This recipe has been a favorite in our family for years. In fact, I first shared it back in 2014!

I remember looking at the fruit basket one afternoon and noticing that a few apples were getting a little wrinkly around the edges. Naturally, my first thought was that it was time to bake something!

My kids have always loved monkey bread, so I decided to give our favorite pull-apart treat an apple cinnamon twist.

The result was everything I’d hoped for! Soft, fluffy bread coated in buttery brown sugar, with tender apples tucked between the pieces. The whole house smelled like apples and cinnamon, and the kids were pretty excited when they walked in from school that afternoon.

It made a wonderful after-school snack, and the leftovers were just as good for breakfast the next morning.

All these years later, this apple cinnamon monkey bread is still every bit as delicious. And now it has some beautiful new photos to go along with it!

Why You’ll Love This Apple Monkey Bread Recipe

• Easy to make: Using frozen Rhodes dinner rolls means there’s no need to make bread dough from scratch.
• Fresh apple flavor: Chopped apples add a little sweetness and become tender as the bread bakes.
• Warm fall spices: Apple pie spice gives every bite that cozy cinnamon flavor we all love.
• Buttery and gooey: Melted butter and brown sugar create a sticky, sweet coating around the soft bread.
• Fun to share: Everyone can pull off a piece, making this a great breakfast or treat for family gatherings.
• Perfect for the holidays: This pull-apart apple cinnamon bread would be a delicious addition to Thanksgiving or Christmas morning.

Ingredients in this Easy Apple Monkey Bread Recipe

You only need a handful of ingredients to make this sweet and sticky apple pull-apart bread.

• Rhodes Frozen White Dinner Rolls: These make the recipe so easy! Let the rolls thaw until they’re soft enough to cut in half before assembling the bread.
• Brown Sugar: Creates that rich, sweet, gooey coating around each piece of bread.
• Apple Pie Spice: This warm blend of spices gives the monkey bread its wonderful fall flavor. You can use store-bought, but I love using my Homemade Apple Pie Spice. It’s easy to make and perfect for all kinds of apple recipes!
• Butter: Melted butter helps the spiced brown sugar stick to the dough and creates that irresistible buttery coating.
• Fresh Apples: Peel, core, and chop two apples. I originally made this recipe with Jazz apples, but other firm baking apples work well, too.
• Lemon Juice: Adds a little brightness to the apples.
• All-Purpose Flour: Helps absorb some of the juices released by the apples as they bake.
• Pecans or Walnuts (Optional): Chopped nuts add a delicious crunch. I used pecans in my updated recipe photos, and they were wonderful!

You’ll find the complete measurements and printable instructions in the recipe card below.

How to Make Apple Monkey Bread

This easy apple monkey bread with Rhodes rolls takes just a little hands-on work. The hardest part is waiting for the dough to rise!

Thaw the rolls. Let the frozen dinner rolls thaw until they’re soft enough to cut. This takes about an hour, depending on the temperature of your kitchen. Cut each roll in half.

Prepare the pan. Generously spray a Bundt pan with nonstick cooking spray, making sure to coat all the grooves.

Mix the brown sugar and spices. In a bowl, combine the brown sugar with 2 teaspoons of apple pie spice.

Prepare the apples. In another bowl, toss the peeled, chopped apples with the remaining teaspoon of apple pie spice, lemon juice, and flour.

Layer the monkey bread. Dip each piece of dough into the melted butter, then roll it in the spiced brown sugar mixture. Arrange half of the dough pieces in the bottom of the prepared Bundt pan.

Sprinkle half of the apple mixture over the dough, along with some chopped pecans if you’re using them.

Repeat with the remaining dough, apples, and nuts.

Let the dough rise. Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Let the dough rise in a warm place for 2–3 hours, or until it has doubled in size.

Bake. Preheat the oven to 350°F. Remove the plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and continue baking for another 20 minutes, or until the bread is baked through.

Flip and serve. Remove the monkey bread from the oven. Carefully loosen the edges with a knife, then invert the Bundt pan onto a serving platter.

Serve warm and enjoy pulling apart all those gooey, cinnamon-apple pieces!

How to Store and Reheat Apple Monkey Bread

Room Temperature: Store leftover monkey bread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer: Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for about 15–20 seconds, or until heated through. You can also cover larger portions with foil and warm them in a 300°F oven.

Apple monkey bread is especially delicious when it’s warm, and the buttery brown sugar coating is soft and gooey!

Love it? Pin it!

If you can’t wait to make this apple cinnamon pull-apart bread, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Apple Monkey Bread

Best Apple Monkey Bread Tip: Give the frozen dinner rolls enough time to rise before baking. You want the dough to look nice and puffy, so the finished bread has that soft, fluffy pull-apart texture.

• Grease the Bundt pan well. The brown sugar coating gets wonderfully sticky, so be generous with the nonstick spray, especially in the grooves.
• Chop the apples into small pieces. This helps distribute the apple flavor throughout the bread.
• Choose a firm apple. Jazz, Honeycrisp, Pink Lady, or Granny Smith apples are good options because they hold their shape while baking.
• Make your own apple pie spice. If you do a lot of fall baking, keeping a jar of homemade apple pie spice in your pantry is so handy. It’s delicious in everything from apple pies to muffins and this gooey monkey bread!
• Don’t skip the foil. Covering the bread partway through baking helps prevent the top from getting too brown before the center is finished.
• Watch the rise, not just the clock. A warm kitchen may speed things up, while a cooler kitchen can make the dough rise more slowly.
• Add the nuts if you love a little crunch. Pecans are especially good with apples and cinnamon, but walnuts work nicely, too.
• Serve it warm. That’s when the bread is at its softest and the buttery brown sugar coating is especially delicious.

Frequently Asked Questions

• Can I make apple monkey bread ahead of time? You can prepare the apples and measure the other ingredients ahead of time. For the best results, assemble the bread and allow it to rise according to the recipe before baking. I haven’t tested an overnight refrigerator rise with this version.
• Can I use a different kind of apple? Absolutely! I used Jazz apples in the original recipe, but Honeycrisp, Granny Smith, and Pink Lady apples are also good choices. Choose an apple that holds up well during baking.
• Can I make apple monkey bread without nuts? Of course! The original version I made for my family didn’t include nuts because my husband and kids weren’t big fans of nuts in their desserts. It’s delicious either way!
• Can I use canned biscuits instead of frozen dinner rolls? This recipe was developed using frozen yeast dinner rolls. Canned biscuits have a different texture and don’t need the same rising time, so I wouldn’t recommend swapping them without adjusting the recipe.
• Can I use cinnamon instead of apple pie spice? Yes! Cinnamon will give you a delicious apple cinnamon flavor, although you’ll miss some of the other warm spices found in apple pie spice.
• Why didn’t my monkey bread rise? Make sure your frozen rolls have thawed enough to begin rising and that your kitchen isn’t too cold. The dough should noticeably increase in size before baking.
• How do I know when monkey bread is done? The top should be golden brown, and the dough in the center should be fully baked rather than sticky or doughy. If needed, gently separate a piece near the center to check for doneness.

More Monkey Bread and Pull-Apart Bread Recipes

There’s just something fun about bread that’s made for sharing! Whether you’re craving something sweet for breakfast or a cheesy, savory bread to serve with dinner, these pull-apart bread recipes are always a hit.

• Blueberry Lemon Pull-Apart Bread: Soft layers of bread filled with juicy blueberries and spiced streusel, finished with a sweet and tangy lemon glaze.
• Cinnamon Toffee Monkey Bread Muffins: (pictured above) Made with refrigerated cinnamon rolls and crunchy toffee bits, these sweet little monkey bread muffins are ready in under 30 minutes!
• Homemade Cinnamon Pull-Apart Bread: Layers of cinnamon-sugar goodness baked into a beautiful pull-apart loaf and topped with cream cheese frosting.
• Dorothy’s Cheesy Bacon Pull-Apart Bread: Buttery sourdough bread stuffed with bacon, three kinds of cheese, and Dorothy Lynch dressing. Perfect for parties and game days!
• Crack Bread: Crusty French bread loaded with garlic butter, herbs, melted cheese, and bacon. A cheesy pull-apart appetizer that disappears fast!

More Apple Recipes to Love

If you love baking and cooking with apples as much as I do, you’re in the right place! From cozy fall desserts to easy family favorites, there are so many delicious ways to put fresh apples to good use.

• Lattice Topped Baked Apples: Tender, cinnamon-spiced apples wrapped in a beautiful, flaky lattice pie crust. Like having your own little apple pie!
• Apple Kuchen (German Apple Cake): A soft, buttery German apple cake topped with fresh apple slices, cinnamon sugar, and a sweet vanilla glaze.
• Snicker Apple Salad: Crisp apples, fluffy whipped topping, and chunks of Snickers candy bars come together in this easy, three-ingredient dessert salad.
• Apple Crostata: A rustic apple pie with a flaky crust, warmly spiced apples, and a buttery crumble topping. Even better with vanilla ice cream!
• Crockpot Cinnamon Applesauce: Homemade applesauce made in the slow cooker with fresh apples, cinnamon sticks, and no added sugar. Your kitchen will smell amazing!
• The Very Best Apple Crisp: Tender cinnamon-spiced apples baked under a buttery oatmeal crumble topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert!

Still craving more apple goodness? Be sure to browse my complete collection of apple recipes for even more sweet and savory ways to enjoy one of fall’s favorite fruits!

There’s something about the smell of apples and cinnamon baking that makes a house feel extra cozy.

This Apple Monkey Bread has been part of our family recipe collection for more than a decade, and I love that something so simple can still bring everyone running to the kitchen.

Whether you make it for a weekend breakfast, a holiday gathering, or just because you have a couple of apples waiting to be used, I hope your family loves it as much as mine does.

If you give this recipe a try, I’d love to hear what you think! Leave a comment and a five-star rating below. It means so much to me and helps other readers find my recipes, too!

Happy baking! 

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Apple Monkey Bread

Soft, fluffy pull-apart bread filled with tender cinnamon-spiced apples, optional crunchy pecans, and a gooey buttery brown sugar coating. This easy apple monkey bread is made with frozen dinner rolls and is perfect for breakfast or a sweet fall treat!

Course Breads

Cuisine American

Keyword apple, Apple Monkey Bread, Monkey bread, pecans, pull apart, pull apart bread, Rhodes Frozen Bread Dough

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Thawing and Rise Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12 servings

Calories 432kcal

Author Michaela Kenkel

Ingredients

• 24 frozen Rhodes white dinner rolls thawed until soft enough to cut and halved
• ⅔ cup brown sugar
• 3 teaspoons apple pie spice divided
• 1 cup (2 sticks) butter melted
• 2 apples peeled, cored, and chopped
• 1 teaspoon lemon juice
• 2 Tablespoons all-purpose flour
• ½ cup chopped pecans or walnuts optional

Instructions

• Allow frozen dinner rolls to thaw for approximately 1 hour, or until soft enough to cut. Cut each roll in half.
• Generously spray a Bundt pan with nonstick cooking spray.
• In a small bowl, combine brown sugar and 2 teaspoons of apple pie spice.
• In another bowl, toss chopped apples with the remaining 1 teaspoon of apple pie spice, lemon juice, and flour.
• Dip each piece of dough in melted butter, then roll it in the brown sugar mixture.
• Arrange half of the coated dough pieces in the bottom of the prepared Bundt pan.
• Sprinkle with half of the apple mixture and half of the nuts, if using.
• Repeat with the remaining dough, apples, and nuts.
• Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Allow the dough to rise for 2–3 hours, or until doubled in size.
• Preheat oven to 350°F.
• Remove plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and bake for an additional 20 minutes, or until the bread is fully baked.
• Remove from the oven and carefully loosen the edges with a knife. Invert onto a serving platter and serve warm.

Notes

• Apples: Jazz, Honeycrisp, Granny Smith, or Pink Lady apples work well.
• Nuts: Pecans and walnuts are optional. Omit them if desired.
• Rising: Rising time will vary depending on the temperature of your kitchen. Let the dough double in size before baking.
• Bundt Pan: Use a generously greased Bundt pan with enough room for the dough to rise.
• Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

Try my Homemade Apple Pie Spice to take this recipe over the top!

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 145mg | Fiber: 3g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

This recipe was originally posted on October 3, 2014. It has been updated to improve user experience and reshared on October 14, 2016.

The post Apple Monkey Bread appeared first on An Affair from the Heart.

Some recipes are just too good to be forgotten, and this old-fashioned cherry bread is definitely one of them!

This recipe has been on my website since 2017 and has been treasured ever since. The first time I made it, my Dad stopped over, and I sent a couple of slices home with him. He shared some with a friend of his, and she said that it was the best bread she had ever eaten!

I’d say that’s a pretty good review, wouldn’t you?

Why You’ll Love This Cherry Cheese Bread Recipe

• Incredibly moist: Cream cheese and butter give this quick bread a rich, tender texture.
• Wonderful flavor: Sweet maraschino cherries and almond extract are a match made in heaven.
• Easy to make: No yeast, no rising time, and no complicated steps.
• Pretty enough for gifting: Those bright red cherries make every slice look special.
• A tried-and-true recipe: This one comes from an old church cookbook my grandmother gave me years ago.

A Recipe Worth Passing Down

This recipe came from an old church cookbook my grandmother gave me way back when. I still dig those cookbooks out from time to time because the recipes are ALWAYS good.

I mean, think about it. Who wants to put their name on a bad recipe in a cookbook that everyone at church is going to buy? Nobody! Those are the tried-and-true recipes people have made for years, the ones they know everyone will love.

And honestly, that’s a big part of why I wrote my own cookbook, Savor It.

I wanted to gather the recipes my family and friends have loved over the years and put them all in one place. Recipes with memories attached to them. Recipes worth sharing, making again and again, and passing down to the next generation.

Just like those old church cookbooks my grandmother gave me, I hope Savor It becomes a cookbook you reach for often, with pages that eventually show just how well-loved it is.

If you don’t have a copy yet, I’d love for you to have one! You can order your copy of Savor It right here! It also makes a wonderful gift for anyone who loves to cook, especially with the holidays right around the corner.

Ingredients in Cherry Cheese Bread

You only need a handful of simple ingredients to make this delicious bread with cherries.

• Cream cheese: Gives the bread its rich, moist texture and a little tanginess to balance the sweetness. Make sure it’s softened before mixing.
• Butter: Adds buttery flavor and helps create a tender crumb. Use softened butter for easy mixing.
• Sugar: Sweetens the bread and balances the cream cheese and almond flavors.
• Pure almond extract: Adds that wonderful almond flavor that pairs so well with cherries.
• Eggs: Help bind the ingredients together and give the bread structure.
• All-purpose flour: Forms the base of this quick bread.
• Baking powder: Helps the bread rise without yeast.
• Maraschino cherries: Add sweetness, color, and little bursts of cherry flavor throughout the loaf. Drain them well and cut them into quarters before adding them to the batter.

Find the exact measurements in the printable recipe card below.

How to Make Cherry Cheese Bread

This cherry cream cheese bread comes together with just a few easy steps. No yeast or kneading required!

Prepare the pan. Preheat your oven to 325°F. Grease your loaf pan and set it aside.

Mix the wet ingredients. In a large mixing bowl, cream together the softened cream cheese, butter, sugar, almond extract, and eggs until the mixture is light and fluffy.

Add the dry ingredients. Add the flour and baking powder, mixing just until everything is incorporated.

Fold in the cherries. Gently fold the quartered maraschino cherries into the batter, distributing them throughout.

Bake. Pour the batter into the prepared loaf pan and bake until the bread is golden and a toothpick inserted into the center comes out clean.

Cool and slice. Allow the bread to cool before slicing. Enjoy it slightly warm or at room temperature.

How to Store Cherry Cheese Bread

Because this quick bread contains cream cheese and has such a moist texture, I recommend storing it in the refrigerator.

• Refrigerator: Once completely cooled, wrap the loaf tightly or place it in an airtight container and refrigerate for up to 5 days.
• Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months.
• To serve: Thaw frozen bread overnight in the refrigerator. Let slices come to room temperature before serving, or warm them briefly in the microwave.

Tips for the Best Cherry Cheese Bread

Best Cherry Cheese Bread Tip: Drain those maraschino cherries really well! Too much extra cherry syrup can add unwanted moisture to the batter and cause streaks of red throughout your bread.

• Soften the cream cheese and butter. Room-temperature ingredients blend more smoothly.
• Don’t overmix the flour. Once the dry ingredients are added, mix just until combined to keep the bread tender.
• Use pure almond extract. It gives this bread its signature flavor.
• Check the center for doneness. This is a dense, moist quick bread, so the middle may need more time than you expect. If the top browns too quickly, loosely cover it with foil.
• Let it cool before cutting. The bread will slice more neatly once it has had time to set.

Cherry Cheese Bread Makes a Wonderful Homemade Gift

There is just something special about receiving a homemade gift, isn’t there? I’ve always loved giving gifts from my kitchen. Whether it’s a loaf of sweet bread, a batch of cookies, or a jar of something delicious, knowing someone took the time to make it just makes it mean a little more.

This Cherry Cheese Bread is perfect for gifting! The pretty red cherries make it especially festive for Christmas, but it’s just as lovely for Valentine’s Day, a hostess gift, or a little something for a neighbor or friend.

Wrap a completely cooled loaf in food-safe wrapping, tie it with a pretty ribbon, and add a handwritten tag. Be sure to include a note to keep the bread refrigerated.

Looking for more homemade gift ideas? Here are a few more delicious things you can make and share with the people you love.

Homemade Sugar Scrubs, Homemade Irish Cream and Homemade Kahlua, How to make a Cookie Bouquet, Hot Cocoa Mix and Moose Munch Popcorn. See ALL of my homemade gifts here.

Frequently Asked Questions

• Can I use fresh cherries instead of maraschino cherries? Maraschino cherries give this bread its signature sweetness and flavor. Fresh cherries have a different moisture level and aren’t quite as sweet, so I recommend sticking with maraschino cherries for the original recipe. A fresh cherry version would need testing.
• Can I use vanilla extract instead of almond extract? Yes! Vanilla will give the bread a different flavor, but it should still be delicious. Almond extract is what gives this particular recipe its special flavor.
• Can I make this cherry bread ahead of time? Absolutely! This is a great recipe to make ahead for brunches, holidays, or gift-giving. Store it tightly wrapped in the refrigerator until you’re ready to serve it.
• Can I freeze Cherry Cheese Bread? Yes! This bread freezes beautifully when wrapped tightly. You can freeze the whole loaf or individual slices for an easy treat later.
• Is this a bread or a cake? Technically, it’s a quick bread because it uses baking powder instead of yeast and doesn’t require rising time. But with cream cheese, butter, and sweet cherries, it has a rich, cake-like texture. It’s a little bit of both, and that’s part of what makes it so good!

More Homemade Bread Recipes to Try

If you love baking homemade bread as much as I do, here are a few more favorites to try:

• Peasant Bread: A simple, homemade bread that’s perfect alongside your favorite meals.
• Banana Applesauce Oatmeal Bread: A delicious quick bread filled with comforting flavors.
• Cinnamon Pull-Apart Bread: (pictured above) Sweet, cinnamon-filled bread that’s perfect for sharing.
• The LAST Banana Bread Recipe you will EVER Need: There’s a reason for that name! This tried-and-true banana bread is wonderfully moist, full of banana flavor, and one you’ll want to make again and again.
• No Knead Crusty Dutch Oven Bread: Bakery-style bread made right at home! With a beautifully crisp, golden crust and soft, chewy center, this easy bread requires no kneading.
• Honey Cornbread: Sweet, tender, and full of buttery honey flavor! This homemade cornbread is the perfect side for chili, soup, or a big bowl of comfort food.
• Glazed Strawberry Bread: A moist, sweet quick bread bursting with strawberry flavor and topped with a delicious glaze. Perfect for spring brunches, gifting, or enjoying with your morning coffee.
• Garlic Rosemary Foccacia: A flavorful Italian bread with fragrant rosemary, garlic, and olive oil. Delicious served warm, dipped in olive oil, or alongside pasta.
• Applesauce Bread with Chocolate Chips: A soft, moist quick bread filled with cozy applesauce flavor and sweet chocolate chips. Perfect for breakfast, snacking, or tucking into lunchboxes.

Some of my favorite recipes are the ones that have been passed down through the years, and this Cherry Cheese Bread is a perfect example. It’s simple, delicious, and the kind of recipe you’ll want to make again and again.

Slice yourself a piece, pour a glass of cold milk or a cup of coffee, and enjoy!

If you make this Cherry Cheese Bread, I’d love to hear what you think! Please leave a comment and a five-star rating below. It means so much to me and helps other readers discover the recipe, too.

LIKE THIS RECIPE?
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Cherry Cheese Bread

This moist Cherry Cheese Bread is a rich, buttery quick bread made with cream cheese, sweet maraschino cherries, and pure almond extract. An old-fashioned favorite that's perfect for breakfast, brunch, or homemade gifting!

Cuisine American

Keyword Cherry Cheese Bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 280kcal

Author Michaela Kenkel

Ingredients

• 1 8-ounce package cream cheese softened
• 2 sticks (1 cup) butter softened
• 1 ½ cups granulated sugar
• 2 teaspoons pure almond extract
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ cup maraschino cherries drained and quartered

Instructions

• Preheat the oven to 325°F. Grease a 9 × 5-inch loaf pan and set aside.
• In a large mixing bowl, using an electric mixer, beat the softened cream cheese, butter, and sugar together until light and fluffy.
• Add the almond extract, then beat in the eggs one at a time, mixing well after each addition.
• Add the flour and baking powder, mixing on low speed just until incorporated. Be careful not to overmix.
• Gently fold in the drained, quartered maraschino cherries with a spatula.
• Spread the batter evenly into the prepared loaf pan.
• Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil.
• Allow the bread to cool in the pan for 15–20 minutes before carefully removing it to a wire rack to finish cooling. Slice and enjoy!

Video

Notes

• Loaf pan: Use a 9 × 5-inch loaf pan. Baking times may vary depending on your oven and the material of your pan.
• Maraschino cherries: Drain the cherries thoroughly and gently pat them dry with paper towels before folding them into the batter.
• Room-temperature ingredients: Softened cream cheese, butter, and eggs blend more evenly for a smoother batter.
• Almond extract: Pure almond extract gives this bread its signature flavor. Vanilla extract can be substituted if preferred.
• Storage: Store cooled bread tightly wrapped in the refrigerator for up to 5 days.
• Freezing: Wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 59g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 95mg | Potassium: 64mg | Fiber: 1g | Sugar: 37g | Vitamin A: 122IU | Calcium: 61mg | Iron: 2mg

This recipe was originally posted on March 9, 2017. It has been updated to improve user experience and reshared on October 13, 2026.

The post Cherry Cheese Bread appeared first on An Affair from the Heart.

There’s just something about the smell of freshly baked bread filling the house, isn’t there? Especially when you know you made it yourself!

I first shared this recipe back in 2015, and it quickly became one of the most popular bread recipes on my site. It’s been a favorite ever since, and for good reason. You don’t need a bread machine, a stand mixer, or even much experience working with yeast.

All you need is a bowl, a Dutch oven, four ingredients, and a little patience while the dough does its thing.

And believe me, the results are worth the wait!

The Story Behind This Crusty Dutch Oven Bread

I still remember the first time I made this bread; I was making Chicken Linguine Carbonara for dinner and wanted some fresh bread to serve alongside it. I had recently gotten a new cast iron Dutch oven and was itching to use it.

Now, I have always made plenty of quick breads, but back then, baking with yeast intimidated the heck out of me.

I was scrolling through my Pinterest bread board when I came across a recipe that claimed to be incredibly easy.

Four ingredients? No kneading? I figured, how hard could it be? Well, let me tell you, when that beautiful loaf came out of the oven, I was practically patting myself on the back!

When Brian came home from work, I stood there holding my Dutch oven in my hot-pad-mittened hands and announced, “Welcome home, honey! I baked you fresh bread!” while batting my eyelashes.

He smiled and said, “You’re such a DORK!” Somehow, we’ve managed to make it work for 35 years now.

But seriously, I was so proud of that bread, and I still get excited every time I pull a fresh loaf out of the oven. If you’ve ever been nervous about baking bread with yeast, this is the recipe I want you to try.

Why You’ll Love This No Knead Bread Recipe

• Only four ingredients. Flour, yeast, salt, and water. That’s it!
• No kneading required. Just stir everything together and let the dough rest overnight.
• Perfectly crusty outside. Baking in a covered Dutch oven helps create that beautiful, golden crust.
• Soft and chewy inside. The long rise develops flavor and gives this rustic bread its wonderful texture.
• Beginner-friendly. Even if baking with yeast makes you nervous, this is a great place to start.
• Goes with everything. Serve it with soup, pasta, or a little butter. Leftovers make fantastic toast!

Ingredients in No Knead Dutch Oven Bread

You only need four basic pantry ingredients to make this easy Dutch oven bread recipe. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• All-Purpose Flour: Regular all-purpose flour forms the base of this bread. No special bread flour is needed.
• Salt: Adds flavor to the bread. Without it, homemade bread can taste a little bland.
• Active Dry Yeast: Just half a teaspoon is all you need! The long rising time gives the yeast plenty of time to work.
• Water: Room-temperature water brings the dough together. There’s no need to heat the water for this recipe.

How to Make Crusty Dutch Oven Bread

Making this homemade bread couldn’t be much easier. The most important thing to remember is that the dough needs to rise for 12 to 18 hours, so plan ahead.

Step 1: Mix the dough.

In a large bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until everything is combined.

The dough will look shaggy and sticky. That’s exactly what you want!

Step 2: Let it rise overnight.

Cover the bowl with plastic wrap and leave it on the counter at room temperature for 12 to 18 hours.

During that time, the dough will rise and develop flavor. When it’s ready, it should look bubbly and loose.

Step 3: Preheat the Dutch oven and shape the dough.

When you’re ready to bake, place your Dutch oven and its lid in the oven and preheat to 450°F. Make sure your pot is safe for empty preheating at this temperature.

Generously flour your work surface and hands. Gently turn the dough out of the bowl and shape it into a round loaf. Don’t knead it. You’re simply gathering it into a ball.

Step 4: Bake the bread.

Carefully remove the hot Dutch oven from the oven and take off the lid.

Place the dough inside, cover, and return the pot to the oven.

Bake for 30 minutes with the lid on. Then remove the lid and bake for another 15 to 20 minutes, until the crust is beautifully golden brown.

Step 5: Cool and enjoy!

Carefully remove the bread from the Dutch oven and place it on a cooling rack.

Let it cool before slicing so the inside has time to set.

Then grab the butter and enjoy!

How to Store Homemade Dutch Oven Bread

Homemade crusty bread is at its very best the day it’s baked, especially when that crust is still wonderfully crisp.

• Room temperature: Once completely cool, store the bread in a bread bag or loosely wrapped in a clean kitchen towel for about 1 to 2 days. The crust will gradually soften.
• Freezer: For longer storage, slice the cooled bread and freeze it in a freezer-safe bag for up to 3 months.
• Reheating: To bring back some of that crispy crust, warm the bread in a 350°F oven for a few minutes, until heated through.

I don’t recommend storing this bread in the refrigerator. It tends to make bread go stale faster.

And don’t forget about the leftovers! This bread makes sensational toast the next morning.

Love it? Pin it!

If you can’t wait to try this easy Dutch oven bread recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What Size Dutch Oven Is Best for Bread?

One of the questions I get about homemade Dutch oven bread is what size pot to use.

For this recipe, a 5- to 6-quart Dutch oven is a good choice. It gives the dough room to expand as it bakes while helping it hold a nice, round shape.

I have a smaller Dutch oven and a larger one, and I typically reach for my larger pot when making this bread.

A few things to keep in mind:

• Cast iron works beautifully. Both seasoned and appropriately rated enameled cast iron Dutch ovens can work.
• A tight-fitting lid is important. It traps moisture released by the dough, helping create steam during the first part of baking.
• Check the temperature rating. Your Dutch oven, lid, and knob must be rated for 450°F, and the manufacturer must allow the empty preheating method used in this recipe.
• A larger pot may produce a wider loaf. The dough can spread a little more depending on the size and shape of the pot.

You don’t need the most expensive Dutch oven on the market to make great homemade bread. Just choose one that’s suitable for high-temperature baking.

Tips for the Best Crusty Dutch Oven Bread

Best Dutch Oven Bread Tip: Don’t be tempted to add a bunch of extra flour when you see how sticky the dough is! That loose, wet dough is part of what makes this bread so wonderful. Flour your hands and work surface well, but resist the urge to knead additional flour into the dough.

A few more tips for bread-baking success:

• Give the dough enough time to rise. The long rest is important for developing flavor and texture.
• Use a large bowl. Your dough needs room to expand during the overnight rise.
• Don’t overwork the dough. A little gentle shaping is all it needs.
• Use caution with the hot Dutch oven. At 450°F, the pot and lid will be extremely hot. Always use sturdy oven mitts.
• Keep the lid on for the first 30 minutes. The trapped steam helps the bread expand and keeps the crust from setting too early.
• Let the bread cool before slicing. I know it’s tempting to cut right into that beautiful loaf, but giving it time to cool helps prevent a gummy center.

Frequently Asked Questions About Dutch Oven Bread

• Can I use instant yeast instead of active dry yeast? Yes! Instant yeast can generally be substituted in the same amount. The rising time may vary slightly, so pay attention to how the dough looks.
• Why is my no knead bread dough so sticky? This is a high-hydration dough, which means it contains quite a bit of water compared to the flour. That stickiness is normal and helps create the bread’s soft, chewy texture.
• Do I need to knead the dough at all? Nope! That’s the beauty of this recipe. The long resting time helps develop the dough’s structure without traditional kneading.
• Can I make this bread without a Dutch oven? This particular recipe was developed for a covered Dutch oven, which traps steam and helps create the crust. Other covered, oven-safe bread-baking vessels may work, but the results can vary.
• Do I need parchment paper? No. The original recipe places the dough directly into the hot Dutch oven. If you choose to use parchment paper, make sure it’s rated for the baking temperature and follow the manufacturer’s instructions.
• How do I know when my Dutch oven bread is done? The crust should be deeply golden brown and feel firm. For another way to check, the center of the loaf will generally register around 200–210°F on an instant-read thermometer.
• Can I make the dough ahead of time? Absolutely! In fact, this recipe requires planning ahead. Mix it the evening before you want to bake and let it rise for 12 to 18 hours.
• Why didn’t my bread rise very much? Your yeast may be old, the room may have been too cold, or the dough may not have had enough time to rise. Make sure your yeast is fresh and give the dough time to become bubbly before baking.

What to Serve with Crusty Dutch Oven Bread

Is there anything better than a warm slice of homemade bread with a little butter?

Well, maybe a warm slice of homemade bread served alongside a big bowl of soup!

This crusty bread is perfect for dipping into soups and stews, soaking up pasta sauces, or serving with your favorite comfort food dinners.

Some of my favorite recipes to pair it with include:

• Zuppa Toscana Soup (pictured above): A creamy, hearty soup that practically begs for crusty bread.
• Chicken Linguine Carbonara: The pasta dish that inspired me to bake this bread in the first place!
• Homemade chili or this Mulligan stew or Oyster Stew: Perfect for soaking up every last bite.

And honestly, sometimes all you need is a little salted butter and a cup of coffee.

More Homemade Bread Recipes and Rolls to Love

Once you’ve made this easy crusty bread, you might just find yourself wanting to bake more!

If you’re ready to try another homemade bread recipe, rolls or biscuits, here are a few favorites:

• Peasant Bread
• Cheddar Bay Biscuits
• Russian Rose Bread (pictured above)
• Garlic Rosemary Focaccia Bread
• Old Fashioned Buttermilk Biscuits
• Poppyseed Rolls
• Overnight Sourdough Bread

Each one is a delicious way to enjoy the simple pleasure of homemade bread. Be sure to checkout all of my bread recipes, including quick breads, yeast breads, donuts and pastries, rolls, biscuits and muffins!

If you’ve ever wanted to bake homemade bread but felt a little intimidated by working with yeast, I hope this recipe convinces you to give it a try.

There’s something so satisfying about pulling a beautiful, golden loaf of bread from the oven, especially when you know you made it with just four simple ingredients.

Just remember to plan ahead. If you’re dreaming of this bread for dinner tonight and haven’t started the dough yet, well, it ain’t happenin’! 😉

But mix it up tonight, and tomorrow you’ll be enjoying some of the best homemade crusty bread you’ve ever made.

If you try this No Knead Crusty Dutch Oven Bread, I’d love to hear how it turns out! Leave me a comment below, and don’t forget to give the recipe a star rating.

Happy baking!

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No Knead Crusty Dutch Oven Bread

This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!

Course Breads

Cuisine American

Keyword {No Knead} Crusty Dutch Oven Bread, 4 ingredient bread, 4 ingredients, Crusty Bread, dutch oven, Dutch Oven Bread, yeast bread

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Rise Time 16 hours hours

Total Time 16 hours hours 55 minutes minutes

Servings 12 slices

Calories 114kcal

Author Michaela Kenkel

Ingredients

• 3 cups all purpose flour
• 1¾ teaspoon salt
• ½ teaspoon active dry yeast
• 1½ cups water at room temperature

Instructions

• In a large mixing bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until all of the flour is incorporated. The dough will be sticky and shaggy.
• Cover the bowl with plastic wrap and let the dough rise on the counter at room temperature for 12 to 18 hours, until bubbly and risen.
• When ready to bake, place a cast iron Dutch oven with its lid in the oven and preheat to 450°F. Make sure your Dutch oven is rated for this temperature and safe to preheat empty.
• Generously flour your work surface and hands. Gently remove the dough from the bowl and shape it into a ball. There is no need to knead the dough.
• Carefully remove the hot Dutch oven from the oven and take off the lid. Gently place the dough inside.
• Cover with the lid and return the Dutch oven to the oven. Bake for 30 minutes.
• Remove the lid and continue baking for another 15 to 20 minutes, or until the bread is golden brown and crusty.
• Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing and serving.

Video

Notes

• Plan ahead: This bread needs 12 to 18 hours to rise, making it a great overnight bread recipe.
• Sticky dough is normal: Resist the urge to add extra flour. Flour your hands and work surface to make shaping easier.
• Dutch oven size: A 5- to 6-quart Dutch oven works well. Make sure the pot and lid are rated for 450°F and suitable for empty preheating.
• Check for doneness: The bread should have a deep golden crust. The center should register approximately 200–210°F on an instant-read thermometer.
• Storage: Store completely cooled bread at room temperature for 1 to 2 days or freeze for up to 3 months.

Recipe adapted from Jo Cooks.

Nutrition

Serving: 1slice | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 341mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 1mg

This recipe was originally posted on May 13, 2015. It has been updated to improve user experience and reshared on October 8, 2026.

The post No Knead Crusty Dutch Oven Bread appeared first on An Affair from the Heart.

This delicious Honey Bun Cake could very well be a new family favorite! A moist yellow cake with an incredibly sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you’ll want to eat it for breakfast!

I originally posted this recipe in 2022. I was looking for something quick to make for dessert, and all I had in the pantry was a yellow cake mix. I did a little Google search, and this Betty Crocker Honey Bun Cake recipe popped up. I had everything that I needed to make it!

I opted to bake this dessert without pecans added to the swirl of cinnamon; however, it is delicious both ways!

Although I originally found this recipe on a Betty Crocker website, it does not need to be made with Betty Crocker cake mix. Any yellow cake mix will do.

It’s one of those wonderfully simple cake mix recipes that tastes like you did a whole lot more work than you actually did. Between the moist cake, that ribbon of cinnamon and brown sugar running through the middle, and the sweet vanilla glaze on top, every bite gives you a little bit of everything.

Want other tasty desserts to try? Try my Cowboy Cookies or my No-Bake Peanut Butter Pie!

WHAT IS HONEYBUN CAKE?

This sweet treat is pure nostalgia! Do you remember eating the fantastically sweet Little Debbie Honey Buns as a child? This easy cake takes those familiar cinnamon, brown sugar, and glazed flavors and turns them into a simple 9×13 dessert.

With just a few simple ingredients, this cake imitates the sticky, satisfying sweetness of a store-bought honey bun.

This Honey Bun Cake is incredibly easy, with just a few simple ingredients that you more than likely already have on hand! Starting with a box of cake mix makes this dessert so unbelievably effortless. A cinnamon and brown sugar mixture creates a sweet ribbon through the center, with optional chopped pecans for a little crunch. To finish, top with a warm and creamy vanilla glaze.

A future family favorite, serve this moist cake as a dessert or as a breakfast cake with a glass of milk! It’s also a great cake for brunches, potlucks, holidays, or anytime you need an easy dessert that feeds a crowd.

Looking for more moist bundt cakes to make at home? Try my Lemon Cream Cheese Bundt Cake, Blueberry Banana Bundt Cake, or my Chocolate Macaroon Tunnel Bundt Cake recipe!

Why You’ll Love This Honey Bun Cake

There’s a lot to love about this old-fashioned cake, but the biggest reason may be how easy it is. Starting with a cake mix saves time, while sour cream makes the cake incredibly moist and tender. The brown sugar and cinnamon layer gives you that classic honey bun flavor, and the vanilla glaze sinks slightly into the warm cake for the perfect sweet finish.

It’s easy enough for a weeknight dessert but delicious enough to take to a party, brunch, family gathering, or potluck. And since it’s baked in a 9×13-inch pan, there is plenty to share.

INGREDIENTS FOR EASY HONEY BUN CAKE WITH SWEET VANILLA GLAZE

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the printable recipe card.

For the Cake:

• Yellow Cake Mix: Use your favorite brand. I have been told that Duncan Hines Golden Butter cake mix is also delicious in this recipe!
• Vegetable Oil: Adds moisture and helps give the cake its soft texture.
• Eggs: Provide structure, flavor, and richness to baked goods.
• Sour Cream: Gives the cake its moisture and an excellent soft, fluffy texture.
• Brown Sugar: Along with cinnamon, brown sugar is added to create that sweet, gooey cinnamon layer in the middle of the cake.
• Pecans: Chopped pecans add a crunchy texture and flavor but can be left out if preferred.
• Ground Cinnamon: The cinnamon mixed with brown sugar gives this cake its classic honey bun flavor.

For the Glaze:

• Powdered Sugar: Used as the base for the vanilla glaze.
• Milk: Thins the powdered sugar to create a smooth, pourable glaze.
• Vanilla Extract: Gives the lovely vanilla flavor to the glaze.

How to Make Honey Bun Cake with a Box of Yellow Cake Mix

My recipe for honey bun dessert is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Preheat the oven. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray. (Or grease and lightly dust with all-purpose flour.) Set aside.

Make the cake batter. In a large bowl, using your electric mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.

Make the cinnamon-sugar filling. In a small separate bowl, mix brown sugar and cinnamon together with a fork. Stir in the chopped pecans if you are using them.

Layer the cake. Spread half of the batter into the bottom of the prepared pan. Sprinkle the brown sugar mixture evenly over the top. Pour the rest of the batter over the top and carefully spread it to cover the cinnamon sugar.

Bake. Bake for approximately 45 minutes or until the cake is a deep golden brown color and an inserted toothpick comes out clean.

While the cake is still warm, prick the top all over with the tines of a fork.

Glaze. Mix the glaze ingredients together and spread the glaze over the warm cake. The glaze will settle into those little holes and coat the top of the cake. Add a little more milk if needed to get the glaze to your desired consistency.

How to Store Honey Bun Cake

Cool completely. Store covered in an airtight container. The cake will last at least 4-5 days.

Because this cake is so moist, make sure it is completely cool before covering it. Otherwise, condensation can collect inside the container and make the top of the cake wet.

You can also freeze Honey Bun Cake. Wrap individual pieces tightly and place them in a freezer-safe container. Thaw at room temperature when you’re ready for a piece.

Love It? Pin It!

Don’t forget where you found this recipe for Honey Bun Cake! Pin it to your favorite recipe board on Pinterest before you go.

Tips for the Best Honey Bun Cake

Don’t overmix the batter. Once everything is combined and smooth, you’re ready to assemble the cake.

Spread the second layer gently. The cake batter is thick, so add it over the cinnamon-sugar layer in spoonfuls before carefully spreading it. This makes it easier to keep that delicious filling in the middle instead of mixing it into the batter.

Pecans are completely optional. I typically make mine without them, but if your family loves nuts, they add a wonderful little crunch.

Watch the cake near the end of baking. Oven temperatures can vary. Look for a deep golden color and check the center with a toothpick.

Best Honey Bun Cake Tip: Don’t wait for the cake to cool before adding the glaze! Poke the warm cake with a fork and spread the glaze over it while it is still warm. Some of that sweet vanilla glaze will work its way into the cake while the rest sets on top.

Honey Bun Cake FAQ

• Does Honey Bun Cake actually contain honey? No! Despite its name, traditional Honey Bun Cake doesn’t need honey. The name comes from the cake’s resemblance in flavor to those sweet, cinnamon-filled glazed honey buns.
• Do I have to add pecans? No. They are completely optional. I usually make this cake without them, but it is delicious either way.
• Can I use a different brand of cake mix? Absolutely. I originally found this recipe through Betty Crocker, but you can use your favorite yellow cake mix. A golden butter cake mix is another tasty option.
• Can I make Honey Bun Cake ahead of time? Yes. In fact, this is a great make-ahead dessert. Once the cake has completely cooled and the glaze has set, cover it tightly until you’re ready to serve.
• Can I freeze Honey Bun Cake? Yes. Wrap the cake well or freeze individual slices in an airtight, freezer-safe container. Thaw before serving.
• Is Honey Bun Cake breakfast or dessert? I say both! With its cinnamon swirl and sweet glaze, it feels right at home next to a cup of coffee in the morning, but it makes an easy dessert, too.

An Affair from the Heart in Omaha Magazine’s Annual Food Edition

Before we go, I wanted to take a second and share with you a pretty special moment from when I originally shared this recipe. I was featured in Omaha Magazine’s 2022 Food Edition. I was so tickled to be asked, as it had been a bucket list item of mine!

I was out of town when it arrived, and a friend texted to tell me she saw me in it. I couldn’t wait to hold it in my hands!

I had my youngest daughter snap a quick photo or two of me with the magazine when I returned home. A big thank you to Omaha Magazine for including me!

You can read the article online if you aren’t a subscriber. 

OTHER SWEET RECIPES TO ENJOY

• Baked King Cake Donuts (Cinnamon Vanilla Donuts) 
• Candy Corn Cupcakes
• Lemon Cream Cheese Bundt Cake
• Hamburger Cupcakes
• Coconut Pudding Poke Cake
• Raisin Spice Bars
• Black Forest Cake
• Fresh Apple Cake

And now, years later, this Honey Bun Cake is still here, still being made, and still one of those wonderfully simple recipes that proves you don’t need anything fancy to make a really good cake. If you have a yellow cake mix tucked in the pantry, you’re already well on your way!

LIKE THIS RECIPE?
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Honey Bun Cake

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Course Cake & Cupcakes

Cuisine American

Keyword brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 12

Calories 429kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• FOR THE CAKE:
• 1 15.25 ounce box yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup one 8 ounce container sour cream
• 1 cup brown sugar firmly packed
• 1/3 cup pecans chopped (optional)
• 2 teaspoons ground cinnamon
• FOR THE GLAZE:
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
• In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
• In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
• Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
• Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
• Prick the top of the cake with the tines of a fork while it's warm.
• Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
• Cool completely. Store covered.

Video

Notes

This cake also works really well baked in a bundt pan.

Nutrition

Serving: 1 | Calories: 429kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 356mg | Fiber: 1g | Sugar: 44g

This recipe was originally posted on June 7, 2022. It has been updated to improve user experience and reshared on September 22, 2026.

The post Honey Bun Cake appeared first on An Affair from the Heart.

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

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

And the best part? They’re surprisingly simple.

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

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

Red Lobster Cheddar Bay Biscuits

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

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

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

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

Ingredients in Copycat Cheddar Bay Biscuits

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

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

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

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

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

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

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

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

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

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

Serve them warm!

How to Store Cheddar Bay Biscuits

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

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

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

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

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

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

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

Love it? Pin it!

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

Tips for the Best Cheddar Bay Biscuits

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

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

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

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

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

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

Frequently Asked Questions

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

Homemade Cheddar Bay Biscuits Anytime

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

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

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

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

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

Course Rolls-Biscuits-Muffins

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 12 biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

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

For the Garlic Butter Topping:

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

Instructions

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

Video

Notes

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

Nutrition

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

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

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

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

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

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

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

Bacon Ranch Pasta Salad Recipe

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

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

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

Ingredients in Creamy Bacon Ranch Pasta Salad

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

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

How to Make Bacon Ranch Pasta Salad

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

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

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

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

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

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

Give it a good stir before serving and enjoy!

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

Best Bacon Ranch Pasta Salad Tip

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

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

Add-Ins and Variations

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

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

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

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

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

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

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

How to Store Ranch Pasta Salad

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

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

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

Frequently Asked Questions

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

What to Serve with Bacon Ranch Pasta Salad

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

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

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

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

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

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Creamy Bacon Ranch Pasta Salad

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

Course Salads

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

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

Nutrition

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

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

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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.

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

How to Cook Western Burgers on the Stove

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

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

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

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

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

Tips for the Best Western Burgers

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

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

Western Burger Topping Ideas

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

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

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

What to Serve with Western Burgers

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

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

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

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

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

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

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

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

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

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Western Burgers

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

Course Beef

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

 

Nutrition

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

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

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

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

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

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

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

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

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

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

Individual Lemon Raspberry Cheesecakes

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

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

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

Ingredients in Lemon and Raspberry Cheesecakes

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

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

How to Make Individual Lemon Raspberry Cheesecakes

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

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

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

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

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

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

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

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

How to Store No Bake Cheesecakes

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

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

Love it? Pin it!

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

Tips for the Best No Bake Lemon Raspberry Mini Cheesecakes

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

Best Lemon Raspberry Cheesecake Tip

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

Frequently Asked Questions About No Bake Lemon Raspberry Cheesecakes

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

Substitutions and Variations

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

More Easy No Bake Recipes to Love

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

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

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

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No Bake Individual Lemon Raspberry Cheesecakes

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

Course Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 212kcal

Author An Affair From the Heart

Ingredients

For the Graham Cracker Crust:

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

For the Lemon Raspberry Cheesecake Filling:

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

Instructions

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

Notes

How to Make Them Even Lower in Fat & Calories

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

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

Make-Ahead and Storage

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

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

Nutrition

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

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

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

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

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

Best Tomato Pie Recipe

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

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

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

Ingredients in Southern Tomato Pie

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

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

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

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

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

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

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

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

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

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

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

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

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

Storage

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

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

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

Tips for the Best Tomato Pie

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

Choosing the Best Tomatoes

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

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

Here are a few tips for picking the best tomatoes:

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

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

Frequently Asked Questions

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

More Fresh Tomato Recipes to Love

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

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

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

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Tomato Pie

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

Course Pies

Cuisine American, Southern

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

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

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

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

 

 

Nutrition

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

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

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

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

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

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

Southwest Stuffed Peppers with Ground Beef

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

Ingredients in Southwestern Stuffed Peppers

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

How to Make Southwest Stuffed Peppers

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

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

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

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

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

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

Sprinkle with fresh cilantro before serving.

Storage

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

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

Love it? Pin it!

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

Tips

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

FAQs about this Stuffed Pepper Rice

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

More Stuffed Pepper Recipes To Love

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

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

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Southwest Chipotle Stuffed Peppers

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

Course Beef

Cuisine American

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

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

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

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

 

Nutrition

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

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

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

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

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

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

Saltine Cracker Tomato Salad

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

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

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

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

Tomato Cracker Salad Ingredients

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

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

How to Make Tomato Cracker Salad

In minutes, you will be enjoying this yummy salad!

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

Coarsley break one sleeve of saltine crackers.

Place the tomatoes in a large mixing bowl.

Fold the mayonnaise into the tomatoes until evenly coated.

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

Cover and refrigerate until ready to serve.

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

Serve immediately once the crackers have been added.

Storage

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

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

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

Optional Cracker Salad Add-Ins

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

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

Love it? Pin it!

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

Tips for the Best Tomato Cracker Salad

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

FAQs About Cracker Salad

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

More Recipes that Use Fresh Tomatoes

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

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

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

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Tomato Cracker Salad

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

Course Salads

Cuisine Southern

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

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

Storage:

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

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

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

Nutrition

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

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

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

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?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Red, White & Bleu Burger

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

Course Beef

Cuisine American

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 798kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

No Grill? No Problem!

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

 

Storage & Reheating

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

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

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

Nutrition

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

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

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