham diced
1 ½ cups 8 ounces grilled chicken breast, cut into bite-sized pieces
2 hard-boiled eggs sliced
1 avocado sliced
2 large heirloom tomatoes quartered and sliced
⅓ cup red onion thinly sliced
⅓ cup crumbled bleu cheese
Dorothy Lynch Dressing to taste

Instructions

Beginning with the lettuce, arrange all of the ingredients in a large salad bowl.
Top with Dorothy Lynch Dressing and serve.

Nutrition

The post Summertime Cobb Salad appeared first on An Affair from the Heart.

Dorothy’s Cheesy Vegetable Rice Bake

Michaela Kenkel — Tue, 16 Apr 2024 18:39:40 +0000

Perfectly seasoned with Dorothy Lynch dressing, this Cheesy Vegetable Rice combines long grain rice, and mixed vegetables baked to perfection with cheddar and parmesan cheeses for a delicious side dish or served as a vegetarian main dish as a hearty meatless meal.

I don’t know about you, but we eat a lot of rice in our family. It’s a quick and easy side dish that accompanies so many different meals. Today though, I am showing you how to make a rice casserole that is full of veggies and baked with two kinds of cheese. Even those kiddos who turn their noses up at vegetables are sure to love this one!

This post is sponsored by Nebraska’s own Dorothy Lynch Home Style Dressing & Condiment, but my love of their product and the opinions stated here are all my own.

Cheesy Rice With Vegetables

This cheesy vegetable rice combines freshly cooked long-grain rice with an assortment of frozen vegetables mixed with a sweet and spicy, and thick and creamy Dorothy Lynch dressing. And then I’ve added some cheddar cheese inside the casserole and topped with parmesan for a double whammy of cheese. I have to say it is the ultimate in flavor combinations and will become a true family favorite.

Cheesy Vegetable Rice Casserole

I’ve been cooking with Dorothy Lynch dressing for years as I absolutely love the flavor it adds to my meals. This one-of-a-kind sweet and spicy, tomato-based dressing is made in my home state so it’s even more near and dear to my heart. It’s loaded with flavor, and perfect on salads, or for dipping, but I especially love using it to season recipes!

You will find more of my Dorothy Lynch recipes at the bottom of this recipe post.

If you love this cheesy rice side dish recipe, you are sure to love these too: Mom’s Broccoli Rice and Cheese Casserole, Rice Pilaf with Dried Cranberries and Slivered Almonds, and this Basic Garlic Fried Rice.

Dorothy’s Cheesy Rice Vegetable Bake

The perfect combination of rice and veggies this baked cheesy casserole can be served with any of your favorite main dishes or eaten on its own as a main meal. Perfect for potlucks, family gatherings, or whenever you’re in the mood for a cheesy casserole, this easy recipe fits the bill.

Ingredients for this cheesy rice recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

White rice: I used long-grain white rice but you can also use brown rice or any other type of rice you have on hand.
Butter: Salted or unsalted butter will both work. You can also use olive oil instead.
Onion: Any type of onion, chopped, is good.
Garlic: Fresh minced garlic is best but jarred will also work.
Basil: Dried basil adds some flavor to the rice.
Frozen vegetables: I used a bag of frozen mixed vegetables; any combination will do.
Dorothy Lynch: Dorothy Lynch Home Style Dressing and Condiment seasons the rice bake.
Cheddar cheese: A mild cheddar cheese, shredded, works well with this cheesy rice.
Parsley: Fresh parsley enhances the flavor.
Salt and pepper: Add salt and pepper to taste.
Parmesan cheese: More cheese to top the cheesy rice.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this cheesy vegetable rice.

How to make cheesy vegetable rice

This rice casserole comes together quickly and easily.

Preheat oven to 350 degrees F. Spray an 11×7 baking dish with nonstick cooking spray. Set aside.

In a saucepan over medium-high heat, bring water, and butter to a boil, add the rice and cook according to the package instructions.

In another pan, melt butter. Then, add garlic, onion, and basil, and cook for about 5 minutes.

Add in the frozen vegetables and cook for another 5 minutes.

Add the Dorothy Lynch Dressing to the cooked rice.

Followed by the fresh parsley, salt, pepper and chedddar cheese. Give it a mix.

Add the rice to the vegetables and stir it together.

Pour the rice mixture into the prepared 11×7 casserole dish. Sprinkle with parmesan cheese.

Cover and bake in a preheated oven for 25 minutes, remove the cover and bake for 5 minutes more or until golden brown. Serve hot.

Leftovers of this rice casserole will keep in an airtight container in the fridge for 3-4 days. Alternatively, you can freeze the leftovers for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or the oven.

Love it? Pin it!

If you love this cheesy vegetable rice make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about cheesy vegetable rice

Does cheese go well with rice? Yes, cheese goes very well with rice. I think cheese goes with pretty much anything!
What culture is cheesy rice? Cheesy rice has been popular in Asian and West African countries.
How do you make rice taste more interesting? There are many ways to make rice taste more interesting; you can add spices, seasonings, soy sauce, cheese, herbs, vegetables…the list is endless.
How to infuse rice with flavor? An easy way to infuse rice with flavor is to cook it in broth or stock along with herbs and spices.

Substitutions

Swap the mixed vegetables for any type of vegetable you can find. Both fresh or frozen work. Use broccoli for cheesy broccoli rice or zucchini for cheesy zucchini rice.
Change up the cheese and try sharp cheddar cheese, Monterey jack, gruyere, colby, or any hard cheese will work. Sprinkle with gran padano, feta, or goat cheese instead of parmesan.
For extra flavor, mix in fresh dried or fresh herbs or add some garlic powder or onion powder.
Use a different rice if you wish, basmati or even minute rice will work.

Tips & Tricks

Use leftover rice from another meal to make this cheesy vegetable rice. It’s a great way to make sure no food goes to waste.
Cook the rice in chicken broth or chicken stock to add more flavor. Or if you want to keep the rice vegetarian use vegetable broth.
Serve the rice topped with sour cream for a cool flavor to complement the cheese.
If you’ve got a rice cooker on hand, go ahead and pull it out to cook the rice.
To cut down on the carbs, use half cauliflower rice.

What Is Dorothy Lynch?

“The” Dorothy Lynch was a woman, who created this dressing in the 1940s, and served it at a restaurant she and her husband ran at the local Legion Club in St. Paul, Nebraska. The dressing became so popular, that patrons would bring in their own bottles to have Dorothy fill them to eat at home.

Dorothy Lynch Dressing & Condiment can best be described as a sweet and spicy dressing that has a thick and creamy texture. Because of its color, many will assume it’s just another French dressing, but that isn’t true. In fact, it tastes nothing like it, where French dressing is oil based, Dorothy Lynch is a tomato based dressing.

More Recipes to Love

If you’re a fan of Dorothy Lynch you may also enjoy this Crock Pot Pulled Pork With Dorothy Lynch Coleslaw or this Taco Salad With Dorthy Lynch Taco Sauce. I’ve also used this favorite condiment in this Bacon and Potato Frittata and this Hot Taco Dip.

See ALL of my recipes that use the famous Dorothy Lynch Salad Dressing

Where Can I Get A bottle of Dorothy Lynch?

Make sure to follow along with Dorothy Lynch on their website, and their Instagram, Pinterest, Facebook, and Twitter accounts for delicious recipes all year long.

With just a few simple ingredients you can whip up this great side dish that pairs nicely with any main dish.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Dorothy’s Cheesy Vegetable Rice Bake

Perfectly seasoned with Dorothy Lynch dressing, this Cheesy Vegetable Rice combines long grain rice, and mixed vegetables baked to perfection with cheddar parmesan cheeses for a delicious side dish or vegetarian main dish.

Course Rice

Cuisine American

Keyword cheesy, Dorothy Lynch, Dorothy Lynch Salad Dressing & Condiment, rice, vegetables

Prep Time 10

Cook Time 46

Servings servings

Calories 301kcal

Equipment

Ingredients

1 cup long grain white rice
2 cups water
2 Tablespoons butter divided
1 small onion chopped about ⅔ cup
2 cloves garlic minced
1 teaspoon dry basil
1 12 ounce package frozen mixed vegetables
1 cup Dorothy Lynch
1 ½ cup mild cheddar cheese shredded
1 Tablespoon fresh parsley
Salt and pepper to taste
½ cup Parmesan cheese shredded

Instructions

Preheat oven to 350 degrees F. Spray an 11×7 casserole dish with nonstick cooking spray. Set aside.
In a saucepan over medium-high heat, bring rice, water, and Tablespoon of butter to a boil. Cook rice according to the package instructions.
In another pan, melt butter. Add in garlic, onion, and basil, and cook for about 5 minutes. Add in the frozen vegetables and cook for another 5 minutes.
Add the rice to the vegetables, Stir in Dorothy Lynch and Cheddar Cheese. Pour into the prepared 11×7 casserole dish. Sprinkle with Parmesan cheese.
Cover and bake for 25 minutes, remove the cover and bake for 5 minutes more. Serve hot.

Notes

Nutrition

The post Dorothy’s Cheesy Vegetable Rice Bake appeared first on An Affair from the Heart.

Aunt Sue’s Doritos Taco Salad

Michaela Kenkel — Mon, 08 Apr 2024 09:44:22 +0000

This Dorito’s Taco Salad recipe is famous in our family, known to us as “Aunt Sue’s Taco Salad,” it’s always present at our family gatherings. This easy recipe is full of yummy fresh veggies, beans, lean ground beef, and shredded cheese, then, right before serving crunchy Doritos are mixed in, and tossed with a tangy Italian dressing. Switch up your Taco Tuesday, and serve this delicious salad as a quick and easy meal- your whole family is sure to give it rave reviews!

If my sister-in-law Sue asks “What should I bring?” 95% of the time she gets a resounding TACO SALAD! This salad is legendary among my kids, her kids … pretty much everyone. It’s perfect to take to a gathering, whether it be a cookout, a tailgate, or a large family event. It always disappears quickly, and it feeds a crowd!

Taco Salad with Doritos

Whether you are serving this Dorito Salad as a side dish or a main dish, it’s sure to be a big hit. I mean, who doesn’t love Doritos? This is a great recipe for any potluck, and it’s ever-present at our cookouts on holiday weekends. I know there are lots of recipes like this one, roaming around the internet – but dare I say this is the Best Dorito’s Taco Salad? Yes, yes, I do!

Ingredients in Taco Salad with Doritos

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

iceberg lettuce – I enjoy using a mixture of iceberg and Romaine lettuce.
shredded cheddar cheese – I highly recommend grating your own cheese, instead of buying the pre-shredded packaged kind.
lean ground beef – I brown mine with some diced yellow or white onion and salt and pepper. Substitute ground turkey or ground chicken if you prefer.
tomatoes – diced
dark red kidney beans – drained and rinsed
Nacho Cheese Doritos, crushed
Italian Dressing – we always use Wishbone brand

How to Make Doritos Taco Salad

Just a few easy steps before you’re noshing on this yummy Dorito’s Taco Salad!

Brown ground beef with salt and pepper in a large skillet, and drain off any excess fat. Set aside.

Note: Sometimes I add a little diced onion to the meat when I brown it – but not always.

Rip lettuce into a large bowl.

Add chopped tomatoes, kidney beans, ground beef, and cheese. Toss.

Right before you are ready to serve, add in the shredded cheese and dressing. Toss.

Mix in crushed Doritos.

Serve immediately.

I typically keep the Doritos separate if I plan to keep leftovers. They get soggy in the fridge. But the salad keeps well in an airtight container in the fridge. I would recommend eating it the next day.

Love It? Pin It!

If you love this Doritos Taco Salad recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Sub Dark Red Kidney Beans for other beans like black beans, chili beans, pinto beans or garbanzo beans. Use what you like – or even just what you have on hand.
Change up the salad dressing with French dressing, tangy Catalina dressing, Ranch dressing, or Nebraska’s Favorite; Dorothy Lynch. Mix a little sour cream into your Italian dressing for a creamy Italian twist.
Instead of Nacho Cheese Doritos, try using Spicy Doritos or Cool Ranch Doritos. This delicious taco salad will be great with your favorite kind!
Use a Mexican Blend cheese in place of cheddar.
I never season my ground beef with anything other than salt and pepper and onion, use a packet of Taco Seasoning if you want Taco Meat instead. I have a homemade taco seasoning recipe here on my website.
Other optional add-ins: Black Olives, red onion, green onions, jalenpeño, bell peppers.
Leave the meat out entirely for a vegetarian Dorito’s Taco Salad – Add in extra beans for more protein if you like.

What to Serve with Doritos Taco Salad?

We love this recipe as a side dish to grilled hamburgers, brats and hot dogs. But honestly, it goes good with any protein. Fried chicken, grilled pork chops, you name it!

Recipes that Use Doritos

Do you love Doritos like we do? Here are a couple of other recipes that call for Doritos that we love:

Chicken & Doritos Casserole (pictured above), Mom’s Taco Casserole, Slow Cooker Dorito Taco Casserole and even Spicy Nacho Flavored Doritos Popcorn!

See ALL of my Salad Recipes

I can’t wait to hear what you think of this Easy Doritos Taco Salad recipe! Please leave me a comment if you try it and let me know!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Aunt Sue's Taco Salad

This taco salad is famous in our family. It's easy to make and full of yummy veggies, beans, beef and cheese, crushed Doritos are mixed in and then it's topped with a tangy Italian dressing.

Course Salads

Cuisine American/ Mexican

Keyword Aunt Sue's Taco Salad, Doritos, Doritos Taco Salad, ground beef, salad

Cook Time 10

Total Time 20

Servings people

Calories 245kcal

Author Michaela Kenkel

Equipment

Ingredients

1 large head iceberg lettuce ripped into bite sized pieces (can sub Romaine)
2 cups shredded cheddar cheese
1-1.5 pounds lean ground beef browned and drained
1-2 large tomatoes, chopped diced
1 15 ounce can dark red kidney beans, drained
1/2 12 ounce bag Nacho Cheese Doritos , crushed
1/2-3/4 cup Wishbone Italian Dressing

Instructions

Brown ground beef with salt and pepper in a skillet, and drain off any excess fat. Set aside.
Rip lettuce into a large bowl. Add tomatoes, kidney beans, beef and cheese. Toss.
Right before you are ready to serve, add cheese and dressing. (start with a 1/2 cup add more if needed) Toss.
Mix in crushed Doritos, and serve immediately.

Nutrition

I first published this recipe on July 7, 2015. It has been updated to improve user experience and reshared on April 8, 2024.

The post Aunt Sue’s Doritos Taco Salad appeared first on An Affair from the Heart.

Dorothy’s Bacon & Potato Frittata

Michaela Kenkel — Wed, 28 Feb 2024 16:21:06 +0000

Indulge in the tasty flavors of Dorothy’s Bacon and Potato Frittata where fresh eggs, crispy bacon, fluffy potatoes, Swiss cheese, and the distinctive flavor of Dorothy Lynch Dressing come together for the perfect spring brunch.

Here in Nebraska, we have lots of Spring teasers. Our weather can fluctuate like no other here, in fact, this week, we have had a record high of 80 degrees on Monday with snow flurries on Tuesday, and temperatures in the single digits today on Wednesday. Yes, we have learned to dress in layers and go with the flow.

But we know that Spring is right around the corner, and that means the gardens will be going in, Easter and Mother’s Day will be here and that for me also means brunch! Today, I have a great recipe for Frittata to share with you!

This post is sponsored by Nebraska’s own Dorothy Lynch Home Style Dressing & Condiment, but my love of their product and the opinions stated here are all my own.

Dorothy’s Bacon and Potato Frittata

This bacon and potato frittata starts on the stove where you cook the bacon and the potatoes and then add the spinach. The eggs combined with the cream, Dorothy Lynch, cheese, and herbs are added and cooked for a few minutes before transferring them to the oven to bake.

A truly satisfying and hearty combination of eggs and veggies but you can easily change up the ingredients based on what you’ve got on hand. Take advantage of the fresh spring produce, a welcome change from those winter veggies.

Frittata Recipe

Perfect for breakfast, lunch, or a light dinner this bacon and potato frittata makes the perfect meal year-round and is especially nice with fresh local produce.

If meal prep is your thing, this frittata is easily made ahead of time for a super easy weeknight dinner. Leftovers the next day are just as tasty too. This great frittata tastes good hot, cold, or at room temperature. Egg dishes are versatile and perfect any time of the day.

If you love Dorothy’s Bacon and Potato Frittata, you are sure to love these too: Dorothy’s Potato Salad, Dorothy’s Slow Cooker Glazed Ham, or Dorothy’s Impossible Pie With Bacon and Swiss.

Easy Frittata Recipe

This egg frittata is similar to a crustless quiche or omelet but it’s partially cooked over the stove and then baked in the oven in your cast-iron skillet. Super simple to pull together, it’s the perfect recipe to feed a crowd or when you’re short on time.

Ingredients for this Frittata In The Oven

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Eggs – Any eggs will work in this frittata; white, brown, free range, or organic.
Dorothy Lynch Dressing – This unique dressing adds a special flavor to the frittata.
Half & half – Half and half adds creaminess to the eggs. You can also use whole milk or try heavy cream for a richer frittata.
Swiss cheese – Use shredded Swiss cheese to add some cheesy goodness.
Salt – A touch of salt enhances the flavor.
Black pepper – Freshly ground black pepper adds more flavor.
Chives – Fresh minced chives enhance the flavor and add some color.
Parsley – Fresh minced parsley also enhances the flavor and adds color.
Bacon – Bacon adds a natural saltiness to the frittata.
Golden potatoes – Skin-on, cubed, golden potatoes add more substance to this dish.
Green onions – Also known as scallions, sliced, tops separated from the bottoms are added to the frittata and used as a garnish.
Baby spinach – Chopped baby spinach adds flavor, texture, and color.

How to make spinach frittata

There are just a few simple steps to making the perfect frittata.

Preheat oven to 425 degrees F.

In a large cast iron skillet, cook bacon until golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean.

Add potatoes to the skillet and cook over medium heat until lightly browned.

Next, add the bacon to the potatoes and stir them together. Add in the spinach and cook for about a minute until it wilts.

While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsley, chives, and the bottoms of the green onions.

Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)

Transfer the skillet to the preheated oven and bake for 15 minutes, or until the center of the frittata is set and the edges are golden brown.

Let stand for 5 minutes before cutting. Garnish with additional herbs if desired.

Bring leftovers to room temperature and then place them in an airtight container in the fridge for 2-3 days. In the freezer, leftovers will keep for up to 3 months.

Love it? Pin it!

If you love this simple frittata recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What Is Dorothy Lynch?

How Can I use Dorothy Lynch, except for on a salad?

Don’t get me wrong, Dorothy Lynch Home Style Dressing is amazing on a salad. Most of us Nebraskans came to know it that way.

But Dorothy Lynch is so much more than salad dressing. It’s delicious as a condiment, dipping fries, pizza, and fried chicken in it is so good!

You can even substitute Dorothy Lynch Light & Lean for a lower-calorie option with the same endless flavorbilities.

But when you get creative and start adding it to recipes? That’s when things get tasty! I have used it in all sorts of ways, you need to give them all a try!

FAQs about this easy vegetable frittata recipe

What is a frittata? A frittata is an Italian egg-based dish not too dissimilar from a crustless quiche or omelet.
What is a frittata vs omelet? A frittata is usually cooked over the stove and then baked in the oven while an omelet is cooked on the stove.
What is a frittata vs quiche? A frittata is similar to a quiche in that they are both egg-based dishes. Quiches usually have more dairy in them and most often are baked in a pie crust.
What’s healthier frittata or omelet? Both a frittata and an omelet are healthy meal options. Which is healthier depends on the ingredients included in the particular recipe.
How do you keep frittata fluffy? Unfortunately, eggs do deflate after you cook them but to maintain as much fluffiness as possible there are a few things you can do; don’t overmix the eggs, make sure the oven is preheated, watch the cooking time, and finally, allow the frittata to rest slightly before serving it.

Substitutions

Use feta cheese instead of the bacon for the saltiness. Or add goat cheese for more creaminess.
Change up the fresh herbs and use basil and oregano instead of parsley for an Italian Frittata.
Substitute the half and half for sour cream or yogurt.
Try sweet potatoes instead of golden potatoes.

Tips & Tricks

Season your cast iron skillet with olive oil before you start to cook.
This frittata is a great way to clean out the fridge and use up whatever veggies you have on hand; red bell pepper, cherry tomatoes, or any leftover veggies will work. This is a great way to reduce food waste and save a few bucks on your grocery bill.
Be careful not to overcook the frittata or the eggs will be dry.

More Dorothy Lynch Recipes to Love

I have been blessed to work with Dorothy Lynch for a while now. I have so many delicious ways to use Dorothy Lynch. You can find them all by searching “Dorothy Lynch” on my website. Here are a few to get you started:

The Original Sloppy Dorothy Sandwich (pictured above)
Dorothy’s Cheesy Bacon Pull Apart Bread
Dorothy’s BBQ Pork Chops (with Dorothy Lynch BBQ Sauce)
Taco Salads with Dorothy Lynch Taco Seasoning and Taco Sauce
Dorothy’s Hot Taco Dip

Where to buy Dorothy Lynch

Be sure and follow Dorothy on Facebook, Instagram, X, and Pinterest, and check out their website for more recipes!

This is the best frittata recipe! It tastes great, is easy to whip up, and pairs well with a side salad (dressed with Dorothy Lynch, of course!) for the perfect spring brunch meal.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Dorothy's Bacon & Potato Frittata

Indulge in the tasty flavors of this Dorothy’s Bacon and Potato Frittata where fresh eggs, crispy bacon, fluffy potatoes, Swiss cheese, and the distinctive flavor of Dorothy Lynch Dressing come together for the perfect spring brunch.

Course Breakfast/Brunch

Cuisine American

Keyword Dorothy Lynch, easy frittata recipe, frittata, frittata in the oven, frittata recipe, spinach frittata

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 179kcal

Author Michaela Kenkel

Equipment

Ingredients

1 dozen 12 eggs
⅓ cup Dorothy Lynch Dressing
⅔ cup half & half
1 cup Swiss cheese shredded
1 teaspoon salt
½ teaspoon black pepper
2 Tablespoons fresh chives minced
2 Tablespoons fresh parsley minced
5 strips of bacon
1 cup golden potatoes skins left on, cubed
7 green onions sliced, tops separated from the bottoms
2 cups baby spinach chopped

Instructions

Preheat oven to 425 degrees F.
In a large cast iron skillet, cook bacon until it is golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean. Add potatoes to the skillet and cook until lightly browned.
While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsley, chives, and the bottoms of the green onions.
Add the bacon to the potatoes and stir them together. Add in the spinach and cook for about a minute until it wilts.
Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)
Transfer the skillet to the preheated oven and bake for 15 minutes, or until set in the center and the edges are golden brown.
Let stand for 5 minutes before cutting.
Garnish with additional herbs if desired.

Notes

To Store: Bring leftovers to room temperature and then place them in an airtight container in the fridge for 2-3 days. In the freezer, leftovers will keep for up to 3 months.

Nutrition

The post Dorothy’s Bacon & Potato Frittata appeared first on An Affair from the Heart.

Top Ten Recipes of 2023

Michaela Kenkel — Tue, 26 Dec 2023 07:11:56 +0000

Looking back over the past year and sharing what you, my dear readers, loved most is always one of my favorite posts of the year. It’s lovely to be able to go back year after year and see how popular recipes change with the times. 2023 was no exception, with new flavors, ingredients, and techniques capturing your imagination as well as some old faithful standbys continued to earn their place in your kitchens.

the End of the Year -Top 10 Recipes of 2023

Welcome to my annual year in review! Looking back on 2023, some of my most beloved and reliable recipes found themselves in your regular rotation once again, proving the idiom true; “Why try to reinvent the wheel?”

2023 my year in review

I took some wonderful trips in 2023. In March, I visited the Phoenix area with my youngest daughter, where we attended Taylor Swift’s opening show and stayed at a gorgeous resort. I love being in the desert and surrounded by the magnificent vegetation there.

The next plane ride took me to Ojai, California, where I fell in love. (not literally) just with every single thing about that town. It will not be my last trip. I was on a retreat with a phenomenal group of women, and even met Byron Katie while I was there! We hiked and shared and ate amazing food. Sisterhood and lifelong friendships were formed and I am forever grateful.

I extended my stay in California and met up with my best friend in Laguna Beach. We stayed at the most amazing hotel that was over the Pacific Ocean. I watched the sunset then slept to the sound of the ocean crashing beneath my balcony and woke to see the sunrise each morning. It was glorious!

Family

Our family had two new additions this year, two grandsons! Making our count three! They are such a sweet bunch of boys and I am so very blessed! This Christmas they were 22 months, 8 months, and 7 months old. So much fun!

We are incredibly grateful to have all of our children close – the furthest away being only an hour. We see them often, and continue to enjoy our big Sunday night family dinners!

An Affair from the Heart

In June, I launched an all new website and the reviews have been so positive! I really tried to make sure that it was user-friendly, and gave you all sorts of ways to find what you are looking for!

This yearI posted 127 recipes! I am continuing to work on revising older content and sharing those classic favorites with you all, too, so I hope that you are enjoying them. Did you know that I have over 1200 recipes on my site? Whew! So remember, whenever you are looking for something special, you can use that little search bar and chances are you will find it. Bookmark my site to find it easily.

Can’t find what you are looking for? I love to hear from you. Send me a message here, or on social media and let me know what recipes you’d like to see more of in 2024!

But how about the recipes?!?

Top 10 Recipes of 2023 – Readers’ Recipe Favorites

Are you ready to see if your favorite made the list? I can’t wait to hear which of these you have tried, and which ones you will be making soon!

Let’s Count Down An Affair from the Heart’s Top 10 Recipes of 2023!

Number 10:

Salisbury Steak Meatballs – These Salisbury Steak Meatballs are comfort food at its finest. Tender, perfectly seasoned homemade ground beef meatballs simmered in their own rich dark brown gravy, made with or without mushrooms, served over fluffy mashed potatoes.

Number 9:

Tomato Cracker Salad –Homegrown tomatoes, at their peak of ripeness, mayonnaise, saltine crackers, and fresh cracked black pepper. Tomato Cracker Salad is reminiscent of a good, ‘ol fashioned tomato mayo sandwich!

Number 8:

Dill Pickle Dip –Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear! This recipe has been in my top 10 ever since the first year I posted it! Want to know something funny? Twice, this recipe got so much traffic at one time, it broke my website!

Number 7:

Slow Cooker Dr. Pepper BBQ Ribs Slow Cooker Dr. Pepper BBQ Ribs are Country Style Pork Ribs, slow-cooked in Dr. Pepper, then baked to caramelize the Dr. Pepper BBQ sauce. Only 3 ingredients!

Number 6:

Sloppy Dorothy– Move over Joe!! There is a new and improved version of your classic. These Sloppy Dorothy Sandwiches are made with Dorothy Lynch Dressing and will have you licking your fingers in pure satisfaction!

Number 5:

Award-Winning Crack Dip This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños, bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party — It isn’t “award-winning” for nothing!

Number 4:

Pumpkin Spice Coffee Cake with Brown Butter Glaze Spiced coffee cake with pumpkin and walnuts, drizzled in a spiced brown butter glaze. The perfect way to start a fall morning!

Number 3:

Texas Trash Dip – What’s Texas Trash Dip? It’s a creamy warm bean dip packed with flavor and topped with all sorts of ooey-gooey cheese, baked to dipping perfection. I could make a meal out of this dip! Seriously, what more do you need??

Number 2:

Updated in 2023: The teas used in Starbucks’ Medicine Ball have been hard to find this year. I updated this post to include other teas that allow you to continue to make this healing tea at home!

Drum Roll Please…

And now it’s time for the number one recipe of 2023 …

Number 1:

How to Make a Can of Refried Beans Taste Like a Restaurant’s –Turn a can of refried beans into restaurant quality in a matter of minutes! Only two simple add-ins and it’ll feel like you’re eating at your favorite Mexican restaurant, right at home!

Pin the most popular, Top 10 Recipes of 2023 before you go!

I’d love it if you’d pin these 10 recipes, try some of them and let me know what you think! Shoot me a message or tag me on social media! I love seeing photos of what you made!

From the Bottom of My Grateful Heart

I appreciate each one of you who takes the time to read, comment, and make my recipes! It is truly an honor that you chose my recipes when you have so many options out there. I am thankful to be a part of your family meals and celebrations year after year.

I can’t wait to bring you many more recipes in 2024!

Past Year’s Top 10

The post Top Ten Recipes of 2023 appeared first on An Affair from the Heart.

Baked Double Decker Tacos

Michaela Kenkel — Mon, 15 May 2023 10:55:36 +0000

These Baked Double Decker Tacos combine a crunchy corn taco wrapped inside of a refried bean-smothered flour soft taco that’s filled with seasoned ground beef, sprinkled with shredded cheese then baked, and topped with your favorite taco fixings.

You all know how much I love Mexican food, right? I mean it’s no mystery, and Taco Tuesday is truly a “thing” at our house. I switch them up, of course, from week to week, but most Tuesdays you need not ask what’s for dinner at our place.

These baked double-decker baked tacos are easy to make, and the whole family will love them. They are super filling too as this recipe feeds a family of four, with two tacos each. Just like the famous double decker Taco Bell tacos these are sure to become a favorite with your family.

If you’re looking for more Mexican food inspiration try these recipes; Copycat Taco Bell Mexican Pizza, Mexican Bean Dip, or this Mexican Four Bean Salad.

Ingredients Needed To Make Double Decker Tacos

You will find the exact measurements and instructions in the printable recipe card at the bottom of this post.

Four tortillas – I used soft flour tortillas that were soft taco size.
Corn taco shells – These are hard crunchy taco shells.
Ground beef – I used lean ground beef but you can also use ground chicken or even mashed black beans.
Taco seasoning– You can pick up a packet of taco seasoning mix at the grocery store or make your own using my homemade recipe.
Onion – I used a small onion, chopped.
Mexican cheese – I used Mexican cheese but you can use whatever cheese you have on hand like cheddar cheese, Monterey Jack, or Colby Jack.
Refried beans – I used a can of refried beans but you can also make your own.
Milk – Any kind of milk will work to thin out the refried beans.
Salsa – I added a touch of salsa to the refried beans to add more flavor. You can make your own or pick up a jar at the grocery store.
Topping Ideas -Use your favorite taco toppings like lettuce, tomatoes, salsa, pico de gallo, cheese, olives, sour cream, avocado, and shredded Mexican cheese

How to make double-decker baked tacos

Preheat oven to 350 degrees.

Over medium heat, brown ground beef with onion.

Prepare taco meat according to taco seasoning packet instructions.

In a small bowl combine refried beans with milk and salsa.

Stir until smooth then fold in 1/3 cup cheese.

Spread a heaping Tablespoon of refried beans over a flour tortilla.

Wrap it around the corn tortilla and place it bottom side down in a baking dish. Continue with all of the shells. Use a baking dish that allows the tacos to stand up side by side, but not too crowded so that they can’t be stuffed with the cooked ground beef.

Fill each crunchy shell with approximately 3 Tablespoons of taco meat.

Top each with a big pinch of cheese and bake for 10 minutes or until the cheese is melted and the tacos are hot.

Gather your topping ingredients of choice.

Remove from oven, top with shredded lettuce and tomatoes, a dollop of sour cream, and serve right from the dish. Top with your desired toppings.

Leftover tacos will keep in an airtight container in the fridge for 3-4 days though they may not be a crispy taco like they were when you took them out of the oven they will still taste good. I don’t recommend freezing this taco recipe as the tacos will likely get soggy.

Love it? Pin it!

If you love this double decker taco recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

What happened to double decker tacos? Double decker tacos were removed from the Taco Bell menu in 2019.

What was in a Double Decker Taco? A double decker taco is a soft shell taco that is layered with refried beans, that is then wrapped around a hard shell taco filled with seasoned ground beef all topped with cheese, lettuce, tomato, onion, sour cream, and fresh avocado or guacamole.

How to make a double decker at Taco Bell? Just follow the instructions for this recipe for making double decker tacos.

What is the hack for baking taco shells? Make sure they do not overlap in the baking pan.

SUBSTITUTIONS

Instead of ground beef use ground turkey, ground chicken, or vegetarian ground beef. Shredded beef, carnitas, or shredded chicken works wonderfully, too!
Change up the type of refried beans. If you used pinto beans try black beans and vice versa.
Add some spice by mixing in some chipotle in adobo sauce with the beef mixture.
Sprinkle chopped jalapenos on top of the toppings.

Tips & Tricks For Baked Tacos

Make sure to place the baking dish on the middle rack in the oven so the tacos don’t burn.
Squeeze a touch of fresh lime juice over the tacos once they finish baking for more Mexican flavor.
Up the flavor of the ground beef by adding some garlic powder or onion powder.

Taco Tuesday Recipes

Of course, there is nothing like Taco Night with a big plate of seasoned ground beef tacos. But if you want to give Taco Tuesday a fun turn around – here are some great recipes to spice things up:

If it’s Tuesday and you’re looking for a new way to eat tacos you must give this double decker tacos recipe a try. It will take your Taco Tuesday to a whole new level.

LIKE THIS RECIPE?
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Baked Double Decker Tacos

These Baked Double Decker Tacos combine a crunchy corn taco wrapped inside of a refried bean-smothered flour soft taco that’s filled with seasoned ground beef, sprinkled with shredded cheese then baked, and topped with your favorite taco fixings.

Course Beef

Cuisine American/ Mexican

Keyword baked double decker tacos, baked tacos, crunchy corn taco shells, Double Decker Baked Tacos, double decker taco bell, double decker taco recipe, double decker tacos, soft flour tortilla taco shells

Prep Time 5

Cook Time 25

Total Time 30

Servings (8 tacos)

Calories 1060kcal

Author Michaela Kenkel

Equipment

Ingredients

8 small flour tortillas soft taco size
8 crunchy corn taco shells
1 pound lean ground beef
1 taco seasoning packet or your own homemade
1 small onion chopped
1 8 ounce package shredded Mexican cheese, divided
1 14 ounce can refried beans
1 Tablespoon milk
1 Tablespoon salsa or taco sauce
Topping Ideas: lettuce tomatoes, salsa, cheese, olives, sour cream, avocado, shredded Mexican cheese, jalapeños

Instructions

Preheat oven to 350 degrees.
Brown ground beef with onion, prepare according to taco seasoning packet instructions.
In a small bowl combine refried beans with milk and salsa, stir until smooth, fold in 1/3 cup cheese.
Spread a heaping Tablespoon of bean mixture over a flour tortilla. Wrap it around the corn tortilla and place bottom side down in a baking dish. Continue with all of the shells. Use a baking dish that the tacos are able to stand up side by side, but not too crowded they can't be stuffed.
Fill each shell about approximately 3 tablespoons of meat, top each with a big pinch of cheese.
Bake for 10 minutes, or until cheese is melted and tacos are hot.
Remove from oven, top with shredded lettuce and tomatoes, serve right from the dish.
Top with your desired toppings.

Nutrition

This recipe was originally posted on October 2, 2015. It has been updated to improve user experience and re-shared on May 15, 2023.

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