4th of July – Tessie's Table https://tessiestable.com From my table to yours Thu, 30 Apr 2026 17:25:07 +0000 en-US hourly 1 https://tessiestable.com/wp-content/uploads/2023/11/cropped-Wordpress-32x32.png 4th of July – Tessie's Table https://tessiestable.com 32 32 BBQ Sausage Bites https://tessiestable.com/bbq-sausage-bites/ https://tessiestable.com/bbq-sausage-bites/#respond Wed, 29 Apr 2026 18:09:16 +0000 https://tessiestable.com/?p=92331

If you need an easy appetizer that always disappears fast, these BBQ Sausage Bites are...

The post BBQ Sausage Bites appeared first on Tessie's Table.

]]>

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

BBQ Sausage Bites By Tessies Table.
Photo Credit: Tessie’s Table.

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

Why you’ll love these BBQ Sausage Bites

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

BBQ sausage bites in a baking dish with thickened sauce and caramelized edges.

Easy BBQ Appetizer for Parties and Game Day

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

Ingredients Needed for BBQ Sausage Bites

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

How to make BBQ Sausage Bites

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

Sliced smoked sausage on a cutting board with a knife for BBQ sausage bites.

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

Smoked sausage pieces with BBQ sauce, brown sugar, and seasonings in a mixing bowl.

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

BBQ sausage bites coated in sauce arranged in a baking dish before baking.

Stir until all the sausage pieces are evenly coated.

BBQ sausage bites baked until caramelized with thick sticky BBQ sauce.

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

Variations

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

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

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

Storage and Freezing

  • How should I store BBQ Sausage Bites?

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

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

Don’t forget to pin this for later!

Share now!
BBQ sausage bites served on a platter with pasta salad and grilled corn.

Tips & Tricks

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

More BBQ Sides

Looking for more meal inspiration?

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

BBQ Sausage Bites By Tessies Table.
Photo Credit: Tessie’s Table.

FAQ

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

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group
Fork picking up a BBQ sausage bite coated in sticky BBQ sauce.
Fork picking up a BBQ sausage bite coated in sticky BBQ sauce.
Print

BBQ Sausage Bites

BBQ Sausage Bites are an easy appetizer made with smoked sausage, BBQ sauce, brown sugar, and simple seasonings. Perfect for parties, game day, or summer gatherings.
Course Appetizer
Cuisine American
Keyword BBQ, Game Day Snacks, Party Food, Summer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 149kcal

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 532mg | Potassium: 139mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

The post BBQ Sausage Bites appeared first on Tessie's Table.

]]> https://tessiestable.com/bbq-sausage-bites/feed/ 0 Red White and Blue Dessert Cups https://tessiestable.com/red-white-and-blue-dessert-cups/ https://tessiestable.com/red-white-and-blue-dessert-cups/#respond Fri, 24 Apr 2026 17:23:26 +0000 https://tessiestable.com/?p=92293

If you need an easy summer dessert that looks good without a lot of effort,...

The post Red White and Blue Dessert Cups appeared first on Tessie's Table.

]]>

If you need an easy summer dessert that looks good without a lot of effort, these Red White and Blue Dessert Cups are a great one to have on hand. You’ve got a layer of blueberry Jello, a creamy middle, and fresh strawberries on top. It’s simple, fresh, and perfect for warm weather.

Red White and Blue Dessert Cups By Tessies Table.
Photo Credit: Tessie’s Table.

These are one of those desserts you can prep ahead, which makes them ideal for parties and cookouts. The Jello layer needs time to set, but once that’s done, everything else takes just a few minutes. If you’re putting together a full spread, they pair really well with things like my Slow Cooker BBQ Beef and my Creamy Potato Salad with Bacon for Memorial Day, 4th of July, or Labor Day.

Why you’ll love these Red White and Blue Dessert Cups

  • Easy no bake dessert:
  • You don’t need to turn on the oven for this one. Just mix, chill, and layer, which makes it a great option when you’ve already got other dishes going.
  • Fresh and light:
  • The blueberries and strawberries keep it from feeling too sweet, and the Cool Whip layer balances everything out.
  • Great for entertaining:
  • Individual cups make serving easy, and they hold up well on a dessert table without needing much fuss.

Red White and Blue Dessert Cups topped with glazed strawberries and red white and blue star picks on a countertop.

The Best Cookout Dessert For Summer Parties

These dessert cups are perfect for a cookout. You don’t need to turn the oven on, which is a big win when it’s already hot and you’ve got other food going. And you can make them ahead, pop them in the fridge and forget about them until it’s time to serve. That frees you up to focus on some main dishes, like honey garlic chicken wings or a big bowl of creamy macaroni salad.

Ingredients Needed for Red White and Blue Dessert Cups

  • blue Jello: This gives you that bold blue layer and holds everything together. Berry blue or blue raspberry both work.
  • boiling water: Needed to fully dissolve the Jello so it sets properly.
  • cold water: Helps bring the temperature down so it can start thickening.
  • fresh blueberries: These sit at the bottom and give a fresh bite instead of just having a solid Jello layer.
  • Cool Whip: This creates the creamy middle layer and balances out the fruit and Jello.
  • fresh strawberries: Slice them evenly so they sit nicely on top.
  • strawberry glaze: Adds shine and a little extra sweetness to the strawberries without making them watery.
Ingredients for Red White and Blue Dessert Cups By Tessies Table.

How to make Red White and Blue Dessert Cups

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

Blue Jello mixture in a glass bowl on a countertop with a whisk beside it.

Add the Jello powder to a bowl and mix with water.

Fresh blueberries sitting in blue Jello in a clear glass cup from above.

Add the blueberries to the bottom of your cups and por over the jello mixture.

Layered red white and blue dessert cup with blueberry Jello and a thick layer of Cool Whip.

Stir the Cool Whip until smooth and spoon it ontop.

Chopped strawberries mixed with strawberry glaze in a bowl with a spoon.

In a bowl, combine the sliced strawberries with the glaze and toss gently.

Red White and Blue Dessert Cup with blueberry Jello, Cool Whip, and glazed strawberries on top.

Spoon the glazed strawberries over the Cool Whip layer.

Red White and Blue Dessert Cup topped with a glazed strawberry and red white and blue star picks.

Add any optional decorations like a glazed strawberry or cocktail picks and serve.

Variations

  • Use different fruit: Swap strawberries for raspberries or a mix of berries if that’s what you have. It still keeps the red, white, and blue look.
  • Add a cake layer: A few cubes of pound cake between the Jello and Cool Whip can turn this into more of a trifle-style dessert.
  • Make it lighter: Use light Cool Whip if you want to cut back a bit without changing the texture too much.
  • Use homemade whipped cream: If you prefer, you can swap the Cool Whip for freshly whipped cream. Just make sure it’s whipped to stiff peaks so it holds the layer.
  • Mini cups for parties: Use smaller cups for a grab-and-go version that works really well for larger gatherings.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

  • Set them out on a dessert table: These look great alongside other patriotic treats like my Red White and Blue Cakesicles or your Red White and Blue Strawberries.
  • Serve after a BBQ meal: They’re a nice follow-up to something heavier like slow cooker BBQ beef or Pulled Pork Sandwiches because they’re lighter and fresh.
  • Add to a dessert spread: Pair them with other no bake desserts like my No Bake Biscoff Cheesecake Cups or Orange Creamsicle Cheesecake so guests have a few options.
  • Use clear cups or jars: This really shows off the layers and makes the whole dessert feel more put together. Depending on the size of the cups you may get more or less servings.
  • Chill until serving: Keep them in the fridge until right before serving so the layers stay firm and clean..
Red White and Blue Dessert Cups By Tessies Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Red, White, and Blue Dessert Cups?

    Store the cups in the fridge, covered, for up to 2 days. The Jello layer holds well, but the strawberries are best when fresh. If you’re making them ahead, wait to add the strawberry topping until closer to serving so they don’t release too much juice.
  • Can I freeze Chocolate Baileys Truffles?

    Freezing isn’t recommended for this one. The texture of the Jello and whipped topping changes once thawed.

Don’t forget to pin this for later!

Share now!
Layered Red White and Blue Dessert Cup showing blueberry Jello, Cool Whip, and strawberry topping.

Tips & Tricks

  • Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer.
  • Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around.
  • Use a spoon for layering: It helps you control the layers and keeps them from mixing together.
  • Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat.
  • Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.
Recommended

More No Bake Ideas

Looking for more meal inspiration?

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

Red White and Blue Dessert Cups By Tessies Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I make these ahead of time?
  • Yes, you can make the Jello layer a few hours ahead or even the night before. Just wait to add the strawberries until closer to serving.
  • Why are my blueberries floating?
  • The Jello was probably too thin when you poured it. Let it sit a bit longer until it thickens slightly before adding.
  • Can I use frozen fruit?
  • Fresh is best here. Frozen fruit tends to release too much liquid and can affect the layers.
  • Can I use homemade whipped cream instead of Cool Whip?
  • Yes, just make sure it’s whipped well so it holds its shape.
  • How long do these last in the fridge?
  • They’re best within 1–2 days. After that, the fruit starts to soften too much.
  • Can I use a different flavor of Jello?
  • You can, but the blue color is what gives you that red, white, and blue look.
  • What size cups should I use?
  • Small clear cups or jars 5oz or 8oz work best so you can see the layers and keep portions manageable. You may get more or less portions depending on the size of the cups you use.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group
Close up of a Red White and Blue Dessert Cup with glazed strawberries and decorative star picks.
Red White and Blue Dessert Cup served on a white board with fresh strawberries and a gold spoon.
Print

Red White and Blue Dessert Cups

Red White and Blue Dessert Cups are an easy no bake dessert with Jello, fresh blueberries, Cool Whip, and glazed strawberries. Perfect for summer parties.
Course Dessert
Cuisine American
Keyword 4th of July, Kid Friendly, Memorial Day, Party Food
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 137kcal

Equipment

Ingredients

  • 1 3 oz box blue Jello (berry blue or blue raspberry)
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup fresh blueberries
  • 16 oz Cool Whip 2 (8 oz) containers, thawed and stirred. See notes below
  • 2 cups fresh strawberries Sliced
  • 1/2 cup Marzetti Glaze for Strawberries

Optional Decoration:

Instructions

  • Add the Jello powder to a bowl and pour in the boiling water. Stir until fully dissolved.
  • Stir in the cold water.
  • Let the mixture sit at room temperature for about 20–30 minutes, until it thickens slightly.
  • Add the blueberries to the bottom of the cups.
  • Pour the jello mixture evenly into your cups, and just covering the blueberries..
  • Refrigerate for 2–3 hours, or until fully set.
  • Stir the Cool Whip until smooth.
  • Spoon about 2–3 tablespoons of Cool Whip over the set Jello layer and spread gently into an even layer.
  • In a bowl, combine the sliced strawberries with the strawberry glaze and toss gently until coated.
  • Spoon the glazed strawberries over the Cool Whip layer.

Optional Decorations:

  • Finish with a strawberry into the strawberry glaze and some red white and blue star cocktail picks

Video

Notes


Cool Whip: You may not need all of the second container, but it helps ensure you have enough for all the cups without running short.
Cup size: Depending on the size of the cups you use you may get more of less portions.
Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer.
Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around.
Use a spoon for layering: It helps you control the layers and keeps them from mixing together.
Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat.
Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.

Nutrition

Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 119mg | Fiber: 2g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 0.3mg

The post Red White and Blue Dessert Cups appeared first on Tessie's Table.

]]> https://tessiestable.com/red-white-and-blue-dessert-cups/feed/ 0 Potato Salad with Bacon https://tessiestable.com/potato-salad-with-bacon/ https://tessiestable.com/potato-salad-with-bacon/#respond Mon, 20 Apr 2026 18:55:03 +0000 https://tessiestable.com/?p=92229

If you need a go-to side for cookouts, this Potato Salad with Bacon is one...

The post Potato Salad with Bacon appeared first on Tessie's Table.

]]>

If you need a go-to side for cookouts, this Potato Salad with Bacon is one you’ll make on repeat. Made with baby potatoes, it’s creamy without being too heavy, has a bit of crunch from celery, and the bacon really brings it all together.

It works really well alongside anything off the grill, and it’s especially good with recipes that have a bold sauce like my BBQ dishes. I love serving this with my homemade BBQ sauce or alongside BBQ beef for an easy summer dinner setup.

Potato Salad with Bacon By Tessies Table.
Photo Credit: Tessie’s Table.

This is one of those sides that fits just about anywhere. It’s great for summer BBQs, 4th of July spreads, potlucks, or even just a simple weeknight dinner when you want something fresh on the side.

Because it can be served chilled or slightly warm, it’s really flexible depending on what you’re making. I’ll sometimes prep it ahead and let it chill, or toss it together last minute while everything else is finishing up.

Why you’ll love this Potato Salad with Bacons

  • Easy to make with simple ingredients:
  • Everything in this recipe is easy to find and comes together without any complicated steps. It’s just boil, mix, and toss, which makes it a solid option when you’ve got other dishes going.
  • Balanced flavor without being too heavy:
  • The mix of mayo and sour cream keeps it creamy, but the lemon juice and Dijon give it a fresh, slightly tangy finish that stops it from feeling too rich.
  • Perfect for BBQs, parties, and make-ahead meals:
  • This is one of those sides that actually gets better after sitting for a bit, so it’s ideal for prepping ahead before guests arrive or bringing along to a gathering.

Close-up of potato salad with bacon, celery, and green onions coated in creamy dressing.

The Potato Salad I Always Bring to BBQs

This is the one I end up making anytime we’re having people over or heading to a get-together. It’s easy, it holds up well, and it pairs with pretty much everything.

I started making it with baby potatoes because I like how they keep their shape and don’t turn mushy. Once I added bacon and a bit of lemon to the dressing, that was it. It’s now my go-to, especially in the summer when everything revolves around easy sides and grill food.

Ingredients Needed for Potato Salad with Bacon

  • Baby potatoes: These hold their shape really well after boiling and give you that nice bite. A mix of colors also looks great when serving.
  • Bacon: Adds a salty, crispy element that balances the creaminess of the dressing.
  • Mayonnaise: The base of the dressing that gives it that classic potato salad texture.
  • Sour cream: Lightens things up a bit and adds a slight tang.
  • Lemon juice: Keeps the salad tasting fresh and cuts through the richness.
  • Dijon mustard: Adds a little depth without overpowering the other flavors.
  • Celery: Gives a bit of crunch so every bite isn’t soft.
  • Green onions: Bring a mild onion flavor that works well in cold salads.
  • Parsley: Freshens everything up and adds a bit of color.
Ingredients for Potato Salad with Bacon By Tessies Table.

How to make Potato Salad with Bacon

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

Cut baby potatoes in half on a cutting board with a knife for potato salad preparation.

Cut the baby potatoes in half or into even-sized pieces if they are larger.

Halved baby potatoes soaking in a pot of water before boiling.

Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender but still holding their shape.

Cooked baby potatoes draining in a colander after boiling.

Drain potatoes and let them cool slightly until warm, not hot.

Creamy potato salad dressing with mayonnaise, Dijon mustard, and lemon juice in a bowl.

Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a bowl.

Baby potatoes topped with bacon, celery, green onions, and dressing before mixing.

Add the warm potatoes, celery, green onions, parsley, and most of the bacon and gently toss to coat.

Creamy potato salad with bacon, celery, and green onions served in a bowl.

Transfer to a serving bowl and top with remaining bacon and extra herbs if you like.

Variations

  • Loaded potato salad: Add shredded cheddar cheese and a bit of extra sour cream for a loaded baked potato feel. It makes the salad richer and more filling.
  • No mayo version: Swap the mayo for extra sour cream or a light vinaigrette if you want something a bit lighter. You’ll still get great flavor, just with a different texture.
  • Garlic herb potato salad: Mix in a bit of minced garlic and extra fresh herbs like dill or chives. This gives it more of a fresh, herb-forward flavor.
  • Spicy version: Add a pinch of cayenne or a spoon of chopped jalapeños for a little heat. It pairs really well with BBQ dishes.
  • Warm potato salad: Skip the chilling step and serve it right away while the potatoes are still warm. The dressing soaks in more and gives it a slightly different feel.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

  • With BBQ beef or pulled meat: This pairs perfectly with my Instant Pot Pulled Pork, Slow Cooker BBQ beef or BBQ beef tacos. The creamy texture balances out the richness of the meat and sauce.
  • Alongside grilled meats: Serve it with Lemon Garlic Chicken, Garlic Steak Bites, or sausages for an easy summer dinner plate.
  • As part of a party spread: Add it to a table with beef nachos, loaded tater tots, and other shareable dishes. It rounds everything out nicely.
  • With burgers and sandwiches: It works really well next to burgers or sandwiches instead of fries.
  • As a make-ahead side: Make it earlier in the day and let it chill until dinner. The flavor gets even better as it sits.
Potato Salad with Bacon By Tessies Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Potato Salad with Bacon?

    Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again since the dressing can settle a bit.
  • Can I freeze Potato Salad with Bacon?

    Freezing isn’t recommended for this one. The texture of the potatoes and dressing changes too much once thawed.

Don’t forget to pin this for later!

Share now!
Fork lifting a piece of potato salad with bacon, celery, and creamy dressing from a bowl.

Tips & Tricks

  • Don’t overcook the potatoes: Keep an eye on them while boiling. You want them tender but not falling apart so they hold up when mixed.
  • Dress the potatoes while warm: This helps them absorb more flavor from the dressing instead of just coating the outside.
  • Cook the bacon until crisp: Crispy bacon gives the best texture contrast against the soft potatoes.
  • Chop everything evenly: Keeping your celery and onions small helps distribute flavor in every bite.
  • Taste before chilling: Flavors mellow slightly in the fridge, so adjust salt and lemon before you chill it.
Recommended

More Sides Ideas

Looking for more meal inspiration?

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

Potato Salad with Bacon By Tessies Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I make this ahead of time?
  • Yes, and it actually tastes better after a few hours in the fridge. The flavors have time to settle and blend together.
  • Can I use regular potatoes instead of baby potatoes?
  • You can, just cut them into evenly sized chunks so they cook at the same rate.
  • Can I serve this warm?
  • Yes, it works both ways. Warm gives you a softer, more comforting texture, while chilled feels fresher.
  • What can I use instead of sour cream?
  • Greek yogurt is a good swap if you want something a bit lighter with a similar tang.
  • How do I keep it from getting watery?
  • Make sure the potatoes are drained well and not too hot when mixing. Excess water can thin the dressing.
  • Can I add eggs?
  • You can if you like a more classic potato salad style. Just chop them up and mix them in gently.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group
Creamy potato salad with bacon, celery, and green onions served in a bowl with fresh ingredients around it.
Potato salad with bacon and green onions served in a white bowl with fresh ingredients in the background.
Print

Potato Salad with Bacon

This Potato Salad with Bacon is creamy, fresh, and full of flavor with crispy bacon, herbs, and a light lemon dressing.
Course Side Dish
Cuisine American
Keyword Party Food, Potluck, Summer, Summer Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 357kcal

Equipment

Ingredients

  • 2 pounds mixed baby potatoes red, yellow, purple, halved or quartered
  • 6 slices bacon cooked and crumbled
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 celery stalks diced
  • ¼ cup green onions sliced
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cut the baby potatoes in half or into even-sized pieces if they are larger.
  • Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 12–15 minutes, until fork tender but still holding their shape.
  • Drain potatoes and let them cool slightly until warm, not hot.
  • In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper.
  • Add the warm potatoes and gently toss so they are lightly coated.
  • Stir in celery, green onions, parsley, and most of the bacon, reserving some for topping.
  • Transfer to a serving bowl and top with remaining bacon and a sprinkle of extra green onions or parsley.
  • Chill for at least 1 hour before serving, or serve slightly warm if preferred.

Video

Notes

 
Don’t overcook the potatoes: Keep an eye on them while boiling. You want them tender but not falling apart so they hold up when mixed.
Dress the potatoes while warm: This helps them absorb more flavor from the dressing instead of just coating the outside.
Cook the bacon until crisp: Crispy bacon gives the best texture contrast against the soft potatoes.
Chop everything evenly: Keeping your celery and onions small helps distribute flavor in every bite.
Taste before chilling: Flavors mellow slightly in the fridge, so adjust salt and lemon before you chill it.

Nutrition

Calories: 357kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 477mg | Potassium: 720mg | Fiber: 4g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 32mg | Calcium: 37mg | Iron: 1mg

The post Potato Salad with Bacon appeared first on Tessie's Table.

]]> https://tessiestable.com/potato-salad-with-bacon/feed/ 0 Slow Cooker BBQ Beef https://tessiestable.com/slow-cooker-bbq-beef/ https://tessiestable.com/slow-cooker-bbq-beef/#respond Sun, 22 Mar 2026 16:32:12 +0000 https://tessiestable.com/?p=91828

If you’re looking for an easy slow cooker dinner that’s packed with flavor, this Slow...

The post Slow Cooker BBQ Beef appeared first on Tessie's Table.

]]>

If you’re looking for an easy slow cooker dinner that’s packed with flavor, this Slow Cooker BBQ Beef is one to keep on repeat. It’s tender, saucy, and perfect for piling onto buns, stuffing into tacos, or serving over rice for a simple, filling meal.

Slow Cooker BBQ Beef By Tessie's Table .
Photo Credit: Tessie’s Table.

Slow cooker BBQ beef is one of those recipes that works all year round. It’s great for game days, busy weeknights, Summer get-togethers, or even meal prep since it makes a big batch and reheats really well. You can keep it classic, piled high on a sandwich with Homemade Coleslaw, or switch things up and use it in things like Beef Nachos or loaded baked potatoes.

Why you’ll love this Slow Cooker BBQ Beef

  • Easy slow cooker dinner:
  • This is a true set-it-and-forget-it recipe. Once everything is in the slow cooker, you can get on with your day while it does all the work.
  • Tender and full of flavor:
  • The chuck roast cooks low and slow until it’s fall-apart tender, soaking up all the smoky spices, garlic, and BBQ sauce.
  • So many ways to serve it:
  • You can keep it simple with sandwiches or turn it into tacos, rice bowls, or even loaded fries. It’s one of those recipes that never gets boring.

Close up of BBQ pulled beef sandwich with coleslaw and sauce dripping.

Slow Cooker BBQ Beef for Easy Weeknight Dinners and Summer Parties

This is one of those recipes I end up making on repeat because it stretches into so many meals. I’ll start with BBQ beef sandwiches the first night, then use the leftovers for tacos or pile it onto Baked Potatoes the next day.

It’s perfect for busy weeknights when you want something filling without a lot of effort, but it also works really well for summer parties. You can make a big batch, keep it warm in the slow cooker, and let everyone build their own sandwiches or plates. It’s an easy option when you’re feeding a group and don’t want to be stuck in the kitchen.

Ingredients Needed for Slow Cooker BBQ Beef

  • Chuck shoulder roast: this cut is perfect for slow cooking because it becomes really tender and easy to shred after a long cook.
  • Onion: adds a bit of sweetness and depth as it cooks down with the beef.
  • Garlic: brings in that classic savory flavor that works so well with BBQ.
  • Smoked paprika: gives the beef a subtle smoky flavor even before adding BBQ sauce.
  • Ground cumin: adds warmth and a slightly earthy flavor that rounds everything out.
  • Garlic powder: boosts the overall garlic flavor without overpowering it.
  • Cayenne pepper: optional, but great if you like a little heat.
  • BBQ sauce: Try my homemade BBQ sauce or use your favorite here since it really sets the tone for the final flavor.
  • Apple cider vinegar: helps balance the sweetness of the BBQ sauce and keeps everything from feeling too heavy.
  • Beef broth or water: keeps the meat moist while it cooks and helps build flavor.
  • Salt and pepper: essential for bringing everything together.
Ingredients for Slow Cooker BBQ Beef By Tessies Table.

How to make Slow Cooker BBQ Beef

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

Raw chuck roast seasoned with spices on cutting board.

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Chuck roast seared in cast iron skillet until browned.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Seared beef placed in slow cooker with chopped onions and garlic.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Cooked beef being shredded with forks after slow cooking.

Remove the beef and shred it using two forks.

Shredded beef in slow cooker before mixing BBQ sauce.

Return the shredded beef to the slow cooker with the juices and stir in the BBQ sauce.

Delicious slow cooker BBQ beef in a white oval dish, perfect for hearty family meals.
Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Cook for another 30 minutes. Taste and adjust seasoning as needed, then serve.

Variations

  • Spicy BBQ Beef: Add extra cayenne or a few dashes of hot sauce to the slow cooker. This gives the beef a bit more kick without changing the overall flavor too much.
  • Honey BBQ Beef: Stir in a little honey along with the BBQ sauce. It adds a touch of sweetness that works really well for sandwiches.
  • BBQ Beef Tacos: Use the shredded beef in soft tortillas and top with slaw or cheese. It’s a great way to switch things up from the usual sandwich.
  • Loaded BBQ Fries: just like my Loaded Tater Tots, you can spoon the beef over crispy fries and top with cheese and green onions. This is always a hit for a casual dinner or game day.
  • BBQ Beef Rice Bowls: If you love my Chipotle Bowls, you can serve this BBQ beef over rice with some roasted veggies or corn. It turns into a really filling, easy meal.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

  • On toasted buns: Pile the BBQ beef onto soft buns and add coleslaw for a classic sandwich. The crunch from the slaw works really well with the tender beef.
  • Over mashed potatoes: Spoon the beef and extra sauce over creamy mashed potatoes. It soaks in and makes every bite extra flavorful.
  • With nachos: Use this as a topping for nachos with cheese, jalapeños, and sour cream. It’s an easy way to turn leftovers into something fun.
  • In tacos: Fill tortillas with the beef and add your favorite toppings. This is a great quick dinner using leftovers.
  • With baked potatoes: Split open a baked potato and load it up with BBQ beef and cheese. It’s simple but really satisfying.
Slow Cooker BBQ Beef By Tessie's Table .
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Slow Cooker BBQ Beef?

    Store any leftover BBQ beef in an airtight container in the fridge for up to 4 days. The flavor actually gets better as it sits, so it’s great for meal prep.
  • Can I freeze Slow Cooker BBQ Beef?

    To freeze, let the beef cool completely, then store it in freezer-safe containers or bags for up to 3 months. When reheating, add a splash of broth or extra BBQ sauce to keep it from drying out.

Don’t forget to pin this for later!

Share now!
Top view of shredded BBQ beef in slow cooker with sandwich buns and sides.

Tips & Tricks

  • Don’t skip seasoning the beef well: This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.
  • Sear for extra flavor: It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.
  • Use a good BBQ sauce: Since it’s a key ingredient, try my Homemade BBQ Sauce pick one you really like. It will shape the overall flavor of the beef.
  • Shred while warm: The beef will be much easier to shred right after cooking while it’s still hot.
  • Let it sit after adding sauce: That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.
Recommended

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker ideas and check out my Desserts for more yummy ideas.

Slow Cooker BBQ Beef By Tessie's Table .
Photo Credit: Tessie’s Table.

FAQ

  • Can I skip searing the beef?
  • Yes, you can skip it if you’re short on time. The beef will still turn out tender, but searing adds a bit more depth to the flavor.
  • Can I cook this on high instead of low?
  • You can cook it on high for about 4–5 hours, but cooking on low gives the best texture.
  • What’s the best cut of beef to use?
  • Chuck roast works best because it becomes tender and shreds easily after slow cooking.
  • Can I make this ahead of time?
  • Yes, this is a great make-ahead recipe. You can cook it the day before and reheat it when needed.
  • Can I add vegetables to this?
  • You can add things like bell peppers or even carrots, but keep it simple if you want a more classic BBQ flavor.
  • How do I keep it from drying out?
  • Make sure there’s enough liquid in the slow cooker and don’t overcook it. Adding extra BBQ sauce when reheating also helps.
  • Can I use a different sauce?
  • Yes, you can switch up the BBQ sauce or even mix in different flavors like honey or hot sauce.
  • Is this good for meal prep?
  • Yes, it stores and reheats really well, making it perfect for planning ahead.
  • Can I use this for other recipes?
  • Definitely. It works great in tacos, sandwiches, rice bowls, and more.
  • How do I reheat it?
  • Reheat on the stove or in the microwave with a little extra sauce or broth to keep it moist.
Easy Dinner & Dessert Recipes Facebook Group created by Tessie’s Table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group
Tongs holding tender shredded BBQ beef in slow cooker.
Top view of shredded BBQ beef in slow cooker with sandwich buns and sides.
Print

Slow Cooker BBQ Beef

Slow Cooker BBQ Beef made with tender shredded beef and smoky sauce. Perfect for sandwiches, tacos, and easy summer parties.
Course Main Course
Cuisine American
Keyword Comfort Food, Party Food, Potluck, Summer
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 301kcal

Equipment

Ingredients

  • 2.5 lbs chuck shoulder roast
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper optional for spice
  • 1/2 cup BBQ sauce Try my homedase sauce or use your favorite kind
  • 1 tablespoon apple cider vinegar
  • 1 cup beef broth or water
  • Salt and pepper to taste

Optional Topping

Instructions

  • Prepare the Beef: Season the chuck roast generously with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
  • Sear the Beef (Optional): Heat a cast iron skillet or stainless steel pan over medium-high heat until it’s hot. Place the seasoned beef in the hot, dry skillet and sear it for about 3-4 minutes per side, or until it’s nicely browned. Let the beef sit without moving it to get a good sear.
  • Note: You can also use oil in the skillet if you prefer, for an easier sear.
  • Slow Cook: Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
  • Cook: Cover and cook on low for 7-8 hours, until the beef is tender and shreds easily.
  • Shred the Beef: Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
  • Add BBQ Sauce: Stir in the BBQ sauce and cook on low for an additional 30 minutes to allow the flavors to meld.
  • Serve: Taste and adjust seasoning as needed. Serve the BBQ beef on buns, in tacos, or over rice.

Notes

***Notes***
-Don’t skip seasoning the beef well:
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.
-Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.
-Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef.
-Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot.
-Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 413mg | Potassium: 587mg | Fiber: 1g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg

The post Slow Cooker BBQ Beef appeared first on Tessie's Table.

]]> https://tessiestable.com/slow-cooker-bbq-beef/feed/ 0 Homemade BBQ Sauce https://tessiestable.com/homemade-bbq-sauce/ https://tessiestable.com/homemade-bbq-sauce/#comments Sun, 22 Mar 2026 16:32:06 +0000 https://tessiestable.com/?p=91826

If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought,...

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

]]>

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

Homemade BBQ Sauce by Tessie's Table
Photo Credit: Tessie’s Table

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

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

Why you’ll love this Homemade BBQ Sauce

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

BBQ pulled beef sandwich on soft bun with homemade BBQ sauce on top.

Easy BBQ Recipes for Summer Parties and Game Day

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

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

Ingredients Needed for Homemade BBQ Sauce

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

Variations

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

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

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

Storage and Freezing

  • How should I store Homemade BBQ Sauce?

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

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

Don’t forget to pin this for later!

Share now!
Shredded BBQ beef with homemade BBQ sauce and fork close up.

Tips & Tricks

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

Easy Dinner Ideas

Looking for more meal inspiration?

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

Homemade BBQ Sauce by Tessie's Table
Photo Credit: Tessie’s Table

FAQ

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

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group
Homemade BBQ sauce in glass jar with ribbon label on table.
Spoon pouring thick homemade BBQ sauce over shredded beef sandwich.
Print

Homemade BBQ Sauce

Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients. Perfect for chicken, ribs, and slow cooker meals.
Course Dressing, Side Dish
Cuisine American
Keyword Kid Friendly, Party Food, Summer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 152kcal

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 152kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 939mg | Potassium: 270mg | Fiber: 1g | Sugar: 33g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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

]]> https://tessiestable.com/homemade-bbq-sauce/feed/ 12 Red, White and Blue Strawberries https://tessiestable.com/red-white-and-blue-strawberries/ https://tessiestable.com/red-white-and-blue-strawberries/#comments Thu, 22 May 2025 17:08:54 +0000 https://tessiestable.com/?p=88369

These Red, White and Blue Strawberries are the ultimate no-bake patriotic treat. Juicy strawberries get...

The post Red, White and Blue Strawberries appeared first on Tessie's Table.

]]>

These Red, White and Blue Strawberries are the ultimate no-bake patriotic treat. Juicy strawberries get a dip in creamy white chocolate, a splash of vibrant blue candy melts, and a final roll in sparkly blue sanding sugar. They’re bright, festive, and perfect for Memorial Day, Fourth of July, or any summer celebration where red-white-and-blue is the dress code. No oven, no stress, and just a handful of simple ingredients.

Red, white and blue strawberries by Tessie's Table.
Photo Credit: Tessie’s Table.

These are perfect for any summer gathering — 4th of July, Memorial Day, Labor Day, or even a casual weekend BBQ. They’re easy to make ahead and don’t need any oven time, which is a win when it’s hot out. You can serve them on a dessert tray, pack them up for a picnic, or just keep a batch in the fridge for a sweet snack that looks like you went all out.

Why you’ll love these Red, White and Blue Strawberries

  • So easy, no baking needed:
  • You only need four ingredients and a microwave. If you can stir and dip, you can make these.
  • Perfect for patriotic holidays:
  • These are made for your red, white, and blue menu. Ideal for Memorial Day, 4th of July, Labor Day, or any summer gathering.
  • Crowd-pleasing and eye-catching:
  • They taste amazing and look even better. That sparkling blue sugar against the white chocolate is a total showstopper.
Red, white, and blue strawberries arranged in a white dish, dipped in white candy melts and coated in blue sanding sugar.

Easy Patriotic Dessert with Strawberries

These were a hit at a cookout we went to last summer. I made them ahead of time, popped them in the fridge, and brought them along in a container. By the time the burgers were off the grill, the tray was empty. They’re one of those recipes that people get excited about before they even take a bite. The colors are bold, and they’re easy to grab and eat!

Ingredients Needed for Red, White and Blue Strawberries

  • Strawberries: Fresh, bright red strawberries are the star of the show. Look for ones that are medium to large in size and have a nice point at the end (it helps with dipping). They should be completely dry before you dip them or the coating won’t stick well.
  • White candy melts: These give you that clean, creamy middle layer that contrasts perfectly with the red and blue. They set quickly and have a smooth texture. If you don’t have candy melts, you can use white chocolate chips, just know they melt a little differently and may need extra coconut oil to thin.
  • Blue candy melts: These add the bold blue stripe and help anchor the sanding sugar. They’re vibrant and smooth when melted. If you don’t have blue melts, you can stir blue food coloring into white melts, but make sure to use oil-based coloring to avoid seizing.
  • Blue sanding sugar: This is what gives the strawberries that sparkle. It sticks to the melted candy coating and adds texture and crunch. You can find it in the baking aisle near sprinkles or order it online. If you prefer, crushed blue sprinkles work too. Just go with something dry and colorful.
  • Coconut oil (optional): If your candy melts are too thick or clumpy, coconut oil helps smooth them out. Just a little goes a long way. Use refined coconut oil if you don’t want any coconut flavor coming through.
Ingredients for Red White and Blue Strawberries

How to make Red, White and Blue Strawberries

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

Bowl of smooth, melted white candy melts with a fresh strawberry beside it, ready for dipping.

Melt the candy melts in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Add coconut oil if needed to thin.

Fresh strawberry being dipped into melted white candy coating for red, white, and blue dessert.

Hold each strawberry by the stem and dip it about two-thirds into the white candy. Let the excess drip off and place it on the tray to set.

Strawberry already dipped in white candy, now being dipped into melted blue candy coating.

Dip the bottom third of the white-coated strawberry into the blue melts.

Strawberry dipped in white and blue candy melts being rolled in blue sanding sugar for a festive finish.

Immediately dip the blue-coated tip into the sanding sugar and gently roll or press to coat evenly. Chill until fully set.

Variations

  • Use milk or dark chocolate instead of white: If you’re not a fan of white candy melts, milk or dark chocolate gives a richer flavor. You’ll lose the “white” in the patriotic color scheme, but the red and blue still pop and the taste is amazing.
  • Swap the blue melts for just sanding sugar: If you don’t want to buy blue candy melts, you can go straight from white chocolate into blue sugar for a two-color version. It’s just as festive and a little less sweet.
  • Add a drizzle on top: Melt a bit of red or white candy coating and drizzle over the finished strawberries once they’ve set. It gives a more detailed, bakery-style finish and you can get creative with the design.
  • Use gold or silver sanding sugar for a different look: Not every party needs red, white, and blue. Swap the blue for gold or silver sanding sugar for graduation parties, weddings, or New Year’s.
  • Make mini strawberry bites: Use smaller strawberries, slice off the tops, and serve them flat-side down on a tray with toothpicks. Great for finger food setups and party grazing boards.

Serving Suggestions

  • Add them to a patriotic dessert platter: Pair with Red Velvet Brownies, Cherry Pie Cookies, and Patriotic Cakesicles for a themed dessert spread that’s ready for Memorial Day or July 4th.
  • Serve on skewers for easy grabbing: Thread a few strawberries onto bamboo skewers and lay them across a platter for guests to pick up and go. It’s a great touch for outdoor parties.
  • Pair with a cold dessert tray: These strawberries go really well with chilled lemon bars, no-bake cheesecake bites, or icebox cakes. A mix of textures keeps the dessert table fun.
  • Use them as a cake topper: Add these to the top of a sheet cake or trifle to give a store-bought dessert a patriotic upgrade. They make a big visual impact without much effort.
  • Serve with a fruit and cheese board: Add these strawberries to a grazing board with blueberries, watermelon, brie, and crackers. Just like my Charcuterie Board, it’s a festive way to balance sweet and savory.
Red, white and blue strawberries by Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Red, White and Blue Strawberries?

    Store the dipped strawberries in a single layer in an airtight container in the fridge. If you’re stacking them, use parchment or wax paper between layers to prevent sticking. They’ll stay fresh for up to 2 days, but they’re best eaten within the first 24 hours when the candy coating is crisp.
  • Can I freeze Red, White and Blue Strawberries?

    I don’t recommend freezing these. The texture of the strawberries changes when frozen and thawed. They release moisture and the candy coating can crack or get sticky. If you absolutely need to prep ahead, you’re better off making them the night before and storing them chilled.

Don’t forget to pin this for later!

Share now!
Close-up of a red, white, and blue strawberry dipped in white chocolate and blue sanding sugar with mini American flags in the background.

Tips & Tricks

  • Use dry strawberries: Moisture is the enemy of melted chocolate and candy melts. Make sure the strawberries are fully dry, no shortcuts here or the coating won’t stick properly. Pat them with paper towels and let them air dry completely.
  • Don’t overheat your candy melts: Melt them in short bursts and stir often. Overheating will cause them to seize or burn. If they get too thick, stir in a teaspoon of coconut oil until smooth.
  • Let the first layer set before adding the next: It’s tempting to keep going, but if the white layer isn’t set, the blue layer will smudge and you’ll lose that crisp stripe. Give it 5–10 minutes to firm up first.
  • Use a deep narrow bowl for dipping: You’ll get a cleaner dip with less mess and waste if you melt your candy in a container that lets you dip straight down rather than swirling. Think a mug or small prep bowl.
  • Chill them to set faster: If your kitchen is warm or you’re short on time, pop the tray into the fridge for 10–15 minutes to help everything set up cleanly without melting or smudging.
Recommended

More Fun Desserts

Red, white and blue strawberries by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use white chocolate chips instead of candy melts?
    Yes, but white chocolate chips are a bit trickier. They tend to melt thicker and can scorch easily, so melt them gently and stir in coconut oil as needed to loosen the texture. Candy melts are more reliable if you’re after a super smooth finish.
  • What can I use if I don’t have sanding sugar?
    You can use colored sprinkles, crushed freeze-dried blueberries, or even edible glitter if you’re going for sparkle. The texture will change depending on what you use, but it’ll still look festive.
  • Do I need to refrigerate these?
    Yes, especially if you’re making them ahead of time. The candy coating holds up better when chilled, and strawberries stay fresher. Just bring them out about 15 minutes before serving.
  • Can I make these a day in advance?
    Absolutely. These are perfect for prepping the night before. Store them in a single layer in an airtight container and keep them cold until serving time.
  • Why won’t my candy melts stick to the strawberries?
    Most likely, the strawberries were wet. Even a little moisture will prevent the coating from adhering. Make sure they’re bone dry before you start dipping.
  • Can I use food coloring in the candy melts?
    Yes, but only use oil-based food coloring. Water-based colorings will cause the candy melts to seize. Start with a tiny amount and adjust as needed.
  • How do I transport these without ruining them?
    Line a shallow container with parchment, place the strawberries in a single layer, and cover loosely with plastic wrap or the container lid. Keep them cold during transport, especially on warm days.
  • Can I use frozen strawberries?
    No, they’ll be too soft and watery once thawed. The coating won’t stick properly, and they won’t hold their shape well either. Fresh is best for this recipe.
  • What if I don’t have coconut oil?
    You can also use vegetable shortening or a tiny bit of neutral-flavored oil like canola. Just don’t use butter or water — they’ll cause the coating to seize or separate.
  • Can I color the white chocolate instead of using colored melts?
    You can, but again, only use oil-based gel food coloring. Water-based dyes will ruin your chocolate and make it gritty or lumpy.
Print

Red, White and Blue Strawberries

Sweet, juicy strawberries dipped in white and blue candy melts for a fun patriotic treat that’s as easy as it is festive.
Course Dessert, Snack
Cuisine American
Keyword 4th of July, No Bake, Party Food, Summer
Prep Time 15 minutes
Chill Time 10 minutes
Total Time 25 minutes
Servings 24
Calories 46kcal

Equipment

Ingredients

  • 24 fresh strawberries washed and dried completely
  • 1 cup white candy melts
  • ½ cup blue candy melts
  • ⅓ cup blue sanding sugar

Instructions

  • Line a sheet pan with parchment paper and set aside.
  • Melt the white candy melts in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. If the mixture is too thick, stir in a bit of coconut oil (see notes below).
  • Hold each strawberry by the stem and dip about two-thirds of the way into the white candy coating. Let any excess drip off.
  • Place the dipped strawberry on the prepared tray and repeat with the remaining strawberries.
  • Let the white coating set for about 5–10 minutes, or until just firm.
  • Melt the blue candy melts in a clean microwave-safe bowl, using the same method as before.
  • Dip the bottom third of each strawberry into the blue candy melt, just enough to create a red-white-blue layered look.
  • Immediately dip or roll the blue end into a bowl of blue sanding sugar to coat.
  • Return the finished strawberry to the tray and let them sit until fully set.

Notes

***Candy melts can sometimes be a little thick or clumpy when melted. To smooth things out, stir in about 1 -2 teaspoons of refined coconut oil at a time until the texture is silky and dippable. Avoid using water, as it will cause the candy melts to seize.

Nutrition

Calories: 46kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 0.1mg

The post Red, White and Blue Strawberries appeared first on Tessie's Table.

]]> https://tessiestable.com/red-white-and-blue-strawberries/feed/ 2 Cakesicles https://tessiestable.com/cakesicles/ https://tessiestable.com/cakesicles/#respond Sat, 03 May 2025 12:00:00 +0000 https://tessiestable.com/?p=88253

These patriotic cakesicles are the ultimate no-fuss treat for summer celebrations. Made with leftover cake,...

The post Cakesicles appeared first on Tessie's Table.

]]>

These patriotic cakesicles are the ultimate no-fuss treat for summer celebrations. Made with leftover cake, creamy frosting, and dipped in smooth white chocolate, they’re dressed up in red, white, and blue for a festive twist that’s fun to decorate and even more fun to eat.

You can make them ahead, store them in the fridge or freezer, and pull them out when the party starts—whether it’s Memorial Day, the Fourth of July, or just a sunny afternoon BBQ.

4th of July Cakesicles by Tessie's Table.
Photo Credit: Tessie’s Table.

These cakesicles are a fun way to turn leftover cake and frosting into something completely party-ready. They’re great for 4th of July, Memorial Day, or any summer get-together when you want something easy but still festive. You don’t need any fancy tools—just a mold, some white chocolate melts, and a bit of creativity with the drizzle. You can also switch up the colors for birthdays, baby showers, or themed parties year-round.

Why you’ll love these Cakesicles

  • Super easy to make:
  • You only need cake, frosting, and candy melts. No baking necessary if you’re using leftover cake!
  • Perfect for decorating:
  • The smooth white chocolate shell is like a blank canvas for drizzles, dots, and sprinkles.
  • Freezer-friendly fun:
  • Make a big batch and freeze them for whenever a celebration pops up.
Single cakesicle decorated with red stripes, blue icing, and pearl sprinkles in a star pattern

Red, White, and Yum!

I’ve always loved having a stash of cake scraps and frosting in the freezer for cake pops or truffles, but these cakesicles are a level up. They’re perfect for when you want something cute and creative without having to break out piping bags or bake a whole cake. Plus, my family goes mad for anything on a stick.

Ingredients Needed for 4th of July Cakesicles

  • Vanilla cake – You can use any leftover cake, boxed mix cake, or homemade sponge. You just need enough to crumble and mix.
  • Frosting – Store-bought or homemade buttercream both work.
  • White candy melts – These form the smooth outer shell. Use good-quality ones so they melt evenly.
  • Coconut oil or shortening – A small spoonful helps thin out the chocolate for smooth dipping.
  • Red and blue food coloring – Gel or concentrated liquid color works best.
  • Powdered sugar – For making the drizzle icing.
  • Sprinkles or sugar pearls – Totally optional, but fun for adding a “star” effect.
  • Popsicle sticks and cakesicle mold – Silicone molds make popping them out so much easier.
Ingredients for Cakesicles.

How to make 4th of July Cakesicles

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

A white mixing bowl filled with smooth vanilla cake and frosting dough, mixed to the perfect consistency.

Crumble the cake into a bowl, add the frosting, and mix until a dough forms.

Silicone mold filled with cakesicle dough and wooden sticks inserted, prepped and ready for coating.

Press the dough firmly into cakesicle molds and insert popsicle sticks.

A freshly dipped cakesicle held over a tub of melted white chocolate, showing a smooth even coating.

Melt white candy melts (add 1 teaspoon of coconut oil if it is too thick) and dip each cakesicle fully in the melted chocolate.

A batch of white chocolate-coated cakesicles lined up on parchment paper, waiting to be decorated.

Place on parchment paper and let them set.

Two bowls of red and blue icing made with powdered sugar, gel food coloring, and a splash of milk, ready for decorating the cakesicles.

Mix powdered sugar with food coloring and a splash of water until smooth and drizzle-able.

Red and blue icing transferred to ziplock bags for easy piping onto the cakesicles.

Transfer colored icing to zip-top bags and snip a tiny corner off.

Finished patriotic cakesicles decorated with red and blue drizzle and candy pearls, perfect for July 4th.

Drizzle red and blue icing over each cakesicle and add sprinkles or sugar pearls if using. Let them dry fully before serving or storing.

Variations

  • Chocolate cake base: Use chocolate cake and chocolate or dark candy melts for a deeper flavor and rich, fudgy center—great for chocolate lovers or a twist on the classic vanilla cakesicle.
  • Seasonal colors: Swap red and blue for pastels in spring, green and red for Christmas, or team colors for birthdays and tailgates. These cakesicles work for any occasion with just a change of drizzle.
  • Add flavoring: Stir a few drops of almond, lemon, or peppermint extract into the cake mix for a hint of flavor that matches your theme—lemon for summer, peppermint for winter, almond for weddings.
  • Surprise center: Press a little Nutella, jam, peanut butter, or cookie butter into the middle of each cakesicle before molding. It adds a fun, gooey center and makes them extra memorable.
  • Mix in texture: Fold in mini chocolate chips, crushed cookies, rainbow sprinkles, or toffee bits for a little crunch and a fun surprise when you bite into the cake layer.

Serving Suggestions

  • Party platter: Arrange on a tray with sparklers, mini flags, or themed napkins for a festive holiday dessert display.
  • Wrapped favors: Wrap each cakesicle in cellophane with ribbon for party favors or hostess gifts—easy to prep ahead and always a hit.
  • Cool-down dessert bar: Line the cakesicles up on a chilled baking sheet or platter over an ice pack tray—keeps them cold for longer during outdoor parties.
  • Keep them chilled: Serve straight from the fridge on a warm day—they’re cool, creamy, and refreshing for outdoor BBQs.
  • Pair with other treats: Add to a dessert board with chocolate-dipped strawberries, Cherry Pie Cookies, or Victoria Sponge Cake for a full red, white, and blue sweets spread.
4th of July Cakesicles by Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Cakesicles?
    Keep cakesicles in an airtight container for up to 5 days. Separate layers with parchment to prevent sticking.
  • Can I freeze Cakesicles?
    Wrap individually in plastic wrap or pop into freezer-safe bags. Store up to 1 month.
  • Thaw slowly: Let them thaw in the fridge overnight for the best texture. Avoid microwaving or they’ll melt or crack.

Don’t forget to pin this for later!

Share now!
Two red, white, and blue cakesicles stacked on a plate with patriotic props and candy melts in the background

Tips & Tricks

  • Perfect dough texture: Mix just enough frosting to hold the cake together like soft dough—it should press easily into the mold but not be too sticky.
  • Smooth dipping: Add 1–2 teaspoons of coconut oil to your melted candy melts for a thinner, glossier coating.
  • Easy coating: Use a spoon to help coat each cakesicle and gently scrap off the excess along the side of the bowl—this keeps the shell even and smooth.
  • Let it set: Make sure the white chocolate shell is fully set before adding colored drizzle to prevent smearing or sliding.
  • Drizzle control: Thin your icing with a drop of water at a time and use zip-top bags for easy decorating without piping tips..
Recommended

More Fun Treats

4th of July Cakesicles by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use boxed cake and frosting?
    Absolutely—boxed vanilla, funfetti, or chocolate cake works great. Store-bought frosting makes this even easier.
  • Do I need a silicone cakesicle mold?
    Yes, it really helps with clean shapes and easy unmolding. You could hand-shape them like cake pops in a pinch, but the mold gives that iconic popsicle look. I used these
  • Why is my coating cracking?
    Usually happens when the cake is too cold or the chocolate is too warm. Let everything come to room temp before dipping.
  • What food coloring should I use?
    Gel food coloring works best for bold red and blue shades without thinning your icing.
  • Can I make them ahead?
    Yes! Decorate and freeze up to a month in advance. Just thaw in the fridge and they’re ready to go.
  • How much frosting should I use in the cake mixture?
    Start with a few spoonfuls and mix until the cake holds together like playdough. Too much frosting can make them sticky and hard to shape, while too little will cause them to crumble.
  • Can I use cream cheese frosting?
    Yes! It gives a slightly tangy flavor that pairs well with vanilla or red velvet cake. Just be aware it softens faster at room temp, so keep the cakesicles chilled until serving.
  • Do I have to chill the cakesicles before dipping?
    Yes! Chilling them in the freezer for 15–30 minutes firms them up, making it easier to coat them in the melted chocolate without breaking or crumbling.
  • How do I avoid air bubbles in the coating?
    Tap the cakesicle gently on the side of the bowl after dipping to help release any trapped air. Using melted candy melts that are fully smooth and not overheated also helps.
  • What’s the best way to melt candy melts?
    Use a microwave-safe bowl and heat in 15–20 second bursts, stirring in between. Stirring well between each burst prevents burning and helps them melt evenly.
  • Can I color the white chocolate instead of using icing drizzle?
    You can, but make sure to use oil-based candy coloring—not regular gel or liquid food coloring, which can cause the chocolate to seize.
  • Do they need to be kept cold?
    For the best texture and to prevent melting, keep them in the fridge until just before serving—especially if you’re hosting an outdoor party.
Three American flag cakesicles on a white tray with festive decorations and candy melts nearby
Print

4th of July Cakesicles

These festive 4th of July cakesicles are made with leftover cake and frosting, dipped in white chocolate and drizzled with red and blue icing for a fun, no-stress holiday treat!
Course Dessert
Cuisine American
Keyword 4th of July, BBQ, Memorial Day, Party Food
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 308kcal

Equipment

Ingredients

  • 3 cups crumbled cake about half of a 9×13 cake or ½ a boxed cake mix
  • ½ cup vanilla frosting store-bought or homemade
  • 2 cups white candy melts
  • 1 tablespoon refined coconut oil optional, for thinning the coating
  • 1 cup powdered sugar
  • 3 teaspoons water as needed for drizzle consistency
  • Red and blue gel food coloring

Instructions

  • Crumble the leftover cake into a large mixing bowl using your hands or a fork.
  • Add the frosting and mix until it forms a dough-like consistency that holds together easily when pressed.
  • Scoop the cake mixture into your cakesicle mold, pressing it in firmly and leveling the top.
  • Insert popsicle sticks and freeze for about 30 minutes or until solid.
  • Melt white candy melts in the microwave, stirring every 30 seconds until smooth. Add coconut oil to thin, if needed.
  • Carefully remove the chilled cakesicles from the mold and dip each one into the white coating, tapping off any excess.
  • Set on parchment paper to firm up completely.
  • Mix powdered sugar with a little water until smooth, then divide into bowls and tint with red and blue food coloring. Transfer each color to a zip-top bag and snip off a tiny corner for drizzling.
  • Drizzle the red and blue over the cakesicles and add sugar pearl “stars” before the drizzle sets.
  • Let everything cool and harden before serving, storing, or wrapping.

Nutrition

Calories: 308kcal | Carbohydrates: 56g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 289mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 41g | Calcium: 81mg | Iron: 1mg

The post Cakesicles appeared first on Tessie's Table.

]]> https://tessiestable.com/cakesicles/feed/ 0