If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

• Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
• Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
• Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
• Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
• Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
• Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
• Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

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If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

• Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
• Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
• Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
• Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
• How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 12 biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

• 2 1/2 cups Bisquick baking mix
• 4 Tablespoons cold butter
• 1 cup shredded cheddar cheese
• 1/4 cup sugar
• 3/4 cup milk
• 1/4 teaspoon garlic powder

For the Garlic Butter Topping:

• 2 Tablespoons butter melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes

Instructions

• Preheat the oven to 400°F.
• Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
• Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
• Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
• Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
• While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
• Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
• Serve warm.

Video

Notes

• Keep the butter cold. Cold butter helps give the biscuits a tender texture.
• Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
• Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
• Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
• Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
• Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
• Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 432mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what. 

​It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card. 

• Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
• Sour cream: Gives the dressing its creamy texture along with a little tanginess.
• Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
• Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
• Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
• Sliced black olives: Drain them well before adding them to the salad.
• Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

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If you can’t wait to try this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

• Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
• Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
• Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
• Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
• What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
• Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

• 1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet ranch dressing mix
• 1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
• 1 (2.25 ounce) can sliced black olives , drained
• 1/3 cup grated Parmesan cheese

Instructions

• Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
• In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
• Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
• Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
• Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
• Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

 Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 716mg | Potassium: 38mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.1mg

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

This Western Burger recipe has been hanging around here since 2016, and while the recipe has always been a keeper, it was high time I gave it the attention it deserves. Because when you have a burger loaded with bacon, crispy onions, cheese, and BBQ sauce, there is plenty to talk about!

These burgers are perfect for summer cookouts, backyard barbecues, game days, tailgates, or anytime you’re craving a restaurant-style burger at home. Fire up the grill or cook them right on the stovetop. Either way, come hungry!

You don’t have to be a cowboy to love ’em!

Giddy up! My Western Burgers have been tucked away here on my website for a decade now, originally shared in honor of Memorial Day and National Burger Month, now coming hot off the grill, just in time for your Labor Day cookouts! Same burger recipe, just some great new photos and tips to make the perfect burger!

The BEST Western Burgers

There is so much going on in every bite of these burgers. The beef patties are thick and juicy, the bacon adds smoky crunch, and the melted cheese makes everything better. But those crispy homemade onion strings piled on top really take them over the top.

Then there is the BBQ mayo. It’s made with just two ingredients, but it adds the perfect creamy, tangy, sweet, and smoky finish. Add a toasted bun and your favorite burger toppings, and this is the kind of burger you’ll want to make again and again.

You can make four big, hearty burgers from this recipe or divide the beef into six smaller patties. They’re easy to customize and just as simple to cook inside as they are on the grill.

What Is a Western Burger?

There isn’t one set recipe for a Western Burger, but most versions combine a beef burger with bold, smoky barbecue flavors and hearty toppings.

Bacon, cheese, barbecue sauce, and crispy onions are all popular additions, and this version has them all. Instead of plain barbecue sauce, I mix it with mayonnaise to make a creamy BBQ mayo, then add my homemade onion strings for that irresistible crispy finish.

It’s messy, hearty, smoky, cheesy, and completely worth grabbing a few extra napkins!

Ingredients for Western Bacon Cheeseburgers

You don’t need a long list of ingredients to make one fantastic burger.

• Ground beef: I use 85% lean ground beef. It has enough fat to make a flavorful, juicy burger.
• Egg: Helps bind the ground beef together and makes it easy to form into thick patties.
• Buns: Choose a sturdy hamburger bun that can handle all of those toppings.

• Mayonnaise: The creamy base for the BBQ mayo.
• BBQ sauce: Mix it with the mayonnaise for a quick smoky-sweet burger sauce. Use your favorite brand and flavor.
• Cheese: I used Colby cheese, but cheddar, Monterey Jack, Pepper Jack, or American cheese are all great choices.
• Thick-sliced bacon: Plan on two slices for each burger. Cook it until it’s as crisp as you like it.
• Lettuce and tomato: Optional, but they add a nice fresh bite to a rich burger.

• Homemade Onion Strings: These crispy onions are what really make these burgers special. Make them ahead so they’re ready to pile onto your burgers while they’re hot. You will find the recipe for the homemade crispy onion rings here. 

How to Make a Western Style Burger

Start by preparing the Homemade Onion Strings and set them aside. Cook the bacon until it’s done to your liking and have your cheese and other toppings ready to go.

Combine the ground beef and egg just until incorporated. Don’t overmix the beef.

Divide the mixture into four portions for large burgers or six portions for smaller burgers. Gently shape each portion into a patty, making it slightly wider than the hamburger bun.

Cook the burgers on the grill or in a skillet until they reach your desired doneness and a safe internal temperature. During the last minute or so of cooking, place a slice of cheese over each burger and allow it to melt.

While the burgers cook, mix the mayonnaise and BBQ sauce in a small bowl.

Butter the cut sides of the hamburger buns and toast them in a skillet until golden brown.

Spread BBQ mayo onto the toasted buns and add the cheeseburger patties. Top each burger with two slices of bacon and a generous pile of crispy onion strings. Add lettuce, tomato, or any other toppings you like.

Grab plenty of napkins and dig in!

Storage and Reheating

Western Burgers are best when they’re freshly assembled, especially because you want those onion strings nice and crispy.

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the bacon, onion strings, BBQ mayo, buns, and fresh toppings separate from the burgers.

Reheat the burger patties gently in a skillet or microwave until heated through. Add fresh cheese while reheating if you’d like.

The onion strings will lose some of their crunch in the refrigerator, so if possible, only make as many as you plan to use.

Love it? Pin it!

If you can’t wait to sink your teeth into a western bacon cheeseburger, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go. 

How to Cook Western Burgers on the Stove

No grill? No problem. These burgers are just as delicious cooked inside.

Heat a large skillet or cast iron skillet over medium to medium-high heat. Once the skillet is hot, add the burger patties, leaving enough room between them so they aren’t crowded.

Cook the burgers until nicely browned on the first side, then flip and continue cooking until they reach a safe internal temperature. Add the cheese during the final minute of cooking and cover the skillet briefly if needed to help the cheese melt.

Transfer the burgers to a plate and let them rest for a couple of minutes before assembling.

You can toast the buns right in the same skillet for even more flavor.

Tips for the Best Western Burgers

• Don’t overwork the ground beef when mixing in the egg or forming your patties. The more you handle the meat, the denser your burgers can become.
• Make the burger patties slightly wider than your buns. Burgers shrink as they cook, so starting with a wider patty helps give you a burger that fits the bun after cooking.
• Have everything ready before the burgers hit the grill. Cook your bacon, prepare the onion strings, mix the BBQ mayo, slice your vegetables, and have your cheese nearby. Once the burgers start cooking, everything moves pretty quickly.
• Toast those buns! It only takes a couple of minutes, but a buttery toasted bun adds flavor and helps keep all of that BBQ mayo and burger juice from soaking through.
• Don’t flatten your burgers with the spatula while they cook. You’ll press out those flavorful juices you want to keep inside the burger.

Best Western Burger Tip: Make the Homemade Onion Strings before you cook the burgers. That way, you can pile those crispy onions onto the burger as soon as the cheese melts and serve everything while the burgers are piping hot.

Western Burger Topping Ideas

Bacon, cheese, onion strings, and BBQ mayo make up the heart of these Western Burgers, but that doesn’t mean you can’t make yours exactly how you like it.

Try adding lettuce, sliced tomato, pickles, jalapeños, sliced avocado, or even an extra drizzle of BBQ sauce. Pepper Jack cheese is an easy way to give your burger a little kick, too.

Just remember, these burgers already have a lot going on. Sometimes simple is best!

What to Serve with Western Burgers

These burgers were made for all of those classic cookout and burger-night sides.

Serve them with French fries (pictured above), potato wedges, onion rings, potato salad, pasta salad, baked beans, coleslaw, corn on the cob, or potato chips.

For a summer cookout or tailgate, add a couple of cold salads and baked beans, and you’ve got a meal that will keep everyone happy.

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

• Can I make Western Burgers without a grill? Absolutely. Cook the patties in a skillet or cast iron pan on the stovetop. You’ll still get a juicy, flavorful burger.
• What is the best cheese for a Western Burger? I love Colby on these burgers because it melts beautifully and has a mild flavor that doesn’t overpower the bacon, onions, and BBQ sauce. Cheddar, Monterey Jack, Pepper Jack, and American cheese are also delicious.
• Can I make the burger patties ahead of time? Yes. Form the patties, cover them tightly, and refrigerate until you’re ready to cook them. For best results, prepare them within a day of cooking.
• Can I use store-bought crispy onions? You can in a pinch, but my Homemade Onion Strings make this burger extra special. They’re light, crispy, and much more substantial than packaged fried onions.
• What kind of BBQ sauce should I use? Use a BBQ sauce you already love. A smoky or slightly sweet BBQ sauce works especially well with the bacon and onion strings.
• Can I make smaller burgers? Yes. One and a half pounds of ground beef makes four very large burgers or six smaller burgers. Just remember that smaller patties will cook more quickly.

Some burgers are all about the beef, and others are all about the toppings. These Western Burgers give you the best of both.

You’ve got a thick, juicy cheeseburger underneath smoky bacon, crispy homemade onion strings, and creamy BBQ mayo, all tucked inside a buttery toasted bun. It’s the kind of burger that makes an ordinary burger night feel like something special.

Whether you make them on the grill for a summer cookout, cook them inside for an easy dinner, or pile them high for game day, don’t skimp on those onion strings.

After all, you don’t have to be a cowboy to love ’em!

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Western Burgers

Thick and juicy Western Burgers topped with melted cheese, smoky bacon, crispy homemade onion strings, and creamy BBQ mayo on toasted buns. Make them on the grill or stovetop for an easy burger night, cookout, or game day meal.

Course Beef

Cuisine American

Keyword BBQ, Burger, burger recipes, Homemade Onion Strings, Western Burgers

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

• 1 1/2 pounds 85% lean ground beef
• 1 egg
• 1/4 cup mayonnaise
• 1/4 cup BBQ sauce
• 4 slices Colby Cheese
• 8 slices thick cut bacon cooked crispy
• 4 burger buns buttered and toasted
• Homemade Onion Strings – Find RECIPE HERE
• Lettuce, tomato and other toppings of choice for serving

Instructions

• Prepare the Homemade Onion Strings according to the recipe and set them aside. Cook the bacon and prepare your desired burger toppings.
• In a bowl, gently combine the ground beef with the egg. Divide into 4 portions for large burgers or 6 portions for smaller burgers and form into patties.
• Grill or pan-fry the burgers until cooked to your desired doneness and a safe internal temperature. During the last minute of cooking, top each burger with a slice of cheese and allow it to melt.
• While the burgers cook, combine the mayonnaise and BBQ sauce in a small bowl to make the BBQ mayo.
• Lightly butter the cut sides of the buns and toast them in a skillet until golden.
• Spread BBQ mayo on the toasted buns. Add the cheeseburgers and top each with 2 slices of bacon and Homemade Onion Strings. Add lettuce, tomato, and any other desired toppings. Serve immediately.

Video

Notes

• This recipe makes 4 very large burgers or 6 smaller burgers.
• Don’t overwork the beef when mixing or shaping the patties. Handle it just enough to hold together.
• Shape the patties slightly wider than the buns to account for shrinkage during cooking.
• Prepare the bacon, onion strings, BBQ mayo, and toppings before cooking the burgers so everything is ready for assembly.
• Colby is my cheese of choice, but cheddar, Monterey Jack, Pepper Jack, or American cheese work well, too.
• For stovetop burgers, cook the patties in a hot skillet or cast iron skillet, flipping once, until cooked through.
• Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the toppings separately.

 

Nutrition

Serving: 1serving | Calories: 1038kcal | Carbohydrates: 31g | Protein: 53g | Fat: 76g | Saturated Fat: 28g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 237mg | Sodium: 1259mg | Potassium: 792mg | Fiber: 1g | Sugar: 9g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 6mg

This recipe was originally posted on May 29, 2016. It has been updated to improve user experience and reshared on August 26, 2026.

The post Western Burgers appeared first on An Affair from the Heart.

Made in small dessert dishes, jars, or cups, these mini no-bake cheesecakes are perfect for summer entertaining, bridal or baby showers, brunches, holidays, or anytime you want an easy make-ahead dessert. The combination of tart lemon, sweet raspberries, and creamy cheesecake makes every bite taste fresh and delicious.

This recipe has been here on An Affair from the Heart since 2013, and looking back at it brings back such sweet memories.

When my kids were little and in school, I used to host a Valentine luncheon every year for my girlfriends. I loved planning the food, setting the table, and finding something special to serve for dessert. While looking through recipes for my Valentine luncheon that year, I ran across the idea for these little cheesecakes. I thought they were adorable and a perfect excuse to use my mini trifle bowls. Swoon!

At the time, I decided to test run the recipe and make it a lightened-up version. I used reduced-fat cream cheese, fat-free Cool Whip, and a lighter butter substitute in the crust. Let me assure you, even though I had never tried the full-fat version, I wasn’t missing anything. They were super yummy!

Fast-forward all these years, and here I am making them again. This time I gave this old favorite some beautiful new photos and made the recipe with traditional cream cheese, Cool Whip, and butter. And you know what? I still love them just as much.

I’ve kept all of the original measurements the same, and I’ve included my original lighter substitutions below for anyone who wants to make them the way I did back in 2013.

Of course, these little lemon raspberry cheesecakes aren’t just for Valentine’s Day. They’re perfect for showers, brunches, spring and summer gatherings, or anytime you need an easy make-ahead dessert. But I still think they’d be pretty perfect for a Valentine date night in, don’t you?

Individual Lemon Raspberry Cheesecakes

There is so much to love about a dessert that looks this pretty but is incredibly simple to make. These lemon raspberry cheesecakes come together quickly with just a handful of ingredients, and since they are no-bake, you don’t have to heat the kitchen.

I especially love serving cheesecake this way because everyone gets their own little dessert. There is no slicing or serving, and you can prepare them ahead of time and keep them chilled until you’re ready to eat.

And then there is that lemon and raspberry combination. The tart berries balance the sweet, creamy filling, while fresh lemon zest and juice give every bite a bright citrus flavor. A few fresh raspberries and a little sprig of mint on top make them look extra special with almost no additional effort.

Ingredients in Lemon and Raspberry Cheesecakes

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Graham cracker crumbs – Form the base of these individual cheesecakes. You can purchase graham cracker crumbs or crush whole graham crackers yourself.
• Sugar – Sweetens both the graham cracker crust and the cheesecake filling.
• Unsalted butter – Melted butter combines with the graham cracker crumbs to create that classic buttery cheesecake crust.
• Fresh lemons – You’ll use both the zest and juice. Mixing the zest into the sugar first helps release the natural oils from the lemon and gives the filling even more fresh citrus flavor.
• Cream cheese – The creamy base of the cheesecake filling. Let it soften before mixing so the filling becomes nice and smooth.
• Pure vanilla extract – Adds just a touch of warm vanilla flavor to complement the lemon and raspberries.
• Cool Whip – Keeps the cheesecake filling light and fluffy while making this recipe incredibly simple and completely no-bake.
• Fresh raspberries – Lightly mash the berries before folding them into the cheesecake mixture. Save a few extra whole raspberries for garnishing if you like.
• Fresh mint – An optional garnish, but I love the little pop of green it adds to the finished cheesecakes.

How to Make Individual Lemon Raspberry Cheesecakes

Start by making the graham cracker crust. Stir the graham cracker crumbs, sugar, and melted butter together with a fork until the crumbs are evenly moistened.

Divide the mixture evenly among six miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the crumbs into the bottom of each dish and set them aside while you make the filling.

Add the sugar and fresh lemon zest to a mixing bowl. Mix them until the sugar becomes moist and fragrant. This simple step helps release the natural oils from the lemon zest and gives the cheesecake filling even more lemon flavor.

Add the softened cream cheese and beat with an electric mixer until smooth. Mix in the fresh lemon juice and vanilla extract.

Using a rubber spatula, gently fold in the thawed Cool Whip until everything is evenly combined and the filling is light and creamy.

Lightly mash the fresh raspberries with a fork, then gently fold them into the cheesecake mixture.

Divide the filling evenly among the prepared dishes. You can simply spoon it over the graham cracker crust or pipe the filling into the dishes for a prettier presentation.

Cover and refrigerate the cheesecakes for at least 2 hours. Just before serving, garnish them with fresh raspberries and a small sprig of fresh mint, and even a few graham cracker crumbs, if desired.

How to Store No Bake Cheesecakes

Keep the individual cheesecakes covered in the refrigerator until you’re ready to serve them.

Store any leftovers covered in the refrigerator for up to 3 days. Because the filling contains cream cheese and whipped topping, these cheesecakes should stay chilled and shouldn’t sit at room temperature for extended periods, especially during warm summer weather.

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If you can’t wait to make this no bake raspberry lemon cheesecake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best No Bake Lemon Raspberry Mini Cheesecakes

• Make sure your cream cheese is softened before you begin. Cold cream cheese is much more likely to leave little lumps in the filling.
• Use fresh lemon juice and zest rather than bottled lemon juice when possible. Lemon is one of the main flavors in this recipe, so fresh really does make a difference.
• Don’t skip mixing the lemon zest with the sugar. It might seem like a small step, but it releases those flavorful citrus oils and helps that fresh lemon flavor shine.
• Fold rather than beat the Cool Whip into the cream cheese mixture. Gentle folding helps keep the filling light and fluffy.
• Don’t completely puree the raspberries. Lightly mash them with a fork before folding them in so you still get little bits of raspberry throughout the cheesecake.
• Save a few of your prettiest raspberries for the tops. Along with a small sprig of mint, they make these simple cheesecakes look beautiful enough for a special occasion.

Best Lemon Raspberry Cheesecake Tip

Give these little cheesecakes time to chill. The hands-on part of the recipe is quick, but a couple of hours in the refrigerator gives the crust time to set and lets the cheesecake filling get nice and cold. They’re even better when you can make them ahead and let the refrigerator do the rest of the work.

Frequently Asked Questions About No Bake Lemon Raspberry Cheesecakes

• Can I make these lemon raspberry cheesecakes ahead of time? Absolutely! Prepare them, cover, and refrigerate for up to a day before serving. Wait to add the fresh raspberries and mint until shortly before serving so the garnish stays fresh and pretty.
• What can I use for individual cheesecake cups? I originally made these in miniature trifle bowls, but small dessert dishes, ramekins, mini Mason jars, parfait glasses, or clear dessert cups will all work. You can also use smaller cups for party-sized portions.
• Can I make these cheesecakes lower in fat? Yes! That’s actually how I originally made this recipe back in 2013. I used 1/3 less-fat cream cheese, fat-free Cool Whip, and I Can’t Believe It’s Not Butter Light in the crust. You can make one or all of these swaps using the same measurements.
• Can I use a different berry? Sure! Fresh strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling. I especially love the slightly tart flavor of raspberries with lemon.
• Can I use a different crust? Yes. Graham crackers give these that classic cheesecake flavor, but crushed vanilla wafers or shortbread cookies would also be delicious. Use the same amount of crumbs.
• How long do no bake cheesecakes need to chill? I recommend chilling them for at least 2 hours. This gives the crust time to set and lets the cheesecake filling become thoroughly chilled and creamy.
• How long do individual no bake cheesecakes keep? Cover and store them in the refrigerator for up to 3 days. For the prettiest presentation, add the fresh raspberry and mint garnish shortly before serving.
• Can I make these into smaller mini desserts? Absolutely. Divide the crust and filling among smaller dessert cups for parties, showers, or dessert tables. You’ll simply get more servings than the six called for in the original recipe.

Substitutions and Variations

• Try another berry. Strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling.
• Make them extra lemony. Add a little additional fresh lemon zest over the tops before serving.
• Change the crust. Crushed vanilla wafers or shortbread cookies can be used in place of the graham cracker crumbs for a different flavor.
• Make mini party desserts. Divide the crust and filling among smaller dessert cups to create bite-sized portions for showers, parties, or dessert tables.
• Dress them up. Pipe the cheesecake filling into the dishes and finish each one with fresh raspberries, lemon zest, and a small sprig of mint.

More Easy No Bake Recipes to Love

There is always room in the recipe box for another dessert that doesn’t require turning on the oven, especially when the weather heats up. If you love this easy lemon raspberry cheesecake recipe, be sure to check out more of my no-bake desserts for simple treats that are perfect for summer entertaining, holidays, and anytime you need something sweet without a lot of fuss.

Sometimes the easiest desserts are the ones you come back to again and again. These No Bake Individual Lemon Raspberry Cheesecakes have been on my site for years, and with their buttery graham cracker crust, creamy lemon filling, and fresh raspberries, they’re every bit as delicious today.

Whether you’re making them for a summer get-together, a shower, brunch, a special dinner, or simply because fresh raspberries caught your eye at the market, these little cheesecakes are an easy way to make dessert feel extra special. And since they’re made ahead of time, all that’s left to do is add those pretty raspberries and fresh mint and enjoy!

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No Bake Individual Lemon Raspberry Cheesecakes

These No Bake Individual Lemon Raspberry Cheesecakes have a buttery graham cracker crust topped with creamy lemon cheesecake filling and fresh raspberries. Easy to make ahead and served in individual cups, they're a pretty no-bake dessert for Valentine's Day, showers, brunches, summer gatherings, and more.

Course Dessert

Cuisine American

Keyword cheesecakes, graham cracker crust, individual desserts, Individual Lemon Raspberry Cheesecakes (no bake), lemon cheesecake, no bake, no bake desserts, raspberry cheesecake, Valentines Day

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 212kcal

Author An Affair From the Heart

Ingredients

For the Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 Tablespoon sugar
• 3 Tablespoons salted or unsalted butter melted

For the Lemon Raspberry Cheesecake Filling:

• 2/3 cup sugar
• 2 medium sized lemons zested
• 1 (8 ounce) package cream cheese softened
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) container Cool Whip thawed
• 1 cup fresh raspberries slightly mashed with a fork
• Optional garnishes: fresh mint, more raspberries, graham cracker crumbs

Instructions

• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork until evenly combined.
• Divide the graham cracker mixture evenly among 6 miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the mixture into the bottom of each dish. Set aside.
• Add the sugar and lemon zest to a mixing bowl. Mix them together until the sugar becomes moist and fragrant.
• Add the softened cream cheese and beat with an electric mixer until smooth.
• Add the fresh lemon juice and vanilla extract and mix until combined.
• Using a rubber spatula, gently fold in the thawed Cool Whip until the mixture is smooth and evenly combined.
• Gently fold in the slightly mashed raspberries.
• Divide the cheesecake filling evenly among the prepared dishes. Spoon the filling over the crust, or pipe it into the dishes for a prettier presentation.
• Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
• Just before serving, garnish each cheesecake with fresh raspberries and a small sprig of fresh mint, if desired.

Notes

How to Make Them Even Lower in Fat & Calories

This recipe can easily be made with lighter ingredients, just as I originally prepared it. Use 1/3-fat cream cheese in place of regular cream cheese, and fat-free Cool Whip in place of the original. You can also use I Can’t Believe It’s Not Butter Light in place of the melted butter.

The measurements stay the same, so you can make one, two, or all three of these swaps without changing any other part of the recipe.

Make-Ahead and Storage

These individual cheesecakes are perfect for making ahead. Prepare them, cover, and refrigerate until you’re ready to serve. For the prettiest presentation, wait to add the fresh raspberries and mint until just before serving.

Cover leftovers and store them in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 38g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 104mg | Fiber: 3g | Sugar: 29g | Vitamin A: 192IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg

This recipe was originally posted on February 17, 2013. It has been updated to improve user experience and reshared on August 14, 2026.

The post No Bake Individual Lemon Raspberry Cheesecakes appeared first on An Affair from the Heart.

This savory Tomato Pie recipe is ready in a little over an hour and serves 8.

About seven years ago, I took part in a week-long event with a few of my blogger buddies. It was called Tomato Week, and we all shared new-to-us recipes that utilized, you guessed it, fresh tomatoes! This Tomato Pie was one of the ones that I shared that year. It has since been a family favorite here, and if you have never tried tomato pie, I bet it will be a fast favorite for you too!

Best Tomato Pie Recipe

If your garden is overflowing with ripe summer tomatoes, this Tomato Pie deserves a spot on your table. Juicy tomatoes are layered with fresh basil, garlic, green onions, and a rich, cheesy mayonnaise topping before baking into a buttery pie crust.

Don’t let the mayonnaise fool you. As it bakes, it melts into the cheeses, creating a rich, creamy filling that holds everything together without tasting like mayonnaise at all. The result is savory, cheesy, and bursting with fresh tomato flavor in every bite.

It’s wonderful served warm, at room temperature, or even chilled the next day, making it a great make-ahead dish for picnics, potlucks, brunches, and summer gatherings.

Ingredients in Southern Tomato Pie

You can find the complete instructions and measurements in the printable recipe card at the bottom of this post. 

• Ripe tomatoes are the star of the recipe. Choose firm, ripe tomatoes that are full of flavor but not overly soft.

• Unbaked pie crust creates the flaky foundation for the pie. Homemade or refrigerated store-bought crust both work well.
• Salt helps draw excess moisture from the tomatoes, preventing a soggy pie.
• Fresh basil adds bright, summery flavor that pairs beautifully with tomatoes.
• Green onion provides a mild onion flavor without overpowering the tomatoes.
• Garlic adds savory depth.
• Sharp cheddar cheese gives the pie a rich, tangy flavor.
• Mozzarella cheese melts beautifully, creating that irresistible cheesy topping.
• Mayonnaise binds the cheese mixture together into the classic creamy topping that Southern Tomato Pie is known for.
• Freshly cracked black pepper adds just the right finishing touch.

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for about 8 minutes, or until it just begins to turn lightly golden. Remove the weights and allow the crust to cool slightly. Reduce the oven temperature to 350°F.

TIP: Easy Instructions on Pre-Baking Pie Crusts, with or without pie weights

While the crust bakes, arrange the tomato slices in a single layer on paper towels. Sprinkle both sides lightly with salt and allow them to rest for about 30 minutes. This step removes excess moisture and is the secret to avoiding a watery tomato pie.

While the tomatoes drain, stir together the basil, green onion, and garlic in one bowl. In a separate bowl, combine the cheddar, mozzarella, mayonnaise, and black pepper until well mixed.

After the tomatoes have rested, gently pat them dry with fresh paper towels.

Arrange half of the tomatoes in the bottom of the prepared crust. Sprinkle with half of the basil mixture. Repeat with the remaining tomatoes and basil mixture.

Spread the cheese mixture evenly over the top, covering the tomatoes completely.

Bake for about 30 minutes, or until the topping is bubbling and lightly golden brown.

Allow the pie to rest for at least 10 minutes before slicing and serving.

Storage

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

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If you can’t wait to make this recipe for tomato pie, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Tomato Pie

• Don’t Skip Draining the Tomatoes – Removing excess moisture is the single most important step. Salting the tomatoes and letting them rest keeps the crust crisp and prevents a watery filling.
• Use Peak-Season Tomatoes – The better your tomatoes taste, the better your pie will taste. Garden tomatoes or locally grown farmers market tomatoes are ideal.
• Blind Bake the Crust – Starting with a partially baked crust helps it stay flaky instead of becoming soggy once the filling is added.
• Let It Rest Before Cutting – Giving the pie 10 to 15 minutes to cool allows the filling to set so slices hold together beautifully.
• Want to add a little more protein? Toss in a cup of crumbled cooked bacon.
• Best Tomato Pie Tip: If your tomatoes are especially juicy, place the salted slices on a wire rack set over a baking sheet rather than directly on paper towels. This allows the moisture to drip away instead of sitting underneath the tomatoes, resulting in an even firmer, less watery pie.

Choosing the Best Tomatoes

If you’re growing garden tomatoes this year, or are lucky enough to have a neighbor or friend share their harvest, this Tomato Pie is one of the very best ways to enjoy them. Fresh summer tomatoes are hard to beat.

But don’t let the lack of homegrown tomatoes stop you from making this recipe. A great Tomato Pie starts with flavorful tomatoes, and you can absolutely find excellent grocery store tomatoes if you know what to look for.

Here are a few tips for picking the best tomatoes:

• Shop local when possible. Locally grown tomatoes from a farmers market or grocery store are often picked riper than those shipped long distances. During tomato season, farmers market tomatoes are almost always worth grabbing if they’re available.
• Look for vine-ripened tomatoes. Vine-ripened tomatoes are generally allowed to mature longer before being picked, giving them richer flavor than tomatoes harvested green and ripened during shipping.
• Check the skin carefully. Choose tomatoes that are smooth, firm, and free from bruises, cracks, or dark spots. Even a small blemish can indicate spoilage inside.
• Pick up the tomato. A good tomato should feel heavy for its size. Heavier tomatoes usually contain more juice and better texture.
• Give it a sniff. A ripe tomato should have a fresh, earthy aroma, especially near the stem. If it doesn’t smell like much, it probably won’t taste like much either.

Whether you’re using tomatoes fresh from the garden, a local farmers market, or your favorite grocery store, choosing ripe, flavorful tomatoes will make all the difference in this Southern Tomato Pie.

Frequently Asked Questions

• Why is my tomato pie watery? Usually because the tomatoes weren’t drained long enough. Salting and blotting the tomatoes removes excess moisture before baking.
• Can I make Tomato Pie ahead of time? Yes. You can assemble the pie a few hours in advance and refrigerate it until you’re ready to bake. Leftovers are also excellent served cold or gently reheated.
• Can I use store-bought pie crust? Absolutely. A refrigerated pie crust is a great time-saving option and works perfectly in this recipe.
• Can I freeze Tomato Pie? Because of the fresh tomatoes and mayonnaise-based filling, freezing isn’t recommended. The texture can become watery after thawing.

More Fresh Tomato Recipes to Love

If fresh tomato recipes are your thing, check these out!

Zucchini & Tomatoes, Caprese Salad, Tomato Cracker Salad (pictured above), Fresh Bruschetta, Cucumber Tomato Salad, Bacon Egg Salad and Tomato Sandwich, Grilled Turkey Havarti Sandwiches, Marinated Vegetable Salad, Greek Heirloom Tomato Salad, Mediterranean Tomato and Cucumber Salad and this Tomato Riccota Tart.

Every summer has those recipes you find yourself making again and again, and Tomato Pie is one of mine. It’s simple, packed with fresh garden flavor, and always seems to disappear a little faster than expected. Whether you’re using tomatoes from your own backyard, the farmers market, or a neighbor who shared their harvest, this Southern classic is one delicious way to make the most of tomato season. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out!

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Tomato Pie

This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.

Course Pies

Cuisine American, Southern

Keyword Alabama, fresh tomatoes, pie, southern, Tomato, tomato pie, tomato recipes, vegetarian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

• 1 pie crust
• 5-6 red ripe tomatoes sliced
• 1 teaspoon salt
• 1/4 cup fresh basil leaves chopped (about 10 leaves)
• 1/2 cup green onion chopped
• 2 cloves garlic minced
• 1 cup grated sharp cheddar cheese
• 1 cup grated mozzarella cheese
• 3/4 cup mayonnaise
• freshly cracked black pepper to taste

Instructions

• Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
• Reduce oven temperature to 350 degrees.
• While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
• Combine the basil, green onion and garlic in a bowl. Set aside.
• Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
• After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
• Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
• Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.

Video

Notes

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

• Roma tomatoes can be substituted if that’s what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
• Add a few slices of cooked bacon between the tomato layers for a smoky twist.
• Parmesan cheese can be mixed into the topping for extra savory flavor.
• Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
• Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.

 

 

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 696mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 992IU | Vitamin C: 12mg | Calcium: 191mg | Iron: 1mg

This recipe was originally posted on July 22, 2019. It has been updated to improve user experience and reshared on August 3, 2026.

The post Tomato Pie appeared first on An Affair from the Heart.

With just a handful of simple ingredients and very little prep work, these stuffed peppers are perfect for busy weeknights while still feeling like a meal made from scratch. Whether you’re serving them for family dinner or making a batch for meal prep, they’re satisfying, cheesy, and loaded with bold Southwest-inspired flavor. Serves 6.

We adore stuffed peppers.  My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals, and these Southwest Stuffed Peppers are tasty, too! They have a little kick, and I love the addition of beans.

Give them a try next time you need a great dinner idea; they are quick but offer a pretty presentation.  I served them with a side of sweet corn.

Southwest Stuffed Peppers with Ground Beef

If you’re looking for a fresh take on traditional stuffed peppers, this recipe is for you. The seasoned red beans and rice blend adds smoky flavor with just a little kick, while salsa, cumin, and pepper jack cheese bring everything together with classic Southwest flair. They’re easy to assemble, naturally portioned, and bake together in one dish for a simple dinner with very little cleanup.

Ingredients in Southwestern Stuffed Peppers

• Bell peppers form the edible bowl for the filling. Choose peppers that are similar in size so they cook evenly. Any color works beautifully.
• Lean ground beef creates a hearty, protein-rich filling without becoming overly greasy.
• Eggs help bind the filling together so it holds its shape after baking.
• Ben’s Original Ready Rice Red Beans & Rice adds smoky flavor, tender rice, and just enough spice to give these peppers their Southwest personality.
• Ground cumin brings warm, earthy flavor that pairs perfectly with the salsa and seasoned rice.
• Chunky salsa adds moisture, tomatoes, onions, and extra seasoning while keeping prep work to a minimum. Choose whatever spice level suits you.
• Pepper jack cheese melts into a creamy topping with just a touch of heat.
• Fresh cilantro adds bright, fresh flavor and the perfect finishing touch.

How to Make Southwest Stuffed Peppers

Preheat the oven to 350°F and lightly coat a 10×8-inch baking dish with nonstick cooking spray.

Arrange the pepper halves cut-side up in the dish.

In a large bowl, combine the ground beef, egg, ready rice, cumin, and one-third cup of the salsa. Mix just until everything is incorporated.

Divide the beef mixture evenly among the pepper halves, gently mounding the mixture. Spoon the remaining salsa over each pepper.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes, or until the peppers are tender and the beef reaches an internal temperature of 160°F.

Remove the foil and top each pepper with a slice of pepper jack cheese. Broil for 2 to 4 minutes, just until the cheese is melted and lightly browned.

Sprinkle with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Love it? Pin it!

If you can’t wait to make this easy recipe for Southwest Stuffed Peppers, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips

• Choose sturdy peppers. Peppers with a flat bottom or ones that fit snugly together in the baking dish stay upright while baking.
• Don’t overmix the filling. Stir just until combined to keep the beef tender.
• Best Southwest Stuffed Peppers Tip: If you love a little extra Southwest flavor, stir ½ to 1 cup of sweet corn into the filling before stuffing the peppers. The sweetness balances the smoky spices beautifully and adds another layer of texture.

FAQs about this Stuffed Pepper Rice

• Do you have to cook the peppers before stuffing them? No. The peppers soften beautifully as they bake in the oven, so there’s no need to blanch or pre-cook them first. Just fill them, cover the baking dish with foil, and let the oven do the work.
• Can I make Southwest Stuffed Peppers ahead of time? Absolutely! Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats, then bake as directed.
• Can I freeze stuffed peppers? Yes! Southwest Stuffed Peppers freeze very well. Allow them to cool completely, then wrap each pepper individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• What color bell peppers work best? Any color bell pepper works in this recipe. Green peppers have a slightly more earthy flavor, while red, orange, and yellow peppers are sweeter. Use your favorite or whatever looks best at the grocery store.
• Can I add vegetables to the filling? Definitely! Sweet corn is one of my favorite additions because it complements the smoky flavors so well. Black beans, diced green chiles, chopped onions, or even diced zucchini are also delicious additions.
• What should I serve with stuffed peppers? These peppers are filling enough to be a meal on their own, but they’re also wonderful served with tortilla chips and salsa, Mexican rice, cilantro lime rice, a simple green salad, an ear of sweet corn, or fresh fruit.

More Stuffed Pepper Recipes To Love

As I mentioned before, stuffed peppers are one of my most favorite meals of all time. I have lots of recipes for them here on my site; you can simply search “stuffed pepper” to see them all. The classic stuffed pepper recipe is what you see pictured above. Following that same flavor profile, I have a Stuffed Pepper Skillet, Stuffed Pepper Soup, and Stuffed Pepper Meatloaf. For other fun twists, try my Philly Cheese Steak Stuffed Peppers, or these: Taco Stuffed Peppers, Buffalo Chicken Stuffed Peppers, or Chicken Parmesan Stuffed Peppers, too!

These Southwest Stuffed Peppers are a delicious twist on the classic stuffed pepper dinner with a smoky, cheesy Southwest twist. They’re easy enough for a weeknight, hearty enough to satisfy hungry appetites, and simple to customize with your favorite add-ins. Whether you serve them with a crisp salad, tortilla chips, or your favorite Mexican-inspired side dish, they’re a flavorful dinner you’ll find yourself making again and again.

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Southwest Chipotle Stuffed Peppers

These Southwest Stuffed Peppers are filled with ground beef, smoky red beans and rice, salsa, cumin, and pepper jack cheese for an easy family dinner.

Course Beef

Cuisine American

Keyword how to make stuffed peppers, Southwest Chipotle Stuffed Peppers, southwestern, stuffed peppers

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

• 3 large sweet bell peppers sliced in half horizontally, with stems and seeds removed.
• 1 pound lean ground beef
• 1 egg slightly beaten
• 1 (8.5oz) package Uncle Ben's® Ready Red Beans and Rice
• 1/2 teaspoon ground cumin
• 1 cup salsa divided
• 6 slices Pepper-jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

• Preheat oven to 350 degrees.
• Spray a 10" x 8" baking dish, or deep casserole dish with cooking spray. Lay the pepper halves side by side.
• In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Rice, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil or a lid.
• Bake until the peppers are tender and the meat is cooked through, 55 to 60 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly.
• Top with chopped cilantro before serving.

Video

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Green bell peppers, red bell peppers, orange, or yellow bell peppers all work well.
• For even more Southwest flavor, add a can of diced green chiles or stir in sweet corn with the filling.
• Want to stretch the filling? Add up to ½ cup black beans along with the corn.
• If you prefer a milder spice, substitute Monterey Jack cheese for the pepper jack cheese.

 

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3026IU | Vitamin C: 106mg | Calcium: 187mg | Iron: 3mg

This recipe was originally posted on May 29, 2015. It’s been updated to improve user experience and reshared on July 30, 2026. The recipe changed slightly due to the rice previously used no longer being available.

The post Southwest Stuffed Peppers appeared first on An Affair from the Heart.

Whether you’re celebrating a birthday, hosting a summer party, or simply craving a fun frozen treat, this homemade ice cream is guaranteed to bring smiles. It serves about 8 to 10 people, comes together in just 10 minutes, and tastes like your favorite slice of funfetti cake in ice cream form.

If you have spent any time at all on social media in the last few months, I’ll bet you have seen someone sharing a recipe for dot cake. It’s been a viral trend for a while now. In the heat of the summer, as much as I love a good sprinkle cake, ice cream sounds so much better. So today, I’m bringing you this super-easy recipe for Dot Cake Ice Cream! 

No Churn Dot Cake Ice Cream

This colorful no-churn ice cream is every bit as fun to eat as it is to serve. Creamy vanilla ice cream, tender bites of cake, and crunchy rainbow nonpareils come together in a dessert that tastes just like birthday cake, frozen.

Even better, there’s no ice cream maker required. The whipped cream and sweetened condensed milk create a rich, scoopable texture with very little effort, making this an easy make-ahead dessert for birthdays, summer cookouts, holidays, or anytime you’re craving something sweet and nostalgic.

What is Dot Cake?

Dot Cake is one of those fun dessert trends that instantly catches your eye. Instead of a traditional layer cake, small rounds of cake are pressed into mason jars or other round molds, coated in frosting, and then rolled in rainbow nonpareil sprinkles until they’re completely covered in colorful little “dots.” The result is a whimsical cake that looks like it belongs at every birthday celebration.

This Dot Cake Ice Cream takes that same playful idea and turns it into an easy homemade dessert. It has all the flavors of a classic birthday cake with soft vanilla cake pieces and colorful sprinkles folded into a creamy no-churn ice cream. Think of it as the frozen cousin to the viral Dot Cake.

Ingredients In Dot Cake Ice Cream

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card. 

• Heavy cream creates the rich, fluffy base for this homemade no-churn ice cream.
• Vanilla extract adds classic vanilla flavor that pairs perfectly with the cake.
• Sweetened condensed milk sweetens the ice cream while creating its silky, scoopable texture.
• Vanilla cake gives this recipe its signature Dot Cake-inspired flavor and soft bites throughout every scoop. Store-bought or homemade both work beautifully.
• Rainbow nonpareils add the colorful “dot” look and a little crunch that makes this dessert so much fun.

How to Make Dot Cake Ice Cream

The hardest part is waiting for it to freeze!

In a large mixing bowl, combine the heavy cream and vanilla extract. Using an electric hand mixer with the beater attachments, whip the cream for about 3 minutes, or until stiff peaks begin to form.

Using a large spatula, gently fold the sweetened condensed milk into the whipped cream until fully combined.

With your hand mixer on low speed, mix in the vanilla cake pieces and ¼ cup of the rainbow nonpareils just until the cake is broken into bite-sized pieces and evenly distributed throughout the mixture.

Transfer the ice cream mixture into a 9×5-inch loaf pan. Sprinkle the remaining nonpareils evenly over the top.

Cover the pan tightly with plastic wrap and freeze for 5 to 6 hours, or until the center is completely firm.

Scoop into bowls or cones and serve immediately.

Storage

Cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container before freezing.

Store in the freezer for up to 2 months for the best flavor and texture.

Love it? Pin it!

If you can’t wait to make this simple Dot Cake Ice Cream recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Dot Cake Ice Cream

• Don’t overmix after adding the sweetened condensed milk. Folding gently helps preserve the air you’ve whipped into the cream, resulting in a lighter, creamier ice cream.
• Your cake doesn’t need to be homemade. A bakery vanilla cake from the grocery store works perfectly and makes this recipe even easier.
• If using homemade cake, allow it to cool completely before mixing it into the ice cream base.
• Most of the colorful sprinkles go on top, but folding some into the mixture ensures every scoop gets those signature rainbow dots.
• For easier scooping after freezing overnight, let the ice cream sit at room temperature for a few minutes before serving.

Best Dot Cake Ice Cream Tip

Whip your heavy cream only until stiff peaks form, then switch to gentle folding. Keeping as much air in the mixture as possible is the secret to achieving a creamy, scoopable no-churn ice cream instead of an icy or crumbly one.

Frequently Asked Questions

• Can I make this without an ice cream maker? Absolutely! This is a true no-churn ice cream recipe, so all you need is a mixer, a loaf pan, and a freezer.
• Can I use another flavor of cake? Yes! White, funfetti, yellow, or even birthday cake all work wonderfully. Chocolate cake would create a completely different but equally delicious dessert.
• Can I use different sprinkles? Rainbow nonpareils give the classic Dot Cake look, but jimmies or other colorful sprinkles can also be used if that’s what you have on hand.
• Why is my ice cream crumbly? Overmixing can deflate the whipped cream, which affects the final texture. Fold gently once the cream is whipped, and don’t skip the sweetened condensed milk.

More Ice Cream Recipes to Love

If you love easy frozen desserts, be sure to check out these favorites:

• Ice Cream Cookie Cake (pictured above)
• Homemade Cinnamon Vanilla Ice Cream
• No-Churn Chocolate Malt Ice Cream
• Copycat Baskin-Robbins Daiquiri Ice
• Jamaican Grape Nut Ice Cream
• Lemon Ice Cream
• Snow Ice Cream
• Grasshopper Pie Ice Cream
• Homemade Buster Bars
• Homemade Drumsticks

And if you are loving the Dot Cake sensation, be sure to check out these Dot Cake Cookies, too!

If you’re looking for an easy homemade ice cream recipe that’s colorful, creamy, and guaranteed to be a conversation starter, this Dot Cake Ice Cream is it. With simple ingredients, no special equipment, and all the nostalgic flavor of birthday cake, it’s a dessert everyone will be asking for again and again. Make a batch for your next cookout, birthday party, or family movie night, and don’t be surprised when the pan disappears fast!

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Dot Cake Ice Cream Recipe (No Churn)

This easy Dot Cake Ice Cream is a creamy no-churn dessert made with whipped cream, sweetened condensed milk, vanilla cake, and colorful rainbow nonpareils. It captures all the fun of the viral Dot Cake trend in an easy homemade ice cream recipe, no ice cream maker required.

Course Ice Cream & Frozen Treats

Cuisine American

Keyword dot cake, dot cake ice cream, ice cream, no churn, nonpareils, vanilla

Prep Time 10 minutes minutes

freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 servings

Calories 214kcal

Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 14 ounce can sweetened condensed milk
• 1 slice vanilla cake about 1 cup
• ¾ cup rainbow nonpareils divided

Instructions

• Add your heavy cream and vanilla to a large mixing bowl. Use an electric hand mixer to whisk the cream with the beater attachments for about 3 minutes, or until the cream begins to form stiff peaks.
• Use a large spatula or spoon to fold in the condensed milk until it is fully incorporated with the whipped cream.
• Using your hand mixer on a low speed, stir in the cake and ¼ cup of sprinkles until the cake is broken up and the sprinkles are evenly distributed throughout the mixture.
• Pour your ice cream mixture into a 9×5 inch loaf pan. Sprinkle the remaining nonpareils over the top of the ice cream. Cover the pan with plastic wrap and set your ice cream in the freezer for 5-6 hours, or until the center is firm.
• Scoop, serve, and enjoy!

Notes

• Freeze time will vary depending on your freezer. Most freezers will need about 5 hours, but colder freezers may have it ready in around 4 hours.
• This recipe can easily be made the night before serving.
• You can use frosted or unfrosted vanilla cake.
• Sweetened condensed milk is essential for the creamy texture. It does not freeze completely solid, which helps keep the ice cream soft enough to scoop.
• Rainbow nonpareils work best because they keep their shape and create the colorful Dot Cake look throughout the ice cream.
• Serve in bowls, waffle cones, sugar cones, or even sandwiched between two cookies for an extra-special treat.

Storage

Cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container before freezing.

Store in the freezer for up to 2 months for the best flavor and texture.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 13g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 46mg | Fiber: 0.001g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.1mg

The post Dot Cake Ice Cream appeared first on An Affair from the Heart.

Whether you’re meal prepping lunches for the week or looking for an easy dinner everyone can customize, these salmon rice bowls are always a hit. Best of all, you don’t need restaurant takeout to enjoy bold Asian-inspired flavors right at home.

From the first time I set foot into a Bonefish Grille, I fell in love with anything bang bang. Those bang bang shrimp there had me hooked for life. Also, I have discovered that if I want a quick meal for my husband and me, air fryer salmon is the way to go. Since we became empty nesters, I use my air fryer more than ever. So this recipe, as they say, is the best of both worlds!

Bang Bang Salmon Bowls

If you’re looking for an easy dinner that’s both satisfying and full of fresh flavors, this recipe checks all the boxes. The air fryer cooks the salmon quickly while keeping it moist and flaky inside. The homemade Bang Bang sauce is creamy with just the right balance of sweetness and heat, and the fresh vegetables add plenty of crunch and color.

Because everyone builds their own bowl, they’re perfect for picky eaters, meal prep, or serving a crowd. Simply set everything out buffet-style and let everyone customize their own creation.

Ingredients in Bang Bang Salmon Bowls

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Salmon:

• Salmon is the star of the show. Fresh salmon filets cook quickly in the air fryer and become tender, flaky, and full of flavor.
• Sea salt enhances all of the natural flavors.
• Black pepper adds just a touch of mild heat.
• Paprika gives the salmon a beautiful color and a subtle smoky sweetness.
• Garlic powder provides savory flavor without overpowering the fish.

For the Bang Bang Sauce:

• Mayonnaise creates the creamy base for the Bang Bang sauce. Full-fat mayonnaise gives the richest texture.
• Thai sweet chili sauce adds sweetness with a mild kick and gives the sauce its signature flavor.
• Sriracha brings the heat. Adjust more or less depending on your family’s spice preference.
• Raw honey balances the spice with just a touch of natural sweetness.

To Assemble the Bowls:

• Cooked rice creates the hearty base for each bowl. White rice, brown rice, or jasmine rice all work beautifully.
• Cucumber adds cool, crisp freshness.
• Edamame contributes protein, texture, and bright color.
• Green onions provide a mild onion flavor and freshness.
• Fresh cilantro adds bright herbal flavor.
• Sesame seeds give the bowls a little crunch and a classic finishing touch.

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

In a small bowl, stir together the salt, pepper, paprika, and garlic powder.

Using a sharp knife, remove the skin from the salmon if necessary, then cut it into bite-sized cubes. Pat the pieces dry with paper towels before placing them into a mixing bowl. Sprinkle the seasoning mixture over the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, gently shaking or stirring once during cooking if needed. The salmon is done when it flakes easily and reaches an internal temperature of about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches.

While the salmon cooks, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.

To assemble the bowls, divide the cooked rice among serving bowls. Arrange the salmon, cucumber, edamame, and green onions around the rice. Drizzle generously with the Bang Bang sauce and finish with fresh cilantro and sesame seeds before serving.

No Air Fryer? No Problem!

These Bang Bang Salmon Bowls are just as delicious made in the oven.

Preheat your oven to 400°F. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 10 to 12 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Then simply assemble the bowls as directed.

Storage

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Love it? Pin it!

If you can’t wait to make this bang bang salmon recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for Making Air Fryer Salmon Bites

• Choose salmon fillets that are similar in thickness so the pieces cook evenly.
• Pat the salmon dry before seasoning. Removing excess moisture helps the spices stick and gives the salmon a better texture.
• Avoid overcrowding the air fryer basket. Cooking in a single layer allows the hot air to circulate for the best results.
• The Bang Bang sauce can easily be adjusted to your taste. Add more Sriracha if you love extra heat or reduce it for a milder version.
• Cook the rice ahead of time to make this recipe come together even faster.

Best Bang Bang Salmon Tip

Don’t overcook the salmon. Because the pieces are small, they cook very quickly. Begin checking them around the 5-minute mark. Perfectly cooked salmon stays moist, tender, and flakes apart easily, while overcooked salmon can become dry.

Frequently Asked Questions

• Can I use frozen salmon? Yes. Thaw it completely and pat it very dry before seasoning and cooking.
• Can I make the Bang Bang sauce ahead of time? Absolutely! The sauce can be made up to 5 days in advance and stored covered in the refrigerator.
• What rice is best for salmon bowls? Jasmine rice is my favorite because of its light, fragrant flavor, but white rice, brown rice, or even cauliflower rice are all great options.
• Can I use another fish? Yes! This seasoning and sauce are also delicious with cod, mahi mahi, shrimp, or even chicken.

More Delicious Salmon Recipes to Love

If you are a big fan of salmon recipes, I have some tasty ones here to share:

The Salmon with Lemon Caper Sauce, pictured above, is one of my family’s most requested meals. It looks fancy, but this meal is ready in 30 minutes. We also love smoked salmon, and this recipe for smoked salmon makes it simple for you to prepare on your pellet smoker. Afterward, use some to make my Smoked Salmon Pasta recipe. Blackened Salmon Burgers with BLT Slaw keep burger night interesting, or lighten things up with this Sesame Ginger Salmon or this easy Salmon and Green Beans Sheet Pan Meal.

Here are some others from my blogger buddies: Bang Bang Shrimp Tacos, Salmon Cakes, Longhorn Steakhouse Bourbon Marinated Salmon, Teriyaki Salmon with Noodles, and Smoked Salmon Pizza, too!

If you love your air fryer – be sure to check out all of my air fryer recipes here and grab this free air fryer cheat sheet printable before you go!

Fresh, flavorful, and incredibly easy to make, these Air Fryer Bang Bang Salmon Bowls bring restaurant-worthy flavor to your dinner table in less than 30 minutes. With tender salmon, crisp vegetables, fluffy rice, and that irresistible sweet-and-spicy Bang Bang sauce, it’s a meal you’ll find yourself making again and again. Whether you’re feeding the family or prepping lunches for the week, this recipe is sure to earn a spot in your regular dinner rotation.

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Air Fryer Bang Bang Salmon Bowls

Tender bites of perfectly seasoned air fryer salmon are served over fluffy rice with crisp vegetables and drizzled in a creamy sweet-and-spicy Bang Bang sauce. These easy Bang Bang Salmon Bowls are fresh, flavorful, and ready in about 20 minutes, making them perfect for busy weeknight dinners or meal prep.

Course Seafood

Cuisine Asian

Keyword Air Fryer, bang bang, bang bang sauce, bites, easy air fryer recipe, easy dinner, easy meal, rice bowls, Salmon

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 384kcal

Equipment

• COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

• 16 ounces one pound of salmon, skin removed
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons garlic powder

For the Bang Bang Sauce:

• ½ cup mayo full-fat works best
• ¼ cup Thai Sweet Chili Sauce
• 2 teaspoons Sriracha
• 2 teaspoons raw honey

For the Rice Bowls:

• Sliced green onions, sliced cucumber, edamame beans, fresh cilantro, sesame seeds, prepared rice

Instructions

• Preheat your air fryer to 375° F.
• Combine salt, pepper, garlic powder, and paprika in a small bowl.
• Using a sharp knife, cut the salmon filets into bite-sized chunks, pat them dry with a paper towel, and place them into a bowl.
• Sprinkle the salmon pieces with the seasoning mix and toss to coat.
• Add the salmon chunks to the preheated air fryer and cook for about 5-7 minutes or until the internal temperature reaches about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches so you can stir it as it cooks. Taking care not to crumble it.
• While the salmon is cooking, prepare the Bang Bang sauce by whisking the ingredients together.
• To assemble the salmon bowls: In shallow bowls, add your prepared rice, then arrange your salmon and fresh veggies around it. Drizzle with bang bang sauce, sprinkle with cilantro and sesame seeds.

Video

Notes

• Jasmine rice, brown rice, sushi rice, or cauliflower rice all work well.
• Add shredded carrots, avocado, cabbage, or radishes for even more fresh vegetables.
• For extra crunch, top the bowls with crispy wonton strips.
• Meal prep by portioning the rice, salmon, and vegetables into containers, then pack the Bang Bang sauce separately until ready to eat.
• If you prefer less spice, reduce the Sriracha or leave it out altogether.

To Prepare in the Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Storage:

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 801mg | Potassium: 663mg | Fiber: 1g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

The post Bang Bang Salmon Bowls appeared first on An Affair from the Heart.

If you’ve never heard of Tomato Cracker Salad, you’re not alone. I hadn’t either! At first glance, it might sound a little unusual. I was skeptical too. But isn’t it funny how some of the recipes that sound the strangest end up becoming family favorites?

Have you ever had a tomato mayo sandwich? You know the kind. Soft white bread piled high with tomatoes picked fresh from the garden, slathered with mayonnaise, and finished with plenty of freshly cracked black pepper. Simple, messy, and absolutely delicious. That’s exactly what this salad reminds me of.

This recipe has been on my website since the summer of 2019. It has been updated today with new photos and more helpful tips and ideas to help my readers achieve the very best Tomato Cracker Salad!

Saltine Cracker Tomato Salad

Tomato Cracker Salad is a classic Southern recipe that’s been making appearances on summer tables for generations. While you’ll sometimes find versions with green onions or other mix-ins, I prefer to keep mine simple. When tomatoes are this good, they deserve to be the star.

It’s one of my favorite recipes to make during tomato season because it comes together in just a few minutes and pairs beautifully with burgers, barbecue, fried chicken, sandwiches, or just about anything coming off the grill. Me personally? I can make a meal out of the salad all on its own!

The only secret is timing. Wait until the very last minute to stir in the saltine crackers, so they keep just enough crunch while soaking up all those wonderful tomato juices.

This recipe serves about six people as a side dish, although I won’t blame you if everyone goes back for seconds.

Tomato Cracker Salad Ingredients

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Ripe tomatoes – Since tomatoes are the star of the recipe, choose ripe, flavorful tomatoes. Fresh garden tomatoes are my favorite, but vine-ripened tomatoes from the grocery store are a great option, too.
• Real mayonnaise – creates the creamy dressing that coats every bite. I recommend using real mayonnaise for the best flavor. I choose Duke’s Mayonnaise when I make mine.
• Saltine crackers – The signature ingredient! They soften slightly as they soak up the tomato juices while still adding wonderful texture.
• Freshly cracked black pepper – A generous amount complements the sweetness of the tomatoes.
• Salt (optional) – Depending on your tomatoes and your taste, a pinch of salt may be all you need. If you are unsure, leave it out, and let people salt their own.

How to Make Tomato Cracker Salad

In minutes, you will be enjoying this yummy salad!

Wash and dry the tomatoes, then cut them into bite-sized pieces, removing the tough core as needed.

Coarsley break one sleeve of saltine crackers.

Place the tomatoes in a large mixing bowl.

Fold the mayonnaise into the tomatoes until evenly coated.

Season generously with freshly cracked black pepper and add salt, if desired.

Cover and refrigerate until ready to serve.

Just before serving, gently fold in the coarsely broken saltine crackers.

Serve immediately once the crackers have been added.

Storage

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue to absorb the tomato juice and soften.

Optional Cracker Salad Add-Ins

I love this recipe just the way it is, but if you’d like to put your own spin on it, here are a few popular additions:

• Thinly sliced green onions
• Chopped fresh chives
• Fresh basil ribbons
• Crumbled cooked bacon
• Shredded sharp cheddar cheese
• A pinch of garlic powder
• Hardboiled eggs

Love it? Pin it!

If you can’t wait to make this recipe for Southern Tomato Cracker Salad, be sure that you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Tomato Cracker Salad

• Choose flavorful tomatoes. The better the tomatoes, the better the salad. Garden-fresh tomatoes are hard to beat, but any ripe, fragrant tomato with vibrant color will work beautifully.
• Cut tomatoes into bite-sized pieces. Aim for chunks that are about ¾ to 1 inch. Pieces that are too small release too much juice, while larger chunks can be awkward to eat. If your tomatoes are extra juicy… After cutting them, let them sit in a colander for 5 to 10 minutes before mixing. This removes a little excess liquid without sacrificing flavor.
• Best Tomato Cracker Salad Tip: Never add the crackers until you’re ready to serve. They should soften just enough to become creamy while still keeping a bit of their signature crunch.

FAQs About Cracker Salad

• Can I make Tomato Cracker Salad ahead of time? Yes. Mix the tomatoes, mayonnaise, and pepper ahead of time, then refrigerate. Wait to add the crackers until just before serving.
• What are the best tomatoes to use? Garden tomatoes are my favorite, but Roma, Beefsteak, Better Boy, Early Girl, and vine-ripened tomatoes all work well. The most important thing is choosing tomatoes that are ripe and full of flavor.
• Can I use Miracle Whip instead of mayonnaise? You can, but it will make the salad noticeably sweeter. I prefer real mayonnaise for the traditional flavor.
• Why do you add the crackers last? The crackers quickly absorb the juices from the tomatoes and mayonnaise. Adding them just before serving gives you the perfect balance of creamy and crunchy.

More Recipes that Use Fresh Tomatoes

If you are like me, an ache all winter long for a BLT made with garden fresh tomatoes, we could be fast friends. If you are looking for a few other recipes that use fresh tomatoes, try these:

• Caprese Salad (pictured above)
• Fresh Bruschetta
• Tomato Pie
• Zucchini and Tomatoes
• Cucumber Tomato Salad
• Bacon Egg Salad and Tomato Sandwich
• Grilled Turkey Havarti Sandwiches
• Marinated Vegetable Salad
• Greek Heirloom Tomato Salad
• Mediterranean Tomato and Cucumber Salad

Tomato Cracker Salad is proof that a handful of everyday ingredients can create something truly special. Whether you’re serving it alongside grilled burgers at a backyard barbecue or enjoying it with a simple sandwich on a warm summer evening, this old-fashioned favorite is a delicious way to celebrate tomato season. I can’t wait to hear what you think when you try it!

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Tomato Cracker Salad

Ripe tomatoes, mayonnaise, saltine crackers and fresh cracked black pepper.  Tomato cracker salad is reminiscent of a good, old fashioned tomato sandwich!

Course Salads

Cuisine Southern

Keyword cracker salad, mayo, saltines, Southern Tomato Saltine Cracker Salad, tomato cracker recipe, tomato cracker salad, tomato salad with saltines, tomatoes

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

• 5 medium-sized red, ripe tomatoes chopped
• 1 cup real mayonnaise
• 1 sleeve (approximately 40 crackers) saltine crackers coarsely broken
• Fresh cracked black pepper to taste
• Salt to taste, if desired

Instructions

• Dice tomatoes and place in a bowl. Stir in mayo. Add black pepper. Mix in. Refrigerate until ready to serve
• Right before serving, stir in broken saltine crackers.

Video

Notes

• Fresh, in-season tomatoes will always give you the best flavor.
• Use real mayonnaise rather than salad dressing for the classic taste and texture.
• Break the saltine crackers into large pieces instead of crushing them into crumbs.
• Freshly cracked black pepper adds much more flavor than pre-ground pepper.
• This recipe can easily be doubled for potlucks, picnics, and summer cookouts.

Storage:

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue absorbing the tomato juices and become soft.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 4g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 878IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 0.4mg

This recipe was originally posted on July 24, 2019. It has been updated to improve user experience and reshared on July 17, 2026.

The post Tomato Cracker Salad appeared first on An Affair from the Heart.

Fresh from the oven, they’re tender on the inside, with golden tops dusted with a little sparkling sugar, and every bite is packed with sweet, juicy berries. Whether you’re pouring a cup of coffee before the house wakes up, serving brunch to friends, or grabbing a quick breakfast on your way out the door, these easy Bisquick muffins are always a welcome addition to the table.

They’re proof that homemade doesn’t have to be complicated. In about 20 minutes, you’ll have a warm batch of berry muffins that taste like you spent far more time making them than you actually did.

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and bursting with juicy berries, they’re the perfect companion to your morning coffee or favorite cuppa. With a moist, fluffy center and beautifully golden tops, they taste like they came from a neighborhood bakery, but they’re made with simple pantry staples and frozen mixed berries, so you can enjoy them any time of year. One of my favorite things about this recipe is that the berries go straight from the freezer into the batter. No thawing required!

The very first time I made these muffins was back in 2015 when a friend was coming over for coffee after we dropped the kids off at school. I wanted something homemade to serve with our coffee, but I didn’t have much time. After finding an old Betty Crocker recipe from the 1930s and making a few changes with ingredients I already had on hand, these muffins were born.

I happened to have a box of Bisquick in the pantry that I used for pancakes, and when I make Red Lobster Cheddar Bay Biscuits, along with a bag of frozen mixed berries that I always keep in the freezer for smoothies. The result was everything I hoped for: soft, fluffy muffins filled with berries, topped with a light sprinkle of sugar, and ready in about 20 minutes. They’ve been a favorite around here ever since.

If you’d rather make your baking mix from scratch, be sure to check out my homemade Bisquick mix recipe!

Bisquick Muffin Recipe

Some mornings just call for something easy. These Bisquick Berry Muffins have been one of those dependable recipes in my kitchen for years because they come together in one bowl with ingredients I almost always have on hand. The frozen berries make them perfect year-round; there’s very little sugar compared to many bakery muffins, and the sprinkle of sugar on top gives each muffin a lightly crisp, sparkling finish. They’re simple enough for busy weekdays but just as welcome on a weekend brunch table with a hot cup of coffee or tea.

Ingredients in Bisquick Berry Muffins

Blueberries, strawberries, raspberries, and cherries were included in the frozen berry mix that I had on hand when whipping these muffins together. However, you can use any berries that you and your family enjoy the most. The most common singular berry used is the blueberry. Just replace the frozen berry mix with frozen blueberries to get easy blueberry Bisquick muffins.

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Bisquick Baking Mix provides everything you need for light, fluffy muffins without measuring flour, baking powder, or salt separately.
• Egg helps bind the batter together while giving the muffins structure.
• Milk adds moisture and creates a tender crumb.
• Vegetable Oil keeps the muffins soft and moist.
• Sugar lightly sweetens the batter without making the muffins overly sugary.
• Frozen Mixed Berries add bursts of fruity flavor throughout every bite. I like a blend of blueberries, strawberries, raspberries, and cherries. Keep them frozen until you’re ready to stir them into the batter.
• Extra Sugar sprinkled over the tops before baking creates a lightly crisp, bakery-style finish.

How to Make Easy Berry Bisquick Muffins

Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners.

In a large mixing bowl, combine the Bisquick, egg, milk, vegetable oil, and sugar until everything is just mixed together.

Gently fold the frozen berries into the batter. Be careful not to overmix, or the berries may begin to break apart and color the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle the tops with a little extra sugar.

Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the microwave for about 20 seconds.

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Bisquick Muffin Variations

One of my favorite things about this easy Bisquick muffin recipe is how versatile it is. For classic Bisquick Blueberry Muffins, simply swap the mixed berries for 1 cup of frozen or fresh blueberries, adding frozen berries straight from the freezer without thawing. If you’re in the mood for something a little sweeter, replace the berries with 1 cup of semisweet or milk chocolate chips to make Bisquick Chocolate Chip Muffins. Sprinkle a few extra chocolate chips on top before baking for that bakery-style finish. Once you have this simple muffin recipe, the possibilities are almost endless!

Frequently Asked Questions about Bisquick Muffins

• Can I use fresh berries instead of frozen? Absolutely! Fresh berries work wonderfully when they’re in season. Just fold them in gently so they don’t break apart.
• Why use frozen berries? Frozen berries are available year-round; they are budget-friendly, and they hold their shape well during mixing when kept frozen.
• Can I make these ahead of time? Yes! They’re a great make-ahead breakfast. Store them at room temperature for a few days or freeze them for later.
• Can I use other fruit? Yes. Chopped peaches, blackberries, blueberries, raspberries, or even chocolate chips work well with this simple Bisquick muffin batter.

More Muffin Recipes to Love

I have loads of muffin recipes here on my website. Some of my favorites include Lemon Crumb Muffins (pictured above), Donut Muffins, these Chocolate Banana Muffins, and these Toffee Monkey Bread Muffins, too. Don’t forget to peek at my Pumpkin Spice Banana Bread Muffins and keep this recipe for Cranberry Orange Muffins in your back pocket for leftover cranberry sauce!

Find ALL of my Muffin Recipes Here.

Sometimes the simplest recipes become the ones you make over and over again. These Easy Berry Bisquick Muffins have earned a permanent place in my recipe collection because they’re quick, dependable, and always disappear fast. Whether you’re making breakfast for your family, serving brunch with friends, or simply looking for a homemade treat to enjoy with your morning coffee, this easy muffin recipe is one you’ll find yourself reaching for again and again.

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Easy Berry Bisquick Muffins

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Makes one dozen muffins.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword bisquick muffins, blueberries, easy, Easy Berry Bisquick Muffins, frozen fruit, how to make blueberry muffins, low sugar, mixed berries, muffin recipe, muffin recipes using bisquick, simple

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 148kcal

Author Michaela Kenkel

Equipment

• Glass Batter Bowl
• Rubber Spatulas 
• Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel

Ingredients

• 2 cups Bisquick
• 1 large egg slightly beaten
• 2/3 cup milk
• 2 Tablespoons vegetable oil
• 1/3 cup sugar + additional for sprinkling before baking
• 1 cup frozen mixed berries mine had blueberries, strawberries, raspberries and cherries cut large pieces into smaller pieces – Do NOT Thaw

Instructions

• Preheat oven to 400 degrees, and line 12 muffins cups with liners.
• Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
• Fill muffin cups about 2/3 full. Sprinkle with sugar.
• Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Video

Notes

Don’t have any Bisquick? Make your own!! It’s SO EASY!!

• Fresh berries can be substituted when they’re in season. Fold them in gently so they hold their shape.
• Try different berry combinations like all blueberries, raspberries, or strawberries.
• If you don’t have Bisquick on hand, you can easily make your own homemade Bisquick baking mix.
• These muffins are perfect for meal prep because they freeze beautifully and make quick grab-and-go breakfasts.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 266mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1mg

This recipe was originally posted back on February 9, 2015. It has been updated to improve user experience and reshared on June 30, 2026.

The post Easy Berry Bisquick Muffins appeared first on An Affair from the Heart.

If you’re the kind of person who always sneaks an extra deviled egg (or three) at every family gathering, this potato salad was made for you.

I like my potato salad the same way I like my egg salad…with potatoes!

While most potato salads use just enough hard-boiled eggs to check the box, this one lets them take center stage. Creamy Yukon Gold potatoes are tossed with seven chopped eggs, crisp celery, green onions, and a rich, tangy dressing made with sour cream, mayonnaise, dill pickle relish, and stone-ground mustard. Every bite tastes just a little bit like your favorite deviled eggs.

If you grew up enjoying old-fashioned potato salad and deviled eggs at every family gathering, this recipe brings the best of both together in one bowl.

Whether you’re headed to a backyard barbecue, packing up for a picnic, or bringing a dish to the neighborhood potluck, this Deviled Egg Potato Salad always disappears quickly. It’s creamy without being heavy, loaded with texture, and even better after it’s had a little time to chill. For the perfect finishing touch, sprinkle the top with a little paprika and a few extra sliced green onions before serving. It looks just like a platter of deviled eggs and adds a beautiful pop of color.

Creamy Potato Salad

This recipe for deviled egg potato salad has been on my website for over a decade, and I have been making it three times longer than that. (there I go aging myself again!) But it’s one of those potato salad recipes that has stood the test of time. It makes the absolute perfect side dish for whatever is coming off the grill, or goodness gracious – with fried chicken, it’s a match made in heaven!

If you have made it before, you may have noticed it has a “new name.” This recipe has been called picnic potato salad for years – but when I updated it today, I decided to call it what it really is. The recipe hasn’t changed, only the name here on my website.

The Best Deviled Egg Potato Salad Recipe

If deviled eggs are one of the first things you reach for at every gathering, this potato salad is about to become your new favorite side dish. It’s packed with hard-boiled eggs, making it richer and more flavorful than traditional potato salad. The creamy dressing gets a little zip from dill pickle relish and stone-ground mustard, giving it all the classic flavors you love in deviled eggs. It’s easy to make ahead, feeds a crowd, and tastes even better after a few hours in the refrigerator.

Ingredients for Deviled Egg Potato Salad

You’ll find the complete ingredient list and step-by-step instructions in the printable recipe card at the bottom of this post.

• Yukon Gold potatoes are naturally buttery and creamy, making them the perfect choice for potato salad. They hold their shape well after cooking without becoming dry or crumbly.
• Hard-boiled eggs are the star of this recipe. Using seven eggs gives the salad its rich, creamy texture and unmistakable deviled egg flavor.
• Celery adds fresh crunch and a little contrast to the creamy potatoes and dressing.
• Green onions provide a mild onion flavor that doesn’t overpower the salad.

• Sour cream adds a subtle tang and makes the dressing extra creamy.
• Mayonnaise creates the rich, smooth base that every classic potato salad needs.
• Dill pickle relish brings just the the right amount of sweetness and tang while giving the dressing that familiar deviled egg taste.
• Stone-ground mustard adds depth of flavor and a gentle bite that complements the eggs beautifully.
• Salt and pepper bring all of the flavors together. Season to taste after the salad is mixed.
• Paprika (optional) gives the finished salad the classic look of deviled eggs while adding just a hint of smoky flavor.

How to Make Deviled Egg and Potato Salad

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook until fork tender, about 15 to 20 minutes, depending on their size. Drain and let cool until they are easy to handle.

Peel the potatoes, if desired, and cut them into bite-sized pieces. Transfer them to a large mixing bowl.

Add the chopped hard-boiled eggs, celery, and sliced green onions. Gently toss to combine.

In a separate medium bowl, whisk together the sour cream, mayonnaise, dill pickle relish, stone-ground mustard, salt, and pepper until smooth and well combined.

Pour the dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold everything together until the potatoes are evenly coated, being careful not to break them up too much.

Taste and adjust the seasoning with additional salt and pepper, if needed.

You can serve it immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions, if desired.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.

Because this recipe contains mayonnaise and eggs, it should not sit at room temperature for more than 2 hours (or 1 hour on especially hot days).

For the best flavor, make it several hours ahead of time or even the day before serving. The dressing has time to soak into the potatoes, making every bite even more delicious.

I don’t recommend freezing this potato salad. The mayonnaise-based dressing can separate, and the potatoes tend to become grainy after thawing.

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If you can’t wait to make this Deviled Egg Potato Salad, don’t forget to save it for later! Pin it to your favorite Pinterest recipe board so it’s ready for your next cookout, picnic, or holiday gathering.

Best Potato Salad Tip

Don’t rush cooling the potatoes by running them under cold water. Instead, drain them well and let them cool until they’re just warm to the touch. Warm potatoes absorb flavor beautifully while still holding their shape, giving you the creamiest, most flavorful potato salad.

More Helpful Tips

• Use Yukon Gold potatoes. They stay creamy and hold their shape beautifully after cooking.
• Mix while the potatoes are still slightly warm. They’ll absorb more flavor without becoming mushy.
• Make it ahead. This potato salad tastes even better after several hours in the refrigerator.
• Dress it up. Garnish with sliced hard-boiled eggs, paprika, and green onions for a beautiful presentation that looks just like a platter of deviled eggs.

More Recipes to Love

If you’re planning a cookout, picnic, or holiday gathering, here are a few more reader-favorite potluck favorites to peek at before you go.

Growing up my Mom’s Macaroni Salad (pictured above) and her Marinated Vegetable Salad were a family staple at cookouts, same with my Grandma’s Baked Beans. Of course, what is a picnic without Cole Slaw, Doritos Taco Salad and Snickers Apple Salad? My husband’s family always had this Italian Vegetable Salad and my Mother-in-Law’s Tapioca Fruit Salad present.

If Deviled eggs are your jam, you have to check out the wide array on my friends website. Here Deviled Eggs with Relish are fantastic, and if you have trouble hard boiling eggs that peel, she has a never fail trick for that too.

If you’ve ever wished potato salad tasted a little more like deviled eggs, this recipe is for you. With tender potatoes, seven hard-boiled eggs, and a creamy dill pickle dressing, it’s a crowd-pleasing side dish that’s right at home on any picnic table or holiday buffet.

The next time you’re asked to bring a side, skip the store-bought tub and show up with this homemade Deviled Egg Potato Salad instead. It’s simple to make, serves a crowd, and just might become the recipe everyone asks you to bring again and again.

This potato salad is heavy on the hard-boiled egg – and topped with a fantastic dressing using dill pickles! What’s a picnic without potato salad?

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Picnic Potato Salad

Creamy Deviled Egg Potato Salad is loaded with tender Yukon Gold potatoes, plenty of hard-boiled eggs, crisp celery, and a tangy dill pickle dressing. This easy make-ahead side dish serves 12 and is perfect for potlucks, cookouts, picnics, holiday dinners, and family gatherings.

Course Salads

Cuisine American

Keyword deviled egg, deviled egg potato salad, Picnic Potato Salad, potato salad recipe, the BEST potato salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling Time (Optional) 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12

Calories 285kcal

Author Michaela Kenkel

Ingredients

For the Salad:

• 3 pounds Yukon Gold potatoes scrubbed
• 7 large hard boiled eggs chopped
• 1/2 cup chopped celery
• 1/3 cup sliced green onion

For the Dressing:

• 1/2 cup sour cream
• 1 cup mayonnaise
• 1/4 cup dill pickle relish
• 1 Tablespoon stone ground mustard
• Salt & Pepper to taste
• Paprika (optional) sprinkled on top before serving

Instructions

• Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes, depending on their size. Drain and let cool until they are easy to handle.
• Peel the potatoes, if desired, and cut them into bite-sized pieces. Transfer them to a large mixing bowl.
• Add the chopped hard-boiled eggs, celery, and sliced green onions to the bowl. Gently toss to combine.
• In a separate medium bowl, whisk together the sour cream, mayonnaise, dill pickle relish, stone-ground mustard, salt, and pepper until smooth and well combined.
• Pour the dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold everything together until the potatoes are evenly coated, being careful not to break them up too much.
• Taste and adjust the seasoning with additional salt and pepper, if needed.
• You can serve immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. If desired, garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions just before serving.

Video

Notes

• Potato salad naturally absorbs some of the dressing as it chills. If you’d like it extra creamy before serving, stir in a tablespoon or two of mayonnaise or sour cream.
• This recipe can be made up to a day in advance, making it a great choice for potlucks, cookouts, and holiday gatherings.
• For the prettiest presentation, reserve one or two hard-boiled eggs to slice over the top and finish with a light sprinkle of paprika and extra sliced green onions.
• This recipe serves about 12 as a side dish and can easily be doubled for larger gatherings.

Because this recipe contains mayonnaise and eggs, it should not sit at room temperature for more than 2 hours (or 1 hour on especially hot days).

For the best flavor, make it several hours ahead of time or even the day before serving. The dressing has time to soak into the potatoes, making every bite even more delicious.

I don’t recommend freezing this potato salad. The mayonnaise-based dressing can separate, and the potatoes tend to become grainy after thawing.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 22g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 237mg | Potassium: 554mg | Fiber: 3g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

This recipe was originally posted on July 12, 2016, in partnership with Banana Boat. It was originally named Picnic Potato Salad. The ingredients haven’t changed, only the name and the photos, and the post has been updated to improve user experience. It was reshared on June 26, 2026.

Had to leave the pictures of my sweet boy, Theo. I miss him every day.

The post Deviled Egg Potato Salad appeared first on An Affair from the Heart.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post. 

For the Burger Patties:

• Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it. 
• Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
• Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
• Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
• Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand. 
• Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

• Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
• Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
• Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
• Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 798kcal

Author Michaela Kenkel

Ingredients

• 1 pound lean ground beef
• 10 slices thick smoked bacon cooked, 2 pieces crumbled
• 1 large egg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seasoned pepper
• 1 cup crumbled Bleu cheese divided
• 1 large ripe tomato sliced
• 4 hamburger buns
• butter
• mayo for serving

Instructions

• Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
• Form into 4 patties.
• Butter the insides of the buns and toast them in a skillet.
• Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
• Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

 

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

Serving: 1serving | Calories: 798kcal | Carbohydrates: 26g | Protein: 49g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1291mg | Potassium: 840mg | Fiber: 1g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 5mg

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

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