The Dip that Stole the Party

I discovered this recipe about 40 years ago at an office potluck. This potluck celebrated Halloween, and when someone brought out a Tex-Mex salsa called Alligator Eyes, it stole the party!

Sliced black olives swimming around in a colorful bowl of tomatoes and jalapeños? Well, take a boat ride down one of Florida’s rivers, and you’ll understand just how appropriate the name Alligator Eyes really is!

Forty years later, this is still one of my favorite salsa recipes. It’s one of those recipes that seems made for all the spooky silliness Halloween brings. It’s fun, easy to make, and delicious, too!

But don’t be fooled. This isn’t a Halloween-only recipe. It belongs in every party planner’s recipe collection. Sure, it’s wonderful served with tortilla chips, but don’t stop there! Try it on omelets, nachos, tacos, burritos, hamburgers, and even hot dogs. And that’s just getting started!

So settle in, and let me show you just how easy it is to make Alligator Eyes. This recipe may be a little late for Halloween this year, but it’s just in time for the next big three holidays and all the parties in between!

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Why Will You Want to Try This Recipe?

There are plenty of reasons to give this old-fashioned potluck favorite a try. Besides being colorful and full of flavor, it’s one of those recipes that can do double duty in your kitchen.

Here are a few reasons I think you’ll love it:

• A Fun Conversation Starter: Those sliced black olives floating around in the salsa give this recipe its unusual name. It’s hard not to smile when you see a bowl of Alligator Eyes!
• Fresh, Zesty Flavor: Juicy tomatoes, green onions, jalapeños, and a tangy lime-and-vinegar dressing come together for a delicious mix with just the right amount of kick.
• More Than Just a Dip: Serve with tortilla chips, spoon over scrambled eggs, or add to tacos, burritos, nachos, and your favorite grilled foods.
• Easy to Make Ahead: A little chopping, mixing, and refrigerator time are all it takes. In fact, making it ahead gives the flavors time to mingle.

Ingredients for Alligator Eyes

One thing I love about this recipe is that it doesn’t require a long shopping list or any fancy ingredients. Most of these are everyday kitchen staples.

Here’s what you’ll need:

• Sliced black olives
• Diced tomatoes
• Chopped green onions
• Finely chopped jalapeños
• Fresh lime juice
• White vinegar
• Olive oil
• Garlic salt and pepper to taste
• Cilantro is optional

That’s it! Simple ingredients that come together to make something pretty special.

How Do I Make Alligator Eyes?

As promised, this recipe is about as easy as it gets. Just chop, dice, mix, and refrigerate for a little while before serving.

Here’s how to put it all together:

1. Prepare the Vegetables: Chop the tomatoes and green onions. Finely chop the jalapeños, removing the seeds if you prefer a milder salsa.
2. Combine the Ingredients: Place the prepared vegetables in a glass mixing bowl and add the sliced black olives.
3. Add the Lime Juice: Cut a fresh lime in half and squeeze the juice over the ingredients.
4. Make the Dressing: Add the olive oil and white vinegar.
5. Season and Mix: Add salt and pepper to taste. Gently stir everything together until well combined.
6. Chill Before Serving: Cover and refrigerate for at least 1–2 hours before serving. This gives all those wonderful flavors time to come together.

For a little extra fun when serving, make sure some of those black olive slices are visible on top. After all, we want everyone to see those Alligator Eyes!

My Alligator Eyes Recipe

Nothing to it! Now that you’ve seen just how easy this recipe is, follow the detailed ingredient measurements and instructions in the recipe card below.

Print

Alligator Eyes

Alligator Eyes is a zesty, colorful Tex-Mex salsa-style dip that has been stealing the show at potlucks for over 40 years! Made with juicy tomatoes, sliced black olives, green onions, jalapeños, and a tangy dressing of lime juice, olive oil, and vinegar, this easy-to-make favorite is packed with fresh flavor and just the right amount of kick. Serve it with tortilla chips, spoon it over scrambled eggs, or add it to tacos, burritos, and toast. One taste and you'll understand why this old-fashioned party favorite is still a crowd-pleaser!

Course Appetizers, party foods, game day food, food get-togethers,

Cuisine Tex-Mex

Prep Time 20 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 82kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 measuring cups and spoons
• 1 spatula

Ingredients

• 1 cup sliced black olives (alligator eyes)
• 2 cups tomatoes (diced)
• ½ cup green onions (chopped)
• 2 tbsps cilantro (chopped) (optional)
• 1-2 jalapenos (seeds removed) (chopped)
• 1 Juice of one lime
• 1½ tbsps white vinegar
• 3 tbsps olive oil
• 1 tsp garlic salt
• pepper to taste

Instructions

• Prep: Chop the green onion, (cilantro if you choose to use), tomatoes, and jalapeños, then add to a glass mixing bowl.
• Mix: Add sliced black olives to the mixing bowl.
• Dressing: Squeeze the juice of one lime into a bowl. Add salt and pepper to taste. Then add olive oil and vinegar and stir gently to combine. Refrigerate for at least one hour. The dip tastes best if you let it sit a while before serving.
• Serve: Best served with tortilla or pita chips. Tastes great over eggs, hot dogs, burgers, tacos, burritos, or even toast.
• Note: When making homemade salsa, dressings, or anything that needs to sit for a while, I prefer to use a glass bowl when working with vinegar. Metal mixing bowls can react with the acidic nature of vinegar, causing off-flavors

Did you make this recipe? Please consider leaving a rating and sharing your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

When I first tried this recipe, which is the one I fell in love with, it did not have cilandro in it. When I received the recipe it had cilantro listed as “optional.”I have never made this recipe with cilantro.  So optional allows you to play around and decide which you prefer.

 

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Nutrition

Serving: 1(1/3 cup) | Calories: 82kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 557mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g

I couldn’t find my old recipe before Halloween this year, but now you have it! And there are plenty of reasons to put it to good use before the holiday season is over.

Looking for More Holiday Party Dip Favorites?

If you’re planning a holiday gathering, game-day get-together, or just having friends and family over, I’ve got a few more crowd-pleasing dips you might want to add to your menu! For a hot cheesy meaty dip and a hot broccoli mushroom dip, my blog post Tailgates, Touchdowns & Get-Togethers gives two of my most requested hot dips. My Hot Spinach Queso Dip is warm, cheesy, and full of flavor. The Classic 7-Layer Dip is always a hit and makes a beautiful addition to any party table. And if you’re looking for something creamy and delicious, my Easy Creamy Spinach Dip is another old-fashioned favorite that’s perfect for sharing. You really can’t go wrong with any of these!

Frequently Asked Questions

1. Can I prepare Alligator Eyes the day before an event?

Absolutely! In fact, I recommend making it ahead of time. Preparing the salsa the night before gives the lime juice, vinegar, and vegetables time to mingle and develop their flavors. Just keep it covered in the refrigerator until you’re ready to serve.

2. How long can I store Alligator Eyes in the refrigerator?

Store leftover salsa in an airtight container in the refrigerator and enjoy it within 3–4 days. Since this is a homemade salsa without preservatives, proper refrigeration is important. I don’t recommend leaving it out at room temperature for long, especially when serving at parties.

3. Why is it best to use a glass bowl when making vinegar-based dressings, salsas, and marinades?

Good question! Whenever I’m making something with vinegar or other acidic ingredients, I prefer using a glass mixing bowl. Acidic ingredients can react with certain metals, such as aluminum or copper, and sometimes affect the flavor. Glass is nonreactive, making it a good choice for mixing and storing your homemade salsa.

Conclusion: Better Late Than Never, They Say!

I sincerely wish I could have dug up this recipe before Halloween this year. I think you would have had some fun serving it at your Halloween party. Just imagine the OOOHS and AHHHS when your guests discover those little black alligator eyes staring back at them!

But you have the recipe now, and there’s still plenty of time to test-drive it before the rest of the holiday season arrives.

I promise you, my Alligator Eyes salsa has everything it takes to be the dip that steals your next party, too!

Let’s get chopping!

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The post Alligator Eyes – The Unforgettable 40-Year-Old Party Favorite appeared first on Blissful Foods Plus.

Introduction

The holidays are here, and it’s time to pull out our old must-have recipes and add a few new ones to the collection. If you haven’t tried Easy Cornbread Casserole, now is the perfect time! If you and your family love corn, I think this one will be a winner at your holiday table.

Cornbread Casserole is a popular Southern comfort food that brings together the delicious flavors of cornbread, sweet corn, and a few creamy ingredients. Made with cornbread mix, sour cream, eggs, creamed corn, and whole kernel corn, it bakes into a moist, tender casserole with a beautiful golden top.

It’s usually served as a side dish alongside your favorite holiday meats and vegetables. But here’s a little secret. Drizzle a bit of honey over a warm slice, and you might find yourself enjoying it for dessert!

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A Little History of Cornbread Casserole

Corn has been an important part of Southern cooking for generations. Long before today’s casseroles became popular, Southern cooks were making a variety of corn puddings, baked corn dishes, and traditional cornbreads using ingredients readily available in their kitchens.

Over time, these dishes evolved, and home cooks began experimenting with different combinations of corn, milk, butter, and eggs.

The introduction of convenient packaged cornbread mixes, such as Jiffy, made these dishes even easier to prepare. What once required measuring several dry ingredients could now be made with a simple boxed mix.

Today, Cornbread Casserole, sometimes called corn casserole, remains a favorite at family gatherings, church suppers, potlucks, and especially holiday dinners. It’s easy to understand why this simple dish has earned a permanent place on so many Southern tables!

Reasons to Love Cornbread Casserole

This recipe has plenty of reasons to earn a spot in your collection. Here are a few of my favorites:

• Simple Ingredients: A handful of everyday ingredients, including cornbread mix, canned corn, sour cream, and eggs, come together to make something delicious.
• Quick Preparation: It takes just a few minutes to combine the ingredients before popping the casserole into the oven.
• Easy to Customize: Add shredded cheese, seasonings, or your favorite extras to make it your own.
• Perfect for Sharing: It’s a crowd-pleaser for holiday dinners, family gatherings, and potluck suppers.
• Deliciously Versatile: Serve it as a savory side dish or enjoy a warm slice with a little honey for a sweet treat.

Ingredients for Cornbread Casserole

One of the best things about this recipe is that you don’t need a long shopping list or a pantry full of specialty ingredients. You can find most of these items at your local grocery store.

Here are the ingredients you’ll need:

• Cornbread Mix: A boxed mix such as Jiffy makes a convenient base for this casserole.
• Whole Kernel Corn: Adds sweet bites of texture throughout the casserole.
• Creamed Corn: Adds moisture and a wonderful creamy consistency.
• Eggs: Help bind the ingredients together.
• Butter: Adds richness and flavor.
• Sour Cream: Helps keep the casserole moist and tender.
• Shredded Cheese: Adds a delicious cheesy flavor. Cheddar is a popular choice.
• Seasonings: Salt, pepper, and garlic powder add a little extra flavor.
• Chives or Scallions: Optional, but they make a lovely garnish.

How to Make Cornbread Casserole

You won’t believe how easy this casserole is to put together! With just a few minutes of preparation, you’ll have everything ready for the oven.

Here are the basic steps:

1. Prepare Your Baking Dish: Butter a 9 x 13-inch baking dish and set aside. Preheat your oven to the temperature listed in the recipe card.
2. Combine the Ingredients: In a large mixing bowl, stir together the melted butter, sour cream, cheese, creamed corn, and eggs until combined.
3. Add the Cornbread Mix: Stir in the muffin mix and seasonings. Mix well, then pour everything into your prepared baking dish.
4. Bake: Bake in the preheated oven for about 45–50 minutes, or until the top is golden brown and the center is set.
5. Serve: Allow the casserole to rest briefly before serving. Garnish with chives or scallions if desired.

That’s all there is to it! A delicious, golden-brown casserole that’s ready to take its place on your holiday table.

My Easy Cornbread Casserole Recipe

Now you are ready to bake up a new dish your whole family will love. Just follow the recipe card below and see how easy it is.

Print

Easy Cornbread Casserole

Looking for an easy holiday side dish? This Southern Cornbread Casserole is creamy, flavorful, and perfect for Thanksgiving, family dinners, and potlucks.

Course Side Dish

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 366kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 spatula
• 1 9 x 13 baking pan

Ingredients

• 1 ½ sticks unsalted butter (melted)
• 2 cups sour cream
• 2 14.75 oz cans creamed corn
• 2 15.25 oz cans whole kernel corn
• 2 large eggs (room temperature)
• 2 8.5 oz boxes JIffy corn muffin mix
• 2 cups shredded cheddar cheese Pepper Jack cheese is a good choice for a spicy kick
• ¼ cup chopped chives or green onions
• 2 tsps sea salt
• 1 tsp garlic powder
• ¼ tsp pepper (optional)
• Honey for serving (optional)

Instructions

• Prep: Preheat oven to 350℉. Butter a 9×13 baking dish set aside.
• Mix: In a large mixing bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix, green onions, and seasonings. Once combined, fold in the whole-kernel corn and cheese.
• Pour: Pour the mixture into the prepared baking dish.
• Bake: Bake until set and golden brown, 45-50 minutes.
• Cool: Let it cool for 10 minutes before slicing.
• Serve: Enjoy it as a main meal with butter or as a snack drizzled with honey.

Did you make this recipe? Please consider leaving a rating and sharing your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

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Nutrition

Serving: 1slice | Calories: 366kcal | Carbohydrates: 26g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 956mg | Potassium: 275mg | Fiber: 2g | Sugar: 7g | Iron: 1mg

What to Serve with Cornbread Casserole

Cornbread Casserole is a wonderful side dish that pairs beautifully with so many meals. Its slightly sweet, creamy flavor complements everything from traditional holiday favorites to everyday family dinners.

Here are a few serving ideas:

• Grilled or Roasted Chicken: A wonderful combination for a comforting family meal.
• Chili: The casserole’s slightly sweet flavor contrasts beautifully with a hearty bowl of chili.
• Pork Chops: Whether grilled, baked, or smothered in gravy, pork chops and cornbread casserole make a satisfying combination.
• Green Bean Casserole: Two classic Southern-inspired sides that belong together on your holiday table.
• Tacos or Enchiladas: For something a little different, serve this casserole alongside your favorite Tex-Mex dishes. Its sweet corn flavor makes a delicious companion to the bold, savory seasonings.
• Save a Slice: For later, add a little drizzle of honey

Frequently Asked Questions

Can you make Cornbread Casserole ahead of time?

Absolutely! This dish makes holiday meal prep a little easier.

Prepare the casserole as directed, reserving 1 cup of shredded cheese for the topping. Cover tightly with plastic wrap and refrigerate overnight. The next day, remove the plastic wrap, sprinkle the reserved cheese over the top, and bake as directed. You may need to add a few extra minutes to the baking time since the casserole will be cold.

Once the center is set and the top is golden brown, it’s ready to serve. One less dish to worry about on Thanksgiving Day!

How long does baked Cornbread Casserole last in the refrigerator?

When stored in an airtight container or covered tightly, leftover Cornbread Casserole will keep in the refrigerator for up to 3 days.

To reheat, cover the casserole with foil and warm it in a 350-degree Fahrenheit oven until heated through. You can also reheat individual portions in the microwave.

Can you freeze baked Cornbread Casserole?

Yes! Allow the casserole to cool completely, then wrap it tightly in foil or place it in a freezer-safe container. You can freeze it for up to 3 months.

When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat in a 350-degree Fahrenheit oven until warmed through.

Conclusion

Cornbread Casserole brings together sweet corn, buttery goodness, and creamy cheese to create one of those comforting side dishes everyone seems to love. It pairs beautifully with turkey, ham, or just about any main dish you serve. Whether you’re planning a holiday feast or a Sunday family dinner, this recipe deserves a spot on your table.

So, grab that box of Jiffy, and let’s get baking! And should you happen to have any leftovers, here’s a little suggestion from my kitchen. Pop a slice into the oven to warm it up. When you bring it out, drizzle a little honey or maple syrup over the top.

Now, that’s a little taste of Southern comfort you won’t want to miss!

With the holidays around the corner, we could all use a little help with the chaos that comes with it. I wrote a special blog post just for that called Survive Holiday Cooking: A Guide for Mastering the Madness. Hope it helps!

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The post Easy Cornbread Casserole (A Southern Holiday Favorite) appeared first on Blissful Foods Plus.

Introduction

I don’t think I’ve ever met anyone who didn’t like bread. Nothing beats hot bread right out of the oven. Are you a bread lover, too, but avoid making it because it takes so much time? Let me introduce you to one of the easiest, tastiest homemade breads you’ll ever make: my Easy Beer Batter Bread.

I have many fond childhood memories of the comforting aroma of homemade bread filling the house. There was something special about watching a loaf come out of the oven, its golden crust and irresistible aroma filling the air. And that first bite? Pure bliss! Homemade bread has a way of bringing people together, making an ordinary meal feel a little more special.

As much as I love homemade bread, I know not everyone has the time or patience to knead dough and wait for it to rise. But what if I told you that you could enjoy that wonderful aroma of freshly baked bread without spending hours in the kitchen?

That’s where beer batter bread comes in! If you can stir a few ingredients together, you already have all the skills you need. There’s no yeast to proof, no dough to knead, and no waiting for it to rise. Just mix, pour, and bake!

This easy bread is especially delicious alongside soups, stews, and chowders. So, grab a mixing bowl, some flour, and a can of beer. I’ll walk you through everything you need to know to make your own loaf of Easy Beer Batter Bread.

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What Is Beer Batter Bread?

Beer bread is a simple homemade bread that uses beer in the batter. Depending on the recipe, you can make it with just a handful of ingredients and very little prep.

In this recipe, self-rising flour does most of the work of helping the bread rise. The beer adds moisture and flavor, while the sugar helps balance the flavors. Melted butter adds a delicious richness to the loaf.

The result is a rustic loaf with a golden crust and a tender interior. Best of all, you don’t need any special baking skills to make it!

Why You Will Love This Easy Beer Batter Bread

There are plenty of reasons to add this recipe to your collection, but here are a few of my favorites.

• Easy preparation: If you can stir, you can make this bread! It’s an excellent recipe for beginning bakers.
• No yeast or kneading: Skip the extra steps and waiting time of traditional yeast bread.
• Simple ingredients: You only need a few everyday ingredients to make a delicious homemade loaf.
• Versatile and delicious: Serve it with soups, stews, chowders, or your favorite comfort-food meals. You can even experiment with cheese and herbs to create your own variation.

Choosing the Right Beer for Beer Bread

I’m chuckling as I write this because I was so young when I first discovered this recipe that I can’t even tell you what kind of beer I used. All I remember is that it was the cheapest beer I could afford at the time!

I’ll always remember how beautifully the bread baked, the aroma that filled my kitchen, and how delicious it was alongside the soup I served that night.

Over the years, I’ve learned that the beer you choose can influence your bread’s flavor. But you don’t need to overthink it. Here are a few simple guidelines to help you choose.

Which Beer Should You Use?

• Lager or pilsner: These lighter beers generally produce a mild, familiar flavor that lets the bread’s other ingredients shine.
• Wheat beer: This can lend a mild, slightly sweet character to your loaf.
• Blonde ale: A good option for a gentle malt flavor.
• Amber ale: Choose this for a little more richness and depth.
• Stout or porter: These darker beers can give the bread a stronger, roasted flavor.

If you’re new to making beer bread, start with a mild-flavor beer. Experiment with different varieties as you get more comfortable with the recipe.

Can You Use Regular or Light Beer?

Absolutely! Both regular and light beer can work well in beer bread.

Regular beer may give your loaf a more noticeable malt flavor, while light beer generally produces a milder taste. The final flavor depends on what you choose.

My advice? Use what you have on hand. You don’t need to buy a special or expensive beer to bake bread.

A little kitchen wisdom: Use freshly opened beer for the most predictable results. And remember, choose a beer whose flavor you enjoy, because it can influence the taste of your finished bread.

Ingredients Needed for Easy Beer Batter Bread

One of this recipe’s best features is its short ingredient list. You won’t need to make a special trip to the grocery store for a long list of ingredients.

Here’s what you’ll need:

1. Self-rising flour: This is the foundation of your bread and contains the leavening agents needed to help it rise.
2. Granulated sugar: Adds a touch of sweetness to balance the flavor.
3. Beer: One 12-ounce can or bottle adds moisture and flavor to the batter.
4. Melted butter: Adds richness and a delicious finish to the crust.

Check the recipe card below for exact ingredient amounts, preparation details, oven temperature, and baking time.

How to Make Easy Beer Batter Bread

I love this recipe because the prep is so simple. You don’t need a mixer, and there’s no kneading involved!

1. Gather your ingredients. Measure everything before you begin so it’s ready to go.
2. Preheat the oven. Prepare your oven as directed on the recipe card.
3. Mix the batter. Combine the ingredients as directed in the recipe card. Stir just until the ingredients are incorporated.
4. Prepare the loaf pan. Grease your 9-by-5-inch loaf pan as directed.
5. Pour and bake. Transfer the batter to the prepared pan and bake for 50–60 minutes, or until done, as the recipe directs.
6. Cool before slicing. Remove the loaf from the oven and let it cool on a wire rack before slicing.

That’s all there is to it! In just a few minutes of preparation, you’ll have a loaf of homemade bread baking in your oven.

My Easy Beer Batter Bread Recipe

Now that you know how easy this bread is to make, head to the kitchen and try it.

Print

Easy Beer Batter Bread

Love homemade bread but not the work? This easy beer batter bread is simple to make, deliciously comforting, and perfect for sharing.

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 14 slices

Calories 139kcal

Author Blissful Foods Plus

Equipment

• 1 9x5x3 loaf pan
• 1 mixing bowls
• 1 measuring cups
• 1 Silicone spatula

Ingredients

• 3 cups self-rising flour
• 3 tbsp sugar
• 1- 12 oz bottle or can beer
• 3 tbsp butter (melted)

Instructions

• Preheat oven to 375℉.
• Grease a 9x5x3 loaf baking pan and set aside.
• In a medium mixing bowl, combine flour and sugar.
• Stir beer into the flour and sugar mixture and beat about 60 strokes with a silicone spoon or spatula.
• Pour batter into the greased loaf baking pan. Drizzle with melted butter.
• If you don't have self-rising flour, substitute 3 cups of all-purpose flour and add 4½ teaspoons of baking powder and 1 teaspoon of salt.
• This dish pairs well with any meal, particularly with soups, stews, and chowders.

Did you make this recipe? Please consider leaving a rating and sharing your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1slice | Calories: 139kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g

This recipe will help conquer the fear of baking bread. Want to conquer soups and stews? My post, Conquering Soup and Stews, will help, plus it offers a quick, easy soup recipe your family will love.

Tips for Making the Best Beer Bread

Even simple recipes benefit from a few helpful tips. Here are some things to keep in mind when making your first loaf.

• Measure your flour correctly. Too much flour can make your bread dry and heavy. Spoon the flour into your measuring cup and level it off; don’t pack it down.
• Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can make the finished bread tougher.
• Choose your beer with flavor in mind. A mild beer is a good starting point, especially if you’re serving the bread with a delicate soup or chowder.
• Check for doneness. Ovens vary, so begin checking toward the end of the recommended baking time. The loaf should be golden and baked through.
• Allow the bread to cool. Let the loaf rest on a wire cooling rack to make it easier to slice and help the interior finish setting.

What to Serve with Beer Batter Bread

Beer bread is a wonderful companion to a comforting bowl of soup or a hearty stew. Its rustic texture makes it perfect for soaking up those last delicious spoonfuls.

I especially love serving it with chowders on a cool day. If you’re looking for something hearty to serve alongside this bread, try my Easy Beefy Broccoli Chowder. Together, they make a satisfying meal for lunch or dinner.

You can also serve beer bread with chili, vegetable soup, or your favorite family stew. And don’t forget to enjoy a warm slice with a little butter!

This recipe will help conquer the fear of baking bread. Want to conquer soups and stews? My post, Conquering Soup and Stews, will help with that and offer a quick, easy soup recipe your family will love.

Frequently Asked Questions

What type of beer is best for beer bread?

No single beer is perfect for every recipe. Lagers and pilsners offer a milder flavor, while ales and darker beers can provide more depth. If you’re unsure, start with a mild beer, then experiment to find your favorite.

Can I use light beer instead of regular beer?

Yes! Light beer works well in beer bread and generally produces a milder flavor. Regular beer may give the finished loaf a more pronounced malt taste. Either works well for this recipe.

Does beer bread taste strongly of beer?

The flavor depends on the beer you use. A mild lager or pilsner will generally produce a more subtle flavor, while darker or more robust beers can be more noticeable in the finished loaf.

How should I store beer bread?

Once the bread has cooled completely, store it in an airtight container or wrap it well. It should keep at room temperature for about two to three days. For longer storage, wrap the loaf or individual slices securely and freeze them. Thaw as needed.

Can I add cheese or herbs to beer bread?

Absolutely! Shredded cheese, herbs, or a little garlic can add a delicious twist. If you add extra ingredients, keep the original proportions in mind so you don’t change the batter’s consistency too much.

A Few Final Thoughts

As a seasoned cook, I pay closer attention to recipe details these days. But while writing this post, I remembered a much younger, inexperienced cook who came across a recipe that called for a can of beer.

Coming from an era when we used what we had, I didn’t think twice. I went straight to the refrigerator, grabbed the beer off the shelf, and had the bread in the oven in less than 10 minutes. And you know what? It turned out wonderfully!

My point is simple: Don’t get too caught up in which beer to use. Grab what you have and give it a try! Sometimes the best recipes come from keeping things simple and enjoying the process.

This Easy Beer Batter Bread gives you the pleasure of homemade bread without the time-consuming steps of kneading dough and waiting for it to rise. It’s an easy way to bring a little homemade goodness to your table, whether you’re serving a weeknight supper or gathering with family and friends.

I hope you’ll try this recipe. Your kitchen will smell wonderful, your table will be a little more inviting, and you may discover a new favorite to share with the people you love.

Now, pull up a chair, grab a warm slice of bread, and stay awhile!

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The post Easy Beer Batter Bread: No Yeast, No Kneading! appeared first on Blissful Foods Plus.

A Hearty Chowder Made Easy

Some recipes become family favorites because they are easy to prepare, hearty enough to satisfy hungry appetites, and delicious enough to bring everyone back for seconds. My Easy Beefy Broccoli Chowder checks all three boxes!

This comforting chowder combines ground beef, potatoes, carrots, and broccoli in savory beef broth, with cheesy flavor from a box of au gratin potatoes. It was a favorite in our house, especially when I needed to feed a hungry family without spending hours in the kitchen.

But this recipe wasn’t just for home meals. It earned a special place on many of our hunting and camping trips. The ingredients were easy to pack, and a little preparation ahead of time made mealtime simple. I could brown the ground beef and onions the night before, then let the slow cooker do most of the work while we enjoyed the day.

Imagine returning from an afternoon in the woods to a warm, hearty chowder waiting for you! That’s the kind of meal that makes an outdoor adventure even more memorable.

Whether you make it on the stovetop for a weeknight supper or use your slow cooker on a busy day, this easy chowder brings hearty flavor and comfort to the table.

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Why You’ll Love This Easy Beefy Broccoli Chowder

• Easy ingredients: Ground beef, boxed au gratin potatoes, broth, and a few vegetables make one satisfying meal.
• Hearty and filling: Beef, potatoes, carrots, and broccoli make every bowl comforting.
• Simple preparation: A little chopping and browning are all you need to get started.
• Perfect for busy days: Prepare the beef and onions ahead of time, then finish the chowder on the stovetop or in your slow cooker.

With cooler fall days here and winter just around the corner, it’s the perfect time to add a few easy, satisfying soups to your meal rotation. Visit my Conquering Soups and Stews: A Beginner’s Guide for helpful tips and my delicious Easy Beefy Mac Soup recipe. It’s another hearty favorite your family will love!

Ingredients You’ll Need

This chowder uses simple ingredients to create a hearty meal without a long list of seasonings or a separate cheese sauce.

• Ground beef and onion: These provide the chowder’s savory foundation. Brown them together, drain the excess grease, then add them to the pot.
• Betty Crocker Au Gratin Potatoes: The potato slices and included cheese mix provide potatoes and cheesy flavor without needing a separate cheese sauce.
• Carrots and broccoli: These vegetables add color, flavor, and texture to the chowder.
• Beef broth: This creates the savory base and brings the ingredients together.
• Dry mustard, sea salt, and black pepper: These simple seasonings complement the beef and cheese flavors.

How to Make Easy Beefy Broccoli Chowder

I love sharing recipes that prove you don’t have to be an experienced cook to put a delicious meal on the table. This chowder is a wonderful example! With a few simple steps, even a beginning cook can prepare a hearty meal the family will enjoy.

Step 1: Brown the beef and onion.

Cook the ground beef and chopped onion in a skillet until the beef is fully cooked. Drain the excess grease.

Step 2: Add the main ingredients.

Transfer the beef and onion to a Dutch oven. Add the au gratin potato slices and cheese mix, beef broth, carrots, and seasonings. Stir to combine.

Step 3: Simmer the chowder.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Step 5: Serve and enjoy.

Ladle the hot chowder into bowls and serve with your favorite bread. Gather everyone around the table and enjoy a hearty, comforting meal!

My Easy Beefy Broccoli Chowder Recipe

Now that you’ve seen how simple it is to prepare, let’s get cooking! Gather your ingredients, follow the recipe card below, and you’ll be on your way to a pot of hearty, cheesy chowder.

Print

Easy Beefy Broccoli Chowder

Get ready to enjoy this delicious, cheesy chowder packed with ground beef, potatoes, carrots, and broccoli, all made in under 40 minutes—ideal for your busy weeknight dinners!

Course Lunch, Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 247kcal

Author Blissful Foods Plus

Equipment

• 1 4 qt dutch oven
• 1 large spatula

Ingredients

• 1 lb ground beef
• 1 meduim onion, chopped
• 1- 4.7 oz Betty Crocker Au Gratin potatoes
• 6 cups beef broth
• 2 medium carrots, sliced
• 1 cup frozen broccoli, chopped
• ¼ tsp dry mustard
• ¼ tsp sea salt Broth is usually salty, so taste before adding more salt.
• ⅛ tsp ground black pepper

Instructions

• Cook the ground beef and onions in a 4-Qt Dutch oven, stirring frequently until the beef is browned. Drain then place back in Dutch oven.
• Add the Betty Crocker Au Gratin potatoes, sauce mix, beef broth, carrots, mustard, salt, and pepper. Bring to a boil over medium heat, stirring gently. Reduce heat and simmer for 15 minutes. Give a gentle stir occasionally,
• Mix in the frozen broccoli. Cover and cook for 10 more minutes or until the broccoli is tender.
• Serve with toasted garlic bread, breadsticks, or cornbread. Add a small green salad and make it a Soup, Salad, and Bread meal. Consider serving a fruit salad as dessert to complement the chowder's richness.

Did you make this recipe? Please consider leaving a rating and sharing your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1bowl | Calories: 247kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 964mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Iron: 3mg

Whether you’re an experienced cook or just learning the ropes, this recipe is worth adding to your collection. Want a quick, easy homemade bread to enjoy with your chowder? My most recent recipe post, Easy Beer Batter Bread, is just what you need.

Tips for Making the Best Easy Beefy Broccoli Chowder

A few simple tips will help you get the best results every time.

• Cut the carrots evenly. Similar-sized pieces will cook more evenly.
• Check the vegetables before serving. Cooking times may vary depending on the size of your carrot pieces and the potato product you use.
• Want a creamier chowder? The original recipe contains no milk or butter. If you prefer a richer finish, stir in a little milk or butter to taste.
• Adjust the broccoli. Add more or less broccoli to suit your family’s preferences.

Slow Cooker Easy Beefy Broccoli Chowder

I made this chowder so often because it fit so easily into our hunting and camping trips. A little preparation the night before meant we could enjoy a hot meal after a long afternoon outdoors.

No matter what adventure we had planned, my family and friends always found a way to make mealtime special. I learned to prepare as much as possible ahead of time so I could enjoy the day instead of spending it in the kitchen. To us, a memorable meal was part of what made those adventures unforgettable.

You can bring that same convenience to your own kitchen with these slow cooker tips.

1. Prepare the beef and onion. Brown them in a skillet, drain the excess grease, and refrigerate promptly in a shallow container.
2. Get the slow cooker ready. When you’re ready to cook, add the refrigerated beef mixture and the remaining ingredients to the slow cooker. Do not leave perishable ingredients sitting at room temperature or use a delayed start.
3. Add the potatoes, broth, carrots, and seasonings. Add the au gratin potato slices and cheese mix, then stir to combine.
4. Cook until the potatoes and carrots are tender. Use the LOW or HIGH setting according to your slow cooker’s instructions, and allow enough time for the ingredients to heat through and become tender. Cooking times will vary by appliance and the amount of ingredients. Cook on LOW for about 6 hours and on HIGH for about 3 hours.
5. Add the broccoli toward the end. This helps preserve its texture and color. If you’re going to be away for several hours, you can steam the broccoli separately and stir it into the fully cooked chowder when you return.

I usually preferred cooking on LOW and planned the start of the meal around our expected return time. By the time everyone had washed up and toasted the bread, supper was ready to serve!

A little planning goes a long way. You can spend more time enjoying your day and less time worrying about what to put on the table.

What to Serve with Easy Beefy Broccoli Chowder

A hearty chowder deserves a good slice of bread. Bread is perfect for soaking up that savory broth, and a simple salad is a lovely addition.

One of my favorite pairings is my upcoming Easy Beer Batter Bread. This simple homemade bread will make a wonderful companion to this beefy, cheesy chowder.

In the meantime, here are a few other serving ideas:

• Garlic bread: A flavorful choice for dipping into the broth.
• Cornbread: A comforting side that pairs beautifully with a hearty soup.
• Breadsticks: Easy to serve alongside individual bowls.
• Simple green salad: Fresh greens add a refreshing contrast to the rich chowder.
• Fruit salad: A light, refreshing option when you want something sweet alongside supper.

Chowder, salad, and bread make a satisfying meal without much extra work.

Frequently Asked Questions

Can I make Beefy Broccoli Chowder ahead of time?

Yes! You can prepare the chowder a day ahead and refrigerate it promptly in a covered, shallow container. For the best broccoli texture, you can also prepare the chowder without the broccoli and add it when reheating.

To reheat, transfer the chowder to an oven-safe dish, cover it, and warm it in a 350°F oven until heated through, stirring as needed. Allow extra time if you refrigerated the chowder. Check that it reaches 165°F in the center before serving.

If the chowder has thickened during refrigeration, stir in a little warm beef broth to loosen it without losing that savory flavor.

Can I make this chowder in a slow cooker?

Absolutely! The slow cooker is a convenient option, especially on busy days. Follow the slow cooker tips above, and let the potatoes and carrots soften. Add the broccoli near the end of cooking, or steam it separately and stir it in before serving.

Can I make the chowder creamier?

Yes. The original recipe doesn’t call for milk or butter, but you can add a little of either for a richer, creamier chowder. Start with a small amount and adjust to your taste.

A Hungry Family Favorite

Whether you’re feeding a hungry family, planning an easy weeknight supper, or looking forward to a hearty meal after a day outdoors, this Easy Beefy Broccoli Chowder is a recipe worth keeping close.

It’s simple, filling, and full of comforting flavor, without a long ingredient list or hours of prep. That’s the kind of cooking I love to share here at Blissful Foods Plus.

So, grab your Dutch oven, gather your ingredients, and let’s get a comforting pot of chowder on the table. Because sometimes, the simplest meals become the ones we remember most—and the ones that bring everyone back for another bowl!

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The post Easy Beefy Broccoli Chowder (Hearty and Cheesy) appeared first on Blissful Foods Plus.

A Restaurant-Inspired Favorite

Not all great recipes come from a favorite family cookbook, and my Hot Spinach Queso Dip was not one of them. Sometimes, they come from a memorable restaurant experience that leaves you wanting more!

I got my Hot Spinach Queso Dip recipe inspiration from a dining experience at a small sports pub in Atlanta, Georgia. I ordered their hot spinach queso, took one bite, and knew I had to make it at home. I can’t remember the pub’s name, but I’ll never forget the queso!

After leaving the pub that evening, I made a mental note of the ingredients I could identify and the delicious flavors I wanted to recreate. As soon as I got home, I started my search. I found a few promising recipes, borrowed a little from each, and tweaked the flavors until I came up with a version that reminded me of the original.

My Hot Spinach Queso Dip is creamy, cheesy, warm, and packed with spinach and smoky bacon. The savory bacon and chopped spinach pair beautifully with Velveeta and cream cheese, creating a rich, smooth dip that’s hard to resist.

And the best part? You don’t need a sports pub or hours in the kitchen to enjoy it. Just gather your ingredients, pull out your slow cooker, and let the cheese work its magic!

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Why You’ll Love This Hot Spinach Queso Dip

If you love a warm, cheesy dip with plenty of flavor, this one deserves a spot on your appetizer table. Smoky bacon, spinach, and creamy cheese make every bite delicious.

Here are a few reasons to give it a try:

• Easy to Prepare: A handful of simple ingredients makes assembly quick and fuss-free.
• Rich and Creamy: Velveeta and cream cheese melt together for a wonderfully smooth consistency.
• Smoky, Savory Flavor: Bacon adds a delicious smoky taste that takes traditional spinach queso up a notch.
• Easy to Customize: Choose your favorite Rotel variety to adjust the heat to your liking.
• Perfect for Sharing: Serve it on game day, at a holiday gathering, or whenever friends and family come calling.

This dip is certainly a crowd-pleaser, but you don’t need a special occasion to make it. Sometimes, a bowl of warm queso and a few good dipping chips are reason enough!

What You’ll Need to Make Hot Spinach Queso Dip

One thing I love about this recipe is its short ingredient list. There’s no need to hunt down a long list of specialty ingredients, and everything comes together with very little fuss.

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
• 16 ounces original Velveeta cheese
• 4 ounces cream cheese
• 1 (10-ounce) can Rotel Original Diced Tomatoes with Green Chiles, undrained
• 6-8 slices cooked bacon, chopped or crumbled
• Onion powder and garlic powder, to taste (optional)

A couple of ingredient tips will help you get the best results.

Don’t drain the Rotel! The liquid adds flavor and helps create the right consistency for your queso. Draining it can make the dip thicker than you intend.

You can also adjust the heat to suit your taste. Original Rotel provides a pleasant kick, while a milder variety works well if you prefer less spice. For extra heat, choose a spicier variety.

And don’t skip squeezing the excess water from your thawed spinach. Too much moisture can make an otherwise creamy dip watery.

How to Make Hot Spinach Queso Dip

This recipe is easy to assemble in your slow cooker, making it a convenient choice when you’re preparing other dishes for a gathering.

Step 1: Prepare the spinach.

Thaw the frozen spinach and squeeze out excess moisture. Set it aside.

Step 2: Cook the bacon.

Cook the bacon until crisp, then chop or crumble it into bite-sized pieces.

Step 3: Prepare the cheese.

Cut the Velveeta and cream cheese into cubes. Smaller pieces will melt more evenly.

Step 4: Add the ingredients.

Place the Velveeta, cream cheese, undrained Rotel tomatoes, and any seasonings you’re using into your slow cooker. Stir to combine. Once the cheeses are melted, add spinach and bacon. Stir to combine.

Step 5: Heat until creamy.

Cover and heat on LOW, stirring occasionally, until the cheeses have melted and the dip is hot and creamy. Once the dip has fully melted, turn the heat to warm if you are not ready to serve. Turn back to LOW heat closer to serving time. Stir well before serving. Exact time will depend on your slow cooker. The recommended slow cooker time is 1.5 to 2.5 hours. Allow enough time for everything to melt thoroughly.

A Little Tip for Keeping Your Queso Creamy

Have you ever noticed how queso dips tend to thicken the longer they sit in the slow cooker? I have, and I’ve found a simple solution! I keep a little warm chicken broth nearby and stir in a splash whenever the dip begins to get too thick. It helps loosen the queso without sacrificing that delicious savory flavor. Add a little at a time, stirring well after each addition, until you reach your preferred consistency. That way, your queso stays creamy and ready for dipping!

A Little Make-Ahead Tip

Want to make party day a little easier? Thaw and drain the spinach ahead of time, and cook and crumble the bacon the night before. Store both in the refrigerator until you’re ready to assemble the dip.

A little preparation ahead of time means less fuss in the kitchen and more time enjoying your company!

My Hot Spinach Queso Dip Recipe

This Hot Spinach Queso Dip with Bacon combines creamy melted cheese, tender spinach, smoky bacon, and a little kick from Rotel tomatoes for an irresistible appetizer perfect for game day, parties, or casual get-togethers.

Print

Hot Spinach Queso Dip

This creamy, flavorful appetizer combines melted Velveeta, cream cheese, spinach, bacon, and Rotel tomatoes into a popular Tex-Mex dip that is a hit at any holiday, party, or game-day celebration.

Course Appetizers, party foods, game day food, food get-togethers,

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 261kcal

Author Blissful Foods Plus

Equipment

• 1 2.5 quart Crockpot
• 1 spatula

Ingredients

• 1 10 oz pkg frozen chopped spinach
• 1 16 oz velvetta cheese
• 1 8 oz cream cheese
• 1 10 oz can original diced Rotel tomatoes w. chilies
• 6-8 slices bacon cooked and crumbled
• ½ tsp onion powder
• 1 tsp garlic powder

Instructions

• Prepare the spinach: Thaw the frozen spinach and squeeze out as much excess moisture as possible. Set it aside.
• Prepare the bacon: Cook the bacon until crisp, then chop or crumble it into bite-sized pieces.
• Prepare the cheeses: Cut the Velveeta and cream cheese into cubes. Smaller pieces will melt more evenly.
• Add the ingredients: Place the Velveeta, cream cheese, undrained Rotel, and any seasonings you're using into your slow cooker. Stir to combine. Once the cheeses are melted, add spinach and bacon. Stir to combine.
• Heat until cream: Cover and heat on LOW, stirring occasionally, until the cheeses have melted and the dip is hot and creamy. Once the dip has fully melted, turn the heat to WARM if you are not ready to serve. Turn back to LOW heat closer to serving time. Stir well before serving. Exact time will depend on your slow cooker. The recommended slow cooker time is 1.5 to 2.5 hours. Allow enough time for everything to melt thoroughly.

Did you make this recipe? Please consider leaving a rating and sharing  your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

Because this dip contains dairy and cooked bacon, keep it hot while serving. Refrigerate leftovers promptly instead of leaving the dip out during a long game or party.

Keeping Queso Creamy: Queso tends to thicken as it sits in the slow cooker. Keep warm chicken broth handy and stir in a small splash as needed to maintain a smooth, creamy consistency without losing flavor.

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Nutrition

Serving: 4ounces | Calories: 261kcal | Carbohydrates: 8g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g

Serve this warm, creamy queso with your favorite chips and dippers, and keep a little warm chicken broth nearby to maintain that perfect consistency. Gather your friends and family, grab the chips, and enjoy every cheesy bite!

What to Serve with Hot Spinach Queso Dip

Now comes the fun part: deciding what to serve alongside this creamy, cheesy goodness!

The dip pairs beautifully with a variety of dippers, so you can keep things simple or build a whole appetizer spread.

Try serving it with:

• Tortilla chips
• Fritos Scoops
• Crackers
• Fresh vegetable sticks
• Warm breadsticks
• Pretzel bites
• Loaded potato skins
• Nachos or baked potatoes as a cheesy topping

Whether you’re putting together a game-day spread or want something warm and cheesy to share, a bowl of queso with a basket of tortilla chips is always a welcome sight.

Just make sure you have plenty of chips. You might need them!

Another Queso Recipe to Try

If you love a hearty queso dip, try my Hot Sausage-Beef Queso Dip next. It offers a completely different flavor, with sausage and beef adding a deliciously savory twist to this party favorite.

I first introduced this hot queso dip to my family and friends, and it quickly became a holiday classic and a must-have for game day. If your crowd enjoys a hearty dip with plenty of flavor, it’s worth adding to your recipe collection, too!

Grab the Chips!

There’s just something about a bowl of warm, creamy queso in the middle of the table that makes everyone want to grab a chip and dig in.

Whether you’re serving this Hot Spinach Queso Dip for game day, a Tex-Mex dinner, or a casual get-together with friends, don’t expect many leftovers!

Grab the chips, gather your cheeses, and pull out the slow cooker. It’s time to make Hot Spinach Queso Dip!

I hope you enjoy this recipe as much as I enjoyed recreating that restaurant’s favorite. Share a bowl with your family and friends, and don’t forget to save a little for yourself!

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The post Hot Spinach Queso Dip with Bacon: Creamy, Cheesy & Easy appeared first on Blissful Foods Plus.

A Family Favorite That Never Came Home With Leftovers

Fall is here, and that means plenty of excitement surrounding college and pro football. We can’t forget the baseball playoffs, either, which keep the sports action going right through October and Halloween. With all the sports craziness going on and the holidays just around the corner, this is the perfect time to introduce you to one of my son’s favorite game-day and holiday recipes: Classic 7-Layer Dip.

This has been one of my son’s favorite snack recipes for years. But I have to be honest—when he was a teenager, he didn’t like certain foods. So, instead of eating around the layers he didn’t care for, he would find me in the kitchen after the party and offer his suggestions for how I could make the dip better.

As any good mother would do, I listened and tweaked the recipe to suit his tastes.

That’s the beauty of this recipe. Make it once, see what your family likes, and then make it your own.

He’s a big boy now with a family of his own, and his tastes have certainly matured. But now and then, I still get that phone call: “Mom, can you make me a 7-Layer Dip?”

This recipe works just as well for a casual family gathering, potluck, holiday appetizer table, game-day party, or simply when you are in the mood for something delicious.

Seven simple layers, with plenty of room for more, come together to create one delicious bite.

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What Makes a Classic 7-Layer Dip So Good?

There is something special about a 7-Layer Dip. It looks impressive when it arrives on the table, but it is surprisingly easy to put together.

Each layer brings something different to the party—creamy, savory, cheesy, fresh, crunchy, and just enough Tex-Mex flavor to keep you reaching for another chip.

And then there is the versatility. You can make the classic version exactly as written, or change a layer or two to suit your family. That’s how my classic 7-Layer Dip eventually became the inspiration for a heartier version with even more layers.

The Seven Layers

Here are the seven simple layers that make up my classic version:

1. Refried beans: The dip’s hearty foundation. Season them if you like for an extra boost of flavor.
2. Seasoned sour cream: Stir taco seasoning into the sour cream for a creamy, flavorful second layer.
3. Guacamole: Cool, creamy, and fresh, with beautiful color.
4. Chunky salsa: Adds freshness, moisture, and another layer of Tex-Mex flavor.
5. Shredded cheese: Because, in my opinion, Tex-Mex and cheese belong together. Cheddar or a Mexican blend both work well.
6. Sliced black olives: Add a salty, savory contrast.
7. Green onions: A fresh, slightly crunchy finishing touch.

I always serve my 7-Layer Dip in a clear glass serving dish. Seeing those colorful layers makes the dip as appealing to look at as it is to eat.

How to Build Your Classic 7-Layer Dip

The beauty of this recipe is that it’s not complicated to put together.

• Layer 1: Spread the refried beans evenly across the bottom of a clear serving dish.
• Layer 2: Spread the seasoned sour cream over the refried beans.
• Layer 3: Carefully spread the guacamole over the sour cream.
• Layer 4: Spoon the chunky salsa over the guacamole.
• Layer 5: Sprinkle the shredded cheese over the salsa.
• Layer 6: Scatter the sliced black olives over the cheese.
• Layer 7: Finish with chopped green onions.

That’s it! Seven layers and you are ready to grab the tortilla chips and dig in.

Classic 7-Layer Dip Recipe

Ready to make it? Here is my classic 7-Layer Dip recipe—the version that started it all in our family.

Print

Classic 7-Layer Dip

Prepare this easy 7-layer dip for your next game day or party. It's colorful, flavorful, simple to make, and always a crowd favorite.

Course Appetizers, party foods, game day food, food get-togethers,

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 154kcal

Author Blissful Foods Plus

Equipment

• 1 clear casserole serving dish
• 1 Mixing bowl
• 1 serving spoon

Ingredients

• 1 16 oz can refried beans
• 1 cup sour cream
• 1 cup guacamole store-bought guacamole works fine.
• 1 cup chunky salsa
• 1 cup shredded cheddar cheese
• ½ cup sliced black olives
• ½ cup chopped green onions
• 1 tbsp taco seasoning mix
• Tortilla chips or scoops

Instructions

Layer Ingredients

• Spread the refried beans in the bottom of a 9×13 glass serving dish.
• In a small mixing bowl, combine one tablespoon of taco seasoning with the sour cream. Spread the sour cream mixture over the refried beans.
• Gently spread guacamole evenly over the sour cream layer.
• Pour the chunky salsa over the guacamole and spread evenly.
• Sprinkle shredded cheese over the chunky salsa.
• Top shredded cheese with sliced black olives.
• Garnish with chopped green onions,

Refrigerate

• Cover and refrigerate until ready to serve.

Serve

• Serve with tortilla chips or scoops.

Did you try this recipe? Please consider leaving a rating and sharing your thoughts in the comments. I love hearing how my recipes turn out in your kitchen!

Notes

As an Amazon Associate, I earn from qualifying purchases

Nutrition

Serving: 4ounces | Calories: 154kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 253mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g

Now that you have the classic version, let’s have a little fun with it.

Make It Your Own: A Classic 7-Layer Dip to a 10-Layer Dip

Now, do you want to know what suggestions my son made after that first batch?

His version started with seasoned taco meat instead of refried beans. Since the meat was already seasoned, he didn’t want to mix taco seasoning into the sour cream. He also swapped the guacamole for shredded lettuce and replaced the black olives with jalapeños.

Those changes turned out really well—and they taught me something important about this recipe. Seven layers are really just the beginning.

His version also changed when I could assemble the dip. Because of the fresh lettuce and other ingredients, it was better to assemble shortly before serving rather than make it too far ahead.

Depending on what your family enjoys, you can add or substitute ingredients such as:

• Seasoned ground beef or shredded chicken
• Corn
• Jalapeños
• Diced tomatoes
• Greek yogurt in place of sour cream
• Hummus in place of refried beans
• Pepper Jack, Monterey Jack, or other favorite cheeses

With a little imagination, that classic seven-layer dip can easily become a hearty 10-layer dip that is substantial enough to serve as more than just an appetizer.

Tips for Serving and Making Your Classic 7-Layer Dip Ahead

If you are making the classic version ahead of time, cover it and refrigerate it until you are ready to serve. This gives the flavors time to mingle while keeping the dip chilled.

A few other serving ideas:

• Use a clear glass dish to show off the colorful layers.
• Serve with sturdy tortilla chips that can scoop up all those delicious layers.
• Fresh vegetables such as bell peppers, cucumbers, and carrots make great dippers, too.
• Individual glass cups or small jars can make fun single-serving portions for parties.
• Add fresh cilantro, an extra sprinkle of green onions, or another favorite garnish just before serving.
• If your variation includes ingredients that release extra moisture, assemble those versions closer to serving time to keep the dip from becoming watery.

Perfect for Football Season and Beyond

Game day may be the perfect excuse to make a 7-Layer Dip, but you certainly don’t have to wait for football season.

This dip is just as welcome at potlucks, holiday gatherings, family parties, backyard get-togethers, and those occasions when everyone ends up gathered around the kitchen.

And because it comes together so quickly, it is a handy recipe to have when you need something delicious without spending hours in the kitchen.

You will probably find that the serving dish is looking pretty empty before the game is over. In my book, that’s always a good sign!

If you’re looking for more delicious recipes to add to your game-day spread, check out some of my other game-day favorites. They’re easy to make, perfect for sharing, and guaranteed to keep hungry fans coming back for more!

Seven Layers, Endless Possibilities

This family-tested favorite is easy enough for anyone to make but flexible enough to customize.

Once you make this Classic 7-Layer Dip, you’ll understand why it has remained one of my family’s favorites. It’s easy to assemble, feeds a crowd, and those colorful layers make a beautiful addition to any appetizer table.

My advice? Make the classic version first. Next time you make it, have a little fun and change things up. You may discover your own family’s favorite combination.

And since football season is in full swing and the holidays are just around the corner, stop by next week. I’ll be sharing another Tex-Mex favorite: Hot Tex-Mex Spinach Dip, a recipe made for parties, game days, and hungry friends and family.

After all, great food and good company make every game day better.

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The post Classic 7-Layer Dip: Easy Tex-Mex Party Favorite appeared first on Blissful Foods Plus.

From Ezekiel Bread to King David’s Table

I was researching Ezekiel Bread when I started wondering what other foods people ate in biblical times that we still eat today. That question sent me down a food-history rabbit hole, and as someone who loves both food and history, I was happy to get lost there! This quest led to a new recipe I named King David Salad.

As I dug a little deeper, I was surprised to discover just how many familiar foods have roots going back thousands of years. Naturally, my curiosity led to another question: What might have been served at King David’s table? By the time I finished my research, I had a list of ancient foods, a few ideas, and the beginnings of a delicious new recipe. I decided to bring some of those ingredients together in one beautiful bowl, and that’s how my King David Salad was born.

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What Would People Have Eaten in King David’s Time?

King David is traditionally dated to around 1000 BCE, during the early Israelite monarchy. Food in that part of the world looked quite different from what we find in our modern grocery stores, but many ingredients would still be familiar to us today.

Grains and legumes were important staples, supplemented by vegetables, fruits, olive oil, and other locally available foods. Cucumbers, onions, chickpeas, lentils, honey, and spices such as cumin were all part of the ancient food traditions I discovered.

The more I researched, the more I realized that I already had many of these ingredients in my refrigerator and pantry!

Foods in My King David Salad and Their Ancient Roots

Here are some of the ingredients I chose and their connections to ancient food traditions.

My salad isn’t a recreation of an ancient meal. It’s my modern interpretation using several foods with ancient roots, along with a few ingredients that arrived much later.

Of course, I couldn’t resist adding grape tomatoes. They weren’t part of the biblical pantry, but their beautiful color, freshness, and little touch of sweetness were too good to leave out.

Fava beans, also known as broad beans, were another ancient food I discovered. Since I didn’t have any, I substituted kidney beans instead.

Sorry, King David. The tomatoes had to stay!

How My King David Salad Came Together

With my list of ancient foods in hand, I started looking through my refrigerator and pantry. I already had most of what I needed, so I pulled out my big pasta serving bowl!

I started with chopped cucumbers in the center. Then came the rinsing, draining, slicing, chopping, and dicing. As I prepared each ingredient, I arranged it next to the previous one, gradually forming a colorful circle around the cucumbers.

I wasn’t thinking about simply throwing everything into a bowl. I was creating a beautiful, edible centerpiece! As I added each ingredient, the colors began to resemble a color wheel. It could have been served as-is, like a beautiful display at a make-your-own-salad bar.

My colorful combination included:

• Cucumbers
• Chopped onions and green onions
• Thinly sliced red onion
• Chickpeas and kidney beans
• Black olives
• Grape tomatoes
• Feta cheese

Once everything was in place, all that remained was a good toss, a drizzle of dressing, and a sprinkling of feta cheese..

Somehow, it became even more beautiful after I tossed it! I remember thinking, this is definitely a salad I’ll be taking to my next potluck.

Sometimes the simplest ingredients create the most beautiful dishes, and I couldn’t wait to taste this one.

Why I Love This Salad

I suspect you’ve already figured out that this salad turned out even better than I had hoped. And you would be right!

Once I finished preparing it, I covered the bowl with plastic wrap and placed it in the refrigerator to chill. I mixed the dressing separately and let it sit until lunchtime.

When lunchtime finally arrived, I wasn’t disappointed!

The freshness of the cucumbers, onions, and tomatoes, combined with the richness of the olives and the saltiness of the feta cheese, was already delicious. But when I drizzled the honey vinaigrette over everything, those flavors came together beautifully.

And if you know me, you know that sweet and savory is my thing!

I’m always experimenting with new food combinations, but this salad is one of the most enjoyable creations I’ve made in a long time. I ate it for three days and enjoyed every single bowl.

It was absolutely delicious, satisfying, and filling!

The Easy Part — No Cooking Required!

Let’s face it. Some days, we don’t want to spend hours in the kitchen. Then there are those last-minute potlucks and family gatherings when we’re wondering what on earth we’re going to make.

This is where King David Salad comes to the rescue!

The King David Salad Method

Peel. Slice. Chop. Open. Drain. Dump. Toss.

No stove, no oven, no complicated preparation, and no special cooking skills required. Just fresh ingredients, a large serving bowl, and a little chopping!

The Honey-Vinegar-Olive Oil Dressing

The ingredients in my dressing have ancient roots, making them a natural fit for this salad’s inspiration.

Olive oil, vinegar, and honey were all known in the ancient world. Spices such as cumin and dill also have long histories in Mediterranean and Near Eastern cooking.

I kept my dressing simple, combining olive oil, vinegar, honey, and cumin. The honey adds just enough sweetness to balance the vinegar, while the olive oil and cumin tie it all together.

It complements the fresh vegetables, hearty beans, and salty feta cheese without overpowering their individual flavors.

Why This Salad Feels So Mediterranean

My first thought when I finished arranging the ingredients, even before tasting them, was, “This looks so Mediterranean!”

And that observation makes sense. Ancient Israel was part of the broader eastern Mediterranean food culture, where olive oil, legumes, vegetables, fruits, and grains were important components of the diet.

While my salad includes several modern additions, those familiar Mediterranean flavors are exactly what make it so appealing.

What Makes This Salad So Satisfying?

One of the biggest surprises was how filling this salad turned out. Unlike some of the leafy green salads I enjoy, this one kept me satisfied for hours.

The combination of chickpeas, kidney beans, and feta cheese provides protein, while the beans and vegetables contribute fiber. The cucumbers and tomatoes add freshness, the olives bring a wonderful salty flavor, and the honey vinaigrette ties everything together.

The result is a hearty salad that’s substantial enough to enjoy as a meal without needing to prepare anything else.

And believe me, after enjoying it for three days, I can tell you that I never got tired of it!

King David Salad Recipe

Ready to bring a little food history into your kitchen? Grab your biggest serving bowl, gather your ingredients, and let’s make this colorful King David Salad!

Print

King David Salad

Inspired by foods enjoyed during biblical times, King David Salad is a colorful Mediterranean-style salad loaded with fresh cucumbers, tomatoes, onions, chickpeas, kidney beans, and black olives. Tossed with a sweet and tangy honey vinaigrette and finished with feta cheese and sliced almonds, this easy, no-cook recipe is hearty enough for a satisfying lunch and beautiful enough to serve at your next potluck or family gathering.

Course salad, side dish, main dish

Cuisine American, Mediterranean

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 1.15 cup servings)

Calories 376kcal

Author Blissful Foods Plus

Equipment

• 1 large pasta serving bowl
• 1 colander
• 1 mason jar with lid

Ingredients

Salad

• 2 English cucumbers
• 1 10 oz container grape tomatoes
• ½ cup green onions
• 1 medium red onion
• 1 6 oz can black olives (sliced)
• 1 15.5 oz canned chickpeas
• 1 15.5 oz canned kidney beans
• 1 cup Feta cheese

Dressing

• ¾ cup honey
• ⅓ cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• 1 clove garlic (finely minced)
• ½ tsp cumin
• pinch sea salt
• pinch ground black pepper

Instructions

• Peel and chop the cucumbers into bite-sized pieces
• Chop the red onion and green onions. Cut the red onion in half and slice it thinly.
• Slice the grape tomatoes and black olives.
• Drain and rinse the chickpeas and kidney beans thoroughly
• Place the chopped cucumbers in the center of a large serving bowl. Arrange the remaining vegetables, beans, and olives around them to create a colorful display. Save the feta cheese and almonds for serving.
• Make the Dressing: In a lidded mason jar, add the honey, vinegar, olive oil, cumin, salt, and pepper, then shake until well combined.
• Toss and Serve. Drizzle the dressing over the salad and gently toss. Sprinkle with feta cheese before serving.

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

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Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 562mg | Potassium: 443mg | Fiber: 6g | Sugar: 32g | Iron: 3mg

And there you have it! A beautiful, hearty salad inspired by ancient foods, bursting with fresh flavors and fit for a king—or your next family gathering!

How to Make King David Salad

You will be amazed at how easily this colorful salad comes together.

Step 1: Prepare the cucumbers

Peel and chop the cucumbers into bite-sized pieces.

Step 2: Chop the onions

Chop the red onion and green onions. Cut the red onion in half and slice it thinly.

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Step 3: Prepare the tomatoes and olives

Slice the grape tomatoes and black olives.

Step 4: Rinse the beans

Drain and rinse the chickpeas and kidney beans thoroughly.

Step 5: Arrange your salad

Place the chopped cucumbers in the center of a large serving bowl. Arrange the remaining vegetables, beans, and olives around them to create a colorful display. Save the feta cheese and almonds for serving.

Step 6: Make the dressing

Whisk together the honey, vinegar, water, olive oil, and cumin salt and pepper until well combined.

Step 7: Toss and serve

Drizzle the dressing over the salad and gently toss. Sprinkle with feta cheese just before serving.

And that’s it! A beautiful, colorful salad with very little effort.

King David Salad Serving Suggestions

One of the things I love most about this salad is how versatile it is. It can be a complete meal, a side dish, or a beautiful addition to your next potluck or family gathering.

When I first made it, I knew I would be the only one eating it, so I kept the dressing separate. I covered the salad tightly with plastic wrap, refrigerated it, and added dressing to each bowl as I served myself.

That little trick kept the vegetables fresh and prevented the salad from becoming soggy. I enjoyed it for three days, and it was just as satisfying on the last day as it was on the first.

For a potluck or family gathering, I would toss the salad with the dressing shortly before serving.

There are plenty of ways to enjoy it:

• As a hearty, protein-rich lunch or meatless meal
• Alongside grilled chicken, meat, or fish
• With warm pita or crusty bread
• As a colorful addition to a picnic or family gathering
• As a convenient make-ahead lunch with the dressing stored separately

For me, a generous bowl was all I needed. No bread, no additional meat, and certainly no complaints!

A Little History on Your Plate

Who would have thought that researching how to make Ezekiel Bread would lead me to King David’s table?

It all started when I saw the price of Ezekiel Bread at the grocery store and wondered whether I could make my own for less. That simple question sparked my curiosity about other foods eaten during biblical times, and before I knew it, I was researching ancient ingredients and planning a salad.

Food and history, two of my favorite subjects, came together to create something beautiful, delicious, and satisfying. Although this isn’t a salad King David would have recognized exactly, I like to imagine that some of its familiar ingredients might have found their way onto an ancient table.

I may never get to sit down at King David’s table, but I can certainly bring a little inspiration from that ancient world into my kitchen today.

I hope you enjoy this salad as much as I enjoyed creating it!

Food can be more than something we prepare and eat. Sometimes, it’s a delicious way of connecting with history.

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.

As an Amazon Associate, I earn from qualifying purchases.

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The post King David Salad: A Biblical-Inspired Mediterranean Salad appeared first on Blissful Foods Plus.

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 15 servings

Calories 81kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 spatula
• 1 Serving Bowl

Ingredients

• 1 10 oz bag of chopped frozen spinach (drained)
• 1 16 oz container sour cream
• 1 cup Blue Plate mayonnaise
• 1 1.4 oz pkg. Knorr Vegetable Recipe Mix
• 1 8 oz water chestnuts, (chopped)
• 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: 81kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 158mg | Fiber: 1g | 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

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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

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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.

Print

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.

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

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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

If “Potatoes 101” sounds like it’s time to learn a little more about potatoes, you’re absolutely right. Potatoes are one of America’s favorite foods, and for good reason. Mention potatoes and most people immediately think of French fries. In the South, mashed potatoes may be a close second. Whether baked, mashed, fried, roasted, or turned into soup, potatoes have earned their place on dinner tables around the world for thousands of years.

Potatoes are filling, affordable, and surprisingly nutritious. Their combination of water, fiber, and slow-digesting starch helps keep you satisfied longer while providing an excellent source of energy. When prepared without excessive fats and toppings, potatoes can be part of a healthy diet.

Beyond their popularity, potatoes are incredibly versatile. They can be boiled, baked, mashed, fried, roasted, or added to soups and casseroles. They also grow in a wide range of climates, making them an important food source worldwide.

There is much more to potatoes than most people realize. In this guide, we’ll explore potato varieties, storage methods, preparation techniques, and cooking tips to help you choose the right potato for every recipe and build confidence in the kitchen.

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Potatoes 101: What Exactly Is a Potato?

A potato is a starchy tuber and a member of the nightshade family, which also includes tomatoes and eggplants. Rich in carbohydrates, vitamins, and minerals, potatoes have become a staple food worldwide. They provide the foundation for countless dishes, including French fries, potato chips, casseroles, soups, and side dishes.

Brief History

Potatoes originated in the Andean region of South America, particularly in present-day Peru, more than 7,000 years ago. Indigenous peoples, including the Incas, cultivated hundreds of potato varieties and relied on them as an important food source.

Spanish explorers introduced potatoes to Europe during the 1500s, and by the 1700s, they had become a staple crop in many countries, especially Ireland.

One of the most significant events in potato history was the Irish Potato Famine of the mid-1800s. A devastating potato blight destroyed crops across Ireland, where potatoes were a primary food source. The resulting famine led to widespread starvation and mass emigration.

Today, potatoes are grown worldwide and remain one of the most important food crops on the planet. In fact, China is currently the world’s largest producer of potatoes.

Why Potatoes Remain Popular

There are many reasons potatoes continue to be one of the most widely consumed foods in the world:

• Affordable and available year-round
• Easy to store for extended periods
• Rich in important vitamins and minerals
• Naturally gluten-free
• Adaptable to countless recipes and cooking methods
• Filling and satisfying while remaining budget-friendly

Potatoes 101: Understanding the Different Types of Potatoes

There are more than 4,000 known potato varieties worldwide, but only a handful are commonly found in most grocery stores. Understanding the differences between starchy, waxy, and all-purpose potatoes can help you choose the right potato for every recipe.

Russet Potatoes

Russet potatoes are high in starch, which gives them a fluffy texture when cooked.

Best for:

• Baked potatoes
• French fries
• Mashed potatoes

Yukon Gold Potatoes

Yukon Gold potatoes have a medium starch content and a naturally creamy texture.

Best for:

• Mashing
• Roasting
• Soups
• Casseroles

Red Potatoes

Red potatoes are considered waxy potatoes, meaning they hold their shape well during cooking.

Best for:

• Potato salad
• Roasting
• Boiling

White Potatoes

White potatoes are mild in flavor and versatile enough for many cooking methods.

Best for:

• Boiling
• Roasting
• Mashing
• Everyday cooking

Fingerling Potatoes

Fingerlings are small potatoes with a unique, elongated shape and excellent flavor.

Best for:

• Roasting
• Grilling
• Sheet-pan meals

Sweet Potatoes vs. Potatoes

Although commonly grouped together, sweet potatoes and regular potatoes are not the same vegetable. Sweet potatoes are root vegetables, whereas regular potatoes are tubers.

Sweet potatoes are naturally sweeter and contain different nutrients than traditional potatoes. They are especially rich in Vitamin A and are excellent for baking, roasting, frying, and mashing.

Potatoes 101: How to Choose the Best Potatoes

Choosing quality potatoes is the first step toward a successful recipe.

Look For This When Buying Potatoes

• Firm texture
• Smooth skin without blemishes
• Potatoes that feel heavy for their size
• No sprouts
• No soft spots
• Uniform shape
• A variety that matches your intended use

Avoid This When You Are Buying Potatoes

• Green coloring
• Wrinkled skin
• Excessive sprouting
• Mold or decay
• Deep cuts or bruises

Kitchen Confidence Tip

A few small sprouts can be removed before cooking. However, heavily sprouted potatoes should be discarded.

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Potatoes 101: Proper Potato Storage

Proper storage can greatly extend the life of your potatoes.

Best Storage Conditions

Store potatoes in a cool, dark, and dry location. The ideal temperature is between 45°F and 50°F.

For best results:

• Store potatoes in a cardboard box, paper bag, or basket
• Allow for good air circulation.
• Check regularly for signs of spoilage.
• Remove damaged potatoes immediately.

Where NOT to Store Potatoes

Avoid storing potatoes:

• In direct sunlight
• Near onions
• In sealed plastic bags
• In the refrigerator

Cold temperatures can convert potato starches into sugars, affecting both flavor and texture.

How Long Potatoes Last

• Whole potatoes: 1 to 2 months when stored properly.
• Cut potatoes: Up to 24 hours submerged in cold water.
• Cooked potatoes: 3 to 5 days in the refrigerator.

Potatoes 101: Preparing Potatoes for Cooking

A little preparation goes a long way toward better results.

Washing

Always wash potatoes thoroughly under running water to remove dirt and debris.

For the best texture:

• Scrub potatoes gently with a vegetable brush if needed.
• Dry thoroughly before roasting or frying.

Peeling

Some recipes call for peeled potatoes, while others benefit from leaving the skin on.

After peeling, cut potatoes into uniform pieces to ensure even cooking.

Preventing Browning

Once peeled or cut, potatoes quickly begin to oxidize when exposed to air.

To prevent browning:

• Place cut potatoes in cold water.
• Refrigerate if necessary.
• Use within 24 hours.

Potatoes 101: Essential Equipment Needed for Preparing Potatoes

• Sharp Knife: For efficient slicing and dicing potatoes.
• Potato Cutter: Useful for uniform cuts.
• Mandoline: Ideal for thin, even slices.

Cooking Tools

• Potato Masher: For mashing cooked potatoes to the desired texture.
• Rice or Food Mill: Produces fluffier mashed potatoes.
• Baking Sheet: Essential for roasting potatoes evenly.

Peeling Tools

• Vegetable Peeler: For quickly and easily removing skins.
• Paring Knife: Handy for more detailed peeling tasks.

Mixing and Serving Tools

• Mixing Bowls: For combining ingredients.
• Serving Spoons: To serve dishes like mashed or roasted potatoes.

Potatoes 101: Popular Ways to Cook Potatoes

One of the reasons potatoes are so beloved is their versatility.

Baking

Produces crispy skin and a fluffy interior.

Boiling

Perfect for mashed potatoes, potato salads, and soups.

Roasting

Creates a crispy exterior with a tender center.

Frying

Ideal for French fries, home fries, and hash browns.

Air Frying

Provides excellent texture while using less oil.

Slow Cooker and Instant Pot Methods

Convenient options for busy families and meal preparation.

Potatoes 101: Common Potato Cooking Mistakes

Even experienced cooks occasionally make mistakes when cooking potatoes.

Soaking Potatoes Too Long

Extended soaking can remove flavor and nutrients.

Forgetting to Dry Potatoes

Excess moisture can prevent proper browning when roasting or frying.

Cutting Potatoes Unevenly

Potatoes should be cut into similar-sized pieces so they cook evenly.

Overcrowding the Pan

Too many potatoes in one pan can create steam and prevent browning.

Under-Seasoning

Potatoes absorb seasoning well and benefit greatly from salt.

Overcooking

Check potatoes frequently with a fork to avoid a mushy texture.

Overmixing Mashed Potatoes

Overmixing releases excess starch, creating gummy mashed potatoes.

Using the Wrong Potato Variety

Matching the potato to the recipe often makes the difference between good and great results.

Potatoes 101: Are Potatoes Healthy?

Yes, potatoes are considered a healthy vegetable. Like most foods, preparation methods matter. A baked potato seasoned with salt and pepper is nutritionally very different from deep-fried French fries loaded with toppings.

Nutritional Benefits

• Rich in Vitamin C, Vitamin B6, and potassium.
• It is a good source of dietary fiber, especially when the skin is eaten.
• Naturally fat-free.
• Provides long-lasting energy from complex carbohydrates.
• Versatile enough to fit into many healthy eating plans.

A medium potato typically contains approximately 110 to 160 calories, depending on size and variety.

A Note About Blood Sugar

Potatoes can affect blood sugar levels, so portion control may be important for individuals managing diabetes. Try pairing potatoes with protein and vegetables to create a more balanced meal.

Potatoes 101: Addressing Common Myths

Myth: Potatoes Are Fattening

False. Potatoes themselves are relatively low in calories. It’s often the added butter, cheese, sour cream, or frying oils that increase calories.

Myth: Green Potatoes Are Safe to Eat

False. Green potatoes may contain solanine, a natural toxin. Green portions should be removed, and heavily green potatoes discarded.

Myth: Potatoes Should Be Stored in the Refrigerator

False. Refrigeration can negatively affect flavor and texture.

Myth: All Potatoes Are the Same

False. Different varieties perform differently depending on the cooking method.

Myth: Potatoes Are Unhealthy

False. Potatoes are a valuable source of nutrients and can most certainly be part of a balanced diet.

Kitchen Confidence Tips for Perfect Potatoes

• Salt your cooking water.
• Choose the right potato variety for the recipe.
• Dry potatoes thoroughly before roasting.
• Use a potato masher instead of a blender for mashed potatoes.
• Save bacon grease for Southern fried potatoes.
• Taste and adjust seasonings before serving.
• Don’t be afraid to experiment with different varieties.

Frequently Asked Questions

Why Do Potatoes Turn Green?

Potatoes turn green when exposed to light. The green color comes from chlorophyll production, but it can also indicate the presence of solanine, a naturally occurring toxin.

Proper storage in a dark location helps prevent greening.

Can You Freeze Potatoes?

Yes, but it’s best to blanch them first.

Cut potatoes to your desired size, blanch in boiling water for 2 to 5 minutes, cool in ice water, then drain and dry completely with a paper towel before freezing. This helps preserve texture and quality.

Should Potatoes Be Refrigerated?

Raw potatoes should not be refrigerated. Cold temperatures can affect their flavor and texture.

Cooked potatoes, however, should be refrigerated and used within 3 to 5 days.

What’s the Best Potato for Mashed Potatoes?

Russet potatoes are my favorite because their high starch content creates light, fluffy mashed potatoes.

Yukon Gold potatoes are another excellent choice because they produce a richer, creamier mash with a naturally buttery flavor.

White potatoes also work well and create a smooth texture. Need a good make-ahead mashed potato recipe? Get the Recipe: Make-Ahead Mashed Potatoes

How Do I Keep Cut Potatoes from Turning Brown?

Place peeled or cut potatoes in a bowl of cold water until you’re ready to use them.

Air exposure causes oxidation, turning peeled and cut potatoes brown.

Are Sweet Potatoes Healthier Than Regular Potatoes?

Both can be healthy choices.

Sweet potatoes contain more Vitamin A, fiber, and antioxidants, while regular potatoes provide more potassium.

The healthier choice often depends on your nutritional needs and how the potatoes are prepared.

Final Thoughts

Potatoes are one of the easiest ingredients for building kitchen confidence. Once you understand the differences between potato varieties and the cooking methods that work best for each one, you’ll be able to create better results in the kitchen every time.

Whether you’re making fluffy mashed potatoes, crispy roasted potatoes, hearty soups, or classic potato salad, choosing the right potato is often the secret to success.

Don’t be afraid to experiment. While I usually reach for Russet potatoes when making mashed potatoes, you may discover that your family prefers the richer, creamier texture of Yukon Golds. The more you cook with potatoes, the more confident you’ll become in selecting the right variety for every recipe.

“The potato is proof that some of life’s greatest comforts come from the simplest ingredients.”

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The post Potatoes 101: Everything to Know About Cooking Potatoes 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.

Print

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