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

• ½ cup onion, chopped

• 1 cup green bell pepper, chopped

• 8 oz cooked ham, diced

• 1 cup cheddar cheese, shredded

• 8 large eggs

• ½ cup heavy cream (or half-and-half)

• 1 tsp salt

• ¼ tsp black pepper

• Green onions, thinly sliced, for garnish

Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

• Lightly grease a 12-cup muffin tin with cooking spray or butter.

2. Prep the Fillings

• Divide the chopped onion, green bell pepper, and diced ham evenly into each muffin cup.

• Sprinkle the shredded cheddar cheese evenly over the top.

3. Make the Egg Mixture

• In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and well combined.

4. Fill and Bake

• Pour the egg mixture evenly over the fillings in the muffin cups, filling each about three-quarters full.

• Bake for 20–23 minutes, or until the tops are puffed and set, and a toothpick inserted in the center comes out clean.

5. Serve and Garnish

• Let the muffins cool slightly, then remove from the pan.

• Garnish with sliced green onions and serve warm.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze for up to 2 months.

• Reheating: Microwave for about 30 seconds if refrigerated, or 1 minute if frozen.

Timing

• Prep Time: 10 minutes

• Cook Time: 20–23 minutes

• Total Time: ~30 minutes

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.

Ingredients

For the Crust

• 1 package Golden Oreos (about 14 oz)

• 6 tbsp unsalted butter, melted

For the Filling

• 2 oz white chocolate, melted

• 3 cups cream cheese, softened (about 24 oz)

• 8 oz granulated sugar (about 1 cup)

• 1 cup shredded coconut

• 10 oz lemon curd

For the Topping

• 12 oz heavy whipping cream (about 1½ cups)

• 6 oz powdered sugar (about 1½ cups)

• ½ cup toasted coconut flakes

Instructions

1. Make the Crust

• Grease a 9-inch springform pan lightly with cooking spray.

• In a food processor or blender, pulse the Golden Oreos into fine crumbs.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of the pan to form a compact crust.

• Refrigerate while preparing the filling.

2. Prepare the Filling

• In a microwave-safe bowl, gently melt the white chocolate in 15–20 second intervals, stirring between each, until smooth. Set aside to cool slightly.

• In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes, until creamy and smooth.

• Add the melted white chocolate, granulated sugar, and shredded coconut. Beat for another 2 minutes until fully combined.

• Spread the mixture evenly over the chilled crust.

• Carefully spread the lemon curd evenly over the cream cheese layer.

3. Make the Topping

• In a mixing bowl, whip the heavy cream on medium speed until it begins to bubble and thicken.

• Slowly add the powdered sugar and continue whipping until stiff peaks form.

• Spread the whipped cream evenly over the cheesecake.

• Garnish with toasted coconut flakes on top.

4. Chill and Serve

• Refrigerate the cheesecake for at least 5 hours, or until fully set.

• Slice, serve, and enjoy!

Make Ahead & Storage

• Refrigerator: Store covered for up to 4 days.

• Freezer: Freeze individual slices for up to 2 months; thaw overnight in the fridge.

Timing

• Prep Time: ~25 minutes

• Chill Time: ~5 hours

• Total Time: ~5 hours 25 minutes

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