Graceful Little Honey Bee

These Slow Cooker Cranberry Meatballs are easy to make and are great for serving at your next Christmas party or holiday event! Find the recipe at gracefullittlehoneybee.com

Slow Cooker Cranberry Meatballs

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These Slow Cooker Cranberry Meatballs are easy to make and are great for serving at your next Christmas event  or holiday party!

These Slow Cooker Cranberry Meatballs are easy to make and are great for serving at your next Christmas party or holiday event! Find the recipe at gracefullittlehoneybee.com

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Slow Cooker Cranberry Meatballs

I don’t know about you, but I love a good slow cooker appetizer that has few ingredients and is super quick to put together.

These Slow Cooker Cranberry Meatballs make a great protein to serve at any holiday party or event and they only require 3 easy ingredients!

The chili sauce gives them a little kick and the cranberry sauce gives them a great sweet, festive flavor. You could even make these as your main dish for a quick weeknight meal.

I know you and your family will love this quick and easy holiday recipe. Also, if you need more holiday or party recipe inspiration then don’t miss the recipes linked below. Enjoy!

How to Make Slow Cooker Cranberry Meatballs:

makes approx. 26 meatballs

Place frozen meatballs in the bowl of the slow cooker.

In a large bowl, whisk together the chili sauce and cranberry sauce. Pour sauce over the top of the meatballs. (NOTE: You can use BBQ sauce instead of chili sauce if you prefer.)

Cook meatballs on low for four hours or high for two hours, stirring halfway through cook time. Enjoy!

Need More Holiday Appetizer Recipes? Here are some of my favorites:

Turkey Cranberry Sliders
Sausage Pinwheels with Cream Cheese
Easy Homemade Ranch Party Mix
Ham and Swiss Sliders
Cheesy Bacon Jalapeno Poppers

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These Slow Cooker Cranberry Meatballs are easy to make and are great for serving at your next Christmas party or holiday event! Find the recipe at gracefullittlehoneybee.com
Print Recipe

Slow Cooker Cranberry Meatballs

These Cranberry Meatballs are sure to be a hit at you next party.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: Crockpot, Easy, Slow Cooker
Servings: 8
Calories: 369kcal

Equipment

Ingredients

  • 26 oz package frozen meatballs
  • 12 oz bottle chili sauce
  • 15.5 oz can jellied cranberry sauce

Instructions

  • Place frozen meatballs in the bowl of the slow cooker.
  • In a large bowl, whisk together the chili sauce and cranberry sauce. Pour sauce over the top of the meatballs.
  • Cook meatballs on low for four hours or high for two hours, stirring halfway through cook time. Enjoy!

Notes

You can use BBQ sauce in place of the chili sauce if you prefer.

Nutrition

Calories: 369kcal | Carbohydrates: 30g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 637mg | Potassium: 436mg | Fiber: 3g | Sugar: 25g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg
This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

Slow Cooker Pumpkin Butter

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This Slow Cooker Pumpkin Butter is really quick to make and is great spread on a homemade biscuit!

This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Slow Cooker Pumpkin Butter

Fall is here which means it’s also pumpkin season. One of my favorite things in the world is making homemade biscuits and spreading them hot out of the oven with some type of deliciousness like my Slow Cooker Apple Butter, 3-Ingredient Strawberry Freezer Jam or this super quick and easy Slow Cooker Pumpkin Butter.

I love recipes like this one that only require a few simple ingredients, but are packed full of flavor. This recipe makes one pint, which is plenty for a couple of people, but if you plan on feeding a crowd, you may want to double it.

Pumpkin isn’t safe to can because it’s so thick, but you can freeze this pumpkin butter for up to six months in the deep freeze or it will last a week or two in the fridge.

The best thing about this recipe is it’s versatility. You can serve it on biscuits, toast, waffles, pancakes, in oatmeal or just eat it plain.

I know you’re going to love adding this recipe to your fall baking list. If you’re looking for more fall recipes then be sure to check out the links below and enjoy!

 

This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com

 

How to Make Slow Cooker Pumpkin Butter:

makes 1 pint

Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to slow cooker.

Stir to combine.

Cook on low for four hours, stirring occasionally.

Allow to cool before serving and refrigerate leftovers.

Lasts up to two weeks in fridge and six months in a deep freezer.

Do you need more fall recipe ideas? Here are some of my favorites:

Slow Cooker Apple Butter
Homemade Pumpkin Biscuits
Freezer Apple Pie Filling
Homemade Pecan Pie Bars
Apple Pie Crescent Ring
Pumpkin Chocolate Chip Muffins

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This Slow Cooker Pumpkin Butter is really quick to put together and goes great on a homemade biscuit! Find the recipe on gracefullittlehoneybee.com
Print Recipe

Slow Cooker Pumpkin Butter

Pumpkin Butter is really quick to put together and goes great on a homemade biscuit!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Quick, Easy, Slow Cooker
Servings: 1 pint
Calories: 783kcal

Equipment

Ingredients

  • 15 ounce can pumpkin puree
  • ¾ cup brown sugar packed
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

  • Add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to slow cooker. Stir to combine.
  • Cook on low for four hours, stirring occasionally.
  • Allow to cool before serving and refrigerate leftovers. Lasts up to two weeks in fridge and six months in a deep freezer.

Nutrition

Calories: 783kcal | Carbohydrates: 199g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 1095mg | Fiber: 14g | Sugar: 174g | Vitamin A: 66181IU | Vitamin C: 18mg | Calcium: 281mg | Iron: 7mg
This Instant Pot Green Beans and Bacon recipe is super simple to throw together and makes the perfect healthy side dish for a quick weeknight meal! Find the recipe at gracefullittlehoneybee.com

Instant Pot Green Beans and Bacon

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  This Instant Pot Green Beans and Bacon recipe is super simple to throw together and makes the perfect healthy side dish for a quick weeknight meal!

  This Instant Pot Green Beans and Bacon recipe is super simple to throw together and makes the perfect healthy side dish for a quick weeknight meal! Find the recipe at gracefullittlehoneybee.com

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at not extra cost to you. See our Disclosure Policy for more information.

Instant Pot Green Beans and Bacon

Who else is totally in love with their Instant Pot? I use mine almost daily for all kinds of things like hard boiled eggs, Homemade Chicken Broth and my super healthy and delicious Homemade Tomato Soup.

I just love the Instant Pot because it’s so versatile and can make pretty much anything from desserts to full meals to quick side dishes like this Instant Pot Green Beans and Bacon recipe.

This dish uses only three simple ingredients, making it the perfect quick dish for a healthy weeknight.

I know you and your family will enjoy this recipe. Also, if you want more quick, easy and delicious Instant Pot recipes then be sure the check out the links below and happy cooking friends!

This Instant Pot Green Beans and Bacon recipe is super simple to throw together and makes the perfect healthy side dish for a quick weeknight meal! Find the recipe at gracefullittlehoneybee.com

 

How to Make Instant Pot Green Beans and Bacon:

serves 6

Set the Instant Pot to saute mode, add the chopped bacon and cook until the bacon is crispy.

Turn off the Instant Pot and remove the bacon pieces.

Pour the chicken broth into the pot and de-glaze by scraping the bottom of the pot to remove stuck-on pieces of bacon.

Pour the frozen green beans into the pot and season with salt and pepper.
Stir to combine all ingredients.

Place the lid on the Instant Pot and set to manual pressure cook for 4 minutes.

When the cook time is up, do a quick pressure release.

When the pot has depressurized, remove the lid and add the bacon to the pot. Stir to combine ingredients before serving.

Are you Looking for More Easy Instant Pot Recipes? Here are some of my favorites:

Instant Pot Turkey Chili
4-Ingredient Instant Pot Mac and Cheese
Instant Pot Zuppa Toscana Soup
Instant Pot Beef Stew

Follow Graceful Little Honey Bee on:
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This Instant Pot Green Beans and Bacon recipe is super simple to throw together and makes the perfect healthy side dish for a quick weeknight meal! Find the recipe at gracefullittlehoneybee.com
Print Recipe

Instant Pot Green Beans and Bacon

This recipe makes the perfect healthy side dish for a quick weeknight meal!
Cook Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Easy, Instant Pot
Servings: 6 servings
Calories: 62kcal

Equipment

Ingredients

  • 3 strips bacon chopped
  • 1 cup chicken broth
  • 10 oz packages frozen green beans
  • Salt and pepper to taste

Instructions

  • Set the Instant Pot to saute mode, add the chopped bacon and cook until the bacon is crispy.
  • Turn off the Instant Pot and remove the bacon pieces.
  • Pour the chicken broth into the pot and de-glaze by scraping the bottom of the pot to remove stuck-on pieces of bacon.
  • Pour the frozen green beans into the pot and season with salt and pepper.
  • Stir to combine all ingredients.
  • Place the lid on the Instant Pot and set to manual pressure cook for 4 minutes.
  • When the cook time is up, do a quick pressure release.
  • When the pot has depressurized, remove the lid and add the bacon to the pot. Stir to combine ingredients before serving.

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 219mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

Slow Cooker Sausage and Potato Casserole

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This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner! Find the recipe at gracefullittlehoneybee.com

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

The Best Slow Cooker Comfort Dish

As the days and nights are starting to get cooler, most of us will be craving a quick, comforting weeknight meal. This Slow Cooker Sausage and Potato Casserole fits the bill perfectly with all of it’s gooey, cheesy goodness.

I love a good slow cooker meal that can be made ahead of time because it makes my day run so much smoother knowing that dinner is done and I don’t have to rush around trying to get it on the table in the evening. Plus, it only uses six simple ingredients, so it’s super quick to put together.

Fall is one of my favorite seasons because you get to cozy up together in the house with your family and eat lots of good comfort food like this Slow Cooker Sausage and Potato Casserole. You could also serve this delicious slow cooker casserole for breakfast with a side of eggs and a hot cup of coffee on a crisp Fall morning.

If you are looking for more quick and easy slow cooker meals, then be sure to check out the links below and enjoy this delicious recipe friends!

How to Make Slow Cooker Sausage and Potato Casserole:

Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.

In a separate bowl, combine cream of chicken, milk, salt and pepper.

Pour over hash brown mix.

Sprinkle remaining cheese over top.

Cook on low 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Note: If you substitute fresh diced potatoes for frozen, you might need to add to the cooking time. Once the potatoes and onions are cooked through, the dish is done.

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Are you Looking for More Quick and Easy Slow Cooker Recipes?

Slow Cooker Honey Garlic Chicken Legs
Slow Cooker Cheeseburger Soup
Slow Cooker Beef and Vegetable Soup
Slow Cooker Potato and Corn Chowder
Slow Cooker Teriyaki Chicken Thighs


Print Recipe

Slow Cooker Sausage and Potato Casserole

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!
Prep Time5 mins
Cook Time6 hrs
Total Time7 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: Crockpot, Slow Cooker
Servings: 6
Calories: 592kcal

Equipment

Ingredients

  • 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
  • 14 oz. kielbasa cut into small pieces
  • 1 small onion diced
  • 2 1/2 cups shredded cheddar cheese
  • 10.5 oz can cream of chicken or mushroom soup
  • 1 cup milk
  • salt and pepper to taste

Instructions

  • Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.
  • In a separate bowl, combine cream of chicken, milk, salt and pepper.
  • Pour over hash brown mix.
  • Sprinkle remaining cheese over top.
  • Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Video

Notes

If you substitute fresh diced potatoes for the frozen, you will probably need to add to the cooking time. The dish is done once your potatoes and onions are cooked.

Nutrition

Serving: 1g | Calories: 592kcal | Carbohydrates: 35g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 1275mg | Potassium: 777mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 14mg | Calcium: 415mg | Iron: 3mg
Try these super delicious Homemade Pecan Pie Bars made with an easy shortbread crust and a quick pecan pie topping for a fun fall dessert on gracefullittlehoneybee.com

Homemade Pecan Pie Bars

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Try these super delicious Homemade Pecan Pie Bars made with an easy shortbread crust and a quick pecan pie topping for a fun fall or Thanksgiving dessert!

Try these super delicous Homemade Pecan Pie Bars made with an easy shortbread crust and a quick pecan pie topping for a fun fall dessert on gracefullittlehoneybee.com

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

  Homemade Pecan Pie Bars

Who doesn’t love a good fall or Thanksgiving dessert? These Homemade Pecan Bars are super quick to put together and they taste just like pecan pie. Plus, you can make them the night before the big event and simply slice into bars before serving the next day.

This makes for a super quick and easy dessert option for Thanksgiving. I know that you and your family are going to love these super gooey and delicious Homemade Pecan Pie Bars. Also, if you’re looking for more Thanksgiving inspired recipes, see the links below and happy holiday baking friends!

Are you Looking for More Thanksgiving Inspired Recipes? Here are some of my favorites:

Homemade Dinner Rolls
Sweet Potato Casserole
Kentucky Derby Pie
Butternut Squash Pie
Slow Cooker Cranberry Sauce
Turkey Cranberry Sliders (for the day AFTER Thanksgiving)

 

Try these super delicious Homemade Pecan Pie Bars made with an easy shortbread crust and a quick pecan pie topping for a fun fall dessert on gracefullittlehoneybee.com

 

How to Make Homemade Pecan Pie Bars:

makes 4 dozen bars

Preheat oven to 350 degrees. Spray a 10×15 Jelly Roll Pan with nonstick cooking spray.

In a food processor, add the ingredients for the crust. Pulse until blended and the flour resembles coarse sand. (You may also use a fork or pastry cutter.)

Press crust mixture evenly into the bottom of the pan.

Bake the crust for 20 minutes.

Meanwhile, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla in a large bowl. Stir in pecans.

When the crust is ready, pour the pecan mixture over the hot crust.

Return the bar pan to the oven and bake for 25 to 30 minutes or until the filling is set.
Cool completely (overnight for best results) before slicing into bars.

Store in an airtight container between layers of parchment paper or serve immediately.

Follow Graceful Little Honey Bee on:
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Try these super delicious Homemade Pecan Pie Bars made with an easy shortbread crust and a quick pecan pie topping for a fun fall dessert on gracefullittlehoneybee.com
Print Recipe

Homemade Pecan Pie Bars

Super delicious Homemade Dessert Bars.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Pecan, Quick, Easy
Servings: 12
Calories: 621kcal

Equipment

Ingredients

  • FOR THE CRUST:
  • 2 cups flour
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ¾ cup cold butter
  • FOR THE FILLING:
  • 4 large eggs
  • 1 ½ cup corn syrup
  • 1 ½ cup sugar
  • 3 tablespoons butter melted
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 10x15 Jelly Roll Pan with nonstick cooking spray.
  • In a food processor, add the ingredients for the crust. Pulse until blended and the flour resembles coarse sand. (You may also use a fork or pastry cutter.)
  • Press crust mixture evenly into the bottom of the pan.
  • Bake the crust for 20 minutes.
  • Meanwhile, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla in a large bowl. Stir in pecans.
  • When the crust is ready, pour the pecan mixture over the hot crust.
  • Return the bar pan to the oven and bake for 25 to 30 minutes or until the filling is set.
  • Cool completely (overnight for best results) before slicing into bars.
  • Store in an airtight container between layers of parchment paper or serve immediately.

Nutrition

Serving: 1g | Calories: 621kcal | Carbohydrates: 83g | Protein: 6g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 223mg | Potassium: 139mg | Fiber: 3g | Sugar: 64g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love on gracefullittlehoneybee.com

Apple Pie Crescent Ring

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Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love!

Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love on gracefullittlehoneybee.com

  This posts contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Apple Pie Crescent Ring

Are you in the mood for a deliciously amazing recipe that just screams fall comfort food?? You’re in luck because this Apple Pie Crescent Ring Recipe is seriously amazing. It’s like an apple pie, but way more elegant and fancy looking.

It’s easy to put together because the crust is made from store-bought crescent roll dough. The homemade filling is a snap to make as well, but I suppose if you’re in a big hurry you could substitute it with store-bought filling.

I just know your family is going to love this awesome recipe for the upcoming fall and holiday baking season. Also, if you’re looking for some more fun fall recipes, be sure to check out the links below. I’ve got apple, pumpkin, cranberry and sweet potato recipes galore for you. Happy fall baking friends!

Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love on gracefullittlehoneybee.com

Are you looking for more fall recipes? Here are some of my favorites:

Instant Pot Applesauce
Oatmeal Cranberry Muffins
Cinnamon Apple Raisin Baked Oatmeal
Pumpkin Chocolate Chip Bread
Sweet Potato Bread

Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love on gracefullittlehoneybee.com

How to Make Apple Pie Crescent Ring:

Preheat oven to 375 degrees.

Place a large skillet over medium heat. Add apples, lemon juice, and water. Cook for 7 to 8 minutes or until the apples begin to soften.

In a mixing bowl, combine brown sugar, cornstarch, and seasonings. Whisk together well.

Add the sugar mixture to the skillet and toss the apples to coat. Cook for 2 to 3 minutes or until the sugar syrup thickens, stirring often.

Remove from heat and cool slightly.

Meanwhile, line a baking sheet or baking stone with parchment paper.

With the crescent roll dough, create a ring with the largest end of the crescent rolls overlapping and the points outward like a sun (as shown in photo above).

Press down the crescents where they overlap.

Spoon the apple mixture onto the crescent dough in a circle.

Wrap the points of the crescent rolls over the apples and tuck underneath in the middle of the ring.

Bake for 20 to 25 minutes or until the crescent dough is golden.

Serve warm with your choice of powdered sugar, icing, ice cream, cinnamon sugar, or caramel sauce. Enjoy!

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Try a slice of this Apple Pie Crescent Ring for a fun fall dessert the whole family is sure to love on gracefullittlehoneybee.com
Print Recipe

Apple Pie Crescent Ring

A fun fall dessert the whole family is sure to love.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Apple Pie Crescent Ring, Easy
Servings: 8
Calories: 337kcal

Ingredients

  • 2 8 ounce cans refrigerated crescent rolls
  • 5 Granny Smith Apples peeled, sliced, and cut into 1 to 2 inch pieces
  • 1 tablespoon lemon juice
  • ¼ cup water
  • 2/3 cup brown sugar packed
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • Place a large skillet over medium heat. Add apples, lemon juice, and water.
  • Cook for 7 to 8 minutes or until the apples begin to soften.
  • In a mixing bowl, combine brown sugar, cornstarch, and seasonings. Whisk together well.
  • Add the sugar mixture to the skillet and toss the apples to coat. Cook for 2 to 3 minutes or until the sugar syrup thickens, stirring often.
  • Remove from heat and cool slightly.
  • Meanwhile, line a baking sheet or baking stone with parchment paper.
  • With the crescent roll dough, create a ring with the largest end of the crescent rolls overlapping and the points outward like a sun (as shown in photo above).
  • Press down the crescents where they overlap.
  • Spoon the apple mixture onto the crescent dough in a circle.
  • Wrap the points of the crescent rolls over the apples and tuck underneath in the middle of the ring.
  • Bake for 20 to 25 minutes or until the crescent dough is golden.
  • Serve warm with your choice of powdered sugar, icing, ice cream, cinnamon sugar, or caramel sauce. Enjoy!

Nutrition

Calories: 337kcal | Carbohydrates: 59g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Sodium: 525mg | Potassium: 146mg | Fiber: 3g | Sugar: 35g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
These Cheesy Bacon Ranch Twice Baked Potatoes are a dish that the whole family is sure to love and they also make a filling weeknight meal! FInd the recipe at gracefullittlehoneybee.com

Cheesy Bacon Ranch Twice Baked Potatoes

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These Cheesy Bacon Ranch Twice Baked Potatoes are a dish that the whole family is sure to love and they also make a filling weeknight meal!

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

Cheesy Bacon Ranch Twice Baked Potatoes

Are you ready for an incredibly delicious and filling recipe?? These Cheesy Bacon Ranch Twice Baked Potatoes can be served as the main or an extra fun side dish. They’re like delicious homemade mashed potatoes on steroids.

I know your whole family will love them. Feel free to customize the toppings to your taste and have fun with it. There is nothing more comforting than a loaded baked potato in my opinion. These amazing Cheesy Bacon Ranch Twice Baked Potatoes are sure to fill you up on a cold night.

You can cook your potatoes any way you like, but I like to use either my slow cooker or Instant Pot for convenience sake. Also, store-bought ranch mix is alright, but if you’re feeling a little adventurous or just want to save some money, feel free to try out my Homemade Ranch Seasoning Recipe.

It’s super simple to put together and stays fresh in the pantry for as long as you need it. I love making homemade seasoning mixes. Also check out my recipes for Homemade Taco Seasoning and Homemade Chili Seasoning.

Are you looking for more fun weeknight dinner recipes?

Instant Pot Turkey Chili
4-Ingredient Instant Pot Mac & Cheese
Instant Pot Zuppa Toscana Soup
Sausage and Sweet Potato Sheet Pan Dinner
Hamburger Dill Pickle Biscuit Pizza Casserole

These Cheesy Bacon Ranch Twice Baked Potatoes are a dish that the whole family is sure to love and they also make a filling weeknight meal! FInd the recipe at gracefullittlehoneybee.com

 

How to Make Bacon Cheese and Ranch Twice Baked Potatoes:

makes 10 potatoes

Cook potatoes using your preferred method. (I like to use the Instant Pot or Slow Cooker.)

Slice each cooked and cooled potato in half lengthwise and scoop out the centers with a spoon (leaving about 1/4 inch inside the potato) and place insides of potato in a bowl.

Place potato skins on a baking sheet and broil for 5 minutes.

Take your bowl of potatoes and add in cream cheese, butter, ranch dressing mix, buttermilk and salt.

Mix with a hand mixer or potato masher until smooth. You may need to add more buttermilk if the consistency is too dry.

Scoop potato mix into the skins, filling each one up, as shown.

Place potatoes back into the casserole dish and top with cheese, bacon, and green onions (or other desired toppings).

Broil for an additional 5 minutes, until cheese is melted. Serve and enjoy!

Follow Graceful Little Honey Bee on:
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These Cheesy Bacon Ranch Twice Baked Potatoes are a dish that the whole family is sure to love and they also make a filling weeknight meal! FInd the recipe at gracefullittlehoneybee.com
Print Recipe

Cheesy Bacon Ranch Twice Baked Potatoes

These twice baked potatoes are full of cheesy goodness that everyone will enjoy!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Crockpot, Instant Pot, Slow Cooker
Servings: 10 potatoes
Calories: 199kcal

Ingredients

  • 5 medium sized Russet Potatoes
  • 1/2 a package of Cream Cheese 4 oz.
  • 1 stick of Butter
  • 1 package of Ranch Dressing Mix or try my homemade recipe!
  • 1 cup of Buttermilk may sub. 1 cup of milk + 2 tbsp vinegar
  • Salt to taste
  • Bacon Bits for topping
  • Shredded Cheddar Cheese for topping
  • Green Onions chopped (for topping)

Instructions

  • Cook potatoes using your preferred method. (I like to use the Instant Pot or Slow Cooker.)
  • Slice each cooked and cooled potato in half lengthwise and scoop out the centers with a spoon (leaving about 1/4 inch inside the potato) and place insides of potato in a bowl.
  • Place potato skins on a baking sheet and broil for 5 minutes.
  • Take your bowl of potatoes and add in cream cheese, butter, ranch dressing mix, buttermilk and salt.
  • Mix with a hand mixer or potato masher until smooth. You may need to add more buttermilk if the consistency is too dry.
  • Scoop potato mix into the skins, filling each one up, as shown.
  • Place potatoes back into the casserole dish and top with cheese, bacon, and green onions (or other desired toppings).
  • Broil for an additional 5 minutes, until cheese is melted.
  • Serve and enjoy!

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 136mg | Potassium: 484mg | Fiber: 1g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
This delicious Overnight French Toast Bake is really easy to put together the night before and pop in the oven in the morning! Find the recipe at gracefullittlehoneybee.com

Overnight French Toast Bake

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This delicious Overnight French Toast Bake is really easy to put together the night before and pop in the oven in the morning!

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Overnight French Toast Bake

This Overnight French Toast Bake makes a special treat that the whole family is sure to love. It’s great because you can mix it up the night before and then bake it the next morning. The crumbly pecan topping makes this recipe soooo good.

Serve it with your favorite toppings such as fresh fruit, syrup or powdered sugar. This is a great recipe to use for Christmas morning or any other special event. I know you will love it. Enjoy!

How to Make Overnight French Toast Bake:

serves 6

Spray a 9×13 inch baking dish with non-stick cooking spray.

Place french bread in baking dish.

In a mixing bowl, whisk together eggs, cream, milk, cinnamon, vanilla, and sugar until combined. Pour over french bread.

Cover casserole with aluminum foil and place in refrigerator overnight.

When ready to bake, preheat the oven to 350 degrees.

For the pecan topping, drop pecans over the top of the casserole.

In a food processor (or using a fork), cut together the brown sugar, flour, cinnamon, and butter until combined. Sprinkle over casserole.

Recover with aluminum foil.

Bake the covered casserole for 25 minutes.

Remove the foil and continue baking for another 20 to 25 minutes or until the casserole is cooked through and the eggs are completely set.

Serve with your favorite syrup, powdered sugar, and/or fresh fruit.

Looking for more easy breakfast recipes? Here are some of my favorites:

Apple Cinnamon Raisin Baked Oatmeal
Sausage, Egg and Cheese Breakfast Bagels
Sausage Pinwheels with Cream Cheese
Ham and Egg Breakfast Casserole
Country Breakfast Bowls

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This delicious Overnight French Toast Bake is really easy to put together the night before and pop in the oven in the morning! Find the recipe at gracefullittlehoneybee.com
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Overnight French Toast Bake

This delicious Overnight French Toast Bake is really easy to put together the night before and pop in the oven in the morning!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: Overnight French Toast Bake
Servings: 6
Calories: 597kcal

Ingredients

  • 1 loaf 13 ounces day old french bread, cubed
  • 6 eggs
  • ½ cup heavy cream
  • 2 ½ cups milk
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 cup sugar

Peacan Topping

  • 1 cup pecans roughly chopped
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon
  • 3 tablespoons butter

Instructions

  • Spray a 9x13 inch baking dish with non-stick cooking spray.
  • Place french bread in baking dish.
  • In a mixing bowl, whisk together eggs, cream, milk, cinnamon, vanilla, and sugar until combined. Pour over french bread.
  • Cover casserole with aluminum foil and place in refrigerator overnight.
  • When ready to bake, preheat the oven to 350 degrees.
  • For the pecan topping, drop pecans over the top of the casserole.
  • In a food processor (or using a fork), cut together the brown sugar, flour, cinnamon, and butter until combined. Sprinkle over casserole.
  • Recover with aluminum foil.
  • Bake the covered casserole for 25 minutes.
  • Remove the foil and continue baking for another 20 to 25 minutes or until the casserole is cooked through and the eggs are completely set.
  • Serve with your favorite syrup, powdered sugar, and/or fresh fruit.

Nutrition

Calories: 597kcal | Carbohydrates: 67g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 216mg | Sodium: 194mg | Potassium: 310mg | Fiber: 2g | Sugar: 58g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
Try this super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes that makes a quick weeknight meal!

Cheesy Sloppy Joe Baked Potatoes

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Try this super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes that makes a quick weeknight meal!

Try this super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes that makes a quick weeknight meal!

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

Cheesy Sloppy Joe Baked Potatoes

I know your family is going to love these Cheesy Sloppy Joe Baked Potatoes. This recipe swaps the usual bun for a heartier and healthier baked potato.

The filling is made with ground beef, ketchup, brown sugar and other spices that make this dish a great addition to your weeknight dinner rotation. For an even healthier version you could easily swap the ground beef for ground turkey and the brown sugar for honey.

Feel free to cook your baked potatoes in the way that works best for you. I personally like to make them either in the slow cooker or the Instant Pot.

Also, try topping the Cheesy Sloppy Joe Baked Potatoes with things like sour cream, green onion, or crumbled bacon for an even bigger wow factor.

I know your family is going to love this recipe. Serve it up with a side salad or some oven roasted vegetables for a complete and healthy meal. Enjoy the recipe friends!

 

Try this super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes that makes a quick weeknight meal!

 

How to Make Cheesy Sloppy Joe Baked Potatoes:

serves 4-6

Cook potatoes as desired.

In a large skillet over medium-high heat, brown ground beef until no longer pink.

Drain to remove excess grease.

Return beef to skillet and add ketchup, water, brown sugar, Worcestershire sauce, yellow mustard, garlic powder, onion powder, and salt.

When beef comes to a boil, reduce to low. Cover and simmer for 15-20 minutes or until thickened.

Spoon Sloppy Joe mixture over cooked potatoes.

Top with cheese and other desired toppings. Enjoy!

Need more weeknight dinner ideas? Here are some of my favorites:

Instant Pot Turkey Chili
Chicken Cabbage Stir-Fry
4-Ingredient Instant Pot Mac and Cheese
Ham & Swiss Sliders
Sausage and Sweet Potato Sheet Pan Dinner

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Try this super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes that makes a quick weeknight meal!
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Cheesy Sloppy Joe Potatoes

Super easy and kid-friendly recipe for Cheesy Sloppy Joe Baked Potatoes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Cheesy Sloppy Joe Potatoes
Servings: 4
Calories: 554kcal

Equipment

Ingredients

  • 4-6 medium russet potatoes cooked as desired (I used the Instant Pot.)
  • 1 pound ground beef or ground turkey
  • 1 cup ketchup
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt

Instructions

  • Cook potatoes as desired.
  • In a large skillet over medium-high heat, brown ground beef until no longer pink.
  • Drain to remove excess grease.
  • Return beef to skillet and add ketchup, water, brown sugar, Worcestershire sauce, yellow mustard, garlic powder, onion powder, and salt.
  • When beef comes to a boil, reduce to low. Cover and simmer for 15-20 minutes or until thickened.
  • Spoon Sloppy Joe mixture over cooked potatoes.
  • Top with cheese and other desired toppings. Enjoy!

Nutrition

Calories: 554kcal | Carbohydrates: 62g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1009mg | Potassium: 1417mg | Fiber: 3g | Sugar: 21g | Vitamin A: 308IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 5mg
Make this Easy Homemade Guacamole using only fresh ingredients that everyone is sure to love!

Easy Homemade Guacamole

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Make this Easy Homemade Guacamole using only fresh ingredients that everyone is sure to love!

Make this Easy Homemade Guacamole using only fresh ingredients that everyone is sure to love!

  This post contains affiliate links. If you purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

  Easy Homemade Guacamole

Who doesn’t love fresh guacamole? I know it’s one of my favorite things to make each summer when all of the garden produce is coming in fast. It makes a great snack or quick, no cook summer dinner idea. You can also whip up a batch to serve at any kind of party because everyone enjoys it so much.

I love how this recipe uses nothing but fresh ingredients. It makes it taste sooo good and it’s also good for you. Serve it with chips, on sandwiches, or tacos. Everyone is sure to love this recipe for Easy Homemade Guacamole. Please note that this dish is best served fresh as it will brown if left for too long.

Make this Easy Homemade Guacamole using only fresh ingredients that everyone is sure to love!

How to Make Easy Homemade Guacamole:

makes approx. 2-3 cups

Place all ingredients into a large bowl.

Smash avocado with a fork or pastry blender. Stir together until blended.

Best served immediately. Store in an airtight container in the refrigerator if needed.

Guacamole will start to discolor within  24 hrs.

Need more fresh summer recipes? Here are some of my favorites:

Blender Salsa (Restaurant Style)
Basil Walnut Pesto
Oven-Roasted Cherry Tomato Sauce
Double Chocolate Zucchini Bread

Follow Graceful Little Honey Bee on:
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Make this Easy Homemade Guacamole using only fresh ingredients that everyone is sure to love!
Print Recipe

Easy Homemade Guacamole

Quick and easy recipe for the best Guacamole.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Homemade Guacamole, Quick, Easy
Servings: 4
Calories: 252kcal

Ingredients

  • 3 medium ripe avocados pit removed and green flesh scooped from peel
  • 1 garlic clove minced
  • 2 Roma tomatoes seeded and diced
  • ¼ cup onion finely diced
  • Juice from ½ lime
  • 2 tablespoons fresh cilantro minced
  • ½ jalapeno seeds and membrane removed, finely diced (optional)
  • Salt to taste

Instructions

  • Place all ingredients into a large bowl.
  • Smash avocado with a fork or pastry blender. Stir together until blended.
  • Best served immediately. Store in an airtight container in the refrigerator if needed. Guacamole will start to discolor within  24 hrs.

Nutrition

Calories: 252kcal | Carbohydrates: 15g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 819mg | Fiber: 11g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg
This Blender Salsa made restaurant style is incredibley fresh tasting and comes together in only 5-minutes! Visit gracefullittlehoneybee.com for the recipe.

Blender Salsa {Restaurant Style}

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  This Blender Salsa Recipe made restaurant style is incredibly fresh tasting and comes together in only 5-minutes. It makes the perfect summer side dish or party food!

This Blender Salsa made restaurant style is incredibley fresh tasting and comes together in only 5-minutes! Visit gracefullittlehoneybee.com for the recipe.

  This post contains affiliate links. If you make a purchase through one of these links, we make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Blender Salsa {Restaurant Style}

Who doesn’t love fresh salsa?? I like to grow my own ingredients for this recipe, but it’s just as easy to make it using canned tomatoes and store-bought produce. This quick and easy Blender Salsa is great for a summer BBQ or even just as a fresh weeknight meal.

How easy would it be to whip up this 5-minute Blender Salsa and serve it with chips for a fun dinner?? It doesn’t heat up the kitchen and it’s easily portable making it great for picnics or simply for eating al fresco (i.e. outside). Plus, it’s super healthy for you! Talk about a win, win for everyone. I know you’re going to want to make this recipe again and again. Scroll down for more recipes using fresh garden goodies or check out my post of 52 Recipes Using Garden Produce.

 

Are you looking for more garden fresh recipes?

Oven-Roasted Cherry Tomato Sauce
Basil Walnut Pesto
Summer-Harvest Oven Roasted Vegetables
Cheesy Zucchini Rice
Double Chocolate Zucchini Bread
Zucchini Fritters

 

Are you looking for more summer party food?

Low Carb Cheeseburger Bites
Grilled BBQ Bacon Wrapped Chicken
Sugar Cookie Flag Fruit Pizza
Instant Pot Dill Pickle Potato Salad
2-Minute Instant Pot Corn on the Cob

 

This Blender Salsa made restaurant style is incredibley fresh tasting and comes together in only 5-minutes! Visit gracefullittlehoneybee.com for the recipe.

 

How to Make Blender Salsa {Restaurant Style}:

makes approx. 3.5 cups

 

Place all ingredients into a large food processor or blender.

Pulse until you reach the desired consistency.

Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to one week.


This Blender Salsa made restaurant style is incredibley fresh tasting and comes together in only 5-minutes! Visit gracefullittlehoneybee.com for the recipe.
Print Recipe

Blender Salsa {Restaurant Style}

This restaurant style salsa is incredibly fresh tasting and comes together in only 5-minutes!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Sauce, Snack
Cuisine: Mexican
Keyword: Quick, Easy
Servings: 3 cups
Calories: 232kcal

Ingredients

  • 1 - 10 oz can diced tomatoes and green chiles
  • 1 - 14 ounce can petite diced tomatoes with juice may substitute fresh diced tomatoes
  • ¼ cup fresh cilantro stems removed
  • 1 small onion cut into chunks
  • 1 clove garlic minced
  • ½ jalapeno remove seeds and membrane for a mild salsa
  • ¼ teaspoon ground cumin
  • Pinch of salt
  • 1 tablespoon fresh lime juice

Instructions

  • Place all ingredients into a large food processor or blender.
  • Pulse until you reach the desired consistency.
  • Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 232kcal | Carbohydrates: 54g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 1856mg | Fiber: 12g | Sugar: 29g | Vitamin A: 1530IU | Vitamin C: 86mg | Calcium: 248mg | Iron: 8mg

Basil Walnut Pesto

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Try this super quick and easy Basil Walnut Pesto for a fresh and healthy dip, sauce or topping for chicken, pasta, and sandwiches. The possibilities are endless!

Try this quick and healthy Basil Walnut Pesto as a garnish for chicken or as a sauce for pasta.

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

Fresh and Easy Basil Walnut Pesto + Basil Growing Tips

I love using homegrown garden herbs and vegetables to make easy and delicious recipes such as this Basil Walnut Pesto. If you don’t grow your own basil, no worries, you can pick up some at your local grocery store, but it’s certainly cheaper (and a lot more fun) to grow your own.

You can even grow it on your windowsill if you don’t have a garden, just make sure you pick leaves from it regularly and don’t let it flower and go to seed or it will stop producing. The more you harvest from your basil plant, the bushier and fuller it will get.

What’s the best way to use Basil Walnut Pesto?

Pesto is super easy to make and is so versatile. You can literally add it to almost anything. Some of my favorite ways to use this Basil Walnut Pesto are as a sandwich spread or as a sauce for pasta, chicken or shrimp. Check out the links below for more ideas and let me know in the comments below your favorite way to use Pesto.

Need Recipes Using Pesto? Here are some of my favorites:

Slow Cooker Pesto Chicken and Rice
Easy Pesto Lasagna Roll-Ups
Shrimp Pesto Pasta
Pesto Chicken Sandwich on Sourdough

Can the extra Pesto be frozen?

Yes! If you make more than you can use in one meal, then you can easily freeze the rest for later. The most convenient way to do this is to freeze the extra in an ice cube tray and then transfer the frozen cubes to a labeled freezer bag. This method allows you to use as little or as much as you need at a time whenever you need it. This is also great if you grow your own basil and need to preserve it while it’s in season.

Now on to the recipe friends, I know you will enjoy this Homemade Basil Walnut Pesto as much as my family does. Have a great day!

How to Make Basil Walnut Pesto:

Toast walnuts by placing on a microwave safe plate. Microwave for 30 seconds.

Stir and microwave again for another 30 seconds or until walnuts smell fragrant.

Do not overcook. Allow walnuts to cool slightly. (You may also toast in the oven.)

Place basil, 1 tablespoon olive oil, walnuts, Parmesan cheese, salt and pepper in a food processor or high speed blender.

Turn food processor or blender on and drizzle with additional olive oil as the mixture processes until the desired consistency is reached.

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Basil Walnut Pesto

Try this Basil Walnut Pesto for a healthy sauce that is freezer-friendly!
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Italian
Keyword: Basil Walnut Pesto
Servings: 6
Calories: 152kcal

Ingredients

  • 3 cups fresh sweet basil leaves packed
  • 2 cloves garlic peeled
  • 1 tablespoon lemon juice
  • ¼ cup walnuts Pine nuts may be substituted for a more traditional pesto.
  • ½ cup grated Parmesan
  • ¼ cup olive oil
  • Salt and pepper if desired

Instructions

  • Toast walnuts by placing on a microwave safe plate. Microwave for 30 seconds.
  • Stir and microwave again for another 30 seconds or until walnuts smell fragrant.
  • Do not overcook. Allow walnuts to cool slightly. (You may also toast in the oven.)
  • Place basil, 1 tablespoon olive oil, walnuts, Parmesan cheese, salt and pepper in a food processor or high speed blender.
  • Turn food processor or blender on and drizzle with additional olive oil as the mixture processes until the desired consistency is reached.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg
Try this super easy and delicious Instant Pot Turkey Chili for a quick weeknight meal!

Instant Pot Turkey Chili (Pressure Cooker)

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This Instant Pot Turkey Chili made in the pressure cooker is the perfect healthy comfort food for a weeknight dinner. You will love it because it’s quick, easy and delicious.

Nothings says healthy comfort food like this Instant Pot Turkey Chili from gracefullittlehoneybee.com

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

Instant Pot Turkey Chili (Pressure Cooker)

We love chili around here, and this Instant Pot Turkey Chili is no exception. Making Chili in the slow cooker is great, but I also love to whip up a quick batch in the Instant Pot for game days or a healthy weeknight meal.

I absolutely love using my Instant Pot or pressure cooker because it cooks everything so FAST! This chili is awesome the first day and even better the next. You can also make extra and freeze it for later.

This Turkey Chili is great for growing families because it’s full of protein from the turkey and beans, plus it has a good dose of vitamin C from the canned tomatoes. It tastes great and kids love it too. Talk about a win-win for moms, right?

How to Make Instant Pot Turkey Chili:

Press the “Saute” button on the Instant Pot and add ground Turkey and chopped onions.  Cook until the turkey is golden brown, and no longer pink, crumbling it up into small pieces while it cooks.

Turn off the “Saute” setting.

Add salt, pepper and chili seasoning. Stir well.

Add the beans, stewed tomatoes and minced garlic to the Instant Pot.

Add tomato juice and stir all ingredients together until well blended.

Place the lid on the Instant Pot and turn it until it beeps and locks. Set the pressure valve to “SEALING”,  press the “MANUAL” button and set the time to 20 minutes.

Once the cooking time is done, let Instant Pot do a Natural Pressure Release for 15 minutes.

After 15 minutes, release the pressure turning the pressure valve to “VENTING”. Once the pressure has been released, check the float valve to make sure it’s all the way down.  Remove the lid from the Instant Pot and stir the chili.  It will have thickened a little during cooking. Serve immediately and enjoy!

What should I serve with Instant Pot Turkey Chili?

We serve it all kinds of different ways including with corn chips, cheesy grits, cooked macaroni noodles, corn bread and even candied jalapenos. The sky is the limit when it comes to how to serve or top this delicious chili.


Are you looking for more Instant Pot Weeknight meals? Check out the links below.

Instant Pot Zuppa Toscana Soup
Instant Pot Tomato Soup
4-Ingredient Instant Pot Mac and Cheese
Instant Pot Beef Stew
Instant Pot Sausage and Lentil Stew

 

Are you new to the Instant Pot? Check out this resource of Instant Pot Tips for Beginners

 

Try this super easy and delicious Instant Pot Turkey Chili for a quick weeknight meal!

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Try this super easy and delicious Instant Pot Turkey Chili for a quick weeknight meal!
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Instant Pot Turkey Chili (Pressure Cooker)

This healthy comfort food is perfect for a weeknight dinner.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Turkey Chili
Servings: 6
Calories: 186kcal

Ingredients

  • 1 lb ground turkey
  • 1 large sweet onion chopped
  • 1 tsp minced garlic
  • 1 - 46 oz can of tomato juice
  • 1 - 15 oz can of stewed tomatoes
  • 1 can of Pinto beans or cook your own from dried
  • 1 can of dark red Kidney OR Chili beans
  • 3 heaping tbsp chili seasoning I like to make my own Homemade Chili Seasoning
  • 1 tsp pepper
  • 1 tsp  salt

Instructions

  • Press the "Saute" button on the Instant Pot and add ground Turkey and chopped onions.  Cook until the turkey is golden brown, and no longer pink, crumbling it up into small pieces while it cooks.
  • Turn off the "Saute" setting.
  • Add salt, pepper and chili seasoning. Stir well.
  • Add the beans, stewed tomatoes and minced garlic to the Instant Pot.
  • Add tomato juice and stir all ingredients together until well blended.
  • Place the lid on the Instant Pot and turn it until it beeps and locks. Set the pressure valve to "SEALING",  press the "MANUAL" button and set the time to 20 minutes.
  • Once the cooking time is done, let Instant Pot do a Natural Pressure Release for 15 minutes.
  • After 15 minutes, release the pressure turning the pressure valve to "VENTING". Once the pressure has been released, check the float valve to make sure it's all the way down.  Remove the lid from the Instant Pot and stir the chili.  It will have thickened a little during cooking. Serve immediately and enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 819mg | Potassium: 1068mg | Fiber: 6g | Sugar: 13g | Vitamin A: 873IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 5mg
These Low Carb Cheeseburger Bites are a keto friendly recipe for mini bunless burgers that everyone is sure to love.

Low Carb Cheeseburger Bites

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These Low Carb Cheeseburger Bites are a keto friendly recipe for mini bunless burgers that everyone is sure to love!

These Low Carb Cheeseburger Bites are a keto friendly recipe for mini bunless burgers that everyone is sure to love. They make great appetizers and can be served at a summer BBQ, pool party, game day party or just for a fun family weeknight dinner.

These Low Carb Cheeseburger Bites are so good that no one will miss the bun. I promise that both your carb loving and low carb friends will walk away happy with this recipe.

 

Tips for Making the Best Low Carb Cheeseburger Bites:

-Choose ground beef with a higher fat content such as 80/20. The extra fat will help the burgers to stay together and give them extra moisture. YUM!

-Choose high quality, in-season tomatoes and lettuce if possible. Homegrown and in season produce will give you the best overall flavor.

-Remember that hamburger patties shrink while cooking, so you will want to make them a little larger than you want the final cheeseburger bites to be.

-For uniform patties, try using a biscuit cutter that is slightly larger than you want your final product to be.

Can these Low Carb Cheeseburger Bites be made ahead of time?

Yes! To make party preparation easier, cook patties the day before and store them in the refrigerator. When party time comes, just warm them in a skillet, oven or microwave and assemble per instructions. You could also form the patties (uncooked) and freeze them until you are ready to use. Thaw and cook as normal when you are ready to serve them.

 

These Low Carb Cheeseburger Bites are a keto friendly recipe for mini bunless burgers that everyone is sure to love.

 

Want more summer party food? Check out the recipes below.

Grilled BBQ Bacon Wrapped Chicken
Summer Harvest Oven-Roasted Vegetables
Instant Pot Dill Pickle Potato Salad
Sugar Cookie Flag Fruit Pizza

 

Are you looking for more low carb recipes? Check out the links below.

Chicken Cabbage Stir Fry
Healthy Avocado Chicken Salad
Slow Cooker Honey Garlic Chicken Legs
Cheesy Bacon Jalapeno Poppers

 

How to Make Low Carb Cheeseburger Bites:

makes 18 cheeseburger bites

In a medium mixing bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, oregano and salt and pepper to taste. Mix thoroughly until well combined.

Form the meat mixture into 18 small hamburger patties. For uniform patties, try using a biscuit cutter. Form patties slightly larger than you want them to be as they will shrink during cooking.

Heat oil in a large skillet over medium-high heat. Cook the mini hamburgers until they reach your preferred level of doneness. You may need to cook the meat in 2 different batches.

Top each of the cooked mini burgers with a ¼ of a slice of cheese.

Fold half of a bibb lettuce leaf and place it on top of the hamburger patties, top the lettuce leaf with a pickle chip and then half of a cherry tomato. Place a toothpick down the center of the burger to hold everything in place.

Continue assembling cheeseburger bites until all 18 are made. Serve warm and enjoy!


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These Low Carb Cheeseburger Bites are a keto friendly recipe for mini bunless burgers that everyone is sure to love.
Print Recipe

Low Carb Cheeseburger Bites

Keto friendly recipe for mini bunless burgers that everyone is sure to love!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Snack
Cuisine: American
Keyword: Cheeseburger Bites, Keto, Low Carb
Servings: 18 Cheeseburger Bites
Calories: 141kcal

Ingredients

  • 2 lbs ground beef 80/20 is best, but you can use leaner if you prefer
  • 5 Deluxe cheddar cheese slices American cheese may also be used
  • 9 Leaves of Bibb lettuce
  • 9 Cherry tomatoes cut in half
  • 18 Pickle chips
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Oregano or Italian Seasoning
  • Salt and pepper to taste
  • 1 tbsp Olive oil or oil of choice

Instructions

  • In a medium mixing bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, oregano and salt and pepper to taste. Mix thoroughly until well combined.
  • Form the meat mixture into 18 small hamburger patties. For uniform patties, try using a biscuit cutter. Form patties slightly larger than you want them to be as they will shrink during cooking.
  • Heat oil in a large skillet over medium-high heat. Cook the mini hamburgers until they reach your preferred level of doneness. You may need to cook the meat in 2 different batches.
  • Top each of the cooked mini burgers with a ¼ of a slice of cheese.
  • Fold half of a bibb lettuce leaf and place it on top of the hamburger patties, top the lettuce leaf with a pickle chip and then half of a cherry tomato. Place a toothpick down the center of the burger to hold everything in place.
  • Continue assembling cheeseburger bites until all 18 are made. Serve warm and enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 108mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Summer Harvest Oven-Roasted Vegetables

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Try these super delicious Summer Harvest Oven-Roasted Vegetables on gracefullittlehoneybee.com

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information.

 

If you’re looking for a quick and healthy side dish, then you will love these Summer Harvest Oven-Roasted Vegetables. They’re so easy to put together and taste amazing. There’s nothing quite like roasted summer vegetables in my opinion.

You could even put theses on kabobs and grill them if you wanted too and feel free to substitute any other vegetables and seasonings that you like to fit your family’s tastes. These Summer Harvest Oven-Roasted Vegetables would pair great with these Grilled BBQ Bacon Wrapped Chicken.

I love recipes that use fresh summer vegetables and if you do too, then be sure to check out the links below for many more recipes including my round up of 52 Recipes Using Garden Produce.

 

How to Make Summer Harvest Oven-Roasted Vegetables:

 

Preheat oven to 400 degrees.

Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.

Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.

Bake for 20 to 30 minutes based on your preference for tenderness.

 

Want to make this recipe a complete summer meal?

Try my recipe for Grilled BBQ Bacon Wrapped Chicken and add a side of Instant Pot Dill Pickle Salad.

 

Need more Summer Harvest Recipes?

52 Recipes Using Garden Produce
Cheesy Zucchini Rice
Oven-Roasted Cherry Tomato Sauce
Zucchini Fritters

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Print Recipe

Summer Harvest Oven-Roasted Vegetables

Try these delicious Summer Harvest Oven-Roasted Vegetables.
Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Oven Roasted Vegetables
Servings: 4
Calories: 182kcal

Ingredients

  • 1 zucchini halved and sliced into 1-inch pieces
  • 1 summer squash halved and sliced into 1-inch pieces
  • 1 red bell pepper sliced and cut into 1-inch pieces
  • 1 16 ounce package mushrooms, cleaned
  • 1 red onion sliced and cut into 1-inch pieces
  • ¼ cup olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried oregano

Instructions

  • Preheat oven to 400 degrees.
  • Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.
  • Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.
  • Bake for 20 to 30 minutes based on your preference for tenderness.

Nutrition

Calories: 182kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 595mg | Potassium: 720mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 60mg | Calcium: 29mg | Iron: 1mg

Grilled BBQ Bacon Wrapped Chicken

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Try this super delicious BBQ Bacon Wrapped Chicken for a fun summertime dinner on gracefullittlehoneybee.com

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Spring has sprung and summer is almost here, which means it’s time to fire up those grills and try this super delicious Grilled BBQ Bacon Wrapped Chicken. I love using the grill in the summertime because you don’t have to heat up your kitchen or make a big mess to clean up. Is anyone else with me? I’m feeling all kinds of inspired with this warm weather and I’ve got the itch to try lots of new grilling recipes.

 

This Grilled BBQ Bacon Wrapped Chicken is so delicious and will definitely be a crowd pleaser this summer. Just pair it with some grilled bread and veggies and you’ve got yourself a complete meal. Yum! If you’re looking for some more fun summertime recipes, then be sure to check out the links below and enjoy this one!

 

How to Make Grilled BBQ Bacon Wrapped Chicken:

Mix dry seasonings and sprinkle over chicken.

Wrap chicken pieces in bacon.

Set up the grill with two zones: direct and indirect cooking.

Heat grill to approximately 500 degrees.

Oil grates prior to putting the chicken on the grill.

Place chicken directly over heat and cook for two minutes on each side.

Move chicken to indirect heat and continue to cook for 15 to 20 minutes or until the chicken reaches an internal temperature of 155 degrees.

Begin basting with barbecue sauce, allowing sauce to caramelize on each side.

Continue basting as desired until chicken reaches 165 degrees internally, about 5 minutes.

Remove chicken from grill and allow to rest for 10 minutes.

 

More Summertime Recipes:

Cheesy Bacon Jalapeno Poppers
Instant Pot Dill Pickle Potato Salad
Sugar Cookie Flag Fruit Pizza
Cherry Cheesecake Bars
3-Ingredient Watermelon Slush

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Print Recipe

Grilled BBQ Bacon Wrapped Chicken

Try this super delicious Grilled BBQ Bacon Wrapped Chicken for a fun summertime dinner.
Prep Time20 mins
Cook Time25 mins
Resting Time10 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Grilled BBQ Bacon Wrapped Chicken
Servings: 12
Calories: 225kcal

Ingredients

  • 1 to 1 ½ pound skinless chicken tenders or boneless skinless chicken breasts cut into strips
  • ½ teaspoon smoked paprika regular will also work
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 12 ounce package bacon
  • 1 cup barbecue sauce any variety

Instructions

  • Mix dry seasonings and sprinkle over chicken.
  • Wrap chicken pieces in bacon.
  • Set up the grill with two zones: direct and indirect cooking.
  • Heat grill to approximately 500 degrees. Oil grates prior to putting the chicken on the grill.
  • Place chicken directly over heat and cook for two minutes on each side.
  • Move chicken to indirect heat and continue to cook for 15 to 20 minutes or until the chicken reaches an internal temperature of 155 degrees.
  • Begin basting with barbecue sauce, allowing sauce to caramelize on each side. Continue basting as desired until chicken reaches 165 degrees internally, about 5 minutes.
  • Remove chicken from grill and allow to rest for 10 minutes. Enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 10g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 595mg | Potassium: 321mg | Fiber: 1g | Sugar: 8g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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