Whether you’re gathering to watch your favorite team or to celebrate a loved one, these Pulled Pork bites are the perfect bite-sized snack. You can’t pull me away from the TV on Sundays unless I’m filling up my plate with all the goodies.

I love pulled pork, but I thought it would be fun to use the meat in new ways other than the usual pulled pork sandwiches or tacos. So I decided to spice things up a bit (literally!) and use it as a topping on buttery Ritz crackers.

Ingredients for Pulled Pork Bites

Gather together the following ingredients from the grocery store for this delicious appetizer:

• Pork loin (I used one that was about 1 ½ pounds). I usually use a pork shoulder/pork butt for pulled pork, but since this is for an appetizer, I’m using a smaller cut of pork.
• Onion powder
• Paprika
• Garlic powder
• Old Bay seasoning
• Salt and pepper
• Chili paste
• Coca-Cola
• Your favorite BBQ sauce
• Ritz crackers (you’ll need about 50)
• Caramelized onions (instructions below)
• Monterey Jack/ Colby cheese (or you could use cheddar cheese)
• Chopped fresh cilantro

Please check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make Pork Bites

Pulled Pork

• In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper. Set aside.
• Spread the chili paste over the entire pork loin. Then rub the dry ingredients over the pork and make sure it’s completely covered.
• Place the meat into the bottom of your slow cooker, then gently pour in the Coca-Cola and barbecue sauce. Cover and cook on low for 4 – 5 hours, turning and stirring occasionally.
• Once the pork is fork-tender, remove it to a large bowl or rimmed baking sheet and shred with two forks. Return the meat to the slow cooker for an additional 20 minutes.

Caramelize the Onions

You can read this post for detailed instructions, but basically, cook thinly sliced onions in melted butter and olive oil in a large skillet. Sauté the onions for about 35 minutes or longer, until they reach the desired doneness. Finish by deglazing the pan with a tablespoon of chicken broth and sauteing the onions for another minute or so before removing them to cool.

Assemble the Pulled Pork Bites

• Preheat oven broiler to low. Prepare a baking sheet by covering it with parchment.
• Place the Ritz crackers onto the parchment.
• Using a small cookie scoop, place about a tablespoon of the shredded pork on top.
• Add a few of the caramelized onions and sprinkle with a half teaspoon of shredded cheese.
• Place the cookie sheet under the broiler for about 1 – 2 minutes or until the cheese is melted, watching carefully.
• Sprinkle each with chopped cilantro and serve.

There is so much flavor in each bite, and all the notes come together so nicely! I think these new favorite snacks will be a new weekend tradition during football season. I may even make them for a weeknight dinner when I’m feeling lazy.

FAQs

Can I cook the pork on high in the slow cooker?

Yes, you can cook it on high for about 2 hours, but I think the meat is much more tender when cooked low and slow.

What kind of barbecue sauce is best for these Pulled Pork Bites?

You can use your favorite barbecue sauce, but I recommend using something more tangy vs a sweeter sauce to help offset the sweetness of the soda in the recipe.

How do I store leftover pulled pork?

You can store any leftover meat in an airtight container in the fridge for up to a week. For longer storage, you can freeze pulled pork in a freezer bag for up to 3 months. Make sure it cools completely to room temperature before storing it in the freezer.

Pork Recipes You’ll Love

If you enjoy pork as much as I do, then you need to try making a pork recipe like one of these next time:

• Check out this post that talks about the different cuts of pork
• Pork Spare Ribs
• Slow Cooker Spicy Orange Pork Roast
• Easy BBQ Pork Mac n Cheese
• Crockpot Pork Ragu
• Pork Potstickers

If you enjoyed these Pulled Pork Bites, let me know in the comments or leave me a recipe review below!

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Sweet and Spicy Coca-Cola Shredded Pork Bites

Pulled Pork Bites are a tasty appetizer for any get-together. Ritz crackers topped with shredded pork cooked in a spicy Coca-Cola barbecue sauce, caramelized onions, and cheese will melt in your mouth.

Course Appetizer

Cuisine American

Keyword Pork Bites

Servings 50 servings

Calories 58kcal

Author Lynne Feifer

Ingredients

• 1 ½ pounds pork loin
• 1 ½ teaspoons onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon chili paste more if you like more heat
• 8 ounces Coca-Cola
• 16 ounces barbecue sauce
• 50 RITZ crackers
• caramelized onions
• ¾ cup Colby / Jack cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper.
• Spread the chili paste over the entire pork loin.
• Rub the dry ingredients over the pork to completely cover.
• Place meat into the slow cooker and gently pour in the Coca-Cola and barbecue sauce.
• Cook on low for 4 – 5 hours, turning and stirring occasionally.
• Prepare the caramelized onions.
• Once pork is fork tender, remove and shred with two forks.
• Return to slow cooker for an additional 20 minutes.
• Preheat oven broiler to low.
• Prepare a baking sheet by covering it with parchment.
• Place the Ritz crackers onto the parchment.
• Using a small cookie scoop place about a tablespoon of the shredded pork on top.
• Add a few of the caramelized onions and sprinkle with a half teaspoon of shredded cheese.
• Place cookie sheet under the broiler for about 1 – 2 minutes or until cheese is melted, watching carefully.
• Sprinkle each with chopped cilantro.

Notes

Serve them as soon as possible because the crackers will definitely soften as they sit. 

Nutrition

Calories: 58kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.3mg

This post was originally published October 5, 2016. It has been updated in format on September 2, 2026.

The post Pulled Pork Bites appeared first on 365 Days of Baking.

I absolutely LOVE a good Reuben Sandwich. The corned beef, sauerkraut, and Swiss cheese are perfect together, but when you add Marie’s Thousand Island Dressing and Dip to the mix, it truly does take this braid recipe over the top. I usually make this for St. Patrick’s Day, but you can make it any time you need a quick, tasty meal.

A good braided dough recipe makes an easy weeknight meal or a light lunch. Pair it with some fresh fruit or veggies, some chips, or a salad, and you’ve got all you need to fill up some tummies!

Ingredients for my Easy 5-Ingredient Reuben Braid

• Puff Pastry Dough: In the past I’ve used my Homemade Pizza Dough or a refrigerated pizza crust from the grocery store, but I’ve changed the recipe and prefer to make it with puff pastry dough as there’s a bit more height and flakiness, and I do prefer the taste. But, imagine how delicious this would be with some rye pizza dough to replicate the flavors of original Reuben sandwiches? YUM!
• Corned beef: And nothing but. Please don’t use anything else. It won’t taste the same.
• Swiss cheese: Yes, there are definitely other cheeses out there, but Swiss is perfect for this recipe. It melts well and isn’t overpowering, so it blends really well with all the other flavors.
• Sauerkraut: I know, some people aren’t nuts about the stuff, but trust me, you won’t want to omit it. The sourness is the perfect contrast to the sweetness of the dressing.
• Marie’s Thousand Island Dressing. This is truly the piece de résistance of this Reuben. I love the creaminess of it. Plus, the flavor definitely left me craving more, so I served it as a dip alongside it, too! I have a hard time imagining this sandwich braid without it! If you can’t find Marie’s, substitute your favorite brand.

The detailed ingredients list can be found in the printable recipe card below! 

How to Make a Corned Beef Sauerkraut Reuben Braid

1. First, I make sure to remove the sheet of pastry dough from the freezer to thaw at least 40 minutes before I’m ready to start rolling and cutting into it. During this time, I’ll prepare all of my other ingredients, and I’ll preheat the oven to 400 degrees F.
2. I then place some parchment on a clean work surface. I put the thawed pastry dough sheet onto the parchment and gently roll it out into a 10 x16-inch rectangle. Using a knife or pizza cutter, I make slices down both long sides of dough, 1 ½ inches thick and 3 inches into the center.
3. Next, I spread some dressing over the middle of the dough. Then I place the corned beef evenly over the center of the dough.
4. Do the same with the cheese. I usually break the slices of Swiss cheese so I can place them evenly on top of the beef. Then I put forkfuls of sauerkraut on top of the cheese.
5. Now, I pour about 1/4 -1/3 cup of dressing (depending on how much I am in the mood for) into one corner of a sandwich bag. Then I cut a small hole into the opposite corner and squeeze the dressing all over the sauerkraut. I found it easiest to distribute it this way as opposed to using a knife.
6. I fold up one end of the dough and secure it by folding in the first two strips of dough. Then I continue down the length of the dough, alternating strips to make the braid, stopping before the last two.
7. I bring the end up and over, then fold in the last strip or two to hold it firm. Those bottom strips are the key to holding everything together!
8. I use an egg wash (one egg mixed with a tablespoon of water) and brush it over the top and sides of the braid to give it a nice golden brown finish. Then I bake it in the preheated oven for 15-18 minutes, until golden brown. I serve it with some additional Marie’s Dressing for dipping.

Recipe Notes

• I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste of the pastry dough. Feel free to use whichever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F and bake for 20-25 minutes until golden. 
• Sprinkle the crust with some caraway seeds for added crunch! 

FAQs

What do you serve with this 5- Ingredient Reuben Braid?

I think it’s delicious served with some dill pickles and potato chips. The sourness of the pickles and crunch of the chips tie everything together.

How do I store leftover Reuben Braid?

I slice this and store it in an airtight container in the fridge for 3-5 days. It makes great leftovers for lunch. I just heat it up in the microwave, but you could use an air fryer for 10-15 minutes or reheat it in the oven as well.

Can I freeze a Reuben Braid?

Yes, you can freeze it once baked and cooled completely. Wrap the whole thing in plastic wrap and store it in an extra-large freezer bag (or double wrap it. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat before serving!

More Braid Recipes You’ll Love

These recipes are popular for a reason! Try one of these varieties next time:

• Taco Braid
• Spaghetti and Meatball Braid
• Denver Scrambled Breakfast Braid

What kind of braid should I try next? If you tried this Easy 5-Ingredient Reuben Braid recipe, I’d love to hear what you thought! Let me know in the comments.

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This post was originally published April 2, 2021. It has been updated in format on May 6, 2026.

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Easy Reuben Braid

This Easy 5-Ingredient Reuben Braid is corned beef, Swiss cheese, sauerkraut, and Marie’s Thousand Island Dressing in puff pastry! This Reuben sandwich twist is perfect for any night of the week.

Course Dinners

Cuisine American

Keyword Reuben Braid

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 people

Calories 750kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry dough thawed
• ¼ cup Marie's Thousand Island Dressing and Dip
• 12 slices corned beef about a ½ lb
• 8 slices Swiss cheese
• 8 ounces sauerkraut drained well
• ⅓ cup Marie's Thousand Island Dressing and Dip (depending plus additional for dipping

Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

• Preheat oven to 400° F.
• Place a sheet of parchment on a clean work surface. Put the thawed pastry dough onto the parchment and gently roll it out so that it measures about 10 X 15-inches. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
• Beginning at one end of the braid and leaving about 1/2 -1 inch both at the top and the bottom, spread the ¼ cup of Marie's Thousand Island Dressing over the center of the dough. Cover evenly with the slices of the corned beef. Then evenly place 8 slices of Swiss cheese. You may have to break the slices in half to completely cover. Place forkfuls of sauerkraut over the cheese and spread evenly.
• Pour the 1/3 cup of Marie's Thousand Island Dressing into a corner of the sandwich bag. Cut a small hole in the opposite corner and using it as a piping bag, squeeze the dressing all over the sauerkraut. It's easiest applying the dressing this way as opposed to spreading with a knife.
• Fold one end of the dough up and over the contents as much is possible and wrap the first two strips over to secure it. Repeat the wrapping with every other dough strip until you reach the last two. Fold that end up and use the last two strips to secure.
• Mix the egg with 1 tablespoon water, and with a pastry brush, brush over the top and sides of the braid (you will probably have some left over). Place the braid with the parchment onto the rimmed baking sheet and bake for 15-18 minutes, until golden.
• Serve with additional Marie's Thousand Island Dressing for dipping.

Notes

I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste from the pastry dough. Feel free to use which ever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F, and bake for 20-25 minutes until golden. 

Nutrition

Serving: 1g | Calories: 750kcal | Carbohydrates: 36g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1649mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 24mg | Calcium: 343mg | Iron: 4mg

I am proud to be partnering with Marie’s Dressing to bring you this sponsored post. As always, all opinions are 100% my own.

The post Easy 5-Ingredient Reuben Braid appeared first on 365 Days of Baking.

I’m a sucker for Chick-Fil-A® sauce, as my order history might show! I squirrel away extra packets when I do a pickup order and even buy it by the bottle at the grocery store (they even sell it at my current location!) It’s great for dipping my nuggets, of course, but I also like it on sandwiches, burgers, and more.

Since I made this Chick-fil-A Potato Salad recipe with it a couple years ago, I knew it would make a great sauce for a cool, refreshing pasta salad, and I was right! I mixed it with just a bit of mustard and apple cider vinegar for a smooth and tangy dressing that contrasts nicely with the crunchiness of the chopped vegetables in this salad. It’s a keeper!

Ingredients for Chick-fil-A Macaroni Salad

Luckily, this recipe is pretty simple and only requires a few simple ingredients beyond the pantry staples. Here’s what’s on my shopping list:

• Elbow macaroni
• Green bell pepper, cored, seeded, and diced
• Celery, finely diced
• Red onion, finely diced
• Large hard-boiled eggs, chopped
• Chick-Fil-A sauce
• Freshly chopped parsley
• Apple cider vinegar
• Bottled yellow mustard
• Kosher salt
• Ground black pepper

I put all the details in the printable recipe card below, so scroll down for ingredient amounts and instructions!

How to Make Chick-fil-A Macaroni Salad

This pasta salad recipe is easy to make and comes together in under 30 minutes!

1. I like to wash and dice all my vegetables ahead of time, so that’s the first step on my list.
2. Next, I prepare the elbow macaroni according to the package directions for “al dente”. Then I drain the noodles and set them aside to cool.
3. In a large bowl, I combine the macaroni noodles, green pepper, celery, red onion, chopped parsley, and hard-boiled eggs and gently mix them all together. In a small bowl, I whisk together the Chick-fil-A sauce, yellow mustard, apple cider vinegar, salt, and pepper. Then I pour it over the pasta salad and stir to coat.
4. Finally, I cover the bowl tightly with plastic wrap or foil and refrigerate for at least 2 hours before serving, as this gives more time for the flavors to develop.

FAQs

Does Chick-Fil-A have a Macaroni Salad?

The restaurant currently does not offer a pasta salad, so this is not a copycat recipe. They do use elbow macaroni for their mac n’ cheese. This recipe gets its name from the Chick-Fil-A sauce I use in the salad dressing!

Can I add a protein to this pasta salad?

Yes, this salad would be great with some cooked chicken. Chop up some Chick-Fil-A grilled chicken nuggets or whatever leftover chicken you have. Some shredded chicken would work well, too! Other options include tuna or shrimp.

How do I store Chick-fil-A Macaroni Salad?

Store it tightly covered in the fridge for 3-5 days. After that, it might start to get soggy.

Can I make this pasta salad ahead of time?

Yes, you can make it up to 24 hours in advance for the best results. I like to make it the night before I plan to serve it to give the flavors plenty of time to develop.

Can I omit any of the ingredients?

Yes, feel free to make edits to the recipe to match your own preferences! Add a chopped carrot, leave out the onion, etc!

Can I use other pasta shapes besides elbow macaroni?

Yes, you can make this Chick-fil-A Macaroni Salad with any pasta shape. Great options include ziti, mini bowties, or penne pasta. Of course, then it won’t be a “macaroni” salad anymore!

Pasta Salad Recipes You’ll Love

• Looking for a classic Macaroni Salad? This one is a staple at our house and one my mom always made when I was growing up.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• This super easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.

Let me know how your family liked Chick-fil-A Macaroni Salad in the comments below, or leave me a recipe review! Thanks for stopping by!

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Chick-fil-A® Macaroni Salad

Chick-Fil-A® Macaroni Salad with elbow macaroni, hard-boiled eggs, chopped veggies, and that tangy Chick-Fil-A sauce is the pasta salad recipe you didn't know you needed for your menu all summer long!

Course Salad, Side Dish

Cuisine American

Keyword Chick-fil-A Macaroni Salad

Prep Time 20 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 324kcal

Author Lynne Feifer

Ingredients

• 8 ounces elbow macaroni
• ½ large green pepper, cored, seeded and diced
• 2 stalks celery, diced
• ⅓ cup diced red onion
• 2 large hard boiled eggs, chopped
• 1 cup Chick-fil-A® Sauce
• 2 tablespoons freshly chopped parsley
• 1 tablespoon apple cider vinegar
• 1 tablespoon bottled yellow mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Prepare the elbow macaroni according to manufacturer's directions. Drain and set aside to cool.
• Put the 8 ounces cooled macaroni, half green pepper, 2 stalks diced celery, red onion, 2 chopped hard boiled eggs, 1 cup Chick-fil-A® sauce, 2 tablespoons parsley, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper into a large mixing bowl. Stir well until thoroughly combined.
• Cover the bowl tightly with tin foil or plastic wrap, and refrigerate for at least two hours before serving.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

The post Chick-Fil-A® Macaroni Salad appeared first on 365 Days of Baking.

I absolutely love Little Smokies, and they are so easy to make in the crockpot. I make them for every gathering, from holiday parties to tailgates. They’re the perfect size for snacking, but if I’m not careful, I’ll eat enough to make a whole meal!

The best thing about this appetizer is that it only takes a few ingredients, yet everyone always raves about how good it is. You don’t have to tell your guests how easy they are, though!

Ingredients for 3-Ingredient Lil Smokies

As promised, you only need three (or four, if you choose) simple ingredients to make these Cocktail Sausages. Here’s what you need:

• A package of Lil Smokies cocktail sausages
• Grape jelly (jam works as well)
• Heinz chili sauce                            
• Worcestershire sauce (this is optional, but I highly recommend adding it!)

View the printable recipe card at the bottom of the post for a detailed ingredients list.

How to Make Little Smokies in the Crockpot

1. Place all the ingredients into the slow cooker and stir well to coat the sausages.
2. Set the slow cooker to low, cover, and cook for about 2 hours, stirring occasionally.
3. When you’re ready to serve, set the slow cooker to warm. For a nice presentation, you can garnish with freshly chopped green onions or parsley.

Recipe Tips

• Sometimes I mix my jelly, chili sauce, and Worcestershire sauce together in a large bowl, then pour it over the sausages in the Crockpot. That step is totally optional, though!
• You can easily double or triple this recipe to feed a crowd!
• When considering how much to serve, plan about 4-5 sausages per person. The recipe’s nutritional info is calculated for 5 sausages each.

FAQs

How do I store leftover Crockpot Lil Smokies?

Pour the contents of the crockpot into an airtight container and store it in the fridge for 3-5 days. Reheat on the stovetop or in the microwave as needed.

How do I serve these Cocktail Sausages?

Serve them with toothpicks, or people can use a large slotted spoon to serve themselves from the crockpot.

How do I know when the Lil Smokies are done cooking?

They typically plump up a little when they are done, and they will be warm throughout. 2 hours in the Crockpot should be plenty of time!

More Easy Appetizers

Try one of these appetizer recipes for your next gathering:

• 3-Ingredient Grape Jelly Meatballs
• Easy Pepperoni Pizza Dip Recipe
• Cream Cheese Stuffed Mushrooms
• Avocado Salsa
• And Many More!

If you liked these Crockpot Lil Smokies, let me know how they turned out for you!

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3-Ingredient Crockpot Lil Smokies

These Crockpot Lil Smokies are a very easy appetizer made with just three simple ingredients. They're perfect for any gathering, and can easily be made into a weeknight dinner served over rice.

Course Appetizer

Cuisine American

Keyword Crockpot Lil Smokies

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 528kcal

Author Lynne Feifer

Ingredients

• 14 ounces Lil Smokies refrigerated sausages
• ¾ cup grape jelly I use grape jam, but either is fine
• ¾ cup Heinz Chili Sauce
• 4 teaspoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 2 hours, stirring occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley.

Notes

Nutritional information calculated for about 5 Lil Smokies per person. 

Nutrition

Serving: 1serving | Calories: 528kcal | Carbohydrates: 57g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 64mg | Sodium: 1798mg | Potassium: 458mg | Fiber: 2g | Sugar: 40g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

The post Crockpot Lil Smokies appeared first on 365 Days of Baking.

Chili is one of my favorite meals to make. It’s quick to throw together, and the long, slow cooking time produces such tantalizing flavors and aromas! I love to make a big batch and use it to make a chili dog, serve it over baked potatoes, on top of French fries, or just in a bowl with some cornbread or crackers.

As much as I love plain French fries, they are even better with toppings! I’ve had them with everything from plain cheese to saucy pulled pork on top. But these Chili Cheese Fries are definitely at the top of my list!

Ingredients for Chili Fries

This recipe starts with my homemade chili recipe, but of course, you can use any type of chili, even the canned which will make this dish super quick and easy to put together! Here’s what I need to make this chili recipe:

• Olive oil
• Chopped onions
• Minced garlic
• Ground beef
• Stewed tomatoes
• Fire-roasted diced tomatoes (or Rotel tomatoes with chiles)
• Tomato sauce
• Chili powder
• Unsweetened cocoa powder
• Cumin
• Oregano
• Kosher salt
• Kidney beans (I do not drain them first!)

In addition, I need the following:

• Frozen French fries
• Shredded Mexican blend cheese
• Sliced jalapeno
• Chopped red onion
• Fresh chopped parsley or cilantro (for garnish)

I have a detailed list of ingredients in the recipe card below, so make sure you review it before cooking!

How to Make Chili Cheese Fries

Homemade Chili

This chili recipe is pretty quick and easy to make! I start with my aromatics by heating olive oil in a large skillet over medium-high heat. Once it’s hot, I add the chopped onions and minced garlic, then sauté them until they are soft and fragrant (about 2-3 minutes).

Next, I add the ground beef and cook it until it’s completely browned, about 7-10 minutes. I either drain off the excess oil or cook it until the meat sears and most of the liquid evaporates.

Now I stir in the stewed tomatoes, diced tomatoes, tomato sauce, and all the seasonings (chili powder, cumin, oregano, and salt). Don’t forget the unsweetened cocoa—it really adds a depth to the flavor! I mix all of this up, breaking up the stewed tomatoes as I stir. Once it comes to a boil, I cover the saucepan, reduce the heat to low for a simmer, and let the chili cook for about an hour, stirring occasionally.

At the end of the cook time, I add the kidney beans with their liquid and stir to combine. I don’t want these to get mushy! Then I replace the cover and let the chili cook another 20 minutes or so. Now it’s ready to eat or use in your recipes!

Chili Cheese Fries

I cook the fries according to the package directions. I prefer to make them in an air fryer, but the oven works well too. Then I place the hot fries on a rimmed baking sheet or in an oven-proof baking dish like a cast iron skillet. I move a baking rack to the top position in the oven and heat up the broiler.

Next, I spread about a cup of shredded cheese over the cooked fries, then broil them in the preheated oven for 2-3 minutes, just long enough to melt the cheese. I take them back out of the oven, spread 2 cups of chili over the top of the cheese, then sprinkle the remaining cheese on top of the chili. Then the fries go back into the oven for another minute or two.

To serve, I top them with diced red onion, sliced jalapenos, and chopped parsley, but you can use whatever toppings you like!

Recipe Notes

• This chili recipe makes more than the 2 cups needed for the chili fries, so you can save the rest for another day!
• Feel free to adjust the spices to your liking, but I highly recommend you keep the cocoa powder in!

FAQs

Can I make Chili Cheese Fries ahead of time?

I love to make the chili the day before I make the fries, as the chili thickens when it cools and the flavors deepen overnight. Make the fries fresh, though, as they will get soggy overnight.

Can I make this with other types of fries?

I use standard French fries, but you could use waffle fries or even tater tots! I’m not sure how it would taste with fries made from sweet potatoes, but go ahead and give it a try!

How do I store leftover chili?

Store the cooled chili in an airtight container in the fridge for 3-5 days, or for longer storage, transfer it to a freezer bag, lay it flat, and freeze. Frozen chili is good for up to 3 months. Thaw it in the fridge overnight before reheating the chili on the stovetop.

Meals that Double as Game Day Appetizers

Chili Cheese fries make a great meal, but they’d also be fun to serve as an appetizer for your tailgate party, too! Here are some other meals that double as game day snacks:

• Buffalo Chicken Sliders
• Sweet and Sour Meatballs
• Chicken Nachos
• Aloha Sloppy Sliders
• Pepperoni Bread

If you enjoyed these Chili Cheese Fries, please leave me a recipe review or a comment below!

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Chili Cheese Fries

Enjoy these Chili Cheese Fries for a hearty but easy meal. Using frozen French fries, you can load them up with delicious homemade chili and all the fixings to make them perfect for an appetizer, too!

Course Dinners

Cuisine American

Keyword Chili Cheese Fries

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 560kcal

Author Lynne Feifer

Ingredients

Chili Cheese Fries

• 16 ounces frozen French fries
• 1 ½ cups shredded Mexican cheese blend divided
• 2 cups leftover chili recipe below and see note*
• 1 jalapeno sliced
• 2 tablespoons chopped red onion
• fresh chopped parsley or cilantro for garnish

Chili Recipe

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 pound ground beef
• 14.5 ounces stewed tomatoes
• 14.5 ounces fire roasted diced tomatoes can use Rotel Tomatoes with chiles for additional flavor.
• 8 ounces tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 15 ounces kidney beans NOT drained

Instructions

Chili Recipe

• Prepare the chili. In a large skillet over medium heat, pour the olive oil. Add the one chopped onion, and 2 cloves of minced garlic and saute until soft and fragrant, about 2-3 minutes.
• Add the pound of ground beef and cook until completely browned, about 7-10 minutes.
• Stir in the 14.5 ounces stewed tomatoes, 14.5 ounces diced tomatoes, 8 ounces tomato sauce, 1 tablespoon cocoa powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano and 1 teaspoon kosher salt. Mix well, breaking up the stewed tomatoes as you stir. Bring to a boil, and then reduce to a simmer. Cover and cook for about an hour, stirring occasionally.
• Add the 15 ounce can of kidney beans with the liquid and stir to completely combine. Cook for an additional 20 minutes, uncovered, again stirring occasionally.

Chilli Cheese Fries

• Cook the French Fries according to manufacturer's directions, spreading them onto a baking sheet lined with aluminum foil to bake in the oven or by placing them into the basket of an air fryer.
• If using 2 cups of chili that has been refrigerated, place it into a small saucepan and allow to simmer until ready to assemble the fries.
• Once the French fries have been cooked, either move them closer together on the rimmed baking sheet or put them into an oven-proof baking dish, cast iron skillet or pie plate to assemble and serve. Move one of the oven racks to the top position and preheat the broiler on low.
• Spread 1 cup of the Mexican cheese over the French fries and broil for 2-3 minutes or until the cheese has melted.
• Add the 2 cups of heated chili and spread over the cheese covered French fries. Sprinkle the remaining 1/2 cup of cheese over the chili, and return to the oven. Broil for an additional 1-3 minutes until the cheese has melted.
• Sprinkle with the 2 tablespoons red onion, sliced jalapeno, and chopped parsley.

Notes

• The chili recipe is included and makes more than the 2 cups needed for the Chili Fries.
• I like to make the chili at least the day before I make the fries recipe because it thickens as it cools and is not as runny when reheated. However, you can assemble right after cooking.
• Feel free to use more or less of the spices in the chili recipe to adjust it to your taste.

Nutrition

Calories: 560kcal | Carbohydrates: 52g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 48mg | Sodium: 1550mg | Potassium: 1010mg | Fiber: 11g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 555mg | Iron: 6mg

The post Chili Cheese Fries appeared first on 365 Days of Baking.

Once there’s a chill in the air and the wind starts to blow, I automatically want to start eating warm, comforting meals like soups and homemade chili. There’s just something so satisfying about ladling out a cup of chili on a cold winter night, and adding all the fixings.

I know everyone has their favorite chili recipe, but if you’re looking for something to win that next chili cook-off, give this recipe a try! They’ll be raving about your chili, and you’ll smile knowing how easy it is to make.

Why I Love Making My Easy Chili Recipe

• I find chili to be so satisfying, with meat, beans, savory spices, and slow-cooked flavors.
• It’s customizable! I can spice it up, keep it simple, make it meaty or vegetarian, and even top it with all sorts of favorite toppings.
• I make chili when I need to feed a lot of people, as it’s easy to make in large batches. I love to have it for game days, parties, and even meal prep to keep in the freezer for later!
• It reminds me of my childhood. I love to make recipes that have been in the family for generations, and this easy chili recipe is one you’ll want to pass down to your kids and grandkids!

Chili Recipe Ingredients

To make this homemade chili, you need a handful of fragrant spices, but there’s nothing too fancy on this list. Here are the simple ingredients of my shopping list:

• Olive oil- I need this for cooking my aromatics.
• Onion- I prefer my onion chopped very finely, but small chunks are okay too.
• Garlic- I mince about two cloves, but you can add more or less according to your preference.
• Ground meat- I use extra lean ground beef and drain off any excess fat.
• Stewed tomatoes- I use these to add some bulk to my chili sauce.
• Kidney beans- I throw these in, liquid and all!
• Fire-roasted diced tomatoes- I love the flavor this adds to the sauce. You can also use Rotel tomatoes with chiles for even more of a kick!
• Tomato sauce- I always have this in my pantry!

Now come the spices! Here’s what I use: for chili seasoning

• Chili powder
• Unsweetened cocoa powder
• Cumin
• Oregano
• Kosher salt

Please review the printable recipe card at the end of the post for a detailed list of ingredients!

How to Make My Classic Chili Recipe

I use a large saucepan to make this chili, though you could also use a deep, large skillet.

1. First, I pour my olive oil into the pan and let it heat. When it’s hot, I add the chopped onion and minced garlic to the pan and saute until soft and fragrant (about 2-3 minutes).
2. Next, I add the ground beef to my aromatics and cook until it’s completely browned, which takes me 7-10 minutes. Drain off any excess grease if desired.
3. Now I add these ingredients as follows: stewed tomatoes, diced tomatoes, tomato sauce, cocoa powder, chili powder, cumin, oregano, and salt. I mix all these together, breaking up the stewed tomatoes as I stir. I bring this mixture to a boil, then cover and lower the heat to let It simmer for about an hour, stirring occasionally.
4. Finally, I add the kidney beans with the liquid, then let the chili cook for an additional 20 minutes uncovered, stirring occasionally. Don’t add the kidney beans too early, or they’ll be mush by the end!
5. I serve my chili with a choice of toppings, like shredded cheddar cheese, sour cream, crushed tortilla chips, Fritos, and green onions. It’s also perfect to spoon over baked potatoes or on hot dogs to make chili dogs! What else would you add?

FAQs

Do I have to add cocoa powder to my chili?

It may seem like an odd ingredient, but I promise you, it works! It adds such a nice depth to the flavor of the chili, making it one of the best I’ve ever had! If you don’t have any cocoa powder, it’s okay to omit it, but if you have it on hand, use it!

How do I store leftover Chili?

I store my chili in an airtight container in the fridge for 3-4 days. Make sure it cools completely before storing it.

For longer storage, I transfer my cooled chili to these convenient 2-cup Souper Cubes, and and freeze it for up to 3 months. They’re silicone, and when frozen, the contents come out easily and the portion sizes are perfect. It makes a great choice for meal prep, so you can freeze it in one large batch or in individual portions. Check out their other products for more storage options, too!

I thaw my chili overnight in the fridge, then heat it up in the microwave or on a stovetop for best results.

How do I make this recipe vegetarian?

If you omit the ground beef, you have vegetarian chili! You can use other beans in place of the ground beef, or just double the amount of kidney beans. Use chili beans, pinto beans, black beans, or cannelloni beans.

What are some other recipe variations?

• Sometimes I dice and cook a green pepper with my other aromatics so they get nice and soft by the end of the cooking process.
• For a lower-fat version, I like to use ground turkey. You can’t even tell the difference in flavor!
• If you don’t like the starchiness of the bean water, you can drain them and use tap water instead. I like what it adds to the chili, so I don’t drain my beans.
• You can get extra veggies in your chili by sauteing them and then blending them to add to the sauce (or you can just dice them and cook them along with everything else.
• You can simmer your chili longer for even more flavor. I like to cook it on low in a slow cooker for about 3 hours.

More Comfort Food Recipes

If you enjoy a good comfort food recipe like this Chili Recipe, then try one of these recipes next time:

• With my mom’s homemade Lasagna Recipe, I promise you’ll fall in love with just one bite. Layers of lasagna noodles, mozzarella cheese, homemade meat sauce, and ricotta and Parmesan cheeses make this family favorite THE ultimate comfort food with plenty for everyone! It’s also a great way to feed a crowd, or you can freeze the leftovers.
• This easy Shepherd’s Pie recipe is made of ground beef, veggies, and corn in a delicious gravy topped with mashed potatoes that, after cooking, become slightly crisp when broiled.
• What better way to reuse those cherished leftovers than with a steaming, creamy, and utterly satisfying Turkey Noodle Casserole? It’s classic comfort food in a casserole dish. Whip up this easy family favorite casserole for dinner tonight!
• Inspired by the classic flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with tender pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. Enjoy a comforting bowl of this flavorful soup on a cool fall evening or any time you need an easy meal for the whole family!
• This Classic Meatloaf Recipe is one the whole family will enjoy. With a sweet, tangy sauce on top, this dinner recipe is comfort food at its finest when paired with a side of creamy mashed potatoes or used for a sandwich.

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Chili Recipe

My best Chili Recipe highlights layers of flavors, including a surprise ingredient you might not have considered before—cocoa powder, making it especially savory and adding a richness to it as well.

Course Dinners

Cuisine American

Keyword Chili Recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour 27 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 4 servings

Calories 458kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 pound ground beef
• 14.5 ounces stewed tomatoes
• 14.5 ounces fire roasted diced tomatoes can use Rotel Tomatoes with chiles for additional flavor.
• 8 ounces tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 15 ounces kidney beans NOT drained

Instructions

• In a large skillet over medium heat, pour the olive oil. Add the one chopped onion, and 2 cloves of minced garlic and saute until soft and fragrant, about 2-3 minutes.
• Add the pound of ground beef and cook until completely browned, about 7-10 minutes.
• Stir in the 14.5 ounces stewed tomatoes, 14.5 ounces diced tomatoes, 8 ounces tomato sauce, 1 tablespoon cocoa powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano and 1 teaspoon kosher salt. Mix well, breaking up the stewed tomatoes as you stir. Bring to a boil, and then reduce to a simmer. Cover and cook for about an hour, stirring occasionally.
• Add the 15 ounce can of kidney beans with the liquid and stir to completely combine. Cook for an additional 20 minutes, uncovered, again stirring occasionally.
• Serve with shredded cheese, sour cream or Greek yogurt, tortilla chips, Fritos, and green onions for topping.

Notes

• Feel free to use more or less of the spices to adjust it to your taste.
• The unsweetened cocoa powder may seem like an odd ingredient and you may be tempted to omit it, but trust me, it works! It adds a great depth to the chili’s flavor, making it one of the best I’ve ever had. 

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1348mg | Potassium: 1308mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1442IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 9mg

The post Chili Recipe appeared first on 365 Days of Baking.

Jell-O© isn’t just for kids! Desserts made with this sweet gelatin are fun to eat at any age, and are always delicious! I love to make Jell-O© Cups for the perfect-sized portions that are easy to serve at events. Imagine red and green cups for Christmas, red and blue for patriotic parties, and your favorite football team’s colors for tailgate!

I know this recipe looks like a lot of steps and a bunch of ingredients, but it really does come together quite easily! But if you’re pressed for time, remember you can always use the “speed-set” method that is described on the gelatin boxes.

Ingredients for Jell-O© Cups

I’m making this recipe with Berry Blue, cherry, and lime gelatin so I can celebrate both teams (ahem, the Patriots!!) in this year’s Super Bowl, but you could choose any flavors when you make your gelatin cups (as well as their corresponding decorations!) Here’s what you need to make them:

• Jell-O© Berry Blue Gelatin
• Unflavored gelatin packets
• Cherry gelatin (or other red JellO)
• Lime gelatin
• Sweetened condensed milk
• Boiling hot water
• Cold water
• Whipped cream
• Red, white, and blue sprinkles
• Green sprinkles

Note: You also need 12-ounce plastic cups to create the dessert cups. I found some at my local Shaw’s, but you can find them here on Amazon.

I’ve included a printable recipe card at the bottom of the post with detailed ingredients and instructions, so make sure to check it out!

How to Make Jell-O© Cups

First, I place my plastic cups onto a baking sheet so I can easily move them to and from the refrigerator. I like to use clear plastic cups so you can see all the layers of Jell-O©!

Blue Layer

Next, I boil two cups of water and pour it into a medium bowl, or my preference, a liquid measuring cup. Then I add the blue gelatin powder and stir until it dissolves. I stir in 2 cups of cold water and pour ½ cup of the liquid jello mixture into the individual cups. Finally, I move the cups to the fridge to chill for about 2-2 ½ hours until completely set.

White Layer

While the blue gelatin sets in the fridge, I boil a cup of water and pour it into a liquid measuring cup. Then I stir in the sweetened condensed milk until combined, then set it aside.

Next, I place ½ cup of cold water into a small bowl and sprinkle two packets of unflavored plain gelatin on top. I let it stand for 2-3 minutes, until it looks kind of grainy. Then I boil another ½ cup of water and add it to the bowl, stirring until the gelatin completely dissolves.

I pour this mixture into the condensed milk mixture and stir to combine. I set this mixture aside and let it cool to room temperature. Then I remove the cups containing the blue layer from the fridge when set and pour 3 ounces of the white gelatin mixture into each cup. Then I return the cups to the fridge to set for another hour or so.

Red Layer

Note: The red and green layers can be done at the same time, as each one goes in only half the cups!

Meanwhile, I boil another cup of water and add it to a medium bowl. I stir in the cherry gelatin and mix until it’s fully dissolved. Then I add a cup of cold water and mix well. Out come the cups from the fridge! I add ½ cup of the cherry gelatin to 4 of the cups over the white gelatin layer. I place the cups back in the fridge for at least 4 hours before serving.

Green Layer

I use another cup of boiling water to mix the green gelatin until it dissolves in another medium bowl. Then I add a cup of cold water and mix well. I add ½ cup of the lime Jell-O© to the remaining 4 cups over the white layer. Finally, I place the cups back in the fridge for at least 4 hours before serving. I like to make these the day before, so they have plenty of time to set up!

Just before serving, I top all the Jello© Cups with whipped topping and sprinkles that match the colors of the gelatin in the cup! And now I’ve got a sweet treat to show off my team loyalty!

Recipe Notes

• I found it easiest to mix all of the gelatins in my liquid measuring cups and then pour the exact amount needed for each dessert into a smaller measuring cup to transfer it.
• If these seem like a lot, I get it! I understand that almost 1 ½ cup servings of Jell-O© may be too much for a single person (it definitely was for me!), so if you want to make these in a smaller cup, I highly suggest using the following amounts and that way more people can enjoy them as well:
  • For 16 servings, use 9-ounce plastic cups, distributing 2 ounces ( ¼ cup) of the blue layer, 1.5 ounces of white, and 2 ounces (¼ cup) of each of the red and green gelatins. 
• I included details about the Speed-Set method for each layer in the recipe card below, just in case you’d like to save some extra time!

FAQs

How long do these Jell-O© Cups last?

If stored correctly (covered tightly or in an airtight container), these gelatin cups will last 7-10 days in the fridge. However, I think they taste best within the first 3-4 days.

Can I make Jell-O© Cups ahead of time?

Yes, homemade Jello cups can be made up to 48 hours in advance. Cover them tightly and store them in the fridge until ready to serve, then add toppings!

More Jell-O© Recipes

Try these jello desserts next time:

• Last time the Seahawks and Patriots faced off in the Super Bowl in 2015, I made these Game Day Jello Shots. Make some to celebrate the rematch!
• Try these Red, White, and Blue Jello Stars for your patriotic celebrations!
• Many of my Dream Bar Recipes have a gelatin layer. Which one of these great recipes is your favorite?

If you make these Jello Cups, let me know how they turned out! Enjoy the game!

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Jell-O© Cups

These homemade Jell-O© Cups are a fun treat for game days with your favorite team's colors, after school snacks, and celebrations! Make them in different flavors and color combinations for any event.

Prep Time 30 minutes minutes

Refrigeration 7 hours hours 30 minutes minutes

Total Time 8 hours hours

Servings 8 servings

Calories 174kcal

Author Lynne Feifer

Ingredients

• 6 ounces Jell-O Berry Blue gelatin
• 14 ounces sweetened condensed milk
• .50 ounces unflavored gelatin (2 packets)
• 3 ounces cherry gelatin
• 3 ounces lime gelatin
• 5 ½ cups boiling water divided
• 4 ½ cups cold water divided
• (8) 12 ounce plastic cups
• whipped cream
• red, white, and blue sprinkles
• green sprinkles

Instructions

• Place the 6 12-ounce plastic cups onto a baking sheet so that you can easily move them back and forth to the refrigerator.

Blue Layer

• Boil 2 cups of water and place into a medium bowl or 8-cup liquid measuring cup. Add the 3 oz. blue gelatin and stir to dissolve. Stir in 2 cups of cold water. Distribute 1/2 cup of the blue gelatin into each of the 8 plastic cups on the baking sheet. Place them into the refrigerator to chill for 2 – 2 1/2 hours until set.

White Layer

• While the blue gelatin sets in the fridge, in a 4-cup measuring cup, mix 1 cup of boiling water with the 14 oz. sweetened condensed milk. Set aside.
• In a small bowl, place 1/2 cup cold water and sprinkle 2 packets of the unflavored gelatin over the top. Let it stand for 2-3 minutes, until the gelatin looks grainy. Add 1/2 cup boiling water to the bowl and stir until gelatin dissolves completely. Pour this mixture into the condensed milk mixture and stir to combine. Set aside and let the contents come to room temperature. Pour 3 ounces of white gelatin into each of the 8 cups. Return to the refrigerator to chill for 1 hour or until set.

Red Layer

• In a medium bowl, add 1 cup of boiling water to the cherry gelatin. mix to completely dissolve. Add 1 cup cold water to the bowl and mix well. Pour 1/2 cup of the cherry gelatin into 4 of the cups over the white gelatin layer. Place into the fridge to set for at least 4 hours before serving.

Green Layer

• In a medium bowl, add 1 cup of boiling water to the lime gelatin. mix to completely dissolve. Add 1 cup cold water to the bowl and mix well. Pour 1/2 cup of the lime gelatin into the 4 remaining cups over the white gelatin layer. Place into the fridge to set for at least 4 hours before serving (I left them in overnight.)
• Just before serving, top each of the cups with whipped cream. Sprinkle 4 of them with red, white and blue sprinkles and the other 4 cups with green sprinkles.

Notes

• It may look like a lot of ingredients and steps, but this recipe really does come together quite easily. 
• If pressed for time, you can use the Speed-Set method as described on the gelatin packages that uses less water, but includes ice cubes.
• Berry Blue: Dissolve the gelatin in 1 1/2 cups boiling water. Add enough ice to 1 cup of cold water to make 2 1/2 cups. Stir the ice water into the the blue gelatin and mix until slightly thickened. Remove any unmelted ice cubes. Pour 1/2 cup of gelatin into each of the 8 cups. Refrigerate for 30 – 90 minutes or until firm.
• White Layer: I have no cold set directions for this layer, so follow as directed in recipe.
• Cherry (red): Mix gelatin with 3/4 cup boiling water and dissolve. Add enough ice to 1/2 cup cold water to make 1 1/4 cups. Stir into the cherry gelatin and mix until slightly thickened. Remove the unmelted ice cubes. Pour 1/2 cup into 4 of the cups over the white layer. Refrigerate 30 – 90 minutes or until firm.
• Lime (green): Mix gelatin with 3/4 cup boiling water and dissolve. Add enough ice to 1/2 cup cold water to make 1 1/4 cups. Stir into the lime gelatin and mix until slightly thickened. Remove the unmelted ice cubes. Pour 1/2 cup into the remaining 4 cups over the white layer. Refrigerate 30 – 90 minutes or until firm.
• I understand that almost 1 ½ cups of Jell-O© per serving may be too much for a single person (it definitely was for me!), so if you want to make more dessert cups I highly suggest using the following amounts.
• For 16 servings, use 9 ounce plastic cups distributing 2 ounces ( ¼ cup) of the blue layer, 1.5 ounces of white, and 2 ounces (¼ cup) of each of the red and green gelatins.
• I found it easiest to mix all of the gelatins in my liquid measuring cups and then pour the exact amount needed for each dessert into a smaller measuring cup to transfer it.

Nutrition

Calories: 174kcal | Carbohydrates: 39g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 10mg | Sugar: 38g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 0.1mg

The post Jell-O© Cups appeared first on 365 Days of Baking.

Don’t you hate it when you cook chicken and it comes out dry and flavorless? I have tried many different methods to meal prep chicken, and too many give me less-than-desirable results.

Making chicken breasts in the Instant Pot is a game changer! It’s quick, the meat turns out nice and juicy, and that means it’s perfect for meal prep! Use it for BBQ chicken, tacos, salads, sandwiches, casseroles, and more. 

Is an Instant Pot Worth It?

Whether you buy the actual brand name Instant Pot or not, having a pressure cooker has changed my cooking game! There are so many things you can make in it, from soups and stews all the way to delicious desserts. I love making Pizza Soup or Tomato Basil Soup in my Instant Pot!

Now, it’s not always quicker when you factor in build-up and release time, but overall my Instant Pot gives me great results and often provides a shortcut for longer recipes. I hope you’ll give pressure cooking a try!

Ingredients for Instant Pot Chicken Breasts

For this recipe, we’re prepping basic chicken breasts that can be used in a variety of meals, so let’s keep the seasonings simple. Here’s what you’ll need:

• Boneless, skinless chicken breasts (or thighs)
• Chicken broth
• Water
• Salt
• Ground black pepper

Check the recipe card at the bottom of the post for a detailed ingredient list!

How to make Shredded Chicken Instant Pot Style

Even with pressure build-up and release, these chicken breasts will be ready in just over 30 minutes!

1. First, place the chicken breasts in the Instant Pot. Pour in the chicken broth and sprinkle with the salt and pepper. 
2. Close the lid and lock it or set it to “sealing”. Select Manual (Pressure Cook) on HIGH. Program 10 minutes for fresh chicken or 20 minutes for frozen chicken. 
3. After the timer goes off, allow a 5-minute natural release, then use the quick-release lever to release the remaining pressure. 
4. Remove the chicken and shred it using two forks or a hand mixer. I recommend mixing the shredded chicken back into the broth for extra moisture, but you can also keep it as-is.

Tips for the Best Shredded Chicken: 

• My pressure cooker has a specific setting for poultry. I like to use that setting, so it will have a programmed cook time. 
• I often use more broth instead of water for extra flavor. 
• I sometimes make it creamy – I like the option of mixing it with ranch, buffalo sauce, or cream cheese for rich flavors. 
• I never release the lid too quickly or too early; the steam is very hot and I get burned if I’m not careful, so watch out!
• I use the right amount of liquid, at least ½ cup of broth or water to prevent a burn warning. 
• I never skip the natural release because this helps keep the chicken juicy and tender. 
• I find it’s easiest to shred while warm because it’s much easier to pull apart right after cooking. 
• I use a trivet inside for extra juiciness. I find that keeping chicken above the liquid helps it steam instead of boil. 
• I always season before and after cooking since layering flavors makes the best shredded chicken. 
• I find it’s super helpful to freeze the chicken in meal-sized or particular recipe portions. This makes for easy and less time consuming weeknight dinners! 

FAQs 

Do I need to add liquid? 

Yes! The Instant Pot needs liquid to build pressure. Use ½ to 1 cup of liquid (broth or water) for the best results. 

What’s the best way to shred the chicken? 

The classic method is to use two forks to pull apart the chicken easily. However, I like to use a hand mixer because I can shred the same chicken effortlessly in under 30 seconds!

If you have a large batch of chicken to shred, put it in the bowl of a stand mixer and use the paddle attachment to shred the chicken! I like to pour in a little broth as it mixes to keep it moist.

Can I cook frozen chicken in the Instant Pot? 

Absolutely! Increase the cook time to 20 minutes and make sure the pieces aren’t stuck together for even cooking. 

How do I keep shredded chicken moist? 

Let the chicken rest for 5 minutes before shredding. Toss it in some of the cooking liquid to keep it juicy. 

Can I use chicken thighs instead of breasts? 

Yes! Boneless, skinless chicken thighs cook in 10 minutes on high pressure and are extra juicy and flavorful. 

How do I season Instant Pot Shredded Chicken? 

Keep it simple with salt, pepper, and garlic powder, or season based on how you plan to use it:  

• Mexican: Taco seasoning + lime juice. 
• BBQ: Toss in BBQ sauce after shredding. 
• Italian: Italian herbs + Parmesan. 

How long does shredded chicken last? 

Fridge: Store in an airtight container for 3-4 days. 

Freezer: Freeze in portions for up to 3 months. 

Can I use the Instant Pot for other types of meat? 

Yes! The Instant Pot is great for pork, beef, turkey, and even seafood!

Recipes for your Instant Pot Shredded Chicken

• Make BBQ Shredded Chicken Sandwiches for a potluck or gathering!
• This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce and then tossed in a spinach salad loaded with beans, avocado, and corn.
• Stir in some buffalo sauce for these Buffalo Chicken Salad Sandwiches!
• Use it to make this Cranberry Apple Chicken Salad.
• Stir it into homemade Chicken Noodle Soup.
• Make creamy Chicken Alfredo Stuffed Shells with it!

The possibilities are endless! What’s your favorite way to use shredded chicken? Share with us in the comments below!

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Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is a quick way to prepare chicken in under 30 minutes for different recipes. This easy method takes the hassle out of cooking chicken while keeping it flavorful and moist.

Course Dinners

Cuisine American

Keyword Instant Pot Shredded Chicken

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 175kcal

Author Lynne Feifer

Ingredients

• 2 pounds boneless skinless chicken breasts (or thighs)
• 1 cup chicken broth
• ¼ cup water
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• Place the chicken breasts in the Instant Pot. Pour in chicken broth and sprinkle with seasonings. 
• Close the lid and set the valve to Sealing. Select Manual (Pressure Cook) on HIGH:  10 minutes for fresh chicken or 20 minutes for frozen chicken .
• Allow a 5-minute natural release, then carefully quick release the remaining pressure. 
• Remove the chicken and shred using two forks or a hand mixer. If desired, mix the shredded chicken back into the broth for extra moisture. 

Notes

This recipe makes 6-8 servings depending how much you use in each recipe, but nutritional value has been calculated for 6 servings.

Nutrition

Calories: 175kcal | Carbohydrates: 0.3g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 709mg | Potassium: 569mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

The post Instant Pot Shredded Chicken appeared first on 365 Days of Baking.

If you’re tasked with bringing an appetizer to your holiday parties or even game day parties, may I humbly suggest these Cranberry Cheese Balls? This mini cheese ball recipe is so good, your guests will want more (and ask you for the recipe!)

Why You’ll Love these Holiday Cheese Balls

• They are fast and easy to make, which is so helpful during the busy holiday season!
• It’s make-ahead friendly: You can make these the day before and keep them chilled until ready to serve.
• A mouthful of flavor: fresh herbs flavor the cheese, and the nut and cranberry coating is just the right contrast to the smooth, creamy cheese!
• Minimal ingredients: It doesn’t take a lot to make these cheese bites.

Ingredients for Cranberry Cheese Balls

Gather together these simple ingredients to make this easy appetizer:

• Cream cheese, room temperature
• Shredded sharp white cheddar cheese (it’s best if you can shred it yourself from a block rather than using pre-shredded cheese)
• Dried cranberries, roughly chopped
• Chopped pistachios (see note below)
• Fresh rosemary, chopped
• Fresh parsley, chopped
• Salt and pepper
• Honey
• Pretzel sticks (optional, for serving)

A detailed ingredient list is in the printable recipe card at the bottom of the post!

Note: I used raw pistachios and added about 1/4-1/2 teaspoon each of salt and pepper. If using salted pistachios, do not add the additional salt.

How to Make Cranberry Cheese Balls

1. In a large bowl, add the softened cream cheese, shredded cheddar cheese, half of the dried cranberries, half of the chopped pistachios, rosemary, salt and pepper, 1 tablespoon parsley, and 1 tablespoon honey. Mix until everything is well incorporated, scraping down the sides of the bowl as needed.
2. In a medium bowl, mix together the remaining cranberries, chopped pistachios, and parsley.
3. Using a #60 cookie scoop or a tablespoon, shape the cream cheese mixture into individual balls. Roll each ball in the cranberry pistachio mixture to coat. If using pretzel sticks for serving, place one into each of the balls. Cover and refrigerate for at least 30 minutes before serving.
4. If you’d like, drizzle with a Balsamic Glaze before placing on the serving platter for some added flavor.

Recipe Variations

• You can swap the white cheddar cheese for sharp cheddar cheese, Monterey Jack, blue cheese, or goat cheese for a different flavor combination.
• Try a different nut. Chopped walnuts, crunchy pecans, or almonds also make a perfect addition to dried cranberries.
• Optional add-ins: garlic powder, diced green onions, onion powder, etc.
• Serve them with sweet and savory crackers or toasted baguette slices.

FAQs

How do I store Cranberry Cheese Balls?

Store any leftovers in an airtight container in the fridge for 3-4 days. Set them out at room temperature for about 15 minutes before serving.

Can I make them ahead of time?

Yes! Make the cranberry cheese bites a day in advance (but don’t roll them in the nut/cranberry mixture yet!) Refrigerate until ready to serve. Just set at room temperature for 15 minutes, then roll in the nut mixture before serving.

Can I make these without nuts?

Yes, although the texture will be different without the crunchy nuts. Try crispy bacon, chopped into bits, or you could use some seeds.

More Cranberry Appetizers

There’s more to make with cranberries than just sauce! Try one of these delicious appetizers:

• Easy Cranberry Meatballs
• Cranberry Brie Bites
• Sausage Cranberry Brie Bites
• Cranberry Pecan Goat Cheese Bites
• 3 Ingredient Sugared Cranberries

If you enjoyed these Cranberry Cheese Balls, let me know in the comments or leave a recipe review!

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Print

Cranberry Cheese Balls

These Cranberry Cheese Balls are a quick mini appetizer made with two types of cheese and coated with dried cranberries and pistachios. Add pretzel sticks for easy serving at any party or potluck!

Course Appetizer

Cuisine American

Keyword Cranberry Cheese Balls

Prep Time 20 minutes minutes

Refrigeration 30 minutes minutes

Total Time 40 minutes minutes

Servings 30 Balls

Calories 82kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 1 cup shredded white cheddar cheese freshly shredded from a block is preferred
• 1 cup roughly chopped dried cranberries, divided
• 1 cup chopped pistachios, divided with some chopped fine
• 2 tablespoons chopped fresh rosemary
• salt and pepper to taste *See note.
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey
• 30 pretzel sticks optional

Instructions

• In a large mixing bowl, add the 8 ounces cream cheese, 1 cup cheddar cheese, 1/2 cup dried cranberries, 1/2 cup chopped pistachios, 2 tablespoons rosemary, salt and pepper, 1 tablespoon parsley, and 1 tablespoon honey. Mix until everything is well incorporated, scraping down the sides of the bowl as needed.
• in a medium bowl, mix together the remaining 1/2 cup cranberries, 1/2 cup chopped pistachios and 1 tablespoon of parsley.
• Using a #60 cookie scoop or a tablespoon, shape the cream cheese mixture into individual balls. Roll each ball in the cranberry pistachio mixture to coat. If using pretzel sticks for serving, place one into each of the balls. Cover and refrigerate for at least 30 minutes before serving.
• If you'd like, drizzle with a Balsamic Glaze before serving for some added flavor.

Notes

• I used raw pistachios and added about 1/4-1/2 teaspoon each of salt and pepper. If using salted pistachios do not add the additional salt.
• You can also make or buy a Balsamic Glaze to drizzle over the top of them before serving to enhance the flavor. 

Nutrition

Serving: 1serving | Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 61mg | Fiber: 1g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.3mg

The post Cranberry Cheese Balls appeared first on 365 Days of Baking.

You’ll love this assortment of finger foods and easy appetizer recipes when planning your next game day menu. These Game Day Food ideas are perfect for tailgating, sharing, bringing to a potluck, and even serving as main courses or sides any night of the week.
One thing’s for certain though, you’ll be eating lots of delicious food even if the outcome of the game isn’t as you’d hoped!

1. Cottage Cheese Buffalo Chicken Dip

This Cottage Cheese Buffalo Chicken Dip is everyone’s favorite snack for game day and parties! Made with creamy blended cottage cheese, buffalo sauce, and shredded chicken, this dip will be the first to disappear at the tailgate!

2. Avocado Salsa

If you’re looking to take your guacamole game to the next level, look no further than this recipe for the perfect Avocado Salsa! Guacamole is already a fan-favorite dip, but by adding a few extra ingredients and a dash of creativity, you can transform it into a flavorful and refreshing salsa that will have your taste buds dancing.

3. Crockpot Sweet & Sour Cocktail Meatballs

Make these easy Sweet and Sour Meatballs for your next get-together! Made with only a handful of simple ingredients and barely any prep, these meatballs are the perfect appetizer for your next game day party or holiday get-together! You can even make your own homemade meatballs if you’d like, too.

4. Crockpot Spinach Artichoke Dip

Creamy, cheesy Crockpot Spinach Artichoke Dip is the perfect appetizer for tailgates during football season or for any gathering! Dip your favorite veggies, crackers, and tortilla chips into this warm, creamy dip that has just a hint of spice to heat things up. You’re going to love this spinach party dip!

5. Cream Cheese Stuffed Mushrooms

These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms and parmesan, this easy recipe delivers BIG flavor in every bite. 

6. Quick & Easy Salsa

You’ll enjoy Restaurant salsa, made fresh at home with this quick and Easy Salsa Recipe. This chunky red salsa with green jalapeños is perfect for scooping with your favorite tortilla chips. This recipe can be made using fresh tomatoes, too!

7. Parmesan Bread Bites

Parmesan Bread Bites are a great appetizer dipped in your favorite marinara. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese. I promise you they won’t last long!

8. Texas Caviar

A fresh bean and corn dip appetizer with a cowboy flair! Texas Caviar {or Cowboy Caviar} is packed with colorful southwestern ingredients in a zesty marinade. Scoop it up with tortilla chips or grab a fork and dig in.

9. Big Mac Sliders

If you’re looking for a crowd-pleaser that’s perfect as a meal or for a game day snack, these homemade Big Mac Sliders are just the ticket! They’re packed with all the iconic flavors of the classic burger but in a fun, shareable slider. Featuring juicy ground beef patties and classic Big Mac toppings like melted American cheese, tangy pickles, crisp lettuce, and a homemade special sauce, these sliders deliver on taste!

10. Pepperoni Pizza Pinwheels

These Pepperoni Pizza Pinwheels are a quick and easy, family-friendly recipe that can be modified to suit any taste buds! Mix up the toppings or follow along exactly, for a classic pizza appetizer that also serves like a meal! 

11. Chex Mix

This classic Chex Mix recipe is crunchy, buttery, and has a hint of sweetness mixed in! It’s super quick and easy to make, as well! This snack mix is great for parties, as an after school snack, and more, so mix up a batch today!

12. Homemade Guacamole Recipe

This homemade Guacamole Recipe made with avocados, tomato, lime, cumin, and onion will have you coming back for more. It’s a delicious and easy appetizer, a fun party food or just a simple afternoon snack. Bring on the chips and make sure you have plenty of them because this dip, like this one, will be gone in a flash!

13. Easy Spanakopita Bites

Spanakopita Bites are flaky and flavorful, and make a perfect appetizer to bring to your next party! With only six simple ingredients, these spinach bites are not only easy to make, but taste great! They’ll be gone in a flash!

14. Cheesy Sausage Stuffed Mushrooms

These Cheesy Sausage Stuffed Mushrooms made with cheddar cheese, Italian sausage, cream cheese and a touch of Cajun spice are the must-have finger food for your next gathering. With Kerrygold cheeses, this stuffed mushroom recipe has a flavor combination unlike any other and one you’ll want to eat and serve more often than when you entertain.

15. Jalapeno Poppers

Jalapeno Poppers are the perfect spicy, cheesy appetizer for your next party. With rich cream cheese, cheddar cheese, crispy bacon bits, and savory spices, these stuffed peppers are the perfect appetizer for game day or any occasion.

16. Smoked Salmon Dip

Enjoy this creamy Smoked Salmon Dip at your next party! Chunky smoked salmon is combined with cream cheese, mayo, and sour cream and flavored with lemon and fresh herbs. Toast up your own bagel chips for dippers or enjoy this dip with fresh veggies and more!

17. Curry Dip

This flavorful Curry Dip is perfect for dipping raw vegetables, but also makes a lovely sandwich spread or even a dip for potato wedges or French fries! Made with just six simple ingredients, this dip is the perfect choice for your next party or game day tailgate!

18. How to Make a Meat & Cheese Board

A meat and cheese board, also known as charcuterie (pronounced “shahr-KOO-tuh-ree”), is a board, platter or tray filled with a combination of finger foods. They include a variety of meats, cheeses, crackers, nuts, veggies, fruit, and more. You can make them as big or as little as you’d like which is why they are perfect for entertaining, snacking and even dinner. The best part is that they are only limited by your imagination!

19. 7-Layer Dip

7-Layer Dip is the ultimate party and game day appetizer!
With layers of refried beans, spicy Mexican sour cream, shredded cheese, tomatoes, olives, and green onions, you’ll want plenty of thick tortilla chips on hand to scoop it all up in one delicious bite.

20. Sausage Balls

Sausage Balls made with Bisquick are one of the easiest appetizers ever! These cheesy, meaty morsels take just a few minutes to assemble and make the perfect party food or game day snack.

21. Pepperoni Bread

This Pepperoni Bread with easy homemade pizza dough, pepperoni, and provolone cheese makes one heck of an easy and delicious appetizer. Remember the marinara or Good Season’s Italian dressing for dunking!

22. Buffalo Chicken Sliders

Buffalo Chicken Sliders are the perfect party food for all your game day gatherings this football season! Shredded chicken is smothered in a creamy buffalo ranch sauce, topped with melty cheese, and sandwiched between two halves of a sweet Hawaiian roll. Make a batch of these mini sandwiches for a quick and easy dinner the whole family will love!

23. Jalapeno Popper Dip

If you’re a fan of Jalapeño Poppers, you need to make this Jalapeño Popper Dip recipe right now! It combines fresh jalapenos with a savory cream cheese filling and is topped with buttery Ritz crackers and crispy bacon bits. This easy appetizer is perfect for game day, baby showers, and backyard barbecues!

24. Chicken Sliders

Chicken Sliders are juicy, flavorful, and easy to make, making them the perfect party food for potlucks, game days, or weeknight meals. Whether you cook the chicken in a skillet, Instant Pot, or slow cooker, this recipe delivers tender, saucy, and delicious pulled chicken served on soft slider buns with your favorite toppings.

25. Shrimp Dip

This creamy Shrimp Dip recipe is a popular party dip or appetizer you’ll want to make on repeat! With cream cheese and Greek yogurt, spicy seasonings like chili sauce and sriracha, and plenty of shrimp, this dip will satisfy the whole crowd! Make a batch to bring to your next tailgate or holiday party!

25. Grape Jelly Meatballs

Make these sweet and savory Grape Jelly Meatballs for your next get-together! With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!

27. 3 Ingredient Chili Cheese Dip

When you need an easy party dip, look no further than this 3-Ingredient Chili Cheese Dip! It’s creamy, it’s beefy, and it’s so easy to throw together for your next game day celebration, family party, or any get-together!

28. Jalapeno Popper Stuffed Mushrooms

If you love snacking on cheese-filled spicy Jalapeno Poppers, you have to try these Jalapeno Popper Stuffed Mushrooms! This easy appetizer has all the flavors of a jalapeno popper stuffed in tender mushroom caps. Make this delicious appetizer next time you host a crowd!

29. BBQ Chicken Nachos

This easy Chicken Nachos Recipe makes the perfect quick dinner or game-day appetizer that you’ll want to make again and again. You can never go wrong with crisp tortilla chips, shredded BBQ chicken, cheese, and all the delicious toppings! It might just become your favorite easy dinner!

30. Sausage Rolls

These savory Sausage Rolls make the perfect party food or appetizer! Lightly seasoned ground sausage is rolled up into a flaky puff pastry, sliced, and baked until golden brown. Serve it for a light meal or set out a tray on a party table for everyone to enjoy!

31. Slow Cooker Buffalo Chicken Dip

This Slow Cooker Buffalo Chicken Dip is a great appetizer for your next game day tailgate party! Everyone will love this super easy, cheesy no-bake Buffalo chicken recipe! 

32. Taco Pockets

Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you’re feeding a large crowd! Serve with sour cream or Greek yogurt for the perfect bite!

33. Bacon Ranch Crackers

Bacon Ranch Crackers are an easy snack packed with zesty cheesy flavor! Cheese Ritz Bits are oven baked with ranch seasoning and bacon bits in this 30 minute recipe. This is a great recipe for movie nights, and the perfect appetizer for your upcoming game days!

Check out our Appetizer Category for even more recipes!

Check out more appetizer recipes here!

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The post Game Day Food – 33 Easy Recipes appeared first on 365 Days of Baking.