Combine all ingredients in a large bowl and work until all are distributed evenly through the mixture. Press mixture into cupcake pans, filling each depression about 3/4 full. Place pan in freezer. Since they are small, they freeze fairly quickly. I used rubber cupcake pans, as they make it very easy to pop the sliders out. If using metal pans, spray or oil them before putting the mixture in. When you take them out of the freezer, turn pans upside down under hot running water to loosen. Put the sliders in a freezer bag and take out as many as you need when ready to cook. Can be thawed or cooked frozen in a covered frypan or grill.
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|Serving Size: 1 Dozen (1492g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 2515 (70%)|
|Amt Per Serving||% DV|
|Total Fat 279.5g||373 %|
|Saturated Fat 102.2g||511 %|
|Monounsaturated Fat 97.9g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 2795.4mg||860 %|
|Sodium 1718.9mg||59 %|
|Potassium 3035.3mg||80 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 43.8g|
|Protein 213.7g||305 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3606
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