Super Easy Homemade Bacon Jerky

This homemade bacon jerky is a delicious cousin of the candied bacon we have all come to love.  The best part?  The flavor combinations are ENDLESS!

Homemade Bacon Jerky

Homemade Bacon Jerky

Course Snack
Servings 1 slice
Calories 203 kcal


  • 1 lb thick sliced bacon
  • ¼ cup brown sugar
  • 2 tbsp hot sauce


  • Preheat oven to 200℉.
  • Lay bacon in a single layer on a wire rack.  Place the rack on a rimmed baking sheet, lined with tin foil or parchment paper for easier cleanup.
  • Mix brown sugar and hot sauce in a small bowl until it forms a paste. 
  • Brush each slice of bacon with the glazing mixture.  Flip the bacon and brush the other side.
  • Cook bacon for 2 hours.  Flip the slices and cook for another 1 to 1.5 hours or until the jerky reaches the desired texture.
  • Remove from oven and allow to cool before serving.
  • Hack:  Bacon jerky can be made in an air fryer as long as it can be set to 200℉.  Rotate and/or flip bacon every hour.
  • Hack:  While bacon jerky can be cooked at temperatures below 200℉, the resulting product will be lighter in color and not as visually pleasing.
  • Hack:  This recipe is very versatile. It can be made with honey or maple syrup as well as sriracha or crushed red pepper.  Raise or lower the heat by adding more or less (or no) spice.  Or mix it up by flavoring your jerky with black pepper, garlic or molasses.  Let your creativity flow!
  • Hack:  Store jerky in the refrigerator for up to 3 days.  
Keyword air fryer, bacon, dehydrate, dehydrated, dehydrator, easy, football snacks, jerky, party food, snack

Did you know?  The invention of bacon jerky was a delicious accident!

I made this bacon jerky in my Pampered Chef Deluxe Air Fryer!

Moist Lemon Poppy Seed Muffins

The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.

Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins

Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal


  • cups  light cream
  • 2 tbsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 2 eggs
  • 8 tbsp butter, melted and cooled (1 stick or 4 oz)
  • 1 tsp vanilla


  • ¼ cup sugar
  • 2 tbsp lemon juice
  • coarse sugar for dusting


  • Preheat the oven to 375℉.  Coat a 12-cup muffin tin with baking spray.
  • Stir two tbsp of lemon juice into the cream and set aside.
  • Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
  • Add cream mixture to flour mixture and gently mix just until incorporated.  Do not overmix.
  • Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes. 
  • While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.  
  • Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar. 
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
  • Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword breakfast, childrens recipes, cooking tutorial, cooking video, dessert, kid friendly, lemon, lemon juice, lemon poppy seed, Lily Rose Kindergarten Cook, muffins, poppy seed, snack, sweet tart, sweets

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!

Banana Strawberry Oatmeal Bread

This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option.  It tastes great with peanut butter or jam!

Banana Strawberry Oatmeal Bread

Banana Strawberry Oatmeal Bread

Course Dessert, Snack
Servings 12
Calories 224 kcal


  • 1⅓ cup  whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 ripe bananas
  • 4 eggs
  • cup maple syrup
  • 3 tbsp melted butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups cubed strawberries


  • Preheat the oven to 350℉.  Coat two 9”x5” bread pans with cooking spray.
  • Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl.  Set aside.
  • Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth. 
  • Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
  • Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
  • Divide batter equally into the bread pans.  Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉. 
  • Allow to rest in the pans for 5 minutes and then remove to a cooling rack.  Allow to cool completely before slicing.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
  • Hack:  Try experimenting by using different kinds of fruit and/or berries in this recipe.  Let me know it turns out in the comments section!
  • Hack:  Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store.  If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Keyword afternoon tea, baked, banana, berries, bread, cake, dessert, easy, fruit, leftover, loaf, oatmeal, over-ripe, ripe, snack, strawberry, vegetarian

Did you know?  A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten.  While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!

I have lots of recipes for using up fruit and berries, including fruit leatherbanana pudding, and pork chops with apples and onions, to just name a few!

Air Fryer Ravioli

Air fryer ravioli is a delicious treat that’s sure to please. Switch things up by using different flavors of ravioli and a variety of dipping sauces!

Air Fryer Ravioli

Air Fryer Ravioli

5 from 1 vote
Course Appetizer, Snack
Servings 4
Calories 375 kcal


  • 1 large egg
  • 1 tbsp water
  • ¼ cup Italian-style bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 package refrigerated ravioli, any flavor (9 oz)
  • Oil cooking spray
  • 1 cup marinara


  • Whisk egg and water until well incorporated.  In a separate bowl, blend the bread crumbs and cheese.
  • Dip each ravioli in the egg mixture, followed by the bread crumb mixture.  Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
  • Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.  
  • Air fry at 350℉ for 6 minutes.  Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
  • Serve with marinara sauce.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.  If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months.  Gently rewarm in the air fryer.
Keyword air fryer, appetizer, buffet, fried ravioli, party food, ravioli, snack

Did you know?  Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in.  Click here for some fun facts about this delicious food!

Suggestion:  Serve the ravioli with this super easy homemade marinara sauce!

Fruit Leather Snacks

These fruit leather snacks are a fun and easy way to get your kids to enjoy the wholesome nutrition of real fruit without a ton of added sugar!

Fruit Leather Snacks

Fruit Leather Snacks

(Courtesy Pampered Chef)
Course Snack


5 Steps to Basic Fruit Leather

  • Add the ingredients to a blender and puree until smooth.
  • Divide the mixture into each well of the Deluxe Air Fryer Fruit Leather Trays. Spread the mixture out evenly, making sure the edges of the tray are clean.
  • Cook on DEHYDRATE according to the time listed below, rotating the trays halfway through.
  • Check for your desired doneness at the minimum time listed. The fruit leather is done when they’re no longer tacky. (Each tray might dry at a different rate.)
  • Cool completely before storing in airtight containers.

Favorite Flavor Combinations


    • 2 pkgs (16 oz./454 g each) frozen whole strawberries, thawed and drained
    • 1 tbsp (15 mL) orange juice
    • 1 tbsp (15 mL) agave or honey
    • 12–15 hrs.

    Mango Pineapple

    • 1 pkg (16 oz./454 g) frozen chunked mango, thawed and drained
    • 1 pkg (16 oz./454 g) frozen chunked pineapple, thawed and drained
    • 1 tbsp (15 mL) fresh lime juice
    • 1½ tbsp (22 mL) agave or honey
    • 12–14 hrs.


    • 3 pkgs (10 oz./300 g each) frozen, pitted sweet cherries, thawed and drained
    • 2 tbsp (30 mL) agave or honey
    • 14–15 hrs.

    Peach Raspberry

    • 2 pkg (10 oz./300 g each) frozen peach slices, thawed and drained
    • 1 pkg (8 oz./250 g) frozen raspberries, thawed and drained
    • 2 tbsp (30 mL) agave or honey
    • 8–10 hrs.

    How to Choose Fruit For Your Homemade Fruit Leathers

    • You can use any fruit for your flavor combos. You can even add pureed cooked vegetables like carrots, beets, pumpkin, or sweet potatoes for more nutrients. Our Test Kitchen suggests considering these three things when deciding what fruit makes good fruit leather.

    1. Is it a Watery Fruit?

    • Cantaloupe, watermelon, strawberries, and raspberries take longer to dehydrate because they have more water content. You can use applesauce, bananas, ground chia, or flax seeds to thicken up your fruit purees.

    2. Is it a Pulpy Fruit?

    • Oranges, grapefruit, mangos, and passion fruit taste great but will give the leather a bumpier texture.

    3. Does the Fruit Turn Brown?

    • Fruits that oxidize quickly (turn brown) like apples, bananas, and pears turn out best when you add acidic fruit juice. Try adding lemon, lime, orange, or pineapple juice.
    • If you want to try using fresh fruit, you can get started with the Strawberry Fruit Leather recipe above and use 20 oz. (575 g) fresh whole strawberries with the stems removed. (That’s about 2 ¾ cups.) Then follow the recipe and dehydrate time as shown. 
    • Or try the Mango Pineapple recipe from above and use 10 oz. (300 g) fresh chunked mango (about 2 cups) and 10 oz. (300 g) fresh chunked pineapple (about 2 cups). You might be able to use a little less honey (about 1–1½ tbsp).
    • With fresh fruit that’s in season, you can enjoy excellent fruit leather but be prepared for a little bit more testing. Your fruit leathers might turn out different from batch to batch depending on the ripeness of the fruit. Fresh fruits and over-ripe fruits typically have more water and take longer to dehydrate.

    How to Store Fruit Leather

    • Once your fruit treats come out of the air fryer, let them cool completely. For easy eating, cut strips of parchment paper and place the fruit leathers on top. Then roll them from there. This way the fruit leather doesn’t stick to itself when it’s rolled up (and they look super cute!) 

    Why is My Fruit Leather Cracking?

    • As you roll up your fruit leathers they might break or crack. No worries. That batch just got a little too dry. They’re still perfectly good to eat. For the next batch, try reducing your dehydrate time.
    Keyword buffet, childrens recipes, dehydrated, easy, football snacks, fruit leather, fruit rolls, healthy, kid friendly, lunchbox, Pampered Chef Deluxe Air Fryer, Pampered Chef Fruit Leather Trays, party food, picnic food, roll ups, snacks


    Get your fruit leather trays here!

    Read my review of the Pampered Chef Deluxe Air Fryer!

    Freshly Baked Lemon Barley Scones

    The light and sunny flavor of lemon barley scones are sure to be a crowd-pleaser at your next afternoon tea…but you might be tempted to keep them all for you!

    Lemon Barley Scones

    Lemon Barley Scones

    (adapted from the King Arthur Whole Grain Baking Cookbook)
    Course Snack
    Servings 1 scone
    Calories 171 kcal



    • 2 cups  (8 ounces) whole barley flour*
    • 1 cup  (4¼ ounces) unbleached all-purpose flour
    •  ¼ cup (1¾ ounces) granulated sugar
    •  ¼ cup (1¾ ounces) light brown sugar
    • 1 tsp baking soda
    • 1 tsp  baking powder
    • ½  tsp salt
    • ½  cup (1 stick, 4 ounces) cold, unsalted butter
    • 1 lemon
    • Lemon juice (if necessary)
    • 1 egg
    • ¾ cup (6 ounces) buttermilk**


    • ½ cup (2 ounces) confectioners’ sugar
    • 2 tbsp (1 ounce) fresh lemon juice
    • 1 tsp lemon zest


    • Preheat the oven to 375℉. Line a baking sheet with parchment paper.
    • Mix together the flours, sugars, baking soda, baking powder and salt.
    • Use a hand, box or rotary grater to grate the butter into the dry ingredients.  Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs.  Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
    • Using a zester or a small holed grater, zest the lemon into a small bowl and set aside.  The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
    • Cut the lemon in half and juice it into a small measuring cup.  Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
    • In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
    • Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape. 
    • Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter.  Cut each disk into 8 wedges and separate them slightly.  They should be almost touching but not quite, which makes them easier to separate after cooking.
    • Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned.  Remove from baking sheet to a cooling rack. 
    • While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
    • Allow the scones to cool for 15 minutes and drizzle with glaze.  Scones can be served warm or at room temperature.
    • *If using freshly milled barley flour, make sure to weigh, not measure, the amount needed.  This can be done before or after milling.
    • **If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
    • Hack:  Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator.  They can also be tightly wrapped and frozen for up to 3 months.
    • Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
    • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer-safe containers for storage. 
    • Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
    Keyword afternoon tea, barley flour, breakfast bakes, buffet, King Arthur, lemon juice, lemon zest, scone, tea cake, vegetarian, whole grain


    Get the King Arthur Whole Grain Cookbook here!

    Use any leftover lemon juice in this Lemon Turmeric Dressing!

    Easy Cheesy Sausage Balls

    These cheesy sausage balls make great hors d’oeuvres or appetizers.  They would also be a welcome addition to any buffet table.  Use any leftovers for a tasty sandwich!

    Cheesy Sausage Balls

    Cheesy Sausage Balls

    (Courtesy: Penny Jacques)
    Course Appetizer
    Servings 4 balls
    Calories 300 kcal


    • 16 oz breakfast sausage
    • ½ cup cheddar cheese, grated
    • ½ cup cream cheese, softened
    • ¼ cup coconut flour
    • 1 egg
    • ½ tsp salt


    • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
    • Put all ingredients in a large bowl and mix thoroughly.  Shape into 30 balls.
    • Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
    • Hack:  Mix things up by using maple or Italian flavored sausage.
    • Hack:  These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
    • Hack:  Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid.  Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
    Keyword appitizer, breakfast sausage, buffet, gluten-free, ground sausage, hors d'oeuvres, italian sausage, keto, low carb, maple sausage, meatball sandwich, meatballs

    Did you know?  It’s likely that meatballs did not originate in Italy!  Click here for some fun facts about meatballs!

    Suggestion:  Serve these sausage balls with fresh whole cranberry sauce or honey mustard dipping sauce.

    Cheesy Corn Dog Muffins

    Cheesy corn dog muffins are an easy and portable snack that’s sure to satisfy kids of all ages. You can eat them hot or cold!

    Cheesy Corn Dog Muffins
    Cheesy Corn Dog Muffins

    Cheesy Corn Dog Muffins


    ½ cup sliced celery (1-2 stalks)

    ½ cup chopped onion

    1 tbsp extra virgin olive oil

    Cheddar cheese jalapeno cornbread batter, unbaked

    4 bacon-wrapped cheese hot dogs

    Preheat oven to 350℉.  Coat a 12-ct muffin tin with cooking spray.

    Heat olive oil in a skillet over medium heat.  Add celery and onion and saute until tender, 5-7 minutes.  Turn off heat and allow the mixture to cool.

    Mix cheddar jalapeno cornbread batter according to directions.  Stir in cooled vegetable mixture just until blended.  Put 2 tbsp batter into each muffin cup.

    Slice each hot dog into 4 pieces.  Gently press one slice into each muffin cup.  Top with one additional tbsp of batter.

    Bake for 10-12 minutes or until golden brown.  Cool on a rack for 5 minutes and remove muffins from the tin.

    Serve with honey mustard dipping sauce if desired.

    16 muffins, 190 calories per muffin

    Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

    Hack:  After baking 12 muffins, I baked the rest of the ingredients in 5” cast iron skillets.  Divide and spread the remaining batter into 2 skillets.  Slice the last hot dog into 12 slices. Lay 6 on top of each skillet, pressing them into the batter.  Spread pushed up batter over hot dog slices.  Bake for 10-12 minutes or until golden brown. Allow to cool for 5 minutes before removing from the pan.

    Hack: ½ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

    Hack:  Reconstituted dehydrated vegetables can be used in this recipe.

    Hack: Check the produce department of your local grocery store for loose celery stalks to avoid having to buy an entire package.  If they aren’t on display, ask the produce clerk if they are available.

    Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

    This post contains affiliate links that, at no additional cost to you, I may earn a small commission. Read the full privacy policy here. 

    Homemade Black Bean Tortilla Chips

    Homemade Black Bean Tortilla Chips are healthy and easy to make. They’re a great change from ordinary chips made from corn or potatoes!

    Homemade Black Bean Tortilla Chips


    1 cup dried black beans

    1 tbsp sesame oil

    1 tbsp olive oil

    ¾ cup water

    ½ tsp salt


    Preheat oven to 375℉.

    Add dried beans to a blender or food processor.  Pulse on low speed checking it regularly and scraping down sides as needed until it turns into a finely-ground gray flour.  This is going to take a while so be patient! *

    In a large mixing bowl, combine black bean flour and salt.  Add oil and water.  Stir to integrate.

    Drop by tablespoonfuls onto a parchment-lined baking sheet.  Using a fork, spread thinly, making sure to not leave any holes in the batter.

    Bake for 7 minutes and remove them from the oven.  Flip chips over and bake for 11-14 minutes, until dry and crisp. Remove from the oven and allow them to cool.

    *The more finely ground the beans are, the smoother the texture of the chip.  For an even smoother texture, sift the flour through a mesh colander.


    6 servings, 153 calories per serving

    Hack:  Serve these chips with easy guacamole dip or pico de gallo!

    Hack:  Substitute any red or white dried beans for the black beans.

    Hack: Order the Pampered Chef Batter Mixer and Dispenser used in this video here!

    Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!


    Simple Pico de Gallo (Easy Fresh Salsa)

    Simple Pico de Gallo (Easy Fresh Salsa) is easy to make and a great addition to any gathering buffet! Mix it with guacamole for an extra special treat.

    Simple Pico de Gallo (Easy Fresh Salsa)
    Simple Pico de Gallo (Easy Fresh Salsa)

    Simple Pico de Gallo (Easy Fresh Salsa)


    4 plum tomatoes (1 lb or 3 cups chopped)

    ½ large onion (1 cup chopped)

    1 jalapeno pepper (optional)

    1 clove garlic (1 tsp minced)

    ½ cup fresh cilantro (or 3 tbsp dried)

    2 tbsp lime juice

    ½ tsp salt

    ⅛ tsp pepper


    Chop tomatoes into small dice.  Mince onion, jalapeno, and garlic.  Add all to a mixing bowl.

    Stir in cilantro, lime juice, salt and pepper.

    Refrigerate and allow to rest for one hour for flavors to combine.

    Serve with tortilla chips, if desired.


    6 servings, 25 calories per serving (pico de gallo only)


    Hack:  Serve with or mix in Easy Guacamole Dip for a hearty and tasty appetizer or snack!

    Serve over tacos, enchiladas or in burritos and quesadillas.  Also, cook with scrambled eggs or rice!


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