keto chili cheese hand pies

 

Ingredients

For the Dough:

1 ½ cups almond flour
1 cup shredded mozzarella cheese
2 tablespoons cream cheese
1 large egg
½ teaspoon baking powder
¼ teaspoon salt
For the Filling:

1 cup ground beef or turkey
½ cup diced onion
1 clove garlic, minced
½ cup tomato sauce (no sugar added)
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika

Salt and pepper to taste
½ cup shredded cheddar cheese
Instructions

Prepare the Dough:
In a microwave-safe bowl, melt the mozzarella and cream cheese together, heating in 30-

second intervals and stirring in between until smooth.
In a separate bowl, combine the almond flour, baking powder, and
salt. Add the melted cheese mixture and the egg. Mix until a dough forms.

Knead the dough on a piece of parchment paper until smooth. If it’s too sticky, refrigerate for 10-15 minutes.

2. Make the Filling:

In a skillet over medium heat, cook the ground beef or turkey until browned.
Drain any excess fat
Add the onion and garlic, cooking until softened. Stir in the tomato sauce, chill powder, cumin, smoked paprika, salt, and pepper.
Simmer for 5-7 minutes until the mixture thickens.
Remove from heat and let cool slightly.

• Stir in the shredded cheddar cheese.

3. Assemble the Hand Pies:

Preheat your oven to 375°F
(190°C) and line a baking sheet with parchment paper.
Roll out the dough between two sheets of parchment
paper to about
¼ inch
thickness. Cut out circles using a biscuit cutter or a glass.
Place a
tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.
• Arrange the hand pies on the prepared baking sheet. Brush with a beaten egg for a golden finish, if desired.

Bake for 15-18 minutes, or until golden brown.

Storage Methods

Refrigeration: Store leftover hand pies in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Freezing: To freeze, place the baked hand pies on a baking sheet and freeze until solid.
Transfer them to a freezer-safe container or bag, and store for up to 3 months.
Reheat directly from frozen in a preheated oven until warmed through.

Sweet Creamy Jam Balls

Ingredients:1 1/2 cups of shredded coconut (for coating)1/2 cup of heavy cream or whipped cream1/4 cup of cream cheese (optional, for added richness)1/4 cup of powdered sugar (adjust sweetness as desired)1/2 cup of fruit jam (e.g., strawberry, raspberry, or blueberry)1/2 teaspoon of vanilla extract1/2 cup of crushed nuts (optional, for extra crunch)1/2 cup of cookie crumbs (optional for coating)Instructions:Prepare the Filling:In a mixing bowl, combine the whipped cream (or heavy cream), powdered sugar, cream cheese (optional), and vanilla extract. Beat them together until you have a smooth, creamy mixture.Form the Balls:Take a small amount of the creamy mixture and form it into a small ball with your hands.Create a small indentation in the middle of each ball and fill it with a small spoonful of your preferred fruit jam.Gently seal the ball so the jam is tucked inside.Coat the Balls:Roll each filled ball in the shredded coconut, ensuring it’s fully covered. For a twist, you can also roll it in crushed nuts or cookie crumbs for added texture.Chill and Serve:Place the balls on a tray and refrigerate them for at least 30 minutes to firm up before serving.Enjoy:Once chilled, serve the creamy jam balls as a sweet snack or dessert for a special occasion!These sweet treats are sure to be a hit with both kids and adults alike! Enjoy!

 

Easy Chile Relleno Casserole

 

This baked Chile Relleno Casserole captures all the bold Southwest flavors of the classic dish—without the hassle of frying! With layers of roasted green chiles, gooey jack and cheddar cheeses, and a light egg batter, it’s a comforting, crowd-pleasing vegetarian meal that comes together with minimal effort. Perfect for weeknights, brunch, or potlucks!

Ingredients

• 14 oz canned whole green chiles (2 × 7 oz cans)

• ¾ lb jack cheese, grated

• 1 cup cheddar cheese, grated

• 2 large eggs

• ½ cup all-purpose flour

• 1 ½ cups milk

• 1 tsp salt

• ½ tsp black pepper

Instructions

Step 1: Prep the Dish

Preheat oven to 350°F (175°C). Spray a 9×9-inch baking dish with nonstick spray.

Step 2: Layer the Chiles & Cheese

Slice canned chiles open, rinse out seeds, and drain well. Arrange half the chiles in the dish. Sprinkle with half of the jack and cheddar cheeses. Add remaining chiles in a second layer, then top with the rest of the cheeses.

Step 3: Mix the Batter

In a small bowl, whisk together eggs, flour, milk, salt, and pepper until smooth. Pour evenly over the layered chiles and cheese.

Step 4: Bake

Bake uncovered for 30–35 minutes, until golden brown and set in the center.

Step 5: Cool & Serve

Remove from oven, let rest for a few minutes to firm up, then slice into 6 portions. Serve warm with a spatula and enjoy!

Tips & Variations

• Add a sprinkle of cotija cheese on top for extra flavor.

• Mix in sautéed onions or corn for more texture.

• Serve with a side of salsa, guacamole, or sour cream for a restaurant-style touch.

• Double the recipe and bake in a 9×13-inch dish for feeding a crowd.

No-Bake Peanut Butter Pretzel Clusters Sweet, Salty, Crunchy — and Ready in Minutes

 

Introduction

These No-Bake Peanut Butter Pretzel Clusters are the ultimate quick treat when cravings strike. Creamy peanut butter, crunchy pretzels, and just the right touch of sweetness come together in bite-sized clusters that require zero oven time. Perfect for busy days, holiday trays, or late-night snacking, they’re effortless, addictive, and always a crowd-pleaser.

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Ingredients

• 1 cup creamy peanut butter
• 2 cups mini pretzels, broken slightly
• ½ cup powdered sugar or honey
• ½ teaspoon vanilla extract
• Optional: chocolate chips or melted chocolate for drizzling

Step-by-Step Instructions

Step 1: Mix the Base
In a bowl, stir together peanut butter, powdered sugar (or honey), and vanilla until smooth.

Step 2: Add the Crunch
Fold in the pretzels until evenly coated.

Step 3: Form the Clusters
Scoop spoonfuls of the mixture onto a parchment-lined tray, forming small clusters.

Step 4: Chill to Set
Refrigerate for 20–30 minutes until firm.

Step 5: Finish & Serve
Drizzle with melted chocolate if desired. Serve chilled or at room temperature.

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Serving Tip

Store these clusters in the fridge for a cool, satisfying snack that hits the perfect sweet-and-salty balance

Banana Bread Brownies: The Best of Both Worlds

 

There are certain desserts that feel like a warm hug. Banana bread is one of them—humble, nostalgic, and impossibly comforting. Brownies are another—rich, fudgy, and deeply satisfying. For years, I couldn’t decide which one I craved more. Then it hit me: why choose?

These Banana Bread Brownies are the delicious love child of your two favorite baked goods. They have the tender, buttery crumb and sweet banana warmth of classic banana bread, with the dense, fudgy richness of a brownie. A crackly, slightly crisp top gives way to an impossibly soft, almost fudge-like center. And yes, they’re just as easy as stirring together a loaf—no electric mixer required.

Whether you have spotty bananas begging to be used or simply want a dessert that feels both familiar and entirely new, this one is about to become your new favorite.

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Why You’ll Love These Banana Bread Brownies

✅ Rich banana flavor in every bite. Not a whisper—a genuine, sweet, caramelized banana presence that sings.

✅ Fudgy, not cakey. These strike the perfect balance: dense and moist like a good brownie, tender like banana bread.

✅ One bowl, no mixer. Melted butter means zero waiting for butter to soften, zero creaming. Just stir and bake.

✅ That signature crackly top. Yes, you get the shiny, delicate crust brownie lovers dream about.

✅ Incredibly forgiving. Overmix? Use too-ripe bananas? This recipe laughs at mistakes and delivers perfection anyway.

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The Ingredients

Wet Ingredients:

• ½ cup (113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (about 2-3 medium) very ripe bananas, mashed well (the spottier, the better)

Dry Ingredients:

• 1 cup (125g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder (natural or Dutch-process both work)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

Optional Stir-Ins (Choose Your Adventure):

• ½ cup semi-sweet chocolate chips – because more chocolate is never wrong
• ½ cup chopped walnuts or pecans – for classic banana bread crunch
• A swirl of peanut butter or Nutella – gently dragged through the top before baking

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The Method: One Bowl, Zero Fuss

Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides. This is your insurance policy for easy removal.

Step 2: The Wet Base
In a large bowl, whisk the melted butter and sugar together until well combined. It won’t be fluffy like creamed butter—just smooth and glossy.

Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is pale, thick, and slightly lighter in texture. This takes about 1 minute of honest whisking.

Add the mashed bananas and stir until fully incorporated. The mixture may look slightly curdled—this is fine.

Step 3: The Dry Integration
Sift or whisk the flour, cocoa powder, baking soda, and salt together in a separate small bowl (or directly over the wet ingredients through a fine-mesh sieve). This prevents cocoa lumps.

Gently fold the dry ingredients into the wet with a rubber spatula. Stir only until you no longer see streaks of flour. A few tiny lumps are perfectly fine. Overmixing will make these tough—be gentle.

If using chocolate chips or nuts, fold them in now.

Step 4: The Bake
Pour the thick, glossy batter into your prepared pan and spread it evenly to the edges.

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist, fudgy crumbs attached. It should not come out clean, or you’ve overbaked. The top should look set and slightly crackly.

Step 5: The Crucial Cool
Place the pan on a wire rack and cool completely before lifting the brownies out using the parchment overhang. These brownies are incredibly fudgy and will crumble if cut while warm. Patience, friend.

Once cool, slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

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Pro-Tips for Banana Bread Brownie Perfection

• The Ripeness Rule: The darker and spottier your bananas, the sweeter and more intense the flavor. Brown-black peels = peak banana potential.
• Room Temperature Eggs: Cold eggs will seize the melted butter. If you forgot to set them out, place whole eggs in a bowl of warm water for 5 minutes.
• The Perfect Crinkle: That glossy, crackly top happens when you beat the eggs and sugar together thoroughly. Don’t skimp on that 1-minute whisk.
• Check Early: Ovens vary wildly. Start checking at 25 minutes. Fudgy brownies are always better slightly underbaked than overbaked.

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Variations: Make Them Your Own

Peanut Butter Swirl Banana Brownies:
Drop spoonfuls of creamy peanut butter over the batter before baking. Swirl gently with a knife.

Salted Caramel Banana Brownies:
Drizzle ¼ cup of caramel sauce over the top before baking, then sprinkle with flaky sea salt immediately after they emerge from the oven.

Vegan Banana Bread Brownies:
Substitute melted coconut oil for butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for the egg, and an extra flax egg for the yolk. Use dairy-free chocolate chips.

Gluten-Free:
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Do not overmix.

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Storage & Make-Ahead Wisdom

Room Temperature: Store in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture and prevent sogginess.

Refrigerator: These brownies are incredibly fudgy when cold. Store for up to 5 days. Serve chilled or let sit at room temperature for 15 minutes.

Freezer: Wrap individual brownies tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for 15 seconds.

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Your Questions, Answered

Can I double this recipe?
Absolutely. Bake in a 9×13-inch pan and increase baking time to 35-40 minutes. Use the toothpick test to determine doneness.

Why are my brownies cakey instead of fudgy?
Likely overbaked or overmixed. Remove them from the oven at the first sign of a set center, and fold your dry ingredients gently.

Can I reduce the sugar?
You can reduce to ¾ cup, but the texture will be slightly less tender and the crackly top may not form. For best results, stick to 1 cup.

Can I make these without cocoa powder?
Then you’d have banana bread bars—also delicious! But for the brownie experience, the cocoa is essential.

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These Banana Bread Brownies are proof that sometimes the best recipes are born from indecision. They honor both of their parents beautifully while becoming something entirely their own. If you love banana bread and you love brownies, you’re about to fall head over heels.

High-Protein Cheesy Chicken Bacon Bombs

 

Crispy, cheesy, and packed with protein, these Chicken Bacon Bombs are a savory, hand-held meal or appetizer. They feature a flavorful filling of chicken, bacon, and melted cheeses, wrapped in dough or coated in breadcrumbs and baked to perfection[citation:1][citation:2][citation:4].

About This Recipe

This recipe belongs to a category of popular, crowd-pleasing dishes often called “bombs” or “bites.” The core concept involves creating a rich, savory filling that is enveloped in a wrapper and baked or fried until golden[citation:1][citation:4]. The defining ingredients are shredded or diced chicken, crispy bacon, and creamy, melty cheeses, often seasoned with ranch or barbecue flavors[citation:1][citation:3][citation:5]. Versions of this recipe can be found as appetizers for game day, party snacks, or as a fun, high-protein main dish[citation:2][citation:4]. They are known for being indulgent, satisfying, and highly customizable[citation:1].

Why You’ll Love This Recipe

• High in Protein: The combination of chicken, bacon, and cheese makes each serving a substantial source of protein, helping you stay full and satisfied[citation:1].
• Crowd-Pleasing Flavor: The mix of salty bacon, creamy cheese, and savory chicken is universally appealing, making these perfect for gatherings[citation:2][citation:5].
• Versatile for Any Occasion: They work equally well as a party appetizer served with dipping sauces, a snack, or a main dish paired with a fresh salad[citation:1][citation:4].
• Customizable: The recipe can be adapted with different cheeses, spices, cooking methods (baked, fried, or smoked), and dough types to suit your taste[citation:1][citation:5].

Ingredients

The following ingredient list is a composite based on common elements from several popular “Chicken Bacon Bomb” recipes. It yields approximately 15-16 pieces, perfect for 6-8 servings as an appetizer or 4 servings as a main course[citation:2][citation:3][citation:4].

For the Filling:

• Chicken: 2-3 cups cooked, shredded chicken breast or 1 lb boneless, skinless chicken breast[citation:1][citation:2]. (Rotisserie chicken is a great shortcut)[citation:1][citation:4].
• Bacon: 1 cup cooked, crumbled bacon or 8-16 slices[citation:2][citation:3][citation:4].
• Cream Cheese: 8 oz (one block), softened[citation:2][citation:4].
• Shredded Cheese: 1 cup total. Commonly used are cheddar, mozzarella, or a Parmesan blend[citation:1][citation:2][citation:4].
• Seasoning: 1-2 tablespoons of dry ranch seasoning mix OR a blend of garlic powder, onion powder, paprika, salt, and black pepper[citation:1][citation:2][citation:4].

For the Wrapper & Coating:

• Dough (Option 1): 1 can (16.3 oz) refrigerated flaky biscuit dough (8 biscuits) OR 15 thawed frozen dinner rolls (like Rhodes Rolls)[citation:3][citation:4].
• Breadcrumb Coating (Option 2): 1 cup breadcrumbs and 1 beaten egg for a crispy, non-dough exterior[citation:2].
• Bacon Wrap (Optional): Additional 16 slices of bacon for wrapping the assembled bombs[citation:3].

For Serving (Optional):

• Ranch dressing, barbecue sauce, or other favorite dips[citation:1][citation:3].
• Fresh chopped parsley or green onions for garnish[citation:1][citation:4].

Step by Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C)[citation:2][citation:3]. Line a baking sheet with parchment paper or lightly grease it.
2. Make the Filling: In a large bowl, combine the softened cream cheese, shredded cheese, crumbled bacon, and seasoning (ranch mix or spice blend). Mix until smooth. Gently fold in the shredded chicken until everything is evenly combined[citation:2][citation:4].
3. Prepare the Wrapper:
   • If using biscuit/roll dough:Separate the dough. Flatten or press each piece into a 3-4 inch round[citation:1][citation:3].
   • If using chicken breast as the wrapper: Carefully cut a horizontal pocket into each chicken breast or pound them flat to about ½-inch thickness[citation:2][citation:5].
4. Assemble the Bombs:
   • Dough Method: Place 1-2 tablespoons of the chicken-bacon-cheese filling in the center of each dough round. Pull the edges up and around the filling, pinching firmly to seal completely. Place seam-side down on the baking sheet[citation:1][citation:4]. For a bacon-wrapped version, wrap one slice of bacon around each sealed dough ball and secure with a toothpick[citation:3].
   • Stuffed Chicken Method: Stuff the filling into the chicken pocket or place it on the pounded chicken. Roll the chicken tightly around the filling. Dip each roll in beaten egg, then roll in breadcrumbs until fully coated[citation:2]. Place seam-side down on the baking sheet. You can also wrap these in bacon before or after breading[citation:5].
5. Bake:
   • For dough-wrapped bombs: Bake for 15-18 minutes, or until the dough is golden brown and cooked through[citation:1][citation:4]. If they are also bacon-wrapped, they may need a minute or two longer for the bacon to crisp.
   • For breaded chicken bombs: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the breadcrumbs are golden[citation:2].
6. Cool and Serve: Let the bombs cool for 2-3 minutes before serving, as the filling will be very hot[citation:1]. Brush dough bombs with melted butter and sprinkle with herbs if desired[citation:4]. Serve warm with your chosen dipping sauces[citation:1][citation:3].

Nutritional Snapshot (Per Serving, Approximate)

Nutritional values can vary greatly based on specific ingredients and portion size. The values below are a general estimate based on similar recipes[citation:1][citation:4].

~220-350
Calories

14-20g
Protein

15-20g
Carbohydrates

11-18g
Total Fat

Note: Using reduced-fat dairy products, leaner bacon, or an air fryer can lower the calorie and fat content[citation:1].

FAQ

Can I make these ahead of time?

Yes, you can assemble the bombs up to a day in advance. Cover them tightly with plastic wrap and store in the refrigerator. Bake just before serving, adding a few extra minutes to the cooking time if needed[citation:4].

What’s the best way to reheat leftovers?

Reheat in an air fryer or a conventional oven at 350°F for 5-10 minutes to restore crispness. The microwave is quick but will make the wrapper or breading soggy[citation:1].

Can I use an air fryer instead of an oven?

Yes. Air fry at 350°F (180°C) for about 10-12 minutes, or until golden brown and heated through, checking halfway through[citation:1].

Are they meant to be served hot or cold?

They are intended to be served hot or warm, right after baking, when the cheese is melted and gooey[citation:4].

You Must Know

• Seal Tightly: The most critical step for dough-wrapped bombs is ensuring the filling is completely sealed inside. Pinch the dough firmly and check for gaps to prevent cheese from leaking during baking[citation:1].
• Don’t Overfill: Use the recommended amount of filling. Overstuffing makes sealing difficult and increases the chance of bursting[citation:1].
• Internal Temperature: If your bombs use raw chicken as the main wrapper, ensure the internal temperature reaches 165°F (74°C) for safe consumption[citation:2][citation:5].
• Ingredient Swaps: This recipe is flexible. You can substitute Greek yogurt for some cream cheese, use turkey bacon, add diced jalapeños, or swap ranch seasoning for a barbecue rub[citation:1][citation:5].

Storage Tips

• Refrigeration: Store leftover cooked bombs in an airtight container in the refrigerator for up to 3-4 days[citation:1][citation:5].
• Freezing: You can freeze either unbaked or baked bombs. For unbaked, assemble them and freeze solid on a tray before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time. Cooked bombs can also be frozen and reheated. They are best consumed within 1-2 months[citation:5].
• Reheating: As noted in the FAQ, reheating in an oven or air fryer is best to maintain texture[citation:1].