Sweet and Spicy Chicken Bites with Bacon are perfect appetizers when you host a party or have a family gathering. You will be the most wanted person, with a plate these delicious chicken bites in your hand.

The best thing is that this recipe is so easy to make. Easy, with simple ingredients and incredible flavor of all the spices combined. The brown sugar will give it a sweet touch, while the spices kick it just enough. The mix of sweet and spicy work amazing together. And of course, everything tastes so much better wit crusty bacon on the top.

Ingredients

• 3 pieces of chicken breasts
• 8-10 slices of bacon
• 4 tablespoons of brown sugar
• One tablespoon of chili powder
• A teaspoon of paprika
• Half teaspoon of garlic powder
• salt and pepper
• sliced green onions for garnish, optional

How to make Sweet and Spicy Chicken Bites with Bacon?

There are a lot of ways of making Chicken Bites with Bacon, i choose to make them spicy with a little sweetness. Instead of rolling bacon wrapped chicken in one bowl, for this recipe we’ll need two separate bowls. The reason for this is they need to be rolled in spices first, so the brown sugar can caramelize the chicken and bacon entirely as it cooks.

• Heat the oven to 350 degrees Fahrenheit. Spray the baking sheet with a cooking spray and line it with aluminum foil. Cut the bacon in thirds, or in halves, depending on the chicken thickness. Wrap the chicken pieces nicely with the bacon.
• Add paprika, chili pepper and garlic powder in a small bowl. Add the sugar in another small bowl.
• First roll the chicken bites into the spices bowl and after in the bowl with brown sugar and order them nicely on the baking sheet.
• If you have any sugar left you can sprinkle the bites. Season with salt and pepper according to your taste, but don’t overdo it.
• Bake until the bacon is crispy, it should take around 35-40 minutes.

Denver Omelet Muffins Recipe is full of cheese, onions, ham and peppers and are a great meal to make ahead. This Denver Omelet recipe is one of the easiest I’ve ever made.

Since the springtime is coming fast and the kids are spending more and more energy, they often come from school starving i need a quick and tasty recipe for them. The good thing about these Denver Omelet Muffins is that they can last a whole week. Just reheat them in the microwave, and you have yourself a delicious breakfast for the whole family.

Full of protein, these muffins make a great breakfast and will become your family’s favorite morning meal.

Ingredients

• Half cup of chopped onions
• Cup of chopped green pepper
• 8 ounces of ham, cooked
• Cup of cheddar cheese, shredded
• 8 whole eggs
• Half cup of cream
• Teaspoon of salt
• Quarter teaspoon of pepper
• Green onion for garnish, sliced

Instructions for Denver Omelet Muffins

• Heat the oven at 400 degrees F.
• Grease a muffin pan, just lightly. Place the green pepper, onions and ham equally into the muffin tins. Top it with some cheddar cheese evenly.
• Whisk the whole eggs and half and half cream in the medium size bowl and season it with salt and pepper. Pour the eggs over the cheddar cheese and fill until tins are full.
• Bake for about 20-23 minutes. Serve them while they’re worm. You can also store the muffins in the refrigerator or freezer. To reheat them while they’re frozen it takes about 1 minute, or around 30 seconds if they’re refrigerated.

Lemon Macaroon Cheesecake is made of golden brown Oreo crust and filled with delicious coconut filling. Topped with whipping cream and lemon curd.

This lemon macaroon cheesecake is best for the summertime because it’s too hot to turn the oven on. The flavor of this cheesecake is one of the best flavors that I’ve ever had in my life. The main reason for that is because the coconut and lemon make a heavenly combination. Fresh whipping cream on the top of the golden brown Oreo crust, makes the perfect texture to this cheesecake.

Lemon Macaroon Cheesecake – No bake Structure

• Coconut creamy fill
• Golden brown Oreo crust
• Whipped cream, fresh
• Lemon curd

How to make Lemon Macaroon Cheesecake – No bake?

Ingredients

• Crust:
• Package of Golden Oreos
• 6 tablespoons of butter, unsalted
• For the filling
• 2 ounces of white chocolate, melted
• 3 cups of cream cheese
• 8 ounces of sugar, granulated
• One cup of coconuts, shredded
• 10 ounces of lemon curd
• For the topping
• 12 ounces of heavy whipping cream
• 6 ounces of sugar, powdered
• Half cup of toasted coconut flakes

Directions

• First, we make the crust. Take the springform pan, 9 inches in diameter and grease the sides, just a little bit. You can use the cooking spray for this. Pulse the cookies into small, fine crumbs using a food processor or a blender. Pour the melted butter into the cookie crumbs, make sure to pour until no dry crumbs are left. To form a nice and thick crust, press the crumbs on the sides of the pan good.
• For the filling, melt and stir the white chocolate for about 15-20 seconds in a small bowl at a low temperature, make sure you don’t burn it. Leave aside to rest and cool.
• To make the cream cheese creamy, beat it for about 3-4 minutes, or until it’s smooth enough. Add melted chocolate, sugar, and shredded coconut and continuously mix for about 2 more minutes. Add the filling into the crust and spread nicely. Spread the lemon curd nicely over the cheesecake.
• To make the topping, take the whipping cream and pour it into the mixer and mix until it becomes bubbly. Add the sugar (powdered ), slowly, and keep on mixing until stiff peaks form nicely. Pour the whipping cream on the top of the cheesecake and spread evenly. You can decorate it with coconut. Let it cool for about 5 hours until you’re ready to serve. Enjoy!

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