A Workplace Luncheon Favorite

Do you remember the fun of workplace potlucks at lunchtime? I certainly do. Everyone would sign up for what they planned to bring, and there were always plenty of traditional dishes that everyone loved. But now and then, someone would bring something new that was an instant hit, and before long, everyone wanted the recipe. This Asian Ramen Noodle Coleslaw was one of those recipes.

In the world of food, I would describe myself as a food adventurer. I have always enjoyed combining different flavors and textures to create something new, exciting, and memorable. I remember the first time I tried this dish. It was love at first bite.

The mix of crunchy cabbage, carrots, ramen noodles, almonds, and the sweet-and-savory dressing made it stand out from the usual coleslaw.

Now, make no mistake, I love a good creamy Southern coleslaw. But this recipe is a delightful change of pace, combining sweet and savory flavors with plenty of crunch. Serve it as a side dish or enjoy it as a light main course.

It is also one of those recipes that is easy enough for a busy weeknight but special enough to take along when you’re feeding a crowd. It holds up well at potlucks and parties, making it a wonderful choice for entertaining.

Sometimes the recipes we remember most aren’t fancy or complicated. They’re the ones someone brought to a luncheon, we took one bite, and immediately asked, “Who made this?”

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What Makes This Asian Ramen Noodle Coleslaw So Good?

Several things make this coleslaw a little different from the usual bowl of slaw.

Crunchy Texture: Fresh cabbage, carrots, ramen noodles, and almonds create a satisfying mix of textures. Every bite has a little crunch.

Sweet and Savory Flavor: The dressing brings together sugar, ground ginger, vinegar and sesame oil, and savory seasonings for a delicious balance of flavors.

Versatility: Serve this salad as a side dish, or turn it into a more substantial meal by adding grilled chicken or another favorite protein. You can also adjust the ingredients to suit your taste.

Do you get tired of carrying the same requested potluck dish to every food event? You know the repeated requests are a sincere compliment, but if you’re like me, you may still enjoy finding a new recipe that could become the next crowd favorite. This might be that recipe.

The slaw itself uses simple ingredients that come together to create plenty of flavor and crunch.

For the Salad

• Shredded cabbage
• Shredded carrots
• Chopped green onions
• Ramen noodles
• Sliced almonds

To save prep time, use pre-shredded cabbage and carrots. There is nothing wrong with taking a few shortcuts when you’re trying to get dinner on the table quickly.

For the Sweet Ginger Dressing

• Sugar
• Ground ginger
• Dry mustard powder
• Garlic powder
• Rice vinegar
• Worcestershire sauce
• Sesame oil
• Salt
• Pepper

The sweet sesame ginger vinaigrette is irresistible because of its unique flavor profile and versatility. Don’t be afraid to replace the sugar with Splenda or Stevia if you are watching your sugar intake, and I suggest swapping in either honey or maple syrup as a sweetener. I particularly like maple syrup.

How to Make Asian Ramen Noodle Coleslaw

Assembling this coleslaw is simple and quick. Here’s how to put it together.

Step 1: Prepare the Vegetables

Add the shredded cabbage, carrots, and chopped green onions to a large bowl.

Step 2: Prepare the Ramen Noodles

Break the ramen noodles into smaller pieces. Toast them in a skillet until lightly browned and crunchy, then allow them to cool.

Step 3: Make the Dressing

Whisk the dressing ingredients together in a small bowl until well combined.

Step 4: Bring Everything Together

Add the toasted ramen noodles and almonds to the vegetables. Pour the dressing over the mixture and toss until everything is evenly coated.

Step 5: Serve and Enjoy

Enjoy this coleslaw immediately, or chill it in the refrigerator briefly to let the flavors meld.

Nothing to it! This salad comes together almost as easily as reading the assembly instructions.

Tips for Making the Best Asian Ramen Noodle Coleslaw

A few simple tips can help you get the best flavor and crunch from this salad:

• Use fresh cabbage and carrots for the best texture.
• Toast the ramen noodles before adding them to the slaw. This gives them an extra layer of crunch and flavor.
• Toast the almonds for even more flavor if you have a few extra minutes.
• If you prefer maximum crunch, don’t dress the salad too far ahead of serving time.
• Toss the salad well before serving to redistribute the dressing.
• Taste before serving and adjust the seasoning or sweetness to suit your preference.
• Refrigerate leftovers promptly.

You can also experiment with additional ingredients. Sunflower seeds would add another layer of crunch, while a sesame-based dressing or peanut sauce could give the salad a different flavor profile.

This is a great recipe for a make-ahead luncheon or potluck salad, especially when you need something easy to prepare and transport.

If you’re building confidence in the kitchen, my Kitchen Confidence Series is the place to start. My Kitchen Confidence Series starts with simple steps, reliable results, and a little joy baked into every bite.

What to Serve with Asian Ramen Noodle Coleslaw

This coleslaw is versatile enough to pair with many of your favorite meals. Serve it alongside:

• Grilled chicken
• Burgers
• Pulled pork
• Grilled shrimp
• Sandwiches
• Other simple weeknight meals

It can turn an ordinary meal into something a little more special without requiring much extra work. Add grilled chicken, shrimp, or another favorite protein, and it can easily become a light meal on its own.

Asian Ramen Noodle Coleslaw Recipe

Now that you know why this crunchy little salad became such a favorite, here’s the recipe.

Print

Asian Ramen Noodle Coleslaw

This easy Asian Ramen Noodle Coleslaw is sweet, savory, and crunchy, with fresh cabbage, carrots, and a delicious sweet ginger dressing.

Course Side dish, Salad, Main dish,

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 177kcal

Author Blissful Foods Plus

Equipment

• 1 sharp knife
• 1 large saucepan
• 1 Mixing bowl
• 1 spatula

Ingredients

Coleslaw Ingredients

• 10 cups green cabbage (medium-sized head) Can mix with purple cabbage.
• 2 cups grated carrots
• 2 cups green onions sliced
• 3 pkgs Ramen noodles ( crumbled into pieces)
• 2 tbsps butter
• ½ cup sliced almonds

Sweet Ginger Dressing

• ½ cup granulated sugar Can substitute with Stevia or Splenda.
• ¼ cup rice vinegar
• ¼ cup sesame oill
• 2 tbsp water
• 1 tbsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp dry mustard
• ½ tsp kosher salt
• ½ tsp ground pepper

Instructions

• Thinly slice green cabbage, then rough-cut. Chop green onions. Add the green cabbage and green onions to a large mixing bowl.
• Melt butter in a large saucepan or skillet over medium heat. Add the crumbled ramen noodles and lightly toast them, stirring constantly to prevent burning. Once toasted, remove from the pan to cool.
• Mix Dressing: Combine sugar, vinegar, sesame oil, water, Worcestershire sauce, garlic powder, ground ginger, salt, and pepper in a lidded mason jar, then shake vigorously to combine ingredients.
• In a large serving bowl, combine the cabbage, carrots, and green onions. Set aside the toasted Ramen noodles and sliced almonds, adding them just before serving. When you're ready, mix the noodles and almonds in with the cabbage, then pour the vinaigrette over the mixture and toss everything together
• Serving Suggestions: This is a great side dish with most foods so it is great with potlucks. Consider making it a main dish by adding grilled chicken, pork, beef, or even hot dogs and burgers.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out.

Notes

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Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 443mg | Potassium: 222mg | Fiber: 2g | Sugar: 9g

This recipe began with a casual workplace potluck and a single bite that made me want to make it again. Years later, I still remember how much everyone enjoyed it.

That’s what I love about old recipes. They don’t have to be complicated or fancy to become favorites. Sometimes, it’s simply the combination of flavors, textures, and good memories that makes a recipe worth keeping.

Crunchy cabbage and carrots, toasted ramen noodles, almonds, and a sweet-and-savory ginger dressing make this coleslaw a memorable addition to any meal.

Looking for something easy, quick, and delicious for your next gathering? Try this Asian Ramen Noodle Coleslaw and see what happens.

Sometimes an old recipe is worth holding onto, especially when one bite brings back a good memory. This Asian Ramen Noodle Coleslaw has been doing just that for years—and I hope it becomes one of your favorites, too.

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The post Asian Ramen Noodle Coleslaw: Sweet, Savory, and Crunchy appeared first on Blissful Foods Plus.

Introduction — How Did I Forget This Recipe?

Recently, my best friend called and asked if my Creamy Spinach Dip recipe was listed on my website. I was sure it was, but I promised to check. Well, I soon discovered that it wasn’t!

You should know this is an old recipe that has been around for decades. I have been making my version for family gatherings, parties, and social events for as long as I can remember. Even friends and family members who would normally say they didn’t like spinach have fallen in love with this dip. So I was surprised to discover it had somehow never made its way into my online recipe collection.

This creamy spinach dip is one of those simple, dependable recipes that work for almost every occasion. Serve it at family gatherings, holidays, parties, game days, or enjoy it as an afternoon snack. It is delicious with fresh vegetables, crackers, sliced cocktail bread, and chips.

Once you taste it, you may find yourself doing exactly what my family and friends have done for years—searching the party table to find out where the spinach dip is!

My most recent Crockpot Baked Potatoes post also reminded me of another way I have enjoyed this dip—as a creamy topping for baked potatoes! You can find two more delicious baked potato topping ideas in my blog post, Tailgates, Touchdowns and Get-Togethers.

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A Simple Creamy Spinach Dip That Has Stood the Test of Time

Spinach dip has remained a popular appetizer for years, and it is easy to understand why. It is simple to make, full of flavor, and pairs well with so many different foods.

This creamy spinach dip is served cold, requires no cooking, and uses easy-to-find ingredients. You can also prepare it ahead of time, which makes it especially convenient when you are entertaining. In fact, making it ahead of time is what makes it even better. Letting the dip chill gives the ingredients time to blend and develop even more flavor. Overnight is ideal if you have the time, but even a couple of hours in the refrigerator will make a difference.

Its great taste and versatility have helped spinach dip remain a favorite across generations. Sometimes the simplest recipes are the ones that stay in a family recipe collection for years—and I believe this is one of them.

What Makes This Creamy Spinach Dip So Good?

A good spinach dip has a lot to love. It is creamy, flavorful, and filled with ingredients that work beautifully together.

The spinach gives the dip its familiar flavor, while the creamy ingredients create the smooth texture everyone loves. Vegetable soup mix adds plenty of seasoning, and water chestnuts bring a little crunch to every bite.

Another reason I love this recipe is its simplicity. The ingredients are easy to find, the prep is quick, and you can make the dip ahead of time.

It is also one of those recipes you can serve in so many different ways. Whether you are putting together a large appetizer table or simply looking for something to enjoy with a few crackers, this creamy spinach dip is always a delicious choice.

More Than Just a Dip

One of the best things about spinach dip is deciding what to serve with it!

Fresh Vegetables

• Carrot sticks
• Celery sticks
• Bell pepper strips
• Cucumber slices

Chips and Crackers

• Tortilla chips
• Pita chips
• Crackers
• Breadsticks

Breads and Other Favorites

• Sliced baguette
• Toasted bread
• Soft pretzels
• Mini pretzels

My personal favorite cracker to serve with this dip is Wheat Thins. I love the extra crunch they add to the creamy spinach dip.

Another serving option I enjoy is using a bread bowl. It makes a beautiful presentation when entertaining, and it requires very little cleanup. When everyone goes home, you can refrigerate any leftover dip and bread bowl and enjoy it yourself the next day!

Try It on a Baked Potato!

As I mentioned earlier, it wasn’t until I started writing this post that I remembered another way I have enjoyed this dip.

Years ago, I occasionally used leftover spinach dip as a topping for baked potatoes. A hot baked potato topped with cool, creamy spinach dip creates a surprisingly delicious combination.

It may not be the first thing that comes to mind when you think of baked potato toppings, but don’t be afraid to try it. You might discover a new favorite way to enjoy this classic dip!

Tips for Making the Best Creamy Spinach Dip

A few simple steps can help ensure your spinach dip turns out delicious every time.

• Remove excess moisture from the spinach. Too much water can make the dip thin and watery.
• Mix the ingredients thoroughly. I like to mix the dry and wet ingredients until well blended before adding the spinach.
• Give it time to chill. Refrigerate the dip for at least two hours before serving. Overnight is even better if you have the time.
• Taste before serving. If the dip needs a little adjustment, now is the perfect time to make it.
• Keep it chilled. This is especially important when serving spinach dip at outdoor gatherings during the warmer months. A chilled serving bowl can help.

Creamy Spinach Dip Recipe

If you are looking for an easy appetizer loved for generations and requiring little effort, this creamy spinach dip is one recipe worth keeping close at hand.

Print

Creamy Spinach Dip

This easy creamy spinach dip is a longtime family favorite! Make it ahead for parties and serve with chips, crackers, vegetables, or bread.

Course appetizers, party food

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Chill time 2 hours 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 20 people

Calories 145kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 spatula
• 1 Serving Bowl

Ingredients

• 1 12 oz bag of chopped spinach
• 1 16 oz container sour cream
• 1 cup mayonnaise
• 1 pkg Knorr Vegetable Recipe Mix
• 1 8 oz water chestnuts, diced
• 3 green onions (chopped)

Instructions

• Spinach Prep: Thaw the frozen spinach. Once thawed, wring out the water with paper towels. I like to thaw the frozen spinach in the refrigerator overnight.
• Assembly: In a large mixing bowl, combine the mayonnaise, sour cream, Knorr vegetable mix, diced water chestnuts, and chopped green onions. Mix until everything is well combined. Then add the spinach and mix again until combined. Refrigerate for at least 2 hours before serving. Overnight is best.
• Serve: Remove spinach dip from the refrigerator and place it in the serving bowl you plan to use. I like to place the bowl in the center of a serving platter and surround it with veggies, crackers, sliced bread, and chips. To serve in a bread bowl, begin by preparing a sourdough bread round. Slice off the top and hollow out the inside, tearing the bread into bite-sized pieces. Spoon spinach dip into the bread bowl. Place the bread bowl on a serving platter and arrange the torn bread pieces around it.
• Make Ahead: Let flavors develop for up to 24 hours. Mix thoroughly again before placing in a serving bowl. Wait to fill a bread bowl until right before serving.
• Storage: This dip will stay fresh in the fridge for about 4 days when stored in an airtight glass container. The bread bowl should be eaten within a day; otherwise, it will become soggy if stored in the fridge for too long
• Freezing: Do not freeze this dip, as it contains a high amount of sour cream, which can alter its texture when frozen.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out.

Notes

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Nutrition

Serving: 0.33cup | Calories: 145kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 99mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Iron: 1mg

Serve it with your favorite vegetables, crackers, bread, or chips—or surprise your family and spoon it over a warm baked potato!

Conclusion — A Long-Overdue Addition to My Recipe Collection

As I was writing this post, my thoughts carried me back to the first time I introduced this spinach dip at a gathering of family and friends. I can still remember the people who quickly said, “Oh no, thank you. I hate spinach!”

Then, after a little coaxing from someone else who also claimed to hate spinach but decided to give it a try, he stepped up to the table—and fell in love with it.

By the next gathering, those same spinach skeptics were asking, “Lead me to where the spinach dip is!”

How did I forget to add this longtime favorite to my online recipe collection? I guess some recipes become such a familiar part of our lives that we assume we have already shared them.

I may be a little late, but I am happy to finally share this longtime favorite recipe with you. I hope you enjoy it as much as my family and friends have over the years, and that it finds a place in your own family recipe collection.

After all these years, I am still discovering new—and sometimes forgotten—ways to enjoy old favorite recipes. This creamy spinach dip may be simple, but the simplest recipes are sometimes the most adaptable, memorable, and loved.

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The post Easy Creamy Spinach Dip That Is Perfect for Every Occasion appeared first on Blissful Foods Plus.

Introduction: An Easy Meal Everyone Can Enjoy

I have said this more than once: sometimes the simplest meals are the best, and Easy Crockpot Baked Potatoes proves just that.

Simple meals can create feelings of nostalgia and comfort while promoting a sense of routine and connection around the table. They usually require less time and effort, encouraging us to cook at home more often. And let’s face it, we all appreciate an inexpensive meal that is still satisfying!

So, let’s talk about potatoes—more specifically, Crockpot Baked Potatoes.

When we use fewer ingredients, we allow the natural flavors of food to shine through. Potatoes are affordable, filling, and easy to prepare. And the convenience of placing them in a Crockpot and walking away for a few hours could not be easier.

But if you are looking for something a little different—something that can also be fun for the whole family—turn those potatoes into a Pick Your Own Fixings Baked Potato Bar!

Once upon a time, my co-workers and I turned this very idea into a charity fundraiser. Several co-workers brought Crockpots filled with potatoes. Others donated the toppings and stuffings. It was inexpensive for everyone involved, and we hosted the potato bar during lunchtime for staff members to enjoy.

It was incredibly fun; our co-workers loved it, and we raised a significant amount of money for local charities!

With Crockpot Baked Potatoes, you let the Crockpot do the work and then let everyone create their own stuffed baked potato exactly the way they like it.

Stay with me now, because I am going to share some awesome topping ideas your family and friends will love!

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Why Cook Baked Potatoes in a Crockpot?

A Hands-Off Cooking Method

Once your potatoes are prepped and placed in the Crockpot, there is very little left to do. That is one of the things I love most about this cooking method!

Here are just a few benefits:

• Hands-off cooking
• Perfect for busy days
• Easy to prepare ahead of time
• No need to heat the oven
• Helps keep the kitchen cooler during warm weather
• An inexpensive meal option for the entire family
• A fun and creative way to get everyone involved in preparing dinner

Simple, affordable, and easy—what more could we ask for?

Choosing the Best Potatoes for Crockpot Baked Potatoes

Russet Potatoes Are My First Choice

My first choice for Crockpot Baked Potatoes is the Russet potato.

Russets work especially well because of their:

• Fluffy interior
• Size, which makes them perfect for stuffing
• Sturdy skins that can hold plenty of toppings
• Affordable price and wide availability

Yukon Gold potatoes are another good option because of their naturally buttery flavor and creamy texture. However, my personal favorite for a stuffed baked potato remains the Russet.

When choosing potatoes for this recipe, try to select potatoes that are similar in size. This helps them cook more evenly and finish at about the same time

How to Prepare Crockpot Baked Potatoes

Simple Preparation Is All You Need

Preparing baked potatoes for the Crockpot is easy. Follow these simple steps:

1. Choose medium-to-large Russet potatoes for the best results.
2. Wash and gently scrub the potatoes well.
3. Dry them thoroughly.
4. Pierce each potato several times with a fork.
5. Rub lightly with oil, if desired.
6. Sprinkle with salt for flavorful skins.
7. Place the potatoes in the Crockpot.
8. Cook until tender.

Kitchen Confidence Tip: Should You Wrap Potatoes in Foil?

You can wrap your potatoes in foil, but I prefer not to.

Wrapping potatoes in foil traps moisture and creates a softer, steamed skin. Since I enjoy a drier, more traditional baked potato skin, I choose to place my potatoes directly in the Crockpot.

The good news is that there is no wrong choice here. It simply depends on the texture you prefer!

Now comes the fun part!

Turning a Crockpot full of baked potatoes into a Pick-Your-Own-Fixings Baked Potato Bar is a fun and interactive way to enjoy a meal. Everyone can customize their potato with their favorite toppings, making dinner feel a little more special without creating much extra work.

It is also a wonderful way to get the family involved.

Classic Baked Potato Bar Fixings

Start with a few traditional favorites:

• Butter
• Sour cream
• Shredded cheddar cheese
• Bacon pieces
• Grilled onions
• Butter-sauteed mushrooms
• Chopped green onions
• Salt and black pepper

But don’t stop there! A baked potato can become so much more than a side dish.

Hearty Meal Ideas for Stuffed Baked Potatoes

While the potatoes are cooking, prepare your toppings. Here are a few of my favorite ideas for turning a simple baked potato into a satisfying meal.

Chili Potato

Top with:

• Chili
• Shredded cheese
• Sour cream
• Green onions

BBQ Chicken Potato

Top with:

• Shredded barbecue chicken
• Cheese
• Green onions

Taco Potato

Top with:

• Seasoned ground beef or chicken
• Cheese
• Salsa
• Sour cream
• Lettuce

Broccoli and Cheese Potato

Top with:

• Steamed broccoli
• Cheese sauce or shredded cheese
• A little butter

Loaded Bacon and Cheese Potato

Top with:

• Butter
• Sour cream
• Shredded cheese
• Bacon
• Green onions

Kitchen Confidence Tip: Don’t Forget Those Leftovers!

If you are like me, you do not like to waste food. Using frozen leftovers as toppings for Crockpot Baked Potatoes is a practical and delicious way to stretch your grocery budget.

Leftover chili, barbecue, taco meat, vegetables, or other cooked meats can easily become the star of your baked potato bar. Thaw and reheat your leftovers safely, then let everyone choose their favorites.

This is an easy way to reduce food waste, save money, and add variety to your meal.

So go ahead and pull those leftovers out of the freezer and give those potatoes a little extra flavor!

An inexpensive meal does not have to be boring. Sometimes, combining a few simple leftovers with a fluffy baked potato can create one of the easiest and most satisfying meals of the week.

A Fun Family Dinner Idea

Getting the entire family involved in meal planning can sometimes be a challenge. But if there was ever a chance to make dinner fun, this Crockpot Baked Potato Bar may be the game changer!

Consider this:

• Everyone chooses their own toppings.
• Children may be more willing to eat when they help build their own meal.
• It eliminates the need to prepare several different dinners.
• Family members can keep their potatoes simple or load them up.
• A baked potato bar works well for casual family dinners, game nights, or gatherings.

Think of it this way:

One Potato, Endless Possibilities for the Family Meal!

Tips for Perfect Crockpot Baked Potatoes

Here are a few tips to help you make delicious Crockpot Baked Potatoes every time:

• Choose potatoes that are similar in size.
• Avoid overcrowding the Crockpot.
• Cooking times may vary depending on the size of your potatoes and your particular slow cooker.
• Test potatoes with a fork to make sure they are tender before serving.
• Larger potatoes may need additional cooking time.
• Keep hot toppings warm and cold toppings chilled until serving time.
• Carefully slice each potato and fluff the inside with a fork before adding your favorite toppings.

Crockpot Baked Potatoes

Now that you have your favorite toppings ready, it is time to let the Crockpot do the work!

Print

Crockpot Baked Potatoes

Make easy Crockpot Baked Potatoes for a simple, inexpensive family meal. Add your favorite toppings to create a pick-your-own-toppings baked potato bar!

Course breakfast, brunch, lunch, dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours 29 minutes minutes

Total Time 4 hours hours 39 minutes minutes

Servings 6 servings

Calories 189kcal

Author Blissful Foods Plus

Equipment

• 1 6 Qt crockpot
• 1 tongs

Ingredients

• 6 medium Russet potatoes
• 1 tbsp olive oil
• kosher salt

Instructions

• Gently scrub 6 Russet potatoes and allow to dry.
• Prick each potato several times.
• Rub all sides of the potatoes with olive oil.
• Sprinkle all sides of the potatoes with coarse kosher salt.
• Place potatoes in the crockpot. Set the temperature to Low; cook time will be 7½-8 hours. Set the temperature to High; cook time will be 4½-5 hours.
• Serve when done with your favorite toppings.
• If you are used to wrapping potatoes in aluminum foil before baking, feel free to do so. When wrapped, the potato will steam-cook instead of roast. I prefer a crispy, salted skin, so I choose not to wrap mine.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1 med. potato | Calories: 189kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 398mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g

These easy Crockpot Baked Potatoes cook until tender and fluffy, creating the perfect foundation for a fun and delicious Pick-Your-Own-Fixings Baked Potato Bar.

Other easy and satisfying meals to cook in a Crockpot are stews and soups. My blog post Conquering Soups and Stews is loaded with useful information and features a very simple soup recipe, Beefy Mac Soup, that is delicious and everyone will love.

By now, you can see how a simple potato can become an inexpensive and satisfying family meal.

With just a little creativity, one humble potato can offer something for everyone at the table.

Turn a few simple Crockpot Baked Potatoes into a fun baked potato bar, and you will quickly discover there is no single right way to make one. Everyone can choose their favorite toppings, use leftovers creatively, and make dinner their own.

Sometimes the simplest meals really are the most fun.

What would you put on your perfect loaded baked potato?

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The post Easy Crockpot Baked Potatoes: A Fun Family Potato Bar appeared first on Blissful Foods Plus.

Peaches Any Time of Year

We all love the abundance of fresh fruit in summertime, especially when it comes to making our favorite desserts. Peaches are one of those fruits I hate to see disappear when summer ends. Fortunately, freezing peaches gives us a way to enjoy that sweet summer flavor year-round. If you’ve ever wished you could tuck a little bit of summer away for those cold winter months, peaches are one of the best fruits to freeze. So let me give you a reason to want to freeze those fresh peaches with my Peach Pie Pound Cake recipe.

You can serve me a hot Southern buttermilk biscuit, split open and spread with a little butter, then topped with fresh sliced peaches, and I am a happy woman. But today, I want to introduce you to something a little more elegant—something that will impress even your harshest food critics. Peach Pie Pound Cake combines the best of two beloved desserts. The rich, buttery texture of pound cake with the sweet, comforting flavors of peach pie. A tender pound cake is layered with homemade peach pie filling, creating a dessert that tastes like summer in every slice. And the best part? You don’t have to wait for peach season to make it.

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Why You’ll Love This Peach Pie Pound Cake

There is something special about a good pound cake, and adding sweet peaches and warm spices makes it even better.

• Moist and buttery: A rich pound cake with a tender crumb.
• Sweet peach flavor: Juicy peaches bring a burst of summer flavor to every bite.
• Peach pie goodness: Cinnamon and homemade peach filling give this cake that familiar peach-pie taste.
• Perfect for any occasion: Serve it as a family dessert, at a summer gathering, at a barbecue, or during a holiday celebration.
• Easy to dress up: Enjoy it plain, dusted with powdered sugar, drizzled with glaze, or topped with whipped cream or vanilla ice cream.
• Fresh or frozen peaches: Keep peaches in your freezer, and you can enjoy this cake long after peach season has passed.

Fresh peaches are my first choice. When peaches are ripe and in season, their flavor and texture are hard to beat. My rule of thumb with most things I cook or bake is simple: fresh is best.

But fresh isn’t always available, and that’s one reason I love filling my freezer with seasonal fruits and berries.

Peach season is short. If you find beautiful, flavorful peaches at a farmers market or local produce stand, buy extra and freeze them. That little bit of planning will give you sweet peaches to enjoy year-round.

There are two things I always keep in mind when freezing peaches.

First, think about how you’ll use them. If you know you’ll be making a recipe that calls for sliced, diced, or chopped peaches, prepare and measure them accordingly before freezing. I like to measure 2 cups of peaches into each freezer bag because so many recipes call for that amount.

Second, remember the extra juice. Frozen peaches release liquid as they thaw. Drain the excess juice before adding the peaches to your recipe. I usually save the juice, just in case I can find another delicious way to use it.

With a little planning during peach season, you can open your freezer months later and find a little taste of summer waiting for you.

The secret is in the combination of simple ingredients.

Peaches provide the star of the show. Fresh peaches are wonderful, but frozen peaches work beautifully when fresh aren’t available.

Cinnamon brings that familiar warm spice we associate with a homemade peach pie. A touch of nutmeg can also add another layer of flavor.

Butter gives the pound cake its rich, buttery taste and tender texture.

Vanilla extract adds sweetness and depth while complementing the peaches.

Together, these ingredients turn an ordinary pound cake into something that tastes like your favorite peach pie and pound cake decided to become one delicious dessert.

Ingredients You’ll Need

For the Pound Cake

• Butter
• Sugar
• Eggs
• Flour
• Vanilla extract
• Salt
• Baking powder
• Sour cream

For the Peach Pie Filling

• Peaches
• Cornstarch
• Sugar
• Water
• Butter
• Lemon juice
• Cinnamon

For the Glaze

• powdered sugar
• milk
• vanilla extract

I like using peaches from my freezer for this recipe. When I freeze fresh peaches, I measure two cups into each freezer bag. That way, they’re ready to grab whenever a recipe calls for them.

How to Make Peach Pie Pound Cake

The process is simple, but a few steps are important for getting the best results.

1. Preheat the oven.
2. Thoroughly grease and flour your Bundt pan.
3. Prepare the peach pie filling and set it aside.
4. Prepare the pound cake batter.
5. Layer the batter and peach filling in the pan, beginning with about one-third of the batter. Add a layer of peach filling, then repeat, finishing with cake batter.
6. Bake according to the recipe directions.
7. Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a cooling rack to finish cooling.
8. Add your favorite finishing touch, such as powdered sugar or a glaze.

A pound cake was the first cake I ever baked as a very young baker. It wasn’t perfect, but it was edible! With every pound cake I made after that, I learned something new that helped make the next one better.

Those early kitchen challenges eventually inspired me to create my Kitchen Confidence Series, designed to help beginning cooks and bakers navigate some of the questions and challenges they’ll encounter in the kitchen.

I’ve also created Pound Cake Baking Success, a helpful guide filled with tips to help you bake a beautiful pound cake every time.

Here are a few things I’ve learned along the way:

• Bring refrigerated ingredients to room temperature before using.
• Cream the butter and sugar thoroughly. This incorporates air into the batter and helps create a lighter texture.
• Don’t overmix once the flour has been added.
• Drain thawed peaches well before adding them to the recipe.
• Don’t add extra peach juice to the batter.
• Thoroughly grease and flour your Bundt pan.
• Don’t rush the cooling process.

A Little Reassurance for Beginning Bakers

Don’t worry if your cake isn’t picture-perfect when it comes out of the pan. It happens to all of us!

A simple glaze or dusting of powdered sugar can turn a little imperfection into part of its charm. What matters most is that it tastes delicious.

Peach Pie Pound Cake Serving Suggestions

This cake is delicious all on its own, but there are plenty of ways to dress it up.

Try serving it:

• Slightly warm or at room temperature.
• With a dusting of powdered sugar.
• Drizzled with a simple sugar glaze.
• With a scoop of vanilla ice cream.
• Topped with whipped cream.
• With fresh sliced peaches when they’re in season.
• Drizzled with a little leftover peach pie filling.
• With a cup of coffee or a glass of iced tea.

Whether you’re serving it to family and friends or bringing it to a special gathering, this cake is sure to make a beautiful addition to the dessert table.

Peach Pie Pound Cake Recipe

Now that we’ve talked about saving those summer peaches for later, let’s put some of them to delicious use. This Peach Pie Pound Cake brings together everything we love about a classic peach dessert in one buttery, tender cake.

Print

Peach Pie Pound Cake

Love peach pie and pound cake? This Peach Pie Pound Cake brings the two together in one moist, buttery dessert that's perfect for any season.

Course Dessert

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Calories 374kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 whisk
• 1 spatula
• 1 bundt pan
• 1 stand mixer

Ingredients

Pound Cake

• 1 cup unsalted butter (2 sticks) softened
• 1 8 oz package cream cheese softened
• 2 cups granulated sugar
• 6 large eggs room temperature
• ⅓ cup buttermilk
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• baking spray

Peach Pie Topping

• 1½ cups peaches (chopped) fresh, frozen or canned
• 3 tbsps granulated sugar
• ¼ cup unsalted butter (melted)
• 1 tsp cinnamon
• ½ tsp kosher salt

Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 pinch kosher salt

Instructions

• Prep: Generously spray a Bundt pan with baking spray. Wipe off any excess and set aside. Preheat oven to 325℉.
• Peach Pie Mixture: In a mixing bowl, combine peaches, brown sugar, granulated sugar, melted butter, cinnamon, and kosher salt. Stir until mixed well. Spoon the peach pie topping evenly in the bottom of the Bundt pan. When the cake is inverted onto a plate, it becomes the topping. Set aside.
• Pound Cake: Using a stand mixer or a hand mixer, cream the softened butter and cream cheese until smooth, light, and fluffy. Next, add the sugar and mix thoroughly. Incorporate the eggs one at a time, making sure to mix well after each addition. Then, add the buttermilk and vanilla extract, and beat the mixture until all the ingredients are well blended. In a mixing bowl, combine all the dry ingredients and whisk until blended. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Do not overmix the batter. Gently spoon the batter into the Bundt cake pan, making sure to distribute without disturbing the peach pie topping already in the pan.
• Glaze: In a small mixing bowl, combine powdered sugar, milk, and vanilla extract. Add the milk one tablespoon at a time until you achieve the desired drizzling consistency. The glaze should be applied while the cake is still warm.
• Bake: Preheat the oven and place the cake inside. Bake for 1 hour and 15 minutes. To check if the cake is done, insert a large toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, bake it for an additional 10 minutes and then check for doneness again. When done, allow the cake to rest in the pan on a cooling rack for 10-15 minutes to set, then invert onto the cooling rack and allow to fully cool. Drizzle with glaze when the cake is still warm.
• Serve: This cake can be served warm or at room temperature.
• Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'dlove to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1slice | Calories: 374kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g

Whether you use fresh peaches in the summer or pull a bag of frozen peaches from your freezer in the middle of winter, this Peach Pie Pound Cake is a delicious reminder that you don’t have to wait for peach season to enjoy a little taste of summer.

A Little Summer Saved for Later

There is something special about enjoying fresh peaches at the height of summer. But there’s something just as special about opening your freezer months later and finding those same sweet peaches waiting for you.

Freezing ripe summer peaches is a simple way to preserve their flavor and make sure you have them available long after peach season has ended. It’s proof that seasonal fruit doesn’t have to disappear when the season does.

So, the next time you find yourself with more peaches than you can eat, tuck some away in the freezer. You never know when you’ll be ready to turn them into your next sweet summer treat.

And remember: There is something special about opening the freezer months after peach season and finding a little taste of summer waiting for you. And when those peaches become a buttery Peach Pie Pound Cake, even better!

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The post Peach Pie Pound Cake: A Taste of Summer in Each Slice appeared first on Blissful Foods Plus.

The kids are back in school, summer is winding down, and I am not quite ready to let it go. Fortunately, I have a freezer full of summer strawberries tucked away. Those berries will let me hold on to a little taste of summer even when the cooler days of fall arrive. All I need to do is pull some strawberries from the freezer and bake a Strawberry Swirl Pound Cake.

This is a classic, buttery, moist cream cheese pound cake with a sweet strawberry filling swirled throughout. The strawberry filling isn’t simply spooned over the finished cake—it is baked right into it, creating beautiful ribbons of strawberry in every slice.

So, gather your ingredients and let’s see just how easy this delicious cake is to make. And once you’ve enjoyed this one, stay close because next week I’ll be sharing another refreshing pound cake made with one of summer’s favorite fruits: Peach Pie Pound Cake.

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If you love a classic pound cake, this recipe gives you everything you already love about one and adds a sweet surprise.

The cream cheese gives the cake a rich, tender crumb with just a hint of tanginess. Then comes the strawberry filling, adding bright fruity flavor and beautiful swirls throughout the cake.

It is pretty enough to serve to guests but simple enough to enjoy with a cup of coffee on an ordinary afternoon.

And here’s one of my favorite things about this recipe: you don’t have to wait for strawberry season. Fresh or frozen strawberries can be used, and you can even use strawberry preserves when that’s what you have on hand.

That’s something I’ve always loved about Southern cooking. We use what we have, make it work, and it usually turns out delicious.

Every good pound cake has something that makes it memorable. For this cake, that special touch is the sweet strawberry filling.

What You’ll Need:

• Strawberries
• Cornstarch
• Cold water
• Granulated sugar
• Butter
• Lemon juice

The strawberries are blended into a puree and cooked with sugar and cornstarch until the mixture thickens into a sweet, spoonable filling.

The goal is a filling thick enough to hold its shape when swirled into the cake batter, rather than disappearing completely into the cake as it bakes.

I’ve even made this cake with strawberry preserves I had on hand. Nobody was the wiser!

Baker’s Tip

If you’re using frozen strawberries, thaw and drain them before preparing the filling. Excess liquid can make the filling too thin to create those beautiful strawberry swirls.

Making the Classic Cream Cheese Pound Cake

The foundation of this dessert is a classic cream cheese pound cake. It is rich, buttery, moist, and sturdy enough to hold those beautiful strawberry swirls.

What You’ll Need

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Cream cheese
• Large eggs
• Vanilla extract

Start by creaming the butter and sugar until light and fluffy. Add the eggs as directed in the recipe, incorporating them well before adding the remaining ingredients.

Once the flour is added, mix just until everything is combined. Overmixing can affect the tender texture we want in a pound cake.

The finished batter should be thick, rich, and smooth.

Assembling the Pound Cake

Now comes the fun part—putting the cake and strawberry filling together.

Prepare your Bundt pan or tube pan carefully so the finished cake will release easily after baking.

Add about one-third of the pound cake batter to the bottom of the prepared pan. Drop spoonfuls of strawberry filling over the batter. Add another layer of cake batter and strawberry filling, then finish with the remaining cake batter.

The strawberry filling doesn’t have to be perfectly placed. In fact, a little variation is what makes each slice unique.

This is where the magic happens.

Take a butter knife or skewer and gently swirl the strawberry filling through the cake batter. Move the knife through the batter several times around the pan, but don’t overdo it.

You want distinct ribbons of strawberry running through the pound cake—not a completely blended strawberry batter. Once your strawberry swirls are exactly where you want them, the cake is ready for the oven.

Let’s Bake a Strawberry Swirl Pound Cake

Now that you know how the strawberry filling and classic cream cheese pound cake come together, it’s time to put it all into one delicious recipe. Follow the recipe below for the exact measurements and step-by-step instructions, then get ready to slice into a beautiful pound cake filled with sweet strawberry swirls.

Print

Strawberry Swirl Pound Cake

Turn summer strawberries into a delicious Strawberry Swirl Pound Cake with sweet strawberry filling baked right into a rich, moist cream cheese pound cake.

Course Desserts

Cuisine American Southern

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Calories 654kcal

Author Blissful Foods Plus

Equipment

• 1 tube pan
• 1 Mixing bowl
• 1 measuring cups and spoons
• 1 whisk
• 1 Silicone spatula
• 1 stand mixer

Ingredients

Pound Cake Ingredients

• 1½ cups unsalted butter (softened)
• 3 cups sugar
• 1 8 oz. pkg. cream cheese ( softened)
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1½ tsps vanilla extract

Strawberry Filling Ingredients

• 2 cups fresh or frozen strawberries
• ¼ cup sugar
• 2 tbsps cornstarch
• 2 tbsps cold water
• ½ tbsp unsalted butter
• 1 tsp lemon juice

Instructions

• Prep: Preheat oven to 350℉. Grease and flour or sugar a tube pan, and set aside
• Prepare Strawberry Filling: Blend 2 cups of fresh or frozen strawberries in a blender until smooth. In a medium saucepan, combine 1/4 cup of sugar and 2 tablespoons of cornstarch, whisking them together until well blended. Add 2 tablespoons of cold water to the mixture and stir until combined. Pour in the blended strawberries and cook over medium heat, stirring constantly until the mixture comes to a boil. Once it boils, continue cooking and stirring until it thickens. This should take about 2 to 3 minutes, or until it reaches desired thickness. Remove the saucepan from the heat, then add butter and lemon juice. Stir until the butter is melted and the mixture is well combined. Transfer the mixture to a bowl, cover it with plastic wrap to prevent a film from forming, and let it cool to perfection.
• Cake Batter: Beat softened butter at medium speed with a heavy-duty stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add cream cheese and continue beating until well blended and creamy. Begin adding eggs one at a time, beating each just until blended before adding the next egg. Gradually add the 3 cups of flour, beating at a low speed after each addition. Don't forget to scrape the sides down as needed. Once the flour is blended in, stir in the vanilla extract.
• **Assembly of the Cake:** Pour one-third of the batter into the prepared tube pan. Dollop rounded teaspoons of the strawberry filling randomly over the batter. Use a knife or skewer to gently swirl it through the batter and filling. Be careful not to overdo this step; the goal is to create swirls without completely blending the filling into the batter. Next, gently add the second third of the batter on top of the strawberry filling. Repeat the process by dropping dollops of the strawberry filling onto this layer of batter and give it another gentle swirl. Finally, pour the remaining one-third of the batter over the strawberry filling.
• Bake and Cool Cake: Place your cake in that preheated oven at 350℉—it’s about to turn into a delightful treat! Bake it for 1 hour to 1 hour and 15 minutes. To check if it’s ready, simply insert a cake tester or a large toothpick into the center. If it comes out clean, or with just a few moist crumbs, you’ve nailed it! If there’s still wet batter, no worries—just bake for another 10-15 minutes and test again. Once it’s done, take it out and let it rest on a cooling rack. Gently run an offset spatula around the edges to loosen it, then let it cool in the pan for 10-15 minutes. Finally, flip the pan onto the cooling rack and allow the cake to cool completely. You’re doing great! Enjoy the process!
• Serve: Enjoy your cake simply with coffee or tea, or elevate it with fresh berries, whipped cream, or a delightful drizzle of strawberry filling for a delicious twist.
• Rate This Recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'dlove to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1slice | Calories: 654kcal | Carbohydrates: 82g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 176mg | Sodium: 101mg | Potassium: 139mg | Fiber: 1g | Sugar: 56g | Iron: 2mg

Once your cake has cooled and you make that first slice, you’ll see why I love this recipe. Each piece reveals its own beautiful ribbon of strawberry tucked inside a rich, buttery pound cake.

Baking and Cooling a Strawberry Swirl Pound Cake

Pound cakes are dense and rich, so they need plenty of time to bake properly.

Preheat your oven before the cake goes in, and resist the temptation to open the oven door too early. A sudden drop in temperature can interfere with the cake as it rises and sets.

Bake until the cake tests done according to your recipe. Once it comes out of the oven, let it cool in the pan for about 10 minutes before carefully turning it out onto a cooling rack.

Let the cake cool completely before slicing. This gives the cake time to set and helps those beautiful strawberry swirls remain intact.

And when you finally cut that first slice, you’ll see exactly why this cake is so special. Those ribbons of strawberry running through the golden pound cake make every slice a little different.

How to Serve a Strawberry Swirl Pound Cake

There is certainly nothing wrong with enjoying a slice just as it is. This pound cake has plenty of flavor all on its own.

For something a little extra, try one of these simple ideas:

• Dust the cooled cake lightly with powdered sugar.
• Drizzle the remaining strawberry filling over individual slices.
• Add fresh sliced strawberries and a dollop of whipped cream.
• Serve it slightly warm with a scoop of vanilla ice cream.
• Enjoy it with a cup of hot coffee, hot tea, iced tea, or even a refreshing glass of strawberry lemonade.

For me, coffee and pound cake are a match made in heaven. There is just something about a slice of homemade pound cake alongside a warm cup of coffee that feels like home. If you love pound cakes as much as I do, you’ll want to check out my collection of Southern Pound Cakes.

A Summer Treat All Year Long

Summer may be winding down, but a freezer full of summer fruit means the season doesn’t have to end in the kitchen.

This is one of the reasons I love canning, freezing, and preserving fruits and vegetables so much. Each package tucked away allows you to relive a little bit of summer when you pull it from the freezer months later. And it reminds you that another growing season will eventually find its way back to us.

For me, there is nothing more Southern than a good pound cake. Pound cakes are some of my favorite cakes to bake, enjoy, and share with family and friends.

I hope this Strawberry Swirl Pound Cake brings a little taste of summer to your table, too.

And don’t forget to come back next week. We’ll continue our sweet taste of summer with another pound cake made from the bounty tucked away in my freezer: Peach Pie Pound Cake.

Now, it’s time to bake a cake, pour a cup of coffee, and share a little taste of summer with someone you love.

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The post Strawberry Swirl Pound Cake: A Sweet Taste of Summer appeared first on Blissful Foods Plus.

Summer Dinner Without the Heat

It is August in Florida, and the last thing I want to do is turn on the oven. Summertime is wonderful until it is time to figure out what to cook for dinner! This is where the crockpot earns its place in the summer kitchen. My Crockpot Root Beer Pulled Pork Sandwiches are easy to prepare, mostly hands-off, and packed with delicious flavor.

When the temperatures rise, I look for every excuse to keep my oven turned off. Thankfully, some of the best summer dinners can be made without heating up the kitchen. Let the crockpot do the cooking while you enjoy your summer day.

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Why You’ll Love This Recipe

There are plenty of reasons to love these Root Beer Pulled Pork Sandwiches:

• Easy preparation
• No oven required
• Tender, flavorful pork
• Sweet and savory barbecue flavor
• Perfect for beginning cooks
• Great for family dinners or summer gatherings
• Delicious leftovers

I can’t think of an easier recipe for a beginning cook to try. There is very little preparation, no complicated cooking technique, and the crockpot does most of the work. That’s what I call a winning recipe!

What Makes Root Beer So Good in Pulled Pork?

You may be wondering why root beer is used in a pulled pork recipe. It might sound a little unusual at first, but it works beautifully.

Root beer adds a subtle sweetness and depth of flavor to the pork as it cooks. When combined with barbecue sauce, it creates that familiar sweet, tangy, and savory flavor we love in pulled pork.

You don’t need an expensive or complicated sauce, either. Use your favorite barbecue sauce and let the root beer add its own touch of sweetness.

The result is tender, flavorful pork that is perfect for piling onto a soft bun.

Ingredients for Crockpot Root Beer Pulled Pork Sandwiches

You only need a handful of simple ingredients to make this easy summer dinner:

• Pork shoulder or Boston butt
• Root beer
• Barbecue sauce
• Paprika
• Onion
• Garlic
• Your favorite seasonings
• Hamburger buns, Kaiser rolls, or Hawaiian rolls

You can also add your favorite toppings, such as crunchy coleslaw, pickles, or sliced onions.

How to Make Crockpot Root Beer Pulled Pork Sandwiches

Making these sandwiches couldn’t be much easier.

Step 1: Prepare the Pork

Season all sides of the pork shoulder or Boston butt and place it in the crockpot.

Step 2: Add the Root Beer

Pour the root beer around the pork in the crockpot.

Step 3: Let the Crockpot do the work.

Cover and cook until the pork is tender and easily pulls apart with a fork.

Step 4: Shred the Pork

Remove the pork from the crockpot and shred it with two forks.

Step 5: Add the Barbecue Sauce

Return the shredded pork to the crockpot and stir in your favorite barbecue sauce. Give everything a good stir and allow the flavors to come together.

That’s it! A simple preparation with delicious results.

Ready to let your crockpot do the work? The full recipe is below.

Print

Root Beer Pulled Pork Sandwiches

Make easy, delicious, slow-cooked Root Beer Pulled Pork Sandwiches with tender pork, root beer, and your favorite barbecue sauce.

Course Dinner, Lunch, Gatherings, Potlucks

Cuisine American Southern

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 12 servings

Calories 459kcal

Author Blissful Foods Plus

Equipment

• 1 6- quart Crockpot
• 1 meat thermometer

Ingredients

• 1 3-4 pound pork shoulder or Boston butt
• 1 12-ounce can root beer
• 1 18- ounce bottled barbecue sauce or your favorite homemade sauce
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp smoked paprika

Instructions

• Pork Prep: Place the pork in the crockpot. Sprinkle the seasonings evenly over the pork. Pour the can of root beer around the pork, being careful not to pour it directly on top. Cover the crockpot with the lid, set the cooking temperature to low, and cook for 8-10 hours or until the meat is tender. Check for doneness using a meat thermometer. Make sure the pork reaches an internal temperature between 195℉ and 205℉.
• Remove Pork from the Crockpot. Discard the cooking juices. Use two forks to shred the meat, then return it to the crockpot. Stir in your favorite barbecue sauce and cook covered for another 30 minutes, or until heated through.
• Serve on hamburger buns or Kaiser rolls. For sliders, use Hawaiian rolls. Serve with chips, French fries, coleslaw, or potato salad—all are great choices.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases

Nutrition

Serving: 1sandwich | Calories: 459kcal | Carbohydrates: 53g | Protein: 36g | Fat: 11g | Cholesterol: 91mg | Sodium: 1027mg | Potassium: 617mg | Fiber: 2g | Sugar: 21g | Iron: 13mg

How to Serve Root Beer Pulled Pork

Now comes the fun part—building your sandwich!

Pile the warm pulled pork onto a soft hamburger bun, Kaiser roll, or even a Hawaiian roll for a slider-sized sandwich. Add a spoonful of creamy coleslaw for a cool, crunchy contrast to the tender pork.

Here are a few more ideas for serving:

• Pickles or sliced onions
• Potato chips
• Potato salad
• Baked beans
• Fresh summer fruit
• Coleslaw

And if you are feeding a crowd, set out the buns, pork, and toppings and let everyone build their own sandwich.

These pulled pork sandwiches are perfect for a casual summer supper, backyard gathering, family get-together, or any time you need an easy meal that feeds a crowd.

My favorite side dish recipe to serve with pulled pork sandwiches is My Best Coleslaw Recipe.

Tips for Perfect Root Beer Pulled Pork

A few simple tips will help you get the best results:

• Choose the right cut. Pork shoulder or Boston butt is ideal for tender, juicy pulled pork.
• Don’t rush the cooking time. Cooking on low for 8–10 hours makes the pork tender enough to shred easily.
• Use your favorite root beer. The root beer provides sweetness and flavor, so choose one you enjoy drinking.
• Don’t overdo the barbecue sauce. Start with the recommended amount and add more if you prefer a saucier sandwich.
• Save some leftovers. Pulled pork reheats beautifully and can be used for sandwiches, tacos, or other easy meals.

A Summer Dinner Worth Keeping

Summertime cooking doesn’t have to mean standing over a hot stove or turning on the oven. Sometimes the easiest meals are the ones that let you step away and enjoy the day.

This Crockpot Root Beer Pulled Pork is tender, flavorful, and easy enough for a weeknight dinner. It is also a great choice when you’re feeding family or friends because everyone can build their sandwich just the way they like it.

And let’s face it—there is something especially satisfying about a messy, saucy pulled pork sandwich on a summer evening.

So when the August heat arrives, and the thought of turning on the oven makes you think twice about dinner, pull out your crockpot instead. Let it do the work while you enjoy summer.

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The post Crockpot Root Beer Pulled Pork Sandwiches: Easy Summer Dinner appeared first on Blissful Foods Plus.

A Southern Favorite Made with Green Tomatoes

Have you ever walked into a farmers’ market or grocery store, spotted a basket of green tomatoes, and wondered why anyone would buy tomatoes that aren’t ripe yet? Well, in the South, we know exactly what to do with them. Those firm green tomatoes can become something extra special—Southern Fried Green Tomatoes.

Green tomatoes are often overlooked because we usually wait for them to turn red. But somewhere along the way, someone had the brilliant idea to pick them green, slice them, coat them in a crispy breading, and fry them until golden brown. The result is something completely different: crispy on the outside, tender and slightly tangy inside.

It’s another one of those Southern recipes that is easy to make, satisfying to eat, and can be served in more ways than you might imagine—nothing complicated—just Southern simplicity at its best.

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What Are Fried Green Tomatoes?

Fried green tomatoes are slices of unripe tomatoes that are coated and fried until golden and crispy. They can be served as an appetizer, snack, or side dish.

Unlike ripe tomatoes, green tomatoes are firm, less sweet, and slightly tart. Their firmness makes them perfect for frying because they hold their shape while cooking.

Fried green tomatoes have been enjoyed for generations and are especially associated with Southern cooking. Their crispy exterior and tender, tangy center make them a delicious way to enjoy tomatoes before they are fully ripe.

Why You’ll Love This Recipe For Southern Fried Green Tomatoes

There is something special about the combination of a crispy coating and a tender, tangy tomato. Fried green tomatoes are comforting, flavorful, and surprisingly easy to make.

Here’s why they deserve a place on your table:

• Crispy texture – The golden coating gives you a satisfying crunch with every bite.
• Tangy flavor – Green tomatoes have a natural tartness that makes them especially delicious when fried.
• Simple ingredients – You probably already have most of what you need in your kitchen.
• Quick to prepare – Slice, coat, and fry. It’s that easy.
• A great use for garden tomatoes – Don’t let those green tomatoes go to waste.
• Versatile – Serve them as a side dish, appetizer, snack, or sandwich topper.
• No complicated techniques – Even beginning cooks can make a delicious batch.

Are you a beginning cook and unsure where to start your cooking adventure? My Kitchen Confidence Series is here to help, with practical tips and simple instructions to help you feel more confident in the kitchen.

Ingredients You’ll Need

To make fried green tomatoes, you’ll start with firm, completely green tomatoes. You’ll also need a few simple ingredients for the coating.

Depending on the recipe, you’ll need:

• Salt
• Black pepper
• Cornmeal ( I like to use fine frind cornmeal)
• All-purpose flour
• Egg
• Buttermilk or whole milk
• Cooking oil

Growing up in the South, I was taught to use a simple combination of flour and cornmeal when frying green tomatoes. That’s the traditional coating I’m using for this recipe.

Somewhere along the way, though, I was introduced to cracker meal, and it became my personal favorite for frying vegetables, meats, and seafood. It fries up crisp and golden every time, so feel free to substitute cracker meal for the cornmeal and flour if you’d like to give it a try.

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How to Make Southern Fried Green Tomatoes

You’ll be surprised at just how easy fried green tomatoes are to make. Once your tomatoes are sliced and your coating is prepared, the rest comes together quickly.

Slice the Tomatoes

Start with firm green tomatoes and slice them about ¼-inch thick. Try to keep the slices as uniform as possible so they cook evenly.

Prepare the Coating

Combine your flour, cornmeal or cracker meal, salt, and pepper in a shallow dish.

Prepare the Egg Wash

Whisk the eggs with buttermilk to create a simple egg wash. If you prefer, you can use whole milk instead.

Coat the Tomatoes

Dip each tomato slice into the dry coating, then into the egg wash, and finally back into the dry coating. This second coating gives the tomatoes an extra-crispy crust.

Fry Until Golden

Heat your oil to 375°F. Vegetable oil or peanut oil works well for frying. Carefully place the coated tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy on both sides.

A cooking thermometer helps keep the oil at the proper temperature.

Drain and Serve

Remove the fried tomatoes from the oil and place them on a cooling rack set over a baking sheet. This allows excess oil to drain while helping the crispy coating to stay crisp.

Serve them hot with ranch dressing, remoulade, or your favorite dipping sauce.

Bonus Tip: Freeze Before Frying

If you want to prepare them ahead of time, you can freeze the battered tomato slices before frying. This makes it easy to have them ready for cooking later.

Tips for Crispy Fried Green Tomatoes

A few simple tips can make the difference between crispy, golden tomatoes and soggy ones.

• Choose firm, completely green tomatoes. They should feel solid when you gently press them.
• Don’t slice them too thin. About ¼-inch slices work well and hold their shape during frying.
• Double dredge. Coating the tomatoes twice gives you a thicker, crunchier crust.
• Don’t overcrowd the skillet. Fry in smaller batches so the oil temperature stays hot.
• Keep the oil temperature steady. If the oil isn’t hot enough, the tomatoes can absorb too much oil and become greasy.
• Drain properly. A cooling rack set over a baking sheet allows excess oil to drain without making the bottom of the tomatoes soggy.

Remember, whenever you’re frying food, overcrowding the pan can cause the oil temperature to drop. For the crispiest results, give your tomatoes plenty of room and fry them in smaller batches.

What to Serve with Southern Fried Green Tomatoes

This is where you can have a little fun because there are so many ways to serve fried green tomatoes. They make a wonderful side dish, appetizer, or snack, and you can even put them on a sandwich. Think BLT with fried green tomatoes!

I recently went to dinner with a friend at a seafood restaurant in our area. The menu featured fried green tomatoes topped with fried crawfish tails and a creamy Cajun sauce as an appetizer. We tried them and loved them! I remember thinking that the next time I ordered them, I might just make that appetizer my meal.

Here are a few more ways to serve fried green tomatoes:

• Fried chicken
• Southern vegetables
• Cornbread
• Burgers or sandwiches
• Salads
• As an appetizer with ranch or remoulade
• Alongside your favorite seafood

And honestly, fried green tomatoes are pretty darn good right out of the frying pan with no adornments at all.

Let’s Get Frying!

Now that you know how easy they are to make, it’s time to heat the skillet. Grab those firm green tomatoes and let’s make a batch of crispy Southern Fried Green Tomatoes.

Print

Southern Fried Green Tomatoes

Turn firm green tomatoes into a crispy Southern Favorite! This easy Southern Fried Green Tomato recipe is perfect as an appetizer, snack, or side dish.

Course appetizer, snack, side dish,

Cuisine American Southern

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (2 slices each)

Calories 379kcal

Author Blissful Foods Plus

Equipment

• 1 cast iron skillet
• 2 shallow bowls
• 1 sharp knife
• 1 whisk
• 1 serving platter

Ingredients

• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg
• ½ cup buttermilk
• 3 firm large green tomatoes (sliced 1/4 inch slices
• vegetable oil

Instructions

• Slice: 3 green tomatoes into 1/4-inch slices and set aside.
• Dredging station: Set out two shallow bowls; pie pans work well. In the first pan, whisk together the flour, cornmeal, salt, and pepper. In the second pan, whisk together the large egg and buttermilk.
• Batter tomatoes: Coat each tomato slice individually in the dry mixture, tapping off any excess. Then dip each one into the egg mixture before dredging it in the dry mixture again, patting it to ensure an even coating. This method is known as double dredging. Place the coated slices on a platter and repeat the process for each tomato slice.
• Frying: Pour 1 inch of vegetable oil into a large cast-iron skillet. Heat the oil over medium-high heat until it reaches 375℉. Once the oil is hot, fry the tomatoes in small batches until golden brown on both sides, which should take approximately about-3 minutes per side. Be sure not to overcrowd the pan, as this can cause the temperature to drop. After cooking, transfer the tomatoes to a cooling rack set over a baking sheet to drain.
• Serve: Immediately serve with ranch dressing or one of your favorite dipping sauces.
• Variations: Salt and pepper are the basic seasonings I was taught to use. However, feel free to experiment with any flavor combinations you love. When serving fried green tomatoes as an appetizer, consider offering different dipping sauces as well. Over the years, I have changed up my approach. Don’t limit yourself to serving fried green tomatoes only as an appetizer or snack; they can also be added to a sandwich—think BLT—or used as a topping on a salad.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 6g | Calories: 379kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 433mg | Potassium: 353mg | Fiber: 3g | Sugar: 8g

A Few Final Thoughts

Southern cooks have a wonderful way of taking simple ingredients and turning them into something worth gathering around the table for. Fried green tomatoes are a perfect example.

So the next time you see a basket of green tomatoes, grab a few. Don’t wait for them all to turn red. Now you know how to turn those firm, tangy tomatoes into a crispy appetizer, a tasty snack, a sandwich topper, or a delicious side dish.

Sometimes the best things come from enjoying a tomato before it’s quite ready.

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The post Southern Fried Green Tomatoes: Crispy, Tangy & Delicious appeared first on Blissful Foods Plus.

A Little Taste of Summer

Every summer, there comes a day when the tomatoes are finally perfect. They’re warm from the garden, bright red, heavy in your hand, and smell like sunshine. Around our house, that meant one thing—it was time for a classic Southern Tomato Sandwich.

This isn’t a fancy meal with an elaborate recipe. It’s as easy and unhurried as a lazy summer day.

Sometimes the simplest foods become lifelong memories. Take a perfectly ripe, vine-ripened tomato, add a little mayonnaise, salt, and pepper, and put it between two slices of soft white bread. Somehow, those few simple ingredients create a flavor you find yourself craving every summer.

If you grew up in the South, chances are you’ve eaten more than a few tomato sandwiches standing at the kitchen counter. Stay a while. You’re about to discover summer’s best bite.

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Why Southern Tomatoes Are So Special

There is just something about a homegrown summer tomato. When it’s picked at the perfect stage of ripeness, it is sweet, slightly tangy, juicy, and full of flavor.

Warm Southern sunshine, good soil, and a long growing season certainly don’t hurt either.

Heirloom tomatoes are especially prized for their flavor and juiciness, while beefsteak tomatoes make beautiful, thick slices for sandwiches. But honestly, if you have a tomato growing in your backyard that is red, ripe, and begging to be eaten, that’s the tomato I want.

Grocery store tomatoes will work, too. But a homegrown tomato? That’s what takes a Southern tomato sandwich from good to unforgettable.

And here’s a little food confession: I only discovered about five years ago that tomatoes shouldn’t be refrigerated. I’ve been cooking for decades, so I’m still not sure how that little tidbit escaped me for so long!

Cold temperatures can diminish a tomato’s flavor and affect its texture. Keep your tomatoes at room temperature and out of direct sunlight, and you’ll notice the difference.

The Secret Is Keeping It Simple

The classic Southern tomato sandwich doesn’t need much. This is all you need:

• A sharp knife
• Soft white bread
• Your favorite mayonnaise
• A ripe, juicy tomato
• Salt
• Black pepper

That’s it.

Of course, there is one ingredient that might start an argument at your dinner table: mayonnaise.

Everyone has their favorite. Some people swear by Duke’s. Others will tell you Hellmann’s is the only way to go. Around my house, it’s Blue Plate.

Growing up in the South, I was taught there were two things you never discussed at a party or around the dinner table—religion and politics. At my house, you might need to add mayonnaise to that list!

There really isn’t a wrong answer.

Use the mayonnaise you love.

The tomato is the star.

How to Make the Best Southern Tomato Sandwich

A few simple tips will make a good tomato sandwich even better.

Use fully ripe tomatoes. This is not the time for a pale, barely ripe tomato. You want one that’s red. juicy, flavorful, and bursting with summer goodness.

Slice your tomatoes thick. Thin slices just don’t give you enough of that wonderful tomato flavor.

Season just before serving. A little salt and freshly cracked black pepper are all you need.

Use soft white bread. Toasting is completely optional. I prefer the classic soft bread because that’s how I remember it.

Don’t overstuff the sandwich. Let the tomato shine.

And remember, this isn’t a sandwich you save for later. It’s meant to be eaten immediately, preferably while the tomato juice is dripping down your hand.

If you want another classic Southern sandwich to try, my Southern Cucumber Delights are another simple summer favorite. Fair warning, though—they can be a little addictive!

A Few Ways to Change Up a Southern Tomato Sandwich

The classic tomato sandwich is hard to improve upon, but there are plenty of ways to make it your own.

Try adding:

• Crispy bacon
• Lettuce
• Thinly sliced onion
• Fresh basil
• Pimento cheese
• Avocado
• Garlic salt
• Freshly cracked black pepper
• Your favorite bread

All of these sound delicious, but around here, nothing beats the original.

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Why We Still Love the Southern Tomato Sandwich

For me, tomato sandwiches were confirmation that school was out and the carefree days of summer had arrived.

When I look back at my childhood, I realize how lucky I was to have all that fresh produce growing in our family garden and orchards. It was clean eating at its best, although as a kid, I certainly didn’t think about it that way.

I just knew everything tasted good.

Some of my favorite summer memories centered around simple foods like these:

• Tomato sandwiches for lunch after working in the garden.
• Porch lunches with iced tea on a lazy summer afternoon.
• Family gatherings where someone always brought homegrown tomatoes and light bread.
• Kitchen counters covered with freshly picked tomatoes.
• Simple meals that didn’t require turning on a hot stove or oven.

Simple gatherings and simple food have always been part of the charm of the South. And this little sandwich may be one of the best examples of that tradition.

Summer’s Best Bite

The Southern Tomato Sandwich is proof that a recipe doesn’t have to be complicated to be memorable. Fresh tomatoes, soft white bread, mayonnaise, salt, and pepper come together to create one of summer’s most beloved Southern classics.

For me, it’s extra special when those vine-ripened tomatoes come straight from the garden. But if you’re not growing your own this year, don’t worry. It’s summer, and there’s a good chance a farmers’ market is just around the corner.

It’s the end of July. It’s hot. And who wants to stand in front of a hot stove or oven when a perfectly ripe tomato is waiting to become lunch? Sometimes the simplest recipes become the ones we remember forever.

So grab a ripe tomato, your favorite mayonnaise, a couple of slices of white bread, and let’s make one of summer’s simplest and most satisfying Southern classics. The complete recipe, with measurements and step-by-step instructions, is below.

Print

Southern Tomato Sandwich Recipe

Nothing says summer like a Southern Tomato Sandwich. Made with ripe tomatoes, white bread, mayonnaise, salt, and pepper, this simple Southern classic is fresh, easy, and full of nostalgic flavor

Course breakfast, brunch, lunch, dinner

Cuisine American Southern

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 sandwich

Calories 466kcal

Author Blissful Foods Plus

Equipment

• 1 spreader knife
• 1 sharp knife

Ingredients

• 2 1/2 inch thick slices beefsteak tomato Any ripe summer tomato works
• ¼ tsp sea salt Kosher or regular table salt can be used
• ¼ tsp ground black pepper Freshly ground is best
• 2 slices white sandwich bread
• 3 tbsp Blue Plate mayonnaise Feel free to use your favorite brand

Instructions

• Slice the tomato into 1/2-inch thick slices and place them on a paper towel to drain excess juices while you prepare the bread slices.
• Spread 1 1/2 tablespoons of mayonnaise on one side of each slice of bread. Place the slices on a plate with the mayo side facing up. Arrange tomato slices to cover one slice of bread. Season the tomatoes with salt and pepper, then top with the remaining slice of bread.
• Enjoy Immediately. Do not allow the sandwich to become soggy.
• This sandwich pairs wonderfully with potato chips, pickles, light salad, fruit salad or potato salad.
• Just add cooked bacon and lettuce for a great BLT (bacon, lettuce, and tomato sandwich)
• Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases

Nutrition

Serving: 1sandwich | Calories: 466kcal | Carbohydrates: 35g | Protein: 7g | Fat: 34g | Cholesterol: 18mg | Sodium: 1099mg | Potassium: 657mg | Fiber: 4g | Sugar: 9g | Iron: 2mg

Before long, those green tomatoes still hanging on the vine will have their turn. Next time, I’ll show you how to turn those firm green beauties into crispy, golden Southern Fried Green Tomatoes—another beloved Southern classic that is just as much a part of summer as today’s tomato sandwich.

A good summer tomato is more than just something to eat. It carries the taste of sunshine, the memory of a garden, and a little piece of summer that stays with you long after the season is gone. May you experience many summer tomato memories.

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The post Southern Tomato Sandwich: Summer’s Best Bite appeared first on Blissful Foods Plus.

Introduction

Blueberries have always reminded me of summer. As a child—and even today—I still get excited about picking fresh blueberries and filling my freezer with them. To me, it’s even better than a trip to the candy store. I love knowing those sweet little berries are tucked away, ready to become a batch of old-fashioned Southern Blueberry Dumplings any time of the year.

Unlike baked cobblers, these old-fashioned blueberry dumplings are made right on the stovetop. Plump blueberries simmer into a rich, homemade sauce while soft, pillowy dumplings gently steam on top. The result is a warm, comforting dessert that’s simple to make and full of homemade goodness. Best of all, this recipe uses everyday pantry ingredients and requires very little measuring or special technique, making it perfect for beginner cooks.

If you’ve never made stovetop dumplings before, don’t worry. The dough steams gently right on top of the bubbling blueberry sauce, creating soft, fluffy dumplings every time.

If you’re looking for an old-fashioned dessert that’s easy enough for a busy weeknight yet special enough for Sunday dinner or company, then settle in. These Easy Blueberry Dessert Dumplings are just the recipe you’ve been looking for.

Why You’ll Love Old-Fashioned Southern Blueberry Dumplings

Blueberry dumplings are one of those simple Southern desserts that never go out of style. Here are just a few reasons you’ll love them:

• Beginner friendly
• Ready in about 30 minutes
• One-pot recipe
• No oven required
• Uses fresh or frozen blueberries
• Soft, fluffy dumplings
• Rich homemade blueberry sauce
• Delicious served warm with vanilla ice cream
• Comfort food at its finest

Ingredients for Old-Fashioned Southern Blueberry Dumplings

It only takes a handful of simple ingredients to make this comforting Southern dessert.

• Blueberries
• Sugar
• All-purpose flour
• Baking powder
• Butter
• Milk
• Water
• Salt
• Lemon juice
• Cinnamon or nutmeg (optional)

How to Make Old-Fashioned Southern Blueberry Dumplings

Making blueberry dumplings couldn’t be easier.

• Prepare the dough: Whisk together the flour, baking powder, and a pinch of salt. Cut in the butter, then stir in the milk just until a soft dough forms.
• Make the blueberry sauce: Combine the blueberries, sugar, water, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
• Cook the dumplings: Drop spoonfuls of dough into the simmering blueberry sauce. Cover the pot and cook until the dumplings are soft, fluffy, and cooked through.
• Serve: Enjoy warm with a scoop of vanilla ice cream or your favorite topping.

Old-Fashioned Southern Blueberry Dumpling Recipe

Now that you’ve seen just how easy these old-fashioned blueberry dumplings are to make, gather your ingredients and let’s head to the kitchen. The full printable recipe card is waiting just below.

Print

Old-Fashioned Southern Blueberry Dumplings

This simple Old-Fashioned Southern Blueberry Dumplings recipe is comforting and perfect for beginner cooks. No oven is required—just one pot for delicious results.

Course Dessert

Cuisine American, Southern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 560kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan
• 1 large spoon
• 1 Mixing bowl
• 1 whisk

Ingredients

Sauce

• 1 quart blueberries Fresh or frozen berries will do.
• 2 cups water
• 1 ½ cups granulated sugar
• 1 large lemon (zested and juiced)

Dumplings

• 2 cups all-purpose flour
• 3 Tbsp granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup cold butter (2 sticks)
• ½ cup canned evaporated milk

Instructions

Sauce

• In a large saucepan, combine blueberries, 1½ cups sugar, and 2 cups of water, and bring to a low boil. Let it cook while you mix the dumplings. Right before dropping the dough, add the lemon juice and mix thoroughly.

Dumplings

• In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
• Cut the butter into the dry ingredients. My favorite way to do this: Grate the cold butter into the flour mixture, then, using my clean hands, I will quickly work the butter into the flour until it resembles coarse cornmeal… You can also use a pastry blender or fork. Add milk and mix until dough forms.

Cooking Dumplings

• With the sauce at a low boil, drop 1/2 tablespoon of dough into the sauce, doing this quickly until all dough is used. Try not to stack dumplings on each other.
• Cover the pot with a lid to retain heat, then reduce the heat to a low simmer and allow the dish to cook undisturbed for 20 minutes. During this time, the pot should not be uncovered or stirred. After 20 minutes have passed, carefully check the dumplings to ensure they are fluffy and cooked through, without any doughy centers. If they are not cooked to perfection, continue cooking for an additional 10 minutes and check their doneness again.
• Once the dumplings are done, stir gently. Allow to cool for a little bit. Serve warm with a scoop of ice cream or whipped cream. My favorite way to eat them is by pouring a small amount of cold evaporated milk over the top.
• Note: Any favorite berry can be substituted in this recipe.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1g | Calories: 560kcal | Carbohydrates: 85g | Protein: 5g | Fat: 24g | Cholesterol: 63mg | Sodium: 369mg | Fiber: 4g | Sugar: 55g

Tips for Success

For the best blueberry dumplings every time, keep these simple tips in mind.

• Avoid overmixing the dough.
• Keep the blueberry sauce at a gentle simmer.
• Adding a little lemon zest to the sauce brightens the blueberry flavor beautifully.
• Cover the pot so the dumplings steam as they cook.
• Fresh or frozen blueberries both work beautifully in this recipe.
• Don’t immediately stir after the dumplings have been added.
• Blueberry dumplings are best enjoyed warm with your favorite topping.

Serving Suggestions for Old-Fashioned Southern Blueberry Dumplings

Blueberry dumplings are delicious on their own, but a few simple toppings make them even better.

• Serve warm with vanilla ice cream.
• Add a dollop of whipped cream.
• Drizzle with homemade vanilla sauce.
• Pour a little heavy cream over the top for an old-fashioned Southern favorite.
• Sprinkle with a little cinnamon.
• Garnish with a few fresh blueberries.

Growing up, we didn’t always have ice cream in the freezer, so my favorite way to enjoy warm blueberry dumplings was with cold canned evaporated milk poured over the top. It’s an old-fashioned Southern tradition that I still love today.

Storage & Reheating

• Store leftovers covered in the refrigerator for 3–4 days.
• Reheat gently on the stovetop or in the microwave.
• The blueberry sauce will naturally thicken as it cools.
• Add a splash of water while reheating if you’d like to thin the sauce slightly.

If you love easy Southern desserts, here are a few more family favorites from my kitchen:

• Peach Dumplings
• No-Cook Banana Pudding
• Key Lime Pound Cake

Final Thoughts

Old-fashioned recipes like these blueberry dumplings remind us that the simplest desserts are often the most memorable. With just a handful of everyday ingredients and about 30 minutes, you can create a warm, comforting dessert your family will ask for again and again.

So grab your saucepan, gather those beautiful blueberries, and enjoy a little taste of Southern comfort one spoonful at a time.

“Life is like a blueberry dumpling, sweet, a little messy, and best enjoyed with friends.”

The post Old-Fashioned Southern Blueberry Dumplings (Stovetop Recipe) appeared first on Blissful Foods Plus.

Introduction

It is summertime in Florida, and the gardens are overflowing with fresh vegetables while the fruit trees are bearing sweet, sun-ripened treasures. Of all the summer fruits, peaches have always been my favorite.  So you will understand that Easy Peach Dumplings are always on my mind.

Around here, nothing says summer quite like the aroma of fresh peaches baking in the oven. Whether it’s a cobbler, pie, or dumplings, that sweet scent drifting through the house has a way of bringing back treasured memories.

Today I want to share an easy, fun twist on a Southern classic. There’s absolutely nothing wrong with making traditional peach dumplings from scratch, but sometimes we all appreciate a shortcut that still tastes homemade.

With just a few simple ingredients and very little prep work, you’ll have a dessert that looks like you spent hours in the kitchen. Best of all, every warm bite is filled with sweet peaches, buttery goodness, and the comforting flavors that make summertime so special.

Growing up, summertime meant long, hot days filled with fresh fruits and vegetables in abundance. I spent countless carefree hours playing outside, swimming, and exploring every corner of our little world. But summer also meant working alongside my mom and grandmother as we canned, froze, and preserved the season’s harvest so we could enjoy them all winter long. It may sound like a lot of work for a child, but I loved every minute of it. Those days in the kitchen taught me more than cooking—they taught me about family, tradition, and making the most of life’s blessings. And when I wasn’t helping inside, I was usually sneaking back to the orchard for one more perfectly ripe peach.

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Why You’ll Love Easy Peach Dumplings

I love the simplicity of this recipe. It comes together quickly with just a few everyday ingredients, making it perfect for busy families, beginner cooks, or anyone craving an easy homemade dessert.

The fresh peaches remain the star of the dish while the buttery cinnamon sauce and flaky pastry bake into a golden, slightly crisp topping. In about 45 minutes, you’ll have a beautiful dessert that’s just waiting for a scoop of vanilla ice cream.

• Perfect for beginner cooks
• Uses only a few simple ingredients
• Fresh peaches steal the show
• Very little mixing required
• Ready for the oven in minutes
• Beautiful enough for company
• Delicious served warm with vanilla ice cream

What Makes Easy Peach Dumplings Different?

This isn’t your traditional Southern peach dumpling recipe.

Instead of making one large dessert, each peach slice is wrapped individually in crescent roll dough and arranged in a baking dish. A rich, buttery cinnamon sauce is poured over the top before one surprising ingredient is added.

The secret? Sprite.

Or any lemon-lime soda you have on hand.

Instead of pouring it over the dumplings, you’ll carefully pour it around the edges of the baking dish. As the dumplings bake, the soda works its magic, creating a rich, caramel-like sauce beneath while the tops turn golden and slightly crisp. It’s one of those magical recipes where the oven does most of the work for you.

Kitchen Confidence Tip

As a beginning cook, it’s easy to think impressive desserts require years of experience or complicated techniques.

This recipe proves otherwise.

There are no fancy tools, no homemade pie crust to master, and no difficult steps to follow. Sometimes great cooking is simply about combining good ingredients in the right way.

If you can wrap a peach slice in crescent roll dough, you can make a dessert your family and friends will remember.

If you’re building confidence in the kitchen, my Kitchen Confidence Series is the place to start. My Kitchen Confidence Series starts with simple steps, reliable results, and a little joy baked into every bite.

Ingredients for Easy Peach Dumplings

To make these Easy Peach Dumplings, you’ll need:

• Fresh ripe peaches (canned or frozen work well too)
• Crescent roll dough (or homemade pastry if you prefer)
• Butter, melted
• Brown sugar (or granulated sugar)
• Ground cinnamon
• Ground nutmeg
• 1 tablespoon all-purpose flour
• ¾ cup Sprite or another lemon-lime soda
• Optional: sparkling sugar for extra crunch

Choosing the Best Peaches For Your Easy Peach Dumplings

Choosing the right peaches is one of the most important parts of making this recipe. Sweet, ripe peaches provide the very best flavor and texture. Here’s what to look for:

• Color: Choose peaches with a rich golden or creamy background color and no green areas.
• Feel: A ripe peach should give slightly when gently squeezed but shouldn’t feel mushy.
• Aroma: Fresh peaches should have a sweet, fragrant aroma.
• Surface: Look for smooth skin without wrinkles, bruises, or blemishes.

Don’t overlook canned or frozen peaches when fresh ones aren’t available. They make a wonderful substitute and still produce delicious dumplings.

Storage Tip: Store ripe peaches in the refrigerator for up to five days. If they’re still firm, leave them on the counter for a day or two until they ripen naturally.

How Easy Is This Peach Dumpling Recipe?

1. Peel and slice the peaches using a sharp knife.
2. Wrap each peach slice in crescent roll dough.
3. Arrange the dumplings in a prepared 8 x 8 or 9 x 9 baking dish.
4. Pour the buttery cinnamon sauce evenly over the tops.
5. Carefully pour the Sprite around the edges of the pan—not over the dumplings.
6. Bake for 35 to 40 minutes, or until golden brown. Set your kitchen timer.
7. Let the dumplings rest for a few minutes before serving.
8. Serve warm with vanilla ice cream or your favorite topping.

Now that you’ve seen just how simple these Easy Peach Dumplings are to make, let’s gather our ingredients and bring this sweet Southern favorite to life.

Easy Peach Dumpling Recipe With a Twist

Follow the step-by-step recipe card below, and before long you’ll be enjoying warm, golden Easy Peach Dumplings fresh from the oven.

Print

Easy Peach Dumplings

This Easy Peach Dumpling recipe combines juicy peaches, flaky crescent rolls, and a sweet, buttery sauce for a quick Southern dessert everyone will love.

Course Dessert

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 46 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 8

Calories 288kcal

Author Blissful Foods Plus

Equipment

• 1 8 x 8 baking dish
• 1 sharp peeling knife
• 1 whisk

Ingredients

• 1 large ripe peach (sliced into 8 slices) Canned or frozen peaches can be used
• 1 8-count crescent rolls
• ½ cup butter (melted)
• ⅔ cup sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1½ tbsp flour
• ¾ cup Sprite or another lemon-lime soda

Instructions

• Preheat Oven to 350℉. Lightly spray an 8 x 8 baking pan and set aside
• Unroll the crescent rolls and separate each triangle. Place 1 peach slice on the wide end of each crescent roll and roll up. Place each one in the baking pan. If you wish, you can place extra peach slices around each crescent.
• In a small bowl, combine and whisk the melted butter, sugar, cinnamon, nutmeg, and flour. Pour this mixture over the top of each crescent roll, making sure to cover each.
• Pour the 3/4 cup of Sprite or another lemon-lime soda around the edges of the baking pan. Do not pour soda over the top of the dumplings.
• Bake for 45-50 minutes or until crescent rolls are golden brown
• Remove from the oven and let cool. While still warm, serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, or both.
• Using the correct-size pan is important. If you use a pan that is too big, the dumplings will dry out.
• This recipe can be doubled or even tripled. Simply double or triple all ingredients. Increase the pan size when you increase the recipe, keeping the dumplings close together.
• Note that one serving size will be one dumpling and sauce. The vanilla ice cream will not be included in the nutritional information.
• Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 34g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 31mg | Potassium: 33mg | Sugar: 24g | Iron: 2mg

Perfect Easy Peach Dumplings for Every Occasion

These Easy Peach Dumplings are perfect for almost any gathering.

• Family dinners
• Sunday supper
• Church potlucks
• Backyard cookouts
• Summer barbecues
• Picnics
• Holiday gatherings
• Welcoming new neighbors
• Teacher appreciation meals

The recipe is easy to double or even triple for larger crowds. It pairs beautifully with grilled burgers, barbecue chicken, ribs, or pulled pork, making it a favorite for Memorial Day, the Fourth of July, Labor Day, and other summer celebrations.

Dress it up with a scoop of vanilla ice cream and a drizzle of caramel sauce, and it’s elegant enough for dinner guests too.

Serving Suggestions

Peach dumplings are delicious on their own, but these simple additions make them even more irresistible.

• Vanilla ice cream
• Fresh whipped cream or mascarpone
• Caramel sauce
• Lightly toasted pecans, walnuts, or almonds
• A sprinkle of extra cinnamon
• Fresh peach slices

Here’s one little Southern confession.

Growing up, we didn’t always have ice cream or whipped cream in the freezer, but there was almost always a cold can of evaporated milk waiting in the refrigerator. We’d pour it over warm cobblers and dumplings, and to this day, it’s still one of my favorite ways to enjoy peach desserts. Sometimes the simplest traditions become the sweetest memories.

Storage Tips

• Refrigerate leftovers in an airtight container for 3 to 4 days.
• Reheat in the microwave for convenience or in the oven to crisp the pastry.
• These dumplings are best served warm.
• And don’t forget the vanilla ice cream!

Final Thoughts

Good cooking doesn’t have to be complicated to be delicious.

Sometimes all it takes is a handful of pantry staples, a few fresh peaches, and a little time in the oven to create something truly special.

Whether you’re making these Easy Peach Dumplings for your family, sharing them at a church potluck, or taking them to a neighborhood cookout, I hope this recipe brings a little extra sweetness to your table.

Most of all, I hope it creates the kind of memories you’ll treasure for years to come—because the very best recipes aren’t just about the food. They’re about the people we gather around the table to share it with.

Happy baking

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The post Easy Peach Dumplings: A Southern Classic Twist appeared first on Blissful Foods Plus.

Introduction

Every Southern family seems to have one casserole that always finds its way onto the table. Around my house, it’s this easy Yellow Squash Casserole, creamy, cheesy, topped with buttery crackers, and most importantly—never soggy.

Summer is the perfect time to enjoy fresh yellow squash. Whether you’re picking it straight from your garden, bringing home a basket from the farmers’ market, or finding it on sale at the grocery store, yellow squash is one of the South’s favorite vegetables. It’s mild, versatile, inexpensive, and surprisingly nutritious.

Yellow squash can be grilled, roasted, sautéed, air-fried, or even enjoyed raw with your favorite dip. But if you ask me, nothing beats a warm, homemade squash casserole fresh from the oven.

Now I’ll admit something.

I have eaten plenty of squash casseroles over the years that tasted wonderful—but they were so watery they practically needed a spoon. Since yellow squash naturally contains a lot of water, that’s one of the biggest challenges when making a casserole.

After years of tweaking recipes, I finally found the combination that gives me everything I’m looking for: tender squash, creamy filling, melted cheese, and a buttery Ritz cracker topping with just the right amount of crunch. Best of all, every bite is rich and flavorful without becoming soggy.

If you’ve been searching for an easy yellow squash casserole recipe that’s perfect for family dinners, church potlucks, summer cookouts, or holiday meals, you’ve come to the right place. So grab your apron, and let’s head into the kitchen.

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Why You’ll Love This Yellow Squash Casserole

There are plenty of squash casserole recipes, but this one has earned a permanent place in my recipe collection.

Easy to Make

• Simple pantry-friendly ingredients
• Beginner-friendly recipe
• One of those “mix it together and bake” casseroles everyone can make.

Budget Friendly

• Uses inexpensive seasonal vegetables
• Great way to stretch fresh garden squash
• Feeds a crowd without stretching your grocery budget

Perfect for Every Occasion

This casserole fits almost any meal, including:

• Family dinners
• Sunday suppers
• Church potlucks
• Holiday gatherings
• Summer cookouts
• Neighborhood barbecues

Make-Ahead Friendly

Life gets busy, and I appreciate recipes that work around my schedule.

You can assemble this casserole ahead of time, refrigerate it overnight, and simply add the buttery cracker topping right before baking. It also freezes beautifully, making it perfect for busy weeks.

What Is Yellow Squash?

Yellow squash is one of summer’s most popular garden vegetables. It has bright yellow skin, tender flesh, and a mild, slightly sweet flavor that pairs well with just about everything.

Because it’s low in calories and naturally high in water, yellow squash is a healthy addition to many meals. It’s also a good source of fiber, vitamins A and C, and antioxidants.

One of my favorite things about yellow squash is how versatile it is. Besides casseroles, it’s delicious grilled, roasted, sautéed, added to soups, or sliced fresh for vegetable trays.

Yellow Squash vs. Zucchini

Although they’re close cousins, yellow squash and zucchini have a few differences.

Yellow Squash

• Bright yellow skin
• Slightly sweeter flavor
• Often has a curved neck
• Wonderful for casseroles

Zucchini

• Usually dark green
• Mild flavor
• Straight shape
• Excellent for baking and grilling

The good news is they’re interchangeable in many recipes, and I often use both together when my garden is overflowing.

How to Choose the Best Yellow Squash

For the best casserole, choose squash that are small to medium in size with smooth, glossy skin.

Look for squash that feel firm and heavy for their size. Smaller squash usually have fewer seeds and a sweeter flavor.

Avoid squash that have soft spots, wrinkled skin, bruises, or cuts. Fresh squash should feel solid with no signs of shriveling.

If you’re lucky enough to grow your own, harvest them while they’re still young and tender. They have the best texture and flavor.

Ingredients You’ll Need

For the Casserole

• Fresh yellow squash
• Onion
• Butter
• Stove Top Stuffing Mix
• Cream of Chicken Soup
• Sour cream
• Shredded cheese
• Seasonings

For the Topping

• Ritz crackers (or your favorite buttery crackers)
• Melted butter

Ingredient Notes

Cheese

Mild cheddar, sharp cheddar, Colby Jack, or even a Mexican cheese blend all work beautifully in this recipe.

Fresh vs. Frozen Squash

Fresh squash always gives the best texture, but frozen squash can be used when fresh isn’t available.

Optional Add-Ins

• Crumbled cooked bacon
• Diced jalapeños
• Fresh herbs
• Parmesan cheese sprinkled over the cracker topping

Remember, Southern cooks have always been masters at using what they have on hand.

Kitchen Tools You’ll Need to Make a Yellow Squash Casserole

One thing I love about this recipe is that it doesn’t require fancy equipment.

You’ll need:

• Large saucepan
• Colander
• Mixing spoon or large spatula
• Sharp knife
• Cutting board
• 9 x 13-inch or 10 x 10-inch casserole dish

How to Make Yellow Squash Casserole

Step 1 – Prepare the Vegetables

Wash the squash and slice it into pieces about ¼-inch thick. They don’t have to be perfect, but keeping the slices close to the same size helps everything cook evenly.

Roughly chop the onion.

Step 2 – Cook the Squash

Place the squash and onion in a large saucepan with water to cover and bring to a boil for about 12 minutes, or until the squash is just tender.

Drain thoroughly in a colander. Removing as much moisture as possible is one of the secrets to preventing a watery casserole.

Step 3 – Mix the Filling

Return the drained squash and onions to the saucepan.

Add the butter, stuffing mix, cream of chicken soup, sour cream, shredded cheese, and seasonings. Stir until everything is evenly combined.

Step 4 – Assemble the Casserole

Transfer the mixture into a prepared casserole dish.

Crush one sleeve of Ritz crackers into coarse crumbs. Stir the crackers together with the melted butter until evenly coated.

Sprinkle the buttery cracker topping evenly over the casserole.

Step 5 – Bake

Bake in a preheated 350°F oven until hot, bubbly, and beautifully golden brown on top. Suggested time is 35-40 minutes.

Step 6 – Let It Rest

Allow the casserole to rest for about 10 minutes before serving.

This short resting time helps everything set up nicely and makes serving much easier.

Tips for the Best Yellow Squash Casserole

Drain the Squash Well

Yellow squash contains a surprising amount of water. Draining it well after cooking is the easiest way to avoid a watery casserole.

Don’t Overcook the Squash

Set a kitchen timer and resist the temptation to cook it longer. Slightly tender squash will continue cooking in the oven.

Shred Your Own Cheese

Freshly shredded cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents that can affect the creamy texture.

Let It Rest Before Serving

Giving the casserole a few minutes to rest helps it hold together and makes serving much neater.

Even simple casseroles can go wrong if you rush a few important steps.

Avoid these common mistakes:

• Not draining the squash thoroughly
• Overcooking the squash before baking
• Using too much cracker topping
• Baking the casserole longer than necessary

Following these simple tips will reward you with a creamy, flavorful casserole every time.

My Favorite Yellow Squash Casserole Recipe

Now that you know all my favorite tips and tricks, it’s time for the best part.

Gather your ingredients, preheat the oven, and let’s make one of my favorite Southern comfort foods. You’ll find the complete printable recipe card below.

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My Favorite Squash Casserole

Looking for the best yellow squash casserole recipe? This creamy, cheesy recipe is easy to make, full of flavor, and topped with a buttery Ritz cracker crust everyone will love.

Course Side Dish

Cuisine American Southern

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 225kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan
• 1 10 x 10 casserole dish
• 1 sharp knife
• 1 large spatula
• 1 kitchen timer

Ingredients

• 4 medium yellow squash
• 1 medium sweet onion ( rough chop)
• 1 tsp kosher salt (added to boiling water)
• 2 cups shredded cheese
• 1 cup sour cream
• 1 10.5 oz cream of chicken soup
• 1 6 oz pkg. Stove Top chicken-flavored stuffing mix
• 1 sleeve Ritz crackers, crushed Or your favorite crackers
• 4 oz unsalted butter (melted)

Instructions

• Prep: Preheat oven to 350℉. Using cooking spray or butter, grease a 10 x 10 casserole dish and set aside. Take a medium-to-large saucepan and fill it half full with water, then add 1 teaspoon of kosher salt and set aside. For the casserole topping grab 1 sleeve of Ritz crackers (or your favorite cracker) place them in a resealable bag and give a rough crush. Melt ½ stick of butter in the microwave and let cool, then mix it into the crushed crackers, seal the bag, and massage butter into crackers. Set aside.
• Cook Squash: Slice the squash into approximately 1/4-inch-thick slices; precision isn't necessary. Take one small sweet onion and chop it roughly. Place the squash and chopped onion in a medium saucepan filled with salted water, adding more water if needed to cover the vegetables. Bring the water to a boil and cook for 12 minutes over medium heat. Start the timer when the water begins to boil. Use a kitchen timer to keep track. Be careful not to overcook the squash. After 12 minutes, quickly drain the mixture into a colander, then return the squash and onions to the saucepan. You can mix everything in the same pot.
• Combine Ingredients: In the same saucepan, add cream of chicken soup, 1 cup sour cream, 2 cups shredded cheddar cheese, and 1 package of Stove Top stuffing mix. Take a sturdy spatula and mix these ingredients well. Add drained cooked squash and onions, stirring just until coated and combined.
• Bake: Spoon squash mixture into the prepared casserole dish. Take crushed crackers and sprinkle evenly over the top of the casserole. Place in the preheated oven and bake for 30-40 minutes; check at 30 minutes. The top should be a light golden brown and bubbly on the sides. Note: I use a 10×10 baking dish; you can use a 9X13 casserole dish as well. Remember, adjust baking time accordingly. A deeper dish will need to cook a little longer than a shallow dish will.

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Notes

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Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 696mg | Potassium: 291mg | Fiber: 1g | Sugar: 5g | Iron: 1mg

Variations and Easy Substitutions

One of the things I love most about Southern cooking is that recipes are meant to be shared, adapted, and made your own. Don’t be afraid to use what you have in your refrigerator or pantry. Some of the best family recipes were created that way.

Add Bacon

If your family loves a little smoky flavor, sprinkle cooked, crumbled bacon over the buttery cracker topping before baking. It adds wonderful flavor and a little extra crunch.

Mix Yellow Squash and Zucchini

When my garden is producing both yellow squash and zucchini, I often combine them in this casserole. The zucchini adds beautiful color while the yellow squash brings its mild sweetness. It’s also a great way to use up extra garden vegetables.

Try Different Cheeses

While cheddar cheese is my favorite, don’t hesitate to experiment.

Some delicious options include:

• Colby Jack
• Monterey Jack
• Mexican cheese blend
• Sharp cheddar
• Pepper Jack for a little kick

Southern cooks have always believed in making do with what they have, and that’s part of the charm of home cooking.

Lighten It Up

If you’re looking for a lighter version, try a few simple substitutions.

• Use light sour cream or plain Greek yogurt.
• Choose reduced-fat cheese.
• Use reduced-fat cream of chicken soup.
• Replace the buttery cracker topping with seasoned Panko breadcrumbs.

The casserole will still be creamy and delicious while reducing the richness a little.

This casserole pairs beautifully with so many Southern favorites.

Main Dishes

• Southern Fried Chicken
• Meatloaf
• Baked Ham
• Fried Pork Chops
• Pulled Pork Barbecue
• Grilled Chicken

Southern Side Dishes

Complete your meal with a few classic sides.

• Green Beans
• Creamed Corn
• Homemade Cornbread
• Macaroni and Cheese
• Collard Greens
• Fresh Sliced Tomatoes

Whether you’re serving Sunday dinner or feeding a crowd at a church potluck, this casserole fits right in.

Looking for more recipe inspiration? Here are a few of my most popular recipes that complement this dish beautifully and make meal planning even easier.

Try Southern comfort food at it’s best with my Classic Comfort Foods for Every Season

Don’t forget dessert either by trying my recipe for the Best No-Cook Banana Pudding Recipe.

Learn how to make the one beverage that is at every Southern cook-out or get-together- Southern Sweet Iced Tea.

One of the many reasons I love this recipe is that leftovers taste just as good the next day.

Refrigerator

Store leftover casserole in an airtight container in the refrigerator for 3 to 5 days.

For the best flavor and texture, refrigerate the casserole within two hours after serving.

Freezer

This casserole freezes wonderfully.

When my garden is overflowing with yellow squash, I often make two casseroles. One goes straight to the dinner table, and the second goes into the freezer for another day.

You can freeze the casserole either before or after baking.

Allow it to cool completely, then wrap it tightly or store it in an airtight freezer-safe container. For the best quality, enjoy it within 3 to 4 months.

Reheating

For the best results, thaw frozen casserole overnight in the refrigerator.

Reheat in a 350°F oven until heated through. While the microwave works well for individual servings, reheating in the oven helps the cracker topping stay crisp.

Frequently Asked Questions

Can I make squash casserole ahead of time?

Absolutely.

Prepare the casserole the day before, cover it tightly, and refrigerate until you’re ready to bake.

I recommend waiting to add the buttery cracker topping until just before it goes into the oven so it stays nice and crisp.

Why is my squash casserole watery?

Yellow squash naturally contains a lot of moisture, so proper preparation makes all the difference.

To prevent a watery casserole:

• Don’t overcook the squash.
• Drain it thoroughly after boiling.
• Measure your ingredients carefully.
• Avoid adding extra liquid.

Following these simple steps will give you a creamy casserole with great texture every time.

Can I substitute zucchini for yellow squash?

Yes!

Yellow squash and zucchini are very similar and can usually be substituted for one another.

Just remember that zucchini may cook a little faster. I actually enjoy combining both vegetables when they’re in season for extra color and flavor.

What crackers work best for the topping?

Ritz crackers are my first choice because they add buttery flavor and bake up beautifully crisp.

Club crackers, butter crackers, saltines, or even seasoned Panko breadcrumbs also work well.

Now here’s a little Southern confession…

I keep a large zip-top bag in my pantry filled with leftover crackers that didn’t quite finish the box. Around here, throwing away perfectly good crackers simply isn’t allowed! Whenever I make a casserole, I grab a handful from my “cracker collection,” crush them up, and nobody has ever guessed they weren’t Ritz.

Can I make this recipe without sour cream?

Certainly.

You can substitute:

• Plain Greek yogurt
• Softened cream cheese mixed with a little milk
• Blended cottage cheese

Each option creates a creamy casserole while letting you adjust the recipe to suit your family’s tastes.

Final Thoughts

There’s something special about recipes that have been shared around Southern tables for generations, and yellow squash casserole is certainly one of them.

It’s simple, comforting, and made with everyday ingredients, yet it always seems to disappear quickly whenever it’s served. Whether you’re preparing Sunday supper, taking a dish to a church potluck, hosting a summer cookout, or planning your holiday menu, this casserole always feels right at home.

I hope this easy Yellow Squash Casserole becomes one of those recipes your family requests again and again.

If you give it a try, I’d love to hear how it turned out. Leave a comment below and let me know if you added your own special twist. After all, some of the very best family recipes begin with someone saying, “I changed just one little thing…”

Happy cooking, and as always, thank you for spending a little time in my kitchen today.

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The post Easy Yellow Squash Casserole Recipe: A Southern Family Favorite appeared first on Blissful Foods Plus.

Introduction

Southern Fried Shrimp is a beloved Southern classic known for its crispy coating, tender texture, and flavorful seasoning. It easily ranks among my top ten favorite foods, but there are some things about fried shrimp I want to share with you before I share my favorite Southern Fried Shrimp Recipe.

Living along Florida’s Gulf Coast, I look forward to shrimp season every year. Fresh shrimp are one of the many pleasures of coastal living, and nothing beats a platter of hot, golden fried shrimp fresh from the fryer.

Traditionally, shrimp are coated in a seasoned mixture of cornmeal and flour before frying. While I grew up eating shrimp prepared that way, several years ago I was introduced to cracker meal as an alternative coating. Since then, it has become my preferred choice for frying shrimp and fish. Why? Because cracker meal creates a lighter, crunchier coating without feeling heavy or overly thick.

Southern Fried Shrimp is typically seasoned with simple pantry staples such as garlic powder, onion powder, salt, pepper, and paprika. The shrimp are fried until golden brown, while keeping the inside tender and juicy and creating a crispy exterior. They can be served as an appetizer, a main course, a seafood platter, a po’boy sandwich, or even alongside creamy grits.

Deep-frying seafood has long been a Southern tradition. With abundant access to fresh shrimp from coastal waters, shrimp quickly became a staple throughout the South. Whether served at a backyard fish fry, family reunion, church gathering, or summer cookout, Southern Fried Shrimp has a way of bringing people together around the table.

Have a seat and stay awhile. I’ll show you just how easy it is to fry up a batch of crispy Southern Fried Shrimp at home.

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Why You’ll Love This Southern Fried Shrimp Recipe

• Crispy golden coating
• Tender, juicy shrimp
• Easy to make
• Perfect for fish fries and family dinners
• Ready in under 30 minutes

Southern Fried Shrimp Recipe Ingredients Needed

To fry shrimp perfectly, gather these essential ingredients:

• Fresh shrimp, peeled, deveined, and butterflied.
• All-purpose flour and cornmeal, or cracker meal for extra crunch
• Eggs for binding the coating
• Chopped onion, jalapeños, or green peppers (optional)
• Salt, pepper, garlic powder, onion powder, and paprika
• Vegetable oil for frying

Helpful Tips for Success With Your Southern Fried Shrimp Recipe

• Choose fresh shrimp whenever possible for the best flavor and texture.
• Use large or jumbo shrimp for frying.
• Pat shrimp dry before breading to help the coating adhere.
• Use a light coating of flour, cornmeal, or cracker meal.
• Maintain the oil temperature between 350°F and 375°F.
• Fry shrimp in small batches to avoid lowering the oil temperature.
• Shrimp cook quickly, usually in 2 to 3 minutes per side. Avoid overcooking, which can make them tough.

My Favorite Crispy Southern Fried Shrimp Recipe

Growing up, fried shrimp was always a special treat. Whether it came fresh from the Gulf or was served at a family fish fry, there was nothing better than biting into a crispy, golden shrimp fresh from the fryer. Over the years, I’ve experimented with different breading techniques, but this recipe remains one of my favorites. It’s simple, dependable, and packed with Southern flavor. I hope it becomes a favorite at your table, too.

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Crispy Southern Fried Shrimp

Crispy on the outside and tender on the inside, this Southern Fried Shrimp recipe is a true Southern classic. Fresh shrimp are coated in a seasoned breading and fried to golden perfection for a delicious, easy-to-make meal that is always a crowd-pleaser. Perfect for family dinners, fish fries, and special gatherings.

Course Dinner, Lunch, Gatherings

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Calories 361kcal

Author Mary Lou Coon

Equipment

• 1 deep fryer or
• 1 cast-iron deep skillet
• 1 deep fry thermometer
• 1 baking sheet with rack

Ingredients

• 2 lbs large-extra large shrimp (peeled and deveined)
• vegetable oil

Egg Wash

• 2 large eggs
• 1 cup buttermilk or milk
• ½ tsp sea salt
• ½ tsp ground black pepper

Batter

• 2½ cups cracker meal
• 2 tsps sea salt
• ½ tsp ground black pepper
• 2 tsps garlic powder
• 2 tsps onion powder

Instructions

• Gather the vegetable oil and a heavy-bottomed skillet or cast-iron skillet.
• Take a baking sheet and line it with paper towels, placing a cooling rack inside the pan to drain shrimp once cooked. Set aside.
• In a shallow bowl, whisk together the eggs, buttermilk, ½ teaspoon of sea salt, and ½ teaspoon of ground black pepper.
• In another shallow bowl, whisk together the cracker meal, sea salt, black pepper, garlic powder, and onion powder.
• Start coating the shrimp by first adding them into the egg wash, just a few at a time, making sure to coat each one well. Next, remove them from the egg wash and drop them into the cracker meal mix, coating them completely. Place on a plate while breading the remaining shrimp.
• Heat 1 inch of vegetable oil in a heavy-bottom skillet or cast-iron skillet over medium heat, 350℉-375℉. Use a deep fry thermometer to make sure the oil is at the correct temperature.
• Once the vegetable oil reaches the correct temperature, drop the coated shrimp into the hot oil. Do not overcrowd your pot. Shrimp cooks fast, so you don't fry for too long-about 3 minutes. Remove from the oil and let them drain on the baking sheet. Continue until you have fried all the shrimp.
• Serve immediately with tartar sauce or your favorite seafood dipping sauce.

Rate this recipe. If you tried this recipe, don'tforget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 19g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 1340mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Iron: 11mg

Whenever I serve Southern Fried Shrimp, I like to turn it into a complete feast. There’s something special about gathering around a table filled with crispy shrimp, creamy coleslaw, hushpuppies, baked beans, sweet tea, and a homemade dessert. These are the recipes I reach for time and time again because they pair beautifully with fried shrimp and help create a meal that family and friends will remember.

What to Serve with Southern Fried Shrimp Recipe

Here are some of the South’s favorite side dishes to serve with fried shrimp:

Southern Coleslaw

Cool, creamy, and crunchy, Southern coleslaw provides the perfect contrast to hot, crispy fried shrimp.

👉 Get the Recipe: Southern Coleslaw

Southern Baked Beans

Sweet, smoky, and hearty, baked beans are a classic side dish that goes beautifully with seafood.

👉 Get the Recipe: Southern Baked Beans

Southern Potato Salad

Creamy potato salad with eggs and pickle relish is a cookout favorite that belongs on every Southern table.

👉 Get the Recipe: Southern Potato Salad

Southern Hush Puppies

Golden-brown hushpuppies are a Southern seafood tradition and the perfect companion to fried shrimp.

👉 Get the Recipe: Southern Hush Puppies

Sweet Tea

No Southern shrimp feast is complete without a tall glass of refreshing sweet iced tea.

👉 Get the Recipe: Southern Sweet Tea

Banana Pudding

Finish your meal with a classic Southern dessert that is cool, creamy, and always a crowd-pleaser.

👉 Get the Recipe: No-Bake Banana Pudding

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Frozen shrimp can yield excellent results when thawed properly. Thaw the shrimp completely before frying and pat them dry with paper towels to remove excess moisture. This helps the coating stick and promotes even cooking.

How do I keep fried shrimp crispy?

Drain fried shrimp on a wire rack rather than paper towels. If you’re cooking multiple batches, place the shrimp in a warm oven (about 200°F) until ready to serve. Fry in small batches and avoid overcrowding the pan to maintain a crisp texture.

Can I make fried shrimp ahead of time?

Southern Fried Shrimp is best served immediately after frying. While leftovers can be reheated in the oven the next day, nothing compares to the crispy texture and flavor of shrimp fresh from the fryer.

What size shrimp is best for frying?

Large and jumbo shrimp are my favorites for frying. They’re big enough to stay juicy inside while developing a perfectly crispy exterior.

Want to learn more about selecting, preparing, butterflying, breading, and frying shrimp? Visit my Complete Guide to Southern Fried Shrimp for additional tips and techniques that will help you fry shrimp with confidence.

Conclusion

Nothing says Southern hospitality quite like a platter of golden, crispy fried shrimp. With its crunchy seasoned coating and tender, juicy interior, this recipe is perfect for family dinners, fish fries, backyard gatherings, and special occasions. Using simple ingredients and a few easy techniques, you’ll be serving restaurant-quality Southern Fried Shrimp right from your own kitchen.

The shrimp are running, the boats are out, and supper is waiting.

Let’s get cooking!

“You can’t buy happiness, but you can buy shrimp, and that’s pretty close.”

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The post Southern Fried Shrimp Recipe: Crispy Gulf Coast Perfection appeared first on Blissful Foods Plus.

Introduction

I’ve come across countless tales about how Southern hushpuppies got their quirky name. Some say it was nuns who coined it, while others claim it was fishermen, and still others insist that soldiers are to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs.

Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies.

These deep-fried cornmeal balls are a quintessential Southern side dish. Crispy on the outside and tender on the inside, hushpuppies are flavored with onions and seasonings, making them the perfect companion to fried fish, shrimp, and barbecue.

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What are Southern Hushpuppies?

Hushpuppies are deep-fried cornmeal balls that are popular at Southern fish fries, barbecues, family gatherings, and church suppers. They are typically made with cornmeal, flour, baking powder, and seasonings. The result is a bite-sized treat with a crispy exterior and a soft, fluffy interior.

Many recipes include chopped onions, while others add jalapeños for a little kick. Most Southerners would agree that a fish fry simply isn’t complete without a basket of hot hushpuppies. Their crunchy outside and tender center have made them a beloved comfort food throughout the South.

Ingredients Needed for Cooking Southern Hushpuppies

• Salt enhances the flavor.

• Finely chopped onion adds classic Southern flavor.
• Buttermilk or milk provides moisture. I’ve even used cold beer with great results.
• Eggs help bind the ingredients together.
• Optional additions include diced jalapeños for heat or chopped green peppers for a milder flavor.
• Oil for frying.

Needed Equipment to Make Your Southern Hushpuppies

• Mixing bowl for combining ingredients.
• Measuring cups and spoons for accurate measurements.
• Whisk or spatula for mixing the batter.
• Deep fryer or cast-iron fryer
• Slotted spoon for removing hushpuppies from the oil.
• Paper towels for draining excess oil.

How Do You Make Hushpuppies?

To make delicious Southern hushpuppies, follow these simple steps:

• In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
• Stir in the chopped onions and any additional seasonings. I like garlic powder, jalapeños, or chopped green peppers when I want a milder version.
• In a separate bowl, whisk together the milk and egg.
• Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
• Heat vegetable oil in a deep fryer or heavy skillet to 375°F.
• Drop spoonfuls of batter into the hot oil.
• Fry until golden brown on all sides.
• Remove with a slotted spoon and drain on paper towels before serving.

Tips for Making the Best Southern Hushpuppies

Mastering hushpuppies is easy, and once you learn a few simple tricks, you’ll have a side dish that steals the spotlight at every fish fry.

• The secret to light, crispy hushpuppies is maintaining the proper oil temperature. Keep the oil at 375°F for the best results. A deep-frying thermometer is invaluable if you’re using a skillet or pot. Electric fryers usually have built-in temperature controls.
• Use a combination of cornmeal and flour for the perfect balance of texture.
• Add finely chopped onions or scallions for extra flavor.
• Buttermilk, milk, or even beer can be used to add moisture and richness. Buttermilk is my personal favorite.
• Avoid overcrowding the fryer, as this can lower oil temperature and lead to greasy hushpuppies.
• Drain on paper towels or a cooling rack to help keep them crisp.

What is the Best Way to Serve Southern Hushpuppies?

To truly enjoy hushpuppies, serve them alongside some Southern favorites:

• Fried fish or fried shrimp for a classic Southern meal.
• Barbecue, where they perfectly complement smoky meats.
• Collard greens for a traditional Southern pairing.
• Grits for a hearty comfort-food combination. Once you’ve mastered hushpuppies, give them a try with my Shrimp and Grits recipe.
• As an appetizer. Many Southern restaurants serve hushpuppies before the meal. I love dipping mine in ketchup, honey butter, or even baked beans.

A Southern Hushpuppy Recipe

Now that you know the history behind hushpuppies, the ingredients you’ll need, and a few tips for frying them perfectly, it’s time to make a batch of your own. Gather your ingredients, heat the oil, and get ready for a basket of golden-brown hushpuppies that are crispy on the outside and tender on the inside.

Print

Southern Hushpuppies

Southern Hushpuppies, crispy on the outside, tender and fluffy on the inside. These cornmeal gems are fried to perfection and bursting with that down-home flavor we all love. You will find this Southern gem at any Southern fish or shrimp fry get-together.

Course Lunch, Dinner

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 dozen

Calories 68kcal

Equipment

• 1 Mixing bowl
• 1 large cast iron skillet

Ingredients

• 1 ½ cups cornmeal (fine or medium grind)
• ½ cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp salt
• 1 tsp granulated sugar
• 1 cup buttermilk
• 1 large egg (slightly beaten)
• 1 small finely chopped onion
• 4-6 cups vegetable oil Size of cooking pot determines amount of oil needed.

Instructions

Mixing Hushpuppies

• Using a medium mixing bowl, stir together the dry ingredients. Feel free to add your favorite seasonings.
• In a small mixing bowl, beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the chopped onion and blend all ingredients well.
• Pour oil into your fry pan and heat to 375℉.

Fry Hushpuppies:

• Drop batter by the tablespoonful into hot oil and fry in batches for 3 minutes on each side, until golden brown. It is easier to drop hushpuppies if, after scooping the first hushpuppy and dropping it in the oil, you dip your spoon in a glass of water before scooping the next hushpuppy.
• Drain hushpuppies on a paper towel and serve immediately.

Variations:

• You can get creative here and make these to your personal taste. Try adding 2-3 tablespoons of seeded, diced jalapenos, corn, or scallions.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1-hushpuppy | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 56mg

Tips for Storing and Reheating Leftover Hushpuppies

• Let hushpuppies cool completely before storing.
• Place them in an airtight container to prevent moisture loss.
• Refrigerate for up to 3 days for best freshness.
• For longer storage, freeze them in a freezer bag. Freeze them in a single layer first, then transfer them to a freezer bag.
• Reheat in the oven or air fryer to restore their crispy texture.

My personal preference is not to store leftover hushpuppies, just as I don’t usually save leftover French fries. To me, this is one of those foods that is best enjoyed fresh from the fryer. Since they’re so easy to make, I’d rather whip up a new batch than reheat yesterday’s.

Frequently Asked Questions

Why are hushpuppies called hushpuppies?

As the story goes, Southern cooks would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies. While no one knows for certain if the story is true, it’s the explanation most often shared throughout the South.

Can I make hushpuppies without buttermilk?

Absolutely! Regular milk works just fine, and I’ve even been known to use a cold beer from time to time. Buttermilk is still my first choice because it adds a rich flavor and helps create a tender texture.

Can hushpuppies be made ahead of time?

They can be, but trust me, hushpuppies are at their very best when served fresh from the fryer. If you do make them ahead, reheat them in the oven or air fryer to help restore their crispy exterior.

Why are my hushpuppies greasy?

Greasy hushpuppies usually result from oil that isn’t hot enough. When the oil temperature drops too low, the batter absorbs excess oil rather than forming a crispy crust quickly. Overcrowding the fryer can also lower the oil temperature, leading to greasy hushpuppies.

What is the best oil temperature and the best oil for frying hushpuppies?

Vegetable oil is one of the best choices for deep-frying hushpuppies because it has a high smoke point of approximately 400°F to 450°F and a neutral flavor that won’t overpower the cornmeal. For perfectly crispy hushpuppies, maintain the oil temperature at 375°F throughout frying.

Conclusion

Hushpuppies are a deliciously crispy Southern side dish that pairs perfectly with fried seafood, barbecue, and all your favorite comfort foods. If you’ve never made these golden-brown cornmeal bites at home, now is the perfect time to give them a try.

Easy to make and packed with flavor, hushpuppies are always a crowd-pleaser. Whether you’re planning a fish fry, backyard barbecue, or appetizer night at home, this recipe deserves a place in your collection.

After all, who couldn’t use another great comfort food recipe in the recipe box? Fry up a batch and see just how long these little hushpuppies stay quiet.

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The post Southern Hushpuppies: A Classic Southern Comfort Food appeared first on Blissful Foods Plus.

Introduction

Visit almost any Southern kitchen, and you’ll find a pitcher of sweet tea chilling in the refrigerator. Ask who makes the best Southern Sweet Iced Tea, and chances are you’ll hear, “Mine, of course!”
In the South, sweet tea is more than a beverage—it’s a cultural icon. Few things represent Southern hospitality better than being invited to sit a spell and enjoy a cold glass of sweet tea. Offering a guest a glass is a simple gesture that says, “You are welcome here.”
During the twentieth century, surveys found that sweet tea was served in more than 90 percent of Southern households. Today, this beloved drink has expanded far beyond the family kitchen. You can find it in restaurants, convenience stores, and grocery stores across the country, sold in bottles, cans, and gallon jugs.
Yet despite its popularity, nothing quite compares to homemade Southern Sweet Iced Tea poured from a pitcher kept cold in the refrigerator. So, stay awhile, and before you leave, you’ll know how to make this classic Southern favorite for yourself.

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Southern Sweet Tea: Steeped in Southern Tradition

Sweet tea was once considered a luxury because its three main ingredients—tea, sugar, and ice—were expensive and not readily available to everyone.
The earliest known sweet tea recipe appeared in Housekeeping in Old Virginia, a community cookbook published in 1878. Interestingly, the recipe called for green tea rather than black tea.
During World War II, green tea imports became difficult to obtain. As a result, Americans began using black tea imported from British India. After the war, black tea remained the preferred choice and eventually became the standard tea used for Southern sweet tea.
Over time, sweet tea evolved from a special-occasion treat into an everyday staple found throughout the South.

Why Is Sweet Tea Such a Southern Tradition?

Many beloved Southern recipes were born of necessity, available ingredients, and climate. Sweet tea is no exception.
The South provided ideal conditions for growing sugar cane, making sugar more accessible. Black tea was readily available through trade, and the region’s long, hot summers created a demand for something cold and refreshing. What started as a practical way to cool down became a cherished Southern tradition.
Several factors contributed to sweet tea becoming a Southern institution:

Cultural Heritage

Sweet tea has deep roots in Southern history and hospitality. Serving a glass of sweet tea is often viewed as a welcoming gesture toward family, friends, and visitors.

Climate

Southern summers are known for their heat and humidity. A cold glass of sweet tea offers welcome relief on even the hottest days.

Social Tradition

Sweet tea is commonly served at family gatherings, church suppers, barbecues, holidays, and everyday meals. It has become part of the social fabric of Southern life.

Accessibility

The ingredients are simple, inexpensive, and readily available, making sweet tea easy to prepare in large batches.

Flavor Preference

Southern cooking often embraces sweet flavors, and sweet tea perfectly complements that preference.

Regional Identity

Just as gumbo is associated with Louisiana and barbecue with the Carolinas and Texas, sweet tea has become a defining symbol of Southern cuisine.

What Makes Southern Sweet Iced Tea Different?

Authentic Southern Sweet Tea relies on just a few simple ingredients:

• Water
• Black tea
• Sugar
• Ice
• A pinch of baking soda (optional)

One important rule separates Southern sweet tea from regular iced tea: the sugar is added while the tea is still hot. This allows the sugar to dissolve completely, creating the smooth sweetness for which Southern sweet iced tea is known.

Many Southern cooks also add a small pinch of baking soda to reduce bitterness and help prevent the tea from becoming cloudy.

Sweet tea is traditionally served over plenty of ice and often garnished with a slice of lemon or a sprig of fresh mint.

Tips for Serving the Perfect Glass of Southern Sweet Iced Tea

For the best flavor and presentation, keep these tips in mind:

• Brew a strong batch of black tea and allow it to steep for 10–15 minutes.
• Add the sugar while the tea is still hot.
• Refrigerate until thoroughly chilled.
• Serve over plenty of ice in tall glasses.
• Garnish with fresh lemon slices or mint leaves if desired.
• Adjust the sweetness to suit your personal taste

Frequently Asked Questions:

How Long Does Sweet Tea Last?

Homemade sweet tea will generally stay fresh for 3 to 5 days when refrigerated. Always give it a quick taste before serving if it has been stored for several days. If the flavor seems off or stale, it’s time to make a fresh batch.

Why do Southerners put baking soda in sweet tea?

A pinch of soda eliminates bitterness and prevents cloudiness.  This is optional, and if I am serving it immediately, I will occasionally skip adding soda.

What is the best tea for Southern sweet tea?

The answer to this is personal preference once you learn to make it and make it often enough to develop a preference.  My favorite teas to use are Luzianne, Red Diamond, Tetley, and Lipton.

Can sweet tea be made with less sugar?

Absolutely!  This tea is fully customizable to your preferred level of sweetness.  I often use artificial sweeteners such as Splenda, depending on my family and guests’ dietary restrictions.

Why does sweet tea turn cloudy?

Several factors can turn tea cloudy.

• Temperature Changes: Cooling sweet tea can cause sugars and tannins to precipitate.
• Tannins: The presence of tannins from tea leaves, combined with sugar.
• Sugar Concentration: High sugar levels can increase the likelihood of cloud formation when it interacts with tea compounds.
• Water Quality: Hard water, which has a high mineral content, can contribute to cloudiness. It is recommended to use quality water when making sweet tea. Again, in the old South, they utilized what was available, and a pinch of soda was the solution.
• Brewing Time: Over-brewing can release more tannins, leading to a cloudy appearance.
• Storage Conditions: Refrigerating sweet tea can cause it to become cloudy over time.

An Authentic Southern Sweet Iced Tea Recipe

Now that you know the history behind this beloved Southern beverage and the simple secrets that make it special, it’s time to brew a batch of your own. With just a few pantry staples and a little patience, you’ll have a pitcher of refreshing Southern Sweet Tea ready to enjoy. Gather your ingredients, and let’s make this Southern classic one glass at a time.

Print

Southern Sweet Iced Tea

Southern Sweet Iced Tea is just the right balance of strong, smooth black tea and sweet, sugary goodness. This recipe is a summer essential that’s easy to whip up and even easier to enjoy. Serve it over ice with a slice of lemon for that signature Southern charm.

Course beverage

Cuisine American Southern

Prep Time 5 minutes minutes

Steep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 16 oz. glass

Calories 145kcal

Author Mary Lou Coon

Equipment

• 1 medium saucepan
• 1 gallon glass tea pitcher

Ingredients

• 4 or 5 family-size tea bags
• 4 quarts water
• 1½-2 cups granulated sugar
• 1 pinch baking soda prevents bitterness and cloudiness

Instructions

• Boil: Bring 1 quart of water to a boil in a tea kettle or medium saucepan. Remove from the heat and drop in 4 family-size tea bags. Allow tea bags to steep for 10-12 minutes. It is important not to oversteep the tea bags.
• Sweeten: In a glass gallon tea pitcher, add the sugar. Pour the steeped hot tea into the glass pitcher over the sugar, then stir until the sugar dissolves completely. Pour cold water over the tea bags, gently stir, and pour into the tea pitcher. Finish adding cold water to fill the gallon pitcher completely. Stir in a pinch of baking soda and stir to combine. Place into the refrigerator and allow to chill for about an hour before serving. Serve in a tall glass over ice. Add a lemon slice to the rim of the glass or a sprig of mint if desired.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

3 Important Notes:

1. Do not oversteep tea bags.  Use a kitchen timer if necessary.
2. Sweeten using hot tea.  Always pour hot tea over sugar in the tea pitcher and mix until sugar is completely dissolved. 
3. The nutritional calculation was based on using 1½ cups of sugar

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Nutrition

Serving: 16ounces | Calories: 145kcal | Carbohydrates: 37g | Sodium: 35mg | Sugar: 37g

Conclusion

If you’ve never made homemade Southern Sweet Iced Tea, now is the perfect time to learn. This iconic Southern beverage has a long tradition of bringing people together on hot summer afternoons, at family gatherings, and on front porches.

Made with simple, affordable ingredients, sweet tea is easy to prepare and endlessly customizable. Add lemon, mint, or even fresh peaches, strawberries, and raspberries for a seasonal twist while still honoring a beverage that has been part of Southern life for generations.

And please don’t tell me it’s easier to swing through the drive-thru for a sweet tea! Homemade sweet tea has a flavor and freshness that simply can’t be duplicated.

Whether you prefer your tea extra-sweet or lightly sweetened, this Southern classic can be tailored to your taste. Pour yourself a glass, sit back, and enjoy a little taste of Southern hospitality.

“A glass of sweet tea isn’t just a drink—it’s Southern hospitality poured over ice.”

Have you ever felt unsure about baking or cooking from scratch? My Kitchen Confidence Series is here to keep you going strong in the kitchen.

The post How to Make Authentic Southern Sweet Iced Tea appeared first on Blissful Foods Plus.

When I first discovered Savory Cabbage Cake, I knew it would be delicious. Growing up in the South, I was already familiar with zucchini bread and how vegetables can add moisture and flavor to baked goods. So when I came across this recipe, I had a feeling it would be a winner—and it absolutely was!

You can make this recipe using fresh cabbage or even leftover cabbage from last night’s dinner. Southern cooks have always been resourceful, and I can easily imagine this recipe becoming a clever way to use up extra cabbage in a family kitchen years ago.

Cabbage may be one of the most underrated vegetables in the kitchen. Most people think of it only in coleslaw or as a simple side dish, but it is surprisingly versatile, delicious, and comforting. This Savory Cabbage Cake proves that with a little creativity, cabbage can be the star of a moist, flavorful bake that pairs perfectly with soups, stews, and hearty meals.

Savory Cabbage Cake is a simple, budget-friendly dish that is hearty, wholesome, and packed with flavor. Tender cabbage, savory seasonings, a soft center, and a golden crust come together to create something truly satisfying. It works well for lunch, dinner, brunch, or as a stand-alone side dish.

One of my favorite things about this recipe is how easily it can be customized. Add cheese, herbs, bacon, sausage, or extra vegetables to make it your own. And the leftovers are fantastic. I usually reheat mine in the oven, where the golden crust develops an irresistible crunch around the edges.

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The word “cake” can be a bit misleading, as this is definitely not a sweet dessert. Instead, it is a rustic savory bake made with shredded cabbage, onions, eggs, flour, and seasonings, all baked in a round cake pan until beautifully golden.

This beginner-friendly recipe is easy to prepare and fun to make. If you are looking for something a little different to add to your recipe collection, this is a wonderful place to start.

To better understand Savory Cabbage Cake, consider the following:

• A unique dish that combines cabbage with a savory batter.
• Typically made with flour, eggs, herbs, and seasonings.
• Baked until golden brown and served warm or at room temperature.
• May be enjoyed as a main, a side, or a snack.
• Easily customized with cheese, spices, sausage, ham, or bacon.

If you enjoy cabbage prepared just about any way imaginable, you are going to love this recipe. It is hearty, satisfying, protein-rich, and surprisingly nutritious. Be sure to check out the nutrition information included in the recipe card.

Here are a few more reasons this savory cake deserves a place on your table.

Healthy and Nutritious

• Cabbage is nutritious, packed with vitamins, fiber, and antioxidants.
• Naturally filling without feeling heavy.

Budget-Friendly

• Made with inexpensive pantry staples.
• A great way to stretch groceries and feed a family.

Easy to Make

• Requires minimal prep work.
• Simple mixing and baking process.
• Customize with your favorite seasonings and add-ins.

Versatile

• Delicious warm or at room temperature.
• Serve as a main, side, or snack dish.
• A wonderful way to use leftover vegetables.
• Perfect for sharing at gatherings, potlucks, and family meals.

To create this savory cake, make sure you have the following ingredients on hand:

Green Cabbage

• The star ingredient.
• Provides a mild, slightly sweet flavor.
• Becomes tender as it bakes.
• Adds moisture to the cake.
• Rich in vitamins and nutrients.

Eggs

• Help bind the cake together.
• Contribute to a tender texture.
• Assist with leavening and structure.
• Add protein and nutrition.

Greek Yogurt

• Helps bind ingredients together.
• Adds creaminess and moisture.
• Provides a protein boost.
• Replaces some of the fat, making the cake lighter.
• Adds a slight tang that balances the savory flavors.

Flour

• Provides structure.
• Helps absorb moisture from the cabbage.
• Contributes to a tender texture.
• Assists with browning during baking.

Onion

• Adds savory depth and flavor.
• Becomes sweet and aromatic as it cooks.

Cheese (Optional)

• Adds richness and extra flavor.

Seasonings and Herbs

• Salt: Enhances overall flavor.
• Pepper: Adds mild heat and balance.
• Garlic Powder: Provides savory depth.
• Onion Powder: Adds sweetness and complexity.
• Herbs such as oregano, thyme, or dill: Add freshness and aroma.
• Paprika: Adds color and a smoky flavor.

Olive Oil

• Used for sautéing the onions and garlic.
• Helps create a golden crust.
• Adds heart-healthy fats.

Here are a few tips that will lead to your success when baking a savory cabbage cake:

Shred the Cabbage Thinly

• Thin cabbage cooks more evenly.
• For best flavor and texture, use fresh, crisp cabbage.
• Use a kitchen scale for accurate measurements.

Do Not Overmix

• Gently stir until the ingredients are combined.

Use the Right Baking Dish

• A 9-inch springform pan works beautifully.
• A cast-iron skillet, pie dish, or casserole dish can also be used.

Follow these steps once, and you will see how easy this recipe is.

Step 1: Prepare the Vegetables

• Shred the cabbage.
• Dice the onion and sauté it in olive oil.

Step 2: Mix the Batter

• Using a large bowl, whisk together the flour, salt, pepper, and seasonings.
• Add the eggs, sautéed onions, and Greek yogurt.
• Stir until well combined.

Step 3: Fold in the Cabbage

• Gently stir until the cabbage is evenly coated.

Step 4: Bake Until Golden

• Transfer the batter to a greased springform pan.
• Bake for 35–40 minutes, or until beautifully golden brown.

Step 5: Cool Slightly Before Slicing

• Allow the cake to cool for a few minutes before cutting.
• This helps it hold together better.

Now that your cabbage is shredded and your ingredients are ready, it’s time to bring this cozy savory bake together. Let’s get it into the oven!

Print

Easy Savory Cabbage Cake

Looking for a unique cabbage recipe? This Savory Cabbage Cake is hearty, wholesome, easy to make, and packed with flavor. Perfect as a side dish or a light meal.

Course main course, side dish, snack

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 206kcal

Author Blissful Foods Plus

Equipment

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 large spatula
• 1 kitchen scale

Ingredients

• 12 ounces chopped green cabbage
• 3 tbsp olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (crushed)
• ¼ bunch chopped parsley ½ to ¾ cup chopped
• 11 ounces Greek yogurt (plain)
• 3 large eggs
• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1½ tsp baking powder
• 1½ tsp salt
• ½ tsp ground black pepper
• ½ tsp mustard powder
• 1 tsp thyme
• 1 tsp oregano

Instructions

• Preheat Oven to 350℉. Line a 9-inch springform pan with parchment paper, including the sides. Lightly grease and set aside.
• Prepare Cabbage: Finely chop the cabbage and place it into a large mixing bowl.
• Saute Onions and Garlic: Heat the 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook about 5 minutes until soft. Stir in the crushed garlic and cook another minute or two. Remove from heat and immediately add to the bowl of chopped cabbage. Add the chopped parsley and mix thoroughly.
• Cake Batter: In a medium mixing bowl, whisk together the eggs and yogurt. Add flour, baking powder, baking soda, salt, black pepper, mustard powder, oregano, and thyme.
• Combine: Add the batter to the cabbage mixture and stir until completely combined.
• Bake: Pour the mixture into the prepared springform pan and spread evenly. Bake for about 40-45 Minutes, or until the top is golden brown. Insert a toothpick in the center of the cake. If the toothpick comes out clean, it is done.
• Serve: Release the springform and place the cake on a cooling rack. Allow it to cool slightly before slicing. Enjoy this cake warm or at room temperature. Serve with a Ranch or Dill sauce, or just eat plain.

Try shaking sesame seeds or bagel-everything seasoning over the top of the cake before sliding it into the oven. Another trick I like is to pull the cake from the oven the last 5 minutes or so before it has finished baking, drizzle with melted butter, and slide it back into the oven for a gorgeous golden-brown color.

• Rate this recipe. If you tried this recipe, don'tforget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 636mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Iron: 11mg

This recipe is a perfect example of what my Kitchen Confidence Series is all about—taking everyday ingredients and turning them into something truly special, one easy step at a time.

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Serve It as a Main Dish

• Pair with soup or a fresh garden salad.

Enjoy It for Breakfast or Brunch

• Delicious alongside eggs or fresh fruit.
• Pair with a tangy apple or beet salad for a refreshing contrast.

Pair It with Protein

• Great alongside roasted chicken, sausage, or grilled pork chops.
• Slice and serve as a savory snack with cheese and crackers.

Add a Sauce

• Sour cream, yogurt sauce, or spicy mayo work beautifully.
• A light vinaigrette drizzled over the top adds even more flavor.

Garnish Suggestions

• Fresh dill, parsley, or chopped green onions add a pop of color and freshness.

Easy Variations for Savory Cabbage Cake

One of the best things about Savory Cabbage Cake is how easy it is to customize. Here are a few delicious ways to make it your own:

Bacon and Cheddar Version

• Add crispy bacon and sharp cheddar cheese.

Garden Vegetable Version

• Include shredded carrots, zucchini, or spinach.

Spicy Southern Twist

• Add Cajun seasoning or diced jalapeños.

Mediterranean Style

• Use feta cheese and fresh dill.

Refrigerator

• Make sure the cake cools completely before storing.
• Wrap tightly in plastic wrap and place in an airtight container.
• Store in the refrigerator for up to one week.

Freezing

• Freeze surprisingly well.
• Wrap tightly in plastic wrap, then cover with aluminum foil.
• Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

• Reheating in the oven gives you the crispiest texture.
• A microwave works well for quick leftovers.

Why Cabbage Deserves More Attention

Cabbage has long been a hardworking staple in kitchens around the world. Here are a few reasons this humble vegetable deserves a little more appreciation:

• Affordable: Cabbage is inexpensive and has a long shelf life.
• Nutrient-Rich: Packed with vitamins C and K, fiber, and antioxidants.
• Versatile: Works beautifully in salads, soups, stir-fries, casseroles, and fermented dishes like sauerkraut.
• Low-Calorie: This is a good choice for those looking to maintain or lose weight while still enjoying flavorful meals.
• Flavor Enhancer: When cooked, cabbage develops a naturally sweet, rich flavor that complements many dishes.
• Sustainable: Easy to grow in a variety of climates, supporting local food production.
• Comforting: A perfect example of how simple, humble ingredients can become something comforting and delicious.

Conclusion

This is a wonderful way to enjoy cabbage while adding variety to your weekly meals. The recipe is simple to prepare, budget-friendly, and perfect for busy weeknights. Whether you serve it as a main dish, a side dish, a brunch offering, or a satisfying snack, it delivers plenty of flavor and comfort in every bite.

Even better, leftovers reheat beautifully, making this an excellent option for meal prep. If you are looking for a recipe that is a little unexpected yet incredibly delicious, Savory Cabbage Cake may just become your new favorite discovery. Warm, hearty, and endlessly adaptable, it is the kind of dependable recipe that finds its way back to the table again and again.

Never underestimate a humble cabbage. With a little care and creativity, it can become the most talked-about dish on the table.

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The post Savory Cabbage Cake: An Easy, Healthy, Budget-Friendly Recipe appeared first on Blissful Foods Plus.

Introduction

If ever there were a Southern comfort-food hug for me, it would be Southern Tomato Gravy. This is one of those dishes that wraps its arms around you gently but firmly. It is simple to make, hearty enough to carry you through work or play, and filled with rich, old-fashioned flavor.

Southern Tomato Gravy is a creamy, savory gravy made with fresh or canned tomatoes and traditionally served over biscuits, grits, or rice. It is a classic dish rooted deep in the culinary traditions of the Southern United States, born from generations of cooks who knew how to turn humble pantry staples into satisfying meals.

You are about to discover how a handful of simple ingredients can create something rich, flavorful, and deeply comforting. Some recipes are fancy, but Southern Tomato Gravy is not one of them, and honestly, that is exactly why people love it.

What Is Southern Tomato Gravy?

Southern Tomato Gravy became popular during hard economic times because tomatoes were affordable, easy to grow, and readily available in Southern gardens. Many traditional Southern recipes were created out of necessity, using whatever ingredients families had on hand.

Southern Tomato Gravy has long been a staple across the South. When I was growing up, leftover tomatoes from supper often became tomato gravy over homemade biscuits the next morning, and that was just fine by me.

To better understand Southern Tomato Gravy, here are a few important things to know:

• Southern Tomato Gravy is a traditional Southern dish often served over homemade biscuits, rice, grits, or even mashed potatoes.
• It is typically made with tomatoes, flour, and fat. Bacon grease and butter are the most commonly used fats.
• The gravy is usually seasoned simply with salt and pepper, though many cooks add a pinch of sugar to balance the tomatoes’ acidity.
• Additional ingredients like onions, garlic, herbs, or sausage can be added for extra flavor.
• While tomato gravy is often served for breakfast, many Southern families enjoy it any time of day because it is pure comfort food.
• Every Southern cook has their own special version.

Now that you know the story behind this comforting Southern classic, let’s gather a few simple ingredients, a non-stick skillet, and get ready to make a rich, flavorful batch of Southern Tomato Gravy right in your own kitchen.

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Ingredients You Will Need

Some of the best Southern recipes were created from simple ingredients already sitting in the kitchen or growing in backyard gardens. Tomatoes thrive in the South, and Southern kitchens were rarely without salt, pepper, and bacon drippings for added flavor and richness.

This recipe may have a short ingredient list, but it is definitely not short on flavor.

• Tomatoes (fresh, canned, or stewed)
• Bacon grease or butter
• Flour
• Salt and pepper
• Optional additions: onions, garlic, cayenne pepper, or a pinch of sugar;
• Stir in a heavy cream or milk for a creamier gravy.
• Adding chicken broth creates an even richer, deeper flavor.

This recipe is proof that simple ingredients can create surprisingly big flavor.

How to Make Southern Tomato Gravy

As I mentioned earlier, every Southern cook has their own way of making tomato gravy. So let’s start with the basic version first. Once you master the original recipe, you can have fun experimenting with your own variations later.

Suggested Steps:

1. Fry the diced bacon in a skillet over medium heat until crispy.
2. Scoop the bacon from the skillet, leaving the drippings in the pan.
3. Reduce the heat to medium-low and stir in the flour, stirring often as you create a roux.  Cook until lightly golden.
4. Gradually whisk in the crushed or diced tomatoes, including their juices.
5. Add a pinch of sugar to balance acidity, then season with salt and pepper.
6. Add chicken broth or milk. I also like to you V-8 juice.
7. Simmer until thickened, then serve over biscuits, grits, rice, or mashed potatoes.

Helpful Tips:

• Gather all ingredients before you begin cooking.
• Stir constantly to help prevent lumps.
• Low heat prevents scorching. Simmer gently for about 10-15 minutes or until thickened.
• Adjust the thickness with a little milk for creaminess or chicken broth for a richer flavor
• This is one of those recipes you will quickly file under “easy and good.”

Simple, hearty, and full of old-fashioned Southern flavor, this Southern Tomato Gravy is the kind of comforting recipe that turns an ordinary meal into something warm, memorable, and worth sharing around the table.

Southern Tomato Gravy Recipe

If you are ready for a taste of true Southern comfort food, this easy Southern Tomato Gravy recipe comes together with simple pantry staples and delivers rich, savory flavor in every spoonful.

Print

Southern Tomato Gravy

Simple yet deeply satisfying, Southern tomato gravy is a rich, savory gravy made by simmering ripe tomatoes with a rich roux of flour and bacon drippings or butter, creating a velvety texture.

Course breakfast, brunch and dinner

Cuisine American Southern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 70kcal

Author Blissful Foods Plus

Equipment

• 1 12-inch cast iron skillet or
• 1 non-stick skillet
• 1 whisk

Ingredients

• 3 tbsp butter or bacon drippings (from 1/2 lb of sliced bacon cooked)
• ¼ cup onion (finely chopped)
• 1 – 28.0 oz. can of diced tomato (or 3 to 3½ cups fresh diced ripe tomatoes)
• 2 tbsp all-purpose flour
• 1 tsp sugar
• 1 tsp sea salt
• 1 Pinch black pepper
• 1 ½ cups chicken broth I also like to use V8 juice

Instructions

• Heat the bacon drippings or butter in a large skillet over medium heat. Add chopped onions, stirring often until the onions have softened,
• Add the flour and stir constantly until it turns a light caramel color. Make sure not to burn the roux. This takes a couple of minutes. Stir in the chicken broth and whisk vigorously until totally incorporated. Continue stirring until thickened,
• Add tomatoes, sugar, pepper, and salt. Bring to a boil over medium heat. Continue stirring, reducing the heat to a simmer, leaving uncovered. Cook another 5 minutes just to thicken.
• Once thickened, serve over split hot biscuits or grits. Sprinkle with chopped cooked bacon.

Feel free to add any seasonings you may prefer. This is a basic tomato gravy recipe. I encourage you to get creative with different flavor profiles.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving gravy | Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 468mg | Fiber: 1g | Sugar: 4g

Nothing pairs better with rich Southern Tomato Gravy than a pan of warm, buttery biscuits, so be sure to check out my homemade Southern Biscuit Recipe for the perfect finishing touch to this comforting meal

Best Ways to Serve Tomato Gravy

Well, I have already shared that this dish feels like a culinary hug to me. Once you make tomato gravy for the first time, you will probably start coming up with your own favorite ways to serve it, too.

Here are a few of mine, in no particular order:

• Over hot buttermilk biscuits
• Spooned over creamy grits
• With fried pork chops
• Alongside eggs and bacon
• Poured over rice or mashed potatoes

Personally, my favorite tomato gravy is made from the drippings left behind after frying pork chops. That extra flavor takes it to another level.

Many Southern families consider biscuits and tomato gravy the very definition of Southern comfort food.

Southern Tomato Gravy Tips and Variations

Once you make tomato gravy for the first time, it probably will not be your last. There are endless ways to customize this simple recipe.

Here are some of my favorite ideas:

• Add crumbled bacon upon serving.
• Use fresh garden tomatoes during the summer.
• Add your favorite fresh herbs.
• Stir in chopped green onions.
• Add extra black pepper for a little kick.
• Sprinkle cheddar cheese on top.
• For a spicy kick, add cayenne pepper or hot sauce.
• Use heavy cream for extra richness.
• Add chicken broth to deepen the flavor.

Tomato gravy is one of those forgiving recipes that welcomes creativity.

How to Store and Reheat Tomato Gravy

Tomato gravy stores beautifully, and when I make an especially good batch, I always save leftovers for later.

Here are a few simple storage tips:

• Allow the gravy to cool completely before refrigerating or freezing.
• Store in an airtight container in the refrigerator for up to 4–5 days.
• Tomato gravy freezes well and keeps its quality for up to 3 months.
• Reheat slowly and gently on the stovetop over medium-low heat until hot and bubbly.

Gravy may thicken during storage. Adding a splash of chicken broth while reheating will loosen it.

I have lived in the South my entire life, and when people ask me how I would describe it, I always think of simple living, warm hospitality, and meals made from what is fresh and available. Spring arrives in vibrant color, summers overflow with green fields and backyard gardens, and fruit trees grow heavy with sweet, fragrant fruit.

Southern Tomato Gravy still reflects those humble Southern roots today. It proves that simple ingredients can create memorable meals filled with comfort and tradition. It is easy to make, affordable, deeply satisfying, and just as welcome at breakfast as it is at supper.

So grab a few plump, ripe tomatoes and see what all the talk is about.

“One bite of warm biscuits covered in creamy tomato gravy, and suddenly the world feels a little softer.”

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The post Southern Tomato Gravy: Easy Southern Comfort Food appeared first on Blissful Foods Plus.

There is something comforting about a big bowl of Southern Shrimp and Grits. Creamy, buttery, grits topped with succulent shrimp, smoky bacon, and savory seasonings create the kind of meal that feels both cozy and special at the very same time. One bite, and it is easy to understand why this humble Southern favorite has found its way from coastal fishing communities onto restaurant menus all across the country.

The beauty of shrimp and grits is that it never tries too hard. The ingredients are simple. The flavors are rich and satisfying. And while it may sound like a dish reserved for experienced cooks, it is surprisingly easy to make right at home. With a few helpful tips and a little patience, you can serve up a Southern classic that tastes like pure comfort in every bite.

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Southern  Shrimp and Grits

A Dish with Deep Southern Roots

Shrimp and grits began along the South Carolina Low Country coast, where local fishermen prepared simple breakfasts using fresh shrimp and stone-ground grits. Back then, the dish was plain and practical. It was hearty and filling, made with ingredients easy to find near the water.

Over the years, shrimp and grits slowly evolved into one of the South’s most beloved comfort foods. Cooks started adding bacon, sausage, butter, cheese, garlic, and rich seasonings, transforming this modest breakfast into the flavorful dish we know today.

Why People Love It

It is hard not to love the combination of creamy grits and savory shrimp. The textures work beautifully together. The flavors feel rich without being complicated. And even though shrimp and grits look impressive enough for guests, it is still budget-friendly and easy enough for a cozy family supper.

Another reason this dish remains so popular is its versatility. Serve it for breakfast, brunch, lunch, or dinner. Dress it up for company or keep it simple for a quiet weeknight meal.

What You Need to Make Southern Shrimp and Grits

Shrimp

Medium or large shrimp work best for shrimp and grits because they stay juicy and tender while cooking quickly. Fresh shrimp are wonderful if you can find them, but frozen shrimp are often the better value and can taste just as delicious.

Save time in the kitchen. When possible, buy shrimp that are already peeled and deveined. Tail-on shrimp look beautiful for presentation, but tail-off shrimp are easier to eat.

Grits

Stone-ground grits give the best flavor and texture, though they take longer to cook. Quick grits are perfectly fine for busy days and still produce creamy, satisfying results. Instant grits, however, tend to lack the rich texture that makes this dish so comforting.

Slow cooking allows the grits to become smooth, creamy, and full of flavor. It is worth the extra few minutes.

Flavor Builders

This dish gets much of its rich Southern flavor from a few simple ingredients:

• Bacon or smoked sausage
• Butter
• Onion and garlic
• Chicken broth or milk
• Sharp cheddar cheese or smoked Gouda
• Cajun seasoning or your favorite Southern spice blend

Each ingredient helps build layers of savory goodness that make shrimp and grits unforgettable.

Tips for Buying Shrimp

When shopping for shrimp, you may notice labels like small, medium, large, or jumbo. For shrimp and grits, I prefer large shrimp. They cook quickly while still giving you a hearty bite.

Fresh vs. Frozen Shrimp

Fresh shrimp is king here. Anytime you can get fresh shrimp, use fresh shrimp. However, frozen shrimp are often frozen shortly after being caught, making them a dependable choice for many home cooks. Thaw shrimp overnight in the refrigerator or place them in a bowl of cold water for quicker thawing.

Wild-Caught vs. Farm-Raised

Wild-caught shrimp often have a slightly cleaner, sweeter flavor, but good-quality farm-raised shrimp can also work beautifully in this recipe.

Signs of Fresh Shrimp

Fresh shrimp should smell clean and mild, never overly fishy. The flesh should look firm and slightly translucent.

For a complete guide to buying, cleaning, sizing, and preparing shrimp, be sure to visit my Southern Fried Shrimp post, packed with helpful tips, shrimp size charts, and easy kitchen advice.

How to Make Creamy Southern Grits

The secret to wonderful grits is patience. Slow simmering creates the creamy texture everyone loves.

Tips for Perfect Grits Every Time

• Use broth, milk, or a combination of both for extra flavor.
• Stir often to prevent lumps from forming.
• Keep the heat low and gentle.
• Add cheese near the end of cooking for the smoothest texture.
• Finish with butter for extra richness.

Common Mistakes to Avoid

Cooking Too Fast

High heat can cause grits to become lumpy or stick to the pan.

Too Little Liquid

Grits naturally absorb liquid as they cook. If they become too thick, simply stir in a little more broth or milk.

Get the Seasoning Correct Early

Season your grits correctly at the beginning. It is hard to season grits for flavor after they are cooked. I prefer to use broth when cooking grits in order to ensure great flavor. If you use salt-seasoned water, stir to dissolve the salt, then taste. It should be easy to drink like a broth.

Wait until the grits are fully cooked before adjusting salt and seasonings.

How to Make Southern Shrimp and Grits

Step 1: Cook the Grits

Bring broth, milk, or water to a gentle simmer. Slowly whisk in the grits and cook low and slow until creamy and tender.

Step 2: Cook the Bacon and Aromatics

Cook bacon until crisp, then sauté the onion and garlic in the rendered fat. This step builds a rich, savory base for the shrimp.

Step 3: Cook the Shrimp

Season the shrimp lightly and cook just until pink and opaque. Shrimp cook very quickly, usually only a few minutes per side. Overcooking can make them rubbery.

Step 4: Bring Everything Together

Spoon the creamy grits into bowls, then top with the shrimp mixture. Finish with crumbled bacon, sliced green onions, and parsley, and for extra flavor and color, add a sprinkle of sheese on top.

Now that you know a little about the history and charm behind this Southern favorite, it is time for the best part — making a warm, comforting bowl right in your own kitchen. This Southern Shrimp and Grits recipe combines creamy, buttery grits with tender shrimp, smoky bacon, and rich, savory flavor in every bite. It is hearty enough for supper, special enough for guests, and simple enough for even beginner cooks to make with confidence.

Print

Shrimp and Grits

The perfect marriage of coastal charm and Southern comfort. Tender, succulent shrimp are sautéed in a savory sauce enriched with garlic, smoky bacon, and a touch of spice. The shrimp rest atop a bed of creamy, old-fashioned grits, velvety smooth and infused with the richness of butter and cheese.

Course breakfast, brunch, lunch, dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 688kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan with lid
• 1 whisk
• 1 large skillet
• 1 slotted spoon

Ingredients

Grits

• 2 cups chicken broth
• 2 cups 2% milk
• ⅓ cup butter, cubed
• ¾ tsp salt
• ½ tsp black pepper
• ¾ cup uncooked old-fashion grits you can also use quick grits
• 1 cup sharp cheddar cheese, shredded or 1/2 cup sharp cheddar and 1.2 cup smoked Gouda

Shrimp

• 8 thick sliced bacon strips, chopped, cooked, and drained
• 4 tsps bacon drippings (reserved from cooked bacon)
• 1 lb fresh large shrimp (31-40 count per pound) peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp Cajun or blackened seasoning or your favorite Southern seasoning
• 2 tsp fresh lemon juice
• 1 tbsp butter
• 4 ea. green onion, chopped

Instructions

Grits

• In a large lidded saucepan, bring the broth, milk, salt, and pepper to a boil. Slowly whisk in grits. Reduce heat to a medium low and cover. Cook for about 15-20 minutes, stirring occasionally until done. Stir in butter and whisk together followed by the cheese. Set aside and keep warm.

Shrimp

• In a large skillet, cook the bacon over medium heat until crisp. With a slotted spoon remove from pan and place on paper towels to drain. Using the reserved 4 teaspoons of hot bacon drippings, add the shrimp, garlic, and cajun seasoning and saute until the shrimp have turned pink, usually 2-3 minutes per side. Add 1 tbsp butter and 2 teaspoons of lemon juice over the shrimp stir, Add chopped cooked bacon, mixing well. Serve over hot grits. Sprinkle with chopped green onions. Serve immediately with hot toasty bread.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

1 serving = 1 cup of grits plus 1/2 cup of shrimp mixture.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 35g | Protein: 41g | Saturated Fat: 22g | Cholesterol: 240mg | Sodium: 1826mg | Fiber: 2g | Sugar: 7g

One of the best things about Southern Shrimp and Grits is how easy it is to make the dish your own. Some families love it spicy and bold, while others prefer a more traditional Low Country style with simple, comforting flavors. Below are a few delicious variations and serving ideas to help you customize this Southern classic to fit your table perfectly.

Variations to Try

Cajun Shrimp and Grits

Add Cajun seasoning and a little extra heat for a bold, spicy version.

Cheesy Shrimp and Grits

Use sharp cheddar, smoked gouda, or pepper jack cheese for extra creamy richness.

Low Country Style

Keep things simple and traditional with bacon, shrimp, butter, and stone-ground grits.

Breakfast Shrimp and Grits

For a hearty Southern breakfast, top each bowl with a fried or poached egg.

What to Serve with Shrimp and Grits

Shrimp and grits can easily stand on their own, but a few simple sides make the meal feel even more complete.

• Crusty Bread  or Garlic Bread
• Fresh fruit
• A crisp green salad
• Sweet tea or homemade lemonade

Helpful Kitchen Tips for Shrimp and Grits Success

• Keep cooked grits warm over low heat, stirring occasionally to maintain their creamy texture.
• Use a large skillet so the shrimp cook evenly instead of steaming.
• Prep ingredients ahead of time since shrimp cook quickly once they hit the pan.
• Leftovers reheat best slowly over low heat with a splash of broth or milk.

Frequently Asked Questions

Can I use quick grits for this recipe?

Yes. Quick grits work well and save time, although stone-ground grits usually have better flavor and texture.

What type of shrimp works best when cooking shrimp and grits?

Medium or large shrimp are ideal because they stay tender and cook quickly.

Can shrimp and grits be reheated?

Absolutely. Reheat gently and add a little extra liquid to loosen the grits.

Can I freeze shrimp and grits?

Shrimp freeze fairly well, but grits can change texture after freezing. Fresh is usually best.

Are grits gluten-free?

Most plain grits are naturally gluten-free, but always check the packaging for possible cross-contamination.

Storage Tips

Place leftovers in an airtight container and refrigerate for up to 3 days. Grits naturally thicken as they cool, so do not be surprised if they seem very firm after refrigeration. Resolve this by adding a splash of milk, broth, or water when reheating to restore their creamy texture.

For best results, reheat slowly on the stovetop or in short intervals in the microwave, stirring often.

Final Thoughts

Southern Shrimp and Grits may sound fancy, but at heart, it is simple comfort food meant to be shared and enjoyed. Creamy grits, savory shrimp, smoky bacon, and rich Southern flavor come together in a dish that feels warm, welcoming, and wonderfully satisfying.

Do not feel intimidated if this is your first time making it. Once you see how quickly it comes together, you may find yourself craving it again and again. Whether you serve it for a cozy family supper, a relaxed weekend brunch, or a special gathering with friends, shrimp and grits always bring a little Southern comfort to the table.

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The post Shrimp and Grits: A True Southern Comfort Food Classic appeared first on Blissful Foods Plus.

Eggs have long been called one of nature’s perfect foods, and it is easy to see why. They are high in protein, nutrient-dense, budget-friendly, and incredibly versatile. Best of all, they can be turned into a warm, satisfying meal in just minutes. For many people, scrambled eggs are one of the very first things they learn to cook. If you love soft, fluffy scrambled eggs and want to master making perfect scrambled eggs every time, you are in the right place. A few simple tricks can make a big difference, and along the way, you will also strengthen some valuable everyday cooking skills and techniques.

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Why Scrambled Eggs Matter

I would guess this is one of the first foods most beginning cooks will learn to cook. It is not a complicated recipe that requires just eggs and seasoning, and is table-ready in no time. Learning to cook scrambled eggs is an essential skill for anyone looking to improve their cooking abilities. Here are a few reasons why it matters.

• Scrambled eggs are a quick and easy meal option, perfect for busy mornings.
• Mastering this dish builds confidence in the kitchen for beginners.
• Eggs are a nutritious source of protein and essential vitamins.
• Cooking scrambled eggs teaches fundamental techniques like whisking and heat control.
• This skill allows for creativity with ingredients, such as adding herbs or cheese.
• Perfecting scrambled eggs can enhance overall cooking skills and techniques.

This recipe is a perfect example of what my Kitchen Confidence Series is all about—taking everyday ingredients and turning them into something truly special, one easy step at a time.

What You Need

Before you start cooking, it helps to gather a few simple ingredients and basic kitchen tools. The good news is you do not need anything fancy to make great scrambled eggs. In fact, a handful of everyday ingredients and the right pan are often all it takes to create soft, fluffy eggs that turn out beautifully every time.

Basic Ingredients

• Eggs
• Butter
• Salt
• Pepper

Optional Add-Ins

• Milk or cream
• Cheese
• Fresh herbs
• Green onions
• Bacon bits
• Diced ham

Best Equipment

• Nonstick skillet
• Silicone spatula
• Small mixing bowl
• Whisk or fork

The Secret to Perfect Scrambled Eggs

To achieve perfect scrambled eggs, follow these steps:

1. Start With Fresh Eggs

• Fresh eggs have better flavor and texture.
• Room-temperature eggs cook more evenly.

2. Whisk Thoroughly

• Add a pinch of salt to the eggs before whisking to improve texture.
• Fully combine yolks and whites.
• Whisking adds air for fluffier eggs.

3. Don’t Add Too Much Liquid

• Explaining the debate over milk or cream: Using water keeps the eggs lighter and healthier by minimizing added fats. Water creates a fluffier texture by allowing steam to form during cooking.
• Adding small amounts of water is fine, but too much can water down the eggs. Rule of thumb: 1 teaspoon of water per egg.

4. Use Low to Medium-Low Heat

• High heat is the biggest mistake.
• Slow cooking creates creamy, tender eggs.
• Stir gently and continuously with a spatula to create soft curds and avoid sticking.
• Remove from heat just before they are fully set, as residual heat will finish cooking them.

5. Butter Matters

• Adds flavor and helps prevent sticking.
• Let butter melt gently, not brown.

There is something wonderfully comforting about a plate of soft, fluffy scrambled eggs done right. Simple ingredients, a gentle touch, and a few easy tips can turn an everyday breakfast into something truly satisfying. This easy method creates tender, flavorful scrambled eggs that are perfect for busy mornings, lazy weekends, or any time you need a quick, comforting meal.

Print

Perfect Scrambled Eggs

Make perfect scrambled eggs every time with this easy recipe and simple cooking techniques.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 193kcal

Author Blissful Foods Plus

Equipment

• 1 nonstick frying pan
• 1 whisk
• 1 Silicone spatula

Ingredients

• 8 large eggs
• 8 tsps water
• ½ tsp salt
• 3 grinds black pepper (optional)
• 2 tbsps butter (for the pan)

Instructions

• Whisk together 8 large eggs, 1/2 teaspoon of salt, and 3 grinds of black pepper. Add 8 teaspoons of water and whisk vigorously until light an forthy.
• I like to keep my eggs warm until served, so I place an oven-proof serving dish in a low-heated oven to heat while I am prepping and cooking the eggs.
• Heat a non-stick fry pan over medium heat, then add 2 tablespoons of butter. Swirl the butter around the pan and up the sides until melted. Once the butter is melted, pour the eggs into the middle of the pan. Eggs should push butter to the sides of the pan.
• Using a silicone spatula, move the eggs around the pan, stirring slowly. As soon as the eggs start forming big, soft lumps, turn the heat to low and shift from stirring to folding eggs over themselves while gently shaking the pan with the other hand.
• When there are no liquid eggs running around the pan, turn the heat off.. Let eggs rest for one minute to finish cooking before serving. Gently dish into a pre-warmed casserole dish right before serving.
• Taste and adjust seasonings. If you desire, add garnish like chives or green onion right before serving. .

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Cholesterol: 387mg | Sodium: 478mg | Potassium: 140mg

Now that you have the basic recipe, let’s walk through the simple techniques that make all the difference. From choosing the right heat to knowing exactly when to remove the eggs from the pan, these easy step-by-step tips will help you create soft, fluffy scrambled eggs with perfect texture and flavor every single time.

Step-by-Step: How to Make Perfect Scrambled Eggs

Step 1: Crack and Whisk

• Crack eggs into a bowl.
• Add 1 teaspoon of water per egg.
• Add a pinch of salt.
• Whisk until smooth and slightly frothy.

Step 2: Heat the Pan

• Place the skillet over medium-low heat.
• Add the butter and let it melt slowly. Do not allow butter to brown.

Step 3: Add the Eggs

• Pour eggs into the skillet.
• Let’s sit briefly before stirring.

Step 4: Stir Gently

• Use slow, soft folds with a silicone spatula.
• Push eggs from the edges toward the center.

Step 5: Remove Before Fully Set

• Eggs continue cooking after removal.
• Slightly glossy eggs become perfect within seconds.

Common Scrambled Egg Mistakes

Cooking Over High Heat

• Leads to dry, rubbery eggs.

Over-Stirring

• Breaks curds too small.

Overcooking

• Eggs become tough very quickly.

Forgetting to Season

• Salt enhances flavor dramatically.

How to Make Different Styles of Scrambled Eggs

Soft and Creamy Scrambled Eggs

• Lower the heat and gently stir.

Fluffy Diner-Style Eggs

• Slightly higher heat with more whisking.

Cheesy Scrambled Eggs

• Add cheese near the end.

Loaded Breakfast Scramble

• Add vegetables, meats, or herbs. Always sauté or cook vegetable and meat add-ins until fully cooked before adding them to eggs. Place the cooked meat and vegetable add-ins in the bottom of the skillet, then pour the whisked eggs over them. Stir gently until eggs are done.

Helpful Tips for Better Eggs

• Use a nonstick pan.
• Cook small batches.
• Clean the skillet between batches.
• Add herbs at the end for fresh flavor.
• Warm serving plates help keep eggs hot longer.

What to Serve With Scrambled Eggs

Breakfast Favorites

• Toast
• Biscuits
• Pancakes
• Bacon or sausage
• Hash browns
• Fresh fruit

Brunch Ideas

• Avocado toast
• Breakfast sandwiches
• Breakfast burritos

Storage and Reheating Tips

• Best enjoyed fresh.
• Store leftovers in an airtight container. Consume within 3 to 4 days for best quality.
• Reheat gently over low heat or briefly in the microwave.

Frequently Asked Questions

How many eggs per person?

Standard serving is 2-3 eggs per person

Can scrambled eggs be made ahead?

Yes, they can. But in my opinion, this is one of those foods that are best served immediately after cooking. Scrambled eggs can be cooked, then, once cooled, placed in an airtight container and refrigerated for 3-4 days. They can also be frozen in an airtight container for 2-3 months.

How should I reheat scrambled eggs from the refrigerator and freezer?

Place the thawed scrambled eggs in the microwave, cover with a paper towel, and reheat in 30-second intervals, stirring between each interval. Stovetop reheat takes longer. Just place eggs in a non-stick pan over low heat, stirring gently until heated through. Always thaw eggs in the refrigerator first. Note: Eggs may become a bit rubbery when reheated. They can also dry out, but adding a small amount of cream can help restore the moisture.

Final Thoughts

Scrambled eggs are one of the simplest dishes to make, yet a few small techniques can completely transform the texture and flavor. With gentle heat, a little patience, and fresh ingredients, you can create soft, fluffy eggs that are full of flavor every single time. Whether you are making a quick weekday breakfast or a slow weekend brunch, mastering scrambled eggs is one of those small kitchen skills that makes cooking feel easier, more enjoyable, and a whole lot more delicious.

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The post How to Make Perfect Scrambled Eggs Every Time appeared first on Blissful Foods Plus.

Introduction

There are days when you want dessert to feel just a little extra special without turning your kitchen upside down to make it happen. This Lemon-Blueberry Ricotta Cake is exactly that kind of recipe.

Bright lemon. Sweet, juicy blueberries. And a soft, tender, moist cake that feels almost too good to be this easy.

The ricotta is the quiet hero here. It doesn’t shout for attention—but it works its magic behind the scenes, creating a cake that’s incredibly moist, rich without being heavy, and beautifully balanced in every bite. Add in that fresh citrus sparkle and those little bursts of blueberry, and suddenly you’ve got something that feels bakery-worthy… right from your own oven.

This is the kind of cake you make for brunch, for company, or simply because you want something lovely sitting on your counter. And the best part? It only gets better with time.

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Here’s why you’ll fall in love with this cake:

• Incredibly moist and rich, thanks to creamy ricotta
• Bright lemon flavor that adds the perfect fresh, citrusy balance
• Juicy blueberries that burst with flavor and color
• Light, tender texture that still feels a little indulgent
• A unique twist on a classic cake that’s sure to impress
• Easy enough for beginner bakers using simple, everyday ingredients
• Beautiful for brunch, dessert, or gifting
• And yes… it tastes even better the next day.

As promised—simple ingredients, beautiful results.

• Ricotta cheese: Use whole milk ricotta for the best texture
• Fresh lemons: Fresh-squeezed juice is a must—and don’t skip the zest
• Blueberries: Fresh is best for flavor, texture, and color
• Butter, sugar, eggs, flour, baking powder, salt:
  Bring butter and eggs to room temperature. Soft butter, not melted, is key. Room temp ingredients = smoother batter and better texture
• Optional: Vanilla or almond extract for added depth

Bright, tender, and bursting with flavor, this Luscious Ricotta Lemon-Blueberry Cake is the kind of dessert that feels both comforting and a little bit special. Creamy ricotta gives the cake its soft, melt-in-your-mouth texture, while fresh lemon zest and juice will bring a lively citrus sparkle to every bite. Sweet, juicy blueberries are tucked throughout, adding little pops of flavor that balance beautifully with the cake’s light richness. Whether you’re baking for a weekend treat, a family gathering, or simply because you’re craving something delightful, this recipe walks you step-by-step through creating a bakery-worthy cake right in your own kitchen. It is simple, approachable, and absolutely worth it.

Print

Luscious Lemon-Blueberry Ricotta Cake

Bake a light, tender lemon-blueberry ricotta cake with simple ingredients. Bright citrus flavor, juicy berries, and a rich, moist crumb in every bite,

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 448kcal

Author Mary Lou Coon

Equipment

• 1 9-inch springform pan
• 1 Mixing bowl
• 1 measuring cups
• 1 medium saucepan
• 1 whisk
• 1 Silicone spatula
• 1 parchment paper

Ingredients

Lemon Curd

• 1 large egg
• ½ cup granulated sugar
• 2 tbsp cornstarch
• ⅓ tsp salt
• 1 cup whole milk
• zest of one lemon
• juice of ½ large lemon
• ¼ stick unsalted butter

Cake

• 1½ cups granulated sugar
• ¾ cup unsalted butter-softened (10 tablespoons)
• 15 ounces whole milk ricotta cheese
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp grated lemon zest
• 1½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 pint fresh blueberries
• sifted confectioner;s suger for dusting

Instructions

Lemon Curd

• In a small saucepan, add egg, sugar, cornstarch, and salt. Whisk until blended smoothly. In a mixing bowl, combine 1 cup of milk, the zest of 1 lemon, and the juice of ½ a lemon. Whisk the ingredients together until they are well blended. Next, transfer the mixture to the saucepan and place it over medium heat on the stovetop. Stir constantly until the mixture thickens. Once it has thickened, remove the saucepan from the heat and add in 1/4 stick of unsalted butter. Whisk vigorously until the mixture is smooth. Place a piece of plastic wrap over the top of the lemon curd. This will keep a thick film from forming over the lemon curd until you are ready to use it.

Cake

• Preheat oven to 350℉. Grease and place parchment paper over the bottom of an 8 or 9-inch springform pan.
• In a large mixing bowl, using a hand mixer on medium speed, cream together the butter and sugar for 3 minutes until light and fluffy. With the mixer on low, add the eggs one at a time until well combined. Add the ricotta cheese, vanilla, and lemon zest, mixing just until everything is incorporated. With a rubber spatula, fold in the 1 cup of the fresh blueberries. Transfer batter to the springform pan. Scatter the remaining blueberries over the cake and gently press them into the batter. Note: Tossing the dry blueberries in a small amount of flour to coat will keep the berries from sinking to the bottom of the batter.
• Transfer the cooled lemon curd into a piping bag. Clip the end of the bag off and squeeze the curd in a lattice design over the cake. Sometimes I will pipe just around the outer rim, either way works.
• Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the cake. Do not overbake.
• Remove the cake from the oven when it's done. Run an offset spatula around the sides of the cake to release. Let it cool for 15 minutes, then release the collar. Using the parchment paper overhang, slide the cake off the pan onto a cooling rack. Sprinkle with confectioner's sugar before serving.
• Can be served cold, warm, or at room temperature. Store in an airtight container in the refrigerator for up to a week. The cake can be stored on the counter at room temperature for up to 2 days if it is stored in a domed cake stand.

If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1slice | Calories: 448kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Cholesterol: 119mg | Sodium: 417mg | Fiber: 4g | Sugar: 48g

If you’re building confidence in the kitchen, this cake is a beautiful place to start. My Kitchen Confidence Series walks you through recipes just like this—simple steps, reliable results, and a little joy baked into every bite.

A few simple tips to help you get it just right:

• Start by using an 8 or 9-inch springform cake pan.
• For the best flavor and texture, use fresh blueberries.
• Zest lemons finely for maximum citrus flavor
• Always start with room temperature ingredients.
• Drain ricotta well to avoid excess moisture.
• Gently fold in the blueberries—don’t overmix
• Pat blueberries dry, then toss lightly in flour before adding (this helps keep them from sinking)
• The batter will be thick and creamy—that’s exactly what you want.
• Bake just until a toothpick comes out clean (avoid overbaking).
• Let the cake cool properly—this helps it set and slice beautifully.
• Serve warm, chilled, or at room temperature.
• Finish with a sprinkle of powdered sugar before serving.
• I always use a 9-inch springform pan for this simple cake.

This cake is beautiful all on its own—but here are a few ways to make it shine:

• Dust with confectioner’s sugar and fresh blueberries.
• Serve with whipped cream or try vanilla ice cream.
• Perfect for brunch, lunch, baby showers, and spring gatherings
• Enjoy after a light meal or pack it along for a picnic.
• Goes great with coffee or tea for a delightful afternoon treat.

To keep your cake fresh and delicious:

• Let the cake cool completely before storing.
• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 1 week for longer storage.
• To freeze: slice, wrap individually, and store in a freezer bag
• Thaw in the refrigerator, then bring to room temperature before serving

Some recipes are meant to impress. Others are meant to comfort. This one quietly does both.

It’s simple enough for an ordinary day, yet special enough to serve when it matters. Soft, bright, and full of flavor, every slice feels like a little reward for stepping into the kitchen and giving it a try.

If you’ve been building your confidence, this is your kind of cake. No fuss. No stress. Just beautiful, delicious results.

Bake it once… and don’t be surprised if it becomes one you come back to again and again.

A cake like this doesn’t need a special occasion… but somehow, it makes any day feel like one.

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The post Lemon-Blueberry Ricotta Cake: Rich, Moist and Easy appeared first on Blissful Foods Plus.

Introduction

In my most recent post, I walked you through how to use and store butter—and briefly introduced compound butter. But let me tell you, it deserves a moment of its own.

Compound butter may sound a little fancy, but don’t let that fool you. It’s one of the easiest ways to elevate just about anything you serve. Casual weeknight dinner? Yes. Special occasion? Absolutely.

It’s a small, simple touch that brings big flavor. A little “slice of delight,” if you will.

Whether you keep it classic or go bold with your flavors, compound butter invites you to play in the kitchen. There are no strict rules here—just your taste buds leading the way.

So, let’s dig in and see what all the fuss is about.

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What Is Compound Butter?

If you’re looking to boost flavor without extra fuss, compound butter is your new best friend.

At its core, it’s simply butter mixed with flavorful ingredients. That’s it.

Here’s how it comes together:

• Start with softened butter.
• Blend in herbs, spices, citrus zest, or even cheese.
• Mix until well combined.
• Shape into a log (or keep it soft and spreadable)
• Chill until firm for easy slicing.
• Use it to finish meats, vegetables, breads, sauces or even desserts.

You can keep things savory… or take a sweet turn with honey, cinnamon, vanilla, or even cocoa.

Simple ingredients. Big impact.

How to Make Compound Butter

Making compound butter is easy—and honestly, a little fun.

• Start with softened butter.
  Let it sit at room temperature until soft, but not melted.
• Add your mix-ins.
  This is where the magic happens. Fresh herbs, garlic, green onions, spices, shredded cheese—whatever you love.
• Don’t stop at savory. Sweet versions are just as delightful. I especially love pairing a sweet compound butter with fruit purée over pound cake or loaf cake. Cinnamon, vanilla, and maple? Always a good idea.
• Shape and chill
  Spoon the butter onto plastic wrap or parchment paper, roll it into a log, twist the ends, and refrigerate for a couple of hours until firm.

A quick note: fresh herbs are usually best, but if you’re using dried, remember—they’re more concentrated in flavor. A little goes a long way, so adjust what your recipe calls for.

Your First Compound Butter Recipe

If you’re new to compound butter, this is the perfect place to begin. This is one of those simple little kitchen secrets that never fails. A blend of garlic, fresh herbs, and creamy butter—ready to melt over just about anything and make it better.

Print

Classic Garlic Herb Compound Butter

A simple, flavorful compound butter made with fresh herbs and garlic. Perfect for steaks, vegetables, breads, and more.

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 16 tablespoons

Calories 102kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 measuring cups and spoons
• 1 spatula set
• 1 parchment paper or
• 1 Plastic wrap

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh chives, finely chopped
• 1 tsp fresh thyme or (½ tsp dried)
• ½ tsp salt, adjust to taste)
• ¼ tsp black pepper

Instructions

• In a medium bowl, add softened butter.
• Stir in minced garlic, parsley, chives, and thyme.
• Season with salt and pepper. Mix until fully combined
• Scoop the butter onto a piece of parchment paper. Form into a log and twist the ends to seal.
• Refrigerate for at least 2 hours, or until firm.
• Slice into rounds and serve over meats, vegetables, or warm bread.

If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

Fresh herbs give the freshest flavor, but dried herbs can be used.  Dried herbs have a greater flavor intensity, so you will need to adjust (reduce) the amount called for in the recipe. 

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 16tablespoons | Calories: 102kcal | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 74mg | Potassium: 8mg