Appetizers – Tessie's Table

Creamy Homemade Vegetable Soup

Therese Buchanan — Fri, 17 Jul 2026 16:55:50 +0000

This Creamy Homemade Vegetable Soup is thick, velvety, and made in one pot with a hand blender. No roux, no cream, no chopping marathon. Just broccoli, cauliflower, carrots, celery, and corn simmered in seasoned stock until everything falls apart, then blended smooth.

Photo Credit: Tessie’s Table

This one reminds me of home. Back in Ireland, a blended vegetable soup like this is on the menu in every single pub and café, and a lot of people know it as funeral soup, because it is what you are always handed after a funeral. It makes 8 servings, freezes well, and reheats better than most soups since there are no noodles or potatoes to go mushy. Serve it the Irish way with a thick slice of my Irish Brown Bread.

Why you’ll love this Creamy Homemade Vegetable Soup

No sautéing step: Everything goes into the pot at once. You dice an onion, slice carrots and celery, break down broccoli and cauliflower, and pour the stock over the top. There is no browning, no oil, and no standing over the stove stirring.
Creamy with zero cream: The cauliflower does the work here. Once it simmers until soft and gets blended, it turns velvety on its own. Same trick I use in my Slow Cooker Pumpkin Soup.
Freezer friendly: Blended soups freeze better than chunky ones because there is nothing to turn watery or grainy. Make a double batch and you have lunches sorted for weeks.
A sneaky way to use up vegetables: Two crowns of broccoli and a full head of cauliflower disappear into this. Kids who pick around florets will eat it blended without a word.

EASY CREAMY HOMEMADE VEGETABLE SOUP FOR BUSY WEEKNIGHTS AND MEAL PREP

This is a Sunday soup. Twenty minutes of prep, 45 minutes of simmering while you do something else, then a quick blend and it is done. Portion it into containers and you have lunch for the week without cooking again.

It is also good on the nights when dinner needs to be easy. Serve it with grilled cheese, or a slice of my Irish Brown Bread with butter. A warm Skillet Cornbread works too if you want something on the sweeter side.

Ingredients Needed for Creamy Homemade Vegetable Soup

Onion: One medium onion, diced. It goes straight into the pot raw and softens as the soup simmers, so there is no need to cook it first.
Carrots: Four to five carrots, peeled and sliced. They add natural sweetness and give the finished soup its warm color.
Celery: Three stalks, sliced. Celery is the background flavor here. You will not taste it on its own, but the soup tastes flat without it.
Broccoli florets: Five to six cups, about two crowns. Use the stalks too if you like. Peel them and slice them thin and they blend down with everything else.
Cauliflower florets: Seven to eight cups, about one large head. This is what makes the soup thick and creamy after blending, so do not cut back on it.
Sweet corn: One can, drained. It adds little pops of sweetness that balance out the broccoli and cauliflower.
Chicken stock: Eight cups. Use a good one because it is the base of the whole soup. Swap in vegetable stock to make it vegetarian.
Chicken bouillon powder: One tablespoon. This is what takes the soup from fine to actually seasoned. It deepens the stock without extra work.
Salt and black pepper: Half a teaspoon each to start. You will taste and adjust at the end once the soup is blended.
Dried thyme and dried oregano: One teaspoon each. Both hold up well through a long simmer and give the soup a savory, herby base.
Garlic powder: Two teaspoons. Sounds like a lot. It is not. Garlic powder distributes evenly through a blended soup in a way fresh garlic does not.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot.

Pour in the chicken stock, then add the bouillon, salt, pepper, thyme, oregano, and garlic powder and simmer until the vegetables are very soft.

Blend right in the pot with a hand blender until smooth and cream

Taste, adjust the seasoning, and serve with a swirl of cream and fresh parsley. (Optional)

Variations

Make it vegetarian: Swap the chicken stock for vegetable stock and use vegetable bouillon powder. Everything else stays exactly the same.
Add cheese: Stir a cup of shredded sharp cheddar into the hot soup after blending until it melts. It turns into something close to broccoli cheddar soup.
Leave it chunky: Scoop out a couple of cups of vegetables before you blend, then stir them back in. You get a creamy base with bite.
Stir in cream: A splash of heavy cream or half and half at the end makes it richer. The soup does not need it, but it is nice on a cold night.
Add potato: One peeled and diced russet added at the start makes the soup even thicker. Just be aware it will not freeze as smoothly.
Turn it into a meal: Stir in shredded rotisserie chicken or cooked sausage after blending. My Creamy Sausage Tortellini Soup has a similar idea if you want something heartier from the start.

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Serving Suggestions

Serve with crusty bread: A slice of my Rustic Bread is made for dipping into this soup. If you want something heartier, my Irish Brown Bread works just as well with butter.
Pair with grilled cheese: Cut it into strips for dunking. It is the combination everyone reaches for, and it turns a bowl of soup into a proper meal.
Add a topping for texture: Since the soup is completely smooth, a little crunch on top goes a long way. Try croutons, toasted seeds, or crispy bacon bits.
Finish with cheese or cream: A handful of shredded cheddar or a swirl of cream stirred in right before serving makes each bowl richer.
Serve it as a starter: Ladle small cups before something bigger like my Slow Cooker Mississippi Pot Roast.
Spoon it over a baked potato: Ladle the thick soup over a split baked potato for a filling lunch.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Homemade Vegetable Soup?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when you reheat it. Reheat gently on the stove over medium-low heat, stirring now and then, or microwave in 1 minute bursts.

Can I freeze Creamy Homemade Vegetable Soup?

Yes, and it freezes really well. Because there are no noodles, potatoes, or dairy in it, the texture holds up. Cool the soup completely, then freeze in portions for up to 3 months. Leave an inch of space at the top of the container so it can expand. Thaw overnight in the fridge and reheat on the stove. If it looks slightly separated, a quick whisk or another buzz with the hand blender brings it right back.

Can I make it ahead?

Yes. This is a good one to make on a Sunday for the week. You can also do the prep ahead and keep the chopped vegetables in the fridge for a day or two before cooking.

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Tips & Tricks

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.
Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.
Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.
Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.
Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.
Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

More summer Ideas

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FAQ

Do I need to sauté the vegetables first?
No. This recipe is written as a dump and simmer soup. Everything goes into the pot raw. Sautéing the onion in a little butter first would build a bit more flavor, but the bouillon powder and the long simmer cover it.
What if I do not have a hand blender?
Use a regular blender, but work in batches and never fill it more than halfway. Hot soup expands fast. Remove the center cap from the lid, cover it with a folded towel, and start on low.
Can I use frozen broccoli and cauliflower?
Yes. Use the same volume and add them straight from frozen. They may soften a little faster, so start checking at 30 minutes.
Why is my vegetable soup not creamy?
Almost always because the vegetables were not soft enough before blending. Undercooked cauliflower and broccoli stems blend grainy. Simmer another 10 minutes and blend again.
Is creamy homemade vegetable soup healthy?
Yes, it is mostly vegetables and stock, with no cream, butter, or flour. The sodium is the thing to watch since it uses both stock and bouillon. Use low sodium stock and hold back on the added salt if that matters to you.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker, cook on low for 6 to 7 hours or high for 3 to 4, then blend right in the pot with a hand blender.
What other vegetables can I add?
Zucchini, leeks, parsnips, and green beans all work. Stay away from starchy or strongly colored vegetables like beets unless you want to change the color completely.
How many does this soup serve?
Eight generous servings. It is a big pot, which is exactly why it is worth making when you want leftovers.

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Homemade Vegetable Soup

Homemade Vegetable Soup is a thick and creamy blended soup made with broccoli, cauliflower, carrots, celery, and corn in a flavorful seasoned broth.

Course Soup

Cuisine American, Irish

Keyword Comfort Food, Creamy, Family Meals, Homemade, Meal Prep

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 133kcal

Equipment

Ingredients

1 medium onion diced
5 carrots peeled and sliced
4 celery stalks sliced
6 cups broccoli florets about 2 crowns
6 cups cauliflower florets about 1 large head
1 can sweet corn drained
8 cups chicken stock I make mine using Knorr bouillon powder
1 tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons garlic powder

Optional Topping

1 tbsp cream
1 tbsp fresh parsley

Instructions

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot or Dutch oven.
Pour over the chicken stock.
Add the chicken bouillon powder, salt, pepper, thyme, oregano, and garlic powder.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 35-45 minutes until the vegetables are very soft and tender.
Use a hand blender to carefully blend the soup until smooth and creamy.
Taste and adjust the seasoning if needed before serving.

Notes

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.

Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.

Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.

Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.

Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.

Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

Nutrition

https://www.pinterest.com/pin/1145462486509576965/

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Fall off The Bone Oven BBQ Ribs

Therese Buchanan — Fri, 19 Jun 2026 15:43:36 +0000

These Fall Off the Bone Oven BBQ Ribs might be the best thing to come out of my oven. Pork spare ribs simmered in seasoned chicken stock until almost falling apart, then baked with homemade BBQ sauce until sticky, caramelized, and slightly charred at the edges. No grill required.

Photo Credit: Tessie’s Table.

The simmer does all the heavy lifting, so by the time the ribs hit the oven they’re already tender. You can even do that step a day ahead and refrigerate overnight. Then it’s just 20-30 minutes in the oven before dinner.

Why you’ll love these Fall off The Bone Oven BBQ Ribs

No grill needed: These oven baked ribs are made entirely on the stovetop and in the oven, so you can make them any time of year. Rain, cold, or no outdoor space. None of it matters.
Incredibly tender meat: The key is the simmer. Cooking the ribs low and slow in seasoned chicken stock breaks down the connective tissue so the meat practically slides off the bone before they even go in the oven.
That BBQ sauce caramelizes beautifully: Once the ribs hit a 400°F oven, the sugars in your homemade BBQ sauce get dark and sticky with slightly charred edges. It’s the kind of finish you’d expect from a smoker, without the smoker.
Easy to make ahead: The simmer step can be done a full day in advance, which makes this a great recipe for entertaining. Just refrigerate the ribs after simmering, then bake when you’re ready.

The Secret to Fall-Off-the-Bone Ribs

Back home in Ireland, bacon ribs are everywhere. You boil them in a pot of water, sometimes with cabbage or sprouts, and they come out salty and so tender the meat falls right off the bone. The boiling is what does it.

When I moved to Atlanta and started craving ribs, I figured the same logic had to apply. No bacon ribs here, but pork spare ribs are everywhere. If boiling works for bacon ribs, why not BBQ ribs? I swapped the water for chicken stock, added some seasoning, and it worked perfectly. That simmer is the whole secret to how tender these get.

Ingredients Needed for Fall off The Bone Oven BBQ Ribs

Pork spare ribs: One slab feeds 4 to 6 people. Spare ribs are meatier and fattier than baby back ribs, which makes them ideal for this method. If you use baby backs, reduce the simmer time by about 30 minutes.
Chicken stock: This is the braising liquid for the simmer step. It infuses the ribs with flavor from the inside out while keeping the meat moist and tender.
Onion: Quartered and added to the stock pot. It flavors the braising liquid and is discarded before the ribs go in the oven.
Garlic cloves: Four whole cloves go into the pot with the onion. No need to chop them.
Salt: One teaspoon is enough since the chicken stock already brings some saltiness.
Black pepper: Adds a little bite to the seasoning blend.
Smoked paprika: Gives the ribs a subtle smoky depth that pairs perfectly with the BBQ sauce.
Garlic powder: Layering garlic powder with fresh garlic cloves gives a more rounded, well-developed flavor.
Onion powder: Works alongside the quartered onion to season the ribs all the way through during the simmer.
Homemade BBQ sauce: Two cups, used for basting. The homemade BBQ sauce is worth making from scratch — the flavor is so much better than store-bought and it caramelizes beautifully in the oven.

How to make Fall off The Bone Oven BBQ Ribs

**For more detailed instructions, please refer to the printable recipe card below.**

Cut the slab into sections small enough to fit comfortably in your pot.

Add the ribs, chicken stock, onion, garlic, and seasonings to the stock pot and simmer until the ribs are tender.

Transfer the cooked ribs carefully onto a parchment-lined baking tray and brush generously with homemade BBQ sauce on all sides.

Bake at 400°F for 20-30 minutes, brushing with more sauce halfway through, until sticky and caramelized.

Variations

Use baby back ribs: Baby back ribs work well with this method. They’re leaner and a little smaller, so reduce the simmer time to around 1 hour 15 minutes.
Add some heat: Stir a tablespoon of hot sauce or a teaspoon of cayenne into your BBQ sauce before basting for ribs with a kick.
Broil for extra char: After baking, switch to broil for 3-5 minutes to get even more caramelization on the edges. Keep a close eye on them. The sauce can go from perfect to burnt fast.
Try a dry rub finish: Instead of (or in addition to) BBQ sauce, brush the ribs with a dry rub before the oven step for a slightly crustier texture.
Make it a full BBQ feast: Pair these with the Slow Cooker BBQ Beef when you’re feeding a large crowd and want a proper spread.
Swap the stock: If you don’t have chicken stock, beef stock works too. It gives the ribs a slightly richer, deeper flavor.

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Serving Suggestions

Serve with creamy coleslaw and baked beans for a classic BBQ plate.
Pair with Potato Salad with Bacon for a summer cookout dinner.
Add corn on the cob and mac and cheese for a Southern-style meal.
Serve with fries and extra BBQ sauce on the side for a simple weeknight dinner.
Add pickles and sliced white bread for a traditional BBQ plate.
Round out the spread with BLT Pasta Salad for something light and fresh alongside the ribs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Fall-Off-the-Bone Oven BBQ Ribs? Let the ribs cool completely before storing. Place them in an airtight container or wrap tightly in foil and refrigerate for up to 4 days. To reheat, place in the oven at 300°F, covered with foil, for 15-20 minutes until warmed through. Brush with a little extra BBQ sauce before reheating if you like.

Can I freeze Fall-Off-the-Bone Oven BBQ Ribs? Yes, these ribs freeze really well. Let them cool completely, wrap each section tightly in foil, and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at 300°F, covered with foil, for about 20-25 minutes.

Can I make these ahead of time? The simmer step can be done up to 24 hours in advance. After simmering, let the ribs cool, then refrigerate. When you’re ready to eat, brush with BBQ sauce and bake straight from the fridge, adding a few extra minutes to the bake time.

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Tips & Tricks

Keep the simmer gentle: A low, steady simmer is key. A rolling boil will toughen the meat rather than tenderize it. You want small, lazy bubbles, not a hard boil.
Remove the membrane: Don’t skip this step. The thin silvery skin on the back of the ribs prevents seasoning from penetrating the meat and stays tough even after a long cook. Loosen one corner with a butter knife, grab it with a paper towel, and peel it back.
Use homemade BBQ sauce: The sugars in homemade sauce caramelize much better than most store-bought versions, which can also burn more quickly at high heat. The homemade BBQ sauce recipe on the blog is the one I use every time.
Line your tray: The BBQ sauce gets very sticky in the oven. Parchment paper saves you from a seriously difficult cleanup.
Brush on extra sauce right before serving: If you want really saucy ribs, add one more layer of BBQ sauce just before bringing them to the table.
Let them rest: Give the ribs a few minutes to rest before cutting. It helps the juices redistribute and makes them much easier to slice cleanly.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

What’s the best cut of ribs for this recipe? This recipe uses pork spare ribs, which are larger and meatier than baby back ribs. They have more fat marbled through them, which keeps them juicy through the long simmer. Baby back ribs will also work, but reduce the simmer time by about 30 minutes since they’re leaner and smaller.
Do I really need to remove the membrane? Yes, and it makes a real difference. The membrane is the thin, silvery skin on the back of the rack. If you leave it on, it can prevent seasoning from getting into the meat and stays tough to chew even after a long cook. Slide a butter knife under one corner to loosen it, grab it with a paper towel, and peel it back in one piece.
Can I make these without chicken stock? Chicken stock adds a lot of flavor while the ribs simmer. If you’re out, beef stock is a solid substitute. In a pinch, water will work, though the ribs won’t have as much depth. If using water, be generous with the seasonings.
Why do you simmer the ribs instead of baking them low and slow in the oven? Simmering in stock is a fast and effective way to get ribs truly tender. It surrounds the meat with moist heat from all sides, which breaks down the connective tissue faster than a dry oven. The oven step is purely for getting that sticky, caramelized BBQ crust on the outside.
How do I know when the ribs are done simmering? After about 1 hour 45 minutes to 2 hours, the ribs should be very tender and almost falling apart. Test by using tongs to lift a section. If the meat starts to separate from the bone with light pressure, they’re ready.
Can I use store-bought BBQ sauce? You can, but homemade really does make a difference here. Store-bought sauces often have more liquid and can burn more easily at 400°F. If you go store-bought, watch the ribs closely and tent with foil if the sauce starts darkening too quickly.
How spicy are these ribs? Not spicy at all as written. The seasoning blend is savory and smoky with no heat. To add spice, stir hot sauce or cayenne into your BBQ sauce before basting.
Can I finish these on the grill instead of the oven? After the simmer step, yes. Brush the ribs with BBQ sauce and grill over medium-high heat for 10-15 minutes, turning and basting as you go. You’ll get a slightly smokier finish that way.

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Fall-Off-the-Bone Oven BBQ Ribs

These Fall-Off-the-Bone Oven BBQ Ribs are simmered in chicken stock until tender, then baked with homemade BBQ sauce until sticky and caramelized.

Course Main Course

Cuisine American

Keyword BBQ, Game Day Snacks, Party Food, Summer

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 701kcal

Equipment

Ingredients

1 rack pork spare ribs
6 cups chicken stock
1 onion quartered
4 garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup homemade BBQ sauce (extra for serving)

Instructions

Cut the slab into smaller sections so the ribs fit easily into your pot.
Add the chicken stock, onion, garlic, salt, pepper, smoked paprika, garlic powder, and onion powder to a large stock pot.
Place the ribs into the pot and bring everything to a gentle simmer over medium heat.
Cover and simmer for about 1 hour 45 minutes to 2 hours, or until the ribs are very tender and almost falling apart.
Preheat the oven to 400°F.
Line a baking tray with parchment paper and carefully transfer the ribs onto the tray.
Brush the ribs generously with homemade BBQ sauce on all sides.
Bake uncovered for 20-30 minutes, brushing with more sauce halfway through, until the ribs are sticky, caramelized, and slightly charred around the edges.
Let the ribs rest for a few minutes before serving.

Nutrition

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BLT Deviled Eggs

Therese Buchanan — Wed, 13 May 2026 20:30:32 +0000

These BLT Deviled Eggs are a fun twist on classic deviled eggs with crispy bacon, fresh lettuce, and juicy tomatoes layered right on top. They’re easy to make ahead and always stand out on party tables, summer BBQ spreads, and holiday appetizer trays.

Photo Credit: Tessie’s Table.

BLT Deviled Eggs work really well for parties because they’re easy to prep ahead and don’t need complicated ingredients. The bacon adds plenty of flavor while the lettuce and tomatoes keep them feeling fresh and light.

Why you’ll love these BLT Deviled Eggs

A fun twist on classic deviled eggs:
The bacon, lettuce, and tomato turn regular deviled eggs into something that feels a little more fun for parties and summer gatherings.
Easy to make ahead:
You can boil the eggs and prepare the filling earlier in the day which makes party prep much easier.
Perfect for holidays and BBQs:
These fit right in on appetizer tables for Easter, 4th of July, cookouts, game day, and summer parties.

Easy BLT Deviled Eggs for Parties and BBQs

These are especially good for summer gatherings when you already have other BBQ food on the table. I love serving them with recipes like BLT Pasta Salad, Potato Salad with Bacon, and BBQ Sausage Bites because everything fits together really naturally for cookouts and casual parties.

Ingredients Needed for BLT Deviled Eggs

Eggs: Large eggs work best for deviled eggs because they’re easier to fill and hold plenty of the creamy mixture.
Mayonnaise: Mayonnaise gives the filling its creamy texture and helps everything blend smoothly together.
Dijon Mustard: Dijon mustard adds a little tanginess and keeps the filling from tasting flat.
Salt and Black Pepper: These simple seasonings help balance the richness of the eggs and mayo.
Bacon: Cook the bacon until crispy so it holds up well on top of the eggs. Thick-cut bacon adds extra crunch and flavor.
Cherry Tomatoes: Cherry tomatoes add freshness and color while keeping with the classic BLT flavor.
Lettuce: Small pieces of romaine lettuce add texture and make these look extra fun for parties.

How to make BLT Deviled Eggs

**For more detailed instructions, please refer to the printable recipe card below.**

Add the eggs to a pot of water and bring to a boil.

Transfer the eggs to an ice bath and let them cool completely.

Slice the eggs in half and remove the yolks into a bowl.

Mix the yolks with the mayonnaise, mustard, salt, and pepper until smooth.

Spoon the filling into a piping bag fitted with a star tip.

Pipe the filling onto the egg whites. Top with bacon, lettuce, and tomato, then secure with a toothpick before serving.

Variations

Add avocado:A small slice of avocado works really well with the BLT flavors. Add it right before serving so it stays fresh.
Make them spicy:Add a little hot sauce or diced jalapeño to the filling for extra heat. Bacon and spice work really well together.
Use turkey bacon:Turkey bacon works fine if you want a lighter option while still keeping that BLT flavor.
Add cheese:A small sprinkle of shredded cheddar on top adds extra flavor and makes them feel even more like a loaded BLT.
Try ranch seasoning:Mix a little ranch seasoning into the filling for a different flavor variation that works really well for parties.

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Serving Suggestions

Serve with summer BBQ food: These pair perfectly with burgers, grilled chicken, hot dogs, and BBQ recipes. They fit right in at backyard cookouts and 4th of July parties.
Add them to an appetizer tray:Serve these with veggies, dips, chips, and small appetizers for an easy party spread. They also go really well beside BBQ Sausage Bites.
Pair with summer side dishes:These taste great with BLT Pasta Salad, Potato Salad with Bacon, and Creamy Coleslaw if you’re building a full cookout menu.
Serve chilled:Deviled eggs taste best cold straight from the fridge. Keep them chilled until ready to serve, especially during hot weather.
Bring them to potlucks:These are easy to transport and always get attention because they look different than traditional deviled eggs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Deviled Eggs ?

Store leftover BLT Deviled Eggs in an airtight container in the refrigerator for up to 2 days. The lettuce is freshest during the first day, so these are best eaten fairly quickly after assembling. If you want to prep ahead, boil the eggs and make the filling earlier in the day, then add the lettuce, bacon, and tomatoes closer to serving time.

Can I freeze BLT Deviled Eggs ?

Deviled eggs do not freeze well because the texture of the eggs and filling changes after thawing.

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Tips & Tricks

Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.

More Appetizer Ideas

Smoked Salmon Pastry
Baked Artichoke and Spinach Dip
Buffalo Chicken Meatballs

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BLT Deviled Eggs ahead of time?
Yes. You can boil the eggs and prepare the filling ahead, then assemble them closer to serving time.
How long do deviled eggs last in the fridge?
They’re best within 1 to 2 days after assembling.
What kind of bacon works best?
Regular or thick-cut bacon both work well as long as it’s cooked crispy.
Can I use regular tomatoes?
Cherry tomatoes work best because they hold less moisture and fit nicely on top.
Do I need to pipe the filling?
No. You can simply spoon the filling into the eggs if preferred.
Can I make these for the holidays?
Absolutely. These work really well for Easter, 4th of July, game day, and summer parties.
Why do you slice the bottom of the eggs?
It helps the eggs sit flat instead of rolling around on the tray.
Can I add extra toppings?
Yes. Avocado, cheese, green onions, or ranch seasoning all work well.
Are these low-carb?
Yes. These are naturally low carb and high in protein.
What recipes pair well with BLT Deviled Eggs?
They pair really well with BLT Pasta Salad, BBQ recipes, summer salads, and easy appetizer recipes.

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BLT Deviled Eggs

BLT Deviled Eggs are a fun party appetizer made with bacon, lettuce, tomato, and creamy deviled egg filling. Great for BBQs and holidays.

Course Appetizer

Cuisine American

Keyword Easy, Holidays, Party Food, Potluck

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 111kcal

Equipment

Ingredients

6 large eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
5-6 slices bacon cooked and cut into pieces
½ cup cherry tomatoes sliced
Lettuce leaves cut small to fit

Instructions

Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath and cool completely before peeling.
Slice eggs in half lengthwise and remove yolks into a bowl.
Slice a small bit off the bottom of each half so they sit flat
Mix the egg yolks with mayonnaise, mustard, salt, and pepper until smooth.
Spoon or pipe filling onto the bottom of each egg.
Add bacon, lettuce, and tomato on top of the filling.
Secure with a toothpick and sprinkle with seasoning if using.

Notes

Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.

Nutrition

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BBQ Sausage Bites

Therese Buchanan — Wed, 29 Apr 2026 18:09:16 +0000

If you need an easy appetizer that always disappears fast, these BBQ Sausage Bites are a solid go-to. They’re sweet, smoky, and a little sticky in the best way, with just a handful of ingredients and barely any prep.

Photo Credit: Tessie’s Table.

This recipe works for just about anything… 4th of July, game day, casual get-togethers, or even a quick dinner with sides. You can use your favorite store-bought BBQ sauce, but if you have the time, try my Homemade BBQ Sauce; it’s totally worth using here. You can switch up the sausage depending on what you like. Smoked sausage works best because it holds its shape and develops a deep flavor when it caramelizes in the oven.

Why you’ll love these BBQ Sausage Bites

Easy to make::
Everything goes into one bowl, gets tossed together, and baked. There’s no complicated prep, and it’s ready in about 30 minutes.
BBQ flavor with simple ingredients:
The BBQ sauce and brown sugar thicken up in the oven and coat the sausage with a sticky glaze. The garlic powder and paprika round it out without making it complicated.
Perfect for sharing:
These are ideal for parties or casual nights in. You can serve them with toothpicks and they’re gone in minutes.

Easy BBQ Appetizer for Parties and Game Day

If you need something simple to throw together for a party or game day, this is a good one to have on hand. It bakes up quickly, and the sauce thickens into a sticky glaze that coats every piece. It’s also easy to double, which makes it handy when you’re feeding a crowd.

Ingredients Needed for BBQ Sausage Bites

Smoked sausage: Go with beef or pork smoked sausage like Hillshire Farm. It slices cleanly and holds up well in the oven without drying out.
BBQ sauce: Use your favorite brand or homemade if you have it. A slightly thicker sauce works best so it sticks to the sausage.
Brown sugar: Adds sweetness and helps create that sticky glaze as it bakes.
Dijon mustard (optional): Adds a slight tang that balances the sweetness. You can leave it out if you prefer.
Garlic powder: Gives a bit of depth without overpowering the BBQ flavor.
Paprika: Adds a mild smoky note and a little color.

How to make BBQ Sausage Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Slice the smoked sausage into bite-sized pieces, about 1 inch thick.

Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.

Stir until all the sausage pieces are evenly coated.

Spread the sausage in a single layer on the baking dish or sheet pan and bake for 25–30 minutes,

Variations

Spicy BBQ sausage bites: Add a pinch of cayenne pepper or a drizzle of hot sauce before baking. It cuts through the sweetness and gives a bit of heat.
Honey BBQ version: Swap part of the brown sugar for honey. It gives a slightly different sweetness and a smoother glaze.
Maple sausage bites: Use a little maple syrup instead of some of the brown sugar. This works especially well with pork sausage.
Mustard-forward version: Increase the Dijon slightly for more tang. This helps balance things out if your BBQ sauce is on the sweeter side.
Air fryer version: Cook at 375°F for about 12–15 minutes, shaking halfway through. You won’t get quite as much sauce reduction, but it’s quicker.

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Serving Suggestions

With potato salad: Serve these alongside my Homemade Potato Salad with Bacon for an easy combo that works really well for cookouts or casual dinners.
With more BBQ favorites: If you’re making a bigger spread, pair these with my BBQ Shredded Beef or BBQ Beef Tacos so people have a few options.
With dips: Put out a small bowl of extra BBQ sauce or even ranch for dipping. It’s simple but people always go for it.
As a game day snack: Serve them with toothpicks and keep them warm in the dish. They’re easy to grab and don’t need plates. They go perfectly with my Honey Garlic Chicken Wings or my Baked Spinach and Artichoke Dip!
With roasted or air fryer potatoes: A side of crispy potato wedges or baked potatoes turns this into more of a full meal.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BBQ Sausage Bites?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts if you’re in a hurry.

Can I freeze BBQ Sausage Bites?

You can freeze them after cooking, but the sauce may thin slightly when reheated. Let them cool completely before freezing, then reheat in the oven for best results.

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Tips & Tricks

Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.
Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.
Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.
Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.
Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.

More BBQ Sides

Looking for more meal inspiration?

Browse my Summer ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BBQ sausage bites ahead of time?
Yes, you can prep everything and store it in the fridge before baking. When you’re ready, just spread it out and cook as directed.
What type of sausage works best?
Smoked sausage is the best option because it’s already cooked and has a strong flavor that holds up with the sauce.
Can I use turkey sausage?
You can, but it tends to be a bit leaner and won’t caramelize the same way. If you use it, keep an eye on the cook time.
Do I have to use Dijon mustard?
No, it’s optional. It adds a bit of tang, but the recipe still works without it.
How do I keep them from getting too sweet?
Use a less sweet BBQ sauce or reduce the brown sugar slightly. You can also add a little extra mustard to balance it.
Can I make this on the stovetop?
You can, but the oven works better for getting that thick, sticky glaze. On the stovetop, the sauce won’t reduce quite the same.
Why aren’t mine caramelizing?
It’s usually because the pan is overcrowded or the sauce is too thin. Spread them out and give them a few extra minutes.
Can I double the recipe?
Yes, just make sure to use a larger pan or two pans so everything stays in a single layer.
What’s the best way to serve these at a party?
Toothpicks and a warm dish work best. You can also keep them warm in a slow cooker on low.
Can I use homemade BBQ sauce?
Yes, and it’s actually a great way to add more flavor. Just make sure it’s not too thin so it coats properly.

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BBQ Sausage Bites

BBQ Sausage Bites are an easy appetizer made with smoked sausage, BBQ sauce, brown sugar, and simple seasonings. Perfect for parties, game day, or summer gatherings.

Course Appetizer

Cuisine American

Keyword BBQ, Game Day Snacks, Party Food, Summer

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 149kcal

Equipment

Knife
Cutting board
Baking dish or sheet pan
Mixing Bowl
Spoon

Ingredients

2 packages smoked sausage such as Hillshire Farm, sliced into 1-inch pieces
1 cup BBQ sauce
⅓ cup brown sugar
1 tablespoon Dijon mustard optional
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Preheat the oven to 400°F and lightly grease a baking dish or line a sheet pan with parchment paper.
Slice the smoked sausage into bite-sized pieces, about 1 inch thick.
Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.
Stir until all the sausage pieces are well coated.
Spread the sausage evenly in the baking dish or on the sheet pan in a single layer.
Bake for 25–30 minutes, stirring halfway through, until the sauce is thickened and the edges are slightly caramelized.
Remove from the oven and let cool slightly before serving.

Video

Notes

Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.

Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.

Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.

Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.

Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.

Nutrition

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Homemade BBQ Sauce

Therese Buchanan — Sun, 22 Mar 2026 16:32:06 +0000

If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought, this one is it. It’s rich, a little tangy, slightly sweet, and has just enough smokiness to make it perfect for everything from ribs to shredded beef.

Photo Credit: Tessie’s Table

This homemade BBQ sauce recipe is one of those staples you’ll end up making on repeat. It uses pantry ingredients you probably already have and comes together in under 20 minutes on the stovetop.

It’s perfect for brushing onto grilled meats, mixing into slow cooker recipes, or even using as a dipping sauce. If you’re making something like shredded beef or pulled pork, this sauce works beautifully stirred right in. It would be especially good with your Slow Cooker BBQ beef or BBQ beef tacos.

Why you’ll love this Homemade BBQ Sauce

Quick and easy:
You can make this BBQ sauce in one saucepan in about 15–20 minutes. No complicated steps, just stir, simmer, and you’re done.
Balanced flavor:
This sauce hits all the right notes. It’s sweet from brown sugar, tangy from vinegar, and has a little smoky depth that makes it taste like it’s been cooking all day.
Super versatile:
Use it for grilling, slow cooking, dipping, or even drizzling over loaded tater tots or baked potatoes. It works with chicken, beef, pork, and more.

Easy BBQ Recipes for Summer Parties and Game Day

If you’re making this homemade BBQ sauce, it’s perfect for summer cookouts, game day spreads, or anytime you’re feeding a group. It works really well mixed into pulled pork, drizzled over loaded fries, or served alongside your favorite party snacks.

If you’re looking for ideas, try it with my BBQ beef, loaded tater tots, or beef nachos. These are the kinds of easy, shareable recipes that always go fast at gatherings and are great to prep ahead.

Ingredients Needed for Homemade BBQ Sauce

Ketchup – The base of the sauce. It gives sweetness, body, and that classic BBQ flavor.
Brown sugar – Adds sweetness and helps create that rich, slightly sticky texture.
Apple cider vinegar – Brings tanginess and balances out the sweetness.
Worcestershire sauce – Adds depth and a slightly savory note.
Yellow mustard – Gives a subtle tang and rounds out the flavor.
Smoked paprika – Adds that smoky BBQ flavor without needing a grill.
Garlic powder – For a mild, savory kick.
Onion powder – Adds extra depth and a bit of sweetness.
Salt – Enhances all the flavors.
Black pepper – Adds a little bite.
Water – Helps thin the sauce to your desired consistency.

Variations

Spicy BBQ sauce: Add a pinch of cayenne pepper or a few dashes of hot sauce. This gives it a nice kick without overpowering the base flavor.
Honey BBQ sauce: Swap part of the brown sugar for honey. It adds a slightly different sweetness and a smoother finish.
Smokier version: Add a drop or two of liquid smoke along with the smoked paprika. A little goes a long way here.
Bourbon BBQ sauce: Stir in a splash of bourbon and let it simmer for a few extra minutes so the alcohol cooks off. It adds a deeper, richer flavor.
Less sweet version: Reduce the brown sugar slightly and add a bit more vinegar for a sharper, tangier sauce.

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Serving Suggestions

Brush onto grilled chicken: Use it during the last few minutes of grilling so it caramelizes slightly without burning.
Mix into shredded beef or pork: Stir it through my Slow Cooker BBQ Beef for an easy, flavorful filling for tacos or sandwiches.
Serve as a dipping sauce: It’s great with chicken tenders, fries, or onion rings.
Drizzle over loaded baked potatoes: Add it over potatoes with cheese, sour cream, and BBQ Pulled Pork for an easy dinner.
Use on burgers: Spread it on buns or mix into ground beef for extra flavor.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Homemade BBQ Sauce?

Store the BBQ sauce in an airtight container or jar in the fridge for up to one week. The flavor actually gets better after a day or two as everything blends together.

Can I freeze Homemade BBQ Sauce?

You can also freeze it in small portions for up to 3 months. Let it thaw in the fridge overnight and give it a good stir before using.

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Tips & Tricks

Let it simmer, don’t rush it: Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.
Taste at the end: Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.
Don’t overdo the liquid smoke: If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.
Use a whisk for a smooth sauce: This helps break everything up and gives you a nice, even consistency.
Double the batch: This sauce keeps well, so it’s worth making extra to have on hand for the week.

Easy Dinner Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make this BBQ sauce ahead of time?
Yes, and it actually tastes even better after sitting for a day in the fridge. The flavors have more time to develop.
Can I make it thicker?
Let it simmer a little longer to reduce, or use slightly less water.
Can I make it thinner?
Just add a splash of water until it reaches your preferred consistency.
Can I use tomato sauce instead of ketchup?
You can, but you’ll need to adjust the sweetness and seasoning since ketchup already has sugar and flavor built in.
Can I use this in a slow cooker?
Yes, it works great mixed into slow cooker chicken, beef, or pork.
How long does it last in the fridge?
About one week when stored in an airtight container.
Can I can this BBQ sauce?
This recipe isn’t tested for canning, so it’s best to store it in the fridge or freezer.

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Homemade BBQ Sauce

Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients. Perfect for chicken, ribs, and slow cooker meals.

Course Dressing, Side Dish

Cuisine American

Keyword Kid Friendly, Party Food, Summer

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 152kcal

Equipment

Ingredients

2 cups ketchup
¾ cup brown sugar packed
¼ cup apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard
2 teaspoon smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ cup water

Instructions

Add all ingredients to a medium saucepan.
Stir until everything is well combined.
Place over medium heat and bring to a gentle simmer.
Reduce heat to low and let simmer for 10–15 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Taste and adjust seasoning if needed, then store or use as desired.

Notes

***Notes***

-Let it simmer, don’t rush it:
Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.

-Taste at the end:
Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.

-Don’t overdo the liquid smoke:
If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.

-Use a whisk for a smooth sauce:
This helps break everything up and gives you a nice, even consistency.

-Double the batch:
This sauce keeps well, so it’s worth making extra to have on hand for the week.

Nutrition

The post Homemade BBQ Sauce appeared first on Tessie's Table.

Garlic Butter Steak Bites

Therese Buchanan — Wed, 26 Nov 2025 21:24:25 +0000

Garlic Butter Steak Bites are one of my go to options when I need something quick, flavorful, and easy. This recipe is packed with simple ingredients, seared steak, and plenty of garlic butter, which makes it perfect for appetizers or a fast weeknight dinner.

Photo Credit: Tessie’s Table.

These little steak bites work for so many occasions, especially around the holidays, New Years, or game day when people want something hearty without committing to a full meal. They also fit right into a busy week when you need a quick protein that cooks fast and tastes great. If you need a couple more appetizer ideas while planning your menu, my Smoked Salmon Appetizer and my Baked Spinach Artichoke Dip are two that always get attention.

Why you’ll love these Garlic Butter Steak Bites

Quick cooking time:
Steak bites cook in just a few minutes, so you can have something tasty on the table fast.
Loads of flavor:
The garlic butter melts right into the steak and adds richness without overpowering anything. The seasoning stays simple, so the steak really shines.
Perfect for any style of meal:
These work as an appetizer or a full dinner, and they pair nicely with Garlic Mashed Potatoes If you are planning easy protein packed dinners this week, you might also like my Sheet Pan Shrimp and Sausage or Taco Sloppy Joes.

Easy Garlic Butter Steak Bites for Quick Dinners and Appetizers

Some days get hectic with work, so having a fast skillet recipe like these steak bites makes dinner feel a lot more doable. I usually cook a little extra now because my son reheats the leftovers in the air fryer and adds them to my Chipotle Burrito Bowls, which has turned into one of the easiest meal prep routines in our house.

Ingredients Needed for Garlic Butter Steak Bites

Sirloin steak: This cut stays tender and cooks quickly, so it works really well for bite sized pieces.
Olive oil: Helps the seasoning stick and gives the steak a good start in the pan.
Butter: Brings all the richness and makes the garlic flavor even better.
Garlic: Fresh garlic adds brightness and a strong savory flavor that melts right into the butter.
Salt: Brings out the natural flavor of the steak.
Black pepper: Adds a little warmth without making the dish spicy.
Smoked paprika: Gives a mild smoky flavor that makes the steak taste deeper and richer.
Parsley: Adds a bright pop of color and freshness at the end.

How to make Garlic Butter Steak Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Place the steak in a bowl and toss with the olive oil, salt, pepper, and smoked paprika.

Heat a large skillet on medium-high heat and add half the steak bites.

Cook for about two minutes per side until browned. Remove to a plate and repeat with the rest.

Add the butter to the skillet and let it melt.

Return the steak to the pan and add the garlic.

Stir for one minute so everything gets coated in garlic butter. Sprinkle with parsley and serve.

Variations

Cajun style steak bites: Add Cajun seasoning instead of paprika for a little heat. These taste great with roasted potatoes or over rice.
Herbed butter steak bites: Stir fresh thyme and rosemary into the melted butter. This gives the steak a more earthy flavor and feels nice for holiday dinners.
Lemon garlic steak bites: Add a small squeeze of lemon right before serving. It brightens the whole dish and makes the garlic flavor pop.
Spicy steak bites: Add crushed red pepper flakes to the pan with the garlic. It gives the steak a mild kick without overwhelming the other flavors.
Creamy garlic steak bites: Stir in a splash of heavy cream after the garlic cooks. Let it bubble for a minute until slightly thickened. It turns the garlic butter into a simple sauce that coats the steak.

Serving Suggestions

Holiday appetizer platter: Serve these on toothpicks with a small bowl of extra garlic butter on the side. They work well next to my Sausage Roll Wreath for a simple holiday spread.
New Years party tray: Add them to a Charcuterie style Board with Rrustic Bread, and a few dipping sauces. They hold up well at room temperature for a bit, so they are easy for guests to snack on.
Quick dinner idea: Pair with Rice or Garlic Mashed Potatoes for a simple meal. My Slow Cooker Mississippi Pot Roast is another option to keep in mind if you love easy beef dinners.
Meal prep bowls: Pack these with cooked rice, roasted veggies, and a drizzle of garlic butter. They reheat really well in the air fryer, just like my Chipotle Burrito Bowls.
Game day option: Serve them in a shallow dish with toothpicks. They are filling, easy to eat, and work great alongside Buffalo Chicken Meatballs and Onion Rings

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Garlic Butter Steak Bites?

Store leftovers in an airtight container in the fridge for up to three days. Reheat them in a skillet or the air fryer so the edges stay crisp.

Can I freeze Garlic Butter Steak Bites?

Yes, you can freeze them. Let them cool completely, then place them in a freezer safe bag or container. They keep well for up to two months. Thaw in the fridge before reheating.

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Tips & Tricks

Cut the steak evenly: Keeping the pieces similar in size helps them cook at the same speed so you do not end up with some overcooked and some underdone.
Use a hot skillet: The pan needs to be very hot so the steak browns quickly instead of steaming. This gives you the best flavor.
Cook in batches: Overcrowding the pan stops the steak from searing. Cooking in two rounds gives much better color and flavor.
Add garlic at the end: Garlic cooks fast and burns easily. Stirring it in after the steak is browned keeps it fragrant and sweet instead of bitter.
Rest the steak briefly: Letting it sit for a couple of minutes before serving keeps the juices inside the meat and makes each piece taste better.

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Appetizers for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use a different cut of steak?
Yes, you can use ribeye, New York strip, or even tenderloin. Sirloin is the most budget friendly while still staying tender.
Can I make these steak bites ahead of time?
You can cook them a few hours in advance and keep them in the fridge. Reheat in a hot skillet or air fryer to bring back the texture.
Can I double this recipe for parties?
Yes, but cook the steak in several batches so it browns properly. Large batches need more space in the pan.
What pan works best for this recipe?
A cast iron skillet works really well because it holds heat nicely. Stainless steel also works if that is what you have.
Can I leave out the paprika?
You can. It adds flavor, but the steak tastes great with just salt, pepper, and garlic.
What sides go well with steak bites?
These pair withBaked Ppotatoes, sautéed veggies, rice, or a simple Salad. They also work as part of a bigger appetizer board with my Smoked Salmon Appetizer.
Why are my steak bites tough?
They were likely cooked too long. Small pieces cook fast, so watch them closely and pull them as soon as they brown.

Garlic Butter Steak Bites

Skillet Garlic Butter Steak Bites are quick to make and perfect as a weeknight dinner or an easy appetizer.

Course Appetizer, Main Course

Cuisine American

Keyword 30-Minutes Or Less, Celebration, Easy, Party Food, Quick

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 448kcal

Equipment

Ingredients

2 pounds sirloin steak cut into bite sized pieces
1 tablespoon olive oil
4 tablespoons butter
6 cloves garlic minced
1 ½ teaspoon salt
1 teaspoon black pepper
1 ½ teaspoon smoked paprika
2 tablespoon chopped parsley

Instructions

Cut the steak into bite sized pieces and place them in a mixing bowl. Toss with olive oil, salt, pepper, and smoked paprika.
Heat a large skillet over medium high heat.
Add half of the steak bites and cook for about 2 minutes per side until browned. Remove to a plate and repeat with the second batch.
Add the butter to the skillet and let it melt.
Return all the steak to the skillet and add the minced garlic. Cook for 1 minute, stirring to coat the steak in the garlic butter.
Sprinkle with parsley and serve hot.

Nutrition

The post Garlic Butter Steak Bites appeared first on Tessie's Table.

Baked Spinach Artichoke Dip

Therese Buchanan — Mon, 24 Nov 2025 13:28:48 +0000

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

Easy holiday appetizer:
This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
Crowd friendly flavor:
It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
Perfect for Christmas and New Year’s gatherings:
This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spoon the mixture into a baking dish and add cheese on top.

Bake until the dip is hot and lightly golden at the edges.

Variations

Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Spinach Artichoke Dip?

Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.

Can I freeze Baked Spinach Artichoke Dip?

I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

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Tips & Tricks

Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead?
Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
Can I use fresh spinach?
Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
Can I lighten it up?
You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
How do I reheat it?
Pop it back in the oven until warm. It reheats better than microwaving.
Can I skip the artichokes?
Sure, just use more spinach or add roasted peppers instead.
Can I add protein?
Bacon or shredded chicken both work well if you want it a bit heartier.
How long can it sit out?
About two hours is fine. If you want it warm longer, use a small slow cooker.
Good holiday pairings?
It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
Good game day pairings?
Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Celebration, Holidays, Party Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
1½ cup shredded mozzarella Keep ½ cup for the top.
1 cup grated parmesan
1 can 14 oz artichoke hearts, drained and chopped
1 cup frozen chopped spinach thawed and squeezed dry
2 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes optional

Instructions

Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
Mix everything together until the dip looks evenly combined.
Spoon the dip into a baking dish and smooth out the top.
Sprinkle the remaing cheese on top.
Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

Smoked Salmon Appetizer

Therese Buchanan — Sun, 23 Nov 2025 20:13:57 +0000

This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

Photo Credit: Tessie’s Table

These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

Why you’ll love this Smoked Salmon Appetizer

Simple to prep ahead:
You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
Perfect for holiday hosting:
Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
Flexible ingredients:
I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.

My Go-To Smoked Salmon Appetizer for Parties

Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

Ingredients Needed For This Smoked Salmon Appetizer

Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
Cream cheese: Softened so it mixes easily.
Fresh dill: Minced for the filling and extra sprigs for the top.
Smoked salmon: Thinly sliced so you can roll it into little cones.
Lemon juice: Adds a little brightness.
Garlic powder: Optional for a bit of depth.
Salt and pepper: Just enough to balance the flavors.

How to make This Smoked Salmon Appetizer

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

Pipe or spoon the mixture into each vol au vent shell.

Cut the smoked salmon into small strips and roll each piece into a cone.

Place one cone on top of each filled shell.

Garnish with a small sprig of dill.

Variations

Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

Serving Suggestions

Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.

Can I freeze this Smoked Salmon Appetizer?

Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

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Tips & Tricks

Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.

More Party Favorites

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make these ahead?
Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
Do I have to use puff pastry shells?
No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
What kind of smoked salmon is best?
Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
Can I add capers?
You can. Use small ones so they don’t overwhelm the flavor.
Do these need to be kept cold?
Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
Can I use dried dill?
Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
Can I double the recipe?
Yes. Just double all the ingredients and grab extra puff pastry shells.
How long do the puff pastry shells last?
Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
Are these good for brunch?
Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
Can I serve these with drinks?
Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.

Smoked Salmon appetizer

Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.

Course Appetizer

Cuisine American

Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food

Prep Time 10

Total Time 10

Servings

Calories 90kcal

Equipment

Ingredients

12 mini vol-au-vent shells or Melba Toast
8 oz cream cheese softened
1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon garlic powder
1 teaspoon fresh lemon juice
4 oz smoked salmon

Instructions

Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
Place a salmon cone on top of the cream cheese in each shell.
Finish with a tiny sprig of dill and a light crack of black pepper.

Nutrition

The post Smoked Salmon Appetizer appeared first on Tessie's Table.

Sausage Roll Wreath

Therese Buchanan — Sat, 18 Oct 2025 20:43:27 +0000

This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and savory sausage. I love serving it with my Slow Cooker Cranberry Sauce for dipping. It’s simple to make, looks beautiful on the table, and always gets plenty of compliments.

Photo Credit: Tessie’s Table.

This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

Why you’ll love this Sausage Roll Wreath

Simple to make:
You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
Festive and beautiful:
This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
Perfect for sharing:
Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.

Christmas Sausage Roll Wreath for Easy Holiday Appetizers

In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

Ingredients Needed for Sausage Roll Wreath

Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
Egg: A quick brush of beaten egg makes the pastry shiny and golden.
Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.

How to make Sausage Roll Wreath

**For more detailed instructions, please refer to the printable recipe card below.**

Add the sausage meat, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk to a food processor. Blend until smooth and sticky. The filling should have a soft texture, not meaty or chunky.

Cover and chill the mixture for about 30 minutes to make it easier to handle when shaping the wreath.

Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches and spoon the chilled sausage filling in a thick, even log along one long edge of the pastry

Fold the pastry over the sausage and keep rolling until the seam meets the opposite side. Seal by brushing with a beaten egg,

Trim away any extra pastry.

Use a sharp knife or kitchen scissors to cut deep slits every 1 to 1½ inches.

Carefully lift the roll onto the baking sheet and shape it into a circle, twisting each section slightly outward so the filling faces up.

Brush the entire wreath with beaten egg and sprinkle with sesame seeds.

Place a small oven-safe bowl in the center to help it keep its shape while baking. You can use a ball of foil here is you need to.

Bake for 30-35 minutes until golden brown.

Variations

Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

Serving Suggestions

With cranberry dipping sauce: Serve your sausage roll wreath with a bowl of my Slow Cooker Cranberry Sauce in the center for the perfect sweet and savory combo.
As part of an appetizer spread: Pair it with my Smoked Salmon Appetizer, Cranberry Meatballs and Christmas Tree Charcuterie Board for an easy holiday appetizer lineup that always gets compliments.
For Christmas dinner: Slice the wreath into portions and serve it as a warm starter or side. It fits beautifully next to Juicy Roast Turkey, Sourdough Stuffing, or a Glazed Ham for a full festive feast.
With mustard or chutney: Offer Dijon mustard, honey mustard, or a sweet onion chutney on the side for guests who like extra flavor.
On a holiday brunch table: Add it to your Christmas brunch with Carrot Cake Cinnamon Rolls, Tres Leches Iced Latte, and Strawberries and Cream. It’s easy to slice and serve to a crowd.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sausage Roll Wreath?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.

Can I freeze Sausage Roll Wreath?

Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

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Tips & Tricks

Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.

More Holiday Favorites

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the sausage roll wreath ahead of time?
Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
Can I use different sausage meat?
You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
Can I make this without a food processor?
You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
Can I freeze it before baking?
Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
What can I serve with it?
It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
Can I use shortcrust pastry instead of puff pastry?
You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
How do I know when it’s fully cooked?
The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
Can I make mini sausage wreaths instead?
Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
Why is my pastry splitting?
Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
How can I serve this for Christmas dinner?
Serve it warm alongside Juicy Roast Turkey, or Herb Crusted Baked Ham with Sourdough Stuffing, Cheesy Green Beans, Garlic Mashed Potatoes. It’s a fun savory addition that will bring your holiday spread to the next level..

Sausage Roll Wreath

Sausage Roll Wreath baked in golden puff pastry and served with cranberry dipping sauce. A festive and easy appetizer for holiday parties.

Course Appetizer

Cuisine American

Keyword Christmas, Family Gathering, Holidays, Party, Party Food

Prep Time 25

Cook Time 35

Chil Time 30

Total Time 1 30

Servings

Calories 444kcal

Equipment

Ingredients

Sausage Filling:

1 lb mild pork breakfast sausage such as Jimmy Dean Regular
½ cup soft white breadcrumbs
2 tablespoons milk
½ small onion chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried parsley
¼ teaspoon nutmeg
¼ teaspoon white pepper optional
1 egg yolk

Pastry:

1 sheet puff pastry about 10×16 inches, thawed if frozen
1 egg beaten (for egg wash)
1 tablespoon sesame seeds or poppy seeds

For Serving (optional):

1 cup cranberry sauce

Instructions

Combine the sausage meat, breadcrumbs, milk, grated onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk in a food processor until smooth. The texture should be soft, almost like a paste. Cover and chill for 30 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches. Position it so the long side faces you.
Spoon the sausage mixture in a thick, even log along one long edge of the pastry, leaving about 1½ inches from the edge.
Fold the pastry over the filling and continue rolling until the seam meets the opposite edge. Trim any excess so there’s just one layer of pastry around the sausage. Seal the seam and brush lightly with beaten egg.
Using a sharp knife or kitchen scissors, make deep cuts every 1 to 1½ inches. ***See step by step photos up above.*ng.
Transfer the sausage roll to the prepared baking sheet, shaping it into a circle. Press the ends together firmly to form a ring. Twist each section slightly outward so the filling faces up.
Brush the entire wreath with beaten egg and sprinkle with sesame or poppy seeds.
Bake for 30–35 minutes, until puffed and golden brown and the sausage is cooked through. If it browns too quickly, loosely cover with foil for the last 10 minutes.
Cool slightly before transferring to a serving platter. Place cranberry sauce in the center.

Nutrition

The post Sausage Roll Wreath appeared first on Tessie's Table.

Pumpkin Recipes That Aren’t Dessert

Therese Buchanan — Sat, 04 Oct 2025 22:50:49 +0000

If you’re searching for Pumpkin Recipes That Aren’t Dessert, you’re in the right place. This collection has everything from hearty chili and warming soups to savory bites and pantry staples. These easy pumpkin recipes are perfect for fall dinners, game day snacks, or anytime you want to use pumpkin in a creative, savory way.

Looking for more seasonal ideas? Be sure to check out my Sweet Pumpkin Recipes to Try This Fall. It’s packed with pies, rolls, and no-bake treats that balance perfectly with these savory dishes.

Looking for more festive fall ideas? Be sure to check out my 10 Easy Halloween Treats to Make This October . It’s packed with fun no-bake snacks, cute Halloween desserts, and party food everyone will love.

Pumpkin Chili

Phot credit: Tessie’s Table.

This hearty chili combines ground beef, smoky bacon, pumpkin purée, and vegetables for a rich and flavorful fall dinner. The pumpkin adds a subtle sweetness that balances the spice beautifully.

→ Warm up your next dinner with this Easy Pumpkin Chili Recipe

Mini Pumpkin Cheese Balls

Photo Credit: Tessie’s Table.

These mini cheese balls are shaped like tiny pumpkins and coated in crushed cheese crackers for extra crunch. Finished with pretzel stems and parsley “leaves,” they make the cutest fall appetizer for parties or holiday gatherings.

→ Make these Mini Pumpkin Cheese Balls for your next fall get-together

Pumpkin Coconut Soup

Photo Credit: Tessie’s Table.

Smooth, creamy, and full of flavor, this Pumpkin Coconut Soup blends pumpkin purée with coconut milk and spices for a cozy bowl that’s perfect for lunch or a light dinner. Serve it with crusty bread for dipping.

→ Try this easy and flavorful Pumpkin Coconut Soup

Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table

This slow cooker version of pumpkin soup is as simple as it gets. Just toss in the ingredients, set it, and let your kitchen fill with fall aromas. It’s creamy, satisfying, and perfect for meal prep.

→ Make dinner simple with this Slow Cooker Pumpkin Soup

PPumpkin Butter

Photo credit: Tessie’s Table.

This smooth pumpkin butter is spiced with cinnamon, nutmeg, and cloves, making it a delicious spread for toast, pancakes, or biscuits. It also makes a great homemade fall gift in small jars.

→ Whip up a batch of Pumpkin Butter to enjoy all season

Pumpkin Granola

Photo Credit: Food Exit Recipes.

Crunchy oats, pumpkin purée, maple syrup, and warm spices come together in this fall-inspired granola. It’s perfect for breakfast with yogurt, sprinkled over smoothies, or enjoyed by the handful as a snack.

→ Bake a batch of Pumpkin Granola for the perfect fall breakfast

Pumpkin Ricotta Pasta Bake

Photo Credit: Lemon And Zest.

This rich and creamy Pumpkin Ricotta Pasta Bake is a comforting fall dish made with pumpkin, ricotta, spinach, and oregano. It’s quick to prepare, can be made ahead, and makes a wonderful family dinner on chilly nights.

→ Try this creamy Pumpkin Ricotta Pasta Bake

Pumpkin Cauliflower Gratin

Photo Credit: Well And Full.

This Pumpkin Cauliflower Gratin is the perfect addition to your fall table. The blend of pumpkin and cauliflower baked under a cheesy topping makes it hearty enough for a main course or a beautiful holiday side.

→ Add this Pumpkin Cauliflower Gratin to your holiday menu

Pumpkin Tomato Soup

Photo Credit: Salad Soup And Sweets.

This creamy Pumpkin Tomato Soup combines pumpkin purée and tomatoes into a velvety bowl of comfort. It’s the perfect blend of tangy and savory flavors for cool autumn days.

→ Enjoy a warm bowl of Pumpkin Tomato Soup

How to Cook Pumpkin

Photo Credit: The Forked Spoon

Learn How to Cook Pumpkin with this easy step-by-step guide. From choosing the right pumpkin to roasting and puréeing it, this guide walks you through every step so you can make your own fresh pumpkin for baking, soups, and more.

→ Learn How to Cook Pumpkin like a pro

Looking for something sweet after all that savory?
Check out my Sweet Pumpkin Recipes to Try This Fall. It’s filled with desserts like pumpkin pie, cheesecake bars, and cinnamon rolls that make the perfect finish to your fall meals.

→ Explore my favorite sweet pumpkin recipes here

The post Pumpkin Recipes That Aren’t Dessert appeared first on Tessie's Table.

Appetizers – Tessie's Table

Creamy Homemade Vegetable Soup

Why you’ll love this Creamy Homemade Vegetable Soup

EASY CREAMY HOMEMADE VEGETABLE SOUP FOR BUSY WEEKNIGHTS AND MEAL PREP

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Instructions

Notes

Nutrition

Fall off The Bone Oven BBQ Ribs

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Variations

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BLT Deviled Eggs

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BBQ Sausage Bites

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BBQ Sausage Bites

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