Easter Side Dishes Archives - SueBee Homemaker

Squash Casserole with Ritz Crackers

Sue Ringsdorf — Mon, 07 Sep 2026 11:00:00 +0000

Squash Casserole with Ritz Crackers is a comforting, baked dish featuring tender slices of squash combined with a creamy, cheesy mixture and topped with a buttery, crunchy Ritz cracker crust. This Southern-inspired recipe is a perfect blend of textures and flavors, making it a beloved addition to family dinners and holiday gatherings.

Southern Squash Casserole

Since moving to Texas from the Midwest in 1993, I’ve learned a lot about certain southern foods. Like eating black-eyed peas on New Years Day and how some people adore a Crawfish Boil (no thank you ma’am!).

Over the years, I learned to love some of the well-known Southern staples – like Smoked Beef Brisket, Smoked Pork Butt, Pepper Jack Queso, Cowboy Baked Beans, and Bacon Wrapped Jalapeño Poppers. I’ve still got a long way to go to go but this southern squash casserole is an easy win for me!

Why We Love This Recipe:

SIMPLE INGREDIENTS – This squash casserole uses simple ingredients that can be found in your local grocery store.
QUICK TO MAKE – You can have this southern casserole on the table in about an hour or less.
USES SUMMER PRODUCE – If you’re a gardener, you’ll love using up extra summer produce in this recipe. While this squash casserole uses summer squash, you can still find it in grocery stores all year long.

What You’ll Need:

All of these ingredients are easily found in most grocery stores. We keep most of these ingredients stocked in our kitchen.

Olive Oil
Onion
Garlic
Eggs
Half and Half
Cheddar Cheese
Parmesan Cheese
Unsalted Butter
Ritz Crackers
Kosher Salt and Freshly Ground Black Pepper

How to make Squash Casserole:

Step 1
Prep. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with spray.

Step 2
Sauté veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, the chopped onions. Sauté onions until softened, about 3 minutes. Then add garlic and stir for 30 seconds.

Step 3
Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.

NOTE: 1) Make sure you don’t slice the squash too thin, and 2) be careful to avoid over-cooking the squash when you sauté it. It should be JUST tender.

Step 4
Drain. Transfer the squash mixture to a large colander to drain excess moisture.

Step 5
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.

Step 6
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add most of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.

Step 7
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.

Step 8
Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.

Step 9
Bake. Bake the casserole for 20-25 minutes or until golden brown on top and bubbly. Serve with some chopped cilantro or parsley.

Serve this casserole with any protein. We love it with grilled steak or chicken, but it pair well with so many things! Try our Grilled Filet Mignon, Smoked Spatchcock Turkey, Grilled Caprese Chicken, Double Crust Chicken Pot Pie, or Beef Kabobs on the Grill.

Storing and Freezing:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
I don’t recommend freezing this casserole due to the watery nature of zucchini squash and yellow squash.

Recipe FAQs:

Can I prepare this casserole ahead of time?

Assemble the casserole without the Ritz cracker topping, refrigerate it, then add the topping right before baking so it stays crisp.

Do I have to sauté the squash first?

Yes. Raw squash will release too much liquid and won’t soften properly. Pre‑cooking is what gives the casserole its creamy texture.

Are there some recipe variations?

You can add other types of cheese (like smoked gouda, gruyere cheese, or white cheddar cheese), heavy cream or whole milk instead of half and half, and other seasonings (onion powder and red pepper flakes would be tasty).

How do I prevent the squash casserole from getting watery?

To prevent this, we sauté the squash and add salt which draws out moisture. Then we strain it in a colander to get as much liquid out as possible.

How long does it bake?

Most casseroles bake at 375°F for 25–35 minutes, or until bubbly and golden. If it’s been refrigerated, add about 10 extra minutes.

Other Squash Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Squash Casserole with Ritz Crackers

Course Side Dish

Cuisine American

Keyword southern squash casserole, squash casserole with ritz crackers

Prep Time 30

Cook Time 25

Total Time 50

Servings servings

Calories 312kcal

Author Sue Ringsdorf

Ingredients

For the squash mixture:

2 Tablespoons extra-virgin olive oil
1 cup white onion – chopped
3 cloves garlic – minced
1 ⅓ pounds zucchini squash – sliced
1 ⅓ pounds yellow squash – sliced
2 teaspoons kosher salt – to taste

Remaining ingredients:

6 oz. cheddar cheese – freshly shredded
2 large eggs
1/2 cup half and half
kosher salt and freshly ground black pepper – to taste
2 oz. parmesan cheese – freshly shredded
4 Tablespoons unsalted butter
24 Ritz crackers – crushed

Instructions

Prep. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with spray.
Sauté veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, the chopped onions. Sauté onions until softened, about 3 minutes. Then add garlic and stir for 30 seconds.
2 Tablespoons extra-virgin olive oil, 1 cup white onion, 3 cloves garlic
Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.
1 ⅓ pounds zucchini squash, 1 ⅓ pounds yellow squash, 2 teaspoons kosher salt
Drain. Transfer the squash mixture to a large colander to drain excess moisture. (If time, leave this sit for 20 minutes or more.)
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.
2 large eggs, 1/2 cup half and half
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add all but one cup of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.
6 oz. cheddar cheese , kosher salt and freshly ground black pepper, 2 oz. parmesan cheese
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.
24 Ritz crackers
Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.
4 Tablespoons unsalted butter, 24 Ritz crackers
Bake. Bake the casserole for 25-30 minutes or until golden and bubbly. Allow it to rest for 5-10 minutes.
Serve with some chopped cilantro or parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
I don’t recommend freezing this casserole due to the watery nature of zucchini squash and yellow squash.

Nutrition

Crunchy Asian Cabbage Salad

Sue Ringsdorf — Mon, 11 May 2026 11:00:00 +0000

Crunchy Asian Cabbage Salad is a classic potluck dish that I’ve made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing to up the health factor. Still SO good and an easy recipe I keep coming back to again and again!

Jennifer says “This is always a hit in my house but I am totally loving the addition of the edamame:) Love the extra protein!”

Asian Salad Recipe

I may be dating myself, but how many of you recognize this cabbage salad? You know the one with ramen in it? Well, if your hand is up, stay tuned because I’ve made this one HEALTHIER. It’s still awesomely tasty, but it has way less sugar and skips that nasty salt bomb in the tiny little packet of ramen noodles. Is this ringing a bell yet?

My mother made this salad for SO many potlucks back in the day and I have too. I’ve made a lot of salads over the last couple of years, and love playing with ingredients to make it both tasty and healthy. Gone are the days of eating boring lifeless salads. Bring on all of the flavor, the crunch, and the familiarity.

Want to add protein? Try some rotisserie chicken or some grilled flank steak!

For some other mains, I’ve got ideas! Try one of the best burgers ever – my Juicy Lucy Burgers (with goat cheese) or a big old stuffed steak, like my Stuffed Flank Steak. The Juiciest Grilled Chicken Skewers are also a perfect main dish to pair with this cabbage salad.

Why This Recipe Works:

SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

Ingredients Used:

Packaged Cabbage Slaw – It’s so easy to buy a bag of coleslaw mix. I especially like the one with the shredded carrots. Alternatively, you could chop your own green cabbage if desired.
Red Cabbage – I love the color and flavor of red cabbage in this salad. But you could also use an equivalent amount of extra packaged slaw.
Matchstick Carrots – I like to make my own matchstick carrots which is super easy. You’ll need about two large carrots. You can also buy pre-shredded carrots at the grocery store.
Shelled Edamame – These are found in the frozen vegetable section of your grocery store. Make sure you buy the SHELLED version for ease. After cooking these in the microwave, I like to add a sprinkle of kosher salt.
Green Onions – You’ll want some green onions for added flavor.
Package of Ramen Noodles – Make sure you toss that seasoning packet! Just break up the noodles and toast them on the stovetop.
Slivered Almonds – Add them to the pan of ramen noodles and toast them up. You’ll know they’re ready to go once you can smell them. Be careful to avoid burning though!
Shelled Sunflower Seeds – This is an optional salad topping, but one I keep on hand because we use them in so many recipes.

As I mentioned, I tweaked this recipe to make it healthier, and the majority of the adjustments were in the salad dressing. Who needs a ton of sugar in A SALAD?! Not me.

Avocado Oil
Rice Vinegar
Soy Sauce
Granulated Sugar
Toasted Sesame Oil
Soy Sauce
Chili Paste
Garlic Powder, Dried Ginger, Salt, and Pepper

Cabbage is one vegetable that holds up so well to dressings, which is awesome for prepping ahead. Be sure to try our Cruciferous Salad with Honey Balsamic Vinaigrette or Creamy Coleslaw Recipe next!

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 2
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.

Step 3
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.

Step 4
Combine ingredients. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

NOTE: Since cabbage is a strong vegetable, it doesn’t wilt easily and will hold up to the dressing for a while. I tend to like it better when the salad has time to soak up some of the flavors from the dressing, but you can also add the dressing right before meal time.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Can I customize the vegetables in this hearty salad recipe?

Yes, you can customize the vegetables based on your preferences. Snow peas, cucumber, or shredded broccoli could be great additions.

What dressing should be used?

A classic Asian dressing works well. We add soy sauce and chili paste.

Can I make the Asian salad ahead of time?

You can prepare the vegetables and dressing ahead of time but assemble the salad just before serving to maintain its crispiness. Or as explained above, you can add the dressing in advance to absorb flavors.

How can I make the dressing gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce to make the dressing gluten-free.

How long can I store the leftovers in the refrigerator?

The salad is best enjoyed fresh on the first day, but if stored properly in an airtight container, it can last in the refrigerator for several days.

Kitchen Tools Used (affiliate links)

xoxo ~Sue

Crunchy Asian Cabbage Salad

Crunchy Asian Cabbage Salad is a classic pot-luck dish that I've made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing. Still SO good and an easy recipe I keep coming back to again and again!

Course Salad

Cuisine Chinese, Thai

Keyword asian cabbage salad, crunchy salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the salad:

16 oz package cabbage slaw
1 1/2 cups red cabbage – chopped
1 cup shredded carrots
1/2 cup green onions – chopped
8 oz. shelled edamame
3 oz. package ramen noodles – broken into pieces, and toasted
1/2 cup slivered almonds -toasted
sunflower seeds – optional topping

For the dressing:

1/3 cup olive oil
3 Tablespoons rice vinegar
2 Tablespoons granulated sugar
2 Tablespoons lower-sodium soy sauce
2 teaspoons chili paste
1-2 teaspoons toasted sesame oil
1/4 teaspoon EACH garlic powder and dried ginger – or use fresh
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.
1/3 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons lower-sodium soy sauce, 2 Tablespoons granulated sugar, 1-2 teaspoons toasted sesame oil, 2 teaspoons chili paste, 1/4 teaspoon EACH garlic powder and dried ginger, kosher salt and freshly ground black pepper
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.
8 oz. shelled edamame
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.
3 oz. package ramen noodles, 1/2 cup slivered almonds
Combine. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings . To serve, drizzle salad dressing on top, and mix well. Add some shelled sunflower seeds and toasted sesame seeds, if desired.
16 oz package cabbage slaw, 1 1/2 cups red cabbage, 1 cup shredded carrots, 1/2 cup green onions, 8 oz. shelled edamame, 3 oz. package ramen noodles, 1/2 cup slivered almonds, sunflower seeds

Video

Notes

You can omit the red cabbage, and just add more green cabbage mix, if desired.
This salad can also be prepared by adding the dressing about an hour before serving. Wait to add the ramen, almonds, and sunflower seeds until serving, for best results.
You can add dressing to individual servings as well, if you don’t plan to eat the entire salad.

Nutrition

Classic Deviled Eggs

Sue Ringsdorf — Thu, 02 Apr 2026 11:00:00 +0000

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Deviled Eggs with Apple Cider Vinegar

Deviled eggs are an absolute staple in our house – my guys absolutely devour them every single time! There really is no better easy appetizer, and every time I make them I find myself wondering why I don’t whip them up more often. They disappear fast so consider yourself warned!

I love the tang of apple cider vinegar and use it in many recipes, including my momma’s Creamy Potato Salad. This vinegar is great in salad dressings too, especially our Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!

For another egg recipe, try some Egg Salad with Dill!

Why this Recipe Works:

Simple and classic – just a handful of pantry staples come together to create the most perfectly creamy, crowd-pleasing filling
The perfect balance of flavor – yellow mustard, apple cider vinegar, and a touch of sugar give these deviled eggs just the right amount of tang and sweetness
Smoked paprika on top – that finishing touch adds a beautiful pop of color and a subtle smoky flavor that takes them over the top
Always a crowd-pleaser – there is never a deviled egg left on the plate, guaranteed!

How to make Classic Deviled Eggs:

Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!

Step 1
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.

Step 2
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).

Step 3
Remove yolks. Then remove the egg yolks, place on plate or flat surface, and mash well with a fork. Transfer to a mixing bowl.

Step 4
Make filling. Add remaining ingredients to the mashed yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.

Step 5
Pipe filling. Use a piping tool (or just a spoon) to fill the egg whites with the yolk mixture, dividing evenly among all whites.

Step 6
Add toppings. Add a sprinkle of smoked paprika to the top of the deviled eggs along with some freshly ground black pepper.

Step 7
SERVE these deviled eggs on a large tray. Leftovers will last 4-5 days in the refrigerator.

How to make perfectly boiled eggs:

I use one of two methods to make my eggs for this recipe.

Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in two cups of water, secure lid, and set to pressure cook for three minutes, with a five minute natural release. When finished, open lid and remove eggs to an ice bath. When cooled, carefully peel eggs.

Recipe FAQs:

Why should I use older eggs for deviled eggs?

Fresh eggs are notoriously difficult to peel and can leave you with a bit of a mess! Eggs that are at least a week or two old peel so much more cleanly and easily.

How do I keep my deviled eggs from getting watery?

Make sure your eggs are completely cooled and dried before adding the filling. Also, avoid adding too much vinegar or any watery ingredients to the filling mixture.

Can I make deviled eggs ahead of time?

Yes! You can make them up to 24 hours ahead of time. Store them in an airtight container in the refrigerator and add the smoked paprika right before serving for the freshest presentation.

How do I get the filling into the eggs without a mess?

A piping bag or a zip-lock bag with the corner snipped off makes filling the eggs so much easier and gives them that beautiful bakery-style look. It’s worth the extra step!

What can I substitute for yellow mustard?

Dijon mustard works beautifully as a substitute and adds a slightly more sophisticated flavor. You can also use a combination of both.

More Delicious Appetizers:

Looking for other delicious appetizers? Try one of these next!

xoxo ~Sue

Classic Deviled Eggs

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Course Appetizer

Cuisine American

Keyword classic deviled eggs, deviled eggs

Prep Time 30

Total Time 30

Servings deviled eggs

Calories 69kcal

Author Sue Ringsdorf

Ingredients

12 large eggs
1/2 cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
2 teaspoons granulated sugar
kosher salt and freshly ground black pepper – to taste
a sprinkle of smoked paprika – to serve

Instructions

Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.
12 large eggs
Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.
1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.
a sprinkle of smoked paprika

Video

Notes

If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
If you don’t have a piping tip, just use a spoon to fill the egg whites.
Store leftovers in an airtight container for two days.

Nutrition

Classic Broccoli Salad with Bacon and Cheese

Sue Ringsdorf — Mon, 30 Mar 2026 11:00:00 +0000

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Healthy Broccoli Salad

Spring time is HERE, and I’m craving all the colors of the rainbow. The green, orange, and yellow vegetables that mean warmer weather is finally here. My blood has obviously thinned since I lived up north, because I get cold much faster now. Our Texas winter was COLD this year! I’m ready to open the windows and let the sunshine in.

I’m currently craving salads. Lettuce salads, cabbage salads, and just anything with a lot of crunch. Which is why I’ve made this Broccoli Salad several times lately.

This broccoli salad is just so many things:

bright and vibrant
interesting textures
lots of crunch
perfect combo of salt and sweet
finished off with an amazing dressing

You’re gonna love this one. Trust me!

Broccoli Salad Ingredients:

Broccoli – Buy the broccoli crowns, if possible. The broccoli will be fresher (and taste better) than buying pre-cut broccoli.
Carrots – I took the easy route and bought matchstix carrots however, but you could definitely slice them yourself.
Onion – Red onion works the best in this salad.
Craisins – If you can find the lower-sugar ones, get those! We can’t tell the difference from the regular version.
Cheese – Some shredded sharp cheddar cheese is the perfect balance to the sweetness in this salad.
Bacon – Just six slices needed. Don’t skip the bacon please!
Almonds – Toast some slivered almonds for the perfect crunch.

Honey Dijon Dressing

The Honey Dijon Dressing makes this Broccoli Salad complete. It’s tangy, creamy, and sweet at the same time, which is necessary when you have a strong vegetable like broccoli.

Make sure you add the dressing to the salad well in advance to make sure the flavors are well incorporated. The salad won’t wilt. It will just taste better.

Olive Oil
Apple Cider Vinegar
Honey
Dijon Mustard
Red Pepper Flakes
Salt and Pepper

How to make Broccoli Salad with Bacon and Cheese

Step 1
Prep ingredients. Chop the broccoli into little florets, slice the onion, toast the almonds, cook the bacon.

Step 2
Combine. Add all salad ingredients to a large salad bowl – the broccoli, carrots, red onion, Craisins, cheese, bacon, and almonds – and toss.

Step 3
Make dressing. Measure all salad dressing ingredients into a mason jar, and shake vigorously.

Step 4
Add dressing. Pour the dressing over broccoli salad, and store salad in the refrigerator for an hour or two before serving, is possible.

Step 5
Serve this salad with your favorite protein, or enjoy as a full meal (like I do)!

What to serve with Broccoli Salad:

Serve broccoli salad with any kind of grilled meats, like Grilled Chicken Skewers, Smoked Spatchcock Chicken, or Grilled Cedar Plank Salmon
Pair it with a sandwich, like Open Faced Tuna Melts, Grilled Buffalo Chicken Wraps, or some Pressed Cuban Sandwiches
Soup and Salad? Pair it with some Creamy Tomato Bisque, Autumn Squash Soup, or Stuffed Cabbage Soup.

Recipe FAQs:

Do I need to blanch the broccoli for broccoli salad?

It’s not necessary to black the broccoli but you can, if desired.
According to Wikipedia, blanching is a cooking process in which a vegetable or fruit is scalded in boiling water, removed after a brief interval, and finally plunged into iced water to halt the cooking process. Blanching foods helps reduce quality loss over time.

What kind of cheese goes on broccoli salad?

Sharp cheddar cheese is the perfect kind of cheese for broccoli salad. It’s sharp taste goes so well!

How long can you keep broccoli salad in the refrigerator?

If adding the dressing to the salad, you can store it in the refrigerator for up to two days. If you don’t add the dressing, it will last for up to 4-5 days.

How many calories are in broccoli salad?

There are 372 calories in a 2-cup serving of this salad.

Recipe Tips:

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Other Delicious Salad Recipes:

Mexican Quinoa Salad with Avocado Crema – A personal fav, and one that’s a full meal for me.
Lemon Orzo Pasta Salad – Great for summertime barbecues.
Crunchy Asian Cabbage Salad – THE most popular recipe on my blog, currently.
Best Italian Chopped Salad – Really the BEST! Give it a try!
Mediterranean Chopped Salad – Full of the best flavors.
Strawberry Feta Salad – Fresh and delish!
Cucumber Avocado Salad with Crispy Chickpeas

Make this salad next: Mom’s Best Creamy Cucumber Salad

xoxo ~Sue

Classic Broccoli Salad with Bacon and Cheese

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Course Salad

Cuisine American

Keyword beef and broccoli stir fri, classic buttermilk pancakes, honey dijon dressing

Prep Time 35

Total Time 35

Servings servings

Calories 414kcal

Author Sue Ringsdorf

Ingredients

For the salad:

10 cups broccoli – from about three large heads, cut into small florets
2 cups matchstick carrots
1/2 cup red onion – sliced thinly
1/2 cup low-sugar Craisins
1/2 cup shredded cheddar cheese – freshly shredded is best
6 slices bacon – cooked and crumbled
1/2 cup slivered almonds – toasted

For the dressing:

3/4 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons honey
1 ½ Tablespoons dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste

Instructions

Prep the broccoli by washing and cutting the broccoli heads into little florets. Discard the tough part and use only the tops of the broccoli heads.
Cook the bacon. Toast the almonds. Slice the onion.
Add all the salad ingredients in a large bowl and toss.
10 cups broccoli , 2 cups matchstick carrots, 1/2 cup red onion, 1/2 cup low-sugar Craisins, 1/2 cup shredded cheddar cheese, 6 slices bacon, 1/2 cup slivered almonds
Make the dressing by combining all ingredients in a mason jar – the olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt and pepper. Shake well.
3/4 cup olive oil, 6 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 ½ Tablespoons dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Pour the honey dijon dressing over the broccoli salad an hour or two before serving. Or add to individual salads (if wanting the salad to last all week long).

Video

Notes

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Nutrition

Cauliflower Potato Mash

Sue Ringsdorf — Thu, 20 Nov 2025 12:00:00 +0000

Cauliflower Potato Mash is a creamy, flavorful blend of tender potatoes and cauliflower for a lighter twist on classic mashed potatoes. It’s the perfect easy side dish for weeknight dinners or holiday meals!

Mashed Cauliflower

I love creating lighter recipes that don’t skimp on flavor. Cauliflower Potato Mash is a perfect example — by blending tender cauliflower with potatoes, I get that creamy, comforting texture I love, but with a little less heaviness.

Even though it’s lighter, I make sure every bite is packed with flavor. A touch of butter, a splash of half and half, and some salt and pepper turn this simple mash into a side dish that feels indulgent while still being a little healthier.

While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.

Why This Recipe Works:

Creamy texture – Blending cauliflower with potatoes keeps it smooth and comforting.
Lighter but satisfying – Less starch and carbs without sacrificing the classic mashed potato feel.
Flavor-packed – Butter, cream, garlic, and seasonings make every bite delicious.
Versatile – Pairs perfectly with meats, veggies, or holiday meals.
Customizable – You can add cheese, spices, or roasted garlic for extra depth.

What You’ll Need:

cauliflower
gold potatoes
garlic cloves
butter
half and half
salt and pepper

How to make Cauliflower Potato Mash:

Step 1
Prep veggies. Trim off the cauliflower leaves, cut away the stem, and break the head into florets. Peel potatoes and chop. Peel garlic. Then add cauliflower, potatoes, and garlic to a medium pot.

Step 2
Boil veggies. Cover veggies with water and bring them to a boil over medium-high heat. Add plenty of salt for flavoring and simmer until potatoes are fork tender. Strain veggies and place in a separate bowl.

Step 3
Mash potatoes and cauliflower. Add butter and half and half to cooked vegetables and use a hand mixer (or stand mixer is fine too) to puree until smooth. Add additional salt and pepper, test, and adjust as needed.

Step 4
Add to serving bowl. Use a spatula to scoop mashed cauliflower and potatoes to a serving bowl. Serve with your favorite main dish and sides.

Store leftover cauliflower potato mash in an airtight container in your refrigerator for 3-4 days.

We love serving this mash as a base for Stuffed Flank Steak, Stuffed Buffalo Chicken Breasts, or Smoked Pork Tenderloin.

Other delicious sides include Crispy Parmesan Brussels Sprouts, Orzo Rice Pilaf, and Green Bean Almondine with Bacon.

Recipe FAQs:

Do I have to peel the potatoes?

It’s optional — peeling gives a smoother texture, but leaving the skin adds nutrients and a bit of rustic flavor.

Can I make this ahead of time?

Yes, store in an airtight container in the fridge for up to 3-4 days and reheat gently on the stove or in the microwave.

Can I make this ahead of time?

Yes — substitute butter with olive oil or a vegan butter, and use plant-based milk or broth instead of cream.

Other Delicious Cauliflower Recipes:

We’re all about our veggies, and while cauliflower doesn’t make it to the table as often as some others, we still can’t get enough of it!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cauliflower Potato Mash

Cauliflower Potato Mash is a creamy, flavorful blend of tender potatoes and cauliflower for a lighter twist on classic mashed potatoes. It’s the perfect easy side dish for weeknight dinners or holiday meals!

Course Side Dish

Cuisine American

Keyword cauliflower potato mash

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 188kcal

Author Sue Ringsdorf

Ingredients

1 pound cauliflower (1 medium cauliflower) – rinsed and chopped
1 pound yellow potatoes (3 medium potatoes) – peeled and chopped
2 cloves garlic
kosher salt and freshly ground black pepper – to taste
2 Tablespoons unsalted butter
1/4 cup half and half

Instructions

Prep veggies. Trim off the cauliflower leaves, cut away the stem, and break the head into florets. Peel potatoes and chop. Peel garlic. Then add cauliflower, potatoes, and garlic to a medium pot.
Boil veggies. Cover veggies with water and bring them to a boil over medium-high heat. Add plenty of salt for flavoring and simmer until potatoes are fork tender. Strain veggies and place in a separate bowl.
1 pound cauliflower (1 medium cauliflower), 1 pound yellow potatoes (3 medium potatoes), 2 cloves garlic
Mash potatoes and cauliflower. Add butter and half and half to cooked vegetables and use a hand mixer (or stand mixer is fine too) to puree until smooth. Add additional salt and pepper, test, and adjust as needed.
2 Tablespoons unsalted butter, 1/4 cup half and half, kosher salt and freshly ground black pepper
Add to serving bowl. Use a spatula to scoop mashed cauliflower and potatoes to a serving bowl. Serve with your favorite main dish and sides.

Notes

Store leftover cauliflower potato mash in an airtight container in your refrigerator for 3-4 days.
While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.

Nutrition

Garlic Butter Dinner Rolls

Sue Ringsdorf — Thu, 06 Nov 2025 12:00:00 +0000

These golden Garlic Butter Dinner Rolls are baked with garlicky richness in every bite, thanks to butter worked right into the dough. Soft, warm, and melt-in-your-mouth delicious, they’ll steal the spotlight at weeknight dinners, holidays, or special occasions!

Best Dinner Rolls

Bread is our love language, and these dinner rolls do NOT disappoint. There is nothing better than a soft roll lathered with melty butter (yes, more butter please). Speaking from experience, these make a perfect sandwich too!

We’ve got some great options for dinner rolls. When you’re not making these, try our Brioche Dinner Rolls or my momma’s delicious Soft and Fluffy Dinner Rolls!

Why This Recipe Works:

GARLIC INFUSED FLAVOR – Incorporating roasted garlic and butter directly into the dough ensures that every bite is flavorful, not just on the surface.
SOFT, TENDER TEXTURE – The fat from the butter and the gentle kneading create a light, fluffy crumb.
GOLDEN CRUST – Baking at the right temperature produces a beautiful, lightly crisp, golden exterior.
GREAT SIDE DISH – These rolls pair well with almost any meal – from weeknight dinners to holiday feasts.

What You’ll Need:

Garlic
Butter
Dry Active Yeast
Granulated Sugar
Whole Milk
Egg
Bread Flour
Kosher Salt

When the rolls come out of the oven, brush some extra garlic butter on top along with a sprinkle of kosher salt.

How to make Garlic Butter Dinner Rolls:

Step 1
Make garlic butter. Slice the top off the heads of garlic to expose the cloves. Drizzle with olive oil, and wrap in aluminum foil. Roast in a preheated 400-degree oven until the cloves are soft and caramelized — usually around 40-45 minutes, but start checking at 30. Let cool slightly, then squeeze out the softened cloves.

Place softened butter on a cutting board. Use a fork to mash the roasted garlic cloves into the butter and then set aside.

Step 2
Activate yeast. In large standing mixer, combine the yeast and sugar. Add warm milk (warmed to 105-110 degrees F) and stir with a spatula. Let the yeast mixture sit for 10-15 minutes to get the yeast working. Add egg and stir again.

Step 3
Add “some” flour and salt. Attach a dough hook to the mixer. Then add two cups of flour, the salt, and start mixer to incorporate into the liquid.

Step 4
Add garlic butter. Then add four tablespoons of the garlic butter and let absorb into the mixture. Save the remaining garlic butter for later.

Step 5
Continue adding flour. Add more flour until you get just the right consistency (about 1.5 additional cups). The dough will pull away from the sides of the mixer when it is close to being ready. You want the dough to be soft but not too sticky.

Once you have enough flour added, let the mixer run for another five minutes. The dough may settle around the edges a bit again, but use the “sticky test” to make sure it’s ready.

Step 6
Add dough to a bowl. Grease a large bowl with oil and transfer dough to the bowl. Punch the dough down into a nice smooth ball. Place smooth side up in the bowl and cover with a clean kitchen towel. Place in a warm corner of your kitchen.

Step 7
Let dough rise. Let the dough rise until doubled in size. This could take anywhere from 45 minutes up to more than an hour (depending on many factors including climate, season, and temperature of your home). Since this is enriched dough, it may take longer to rise than a normal dough – like our Chewy French Bread.

Step 8
Shape rolls. Use a knife to divide dough into 15 equal-sized pieces. Shape each into a round disk-like shape, using your hands to bring the outsides into the middle.

NOTE: I weighed my dough on a digital scale and tried to get each roll approximately the same size. But you can ballpark it if so desired!

Step 9
Place dough in pans. Add baking spray to a 9×13 cake pans. Place rolls into the pan, smooth side up. Then press the rolls down gently with your hands.

Step 10
Let rise again. Cover rolls with the clean towel and let rise again, about 30-45 minutes, or until doubled in size. Be careful to avoid letting the dough rise too much or air pockets will form on the top.

Step 11
Bake rolls. Bake rolls in a 350-degree oven for approximately 22-23 minutes. You will know they are done when they are golden brown on top and lightly brown on the bottom. Remove pan from oven and brush the tops of the rolls with garlic butter. Add a sprinkle of kosher salt and some chopped herbs (like cilantro or parsley) on top.

Step 12
Cool rolls. Transfer rolls to a wire rack to cool completely.

Serve rolls as a side to a holiday meal, as the base of a sandwich, or just eat bread with butter (like I love to do). Butter is always recommended in this kitchen, LOL.

Storing and Freezing:

Store garlic butter dinner rolls in an airtight container or ziplock bags for 2-3 days.
For longer storage, freeze the rolls. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months.

Recipe FAQs:

Can I roast the garlic ahead of time?

Roasted garlic keeps in the fridge for up to a week, or you can freeze cloves for longer storage.

Does roasted garlic taste different from raw garlic?

Very different—roasting makes garlic sweet, nutty, and caramelized with no sharp bite. It blends beautifully into bread without overpowering it.

How do I keep the roasted garlic flavor noticeable in the rolls?

Use at least one whole head of roasted garlic for the dough, and another head mixed into the butter for brushing. The double layer ensures every bite has flavor.

How do you prep the rolls ahead of time and bake right before meal?

To prep garlic butter dinner rolls ahead of your meal, make the dough, let it rise, then shape into rolls and place in pan. You can refrigerate them overnight after shaping, take them out about 1½–2 hours before baking so they have time to warm up and finish their second rise.

Other Yeast Bread Recipes:

If you enjoy baking with yeast, try one of these delicious bread recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Garlic Butter Dinner Rolls Recipe

These golden Garlic Butter Dinner Rolls are baked with garlicky richness in every bite, thanks to butter worked right into the dough. Soft, warm, and melt-in-your-mouth delicious, they’ll steal the spotlight at weeknight dinners, holidays, or special occasions!

Course Bread

Cuisine American

Keyword garlic butter dinner rolls, homemade dinner rolls

Prep Time 1

Cook Time 30

Rise Time 1

Total Time 2 30

Servings rolls

Calories 173kcal

Author Sue Ringsdorf

Ingredients

For the garlic butter:

2 heads garlic
6 Tablespoons unsalted butter – softened to room temp

Remaining ingredients:

1 Tablespoon active dry yeast
2 Tablespoons granulated sugar
1 cup whole milk – warmed to 105-110 degrees F
1 large egg
3 ½ cups bread flour (about 455 grams)
1 ½ teaspoon kosher salt
extra salt and herbs

Instructions

Make garlic butter. Slice the top off the heads of garlic to expose the cloves. Drizzle with olive oil, and wrap in aluminum foil. Roast in a preheated 400-degree oven until the cloves are soft and caramelized — usually around 40-45 minutes, but start checking at 30. Let cool slightly, then squeeze out the softened cloves.
Place softened butter on a cutting board. Use a fork to mash the roasted garlic cloves into the butter and then set aside.
2 heads garlic 6 Tablespoons unsalted butter
Activate yeast. In large standing mixer, combine the yeast and sugar. Add warm milk (warmed to 105-110 degrees F) and stir with a spatula. Let the yeast mixture sit for 10-15 minutes to get the yeast working. Add egg and stir again.
1 Tablespoon active dry yeast, 2 Tablespoons granulated sugar, 1 cup whole milk, 1 large egg
Add “some” flour and salt. Attach a dough hook to the mixer. Then add two cups of flour, the salt, and start mixer to incorporate into the liquid.
3 ½ cups bread flour (about 455 grams), 1 ½ teaspoon kosher salt
Add garlic butter. Then add four tablespoons of the garlic butter and let absorb into the mixture. Save the remaining garlic butter for later.
Continue adding flour. Add more flour until you get just the right consistency (about 1.5 additional cups). The dough will pull away from the sides of the mixer when it is close to being ready. You want the dough to be soft but not too sticky.
Once you have enough flour added, let the mixer run for another five minutes. The dough may settle around the edges a bit again, but use the “sticky test” to make sure it’s ready.
Add dough to a bowl. Grease a large bowl with oil and transfer dough to the bowl. Punch the dough down into a nice smooth ball. Place smooth side up in the bowl and cover with a clean kitchen towel. Place in a warm corner of your kitchen.
Let dough rise. Let the dough rise until doubled in size. This could take anywhere from 45 minutes up to more than an hour (depending on many factors including climate, season, and temperature of your home). Since this is enriched dough, it may take longer to rise than a normal dough – like our Chewy French Bread.
Shape rolls. Use a knife to divide dough into 15 equal-sized pieces. Shape each into a round disk-like shape, using your hands to bring the outsides into the middle.
Place dough in pans. Add baking spray to a 9×13 cake pans. Place rolls into the pan, smooth side up. Then press the rolls down gently with your hands.
Let rise again. Cover rolls with the clean towel and let rise again, about 30-45 minutes, or until doubled in size. Be careful to avoid letting the dough rise too much or air pockets will form on the top.
Bake rolls. Bake rolls in a 350-degree oven for approximately 22-23 minutes. You will know they are done when they are golden brown on top and lightly brown on the bottom.
Remove pan from oven and brush the tops of the rolls with garlic butter. Add a sprinkle of kosher salt and some chopped herbs (like cilantro or parsley) on top.
extra salt and herbs
Cool rolls. Transfer rolls to a wire rack to cool completely.
Serve rolls as a side to a holiday meal, as the base of a sandwich, or just eat bread with butter (like I love to do). Butter is always recommended on this website, LOL.

Notes

To prep garlic butter dinner rolls ahead of your meal, make the dough, let it rise, then shape into rolls and place in pan. You can refrigerate them overnight after shaping, take them out about 1½–2 hours before baking so they have time to warm up and finish their second rise.
Store garlic butter dinner rolls in an airtight container or ziplock bags for 2-3 days.
For longer storage, freeze the rolls. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months.

Nutrition

Gruyere Cheese Scalloped Potatoes

Sue Ringsdorf — Wed, 05 Nov 2025 12:00:00 +0000

Gruyere Cheese Scalloped Potatoes combine layers of thinly sliced potatoes with a simple cream sauce and plenty of gruyere cheese that gets baked to golden perfection. This simple side dish is perfect for holiday gatherings and one that the whole family will love!

Cheesy Scalloped Potatoes

We’re total potato fans – seriously, give us any kind of potato and we’re happy. But every now and then, a dish comes along that makes us do a little happy dance, and these Gruyère Cheese Scalloped Potatoes are it.

This indulgent holiday side is worth every bite. Creamy, cheesy, golden, and totally irresistible, it’s the kind of dish that has everyone reaching for seconds (and maybe thirds) without even thinking twice. Plus the leftovers are the best!

These potatoes would be a great side to our Smoked Spatchcock Chicken or Grilled Filet Mignon!

Why This Recipe Works:

Comfort food – Warm, hearty, and satisfying for any occasion.
Rich, creamy flavor – Gruyère melts beautifully, creating a velvety delicious sauce.
Great texture – Creamy interior with tender potatoes and slightly crisp edges.
Elegant yet simple – Feels fancy without being complicated to make.

What You’ll Need:

Yukon gold potatoes
olive oil and butter
onion and garlic
all-purpose flour
seasonings – fresh (or dried) thyme, onion powder, salt, and pepper
chicken broth
whole milk
cheese – gruyere cheese and parmesan cheese

How to make Gruyere Cheese Scalloped Potatoes

Step 1
Prep. Preheat oven to 400 degrees. Grease a 9×13 casserole dish with baking spray or butter.

Step 2
Slice potatoes. Use a mandoline or a sharp knife to thinly slice the potatoes about 1/8 inch thick. No need to peel the potatoes!

Step 3
Make sauce. Heat a stockpot to medium heat. Add olive oil and butter – and when hot and melted, add the diced onion. Sautẽ until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds.

Step 4
Add flour. Then add the flour and cook for about two minutes, stirring constantly to absorb the flour into the veggies.

Step 5
Add liquids and seasonings. Add the chicken broth, whole milk, fresh thyme, onion powder, salt, and pepper. Stir well and then turn heat up slightly to bring to a rolling simmer. Cook until thickened, about 4-5 minutes.

Step 6
Assemble casserole. Add half of the sliced potatoes to the prepared casserole dish. Then add half of the cream sauce and half of the shredded cheese. Repeat with remaining ingredients – half of the potatoes, cream sauce, and shredded cheese.

Step 7
Bake scalloped potatoes. Cover the casserole dish with aluminum foil and bake for approximately 40 minutes. Uncover the dish and continue cooking for another 25 minutes, or until potatoes are tender and cheese is golden brown.

NOTE: You’ll notice that the potatoes have a little pooled butter/cheese on the top while baking. It might even splatter a bit – but that is to be expected. This dish will also take more time to bake than most potato dishes.

Step 8
Serve. Let casserole rest for about 10-15 minutes and then serve with your favorite main dish.

What to serve with Gruyere Scalloped Potatoes:

The following main dish recipes are a great pairing to go with these cheesy potatoes.

Storing and Freezing

Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days.
To freeze, Let the dish cool completely. Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Freeze for up to 2–3 months.

Recipe FAQs:

What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal. Yukon Golds are creamy and hold their shape well; Russets give a fluffier texture.

Should I peel the potatoes?

It’s optional. Peeling gives a smoother texture, but leaving the skins on adds rustic flavor and nutrients.

Do I need to freshly shred the cheese?

Use freshly grated Gruyère for the best melt and flavor. Pre-shredded cheese may contain anti-caking agents that affect creaminess.

Can I make this dish ahead of time?

Yes, assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready.

Other Delicious Potato Recipes:

While I’m a fan of plain ‘ole roasted potatoes, a “special” potato dish is required for the holidays. Give one of these a try too!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Gruyere Cheese Scalloped Potatoes

Course Side Dish

Cuisine American

Keyword gruyere cheese scalloped potatoes

Prep Time 40

Cook Time 1 5

Total Time 1 45

Servings servings

Calories 385kcal

Author Sue Ringsdorf

Ingredients

2 ¾ pounds Yukon gold potatoes – sliced thin (about 1/8 inch)
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 ½ cups white onion – diced
6 cloves garlic – minced
1/4 cup all-purpose flour
3/4 cup lower-sodium chicken broth
1 ½ cups whole milk
kosher salt and freshly ground black pepper – to taste
1-2 Tablespoons fresh thyme – or use 1 teaspoon dried thyme
1 teaspoon onion powder
3 cups gruyere cheese – freshly shredded
1 cup parmesan cheese – freshly shredded

Instructions

Prep. Preheat oven to 400 degrees. Grease a 9×13 casserole dish with baking spray or butter.
Slice potatoes. Use a mandoline or a sharp knife to thinly slice the potatoes about 1/8 inch thick. No need to peel the potatoes!
2 ¾ pounds Yukon gold potatoes
Make sauce. Heat a stockpot to medium heat. Add olive oil and butter – and when hot and melted, add the diced onion. Sautẽ until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds.
2 Tablespoons olive oil, 2 Tablespoons unsalted butter, 1 ½ cups white onion, 6 cloves garlic
Add flour. Then add the flour and cook for about two minutes, stirring constantly to absorb the flour into the veggies.
1/4 cup all-purpose flour
Add liquids and seasonings. Add the chicken broth, whole milk, fresh thyme, onion powder, salt, and pepper. Stir well and then turn heat up slightly to bring to a rolling simmer. Cook until thickened, about 4-5 minutes.
3/4 cup lower-sodium chicken broth, 1 ½ cups whole milk, 1-2 Tablespoons fresh thyme, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Assemble casserole. Add half of the sliced potatoes to the prepared casserole dish. Then add half of the cream sauce and half of the shredded cheese. Repeat with remaining ingredients – half of the potatoes, cream sauce, and shredded cheese.
3 cups gruyere cheese, 1 cup parmesan cheese
Bake scalloped potatoes. Cover the casserole dish with aluminum foil and bake for approximately 40 minutes. Uncover the dish and continue cooking for another 25 minutes, or until potatoes are tender and cheese is golden brown.
Serve. Let casserole rest for about 10-15 minutes and then serve with your favorite main dish.

Notes

You’ll notice that the potatoes have a little pooled butter/cheese on the top while baking. It might even splatter a bit – but that is to be expected. This dish will also take more time to bake than most potato dishes.
Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days.
To freeze, Let the dish cool completely. Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Freeze for up to 2–3 months.

Nutrition

Snicker Salad Recipe

Sue Ringsdorf — Mon, 03 Nov 2025 12:00:00 +0000

Snicker Salad is a fun, nostalgic salad (or dessert) and combines a creamy pudding, crisp apples and grapes, and chopped Snickers bars. It’s sweet, tangy, and crunchy – perfect for holiday gatherings, potlucks, or just because!

Snicker Salad

Some recipes make you feel fancy… and then there’s Snicker Salad, which makes you feel like a giddy kid sneaking dessert before dinner. This sweet-and-creamy classic is loaded with tart apples, fluffy whipped topping, and, of course, hunks of chocolatey Snicker goodness in every bite.

This dish makes people smile, sparks “remember when” stories, and disappears faster than you can say pass the spoon. We love this recipe for potlucks, holidays, or just to add a little joy to our day! Because snicker bars for dinner? Yes please.

If you love this “salad” recipe, you’ll love our Raspberry Pretzel “Salad” too!

Why This Recipe Works:

Simple to make. This recipe is as easy as mixing, chopping, and stirring – perfect for when you want something sweet without turning on the oven.
A party of textures. Crunchy apples, chewy chocolate and caramel, and fluffy whipped topping make every bite oh-so-good.
Nostalgic fun. It’s the kind of recipe that brings back childhood memories while making new ones with friends and family.

What You’ll Need:

For the pudding – instant pudding, milk, and cool whip
Fruit – apples and grapes
Snicker Bars

How to make Snicker Salad Recipe:

Step 1
Make pudding. In a medium bowl, use a hand mixer to combine the instant pudding mix with milk until smooth and creamy. Gently fold in whipped topping. Refrigerate until ready to serve.

Step 2
Prep the mix-ins. Chop the apple into bite-sized pieces and toss with lemon juice. Halve the grapes. Then chop Snicker bars into bite-sized pieces.

Step 3
Assemble salad. Add the apples, grapes, and Snicker bars to the pudding and stir to combine.

Step 4
Serve salad. Serve salad with your favorite main dish and other sides.

This salad is best eaten within 2–3 days. The apples may soften a bit over time, but the flavors will still be delicious.

Recipe Tips and Variations:

Swap Snickers for Milky Way, Twix, or your favorite candy bar.
Add berries for extra fruitiness.
Lighten it up with low-fat pudding mix or yogurt instead of whipped topping.

Recipe FAQs:

Can I make Snicker Salad ahead of time?

Yes, you can make the pudding ahead of time and prep the fruit and candy separately. Then simply assemble when ready to serve.

How do I keep the apples from browning?

Toss chopped apples with a teaspoon of lemon juice before mixing into the salad.

Can I add nuts or other mix-ins?

Yes – try chopped pecans, walnuts, or even shredded coconut for added texture and flavor.

Other Holiday Recipes:

I’ve got a secret. Side dish recipes are my favorite part of holiday meals. Shhhhhh…

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Snicker Salad Recipe

Snicker Salad is a fun, nostalgic salad (or dessert) and combines a creamy pudding, crisp apples and grapes, and chopped Snickers bars. It's sweet, tangy, and crunchy – perfect for holiday gatherings, potlucks, or just because!

Course Dessert, Salad

Cuisine American

Keyword Snicker salad recipe

Prep Time 25

Total Time 25

Servings servings

Calories 335kcal

Author Sue Ringsdorf

Ingredients

For the pudding:

3.4 oz. instant vanilla pudding
1 cup whole milk
8 oz. Cool Whip

Other ingredients:

11 oz. Snickers candy bars (6 full-size bars) – chopped
2 cups grapes – sliced in half
1 medium Honey Crisp apple – chopped with a squeeze of lemon

Instructions

Make pudding. In a medium bowl, use a hand mixer to combine the instant pudding mix with milk until smooth and creamy. Gently fold in whipped topping. Refrigerate until ready to serve.
3.4 oz. instant vanilla pudding, 1 cup whole milk, 8 oz. Cool Whip
Prep the mix-ins. Chop the apple into bite-sized pieces and toss with lemon juice. Halve the grapes. Then chop Snicker bars into bite-sized pieces.
1 medium Honey Crisp apple, 2 cups grapes, 11 oz. Snickers candy bars (6 full-size bars)
Assemble salad. Add the apples, grapes, and Snicker bars to the pudding and stir to combine.
Serve salad. Serve salad with your favorite main dish and other sides.

Notes

You can make the pudding ahead of time and prep the fruit and candy separately. Then simply assemble when ready to serve.

This salad is best eaten within 2–3 days. The apples may soften a bit over time, but the flavors will still be delicious.

Nutrition

Brown Sugar Honey Glazed Carrots

Sue Ringsdorf — Thu, 17 Apr 2025 11:00:00 +0000

Brown Sugar Honey Glazed Carrots are tender, caramelized, and coated in a rich glaze of honey, brown sugar, butter, and olive oil. This simple side dish pairs perfectly with any meal and one the whole family will love!

Honey Roasted Carrots

We’re big fans of easy-to-make side dishes, especially for the holidays when we have 50 other things to do and make. The overwhelm can set in if we aren’t careful. So plan ahead and also – plan to make this side dish!

If you’re trying to decide between using whole carrots or baby carrots, I highly recommend buying a large bag of whole carrots. They’re tastier and you can easily tell if they’re in good shape as opposed to the sometimes slimy baby carrots. Gross.

We also love these Maple Glazed Roasted Carrots for a holiday side dish. If you’re in the mood for some healthy soup, try our Carrot Ginger Soup!

Why This Recipe Works:

SIMPLE – This recipe uses simple ingredients and comes together quickly. You can also prep ahead.
FULL OF FLAVOR – We love the brown sugar and honey glaze. Plus using butter AND olive oil is a nice balance too. Go ahead and try other seasonings like cinnamon, nutmeg, thyme, etc.
PERFECT SIDE DISH – This side dish is always a stunner on the holiday table. It goes perfectly with so many things. Other sides listed below!

What You’ll Need:

You’ll need just six simple ingredients plus salt, pepper, and a garnish of cilantro or parsley, which is optional.

Carrots – We recommend using whole carrots for maximum flavor. But baby carrots will work in a pinch. Just adjust your baking time.
Garlic – Fresh minced garlic adds great flavor to these roasted carrots.
Butter
Olive Oil
Brown Sugar
Honey
Salt and Pepper – We always prefer kosher salt and freshly ground black pepper.
Fresh cilantro or parsley – to serve

NOTE: You may want to double this recipe for a large group. In that case, use two sheet pans.

How to make Brown Sugar Honey Glazed Carrots:

Step 1
Prep. Preheat oven to 425 degrees F. Place a piece of parchment paper on a large sheet pan.

Step 2
Prep carrots. Peel whole carrots. Then use a sharp knife to slice into like sizes for even roasting. The smaller end of the carrots won’t need to be sliced in half like the larger pieces. Add to a large bowl and top with the freshly minced garlic.

Step 3
Combine wet mixture. Combine melted butter, olive oil, brown sugar, and honey in a measuring cup. Stir well.

Step 4
Add wet mixture to carrots. Drizzle the wet mixture over the carrots and garlic, and stir well to combine. Add salt and pepper to taste.

Step 5
Roast carrots. Add carrots to the prepared baking sheet and spread evenly to all sides. Roast in the preheated oven for 15 minutes. Stir and then roast again for another 10-15 minutes, or until the carrots are soft in the center.

Baking time may vary according to the size of your carrots.

Step 6
Serve. Add some chopped cilantro (or parsley) to the roasted carrots. Serve as a side to any main course (or eat a bowl plain like I did).

Store leftover carrots in an airtight container in your refrigerator for 3-4 days.

Mains to pair with Brown Sugar Honey Roasted Carrots:

If you’re not serving these for a special occasion, try pairing these roasted carrots with Pimento Cheese Burgers or these simple Pesto Veggie Sandwiches.

Recipe FAQs:

Should I use whole or baby carrots?

Whole carrots normally have more flavor so we use those almost 100% of the time.

Can I add other seasonings?

While this recipe uses salt and pepper only, cinnamon, nutmeg, onion powder, or fresh herbs like rosemary or thyme enhance the flavor.

Can I make this dish ahead of time?

Yes, you can roast the carrots ahead and reheat them in the oven at 350 degrees F for 10 minutes (or a little more) before serving.

Other Delicious Side Dishes:

We’ve got lots of other delicious side dishes to choose from!

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

Brown Sugar Honey Glazed Carrots

Brown Sugar Honey Glazed Carrots are tender, caramelized, and coated in a rich glaze of honey, brown sugar, butter, and olive oil. This simple side dish pairs perfectly with any meal and one the whole family will love!

Course Side Dish

Cuisine American

Keyword brown sugar honey roasted carrots

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 263kcal

Author Sue Ringsdorf

Ingredients

2 pounds whole carrots – peeled and sliced
3 cloves garlic – minced
2 Tablespoons olive oil
2 Tablespoons unsalted butter
2 Tablespoons brown sugar
2 Tablespoons honey
kosher salt and freshly ground black pepper – to taste
chopped cilantro – to serve

Instructions

Prep. Preheat oven to 425 degrees F. Place a piece of parchment paper on a large sheet pan.
Prep carrots. Peel whole carrots. Then use a sharp knife to slice into like sizes for even roasting. The smaller end of the carrots won't need to be sliced in half like the larger pieces. Add to a large bowl and top with the freshly minced garlic.
2 pounds whole carrots, 3 cloves garlic
Combine wet mixture. Combine melted butter, olive oil, brown sugar, and honey in a measuring cup. Stir well.
2 Tablespoons unsalted butter, 2 Tablespoons olive oil, 2 Tablespoons brown sugar, 2 Tablespoons honey
Add wet mixture to carrots. Drizzle the wet mixture over the carrots and garlic, and stir well to combine. Add salt and pepper to taste.
kosher salt and freshly ground black pepper
Roast carrots. Add carrots to the prepared baking sheet and spread evenly to all sides. Roast in the preheated oven for 15 minutes. Stir and then roast again for another 10-15 minutes, or until the carrots are soft in the center.
Baking time may vary according to the size of your carrots.
Serve. Add some chopped cilantro (or parsley) to the roasted carrots. Serve as a side to any main course (or eat a bowl plain like I did).
chopped cilantro

Video

Notes

You can roast the carrots ahead and reheat them in the oven at 350 degrees F for 10 minutes (or more as needed) before serving.
You may want to double this recipe for a large group. In that case, use two sheet pans.
Store leftover carrots in an airtight container in the refrigerator for 3-4 days.

Nutrition

Broccoli Rice Casserole

Sue Ringsdorf — Mon, 25 Nov 2024 12:00:00 +0000

Broccoli Rice Casserole is a hearty and comforting dish made by combining tender broccoli florets, fluffy rice, a creamy, cheesy sauce, and crunchy Panko topping. It’s baked to perfection, creating a golden, bubbly top layer that’s both flavorful and satisfying.

Cheesy Broccoli and Rice

I know there are a million broccoli rice casserole recipes out there on the internet. But I think you’re going to love this one. The cheesy sauce literally melts into the broccoli florets and fluffy rice, creating a wonderful mouth-feel.

And then we have that crunchy topping that gives a lovely texture. Friends, this cherished recipe is for the ages!

If you’re looking for other broccoli recipes, make sure you try our Creamy Broccoli Cheddar Soup, Beef and Broccoli Stir Fry, or Rigatoni with Broccoli!

Why This Recipe Works:

SIMPLE INGREDIENTS – This broccoli rice dish requires simple ingredients that you’ll find in most grocery stores.
COMFORT FOOD – We love a cheesy and comforting side dish – and this one fits the bill. It has the perfect ratio of sauce to broccoli and rice as well. Make sure you wear stretchy pants!
GREAT HOLIDAY SIDE DISH – This broccoli rice side dish is perfect for any holiday and will keep the guests coming back for more.

What You’ll Need:

Rice – We use white Basmati rice but feel free to try brown rice too.
Broccoli – Make sure you trim the broccoli into small, bite-sized florets. You’ll need about 8 cups total.
Onion and Garlic
Unsalted Butter
All-Purpose Flour
Whole Milk – You could also use half and half or heavy cream.
Seasonings – A delicious combo of ground mustard, onion powder, smoked paprika, kosher salt, and freshly ground black pepper.
Cheddar Cheese – Be sure to freshly grate your cheese so that it melts properly.
TOPPING – including bread crumbs, parmesan cheese, paprika, and butter

How to make Broccoli Rice Casserole:

Step 1
Cook the rice. Cook rice according to stovetop instructions, or use an instant pot (our favorite way to cook rice.) You’ll need four cups of cooked rice for this recipe.

Step 2
Blanch broccoli. Cut the broccoli into small, bite-sized florets. Add to a large pot and cover with water. Bring broccoli to a boil over medium-high heat and add salt to taste. Cook for just 2-3 minutes or until JUST tender.

Then drain broccoli and add to a large bowl of ice water. Let sit until broccoli cools off completely. Drain broccoli again.

NOTE: Blanching broccoli for broccoli rice casserole is important because it preserves the vibrant green color and ensures a tender yet crisp texture. Let’s prevent overcooked, mushy broccoli!

Step 3
Sauté veggies. Melt butter in a stockpot over medium heat. Add onions and sauté until softened, about 2-3 minutes. Then add the minced garlic and stir for 30 seconds.

Step 4
Make sauce. Add the flour to the pot and stir constantly to allow it fully absorb into the veggies. Then add the whole milk and seasonings (ground mustard, onion powder, smoked paprika, salt, and pepper) and bring mixture to a boil over medium-high heat. Stir frequently until mixture thickens. Finally, add the shredded cheddar cheese and stir until melted.

Step 5
Combine ingredients. Remove pot from the heat and add the blanched broccoli and cooked rice. Stir well to combine. Add the mixture to a 9×13 baking dish.

Step 6
Make topping. In a mixing bowl, combine the topping – Panko breadcrumbs, parmesan cheese, paprika, and melted butter. Stir to mix well.

Step 7
Add topping to casserole. Then spread the crunchy breadcrumb topping to the top of the broccoli and rice mixture.

Step 8
Bake broccoli rice casserole. Bake casserole in a preheated 350-degree oven for approximately 30 minutes, or until hot and bubbly.

Step 9
Serve. Serve broccoli rice with your favorite main course.

Main Dishes to serve with Cheesy Broccoli Rice Casserole:

Grilled Mains – Grilled Chicken Skewers, Grilled Filet Mignon, or Grilled Cedar Plank Salmon
Smoked Mains – Smoked Beef Brisket, Smoked Pork Tenderloin, or Smoked Spatchcock Turkey
Oven-Baked Mains – Oven Baked Chuck Roast, Oven Blackened Salmon, Bone In Ham, or Baked Lemon Garlic Chicken

Storing and Freezing Cheesy Broccoli and Rice:

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
To freeze an unbaked broccoli rice casserole, assemble the casserole as per the recipe (but don’t add Panko topping), then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 2-3 months; thaw in the refrigerator before baking. Add topping and bake.
You can also freeze leftover casserole for 2-3 months.

Recipe FAQs:

Can I add other ingredients to the casserole?

Yes, you can add ingredients like cooked chicken, ham, or sautéed mushrooms for extra flavor and texture.

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole in advance, cover it, and refrigerate it for up to a day before baking. Add the Panko topping just before baking.

Other Side Dish Recipes:

Are you looking for other side dishes to pair with a main course? Here are some of our favorites!

xoxo ~Sue

Broccoli Rice Casserole Recipe

Broccoli Rice Casserole is a hearty and comforting dish made by combining tender broccoli florets, fluffy rice, and a creamy, cheesy sauce. It's baked to perfection, creating a golden, bubbly top layer that's both flavorful and satisfying.

Course Side Dish

Cuisine American

Keyword broccoli rice casserole, Panko topping

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 377kcal

Author Sue Ringsdorf

Ingredients

For the casserole:

4 cups cooked white rice
8 cups broccoli florets
1 cup onion – diced
3 cloves garlic – minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 ½ cups whole milk
1 teaspoon EACH ground mustard, smoked paprika, onion powder
kosher salt and freshly ground black pepper – to taste
8 oz. cheddar cheese – shredded

For the topping:

1 cup Panko bread crumbs
1/4 cup parmesan cheese – freshly shredded
1 teaspoon smoked paprika
1/4 cup unsalted butter

Instructions

Cook the rice. Cook rice according to stove top instructions, or use an instant pot (our favorite way to cook rice.) You'll need four cups of cooked rice for this recipe.
4 cups cooked white rice
Blanch broccoli. Cut the broccoli into small, bite-sized florets. Add to a large pot and cover with water. Bring broccoli to a boil over medium-high heat and add salt to taste. Cook for just 2-3 minutes or JUST tender.
Then drain broccoli and add to a large bowl of ice water. Let sit until broccoli cools off completely. Drain broccoli again.
8 cups broccoli florets
Sauté veggies. Melt butter in a stockpot over medium heat. Add onions and sauté until softened, about 2-3 minutes. Then add the minced garlic and stir for 30 seconds.
1/4 cup unsalted butter, 1 cup onion, 3 cloves garlic
Make sauce. Add the flour to the pot and stir constantly to allow it fully absorb into the veggies. Then add the whole milk and seasonings (ground mustard, onion powder, smoked paprika, salt, and pepper) and bring mixture to a boil over medium-high heat. Stir frequently until mixture thickens. Finally, add the shredded cheddar cheese and stir until melted.
1/4 cup all-purpose flour, 3 ½ cups whole milk, 1 teaspoon EACH ground mustard, smoked paprika, onion powder, kosher salt and freshly ground black pepper, 8 oz. cheddar cheese
Combine ingredients. Remove pot from the heat and add the blanched broccoli and cooked rice. Stir well to combine. Add the mixture to a 9×13 baking dish.
Make topping. In a mixing bowl, combine the topping – Panko breadcrumbs, parmesan cheese, paprika, and melted butter. Stir to mix well.
1 cup Panko bread crumbs, 1/4 cup parmesan cheese, 1 teaspoon smoked paprika, 1/4 cup unsalted butter
Add topping to casserole. Then spread the crunchy breadcrumb topping to the top of the broccoli and rice mixture.
Bake broccoli rice casserole. Bake casserole in a preheated 350-degree oven for approximately 30 minutes, or until hot and bubbly.
Serve. Serve broccoli rice with your favorite main course.

Notes

You can assemble the casserole in advance, cover it, and refrigerate it for up to a day before baking. Add the Panko topping just before baking.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
To freeze an unbaked broccoli rice casserole, assemble the casserole as per the recipe (but don’t add Panko topping), then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 2-3 months; thaw in the refrigerator before baking. Add topping and bake.
You can also freeze leftover casserole for 2-3 months.

Nutrition

Loaded Twice Baked Potatoes

Sue Ringsdorf — Mon, 11 Nov 2024 12:00:00 +0000

Loaded Twice Baked Potatoes are a savory dish featuring baked potato shells filled with a creamy mixture of mashed potatoes, cheddar cheese, sour cream, and bacon, then baked again until golden and bubbly. Topped with green onions and additional cheese and bacon, these potatoes offer a deliciously indulgent side dish or appetizer.

Twice Baked Potatoes

We grew up in the Midwest, and so we ate our share of meat and potatoes. Feeding a family of eight was no small feat, but Mom made it look easy.

Now that we are empty nesters, we tend to go for roasted potatoes and veggies. However, special occasions call for special potatoes. That’s why I whipped up this dish for all of you. Because you’re special.

Why This Recipe Works:

EASY TO PREP AHEAD – You can easily prep this dish a day or two ahead of time. Cover and refrigerate and then bake uncovered as instructed. It’s always nice to have a potato dish all ready to go for the holidays!
DELICIOUS FLAVOR – You’ll love the cheesy flavor of stuffed potatoes. The bacon adds incredible flavor as well!
GREAT FOR SPECIAL OCCASIONS – We tend to make twice baked potatoes for holidays or other special occasions. They are on the indulgent side but worth it. You’re guests will be impressed.
CUSTOMIZABLE – We love to change up the toppings, depending on who we’re serving. Try broccoli and cheese, ham and cheese, sautéed mushrooms, etc.

What You’ll Need:

Russet Potatoes – we used medium-large potatoes
Extra-Virgin Olive Oil
Unsalted Butter
Sour Cream – you can use light or full-fat
Bacon
Cheddar Cheese – freshly grated
Green Onions
Seasonings – garlic powder, seasoned salt, kosher salt, and freshly ground black pepper
Half and Half

How to make Twice Baked Potatoes:

Step 1
Prep potatoes. Preheat oven to 450 degrees. Rinse potatoes in cold water and wipe clean with paper towel. Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.

Step 2
Bake potatoes. Place a large sheet pan lined with parchment paper in the second rack in preheated oven. (This is to catch the drippings.) Add potatoes directly on the rack above the pan and bake for 30 minutes. Then use tongs to flip the potatoes and continue baking until fork tender – about 30-40 additional minutes, depending on the size of potatoes.

Step 3
Prep bacon and cheese. Cook the bacon. We prefer to bake it in the oven. Use a box grater to freshly shred the cheddar cheese.

Step 4
Scoop out flesh. Let potatoes cool slightly. Slice each potato in half length-wise and scoop out the flesh, leaving about 1/4 inch intact around the edges. Place potato skins on a large sheet pan prepared with parchment paper.

Step 5
Combine filling. In a medium mixing bowl, combine the potato flesh, butter, sour cream, half and half, cheddar cheese, bacon, green onions, and seasonings. (Make sure you reserve a little of the cheese, bacon and green onions for the tops.)

Step 6
Blend. Use a hand mixer to blend the filling mixture together until creamy.

Step 7
Add filling to potato skins. Then divide the filling evenly into the potato skins, spreading evenly to all sides. Add the reserved cheese, bacon, and green onions on top of the potato filling.

Step 8
Bake. Bake prepared potatoes for 30 minutes, or until the potatoes are hot and bubbly. Add to a tray for serving.

NOTE: If you make these ahead of time, prep to step 7 and refrigerate (covered) until mealtime. If baking these after refrigeration, you may need to bake a few extra minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave potatoes until hot or in the oven at 350°F until warmed through.

Main Dishes to serve with Twice Baked Potatoes:

We love serving these potatoes with any grilled meat or fish. They make a pretty presentation too!

Recipe FAQs:

How do I bake the perfect potato?

I prefer baking potatoes at a high temperature. Also, the key is rubbing olive oil, kosher salt, and pepper over the skins and baking them on the oven rack. Avoid aluminum foil as you want the skins to crisp while baking.

How can I customize twice baked potatoes?

You can add ingredients like cooked broccoli, chopped ham, caramelized onions, or different types of cheese to the mashed potato mixture.

Can I freeze twice baked potatoes?

Yes, freeze the stuffed potato halves on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 30-35 minutes or until heated through.

Other Potato Side Dishes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Loaded Twice Baked Potatoes

Course Side Dish

Cuisine American

Keyword loaded twice baked potatoes, twice baked potatoes

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 316kcal

Author Sue Ringsdorf

Ingredients

4 large russet potatoes
1-2 Tablespoons olive oil
1/4 cup unsalted butter
1/2 cup sour cream light
2.5 oz. bacon
4 oz. shredded cheddar cheese
1/2 cup green onions – diced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
kosher salt and freshly ground black pepper – to taste
1/2 cup half and half – or more or less depending on consistency

Instructions

Prep potatoes. Preheat oven to 450 degrees. Rinse potatoes in cold water and wipe clean with paper towel. Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.
4 large russet potatoes, 1-2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Bake potatoes. Place a large sheet pan lined with parchment paper in the second rack in preheated oven. (This is to catch the drippings.) Add potatoes directly on the rack above the pan and bake for 30 minutes. Then use tongs to flip the potatoes and continue baking until fork tender – about 30-40 additional minutes, depending on the size of potatoes.
Prep bacon and cheese. Cook the bacon. We prefer to bake it in the oven. Use a box grater to freshly shred the cheddar cheese.
2.5 oz. bacon, 4 oz. shredded cheddar cheese
Scoop out flesh. Let potatoes cool slightly. Slice each potato in half length-wise and scoop out the flesh, leaving about 1/4 inch intact around the edges. Place potato skins on a large sheet pan prepared with parchment paper.
Combine filling. In a medium mixing bowl, combine the potato flesh, butter, sour cream, half and half, cheddar cheese, bacon, green onions, and seasonings. (Make sure you reserve a little of the cheese, bacon and green onions for the tops.)
1/4 cup unsalted butter, 1/2 cup sour cream light, 1/2 cup half and half, 1/2 cup green onions, 1 teaspoon garlic powder, 1/2 teaspoon seasoned salt
Blend. Use a hand mixer to blend the filling mixture together until creamy.
Add filling to potato skins. Then divide the filling evenly into the potato skins, spreading evenly to all sides. Add the reserved cheese, bacon, and green onions on top of the potato filling.
Bake. Bake prepared potatoes for 30 minutes, or until the potatoes are hot and bubbly. Add to a tray for serving.

Notes

You can prep these in advance (one or two days early), cover tightly, and store in the refrigerator until ready to bake. Increase the baking time by 10-15 minutes.
You can also freeze these, by covering tightly, for up to three months.

Nutrition

Baked Potato Bar

Sue Ringsdorf — Thu, 07 Mar 2024 12:00:00 +0000

Enjoy a customizable Baked Potato Bar with a variety of mouthwatering toppings. Follow our foolproof method to perfectly crisp potatoes and then customize your toppings for the ultimate loaded baked potato!

Customizable Baked Potato Bar

When I took a poll with our kids regarding our Christmas Day menu in 2023, Kirsten (Zach’s girlfriend) immediately requested a Baked Potato Bar! Our group happily conceded and we paired the potatoes with filet mignon. It was a 10/10 menu!

Since it was such a hit, I knew I needed to share it with y’all. Selfishly, I’m glad I’ve got it documented so I can make it again. I’m 100% sure that Kirsten will request it soon.

Why This Recipe Works:

CUSTOMIZABLE – We love to change up the toppings, depending on who we’re serving. This is an excellent way to entertain a large group of people for holidays or special occasions.
EASY TO PREP AHEAD – You can prep ahead a variety of toppings for a potato bar. I always prefer to bake the potatoes right before serving, however. But you can reheat those too for an easy weeknight dinner.
PERFECT BAKED POTATO – Follow our tips to make a crisp baked potato with different toppings. The perfect family dinner.
DELICIOUS – What’s not to love about a crispy baked potato with soft insides and loaded with your favorite toppings? This is a great option for picky eaters too.

Ingredients Used:

Russet Potatoes (plus olive oil, salt, and pepper)
Standard Toppings – butter, sour cream, green onions, jalapenos, cheddar cheese, bacon bits, etc.
Sauteed Mushrooms – follow our guide for how to make perfectly browned mushrooms
Broccoli Cheese Sauce – based on our delicious Creamy Broccoli Cheddar Soup
Mexican Street Corn – this is a good side dish as well

How to make a Baked Potato Bar:

Step 1
Prep standard potato toppings. In small bowls, place a variety of ingredients including chopped jalapenos, butter, crispy bacon, shredded cheddar cheese, sour cream, and diced green onions.

Step 2
Make Street Corn.

In a large skillet, saute the ears of corn in a little olive oil. Slice the corn kernels off the cobs with a sharp knife and add to a bowl.
Then add the remaining ingredients – red onion, jalapenos, cilantro, mayonnaise, cotija cheese, and seasonings. Stir well to combine.
Refrigerate street corn until ready to serve.

Step 3
Make broccoli cheese sauce.

Boil broccoli in a pan of water for 2-3 minutes. Drain and set aside.
In a saucepan, add butter over medium heat. When melted, add the diced onions and cook until softened (about 3 minutes). Then add the garlic and stir for 30 seconds.
Add flour over the top and stir until absorbed. Then add the milk and bring to a simmer. Cook until thickened, stirring frequently. Then add the cheese and stir until melted.
Add broccoli back to the pan and stir into the cheese sauce.

Step 4
Sauté mushrooms. Heat a cast iron skillet over medium-high heat. Add olive oil and then the mushrooms. Cook and stir frequently while the mushrooms brown. Cook for 7-8 minutes and then add salt. Add to a bowl.

Step 5
Bake potatoes.

Preheat oven to 450 degrees.
Rinse potatoes in cold water and wipe clean with a paper towel.
Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.
Place a large sheet pan lined with parchment paper in the second rack in the preheated oven.
Add potatoes directly on the rack above the baking sheet and bake for 30 minutes. Then use tongs to flip the hot potatoes to the other side and continue baking until fork tender. Depending on the size of your potatoes, baking time could be a total of 45 minutes to one hour and 30 minutes.

Step 6
Assemble potatoes. When the potatoes are done, slice them down the middle and use your hands (I use a paper towel) to press the potatoes open, squeezing the insides of the potatoes.

Step 7
Add toppings. Then arrange toppings for your loaded potato bar and pile it on!

Recipe FAQs:

How do I bake the perfect potato?

What type of potatoes are best for a baked potato bar?

Russet potatoes are ideal for baking due to their fluffy internal texture. You can also offer sweet potatoes for an interesting twist.

How can I display the toppings?

Arrange the toppings for a baked potato buffet in attractive bowls to create an appealing display. Use labels to indicate each topping and provide serving utensils for each topping.

Can I prep ahead for a baked potato bar?

Yes, you can bake the potatoes ahead of time and reheat them before serving. Additionally, I prefer to prep toppings like chopped vegetables, bacon, cheese, and a variety of sauces.

Other Toppings for a Loaded Baked Potato Bar:

The sky’s the limit when coming up with topping ideas for baked potato bar night. This easy meal can be customized in many ways. Here are a few more topping options.

Taco meat using ground beef or ground turkey and some homemade taco seasoning.
Pretzel Cheese Dip – This homemade cheese sauce is not just for pretzels!
Hearty Beef Chili – Chili is always an excellent choice for potatoes!
Turkey Taco Soup – Add a Mexican spin and top your potatoes with a thinned-out version of this easy soup recipe.
Baked Artichoke Dip – This is an excellent topper for potatoes!
Pepper Jack Queso – You can’t go wrong with adding a big drizzle of queso!

Kitchen Tools Used: (Affiliate links)

xoxo ~Sue

Baked Potato Bar (Customizable)

Enjoy a customizable Baked Potato Bar with a variety of mouthwatering toppings. Follow our foolproof method to perfectly crisp potatoes and then customize your toppings for the ultimate loaded baked potato!

Course Main Dish, Side Dish

Cuisine American

Keyword baked potato bar, baked potatoes

Prep Time 45

Cook Time 1 15

Total Time 2

Servings servings

Calories 667kcal

Author Sue Ringsdorf

Ingredients

For the potatoes:

6 large russet potatoes
olive oil
kosher salt and freshly ground black pepper – to taste

For the toppings:

butter
sour cream
bacon
cheddar cheese – shredded
green onions
jalapenos

Broccoli Sauce:

4 cups broccoli florets – cleaned and chopped in small pieces
2 Tablespoons unsalted butter
1/3 cup yellow onion – diced
2 cloves garlic – minced
2 Tablespoons all-purpose flour
1 ¼ cup whole milk
4-5 oz. cheddar cheese – shredded
kosher salt and freshly ground black pepper – to taste

Mexican Street Corn:

4 medium ears of corn – grilled and kernels removed
1 small jalapeno – diced
1/4 cup red onion – chopped
1/4 cup cilantro – chopped
1/4 cup mayonnaise
1/4 cup cotija cheese
kosher salt and freshly ground black pepper – to taste

For the mushrooms:

16 oz. Bella mushrooms – chopped
2 Tablespoons olive oil
kosher salt – to taste

Instructions

Prep standard potato toppings. In small bowls, place a variety of ingredients including chopped jalapenos, butter, crispy bacon, shredded cheddar cheese, sour cream, and diced green onions.
Prep as much of each ingredient as you like.
Make Street Corn.
* In a large skillet, saute the ears of corn in a little olive oil. Slice the corn kernels off the cobs with a sharp knife and add to a bowl.
* Then add the remaining ingredients – red onion, jalapenos, cilantro, mayonnaise, cotija cheese, and seasonings. Stir well to combine.
* Refrigerate street corn until ready to serve.
Make broccoli cheese sauce.
* Boil broccoli in a pan of water for 2-3 minutes. Drain and set aside.
* In a saucepan, add butter over medium heat. When melted, add the diced onions and cook until softened (about 3 minutes). Then add the garlic and stir for 30 seconds.
* Add flour over the top and stir until absorbed. Then add the milk and bring to a simmer. Cook until thickened, stirring frequently. Then add the cheese and stir until melted.
* Add broccoli back to the pan and stir into the cheese sauce.
Sauté mushrooms. Heat a cast iron skillet over medium-high heat. Add olive oil and then the mushrooms. Cook and stir frequently while the mushrooms brown. Cook for 7-8 minutes and then add salt. Add to a bowl.
Bake potatoes.
* Preheat oven to 450 degrees.
* Rinse potatoes in cold water and wipe clean with a paper towel.
* Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.
* Place a large sheet pan lined with parchment paper in the second rack in the preheated oven.
* Add potatoes directly on the rack above the baking sheet and bake for 30 minutes. Then use tongs to flip the hot potatoes to the other side and continue baking until fork tender. Depending on the size of your potatoes, baking time could be a total of 45 minutes to one hour and 30 minutes.
Assemble potatoes. When the potatoes are done, slice them down the middle and use your hands (I use a paper towel) to press the potatoes open, squeezing the insides of the potatoes.
Add toppings. Then arrange toppings for your loaded potato bar and pile it on!

Notes

Here are a variety of other topping ideas:

Taco meat using ground beef or ground turkey and some homemade taco seasoning.

Pretzel Cheese Dip – This homemade cheese sauce is not just for pretzels!

Hearty Beef Chili – Chili is always an excellent choice for potatoes!

Turkey Taco Soup – Add a Mexican spin and top your potatoes with a thinned-out version of this easy soup recipe.

Baked Artichoke Dip – This is an excellent topper for potatoes!

Pepper Jack Queso – You can’t go wrong with adding a big drizzle of queso!

Nutrition