roasted jalapeno bacon sliders I know what your probably thinking… sliders?  Jalapeño & Bacon sliders? Where is the bacon you might ask? It’s mixed in the ground beef!  That’s where it is at… hidden like diamonds in a mine. Yep, I just went there… I just compared bacon to diamonds.

roasted jalapeno bacon sliders

I was inspired to make these sliders thanks to the abundance of jalapeños I have right now. If you’ve ever grown jalapeño peppers you know that they can be abundant. You’ll have more jalapeños than you’ll ever desire to eat off just one plant. And if you let them sit on the plant longer they turn red just like a bell pepper. The red jalapeño pepper is a tad sweeter than the green.

roasted jalapeno bacon sliders

Source: Katie Original

Roasted Jalapeño & Bacon Sliders

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: 8 individual sliders



  1. Preheat your grill to high, clean, then place two small jalapeño peppers on the grill and roast for 5-10 minutes, turning a few times to get a good char on it. Remove from the grill, lower the temperature of the grill to low heat.
  2. Place the jalapeño peppers in the refrigerator to cool. While the peppers cool, in a large bowl add lean ground beef, white onions, parsley, season salt, chopped bacon, and garlic. Remove the jalapeño peppers from the refrigerator, remove stem and seeds if you want to keep the heat to a minimum. Finely chop jalapeños and add to the mix bowl. Mix well, but be careful not to over mix. Make 8 meatballs from the mixture. Once you've made the meatballs begin to flatten them down to hamburger patties. Remember, we are making sliders so you want them small. I like to really flatten out the pattie since it tends to bulk up once on the grill.
  3. Place the beef patties on the grill, cook for 3 minutes on each side. During the last minute of cooking add the pepper jack cheese, and add the King's Original Hawaiian Sweet Rolls to the grill to give them a light toasting. Remove the patties and sweet rolls from the grill. Assemble in the following order: Bottom of sweet roll, beef pattie, tomato slice, ranch dressing, sweet roll top. Enjoy!
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Do you remember the Buffalo Chicken Dip recipe I blogged about the other day? Well, I had some extra wonton wrappers sitting in my fridge that were heading near the expiration date. I didn’t want them to be wasted, and figured that the buffalo chicken dip would fry up nicely in a wonton wrapper…oh, man was I correct. These were delicious! 

Source: Katie Original
Prep: 15 minutes
Cook: 5 minutes
Serves: 12



1. Pre-heat the deep fryer. 

2. While the oil is heating place one to two teaspoons of Buffalo Chicken dip in the middle of the won wrapper. Using your finger dip it into the bowl of warm water, and then outline the parameter of the wonton wrapper with the water, so that the wrapper is moist. Then seal the wrapper like an envelope; fold the bottom and top corners to the middle and then fold the right corner to the middle point, followed by the left. Make sure that all edges of the wonton are sealed. 

3. Place the buffalo chicken wontons in the deep fryer for about 5 minutes. Serve hot, immediately. 

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Every year around football season I see people make these strawberries. They are super easy, yet, if you don’t have a steady hand and/or the write piping materials your footballs will be a tad messy. I had never made them before, but had always wanted to. I used a cream cheese frosting to pipe on the lines, and that’s why they turned into a hot mess. I would highly recommend using a white chocolate that will harden up. In any event… the “footballs” were delicious! 
Source: Katie Original
Prep: 10 minutes
Serves: 12


  • 1 cup chocolate discs for melting
  • 12 large strawberries
  • 1/4 cup white chocolate discs for piping laces


1. Rinse your strawberries very well, and pat dry with a paper towel. 

2. In a microwave safe bowl, melt the chocolate discs in 30 second increments, until melted. Stir in between each 30 second heating. Once the chocolate is melted, carefully dip each strawberry in the chocolate, covering the entire strawberry minus the green stem. Place the chocolate covered strawberry on parchment paper and let dry. 
3. Once the strawberries are dried, melt a 1/4 cup of white chocolate in a microwave safe bowl, then place in a zip lock baggy. Cut off the tip of the baggy and pipe “laces” onto each strawberry. Refrigerate until ready to serve! 

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This is the third post in my week long {and much overdue} Super Bowl recipe recap. Thanks to the Steelers making it to the Super Bowl a few years back I had already owned a Steelers table cloth, and made a super simple banner to add some more black and gold to our house. My family and I own terrible towels, and the grocery stores always have the team balloons during Super Bowl. I had to resist not buying a dozen or so balloons… 2 worked. 
Last super bowl I made chocolate cupcakes with a yellow-dyed frosting. I did not make them from scratch I used a box and a jar of frosting. I was tempted to make cupcakes again for this Super Bowl, but decided on a cake instead. I was inspired by the amazing Annie’s Eats, once again. I decided to use the chocolate cake recipe from her Tuxedo Cake. I did not follow Annie’s directions… I did not line my pans with parchment paper and butter and flour them… subsequently, I wish I would have. I could not get my cakes out of the pan, and it turned into a big hot mess. Plus, I don’t think I gave it adequate time to cool. I really LOVE this chocolate cake recipe, and think I’d like to tackle this again, but with following each and every step. So, the teachable moment here is to follow directions. I don’t want anyone to have a hot mess of a cake like I did (but a very tasty one). 
I used a cream cheese frosting recipe from my Red Velvet cupcakes (take 2). I used a Wilton black gel tube to write “Steelers” on the cake. 

Prep: 15 minutes
Cook: 20-25 minutes
Serves: 10

Ingredients for the Cake: 

  • 1 cup (2 sticks) unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tbsp. baking soda
  • ½ tsp. salt
  • 1 tbsp. vanilla extract

Directions for the Cake: 

1. To make the cake layers, preheat the oven to 350? F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

2. In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
3. Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

Ingredients for the Frosting: 

  • 8 oz. cream cheese

  • 5 tbsp. unsalted butter, at room temperature

  • 2 tsp. vanilla extract
  • 1 cups confectioners’ sugar, sifted*

Directions for the Frosting: 

1. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar *(Annie calls for 2-1/2 cups of sugar. I only put in 1 cup and it tasted awesome) until totally incorporated, increase the speed and then beat until smooth.  Frost once cake has cooled completely. 

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Sausage Stars

I had been looking for recipes that contained wonton wrappers prior to Super Bowl since I had almost a full package of wonton wrappers that I did not want to waste.  I just happened to find this recipe on Less Cake {more frosting} a few days prior to Super Bowl, and I knew that these would be a hit. At first I thought “ranch and sausage”? But the ranch acted like a cream base in this delectable little bite. Whatever you do, make sure you prebake your wonton wrappers. I did that on the first batch, and because I had a house full of guest I failed to do that on the second batch (I had a brain-fart. What can I say–it happens!). They were good the second time around, but the first batch was great! 
Prep: 15 minutes
Cook: 15 minutes
Serves: 12 (2 per person)


  • 24 wonton wrappers
  • non-stick cooking spray
  • 2 cups cooked sausage
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups monterey jack cheese
  • 1 cup ranch dressing
  • 2 tbsp minced black olives
  • 1/2 cup finely chopped red bell pepper


1. Pre-heat oven to 350 degrees. 

2. In a large bowl combine the cooked sausage, cheeses, ranch dressing, black olives, and red bell pepper. 
3. Spray a muffin tin with non-stick cooking spray then take a wonton wrapper and press it down into a muffin tin. Make sure that the wrapper at least forms into a cup that has a bottom. Bake at 350 degrees for 5 minutes.
4. Once the wrappers have been baked for 5 minutes you will want to fill each of the “cups” with the filling. Bake for an additional 5-10 minutes or until the cheese has melted and the wrappers are crispy. Serve hot and enjoy! 

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Buffalo Chicken Dip from

I was first introduced to this recipe form a co-worker of mine 5+ years ago. He never gave me the exact recipe–he just told me what was in it… I’ve been making this buffalo chicken dip at parties for the past few years, and it’s always a big hit!

Buffalo Chicken Dip from

Since I’ve been MIA for the past few week’s I figured I will give my self a fresh start. I’ve yet to post about my Super Bowl party, so I’m giving this a go. Some would say my “wound” has finally healed, but to be honest as a devout Pittsburgh Steelers fan I love them wether they win or loose. This is the first of a few recipes I’ll be blogging about this week from Super Bowl!

Source: Katie Original
Buffalo Chicken Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10


  • 2 Boneless, Skinless Chicken Breasts, cooked and diced
  • 8oz. block of cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup Franks RedHot Buffalo Wing Sauce
  • 1/4 cup crumbled bleu cheese
  • 1 cup shredded cheddar cheese (+additional cheese to sprinkle on top)
  • 1 tbsp dried parsley
  • 1 tbsp dried onion flakes
  • Pam cooking spray


  1. Pre-heat oven to 350 degrees. In a large stand mixer place the softened cream cheese in the bowl, and beat until whipped and fluffy. 
  2. Once the cream cheese is fluffy add the sour cream, blue cheese, cheddar cheese, parsley, onion flakes, diced chicken and buffalo sauce. Beat for a minute on medium-low until all the ingredients are well incorporated. 
  3. Spay the Pam cooking spray in a glass bowl, and carefully scoop out the buffalo chicken mixture into the bowl. Sprinkle the remaining cheddar cheese on top of the dip, and bake for 20-25 minutes until golden brown. 
  4. Serve hot immediately with tortilla/corn chips. 
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