Tag: barbecue sauce

Sweet and Smoky Little Smokies Perfect for Any Party
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Crockpot little smokies are always one of the first appetizers to disappear. They’re made with 3 ingredients (plus optional sriracha), take just minutes to prep, and cook hands-off. They are the perfect make-ahead dish to make hosting a breeze.
Flavor: Sweet, smoky, and a little tangy, these little smokies are coated in a BBQ-jelly sauce that clings to every bite.

Recommended Tools: A 2-quart slow cooker is perfect for a single batch.

Serving Suggestions: Great on a snack table served alongside favorites like pigs in a blanket and buffalo chicken dip.
Three Simple Ingredients
- Smokies: Fully cooked, so they just need to heat through. Beef or turkey little smokies work.
- BBQ Sauce: A thicker BBQ sauce gives a better coating. My favorite is sweet, but smoky or spicy work great too.
- Grape Jelly: Grape jelly is the classic choice, but swapping in apricot preserves, cranberry sauce, or pepper jelly gives it a fun twist.
- Sriracha (optional): A little sriracha adds a subtle kick. Swap with hot sauce, chili flakes, or leave it out for a milder version.
How to Make Little Smokies
Toss everything into the slow cooker (full recipe below).

Set on low and cook, stirring once.

Switch to warm, stirring occasionally, and serve straight from there with toothpicks.
Short on time? Cook on high for 1–1½ hours, stirring once.

Want a thicker sauce? Crack the lid slightly for the last 15–20 minutes.

Doubling the recipe works best in a larger crockpot for even heating.

Taste test near the end of the cooking time and add more BBQ sauce for tang or a spoonful of jelly for sweetness.
Storing and Reheating

Cool leftovers and store them in an airtight container in the refrigerator for up to 4 days. Or freeze in the sauce for up to 2 months.

Thaw them in the fridge overnight (if frozen), then microwave in short bursts (stirring in between) or warm in the crockpot on low until heated through

Party Appetizers That Travel Well

Did you enjoy these Crockpot Little Smokies? Leave us a comment and rating below!

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Calories: 306 | Carbohydrates: 21g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 1025mg | Potassium: 196mg | Fiber: 1g | Sugar: 16g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 19, 2026
Oven Baked Ribs
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These have been dubbed the “best ribs ever” by almost everyone who has tried them.

Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.

Below is my mom’s step-by-step method that our family has used for years.
They come out super tender every time (check out the reviews!).

They are actually easy to make – the prep takes less than 10 minutes.

The rub is made from scratch, it’s packed with flavor and not just salt.

Slow-roasting ribs in the oven (instead of boiling) ensures they have lots of flavor.

No smoker or grill is required; since they’re made in the oven, they’re perfect all year.
Ingredients for Oven Ribs

Ribs: I always use Baby Back (or Pork Back Ribs) because they’re the most tender. They do cost a bit more but, in my opinion, it is worth the extra money if it is in your budget. You can use side ribs in this recipe, but you may need to add a little more cooking time.

Onion & Garlic: Onion and garlic are added to flavor the meat during roasting.

Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub).

Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs.

How to Remove the Membrane from Ribs

The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store.

To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.

How to Make Ribs in the Oven
1. Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
2. Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
3. Bake (optional): Bake the ribs until tender and then grill or broil to brown a little bit if you’d like.
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans!
Holly’s Top Tips

Use baby backs and ensure the pan is well sealed so the ribs steam with the onions. This will make them tender and add flavor.

Cook them low and slow in the oven until they become really tender.

These can be made with any sauce (my fave is below) or even just salt & pepper.

Once the meat is tender, broil or grill to get a little bit char.
Oven baked ribs will need at least 2 hours. After 2 hours, check the ribs by opening a corner of the foil (be careful; steam will escape) and pulling off a little bit of meat.

If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again.

If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer.

What to Serve with Ribs
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Tender Oven-Baked Barbecue Ribs

Ribs in the oven are easy to make and come out perfectly tender every single time.

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

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Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.

If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.

Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.

Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.

Cover & seal with another piece of foil.

Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.

Meanwhile, combine BBQ Rib Sauce ingredients together.

Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.

Grill or broil over medium high heat 5-10 minutes or until charred.

Rub: A homemade rub can be substituted for a purchased rub, or salt and pepper can be used instead of a rub.

Sauce: Chili sauce is not spicy it tastes like zesty ketchup and is found with ketchup in the store. If you’d prefer, use all bbq sauce in this recipe.

Membrane: Some racks of ribs come with the membrane removed. It is on the side of the ribs with less meat. To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.

Cutting the ribs into pieces (about 4-6 ribs) makes them easier to grill and serve.

Variations on Cook times/temps:

275°F – 2 hours to 2 ½ hours *preferred method

300°F – 1 ½ hours to 2 hours

350°F – 1 ¼ hours to 1 ½ hoursAfter cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.

If they are ready early, turn the oven off and let them sit for up to 1 hour in the warm oven.
Nutritional information does not include sauce and is based on 3lbs baby back ribs.

Calories: 447 | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 763mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Sides to Serve with Ribs
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Holly Nilsson

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May 5, 2024
Pulled Pork Sliders
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Pulled pork sliders are easy to make for a snack or dinner!

Pork is cooked low and slow in a cola BBQ sauce, piled onto fluffy Hawaiian rolls, and served with a tangy slaw.

Why You’ll Love These Pulled Pork Sliders
- They’re super easy to make with lots of flavor.
- They use simple ingredients you likely have on hand, and I’ve included some shortcut options.
- The pork is cooked low and slow, so it’s tender and flavorful.
Ingredients for Pulled Pork Sliders
- Pork – Look for pork shoulder or pork butt with lots of marbling for the best flavor. Bone-in cuts are also great choices. Ready-made pulled pork is perfect if time is short!
- Sauce – Use any dark cola (root beer or Coke) and your favorite BBQ sauce – any variety works.
- Rolls – Soft Hawaiian rolls are slightly sweet, so they’re perfect for these BBQ pork sliders. You can also use brioche, dinner rolls, or slider buns.
- Coleslaw – Homemade coleslaw is easy to make with a bag of slaw mix. You can substitute
Variations
- Add 1 to 2 tablespoons to the sauce before adding to the crock pot.
- Switch out the optional cheddar cheese for slices of Swiss or provolone.
- Add sliced dill pickles to the sandwiches.
How to Make Pulled Pork Sliders

Let the slow cooker do all the work, just prep, set, and forget!
1. Season the pork (recipe below) and place in a slow cooker with cola. Cook until fork tender.
2. Shred the pork with two forks and mix in BBQ sauce and some of the cooking juices.
3. Toast the rolls and add pulled pork and coleslaw.
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Holly Nilsson

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April 27, 2024
Pulled Pork Mac and Cheese
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Pulled pork mac and cheese combines two of my favorite meals into one.

Our favorite homemade mac and cheese recipe gets a meaty makeover with scoops of zesty pulled pork baked right on top.

Say hello to a new family favorite!

Pulled Pork Mac and Cheese

Perfect for any potluck or family gathering, this bbq pork mac and cheese is loved by everyone!
- This tasty two-in-one twist combines two favorite comfort foods for a deliciously cheesy meal!
- Make ahead up to a day ahead and chill until ready to reheat (see recipe notes).
- Cook this crowd-pleasing recipe on game day, movie night, or kid sleepovers!
- Spice it up, jazz it up, or keep it simple with a side of crunchy coleslaw!
Ingredients for Pulled Pork Mac & Cheese
- Pasta – Any medium-sized dry pasta will work; choose tubular shapes like elbow, ziti, or penne to soak up the cheesy sauce.
- Cheese – This is a 3-cheese mac and cheese. You can mix and match the cheeses, but be sure that at least one has a rich, bold flavor like sharp cheddar. Gouda or Colby jack are great choices.
- Sauce – This recipe starts with a white sauce made with a roux (which is butter and flour) to thicken it. Milk adds a creamy base while broth adds flavor.
- Pulled Pork – To keep this recipe fast, I use prepared (or leftover) pulled pork mixed with my favorite BBQ sauce. You can also use your favorite pulled pork recipe for topping this mac (try the Instant Pot or slow cooker).
Variations
- Buy your favorite BBQ sauce or make your own.
- Spice it up with chopped green chilis, jalapenos, or red pepper flakes.
How to Make Pulled Pork Mac and Cheese
1. Cook and drain pasta.
2. Prepare the homemade cheese sauce (recipe below).
3. Combine the pasta and cheese sauce in a 9×13-inch baking dish.
4. Top with pulled pork and remaining cheese, and drizzle with BBQ sauce. Bake until bubbly.
Storing Leftovers

Leftover pulled pork mac and cheese can be kept in an airtight container in the refrigerator for up to 4 days and frozen in zippered bags for up to a month.

Reheat in the microwave or stovetop with a little milk to loosen the sauce.

Mac and Cheese Faves

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Pulled Pork Mac and Cheese

Creamy, cheesy, and loaded with zesty pulled pork, this mac and cheese is the ultimate comfort food to feed a crowd!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

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Preheat the oven to 425°F. Grease a 9×13-inch baking dish.

Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.

Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.

Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.

Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.

Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.

Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.

Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.

If desired, ½ cup of bbq sauce can be stirred into the pork before topping the mac and cheese.
Leftovers can be stored in a covered container in the fridge for up to 4 days.

Calories: 796 | Carbohydrates: 74g | Protein: 39g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1756mg | Potassium: 328mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 666mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Pasta, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 21, 2024
Cheesburger Sliders
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These easy bites are hot and hearty, quick and easy!

Cheeseburger slides start with a sheetpan beef patty sandwiched between sweet hawaiian rolls and topped with lots of melty cheese.

It’s perfect for game day, movie night, or anytime!

Easy Cheesy Sliders
- This slider recipe feeds a crowd with just one pan – assemble, bake, and serve!
- We keep them simple with beef and cheese but add your favorite toppings like pickles and sliced tomatoes.
- Make them in advance and reheat when ready, they’re perfect for lunches.
Ingredients for Cheeseburger Sliders

Meat – Use 80/20 lean ground beef (20% fat) for the best sliders. You can substitute ground turkey in place. Adding breadcrumbs to the meat helps the sliders stay juicy and keeps the beef from shrinking.

Sauce – I love BBQ sauce on these burgers for flavor, but you can skip it or DIY homemade bbq sauce.

Cheese – Any cheese will do! I like sliced cheddar, but try Monterey jack or Swiss cheese.

Rolls – Hawaiian sweet rolls are light and fluffy and make the perfect touch slider roll. Regular dinner rolls or even a roll or two of baked biscuits will work. You can replace the sesame seeds on top with everything bagel seasoning if you’d like!

Variations – You can set out toppings and condiments like mayo, Dijon mustard, fried mushrooms, or sliced dill pickles.

How to Make Sliders

Cheeseburger sliders are easy to make – here’s a quick overview.
1. Prepare the ground beef mixture, form it into a rectangle, and bake.
2. Brush with BBQ sauce and broil for a few minutes.
3. Cut slider buns in half horizontally and layer the beef and cheese slices on top of the rolls.
4. Brush the top buns with melted butter and sprinkle on sesame seeds.
5. Bake (per the recipe below) until the cheese is melted. Cut between the buns before serving.
Slider Toppings

Serve sliders with bowls of shredded lettuce or coleslaw, pickled red onions, or jalapenos. Or top with crispy fried onions or even crumbled bacon. Sliced or chopped crispy pickles always taste great as a tangy topping as well!

Storing Sliders

Leftover sliders can be individually wrapped in plastic wrap and kept in the refrigerator for up to 4 days. Enjoy them cold or unwrap them and reheat them in the microwave.

Cooled sliders can be frozen by wrapping them in plastic wrap and placing them in a zippered bag for up to a month.
Did your family love these sliders? Be sure to leave a comment and a rating below!

5 from 1 vote↑ Click stars to rate now!
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Sliders

These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author Holly Nilsson

For the BBQ beef mixture:

Preheat the oven to 400°F.

In a medium bowl, add the ground beef, onion powder, garlic powder, bread crumbs, Worcestershire sauce, and salt & pepper. Mix just until combined.

Pat the beef mixture into a 9×13 pan (or form a 9×13-inch rectangle on a baking sheet). Bake for 14 minutes.

Remove the beef from the oven and turn the oven to broil. Use a paper towel to dab any grease off the top with a paper towel, and brush the top of the beef with the barbecue sauce. Broil 6 inches from the heat for 2 to 4 minutes or until browned and cooked through (160°F).

Turn the oven temperature down to 375°F.

Without separating the rolls, cut the slider buns across to create a top and bottom. Place the bottom half in a clean 9×13 baking dish or on a rimmed baking sheet.

Place the cooked beef on top of the buns and top with cheese. Add the top buns, brush with melted butter, and top with sesame seeds. Bake for 5 to 7 minutes or until the cheese is melted.

Cut between each bun to separate the sliders. Serve with toppings as desired.

Condiments like mustard or ketchup can be added to the rolls before or after cooking. I prefer to add them after cooking so each person can prepare their own sliders.
Leftover sliders can be stored in the fridge for up to 4 days.

Calories: 225 | Carbohydrates: 19g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 349mg | Potassium: 294mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Beef, Lunch, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 7, 2024
Pulled Pork Nachos
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Pulled pork nachos are a hard-to-resist snack or game-day appetizer.

Move over, plain nachos – pulled pork nachos are loaded with tender BBQ pulled pork, onions, and jalapenos smothered in melty cheese over a pile of tortilla chips.

Easy Pulled Pork Nachos
- Piled high with tasty toppings, pulled pork nachos are a tasty twist on our fave nachos recipe!
- Offer paper boats or cups for portable noshing!
- With ready-made ingredients (even the pork) you can prepare these nachos in minutes and even faster using the Air Fryer!
- Double up the recipe and serve from a large platter with bowls of tasty toppings so everyone can create their own nacho platter!
Ingredients for Pulled Pork Nachos

PORK: Use a ready-made pulled pork or you can DIY and use leftover pulled pork from pulled pork sandwiches. Swap the pork shoulder for chicken and use slow cooker bbq chicken!

SAUCE: Choose any BBQ sauce for pulled pork nachos; sweet, spicy, smoky – anything goes! This homemade BBQ sauce recipe lets you make it as mild or zesty as you like!

CHIPS: Look for sturdy tortilla chips, not the kind you get at Mexican restaurants meant for salsa. Try your hand at making your own tortilla chips using flour or corn tortillas.

CHEESE: Use pre-shredded cheese for these nachos. Cheddar cheese, pepper jack, or a Mexican blend are our favorite choices.

TOPPINGS & VARIATIONS: Variations for nacho toppings are endless! On pulled pork nachos, we love red onions, jalapeños, and fresh cilantro with a squeeze of lime juice.
- Before cooking: Add black beans, black olives, and fresh jalapeno.
- For Serving: Top the nachos with diced tomatoes, chopped avocado, sliced green onion, sour cream, and a big scoop of pico de Gallo or guacamole.
How to Make Pulled Pork Nachos
1. Toss pulled pork with ¼ cup of the sauce and set aside.
2. Spread tortilla chips on the bottom of a baking sheet and layer the ingredients (according to the recipe below).
3. Bake until cheese is melted and bubbly.
4. Sprinkle with toppings and serve with sour cream and guacamole.
In the Air Fryer:

Turn these sheet pan nachos into an easy air fryer favorite!
1. Preheat air fryer to 320°F.
2. Layer all the ingredients in the air fryer as directed in Step 3.
3. Air fry nachos until the cheese is melted and the pulled pork is heated through.
4. Remove from the basket and add your favorite toppings!
Tips
- Assemble nachos by overlapping the chips to avoid gaps! This keeps the melted cheese on the pulled pork and the chips underneath.
- Pulled pork nachos are best served fresh from the oven or air fryer!
- Keep leftover pulled pork nachos separate from the chips in a covered container in the refrigerator for up to 4 days. They won’t be crispy when reheated but they do still taste good.
- Reheat by adding fresh chips and placing them under the broiler or in the air fryer.
More Nacho Recipes

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Pulled Pork Nachos

Let the party begin with these delicious pulled pork nachos.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Preheat the oven to 375°F.

Toss the pulled pork with ¼ cup barbecue sauce and set aside.

Meanwhile, spread the tortilla chips onto a large rimmed baking sheet. Top with half of the cheese, the pulled pork mixture, half of the onions, and the remaining cheese. Drizzle the remaining barbecue sauce over top and add jalapeno slices and the remaining onions.

Bake for 8 to 10 minutes or until cheese is melted and bubbly.

Remove the pan from the oven and sprinkle with additional desired toppings. Serve with sour cream and guacamole.

Pre-shredded cheese blends work well for nachos.
Flavored tortilla chips (like Doritos) are not recommended. Don’t use the thin cantina-style chips.
Serving size is 1/4th of the recipe. Nutritional information does not include optional toppings, sour cream, or salsa.

Calories: 869 | Carbohydrates: 79g | Protein: 47g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 2129mg | Potassium: 314mg | Fiber: 4g | Sugar: 31g | Vitamin A: 953IU | Vitamin C: 7mg | Calcium: 1422mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 31, 2024
Bacon Wrapped Shrimp
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Bacon wrapped shrimp are an easy appetizer that can be made ahead and cooked in less than 20 minutes.

When it comes to easy starters that are big on flavor, this bacon-wrapped shrimp recipe tops of the list.

We Love Bacon Wrapped Shrimp!
- This shrimp recipe seems fancy, but it’s actually easy to make.
- They are fast to prepare and you can air fry, grill, or bake them in the oven.
- Prep them ahead of time and cook just before serving.
Ingredients for Bacon Wrapped Shrimp

Shrimp – Use jumbo or large shrimp for best results, and leave the tail to look nice. Frozen shrimp should be thawed, peeled, and deveined before using.

Bacon – Bacon can be any variety, from hickory smoke-flavored to maple bacon. Regular-cut bacon works best, thick cut doesn’t have enough time to crisp.

Sauce – This sauce is a bit sweet and a bit spicy, use your favorite flavor of bbq sauce. Make them mild by skipping the sriracha.

For smaller shrimp, pre-cook the bacon slightly. This ensures it crisps up nicely, as small shrimp cook quickly.

How to Make Bacon-Wrapped Shrimp

These are easy to put together, but the presentation will look like you fussed for hours:
1. Combine sauce ingredients and cut bacon.
2. Wrap a piece of bacon around each shrimp & fasten with a toothpick (or a small skewer).
3. Brush each shrimp with sauce & cook according to the recipe below.
Tips for Bacon-Wrapped Shrimp
- Use large or jumbo shrimp. This size will cook just right once the bacon crisps.
- Prepare in advance and store in an airtight container for up to 24 hours. Cook just before serving.
- Thinner bacon works best. If using thick cut bacon, pre-cook it part way before wrapping the shrimp.
- A pineapple piece can be added to each shrimp skewer before baking.
- To make an entrée instead of an appetizer, thread several bacon-wrapped shrimp onto skewers, brush with sauce, and grill them all at once, flipping once.
Bacon-Wrapped is Better!

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Bacon Wrapped Shrimp

This easy appetizer is a definite crowd-pleaser! Shrimp is wrapped in bacon, brushed with a sweet & savory sauce, then broiled to perfection.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Line a baking pan with non-stick foil or parchment paper.

Cut bacon strips into thirds and wrap each slice of bacon around each piece of shrimp. Secure with a toothpick.

Combine the sauce ingredients in a small bowl and brush each shrimp with half of the sauce.

Turn broiler on to high.

Broil about 4 to 6-inches from the heat for 4 minutes. Flip the shrimp and brush with the remaining sauce. Broil for an additional 5 to 6 minutes or until crisp and shrimp is cooked through.

Use large or jumbo shrimp (16/20 per pound). This size will be cooked just right once the bacon crisps.

Prepare up to 24 hours in advance and refrigerate, cook just before serving.

Thinner bacon works best. If using thick bacon (or if you like extra crispy bacon), precook it part way before wrapping the shrimp by microwaving or air frying a couple of minutes.

A pineapple piece can be added to each shrimp and skewered before baking.

To make an entrée instead of an appetizer, thread several bacon-wrapped shrimp onto skewers, brush with sauce, and grill them all at once, flipping once. (Be sure to soak wooden skewers in water first.)

On the Grill:

Preheat the grill & brush with oil.

Prepare shrimp as directed & place directly on the grill. Cook with lid closed.

When shrimp just barely starts to turn pink (about 3-4 minutes), flip, brush other side with sauce, & cook until done.

In the Air Fryer:

Preheat air fryer to 400°F.

Prepare shrimp as directed and place in the air fryer basket.

Air fry for 5 minutes, flip and cook an additional 3-5 minutes or until crisp.

Serving: 4shrimp | Calories: 272 | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 898mg | Potassium: 193mg | Fiber: 1g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Seafood, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 13, 2024
Cheeseburger Pizza
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Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!

The Best Toppings

Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
- Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
- Meat: ground beef, bacon
- Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
- Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
- Others: Pickled habaneros, black olives, sweet sandwich pickles
To Make Cheeseburger Pizza

Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
1. Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
2. Top the dough with pizza sauce, ground beef mixture, and cheeses.
3. Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.

Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.

Other Delicious Sides

Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.

If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.

How to Reheat It

Leftover cheeseburger pizza can be refrigerated for up to four days.
- In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
- In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.
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Cheeseburger Pizza

Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.

Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).

Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.

Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.

Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.

Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).

Serving: 2slices | Calories: 438 | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 562mg | Fiber: 2g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 20, 2019