My Sweet Kitchen

Burger Bombs 🧀✨

Ingredients

1 can refrigerated buttermilk biscuit dough
1 lb ground beef
1 cup shredded cheddar cheese
1/2 cup diced onions
1/4 cup diced pickles
1 tbsp yellow mustard
1 tbsp ketchup
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1 tbsp sesame seeds

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook the ground beef and diced onions in a skillet over medium heat until the beef is browned. Drain excess grease.
Stir in the pickles, mustard, ketchup, garlic powder, salt, and black pepper. Let the mixture cool slightly.
Separate the biscuit dough and flatten each biscuit into a round circle.
Place a spoonful of the beef mixture in the center of each dough round and top with shredded cheddar cheese.
Pull the edges of the dough over the filling and pinch tightly to seal, forming a ball.
Place the sealed dough balls seam-side down on the prepared baking sheet.
Brush the tops with beaten egg and sprinkle with sesame seeds.
Bake for 15–18 minutes or until golden brown.
Let cool for a few minutes before serving.

Chicken Ranch Garlic Toast 😋🧀✨

Ingredients
6 thick slices garlic bread or Texas toast
2 cups cooked chicken, shredded
1/3 cup ranch dressing
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup cooked bacon, crumbled
2 tablespoons cream cheese, softened
2 cloves garlic, minced
2 tablespoons green onions, chopped
1 tablespoon parsley, chopped
1/2 teaspoon black pepper

Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded chicken, ranch dressing, cream cheese, minced garlic, black pepper, green onions, and half of the mozzarella cheese. Mix until well combined.
Arrange the garlic bread slices on a baking sheet.
Spread a generous layer of the chicken mixture over each slice.
Top with the remaining mozzarella cheese, cheddar cheese, and crumbled bacon.
Bake for 10–12 minutes until the cheese is melted and bubbly.
Switch to broil for 1–2 minutes for a golden cheesy topping.
Remove from the oven and sprinkle with parsley.
Serve warm.

Crispy Ranch Chicken Potato Cups 🧀✨

Ingredients
4 cups mashed potatoes
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup mozzarella cheese
1/3 cup sour cream
1 packet ranch seasoning mix
1/4 cup cooked bacon bits
2 tablespoons chopped green onions
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Cooking spray

Instructions
Preheat oven to 400°F (200°C). Grease a muffin tin with cooking spray.
Mix the shredded chicken, cheddar cheese, sour cream, ranch seasoning, bacon bits, green onions, black pepper, and garlic powder in a bowl.
Press mashed potatoes into each muffin cup, covering the bottom and sides to create potato shells.
Spoon the chicken mixture into the center of each potato cup.
Top with mozzarella cheese and a little extra cheddar.
Bake for 20–25 minutes until the tops are golden brown and crispy around the edges.
Let cool for 5 minutes before removing from the pan.
Garnish with additional green onions and serve.