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    Home » Recipes

    Recipes

    Bacon Cheddar Deviled Eggs

    February 16, 2021

    bacon cheddar deviled eggs on a white wooden board with bacon crumbles and paprika sprinkled around for decoration

    These Bacon Cheddar Deviled Eggs, made with crisp bacon and sharp cheddar cheese, are a great party appetizer for the holidays or anytime.

    bacon cheddar deviled eggs on a white wooden board with bacon crumbles and paprika sprinkled around for decoration

    This post has been updated from it's original, published on January 3, 2013, with new photos and text. The recipe itself remains unchanged. 

    My husband, daughter, and I used go to my friend Sue's house every New Year's Eve for a party. I always brought some kind of dish. One summer we had a cookout and Sue brought me deviled eggs. She knows my husband doesn't like them and for some reason thinks it's funny. Anyway, her deviled egg tray ended up in my cabinet for months, and I said I would bring it back filled. Since it was New Year's I wanted to make something a bit fancier than just basic deviled eggs, and decided on deviled eggs with bacon. Everyone loved them, and since then I make them often for Easter and cookouts as well as New Year's Eve. 

    ingredients including hard boiled eggs, mustard, and paprika in white bowls on a white wooden counter

    Ingredients needed:

    • 12 large hard boiled eggs
    • crumbled cooked bacon
    • shredded cheddar cheese 
    • mayonnaise
    • horseradish mustard (or your favorite mustard)
    • paprika (for garnish)

     Here is how to make Bacon Cheddar Deviled Eggs:

    In the eight years since I originally wrote this recipe, I have changed my process for cooking hard boiled eggs several times. Today I usually either steam the eggs in a steamer my husband bought for about 15 minutes, or  simmer them for 14 minutes. Today, I will stick with my original instructions.

    eggs in a large black pot

    In a large pot, cover the eggs with cold water and bring to a boil. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled.

    eggs in a bowl of ice water

    While the eggs are cooling, fry five slices of bacon until crispy. Drain on paper towels and crumble four of the five slices.

    Peel the eggs carefully, then slice in half length- wise.

    Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard. You can  prepare these deviled eggs without mustard, if you want. 

    eggs yolks in a glass bowl with crumbled bacon mayonnaise and mustard

     

     Mix well with a spoon or a potato masher. 

    deviled egg mixture mixed together in a glass bowl

    Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. 

    Cover the prepared deviled eggs with bacon loosely with plastic wrap and refrigerate until serving.

    close up of a bacon cheddar deviled egg on a white board

    These Bacon Cheddar Deviled Eggs are great for any party, get together, holiday, or cookout! Here are some more great party food recipes:

    Crack Dip (Bacon Cheddar Ranch Dip)

    Brown Sugar Bacon Wrapped Chicken Bites 

    Smoked Salmon Deviled Eggs 

    New Year's Eve Party Appetizers

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    bacon cheddar deviled eggs on a white wooden board with bacon crumbles and paprika sprinkled around for decoration
    Print Recipe
    4.67 from 3 votes

    Bacon Cheddar Deviled Eggs

    These Bacon Cheddar Deviled Eggs, made with crisp bacon and sharp cheddar cheese, are a great party appetizer for the holidays or anytime.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Appetizer
    Keyword: bacon cheddar deviled eggs recipe, deviled eggs with bacon and cheese
    Servings: 24
    Calories: 87kcal
    Author: Bernadette

    Ingredients

    • 12 eggs
    • 5 slices bacon
    • 2 tablespoons shredded sharp Cheddar cheese
    • ½ cup mayonnaise
    • 1 tablespoon horseradish mustard I used French’s brand, but if you can’t find horseradish mustard,spicy brown mustard would be fine
    • paprika

    Instructions

    • In a large pot, cover the eggs with cold water and bring to a boil. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled, then peel.
    • While the eggs are cooling, fry the bacon in a pan until crispy. Drain on a plate covered with paper towels, then crumble 4 of the pieces, reserving one piece.
    • Peel the eggs and slice in half length-wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.

    Nutrition

    Calories: 87kcal | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 108mg | Potassium: 39mg | Vitamin A: 135IU | Calcium: 21mg | Iron: 0.4mg

    Cheesy Chicken Enchiladas

    February 10, 2021

    one chicken enchilada on a blue trimmed plate

    These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 

    one chicken enchilada on a blue trimmed plate

    This chicken enchilada recipe has been my favorite for many years. I don't make them often anymore, since our daughter prefers crunchy tacos if we are doing Mexican American. Another reason I don't make them often is because for a long time I wasn't able to find green enchilada sauce at any local store. In case you have that problem also, I will share a link to my favorite homemade recipe at the end of this post. 

    How to make cheesy chicken enchiladas:

    Chopped or shred cooked chicken breast. You will need two cups for this recipe.

    Sauté chopped onions, red, and green bell peppers in butter.  

    In a large bowl stir together the chicken, cilantro, green chilies, sour cream, cream of chicken soup, 1 cup each of Mexican cheese and pepper jack cheese, and sautéed peppers and onion.

    chicken mixed with sour cream cream of chicken soup cheese and onion and pepper mix in a bowl

    Warm tortillas according to the package directions. I normally warm them in the microwave wrapped in damp paper towels for 30 seconds. Use a ½ cup measuring cup to scoop and spread the chicken mixture onto the warmed tortillas. chicken mixture spread on the middle of a tortilla laying on a plate

    Fold up both end of the tortilla to the middle and then roll to close. 

    A tortilla on a plate with the ends rolled up

    Continue with the remaining tortillas, placing them seam down into a greased 9 by 13 baking dish. It's perfectly okay if some of the filling is coming out of the tortillas! 

    rolled enchiladas in a glass baking dish on a counter

    Pour green enchilada sauce over the enchiladas, cover with aluminum foil and bake an oven preheated to 325F for twenty minutes. After twenty minutes, uncover and top with more Mexican and pepper jack cheese, and bake for about 5 more minutes or until the cheese is melted. 

    baked cheesy chicken enchiladas topped with melted cheese in a baking pan

    What kind of tortillas are used for enchiladas? 

    Traditionally, corn tortillas are used, but I find flour tortillas are just as good and easier to find here. 

    Do you have to fry tortillas for enchiladas? 

    I never have, and didn't here, as you can see. If you want crispy tortillas on the top, you will want to fry them for just a few minutes in hot oil. 

    Can these be prepared ahead of time and frozen? 

    Yes! Just make sure they are rolled up tight in this case, and leave the cheese off the top until they are baked. Freeze in a freezer safe baking dish. They can then be baked from frozen for about forty-five minutes to an hour before uncovering and topping with cheese. They can also be prepared a day or two ahead of time and refrigerated covered. Increase baking time to thirty minutes. 

    Where can I find green chile enchilada sauce? 

    I've always used Old El Paso Green Chile Enchiladas sauce, but there are other brands available. Walmart and Target both carry green enchilada sauce for online ordering. My local Walmart used to sell it in store, but stopped a few years ago. My husband was able to find it at a locally owned store recently, but if that isn't an option you can make your own using this easy homemade recipe. 

    Looking for more Mexican-American recipes great for breakfast or dinner? Try these:

    Taco Soup 

    Ground Beef Tacos with Homemade Taco Seasoning 

    Beef Meximelt 

    Huevos Rancheros with Bacon Tortillas

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    one chicken enchilada on a blue trimmed plate
    Print Recipe
    No ratings yet

    Cheesy Chicken Enchiladas

    These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Mexican American
    Keyword: cheesy enchiladas, chicken enchilada recipe, green chile chicken enchiladas
    Servings: 8
    Calories: 516kcal
    Author: Bernadette

    Ingredients

    • 2 cups chopped cooked chicken breast
    • ¼ cup finely chopped green bell pepper
    • ¼ cup finely chopped red bell pepper
    • ½ cup chopped onion
    • 1 tablespoon butter
    • 1 tablespoon cilantro chopped
    • 20 ounces green chili enchilada sauce
    • 4.5 ounces chopped green chilies
    • 2 cups sour cream
    • 1 can cream of chicken soup undiluted
    • 2 cups shredded Mexican cheese blend divided
    • 2 cups shredded pepper jack cheese
    • 8 large flour tortillas warmed according to package directions

    Instructions

    • In a small skillet saute red and green pepper and onion in butter until softened.
    • In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.
    • Preheat oven to 325* F.
    • Using a ½ cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.
    • Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.

    Nutrition

    Calories: 516kcal | Carbohydrates: 22g | Protein: 25g | Fat: 36g | Saturated Fat: 19g | Monounsaturated Fat: 1g | Cholesterol: 115mg | Sodium: 1000mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 11.6mg | Calcium: 497mg | Iron: 1.7mg

    Hot Chocolate Bombs

    January 29, 2021

    photo of hot chocolate bombs decorated with glitter and melted colored chocolate

    These Hot Chocolate Bombs with marshmallows, your favorite chocolate, hot cocoa mix, and decorations are fun to make as a gift or treat.

    photo of hot chocolate bombs decorated with glitter and melted colored chocolate

    What is a hot chocolate bomb?

    Hot chocolate bombs are made in a silicone mold, filled with hot cocoa mix and mini marshmallows (or whatever you like in hot chocolate), then sealed together by melting the edges, and decorated as desired. 

    You will need:

    milk chocolate

    mini marshmallows

    hot chocolate mix 

    decorations such as sprinkles, edible glitter, and melted white chocolate

    You will also need a hot chocolate bomb mold set that can be purchased at a variety of stores or online, and a paintbrush or small spoon to add the melted chocolate to the molds. 

    How to assemble (with step-by-step photos)

    At first glance, these might look hard to do, but they really aren't. Start by melting milk chocolate in a microwave safe bowl placed in a larger bowl filled with some water to keep the chocolate from hardening, for twenty seconds at a time, stirring in between each time, until fully melted.

    Using a small paintbrush or the back of a small spoon, paint a layer of chocolate into each of the six molds, then place flat in the freezer for three minutes or until set. 

     

    melted chocolate in a silicone mold hardened chocolate in molds

    Coat the molds in another layer of chocolate, focusing on the sides of the molds to make them thicker. The bottoms should already be quite thick from the chocolate settling from the first coat. Place back in the freezer for another three minutes or until set.  

     

    Keeping your fingers cold or using food safe gloves placed in the freezer for a few minutes to chill, very carefully pry the molds away from the chocolate and push the chocolates out. I recommend using chilled gloves so that the chocolate doesn't melt from warm fingers. 

    hardened chocolate bomb halves on a white plate

    Now you need to melt the edges of each half. Take a small microwave-safe plate and microwave the plate alone for 45 seconds. Place one half of a bomb on the plate for a few seconds to melt the edge.

    Then, swiftly fill with 2 teaspoons hot cocoa mix and 2 teaspoons mini marshmallows. Place the other half of the bomb on the plate to melt the edge, place both halves together and hold for a few seconds to seal. Repeat this process with the other two bombs. 

    filled hot chocolate bombs on a white counter with hot cocoa mix and mini marshmallows in bowls in the background

    close up of a sealed hot chocolate bomb

    Lastly, comes the real fun part, decoration! Use any leftover melted milk chocolate or use a small amount of melted white chocolate instead if preferred. Place chocolate into a piping bag or just drizzle over the bombs with a spoon. This chocolate will harden quickly so add on your sprinkles, glitter, etc. quite quickly as the melted chocolate acts as a glue to hold it all on. When ready to use, place in a mug of hot milk and watch the bomb erupt. Give it a good stir before drinking and enjoy! 

    hot cocoa bomb in a glass mug with milk with mini marshmallows decorating the table

    How to store hot chocolate bombs

    These can be stored in an air tight container away in a cool, dark place for up to two weeks. They will not have to be refrigerated unless it is very warm in your kitchen. 

    Looking for more delicious treat to make and share? Try these:

    Easy Salted Chocolate Caramels 

    Salted Caramel Hot Chocolate 

    Creamy Espresso Hot Chocolate 

    Easy Scotcheroos 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    photo of hot chocolate bombs decorated with glitter and melted colored chocolate
    Print Recipe
    5 from 1 vote

    Hot Chocolate Bombs

    These Hot Chocolate Bombs with marshmallows, your favorite chocolate, hot cocoa mix, and decorations are fun to make as a gift or treat.
    Prep Time45 mins
    Total Time45 mins
    Course: Beverage
    Cuisine: American
    Keyword: hot chocolate recipe, hot cocoa bombs
    Servings: 3
    Calories: 290kcal

    Ingredients

    • 120 g milk chocolate (about 4 ¼ ounces)
    • 6 teaspoons of mini marshmallows
    • 6 teaspoons of hot chocolate mix
    • Decorations of choice e.g sprinkles, edible glitter
    • Extra 20g of white chocolate for decoration if desired (about ¾ ounce)

    Instructions

    • Break up milk chocolate into small pieces and place into a microwave safe bowl. Place this bowl into a larger bowl, half filled with hot water to help keep the chocolate from hardening.
    • Heat for 30 seconds and stir. Keep heating at 20 second intervals stirring in between until chocolate is fully melted.
    • Either using a paintbrush or back of a small spoon, coat the 6 molds in a layer of the melted chocolate.
    • Pop molds flat in the freezer for 3 minutes or until set.
    • Coat the molds in another layer of the chocolate and this time focus on the sides of the molds to make them thicker. The bottom of the molds will be quite thick already as this is where most of the chocolate settled from the first coat. Again, pop flat into the freezer for 3 minutes until set.
    • Very gently, pry the molds away from the chocolate and carefully push the chocolate out. Be very careful touching the chocolate as it is easy for your warm fingers to begin melting it and leave smudge marks. Keep your fingers cold or use food gloves placed in the freezer for a few minutes if needed.
    • Heat a small microwave safe plate in the microwave for 45 seconds.
    • Place one of your half bombs on the warm plate for just a couple of seconds so it can melt the edge.
    • Swiftly, fill that same mold with 2 teaspoons of hot chocolate mix followed by 2 teaspoons of mini marshmallows.
    • Take another half bomb and as before, melt the edge on the warm plate.
    • These two halves are now ready to create your full bomb, just place both halves together and hold for a few seconds.
    • Repeat this process for the other 2 bombs.
    • Lastly, comes the real fun part, decoration!! Use any leftover melted milk chocolate or use a small amount of melted white chocolate instead if preferred. Place chocolate into a piping bag or just drizzle over the bombs with a spoon.
    • This chocolate will harden quickly so add on your sprinkles, glitter, etc. quite quickly as the melted chocolate acts as a glue to hold it all on.
    • When ready to drink, simply place into a mug of hot milk and watch the bomb erupt. Give it a good stir before drinking and enjoy!

    Notes

    Nutritional information provided is approximate, does not include milk used for drinking, and does not include decorations.  

    Nutrition

    Calories: 290kcal | Carbohydrates: 43g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Sodium: 133mg | Potassium: 116mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2IU | Calcium: 24mg | Iron: 1mg

     

     

    Air Fryer Garlic Parmesan Wings

    January 13, 2021

    close up of garlic parmesan wings

    Garlic Parmesan wings are the best option for an impressive appetizer to share. These wings look and taste like a million bucks, but are super easy to prepare and cook. The air fryer makes this recipe even easier! Let me show you how to make these easy garlic parmesan wings today!

    close up of garlic parmesan wings

    By Kelley Grant Mom Makes Dinner.

    I love a good chicken wing. They are perfect eaten alone, or you can add a dipping sauce and take your wings to the next level. My garlic parmesan wings are ones that get requested over and over and I always try to have them at any party.

    What are air fryer garlic parmesan wings?

    These are chicken wings that are coated in a delicious garlic parmesan coating. The wings are then cooked in the air fryer without oil making these a healthier choice than traditional deep frying. They come together quick and make the best appetizer.

     Wing ingredients

    The great thing about these wings is that you don’t need a bunch of ingredients to make them. In fact, the ingredient list is full of fairly common items that you can find at your local grocery store. To make air fryer garlic parmesan wings you will need:

    ingredients for garlic parmesan wings in separate bowls on a light blue kitchen counter

    • Chicken wings
    • Olive oil
    • Garlic powder
    • Paprika
    • Red pepper flakes
    • Salt
    • Pepper
    • Parmesan

    Chicken wings - You can either use fresh or frozen chicken wings for this recipe. If you grab a bag of frozen, be sure to defrost them the day before you plan to cook them.

    Olive oil - The oil is used to help keep the chicken juicy during cooking and make sure the spices stick. You can use any type of oil you have on hand here.

    Garlic powder - This gives the wings a great flavor. You can use real garlic here, but I find garlic powder easier to use in this recipe.

    Other spices - The other spices are a great combination and play well with the garlic and Parmesan. I did add red pepper flakes for a bit of a kick. Feel free to adjust the spices as you see fit.

    Parmesan - The best Parmesan for these wings is the finely grated Parmesan that comes in the green canister. This Parmesan adheres to the wings better and provides an amazing flavor.

    How to make air fryer wings

    Once you have gathered all your ingredients you will also need to grab:

    • Large mixing bowl
    • Measuring cups and spoons
    • Air Fryer

    Step 1 Pat your wings dry

    Using a paper towel, pat your wings as dry as possible. This will help the olive oil and spices adhere to the wings better.

    photo of raw chicken wings in a clear glass bowl

    Step 2 Add spices

    In a large mixing bowl or bag, place your wings and add the olive oil. Add in the spices and mix to coat.

    photo of seasoning on chicken wings in a glass bowl

    Finish with the grated Parmesan cheese. Coat well.

    parmesan cheese on top of chicken wings in a glass bowl

    Step 3 Air fry

    Place about 6 wings in the air fryer basket. Cook at 400 degrees for 12 minutes total.

    uncooked wings in an air fryer

    You can flip the wings at the 6 minutes mark, if you’d like.

    cooked garlic parmesan wings in an air fryer

    Step 4 Serve

    Top with parsley and additional Parmesan cheese and enjoy!

    photo of a wing being held

    Can I make these in the oven?

    You can! Follow the directions to coat the wings with the spices and Parmesan, and then follow the baking instructions for our oven baked hot wing recipe.

    Other wing recipes to try

    I love a good wing recipe. Be sure to try out:

    Cajun ranch wings

    Oven baked hot wings

    Buffalo chicken wings

    Spicy peanut butter and honey wings

    close up of garlic parmesan wings
    Print Recipe
    No ratings yet

    Air Fryer Garlic Parmesan Wings

    These flavorful Garlic Parmesan Wings are quick and easy to make in an air fryer. Ready to eat in under twenty minutes they are great anytime!
    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins
    Course: Appetizer
    Cuisine: American
    Keyword: air fryer wings, chicken wing recipes, parmesan chicken wings
    Servings: 6 (see notes)
    Calories: 293kcal

    Ingredients

    • 12 chicken wings
    • 2 tablespoon olive oil
    • 1 tablespoon garlic powder
    • ½ teaspoon paprika
    • ¼ teaspoon red pepper flakes
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ½ cup Parmesan cheese grated (store bought in a can) *see notes

    Instructions

    • Pat dry your wings.
    • In a large mixing bowl or Ziplock bag, place your wings and the olive oil.
    • Add the spices and coat the wings.
    • Add in the Parmesan cheese. Coat well.
    • Place 6 wings in the air fryer basket. Cook for 12 minutes total at 400 degrees. Flip halfway through cooking.
    • Repeat with remaining wings.
    • Serve and enjoy.

    Notes

    *Two wings per person when served as an appetizer. 
    *Whole chicken wings were used in this recipe, but sections of flat and drumettes may be used. 
    *While I normally prefer real Parmigiano-Reggiano, I find that the canned version sticks to the wings better. 

    Nutrition

    Calories: 293kcal | Carbohydrates: 1g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 400mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg

    Bacon Wrapped Shrimp (Air Fryer)

    January 7, 2021

    several pieces of bacon wrapped shrimp on a piece of paper

    Bacon wrapped shrimp are the ultimate appetizer! They are easy to make, super delicious and they always disappear off the plate. The best part? They come together in under 10 minutes, cooking time included! Let me show you how to use your air fryer to make these easy 2 ingredient bacon wrapped shrimp.

    several pieces of bacon wrapped shrimp on a piece of paper

    By Kelley Grant Mom Makes Dinner.

    There are two things that I love to see at an appetizer table - bacon and shrimp. They don’t even have to be together, I just love them individually. But if you do put them together, you have one of the fastest disappearing appetizers out there. As soon as these are cool enough to eat, they start disappearing off the plate.

    What are bacon wrapped shrimp?

    The name really says it all - these are jumbo shrimp that is wrapped in bacon and then air fried. You can make these in your oven, but I love how easy they are in the air fryer. Plus, the whole kitchen doesn’t heat up or you can use it for other things, like jalapeno popper pull apart bread!

    Ingredients

    Again, the name of this one gives away the ingredient list. But just to be clear to make bacon wrapped shrimp you will need:

    two bowls one with raw shrimp and one with raw bacon on a blue counter
     

    • Bacon
    • Shrimp

    Bacon - A thinner cut bacon works best for bacon wrapped shrimp. You can use plain thin cut bacon or do a flavored bacon like hickory smoked or applewood.

    Shrimp - Jumbo shrimp work best for this recipe. The bigger the shrimp, the more bacon you can wrap around them! You can use fresh or frozen shrimp.

    How to make bacon wrapped shrimp in the air fryer

    Once you have gathered your two ingredients you will also need to grab your air fryer and nonstick cooking spray, if you need to use it.

    Step 1 Wrap the shrimp

    Cut your bacon in half or even into thirds lengthwise. Starting from the tail, wrap your bacon around the shrimp, covering as much of the shrimp as possible. Repeat with all the other shrimp.

    bacon wrapped raw shrimp in the base of an air fryer
    Step 2 Air fry

    Place the bacon wrapped shrimp in the air fryer basket. Set the air fryer to 400 degrees for 6 minutes. Flip the shrimp at the 3 minute mark and allow to finish cooking. Your shrimp will need to cook for a total of 6 minutes.

    Remove the shrimp from the air fryer basket and repeat until all the shrimp are cooked. Allow to cool and serve with your favorite dip or eat plain.

    How do I know the shrimp is done?

    You will know your shrimp is done when it is pink and firm. The bacon will also be crispy.

    Can I use frozen shrimp?

    You can. I would add an extra 3 or so minutes to the cook time to ensure that the shrimp cooks completely.

    How to store leftovers

    Place any leftover shrimp in an airtight container such as a Ziplock bag or a Tupperware. They will stay fresh in the refrigerator for at least 3 days. Reheat in the microwave or in the air fryer for a few minutes.

    Can I freeze them?

    You sure can! I do suggest freezing them before cooking so that you don’t end up with overcooked or mushy shrimp. Wrap the shrimp, place it on a cookie sheet and flash freeze it for 1-2 hours. Place the hardened shrimp in an airtight container and place back in the freezer. They will keep for up to 3 months, if stored properly.

    Other appetizers to try

    I love a good appetizer and these bacon wrapped shrimp are no exception! Some of my other all time favorite appetizers are:

    Bacon wrapped jalapeno poppers - These poppers are filled with cream cheese and then wrapped in bacon!

    Avocado shrimp soup - This is so good during the cooler months!

    Crack dip - This dip is addicting! You may need to make a double batch.

    Brown sugar bacon wrapped chicken bites - These are similar to my bacon wrapped shrimp but a bit sweeter and made with chicken.

    shrimp being held over a plate of more shrimp

    several pieces of bacon wrapped shrimp on a piece of paper
    Print Recipe
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    Bacon Wrapped Shrimp (Air Fryer)

    Bacon wrapped shrimp are the ultimate appetizer! They are easy to make, super delicious and they always disappear off the plate. The best part? They come together in under 10 minutes, cooking time included!
    Prep Time5 mins
    Cook Time6 mins
    Total Time11 mins
    Course: Appetizer
    Cuisine: American
    Keyword: air fryer appetizer, air fryer shrimp
    Servings: 5
    Calories: 238kcal
    Author: Kelley Grant

    Ingredients

    • 1 pound jumbo shrimp
    • 8 slices bacon

    Instructions

    • Preheat your air fryer to 400 degrees.
    • Slice your bacon lengthwise into halves or thirds, depending on the size of your bacon.
    • Wrap the shrimp starting at the tail andworking towards the top. Wrap it tight so that it stays on the shrimp.
    • Cook for 6 minutes, flipping the shrimp at the3 minutes mark.
      Allow to finish cooking. Repeat until all theshrimp are cooked.
      Enjoy.

    Nutrition

    Calories: 238kcal | Carbohydrates: 1g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 252mg | Sodium: 938mg | Potassium: 142mg | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 2mg

    Air Fryer Potato Skins

    December 18, 2020

    potato skins topped with sour cream on a white platter

    Air fryer potato skins are the best appetizer and a great way to use up leftover baked potatoes. They are simple to make and ready in under 15 minutes. Let me show you how to make these air fryer loaded potato skins. 

    loaded potato skins on a long white plate

    By Kelley Grant Mom Makes Dinner.

    I’m a sucker for a good appetizer. Now how about an appetizer that takes about 10 minutes to prep and 4 minutes to cook? Then you have the best appetizer - air fryer potato skins!

    Loaded potato skin ingredients

    loaded potato skins ingredients with potatoes on a plate and cheese chives and bacon in bowls

    The beauty of these potato skins is that you don’t need many ingredients. In fact, you probably have most of them on hand already! You will need: 

     

    • Baked potatoes
    • Shredded cheese
    • Bacon 
    • Sour cream 
    • Chives

     

    Baked potatoes - You have two options here, you can use leftover baked potatoes or you make fresh baked potatoes for this recipe. I prefer to use leftover baked potatoes so I’m not having to handle a hot potato, but either way works. 

    Shredded cheese - Use your favorite cheese in this recipe. I love a good sharp cheddar in my loaded potato skins, but you can use mild, colby jack or even Mozzarella here. 

    Bacon - You can use cooked or uncooked bacon in your potato skins. The bacon will cook in the air fryer, so it’s up to you which to use. 

    Toppings - I go pretty basic when it comes to my toppings. I love sour cream and chives. Sometimes I add blue cheese crumbles or hot sauce onto the potato skins as well. Feel free to add your favorite potato toppings. 

    How to make loaded baked potato skins in the air fryer 

    Once you have gathered all your ingredients you will also need to get:

    Air fryer 

    Mixing bowl and spoon

    Step 1 Scoop out the potato

    Using your spoon, scoop out the cooked potato from the skin. Make sure to leave about ¼ of an inch of potato inside your skin. Save the potato filling for a quick mashed potato! Also, preheat your air fryer to 350 degrees.

    scooped out potato skins on a black plate

    Step 2 Add cheese

    After you have hollowed out the potato, add your cheese to the inside of the skin. 

    cheese topped potato skins on a black plate

    Step 3 Add the bacon

    After the cheese, sprinkle your bacon on top of the cheese. 

    potatoes topped with bacon and cheese on a black plate

    Step 4 Cook

    Allow your potato skins to cook in the air fryer for four minutes. It may beep to flip them over, but keep them skin side down the entire time. 

    potatoes cooked in air fryer

    Step 5 Top

    Remove from the air fryer and add your sour cream and chives. Or other toppings! 

    Can I use un-baked potatoes?

    Yup! You sure can! I suggest either baking them in your air fryer or oven. If you want to bake them in your air fryer, rub them with olive oil and a bit of salt. Bake for 40-50 minutes at 350 degrees. Once they are done, split them open and allow them to cool before handling. 

    How to store leftovers 

    The best way to store leftover potato skins is in either a Ziplock bag or a Tupperware. Place them in the fridge and reheat in the microwave when you are ready to eat them again. 

    Can I freeze them? 

    Yup! You can! I suggest placing them in a Ziplock bag and removing all the air from it. Place the bag in the freezer. They will keep for about 2 months, if stored properly. I would store them without your toppings and add them when you go to re-heat. 

    To re-heat frozen potato skins, place them in the air fryer for another 2-4 minutes and allow them to crispy back up. 

    potato skins topped with sour cream on a white platter

    Looking for other easy appetizer recipes to try? I suggest:

    Classic jalapeno poppers - You can’t go wrong with these delicious treats! 

    Jalapeno popper pull-apart bread - Like your favorite jalapeno poppers but stuffed into a loaf of bread!

    Crack dip - Seriously the best dip ever! So addicting.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    loaded potato skins on a long white plate
    Print Recipe
    5 from 1 vote

    Air Fryer Potato Skins

    Air fryer potato skins are the best appetizer and a great way to use up leftover baked potatoes. They are simple to make and ready in under 15 minutes.
    Prep Time10 mins
    Cook Time4 mins
    Total Time14 mins
    Course: Appetizer
    Cuisine: American
    Keyword: loaded potato skins, potato skins recipe
    Servings: 4
    Calories: 242kcal
    Author: Kelley Grant

    Ingredients

    • 2 fully baked potatoes cooled
    • 1 cup cheese shredded
    • 2 slices of bacon cooked and crumbled
    • Sour cream for topping
    • Chives for topping

    Instructions

    • Preheat your air fryer to 350 degrees.
    • Scoop out the meaty part of your cooked potato into a bowl. leaving about ¼ inch above the skins. Save the scooped out potatoes for mashed potatoes later.
    • Add your cheese to each hollowed out potato skin.
    • Sprinkle on your cooked bacon.
    • Place the potato skins in the air fryer basket and cook for 4 minutes. Your timer may beep to flip the potato skins over, but leave them skin side down the entire time.
    • Remove, allow to cool and add the sour cream and chives.

    Notes

    Nutritional information for this recipe is an approximation and will vary.  

    Nutrition

    Calories: 242kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 255mg | Potassium: 498mg | Fiber: 2g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 21mg | Calcium: 216mg | Iron: 1mg

    Easy Scotcheroos

    December 15, 2020

    photo of three scotcheroos on top of each other

    These easy scotcheroos are the perfect combination of sweet and salty. They combine peanut butter, caramel and milk chocolate together in one easy no-bake dessert. If you can melt, mix, layer and pour then you are going to love these  scotcheroos. Let me show you how to make this easy dessert today.

    close up photo of a scotcheroo on parchment paper

    By Kelley Grant Mom Makes Dinner.

    I think that no-bake desserts are my favorite. There is less waiting time and you don’t have to turn on your oven, which is great in the summer months. Plus, no-bake desserts are always kid friendly options to have the kiddos help in the kitchen.

    What are scotcheroos?

    Scotcheroos are a chewy bar type of dessert made from peanut butter and rice krispies as the base. The bars are then topped with a decadent chocolate and butterscotch ganache type topping. The combination of the salty bar and the sweet chocolate topping make these treats irresistible.

    Scotcheroo ingredients

    The great thing about these scotcheroos is that you probably have most of the ingredients in your pantry already! If not, they are easy to find at most grocery stores. To make these no-bake bars you will need:

    • Peanut butter
    • Sugar
    • Honey
    • Rice Krispies
    • Chocolate chips
    • Butterscotch chips

    Peanut butter - You need a smooth peanut butter for these bars. Pick your favorite brand of creamy peanut butter and you are good to go.

    Sugar - You need plain white sugar for these scotcheroo bars.

    Honey - Some people use corn syrup in their scotcheroos, but I prefer honey. You can use either or as the substitute at a 1:1 ratio.

    Rice Krispies - Grab the biggest box of cereal on the shelf because you need 6 cups for this recipe.

    Chocolate chips - Find your favorite chocolate chips at the grocery store and grab a bag. Any variety will work in this recipe.

    Butterscotch chips - These get mixed in with the chocolate chips. You can find them in the baking aisle next as well.

    Do I have to use honey?

    No, you can use corn syrup instead. Some recipes use corn syrup but I prefer the taste of honey. If you want to use corn syrup, use 1 cup in place of the 1 cup of honey.

    How to make easy scotcheroo bars

    Once you have gathered all your ingredients you will also need:

    • Measuring cups and spoons
    • Saucepan
    • 9x13 baking dish
    • Mixing bowls
    • Spatula

    Step 1 Dissolve the sugar

    In a medium saucepan over medium heat add the sugar, peanut butter and honey. Stir to combine. Bring to a soft boil and then remove from heat. The goal is to dissolve the sugar and not over boil the mixture.

    photo of peanut butter mixture in a pot

    You can also do this in the microwave. Add the peanut butter, sugar and honey to a microwave safe bowl and cook for 1 minute. Remove and stir. If the sugar isn’t dissolved, add 30 seconds and cook again. Repeat until the sugar is dissolved.

    Step 2 Mix in the Rice Krispies

    In a large mixing bowl, add the cereal. Pour in the peanut butter mixture and stir to combine. Make sure your bowl is big enough that you can fit all 6 cups of Rice Krispies.

    photo of Rice Krispies and peanut butter mixture combined in a bowl

    Step 3 Press into pan

    Spoon the Rice Krispie/peanut butter mixture into your baking dish. Press down the Rice Krispies into the dish with the spatula. You can also use the bottom of a glass or one of your measuring cups to press them into the pan.

    photo of RIce Krispie mixture in a pan

    Step 4 Make the topping

    In a microwave safe bowl, melt the chocolate and butterscotch chips. Start with 1 minute and stir. The heat from the microwave will continue to melt the chocolate even after you remove the bowl. Combine in 30 second intervals until all the chips are melted and it’s smooth.

    Step 5 Top the bars

    Pour the melted chocolate and butterscotch chips over the prepared Rice Krispie mixture. Use your spatula to smooth it over the top. Set in the refrigerator to chill and harden.

    photo of chocolate topped Rice Crispy mixture

     

    Step 6 Slice

    Once the chocolate has hardened, remove the baking dish and slice into squares.

    photo of three scotcheroos on top of each other

    How to store leftovers

    If you happen to have any leftover scotcheroo bars, place them in an airtight container - a Ziplock bag or a Tupperware with a secure lid will work. Store them on the counter or in the refrigerator. They will be good for 2-3 days after making them.

    Can I freeze them?

    Yes, you can! After the bars have cooled completely, place them in a Ziplock bag. Put the bag in the freezer and allow to freeze. They will be good for up to 3 months, if stored properly. To eat later - allow to thaw in the fridge.

    Here are a few more no-bake desserts to enjoy:

    Rocky Road Fudge 

    No-Churn Chocolate Peanut Butter Ice Cream 

    No-Bake Chocolate Peppermint Cheesecake 

    Frozen Strawberry Yogurt Pie 

    photo of three scotcheroos on top of each other
    Print Recipe
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    Easy Scotcheroos

    These Easy Scotcheroos are a perfect combination of peanut butter, caramel and milk chocolate together in one easy no-bake dessert.
    Prep Time15 mins
    Refrigeration Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Keyword: no-bake dessert, scotcheroos recipe
    Servings: 12
    Calories: 386kcal
    Author: Kelley Grant

    Ingredients

    • 1 cup honey
    • 1 cup peanut butter
    • 1 cup sugar
    • 6 cups Rice Krispie cereal
    • 1 cup chocolate chips
    • 1 cup butterscotch chips

    Instructions

    • In a medium saucepan, combine the honey peanut butter and sugar. Bring to a soft boil, stirring constantly. Once the sugar has dissolved, remove from heat.
    • Pour the cereal into a large mixing bowl and add the peanut butter mixture. Stir to combine and coat all the cereal.
    • Press the cereal into a 9x13 baking dish using your spatula.
    • Melt the chocolate and butterscotch chips in a bowl in the microwave. Start with 1 minute and then mix afterwards. Add 30 second intervals if the chips are not melted, stirring after each time.
    • Pour the chocolate/butterscotch mixture over the Rice Krispie mixture. Smooth with a spatula.
    • Place the baking dish in the refrigerator to cool and harden up.
    • Once cooled, use a knife to cut into squares and enjoy!

    Nutrition

    Calories: 386kcal | Carbohydrates: 69g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 172mg | Fiber: 1g | Sugar: 55g | Vitamin A: 945IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 5mg

     

     

     

     

     

     

     

    Rocky Road Fudge

    December 9, 2020

    Close up photo of a piece of Rocky Road Fudge

    If you are looking for a sweet treat that everyone will love, this rocky road fudge is the answer. You only need 5 simple ingredients to make this decadent fudge that is perfect for cookie exchanges, gift giving or sharing at a family dinner. Did I mention it’s no-bake?! Let me show you how to make this easy rocky road fudge recipe today!

    photo of rocky road fudge with a text overlay title

    What happens when you take one of your favorite ice creams and turn it into chocolate-y fudge? You get rocky road fudge of course! I was never able to resist the temptation of marshmallows, chocolate and nuts folded into creamy ice cream. This fudge takes the best parts of it’s ice cream counterpart and makes it easy to share and portable.

    What is rocky road fudge?

    This fudge is a combination of chocolate, marshmallows and nuts. There is debate on what type of nut is included in traditional rocky road. I like to use walnuts or pecans, personally, but some say that almonds are the traditional nut for this dessert.

    The name rocky road comes from when people traveled by horse and had to take dangerous roads, or lack thereof, across the country. Their goods would get all mixed together and rocky road treats were born.

     

    photo of ingredients for fudge

    Like I mentioned, you only need a few common ingredients to make this fudge. In fact, you can get most of them right in your baking aisle. To make this fudge you will need:

     

    • Chocolate chips
    • Sweetened condensed milk
    • Mini marshmallows
    • Nuts
    • Butter

    Chocolate chips - I always suggest getting a good quality chocolate when you are going to make fudge. The better the quality of the chocolate, the better the fudge quality. You can grab your favorite bag of chocolate chips from your baking aisle.

    Sweetened condensed milk - You can grab a can of sweetened condensed milk from the store, or you can try your hand at homemade sweetened condensed milk. It’s fairly simple to make if you have the extra time.

    Mini marshmallows - You will need a cup of mini marshmallows for this recipe. If you can’t find any, you can always cut up larger marshmallows, if needed.

    Nuts - I mentioned that the traditional nut for rocky road treats is almonds. I think that any nut will work for most rocky road recipes. I used walnuts in my rocky road fudge, but feel free to use almonds, pecans or even peanuts.

    How to make this fudge

    Once you have gathered all your ingredients, you will also need to grab:

    • Measuring cups
    • Medium saucepan
    • Spatula
    • 8x8 baking dish
    • Foil

    Step 1 Melt the chocolate

    Place the chocolate in a medium saucepan over medium heat. Stirring constantly, melt the chocolate chips carefully.

    Step 2 Add sweetened condensed milk

    Pour in the sweetened condensed milk to the melting chocolate chips and continue to stir. Do not allow to boil.

    photo of condensed milk being added to chocolate chips

     

    Step 3 Add the butter

    Remove from heat and add the butter. Stir to combine.

    photo of butter melting with chocolate

     

    Step 4 Add marshmallows and nuts

    Allow the melted butter to cool slightly, but not for too long that the chocolate starts to set.

    photo of melted chocolate in a pan

     

    Add in the marshmallows and the nuts and fold into the chocolate.

    photo of nuts and marshmallows stirred into melted chocolate

     

    Step 5 Pour into dish

    Pour the fudge mixture into a foil lined baking dish. Place in the fridge or freezer to harden.

    photo of rocky road fudge in a pan

     

    Step 6 Cut into pieces

    Cut the set fudge into square pieces and enjoy!

    Storing leftover fudge

    If you happen to have any leftover rocky road fudge, place it in an airtight container in the refrigerator. You do not want to leave this fudge on the counter.

    Can I freeze it?

    Yes! You can! I suggest wrapping the fudge in parchment paper and placing it in either a tupperware or ziplock baggy. Place it in the freezer. It will keep for about 3 months, if stored properly.

    Looking for more great holiday treats? Try these:

    Salted Caramel Thumbprint Cookies

    Easy Salted Chocolate Caramels 

    Milk Chocolate Toffee Fudge 

    Peanut Butter Chocolate Chip Scones 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    Close up photo of a piece of Rocky Road Fudge

    photo of rocky road fudge with a text overlay title
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    Rocky Road Fudge

    You only need 5 ingredients to make this Rocky Road Fudge that is perfect for cookie exchanges, gift giving or sharing at a family dinner.
    Prep Time15 mins
    Refrigeration Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: chocolate fudge recipe, Christmas treats
    Servings: 12
    Calories: 175kcal

    Ingredients

    • 2 cups chocolate chips
    • 10 ounces sweetened condensed milk
    • 1 tablespoon butter
    • 1 cup mini marshmallows
    • 1 cup nuts (almonds. walnuts, pecans, or peanuts)

    Instructions

    • Place your chocolate in a medium saucepan over medium heat. Stirring constantly, allow your chocolate chips to melt.
    • Pour in the sweetened condensed milk and stir until everything is melted and smooth. Remove from heat.
    • Stir in the butter.
    • Allow to cool slightly before adding the marshmallows and nuts. Fold them into the melted chocolate.
    • Pour the fudge mixture into a foil lined 8x8 baking dish.
    • Top with additional marshmallows and nuts.
    • Place in the fridge or freezer to harden.
    • Once firm, slice into squares.
    • Enjoy!

    Nutrition

    Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 159mg | Fiber: 1g | Sugar: 16g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

     

     

    Jalapeno Popper Pull Apart Bread

    December 4, 2020

    photo of a whole loaf of jalapeno popper pull apart bread

    If you are looking to add a little spice to your next appetizer line-up, you are going to love this jalapeno popper pull apart bread. It is spicy, cheesy, gooey and the perfect game-day or holiday snack. Let me show you how to make this super easy recipe using only 5 common ingredients.

    photo of a whole loaf of jalapeno popper pull apart bread

    By Kelley Grant Mom Makes Dinner

    I love a good snacking appetizer. One that you can keep coming back to and nibbling on throughout the day. This jalapeno bread is one of my favorites because it’s got a little bit of spice but it’s not overpowering.

    What is jalapeno popper pull apart bread?

    This is an easy appetizer made with a crusty bread such as sourdough that is then filled with spicy jalapenos, gooey cheese and a delicious garlic butter sauce. It is then baked to perfection. When it is done and cooled, you pull out the squares that are now filled with melted cheese, warm garlic butter and soft jalapeno bites. It’s absolutely delicious!

    This bread also goes by a variety of different names. It can be called jalapeno popper bread because it’s similar to the super popular jalapeno poppers. Sometimes it’s called jalapeno cheese bread or jalapeno pull apart bread.

    Jalapeno cheese bread ingredients

    The absolute best part of this easy appetizer recipe is that you don’t need a boatload of fancy ingredients. You need 5 simple ingredients to make this jalapeno bread. You will need:

    Round sourdough loaf of bread

    Butter

    Garlic powder

    Jalapenos

    Cheese

    photo of ingredients for bread

    Bread - You can use any type of bakery style fresh bread that you prefer. I like a good crusty topped sourdough loaf, but feel free to use whatever you like.

    Butter - Use unsalted butter for this recipe. Salted may make your cheesy bread a bit too salty.

    Garlic powder - Garlic powder and butter are drizzled into the crevices of the sourdough for maximum flavor. The garlic pairs well with the jalapeno and cheese.

    Jalapenos - Pick up 1 or 2 large jalapenos from the produce section of your grocery store. I only used 1 but depending on your preference to spice, you may want to add 2.

    Cheese - I used mozzarella and cheddar cheese for my bread. The combination of the two gives the bread a nice flavor. You can substitute for your favorite cheese here as well.

     

    How to make cheesy jalapeno pull apart bread

    Once you have gathered all your ingredients you will also need:

    Bread knife

    Baking sheet

    Foil

    Measuring cups

    Fork

    Step 1 Preheat the oven

    Before you get started, preheat your oven to 350 degrees.

    Step 2 Cut your bread

    Using your bread knife, cut the bread in diagonal stripes all the way down the loaf. Make sure not to cut all the way through the bread. Do the same thing only the opposite direction of your first cuts. You should have created squares in your loaf after both of your cuts.

    photos of a loaf of crusty bread with diagonal cuts on top

    Step 3 Add garlic butter

    Melt your butter in the microwave and add the garlic powder. Pour the garlic butter into all of the crevices of your newly cut bread.

    photo of garlic butter being drizzled over bread

    Step 4 Add jalapenos

    Slice your jalapenos into half or full circles, making sure to remove the seeds. (If you want the extra heat - leave the seeds.) Add the sliced jalapenos to as many crevices in your bread as you’d like.

    photo of jalapenos inserted into bread

    Step 5 Add cheese

    Next comes the cheese! Add as much cheese as you can into the cut bread. The more cheese you can add, the better your jalapeno cheese bread will be!

    photo of cheese inserted into jalapeno bread

    Step 6 Bake

    Wrap your loaded loaf of bread in foil and bake for 10 minutes, covered with foil. Remove the foil over the top and cook for another 20 minutes. Remove and allow to cool slightly before serving.

    photo of a piece of bread being pulled from pull apart bread.

    Dips to try

    This Jalapeno Popper Pull Apart Bread is delicious on it’s own or with a simple side of sour cream or you can always add a fun dip to go along with it! Some of my favorite dips to add are:

    Beer cheese dip

    Crack dip

    Bacon horseradish dip

    How to store leftovers

    If you happen to have leftover cheesy jalapeno bread, store it in an airtight container such as a Tupperware or Ziplock baggy. Place the container in the fridge for storage. The bread is best if eaten within 1-2 days of making it.

    Can I freeze it?

    You can! Follow the instructions completely and allow the bread to cool. Place it in an airtight container in the freezer. The bread will keep for up to 3 months in the freezer, if stored properly.

    To re-heat, thaw in the fridge. Place in the oven or microwave and warm through.

    Looking for other appetizers to try? I suggest trying:

    Jalapeno poppers

    Soft pretzel sticks

    Bacon wrapped chicken bites

    Classic sausage balls

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    photo of a piece of bread being pulled from pull apart bread.
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    Jalapeno Popper Pull Apart Bread

    This jalapeno popper pull apart bread is spicy, cheesy, gooey and the perfect game-day or holiday snack made with only 5 ingredients.
    Course: Appetizer
    Cuisine: American
    Keyword: cheesy bread, jalapeno cheese bread
    Servings: 12
    Calories: 211kcal
    Author: Kelley Grant

    Ingredients

    • 1 loaf of sourdough bread or similar
    • ½ cup unsalted butter (1 stick)
    • 1 teaspoon garlic powder
    • 1-2 jalapenos diced
    • ½ cup mozzarella cheese
    • ½ cup cheddar cheese

    Instructions

    • Preheat the oven to 350 degrees.
    • Slice the bread at a diagonal angle, making sure not to cut all the way through. Cut the bread at the opposite diagonal as the first cut, creating squares of bread.
    • Melt the butter in the microwave and mix in the garlic powder.
    • Pour the garlic butter over top of the bread, making sure to get into the newly cut crevices.
    • Add the sliced jalapenos to the crevices, being mindful to fill as many as possible.
    • Add the cheese to the crevices of the bread as well. Stuff as much cheese into the pockets as you can without compromising the loaf.
    • Cover the bread with foil and bake for 10 minutes.
    • Remove the foil and continue baking for an additional 20 minutes.
    • Remove from the oven, allow to cool and enjoy with your favorite dip!

    Nutrition

    Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

    Almond Joy Pie

    December 2, 2020

    photo of a whole almond joy pie on a counter with a red checkered towel on the lower side

    This Almond Joy Pie, or chocolate, almond and coconut pie makes its own crust and creates a delicious custard middle with the coconut and almonds on the top.

    photo of a slice of pie on a white plate on top of a red checkered cloth

    I'm not normally a fan of coconut, but in the case of this pie I make an exception. There isn't really anything you can replace the coconut with, you could leave it out, but then it wouldn't be an Almond Joy Pie. 

    Put this out on your holiday dessert table and it's sure to be a hit! 

    What will I need to complete this recipe?

      1. Eggs
      2. Butter or margarine
      3. White sugar
      4. Vanilla extract
      5. Bisquick, but self rising flour will work if necessary
      6. Cocoa powder
      7. Whole milk
      8. Coconut - I used sweetened, but the pie is sweet, so if you prefer you can use unsweetened.
      9. Slivered or sliced almonds - not whole!

    You will also need a 10-inch pie pan, a cookie sheet, and tin foil. All of the ingredients are simply beaten together, poured into the pie pan, placed on a cookie sheet lined with tin foil and baked at 350 degrees for approximately 55 minutes. 

    collage photo of ingredients for the pie and step by step photos of the preparation

     

    What is the texture of the pie? 

    This pie is mixed altogether and poured into the pan.  As it bakes, the bisquick goes to the bottom forming a crust.  The eggs, milk and sugar form a custard in the middle, and the coconut and almonds rise to the top like a pecan pie.  The chocolate is all throughout the pie.

    How should I store this pie?

    Cover well with saran wrap and store in the refrigerator for up to 5 days. 

    photo of a whole almond joy pie on a counter with a red checkered towel on the lower side

    Looking for more dessert recipes for your holiday table? Try these:

    Chocolate Hazelnut Truffle Tart  

    Reese's Peanut Butter No-Bake Cheesecake 

    Milk Chocolate Toffee Fudge 

    Salted Caramel Thumbprint Cookies 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    photo of a whole almond joy pie on a counter with a red checkered towel on the lower side
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    Almond Joy Pie

    This Almond Joy Pie, or chocolate, almond and coconut pie makes its own crust and creates a delicious custard middle with the coconut and almonds on the top.
    Prep Time5 mins
    Cook Time55 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: almond joy recipe, coconut pie
    Servings: 8
    Calories: 402kcal

    Ingredients

    • 4 large eggs
    • ½ cup butter or margarine (1 stick)
    • 1 cup white sugar
    • 1 teaspoon vanilla extract
    • ½ cup Bisquick (or self-rising flour)
    • 4 tablespoons cocoa powder
    • 2 cups whole milk
    • 1 cup shredded coconut (sweetened or unsweetened)
    • ½ cup sliced or slivered almonds

    Instructions

    • Preheat the oven to 350°. Spray a pie pan with non stick spray.
    • In a large bowl, using a hand mixer, beat the butter, sugar and eggs together. Add the vanilla, Bisquick, cocoa and milk and beat to combine.
    • Add the coconut and almonds and stir, then pour into the pie pan.
    • Place the pie pan on a tin foil lined cookie sheet and place in the oven. Bake for 55 minutes until a toothpick inserted comes out clean. Pie will poof up, but will fall when cooled.
    • Remove and cool completely before serving.
    • Serve with whipped cream.
    • Store tightly covered in the refrigerator for up to 5 days.

    Nutrition

    Calories: 402kcal | Carbohydrates: 41g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 285mg | Potassium: 247mg | Fiber: 2g | Sugar: 34g | Vitamin A: 572IU | Calcium: 121mg | Iron: 1mg

     

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