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Easy Slow Cooker Dinners (13 Crockpot Recipes for Busy Nights)

Therese Buchanan — Tue, 21 Jul 2026 20:30:26 +0000

If you’re after easy slow cooker dinners that basically cook themselves, you’re in the right place. I’ve pulled together my favorite crockpot recipes in one spot, from fall-apart beef to saucy meatballs to soups that simmer away all day. Load up the slow cooker in the morning, go live your life, and walk back into dinner already made. These are the meals I lean on when the week gets busy and I still want everyone fed and happy.

Slow Cooker Tips for the Best Results

Brown the meat first when you have time. Ten extra minutes in a hot pan adds a lot of flavor, especially to beef and pork.
Layer smart. Put potatoes and root vegetables on the bottom where the heat is strongest, then set the meat on top.
Go easy on the liquid. Slow cookers trap steam, so you need less than you think. The meat and vegetables release plenty on their own.
Add dairy and fresh herbs at the end. Stir in cream, cheese, or fresh herbs in the last 20 to 30 minutes so they stay smooth and bright.
Keep the lid on. Every peek adds 20 to 30 minutes of cook time. Trust the pot.
Know your settings. Low runs about 8 hours, high about 4. Most recipes work on either, so pick what fits your day.

Slow Cooker Beef Dinners

Slow Cooker Mississippi Pot Roast

Photo Credit: Tessie’s Table.

This is the one that turns doubters into slow cooker people. Chuck roast cooks low and slow with pepperoncini, butter, and a couple of seasoning packets until it shreds with a fork. Pile it over mashed potatoes or into rolls. It tastes like it took all day, and technically it did, but you did almost nothing.

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Slow Cooker Beef Stew

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Tender beef, carrots, and potatoes cook down into a thick, savory stew with almost no effort. Add everything in the morning and it’s ready by dinner. Serve it with crusty bread for scooping up every last bit.

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Slow Cooker BBQ Beef

Shredded beef in a sticky homemade BBQ sauce, ready for sandwiches, bowls, or piling onto baked potatoes. It’s one of those recipes I make on repeat because the leftovers are just as good. It freezes beautifully too.

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Slow Cooker Shredded Beef

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Simple, versatile shredded beef you can take in any direction. Season it, let it cook down, then use it for tacos, burritos, nachos, or rice bowls all week. This is meal prep that actually tastes good.

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Slow Cooker BBQ Beef Tacos

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Start with the BBQ beef, load it into warm tortillas, and top with crunchy slaw. Sweet, smoky, and a little messy in the best way. A fun twist on taco night that the whole family goes for.

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Slow Cooker Shredded Beef Tacos

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Classic shredded beef tacos with all the fixings. The beef gets meltingly tender in the crockpot, then you set out the toppings and let everyone build their own. Easy dinner, happy table.

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Slow Cooker Chicken Dinners

Crockpot Honey Garlic Chicken

Photo Credit: Tessie’s Table.

Sticky, sweet, garlicky chicken with barely any prep. The sauce thickens into something you’ll want to spoon over rice. This one is a weeknight regular for good reason.

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Slow Cooker Coconut Chicken Curry

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Creamy coconut curry that simmers all day and fills the house with a warm, spiced smell. It’s mild enough for kids and easy to bump up with more heat if you like. Serve it over rice or with naan for scooping.

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Slow Cooker Meatballs

Slow Cooker Butter Chicken Meatballs

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All the flavor of butter chicken in easy meatball form. They cook in a creamy tomato sauce until tender, then go straight over rice. A little different, a lot of flavor.

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Slow Cooker Sweet and Sour Meatballs

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Three ingredients, one crockpot, zero stress. These sweet and tangy meatballs work as a quick dinner over rice or as the appetizer that disappears first at every party.

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Slow Cooker Cranberry Meatballs

Saucy meatballs in a sweet and tangy cranberry glaze. They’re a holiday party staple, but honestly good enough to make any time. Set the crockpot to warm and let people graze.

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Slow Cooker Soups

Slow Cooker Chicken Tortilla Soup

Everything goes in the crockpot and cooks down into a hearty, lightly spiced soup. Shred the chicken right in the pot, then load on your toppings: tortilla strips, avocado, cheese, and a squeeze of lime. It only gets better the next day.

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Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table.

Silky, savory pumpkin soup that practically makes itself. It comes out smooth and rich from just a handful of ingredients, and it’s perfect for chilly nights. Make it ahead and reheat when you need it.

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Slow Cooker Dinner FAQ

Can I use frozen meat in a slow cooker?
Thaw it first. Frozen meat sits too long in the temperature range where bacteria grow before the crockpot heats it through. Thaw overnight in the fridge and you’re set.
Can I leave the slow cooker on while I’m at work?
Yes, that’s the whole point. Slow cookers are built to run unattended for hours. Use the low setting for a full 8 hour day and set the pot on a heat-safe surface away from the wall.
Do I need to add water to every recipe?
No. Slow cookers trap steam, so most meats and vegetables make plenty of liquid on their own. Follow the recipe and resist adding extra, or you’ll end up watery.
Can I make these ahead or freeze them?
Most freeze really well. Cool completely, portion into containers, and freeze up to 3 months. The beef dishes and soups especially taste even better reheated.
My sauce is too thin. How do I thicken it?
Stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water in the last 30 minutes on high. Or take the lid off for the final half hour and let it reduce.

That’s my go-to list of easy slow cooker dinners, and I add to it all the time. For more hands-off meals, browse all my slow cooker recipes, and if you love a big pot of something warm, my soup recipes have you covered. Save this post to Pinterest so it’s ready the next time you need dinner sorted.

The post Easy Slow Cooker Dinners (13 Crockpot Recipes for Busy Nights) appeared first on 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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Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

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

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Biscoff Stuffed White Chocolate Cookies

Therese Buchanan — Mon, 06 Jul 2026 21:21:46 +0000

These Biscoff Stuffed White Chocolate Cookies are thick, soft, and packed with a gooey Biscoff center that melts into every bite. Add white chocolate chips throughout the dough and crushed Biscoff cookies pressed on top, and you have a cookie that looks and tastes straight off a bakery counter.

Credit: Tessie’s Table.

These do need a little planning ahead. The dough has to chill for 1 to 2 hours before baking, so they’re not a last-minute thing. But that fridge time is exactly what keeps them thick and stops them from spreading flat. Don’t skip it.

Why you’ll love these Biscoff Stuffed White Chocolate Cookies

A gooey Biscoff center in every cookie: The secret is freezing the Biscoff spread into portions before you assemble. This keeps it from disappearing into the dough during baking and gives you an actual molten cookie butter center that stays soft even after the cookie cools.
White chocolate in the dough and on top: White chocolate chips or chunks go right into the dough and you press more on top before baking, so you get that sweetness baked in and caramelized on the surface. The sweetness of white chocolate and the spiced flavor of Biscoff are a really good match.
That bakery look, at home: The combination of white chocolate, crushed Biscoff, and a thick spread gives you that window-display cookie look without complicated steps. If you love Biscoff desserts, you’ll also want to check out these Biscoff Truffles for a no-bake option that works great on a dessert platter alongside these.
Make-ahead friendly: You can assemble the filled dough balls and keep them covered in the fridge for up to 24 hours before baking. Great for prepping the day before you need them.

The Best Stuffed Biscoff Cookies for Cookie Exchanges, Bake Sales, and Gift Boxes

These are a strong choice any time you’re bringing something for a group. The Biscoff filling and white chocolate make them feel a step above a standard cookie, but the method is straightforward.

They also travel well. Once fully cooled, they hold their shape and keep nicely in an airtight container, which makes them a solid fit for gift tins, cookie swaps, or bake sales. If you’re putting together a full Biscoff spread, Biscoff Brownies alongside these are a really good pairing.

Ingredients Needed for Biscoff Stuffed White Chocolate Cookies

Biscoff spread: Both the filling and the main flavor here. You’ll freeze it in small portions before assembly so it stays solid during baking and gives you that gooey center. Smooth spread works best.
Unsalted butter, softened: Softened butter creams easily with the sugars and gives the cookies a tender texture. Make sure it’s properly softened, not melted.
Brown sugar: Adds moisture and a slight caramel flavor. The higher ratio here compared to white sugar is what keeps these cookies soft.
Granulated sugar: Helps the cookies get a slight crisp on the edges while keeping the center soft.
Eggs: Two whole eggs give the dough structure and richness. Add them one at a time so they incorporate properly.
Vanilla extract: A full tablespoon. It deepens the flavor of the dough without overpowering the Biscoff.
All-purpose flour: The base of the dough. Measure by spooning into the cup and leveling off, or weigh it. Too much flour makes the cookies dense.
Baking soda: Gives a little lift and helps with browning on the edges.
Salt: Balances the sweetness of the white chocolate and Biscoff.
Cornstarch: This is what keeps the cookies thick and soft. It limits the spread and keeps the center tender.
White chocolate chips or chunks: Folded into the dough and pressed onto the tops before baking. Chunks give bigger pockets of chocolate; chips give a more even distribution. Both work well.
Crushed Biscoff cookies: Pressed onto the tops of the dough balls after baking. They add crunch and a strong Biscoff flavor you can see and taste on the outside of the finished cookie.

How to make Biscoff Stuffed White Chocolate Cookies

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

Scoop Biscoff spread into 16 small portions into a mini ice tray or onto a parchment-lined plate. Place in the freezer until each portion is fully firm, at least 1 hour.

Beat butter, brown sugar, and granulated sugar together until smooth and creamy. Add eggs one at a time, then mix in vanilla until fully combined.

Add the dry ingredients to the wet mixture and mix until just combined, then fold in white chocolate chips or chunks

Scoop a large portion of dough, flatten it slightly, and place one frozen Biscoff portion in the center. Wrap the dough around the filling and press the edges closed to fully seal it.

Place the filled dough balls into the refrigerator for 1 to 2
hours. Then bake in a preheated oven for 13-15 minutes.

When the cookies come out, place extra chocolate chips on top and decorate with half a cookie and some white chocolate drizzles.

Variations

Giant bakery-style cookies: Weigh the dough to 4 oz per cookie instead of 3 oz, use a tablespoon of frozen Biscoff for the filling instead of a teaspoon, and bake for an extra 2 minutes. Same method, just bigger.
Dark chocolate instead of white: Swap the white chocolate for dark or semi-sweet chips if you want something less sweet. Biscoff and dark chocolate are a really good combination.
Add espresso powder: A teaspoon of instant espresso powder mixed into the dry ingredients deepens the dough flavor and brings out the warm spiced notes in the Biscoff.
Crunchy Biscoff filling: Use crunchy Biscoff spread instead of smooth for a slightly different texture in the center. The flavor is the same, just with a little extra bite.
White chocolate drizzle: Once the cookies are fully cooled, drizzle melted white chocolate over the tops for a more finished look.
Flaky salt finish: A pinch of flaky sea salt pressed on just before baking balances the sweetness and makes the cookie butter flavor pop. The same finishing touch works really well on these Brown Butter Chocolate Chip Cookies too.

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Serving Suggestions

Serve them warm: These are best eaten slightly warm when the Biscoff center is still gooey. A quick 10 to 15 seconds in the microwave brings them right back to that fresh-baked texture.
With a scoop of vanilla ice cream: A warm cookie with cold vanilla ice cream is a simple dessert that works really well here. The gooey Biscoff center and the cold cream are a great match.
On a Biscoff dessert spread: Pair these with No-Bake Biscoff Cheesecake or Biscoff Cheesecake Cups if you’re putting together a full dessert table for a gathering.
In a gift box or tin: Fully cooled cookies layer well with parchment between them. They hold up nicely for a day or two at room temperature, which makes them a good option for gifting.
With coffee: The spiced, caramel notes in Biscoff pair naturally with a strong cup of coffee. These are a great afternoon pairing.
On a cookie platter: Stack them alongside something chocolate-forward like Biscoff Brownies for contrast. A mix of textures and flavors always works well on a sharing plate.

Credit Tessie’s Table.

Storage and Freezing

How should I store Biscoff Stuffed White Chocolate Cookies?

Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and the Biscoff center stays gooey. If your kitchen runs warm, keep them somewhere cool to stop the white chocolate from blooming.

Can I freeze Biscoff Stuffed White Chocolate Cookies?

Yes. Baked cookies freeze well in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds. You can also freeze the unbaked, assembled dough balls before chilling. Bake straight from frozen at 350°F and add 2 to 3 extra minutes to the bake time.

Can I make the dough ahead of time?

Yes. Assemble the filled dough balls, place them on a tray, cover tightly, and keep in the fridge for up to 24 hours before baking. The flavor and texture actually improve with a longer rest.

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Tips & Tricks

Freeze the Biscoff until it’s fully solid: If the Biscoff isn’t completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.
Don’t skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they’re much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.
Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they’re spreading more than you’d like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.
Press the toppings on just before baking: Add the white chocolate and crushed Biscoff after the dough balls come out of the fridge, right before they go into the oven. If you add them before chilling, they can fall off or sink into the dough.
Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they’re done. Overbaking dries them out quickly.
Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.

More Biscoff Ideas

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Credit: Tessie’s Table.

FAQ

What is Biscoff spread?
Biscoff spread, also called cookie butter, is made from ground Lotus Biscoff cookies blended into a smooth, spreadable paste. It has a warm, spiced, caramel-like flavor similar to gingerbread. You can find it in most grocery stores, usually near the peanut butter and nut butters.
Do I have to freeze the Biscoff before adding it to the cookies?
Yes, this step matters. If the Biscoff isn’t frozen when you assemble, it melts too quickly in the oven and blends into the dough instead of staying as a distinct gooey center. Freeze for at least an hour before you start assembling.
My cookies are spreading too much. What can I do?
A few things can cause this: butter that was too warm when you mixed it, dough that wasn’t chilled long enough, or an oven that runs hot. Make sure the dough balls are well-chilled before baking. If they start to spread in the oven, you can pull the tray out partway through and use a large round glass to swirl the edges of each cookie back in. A margarita glass works really well for this because of the wide opening.
Can I use crunchy Biscoff instead of smooth?
Yes, crunchy Biscoff works for both the filling and in the dough. It adds a slightly different texture to the center. The flavor is the same as smooth.
Can I skip chilling the dough?
The chill time is important for this recipe. Without it, the cookies are much more likely to spread flat. If you’re really short on time, 30 minutes is the minimum, but 1 to 2 hours gives you the best result.
What if I can’t find Biscoff cookies for the topping?
Any speculoos-style cookie works as a substitute. If you can’t tind them don’t worry, they taste amazing without the extra cookie.
Can I add more white chocolate?
Yes. The recipe calls for 1.5 to 2 cups, so you have flexibility. Start lower for a lighter white chocolate flavor, and go higher for more. Pressing extra chunks on top gives you the most visible coverage.

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Biscoff Stuffed White Chocolate Cookies

Soft bakery-style cookies with a Biscoff center, white chocolate, and a slight spread. Finished with a Biscoff cookies for texture and flavor.

Course Dessert

Cuisine American

Keyword Holiday Cookies, Holidays, Kid Friendly, Party Food

Prep Time 25

Cook Time 15

Chill Time 2

Servings

Calories 477kcal

Equipment

Ingredients

1 cup unsalted butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup white chocolate chips or chunks 1/2 cup extra for topping and drizzle
1 cup Butterscotch chips

Filling:

16 teaspoons Biscoff spread or cookie spread

Topping:

16 Biscoff cookies halved

Instructions

Scoop Biscoff into 16 portions into a mini ice tray or onto parchment and freeze until firm.
Add butter, brown sugar, and granulated sugar to a bowl and mix until smooth and creamy.
Add eggs one at a time and mix well after each addition.
Add vanilla and mix to combine.
Add flour, baking soda, salt, and cornstarch to wet and mix until just combined.
Fold in white chocolate and butterscotch chips.
Scoop large portions of dough. I measure mine out to weigh 3 oz
Flatten slightly, place frozen Biscoff in the center, and wrap dough around it.
Place on baking sheet and chill in the fridge for 1–2 hours.
Preheat oven to 350°F.
Slightly flatten the dough balls.
Bake for 15 – 17 minutes until edges are set and centers are soft.
*****If they are spreading too much, see my notes below***
When the cookies come out of the oven, press extra white chocolate and Biscoff onto the tops.
Let cool on the baking sheet for 10–15 minutes before moving.
Once cooled you can melt extra white chocolate chips and drizzle on top.

Notes

Freeze the Biscoff until it’s fully solid: If the Biscoff isn’t completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.

Don’t skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they’re much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.

Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they’re spreading more than you’d like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.

Press the toppings on just after baking: Add the white chocolate and Biscoff cookies after the cookies come out of the oven; that way, they will melt and stay on the cookies.

Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they’re done. Overbaking dries them out quickly.

Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.

Nutrition

https://www.pinterest.com/pin/1145462486508747444/

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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

The post Fall off The Bone Oven BBQ Ribs appeared first on Tessie's Table.

Dot Cakes

Therese Buchanan — Mon, 01 Jun 2026 23:44:54 +0000

You’ve seen dot cakes all over TikTok, and honestly, the hype is real. These dot cakes are so simple: vanilla cake layered with buttercream in a clear cup, topped with a thick coat of rainbow nonpareils. That’s it. No piping skills, no fancy equipment, and no trip to a New York bakery.

Photo Credit: Tessie’s Table.

The whole thing takes just over an hour, and most of that is just waiting for the cake to cool. If you love easy individual desserts, my Oreo Truffles or my Biscoff Cheesecake Cups are some others worth bookmarking.

Why you’ll love these Dot Cakes

Box mix friendly: This recipe uses a box of vanilla cake mix and store-bought buttercream. That’s not cutting corners, that’s just being smart. The end result looks like it came from a bakery.
Single servings, no mess: Each cup is its own little dessert. No slicing, no plates, no forks required. Just grab one and go. Perfect for parties, bake sales, or just having something fun in the fridge. (My Pinwheel Cookies are another great grab-and-go option.)
That sprinkle topping is the whole point: Dipping the frosted top straight into a bowl of nonpareils gives you that thick, satisfying dot finish. It looks way more impressive than it is.
Make ahead with no stress: Bake the cake a day ahead and assemble the next day. Just hold off on the sprinkle dip until you’re ready to serve.

Easy Dot Cakes for Parties, Birthdays, and Bake Sales

Dot cakes work for pretty much any occasion. Birthdays, bake sales, school events, baby showers. The rainbow sprinkles make them look festive without any extra effort. Kids absolutely love these. Put a bowl of nonpareils on the counter and let them do the dipping. It’s their favorite part, and it’s yours too once you see how easy it is.

If you’re putting together a full dessert spread, my Texas Sheet Cake pairs really well alongside these.

Ingredients Needed for Dot Cakes

Betty Crocker Super Moist Vanilla cake mix: The base of the whole thing. It bakes up soft and holds together well when you cut it into rounds. Any similar vanilla box mix works fine.
Water: 1 cup, mixed straight into the batter per the box directions.
Vegetable oil: 1/3 cup. Keeps the cake moist. Canola oil works too.
Large eggs: 3 eggs go into the batter. They give it enough structure to cut cleanly into rounds.
Creamy Buttercream frosting (2 tubs, 16 oz each): Store-bought frosting makes this easy and it pipes really well. You need roughly 32 oz total. Two tubs gives you enough to be generous without running short. Any creamy vanilla buttercream works.
Rainbow nonpareils (1/2 cup): The tiny round ball sprinkles. Not jimmies, not confetti sprinkles. Nonpareils specifically. They’re what gives dot cakes the look. You’ll find them in the baking aisle at most grocery stores.

How to Make Dot Cakes

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

Mix the cake batter until smooth and pour into a parchment-lined 9×13 pan.

Bake until a toothpick comes out clean. Let the cake cool completely in the pan.

Press the open end of the dessert cup into the cooled cake to cut the top-layer rounds. Use a smaller round cutter for the base rounds.

Press a bottom-sized round into each cup. Fill in any gaps with leftover cake crumbs.

Pipe a layer of buttercream over the first round and smooth with a spoon.

Add the larger round on top and press down gently.

Pipe buttercream over the top layer and smooth it flush with the rim using a spoon or small spatula.

Dip the top of each cup straight down into a shallow bowl of rainbow nonpareils and press lightly so they stick.

Variations

Chocolate cake version: Swap in a chocolate cake mix and use chocolate buttercream. The dark cake with rainbow sprinkles on top looks really good.
Lemon dot cakes: Use a lemon cake mix and lemon buttercream. Great for spring or summer.
Strawberry dot cakes: Strawberry cake mix with vanilla or cream cheese frosting. Simple swap, totally different vibe.
Funfetti inside: Stir a couple tablespoons of rainbow sprinkles into the vanilla batter before baking. Extra color inside and out.
Themed sprinkle colors: Swap the rainbow nonpareils for themed colors. Pink and red for Valentine’s Day, pastels for Easter, or whatever matches your party.
Mini version: Use smaller cups or shot glasses with a tiny round cutter for bite-sized dot cakes. Great for kids’ parties.

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Serving Suggestions

Set them out on a tiered dessert stand. The clear cups show off the layers and the sprinkle tops all lined up together look really impressive with zero effort.
Pair with vanilla ice cream. Scoop a little on the side and it turns into a full dessert plate.
Pack them for a bake sale. Each cup is already individually portioned. Wrap in cellophane and tie with ribbon and they’re ready to go.
Do a DIY dipping station. Set out the cups and a bowl of sprinkles and let guests dip their own. It’s a fun addition to any party table.
Make them for after school. Kids go crazy for these. Let them help with assembly and they’ll be asking you to make them every week.
Serve alongside other easy bakes. My Carrot Cake Cookies and No-Bake Biscoff Cheesecake both look great on a dessert table next to these.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Dot Cakes?

Keep them at room temperature, loosely covered, for up to 2 days. The nonpareils stay intact at room temp. If you need more time, refrigerate for up to 4 days, just know the sprinkles may soften a little in the fridge. Let them sit out for about 15 minutes before serving.
Make-ahead tip:

Bake the cake the day before and leave it in the pan covered with plastic wrap. Cut and assemble the next day, and dip in sprinkles right before serving.

Can I freeze Dot Cakes?

You can freeze the baked cake rounds before assembly. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge, then assemble the next day. Don’t freeze fully assembled cups because the frosting and sprinkles won’t hold up.

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Tips & Tricks

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

More summer Ideas

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

What are dot cakes? Dot cakes are single-serving desserts made by layering cake rounds and buttercream inside a clear plastic cup, then coating the frosted top with rainbow nonpareil sprinkles. They went viral in 2026 after a New York City bakery started selling them, and now everyone’s making them at home. The “dots” are the tiny round nonpareil sprinkles on top.
What kind of sprinkles do you use for dot cakes? Rainbow nonpareils. The tiny round ball sprinkles. Not jimmies, not confetti sprinkles. The round shape is what gives dot cakes their signature look and texture. Find them in the baking aisle at most grocery stores.
Do I have to use a box cake mix? Nope. If you have a go-to vanilla cake recipe from scratch, use it. Just bake it in a 9×13 pan so you get a thin, even layer that’s easy to cut into rounds.
What cups do you use for dot cakes? Clear plastic dessert cups. The clear sides let you see the cake and frosting layers, which is half the appeal. Find them at party supply stores, craft stores, or Amazon. The cup size determines your cutter size. Press the open end of the cup directly into the cake for the top-layer rounds, and use a smaller round cutter for the base.
Can I use homemade buttercream instead of store-bought? Yes. A basic American buttercream (butter, powdered sugar, a splash of cream) pipes and spreads just as well. You’ll need about 3 to 4 cups total for 8 to 10 cups.
Why won’t my sprinkles stick? The frosting needs to be fresh and slightly tacky when you dip. If it’s started to crust over, lightly rough up the surface with a small spatula before dipping. Also make sure your nonpareils are dry. Sprinkles that have been sitting out can clump and won’t coat evenly.
How many dot cakes does this recipe make? 8 to 10, depending on the size of your cups and how thick you cut the rounds. A standard 9×13 pan with one box of cake mix gives you plenty to work with.
Can I make dot cakes with kids? Yes, and it’s genuinely fun. The baking part is hands-off, and the assembly is easy enough for kids to help with. Give them the sprinkle dipping job. They love it and they’re actually good at it.

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Dot Cakes

Soft vanilla cake layered with buttercream in individual cups and topped with a thick coat of rainbow nonpareils. Easy to make and totally addictive.

Course Dessert

Cuisine American

Keyword Easy, Kid Friendly, Party Food

Prep Time 20

Cook Time 25

Chill Time 30

Total Time 1 15

Servings

Calories 345kcal

Equipment

9×13 inch baking pan
Parchment paper
large mixing bowl
Hand or stand mixer
Round cookie cutter (to fit the bottom of your cups)
Clear plastic dessert cups
Piping bag
Shallow bowl or plate (for the sprinkles)
Spoon or small offset spatula

Ingredients

For the cake:

1 box Betty Crocker Super Moist Vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs

For assembly:

2 tubs 16 oz each Dolly Parton Creamy Buttercream frosting
½ cup rainbow nonpareils sprinkles

Instructions

Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
Combine the cake mix, water, oil, and eggs in a large bowl. Beat with a hand mixer on medium speed for 2 minutes until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan — at least 30 minutes.
Spoon the store-bought buttercream into a piping bag and set aside.
Cut the cooled cake into rounds. Use your dessert cup as a cutter for the top layer rounds (press the open end of the cup firmly into the cake). Use a smaller round cutter for the bottom layer rounds to fit the narrower base of the cup. Use any leftover crumbs to fill gaps.
Place a bottom-sized round into each cup, pressing it flat. Add any extra crumbs around the edges and press down with a spoon to fill the cup evenly.
Pipe a layer of buttercream over the first cake round.
Place a top-sized round over the buttercream, pressing down gently.
Pipe buttercream over the top layer and smooth it flush with the rim of the cup using a spoon or small spatula.
Pour the nonpareils into a shallow bowl. Dip the top of each cup straight down into the sprinkles and press lightly so they stick. Serve immediately or store at room temperature.

Video

Notes

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

Nutrition

The post Dot Cakes appeared first on Tessie's Table.

Monthly Meal Plan for June 2026

Therese Buchanan — Sun, 24 May 2026 19:56:18 +0000

30 Easy Dinner Ideas to Make This June

If you’re already over the nightly “what’s for dinner?” question, this monthly meal plan for June 2026 is here to help. I teamed up with some amazing food bloggers again to put together a Free June Meal Plan packed with 30 easy dinners to help make your month a whole lot simpler. Everything is mapped out for you, so you can skip the last-minute stress and still get something delicious on the table.

This month’s lineup includes easy summer dinners, quick skillet meals, grilled favorites, slow cooker recipes, and hearty comfort food that works for busy weeknights. You’ll find everything from Slow Cooker BBQ Beef and Loaded Tater Tots to Homemade Taco Hamburger Helper, Tomato Basil Chicken and Grilled Peach Salad. There’s a good mix of lighter summer meals and filling family dinners that don’t take a ton of effort.

Download the Meal Plan

What’s Included:

30 dinner recipes covering June 1–30, with something new for every night.
A mix of slow cooker meals, grilling recipes, quick weeknight dinners, and lighter summer salads.
Recipes from 10 food bloggers, all tested and linked directly in the PDF.
A free printable calendar you can stick on the fridge for easy access.

30 Easy June Dinner Ideas — Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1: Easy Weeknight Dinners to Start June (June 1–6)

Week one eases you in with a solid mix. The Slow Cooker BBQ Beef on Thursday is one you can throw in the morning and come home to a ready dinner. Loaded Tater Tots on Monday are always a hit with the family, and the Turkey Meatball Casserole on Friday is great for feeding a crowd. Garlic Parmesan Chicken Skewers and Pesto Butter Salmon round out the week nicely, and Beef Pad Thai on Wednesday is a fun weeknight change-up.

Week 2: Summer Dinner Ideas for the Second Week (June 7–13)

This week leans into summer. Homemade Taco Hamburger Helper on Sunday is easy comfort food for a lazy start to the week. The Grilled Peach Salad on Monday is a lighter option that’s perfect for a warm evening, and Diavola Pizza with Hot Honey Drizzle on Tuesday is a fun one if you want to do something a little different on a weeknight. Instant Pot Pork Tenderloin and Air Fryer Chicken Fajita Bowl keep things quick mid-week, and Red Lentil Curry on Friday is a great meatless option. Tomato Basil Chicken wraps up the week on Saturday.

Week 3: Fresh and Flavorful June Dinner Recipes (June 14–20)

The most varied week in the plan. Sunday kicks off with the Best Smashburger Recipe — always a crowd favorite. A Barbecue Ranch Chicken Salad on Monday keeps things light, then Italian Sausage and Broccoli Pasta on Tuesday is hearty and comes together fast. A Croissant Chicken Salad on Wednesday is one of those no-cook dinners that’s ready in minutes. Black Bean Tostadas with Mango Guacamole on Thursday bring the summer vibes, and Friday and Saturday have two veggie-forward options. Crispy Tempeh Vermicelli Bowls and a Veggie Sushi Bowl with Tofu and Spicy Mayo , which are light and fresh for warm weather.

Week 4: Grilling Recipes and Fourth of July Dinner Ideas (June 21–27)

Grill season is in full swing this week. Easy Lemon Ricotta Pasta on Sunday is a lighter start, then Chicken Crunchwrap on Monday is a fun, hands-on dinner the family will love. Garlic Butter Steak Bites on Tuesday and Smoked Chicken Thighs on Wednesday are both big on flavor without a lot of effort. June 25 has an American Flag Board with Burgers and Hot Dogs , perfect if you’re getting an early start on Fourth of July celebrations that week. Tequila Lime Chicken on Friday and Grilled Tri Tip on Saturday are both great for the grill.

Week 5: Easy Dinners to Finish Out June (June 28–30)

Three dinners to close out the month, and they’re all good ones. Braised Pork Ribs on Sunday are worth the time, a Ribeye Steak Sandwich on Monday is quick and satisfying, and Seared Ahi Tuna Tacos with Mango Papaya Salsa on June 30 is the perfect way to wrap up the month on a fresh, summery note.

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How to Use This Free June Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

Swap meals around freely. The plan is a starting point, not a strict schedule. If Tuesday’s recipe sounds more like a Saturday dinner to you, flip them. Nothing is set in stone.
Use the slow cooker meals on your busiest days. The Slow Cooker BBQ Beef takes about 10 minutes of hands-on time in the morning. If Thursdays are crazy for you, move it there.
Double up when you can. A lot of these recipes make great leftovers. The Turkey Meatball Casserole and the Homemade Taco Hamburger Helper both reheat well, so make a big batch and use the leftovers for lunch the next day.
Keep the grocery list simple. Look through two weeks at a time. You’ll notice some ingredients overlap — chicken, pasta, garlic, and olive oil show up in multiple recipes. Buying those in bulk saves time and money.
Build in a night off. This plan is meant to make your month easier, not add pressure to it. Swap in a takeout night or leftovers night wherever it makes sense for your family.

Photo Credit: Tessie’s Table

FAQ

Can I use this meal plan if I have picky eaters? Absolutely. A lot of the recipes here are family-friendly classics — burgers, pasta, chicken, tacos. For the more adventurous options like the Veggie Sushi Bowl or the Tuna Tacos, feel free to swap in something from elsewhere on the list that you know your family will eat.
Are any of these slow cooker meals? Yes! The Slow Cooker BBQ Beef in Week 1 is one of the easiest dinners on the whole plan. If you’re looking for more ideas like that, check out my slow cooker recipes here. Slow Cooker Meals
Can I make any of these meals ahead of time? A few of them work great for meal prep. The Turkey Meatball Casserole, the Croissant Chicken Salad, and the Homemade Taco Hamburger Helper are all good options to make ahead and reheat during the week. Most of the salads are best made fresh, but you can prep the ingredients in advance.
How do I get next month’s meal plan? I put out a new free meal plan every month. Bookmark the Monthly Meal Plans page to find them all, or sign up for my email list and I’ll send it straight to your inbox.
Is this meal plan free? Yes, completely free. Just click the download button at the top of the page.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Each month, I will be sharing a brand new meal plan just like this one. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

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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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BLT Pasta Salad

Therese Buchanan — Wed, 13 May 2026 20:16:14 +0000

This BLT Pasta Salad is loaded with crispy bacon, juicy tomatoes, crunchy lettuce, and pasta tossed in a creamy dressing. It’s an easy summer side dish that works for BBQs, cookouts, potlucks, and busy weeknights when you need something simple but filling.

Photo Credit: Tessie’s Table.

One of the best things about BLT Pasta Salad is how easy it is to prep ahead for parties and summer gatherings. You can cook the pasta and bacon earlier in the day, then toss everything together before serving so the lettuce stays crisp and fresh.

Why you’ll love this BLT Pasta Salad

Easy to make ahead: Most of the prep can be done ahead of time which makes this a really good option for BBQs, summer holidays, and potlucks. Just stir in the lettuce right before serving so everything stays fresh.
Full of BLT flavor: You get crispy bacon, juicy tomatoes, crunchy lettuce, and creamy dressing all mixed into one bowl. It tastes like a BLT sandwich turned into a pasta salad. Just like my BLT Deviled Eggs!
Great for summer parties: This is one of those easy side dishes that works for almost any summer meal. It fits right in at cookouts, 4th of July parties, pool days, and casual family dinners.

Easy BLT Pasta Salad for Summer BBQs

This recipe also works really well alongside grilled recipes and cookout food. If you’re planning a full summer spread, this goes perfectly with recipes like my BBQ Sausage Bites or Slow Cooker BBQ Beef. It’s the kind of side dish people keep going back for because it has a little bit of everything in every bite.

Ingredients Needed for BLT Pasta Salad

Pasta: Rotini works really well because the creamy dressing sticks to all the twists, but bowtie pasta also works great for this recipe.
Bacon: Cook the bacon until crispy so it holds up well after being mixed into the salad. Thick-cut bacon adds extra texture and flavor.
Cherry Tomatoes: Cherry tomatoes add freshness and a little sweetness. They also hold up better in pasta salad than larger tomatoes.
Romaine Lettuce: Romaine adds crunch and gives the salad that classic BLT flavor. Add it right before serving for the best texture.
Mayonnaise: This forms the creamy base of the dressing and helps coat all the pasta evenly.
Sour Cream: Sour cream adds a little tanginess and helps balance the richness of the bacon and mayo.
Lemon Juice: A small amount of lemon juice brightens everything up and keeps the dressing from tasting too heavy.
Garlic Powder: Garlic powder adds flavor without overpowering the rest of the ingredients.
Salt and Black Pepper: These help bring out the flavors in the dressing and bacon.

How to make BLT Pasta Salad

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

Cook the pasta according to package directions until tender.

Drain the pasta and let it cool completely.

Chop the bacon, lettuce, and cherry tomatoes.

Add the dressing ingredients to a bowl and mix until smooth.

Add the pasta, bacon, lettuce, tomatoes, and dressing to a large bowl.

Toss everything together until evenly coated.

Variations

Add avocado: Diced avocado tastes really good in this pasta salad and adds even more BLT flavor. Add it right before serving so it stays fresh and doesn’t brown.
Use ranch dressing: Swap the homemade dressing for ranch if you want something even quicker. Bacon and ranch always work well together in pasta salad.
Make it spicy: Add diced jalapeños or a drizzle of hot sauce for a little heat. Crushed red pepper flakes also work well.
Add cheese: Shredded cheddar or small cubes of cheese turn this into an even heartier side dish. Sharp cheddar works especially well with the bacon.
Turn it into a meal: Add grilled chicken to make this more filling for lunch or dinner. It’s a good way to use leftover grilled chicken from cookouts.

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Serving Suggestions

Serve with burgers and hot dogs: This is the kind of pasta salad that fits perfectly beside classic cookout food. It works really well with burgers, hot dogs, and grilled sausages.
Pair with BBQ recipes: The creamy dressing balances smoky BBQ flavors really well. Try serving it with your Slow Cooker BBQ Beef Tacos or Pulled Pork.
Add it to a summer party spread: This looks great on a table with fresh fruit, chips, dips, and other easy sides. It’s especially good for 4th of July parties and summer gatherings.
Serve cold straight from the fridge: This pasta salad tastes best chilled, especially during hot weather. If it sits out for a while, just give it a quick stir before serving.
Make it part of a picnic lunch: Pack it into containers for picnics, lake days, or road trips. The flavors get even better after chilling for a bit.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Pasta Salad?

Store leftover BLT Pasta Salad in an airtight container in the refrigerator for up to 3 days. The lettuce softens over time, so it’s best eaten within the first day or two for the freshest texture. If you want to make it ahead, store the dressing separately and mix everything together closer to serving time. That helps keep the lettuce crisp.

Can I freeze BLT Pasta Salad?

This recipe is not ideal for freezing because the creamy dressing and lettuce do not thaw well.

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Tips & Tricks

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

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

Can I make BLT Pasta Salad ahead of time?
Yes. You can prep most of it ahead, but it’s best to add the lettuce shortly before serving so it stays crisp.
What’s the best pasta for BLT Pasta Salad?
Rotini and bowtie pasta both work really well because they hold onto the creamy dressing.
Can I use store-bought dressing?
Yes. Ranch dressing works really well if you want a quicker version.
How long does BLT Pasta Salad last in the fridge?
It’s best within 2 to 3 days, although the lettuce becomes softer over time.
Can I use turkey bacon?
Absolutely. Turkey bacon works fine if you want a lighter option.
Is this served warm or cold?
This pasta salad is meant to be served chilled.
Can I add more vegetables?
Yes. Cucumbers, avocado, red onion, or green onions all work well in this recipe.
What goes well with BLT Pasta Salad?
It pairs really well with grilled meats, BBQ recipes, burgers, sandwiches, and other summer side dishes.
Can I make this for a potluck?
Definitely. This is a really good potluck recipe because it’s easy to transport and serves a crowd.
Can I double the recipe?
Yes. This recipe doubles easily for parties and cookouts.

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BLT Pasta Salad

BLT Pasta Salad is a creamy, bacon-loaded side dish with fresh tomatoes and crisp lettuce, perfect for summer BBQs.

Course Side Dish

Cuisine American

Keyword BBQ, Party Food, Potluck, Summer

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 335kcal

Equipment

Ingredients

12 oz pasta rotini or bowtie
6 slices bacon cooked and chopped
1 cup cherry tomatoes halved
2 cups chopped romaine lettuce
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook pasta according to package directions, then drain and rinse with cold water.
Add cooled pasta to a large bowl.
Stir in mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.
Add bacon and tomatoes and mix well.
Fold in lettuce just before serving to keep it fresh and crisp.
Chill for at least 30 minutes before serving.

Notes

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

Nutrition

The post BLT Pasta Salad appeared first on Tessie's Table.

Red White and Blue Layered Fudge

Therese Buchanan — Sat, 09 May 2026 13:28:38 +0000

If you need an easy no bake dessert for summer parties, this Red White and Blue Layered Fudge is a fun one to make. It’s firm, creamy, easy to slice, and the bright layers make it perfect for Memorial Day, 4th of July parties, cookouts, and summer dessert trays.

Photo Credit: Tessie’s Table

This fudge is made with white chocolate and sweetened condensed milk, so the texture turns out smooth and rich without needing a candy thermometer. I like pairing this with other patriotic desserts like my Red White and Blue Jello Cups or Red White and Blue Pretzel Bites when we’re hosting people during the summer.

Why you’ll love this Red White and Blue Layered Fudge

No baking required:
This is the kind of dessert you can make without turning on the oven, which is always a bonus during hot Georgia summers. The microwave does most of the work here.
Perfect for summer holidays:
The layered colors and star sprinkles make this ideal for Memorial Day, 4th of July, Labor Day, and summer cookouts. It instantly looks festive once sliced.
Easy to make ahead:
Since the fudge needs time to chill anyway, it’s a great dessert to prep the night before a party. It stays firm in the fridge and slices neatly when cold.

Easy Patriotic Dessert That Travels Well

One thing I really like about this layered fudge is how easy it is to make ahead. Once it’s chilled and sliced, you can stack the squares into containers and bring them to BBQs, pool parties, fireworks nights, or family gatherings without worrying about them falling apart.

The white chocolate base also gives you a clean backdrop for the colors, so the red, white, and blue layers really stand out once sliced. It looks great on dessert tables without needing a lot of decorating work.

Ingredients Needed For Red White and Blue Layered Fudge

White chocolate chips: These create the base of the fudge and give it that smooth, creamy texture. Use a good quality white chocolate for the best flavor and melting consistency.
Sweetened condensed milk: This helps bind everything together and keeps the fudge soft but firm enough to slice cleanly once chilled.
Unsalted butter: A little butter helps the chocolate melt smoothly and keeps the texture rich.
Red and blue food coloring: Gel food coloring works especially well because the colors stay vibrant without thinning the mixture.
White food coloring: This helps brighten the middle layer so it stands out more between the red and blue sections.
Red white and blue star sprinkles: These add texture and give the top layer a fun patriotic finish.

How to make Red White and Blue Layered Fudge

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

Add the white chocolate chips, sweetened condensed milk, and butter to a microwave-safe bowl.

Split the mixture into 3 bowls and mix blue food coloring into one, and red and white into the other two bowls.

Pour the blue fudge mixture into a parchment-lined baking dish and chill until set.

Spread the white fudge layer over the blue layer and chill again.

Spread the red fudge layer over the white layer.

Top with red, white, and blue star sprinkles, then refrigerate until fully set before slicing.

Variations

Patriotic Swirl Fudge: Instead of clean layers, lightly swirl the colors together using a butter knife. This gives the fudge more of a marbled look while still keeping the red, white, and blue theme.
Cookies and Cream Version: Stir crushed Oreo cookies into the white layer for extra texture. Golden Oreos also work really well with the white chocolate flavor.
Sparkler Sprinkle Fudge: Add extra patriotic sprinkles throughout the layers instead of just on top. It gives each bite a little crunch and more color.
Strawberry Vanilla Fudge: Add a tiny bit of strawberry extract to the red layer for extra flavor. It pairs really well with the sweetness of the white chocolate.
Blueberry Cheesecake Style: Mix a spoonful of blueberry jam into the blue layer before chilling. It adds a little fruity flavor without changing the texture too much.

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Serving Suggestions

Serve on a summer dessert tray: This fudge looks great next to brownies, cookies, and patriotic treats for BBQs and 4th of July parties. The layered colors really stand out on a dessert table.
Pair with cold coffee or iced tea: Since the fudge is rich and sweet, it goes really well with iced coffee, sweet tea, or cold brew during summer gatherings.
Add to party favor boxes: These squares hold up well once chilled, so you can wrap a few pieces in treat bags or bakery boxes for party favors.
Serve with fresh berries: Strawberries and blueberries make an easy side that matches the colors and balances the sweetness nicely.
Use for holiday dessert boards: Slice the fudge into smaller squares and arrange them with pretzels, candies, fruit, and cookies for a patriotic dessert board.

Photo Credit: Tessie’s Table

Storage and Freezin

How should I store Red White and Blue Layered Fudge?

Store the fudge in an airtight container in the refrigerator for up to 1 week. Keeping it chilled helps the layers stay firm and sliceable. If stacking pieces, place parchment paper between layers so they don’t stick together.

Can I freeze Red White and Blue Layered Fudge?

You can also freeze the fudge for up to 2 months. Wrap the squares tightly and store in a freezer-safe container. Let the fudge thaw in the fridge before serving. For the best texture, let the fudge sit at room temperature for about 5 to 10 minutes before eating.

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Tips & Tricks

Use gel food coloring: Gel coloring gives brighter colors without making the fudge too thin. Liquid food coloring can sometimes affect the texture.
Don’t rush the chilling: Let each layer set properly before adding the next one. This helps keep the layers clean instead of blending together.
Spread gently: Use an offset spatula or the back of a spoon to spread each layer carefully so you don’t disturb the layer underneath.
Wipe the knife between cuts: Cleaning the knife between slices helps keep the colors looking sharp and neat.
Let the melted chocolate cool slightly: If the mixture is too hot when layered, it can melt into the previous layer and blur the colors.

More Fudge Ideas

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table

FAQ

Does this fudge need to stay refrigerated?
Yes. Since it’s made with white chocolate and sweetened condensed milk, it holds its shape best when chilled.
Can I use candy melts instead of white chocolate chips?
You can, but the flavor will be a little different. White chocolate chips usually give a creamier texture and better flavor overall.
Why is my fudge too soft?
Usually this just means it needs more chill time. Different brands of white chocolate can also affect how firm the fudge sets.
Can I make this ahead of time?
Absolutely. This is actually one of the best make-ahead summer desserts because it slices better after chilling overnight.
Can I use natural food coloring?
You can, but the colors may turn out softer and less vibrant than gel coloring.
How do I get clean layers?
The biggest thing is letting each layer chill before adding the next one. Pour and spread gently so the layers stay separate.
Can I double the recipe?
Yes. You can use a 9×13 baking dish if doubling the ingredients.
Does this fudge melt at outdoor parties?
It holds up fairly well for short periods, but it’s still best kept chilled until serving time during hot summer weather.
Can I add flavor extracts?
Yes. Almond, strawberry, vanilla, or coconut extract all work nicely with white chocolate.
What’s the best way to cut fudge cleanly?
Use a sharp knife and wipe it clean between each slice. Chilling the fudge fully before cutting also makes a big difference.

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Red White and Blue Fudge

Red White and Blue Layered Fudge is a firm, sliceable no bake dessert made with white chocolate. Perfect for 4th of July parties.

Course Dessert

Cuisine American

Keyword 4th of July, Memorial Day, Party Food, Summer

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 280kcal

Equipment

Ingredients

3 cups white chocolate chips divided
1 can sweetened condensed milk 14 oz can
3 tablespoons unsalted butter divided
Red, white, and blue food coloring
Re,d white, and blue star sprinkles

Instructions

Line an 8×8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a microwave-safe bowl, combine 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Microwave in 30-second intervals, stirring until smooth.
Stir in a few drops of blue food coloring until you reach your desired shade.
Pour the blue mixture into the prepared pan and spread into an even layer. Refrigerate for 20–30 minutes, until set but slightly tacky.
In a clean bowl, repeat the melting process with 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Stir in the vanilla extract.
Stir in a few drops of white food coloring until you reach your desired shade
Gently spread the white layer over the blue layer. Return to the fridge for another 20–30 minutes.
Repeat again with the final 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Stir in red food coloring.
Spread the red layer evenly over the top.
Sprinkle with red white and blue stars
Refrigerate for 2–3 hours, or until fully set.
Lift the fudge out using the parchment paper and slice into squares.

Notes

Notes
Let each layer cool slightly before spreading so it doesn’t melt the layer underneath.
If your fudge feels too soft, chill it a bit longer before slicing.
For the cleanest cuts, use a sharp knife and wipe between slices.
Store in the fridge, but let sit at room temp for a few minutes before serving for the best texture.

Nutrition

The post Red White and Blue Layered Fudge appeared first on Tessie's Table.

Red White and Blue Pretzel Bites

Therese Buchanan — Fri, 01 May 2026 17:04:13 +0000

These Red, White, and Blue Pretzel Bites are quick, easy, and perfect for Memorial Day or the 4th of July. Sweet, salty, and made with just a handful of ingredients.

Photo Credit: Tessie’s Table.

These are perfect for summer parties and BBQs, especially around Memorial Day or the 4th of July. They hold up well at room temp, travel easily, and you can make a full tray in no time. They go great with my Red, White, and Blue Dessert Cups or my Red, White, and Blue Cakesicles. I like having a mix of chocolate, fruit, and something crunchy so it doesn’t all feel the same.

Why you’ll love these Red White and Blue Pretzel Bites

They’re fast:
You’re not measuring much here and there’s no real prep. A few minutes in the oven, decorate, and you’re done.
That sweet and salty combo:
The pretzel crunch with the white chocolate and candy on top just works. People always grab more than one.
Great for parties:
They’re small, easy to serve, and don’t need plates or forks. Perfect for BBQs and casual get-togethers.

Easy Red White and Blue Pretzel Bites for 4th of July Parties

These are quick to make, easy to serve, and don’t need to be kept cold. They take about 30 minutes from start to finish, use just a few ingredients, and hold up well at room temperature. They’re a good option for 4th of July parties, BBQs, and outdoor gatherings where people are just grabbing food as they go.

Ingredients Needed for Red White and Blue Pretzel Bites

Square pretzels: These are your base. The square ones work best because they hold the chocolate neatly and give you a flat surface to decorate.
White candy melts: These melt evenly and set firm, which is important here. You want them soft enough to press into, but not fully melted.
Red and blue M&Ms: These add color and a little extra chocolate. Press them in while the candy melts are still soft so they stick properly.
Red and blue nonpareils: These are just for texture and color. Add them right after baking so they stick before the chocolate sets.

How to make Red White and Blue Pretzel Bites

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

Lay the pretzels out in a single layer across the tray. Place white candy melt on top of each pretzel. Warm in the oven until the candy melts are softened but still holding their shape.

Take them out and immediately sprinkle the red and blue nonpareils over the tops. Press one M&M into the center of each, alternating red and blue. Let them sit at room temperature until fully set.

Variations

Use milk or dark chocolate: If you’re not into white chocolate, swap it out. The rest of the recipe stays exactly the same, and it still works well with the toppings.
Add peanut butter cups: Instead of M&Ms, press a mini peanut butter cup into the center. It gives a softer bite and adds a bit more richness.
Drizzle extra chocolate: Once they’re set, drizzle a little melted chocolate over the top. It adds a bit more texture and makes them look a little more finished.
Use different sprinkles: You can swap the nonpareils for star sprinkles or a mix if you want a slightly different look.
Change the colors: Same recipe, just switch the colors for other holidays or parties. It’s an easy one to reuse all year.

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Serving Suggestions

Add them to a dessert table: Set these out with my Red White and Blue Strawberries, Cakesicles, and Dessert Cups so you’ve got a mix of options. It makes the table feel more complete without a ton of extra work.
Serve them at a BBQ: These are perfect to set out near the food so people can grab one as they walk around. No plates needed.
Pair with no-bake desserts: If you’re already making something like my Coconut Cream Bars or Biscoff Cheesecake Cups, these pair well since they’re a bit lighter and crunchy.
Use them as a filler dessert: If you feel like your spread is missing something small and handheld, this is an easy one to add with little effort.
Put them out in batches: If it’s hot out, don’t put everything out at once. Keep some aside and refill as needed so they stay looking fresh.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red White and Blue Pretzel Bites?

Store them in an airtight container at room temperature for up to 5 days. Keep them somewhere cool so the chocolate doesn’t soften. If your kitchen is warm, you can store them in the fridge. Just let them sit out for a few minutes before serving so the pretzels aren’t too hard.

Can I freeze Red White and Blue Pretzel Bites?

You can freeze them if needed. Keep them in a sealed container and let them come back to room temperature before serving.

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Tips & Tricks

Don’t overbake them: You only want the candy melts softened. If they fully melt, they’ll spread too much and won’t hold their shape.
Work quickly after they come out of the oven: Add sprinkles and press in the M&Ms right away before the chocolate starts to set.
Do smaller batches if needed: If you’re making a lot, bake a few trays instead of one big batch so everything stays workable.
Use parchment paper: It keeps everything from sticking and makes cleanup easier.
Tap the tray lightly: A quick tap helps the sprinkles settle into the chocolate so they stick better.

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Photo Credit: Tessie’s Table.

FAQ

Can I make these ahead of time?
Yes, they’re great for that. You can make them the day before and store them in an airtight container.
Can I use regular chocolate instead of candy melts?
You can, but candy melts are easier because they melt and set without needing anything extra.
Why did my chocolate spread too much?
They were likely in the oven too long. You only want them softened, not fully melted.
Do I have to use square pretzels?
They work best, but you can use others. Just know the toppings might not sit as neatly.
How do I keep the sprinkles from falling off?
Add them right after baking while the chocolate is still soft so they stick properly.

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Red White and Blue Pretzel Bites

Red White and Blue Pretzel Bites are an easy no bake treat made with pretzels, white chocolate, M&Ms, and sprinkles. Perfect for 4th of July parties.

Course Dessert

Cuisine American

Keyword 4th of July, Memorial Day, Party Food, Summer

Prep Time 10

Cook Time 4

Servings

Calories 18kcal

Equipment

Ingredients

36 square pretzels
36 white candy melts or white melting wafers
18 red M&Ms
18 blue M&Ms
3 tablespoons red nonpareils
3 tablespoons blue nonpareils

Instructions

Preheat the oven to 250°F and line a baking sheet with parchment paper.
Arrange the pretzels in a single layer on the baking sheet.
Place one white candy melt on top of each pretzel.
Bake for 3–4 minutes, just until the candy melts are softened but still holding their shape.
Remove from the oven and immediately sprinkle the red ans blue nonpareils onto the candy melts.
Working quickly, press one M&M into the center of each candy melt. Alternate red and blue M&Ms.
Let the pretzel bites sit at room temperature for about 20 minutes, or until the chocolate is fully set.
Notes
Do not overbake or the candy melts will lose their shape and spread too much.
Work in batches if needed so the chocolate stays soft while decorating.
Gently tap the tray after adding sprinkles to help them stick.
Store in an airtight container at room temperature.

Video

Notes

Don’t leave them in the oven too long: You only want the melts softened, not fully melted.

Work quickly once they’re out: Add the toppings right away before the chocolate sets.

Do smaller batches: If you’re making a lot, it’s easier to work in batches. Use parchment paper Makes cleanup easier and nothing sticks.

Tap the tray lightly: Helps the sprinkles settle into the chocolate.

Nutrition

The post Red White and Blue Pretzel Bites appeared first on Tessie's Table.

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