These easy Totchos combine crispy tater tots, seasoned ground beef, and melted nacho cheese. Top them with fresh avocado and sour cream for a fun dinner. 

Easy Totchos Recipe (Tater Tot Nachos)

Totchos are the ultimate comfort food mashup. If you love nachos and tater tots, this combination will be your new favorite dinner option.

I love making these totchos when I need a fun, stress-free dinner that everyone actually gets excited about. It’s one of those recipes that feels like a treat but uses simple ingredients I usually have on hand. You get all the flavors of nachos layered over crispy tater tots, which makes it perfect for feeding a hungry family or serving at game night. Plus, everyone can customize their toppings, so it’s a guaranteed win!

Why You Will Love This Recipe

• Fast Preparation: The entire meal takes under an hour from start to finish.
• Customizable: You can set up a topping bar with sour cream, avocados, and jalapeños.
• Kid Approved: Swapping standard tortilla chips for tater tots makes this a huge hit with children.

Ingredients and Substitutions

• Start with a 32-ounce package of tater tots, which form the crispy base. Spread them out well so they roast instead of steaming. If you want extra crunch, you can bake them a few minutes longer than the package suggests.
• The nacho cheese sauce (15 ounces) brings that classic creamy layer. A jarred version keeps things simple, though you can swap in a homemade queso blanco for a richer flavor.
• For the protein, 1 pound of ground beef gives a savory, hearty topping. Ground turkey or chicken works well as a lighter option, and plant-based crumbles can easily stand in too.
• Salsa (1 cup) adds moisture and flavor to the beef mixture. Choose mild or spicy depending on your preference, or even use a chunky pico-style salsa for more texture.
• The taco seasoning (2 tablespoons) ties the beef together with warm spices. Store-bought works well, or use a homemade blend to control the salt level.
• A mix of ½ cup thawed corn, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper adds sweetness and color. You can swap in red bell pepper or even black beans for a slightly different twist.
• Olive oil (2 teaspoons) helps the peppers soften and develop a bit of browning, which adds depth to the final dish.
• For toppings, Roma tomato, jalapeño, and sliced olives bring freshness and a little bite. Sour cream adds a cool, creamy contrast, while avocado gives richness. Finish with green onions for a mild, sharp note. You can easily add shredded lettuce, cilantro, or a squeeze of lime for a brighter finish.

How To Make Totchos

Bake the tots until crisp, layer with seasoned beef, cheese, and vegetables, then return to the oven briefly before finishing with fresh toppings and serving hot.

Step-by-Step Instructions:

1. Prep Oven: Preheat the oven to 425 degrees Fahrenheit. Spread the 32 ounces of tater tots in an even layer on a large baking sheet.
2. Bake Tots: Bake the potatoes for 24 to 26 minutes, until golden and crisp.
3. Cook Beef: During baking, cook the 1 pound of ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.
   
4. Season Beef: Add the 2 Tablespoons of taco seasoning and 1 cup of salsa to the beef. Stir the mixture and cook for 1 to 2 minutes until heated through. Remove the pan from the heat.
5. Cook Peppers: Add 2 teaspoons olive oil, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper to a small skillet over medium heat. Cook until the vegetables soften and turn lightly brown.
   
6. Assemble: Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top. Pour the 15 ounces of nacho cheese sauce over the beef. Sprinkle the ½ cup of corn and the cooked peppers over the pan.
   
7. Bake Totchos: Bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
8. Serve: Remove the pan from the oven. Add the diced Roma tomato, sliced jalapeño, sliced olives, sour cream, avocado, and green onions. Serve right away.
   

High Altitude Adjustments

At higher elevations, food can dry out more quickly and cook a bit faster.

Reduce the oven temperature slightly to 400 degrees Fahrenheit if your tots are browning too quickly. You can also add an extra tablespoon or two of salsa to the beef mixture to maintain moisture. Keep an eye on the final bake time, as it may be slightly shorter.

If you try these totchos, share how you topped yours and what twists you added. Save this recipe for your next busy night or casual gathering, and come back to leave a comment with your favorite variation. 

Print

Crispy Tater Tot Nachos with All the Toppings (Totchos)

These easy totchos combine crispy tater tots, seasoned beef, and melted nacho cheese into a fun, comfort food dinner that works for busy nights or casual gatherings.

Course Main Dish

Cuisine Mexican-American

Keyword nachos, tater tots

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 586kcal

Author Jenna Harrison

Equipment

• baking sheet
• Large Skillet
• Small skillet
• Spatula or wooden spoon
• Knife
• Cutting board
• Measuring spoons

Ingredients

• 32 oz package tater tots
• 15 oz jar nacho cheese sauce
• 1 lb ground beef
• 1 cup salsa
• 2 Tablespoons taco seasoning
• ½ cup frozen corn thawed
• ½ cup green bell pepper diced
• ½ cup yellow bell pepper diced
• 2 teaspoons olive oil

Toppings

• 1 Roma tomato diced
• 1 large jalapeño sliced
• 4 oz jar sliced olives
• ½ cup sour cream
• 1 medium avocado cut into pieces
• 2 green onions sliced

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Spread the tater tots in an even layer on a large baking sheet. Bake for 24 to 26 minutes until golden and crisp.
  32 oz package tater tots
• While the tots bake, cook the ground beef in a large skillet over medium-high heat until browned. Drain excess fat.
  1 lb ground beef
• Add the taco seasoning and salsa to the beef. Stir and cook for 1 to 2 minutes until heated through. Remove from heat.
  2 Tablespoons taco seasoning, 1 cup salsa
• In a small skillet over medium heat, add the olive oil and diced peppers. Cook until slightly softened and lightly browned.
  ½ cup green bell pepper, ½ cup yellow bell pepper, 2 teaspoons olive oil
• Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top.
• Pour the nacho cheese sauce over the beef. Sprinkle the corn and cooked peppers over the top.
  15 oz jar nacho cheese sauce, ½ cup frozen corn
• Return the pan to the oven and bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
• Remove from the oven and add the toppings.
  1 Roma tomato, 1 large jalapeño, 4 oz jar sliced olives, ½ cup sour cream, 1 medium avocado, 2 green onions
• Serve right away.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften over time, though the flavor remains great.
• Reheat in the oven at 400°F for the best texture. Spread everything on a baking sheet and heat until warmed through. The oven helps bring back some crispness.
• Freezing is not recommended once assembled, though you can freeze cooked beef separately for faster prep later.
• You can prepare the beef mixture a day ahead and refrigerate it. When ready to serve, bake the tots fresh and assemble.

Nutrition

Serving: 2cups | Calories: 586kcal | Carbohydrates: 43g | Protein: 16g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1510mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 38mg | Calcium: 104mg | Iron: 2mg

Recipe FAQs

More Sheet Pan Dinners

• Sheet Pan Gnocchi Carbonara
• Smoked Sausage and Potatoes
• Sheet Pan Pizza

The post Loaded Totchos with Beef and Nacho Cheese appeared first on The Cozy Fork.

If you are looking for the ultimate appetizer that disappears faster than you can set the tray down, you have found it. These Bacon-Wrapped Meatballs are the definition of “meat candy.”

At The Cozy Fork, we believe the best recipes deliver maximum flavor with minimal fuss. By using premade meatballs, we cut the prep time to just 15 minutes, allowing you to focus on what matters: that incredible, sweet-and-tangy glaze!

Each meatball is wrapped in smoky bacon, baked until crisp, and then slathered in a rich brown sugar and ketchup sauce. Whether you serve them on toothpicks for game day or over a bed of rice for a decadent weeknight dinner, these are a guaranteed crowd-pleaser.

Turn these meatballs into a complete comfort food dinner by serving them over a bed of my creamy Yukon Gold Mashed Potatoes. The buttery potatoes soak up that extra brown sugar glaze perfectly.

Ingredients, Tips, and Substitutions

• Meatballs: You need 24 premade meatballs. You can use frozen (thawed slightly so the bacon wraps more easily) or fresh from the butcher counter. Homestyle or Italian style both work well. Also, chicken or turkey meatballs work.
• Bacon: You will need 24 strips of bacon, cut in half. Important: Do not use thick-cut bacon here. Thick-cut takes too long to render and crisp up, leaving you with chewy bacon or overcooked meatballs. Standard cut is perfect.
• The Glaze: A simple pantry mix of ketchup, packed brown sugar, and white vinegar creates a BBQ-style sauce that caramelizes beautifully in the oven.

How to Make Bacon-Wrapped Meatballs

Wrap the meatballs in bacon, bake until the bacon starts to render, brush with a simple, sweet-and-tangy sauce, then return them to the oven until crispy, glossy, and irresistible.

Step-by-Step Instructions:

1. Line a baking sheet with a silicone baking mat or a piece of foil sprayed with non-stick cooking spray. Next, wrap the meatballs.
   • Take a half-slice of bacon and wrap it around the meatball.
   • Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased. Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. 
   • Repeat with the remaining meatballs.
     
2. Par-bake the meatballs in a preheated 350°F oven for 15 minutes. This first bake allows the bacon to start rendering and shrink slightly around the meatballs.
3. While the meatballs are baking, make the sauce. In a medium bowl, whisk together the ketchup, brown sugar, and white vinegar until smooth and thoroughly combined.
   
4. Remove the meatballs from the oven and brush them generously with the sauce. Do not worry if some sauce pools in the pan; it will thicken and caramelize as it bakes.
5. Return the meatballs to the oven and bake for an additional 8 to 10 minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F. Remove from the oven and brush with a little more sauce before serving.
6. Serve as an appetizer with toothpicks and extra sauce on the side, or turn them into a main dish with noodles, rice, mashed potatoes, or a simple green salad.
   

Variations

• Turkey Option: For a slightly lighter version (though we don’t count calories here!), use turkey meatballs and turkey bacon. Just keep an eye on them as turkey bacon crisps faster.
• Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of Sriracha to the sauce for a little heat with the sweet sauce.
• BBQ Twist: Swap the ketchup glaze for your favorite bottled BBQ sauce if you are running low on ingredients.

Don’t lose this recipe! Make sure to Pin this post to your Appetizer or Party Food board so you can find it easily for your next gathering.

Print

Bacon-Wrapped Meatballs

These Bacon-Wrapped Meatballs are the perfect appetizer or easy weeknight dinner. Each meatball is wrapped in smoky bacon, baked until crispy, and brushed with a sweet, tangy sauce. With minimal prep and big flavor, they’re always a crowd favorite!

Course Main Dish

Cuisine American

Keyword meatballs

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 615kcal

Author Jillian Wade

Equipment

• Large baking sheet
• mixing bowl
• whisk
• Basting brush
• tongs
• meat thermometer

Ingredients

Meatballs

• 24 premade meatballs frozen or fresh
• 24 strips bacon cut in half

Sauce

• ¾ cup ketchup
• ½ cup packed brown sugar
• 1 tablespoon white vinegar

US Customary – Metric

Instructions

Prep

• Preheat the oven to 350°F.
• Line a large baking sheet with a silicone baking mat or line it with foil and lightly coat it with nonstick spray.

Wrap the meatballs

• Take a half-slice of bacon and wrap it around the meatball. Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased.
  24 premade meatballs, 24 strips bacon
• Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. Repeat with the remaining meatballs.

First bake

• Bake for 15 minutes.

Make the sauce

• While the meatballs bake, combine the ketchup, brown sugar, and white vinegar in a medium bowl. Whisk until smooth.
  ¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon white vinegar

Sauce and finish baking

• Remove the meatballs from the oven and brush them generously with the sauce.
• Return to the oven and bake for 8–10 more minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F.
• If you desire extra caramelization, broil the meatballs for 1-2 minutes before removing them from the oven.

Serve

• Remove from the oven and brush with more sauce before serving.
• Serve as an appetizer with extra sauce for dipping. Serve as a main dish with noodles, rice, or your favorite sides.

Notes

Storage & Leftovers

• Fridge: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: To bring the bacon back to life, avoid the microwave if possible (it makes the bacon chewy). Instead, reheat them on a baking sheet in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 3–5 minutes.

Freezer Instructions

• Freezing Uncooked (Best Method): You can prep a big batch and freeze them before baking!
• 1. Wrap the meatballs in bacon as instructed.
  2. Place them on a parchment-lined baking sheet (not touching) and freeze for 1 hour until solid (“flash freezing”).
  3. Transfer the frozen meatballs to a freezer-safe bag or container. They will keep for up to 3 months.
  4. To Bake: Thaw overnight in the fridge and bake as directed, or bake from frozen by adding 5–10 minutes to the initial baking time.
• Freezing Cooked: Let the cooked meatballs cool completely. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Make-Ahead Tips (Prep Now, Bake Later)

• The “Night Before” Prep: You can wrap the meatballs in bacon up to 24 hours in advance. Place them on the prepared baking sheet, cover tightly with plastic wrap, and refrigerate. When you’re ready to eat, uncover and pop the tray straight into the oven (you may need to add 2–3 minutes to the cook time since they are starting cold).
• Prep the Sauce: Whisk together and store in a jar or an airtight container in the fridge for up to 1 week. Give it a quick stir before brushing it onto the meatballs.

Nutrition

Serving: 4meatballs | Calories: 615kcal | Carbohydrates: 27g | Protein: 21g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 891mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Recipe FAQs

Love meatballs but want something with a little spice? Try my Crockpot Mexican Meatballs next! They are simmered in a rich enchilada sauce and are just as easy to make.

The post Sticky Bacon-Wrapped Meatballs (5 Ingredients) appeared first on The Cozy Fork.

When you need a show-stopping appetizer but don’t know what to do, this Fall Charcuterie Board is your answer. It’s full of savory meats, creamy cheeses, fresh fruit, and delicious dips and crackers. 

Fall Charcuterie Boards for Entertaining

A charcuterie board is both impressive and effortless. If you’ve ever wanted to make one but felt overwhelmed or unsure where to start, this recipe is the perfect guide. I’ll show you exactly how to build a board that looks gorgeous as a centerpiece and tastes even better.

This charcuterie board is entirely customizable, allowing you to go as simple or as extravagant as you’d like. Either way, you’ll have all the tools needed to create a charcuterie board everyone will rave about confidently.

Fall Charcuterie Board Ingredients

Here’s everything I recommend to make beautiful fall charcuterie boards. 

Component	Why It Works in Fall	Good Options / Substitutes
Cheese	Provides creaminess, richness, flavor contrast. Fall cheese (aged, soft, tangy) balances sweet fruits and savory meats.	Soft creamy: brie, goat cheese. Aged/hard: cheddar, aged gouda, manchego. Blue cheese if you like bold. If dairy-free: try firm dairy-free cheese or nut “cheese.”
Meats	Adds savory, salty contrast; hearty texture. Fall meats feel rustic and warming.	Prosciutto, salami, smoked sausage. If you want lighter: turkey breast, roasted chicken slices. Also consider plant-based cured meats.
Fruits (fresh & dried)	Adds freshness, sweetness, crunch; fall fruits give color & seasonal flavor.	Apples, pears, grapes, figs. Dried apricots, cranberries. If you can’t get figs, maybe use dried peaches or cherries.
Veggies / Veggie Dips	Lightens the board; gives crispness and freshness; makes the board feel less heavy.	Baby carrots, cucumber slices, roasted squash or sweet potato wedges. Veggie dips: hummus, roasted red pepper dip. If avoiding raw veggies, roasted or pickled versions work.
Crackers / Breads	For base & crunchy texture; a vehicle for cheese or dips.	Variety: crisp crackers, baguette slices, seed crackers, pretzel crisps. Gluten-free versions if needed.
Nuts & Seeds	Adds crunch, richness; nutty flavors match fall beautifully.	Walnuts, pecans, almonds, maybe pumpkin seeds. Candied versions if you want a sweet twist.
Dips / Condiments	Balances flavors, adds moisture, a bit of sweet or tang adds interest.	Honey, fig jam, apple butter, mustard, chutney, maybe a caramel or maple drizzle. Swap for sugar-free or lower sugar ones if desired.
Sweet touches / Chocolates	A final treat; offers contrast to savory; feels indulgent in fall.	Dark chocolate pieces, caramel squares, chocolate acorns (seasonal shaped), maybe spiced chocolate. If avoiding sugar, maybe use unsweetened dried fruit.

How To Make A Fall Charcuterie Board

Choose your board; place bowls for dips & wet items first. Then, place cheeses and meats to anchor the board. Fill in with fruits, nuts, and crackers. Garnish with herbs and serve.

1. Place the large wooden board, platter, or tray where you’ll serve. Lay out small bowls or ramekins for wet items, such as dips, jams, or anything that might leak.
2. Slice or arrange cheeses. If soft, leave a wedge with a spreader; hard cheese can be in cubes or slices. For variety, include a soft, a firm, and something bold.
3. Fold or drape meats so they have height/texture rather than lying flat.
4. Add dips and spreads into their bowls; place them in “anchor” spots (corners or central areas) so the board looks balanced.
5. Arrange crackers and bread in groups that branch out or along the edges.
6. Place fresh fruits and dried fruits in clusters, interspersed. Use slices or halves for visual appeal.
7. Sprinkle nuts/seed clusters into open spaces so that no bare wood shows—this fills in visually and adds crunch.
8. Add chocolate or sweet treats in small sections or little piles.
9. Garnish with herbs (such as sage, rosemary, or thyme) or edible leaves for a touch of fall color. Optional: small pumpkins or gourds cleaned, for decoration (non-edible if desired).
10. Provide utensils: cheese knives, spreaders, spoons for dips, tongs or toothpicks for meats or fruit.

Print

Fall Charcuterie Board

This easy Fall Charcuterie Board is full of meats, cheeses, fruits, and more. It’s an effortless way to entertain a crowd of any size.

Course Appetizer

Cuisine American

Keyword charcuterie

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 20 people

Author Jenna Harrison

Equipment

• Large wooden board, platter, or tray
• Small bowls or ramekins
• Cheese knives or spreaders
• Small spoons for dips
• Serving tongs or toothpicks
• Cutting board
• Sharp Knife

Ingredients

• Crackers / bread variety: crisp crackers, baguette slices
• 3 cheeses choose soft, aged/firmer, and bold
• 2-3 meats e.g. prosciutto, salami, smoked sausage
• Fresh fruits apples, pears, grapes, figs
• Dried fruits apricots, cranberries
• Veggies & veggie dip baby carrots or roasted squash; dip like hummus or herbed yogurt
• Nuts & seeds walnuts, pecans, possibly candied
• Dips / Condiments honey, fig jam, mustard, chutney
• Sweet touches / chocolates dark chocolate pieces, caramel or spiced treats
• Garnish: fresh herbs rosemary, sage, small pumpkins or gourds for decoration

US Customary – Metric

Instructions

• Lay out your board or platter and set small bowls or ramekins for dips, jams, and any wet items.
• Place the cheeses first—slice or leave them as wedges or logs, as appropriate. Leave enough space between so guests can access them.
• Add the meats next—fold, drape, or arrange artfully to add height and texture.
• Position crackers or bread in clusters or along edges.
• Fill in with fresh fruit, then dried fruit. Group items by type or color for visual appeal.
• Scatter nuts/seeds in empty spots.
• Arrange dips and condiments in their bowls.
• Add sweet items or chocolates.
• Garnish with herbs and decorative elements.
• Provide serving tools (cheese knives, spreaders, toothpicks). Let cheeses rest to near room temperature before serving.

Notes

Make-ahead tips: You can prep most items in advance—slice fruit (except apples/pears, which brown, unless treated with lemon juice), cube cheese, portion nuts, and have dips ready. Cover board (minus crackers and fruits) and refrigerate until about 30 minutes before serving to let cheeses come to room temp (flavor & texture better).

Storage: Store any leftovers in airtight containers. Meats and cheeses will keep in the fridge ~3-4 days. Dips/jams also for a few days. Fresh fruit may get soggy; it’s best to eat it sooner.

Freezing: Most items here aren’t ideal to freeze (cheese texture changes, fruits get mushy).

Serving again: Bring meats & cheeses back to room temperature; if dips are chilled, let them sit or warm slightly (depending on type). Replace crackers or bread if they lose crunch.

Fall Charcuterie Board Recipe FAQs

More Fall Recipes

• No-Bake Pumpkin Cheesecake Bars
• Apple Cinnamon Streusel Muffins
• Pumpkin Dump Cake

The post Cozy Fall Charcuterie Board: Fruits, Cheeses & More appeared first on The Cozy Fork.

Wow your guests with this festive Cranberry Cheese Log that is as gorgeous as it is delicious. Made with only six ingredients, it’s a creamy blend of cheddar, cream cheese, and cranberry relish, rolled in pistachios and dried cranberries.

Festive Cranberry Pistachio Cheese Log

When I want a show-stopping appetizer, I always make this cranberry cheese log. It is simple to make and looks so festive. I love that I can make it ahead of time, so all I have to do is set it out when the time is right. It’s a recipe that feels fancy without being fussy, which we all know is a must-have during the busy holiday season. 

Ingredients and Substitutions

Here is everything you need to make this cranberry cheese log, and some substitution recommendations.

• 8 oz cream cheese – The creamy base that holds everything together. Use goat cheese for a tangier option. 
• 1 ½ cups shredded sharp cheddar cheese – You can use Colby Jack or Gouda for a milder taste. 
• ¼ cup cranberry relish – This can be homemade or store-bought. 
• 1 Tablespoon orange zest – The citrus flavor brightens the dish. Lemon zest will work as a substitute. 
• 1 cup dried cranberries – Gives the dish its signature festive color and tart flavor.
• 1 cup shelled pistachios – Adds a crunchy texture and nutty flavor. Use pecans or walnuts as an alternative.

How To Make A Cranberry Cheese Log

Beat the cream cheese, stir in the other ingredients, form into a log, and then roll in the topping, wrap, and chill.

Let me show you how: 

1. Make the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
2. Mix in flavors: Stir in shredded cheddar cheese, cranberry relish, and orange zest until thoroughly combined.
3. Shape: Form the cheese mixture into a log or a ball, depending on your preference.
   
4. Prepare the coating: Spread the chopped cranberries and pistachios evenly over a baking sheet or large cutting board.
5. Roll and coat: Roll the cheese log in the cranberry-pistachio mixture until fully coated. Gently press the coating in so it sticks.
6. Chill and serve: Wrap the cheese log tightly in plastic wrap and refrigerate for at least 1 hour to firm up. Unwrap and place on a serving board with crackers. Drizzle with honey just before serving, if desired.
   

Print

Cranberry Cheese Log

This Cranberry Cheese Log with pistachio and cranberry coating is the perfect festive appetizer. Creamy, tangy, and crunchy with make-ahead ease.

Course Appetizer

Cuisine American

Keyword cream cheese, holiday recipes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 people

Calories 155kcal

Author Jillian Wade

Equipment

• large mixing bowl
• Hand mixer or stand mixer
• Measuring cups & spoons
• baking sheet
• Knife

Ingredients

Cheese Log

• 8 oz cream cheese softened
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup cranberry relish homemade or store-bought
• 1 Tablespoon orange zest

Coating

• 1 cup dried cranberries chopped
• 1 cup shelled pistachios chopped

For Serving

• honey optional

US Customary – Metric

Instructions

• Beat cream cheese in a large bowl until smooth and fluffy.
• Stir in cheese, cranberry relish, and orange zest until well combined.
• Form cheese mixture into a log or ball.
• Chop cranberries and pistachios and spread evenly on a baking sheet or working surface.
• Roll cheese log in cranberry and pistachio coating.
• Wrap in plastic wrap.
• Chill in the refrigerator for at least 1 hour before serving.
• Serve with crackers of your choice.

Nutrition

Serving: 2Tablespoons | Calories: 155kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 136mg | Fiber: 2g | Sugar: 9g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.5mg

Cranberry Cheese Log FAQs

More Appetizers

• Slow Cooker Chex Mix
• Reindeer Cheeseball
• Queso Blanco

The post Easy Cranberry Cheese Log appeared first on The Cozy Fork.

You’ll love how quickly and easily these Bean and Cheese Taquitos are to make. The crispy taquitos are filled with creamy beans and melty cheese, and taste significantly better than anything store-bought.  

Refried Bean Taquitos

These taquitos are the kind of comfort food that brings everyone to the table. They’re crispy on the outside and full of creamy, melty goodness on the inside. When you bake these taquitos, using wholesome ingredients, you will never buy the frozen store-bought kind again! This recipe is the definition of comfort food made easy! 

Ingredients and Substitutions

Here are all the ingredients you need to make these refried bean taquitos, including some substitutions.

• 2 tablespoons olive oil: Brushing olive oil on top of the tortillas is the secret to getting them to bake to golden perfection and become slightly crispy. 
• 18 (6-inch) corn tortillas: Corn tortillas get nice and crispy in the oven, creating the perfect outer shell for the taquitos. You can substitute flour tortillas, but they will not be as crispy as the corn tortillas after baking. 
• 20.5 oz can of refried beans: Beans are the creamy, savory base of the filling. Any brand works, and you can use vegetarian, black bean, or even homemade refried beans.
• 5 tablespoons salted butter: The butter helps create a rich and velvety texture in the filling. Unsalted butter is fine, just taste and adjust the salt level.
• 1 teaspoon salt: A bit of salt always enhances the overall taste of a recipe, so do not skip it!
• 1 teaspoon hot sauce (like Valentina): This adds a little kick to the dish. You can substitute Valentina with another hot sauce of your choosing.
• 1 ½ cups pepper jack cheese, grated: I recommend using block cheese over pre-shredded cheese, as it melts better and creates truly gooey bites with the perfect cheese pull in every bite. Cheddar, Monterey Jack, or a Mexican blend of cheese can be used as a substitute for Pepper Jack. 
• 2 Tablespoons diced green chilies: These bring a mild heat to the overall taste of the taquitos. Use mild, medium, or hot.
• ¼ cup sour cream: The sour cream helps balance the dish and creates the creamy texture of the filling mixture. You can also use plain Greek yogurt.
• 1 Tablespoon taco seasoning: This adds the signature Tex-Mex flavor you know and love to the dish. 

Make It A Meal

I love serving this Swig Waikiki Drink or Life’s A Peach Swig Copycat alongside these taquitos.

Print

Bean and Cheese Taquitos

These Bean and Cheese Taquitos come together in less than thirty minutes. The crispy shell and cheesy filling are way better than anything you’ll find in the freezer aisle.

Course Main Dish

Cuisine Mexican-American

Keyword taquitos

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 647kcal

Author Jenna Harrison

Equipment

• Sheet pan
• Wire rack
• Small saucepan
• Mixing spoon or spatula
• large mixing bowl
• Measuring cups & spoons
• Pastry brush or silicone brush

Ingredients

• 18 (6-inch) corn tortillas
• 20.5 oz can of refried beans
• 5 Tablespoons salted butter
• 1 teaspoon salt
• 1 teaspoon hot sauce I used Valentina
• 1 ½ cups pepper jack cheese grated
• 2 Tablespoons diced green chile
• ¼ cup sour cream
• 1 Tablespoon taco seasoning
• 2 Tablespoons olive oil

US Customary – Metric

Instructions

• Preheat the oven to 425℉. Line a sheet pan with tin foil and place a wire rack on top of it.
• In a small saucepan, heat the refried beans, butter, and salt on medium-high heat until the butter melts and everything is combined, about 2-4 minutes.
• Remove the beans from the stove.
• Combine the beans, hot sauce, cheese, green chile, sour cream, and taco seasoning in a large bowl.
• Place the tortillas in the microwave for 18 seconds each so they are easier to roll.
• Place ¼ cup of the bean and cheese mixture in the center of the tortilla and spread it evenly over the surface.
• Then, roll up the tortilla and place it seam side down on top of the wire rack.
• Once the taquitos are all rolled up, brush the tops with the olive oil.
• Bake for 10-15 minutes.
• Serve and enjoy!

Notes

Store: Keep leftover taquitos in an airtight container in the fridge for up to 4 days.

Freeze: Freeze unbaked or baked taquitos in a single layer on a sheet tray, then transfer to a freezer-safe bag. They’ll keep for 2 months.

Reheat: Reheat in a 375°F oven or air fryer for 10 to 12 minutes to regain that crunch. If frozen, no need to thaw; add a few minutes to the cook time.

Make Ahead: You can fully assemble the taquitos and refrigerate them (uncooked) for up to 24 hours before baking.

Nutrition

Serving: 3taquitos | Calories: 647kcal | Carbohydrates: 95g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 619mg | Potassium: 424mg | Fiber: 13g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 3mg

Bean Taquitos Recipe FAQs

More Main Dishes

• Sloppy Joe Pasta
• The Best Sheet Pan Pizza Recipe
• Easy Ground Beef Enchiladas
• Pizza Burgers

The post Crispy Bean and Cheese Taquitos (Baked!) appeared first on The Cozy Fork.

This Velveeta Queso Blanco recipe is quick and easy to make. It is loaded with green chiles and jalapeños. Serve it with tortilla chips, carrots, and celery sticks for an easy appetizer everyone will enjoy!

Velveeta Queso Blanco

When I need a quick and easy appetizer that I know everyone will love, this queso blanco dip is one of my favorites. I love serving it with tortilla chips, but celery sticks and carrots are yummy, too.

It’s perfect for parties, game days, or cozy family nights. If you bring this dip to a party, everyone will ask you for the recipe—it is that good! 

What You’ll Need For Queso Blanco

Essential Tools:

• Microwave-safe bowl
• Cutting board
• Knife
• Measuring spoons
• Can opener
• Mixing Spoon

Ingredients in Velveeta Queso Blanco:

• Velveeta Queso Blanco (2 pounds): The star of this dish, Velveeta Queso Blanco, melts into a creamy, smooth texture that’s perfect for dipping. It’s a processed cheese product designed to stay velvety even when reheated—no graininess here!
• Canned Chopped Green Chiles (8 ounces): These mild, tangy chiles add flavor and a hint of spice to the queso. They’re a classic pairing with cheese and help cut through the richness.
• Jalapeños (2 large, minced): Fresh jalapeños bring some heat to the party! Adjust the amount based on your spice tolerance—seed them for a milder dip or leave the seeds in for an extra kick.
• Milk (2 tablespoons): A little milk helps loosen the cheese and ensures a silky-smooth dip. You can use whole, 2%, or evaporated milk for a slightly richer consistency.
• Tortilla Chips: Sturdy and salty, these are the perfect vehicles for scooping up the queso.
• Carrot Sticks & Celery Sticks: These crunchy, refreshing veggies offer a lighter alternative to chips and balance the queso’s richness.

How To Make Queso Blanco:

This Queso Blanco dip comes together in minutes. Simply melt Velveeta with green chiles, jalapeños, and milk in the microwave, stirring frequently until smooth. Serve warm with your favorite dippers.

Here’s how you make Queso Blanco:

Combine Ingredients:

• Place the Velveeta cubes, green chiles, jalapeños, and milk into a medium microwave-safe bowl.
• Stir the mixture. 

Melt and Stir:

• Microwave on high for 2 minutes, then stir.
• Heat for an additional 1 minute and stir again. 
• Repeat until the cheese is fully melted and the dip is smooth for about 6 minutes.

Serve and Enjoy:

• Transfer the queso to a serving dish and pair it with tortilla chips, carrot sticks, and celery sticks for dipping.

Make It A Meal

This dip is a great appetizer or a side dish alongside this Easy Walking Taco Casserole or this copycat Cafe Rio Salad.

Recipe Variations and Substitutions

• Green Chiles: Swap for a can of Rotel for added tomatoes and spice.
• Jalapeños: Substitute with diced pickled jalapeños for a tangy kick.
• Milk: Use heavy cream or half-and-half for extra richness.
• Add Protein: Stir in cooked, crumbled sausage or shredded chicken for a hearty twist.

Queso Blanco Recipe FAQs

More Appetizers

• Mexican Meatballs (Crockpot Recipe)
• Slow Cooker Chex Mix
• Killer Guacamole Recipe

Print

Velveeta Queso Blanco

This Velveeta Queso Blanco recipe is quick to make and perfect for entertaining a crowd. Serve it with tortilla chips, carrots, and celery sticks for an easy appetizer everyone will enjoy!

Course Appetizer

Cuisine American

Keyword dip recipes, velveeta cheese

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 16 people

Calories 130kcal

Author Jillian Wade for Food Folks and Fun

Equipment

• Microwave safe-bowl
• Mixing spoon
• measuring spoon
• Cutting board
• Knife
• can opener

Ingredients

• 2 pound brick Velveeta Queso Blanco cut into ½-inch cubes
• 8 ounces canned chopped green chiles
• 2 large jalapeños minced
• 2 Tablespoons milk

FOR SERVING:

• Tortilla Chips
• Carrot Sticks
• Celery Sticks

US Customary – Metric

Instructions

• Place the cubed queso blanco cubes, green chilies, jalapeños, and milk into a medium microwave-safe bowl.
• Cook on high for 2 minutes and then stir. Heat for 1 minute on high and stir again. Repeat the process until the cheese is melted and the queso dip is nice and smooth.
• Serve with tortilla chips and veggies.

Nutrition

Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 24mg | Sodium: 988mg | Potassium: 218mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 5mg | Calcium: 333mg | Iron: 0.3mg

The post Queso Blanco appeared first on The Cozy Fork.

Spice up your dinner routine with these Mexican Meatballs! Juicy, flavorful meatballs are baked and simmered in a rich enchilada and tomato sauce. Serve them over rice for a hearty, satisfying meal perfect for any night of the week.

This is one of those recipes that fits perfectly into my busy schedule but still makes me feel like I’ve created something special for my family. It is a stress-free dinner when my nights are hectic. Plus, the leftovers (if there are any) are a lifesaver for lunches or quick dinners later in the week.

What I Love About This Crockpot Mexican Meatballs Recipe 

• Versatile Serving Options: Serve over rice, in tacos, tortillas, or as an appetizer. There are so many options!
• Family Friendly: A cozy meal the whole family will enjoy, even picky eaters!
• Effortless Prep: Quick to assemble in just fifteen minutes with minimal cleanup.

Ingredients

• Lean ground beef
• Breadcrumbs
• Eggs
• Milk 
• Garlic cloves
• Taco seasoning
• Onion powder
• Salt
• Black pepper 
• Mexican blend cheese
• Red enchilada sauce
• Rotel tomatoes with green chiles

How To Make Crockpot Mexican Meatballs

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Make the Meatballs

1. Combine all the meatball ingredients except the shredded cheese in a large bowl. Mix evenly.
2. Add the shredded cheese and mix just until combined. Avoid overworking the mixture to keep the meatballs tender.
3. Shape the mixture into meatballs (about 1.5 inches in diameter) and place them on a lined baking sheet.

Bake the Meatballs

1. Bake in a preheated 375°F oven for 15 minutes or until the meatballs are firm.
2. Remove from the oven and transfer the meatballs to your crockpot, enchilada sauce, and Rotel tomatoes.

Slow-Cook the Meatballs and Sauce and Serve

1. Cover and cook on low for 3-4 hours or high for 2-3 hours until the meatballs reach an internal temperature of 160°F.
2. Spoon the meatballs and sauce over a bed of cooked rice. Garnish with chopped cilantro or parsley and a sprinkle of Mexican blend cheese.

Equipment

• Oven
• Baking sheet
• Parchment paper or silicone mat
• Large mixing bowl
• Crockpot
• Meat thermometer
• Mixing spoon

Make It A Meal

These Mexican Meatballs would be delicious served over this Cafe Rio Cilantro Lime Rice Recipe. 

Recipe FAQs

Can I make these meatballs ahead of time?

You can make these meatballs ahead of time and store them in the fridge or freezer until you need them.

Can I use ground turkey or chicken instead of beef?

I have not tested this recipe with anything other than ground. However, I imagine, ground turkey or ground chicken will work, as well as ground beef. 

How do I know when the meatballs are done?

Use a meat thermometer to ensure the internal temperature of the meatballs is 160 degrees F before serving. 

Can I make this recipe without a crockpot?

Yes, after baking the meatballs, simmer them with the sauce in a large pot on the stovetop over medium-low heat for about 20 minutes.

More Comfort Food Classic Recipes

• Fried Chicken Tenders Recipe
• Homemade Biscuits and Gravy
• Smoked Sausage and Potatoes – Sheet Pan Meal
• Easy Chicken Fajita Casserole
• Air Fryer Garlic Steak Bites Recipe
• Killer Guacamole Recipe

Print

Crockpot Mexican Meatballs

Mexican meatballs combine simple prep with crockpot convenience, making it perfect for busy weeknights, holiday parties, or weekend meal planning. With this recipe, you’ll enjoy a hands-off cooking process that saves time without sacrificing a hearty homemade meal!

Course Appetizer, Main Dish

Cuisine American, Mexican

Keyword ground beef, meatballs, slow cooker recipe

Prep Time 15 minutes minutes

Cook Time 5 hours hours 15 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 6 people

Calories 401kcal

Author Jillian Wade

Equipment

• Oven
• baking sheet
• Parchment paper or silicone mat
• large mixing bowl
• Crockpot
• meat thermometer
• Mixing spoon

Ingredients

Meatballs:

• 2 pounds lean ground beef
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup milk
• 2 garlic cloves finely minced
• 1 packet taco seasoning or 2 Tablespoons homemade taco seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded Mexican blend cheese

Sauce:

• 28 ounce can red enchilada sauce
• 10 ounce can Rotel tomatoes with green chiles drained

For Serving:

• Cooked rice
• Cilantro or parsley for garnish
• Mexican blend cheese

US Customary – Metric

Instructions

PREP THE OVEN AND PAN:

• Move the oven rack to the middle position and preheat the oven to 375 degrees F.
• Line a rimmed baking sheet with parchment paper or a silicone baking mat.

MIX TOGETHER MEATBALLS:

• Mix the meat and all the meatball ingredients except for the cheese in a large bowl. Be sure to work the meat mixture evenly.
• Add cheese and mix just until blended.
• Shape the mixture into meatballs and place on the prepared baking sheet.

COOK MEATBALLS:

• Bake for 15 minutes until the meatballs are firm.
• Remove them from the oven and transfer them to your crockpot.
• Pour the sauce and tomatoes over the meatballs.
• Cook on low for 3-4 hours or on high for 2-3 hours or until the meatballs reach an internal temperature of 160 degrees F.

SERVE:

• Serve with rice, cilantro and cheese.

Notes

To Make The Meatballs Without A Crockpot: 

1. After baking the meatballs, transfer them to a large pot and pour the enchilada sauce and Rotel tomatoes over the top.
2. Place the pot on the stovetop and bring the sauce to a gentle simmer over medium heat.
3. Reduce the heat to medium-low and cook the meatballs in the sauce for about 20 minutes. This step ensures the meatballs are heated through and allows them to soak up the rich, spicy flavors of the sauce, making them even more tender and flavorful.
4. Be sure to stir occasionally to prevent sticking and ensure even cooking.
5. Serve over rice and your choice of toppings. 

Nutrition

Serving: 4meatballs | Calories: 401kcal | Carbohydrates: 28g | Protein: 42g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1692mg | Potassium: 713mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1121IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 6mg

The post Mexican Meatballs (Crockpot Recipe) appeared first on The Cozy Fork.

This Slow Cooker Chex Mix is a savory, crunchy snack perfect for parties, game days, neighbor gifts, or anytime munching.

This Crockpot Chex Mix is perfect for when you need a snack that’s both simple to make and great for feeding a crowd. I love how easy it is to prepare—just mix a few ingredients, add everything to the crockpot, and then let the slow cooker do its magic. This party mix is perfect for busy days when you need a yummy snack but do not have much time to prepare it without much effort.

Ingredients

• Rice Chex cereal
• Corn Chex cereal
• Wheat Chex cereal
• Mini pretzels
• Mixed nuts
• Unsalted butter 
• Worcestershire sauce
• Seasoned salt
• Garlic powder
• Onion powder

How To Make Crockpot Chex Mix

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Combine Dry Ingredients

• Add 3 cups each of Rice Chex, Corn Chex, and Wheat Chex cereal to your slow cooker.
• Mix in 2 cups of mini pretzels and 2 cups of mixed nuts. Stir to combine.

Prepare the Butter Mixture

• In a microwave-safe bowl, melt 6 tablespoons of butter (about 20 seconds in the microwave).
• Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons seasoned salt, 1 teaspoon garlic powder, and ½ teaspoon onion powder until well combined.

Coat the Mix

• Pour the butter mixture over the cereal mixture in the slow cooker. Toss everything gently with a large spoon until the dry ingredients are evenly coated.

Cook the Mix

• Set your slow cooker to LOW and cook for 2-3 hours, stirring every hour to prevent burning.

Cool and Serve

• Turn off the slow cooker and let the Chex Mix cool for about 30 minutes. Transfer to a serving bowl or airtight container. Serve and enjoy!

More From The Cozy Fork

• Easy Caramel Truffles
• Simple 3 Ingredient Fudge
• Cafe Rio Copycat Pico de Gallo Recipe
• Killer Guacamole Recipe

Print

Slow Cooker Chex Mix

This Slow Cooker Chex Mix is a savory, crunchy snack perfect for parties, game days, neighbor gifts, or anytime munching.

Course Appetizer, Snack

Cuisine American

Keyword chex mix

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Cooling Time 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 14 people

Calories 302kcal

Author Jillian Wade

Equipment

• Slow cooker
• Large mixing spoon
• Microwave safe-bowl
• measuring cups and spoons

Ingredients

• 3 cups Rice Chex cereal
• 3 cups Corn Chex cereal
• 3 cups Wheat Chex cereal
• 2 cups mini pretzels
• 2 cups mixed nuts
• 6 Tablespoons unsalted butter
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

US Customary – Metric

Instructions

• Add cereal to your slow cooker.
• Add pretzels and nuts and stir to combine.
• In a small microwave-safe bowl, heat the butter for about 20 seconds and stir until completely melted.
• Add in Worcestershire sauce, and seasonings and stir until well combined.
• Pour the butter mixture over the cereal and toss until the cereal is coated.
• Cook on low for 2-3 hours, stirring after every hour.
• Turn off the slow cooker and allow the mix to cool for 30 minutes before serving.

Notes

Storage Tips 

STORE: Store in an airtight container at room temperature for up to one week.

FREEZE: Freeze in a sealed bag for up to 2 months.

THAW: Thaw at room temperature for about an hour before serving.

Nutrition

Serving: 1cup | Calories: 302kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 561mg | Potassium: 269mg | Fiber: 5g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 9mg

Crockpot Chex Mix Recipe FAQs

How do I prevent the mix from burning?

Stir the mixture every hour to prevent it from sticking to the bottom and to help it cook evenly and not burn.

What nuts work best in this recipe?

I like pecans, peanuts, and almonds, but almost any nut will work with this recipe.

Is there a way to make it spicy?

Yes, you can add some heat by adding cayenne pepper or a little hot sauce to the butter mixture before mixing it into the crockpot.

Can I make slow cooker Chex mix ahead of time?

Yes, this recipe stores well, so you can prepare it a few days in advance.

The post Slow Cooker Chex Mix appeared first on The Cozy Fork.

These quick, easy, delicious Cheeseburger Sliders with Hawaiian Rolls are the ultimate crowd-pleaser. Perfect for game day or a fun family dinner, they’re packed with flavor and ready in minutes!

I make these cheeseburger sliders when I am looking for an easy, no-fuss meal that my whole family loves. They take around thirty minutes to make but are so satisfying and filling. I love how everything bakes together in the oven, making them perfect for when I’m short on time but want to serve something delicious to family or friends.

Ingredients

• Ground beef
• Yellow onion 
• Garlic powder
• Salt and pepper
• Worcestershire sauce
• Cheddar cheese slices
• Melted butter
• Sesame seeds
• Hawaiian sweet rolls
• Mayonnaise
• Sweet pickle relish
• Onion powder
• Paprika
• Granulated sugar

How To Make Cheeseburger Sliders

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Make The Burger Sauce:

In a medium bowl, mix:

• ½ cup mayo
• 2 Tbsp sweet pickle relish
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 tsp paprika
• 1 ½ tsp granulated sugar

Stir until smooth, then set aside.

Preheat the Oven and Prep the Pans:

• Preheat your oven to 350°F.
• Spray two 9×13-inch pans with nonstick spray.
• Pour 2 Tbsp melted butter into the bottom of each pan and spread evenly.

Cook the Beef Filling:

• Heat a large skillet over medium-high heat.
• Sauté ⅓ cup diced onion for 2-4 minutes until translucent.
• Add 2 lbs ground beef, 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper, and 2 tsp Worcestershire sauce.
• Cook until browned, then drain excess fat.

Assemble the Sliders

• Slice the Hawaiian rolls in half horizontally and place the bottoms in each pan.
• Layer evenly with:
  • Half the beef mixture
  • Half the diced tomatoes and pickles (if using)
  • Drizzle half the prepared burger sauce
  • Lay 6 slices of cheddar cheese on top of the beef mixture

Brush with Butter

• Place the top halves of the rolls over the fillings.
• Brush the tops generously with melted butter. 
• Sprinkle with sesame seeds.

Bake and Serve

• Bake in the preheated oven for 10-15 minutes or until the cheese melts and the tops are golden brown.
• Remove, slice, and serve warm. Enjoy!

Essential Equipment

• Medium bowl
• Large skillet
• Two 9×13 baking dishes
• Spatula or wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons
• Pastry brush

Make It A Meal

Serve these sliders alongside this Easy Rotini Pasta Salad, followed by this Easy Tres Leches Cake with Cake Mix for dessert.

Storage Tips 

STORE: Store leftover sliders in an airtight container for up to 3 days.

FREEZE: Wrap the sliders individually in foil or plastic wrap and freeze for 2-3 months.

THAW: Thaw overnight in the refrigerator.

REHEAT: Warm in a 350°F oven for 10 minutes or microwave until heated through.

Cheeseburger Sliders With Hawaiian Rolls Recipe FAQs

Can I use a different type of cheese?

I prefer cheddar cheese, but you can use Swiss, provolone, Colby, or your favorite type of cheese instead.

How do I reheat sliders?

Wrap the sliders in foil and warm them in a 350°F oven for 10 minutes. Alternatively, do not wrap the sliders in foil and place them in the microwave for 30-60 seconds.

Can I use ground turkey or chicken instead of beef?

Sure! Ground turkey or chicken are both great substitutes for a lighter option.

More Comfort Food Classic Recipes

• Easy Cheesy Corn Casserole Recipe
• Creamy Yukon Gold Mashed Potatoes
• Fried Chicken Tenders Recipe
• Crockpot Chicken Noodle Soup
• Easy Homemade Chicken Pillows Recipe

Print

Cheeseburger Sliders With Hawaiian Rolls

hese quick, easy, delicious Cheeseburger Sliders with Hawaiian Rolls are the ultimate crowd-pleaser. Perfect for game day or a fun family dinner, they’re packed with flavor and ready in minutes!

Course Appetizer, Main Dish

Cuisine American

Keyword ground beef, sliders

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 people

Calories 377kcal

Author Jenna Harrison

Equipment

• Medium bowl
• Large Skillet
• Two 9×13 baking dishes
• Spatula or wooden spoon
• Knife
• Cutting board
• measuring cups and spoons
• pastry brush

Ingredients

SLIDERS:

• 2 lbs ground beef
• ⅓ cup diced yellow onion
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12 slices of cheddar cheese
• 1 large tomato diced optional
• 4 small dill pickles diced optional
• 8 Tablespoons melted butter divided
• 1 teaspoon sesame seeds
• 2 teaspoons Worcestershire sauce
• 24 ounces Hawaiian sweet rolls 24 count

SAUCE:

• ½ cup mayo
• 2 Tablespoons sweet pickle relish
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon granulated sugar

US Customary – Metric

Instructions

MAKE SAUCE:

• Mix the mayo, relish, onion powder, garlic powder, paprika, and white sugar in a medium bowl until well incorporated, then set aside.

PREPARE SLIDERS:

• Heat your oven to 350 degrees, spray two 9X13 pans with nonstick cooking spray, and set aside.
• Add the diced onion to a large skillet and cook on medium-high heat for 2-4 minutes, or until translucent.
• Add the ground beef, garlic powder, Worcestershire sauce, salt, and pepper until the meat is browned. Drain off any fat and set aside.
• Pour 2 Tablespoons of melted butter on the bottom of each baking dish. Reserve the rest of the butter to brush the tops of the buns when all assembled.
• Slice one sleeve of buns in half. Place the bottom half in the pan.
• Sprinkle half the beef mixture over the buns and top with half the tomatoes and pickles.
• Drizzle half of the sauce mixture over the meat mixture. Then, place six slices of cheese on top of that.
• Place the top of the buns on top and brush with half of the remaining butter.
• Sprinkle half of the sesame seeds on top. Duplicate the recipe again with the other baking dish.
• Place the sliders in the oven for 10-15 minutes or until the cheese has melted.
• Serve and enjoy!

Nutrition

Serving: 2sliders | Calories: 377kcal | Carbohydrates: 4g | Protein: 17g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 548mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg

The post Cheeseburger Sliders With Hawaiian Rolls appeared first on The Cozy Fork.

Add a festive touch to your holiday table with this adorable Reindeer Cheeseball! It’s a crowd-pleasing centerpiece that guests of all ages love and enjoy.

This Reindeer Cheese Ball is one of my favorite holiday appetizers to bring to a party. It’s not only super cute and festive but also delicious. It is a fun centerpiece at a holiday dinner or great for gifting to neighbors. It brings a smile to anyone who tries it!

What I Love About This Reindeer Cheese Ball

• Make-Ahead Recipe: You can prep this recipe in advance, giving you more time to focus on other tasks when you’re tight on time.
• Versatile: Serve this cheese ball with your favorite crackers, celery sticks, carrots, or your other favorite dippers. 
• Family Fun: My kids have so much fun helping me make this Christmas-themed appetizer.   

Ingredients

• Cream cheese
• Sharp cheddar cheese
• Green onions
• Worcestershire sauce
• Dried parsley
• Garlic powder
• Salt
• Pecans
• Pretzel twists (antlers)
• Pitted black olives (eyes)
• Cranberry or small cherry tomato (nose)

How To Make Reindeer Cheeseball

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

1. Add cream cheese, cheddar, green onions, Worcestershire, and seasonings to a large mixing bowl. 
2. Beat until combined. 
   
3. Form the cheese mixture into a ball. 
4. Spread the chopped pecans onto a baking sheet or pie plate. 
   
5. Roll the ball into the chopped pecans. Wrap in plastic and refrigerate for 1 hour.
6. Add pretzel antlers, olive eyes, and a cranberry or tomato nose. Serve.
   

Equipment

• Mixing bowl
• Electric mixer
• Cutting board
• Knife
• Measuring spoons
• measuring cups
• cheese grater

Make It A Meal

For more festive foods for your holiday celebration, try serving this cheeseball alongside this 7up Salad and this Fizzy Pina Colada Punch.

Storage 

SERVE: Serve with crackers and veggies of your choice.

STORE: Store the leftover cheese ball in tightly wrapped plastic wrap in the fridge for up to three days. 

FREEZE: Wrap the cheese ball tightly in two layers of plastic wrap and then in two layers of aluminum foil. Freeze for up to 3 months.

THAW: Thaw the cheese ball in the refrigerator overnight. Before serving, let it sit at room temperature for about 30 minutes to soften slightly.

Recipe FAQs

What can I use instead of pecans?

You can use crushed almonds or walnuts if you do not have pecans. Or try sunflower seeds for a nut-free option.

What crackers work best with this cheeseball?

Choose a sturdy cracker such as a wheat-thin, Triscuit, or pita chip.

Can I use different cheeses?

You can substitute the cheddar cheese for another cheese, such as cheddar or your other favorite. Just note it will alter the overall flavor of the cheese ball.

Can you freeze a cheeseball?

Yes, you can freeze it. Wrap the cheese ball tightly in two layers of plastic wrap and then in two layers of aluminum foil. Freeze for up to 3 months. Please note that the texture might be slightly different after freezing, but it will still be delicious.

More Appetizers

• Best Homemade Guacamole Recipe
• Cafe Rio Copycat Pico de Gallo
• Easy Pickle de Gallo Recipe

Print

Reindeer Cheeseball

Add a festive touch to your holiday table with this adorable Reindeer Cheeseball! It’s a crowd-pleasing centerpiece that guests of all ages love and enjoy.

Course Appetizer

Cuisine American

Keyword cheese ball, christmas recipes

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 people

Calories 259kcal

Author Jillian Wade

Equipment

• mixing bowl
• Electric mixer
• Cutting board
• Knife
• Measuring spoons

Ingredients

FOR THE CHEESE BALL:

• 16 ounces cream cheese softened
• 2 cups grated sharp cheddar cheese
• 2 green onions finely sliced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• ¼ teaspoon salt

COATING:

• ¾ cup pecans finely chopped

DECORATIONS:

• 2 large pretzel twists for the antlers
• 2 medium pitted black olives for the eyes
• cranberry or small red cherry tomato for the nose

US Customary – Metric

Instructions

MAKE CHEESE BALL MIXTURE:

• Add cream cheese to a large bowl and beat until smooth.
• Add shredded cheese, onions, Worcestershire sauce and seasonings.
• Blend until well combined.

FORM CHEESE BALL:

• Chop pecans and spread in a thin layer on a baking sheet or working surface.
• Form cheese mixture into a ball.
• Roll in pecans.
• Wrap in plastic and chill in the refrigerator at least 1 hour before serving.

DECORATE AND SERVE:

• When you are ready to serve, add the antlers and face to make the reindeer. Use pretzel twists for the antlers, pitted black olives for the eyes, and a cranberry or small cherry tomato for the nose.
• Serve with crackers of your choice.

Nutrition

Serving: 2.5ounces | Calories: 259kcal | Carbohydrates: 5g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 327mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 0.4mg

The post Reindeer Cheeseball appeared first on The Cozy Fork.