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Pork Chops with Apples & Stuffing

Michaela Kenkel — Fri, 11 Sep 2026 14:51:54 +0000

There is something about pork and apples that feels like fall. Add savory stuffing and caramelized onions, and you have the kind of cozy dinner that makes everyone happy to gather around the table.

These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

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

Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
Olive oil: Used to get a nice sear on the pork chops.
Butter: Adds richness and helps the onions cook until soft and beautifully golden.
Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15

Cook Time 55

Servings servings

Calories 480kcal

Ingredients

4 bone-in pork chops 1 to 1 ¼ inches thick
Salt and pepper to taste
3 Tablespoons olive oil
3 Tablespoons butter
1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
1 cup chicken stock
1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
1 20-ounce can apple pie filling
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
Let the pork chops rest for 3 minutes before serving.

Video

Notes

Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

Creamy Bacon & Ranch Pasta Salad

Michaela Kenkel — Mon, 31 Aug 2026 13:43:01 +0000

Creamy Bacon Ranch Pasta Salad is one of those easy side dishes that works with just about everything. Tender tri-colored rotini is tossed with bacon, black olives, and Parmesan cheese in a cool and creamy ranch dressing. It’s colorful, flavorful, and best of all, you can make it ahead of time.

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!

Love it? Pin it!

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

Cook Time 10

Chill Time 2

Total Time 2 15

Servings 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

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.

Western Burgers

Michaela Kenkel — Wed, 26 Aug 2026 21:42:37 +0000

There is nothing quite like sinking your teeth into a thick, juicy burger piled high with all the good stuff. These Western Burgers start with a hearty beef patty, then pile on melty cheese, thick-cut bacon, crispy homemade onion strings, and a sweet and smoky BBQ mayo. Toast the bun, add your favorite fresh toppings, and you have one seriously scrumptious burger.

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

Cook Time 20

Total Time 35

Servings 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

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.

Tomato Pie

Michaela Kenkel — Mon, 03 Aug 2026 21:45:53 +0000

Fresh garden tomatoes, fragrant basil, garlic, green onions, and a creamy blend of cheddar and mozzarella cheese are layered into a flaky pie crust and baked until golden and bubbly. This Southern Tomato Pie is one of the very best ways to celebrate tomato season. Perfect for lunch, brunch, light dinners, or serving alongside grilled meats, it’s a summertime classic that disappears fast.

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

Cook Time 40

resting time 10

Total Time 1 20

Servings 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

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.

Tomato Cracker Salad

Michaela Kenkel — Fri, 17 Jul 2026 15:30:45 +0000

Homegrown tomatoes at the peak of ripeness, creamy mayonnaise, crunchy saltine crackers, and freshly cracked black pepper. Southern Tomato Cracker Salad is everything you love about a good old-fashioned tomato mayo sandwich, only in salad form. This recipe takes about 10 minutes to make with only 4 ingredients and serves about 6 as a side dish.

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:

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

Cook Time 0

Total Time 10

Servings 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

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.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

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.

LIKE THIS RECIPE?
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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

Cook Time 20

Total Time 30

Servings

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!

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

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

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

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

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Denver Omelet Style Biscuit Breakfast Casserole

Michaela Kenkel — Fri, 01 May 2026 16:37:08 +0000

This Biscuit Breakfast Casserole takes everything you love about a classic Denver omelet, savory ham, sautéed onions and peppers, fluffy eggs, and melty cheese, all baked together with buttery biscuits for a hearty, crowd-pleasing breakfast.

It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning. It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.

Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).

Denver Omelet Style Biscuit Breakfast Casserole Recipe

This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.

Ingredients In Biscuit & Egg Casserole

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

Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits.
Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
Yellow onion – Brings a little sweetness and depth once softened.
Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
Salt and black pepper – Simple seasoning that enhances all the savory components.
Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
2% milk – Keeps the eggs tender and creamy without being too heavy.
Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.

How to Make Breakfast Biscuit Casserole

Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.

Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.

In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.

In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.

Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.

Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Storage & Make Ahead

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.

To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.

Love it? Pin It!

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

Tips for Success

Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.

FAQs

How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.

More Easy Breakfast Recipes to Love

I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.

Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.

Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.

Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!

This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.

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Biscuit Breakfast Casserole (Denver Omelet Style)

This Biscuit Breakfast Casserole (Denver Omelet Style) is a hearty, easy breakfast bake made with fluffy biscuits, savory ham, sautéed peppers and onions, eggs, and melty pepper jack cheese. Perfect for feeding a crowd at brunch, holidays, or weekend mornings.

Course Breakfast/Brunch

Cuisine American

Keyword biscuits, breakfast casserole, canned biscuits, casserole, Denver omelet, eggs, ham

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1687kcal

Ingredients

1 (16.3 ounce) can of Original Grand Biscuits
1 1/2 cups diced ham
1 Tablespoon unsalted butter
¾ cup yellow onion diced
¾ cup green bell pepper diced
½ teaspoon black pepper
½ teaspoon salt
7 large eggs
¾ cups 2% milk
½ teaspoon garlic powder
1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)

Instructions

Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.

Notes

To store biscuit breakfast casserole, allow it to cool completely after baking. Once cooled, transfer the leftovers to an airtight container. Leftovers can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions and store them in a freezer-safe container for up to 2 months. When ready to enjoy again, reheat in the oven or microwave until warmed through.

Nutrition

The post Denver Omelet Style Biscuit Breakfast Casserole appeared first on An Affair from the Heart.

Loaded Cauliflower Casserole

Michaela Kenkel — Tue, 17 Mar 2026 14:36:49 +0000

If you love a loaded baked potato, just wait until you try this Loaded Cauliflower Casserole. It has everything we crave in those classic steakhouse potatoes — crispy bacon, melty cheddar cheese, tangy sour cream, and green onions — all baked together with tender cauliflower in one irresistibly creamy dish.

This cheesy loaded cauliflower casserole is the kind of recipe that proves cauliflower can absolutely steal the show. It’s hearty enough to enjoy as a low-carb main dish, but also makes an incredible side dish for weeknight dinners, holiday meals, potlucks, or Sunday family supper.

The best part? It comes together fast. With just a handful of ingredients and about 35 minutes from start to finish, you’ll have a warm, bubbling casserole on the table that serves 8–10 as a side dish.

If you’re looking for an easy, low-carb cauliflower casserole recipe that tastes like comfort food, this one is about to become a favorite.

I have loved this recipe since the moment I first made it. It’s been on my website since 2018, and we have enjoyed it countless times ever since. I have been wanting to give it a little zhuzh to bring it up front in my recipes repertoire. It’s the perfect time too – Easter is coming, and it’s amazing with ham, and before you know it, gardens and farmer’s markets will be boasting fresh cauliflower!

Cheesy Loaded Cauliflower Casserole

This casserole brings all the comfort of a loaded baked potato but swaps in cauliflower for a lighter, lower-carb twist that still feels indulgent. The cauliflower turns perfectly tender while soaking up all that creamy sour cream, smoky bacon, and melted cheddar. It’s simple enough for everyday dinners but also special enough to appear on a holiday table next to ham, turkey, or roast beef.

Another thing to love is how versatile it is. Serve it as a hearty vegetable side dish, or enjoy a big scoop as a satisfying meal on its own. Either way, it’s the kind of dish that disappears quickly once it hits the table.

Ingredients in Loaded Cauliflower Casserole Bake

Cauliflower – The star of the dish. Once steamed until tender, cauliflower becomes the perfect base for soaking up all the creamy, cheesy flavors.
Sour Cream – Adds rich creaminess and a slight tang that balances the bacon and cheese beautifully.
Cheddar Cheese – Sharp cheddar gives this casserole that classic loaded potato flavor. It melts beautifully and creates the cheesy topping everyone loves.
Scallions – Fresh scallions add color and a mild onion flavor that brightens the entire casserole.
Bacon – Crispy bacon brings smoky, salty goodness that makes this dish truly taste like a loaded baked potato.
Salt – Enhances the flavor of the cauliflower and balances the richness of the dish.
Fresh Cracked Pepper – Adds a little warmth and depth without overpowering the other ingredients.

Easy Substitutions

Greek yogurt can be swapped for sour cream if you prefer. Or use half sour crem and half cram cheese.
Colby Jack or Monterey Jack cheese can replace cheddar.
Turkey bacon works well if you want a lighter option, or leave the bacon out to make it vegetarian.

How to Make Loaded Cauliflower Casserole

Preheat your oven to 350°F and spray a casserole dish with non-stick cooking spray.

Steam the cauliflower pieces until they are just tender, but not mushy.

In a large bowl combine the steamed cauliflower, sour cream, half of the bacon, half of the scallions, half of the cheddar cheese, salt, and pepper. Stir gently until everything is evenly coated.

Transfer the mixture into the prepared casserole dish and sprinkle the remaining cheese over the top.

Bake for 18–20 minutes, or until the casserole is heated through and the cheese is melted.

Remove from the oven and top with the remaining bacon and scallions. Serve hot.

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

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

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

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If you can wait to make this recipe for loaded cauliflower casserole, make sure you can locate it! Pin it to your favorite Pinteret recipe board before you go.

FAQs abut Cauliflower Casserole

Can I use fresh or frozen cauliflower?
Yes! Both work well in this casserole. Fresh cauliflower holds its texture best, but frozen cauliflower is a great shortcut. Just cook it according to the package directions and drain it well so the casserole doesn’t become watery.
Is loaded cauliflower casserole keto?
Yes, this recipe is naturally keto-friendly and low carb. Cauliflower replaces potatoes while still giving you that comforting loaded baked potato flavor thanks to the cheddar cheese, bacon, and sour cream.
Can this be served as a main dish?
Absolutely. While it’s often served as a side dish, the bacon, cheese, and sour cream make it hearty enough to enjoy as a simple meal on its own.
What main dishes pair well with loaded cauliflower casserole?
This casserole pairs well with many classic dinners like baked ham, roast chicken, steak, pork chops, or meatloaf. It’s also a great addition to holiday meals like Thanksgiving, Christmas, or Easter.
Can I make loaded cauliflower casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead, cover, and refrigerate. When ready to bake, add a few extra minutes of cooking time if it’s coming straight from the fridge.
How do I keep cauliflower casserole from getting watery?
Steam the cauliflower just until tender and make sure it’s well drained before mixing it with the other ingredients. If using frozen cauliflower, thaw it first and remove any excess moisture.

More Recipes that Use Cauliflower

When it comes to casseroles with cauliflower, you can’t go wrong with this loaded cauliflower casserole, but be sure to take a peek at my Cauliflower and Carrot Gratin, pictured above, my Cauliflower Mash, Cauliflower Fried Rice, and Oven Roasted Cauliflower. If it’s cool, crisp cauliflower you crave, these salads are sure to get your attention: Caulifower & Pea Salad, Greek Cauliflower Rice Salad with Brussels Sprouts, Marinated Vegetables, and this Italian Raw Veggie Salad.

Whether you’re serving it alongside a holiday ham, bringing it to a potluck, or enjoying it as a cozy weeknight dinner, this Loaded Cauliflower Casserole is proof that cauliflower can absolutely be the star of the table.

With crispy bacon, creamy sour cream, and plenty of melty cheddar cheese, it’s everything we love about loaded baked potatoes — just in a delicious, low-carb casserole.

One bite and you might just find yourself saying you’re officially on Team Cauliflower.

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Loaded Cauliflower Casserole

Loaded baked potato meets cauliflower – baked in this super easy, extra delicious low carb, keto friendly casserole!

Course Casserole

Cuisine American

Keyword bacon, casserole, cauliflower, cheese, keto, Loaded Cauliflower Casserole, Low carb, sour cream

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 269kcal

Author Michaela Kenkel

Ingredients

1 large head cauliflower cut into pieces, about 5 cups
1 cup sour cream
2 cups shredded cheddar cheese divided
3 green onions (scallions) thinly sliced, divided
6 slices bacon cooked and crumbled, divided
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper

Instructions

Preheat oven to 350 degrees, spray casserole dish with non-stick cooking spray.
Steam cauliflower until just tender.
Place cauliflower, sour cream, half of bacon, half of scallions, half of cheese in a bowl and salt and pepper. Stir to combine. Transfer to casserole dish, sprinkle with other half of cheese.
Bake for 18-20 minutes or until heated though. Top with remaining cheese and scallions and serve hot.

Video

Notes

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

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

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

Nutrition

This recipe was orginally posted on April 15, 2018. It has been updated to improve user experieince and reshared on March 17, 2026.

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Baked Banana Donuts

Michaela Kenkel — Mon, 02 Mar 2026 17:11:00 +0000

Soft, tender, warmly spiced, and rolled in the dreamiest cinnamon sugar, these Baked Banana Donuts are what happens when banana bread and an old-fashioned donut meet.

They come together in about 30 minutes from start to finish and make a full dozen donuts, which means you can have one warm from the oven and still have plenty to share. They’re baked instead of fried, so there’s no oil splatter or fuss. Just mash, mix, bake, and roll in spiced sugar. The result? A fluffy, moist donut packed with real banana flavor and cozy spice in every bite.

If you’ve got a few overripe bananas on the counter or in the freezer, you’re already halfway there.

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm. This recipe has been a reader favorite on my website since 2015, when we finally used the donut pan that I bought the previous fall. Since then, I have made this recipe countless times, along with several others that have been added to my donut recipe collection.

Time To Make the Donuts

Are you old enough to remember that commercial? The one with the Dunkin’ Donuts guy? “Time to make the donuts…” as he heads out the door to work, morning after morning.

That is a common statement around here. My hubby says that a lot of times when he heads to bed early, “I have to go to bed now, I have to get up and make the donuts.” It’s like that other statement, “Bring home the Bacon.” What’s with the breakfast foods? Am I right?

I texted my hubby a picture of my donuts and said, “Look! I made the donuts today, too!” I am sure he rolled his eyes, then texted me back his usual “nice” response. He’s not much of a texter.

There is a standing joke around here that when you text him, you will get one of two responses. “K” or “nice.” We like to add our own punctuation to the nice and see how it changes his reaction.

“NICE!” — “niiiiiiiice.” — “Nice?”

He says we are making fun of him… but we aren’t really. We are truly blessed to have him in our lives. He has always been an amazing Dad and husband. He works hard for our family and is a wonderful provider.

He didn’t get to enjoy one of these at 6 AM when he left, but I did have one ready for him, still warm, when he came home for lunch. I knew he would love them, because he loves anything banana!

Ingredients In Bakd Banana Doughnuts

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

For the Donut Batter:

All-purpose flour – Gives the donuts their structure and soft crumb. You can substitute a 1:1 gluten-free flour blend if needed.
Baking powder – Provides lift so the donuts bake up fluffy.
Salt – Balances the sweetness and enhances the banana flavor.
Baking soda – Works with the bananas to create a tender texture.
Ground nutmeg – Adds that classic bakery-style donut flavor.
Ground cinnamon – Brings warmth and pairs beautifully with banana.
Ripe bananas (mashed) – The star of the show. The riper, the sweeter and more flavorful your donuts will be.
Large eggs – Add structure and richness.
Granulated sugar – Sweetens the batter and helps keep them moist.
Vegetable oil – Keeps the donuts soft and tender. Melted butter can be substituted for a slightly richer flavor.
Milk – Adds moisture and helps create a smooth batter. Any milk, including dairy-free options, will work.
Vanilla extract – Rounds out the flavors and enhances the sweetness.

To Make the Spiced Sugar:

Granulated sugar – Creates that classic sweet coating.
Cinnamon – Warm and cozy.
Nutmeg – Deepens the spice flavor.
Cloves – Adds a subtle hint of warmth that makes these taste extra special.

How to Make Baked Banana Donuts

Preheat your oven to 350 degrees and lightly spray two six-count nonstick donut pans.

In one bowl, whisk together the flour, baking powder, salt, baking soda, nutmeg, and cinnamon. In a separate bowl, whisk the mashed bananas with the eggs, sugar, oil, milk, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, which keeps the donuts tender.

Spoon the batter into the prepared pans, filling each cavity about three-quarters full. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.

While the donuts bake, stir together the spiced sugar ingredients in a shallow bowl.

Let the donuts cool in the pan for about five minutes before removing them. While still slightly warm, generously coat both sides in the spiced sugar. The warmth helps the sugar stick beautifully.

Serve warm for the absolute best texture and flavor. They are also fantastic with some warm maple syrup!

Storage & Make Ahead

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

Love it? Pin it!

Ifyou can’t wait to make this baked banana donut recipe, keep the recipe handy! Pin it to your favorite Pinterest recipe board before you go!

More Donut Recipes to Love

Ever since I bought my donut pan, I have been loving trying all sorts of donut recipes. I dressed up these Double Chocolate Donuts for Valentine’s Day, but these chocolate cake donuts, dipped in chocolate glaze, are perfect for any time! Pumpkin gets a bad rap. Why do people only feel like you can eat pumpkin in the fall? Well, I challenge you to think outside the box and bake up some of these Glazed Baked Pumpkin Donuts today!!

These Baked Glazed Lemon Donuts are amazing, and if you love a Cherry Limeade in the summertime like me, you’ll love that I made these Cherry Limeade Baked Donuts to pay homage to my favorite Sonic drink.

But it doesn’t stop there, Chocolate Covered Strawberry Donuts? Yes, Please. Powdered Sugar donuts, Strawberry Lemonade donuts, Maple Bacon Donuts with Maple Glaze, and if you have never made Paczki, you simply must. I even make Biscuit Donuts and Donut Holes in my Air Fryer! You can see those pictured above.

Find all of my Donuts and Pastries Here, and while we are on the subject of Banana – don’t forget to save my Banana Bread recipe while you are here!

There’s something about the smell of bananas and warm spice baking in the oven that just feels like home. These baked banana donuts are simple enough for a weekday treat and special enough for a slow Saturday morning with coffee. Easy ingredients, no frying, and that perfectly spiced sugar coating, it’s the kind of recipe you’ll come back to every time bananas start to spot.

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Baked Banana Donuts

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm.

Course Donuts & Pastries

Cuisine American

Keyword Baked Banana Donuts

Prep Time 10

Cook Time 15

Additional Time 10

Total Time 35

Servings Donuts

Calories 180kcal

Author Michaela Kenkel

Ingredients

For the Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 cup about 3 medium sized bananas, mashed
2 large eggs
1/2 cup sugar
1/4 cup vegetable oil
2 Tablespoons milk
1 teaspoon vanilla

For the spiced Sugar:

1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Instructions

Preheat oven to 350 degrees, and spray 2 non-stick six unit doughnut pans.
In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
Spoon batter into prepared pans, filling about 3/4 full.
Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
While baking prepare spiced sugar.
Cool in pan for about 5 minutes, remove and generously dust donuts, both sides, with spiced sugar.
Serve warm.

Video

Notes

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

Nutrition

This recipe was originally posted on June 17, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Baked Banana Donuts appeared first on An Affair from the Heart.

Three Cheese Arancini (Fried Risotto Balls)

Michaela Kenkel — Tue, 17 Feb 2026 03:16:08 +0000

These Italian three cheese Arancini, fried risotto balls, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic, and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Our favorite little hometown restaurant, Bella Vita, had these Arancini on its menu. They were my favorite appetizer that they offered. They served them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well, that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate; prettiness goes out the window!

Arancini

Arancini are traditional Italian rice balls made from creamy Arborio rice, typically prepared like risotto, then stuffed with cheese, coated in seasoned breadcrumbs, and fried until golden brown and crispy. These crispy fried risotto balls are a classic Sicilian appetizer, often served with warm marinara sauce for dipping. The inside stays tender and cheesy while the outside turns perfectly crunchy, making arancini a popular choice for party appetizers, meatless meals, and Italian-inspired entertaining. Whether filled with mozzarella, parmesan, or a blend of three cheeses, homemade arancini are a comforting, restaurant-quality dish that brings authentic Italian flavor right to your kitchen.

Freaky Friday Arancini

For years, I hosted a bloghop with a large group of blogger friends, where a few times per year we would secretly cook/bake from one another’s websites. This arancini recipe was posted for one of those events.

For that round, I was assigned LeMoine Family Kitchen, a recipe blog run by Angela LeMoine. Angela is Italian and grew up in New Jersey. I had been assigned Angela’s blog one other time and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. Although I did make Angela’s Black Bean Soup, and loved it. I guess what I am saying is that she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones … yum!

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

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

Water – This cooks the Arborio rice until tender and creamy. It absorbs fully into the rice, giving you that classic risotto-style base without needing broth.
Arborio rice – This short-grain Italian rice is key to authentic arancini. Its high starch content creates that creamy texture that holds together beautifully once cooled. Regular long-grain rice will not work the same way.
Garlic powder – Adds gentle, even garlic flavor throughout the rice mixture without overpowering it.
Unsalted butter – Stirred into the rice as it cooks, butter adds richness and helps create a smooth, flavorful base.
Eggs (tempered) – These help bind everything together so the risotto balls hold their shape. Tempering prevents the eggs from scrambling when mixed into the hot rice.
Grated Pecorino Romano cheese – Salty, sharp, and traditional. It adds depth of flavor. Grated Parmesan cheese can be substituted if needed.
Ricotta cheese – Brings a creamy, soft texture to the center of the arancini.
Shredded mozzarella – Gives you that melty, cheesy bite inside. Freshly shredded melts best.
Fresh chopped parsley – Adds freshness and a bit of color throughout the mixture.
Salt – Enhances all of the flavors.

For the Coating

Flour – The first layer in the breading process. It helps the egg stick to the rice balls.
Eggs (beaten) – The second layer that allows the breadcrumbs to adhere properly.
Italian seasoned bread crumbs – Provide flavor and create that crispy golden exterior. You’ll mix in a little chopped parsley and shredded Romano for extra flavor and color.
Vegetable oil – Used for frying. A neutral oil works best for even browning.

To Serve

Marinara sauce – Perfect for dipping and adds a classic Italian touch. If you have time, my Homemade Marinara recipe makes an amazing dipping sauce.
Chopped parsley and shredded Romano – A simple finishing garnish that makes them feel extra special.

How to Make Arancini – Three Cheese Fried Risotto Balls

Start by adding the water, Arborio rice, garlic powder, and butter to a pot. Bring everything to a boil, stirring occasionally. Continue cooking and stirring until the liquid is completely absorbed and the rice is tender. This creates a thick, creamy rice base.

Whisk the eggs in a small bowl. To temper them, slowly stir a small amount of the hot rice into the eggs. This gently warms the eggs so they don’t scramble. Once tempered, stir the eggs back into the rice along with the grated Pecorino Romano, ricotta, shredded mozzarella, salt, and chopped parsley. Mix until everything is well combined.

Using a measuring cup, scoop the mixture onto a lined baking sheet. Refrigerate until completely cool and easy to handle. This step helps the mixture firm up so it rolls smoothly.

Set up your breading station with separate bowls of flour, beaten eggs, and Italian seasoned breadcrumbs mixed with a bit of chopped parsley and shredded Romano. Roll each portion of rice into a ball. Coat first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the breaded rice balls back onto the baking sheet.

At this point, you can either freeze or fry them.

To freeze, place the breaded rice balls on a baking sheet and double wrap tightly with plastic wrap.

To fry, heat vegetable oil in a deep fryer or cast-iron skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs dropped in begins to bubble immediately and rises to the top. Carefully add a few rice balls at a time and cook until golden brown and heated through. This only takes a few minutes per batch. Place on a plate lined with paper towels to drain off any excess grease.

Serve hot with marinara sauce and a sprinkle of chopped parsley and shredded Romano on top.

Storage and Make Ahead

How to Store Arancini:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

How to Freeze Arancini:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Love it? Pin it!

If you can’t wait to try this recipe for Three Cheese Arancini, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go.

They make a gorgeous appetizer or would make a wonderful meatless meal with a salad alongside.

Time to get on to the recipe!

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Arancini – Three Cheese Fried Risotto Balls

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Course Appetizer

Cuisine Italian

Keyword arancini, Arancini – Three Cheese Fried Risotto Balls, arborio, risotto, risotto balls

Prep Time 30

Cook Time 20

Total Time 50

Servings arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

4 cups water
1¾ cup Arborio rice
2 teaspoons garlic powder
4 Tablespoons unsalted butter
2 eggs *tempered
¼ cup grated Pecorino Romano cheese
½ cup ricotta cheese
1 cup shredded mozzarella
1 handful of fresh chopped parsley
1 teaspoon salt
For the coating:
½ cup flour
2 eggs beaten
½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
vegetable oil for frying
Marinara sauce chopped parsley and shredded Romano for serving

Instructions

Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
Cook and continue to stir until the water is all absorbed and the rice is tender.
Whisk the eggs in a small bowl.
*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
Place back onto the baking sheet and continue coating all the rice balls.
At this point you can either fry them or freeze them.
To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
Serve hot.

Video

Notes

To Store:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Freeze:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Nutrition

This recipe was originally posted on February 22, 2018. It has been updated to improve user experience and reshared on February 16, 2026.

Check out the other recipes made for this Winter Round of Freaky Friday:

A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

The post Three Cheese Arancini (Fried Risotto Balls) appeared first on An Affair from the Heart.

BBQ Chicken & Kraut Dip

Michaela Kenkel — Wed, 04 Feb 2026 15:34:28 +0000

Creamy and satisfying, this BBQ Chicken & Kraut Dip combines melty cheddar and mozzarella with tender chicken and a rich BBQ-seasoned base. Frank’s Sweet & Smoky BBQ Kraut brings just the right touch of tang and smoke, cutting through the creaminess and giving the dip a crave-worthy twist that sets it apart from the usual.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

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

Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
Paprika – Boosts color and adds a mild smoky warmth.
Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor.
Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Love it? Pin it!

Don’t forget where you found this BBQ Chicken Dip Recipe! Pin it to your favorite Pinterest recipe board to find it easily!

Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup BBQ sauce
2 cloves garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 Tablespoon brown sugar
1 (12.5 ounce) canned chicken
1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
3 large green onions sliced, divided
1 bell pepper diced
1 (8 ounce) package of shredded cheddar cheese, divided
1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
Mix in half of each shredded cheese.
Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
Serve with tortilla chips.

Notes

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.