Fluffy Cottage Cheese Almond Bagels

 Fluffy Cottage Cheese Almond Bagels

These bagels have become a delightful staple in our home! They’re so fluffy and satisfying, and the kids love them with a smear of cream cheese or even just plain. Plus, they’re gluten-free, making them a great option for everyone!

Ingredients:

1 cup almond flour  

1 tsp baking powder  

1/4 tsp salt  

1/2 cup cottage cheese  

1 large egg  

Topping: sesame or everything bagel spice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.  

2. In a medium bowl, combine almond flour, baking powder, and salt, whisking until well mixed.  

3. In another bowl, blend cottage cheese and egg until smooth.  

4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.  

5. Divide the dough into 4 equal portions and shape each into a bagel form, poking a hole in the center.  

6. Place the bagels on the prepared baking sheet and sprinkle with your choice of toppings.  

7. Bake for 15–20 minutes, or until golden and cooked through.  

8. Allow to cool slightly before enjoying warm or at room temperature.

Yields: 4 bagels  

Prep: 10 minutes  

Cook: 20 minutes  

Total Time: 30 minutes

Olive Lovers’ Dream Dip

 Olive Lovers’ Dream Dip

Ingredients:

Dip Base:

1 cup cream cheese, softened

(225 g)

1/2 cup sour cream

(120 g)

1/2 cup mayonnaise

(120 g)

Olive Mix:

1/2 cup green olives, finely chopped

(75 g)

1/2 cup black olives, finely chopped

(75 g)

1/4 cup kalamata olives, chopped

(40 g)

1 tablespoon capers, drained

(15 g)

Flavor Boosters:

1 clove garlic, minced

1 tablespoon lemon juice

(15 ml)

1/4 teaspoon black pepper

(1 g)

Optional Garnish:

Chopped parsley, olive slices, drizzle of olive oil

Directions:

In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.

Stir in all olives, capers, garlic, lemon juice, and pepper.

Chill 20 minutes for best flavor, garnish, and serve with crackers or veggies.

Prep Time: 10 minutes | Chill Time: 20 minutes | Total Time: 30 minutes

Kcal: ~180 kcal per serving | Servings: 6 servings

Creamy Shrimp Cheese Rolls

 Creamy Shrimp Cheese Rolls 

Your go-to crispy seafood snack packed with melty goodness!

 Ingredients :

1 lb large shrimp, peeled & deveined

1/2 cup cream cheese, softened

1 cup shredded mozzarella

1 tbsp fresh parsley, chopped

1/2 tsp garlic powder

Salt & pepper to taste

8 egg roll wrappers or spring roll sheets

1 egg (for sealing)

1/2 cup all-purpose flour

1 cup panko breadcrumbs

Vegetable oil for frying

🍽️ How to Make It :

1️⃣ Cook the Shrimp:

Lightly sauté shrimp in a pan with salt, pepper, and garlic powder until just pink (about 2–3 minutes). Set aside. This is your juicy flavor base and bite-sized seafood win.

2️⃣ Mix the Filling:

In a bowl, combine cream cheese, mozzarella, parsley, and cooked shrimp (chopped if preferred). This creamy mix creates the perfect cheesy seafood bite and a flavor-packed snack idea.

3️⃣ Wrap It Tight:

Spoon filling onto wrappers, roll tightly, and seal with egg wash. These rolls are a crispy appetizer dream just waiting to happen.

4️⃣ Coat and Fry:

Dredge each roll in flour, dip in egg, and coat in panko. Fry in hot oil (350°F) for 3–4 minutes until golden and crispy. These rolls bring next-level crunch and cheesy melt magic.

5️⃣ Serve Hot with Sauce:

Plate with your favorite dipping sauce—garlic aioli, spicy mayo, or ranch. Get ready for a viral-worthy appetizer that’ll blow your guests away!

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Calories: ~430 per roll | Protein: ~22g per roll

Avocado Frittata Melt Moment

 Morning rush got you reaching for high-carb toast? Stop right there! This "melt" gives you all that buttery, cheesy satisfaction you crave without the sugar crash later. 

 Avocado Frittata Melt Moment 

☑️Ingredients:

6 large eggs

1/4 cup heavy cream (or unsweetened almond milk)

1 cup fresh baby spinach, roughly chopped

1 cup shredded Monterey Jack or Pepper Jack cheese

1 ripe avocado, thinly sliced

4 slices cooked bacon, crumbled

Salt and black pepper to taste

Instructions:

Preheat your oven to 375°F and grease an 8-inch oven-safe skillet or square baking dish.

In a bowl, whisk eggs, cream, salt, and pepper. Stir in the spinach and crumbled bacon.

Pour the mixture into your skillet and bake for 12-15 minutes, or until the eggs are just set.

Remove from the oven and arrange the avocado slices evenly across the top.

Smother the avocado with the shredded cheese and pop it back under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Slice into wedges and serve immediately!

Quick Tips:

Macros per serving (Serves 4): Approx. 4g net carbs, 19g protein, 31g fat.

Meal Prep: This stays fresh in the fridge for 3 days—just add the fresh avocado and cheese right before reheating for the best texture!

Root Beer Baked Beans

 Root Beer Baked Beans 

These Root Beer Baked Beans are a unique twist on classic baked beans, infusing them with the rich and distinct flavor of root beer. Perfect for picnics, barbecues, or cozy family dinners, this recipe combines the smokiness of bacon, the sweetness of root beer, and the tanginess of barbecue sauce for a deliciously satisfying side dish.

Ingredients:

- 3 bacon slices

- 1 small onion, diced

- 2 16-ounce cans pork and beans

- ½ cup root beer (not diet)

- ¼ cup smoky barbecue sauce

- ⅛ teaspoon hot sauce

Directions:

1. Preheat the oven to 400°F.

2. Cook the bacon in a skillet over medium heat until crisp. Remove the bacon and drain it on paper towels, reserving 2 tablespoons of drippings in the skillet. Crumble the cooked bacon.

3. Sauté the diced onion in the hot bacon drippings in the skillet over high heat for about 5 minutes or until tender.

4. Stir together the sautéed onion, crumbled bacon, pork and beans, root beer, barbecue sauce, and hot sauce in a lightly greased 1-quart baking dish.

5. Bake the beans, uncovered, for 55 minutes or until the sauce is thickened and the flavors are melded together.

6. Serve these flavorful Root Beer Baked Beans as a delicious side dish alongside your favorite grilled meats or as a hearty addition to any meal.

Mini Beef Wellingtons

 

Mini Beef Wellingtons! 

Perfect for Your Holiday Gatherings! These bite-sized showstoppers are festive, elegant, and surprisingly easy to make. Great for impressing your guests during the holidays!  

Ingredients: 

6-8 oz beef tenderloin fillet

3 tbsp butter

2 shallots, minced

8 oz crimini mushrooms (or button mushrooms)

1 tsp fresh thyme (plus extra for garnish)

1/2 tbsp fresh parsley, minced

1/4 cup Cabernet Sauvignon or Sherry wine

1 pastry dough sheet (puff pastry or phyllo)

2 slices prosciutto

1 tbsp Dijon mustard

2 tbsp Gorgonzola cheese (crumbled)

2 tbsp heavy cream

1 tbsp water (for egg wash)

1 egg (for egg wash)

Salt & pepper to taste

Instructions:

Prepare the Mushroom Duxelles:

Pulse mushrooms in a food processor.

Cook minced shallots in butter until soft, then add the mushrooms and fresh thyme. Cook until the liquid evaporates. Deglaze with wine and simmer until dry. Add parsley and season with salt & pepper. Let cool.

Sear the Beef:

Sear the beef fillet in oil on all sides, then slice into 12 even pieces. Season with salt & pepper.

Assemble the Wellingtons:

Roll out the pastry dough and cut into 12 squares.

Layer each square with prosciutto, mushroom duxelles, and a piece of beef. Brush with Dijon mustard.

Roll up the pastry around the beef, sealing the edges.

Bake the Wellingtons:

Brush each Wellington with egg wash and make small slits on top.

Chill for 10 minutes, then bake at 375°F for 12 minutes or until golden brown.

Make Gorgonzola Cream Sauce:

Blend Gorgonzola cheese, heavy cream, and water until smooth.

Serve:

Top each Wellington with a dollop of Gorgonzola sauce and garnish with fresh thyme sprigs.

Enjoy these delicious Mini Beef Wellingtons—they're a hit at any holiday party!  Perfect for any special occasion or just a fancy treat!

Stuffed Bell Peppers

 

Stuffed Bell Peppers

Ingredients:

4 large bell peppers (any color)

1 lb ground beef or ground turkey

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 cup shredded mozzarella or cheddar cheese (divided)

1 tsp Italian seasoning

1/2 tsp paprika

Salt & pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Directions:

Preheat oven to 375°F (190°C).

Prepare peppers: Slice tops off bell peppers, remove seeds, and rinse. Lightly drizzle with olive oil and set aside.

Cook filling: In a skillet, sauté onion and garlic in olive oil until soft. Add ground beef, season with salt, pepper, Italian seasoning, and paprika. Cook until browned.

Mix stuffing: Stir in cooked rice, diced tomatoes, and half the cheese. Mix well.

Stuff peppers: Fill each bell pepper with the mixture and place in a baking dish.

Bake covered with foil for 25 minutes. Remove foil, sprinkle with remaining cheese, and bake another 10 minutes until bubbly.

Garnish & serve: Top with fresh parsley and enjoy warm!

Greek Chicken Souvlaki Wraps with Cranberry Tzatziki

 Greek Chicken Souvlaki Wraps with Cranberry Tzatziki

Ingredients:

1 lb (450 g) boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and black pepper, to taste

4 large whole wheat or regular pita wraps

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup thinly sliced red onion

For the Cranberry Tzatziki:

1/2 cup Greek yogurt

2 tablespoons finely chopped dried cranberries

1 tablespoon lemon juice

1 small garlic clove, minced

Salt and black pepper to taste

Directions:

Marinate Chicken: In a bowl, toss chicken strips with olive oil, oregano, garlic powder, salt, and pepper. Let marinate 10–15 minutes.

Cook Chicken: Heat a skillet over medium-high heat. Cook chicken strips for 4–5 minutes per side until cooked through and golden brown.

Prepare Tzatziki: In a small bowl, mix Greek yogurt, chopped cranberries, lemon juice, garlic, salt, and pepper until combined.

Assemble Wraps: Warm pita breads. Spread cranberry tzatziki over each, then layer lettuce, tomatoes, red onion, and cooked chicken.

Serve: Fold wraps, slice in half, and serve immediately.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Servings: 4 | Calories: ~420 kcal per serving

Seafood Crepes with Béchamel Sauce

 Seafood Crepes with Béchamel Sauce

These seafood crepes are a blend of delicate flavors and textures. The rich filling of shrimp and crab paired with velvety béchamel makes for a luxurious dish that’s simply irresistible.

Ingredients

Crepes:

- 1 cup all-purpose flour

- 2 eggs

- 1/2 cup milk

- 1/2 cup water

- 1/4 teaspoon salt

- 2 tablespoons butter, melted

Seafood filling:

- 1 tablespoon olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1/2 pound shrimp, peeled and deveined

- 1/2 pound crab meat

- 1 cup mushrooms, sliced

- 1/4 cup white wine

- Salt and pepper to taste

- Fresh parsley, chopped, for garnish

Béchamel Sauce:

- 2 tablespoons butter

- 2 tablespoons all-purpose flour

- 2 cups milk

- Salt and pepper to taste

- 1/4 teaspoon nutmeg

- 1/2 cup grated Parmesan cheese

Instructions

Prepare the Crepes: In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add salt and melted butter; beat until smooth. Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of batter onto the pan. Tilt the pan in a circular motion to spread the batter evenly. Cook crepe for 1-2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for the remaining batter. Set crepes aside.

Make the Seafood Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until onion is translucent. Add shrimp and crab meat, cooking for 2-3 minutes until the shrimp are pink. Stir in mushrooms and cook for another 2 minutes. Pour in white wine and allow it to reduce. Season with salt and pepper. Remove from heat and set aside.

Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, ensuring there are no lumps. Cook while stirring constantly until the sauce thickens. Add salt, pepper, and nutmeg. Stir in Parmesan cheese until melted and smooth

Melt in Your Mouth Chicken

 

Melt in Your Mouth Chicken 

 Ingredients:

4 boneless, skinless chicken breasts

1 cup mayonnaise (or plain Greek yogurt for lighter option)

1 cup shredded Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

 Directions:

Preheat oven to 375°F (190°C).

Prepare: Pat chicken breasts dry with paper towels. Place in a lightly greased baking dish.

Mix: In a bowl, combine mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper until smooth.

Assemble: Spread the mixture evenly over the top of each chicken breast.

Bake for 35–40 minutes, or until chicken is cooked through and topping is golden brown.

Garnish & Serve: Let rest 5 minutes, then serve with steamed veggies or a fresh side salad.

Homemade Udon Noodles recipe — thick, chewy, and just like Japanese-style udon

 

Homemade Udon Noodles recipe — thick, chewy, and just like Japanese-style udon 

Ingredients

2 cups all-purpose flour

¾ cup water

1 tsp salt

Extra flour or cornstarch (for dusting)

Instructions

1. Mix dough

Dissolve salt in water. Gradually add to flour, mixing until shaggy dough forms.

2. Knead

Knead 8–10 minutes until smooth and firm. (Traditional method: place dough in a zip bag and gently step on it.)

3. Rest

Wrap dough and rest at room temperature 30–60 minutes (this relaxes gluten).

4. Roll

Roll dough thin (about ⅛ inch thick). Dust lightly with flour.

5. Cut noodles

Fold dough and cut into ¼-inch-wide strips. Gently separate.

6. Cook

Boil in salted water 8–10 minutes until tender but chewy.

Drain and rinse briefly in cold water.

Serve With

• Hot udon broth

• Stir-fried udon (yaki udon)

• Cold dipping sauce (mentsuyu)

• Curry udon

Storage

• Fresh (uncooked): Refrigerate up to 2 days

• Frozen: Freeze portions up to 1 month

• Cooked: Best eaten same day

Tips

• Dough should be firm, not sticky

• Longer resting = better chew

• Don’t overcook — udon should be bouncy

Zesty Lime Shrimp and Avocado Salad

 

Zesty Lime Shrimp and Avocado Salad 

Ingredients:

1 lb cooked, peeled, and chopped jumbo shrimp

¼ cup red onion, chopped

1 tomato, diced

1 avocado, diced

1 tsp extra-virgin olive oil

Juice of 1 lime

¼ tsp salt

⅛ tsp black pepper

Instructions:

1. Combine Ingredients: In a large bowl, mix the shrimp, red onion, tomato, and avocado.

2. Dress It Up: Drizzle with olive oil and fresh lime juice.

3. Season: Sprinkle with salt and black pepper. Toss gently to combine.

4. Serve Fresh: Enjoy immediately or chill for a refreshing bite later!

Keep engaging with us for more flavorful recipes!

Bourbon-Maple Brisket Grilled Cheese Wafflewich

 

Bourbon-Maple Brisket Grilled Cheese Wafflewich

Ingredients:

- 1 lb brisket

- 1 cup bourbon

- 1/2 cup maple syrup

- 8 slices of bread

- 2 cups shredded cheddar cheese

- 4 waffles

- Butter

Instructions:

1. In a slow cooker, place the brisket and pour in the bourbon and maple syrup. Cook on low for 8 hours or until the brisket is tender and easily shreds.

2. Shred the brisket and set aside.

3. Heat a skillet over medium heat and butter one side of each slice of bread.

4. Place a slice of bread butter side down in the skillet and top with shredded cheddar cheese, shredded brisket, and another slice of bread, butter side up.

5. Cook the sandwich until the bread is golden brown and the cheese is melted, flipping halfway through.

6. Repeat with the remaining ingredients to make 4 sandwiches.

7. Heat the waffles according to package instructions.

8. Assemble the wafflewiches by placing a grilled cheese sandwich between two waffles.

9. Serve hot and enjoy the delicious combination of flavors in this Bourbon-Maple Brisket Grilled Cheese Wafflewich.

Sausage Dipped Pancakes

 

Sausage Dipped Pancakes

#ingredients :

1 lb ground breakfast sausage

1 cup shredded cheddar or mozzarella cheese

2 cups pancake mix

1 ½ cups milk (or as directed on pancake mix)

2 large eggs

1 teaspoon vanilla extract (optional)

Butter or oil for cooking

Maple syrup for serving

#instructions :

Step 1.Cook Sausage: In a skillet over medium heat, cook ground breakfast sausage until browned and fully cooked. Drain any excess grease and set aside to cool slightly.

Step 2.Make Pancake Batter: In a large bowl, prepare pancake mix according to package instructions (usually mixing with milk and eggs). Stir in vanilla extract if desired for extra flavor.

Step 3.Add Sausage and Cheese: Gently fold cooked sausage and shredded cheese into the pancake batter until evenly distributed.

Step 4.Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook an additional 1–2 minutes until golden brown and cooked through.

Step 5.Serve: Stack pancakes, drizzle with maple syrup, and serve warm for a sweet and savory breakfast treat.

Enjoy 🤤😋

 

Crispy Fried Dough Pockets

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon salt

• ¾ cup warm water

• Oil for deep frying

(Optional filling idea: cheese, minced meat, or mashed potatoes – not counted in the 4 basic ingredients)

INSTRUCTIONS

1. In a bowl, mix flour and salt.

2. Gradually add warm water and knead until a soft, smooth dough form

3. Cover and let the dough rest for 15 minutes.
4. Roll out the dough thin and cut into small circles or squares.
5. (Optional) Place a little filling in the center and fold, sealing the edges well.
6. Heat oil in a deep pan over medium heat.
7. Fry the dough pockets until puffed and golden brown on both sides.
8. Remove and drain on paper towels. Serve hot.

TIPS

• Seal edges tightly to prevent filling from leaking.

• Fry on medium heat so they cook through without burning.

• Serve with chili sauce, ketchup, or yogurt dip for extra flavor.

•  You can keep them plain (no filling) and       enjoy them like crispy fried bread.

Grandma’s Classic Stuffed Celery

 

Grandma’s Classic Stuffed Celery: A Bite That Never Goes Out of Style

Some recipes don’t need trends or upgrades. They just need to be made and shared.

Grandma’s Stuffed Celery is one of those timeless favorites. Cool, crisp celery filled with a creamy, savory spread that instantly brings back memories of family gatherings, holiday tables, and plates that were always empty by the end of the meal.

It’s simple. It’s comforting. And it always disappears first.

Why Everyone Loves It

• The fresh crunch of celery with a smooth, flavorful filling

• No cooking required, just mix, fill, and chill

• Perfect for holidays, potlucks, or a quick snack

• A classic that every generation enjoys

 Ingredients

• Fresh celery stalks, washed and trimmed

• Cream cheese, softened

• Mayonnaise

• Garlic powder

• Onion powder

• Paprika plus extra for garnish

• Salt and black pepper

Classic mix-ins (choose one or combine):

• Chopped pimiento-stuffed green olives

• Chopped toasted walnuts or pecans

• Finely chopped crisp-cooked bacon

• Shredded sharp cheddar cheese

 How to Make It

1️⃣ Dry the celery well and cut into serving-size pieces.

2️⃣ Mix the cream cheese and mayonnaise until smooth, then stir in the seasonings.

3️⃣ Fold in your favorite mix-ins.

4️⃣ Fill the celery generously and sprinkle lightly with paprika.

5️⃣ Chill for about an hour before serving so the flavors come together.

Serve it cold, serve it proud, and watch how fast it vanishes from the plate.

Alabama Firecrackers

 Alabama Firecrackers – a spicy and addictive snack, perfect for parties or game day!

Ingredients

- 1 lb (about 4 sleeves) saltine crackers

- 1 cup canola oil

- 1 packet (1 oz) ranch seasoning mix

- 1 tbsp crushed red pepper flakes (adjust for spice level)

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

Directions

1. Prepare the seasoning mixture  

   In a small bowl, whisk together the canola oil, ranch seasoning mix, crushed red pepper flakes, garlic powder, and onion powder until well combined.

2. Coat the crackers  

   Place the saltine crackers in a large, sealable plastic bag. Pour the seasoning mixture over the crackers, seal the bag, and gently turn the bag over several times to coat the crackers evenly with the seasoned oil.

3. Marinate  

   Let the bag sit for at least 1 hour, flipping occasionally to ensure all crackers absorb the seasoning. For best results, allow the crackers to marinate overnight.

4. Serve  

   Once the crackers are fully seasoned, serve them in a bowl. Enjoy the spicy, flavorful crunch!

Cooking Time

Prep 10 minutes  

Marinate 1 hour (or overnight for best results)  

Total 1 hour 10 minutes

Philly Cheesesteak Casserole

 

Philly Cheesesteak Casserole

Ingredients:

2 pounds steak, thinly sliced

1 cup green bell peppers, sliced into strips

1 cup red bell peppers, sliced into strips

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

2 tablespoons olive oil

4 ounces cream cheese (½ a block)

Provolone cheese, sliced

½ cup beef broth

1 cup small onion, sliced into strips

2 cups mushrooms, sliced (optional)

Salt and black pepper, to taste

Instructions:

Preheat your oven to 350℉

In a large skillet over medium heat, add oil and sliced steak. Be sure to drain any excess grease.

Season the steak with garlic powder, onion powder, and chili powder, and cook it until it browns. Remove the cooked steak from the skillet and set it aside.

In the same skillet, add oil sliced peppers, mushrooms, and onions. Stir and cook until they have softened.

Add cream cheese, Worcestershire sauce, and beef broth to the skillet. Cook until the cream cheese melts.

Return the beef back into the skillet and stir until the ingredients are well combined.

Transfer the mix to a casserole dish and top the entire dish with slices of Provolone cheese.

Bake the Philly Cheesesteak Casserole at 350 degrees f for 10-15 minutes or until the cheese melts.

Baked Spinach Artichoke Dip

  Baked Spinach Artichoke Dip

8 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 teaspoon minced garlic

2/3 cup finely shredded parmesan cheese

1/2 cup finely shredded mozzarella cheese

Black pepper to taste

14 ounces canned artichoke hearts, drained well and chopped

6 ounces frozen spinach, thawed and squeezed very dry

Preheat oven to 350°F. Lightly grease a small 1-quart baking dish.

In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper until smooth and well combined.

Fold in the chopped artichokes and drained spinach until evenly distributed.

Spread the mixture evenly into the prepared baking dish.

Bake for about 20 minutes, until hot, bubbly, and lightly golden around the edges.

Serve warm with tortilla chips, crackers, or toasted baguette slices.

Cheesy Beef Biscuit Sliders Recipe

 Cheesy Beef Sliders

These homemade Cheesy Beef Sliders are a real crowd-pleaser. Baked on sweet rolls with tender steak, melted cheese, onion, and peppers, they’re both tasty and hearty 🤤 

Ingredients:

For the Sliders:

1 lb ground beef (80/20 mix for juiciness)

Salt and pepper to taste

12 slider buns, halved

12 slices of cheddar cheese (or your preferred cheese)

1 small onion, finely chopped (optional)

Pickles for serving (optional)

For the Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon mustard

1 teaspoon Worcestershire sauce

1 clove garlic, minced

Salt and pepper to taste

Directions:

Prepare the Beef Patties: In a bowl, mix the ground beef with salt, pepper, and chopped onion (if using). Form into 12 small patties, slightly larger than your slider buns.

Cook the Patties: Heat a skillet or grill pan over medium-high heat. Cook the patties for 2-3 minutes on each side, or until they reach your desired level of doneness. Place a slice of cheese on each patty during the last minute of cooking to melt.

Prepare the Sauce: While the patties are cooking, mix together mayonnaise, ketchup, mustard, Worcestershire sauce, minced garlic, and a pinch of salt and pepper in a small bowl.

Assemble the Sliders: Spread some of the sauce on the bottom half of each slider bun. Place a beef patty on top, followed by a pickle slice if desired. Cover with the top half of the bun.

Serve: Arrange the sliders on a platter and serve immediately. These cheesy beef sliders are perfect for parties, game day, or a fun family dinner.

Prep Time: 15 minutes | Cooking Time: 6 minutes | Total Time: 21 minutes

Kcal: 320 kcal per slider | Servings: 12 sliders