Ingredients (makes 12 sliders):

• 1 pack of Hawaiian sweet rolls (12-count)
• 6 large eggs
• 6 slices cooked bacon or breakfast sausage (optional)
• 6 slices cheddar or American cheese
• 3 tbsp butter (melted)
• 1 tbsp honey or maple syrup
• Salt & pepper to taste
• Optional: pastel food coloring (for dyed buns or eggs!)

Instructions:

1. Prep the Rolls:
   • Slice the entire pack of Hawaiian rolls in half horizontally (keep them connected like a sheet).
   • Place the bottom half in a greased baking dish.
2. Make the Eggs:
   • Whisk the eggs with salt and pepper.
   • Scramble in a skillet over medium heat until just set (you can also bake them in a square pan for even layering).
   • Cut into 12 portions or keep whole for layered effect.
3. Assemble the Sliders:
   • Layer the scrambled eggs evenly over the bottom rolls.
   • Add bacon or sausage, if using.
   • Place a slice of cheese on each portion.
   • Cover with the top half of the rolls.
4. Brush & Bake:
   • Mix melted butter with honey or maple syrup.
   • Brush the tops of the buns generously.
   • Bake at 350°F (175°C) for 10–12 minutes until tops are golden and cheese is melted.

Optional Easter Twist:

• Dye the top buns by brushing them lightly with pastel food coloring mixed with a bit of milk before baking.
• Cut the eggs with an egg-shaped cookie cutter for extra flair!

The post Easter Egg Breakfast Sliders appeared first on All You Can Eat.

Ingredients:

• Bread: 1 loaf of day-old crusty bread, cut into cubes (about 10 cups)
• Chorizo: 8 oz (Mexican or Spanish, crumbled or sliced)
• Mushrooms: 8 oz mixed mushrooms, sliced (button, cremini, or shiitake)
• Vegetables: 1 medium onion (diced), 2 stalks celery (chopped)
• Garlic: 2 cloves, minced
• Broth: 2 cups chicken or vegetable broth
• Herbs: Fresh thyme and sage (1 tsp each, chopped)
• Butter: 4 tbsp, melted
• Salt and Pepper: To taste
• Olive Oil: 1-2 tbsp

Instructions:

1. Prep the Bread: Preheat the oven to 350°F. Spread bread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Set aside.
2. Cook Chorizo & Veggies: In a skillet over medium heat, cook chorizo until browned. Remove and set aside, reserving a small amount of drippings. Add olive oil and sauté onions, celery, and mushrooms until soft. Add garlic and cook another minute.
3. Combine: In a large bowl, mix the toasted bread, chorizo, veggies, herbs, and melted butter. Gradually add broth, stirring gently until the bread is moistened.
4. Bake: Transfer stuffing to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake an additional 10-15 minutes for a crisp top.
5. Serve: Garnish with fresh herbs if desired and serve warm.

This hearty stuffing is a flavorful twist on tradition, perfect for a memorable holiday feast! Enjoy the balance of chorizo’s spice with the delicate taste of mushrooms.

The post Thanksgiving Mushroom & Chorizo Stuffing appeared first on All You Can Eat.

Ingredients

• 3 cups bread crumbs (preferably Panko for extra crunch)
• 1/4 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon cayenne pepper (optional for a bit of heat)

Instructions

1. Prepare the Bread Crumbs:
   • In a large bowl, combine the bread crumbs and vegetable oil. Mix well until the bread crumbs are evenly coated with the oil.
2. Add the Seasonings:
   • Add the salt, paprika, garlic powder, onion powder, dried parsley, dried basil, dried oregano, black pepper, dried thyme, dried sage, and cayenne pepper (if using) to the bread crumb mixture. Stir thoroughly to ensure all the seasonings are evenly distributed.
3. Store the Mix:
   • Transfer the seasoned bread crumb mixture to an airtight container or a large resealable plastic bag. This homemade Shake and Bake mix can be stored in the pantry for up to 2 months.
4. Use the Mix:
   • Preheat your oven to 400°F (200°C).
   • Place 1 cup of the Shake and Bake mix in a large resealable plastic bag.
   • Moisten the chicken or pork pieces with water or milk, then place them in the bag with the Shake and Bake mix. Seal the bag and shake well until the meat is thoroughly coated.
   • Arrange the coated meat on a baking sheet lined with parchment paper or lightly greased.
   • Bake for 20-25 minutes for chicken pieces or 25-30 minutes for pork chops, or until the meat is cooked through and the coating is golden brown and crispy.

Enjoy!

Serve your homemade Shake and Bake chicken or pork with your favorite sides for a delicious and easy meal that the whole family will love. This versatile mix can also be used to add a crunchy topping to casseroles or as a breading for vegetables.

The post Homemade Copycat Shake and Bake Recipe appeared first on All You Can Eat.

Ingredients:

For the Pulled Pork:

• 3-4 lbs pork shoulder (also known as pork butt)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 cups root beer (not diet)
• 1 medium onion, chopped
• 3 cloves garlic, minced

For the Root Beer BBQ Sauce:

• 1 cup root beer (not diet)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

To Serve:

• Mini burger buns or slider buns
• Coleslaw (optional)
• Extra BBQ sauce

Instructions:

1. Prepare the Pork:
   • Season the pork shoulder generously with salt and pepper.
   • In a large skillet, heat the vegetable oil over medium-high heat. Sear the pork on all sides until browned.
2. Slow Cook the Pork:
   • Place the seared pork in a slow cooker. Add the root beer, chopped onion, and minced garlic.
   • Cover and cook on low for 8 hours or on high for 4 hours, until the pork is very tender and shreds easily.
3. Make the Root Beer BBQ Sauce:
   • In a saucepan, combine the root beer, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder.
   • Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 15-20 minutes. Season with salt and pepper.
4. Shred and Sauce the Pork:
   • Remove the pork from the slow cooker and shred it using two forks.
   • Skim off any excess fat from the liquid in the slow cooker. Return the shredded pork to the cooker and mix with the root beer BBQ sauce.
5. Assemble the Sliders:
   • Spoon the pulled pork onto the slider buns.
   • Top with coleslaw and extra BBQ sauce if desired.
6. Serve:
   • Serve the Root Beer Pulled Pork Sliders warm, perfect for sharing and enjoying at your next casual gathering.

These Root Beer Pulled Pork Sliders offer a perfect balance of sweet and savory flavors, with the root beer adding a unique twist to the classic BBQ dish. They’re sure to be a hit with both adults and kids alike!

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Ingredients:

For the Pork Patties:

• 1 lb ground pork
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon water

For the BBQ Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• Salt and pepper to taste

Additional:

• 4-6 hoagie rolls
• 1 white onion, thinly sliced
• Dill pickle slices

Instructions:

1. Make the Pork Patties:
   • In a bowl, mix together the ground pork with smoked paprika, onion powder, garlic powder, salt, pepper, and water. The water helps to keep the patty moist.
   • Divide the mixture into 4-6 portions, depending on how large you want your sandwiches. Shape each portion into a rectangle that’s roughly the size of your hoagie rolls.
   • Place the shaped patties on a parchment-lined tray and freeze for at least 2 hours. This helps the patties hold their shape during cooking.
2. Prepare the BBQ Sauce:
   • Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and ground mustard in a saucepan over medium heat.
   • Bring to a simmer and cook for 10-15 minutes until the sauce thickens and the flavors meld.
   • Season with salt and pepper to taste, then set aside to cool.
3. Cook the Pork Patties:
   • Preheat a grill or grill pan to medium-high heat.
   • Remove the patties from the freezer and grill for about 4 minutes per side, or until fully cooked. The internal temperature should reach 160°F (71°C).
   • During the last minute of grilling, baste the patties generously with the BBQ sauce, turning them to coat both sides.
4. Assemble the Sandwich:
   • Toast the hoagie rolls if desired for added texture.
   • Place a cooked pork patty on the bottom half of each roll.
   • Top with more BBQ sauce, followed by a few slices of onion and dill pickle slices.
   • Cap with the top half of the hoagie roll.
5. Serve:
   • Your copycat McRib sandwiches are now ready to be enjoyed. Serve them immediately while they’re warm and the sauce is still sticky.

Remember, the key to a good copycat McRib is the texture of the pork patty and the flavor of the BBQ sauce. You can tweak the sauce ingredients to match your preferred taste, making it smokier or sweeter as desired. Enjoy your homemade sandwich!

The post Copycat McRib Sandwich appeared first on All You Can Eat.

Ingredients:

• 12 small pickles (baby dills or cornichons work best)
• 6 slices of bacon, cut in half to make 12 shorter strips
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Optional: 1 jalapeño, finely chopped (for added heat)
• Toothpicks for securing

Instructions:

1. Prepare the Pickles:
   • Start by slicing each pickle in half lengthwise, but don’t cut all the way through. You want to create a small pocket inside each pickle for the cheese filling.
2. Prepare the Cheese Filling:
   • In a mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, black pepper, and chopped jalapeño (if using). Mix until the ingredients are well incorporated.
3. Stuff the Pickles:
   • Using a small spoon or a piping bag, fill each pickle with the cheese mixture, pressing the filling into the pocket you created in step 1.
4. Wrap with Bacon:
   • Take a half strip of bacon and wrap it around each stuffed pickle, securing it with a toothpick. Make sure the bacon is wrapped snugly so it holds the cheese filling in place during cooking.
5. Cooking Options:Oven Baking:
   • Preheat your oven to 400°F (200°C).
   • Place the bacon-wrapped pickles on a baking sheet lined with parchment paper or aluminum foil.
   • Bake for about 15-20 minutes or until the bacon is crispy and golden brown.
   Grilling:
   • Preheat your grill to medium heat.
   • Place the bacon-wrapped pickles on the grill, turning occasionally, for about 10-15 minutes or until the bacon is crispy.
6. Serve:
   • Once cooked, let the Bacon Pickle Poppers cool slightly.
   • Arrange them on a serving platter and serve immediately while still warm.

These Bacon Pickle Poppers are a delightful mix of creamy, crunchy, smoky, and tangy. They’re sure to be a hit at any gathering, or even just as a fun snack for movie night at home. Enjoy!

The post Bacon Pickle Poppers appeared first on All You Can Eat.

Here is what you will need!

Ingredients

• 1 pkg. Center Cut Bacon
• 1 pkg. Romaine Lettuce Mix
• Caesar Salad Dressing
• Parmesan Cheese Shredded and Grated
• Croutons

For the full recipe, visit When Is Dinner HERE!!!

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Ingredients

• 16 oz package of little smokies (or small cooked sausages) I use Hillshire Farm brand
• 15 slices bacon, each cut into 3 smaller sections
• 3/4 cup light brown sugar, packed
• 1/2 tsp cayenne pepper more or less, according to your tastes
• pinch of black pepper (optional)

For the full recipe, visit The Chunky Chef HERE!

They are also great on the grill!!

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Ingredients

• 3 eggs
• Flour tortilla
• Shredded cheese of choice
• Bacon
• Hash browns
• Salt
• Everything bagel seasoning (Trader Joe’s)

Here is more GREAT breakfast recipes!

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INGREDIENTS

• 8 slices white bread
• 8 slices good-quality bacon
• ½ cup peanut butter
• 12 ounces fresh goat cheese
• 2 tablespoons bacon fat (from cooking bacon)
• 2 bananas, peeled and sliced crosswise
• 4 tablespoons unsalted butter, for finishing

DIRECTIONS

1. Preheat the oven to 350°F. Place a large wire rack on a sheet pan. Line a platter with paper towels. Arrange the bacon slices, well-spaced, on the rack. (The bacon will cook up crispier on the rack while the fat collects in the pan. This is key to the bacon remaining crisp in a grilled cheese.) Place in the oven for 15 to 20 minutes, until crisp. Transfer the bacon to the prepared platter to drain. Scoop up 2 tablespoons of the bacon fat from the sheet pan to use for the spread.

2. To make the spread, in a small saucepan, combine the peanut butter and cheese, place over low heat, and stir just until soft and well mixed. Transfer to a food processor, add the bacon fat, and process until smooth.

3. Line up half of the bread slices on a work surface. Slather one-fourth of the spread on each slice, then top with one-fourth of the banana slices and 2 bacon slices. Close the sandwiches with the remaining bread slices.

4. Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.

5. Cut the sandwiches in half, plate, and serve.

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