Thanksgiving Archives - SueBee Homemaker

Rhubarb Custard Pie

Suebee Homemaker — Mon, 25 May 2026 11:00:00 +0000

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It’s a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Best Rhubarb Custard Pie

Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!

I distinctly remember my mom’s rhubarb custard pie like it was yesterday. It was absolutely one of her best. While I couldn’t track down her actual recipe, I truly feel this version comes pretty close. Sharing it with all of you in her memory brings me the most incredible joy. This one’s for you, Mom!

Reasons to love this recipe:

Perfect balance of tart rhubarb and creamy custard
Comforting homemade flavor with a flaky crust
Bright, fresh taste that isn’t overly sweet
A crowd-pleasing dessert that is nostalgic for me!

What You’ll Need:

all-butter pie crust
rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
granulated sugar
lemon zest – orange zest works fine too
all-purpose flour
ground cinnamon
kosher salt
eggs
heavy whipping cream
vanilla extract
powdered sugar (for dusting)

Rhubarb Facts:

If you’re wondering about this interesting plant, read on!

Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
Only the stalks are edible. The leaves are toxic and should never be eaten.
Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
It thrives in cool climates and actually needs a cold winter to produce well.
A well-established rhubarb plant can produce for 20 years or more.
You should never harvest all the stalks at once – always leave some to keep the plant healthy.

How to make Rhubarb Custard Pie:

Step 1
Prep oven. Preheat oven to 400 degrees F.

Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.

Step 3
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn’t matter that much.

Step 4
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.

Step 5
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.

Step 6
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.

Step 7
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.

Step 8
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.

Step 9
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!

Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

More Delicious Rhubarb Recipes:

Looking for more rhubarb recipes? Try some of the following!

Recipe FAQs:

Do I need to peel the rhubarb?

No. Just wash it well and trim the ends. Peeling is usually unnecessary unless the stalks are very tough.

Can I use frozen rhubarb?

Yes. Thaw and drain it first so the pie does not become watery.

What kind of crust works best?

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.

What makes the filling custard?

The mixture of eggs, sugar, cream, and flour creates the custard texture.

Can I use whole milk instead of cream?

Yes. Whole milk works, though cream gives a richer texture to the pie.

How do I know when the pie is done?

The center should be slightly jiggly but not liquid. It firms up while cooling.

Other Delicious Pie Recipes:

While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rhubarb Custard Pie

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It's a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Course Dessert

Cuisine American

Keyword all butter pie crust, rhubarb custard pie

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 380kcal

Author Sue Ringsdorf

Ingredients

1 all-butter pie crust
3 cups chopped rhubarb (about 11 oz)
1 cup granulated sugar (200 grams)
zest from one large lemon
3 Tablespoons all-purpose flour (23 grams)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
powdered sugar – for dusting

Instructions

Prep oven. Preheat oven to 400 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you'll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 all-butter pie crust
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn't matter that much.
3 cups chopped rhubarb (about 11 oz)
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.
3 Tablespoons all-purpose flour (23 grams), 1 cup granulated sugar (200 grams), zest from one large lemon, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 2 large eggs, 1/2 cup heavy whipping cream, 2 teaspoons vanilla extract
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!
powdered sugar

Notes

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.
If using frozen rhubarb, thaw and drain it first so the pie does not become watery.
Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

Nutrition

Giant Cinnamon Roll Recipe

Suebee Homemaker — Thu, 26 Mar 2026 11:00:00 +0000

This Giant Cinnamon Roll is baked in a cast iron skillet for golden edges and a soft, gooey center. Swirled with buttery cinnamon sugar and topped with creamy frosting, it’s a show-stopping treat perfect for sharing!

Giant Cinnamon Roll

My mom was a true cinnamon roll connoisseur. I can still picture walking into a kitchen lined with trays of rolls—some ready for the oven, others warm and waiting for a thick layer of frosting. Once they were packed up, she’d send me off on delivery duty, sharing them with neighbors and the priests and nuns who lived across the street.

Now I get it. I often do the same thing with my baked goods because 1) we don’t need all of the carbs, and 2) it’s fun to share.

This is the only cinnamon roll recipe I bake in a cast iron skillet, and it’s truly a show-stopper. Serve it straight from the pan with the frosting swooped on top, and you’ve got a brunch centerpiece that will wow every guest at the table.

Reasons to love this recipe:

Prep ahead. You can make the dough ahead and instead of forming the roll, you can store it in the refrigerator and shape later. You can also form the dough, place in the pan, and place in the refrigerator for several hours before baking.
Tender and delicious. This giant roll is soft and melt in your mouth delicious.
You can add different types of frosting. In addition to this powdered sugar frosting, try my amazing caramel icing or a cream cheese frosting for something different.
Great for entertaining. This giant cinnamon roll is pretty impressive for company. A super fun treat for your holiday morning or any special occasion!

You do not need a fancy mixer to make rolls. This can be made by hand as well, using a large mixing bowl and a little bit of muscle.

What You’ll Need:

active dry yeast
granulated sugar
milk
large egg
unsalted butter
kosher salt
all-purpose flour
filling Ingredients – include butter, brown sugar, and cinnamon.
icing – includes powdered sugar, vanilla, half and half, and butter

How to make a Giant Cinnamon Roll:

Step 1
Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.

Step 2
Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.

Step 3
Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency.

Step 4
Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.

Step 5
Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.

Step 6
Slice dough. Use a pizza cutter to slice the dough into 1.5-2 inch slices.

Step 7
Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.

Step 8
Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.

Step 9
Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.

Step 10
Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.

Step 11
Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.

NOTE: Using our Old Fashioned Caramel Icing would also be delicious!

Step 12
Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.

Step 13
Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

Enjoy this Cinnamon Roll with a cup of cold brew or the best caramel latte!

Storing and Freezing:

STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.

Recipe Tips:

I use active dry yeast for baking. Instant yeast can be used in a dry climate or if you’re in a hurry.
Use warm water to activate the yeast. If using a digital thermometer, it should read between 105-110 degrees F.
When adding the flour, be sure to add it gradually and not all at one time.
When ready, the dough should be a little bit tacky – not overly sticky. It should be easy to handle.
When forming the roll, I recommend using a large baking mat to roll out the dough. If the dough is difficult to roll, let it rest so that the gluten can relax a bit.

Recipe FAQs:

Why bake the roll in a skillet?

Cast iron gives you golden, slightly crisp edges while keeping the center soft and gooey. It also helps the roll bake evenly.

Do I need to grease the skillet?

Yes. Even if it’s well-seasoned, buttering the skillet ensures easy release and adds extra flavor to the edges.

How do I know when the roll is done?

The center should be set (not doughy), and the internal temperature should be around 190–200°F.

Can I make the roll ahead of time?

Yes. Assemble it, cover, and refrigerate overnight. Let it come to room temperature before baking.

More Sweet Roll Recipes:

Looking for more sweet roll options? Try one of the following recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Giant Cinnamon Roll Recipe

This Giant Cinnamon Roll is baked in a cast iron skillet for golden edges and a soft, gooey center. Swirled with buttery cinnamon sugar and topped with creamy frosting, it’s a show-stopping treat perfect for sharing!

Course Breakfast

Cuisine American

Keyword cinnamon roll, giant cinnamon roll

Prep Time 30

Cook Time 35

time to rise 1 30

Total Time 2 35

Servings servings

Calories 431kcal

Author Sue Ringsdorf

Ingredients

I redid this recipe in Feb of 2026. Instead of a giant twist, I made it into a giant roll.

For the bread:

1 Tablespoon active dry yeast – I use Red Star Active Yeast
1/4 cup granulated sugar (50 grams)
1 ¼ cup warm 2% milk (225 grams)
1/4 cup unsalted butter – melted
1 large egg – whisked
3 ½ cups all-purpose flour (420 grams)
1 teaspoon kosher salt

For the filling:

1/4 cup unsalted butter – softened
1/2 cup brown sugar (110 grams)
2 Tablespoons ground cinnamon

For the icing:

1 ½ Tablespoons unsalted butter – melted
1 teaspoon vanilla extract
3 Tablespoons half and half
1 ¾ cups powdered sugar (210 grams) – sifted

Instructions

Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.
1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.
1/4 cup unsalted butter, 1 large egg
Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency.
3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.
1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.
1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

Notes

STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.

Nutrition

Overnight Sausage Egg Casserole

Suebee Homemaker — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Homemade Fruit Kolaches with Cream Cheese

Suebee Homemaker — Mon, 09 Mar 2026 11:00:00 +0000

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Czech-Inspired Kolaches

When our youngest son was in college at UT in Austin, we often stopped at the famous Czech Stop in West, Texas alongside I-35. It’s a beloved stop for travelers in that neck of the woods for good reason – deliciousness!

Since 1983, The Czech stop has been serving a huge variety of fruit, cream cheese, and savory kolaches straight from the bakery counter. Their kolaches are a regional classic rooted in Czech-Texan heritage and we are very big fans even though our trips that way have lessened over the years.

Why This Recipe Works:

SOFT AND PILLOWY – The enriched yeast dough creates a soft, pillowy texture similar to classic Czech-style kolaches.
CREAMY FILLING – Every bite has a little bit of sweet, creamy filling that keeps you coming back for more.
PERFECT FOR BRUNCH – These fruit kolaches are perfect for brunch because they’re easy to grab, share, and enjoy warm, making them ideal alongside coffee, tea, or mimosas.
LABOR OF LOVE – It takes a some time to make these delicious kolaches, but they are worth making. I promise!

What You’ll Need:

active dry yeast
granulated sugar
milk
egg
unsalted butter
all-purpose flour
bread flour
kosher salt
fruit preserves
for the filling – a combo of cream cheese, vanilla extract, powdered sugar, and milk
for the icing – a combo of butter, powdered sugar, vanilla extract, and milk

How to make Czech Kolaches:

Step 1
Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

Step 2
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

Add the egg and mix well.

Step 3
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

Step 4
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.

Step 5
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.

Step 6
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.

Step 7
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

Step 8
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

Step 9
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.

Step 10
Make icing. Combine melted butter, powdered sugar, vanilla, and two tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

Step 11
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Storing and Freezing:

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Recipe FAQs:

What are kolaches?

Kolaches are soft Czech-style pastries made with a lightly sweet yeast dough and filled with fruit, cream cheese, or both.

Do I need a stand mixer to make kolaches?

No, you can mix and knead the dough by hand. A stand mixer just makes the process faster and easier.

What kind of fruit works best for kolaches?

Thick fruit fillings like cherry, apricot, blueberry, or raspberry work best so they don’t spread too much while baking.

How do I keep the filling from working out?

Create a deep indentation in the dough and avoid overfilling. A sturdy, well-proofed dough helps keep everything in place.

When do I add the cream cheese filling?

Add the cream cheese filling after shaping the dough and before baking so it stays creamy and slightly tangy.

Other Delicious Roll Recipes:

Kitchen Tools Used: (affiliate links)

The Bosch Universal Mixer is the best bread mixer! My Mom had one sitting on her counter for as long as I can remember. She used it so often that she literally wore the first one out and bought a second one after she and Dad moved into an apartment. Mike bought me one for Mother’s Day several years ago and I love it. It doesn’t do the work FOR you, but it can handle a lot of bread making (speaking from experience!) and the lid prevents the dough from falling out of the mixer when making large batches of bread.
USA Half Sheet Pan (17. 25 x 12. 25 x 1 inches)
Cooling Rack

xoxo ~Sue

Homemade Fruit Kolaches with Cream Cheese Recipe

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Course Bread, Breakfast, Rolls

Cuisine American, Czech

Keyword fruit kolaches, homemade kolaches with cream cheese

Prep Time 25

Cook Time 18

Rise Time 2 30

Total Time 3 13

Servings servings

Calories 253kcal

Author Sue Ringsdorf

Ingredients

For the rolls:

4 teaspoons active dry yeast (12 grams)
1/4 cup granulated sugar (50 grams)
1 ¾ cup 2% milk (394 grams) – or whole milk
1 large egg
6 Tablespoons unsalted butter – softened
2/3 cup all-purpose flour (80 grams)
4 cups bread flour (520 grams)
2 teaspoons kosher salt
egg wash

For the cream cheese and fruit filling:

10 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 large egg yolk
1 cup preserves – any kind

For the glaze:

1 Tablespoon unsalted butter – metled
1 ¼ cup powdered sugar
3 Tablespoons milk
2 teaspoons vanilla extract

Instructions

Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.
2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.
Add the egg and mix well.
4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.
Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.
1 cup bread flour (130 grams)
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)
NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.
10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.
1 cup preserves, egg wash
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.
1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Video

Notes

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Nutrition

Old Fashioned Sticky Buns

Suebee Homemaker — Mon, 02 Mar 2026 12:00:00 +0000

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel “goo” – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Try our Giant Cinnamon Roll Recipe or Homemade Fruit Kolaches with Cream Cheese next!

Sticky Buns

My mother made these sticky buns SO MANY times during our lifetime. She made them for church breakfasts (coffee and rolls, as they called it) and church bake sales as well as for her family and friends. You could always count on freshly made caramel rolls on our return visits over the years. We love an old family recipe!

The thing about my mom’s cinnamon rolls was that they were the ABSOLUTE BEST. I’m not kidding. I have so many fond memories of this recipe.

Why This Recipe Works:

SIMPLE – If you love working with yeast, you’ll agree that these are simple to make. If you are new to the game, I promise that by following my step-by-step directions, you’ll be a pro too.
CINNAMON ROLLS ELEVATED – These are basically cinnamon rolls elevated. Add the caramel topping (or GOO!) and you have sticky buns.
GOOEY – We love the tender centers of these rolls and the gooey topping. SO much sticky goodness in these caramel sticky buns.

What You’ll Need:

Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
Granulated Sugar – Sugar is needed to add sweetness and helps to activate the yeast.
Water – Be sure to use WARM water (about 100-110 degrees F). It should be warm to the touch but not scalding. Scalding water will disintegrate the yeast, and cold won’t activate it at all.
Oil – My choice of oil for rolls is usually canola. But feel free to use melted butter in place of it, if desired.
Salt – Kosher salt is the only type of salt I use now. But regular salt may be used as well (but use only half the amount).
Flour – All-purpose flour produces the softest, fluffiest rolls!
For the cinnamon and sugar layer – Unsalted butter, brown sugar, and cinnamon.
For the “goo” – Brown sugar, more butter, white syrup, and pecans (optional).

How to make Old Fashioned Sticky Buns:

Step 1
Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

Step 2
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.

Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.

Step 3
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough ball with the smooth side up and cover with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.

Step 4
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

NOTE: I used two 8×8 pans but round pans would work great too.

Step 5
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.

Step 6
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.

Step 7
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.

Step 8
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.

Step 9
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Storing and Freezing:

STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

What to serve with Classic Sticky Buns:

A side of fresh fruit. You could also add some yogurt and Healthy Chocolate Granola.
Sausage Hash Brown Breakfast Casserole
Crustless Ham and Cheese Quiche
A glass of the best cold brew or a Caramel Latte!

Recipe FAQs:

What is the difference between a sticky bun and a caramel roll?

Sticky buns are baked with the sweetener and sometimes pecans on the bottom of the pan (and then flipped over). Cinnamon rolls are usually baked separately and then topped later with an icing of some type.

What’s another name for sticky buns?

Sticky buns are commonly referred to as honey buns or caramel buns.

Are pecans used in sticky buns?

Pecans are often times used in the sticky bun topping. I didn’t use them here, but will often times use them for an extra crunch in the topping.

Can I prepare sticky buns in advance?

Yes, you can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.

Recipe Tips:

When you add the milk to the yeast and sugar, be careful to use WARM milk between 105 -110 degrees F on a digital thermometer. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
The yeast will bubble up when it’s activated.
Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
The dough should be slightly sticky when ready. Over time, you will learn exactly how much flour is needed to make the ultimate cinnamon rolls.
These caramel rolls only take about 25 minutes to bake. Be careful to avoid over-baking.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Old Fashioned Sticky Buns

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel "goo" – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Course Breakfast

Cuisine American

Keyword caramel cinnamon rolls, old fashioned sticky buns, sticky buns

Prep Time 30

Cook Time 22

Rise Time 1 30

Total Time 2 22

Servings rolls

Calories 353kcal

Author Sue Ringsdorf

Ingredients

For the dough:

4 teaspoons active dry yeast (12 grams) – I use Red Star Active Yeast
1/3 cup granulated sugar (66 grams)
2 cups whole milk (480 grams) – warm
1/3 cup canola oil (72 grams)
2 teaspoons kosher salt (8-10 grams)
5 – 5¼ cups all-purpose flour (about 620 grams) – or enough to get the right consistency

For the sugar and cinnamon mixture:

6 Tablespoons unsalted butter (84 grams) – softened
2/3 cup brown sugar (145 grams)
2 Tablespoons cinnamon (16 grams) – more or less, depending on your preference

For the caramel “goo”:

1 cup brown sugar (220 grams)
1/3 cup unsalted butter (76 grams)
3 Tablespoons white corn syrup (60 grams)
chopped pecans – optional

Instructions

For the dough:

Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.
4 teaspoons active dry yeast (12 grams), 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.
Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
1/3 cup canola oil (72 grams), 2 teaspoons kosher salt (8-10 grams), 5 – 5¼ cups all-purpose flour (about 620 grams)
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.
NOTE: I used two 8×8 pans but round pans would work great too.
1 cup brown sugar (220 grams), 1/3 cup unsalted butter (76 grams), 3 Tablespoons white corn syrup (60 grams), chopped pecans
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.
6 Tablespoons unsalted butter (84 grams), 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon (16 grams)
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.
After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Notes

TO PREP IN ADVANCE: You can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.
STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

Nutrition

Panera Copycat Autumn Squash Soup

Suebee Homemaker — Mon, 16 Feb 2026 12:00:00 +0000

This Panera Copycat Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? We went to Panera on a recent trip, and I was shocked at the final bill of our simple lunch. So I did my best to replicate it. After several versions, I decided that not only was this the best one, it was the easiest one too!

Instead of sautéing apples with butter and spices, I used cinnamon applesauce for the same cozy sweetness – with zero effort. Just stir in 1 cup of cinnamon applesauce when you add the pumpkin. It blends beautifully, saves time, and gives the soup that warm, autumn flavor that we love.

Creamy soups are just so comforting! Try my Roasted Carrot Soup or my Butternut Squash Soup with Bacon for even MORE creaminess! And this Creamy Potato Soup can be almost completely pureed as well!

Reasons to Love this Soup (more than Panera!)

It’s cheaper. A bowl of this soup at Panera’s costs $7.99! You can make an entire batch of this soup for far less. This recipe makes five medium bowls or six small bowls.
You can tailor it to your taste buds. There is SO much wiggle room in soup recipes. If you want to add more cinnamon and sugar to make it sweeter, have at it. If you like your soups spicy, then add more ginger or cayenne! You can also add some apple cider for an even more pronounced apple taste. Email me if you need more suggestions or help.
It’s delicious! It really IS delish. Creamy with a savory and sweet flavor all at once.
Cozy! Another bonus is staying in your pjs and slippers and enjoying this soup in the comfort of your home. I’m all about the cozy life!

Ingredients Used

Butternut Squash – I used one medium to large squash. After I peeled and cubed it, it equaled about eight cups.
Carrots – Use about two large carrots, chopped.
Onion – I use yellow onion in most of my recipes.
Garlic – A few cloves of garlic are always a good thing.
Olive Oil – You’ll use a good dose of olive oil at the start of the recipe. Butter could be substituted, if desired.
Pumpkin – One cup of pumpkin puree adds depth of flavor and some sweetness too.
Brown Sugar – Just a bit of brown sugar is needed, but you could use honey instead. You may even want to skip the extra sweetener altogether due to including cinnamon applesauce. Test it and add as you go!
Seasonings – Cinnamon (in the applesauce), ground ginger, cayenne, nutmeg (optional), salt, and pepper round out the seasonings.
Broth – Use either vegetable broth to keep it vegetarian, or chicken broth works too.
Cream – Some heavy cream is a nice final touch to this healthy soup!

How to make Autumn Squash Soup:

Step 1
Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.

Step 2
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.

Step 3
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.

Step 4
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.

Step 5
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!

NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.

Step 6
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.

Step 7
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.

Storing and Freezing

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.

Expert Tips

Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

More Butternut Squash Recipes

I’ve got a few other delicious recipes for you to try next!

Other Delicious Soup Recipes

Soup Season is one of my favorites because there is really nothing easier than a big pot of whatever you’re craving. I’ve built up a pretty large library for you to sample from, and here are some by category. Take your pick!

Beef – Hearty Beef Vegetable Soup, Shredded Beef Cabbage Soup, and Beef Barley Vegetable Soup.
Curry Based – Sweet Potato Curry Soup and Curry Fish Stew.
Chicken – Green Chili Chicken Soup, Chicken Tortilla Soup, Creamy Chicken Pot Pie Soup, and Lemon Chicken Orzo Soup.
Other – I’ve also got creamy soups, meatless soups, meatball soups, chowder, chili, and more!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panera Copycat Autumn Squash Soup

This Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Course Main Dish, Soup

Cuisine American

Keyword Autumn Squash Soup, Panera’s autumn squash soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 393kcal

Author Sue Ringsdorf

Ingredients

3 Tablespoons olive oil
2 large carrots – chopped
1 medium yellow onion – chopped
3 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper – for heat (optional)
1 large butternut squash (about 8 cups chopped)
3 – 3½ cups broth – vegetable or chicken
1 cup pumpkin puree
1 cup cinnamon applesauce
2 Tablespoons brown sugar – or more for added sweetness
1/2 teaspoon nutmeg
1 cup heavy cream
roasted pepitas and crusty bread/grilled cheese – to serve

Instructions

Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.
3 Tablespoons olive oil, 2 large carrots, 1 medium yellow onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.
1 large butternut squash (about 8 cups chopped), 3 – 3½ cups broth
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.
1 cup pumpkin puree, 1 cup cinnamon applesauce, 2 Tablespoons brown sugar, 1/2 teaspoon nutmeg, 1 cup heavy cream
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!
NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.
roasted pepitas and crusty bread/grilled cheese

Notes

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.
Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

Nutrition

Red Wine Braised Chuck Roast

Suebee Homemaker — Mon, 09 Feb 2026 12:00:00 +0000

This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.

Braised Chuck Roast

I know I already have plenty of chuck roast recipes on the site, but I can’t help myself – there are just so many great ways to cook this delicious cut of beef. The real secret is simple: cook it long enough. When chuck roast is done right, it’s fall-apart tender. If it turns out tough, it usually just needs more time.

While I love a perfectly grilled steak, I can always count on a great beef bourguignon, beef au jus sandwich, or roast beef vegetable soup to make me happy. Yes, I weirdly crave beef and am down for a pot roast any day of the week!

Why This Recipe Works:

Chuck roast loves low-and-slow cooking. Chuck is full of connective tissue and marbling, which sounds tough, but that’s the magic. Long, gentle braising melts the collagen into gelatin, turning a normally chewy cut into something fork-tender and luscious.
Red wine tenderizes and adds depth. The acidity in red wine helps break down the meat while it cooks, and as it reduces, it brings rich, complex flavors that water or broth alone just can’t match.
Braising locks in moisture and flavor. Cooking the roast partially submerged in liquid creates a steamy, moist environment. This prevents the meat from drying out and allows it to absorb all those bold wine, herb, and aromatics flavors as it cooks.
Everything gets better with time. As the roast simmers, the wine, beef juices, and aromatics meld into a silky, concentrated sauce. The longer it cooks, the tastier it becomes – often even better the next day.

What You’ll Need:

chuck roast
avocado oil
seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper)
all-purpose flour
beef broth
red wine (like Pinot Noir)
tomato paste
Worcestershire sauce
bay leaves
onion

How to make Red Wine Braised Beef:

Step 1
Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Step 2
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.

Step 3
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 4
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.

Step 5
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.

Step 6
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

Step 7
Serve. Serve beef over garlic mashed potatoes and your choice of sides.

Storing and Freezing:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze braised chuck roast for up to 3 months, stored in a freezer bag.

How to make Garlic Mashed Potatoes:

To make garlic mashed potatoes, you’ll need yellow potatoes, garlic cloves, butter, sour cream, half and half, salt, and pepper.

You can use our Instant Pot Garlic Mashed Potatoes or make it on the stovetop according to the directions below.

Step 1
Cook potatoes and garlic. In a medium pot, combine peeled and chopped potatoes and peeled garlic cloves. Cover with cold water and bring to a boil. Add salt and cook until potatoes are fork tender. Drain.

Step 2
Add remaining ingredients. Transfer drained potatoes and garlic to a large mixing bowl. Add butter, sour cream, half and half, salt, and pepper. Use a hand mixer to mix ingredients until creamy.

Recipe FAQs:

What cut of beef is best for this recipe?

Chuck roast is ideal because it has great marbling and connective tissue that breaks down during slow cooking, making the meat incredibly tender and flavorful.

Do I need to sear the chuck roast first?

Yes. Searing creates a rich, browned crust that adds depth and complexity to the finished dish. Don’t skip this step – it’s where a lot of flavor comes from.

What type of red wine should I use?

Use a dry red wine you’d enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines, as they can throw off the savory balance of the dish.

How long should the roast cook?

The roast should braise for about 3–4 hours, or until the meat is fork-tender and easily pulls apart.

Can I add vegetables to this recipe?

Yes, classic choices include onions, carrots, celery, and garlic. Root vegetables hold up well to long cooking and soak up the flavorful sauce.

Should the roast be fully submerged in liquid?

No, only partially submerged. The liquid should come about halfway up the roast to allow both braising and gentle roasting at the same time.

How do I know when the chuck roast is done?

It’s ready when a fork slides in easily and the meat shreds without resistance. If it’s still tough, it needs more time.

Other Beef Roast Recipes:

We eat a ton of beef roast because 1) we grew up in the Midwest and it was a major protein for us, 2) if you cook it correctly, it’s as good as the best steak, and 3) I crave it!

xoxo ~Sue

Red Wine Braised Chuck Roast Recipe

This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.

Course Main Dish

Cuisine American

Keyword creamy garlic mashed potatoes, red wine braised chuck roast

Prep Time 25

Cook Time 3

Total Time 3 25

Servings servings

Calories 618kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons avocado oil
2 pounds chuck roast – after trimming (start with close to 3 pounds)
1 teaspoon each – onion powder, garlic powder, dried thyme
kosher salt and freshly ground black pepper – to taste
2-3 Tablespoons all-purpose flour
1 large onion – chopped
2 cups red wine – like pinot noir
1 cup lower-sodium beef broth
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 bay leaves
garlic mashed potatoes – to serve

Instructions

Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.
2 pounds chuck roast, 1 teaspoon each garlic powder, onion powder, and dried thyme, kosher salt and freshly ground black pepper, 2-3 Tablespoons all-purpose flour
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
2 Tablespoons avocado oil
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.
1 cup lower-sodium beef broth, 2 Tablespoons Worcestershire sauce, 2 Tablespoons tomato paste
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.
2 cups red wine, 1 large onion, 3 bay leaves
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
Serve. Serve beef over garlic mashed potatoes and your choice of sides.
garlic mashed potatoes

Notes

Please read blog post fully (with recipe FAQs) before making this recipe!

What to serve with braised beef? Try our Instant Pot Mashed Potatoes (you can make these on the stovetop too), Cauliflower Potato Mash, or Holiday Mashed Potatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze braised chuck roast for up to 3 months, stored in a freezer bag.

Nutrition

Mississippi Mud Pie

Suebee Homemaker — Mon, 02 Feb 2026 12:00:00 +0000

Mississippi Mud Pie is a rich, chocolate lover’s dream made with layers of Oreo crust, fudgy brownie, creamy chocolate pudding, and whipped topping. This decadent Southern dessert is the perfect indulgence for holidays, parties, or any time you crave something irresistibly sweet!

The Best Mississippi Mud Pie

Mississippi Mud Pie is the ultimate indulgence for chocolate lovers — rich, gooey, and unapologetically decadent. Just take a look at all of those layers – a crunchy Oreo crust, fudgy brownies, and silky chocolate pudding – all topped with fluffy whipped cream plus garnishes!

Need chocolate therapy? Make Mississippi mud pie and call it done!

I recently made this decadent dessert for a dinner party, and it was an absolute hit! The best part? The leftovers kept us empty nesters perfectly happy the following day.

Why This Recipe Works:

Chocolate on chocolate – it’s a dreamy combination of Oreo, brownie, pudding, and whipped topping. What’s not to love, right?
Simple ingredients – made with pantry staples like cocoa, sugar, and butter.
Easy to make ahead – tastes even better chilled overnight.
Customizable – add nuts, chocolate chips, or a drizzle of caramel.
Beautiful presentation – looks impressive with all of those layers!

Want more pie? Try our Rhubarb Custard Pie, Pumpkin Pie in Graham Cracker Crust, or Mason Jar Apple Pie!

What You’ll Need:

Oreo Crust – Oreo cookies and butter
Chocolate Brownie Layer – butter, chocolate (baking bar plus cocoa powder), sugars (both granulated and brown sugar), eggs, vanilla extract, flour, and salt
Pudding Layer – instant chocolate pudding and milk
Topping – heavy whipping cream, powdered sugar, and vanilla

How to make Mississippi Mud Pie:

Step 1
Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

Step 2
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

Step 3
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.

Step 4
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

Step 5
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.

Step 6
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

Step 7
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

Step 8
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

Step 9
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Recipe FAQs:

What pan should I use?

A 9-inch pie dish or springform pan works best for layering and serving.

Can I use boxed brownies?

I recommend making our homemade brownies because you’ll have too much using a box mix. You could, of course, try to cut it down for this recipe.

Can I use homemade pudding?

Yes, but store-bought is easier and still delicious in this dessert.

How do I store leftover pie?

Keep it covered in the refrigerator for up to 2-3 days.

Other Decadent Chocolate Desserts:

I love chocolate desserts of any kind, and these should satisfy your cravings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mississippi Mud Pie

Course Dessert

Cuisine American

Keyword Mississippi mud pie

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 739kcal

Author Sue Ringsdorf

Ingredients

For the crust:

baking spray – to coat the pan
13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted

For the brownie layer:

1/3 cup unsalted butter – melted
2 oz semisweet chocolate – chopped
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt

For the pudding layer:

3.9 oz Jello instant chocolate pudding mix
2 cups whole milk

For the whipped cream topping:

1 ½ cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
chocolate curls, Oreo crumbs – to garnish

Instructions

Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.
baking spray
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.
1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.
3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!
1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.
chocolate curls, Oreo crumbs
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Notes

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Nutrition

SueBee’s Beef Bourguignon Recipe

Suebee Homemaker — Sun, 21 Dec 2025 12:00:00 +0000

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Julia Child’s Beef Bourguignon

Our good friends, Kerri and John, had us over for this show-stopping dish recently and so I thought I’d create my own version. Admittedly, this recipe is pretty classic and so I’m only sharing my technique here.

The ingredients in beef bourguignon recipes don’t vary too much but I think making it in advance (like a day or two in advance) is key. As it rests, the sauce thickens slightly, and the flavors from the wine, beef, bacon, and herbs meld together into something otherworldly.

Beef Bourguignon began in the heart of Burgundy, France — a region celebrated for its bold red wines and rich, hearty cooking. What started as a humble peasant dish was born out of necessity: slow-cooking tough cuts of beef with wine, herbs, and vegetables until they transformed into something tender and deeply flavorful.

Over time, this rustic stew was refined by French chefs and eventually made famous around the world by Julia Child, who introduced it to home cooks everywhere. Thank you Julia! Today, it remains the ultimate comfort food — a dish that feels both down-to-earth and a little bit elegant, no matter where it’s served.

It’s time to slip on our aprons and channel our inner Julia Child, friends!

Why This Recipe Works:

Rich, deep flavor – Slow-simmered beef, red wine, and aromatics come together for the ultimate comfort dish.
A classic made simple – All the elegance of French cuisine without being fussy.
Perfect for entertaining – Feels fancy but can be made ahead, making it ideal for dinner parties or holidays.
Pairs beautifully with sides – Serve it with mashed potatoes, noodles, or crusty bread to soak up every drop of sauce.

What You’ll Need:

bacon – The rendered bacon fat helps sear the beef and vegetables, creating those delicious caramelized bits (fond) that build the stew’s rich flavor.
chuck roast – Go with a three pound roast because you’re going to want leftovers!
kosher salt and freshly ground black pepper
veggies – including onion, carrots, garlic, and mushrooms
tomato paste – Tomato paste is concentrated and rich, adding that deep savory note that enhances the beef’s flavor.
all-purpose flour – The flour helps the sauce naturally thicken as it simmers.
red wine – Pinot Noir (or Burgendy) is the traditional choice! Elegant and earthy, it matches the dish’s French roots perfectly.
beef broth – You’ll need enough beef broth to cover the beef after adding the bottle of wine.
fresh thyme and bay leaves
butter – The butter is used to cook the mushrooms. These are added in the last step of the cooking process.

How to make Classic Beef Bourguignon:

Step 1
Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Step 2
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.

Step 3
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

Step 4
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.

Step 5
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 6
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

Step 7
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

Step 8
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth (1-2 cups) to cover the meat.

Step 9
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

Step 10
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

Step 11
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.

Step 12
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Storing and Freezing:

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To cook this ahead of time:

Cook it fully according to the recipe, then let it cool to room temperature.
Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Recipe FAQs:

What kind of beef is best for Beef Bourguignon?

Use a well-marbled cut like chuck roast — it becomes tender and flavorful after slow cooking.

Do I really need to use red wine?

Yes, red wine is 100% needed and gives the stew its deep, rich flavor. Choose a dry red like Pinot Noir, Cabernet Sauvignon, or Burgundy (but nothing you wouldn’t drink!).

Can I make Beef Bourguignon ahead of time?

Absolutely — it actually tastes even better the next day as the flavors meld together.

How long does it need to cook?

About three hours (or more), until the beef is fork-tender and the sauce has thickened beautifully.

What should I serve with Beef Bourguignon?

It’s amazing over mashed potatoes, egg noodles, or buttered baguette slices to soak up that luscious sauce.

Other Delicious Beef Roast Recipes:

Beef roast is my ultimate comfort food and it’s the meat I make after vacation, on a rainy day, or just because.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sue’s Beef Bourguignon Recipe

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Course Main Dish

Cuisine American, French

Keyword beef bourguignon recipe, Julia Child’s beef bourguignon

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 706kcal

Author Sue Ringsdorf

Ingredients

8 oz. thick-cut bacon
3 pounds chuck roast – cut into 2-inch cubes
kosher salt and freshly ground black pepper – to taste
1 large onion – chopped
4 large carrots – chopped
5 cloves garlic – minced
1/4 cup all-purpose flour
1 Tablespoon tomato paste
750 ml red wine
1-2 cups lower-sodium beef broth
3-4 sprigs fresh thyme
3 bay leaves
24 oz. Bella or cremini mushrooms – chopped
2 Tablespoons unsalted butter

Instructions

Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)
8 oz. thick-cut bacon
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
3 pounds chuck roast, kosher salt and freshly ground black pepper
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.
1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.
1/4 cup all-purpose flour
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.
750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.
**We like it best when made in advance as the flavors get better and better.
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.
24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To make this ahead of time:

Cook it fully according to the recipe, then let it cool to room temperature.
Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Nutrition

Cheesy Pesto Pull-Apart Bread

Suebee Homemaker — Thu, 18 Dec 2025 12:00:00 +0000

This Cheesy Pesto Pull-Apart Bread is loaded with melty cheese, fresh pesto, and golden baked layers that pull apart effortlessly. A fun, crowd-pleasing appetizer or side dish that’s perfect for parties, game day, or any cozy gathering!

Pesto Pesto Bread

This Cheesy Pesto Pull-Apart Bread is the kind of appetizer that disappears fast – like really fast. Every bite is loaded with melty cheese, garlicky pesto, and golden, toasty bread that’s crispy on the outside and soft in the middle. It’s one of those recipes that looks impressive but couldn’t be easier to make – just slice, stuff, bake, and watch it work its magic.

It’s also perfect for entertaining because it’s fun, shareable, and totally irresistible. Whether you’re hosting game night, a holiday party, or just having friends over for dinner, this bread brings everyone to the table (and keeps them hovering near the pan).

Reasons to love this pull-apart bread:

Melty, gooey cheese — every bite is packed with irresistible cheesy goodness.
Bursting with pesto flavor — the herby, garlicky sauce seeps into every nook of the bread.
Crispy outside, soft inside — the perfect texture combo that makes it impossible to stop eating.
So easy to make — just slice, stuff, and bake—no fancy skills required (but our Chewy French Bread is simple to keep hand in the freezer).
Customizable — try different cheeses, add sun-dried tomatoes, or sprinkle red pepper flakes for a kick.

What You’ll Need:

Bread – While I use my Chewy French Bread recipe, you could use any store-bought bread.
Pesto Sauce – We love using our Homemade Basil Pesto Sauce, store-bought sauce is fine too.
Cheese – We used parmesan cheese and mozzarella cheese but any combo of cheese will work.

How to make Cheesy Pesto Pull-Apart Bread:

Step 1
Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.

Step 2
Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.

Step 3
Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.

Step 4
Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.

Step 5
Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.

Step 6
Bake. Bake pesto pull-apart bread for 30 minutes in a preheated oven at 375 degrees F, and then remove foil and bake uncovered for a few minutes to crisp it up

Step 7
Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

What to serve with cheesy pesto bread:

Cocktails – Try our Grapefruit Gin Cocktails, Limoncello Mules, or Pineapple Coconut Margaritas.
Mocktails – For a non-alcoholic drink, how about Raspberry Mocktails, Strawberry Mojito Mocktails, or Blueberry Mocktails.
Side to any main dish. Serve it with our favorite Italian Wedding Soup with Turkey Meatballs, Lasagna Roll Ups with Cottage Cheese, or Lemon Ricotta Pasta.

Recipe Tips:

Keep some French bread in your freezer at all times. I take my mom’s recipe, and instead of using French bread loaf pans, I make a couple loafs in my cast iron skillets.
Make up a double batch of pesto sauce, and freeze small portions for when you need it. BTW, when you freeze pesto sauce, the colors don’t stay as vibrant, but the taste is still wonderful.
Keep a few kinds of cheese handy in your refrigerator. I used mozzarella and parmesan, but any variety that you prefer would be just as good.

Recipe FAQs:

What kind of bread works best for pull-apart bread?

A round loaf of sourdough or Italian bread works great—it’s sturdy enough to hold all the cheese and pesto without falling apart.

What kind of cheese works best?

Mozzarella melts beautifully, but adding a little provolone or parmesan gives extra flavor and stretch.

Can I use store-bought pesto sauce?

Yes, store-bought pesto works perfectly, but if you have homemade on hand, even better.

Can I make this ahead of time?

Yes, assemble it up to a few hours ahead, cover tightly, and bake right before serving.

What can I serve with cheesy pesto pull-apart bread?

It’s perfect with soups, salads, or pasta—or just enjoy it as a fun, cheesy appetizer everyone can pull apart and share!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cheesy Pesto Pull-Apart Bread Recipe

This Cheesy Pesto Pull-Apart Bread is loaded with melty cheese, fresh pesto, and golden baked layers that pull apart effortlessly. A fun, crowd-pleasing appetizer or side dish that’s perfect for parties, game day, or any cozy gathering!

Course Appetizer

Cuisine American

Keyword cheesy party bread, cheesy pesto bread

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 278kcal

Author Sue Ringsdorf

Ingredients

1 medium French bread or sourdough loaf – cut into a checkerboard
1 cup pesto sauce – my homemade versions are on this site
10 oz shredded mozzarella cheese – or more
2 oz shredded parmesan cheese
freshly ground black pepper

Instructions

Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.
Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.
Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.
1 medium French bread or sourdough loaf
Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.
Add some freshly ground black pepper on top, as desired.
1 cup pesto sauce, 10 oz shredded mozzarella cheese, 2 oz shredded parmesan cheese, freshly ground black pepper
Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.
Bake. Bake pesto party bread for 20 minutes in a preheated oven at 400 degrees F, and then remove foil and bake uncovered for a few minutes to slightly brown the cheese.
Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

Notes

When cutting the bread in chunks, be careful to NOT cut all the way through the bread. You want it to stay in tact.
Using homemade pesto sauce is best, but store bought is ok too.
You can use a variety of different cheeses, according to whatever you like best.
Using a foil tent during part of the baking time will ensure the cheese doesn’t burn. Just watch it carefully.

Nutrition

Baileys Ice Cream Recipe

Suebee Homemaker — Thu, 11 Dec 2025 12:00:00 +0000

This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!

KitchenAid Baileys Ice Cream

Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!

Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.

All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!

Why This Recipe Works:

SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.

What You’ll Need:

Dairy – a combo of whole milk and heavy cream
Large Eggs
Light Brown Sugar
Vanilla Extract
Pinch of salt
Baileys Irish Cream

How to make Baileys Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.

When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.

Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.

Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.

Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for properly using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What is Baileys Irish Cream?

Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.

How do I incorporate Baileys into the ice cream?

Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.

What is the difference between French-Style and Philadelphia ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

What are some good toppings for Baileys ice cream?

Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.

Do I need an ice cream maker to make Baileys ice cream?

While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baileys Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American, Irish

Keyword Bailey’s Ice Cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 ¼ cups heavy cream
5 large egg yolks
1 cup light brown sugar
3/4 cup Bailey's Irish Cream
1-2 Tablespoons vanilla extract
pinch of salt

Instructions

Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Notes

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Brussels Sprouts with Cheese Sauce

Suebee Homemaker — Mon, 24 Nov 2025 12:00:00 +0000

Brussels Sprouts with Cheese Sauce is a cozy, flavorful side dish made with a rich Gruyère sauce and crispy bacon. This cheesy, comforting recipe is perfect for holidays, dinner parties, or weeknight meals!

Brussels Sprouts Gratin

On an ordinary day, a simple pan of roasted Brussels sprouts is more than enough as a side to a protein. But when the holidays or special occasions roll around, I like to take those same vegetables and dress them up a bit.

Brussels sprouts used to get such a bad reputation, but I’m here to say they’ve totally redeemed themselves in my kitchen. What used to be the veggie everyone pushed to the side of the plate is now one of my absolute favorites – I could eat them any night of the week! Btw, they are good cold too – eaten straight out of the container of leftovers!

Why we love this casserole:

Bacon makes everything better—smoky, salty bites pair perfectly with tender sprouts.
Gruyère cheese sauce is next-level—rich, nutty, and super creamy.
Transforms Brussels sprouts into a comfort food favorite, even for picky eaters.
Holiday-worthy but weeknight easy—fancy enough for guests, simple enough for everyday. Plus we always have something “green” on our table!
Balanced flavors—savory bacon, nutty Gruyère, and earthy sprouts all complement each other.
Crowd-pleasing upgrade—turns a humble veggie into a show-stopping side dish.

What You’ll Need:

Brussels Sprouts – I started with three pounds of Brussels sprouts, but it will be less after trimming them.
Olive Oil – Necessary for roasting the veggies.
S&P
Bacon – par-cooked and crumbled
Butter – I use unsalted butter.
Onion and Garlic
Flour – Used to thicken the sauce.
Whole Milk
Cheese – Gruyere Cheese and Parmesan Cheese
Seasonings – Thyme, salt, and pepper.

How to make Brussels Sprouts Gratin:

Step 1
Prepare the veggies. Slice the stems off the Brussels sprouts and remove the outer leaves. Slice in half or fourths, depending on size.

Step 2
Roast veggies. Place the Brussels sprouts on two baking sheets lined with parchment paper. Drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper to taste. Roast until the veggies are fork tender and are slightly browned. (I use my convection oven when I roast veggies so I can get a nice crisp to them.)

Add the veggies to a 9×13 casserole dish.

Step 3
Grate the cheese. Freshly grate the gruyere cheese and parmesan cheese. Using pre-shredded cheese will sometimes make the melting process difficult.

Step 4
Make the cheese sauce. In a medium saucepan, sauté the chopped bacon until slightly crispy. Remove the bacon and add to the Brussels sprouts.

Use the bacon grease or add the butter to pot. Add onion and cook until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds. Add flour and whisk until it’s well combined, about one minute. Then add milk and bring to a simmer. You’ll see it thicken as you whisk.

Add seasonings – the thyme, salt and pepper. Remove from heat and stir in gruyere and parmesan cheese . Stir until completely melted. Then add the sauce over the Brussels sprouts.

Step 5
Make topping. Combine the melted butter, bread crumbs, parmesan cheese, and dried thyme. Add over top of the cheese sauce.

Step 6
Bake casserole. Bake Brussels sprouts with cheese sauce for 20-25 minutes, or until piping hot.

Store leftover casserole in an airtight container in your refrigerator for 3-4 days. Reheat to serve.

Recipe FAQs:

Can Brussels sprouts gratin be made in advance?

Yes, you can prep it early. Prepare the gratin but don’t bake until right before serving. You’ll need to increase the bake time to about 45 minutes to get everything nice and hot. Cover with foil if the bread crumb topping starts to get too dark on top. Casserole leftovers are GREAT!

How do I prep Brussels sprouts?

To prep Brussels sprouts, trim the end off each one. Then remove the outer leaves. Slice them in half or fourths, depending on the size of the veggies.

What is a gratin?

A gratin is a technique in which an ingredient is topped with a browned crust, often using cheese or breadcrumbs, sometimes both. (Easy but fancy, right?)

Tips for Roasting Vegetables:

Chop veggies in similar size so that roasting time is accurate for the whole batch.
If mixing veggies, chop quicker cooking ones larger and slower cooking ones smaller.
Spray the baking sheet with spray (or line it with parchment paper).
Spread veggies in pan without crowding them. This will ensure they are roasted and not steamed.
Use a nice amount of olive oil (good fats!) and salt & pepper (or other seasonings you prefer).
Roast your vegetables until they are fork tender, and slightly charred.

Other Side Dishes:

If you need a couple of salads (aka dessert salad!) on your menu, try our Snicker Salad Recipe or Raspberry Pretzel Salad too!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Brussels Sprouts with Cheese Sauce

Brussels Sprouts with Cheese Sauce is a cozy, flavorful side dish made with a rich Gruyère sauce and crispy bacon. This cheesy, comforting recipe is perfect for holidays, dinner parties, or weeknight meals!

Course Side Dish

Cuisine American

Keyword brussels sprouts gratin, gruyere cheese sauce

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 428kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 ½ pounds Brussels sprouts – AFTER stems and leaves removed
3 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste

For the sauce:

4-5 slices bacon – par-cooked and crumbled
unsalted butter – use bacon grease OR 3 tablespoons butter
1 cup white onion – diced
3 cloves garlic – minced
3 Tablespoons all-purpose flour
2 ½ cups whole milk
8 oz. gruyere cheese – freshly grated
1/2 cup parmesan cheese – freshly shredded
kosher salt and freshly ground black pepper – to taste

For the topping:

2 Tablespoons unsalted butter
1 cup Panko breadcrumbs
1/4 cup parmesan cheese
1 teaspoon dried thyme

Instructions

Prepare the veggies. Slice the stems off the Brussels sprouts and remove the outer leaves. Slice in half or fourths, depending on size.
Roast veggies. Place the Brussels sprouts on two baking sheets lined with parchment paper. Drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper to taste. Roast until the veggies are fork tender and are slightly browned. (I use my convection oven when I roast veggies so I can get a nice crisp to them.)
Add the veggies to a 9×13 casserole dish.
2 ½ pounds Brussels sprouts, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Grate the cheese. Freshly grate the gruyere cheese and parmesan cheese. Using pre-shredded cheese will sometimes make the melting process difficult.
Make the cheese sauce. In a medium saucepan, sauté the chopped bacon until slightly crispy. Remove the bacon and add to the Brussels sprouts.
Use the bacon grease or add the butter to pot. Add onion and cook until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds. Add flour and whisk until it’s well combined, about one minute. Then add milk and bring to a simmer. You’ll see it thicken as you whisk.
Add seasonings – salt and pepper. Remove from heat and stir in gruyere and parmesan cheese . Stir until completely melted. Then add the sauce over the Brussels sprouts.
4-5 slices bacon, (unsalted butter), 1 cup white onion, 3 cloves garlic, 3 Tablespoons all-purpose flour, 2 ½ cups whole milk, 8 oz. gruyere cheese, 1/2 cup parmesan cheese, kosher salt and freshly ground black pepper,
Make topping. Combine the melted butter, bread crumbs, parmesan cheese, and dried thyme. Add over top of the cheese sauce.
2 Tablespoons unsalted butter, 1 cup Panko breadcrumbs, 1/4 cup parmesan cheese, 1 teaspoon dried thyme
Bake casserole. Bake Brussels sprouts with cheese sauce for 20-25 minutes, or until piping hot.

Notes

Store leftover casserole in an airtight container in your refrigerator for 3-4 days. Reheat to serve.

Nutrition