Decadent Dessert Dips to Satisfy ANY Sweet Tooth

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Having a get together?  Make (or take with you!) one of these easy and scrumptious sweet dips.  There is something here to satisfy every sweet tooth, and maybe make a few converts of the savory only crowd in the process.  In fact, I don’t see a single one that I would not like.  Probably too much!  These would be great for any party, bbq, Holiday event or the Big Game.  Enjoy!

Decadent Dessert Dips to Satisfy ANY Sweet Tooth

SNICKERS® Almond Cheesecake Fruit Dip from Spaceships and Laser Beams

Brownie Batter Dessert Hummus from A Virtual Vegan

Homemade Salted Caramel Dulce De Leche Dip from Inspiring Savings

Raspberry Whipped Fruit Dip from Crafty Housewife

Quick Mango Salsa from Living Sweet Moments

Cookie Dough Dip from Family Food and Travel

Snowman Appetizers with Honeycomb Dip from Spaceships and Laser Beams

Cherry Cheesecake Dip from Cincy Shopper

Key Lime Pie Dip from Shaken Together

Chocolate Avocado Fruit Dip from Slap Dash Mom

Birthday Cake Dip from Six Dollar Family

Peanut Butter Dip from The Bewitchin Kitchen

Sweet & Fluffy Creamsicle Dip from Shaken Together

Cherry Chocolate Cheesecake Dip from Food Folks and Fun

Peanut Butter Snack Spread from Bunny’s Warm Oven

Sweet Cherry Fruit Dip from Bunny’s Warm Oven

Cream Cheese Fruit Dip from Mama by Fire

Strawberry Jalapeno Cream Cheese Spread from Daily Momtivity

Sweet Cherry Fruit Dip from Bunny’s Warm Oven

Cinnamon Cheesecake Dip from Kleinworth & Co.

Nutella Dipping Sauce from Average But Inspired

Weight Watchers Mint Fluff from Slap Dash Mom

Fluffy Pumpkin Dip from Thrifty Jinxy

Creamsicle Fluff Dip from Life on Deer Run

Chocolate Chocolate Cheese Ball from Making of a Mom

 

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Hot Dip Recipes to Please a Crowd

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Score big at any gathering with these sure to satisfy hot dip recipes.  I have to say every single one of these looks amazingly delicious, and is easy to make.  I would have two or three of these for a party.  Keep your masterpieces nice and hot and keep the crowd happy when you serve from a dip sized slow cooker or (How cool is this??!!) a double sided dip warmer.  No matter what you make, these are sure to be a hit.  Enjoy!

Hot Dip Recipes to Please a Crowd

Baked Broccoli Cheese Dip from Who Needs a Cape

Buffalo Chicken Dip from Spaceships and Laser Beams

Chunky Jalapeno Artichoke and Spinach Dip from Savory Tooth

Mexican Fiesta Dip from My Organized Chaos

Warm and Cheesy Brussels Sprouts Dip from Mama Likes to Cook

Crockpot Queso from Frazzled and Frugal

Buffalo Chicken Dip from 3 Boys and a Dog

Slow Cooker Mexican Corn Dip from Sugar Spice and Family Life

Loaded Baked Potato Dip from Wanna Bite

Hot Shrimp Dip from My Organized Chaos

Pizza Dip from 3 Boys and a Dog

Bacon Jalapeno Popper Dip from Baking Beauty

Spinach and Artichoke Dip from My Organized Chaos

Frito Pie Dip from The Baking Fairy

5-ingredient White Queso from The Baking Fairy

Best Ever Jalapeño Popper Dip from A Bird and A Bean

 

Hot Cheesy Crab Dip from My Organized Chaos

Kickin’ Corn off the Cob Dip from Ann’s Entitled Life

Crock Pot Sausage Dip from Nerdy Foodie Mom

Game Day Seafood Dip from Wanna Bite

Skyline Chili Dip from Simply Sherryl

Red Gold Monterey Jack Queso from Simply Sherryl

Bacon Cheeseburger Pizza Dip from Mom’s Messy Miracles

Italian Dipping Oil from Bunny’s Warm Oven

 

Slow Cooker Apricot Brie Dip from Today’s Creative Life

 

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Party Perfect Salty and Sweet Snack Mixes

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I love the combination of salty and sweet when I snack.  There is something so satisfying about cutting that sweetness with a yummy hit of salt.  Ditch the boring same old chips n dip for your next party and mix up one or two of these amazing Salty and Sweet Snack Mixes.  Perfect for everything from Game Day to a Poker Night, every one of these is sure to keep your hand dipping in for more!

 

Toffee Peanut Snack from Bunny’s Warm Oven

 

Sriracha-Honey Nut Mix from An Oregon Cottage

Turkey Munch Popcorn Snack Mix from Tidy Mom

Sweet and Spicy Snack Mix from Hello Little Home

Spicy Buffalo Baked Pretzels from Today’s Creative Life

Homemade Chex Party Mix from Our Southern Home

Corn Snack Nut Mix from Bunny’s Warm Oven

Caramel Honeycomb Snack Mix from Upstate Ramblings

Nuts and Bolts Robot Trail Mix from Lemon Lime Adventures

Easy & Healthy Spiced Nuts from An Oregon Cottage

Chili Spiced Mixed Nuts from Cook Eat Paleo

Quick and Easy Paleo Party Mix from Cook Eat Paleo

Cinnamon & Sugar Pretzels from My Heavenly Recipes

Homemade Trail Mix (GF, NF, DF, WF) from The Thrifty Couple

Quick and Easy Paleo Party Mix from Cooke Eat Paleo

 

Sweet and Spicy Snack Mix from Hello Little Home

Spicy Ranch Goldfish Snack Mix from Tidy Mom

Winter Wonderland Snack Mix from Shaken Together Life

S’mores Snack Mix from The Shabby Creek Cottage

Easy DIY Honey-Cinnamon Snack Mix Recipe from DIY Swank

Savory Crunchy Snack Mix from Time with Thea

Crunchy Roasted Chickpeas from A Bird and a Bean

Spiced Peanut Snack from Bunny’s Warm Oven

Ranch Flavored Pretzel Nibs from Bunny’s Warm Oven

Sweet, Salty and Chocolatey Snack Mix from Cupcakes and Crinoline

 

 

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10 Party Perfect Foods

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10 Party Perfect Foods

  1. Greek Lamb and Feta Pinwheels
  2. Chicken Cordon Bleu Crescents
  3. Turkey Sliders
  4. Mini Ham, Bacon and Cheddar Cups
  5. Poppy Seed Pretzel Dogs
  6. Tomato and Feta Bruschetta 
  7. Cranberry Feta Pinwheels
  8. Spaghetti and Meatball Cupcakes
  9. Cheeseburger Sliders
  10. Mini Quiches

 

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25 Fun Mocktails for New Year’s Eve

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Have the Fun of the Party without suffering the hangover!   These 25 mocktails are fun and perfect for kids and adults alike.  Pick a signature “drink” and let the party commence.

1. Cotton Candy Cocktail
2. Non-Alcoholic Cranberry Spritzer
3. Virgin Mango Margarita
4. Virgin Strawberry Daiquiri
5. Pineapple Mint Smoothie
6. Non-Alcoholic Apple Pie Punch
7. Virgin Bloody Mary
8. Red Robin Freckled Lemonade
9. Cranberry Kiss Mocktail
10. Mango Pineapple Mocktail
11. Cherry Mulled Mocktail
12. Kid Friendly Kool-Aid Slushie
13. Blueberry Mock-jito
14. Peach Mocktailrita Float
15. Captain America – Red, White, and Blue Drink
16. Cinderella Mocktail
17. Very Berry Mint Sparkling Mocktail
18. Easy Lemon Drop Mocktail
19. Shirley Temple
20. Green Gamora Mocktail
21. Apple Pomegranate Mocktail
22. Sunrise Sparkle Mocktail
23. Sea Breeze Mocktail
24. Teajito Mocktail
25. Margarita Mocktail

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8 Easy Bark Recipes to Make for the Holidays

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  1. Peppermint Bark
  2. Peppermint Almond Bark
  3. Salted Caramel Pretzel Bark
  4. Crunchy Andes Bark
  5. Chocolate Graham Cracker Peppermint Bark
  6. Cookies n Cream Bark
  7. Nuts and Cookies Bark
  8. Peppermint Bark Pretzels

 

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Chocolate Bourbon Caramel Pecan Ritz Cookies

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Any kind of boozy cookie is my kind of cookie!  Seriously, though, the bourbon in these in minimal and really gives the chocolate a nice depth of flavor that plays well against the sweet caramel and nutty pecans.  I would make a double or triple batch of these.  They are really good and once you eat one…well, you know the rest!  Enjoy these with a nice cup of coffee, bourbon optional in that!

Chocolate Bourbon Caramel Pecan Ritz Cookies

Yields: 1 dozen

INGREDIENTS
24 Nabisco Ritz crackers
12-15 caramels, unwrapped
1 Tablespoon whipping cream
11 oz bag semi-sweet chocolate chips
1-1/2 teaspoons bourbon (I like using a good bourbon.  Don’t cheap out on this.  Airport bottles are a good and cheap way to get good liquor without buying the whole big bottle.)
1/2 cup chopped pecans

DIRECTIONS
1.   Line a large baking sheet with wax or parchment paper.

2.   Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.

3.   In a microwave safe bowl, add the caramels and whipping cream. Microwave for 20-30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth and fluid, taking care to not overheat.

4.   Allow the caramel sauce to cool for 10 minutes.

5.   Place 1 Tablespoon of the caramel sauce on top of each cracker on the baking pan. Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It’s fine if some of the caramel oozes out the sides.

6.   In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally and taking care not to overheat. Once melted and smooth, add the bourbon and stir well to incorporate and heat an additional 30 seconds. Remove from heat.

7.   Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a warmed smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.

8.   Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.

9.   ENJOY!!

You can store these cookies in an airtight container for up to one week.  They will not last that long in my house!  These are good.

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Herb and Feta Cheese Roasted Greek Potatoes

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Opa!  You will want to celebrate when you taste these delicious potatoes.  Warm and tender, golden brown potatoes roasted fresh from the oven then dressed with herbs and feta cheese.  THESE will put a smile on your face.

Herb and Feta Cheese Roasted Greek Potatoes

Ingredients

  • 5 russet potatoes
  • Feta cheese (To your personal taste.  I ended up using about 1/2 cup.)
  • Fresh chopped parsley (To your personal taste.  I used about 2 tablespoons.)
  • 1 tbsp each: Black Pepper, Oregano, Fresh Garlic
  • 1 tsp salt
  • 3 tbsp  Extra Virgin Olive Oil

Directions

  1. Preheat oven to 450 degrees F.
  2. Cut potatoes into wedges.
  3. Combine potatoes, spices, and olive oil in a bowl, toss and coat evenly.  Use a good quality olive oil like Kasandrinos.
  4. Spread potatoes evenly on baking sheet.  Bake at 450 degrees F for around 30-40 minutes or until golden brown and tender.
  5. Plate, and sprinkle with feta cheese plus fresh parsley.
  6. Serve immediately.

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Rum Ball Cookies – No Baking Required

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If you are going to make cookies, boozy cookies are always fun!  Rum Balls are very easy to make, require NO BAKING and bonus — RUM!  Use a good quality light rum to make sure that the cookies have a good taste and that the cook stays happy.  These are alcoholic so best not to serve these to kids.

Servings: 2 dozen

INGREDIENTS
1 1/2 cups Nabisco Nilla wafers-crushed
1 cup powdered sugar plus 1/2 cup for rolling in
1 cup brown sugar
2 Tablespoons Hershey’s dark cocoa powder
1 cup finely chopped pecans
1/2 teaspoon salt
1/4 cup light corn syrup
3 Tablespoons honey
1/4 cup Bacardi (or good light) rum plus 2 Tablespoons

DIRECTIONS
1.   Line a baking sheet with wax or parchment paper and set aside.

2.   Add the Nilla wafers to a food processor and break the cookies down into small crumbs.

3.   Pour the wafer crumbs into a large mixing bowl.  Add the powdered sugar, brown sugar, cocoa powder, pecans and salt. Whisk to combine.

4.   Add the corn syrup, honey and one 1/4 cup of the rum. Mix until a crumbly, stiff batter forms. If your batter is a bit too dry, add additional rum. I added an additional 2 Tablespoons and that seemed to make the batter perfect. Cover and chill for one hour.

5.   Remove the chilled batter from the refrigerator. Roll into one inch balls and place on the lined baking sheet. Cover and chill for 10 minutes.

6.   Place 1/2 cup powdered sugar into a shallow bowl. Roll each chilled rum ball into the powdered sugar, covering each one completely.

7.   ENJOY!!  These do pack a punch with the alcohol so don’t let the little ones indulge.

*Store the rum balls in a single layer in an airtight container in the coldest part of your refrigerator for up to 2 weeks. The rum flavor intensifies with each passing day!!

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Santa Inspired Holiday Treats

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Ho Ho Ho!  Make the holidays festive with treats inspired by the man in the red suit — Santa Claus!

Santa Inspired Holiday Treats

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Eggnog Gooey Butter Cookies

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Eggnog is a traditional staple of the Holiday season.  Gooey Butter Cake is a St. Louis specialty and OH MY GOSH is it good!  Get the richness of the gooey butter cake made even richer with the eggnog flavor.  It doesn’t have any alcohol in it, but you will want a big glass of milk or a cup of coffee when you enjoy a few of these.  The recipe is super easy, and the dough can be made the day before and kept chilled till ready to bake.  Let the little ones help roll the balls.  Yummy and Fun!

Eggnog Gooey Butter Cookies

Yields: 1 1/2 dozen

Ingredients:
8 oz brick of cream cheese, softened at room temperature
1/2 cup butter (1 stick), softened at room temperature
1 large egg
1 teaspoon ground nutmeg
2 teaspoons rum extract
1 Pillsbury Golden Butter cake mix
2 teaspoons baking powder
1/2 cup powdered sugar

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Directions:
1.   Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.

2.   In a large mixing bowl, add the cream cheese and butter. Cream until smooth.

3.   Add the egg and nutmeg and mix well.

4.   Stir in the rum extract.

5.   Add the cake mix and baking powder and stir until all of the ingredients are well incorporated.

6.   Cover and chill for at least 30 minutes for easier handling.  TIMESAVER: You can make this dough the day before if you like!

7.   Once chilled, roll the cookie dough into 2 inch balls, and then roll them in powdered sugar. Place on the lined baking sheet, at least 2 inches apart.

8.   Bake at 350° for 10-12 minutes. Do not allow the cookies to brown. They should be soft and a bit gooey on top when you take them out of the oven.

9.   Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

10.  Sprinkle additional powdered sugar on the cookies, if desired.

11.   ENJOY!!

*Store in an airtight container for up to 2 weeks.

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Easy Slow Cooker Pot Pie

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Easy Slow Cooker Pot Pie

Nothing says comfort food like a delicious and warm pot pie.  Try this yummy-in-your-tummy version filled with fresh veggies, made easy in the slow cooker with biscuits on top.  For a non-vegetarian option, add in 1 to 2 cups of cut chicken, turkey, or browned hamburger. Perfect to use the leftover Thanksgiving turkey or leftovers from a roasted chicken.

Ingredients

2 Cans of Cream of Mushroom Soup

1/2 Cup Milk

1 cup each, diced: potatoes, carrots, broccoli, green beans, and whole kernel corn

Optional: 1 to 2 cups cut up chicken or turkey, or browned hamburger

1 can refrigerated biscuit dough

1 tsp garlic powder

1 tsp Italian seasoning

Salt and Pepper to taste

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Directions:

In a slow cooker, add the soup plus milk and seasonings, and stir to mix well.

Add the vegetables and meat (if using), and to make sure everything is well coated.

Cook on high in the slow cooker 2 hours, or low for 4-6.  Check the tenderness of the veggies for your preference and adjust the time accordingly.

Cover with biscuits, and cook an additional 30 minutes on high till biscuits rise.  If your slow cooker is oven proof, finishing in a 400 degree oven for 15 minutes or so instead will brown the biscuits nicely.

Serve, and enjoy.

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Mini Roasted Potatoes with Kale & Provolone

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Mini Roasted Potatoes with Kale & Provolone

Ingredients:
2 lbs of multi-colored mini potatoes
4 cups chopped kale
1 cup shredded provolone cheese
2 tbsps extra virgin olive oil divided
1 1/2 tbsps unsalted butter divided
sea salt taste
freshly ground black peppercorns to taste

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Directions:
Preheat oven to 350 degrees.
In a large stockpot add mini potatoes and fill the pot with enough water to just cover the potatoes.
Add a pinch or two of salt.
Cook the potatoes for 20 minutes on a high boil.
Drain the water from the potatoes using a colander and pat them dry with paper towel.
In a large non-stick skillet over med-high heat add a tablespoon of unsalted butter and a tablespoon of EVOO.
When the oil and butter are hot add the potatoes and sear them till they are browned.
Season with sea salt and freshly cracked black peppercorns.
Spoon the potatoes into a casserole dish.
Add a single tbsp of EVOO and 1/2 tbsp of unsalted butter to the skillet.  When the oil and butter are hot, add the chopped kale, constantly stirring for 3 to 4 minutes until they are bright green and tender.  Remove from heat.
Add salt and pepper to taste.

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Spoon the kale into the casserole dish with the potatoes.
Use a fork to toss the kale gently until it is evenly distributed with the potatoes.
Use a box shredder and shave fresh provolone over the potatoes and kale.
Place the casserole dish into a preheated oven for five minutes until cheese is melted.
Remove from the oven.
Serve immediately.

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Perfect Fall Cocktail – The Hard Cran-Orange

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The Hard Cran-Orange

Ingredients:

  • 1-1/2 oz. Hennessy 1738
  • 1/2 oz. Grand Marnier Orange Liqueur
  • 1/2 oz. Fresh Lemon Juice
  • 3/4 oz. Bourbon Maple Syrup
  • 2 Dashes Angostura Orange Bitters
  • 3 oz. K. W. Knudsen Cranberry Nectar
  • Ice
  • Garnish with orange slices and whole cranberries
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Directions:
  1. In a cocktail shaker add Hennessy 1738, orange liqueur, fresh lemon juice, two (2) dashes orange bitters, bourbon maple syrup, cranberry nectar, and ice.
  2. Secure the lid on the cocktail shaker and shake vigorously for 30 seconds.
  3. Strain into a standard whiskey glass filled with ice.
  4. Garnish with orange slices and whole cranberries.
  5. Serve.
 
Drink responsibly, and never drink and drive
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27 Delicious Fall and Winter Pie Recipes

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27 Fall and Winter Pie Recipes

  1. Blommi – Pumpkin Ricotta Cheesecake Pie
  2. Captain Fussy Buckets – Pecan Pie with No Butter or Corn Syrup
  3. Life Love Liz – Frozen Peppermint Pie
  4. Slap Dash Mom – Apple Pie Monkey Bread
  5. Flour on My Face – Easy Inside Out Apple Pie a la Mode
  6. Gretas Day – Sweet Potato Pie With Whiskey and Marshmallows
  7. Slap Dash Mom – German Chocolate Pecan Pie
  8. My Cooking Hut – Mince Pies
  9. The Brewer and the Baker – Homemade Mincemeat Pie (using your crockpot)
  10. Cincy Shopper – No Bake 2 Layer Pumpkin Pie
  11. Parsley Sage Sweet – Cheesecake Pumpkin Pecan Pie
  12. Inside Bru Crew Life – Cookies and Cream Chocolate Pie
  13. Crazy for Crust – No Bake Peanut Butter Chocolate Cream Pie
  14. Spend with Pennies – Pecan Pumpkin Pie
  15. South Your Mouth – Sour Cream Raisin Pie
  16. Stephie Cooks – Pecan Raisin Pie
  17. Art and the Kitchen – No Bake Triple Layer Pumpkin Pie
  18. Kitchen Meets Girl – Marshmallow Pumpkin Pie
  19. The Gunny Sack – Pumpkin Silk Pie
  20. Zoe Bakes – Caramel Apple Pumpkin Pie
  21. This Gal Cooks – Cookies and Cream Chocolate Pudding Pie
  22. Saving Dessert – Raisin Maple Crunch Pie
  23. The 2 Seasons – White Potato Pie
  24. Nosh and Nourish – Sweet Potato Pie with a Maple Quinoa Crust
  25. Wine and Glue – Sweet Potato Chess Pie
  26. B Sugar Mama – Sweet Potato Pecan Pie
  27. The Endless Meal – Vegan Purple Sweet Potato Pie
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YUM! Loaded Mac and Cheese Bacon Cups Recipe

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Loaded mac and cheese bacon cups are about to become your go-to appetizer recipe this holiday season.  Or anytime really.  Once your guests eat these, they will be requested often.

Appetizers are the best thing from a party. Sure, drinks can be fun and the chat is great but the food oh my gosh the food is the best! Because let’s be honest in what other moment would you eat bite-sized versions of comfort food you know and love? And in what other moment would it be appropriate than an adult is noshing on mac and cheese like if there was no tomorrow?

So as a proud appetizer aficionado I’m always looking for recipes that are party ready, which basically means that they need to be incredibly delicious while also being easy and simple (and bonus points if they are quick as well!).

My latest obsession (and one that has been for the past couple of years), are these loaded mac and cheese bacon cups. Friends, there’s nothing better than loaded mac and cheese bacon cups, nothing.

Best of all? You don’t need to be a pro in the kitchen to be able to make them. They are really easy + you’ll only use things that are probably already sitting in your pantry/fridge or that you already buy in a regular basis.

We are using bacon, macaroni, butter, milk, chives and cheddar cheese all combined together into a bite size cup of heaven. Yes, it’s that good. No, I’m not exaggerating even a bit.  Say it with me.  Bacon.  Macaroni and Cheese.

For me, the secret is in wrapping the mac and cheese tightly with bacon, waiting for the oven to make it a masterpiece,  and then just topping everything with more bacon and some extra chives. The result is this creamy, melty, crunchy, and oh-so-flavorful cup of macaroni and cheese held together with bacon. My only advice? When in doubt just add more bacon on top.  And make extra, you are gonna want them.

Loaded Mac and Cheese Bacon Cups

Perfect for an appetizer or starter.

Ingredients

8 Bacon strips

2 Cups macaroni

1 Cup cheddar cheese

3 Tbsps butter

⅓ Cup milk

1 Tbsp chopped chives

Salt and pepper to taste

Directions

Preheat oven to 370 Degrees F.

In a skillet over medium-high heat cook 2 of the bacon strips until crispy. Cut into small pieces.

In a pot, bring to boil salted water and cook the macaroni as package indicates, till pasta is al dente

Remove the heat and drain the water.

In a saucepan over medium heat melt the butter and mix with the milk.

Add the cooked pasta and stir for 3 minutes.

Grease a muffin pan, and line with the remaining bacon strips.  Fill halfway with the pasta mix, and top with the cheddar cheese.

Transfer to the oven and bake for 20 minutes.

Remove from the oven, top with the chive and the chopped bacon.

Serve and enjoy.  Yield: 6 nice sized appetizers

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