Thanksgiving Side Dishes Archives - SueBee Homemaker

Maple Roasted Butternut Squash

Suebee Homemaker — Wed, 26 Nov 2025 12:00:00 +0000

Sweet, caramelized Maple Roasted Butternut Squash makes the perfect cozy side dish for fall and winter. With rich maple flavor and tender roasted squash, it’s simple, healthy, and irresistibly delicious!

Roasted Butternut Squash

Every fall, I look forward to the abundance of squash in season. For me, it goes back to childhood in Iowa, when Mom and Dad grew them in the garden. Mom kept it simple—baking big sections of butternut squash until tender, then serving it with just salt, pepper, and sometimes a little butter. Those cozy fall meals are some of my fondest memories.

I still love the simple roast with olive oil, salt, and pepper, but it’s amazing how easily squash can be dressed up for the holidays. A touch of maple syrup, pecans, and cranberries turns it into something special—and makes a beautiful addition to the table.

Butternut squash also makes the most delicious sauces. Some of our favorites are a smaller-batch Butternut Squash Lasagna with Spinach, a cozy Creamy Butternut Squash Pasta, and our newest obsession—Butternut Squash and Bacon Risotto!

What You’ll Need:

You’ll need just four main ingredients for this recipe, plus olive oil and seasonings. So simple. So delish.

Butternut Squash – My favorite childhood fall food. Full of vitamins and minerals, and SO good.
Olive oil, kosher salt, and freshly ground black pepper – The big three in my kitchen, and used for all of my roasted veggies!
Ground Cinnamon – Adds that extra something in roasted squash.
Maple Syrup – This is the sweetener of choice for this dish. You can definitely add more to increase sweetness.
Pecans – These give this recipe a nice crunch and so much flavor.
Cranberries – Craisins are consumed in large quantities here so I usually buy the lower-sugar variety.

We also love our Kale and Butternut Squash Salad for holiday meals.

How to make Maple Roasted Butternut Squash:

Step 1
Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2
Prep squash. Take one large butternut squash and cut off both ends. Then use a potato peeler to peel the entire squash. Chop in large bite sized chunks, while removing the seeds, and add butternut squash to a large mixing bowl.

Step 3
Season. Drizzle olive oil and maple syrup over the squash. Add ground cinnamon, kosher salt, freshly ground black pepper, and fresh thyme (if desired).

Step 4
Bake. Bake the squash for about 25-30 minutes, or until fork tender. Then transfer the baked squash to a serving dish.

Step 5
Toast pecans. While squash is baking, toast the pecans over medium heat. It’s done when you can smell it. Be careful not to burn.

Step 6
Serve. Add the toasted pecans and the Craisins to the squash. Check seasonings and serve immediately. Add an extra drizzle of maple syrup, if desired.

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

Recipe FAQs:

What is butternut squash?

Butternut squash is a common, easy-to-find winter squash, grown in the summer and harvested in the fall. It is hearty enough to be stored for several months, and through the winter.

Do I need to peel the butternut squash?

Yes, peeling makes it easier to eat and helps the flavors soak in, though you can leave the skin on if you prefer a more rustic texture.

How do I prevent the squash from getting soggy?

Spread the cubes in a single layer on the baking sheet—crowding traps steam and prevents browning.

What does the maple syrup do for this dish?

Maple syrup adds natural sweetness that balances the savory flavors and helps the squash caramelize beautifully.

Can I prep this ahead of time?

Yes, you can peel and slice the squash and store in the refrigerator. You can also toast the pecans in advance.

Other Holiday Side Dish Recipes:

The sides are the best part of a holiday dinner, in my opinion. Here are a few others 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

Maple Roasted Butternut Squash Recipe

Sweet, caramelized maple roasted butternut squash makes the perfect cozy side dish for fall and winter. With rich maple flavor and tender roasted squash, it’s simple, healthy, and irresistibly delicious!

Course Side Dish

Cuisine American

Keyword maple glazed butternut squash, roasted butternut squash

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 308kcal

Author Sue Ringsdorf

Ingredients

7-8 cups butternut squash – peeled and cubed
3 Tablespoons olive oil
3 Tablespoons maple syrup – or more
1 teaspoon ground cinnamon
kosher salt and freshly ground black pepper – to taste
1 cup pecans – toasted
1/2 cup dried cranberries
fresh thyme – if desired

Instructions

Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Prep squash. Take one large butternut squash and cut off both ends. Then use a potato peeler to peel the entire squash. Chop in bite sized chunks, while removing the seeds, and add butternut squash to a large mixing bowl.
7-8 cups butternut squash
Season. Drizzle olive oil and maple syrup over the squash. Add ground cinnamon, kosher salt, freshly ground black pepper, and fresh thyme (if desired).
3 Tablespoons olive oil, 3 Tablespoons maple syrup, 1 teaspoon ground cinnamon, kosher salt and freshly ground black pepper, fresh thyme
Bake. Bake the squash for about 25-30 minutes, or until fork tender. Then transfer the baked squash to a serving dish.
Toast pecans. While squash is baking, toast the pecans over medium heat. It’s done when you can smell it. Be careful not to burn.
1 cup pecans
Serve. Add the toasted pecans and the Craisins to the squash. Check seasonings and serve immediately. Add an extra drizzle of maple syrup, if desired.
1/2 cup dried cranberries

Notes

To prep in advance, peel and slice the squash and store in the refrigerator. You can also toast the pecans in advance.
Store leftover roasted butternut squash in an airtight container in your refrigerator for 3-4 days. Reheat to serve.

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

Cauliflower Potato Mash

Suebee Homemaker — 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

Sweet and Spicy Butternut Squash

Suebee Homemaker — Thu, 20 Nov 2025 12:00:00 +0000

Sweet and Spicy Butternut Squash is roasted to golden perfection with olive oil, pure maple syrup, brown sugar, and a touch of cayenne for the perfect balance of sweet heat. This easy side dish adds a cozy, flavorful twist to any fall meal!

Roasted Butternut Squash

My parents used to grow squash in their garden back in the day, so I definitely had my fair share as a kid. Mom would bake it simply — just a sprinkle of salt and pepper, or sometimes a little brown sugar on top — and that was the only way I ever knew it growing up.y.

These days, there are so many fun and creative ways to enjoy squash! From roasting it with bold spices to turning it into soups, salads, pastas, or even tacos, it’s definitely come a long way from the simple baked version I grew up with. I love how versatile it is — sweet or savory, cozy or fresh — there’s always a new way to make it shine.

NOTE: 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:

Perfect balance of flavors – Sweet maple syrup and brown sugar meet a gentle kick of cayenne.
Simple ingredients – Easy pantry staples create a standout side dish.
Quick and easy – Roasts in around 30 minutes with minimal prep.
Beautifully caramelized – Roasting brings out natural sweetness and adds depth.
Versatile – Pairs well with weeknight dinners, holiday meals, or even grain bowls.

What You’ll Need:

butternut squash
olive oil
pure maple syrup
brown sugar
cayenne pepper
salt and pepper

How to make Sweet and Spicy Butternut Squash:

Step 1
Prep. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper.

Step 2
Prep squash. Peel butternut squash and use a sharp knife to chop in large bite-sized pieces. Add squash to a mixing bowl.

Step 3
Add oil, sugar, and seasonings. To the squash, add olive oil, pure maple syrup, brown sugar, and cayenne pepper. Stir to combine.

Step 4
Roast squash. Add squash to one or two large baking sheets lined with parchment paper. Don’t crowd the squash. Add kosher salt and freshly ground black pepper to taste. Roast for approximately 30 minutes or until fork tender.

Step 5
Add to serving bowl and serve. Spoon the roasted squash to a serving dish. Test for seasonings and serve.

We enjoy pairing this with our Smoked Spatchcock Turkey, Stuffed Pork Tenderloin, or Smoked Beef Brisket.

Store leftover squash in an airtight container in your refrigerator for 3-4 days. Reheat in microwave.

Recipe FAQs:

Can I use pre-cut butternut squash?

Yes, it’s a great time-saver — just make sure the pieces are similar in size so they cook evenly.

How spicy is this recipe?

It has a gentle kick from cayenne pepper, but you can easily adjust the amount to make it milder or hotter.

What makes this recipe sweet?

The combination of pure maple syrup and brown sugar adds the perfect touch of sweetness and caramelizes beautifully as it roasts.

How do I prevent this roasted butternut squash recipe from getting soggy?

Spread the cubes in a single layer on the baking sheets and don’t overcrowd — that’s the key to caramelized edges!

What can I serve this with?

It’s amazing with roasted chicken, pork tenderloin, or even tossed into a fall salad or grain bowl.

Other Butternut Squash Recipes:

There are so many ways to use this amazing vegetable to make even more deliciousness. Try one of the following recipes next!

Kitchen Tools Used: (affiliate links)

Baking Sheets – My favorite baking sheets – made in the USA.
Unbleached Parchment Paper Sheets – These are great for high heat baking and roasting.

xoxo ~Sue

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash is roasted to golden perfection with olive oil, pure maple syrup, brown sugar, and a touch of cayenne for the perfect balance of sweet heat. This easy side dish adds a cozy, flavorful twist to any fall meal!

Course Side Dish

Cuisine American

Keyword sweet and spicy butternut squash

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 257kcal

Author Sue Ringsdorf

Ingredients

1 large butternut squash (about 8 cups) – chopped
3 Tablespoons olive oil
2 Tablespoons pure maple syrup
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
kosher salt and freshly ground black pepper – to taste

Instructions

Prep. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper.
Prep squash. Peel butternut squash and use a sharp knife to chop in large bite-sized pieces. Add squash to a mixing bowl.
1 large butternut squash (about 8 cups)
Add oil, sugar, and seasonings. To the squash, add olive oil, pure maple syrup, brown sugar, and cayenne pepper. Stir to combine.
3 Tablespoons olive oil, 2 Tablespoons pure maple syrup, 1/4 cup brown sugar, 1/2 teaspoon cayenne pepper
Roast squash. Add squash to one or two large baking sheets lined with parchment paper. Don’t crowd the squash. Add kosher salt and freshly ground black pepper to taste. Roast for approximately 30 minutes or until fork tender.
kosher salt and freshly ground black pepper
Add to serving bowl and serve. Spoon the roasted squash to a serving dish. Test for seasonings and serve.

Notes

Store leftover squash in an airtight container in your refrigerator for 3-4 days. Reheat in microwave.
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

Suebee Homemaker — 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

Suebee Homemaker — 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

Suebee Homemaker — 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

Suebee Homemaker — 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

Cinnamon Knots

Suebee Homemaker — Mon, 09 Dec 2024 12:00:00 +0000

Cinnamon Knots are cinnamon rolls with a twist. This sweet treat combines a simple sweet dough in knot form with a delicious cinnamon and sugar topping. Enjoy with a cup of coffee and a friend!

Cinnamon Sugar Knots

How many different things can we make with a simple cinnamon roll dough? Countless! So if you are looking for a fun new twist on cinnamon rolls, try this one. You’re going to love these (and your kids will too).

I’ve made a lot of cinnamon rolls in my lifetime. My momma made them best and she taught me many things over the years. But the most important thing she shared was to eat one fresh out of the oven. And yes, I did!

Why This Recipe Works:

FUN TWIST – These truly are a fun twist on classic cinnamon rolls. And yes, you’re going to be twisting them! See below for my step-by-step directions.
MELT IN YOUR MOUTH DELICIOUS – This soft and tender dough yields the softest rolls. Adding the topping and the glaze will make them even more decadent. They’ll melt in your mouth!
FREEZE WELL – You can freeze the unglazed cinnamon knots. Just wrap them in cling wrap and place them in freezer bags. Thaw at room temperature and add the icing when ready to eat.

How to make Cinnamon Knots:

Step 1
Make the dough. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk, not hot (approximately 100-110 degrees f). After about 15 minutes, the yeast should be bubbly and you can proceed.

Add the melted butter, egg, and kosher salt – and stir with a spatula. Then add the dough hook, and about 2.5 cups of all-purpose flour, and start the mixer. Continue adding flour until you get your desired consistency (about 3/4 cup more or until the dough is slightly sticky but easy to handle). Remove dough to a greased bowl and form into a smooth ball.

Step 2
Let the dough rise. Cover the bowl of dough with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise for about 30 minutes.

Step 3
Form knots. Spread some oil on a large cutting board. Press the dough into a rectangular shape on the board. Use a pizza cutter to slice the dough into 12 equal pieces.

Then take each strip of dough and carefully make a knot. Tuck one end under the knot and the other end into the middle of the knot. (See photos below.) Place cinnamon knots on two large baking sheets.

Step 4
Prep toppings. Place butter into a bowl and melt in the microwave. Add the sugar and cinnamon to another bowl.

Step 5
Add toppings to cinnamon knots. Then brush the butter onto the top of each knot. Finally, sprinkle the rolls with brown sugar and cinnamon.

Step 6
Let rise again. Cover knots with a clean dish towel and let rise for about 20-30 minutes (or until they puff up – they don’t need to double).

Step 7
Bake rolls. Bake rolls in a preheated 350-degree oven until golden brown on top, approximately 15 minutes.

Step 8
Make icing. In a medium bowl, combine the ingredients – melted butter, vanilla, half and half, and powdered sugar. Adjust consistency as needed.

If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a few extra drops of half and half.

Step 9
Add icing to knots. When the rolls are cool, drizzle the icing over the cinnamon knots.

Enjoy these cinnamon knots with a cup of coffee! Try our Toddy Cold Brew Coffee, a Peanut Butter Coffee Smoothie, or Homemade Pumpkin Spice Lattes.

Storing and Freezing:

Store leftover rolls in an airtight container on your countertop for 3-4 days.
Freeze unfrosted rolls for up to three months. Wrap them in cling wrap and then place in freezer bags.

Other Delicious Roll Recipes:

Homemade Cinnamon Rolls
Old Fashioned Sticky Buns
or try our delicious Giant Cinnamon Roll Recipe

Recipe FAQs:

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You won’t need to use warm liquid to activate the yeast, however. Just combine the ingredients.

Can I make cinnamon knots ahead of time?

Yes, you can make them ahead of time. Prepare the knots up to the point of baking, then cover and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as directed.

Can I add additional fillings to these knots?

Yes, you can add chopped pecans or walnuts, raisins or dried cranberries, or other spices (like cloves or nutmeg).

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cinnamon Knots Recipe

Cinnamon Knots are cinnamon rolls with a twist. This sweet treat combines a simple sweet dough in knot form with a delicious cinnamon and sugar topping. Enjoy with a cup of coffee and a friend!

Course Bread

Cuisine American

Keyword cinnamon knots, cinnamon roll knots, homemade cinnamon rolls

Prep Time 30

Cook Time 15

Rise Time 1

Total Time 1 45

Servings rolls

Calories 322kcal

Author Sue Ringsdorf

Ingredients

For the rolls:

1 ½ Tablespoons dry active yeast
1/4 cup granulated sugar
1 cup 2% milk – heated to 100-110 Degrees F
1/4 cup unsalted butter – melted
1 large egg
1 teaspoon kosher salt
3 ¼ cups all-purpose flour

For the topping:

1/4 cup unsalted butter
1/2 cup brown sugar
1 Tablespoon cinnamon

For the icing:

1 Tablespoon unsalted butter – melted
1 teaspoon vanilla extract
2 Tablespoons half and half
1¼ cup powdered sugar

Instructions

Make the dough. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk, not hot (approximately 100-110 degrees f). After about 15 minutes, the yeast should be bubbly and you can proceed.
Add the melted butter, egg, and kosher salt – and stir with a spatula. Then add the dough hook, and about 2.5 cups of all-purpose flour, and start the mixer. Continue adding flour until you get your desired consistency (about 3/4 cup more or until the dough is slightly sticky but easy to handle)). Remove dough to a greased bowl and form into a smooth ball.
1 ½ Tablespoons dry active yeast, 1/4 cup granulated sugar, 1 cup 2% milk
1/4 cup unsalted butter, 1 large egg, 1 teaspoon kosher salt
3 ¼ cups all-purpose flour
Let the dough rise. Cover the bowl of dough with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise for about 30 minutes.
Form knots. Spread some oil on a large cutting board. Press the dough into a rectangular shape on the board. Use a pizza cutter to slice the dough into 12 equal pieces.
Then take each strip of dough and carefully make a knot. Then tuck one end under the knot and the other end into the middle of the knot. (See photos below.) Place cinnamon knots on two large baking sheets.
Prep toppings. Place butter into a bowl and melt in the microwave. Add the sugar and cinnamon to another bowl.
Add toppings to cinnamon knots. Then brush the butter onto the top of each knot. Finally, sprinkle the rolls with brown sugar and cinnamon.
1/4 cup unsalted butter, 1/2 cup brown sugar, 1 Tablespoon cinnamon
Let rise again. Cover knots with a clean dish towel and let rise for about 20-30 minutes (or until they puff up – they don't need to double).
Bake rolls. Bake rolls in a preheated 350-degree oven until golden brown on top, approximately 15 minutes.
Make icing. In a medium bowl, combine the ingredients – melted butter, vanilla, half and half, and powdered sugar. Adjust consistency as needed.
If the icing is too thin, add a little more powdered sugar. If it's too thick, add a few extra drops of half and half.
1 Tablespoon unsalted butter, 1 teaspoon vanilla extract, 2 Tablespoons half and half, 1¼ cup powdered sugar
Add icing to knots. When the rolls are cool, drizzle the icing over the cinnamon knots.

Notes

You can make these ahead of time. Prepare the knots up to the point of baking, then cover and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as directed.
Store leftover rolls in an airtight container on your countertop for 3-4 days.
Freeze unfrosted rolls for up to three months. Wrap them in cling wrap and then place in freezer bags.

Nutrition

Broccoli Rice Casserole

Suebee Homemaker — 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

Squash Casserole with Ritz Crackers

Suebee Homemaker — Thu, 21 Nov 2024 12:00:00 +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 350 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
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 6
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.

Step 7
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add half of the crushed crackers, 3/4 of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish.

Step 8
Add topping. Combine the remaining cracker crumbs with the melted butter in a mixing bowl. Then add the remaining cheddar cheese and the parmesan cheese. 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?

You can prep some of the ingredients ahead of time but I don’t recommend assembling the casserole in advance. The squash can get watery even after straining.

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.

Other Squash Recipes:

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 20

Total Time 50

Servings servings

Calories 267kcal

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
1 ⅓ pounds yellow squash
2 teaspoons kosher salt – to taste

Remaining ingredients:

3 Tablespoons unsalted butter
22 Ritz crackers (divided) – crushed
4 oz. cheddar cheese (divided) – 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

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.
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.
22 Ritz crackers (divided)
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 half of the crushed crackers, 3/4 of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish.
4 oz. cheddar cheese (divided), kosher salt and freshly ground black pepper
Add topping. Combine the remaining cracker crumbs with the melted butter in a mixing bowl. Then add the remaining cheddar cheese and the parmesan cheese. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.
3 Tablespoons unsalted butter, 2 oz. parmesan cheese
Bake. Bake the casserole for 20-25 minutes. Serve with some chopped cilantro or parsley.

Nutrition

Loaded Twice Baked Potatoes

Suebee Homemaker — 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