November 24, 2020
Tater Tots, Truffles, and Turkeys
Pausing from Thanksgiving Day preparations with a hot cup of soothing tea.
I take a moment out from my Thanksgiving Day preparations to give a big shout out to you, my readers. I am thankful, during this Thanksgiving week, for your readership, kind comments, and support! Thank you and Happy Thanksgiving!
Tater Tots (…or as Sue Heck calls them on one of my favorite sitcoms, The Middle,
Potato Rounds :o)) are the star of this dish that I share with you today.
Loaded Buffalo Chicken Tots hail from a brand new cookbook by Ashley Craft, called
The Unofficial Disney Parks Cookbook. This copycat recipe was inspired by a popular menu item from The Friar’s Nook at the Walt Disney World‘s, Magic Kingdom.
This fun cookbook is overflowing with 100 Disneyesque recipes, including how to
whip (pun alert, as in Dole Whip. hee hee) up everything from Disney’s Beignets to Butterfinger Cupcakes to Dole Whip. This is sure to be one cookbook that will be pulled from my bookshelf often and used frequently! I may have to try out all of the recipes! :o)
This cookbook’s recipe for Loaded Buffalo Chicken Tots jumped out at me while perused its contents, begging to be attempted first. This recipe was a yummy success, and it is a keeper! The trick to this creation is to make sure that the tots done to a wonderful crispiness. I used Ore-Ida Golden Crispy Crowns rather than tater tots, as the crowns have a bit more crispness to them, and besides, I rarely follow any recipe “to a T”. :o).
I used Golden Crispy Rounds in place of Tater Tots in this recipe.
Other changes that I made
I did not have blue cheese crumbles, so I did not use them this time,
and I subbed green onions for the celery, which gave this dish an added kick of flavor.
Items needed for Loaded Buffalo Chicken Tots
Loaded Buffalo Chicken Tots
1 (32 ounce) package frozen Tater Tots
(I used a 30 ounce package of Ore-Ida Golden Crispy Crowns)
2 cup shredded cooked Chicken breast
2 or more Tablespoons Frank’s Red Hot (buffalo)sauce
3-6 Tablespoons Blue Cheese Dressing
(I like Ken’s Steakhouse Lite, but
Bolthouse Farms Yogurt works well, too, when cutting calories.)
3-6 Tablespoons Blue Cheese crumbles
2-4 small-medium stalks Celery, trimmed and diced
(I skipped these.)
1-3 Green onions, sliced
(My addition to this Disney treat.)
Bake Tater Tots (or Crispy Crowns) according to package instructions.
While baking, stir 2-3 throughout cooking tots, for even browning and crispiness,
making sure that the tots are cooked totally and to desired crispiness.
(This may take a bit longer than package instructions suggest.)
When tots are done, place on serving plate, or divide among three medium (serving) bowls.
In large bowl, toss shredded chicken with Frank’s Red Hot.
Top baked Tots with 1/3 buffalo chicken mix.
Drizzle blue cheese dressing over the top.
Garnish each bowl with a sprinkle of blue cheese crumbles and celery/green onions.
Annette’s Note-This could easily be made with shredded rotisserie chicken in place of the shredded chicken breast.
Martese’s (Date) Truffles
My daughter, Martese, recently shared this recipe with me. It makes a yummy “not too sweet” chocolate truffle using natural sugar/dates. I now share this recipe with you. :o)
I enjoy a these delicious “Not too sweet!” truffles.
Below, are photos of Martese creating these sweet treats. I did some calculations, and for those of you WW (Weight Watchers) people out there, I figure two of these truffles are 7 points, with just one truffle equalling 4 points.
What you’ll need
Note my daughter’s adorable dog Pongo in the background. :o)
Medium cookie scoop
The finishing touch, a roll in coconut, for these Date Truffles.
Martese’s Date Truffles
20-22 Dates, pitted
6 Tablespoons unsweetened shredded coconut, plus additional
shredded coconut for rolling
2 Tablespoon coconut oil
1/2 cup cocoa powder
Dash of salt
In a small bowl filled with warm water, adding pitted dates to soak for 30-40 minutes.
Add 6 Tablespoons shredded coconut and coconut oil to food processor.
Process for about 1 minute to combine together.
Drain dates and add dates to the coconut mix in the food processor.
Process another minute, or till thick paste begins to form.
Add cocoa powder and salt to food processor mixture.
Process again till thoroughly combined.
Using medium cookie scoop, scoop out mixture and roll out with greased hand (baking spray works), into 1/2 inch truffles.
Roll in shredded coconut.
Store in covered container in the refrigerator.
(I like eating these chilled.)
Makes approximately one dozen truffles.
Cooking with Gammy
Sprinkle Apple Graham
A fun “grand” (grandchild) snack enjoyed a couple of years ago, was this Sprinkle Apple Graham. This was an easy no-cook creation.
Smooth peanut butter
Slice apples horizontally.
Using a small cookie cutter, cut out the center of the apples slice.
Spread peanut butter over a square section of graham cracker.
Place apple slice on top of graham cracker.
Carefully place sprinkles in the cut-out center.
Annette’s Note-I am guessing that the peanut butter in this snack could easily be replaced with frosting, cream cheese, a thick caramel sauce, or marshmallow fluff.
Nutter Butter Turkeys
Another no-bake snack from 2018, and enjoyed by the grands, were these cute Nutter Butter Turkeys. The original idea came from here.
Nutter Butter cookies
Golden Oreos, or another vanilla sandwich cookie
m & m’s
Open up a sandwich cookie.
Use the half of cookie that has the filling on it to place 4 candy corn on for feathers.
Use extra white frosting, if necessary, to hold together.
Using frosting as “glue”, place m&m’s for eyes and a candy corn for a beak, using photo above as a guide.
Use frosting to attach feather portion to back of Nutter Butter.
Made Me Smile :o)
Sharing things that put a smile on my face, recently.
The bicycle stand at the public library. :o)
Deer sighting on a foggy morning.
My daughter’s cute kitty relaxes. :o)
A “blast from the past” photo that I recently unearthed of my eldest (son) and me. :o)
Check out My earlier Tater Tot Related Posts
May your days be blessed, and your taste buds happy!
Thank you for reading, and
I’m Annette Stuff
Next Blog Posting
Look for my next post on, January 14, 2020, if not before. :o)
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Check Out Seven Years of Past Blog Posts!
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I have been blogging since 2013, so there are plenty of posts to choose from!
Tater Tots done right in Minnesota! :o)
Read this July 2018 post on my family’s reunion, here.