I created this recipe in partnership with the Iowa Pork Producers Association, and it’s quickly become one of our favorite meals for busy weeknights and weekend gatherings alike. There’s something about that combination of savory pork and sweet pineapple slaw that keeps everyone coming back for seconds.

Pork is such an easy protein to build a family meal around, and it happens to be a great source of high-quality protein along with important nutrients like B vitamins, zinc, and iron. Whether you’re feeding a crowd for game day or just want a low-effort dinner your kids will actually eat, these sliders check every box.

Why You’ll Love This Recipe

• Set it and forget it. The slow cooker does all the work here, so you can walk away for hours and come home to fall-apart tender pork.
• A perfect balance of sweet and savory. The pineapple, teriyaki, and brown sugar create a rich, tropical flavor that’s balanced out by the tangy slaw on top.
• Great for feeding a crowd. Whether it’s game day, a backyard cookout, or a busy weeknight, these sliders come together easily and always disappear fast.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Pulled Pork:

• Bone-in pork shoulder or pork butt: The base of the recipe, becomes fall-apart tender after slow cooking.
• Crushed pineapple: Adds natural sweetness and moisture as the pork cooks.
• Teriyaki sauce: Brings savory depth and umami flavor.
• Brown sugar: Adds rich, caramelized sweetness.
• Apple cider vinegar: Balances the sweetness with a little tang.
• Garlic powder, onion powder, smoked paprika: Build layers of savory flavor.
• Salt and black pepper: Season and round out the dish.

Pineapple Slaw:

• Coleslaw mix: The crunchy base of the slaw.
• Fresh pineapple: Adds a juicy, sweet bite that pairs perfectly with the pork.
• Jalapeño: Brings a little heat to balance the sweetness.
• Red onion: Adds fresh, savory flavor.
• Mayonnaise: Creates the creamy dressing base.
• Apple cider vinegar, fresh lime juice, and honey: Balance the dressing with tang and sweetness.
• Salt and black pepper: To taste.

For the Sliders:

• Hawaiian sweet rolls: The soft, slightly sweet bun that ties the whole slider together.
• Barbecue sauce: A finishing drizzle for extra flavor.

How to Make Hawaiian Bun Pulled Pork Sliders

1. Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.

2. In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Place the pork shoulder in the slow cooker and cover with the sauce.

4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fall-apart tender.
5. Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
6. While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together the mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.

7. To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Expert Tips

• Choose bone-in pork shoulder for the best flavor. The bone helps keep the meat moist and adds extra richness as it slow cooks.
• Don’t skip letting the pork soak in the juices. Those extra 15 minutes really let the pork fully absorb all that sweet, tangy flavor.
• Make the slaw ahead of time. It actually gets better as it sits and the flavors meld, so feel free to make it a few hours in advance.
• Toast the rolls for extra texture. A quick toast under the broiler adds a nice contrast to the soft pork and creamy slaw.

What to Serve with Hawaiian Pulled Pork Sliders

These sliders are hearty enough to be the main event, but they also pair beautifully with a few classic sides for a full spread:

• Baked Beans
• Loaded Baked Potato Salad
• Hawaiian Pasta Salad
• Cheesy Corn Casserole

Storage

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Store the slaw separately in the fridge for up to 2 days, since it will soften over time.

You can also freeze the pulled pork for up to 3 months. Thaw overnight in the fridge, then reheat before assembling your sliders.

Frequently Asked Questions

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

Course Appetizer, Main Course

Cuisine American

Keyword pork

Prep Time 14 minutes minutes

Cook Time 7 hours hours 45 minutes minutes

Total Time 8 hours hours

Servings 24 servings

Calories 163kcal

Ingredients

For the Pulled Pork

• 4-5 pounds bone-in pork shoulder or pork butt
• 20 ounce can crushed pineapple undrained
• 1/4 cup teriyaki sauce
• 1/4 cup brown sugar packed
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pineapple Slaw

• 3 tablespoons mayonnaise
• 1 cup finely diced fresh pineapple
• 1 diced jalapeno
• 1/4 cup diced red onion
• 1 tablespoon apple cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon honey
• salt and black pepper to taste
• 3 cups coleslaw mix

For the Sliders

• 12-16 Hawaiian sweet rolls
• 1/2 cup barbecue sauce for topping

Instructions

• Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.
• In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Place the pork shoulder in the slow cooker and cover with the sauce.
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fall-apart tender.
• Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
• While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.
• To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 368mg | Potassium: 240mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

The post Hawaiian Pulled Pork Sliders appeared first on Dinner in 321.

If you have never cooked with a sweet heat sauce before, this is the one that will convert you. Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce blends juicy ripe raspberries with smoky roasted chipotle peppers. It works beautifully across appetizers, snacks, and even desserts. It is handcrafted in Fredericksburg, Texas with real ingredients and absolutely no artificial flavors or colors. Once you taste it, you will completely understand why it has earned its legendary status.

From a stunning holiday appetizer to a weeknight dip that comes together in two minutes flat, this sauce does the heavy lifting so you don’t have to. Whether you are entertaining a crowd or just treating yourself to something special on a Tuesday night, these recipes prove that one bottle can take you so many delicious places. Keep a few bottles stocked! Once your friends and family taste these, they are going to want the recipe — and the sauce.

Why You’ll Love These Recipes

• One Sauce. 5 Ways: One versatile sauce transforms dishes from ordinary to absolutely unforgettable
• Sweet, smoky, and slightly spicy: the bold flavor profile works beautifully in everything from baked brie to brownies
• Quick and easy: Every recipe comes together quickly with minimal ingredients, making entertaining completely stress-free
• Real Ingredients: Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is made with real raspberries and roasted chipotle peppers. No artificial flavors, no shortcuts, just incredible flavor

Recipe 1: Baked Brie with Roasted Raspberry Chipotle Sauce

This is the appetizer that stops everyone in their tracks the moment it hits the table. Warm, melty brie topped with that gorgeous sweet heat sauce is an absolutely irresistible combination that feels gourmet with almost zero effort.

Ingredients

• 1 sheet puff pastry, thawed
• 8 ounce wheel of Brie
• 1/4 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/2 cup fresh raspberries
• 1 large egg white, whisked
• Crackers, apple slices, or toasted baguette for serving

Lay the puff pastry flat on a lightly floured surface and place the brie wheel in the center. Spoon the sauce generously over the top of the brie, then layer fresh raspberries on top of the sauce. Fold the edges of the puff pastry up and over the brie, pressing and pinching the seams together to fully enclose it into a tight bundle. Flip it over so the seam side is down and place on a parchment-lined baking sheet. Brush the entire surface generously with egg white for that gorgeous golden finish. Bake at 375°F for 20-30 minutes until the pastry is deep golden brown and the brie is warm and melty inside. Serve immediately with dippers.

Recipe 2: Raspberry Chipotle Cream Cheese Dip

This is the two-minute appetizer that looks like you spent hours on it. It is the classic Fischer & Wieser move, and for good reason, because it is absolutely perfect. Keep this one in your back pocket for every party, potluck, and impromptu gathering from now until forever.

Ingredients

• 7.5 ounces plain or flavored cream cheese spread
• 1/3 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• Crackers, pretzels, or fresh fruit for dipping

Spread the cream cheese spread on a serving plate or shallow bowl. Pour the sauce generously over the cream cheese and serve immediately with your favorite dippers.

Recipe 3: Raspberry Chipotle Smokies

Game day, holiday parties, potlucks, these little smokies are always the first thing gone and everyone always asks what is in the sauce. The combination of the sweet chipotle sauce with the smoky little sausages is pure magic and could not be easier to throw together. Set them in a little crockpot on warm and watch them vanish.

Ingredients

• 12-14 ounces cocktail-sized smoked sausages
• 1/2 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/3 cup grape jelly
• 1/3 cup chili sauce

In a medium saucepan over medium heat, cook the cocktail smokies on medium heat until lightly browned. Add the Roasted Raspberry Chipotle Sauce, grape jelly, and chili sauce. Stir until smooth and heated through. Once everything is warmed through, transfer to a small crockpot set to low heat for serving. Provide toothpicks for easy spearing and watch them disappear.

Recipe 4: Raspberry Chipotle Jalapeño Poppers

If you have never finished a jalapeño popper with a drizzle of sweet heat sauce, your life is about to change completely. My Bacon and Sausage Stuffed Jalapeños are already a crowd favorite on their own, but brushed with The Original Roasted Raspberry Chipotle Sauce right out of the oven, they reach a whole new level of incredible. Sweet, smoky, spicy, cheesy, every single bite is perfection.

Recipe 5: Raspberry Chipotle Brownies

You did not see this one coming but trust me completely, these are the brownies that will have everyone asking what your secret is. The sauce swirled through the batter before baking creates the most incredible sweet, smoky, slightly spicy ribbon running through every single bite. Fresh raspberries on top make them look absolutely stunning and they taste even better than they look.

Ingredients 

• 18-20 ounce package brownie mix
• 1-3 large eggs
• 1/3 cup neutral oil
• 1/4 cup water
• 1/3 cup Roasted Raspberry Chipotle Sauce
• 1 cup fresh raspberries

Preheat oven to 350°F. Grease the bottom of a 9×9-inch baking dish with butter or nonstick cooking spray or line with parchment paper. Prepare brownie mix according to package directions. Pour the batter into the prepared pan and spread evenly. Pour the Roasted Raspberry Chipotle Sauce over the batter. With a tip of a knife, gently swirl the sauce through the batter. Add raspberries to the top, gently pressing into the dough. Bake, adding 10-15 minutes to package bake-time directions. The brownies should still be slightly tender in the middle when they’re done. Cool then cut into squares.

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is available at select retailers and online. Once you try it, you will always want a few bottles on hand — it truly is the sauce that does it all!

This post was created in partnership with Fischer and Wieser. All thoughts and opinions are 100% my own.

The post Roasted Raspberry Chipotle Sauce appeared first on Dinner in 321.

When I say this Crab Rangoon Dip will be the hit of the appetizer spread, I mean it! I’ve brought it to a dozen gatherings over the past year and I’m always asked for the recipe. It has the same creamy base studded with delicious lump crab meat that we all love in the traditional fried wonton dish.

I spread a delicious pepper jelly or chili sauce over the top for a hint of sweetness and spice. Serve it alongside Bacon Wrapped Dates and Boursin Stuffed Mushrooms for the best party spread that will have everyone coming back for seconds.

Why You’ll love this recipe

• An appetizer that takes 10 minutes to prep. It’s that easy to make something everyone will love before the oven does the rest of the work for you.
• Serve it with a spread for any holiday gathering or party. It’s one of those dips that will disappear in no time. You may even want to make a double batch to bake up halfway through.
• A twist on the classic nostalgic Chinese recipe. Just imagine all that delicious filling in a dip form! It’s so easy to scoop up with a wonton chip or veggie.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Cream cheese: Base to the dip, make sure it’s room temperature for even mixing and buy the full fat.
• Sour cream: Adds a little creaminess and tang.
• Mayonnaise: The third creamy ingredient that helps to round out the tanginess of the base.
• Garlic cloves: Use fresh minced over jarred for the best flavor.
• Green onions: You’ll want to slice these and keep the green and whites separate.
• Cooked crab meat: Adds a rich seafood flavor and texture.
• Soy sauce: A little bit of salt and umami to balance out the dip.
• Sriracha: If you like heat, add the Sriracha or you can easily omit it.
• Worcestershire sauce: A little dash adds additional umami to every bite.
• Monterey Jack cheese: Grate the cheese fresh, it’s mild in flavor and gives great ooey gooey texture.
• Mozzarella cheese: A second melting cheese to help make the dip the correct consistency.
• Red pepper jelly or Thai sweet chili sauce: A little sweet and a little spicy. This pairs with the creamy base so nicely.
• Garnish options: I love to garnish with wonton strips, white and/or black sesame seeds.
• Dipper options: Some of my favorite options are wonton chips, pita chips, or fresh veggies.

Tools You’ll Need

• Baking Dish
• Measuring Cups and Spoons
• Hand Mixer 
• Rubber Spatula
• Mixing Bowls
• Chef’s Knife
• Cutting Board

how to make crab rangoon dip

1. Preheat the oven to 350°F. Lightly grease a 2.5-quart or 9×9-inch baking dish.
2. In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well combined.

3. Stir in garlic, the white parts of the green onions, soy sauce, sriracha, and Worcestershire sauce until evenly mixed.

4. Gently fold in the crab meat, Monterey Jack cheese, and mozzarella cheese, being careful not to break up the crab too much.

5. Spread the mixture evenly into the prepared baking dish.
6. Bake uncovered for 25–30 minutes, or until hot and bubbly around the edges.
7. Remove from the oven. Scoop and gently spread the red pepper jelly or Thai sweet chili sauce over the top.

8. Garnish with the green parts of the onions, wonton strips, and sesame seeds if desired. Serve warm with wonton chips or pita chips.

expert tips

• Don’t over-mix the dip. You want to avoid breaking up the crab too much to make sure you get the best flavor.
• Make sure your creamy ingredients are the right temperature. You want the cream cheese and sour cream softened so they mix in evenly with the cream cheese.
• Swap the Monterey Jack cheese with pepper Jack if you want a little bit more heat. If the Sriracha doesn’t make it spicy enough for you, this is a great addition.
• Always allow the dip to rest for 5 minutes out of the oven to help the cheese and filling set before spreading the filling on top.

what to serve with crab rangoon dip

No matter the occasion, this crab rangoon dip has a place at the table! Here are some options to serve with it:

• Crock Pot Brown Sugar Pineapple Ham
• Oven Pot Roast
• Slow Cooker Turkey Breast
• Braised Chuck Roast

storage

Store any leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

You can freeze the dip as well, just make sure it cools completely. Wrap tightly in plastic wrap then freeze for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

It’s easy to assemble this dip in advance and keep it covered in the fridge. Let it set at room temperature for 10 minutes before baking. Pop it into the oven right before guests arrive so it’s nice and hot for serving.

frequently Asked Questions

More easy appetizer recipes

• Bacon and Sausage Jalapeno Poppers
• Ham Balls
• Turkey Cranberry Sliders
• Slow Cooker Spinach and Artichoke Dip

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Crab Rangoon Dip

This Crab Rangoon Dip is a retro appetizer based off the classic appetizer at your local Chinese restaurant. Make the dip in advance or mix it up quickly using a single bowl before baking until it's hot and bubbly!

Course Appetizer

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 servings

Calories 121kcal

Ingredients

• 12 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 minced garlic cloves
• 4 green onions sliced (green and white separated)
• 8 ounces cooked crab meat
• 2 teaspoon soy sauce
• 1 teaspoon sriracha
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup mozzarella cheese
• 1/2-3/4 cup red pepper jelly or Thai sweet chili sauce
• Garnish options: wonton strips, white and/or black sesame seeds
• Dipper options: wonton chips, pita chips

Instructions

• Preheat the oven to 350°F. Lightly grease a 2.5-quart or 9×9-inch baking dish.
• In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well combined.
• Stir in garlic, the white parts of the green onions, soy sauce, sriracha, and Worcestershire sauce until evenly mixed.
• Gently fold in the crab meat, Monterey Jack cheese, and mozzarella cheese, being careful not to break up the crab too much.
• Spread the mixture evenly into the prepared baking dish.
• Bake uncovered for 25–30 minutes, or until hot and bubbly around the edges.
• Remove from the oven. Scoop and gently spread the red pepper jelly or Thai sweet chili sauce over the top. Garnish with the green parts of the onions, wonton strips, and sesame seeds if desired. Serve warm with wonton chips or pita chips.

Notes

Storage: 

Store any leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

You can freeze the dip as well, just make sure it cools completely. Wrap tightly in plastic wrap then freeze for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

It’s easy to assemble this dip in advance and keep it covered in the fridge. Just pop it into the oven right before guests arrive so it’s nice and hot for serving.

Tips

• Don’t over-mix the dip. You want to avoid breaking up the crab too much to make sure you get the best flavor.
• Make sure your creamy ingredients are the right temperature. You want the cream cheese and sour cream softened so they mix in evenly with the cream cheese.
• Swap the Monterey Jack cheese with pepper Jack if you want a little bit more heat. If the Sriracha doesn’t make it spicy enough for you, this is a great addition.
• Always allow the dip to rest for 5 minutes out of the oven to help the cheese and filling set before spreading the filling on top.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 294mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 0.3mg

The post Crab Rangoon Dip appeared first on Dinner in 321.

I’ve never met a meatball I didn’t like, and I cannot get enough of these Slow Cooker Cranberry Meatballs every holiday season. Made with frozen meatballs for ease and minimal prep, Cranberry Meatballs are an easy and delicious dump-and-go crockpot recipe that turns out perfectly each time. They hit every flavor note and are great for Christmas parties, Thanksgiving appetizers, game days and potlucks.

These Cranberry Meatballs can be made ahead and are versatile too. Great as an appetizer or an easy dinner served over rice, no matter how you enjoy them, they’re sure to be a hit. Add these to your holiday recipe rotation, and I just bet they will be on repeat year after year.

If you’re a cranberry lover like us, be sure to try these other holiday appetizers. We love these Turkey Cranberry Sliders for a crowd and this easy Cranberry Cheeseball, too.

Why You’ll Love This Recipe

• Uses simple pantry-friendly ingredients. This easy recipe comes together with just a handful of pantry and fridge staples you probably already have on hand.
• Great make-ahead recipe. This is the perfect dish to make in advance and have at the ready to feed a hungry crowd during the holidays or any gathering. Spend more time with your guests than in the kitchen!
• Minimal hands-on cooking time. Thanks to the slow cooker, these appetizer meatballs require very little active cooking time. Simply add everything to the crockpot, set it, forget it, and enjoy later!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Frozen Meatballs: Use your favorite variety. Beef, pork, or a combination work. You could try turkey or chicken meatballs, too.
• Cranberry Sauce: We like whole berry for the thick texture and sweet, fruity flavor.
• Heinz Chili Sauce: Adds a sweet and tangy, tomato note.
• Maple Syrup: For sweetness.
• Orange Zest and Juice: Brings a bright, citrusy flavor to the sauce.
• Dijon Mustard: Hot and sharp, to balance out the sweetness.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot
• Zester
• Ugly Holiday Sweater Picks

how to make slow cooker cranberry meatballs

1. Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
2. To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.

3. Add the meatballs to the mixture, and stir until coated well. 

4. Cover and cook on low heat for 4-5 hours or high heat for 2-3.
5. Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving. 
6. You can serve them as an appetizer with toothpicks or over rice for a main dish.

Expert Tips

• Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
• Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
• Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
• Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
• Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
• Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

What To Serve with cranberry meatballs

These meatballs are the perfect appetizer for entertaining and the holidays, as part of a larger spread, or on their own over rice as a meal. Here are a few of our favorites to serve them with:

• Boursin Stuffed Mushrooms
• Christmas Baked Brie
• Bacon Wrapped Dates
• Slow Cooker Spinach and Artichoke Dip

storage

Store cooled leftover meatballs in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until hot with a splash of water to loosen the sauce, as needed.

Freeze leftover meatballs in an airtight container for up to 3 months. Thaw in the fridge overnight before serving, and reheat on the stovetop over medium-low heat, as instructed above.

You can prep and make these meatballs in advance. Cook, then cool and store in the fridge until you’re ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if you’re planning on serving them in the next few hours. Just be sure to stir occasionally.

frequently asked questions

More slow cooker appetizer recipes

• Slow Cooker Spinach and Artichoke Dip
• Barbecue Meatballs with Grape Jelly
• Slow Cooker Buffalo Chicken Dip
• Crockpot White Queso (Queso Blanco)

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Cranberry Meatballs

These no-fuss 6-ingredient Cranberry Meatballs are easy to make and packed with sweet and savory flavor for the jolliest holiday appetizer. With frozen meatballs as the base, anyone can make this foolproof recipe.

Course Appetizer

Cuisine American

Keyword christmas, holiday, thanksgiving

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 52 servings

Calories 73kcal

Ingredients

• 2-2 1/2 pounds frozen meatballs beef, turkey, pork, chicken or plant-based
• 14 ounce can whole berry cranberry sauce
• 1/2 cup Heinz chili sauce
• 1/2 cup maple syrup
• 1 large orange zested and juiced
• 2 tablespoons Dijon mustard

Instructions

• Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
• To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.
• Add the meatballs to the mixture, and stir until coated well. 
• Cover and cook on low heat for 4-5 hours or high heat for 2-3.
• Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving. 
• You can serve them as an appetizer with toothpicks or over rice for a main dish.

Notes

Storage:

• Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce.
• Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before serving then reheat on the stovetop over medium-low heat.
• Prep and make meatballs in advance — cook, then cool and store in the fridge until ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if planning on serving them in the next few hours. Stir occasionally.

Tips

• Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
• Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
• Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
• Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
• Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
• Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg

The post Cranberry Meatballs appeared first on Dinner in 321.

Pigs in a blanket are always the MVP on the app table, so it’s no wonder this Pigs in a Blanket Wreath is the star of the show during the holiday season. Easy to make with store-bought dough and cocktail sausages, it’s super simple to assemble by arranging mini pigs in a blanket into a beautiful wreath shape for a fun, crowd-pleasing appetizer that doubles as delicious edible holiday decor.

Mini savory sausages blanketed by buttery crescent rolls take wreath form in a quick and festive version of everyone’s favorite appetizer. We love how this Pigs in a Blanket Wreath is impressive but with minimal effort (it takes 30 minutes to assemble!). Plus, it’s easy to customize with saucy dips and toppings too, so it’s perfect to serve for Christmas parties, New Year’s Eve, game day or any gathering.

If you’re a lover of this easy appetizer for a crowd, be sure to try these Bacon Wrapped Smokies, this French Dip Crescent Ring and this Cheesy Pull Apart Bread, too.

Why You’ll Love This Recipe

• Perfect quick and easy centerpiece for entertaining. Not only is this wreath delicious, simple to assemble and easily feeds a crowd, but it doubles as table decor. It’s a great appetizer and way to anchor your party spread.
• Kid-friendly and party-approved. With familiar ingredients craved by all, this is a crowdpleaser with kids and adults alike.
• Uses 6 simple ingredients. This recipe calls for just a few easy ingredients that have big flavor. It’s no fuss and always a hit.
• Great make-ahead option. This is the perfect appetizer to make in advance and serve later, to save time during busy holiday hosting.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Crescent Roll Dough: Buttery and tender, the perfect base for these bites.
• Cocktail Sausages: Use your favorite flavor or variety. These are the star of the show!
• Egg White: To give the wreath that glossy, golden shine, and to help the seasoning really stick.
• Everything Bagel Seasoning: Savory and the perfect flavor and texture, use a store-bought blend or make your own mix to keep on hand for future uses.
• Fresh Rosemary or Parsley: Fresh herbs make all the difference, don’t skimp here.
• Dipping Sauce: Use whatever you prefer! We like sweet chili, honey mustard, spicy ketchup, barbecue, or even nacho cheese dip, served on the side.

Tools You’ll Need

• Pizza Cutter
• Round Stone or Half Size or 12″x17″ Sheet Pan
• Parchment Paper
• Oven-Safe Ramekin

How To Make a Pigs in a blanket wreath

1. Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
2. Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.

3. Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.

4. Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.

5. Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.

6. Bake for 24-28 minutes, or until golden brown and fully cooked. 
7. Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

expert tips

• Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
• Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
• Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
• Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
• Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

storage

Store any leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warmed through.

You can freeze leftovers. Store them in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and the pastry is crisped up.

This is a great appetizer to prep in advance. Assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

frequently asked questions

more holiday party appetizers

• Christmas Baked Brie
• Boursin Stuffed Mushrooms
• Bacon Crackers
• Cranberry Cheese Ball

Print

Pigs in a Blanket Wreath

This Pigs in a Blanket Wreath is a delicious, festive twist on the classic pigs in a blanket appetizer everyone adores. It will become the show-stopping centerpiece of any holiday table.

Course Appetizer

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 48 servings

Calories 62kcal

Ingredients

• 2 8- ounce cans crescent roll doughs
• 2 14- ounce packages cocktail sausages
• 1 large egg white whisked
• 2 tablespoons everything bagel seasoning
• Optional Garnish: fresh rosemary or parsley
• Dipping Sauce of Choice: chili, honey mustard, spicy ketchup, barbecue, nacho cheese dip, cheese dip

Instructions

• Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
• Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.
• Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.
• Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.
• Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.
• Bake for 24-28 minutes, or until golden brown and fully cooked.
• Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warm.
• You can freeze leftovers: store in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and pastry is crisped up.
• Prep this in advance: assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

Tips

• Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
• Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
• Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
• Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
• Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 17mg | Sugar: 1g | Calcium: 1mg | Iron: 0.2mg

The post Pigs In A Blanket Wreath appeared first on Dinner in 321.

Cranberries are one of my favorite ingredients during the holidays, so these Cranberry Brie Bites are my go-to appetizer. Easy to make and full of sweet and tart, creamy flavor and texture, these Cranberry Brie Bites check all the boxes. They’re perfect for Thanksgiving, Christmas, New Year’s Eve, or any holiday party.

Made with buttery crescent dough, creamy brie, and sweet-tart cranberry sauce, these Cranberry Brie Bites come together fast. They’re ready in under 30 minutes using minimal ingredients. We love how they’re elegant enough for entertaining, but simple enough for beginner cooks, too. Even my niece makes them for family events when we are all together in Kentucky!

If you’re a fan of this appetizer, try serving up this impressive Christmas Baked Brie and our flavor-packed Cranberry Cheese Ball.

Why You’ll Love This Recipe

• Quick and easy party appetizer. With just a few ingredients and a simple process, these come together fast and are great to serve a crowd.
• Great make-ahead holiday recipe. Easy to prep in advance and serve later, these are ideal for entertaining so you can spend less time in the kitchen, and more time enjoying the gathering.
• Easy to customize. Add different toppings based on your preferences. These are super easy to change depending on what you like. Try another cheese or fruit preserve, or even add caramelized onions for a flavorful twist.
• Crowd favorite for holiday gatherings. Sweet, savory, and bite-sized, these are festive and flavorful for special occasions.

Ingredients You’ll Need

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Crescent Roll Dough: Buttery and so easy to work with, this is a great staple to have on hand at all times.
• Brie Cheese: Mild, buttery and creamy, use your favorite variety from the store.
• Cranberry Sauce: Fruity and jammy, use whole berry. This pairs so nicely with the brie.
• Orange Zest: For a fragrant and citrusy note.
• Ground Cinnamon: Adds a warm spiced flavor.
• Fresh Rosemary: Fresh herbs make all the difference, and a little goes a long way.
• Toppings: Chopped toasted pecans or walnuts, candied nuts, sugared cranberries, cranberry sweeties, flaky sea salt, fresh rosemary sprigs.

Tools You’ll Need

• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Mixing Bowls
• Mini Cupcake Pan: 1 pan has 24 wells.

How To Make Cranberry Brie Bites

1. Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray or butter.
2. Unroll crescent dough and press seams together to form a single sheet. Cut into 24 equal squares.

3. Gently press each dough square into the prepared mini muffin cup, allowing the corners to slightly fold over the edges.

4. Place one cube of brie in each dough cup.

5. In a small bowl, mix together whole berry cranberry sauce, orange zest, cinnamon, and rosemary.

6. Top each piece of cheese with about 1 1/2 teaspoons of the prepared cranberry sauce. 

7. Bake 10–12 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
8. Let cool for 3–5 minutes before removing from the pan. Garnish as desired.

Expert Tips

• Keep crescent dough cold before baking. Keep it in the fridge until you’re ready to use it. The dough is easier to handle and work with when it’s chilled, and it puffs up perfectly.
• Remove the rind. Use a knife to completely cut off the rind from the brie. It has a tough texture that you’ll want to remove.
• Don’t overfill the bites. It can be tempting to really fill the cups, but use the ingredients sparingly so they don’t overflow.
• Use a sharp knife for cutting the brie cleanly. Brie can be extra creamy and sticky. A super sharp knife will help you get clean cuts.
• Bake until deeply golden. Keep an eye on the oven, and cook until they’re crisped and golden brown. If they’re pale in color, they aren’t ready. Once they’re golden they’ll have the best texture.
• Serve warm. Enjoy them straight from the oven for the creamiest cheese center.

What To serve with cranberry brie bites

Cranberry Brie Bites are a delicious appetizer or part of a holiday spread. Here are a few of our favorites to serve them with:

• Bacon Wrapped Dates
• Boursin Stuffed Mushrooms
• Slow Cooker Spinach and Artichoke Dip
• Rosemary Garlic Chicken
• Crockpot Brown Sugar Pineapple Ham
• Oven Pot Roast
• Slow Cooker Turkey Breast

Storage

Store leftover bites in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350° for 5-10 minutes until melty and crisped up.

Cranberry Brie Bites are great to prep ahead. Assemble them up to 24 hours in advance and store them unbaked in the fridge in an airtight container. When you’re ready to serve, pop them in the oven and bake according to the instructions.

Frequently Asked Questions

More Holiday appetizer recipes

• Bacon Wrapped Dates
• Million Dollar Dip
• Boursin Stuffed Mushrooms
• Bisquick Sausage Balls

Print

Cranberry Brie Bites

These quick and festive Cranberry Brie Bites are made with 6 ingredients and packed with creamy, sweet-savory flavor for the ultimate easy holiday appetizer everyone loves.

Course Appetizer

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

Calories 74kcal

Ingredients

• 8 ounce can crescent roll dough
• 8 ounces brie cheese rind removed and cut into 24 dice-sized cubes
• 1/2 cup whole berry cranberry sauce
• 1 teaspoon orange zest
• 1/2 teaspoon ground cinnamon
• 1 tablespoon minced fresh rosemary
• Topping options: chopped toasted pecans or walnuts, candied nuts, sugared cranberries, cranberry sweeties, flaky sea salt, fresh rosemary sprigs

Instructions

• Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray or butter.
• Unroll crescent dough and press seams together to form a single sheet. Cut into 24 equal squares.
• Gently press each dough square into the prepared mini muffin cup, allowing the corners to slightly fold over the edges.
• Place one cube of brie in each dough cup.
• In a small bowl, mix together whole berry cranberry sauce, orange zest, cinnamon, and rosemary.
• Top each piece of cheese with about 1 1/2 teaspoons of the prepared cranberry sauce.
• Bake 10–12 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
• Let cool for 3–5 minutes before removing from the pan. Garnish as desired.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350° for 5-10 minutes until melty and crisped.
• Prep ahead — assemble these up to 24 hours in advance and store unbaked in the fridge in an airtight container. When ready to serve, pop them in the oven and bake according to the instructions.

Tips: 

Expert Tips

• Keep crescent dough cold before baking. Keep it in the fridge until you’re ready to use it. The dough is easier to handle and work with when it’s chilled, and it puffs up perfectly.
• Remove the rind. Use a knife to completely cut off the rind from the brie. It has a tough texture that you’ll want to remove.
• Don’t overfill the bites. It can be tempting to really fill the cups, but use the ingredients sparingly so they don’t overflow.
• Use a sharp knife for cutting the brie cleanly. Brie can be extra creamy and sticky. A super sharp knife will help you get clean cuts.
• Bake until deeply golden. Keep an eye on the oven, and cook until they’re crisped and golden brown. If they’re pale in color, they aren’t ready. Once they’re golden they’ll have the best texture.
• Serve warm. Enjoy them straight from the oven for the creamiest cheese center.

Nutrition

Calories: 74kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 134mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.2mg

The post Cranberry Brie Bites appeared first on Dinner in 321.

With a name like Cheese Dreams, this extra cheesy snack is what dreams are made of! A nostalgic Southern-style appetizer made with extra buttery bread and melted cheese, these Cheese Dreams are perfectly crispy on the outside, and cheesy and gooey on the inside. They’re easy to make ahead with simple pantry ingredients, so they’re perfect for holiday gatherings, cocktail parties, weekend brunch, or game day.

With soft, tender white bread smeared with a luxurious cheese spread then baked to golden buttery perfection, these Cheese Dreams are next level delicious. We love how easy they are to customize with different cheeses and toppings, too. Always the first to go, Cheese Dreams are a crowd-pleasing appetizer everyone loves. You’ll believe it when you see them disappear, too!

If you like cheesy appetizers like this, be sure to try these easy Boursin Stuffed Mushrooms and these flavor-packed Bacon Crackers that are always a hit.

Why You’ll Love This Recipe

• Quick and easy to prepare. With a super simple, straightforward method and short bake time, these come together quickly with ease. Anyone can make them stress-free.
• Made with minimal ingredients. This recipe calls for just a handful of ingredients, 7 to be exact. Most are pantry and fridge staples you probably have.
• Perfect make-ahead party appetizer. Easy to make, packed with cheesy flavor and always a crowd-pleaser, these are ideal for entertaining.
• Kid-friendly and adult-approved. An easy, tasty riff on a grilled cheese, these bite sized cheese delights are craved by all.

what are cheese dreams?

Cheese Dreams are a retro, bite-sized baked cheesy appetizer that’s a delicious variation of a crustless grilled cheese. These tasty finger sandwiches are traditionally made with white bread and a mixture of softened butter, shredded cheese and spices. They’re the perfect cross between a cheese straw and a grilled cheese, baked to golden perfection.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: For golden brown richness. Use unsalted, since the cheese can be pretty salty as is.
• Sharp Cheddar Cheese: Sharp and nutty, grate your own for the best melt.
• Heavy Cream: Brings an extra richness and indulgence to the cheese spread.
• Egg: To bind the spread together.
• Worcestershire Sauce: Adds a savory, umami flavor.
• Salt: Just a sprinkle, to season.
• Dry Mustard & Cayenne Pepper: Subtly sharp, hot and spicy, to add depth of flavor.
• White Sandwich Bread: Perfectly soft and tender. There’s nothing quite like it, so use the real thing.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls
• Parchment Paper

how to make cheese dreams

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 
2. In a large bowl, beat the softened butter until smooth. 
3. Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.

4. Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.

5. Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices. 
6. Spread the remaining cheese mixture on the tops and sides of each square.

7. Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
8. Let cool for 2–3 minutes before transferring to a serving platter.

Expert Tips

• Use freshly shredded cheese. Grate your own for the best melt. The pre-shredded packaged cheese can have a coating that prevents it from melting well, and it can have a grainy texture.
• Don’t overbake. Avoid baking these for too long or the bread can become too crunchy. Cook them just until everything is melty, golden, and the tops and edges are starting to crisp up.
• Serve immediately. These are best enjoyed straight from the oven while they’re warm and gooey.
• Use a sheet pan for easy entertaining. Assemble and bake a big batch on a parchment lined sheet pan. You can fit a bunch on there. Then serve straight from the pan once it cools. No need to dirty another platter!
• Add a sprinkle of paprika. A little goes a long way for a pop of added color and flavor. Try adding a dash of garlic powder or onion powder for even more flavor, or Old Bay or ranch seasoning for a zesty twist. You could even add fresh herbs like chives into the cheese spread.

Variations

Some easy flavor variations we’ve made in the past:

• Bacon cheese dreams. Stir in finely chopped bacon into the cheese mixture for a smokey, crunchy flavor and texture.
• Spicy jalapeño version. Add diced fresh or pickled jalapeños for a kick and extra heat.
• Pimento cheese variation. Use your favorite homemade or store bought pimento cheese, and spread that onto the bread for a pimento cheese twist.
• Gruyère and caramelized onion version: Instead of sharp cheddar, swap in nutty, melty Gruyere with sweet, jammy caramelized onions for a delicious flavor combination.
• Mini party-sized bites: Cut bread into sixths, or mini triangles, for small bite-sized versions. They’re perfectly poppable for entertaining!

What To Serve With Cheese Dreams

Cheese Dreams are the perfect appetizer and great addition to a party or holiday spread. Here are some of our favorites to serve them with:

• Bacon Wrapped Dates
• Boursin Stuffed Mushrooms
• Barbecue Meatballs with Grape Jelly
• Crockpot Brown Sugar Pineapple Ham
• Turkey Tenderloin
• Rosemary Garlic Chicken

Storage

Store leftover cheese dreams in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350° until melty and hot.

We don’t recommend freezing leftovers, as the texture can change and turn mushy.

Cheese Dreams are great to prep ahead. Assemble them in advance and store in the fridge on a baking sheet, or in an airtight container. Bake them straight from the fridge according to the recipe instructions and serve.

Frequently Asked Questions

More Cheesy Appetizer Recipes

• Pimento Cheese Pinwheels
• Cheesy Pull Apart Bread
• Chile Con Queso
• Pizza Dip

Print

Cheese Dreams

These quick and easy Cheese Dreams are ultra rich and buttery, and packed with melty, crispy cheese for the ultimate crowd-pleasing party appetizer. With only 7 ingredients, I guarantee these will disappear before your eyes in seconds.

Course Appetizer

Cuisine American

Keyword cheese, christmas

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 1 hour hour

Servings 36 servings

Calories 110kcal

Ingredients

• 1 cup unsalted butter softened
• 2 cups finely grated sharp cheddar cheese
• 2 tablespoons heavy cream
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 16 ounce package white sandwich bread slices

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat the softened butter until smooth.
• Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.
• Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.
• Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices.
• Spread the remaining cheese mixture on the tops and sides of each square.
• Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
• Let cool for 2–3 minutes before transferring to a serving platter.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350° until melty and hot.
• We don’t recommend freezing leftovers, as the texture can change and turn mushy.
• Prep these ahead of time — assemble in advance and store in the fridge on a baking sheet or in an airtight container. Bake straight from the fridge according to the recipe instructions and serve.

Tips

• Use freshly shredded cheese. Grate your own for the best melt. The pre-shredded packaged cheese can have a coating that prevents it from melting well, and it can have a grainy texture.
• Don’t overbake. Avoid baking these for too long or the bread can become too crunchy. Cook them just until everything is melty, golden, and the tops and edges are starting to crisp up.
• Serve immediately. These are best enjoyed straight from the oven while they’re warm and gooey.
• Use a sheet pan for easy entertaining. Assemble and bake a big batch on a parchment lined sheet pan. You can fit a bunch on there. Then serve straight from the pan once it cools. No need to dirty another platter!
• Add a sprinkle of paprika. A little goes a long way for a pop of added color and flavor. Try adding a dash of garlic powder or onion powder for even more flavor, or Old Bay or ranch seasoning for a zesty twist. You could even add fresh herbs like chives into the cheese spread.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 138mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

The post Cheese Dreams appeared first on Dinner in 321.

These Mini Quiches are simple to prep, perfectly poppable, and way easier to serve to a crowd (no slicing and plating required!). Ideal to customize with your favorite flavors, they’re easy to enjoy for weekday breakfasts, family brunches, lunchtime or a quick appetizer.

With crispy golden tater tots, fluffy eggs, melty cheese and any of your go-to breakfast meats, these Mini Quiches are a tasty all-in-one bite. The simple ingredients are familiar flavors kids and adults both love. Plus, they’re super easy to prep ahead for entertaining season. Our family loves these, and we know yours will, too.

If you like this breakfast quiche recipe, be sure to try this savory Sausage Quiche and our Best Spinach and Bacon Quiche for another crowd favorite.

Why You’ll Love This Recipe

• Easy to make with 5 simple ingredients. With just a few pantry and fridge staples plus a simple process, this quiche comes together quickly and easily.
• Can be prepped ahead. Prep the ingredients in advance to make this quiche ahead of time, if needed. It’s a great time-saving recipe
• Great for serving a group. Make one big pan of these mini quiches to easily serve at any large gathering.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Nonstick Spray or Butter: Grease the pan generously for easy removal.
• Tater Tot Crowns: Use your favorite brand in the freezer section. They’re crispy, crunchy, golden deliciousness and a great staple to have on hand.
• Shredded Cheddar or Swiss Cheese: For melty, gooey flavor and texture.
• Bacon, Sausage or Ham: Any preferred breakfast meat works great.
• Eggs: We recommend using size large eggs for this.
• Heavy Whipping Cream: For richness.
• Salt and Pepper: It’s important to season generously all the time.
• Garnish Options: Sliced chives, sour cream, and shredded cheese are all delicious finishing touches.

Tools You’ll Need 

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Tamper Tool
• Mini Cupcake Pan: 1 pan has 24 wells.

How To Make Mini Quiches

1. Preheat oven to 400°F. Grease a 24-cup mini muffin pan generously with nonstick spray or butter.
2. Place 1 frozen tater tot crown into each cup. Bake for 10–12 minutes, until just softened (not browned).

3. Using a tamper (floured) or spoon, press the tots firmly down and slightly up the sides to form a cup. Return to oven and bake 8–10 more minutes, until lightly golden and set. Lower oven temperature to 375°F.

4. Evenly distribute the cheese and bacon into the muffin wells. 

5. In a bowl, whisk together eggs, heavy whipping cream, salt, and black pepper.
6. Carefully spoon the egg mixture into each tater tot crust, filling about ¾ full. 

7. Bake 14–16 minutes, or until the centers are set, tops are lightly puffed, and there’s no jiggle in the middle.
8. Let cool in the pan for 3-5 minutes. Gently run a knife along sides to release, then transfer to a cooling rack or serving tray. Garnish as desired and serve immediately.

Expert Tips

• Avoid overcooking. Bake until the quiches are just cooked through. The middle should be set and no longer jiggly, the edges should pull away from the pan and the tops should be golden. Overcooking will lead to a tough, dried out texture.
• Customize flavors with add-ins or toppings. These are super easy to adjust based on your taste preferences. Add in different meats, cheeses or veggies depending on what you like. They don’t all have to be the same either.
• Grease the muffin pan well with cooking spray to avoid any sticking.
• Grate the cheese by hand for the best melt. Pre-shredded cheeses won’t yield as gooey of a result.

Variations

• Add in veggies. Mix in diced bell peppers, onions, tomatoes, or broccoli florets for flavor and color.
• Try different cheeses. Substitute any other cheese for a different flavor profile. Mozzarella, gouda, feta, or goat would be delicious.
• Use egg whites only to lighten it up. Skip the yolks for a slightly lighter quiche.
• Swap the bacon for sausage. Just be sure to brown the sausage and break into small crumbles before adding to the muffin tin.

What To Serve with Mini Quiches

These Mini Quiches are delicious on their own, but you can turn them into a heartier meal by serving them with some of our other favorite breakfast and brunch recipes.

• Mini Banana Bread Muffins
• Skillet Fried Potatoes and Onions
• Overnight French Toast Casserole
• Cranberry Orange Monkey Bread
• Bakery Style Strawberry Muffins

Storage

Store leftover quiches in a single layer in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F until hot and edges are crisped up. You can also microwave for a few seconds too.

You can store these in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat in the oven as instructed above.

Make these quiches ahead of time. They’re great for meal prep and can be baked and cooled, then stored in the fridge or freezer until you’re ready to serve. Simply reheat in the oven until hot and the outside is golden.

Frequently Asked Questions

More Easy Breakfast Recipes For a crowd

• Croissant Breakfast Casserole
• Baked Apple French Toast Casserole
• Mini Banana Bread Muffins
• Breakfast Enchiladas

Print

Mini Quiches

These simple Mini Quiches are easy to make with just a 5 approachable ingredients and packed with any flavor you'd like. Baked in a mini muffin tin, they're easy to serve for a crowd-pleasing breakfast, brunch, or quick meal everyone will love.

Course Appetizer, Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 servings

Calories 73kcal

Ingredients

• nonstick spray or butter
• 24 tater tot crowns
• 1 cup shredded cheddar or Swiss cheese
• 1/2 cup fully cooked meat bacon, sausage, or ham
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garnish options: sliced chives, sour cream, shredded cheese

Instructions

• Preheat oven to 400°F. Grease a 24-cup mini muffin pan generously with nonstick spray or butter.
• Place 1 frozen tater tot crown into each cup. Bake for 10–12 minutes, until just softened (not browned).
• Using a tamper (floured) or spoon, press the tots firmly down and slightly up the sides to form a cup. Return to oven and bake 8–10 more minutes, until lightly golden and set. Lower oven temperature to 375°F.
• Evenly distribute the cheese and bacon into the muffin wells.
• In a bowl, whisk together eggs, heavy whipping cream, salt, and black pepper.
• Carefully spoon the egg mixture into each tater tot crust, filling about ¾ full.
• Bake 14–16 minutes, or until the centers are set, tops are lightly puffed, and there's no jiggle in the middle.
• Let cool in the pan for 3-5 minutes. Gently run a knife along sides to release, then transfer to a cooling rack or serving tray. Garnish as desired and serve immediately.

Notes

Storage:

• Store leftovers in a single layer in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until hot and edges are crisped up.
• Store leftovers in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat in the oven as instructed above.
• Make these quiches ahead of time — bake them and let the cool, then store in the fridge or freezer until ready to serve. Simply reheat in the oven until hot and the outside is golden.

Tips

• Prep ingredients ahead for easier assembly. Get everything ready ahead of time and set the ingredients in order. This will make building the quiches easy and efficient.
• Avoid overcooking. Bake until the quiches are just cooked through. The middle should be set and no longer jiggly, the edges should pull away from the pan and the tops should be golden. Overcooking will lead to a tough, dried out texture.
• Customize flavors with add-ins or toppings. These are super easy to adjust based on your taste preferences. Add in different meats, cheeses or veggies depending on what you like. They don’t all have to be the same either.
• Use high-quality ingredients for the best flavor. It’s worth it to use good quality ingredients here. Don’t skimp, the good stuff has the best taste.

Nutrition

Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 163mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.3mg

The post Mini Quiches appeared first on Dinner in 321.

A Monte Cristo is a classic for good reason. Layered with ham, turkey, and Swiss, then dipped into an egg batter and fried, it’s the ultimate sandwich. They’re delicious, but a time commitment, so these Monte Cristo Sliders are the perfect shortcut solution that’s best to assemble the night before. Packed with the same flavors but simpler to make, these mini sandwiches are ideal for holiday breakfasts and brunches, entertaining, and any cozy gathering.

Sweet Hawaiian rolls get layered with sliced deli meat, cheeses, and juicy pineapple, then baked to golden custardy perfection. Topped with powdered sugar and jam, these Monte Cristo Sliders are an irresistible savory-sweet creation. Effortless yet elevated, this recipe is one that disappears before my eyes whenever I serve it to my family at home in Kentucky.

If you like the flavors in this brunch dish, be sure to try our Ham and Cheese Casserole and Ham and Cheese Panini, too.

Why You’ll Love This Recipe

• Easy to make with simple ingredients. With an easy process and just a handful of ingredients, whip up these no-fuss and affordable sliders anytime, in no time.
• Perfect for holidays, brunches, or entertaining. Made in one pan, easy to prep in advance, hearty and delicious, these are idea for serving a crowd.
• Can be prepped ahead. I like to think of these Monte Cristo Sliders almost like an overnight breakfast casserole — assemble the sliders ahead of time for easy baking right before guests arrive.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• King’s Hawaiian Rolls: The sweet, soft and fluffy base to hold these sliders together.
• Mayonnaise: Rich and tangy.
• Deli Turkey Breast & Ham: The tasty meat filling – ham is classic but turkey works well too.
• Swiss Cheese and Cheddar Cheese: Nutty and delicious for that melty cheese pull.
• Pineapple: Sweet and fruity, finely chop these so you get a little in each bite.
• Tomatoes: Fresh and ripe for flavor and a pop of color.
• Eggs: The binder to give the sliders a custard-like texture.
• Evaporated Milk, Half & Half or Whole Milk: For extra richness.
• Salt: Season generously, always.
• Powdered Sugar and Raspberry Jam: The perfect sweet garnish.

Tools You’ll Need

• Baking Dish
• Measuring Cups and Spoons
• Mixing Bowl
• Bread Knife
• Mixing Bowls
• Knife 
• Cutting Board

How To Make Monte Cristo Sliders

1. Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
2. Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish. 

3. Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.

4. Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
5. Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
6. In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.

7. Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.

Expert Tips

• Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
• Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
• Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
• Serve fresh. These are best enjoyed straight from the oven for the best texture.
• Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
• Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.

What To Serve With Monte Cristo Sliders

These sliders are delicious on their own but pair nicely with some of these favorites to make them a heartier meal.

• Green Goddess Salad or simple green salad
• Creamy Cucumber Salad
• Fruit Salad
• French fries or Crispy Parmesan Potatoes
• Ranch Roasted Potatoes or simply roasted veggies

Storage

Store leftover Monte Cristo sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. To reheat, warm them in a 350° covered with foil for about 10-15 minutes until warmed through.

Freeze sliders for an easy meal at a later date. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.

You can make these sliders ahead of time, too. Prep and assemble them up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake away.

Frequently Asked Questions

More Easy Slider Recipes

• Philly Cheesesteak Sliders
• Meatball Sliders
• BBQ Chicken Sliders
• Sweet Pork Sliders

Print

Monte Cristo Sliders

These Monte Cristo Sliders are easy to make and packed with classic, sweet and savory ham and cheese flavor. They're the perfect addition to any breakfast or holiday spread. Assemble them the night before and pop them into the oven in the morning for a stress-free meal everyone will love.

Course Appetizer, Main Course

Cuisine American

Keyword sandwich

Prep Time 15 minutes minutes

Cook Time 1 hour hour

12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 12 servings

Calories 294kcal

Ingredients

• 12 ounce package King's Hawaiian Rolls
• 1/2 cup mayonnaise
• 1/2 pound thin-sliced deli turkey breast
• 6 slices Swiss cheese
• 1 cup pineapple tidbits drained well and finely chopped
• 2 Roma tomatoes cut into 12 slices
• 1/2 pound thin-sliced deli ham
• 6 slices cheddar cheese
• 4 large eggs
• 1/2 cup evaporated milk, half-and-half, or whole milk
• 1/2 teaspoon salt
• Garnish: powdered sugar and raspberry jam

Instructions

• Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
• Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish.
• Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.
• Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
• Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
• In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.
• Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.

Notes

Storage:

• Store leftover sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. Reheat at 350° covered with foil for about 10-15 minutes until warmed through.
• Freeze sliders for an easy meal later. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.
• Make these sliders ahead of time — prep and assemble up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake.

Tips: 

• Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
• Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
• Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
• Serve fresh. These are best enjoyed straight from the oven for the best texture.
• Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
• Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 719mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg

The post Monte Cristo Sliders appeared first on Dinner in 321.

Everything is better with bacon…and everything is way better with Millionaire’s Bacon. Loaded with complex flavors and a satisfying chewy, caramelized texture, this easy bacon recipe is perfect for holiday breakfasts and brunches, parties, or any cozy gathering. My kids love to help make this recipe on Christmas morning, and since it’s only 6 ingredients, it’s easy for them to assemble.

Smoky thick-cut bacon is coated in sweet maple syrup and dusted with spices for the ultimate flavor sensation. Millionaire’s Bacon is simple to make and guaranteed to impress guests while still being easy enough to bake right in the oven at home in minutes. Breakfast is about to taste like a million bucks!

If you’re a bacon lover, be sure to try our Best Spinach and Bacon Quiche and these easy and delicious Bacon Cheddar Biscuits.

Why You’ll Love This Recipe

• Easy to make with simple ingredients. With just a handful of ingredients and pantry staples, whip this up quickly and easily, anytime. And since it’s baked in the oven, clean up is fast too.
• Perfect for holidays, brunches, or entertaining. Everyone loves bacon, and this version is extra special making it a great addition to any holiday or brunch spread.
• Crowd-pleasing flavors. What’s not to love about smoky bacon candied with sweet maple syrup and warm spices? Your guests won’t be able to get enough.
• Can be prepped ahead. Make this in advance to help save time when entertaining. Simply pull it out and serve when you’re ready.
• Great for serving a group. Make one batch and easily serve with a larger brunch spread to feed a hungry crowd.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Thick-Cut Bacon: Smoky and hearty with the perfect bite, find this in the meat aisle or at the butcher counter.
• Light or Dark Brown Sugar: For that sweet and sticky caramelization.
• Black Pepper: Use freshly cracked for the best flavor and heat.
• Cayenne Pepper: For spiciness and a kick.
• Smoked Paprika: Adds even more smokiness and depth of flavor.
• Garlic Powder: For extra savory seasoning.

Tools You’ll Need

• 12″x17″ Sheet Pan
• Aluminum Foil
• Tongs
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cooling Racks

How to Make Millionaire’s bacon

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place a wire rack on top and lightly spray with nonstick spray.
2. Lay bacon strips flat on the rack, not overlapping.

3. In a bowl, mix together brown sugar, black pepper, cayenne, smoked paprika, and garlic powder. Spoon and gently press the sugar mixture onto the top of each bacon strip.

4. Bake for 30–40 minutes, rotating the pan once halfway through. The sugar should be melted, bubbling, and very dark amber when done. Time range depends on how crispy you desire your bacon. 
5. Remove from oven and let bacon cool on the rack for 10–15 minutes. It will firm up and become perfectly sticky-crisp as it cools.

Expert Tips

• Avoid overcooking or over-drying. Only bake the bacon until cooked through — over-baking will give it a tough or dried out texture.
• Customize the flavors. Choose add-ins or toppings of your choice depending on preference. Add fresh herbs, citrus or extra heat for a flavor punch.
• Use high-quality ingredients. This recipe calls for so few items, so use good-quality for the best flavor.
• Serve fresh for the best texture. This bacon is best day of for maximum texture satisfaction.

Variations

• Make it Spicy. Add even more cayenne or swap in chipotle powder and cinnamon for heat.
• Sweet and savory twist. Add a drizzle of hot honey instead of syrup, and top with flaky sea salt once baked.
• Holiday-themed additions. Add fresh rosemary or citrus zest to give the bacon a warm, seasonal flavor profile.
• Mini or party-sized versions. Cut bacon strips in half or thirds before baking for the perfect poppable snack size.
• Make-ahead bacon. While it’s best day of, this can be prepped and baked in advance, then cooled until you’re ready to serve. When the time comes pop it in the microwave for a few seconds to take the chill off.
• Try Different Flavor Variations:
  • Maple Millionaire Bacon (Add 1 tbsp maple syrup to the sugar mix)
  • Bourbon Bacon (Add 1–2 tsp bourbon to the mix)
  • Rosemary Millionaire Bacon (Finely chop fresh rosemary into the sugar)
  • Black Pepper Lover’s (Double the black pepper).

What To Serve With Millionaire’s Bacon

Millionaire’s Bacon pairs perfectly with anything, is delicious on its own, and is the perfect addition to a larger meal. Here are our favorite ways to serve it.

• With holiday brunch spreads
• As a party appetizer
• Alongside cocktails or mocktails
• With fresh fruit or salads
• Paired with coffee or hot cocoa

Storage

Store any leftover bacon in an airtight container in the fridge for 3-5 days. Enjoy it chilled or room temperature. Or reheat gently in the microwave (for just a few seconds to prevent it from getting too chewy), or in the oven at 350° for 5-7 minutes until warm.

You can make this ahead of time, too. Prep and bake the bacon in advance then let it cool completely before storing in an airtight container in the fridge. Serve chilled, room temperature or warmed as instructed above when ready to serve.

Frequently Asked Questions

More Easy Breakfast Recipes

• Breakfast Crescent Rolls
• Pumpkin Coffee Cake
• Croissant Breakfast Casserole
• Sausage Quiche

Print

Millionaire’s Bacon

Millionaire's Bacon is sweet, spicy, and packed with irresistible flavor and texture. Made with just 6 ingredients, it's the perfect addition to elevate any breakfast or brunch. I've even served it as an appetizer or on a charcuterie board snack spread too!

Course Appetizer, Breakfast

Cuisine American

Keyword breakfast, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 116kcal

Ingredients

• 1 pound thick-cut bacon
• 1/2 cup packed light brown sugar
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions

• Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place a wire rack on top and lightly spray with nonstick spray.
• Lay bacon strips flat on the rack, not overlapping.
• In a bowl, mix together brown sugar, black pepper, cayenne, smoked paprika, and garlic powder. Spoon and gently press the sugar mixture onto the top of each bacon strip.
• Bake for 30–40 minutes, rotating the pan once halfway through. The sugar should be melted, bubbling, and very dark amber when done. Time range depends on how crispy you desire your bacon.
• Remove from oven and let bacon cool on the rack for 10–15 minutes. It will firm up and become perfectly sticky-crisp as it cools.

Notes

Storage:

• Store leftover bacon in an airtight container in the fridge for 3-5 days. Enjoy it chilled or at room temperature. You can also reheat gently in the microwave (for just a few seconds to prevent it from getting too chewy), or in the oven at 350° for 5-7 minutes until warm.
• Make this ahead of time — prep and bake bacon in advance then cool completely before storing in an airtight container in the fridge. Serve chilled, room temperature or warmed as instructed above when ready to serve.

Tips: Try Different Flavor Variations

• Maple Millionaire Bacon: Add 1 tbsp maple syrup to the sugar mix
• Bourbon Bacon: Add 1–2 tsp bourbon (mix well)
• Rosemary Millionaire Bacon: Finely chop fresh rosemary into sugar
• Black Pepper Lover’s: Double the black pepper

Tips

• Prep ingredients ahead for easier assembly.
• Avoid overcooking or over-drying. Only bake the bacon until cooked through — over-baking will give it a tough or dried out texture.
• Customize flavors. Choose add-ins or toppings of your choice depending on preference. Add fresh herbs, citrus or extra heat for a flavor punch.
• Use high-quality ingredients. This recipe calls for so few items, so use good-quality for the best flavor.
• Serve fresh for the best texture. This bacon is best day of for maximum texture satisfaction.

Nutrition

Calories: 116kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 55mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.2mg

The post Millionaire Bacon appeared first on Dinner in 321.