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Ice Cream Cupcakes

Melissa Sperka — Fri, 31 Jul 2026 10:00:00 +0000

These cute-as-a-button Ice Cream Cupcakes are sure to be a hit with kids of all ages. They combine two favorite desserts, cake and ice cream, into one fun treat, all served in a crispy edible ice cream cone. Perfect for birthday parties, summer parties, or anytime you’re craving a sweet Southern-style dessert.

Easy Ice Cream Cupcakes Recipe

For these cute-as-a-button Ice Cream Cupcakes, I’m giving you two delicious serving options. If you’re making them ahead for a birthday party, bake sale, or celebration, top them with homemade buttercream frosting scooped onto the cupcakes to resemble classic scoops of ice cream. It’s an adorable presentation that holds up beautifully and can be decorated with sprinkles, cherries, or colorful candies.

If you’re serving them for dessert at home or at a summertime gathering, top each cupcake with a real scoop of your favorite ice cream just before serving. Either way, you’ll end up with a fun, nostalgic treat that’s guaranteed to delight kids and adults alike.

Key ingredients to make simple Ice Cream Cupcakes: (Scroll down for full printable recipe card and quantities.)

Flour – All purpose flour forms the base of the cake batter.
Leavening and Salt – Baking powder gives rise to the cupcakes while baking and salt balances the flavor.
Fat – Solid vegetable shortening or butter for richness.
Whole Eggs – Large eggs stabilize the batter.
Liquid – Buttermilk or whole milk for moisture.
Flavoring – Vanilla extract adds creamy floral notes to the taste. .
Ice Cream – A scoop of ice cream in any flavor you love.
Buttercream Icing – Salted butter, powdered sugar, vanilla extract, strawberry extract and heavy cream.
Decorations – Store-bought hot fudge sauce, maraschino cherries, sprinkles and broken sugar cones and waffle bowls.

How to Make the Best Ice Cream Cupcakes Recipe

Heat Oven Prepare Pan – Preheat oven to 350°F. Line 18 cups of two standard size cupcake pans with liners. Set aside.
Sift Dry Ingredients – Use a whisk to sift together flour, baking powder and salt.
Creamed Ingredients – Beat butter with sugar then add the eggs. Beat until fluffy and combined.
Combine – Add the dry ingredients alternately with the buttermilk beginning and ending with flour. Add vanilla extract, beat just until evenly distributed.
Divide Cupcake Batter – Use a scoop to divide the batter between evenly filling each liner about 2/3 full.
Oven – Bake per the recipe until the top springs back when touched or a toothpick inserted into the center comes back clean.
Cool – Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
Make Buttercream Icing – Cream the butter gradually adding powdered sugar. Add vanilla beating until combined. Scoop onto the cupcakes.
Ice Cream – If using ice cream, place a scoop on top.
Decorate – Warm hot fudge sauce in the microwave just until drizzle consistency (not hot). Drizzle the buttercream with chocolate and decorate with sprinkles while chocolate is still wet, topping with a cherry and broken sugar cone pieces. Place into a cupcake keeper and chill until serving.
Chill or Freeze – Chill buttercream topped cupcakes or freeze ice cream topped cupcakes until serving.

Kitchen Equipment to Make Ice Cream Cupcakes

Two 12 cup muffin tin and paper cupcake liners. You’ll only use 18 wells of the cupcake pan.
Electric mixer. You can use a hand mixer or a stand mixer.
Balloon whisk.
Large bowl, medium bowl, small bowl.
Measuring cups and measuring spoons.
Ice cream scoop.

Recipe Variations, Tips and Substitutions

Ice Cream Topping – You can use ANY of your favorite flavors of ice cream that you like. Vanilla ice cream, strawberry ice cream or chocolate ice cream.
Hot Fudge – For a shortcut, you can use a store-bought hot fudge sauce or Magic Shell. You could top these with caramel and a dollop of whipped cream, too.
Decorations – Maraschino cherries (with or without the stem) broken sugar cones, jimmies and sprinkles. Use any of your favorite ice cream toppings.
Nuts – You could sprinkle with chopped peanuts, pecans or walnuts.
Cake Mix Hack – Can I use a cake mix? You sure can! If using a cake mix makes life a little easier, go right ahead. A butter or yellow cake mix is a great choice, and chocolate cake mix is perfect if you’d like to offer a variety of flavors. These Ice Cream Cupcakes are all about having fun, so don’t be afraid to mix things up and make them just the way your family loves them.
Buttercream Icing – Should you serve these frosted with homemade buttercream frosting you can serve them in cupcake liners without the waffle cone bowl. The garnishes of maraschino cherries, sprinkle and broken sugar cones is the same either way.
Serving Options – Should you serve these cupcakes topped with a scoop of ice cream you can remove the cupcake liner, place the cupcake into a waffle cone bowl, top with a generous scoop of ice cream. Next, drizzle the ice cream with melted chocolate or magic shell, colorful sprinkles and garnish with a maraschino cherry and a piece of broken sugar cones and serve.

Storage and Leftovers

Make-Ahead Tip – When making these topped with ice cream, you can still make them in advance and simply freeze until serving. When doing so, fully assemble with the liner, then remove the liner prior to popping into a waffle cone bowl for eating.
Bake the Cupcakes in Advance – If you want to assemble these Ice Cream Cupcakes just before serving, bake the cupcakes up to 2 days in advance and store chilled in an airtight container in the refrigerator until you’re ready to make the final cupcakes.
Freezer – You can freeze ice cream cupcakes for up to 2 months.

More Cupcake Recipes to Make

You’ll thrill your dessert lovers with my hand held Banana Pudding Cupcakes!
These Chocolate Samoa Cupcakes are topped with toasted coconut and drizzled with caramel.
Red Velvet Cupcakes are perfection for showers, weddings and special events.
Red White and Blue Cupcakes are ready for any Patriotic celebration.
The Double Chocolate Cupcakes are topped with a homemade peanut butter cream that’s to die for.
Ice Cream Cone Cupcakes are a nostalgic dessert that never gets old.
Start your morning with a Caramel Macchiato Cupcakes with your cup of joe.
Devil’s Food Cupcakes from Recipe Girl.

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Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. thank you!

Helpful Kitchen Items:

Ice Cream Cupcakes

These Ice Cream Cupcakes can be topped with buttercream or real ice cream and served in crispy ice cream cones for a festive dessert that's always a crowd-pleaser.

Course Cake, Dessert

Cuisine American, Southern

Keyword filled-cupcake-recipes, ice-cream-cupcakes, sundae-cupcakes

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings servings

Calories 345kcal

Ingredients

Cupcakes:
1/2 cup salted butter OR solid vegetable shortening
1 cup granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup buttermilk or whole milk
2 tsp vanilla extract
Buttercream:
1 cup salted butter softened
4 cups powdered sugar
1 tsp vanilla extract
1 tsp strawberry extract (or use 2 tsp total of vanilla)
2-4 Tbsp heavy cream plus additional as needed
Ice Cream:
1 gallon any flavor of your favorite ice cream
1 16 oz jar hot fudge ice cream topping OR Magic Shell
sprinkles, maraschino cherries and broken sugar cone pieces for garnishing. (If serving with ice cream, waffle cone bowls)

Instructions

Preheat oven to 350°F. Line 18 cups of a standard size muffin pan with liners. Set aside.
To Make Cupcakes: In a medium bowl, use a whisk to sift together flour, baking powder and salt.
Using an electric mixer, in a large separate bowl beat softened butter on medium-high speed for 2 minutes or just until fluffy. Add granulated sugar, beating until fluffy and combined.
Add the eggs, beat well. Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk beginning and ending with flour. Add vanilla extract, beat just until evenly distributed.
Use a scoop to divide the cupcake batter evenly between each well filling about 2/3 full.
Bake cupcakes for 18-20 minutes or just until the top springs back when touched or a toothpick inserted into the center comes back clean. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
To Make Buttercream Icing: In a large bowl using an electric mixer, cream the butter for 2 minutes. Lower the speed of the mixer gradually adding powdered sugar. Add vanilla beating until combined. Add heavy cream 1 tablespoon at a time until the icing is smooth.
If Using Buttercream: Use an ice cream scoop to top each cupcake. Warm chocolate fudge sauce in the microwave just until drizzle consistency (not hot). Drizzle the buttercream with chocolate and decorate with sprinkles while chocolate is still wet, topping with a cherry and broken sugar cone pieces. Place into a cupcake keeper and chill until serving.
If Using Ice Cream: Use an ice cream scoop to top each cupcake. Warm chocolate in the microwave just until drizzle consistency (not hot). Drizzle the ice cream with chocolate and decorate with sprinkles while chocolate is still wet, topping with a cherry broken sugar cone pieces. Place into the freezer until serving.

Notes

Ice Cream Topping – You can use ANY of your favorite flavors of ice cream that you like. Vanilla ice cream, strawberry ice cream or chocolate ice cream.
Hot Fudge – For a shortcut, you can use a store-bought hot fudge sauce or Magic Shell. You could top these with caramel and a dollop of whipped cream, too.
Decorations – Maraschino cherries (with or without the stem) broken sugar cones, jimmies and sprinkles. Use any of your favorite ice cream toppings.
Nuts – You could sprinkle with chopped peanuts, pecans or walnuts.
Cake Mix Hack – Can I use a cake mix? You sure can! If using a cake mix makes life a little easier, go right ahead. A butter or yellow cake mix is a great choice, and chocolate cake mix is perfect if you’d like to offer a variety of flavors. These Ice Cream Cupcakes are all about having fun, so don’t be afraid to mix things up and make them just the way your family loves them.
Buttercream Icing – Should you serve these frosted with homemade buttercream frosting you can serve them in cupcake liners without the waffle cone bowl. The garnishes of maraschino cherries, sprinkle and broken sugar cones is the same either way.
Serving Options – Should you serve these cupcakes topped with a scoop of ice cream you can remove the cupcake liner, place the cupcake into a waffle cone bowl, top with a generous scoop of ice cream. Next, drizzle the ice cream with melted chocolate or magic shell, colorful sprinkles and garnish with a maraschino cherry and a piece of broken sugar cones and serve.

Nutrition

The post Ice Cream Cupcakes appeared first on melissassouthernstylekitchen.com.

Chicken Pasta Salad

Melissa Sperka — Wed, 29 Jul 2026 10:00:00 +0000

When you need a dish that can do double duty, this Chicken Pasta Salad is always a winner. Tender grilled chicken, corkscrew rotini pasta, and creamy fresh chèvre cheese come together in a fresh, flavorful salad that’s hearty enough to serve as a main dish yet equally at home alongside your favorite grilled meats. Whether you’re feeding your family on a busy weeknight or sharing a meal with friends at a cookout or potluck, this easy chicken pasta salad is one you’ll make again and again.

Easy Chicken Pasta Salad Recipe

Pasta salads have a way of making everyone at the table happy while helping stretch the grocery budget. This colorful Chicken Pasta Salad is loaded with tender grilled chicken, rotini pasta, creamy chèvre cheese, and fresh vegetables, giving every bite plenty of flavor, texture, and freshness.

The grilled chicken makes it hearty enough to serve as a light lunch or easy weeknight dinner, while it’s equally at home as a side dish alongside burgers, barbecue, grilled steaks, pork chops, or sandwiches. Whether you’re packing it for weekday lunches, serving it at a backyard cookout, taking it to a church potluck or family reunion, or adding it to your holiday menu, this versatile chicken pasta salad is one of those recipes you’ll find yourself making all season long.

Key ingredients you’ll need to make simple Chicken Pasta Salad Recipe: (Scroll down for full printable recipe card and quantities.)

Pasta – Rotini pasta has ridges that clings to the dressing.
Chicken – Boneless skinless chicken breasts add protein.
Oil – Olive oil or vegetable oil to cook the chicken.
Veggies – Black olives, cherry tomatoes, red onion, red bell pepper, green bell pepper, green onions add texture and crunch.
Cheese – Creamy Chevre cheese elevates the taste and grated Parmesan cheese adds a salty bite.
Pesto – Store-bought basil pesto amps up the flavor.
Dressing – To make assembly quick and easy, a bottle of Italian dressing. I’ve also included a recipe for homemade Italian dressing ihn the recipe card.
Spices – Garlic salt, black pepper, red pepper flakes, dry Italian seasoning.
Fresh Herbs – Fresh parsley adds color and freshness to the flavor.

How to Make Chicken Pasta Salad Recipe

Boil Pasta – Cook rotini pasta in salted water per the package instructions until al dente. Drain well.
Season and Grill Chicken – Season chicken pieces with garlic salt and pepper. Grill on medium-high heat, cook chicken per the cooking time in the recipe until juices run clear.
Combine with Cooked Pasta – In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, parsley, red pepper flakes and reserved garlic salt.
Pesto and Dressing – Add dressing and basil pesto. Toss until well coated.
Cheese – Add chevre cheese in chunks. Gently mix through, the pasta.
Refrigerate – Place into an airtight container and chill for at least 4 hours or overnight.
Serve garnished with additional parsley and Parmesan cheese.

Kitchen Equipment to make Chicken Rotini Pasta Salad

Large pasta pot or deep pot to cook the rotini pasta.
Large bowl.
Measuring cups and measuring spoons.
Large rubber spatula or spoon for mixing everything together.
Knife and cutting board.
Cheese grater.
Skillet, grill pan or grill to cook the chicken breasts.

Recipe Variations, Tips and Substituions

Chicken – The grilled chicken for this salad is prepared per the recipe. For a shortcut you could use rotisserie chicken or roasted chicken. You could even use leftover thanksgiving turkey for a round two meal.
Mix-Ins – You can also adapt using chopped artichokes, crunchy celery, carrots, avocado or pepperoncini peppers.
Bacon – You could add crispy bacon for a smoky flavor.
Cheese – You could use small cubes of mozzarella cheese in place of chevre.
Pasta – You could make this recipe using other pasta with ridges, like penne rigate, jumbo macaroni, ziti or any short pasta. I prefer rotini as it really clings to the zesty Italian dressing.
What is Chevre? Chevre is goat cheese in French and is often used when referring to fresh goat cheeses in particular. Fresh goat cheese, or chevre, features a bright, tart, tangy, and delicious flavor profile. It adds to the flavor of this salad lending a creaminess to the dressing.
Goat Cheese – Goat cheese comes in all shapes, sizes, some have been seasoned with garlic and herbs or unseasoned. You can use any of your favorite varieties of goat cheese such as a simple crumbled feta for this salad, if you prefer.
Lighter Version – To lighten this rotini pasta salad, you can use a lighter Italian salad dressing.
Homemade Italian Dressing – For ease of preparation, it’s perfectly fine to use a quality bottled Italian dressing for this salad. For your convenience, I’ve added a homemade version in the Cook’s notes. I’ve done it both ways and either way it’s a winner.

Storage and Leftovers

Leftovers – Store Chicken Pasta Salad in an airtight container chilled in the refrigerator for up to 5 days.
Freezer – I don’t recommend freezing this pasta salad. The fresh vegetables will become mushy when thawed in the fridge. It’s best to make it and enjoy it!

More Southern Style Pasta Salad Recipes to Make

Whether you’re planning a casual meal, backyard soiree with friends or heading out for a summer picnic. pasta salad in some form should always be on the menu. A few other recipes you may like to try:

BLT Layered Pasta Salad is a fusion of flavors you’ll love.
Pizza Pasta Salad is dressed with Italian dressing.
Asian Sesame Chicken Pasta that can be served warm, at room temperature or chilled
Italian Penne Pasta Salad is packed with flavor.
Homestyle Macaroni Salad features a flavorful homemade mayo based dressing for the creamy pasta salad fans at your table.
Italian Spaghetti Salad with spinach.
Fresh Fruity Chicken Pasta Salad from Family Fresh Meals.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chicken Pasta Salad

This easy Chicken Pasta Salad combines grilled chicken, rotini pasta, fresh vegetables, and creamy chèvre cheese for a colorful dish that's perfect as a main course or side.

Course Main Course, Poultry, Salad, Side Dish

Cuisine American, Southern

Keyword chicken-pasta-salad, chicken-rotini-pasta-salad

Prep Time 25

Chill time 4

Total Time 4 25

Servings servings

Calories 407kcal

Ingredients

1 lb box rotini pasta
2 8 oz boneless skinless chicken breasts
1 Tbsp olive oil
1 1/2 tsp garlic salt divided
1/4 tsp black pepper adjust to taste.
1 pint cherry tomatoes halved
1 7 oz jar whole pitted black olives drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 small red onion thinly sliced
4 `medium green onion thinly sliced
2-3 Tbsp fresh Italian parsley
1 tsp red pepper flakes
6 oz chevre goat cheese broken into chunks
2 tsp prepared basil pesto
1 16 oz bottled Italian dressing (i.e. Ken's Marzetti's or Marie's) (See Cook's note for homemade dressing)
1 Tbsp grated Parmesan cheese

Instructions

Cook rotini pasta in salted water per the package instructions until al dente. Drain well.
Meanwhile, season chicken pieces with 1/2 tsp garlic salt and pepper. In a grill pan over medium high heat, cook chicken in olive oil until juices run clear, about 6-8 minutes on each side. Adjust depending on thickness. Rest for 5 minutes, then cut into bite-sized pieces. (Likewise, to grill outside, oil grill grates then grill chicken over medium heat for 8 minutes per side)
In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, 2 Tbsp parsley, red pepper flakes and reserved 1 tsp garlic salt. Add dressing and basil pesto. Toss until well coated.
Add chevre cheese in chunks. Gently mix through, the pasta.
Place into an airtight container and chill for at least 4 hours or overnight.
Serve garnished with additional 1 Tbsp parsley and Parmesan cheese.

Notes

Homemade Italian Dressing: (Easily doubles. If using homemade dressing, you can adjust the amount of salt in recipe to your taste).

1/2 cup olive oil
1/4 cup white or red wine vinegar
1-2 tsp granulated sugar or honey
3 Tbsp grated Parmesan cheese
2 cloves garlic, minced
1 1/2 tsp dry Italian seasoning
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes

Place all ingredients into a mason jar or combine in a stand blender. Shake or pulse until well blended.

Chicken – The grilled chicken for this salad is prepared per the recipe. For a shortcut you could use rotisserie chicken or roasted chicken. You could even use leftover thanksgiving turkey for a round two meal.
Mix-Ins – You can also adapt using chopped artichokes, crunchy celery, carrots, avocado or pepperoncini peppers.
Bacon – You could add crispy bacon for a smoky flavor.
Cheese – You could use small cubes of mozzarella cheese in place of chevre.
Pasta – You could make this recipe using other pasta with ridges, like penne rigate, jumbo macaroni, ziti or any short pasta. I prefer rotini as it really clings to the zesty Italian dressing.
What is Chevre? Chevre is goat cheese in French and is often used when referring to fresh goat cheeses in particular. Fresh goat cheese, or chevre, features a bright, tart, tangy, and delicious flavor profile. It adds to the flavor of this salad lending a creaminess to the dressing.
Goat Cheese – Goat cheese comes in all shapes, sizes, some have been seasoned with garlic and herbs or unseasoned. You can use any of your favorite varieties of goat cheese such as a simple crumbled feta for this salad, if you prefer.
Lighter Version – To lighten this rotini pasta salad, you can use a lighter Italian salad dressing.
Homemade Italian Dressing – For ease of preparation, it’s perfectly fine to use a quality bottled Italian dressing for this salad. For your convenience, I’ve added a homemade version in the Cook’s notes. I’ve done it both ways and either way it’s a winner.

Nutrition

The post Chicken Pasta Salad appeared first on melissassouthernstylekitchen.com.

Barbecue Pork Chops

Melissa Sperka — Sun, 26 Jul 2026 10:00:00 +0000

These sweet and smoky Barbecue Pork Chops are the kind of easy, hearty meal that always hits the spot. Tender, juicy pork chops are smothered in a flavorful barbecue sauce, giving every bite that irresistible combination of savory, smoky and sweet. They’re simple enough to whip up for a busy weeknight supper but tasty enough to serve when entertaining friends and family. Best of all, I’ve included instructions for cooking them on the stovetop or on the grill, so you can enjoy these saucy pork chops any time of year.

Easy Barbecue Pork Chops Recipe

Cooking Barbecue Pork Chops on the stovetop is a simple and delicious way to enjoy all that sweet and smoky barbecue flavor without having to fire up the grill. The scratch-made dry rub and homemade barbecue sauce really take these pork chops to the next level, giving them layers of flavor in every juicy bite.

This easy stovetop method is especially handy for busy weeknight suppers, Sunday dinner or anytime you’re craving barbecue regardless of the weather outside. Serve them with classic Southern sides like mashed potatoes, macaroni and cheese, baked beans, coleslaw or corn on the cob for a hearty meal the whole family will enjoy. And when the weather is just too pretty to stay indoors, I’ve included grilling instructions, too. Either way you cook them, these saucy pork chops are finger-licking good and packed with flavor.

Key ingredients you’ll need to make BBQ Pork Chops: (Scroll down for full printable recipe card and quantities.)

Pork Chops – Four (1-inch thick) bone-in pork chops.
Flour – A small amount of all-purpose flour for the seasoned coating.
Spices – Smoked paprika, salt and black pepper.
Oil – Olive oil for searing the seasonings onto the pork chops.
BBQ Sauce – Dr Pepper, olive oil, garlic cloves, ketchup, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, dark brown sugar, dark chili powder, onion powder, salt, ground cumin, ground cayenne.
Thickening the BBQ Sauce – Cornstarch dissolved in cold water to thicken the sauce. This is optional.
Garnish – Green onions for garnishing.

How to Make Barbecue Pork Chops Recipe

Pat Dry Pork Chops – Pat the pork chops dry with a clean kitchen towel or paper towels.
Make Spice Rub – Combine the flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge pork chops with the seasoned flour.
Preheat the Skillet – Heat a large skillet over medium-high heat. Add a drizzle or two of olive oil to the pan.
Sear the Seasonings onto the Pork Chops -Sear the pork chops until evenly browned on both sides. . Remove from the skillet to a platter and keep warm while you make the sauce.
Saute Garlic – Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles.
Make the Dr Pepper BBQ Sauce – Add ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce. Mix well then add the brown sugar, chili powder, onion powder, salt, cumin and cayenne. Simmer to thicken.
Transfer Pork Chops to Skillet – Reduce the heat to medium-low and return the pork chops to the skillet, turning to coat with the barbecue sauce. Cover and cook over low heat until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops.
Thicken the Sauce – Dissolve cornstarch in an equal amount of cold water. Increase the temperature to medium high and whisk the cornstarch slurry into the sauce. Repeat until the desired thickness is reached.
Serve – Return pork chops to the sauce and turn to coat, then serve immediately garnished with green onions.

Kitchen Equipment to Make Barbecue Pork Chops

Large skillet. I use a 12-inch cast iron skillet but you can use a similar heavy bottomed skillet for the best sear.
Measuring cups and measuring spoons.
Knife and cutting board.
Tongs.
Balloon whisk.
Shallow bowl or plate.
Instant-read thermometer.

Recipe Variations, Tips and Substitutions

Pork Chops – You can adapt this recipe using boneless pork chops. Boneless pork chops will cook more quickly so to avoid overcooking check the internal temperature with an instant read thermometer to check for optimum donessnes.
Adjust Cooking Time – Adjust the recipe cooking time based on the thickness of the pork chops you’re using. Thicker chops will require a bit more cooking time.
Coke – You can use Coca Cola or Dr Pepper for the barbecue sauce.
Barbecue Sauce – If time doesn’t allow making your own sauce, you could adapt this recipe using a store-bought barbecue sauce that you enjoy. Choose a sauce that’s either sweet, smoky, or spicy, to suit your taste preferences.
Tomato Paste – You can thicken the barbecue sauce with tomato paste in place of cornstarch. Begin with 1 tablespoon letting it melt completely then repeat, until your desired consistency is reached.
Stand Time – Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Grilled BBQ Pork Chops – See recipe card for grilling instructions.

Storage and Leftovers

Leftovers – Store Barbecue Pork Chops in an airtight container or covered with foil chilled in the refrigerator for up to 3 days.
Reheating – Reheat gently in the microwave, a preheated 350°F oven or a skillet over low heat just until heated through.
Freezer – You can freeze leftovers in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Pork Recipes to Make

Stuffed Bacon Wrapped Pork Loin.
Baked Parmesan Crusted Pork Chops are a fan favorite!
Slow Cooked Pulled Pork Barbecue is simple to make and filling.
Braised Mexican Style Pork Ribs melt in your mouth.
Down home Fried Pork Tenderloin and Sawmill Gravy is bonafide comfort food.
Make your own homemade Breakfast Sausage.
Braised Pork Chops with Cabbage and Apples is a delicious fall meal.
Mediterranean Grilled Pork Kabobs from Six Sisters’ Stuff.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Barbecue Pork Chops

These juicy Barbecue Pork Chops are seasoned with a scratch-made dry rub and smothered in a sweet and smoky homemade barbecue sauce.

Course Entree, Main, Pork

Cuisine American, Southern

Keyword barbecue-pork-chops, glazed-pork-chops-recipe

Prep Time 10

Cook Time 25

Stand time 5

Total Time 40

Servings servings

Calories 500kcal

Ingredients

4 large bone-in pork chops (1-inch thick)
2 Tbsp all purpose flour
2 tsp smoked paprika
1 1/2 tsp salt
1/2-1 tsp freshly ground black pepper
olive oil
Dr Pepper BBQ Sauce:
1 Tbsp olive oil
2 large garlic cloves minced
3/4 cup dr pepper or coca cola
1 cup ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 Tbsp Dijon mustard
1 tsp worcestershire sauce
2 Tbsp dark brown sugar
1 Tbsp dark chili powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cayenne
1-2 Tbsp cornstarch for thickening the sauce
thinly sliced green onions for garnishing

Instructions

Pat the pork chops dry with paper towels. In a shallow bowl or plate, whisk together flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge pork chops all sides of the pork chops with the seasoned flour.
Stovetop Instructions: Heat a large skillet over medium-high heat. Add a drizzle or two of olive oil to the pan and sear the pork chops until evenly browned, about 2 minutes per side. Sear the edges of the pork chops as well. Remove from the skillet to a platter and keep warm while you make the sauce.
BBQ Sauce: In the same skillet, heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute.
Add ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce. Mix well then add the brown sugar, chili powder, onion powder, salt, cumin and cayenne. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Reduce the heat to medium-low and return the pork chops to the skillet, turning to coat with the sauce. Cover the pan with a lid. Cook the pork chops over low heat for 15 to 17 minutes OR until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)
To Thicken the Sauce: (Optional) Remove the pork chops from the pan to a platter and keep warm. Dissolve 1 Tbsp of cornstarch in equal amount of cold water. Increase the temperature to medium high and whisk the cornstarch slurry into the sauce. Repeat until the desired thickness is reached.
Return pork chops to the sauce and turn to coat, then serve immediately garnished with green onions.
Grill Instructions: Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F-145°F, about 10 to 14 minutes, brush with glaze (using around 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Let stand for 3-5 minutes then serve with remaining glaze.

Notes

Pork Chops – You can adapt this recipe using boneless pork chops. Boneless pork chops will cook more quickly so to avoid overcooking check the internal temperature with an instant read thermometer to check for optimum donessnes.
Adjust Cooking Time – Adjust the recipe cooking time based on the thickness of the pork chops you’re using. Thicker chops will require a bit more cooking time.
Coke – You can use Coca Cola or Dr Pepper for the barbecue sauce.
Barbecue Sauce – If time doesn’t allow making your own sauce, you could adapt this recipe using a store-bought barbecue sauce that you enjoy. Choose a sauce that’s either sweet, smoky, or spicy, to suit your taste preferences.
Tomato Paste – You can thicken the barbecue sauce with tomato paste in place of cornstarch. Begin with 1 tablespoon letting it melt completely then repeat, until your desired consistency is reached.
Stand Time – Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.

Nutrition

The post Barbecue Pork Chops appeared first on melissassouthernstylekitchen.com.

Mini Raspberry Cheesecakes

Melissa Sperka — Fri, 24 Jul 2026 10:00:00 +0000

Elegant, creamy, and bursting with bright berry flavor, these Mini Raspberry Cheesecakes are the perfect bite-sized indulgence. A buttery Oreo cookie crust holds a smooth, lemon-kissed cheesecake filling swirled with vibrant raspberry sauce and topped with silky white chocolate ganache. Finished with fresh raspberries and a dusting of powdered sugar, they’re as beautiful as they are delicious and perfect for celebrations, holidays, or anytime a sweet craving strikes.

Easy Mini Raspberry Cheesecakes Recipe

Mini cheesecakes are one of those desserts that fit in just about anywhere. They’re fancy enough for bridal showers, baby showers, Mother’s Day, Easter, and holiday gatherings, but easygoing enough for backyard cookouts, potlucks, and family get-togethers, too. Since they’re individually portioned, there’s no slicing or fussing when it’s time for dessert, everyone can simply grab one and enjoy. Whether you’re planning a special celebration or just want a little something sweet after supper, these Raspberry Mini Cheesecakes are sure to hit the spot.

Key ingredients you’ll need to make Raspberry Mini Cheesecakes Recipe: (Scroll down for the full printable recipe card and quantities.)

Raspberries – Raspberries give these cheesecakes their signature flavor. Fresh or frozen raspberries for the raspberry sauce fresh raspberries for garnishing.
Cheesecake Filling – Plain cream cheese forms the cheesecake filling.
Sugar – Granulated sugar for sweetness.
Flavorings – Vanilla extract adds creamy floral notes to the taste.
Lemon – Fresh lemon zest and lemon zest add citrus notes.
Cornstarch – Cornstarch stabilizes the cheesecake mixture.
Whole Eggs – Eggs along with the cornstarch bind the cheesecake filling.
Raspberry Sauce – Fresh or frozen raspberries, granulated sugar, water and cornstarch plus cold water to dissolve.
Crust – Golden Oreo cookies tossed with melted butter for the buttery crust.
White Chocolate Ganache – White chocolate chips, heavy cream and confectioners’ sugar (powdered sugar).

How to Make Mini Raspberry Cheesecakes Recipe

Make the Raspberry Sauce – Combine the raspberries, sugar and water, cook to reduce then strain and thicken with cornstarch dissolved in cold water. Set aside to cool.
Heat Oven and Prepare Muffin Tin – Preheat oven to 325°F. Line the wells of a standard 12 cup muffin pan with paper cupcake liners.
Make Crust – Pulse cookies in a food processor to fine crumbs. Transfer to a medium bowl and toss with melted butter. Press into wells of pan.
Oven – Bake per the recipe to set.
Make Cheesecake Filling – Use an electric mixer to combine cream cheese and sugar with lemon juice, lemon zest, vanilla extract, and cornstarch. Add eggs one at a time and blend, just until combined.
Assemble – Divide the cheesecake mixture evenly among the cupcake wells. Swirl with a teaspoon of raspberry sauce with a toothpick.
Oven – Bake per the baking time in the recipe until set.
Cool – Remove from the oven and let cool at room temperature on a wire rack then transfer to the fridge and chill for 90 minutes or until firm.
Make White Chocolate Ganache – Spoon ganache onto the tops of the cheesecakes, filling the depressions in the tops, out to the edges. Chill to set.
Serve – Garnish tops with fresh raspberries and enjoy.

Kitchen Equipment to Make Raspberry Mini Cheesecakes

Electric mixer. Stand mixer or hand mixer.
Large bowl, medium bowl, small bowl.
Measuring cups and measuring spoons.
Paper cupcake liners.
Food processor.
Cupcake pan.
Medium saucepan.
Toothpick or skewer.
Balloon whisk.

Recipe Variations, Tips and Substitutions

Cream Cheese – You can swap out the classic cream cheese for Neufchatel cream cheese. When doing so, increase the cornstarch to 1 1/2 tablespoons.
Fresh Berries – You could adapt this recipe using blackberries, strawberries or blueberries.
Crust – You could use classic chocolate Oreo cookies for a chocolate crust. You could also use graham cracker crumbs or Nilla wafers to make the easy crust.
Chocolate – I really love the combination of raspberries and white chocolate. That said, you could use semi-sweet chocolate chips, milk chocolate chips or dark chocolate for the topping.
Flavoring – You could add 1 teaspoon raspberry extract to the cream cheese mixture for an even more intense flavor.

Storage and Leftovers

Leftovers – You can store these mini raspberry cheesecakes in an airtight container chilled in the refrigerator for up to 4 days.
Freezer – You can freeze leftover mini cheesecakes for up to 2 months. Thaw in the fridge and enjoy.

More Cheesecake Recipes to Make

Oreo Cheesecake is fun to make and eat.
This Peanut Butter Cup Cheesecake is filled with chopped Reese’s cups!
Island inspired Key Lime Cheesecake.
Apple Pie Cheesecake drizzled with a caramel sauce that takes it over the top.
New York Style Cheesecake can be topped with whipped cream and berries or enjoyed alone.
This Red Velvet Cheesecake is the perfect way to say “I love you”.
Pecan Pie Cheesecake is topped with the most decadent pecan pie filling.
This Double Chocolate Cheesecake is coated with chocolate ganache.

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Mini Raspberry Cheesecakes

Raspberry Mini Cheesecakes feature a buttery Oreo crust, creamy lemon-kissed filling, raspberry swirl, and silky white chocolate ganache.

Course Dessert

Cuisine American, Southern

Keyword mini-raspberry-cheesecakes-recipe, raspberry-mini-cheesecakes

Prep Time 30

Cook Time 18

Chill Time 2

Total Time 2 48

Servings servings

Calories 398kcal

Ingredients

Raspberry Sauce:
1 1/2 cups fresh or frozen raspberries plus additional for garnishing
1/2 cup granulated sugar
6 Tbsp water
1 Tbsp cornstarch plus 1 Tbsp cold water to dissolve
Crust:
18 golden Oreo cookies (or chocolate)
4 Tbsp salted butter or unsalted butter melted
Cheesecake Filling:
2 8 oz blocks plain cream cheese softened
1 cup granulated sugar
1 Tbsp cornstarch
1 tsp vanilla extract
3 Tbsp fresh lemon juice
1 Tbsp fresh lemon zest
2 large eggs room temperature
White Chocolate Ganache:
1 cup white chocolate chips
1/2 cup heavy cream
1 Tbsp confectioner's sugar (powdered sugar)

Instructions

Raspberry Sauce for the Swirl: Combine the raspberries, sugar and water in a medium saucepan. Bring to a gentle boil then immediately lower the heat to low. simmer 10 minutes to reduce, using a fork to crush raspberries. Strain through a fine mesh sieve, discard seeds and return to the pan on medium heat.
Dissolve cornstarch and water in a small bowl. whisk into the raspberry sauce simmering just until thickened then remove from the heat and set aside to cool.
Crust: Preheat oven to 325°F. Line 12 cupcake wells with paper cupcake liners. Pulse cookies in a food processor to fine crumbs. Transfer to a medium bowl and toss with melted butter.
Divide crumb mixture between each cupcake well, pressing to firm. Bake in preheated oven for 8 minutes, set aside.
Cheesecake Filling: In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat together at medium-high speed until smooth and creamy.
To the bowl add lemon juice, lemon zest, vanilla extract, and cornstarch. Beat at low speed, scraping the bowl, just until combined. Add eggs one at a time and blend until fully incorporated.
Divide the cheesecake mixture evenly among the cupcake wells. Add a teaspoon of raspberry sauce to each, and swirl it into the cheesecake batter with a toothpick.
Place pan into oven and bake 18-20 minutes. Start checking at 16 minutes. The centers may still jiggle a little, but the edges should be set.
Remove from the oven and let cool on a wire rack in the pan at room temperature for 20 minutes, then transfer to the fridge and chill for 90 minutes or until firm.
Make Ganache: Place White Chocolate Chips and Cream in small heat safe bowl and microwave in 20 second bursts, stirring after each time. Repeat process until smooth. Add confectioners’ sugar and stir until combined.
Spoon ganache into the tops of the cheesecakes, filling the depressions in the tops, out to the edges. Chill for 30 minutes to set or until serving.
Garnish tops with a dusting of powdered sugar and fresh raspberries and enjoy.

Notes

Cream Cheese – You can swap out the classic cream cheese for Neufchatel cream cheese. When doing so, increase the cornstarch to 1 1/2 tablespoons.
Fresh Berries – You could adapt this recipe using blackberries, strawberries or blueberries.
Crust – You could use classic chocolate Oreo cookies for a chocolate crust. You could also use graham cracker crumbs or Nilla wafers to make the easy crust.
Chocolate – I really love the combination of raspberries and white chocolate. That said, you could use semi-sweet chocolate chips, milk chocolate chips or dark chocolate for the topping.
Flavoring – You could add 1 teaspoon raspberry extract to the cream cheese mixture for an even more intense flavor.

Nutrition

The post Mini Raspberry Cheesecakes appeared first on melissassouthernstylekitchen.com.

German Potato Salad

Melissa Sperka — Wed, 22 Jul 2026 10:00:00 +0000

German Potato Salad is a tasty twist on classic potato salad and a terrific option for the non-mayonnaise eaters in your family. Tender red potatoes are tossed with a sweet and tangy warm bacon vinaigrette, then finished with green onions and fresh parsley for a bright burst of flavor in each and every bite. It’s a hearty, flavor-packed side dish that’s right at home alongside barbecue, grilled meats, or just about anything coming hot off the grill.

Easy German Potato Salad Recipe

I’m pretty certain the love of potato salad in one form or another is universal. While I make potato salad year-round, it definitely earns a regular spot on the menu during the warm summer months. It’s delicious, versatile, and the perfect side dish for everything from hot dogs and hamburgers to barbecue, grilled steak, chicken, pork, smoked meats, and roast chicken. When it comes to a comforting potato side dish, we all love a good spud!

German Potato Salad is especially scrumptious because it can be served warm, at room temperature, or chilled. Since the dressing isn’t mayonnaise-based, it’s also a terrific option for cookouts, picnics, potlucks, and casual outdoor gatherings. While classic Southern-style mayonnaise-based potato salad will always be my go-to, it’s fun to switch things up every now and then and serve something a little different.

Key ingredients to make German Potato Salad: (Scroll down for full printable recipe card and quantities.)

Potatoes – Red potatoes form the base for this salad.
Onion and Garlic – A combination of sweet Vidalia onions and green onions along with garlic for an earthy flavor.
Bacon – Crispy bacon for a smoky flavor.
Spices – Salt, celery seeds, celery salt, black pepper. and parsley.
Vinegar Dressing – Apple cider vinegar, oil, Dijon mustard.
Sugar – Granulated sugar balances the flavor of the vinegar dressing.
Fresh Herbs – Fresh parsley for color and freshness.

How to Make German Potato Salad Recipe

Prep Potatoes – Place the potatoes and salt into a pot, and fill with enough cold water to cover.
Boil – Bring to a boil, and cook until fork tender. Drain well.
Cook Bacon – Cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
Saute Onion – Reserve bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
Make the Vinegar Dressing – Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened.
Add Bacon – Remove from the heat and add the crumbled bacon.
Combine – Use a large spoon or spatula to gently toss the potatoes with the dressing, green onion and parsley.
Serve – Enjoy warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds.

Kitchen Equipment to Make German Potato Salad

Large pot to cook potatoes.
Large skillet to cook the bacon.
Large bowl.
Measuring cups and measuring spoons.
Balloon whisk.
Knife and chopping board.
Large spoon or spatula for stirring.

Recipe Variations, Tips and Substitutions

Potatoes – Red potatoes are classic for German potato salad. You could adapt using Yukon golds or russets. When doing so, keep in mind that each variety have different textures and starch content which affects the amount of time it take to cook. Test the center with the tip of a knife, it should easily glide through when the potatoes are done.
Vinegar – You could use white vinegar, rice wine vinegar, white wine vinegar or balsamic vinegar for the dressing.
Oil – For this potato salad recipe, I recommend using a mild flavored oil like vegetable oil for the dressing in place of olive oil, which could overpower the taste.
Onion – You could use yellow onion for a stronger onion flavor.
Fresh Herbs – You could use fresh dill or chives in place of parsley.
Serving Options – German Potato Salad is often served warm or at room temperature. You can enjoy it chilled as well. Please note, you’ll need to gently stir the potato slices to coat with the dressing once it’s been chilled.

Storage and Leftovers

Leftovers – Store leftover German Potato Salad in an airtight container or covered with plastic wrap or foil in the refrigerator for up to 4 days.
Freezer – I don’t recommend freezing potato salad. The potatoes can become mushy when thawed even if it’s thawed in the fridge. Make potato salad fresh enjoy!

More Easy Potato Salad Recipes to Make

Southern Potato Salad is a picnic classic.
This chunky BLT Potato Salad is practically a meal in itself.
Italian seasoned Roasted Rosemary Parmesan Potato Salad.
Deli Style New Potato Salad with Mustard.
Loaded Baked Potato Salad is the ideal side for any of your favorite grilled entrees.
Greek Potato Salad from Food Network.

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Helpful Kitchen Items:

German Potato Salad

Easy German Potato Salad features tender potatoes and crispy bacon tossed with a sweet and tangy vinaigrette-style dressing.

Course Appetizer, Main Course, Side Dish

Cuisine American, Southern

Keyword german-potato-salad

Prep Time 20

Cook Time 14

Total Time 34

Servings servings

Calories 261kcal

Author Melissa Sperka

Ingredients

3 lb red potatoes sliced 1/4-inch thick peel intact
1 tsp salt
8 slices bacon cooked and crumbled
1 small sweet onion diced
2 medium garlic cloves finely minced
3/4 cup cider vinegar
1/3 cup vegetable oil
3 Tbsp granulated sugar
1 1/2 Tbsp Dijon mustard
1 tsp celery salt more or less to your taste
1/2 tsp freshly ground black pepper
1 medium bunch green onions thinly sliced
3 Tbsp fresh Italian parsley chopped
1/2 tsp celery seeds

Instructions

Place potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.
Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside in a large bowl.
Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate to drain, then crumble. Set aside.
Reserve 3 Tbsp bacon grease in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
Whisk in the vinegar, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
Pour over potatoes. Use a large spoon or spatula to gently toss the potatoes with the dressing, green onions and parsley.
Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds. (Makes about 3 lbs )

Notes

Potatoes – Red potatoes are classic for German potato salad. You could adapt using Yukon golds or russets. When doing so, keep in mind that each variety has different starch content and texture, which affects the amount of time it take for them to cook. Test the center with the tip of a knife, it should easily glide through when the potatoes are done.
Vinegar – You could use white vinegar, rice wine vinegar, white wine vinegar or balsamic vinegar for the dressing.
Oil – For this potato salad recipe, I recommend using a mild flavored oil like vegetable oil for the dressing, not olive oil, which could overpower the taste.
Onion – You could use yellow onion for a stronger onion flavor.
Fresh Herbs – You could use fresh dill or chives in place of parsley.
Serving Options – German Potato Salad is often served warm or at room temperature. You can enjoy it chilled as well. Please note, you’ll need to gently stir the potato slices to coat with the dressing once it’s been chilled.

Nutrition

The post German Potato Salad appeared first on melissassouthernstylekitchen.com.

Ragu Bolognese Sauce

Melissa Sperka — Sun, 19 Jul 2026 10:00:00 +0000

This rich and hearty Ragu Bolognese Sauce combines classic Italian flavors with a simple, family-friendly approach. Whether you make it on the stovetop or in the Instant Pot, this deeply flavorful meat sauce simmers into the perfect topping for your favorite al dente pasta of choice. It’s an easy, comforting dinner recipe that’s ideal for busy weeknights, Sunday suppers, or anytime you’re craving an Italian-inspired meal the whole family will love.

Easy Ragu Bolognese Sauce Recipe

The spaghetti sauce many of us grew up eating is usually a tomato-based meat sauce made with ground beef, pork, or a combination of both. Depending on the recipe, it may include crushed tomatoes, diced tomatoes, tomato puree, or tomato sauce, along with garlic, onions, herbs, and seasonings. It’s a classic, comforting sauce that’s perfect for everything from weeknight dinners to family gatherings.

A ragu is a rich, meat-based Italian sauce that’s traditionally served with pasta. One of the best-known versions is Ragu alla Bolognese, often simply called Bolognese sauce. While both are slow-cooked meat sauces, there are some key differences. Traditional ragu is typically thicker and meatier, and regional variations, such as Ragu alla Napoletana, often use red wine.

Bolognese, on the other hand, is usually made with white wine and contains less tomato, allowing the meat to be the star of the sauce. Both can be prepared with ground beef, pork, veal, or a combination of meats, and many recipes finish with a splash of milk or, as in this recipe, a touch of cream for extra richness.

Key ingredients you’ll need to make Ragu Bolognese Sauce: (Scroll down for full printable recipe card and quantities.)

Protein – A combination of Italian sausage and ground beef for a rich and hearty flavor.
Bacon or Pancetta – You can use classic bacon or pancetta to expand the flavor profile.
Oil – Olive oil to saute the vegetables and meat.
Vegetables – Bolognese features carrots, celery and onion for texture.
Spices – Garlic salt, Italian seasoning or oregano, onion powder, black pepper, red pepper flakes.
Tomatoes – Italian seasoned diced tomatoes and tomato puree.
Tomato Paste – Tomato paste thickens the sauce. You can use more or less, to your taste.l
Liquid – Low sodium beef stock for moisture. You can also use a combo of beef stock and red wine or white wine.
Aromatics – Bay leaves add depth of flavor.
Heavy Cream – Heavy cream adds a rich and creamy texture to the sauce.
Pasta – Cooked pasta i.e. spaghetti or pappardelle pasta and grated Parmesan cheese for serving.

How to Make Ragu Bolognese Sauce Recipe

Cook Bacon – Cook until crispy then remove to drain on paper towels. Discard drippings or freeze for other use. You can skip this step and begin with olive oil.
Brown Meat – Add beef and sausage, cooking over medium-high heat until browned and no pink remains, stir to crumble. Remove from pan.
Saute Vegetables – Add carrot, celery and onion to the drippings left in pan. Sauté until softened and beginning to brown. Scrape any brown bits from the bottom of the pot.
Add Tomatoes and Spices – To the pot add meat mixture, diced tomatoes, tomato puree, stock, tomato paste, salt, Italian seasoning, onion powder, pepper, red pepper flakes and bay leaves; bring to a boil.
Simmer – Cover with lid, reduce heat, and simmer per the cooking time in the recipe.
Add Heavy Cream – Remove bay leaves, and discard. Stir in cream.
Thicken to Taste – At this point you can thicken further with additional tomato paste adding in small amounts until desired consistency is reached.
Serve – Serve ragù over cooked pasta of choice topped with grated cheese and fresh parsley.

Kitchen Equipment to Make Ragu Pasta Sauce

Large pot or dutch oven.
Measuring cups and measuring spoons.
Knife and chopping board, vegetable peeler.
Slotted spoon.
Plate or platter.
Pasta pot.

Recipe Variations, Tips and Substitutions

Protein – You can make Bolognese sauce using only ground beef for an all beef ragu, ground veal or ground pork or any combination based on your preference. I use beef and Italian seasoned pork sausage in this recipe.
Bacon – Bolognese doesn’t typically include bacon, but it adds a nice smoky flavor to the sauce overall. You may opt to use pancetta instead or omit it altogether, if that’s your preference.
Pasta – What’s the best pasta to use with a Bolognese? Classic pasta would be a wide pasta to soak up all of the sauce. That said, it’s your party so, you can serve it ladled over spaghetti, rigatoni, pappardelle, or tagliatelle.
Cheese – You can top bolognese with any cheese you like. Grated Parmesan is always a go-to option, but you could use mozzarella, Parmigiano-Reggiano or gouda.
Fresh Herbs – You can top bolognese with fresh basil, rosemary, oregano or chives.

Storage and Leftovers

Reheating – Bolognese will rewarm beautifully, when making in advance. To rewarm the Bolognese, place in a deep pot over low heat, cover and simmer for 8-10 minutes. Once the pasta is cooked, add the sauce to the drained pasta and warm it up to the desired temperature.
Leftovers – Store leftover Ragu Bolognese Sauce in an airtight container chilled in the refrigerator for up to 3 days.
Freezer – You can freeze the Bolognese in a freezer safe container or plastic bag freezer safe Ziploc bag for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Sauce Recipes to Make

Slow Cooked Spaghetti Sauce simmers in the crockpot while you go about your day.
Homemade Ranchero Sauce is full flavored and can be used for tacos, enchiladas and burritos.
You may have everything you need to make a quick and Easy Homemade Pizza Sauce.
Instant Pot Beef and Bean Chili is perfect for cool weather meals and game day snacking.
Instant Pot Mississippi Pot Roast is tender and full flavored.
Instant Pot Chicken Alfredo from the Novice Chef.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Ragu Bolognese Sauce

This rich and hearty Ragu Bolognese Sauce is an easy Italian-inspired meat sauce made on the stovetop or in the Instant Pot. Serve over your favorite pasta for a comforting family dinner that's packed with flavor.

Course Main Course

Cuisine American, Southern

Keyword bolognese-sauce, ragu-bolognese-sauce

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings servings

Calories 505kcal

Ingredients

4 slices bacon or pancetta cooked and finely crumbled
2 Tbsp olive oil
1 lb ground beef
1 lb mild Italian sausage
3 medium carrots diced
2 ribs celery diced
1 medium sweet onion diced
1 tsp garlic salt
1 tsp dry Italian seasoning or oregano
1 tsp onion powder
1/2 tsp black pepper
1/2-1 tsp crushed red pepper flakes optional
1 28 oz can Italian seasoned diced tomatoes
1 28 oz can tomato puree
1 cup low sodium beef stock (may use 1/2 cup beef stock and 1/2 cup red or white wine)
4 Tbsp tomato paste plus additional as needed to thicken
2 medium bay leaves
1/2 cup heavy cream
cooked pasta, i.e. spaghetti or pappardelle and grated Parmesan cheese for serving

Instructions

Cook bacon (or pancetta) in a large 6 quart Dutch oven medium-high heat until crisp. Remove to paper towels to drain, then crumble. Reserve 2-3 Tbsp drippings in pot and freeze or discard the rest. (You can skip this step and begin with olive oil.)
Add beef and sausage, cooking over medium-high heat for 6-8 minutes or until browned and no pink remains, stir to crumble. Use a slotted spoon to remove beef-pork mixture from pan to a plate to keep warm.
Over medium-high heat add carrot, celery and onion to the drippings left in pan. Add additional olive oil, if needed. Sauté for 4-6 minutes, stirring occasionally, or until softened and beginning to brown. Scrape any brown bits from the bottom of the pot.
To the veggies add add meat mixture, diced tomatoes, tomato puree, beef stock, tomato paste, salt, Italian seasoning, onion powder, pepper, red pepper flakes and bay leaves; bring to a boil. (Pro Tip: You can replace 1/2 cup stock with wine, if desired) Cover with lid, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Uncover and remove bay leaves, and discard. Stir in heavy cream. Mix well.
Thicken further with additional tomato paste 1 Tbsp at a time. Repeat until desired consistency is reached.
Serve immediately ladled over cooked spaghetti, rigatoni, pappardelle, or tagliatelle. Top with grated Parmesan cheese and a sprinkling of parsley.
Ragu Bolognese Sauce Instant Pot: Bonus Instructions
Set Instant Pot to sauté preset. To the pot add olive oil, carrots, celery, onion and bacon. Sauté for 5 to 6 minutes or until the vegetables have softened and beginning to brown.
Next, add ground beef, sausage, salt, onion powder, Italian seasoning, pepper, and red pepper flakes. Mix well. Continue to cook on sauté preset, until no pink remains.
To the beef add diced tomatoes, tomato puree, chicken stock and tomato paste. Mix well, until tomato paste has melted. Add bay leaves.Set Instant Pot to High-Pressure cooking for 20 minutes. (Make sure the valve is closed).
After 20 minutes, quick release the pressure. Remove bay leaves, then add the cream. Mix until fully blended. Thicken further with additional tomato paste, adding 1 Tbsp at a time. Repeat until desired consistency is reached.
Serve immediately ladled over cooked spaghetti, rigatoni, pappardelle pasta, or tagliatelle. Top with grated Parmesan cheese and fresh parsley.

Notes

Protein – You can make Bolognese sauce using only ground beef for an all beef ragu, ground veal or ground pork or any combination based on your preference. I use beef and Italian seasoned pork sausage in this recipe.
Bacon – Bolognese doesn’t typically include bacon, but it adds a nice smoky flavor to the sauce overall. You may opt to use pancetta instead or omit it altogether, if that’s your preference.
Pasta – What’s the best pasta to use with a Bolognese? Classic pasta would be a wide pasta to soak up all of the sauce. That said, it’s your party so, you can serve it ladled over spaghetti, rigatoni, pappardelle, or tagliatelle.
Cheese – You can top bolognese with any cheese you like. Grated Parmesan is always a go-to option, but you could use mozzarella, Parmigiano-Reggiano or gouda.
Fresh Herbs – You can top bolognese with fresh basil, rosemary, oregano or chives.

Nutrition

The post Ragu Bolognese Sauce appeared first on melissassouthernstylekitchen.com.

Peach Pie

Melissa Sperka — Fri, 17 Jul 2026 10:00:00 +0000

When juicy, sun-ripened peaches are at their peak, there’s no better way to celebrate the season than with a homemade Peach Pie. This classic Southern dessert features tender peaches baked inside a flaky, buttery crust and is delicious served at room temperature with a dollop of fresh whipped cream or warm from the oven with a generous scoop of vanilla ice cream. It’s the perfect summer treat for family gatherings, Sunday suppers, picnics, and holiday celebrations.

Easy Peach Pie Recipe

Growing up, summer always meant one thing in my grandmother’s Southern kitchen, fresh peaches making their way into all kinds of homemade treats. She knew that the season for those plump, juicy peaches was short, and when they were perfectly ripe and bursting with sweetness, it was time to enjoy every last bite. This classic Peach Pie is one of those treasured summer desserts that’s perfect for Sunday suppers, family reunions, backyard gatherings, church socials, and holiday celebrations.

To keep fresh peaches at their best, store them at room temperature until they reach your desired ripeness. If they need a little extra time, place them in a paper bag with a few small holes and keep them away from other fruit. Once they’re ripe, transfer them to the refrigerator to help extend their freshness and enjoy that sweet peach flavor a little longer.

Key ingredients to make Southern Peach Pie: (Scroll down for full printable recipe card and quantities.)

Pastry Crust – Once recipe of my buttery Flaky Pie Crust for two crusts. One for the pie plate and one to make the lattice top. You can also use a store-bought box of refrigerated crusts.
Peaches – Fresh peaches are the star ingredient in this pie.
Sugar – Granulated sugar for sweetness.
Citrus – Fresh lemon juice enhances the flavor.
Flavoring – Vanilla extract adds creamy floral notes to the taste.
Thickener – A small amount of cornstarch thickens the sauce.
Spices – Cinnamon and nutmeg for a hint of spice.
Heavy Cream – Heavy cream brushed on top forms the “glue” for the sugar topping.

How to Make the Best Peach Pie Recipe

Make the Pie Crust – Make the pie dough according to Flaky Pie Crust Recipe and chill.
Prep Peaches – Place peach slices into a colander. Toss with sugar. Let sit for 30-60 minutes, then drain juice reserving 2 Tbsp. (Place colander over a bowl to collect the juice.)
Peach Filling – Mix together the peach slices with granulated sugar.
Cornstarch Thickener – Whisk reserved peach juice and lemon juice with cornstarch until dissolved. Add to peaches with cinnamon and nutmeg.
Assemble the Pie – Heat oven to 425°F. Lightly spray a inch deep dish pie pan with cooking spray.
Roll Pastry Crust – Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12-inches in diameter. Fit crust into the prepared pan pressing firmly onto bottom and sides, leaving overhang.
Fill Crust – Pour peach filling evenly into bottom crust.
Make the Lattice Strips – Roll out remaining crust on same lightly floured surface into roughly an 11-inch round. Use a pizza wheel to cut into ten strips. Lay strips on top of filling according to length leaving even spacing between each strip. Weave alternating strips into a lattice pattern.
Crimp the Edge to Seal – Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
Oven – Bake for 15 minutes then lower the oven temperature to 375°F baking per the recipe for until the top crust is golden brown.
Serve – Let pie cool on wire rack, then slice and serve with vanilla ice cream.

Kitchen Equipment to Make the Perfect Peach Pie

One 9-inch or 10-inch deep dish pie pan.
Knife and cutting board.
Peach pitter.
Large bowl, medium bowl, small bowl.
Whisk.
Measuring cups and measuring spoons.
Pastry wheel or sharp knife to cut the pastry stips.
Pastry brush.
Wire rack.

Recipe Variations, Tips and Substitutions

Pie Crust – I use my homemade Flaky Pie Crust recipe for this Peach Pie. You could use a package of refrigerated pie crusts for a shortcut. Please note, they are considerably thinner than pie crusts made from scratch and you’ll need to check the pie and lay a piece of foil on top to prevent over browning halfway through baking. This will allow the peaches to bake until tender without over baking the pastry crust.
Fresh Fruit – You could add mangoes to the peach mixture for a flavor twist. When doing so omit the same amount of peaches to accommodate.
Sugar – You can replace some of the white sugar with brown sugar for a hint of molasses.
Choose the Best Peaches – When choosing fresh peaches look for fruit that is slightly soft, but not mushy when gently squeezed. The skin of the peach should be free of bruising and the shape of the peach should be round. It should have a dark yellow color and a sweet smell. If the peach is hard or super firm, it’s not ready.
Peel Intact – I prefer to leave the peel on the peaches for this pie recipe. You can remove the peel if that’s your preference.
Peach Juice – The purpose of draining some of the juice from the peaches is to avoid the pie from becoming too watery while baking. You’ll only need to reserve a couple of tablespoons to mix with the cornstarch along with the lemon juice.

How to Freeze Fresh Peaches

Freeze Sliced Peaches – You can freeze fresh peach slices easily. Clean thoroughly then remove the pit and slice them into desired size thickness. Place them onto a parchment lined baking sheet in a single layer without touching, and flash freeze for several hours until firm. Package frozen peaches in a plastic freezer safe storage bag and use them however you wish. They’ll keep for up to 2 months frozen.
Blanching Peaches – You may also choose to blanch the peaches in hot water, drop into ice water and remove the peel. Once this is done, chop the peaches into 1/2-inch chunks and freeze for furture baking projects like peach cobbler.

Storage and Leftovers

Make-Ahead Tip – You can make the pie crust in advance and store chilled until you’re ready to assemble the pie for baking.
Leftovers – Store leftover peach pie covered with foil or plastic wrap chilled for up to 4 days.
Reheating – You can warm individual slices in the microwave for a few seconds or serve peach pie chilled. Either way, vanilla ice cream or whipped cream is a must!
Freezer – Freeze leftover peach pie for up to 2 months. Thaw in the fridge and enjoy cold or warmed in the microwave.

More Irresistible Peach Recipes to Make

This Peaches and Cream Poke Cake is a stunner!
Cool down with a big glass of Peach Ice Tea.
Shake up your desserts menu with fresh Peach Shortcake.
These Peach Scones are a sheer delight served with a cup of coffee or hot tea.
Crockpot Peach Cobbler is delicious year-round.
Peach Pineapple Freezer Jam is delightful on biscuits, scones or toast.
Serve this fresh Peach and Tomato Salsa with tortilla chips or use it as a condiment for pork and chicken.
Peach Butter from A Family Feast.

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Helpful Kitchen Items:

Peach Pie

This homemade Southern Peach Pie is filled with sweet, juicy peaches baked in a flaky crust. A classic summer dessert that's perfect served with whipped cream or a scoop of vanilla ice cream.

Course Dessert

Cuisine American, Southern

Keyword homemade-peach-pie-recipe, peach-pie-recipe

Prep Time 20

Cook Time 1 15

Cooling time 4

Total Time 5 35

Servings servings

Calories 382kcal

Ingredients

2 pie crusts Flaky Pie Crust Recipe
Peach Pie Filling:
6-7 large peaches pitted and sliced 1/2 inch, peel intact
1 cup granulated sugar plus 1 Tbsp
2 Tbsp reserved peach juice
2 Tbsp lemon juice
1 tsp vanilla extract
4 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbsp heavy cream
1 Tbsp turbinado sugar (sugar in the raw)
vanilla ice cream for serving

Instructions

Make the pastry dough according to Flaky Pie Crust Recipe and chill.
Place peach slices into a colander and place over a bowl. Toss with 1 Tbsp granulated sugar. Let sit for 30-60 minutes, then drain excess juice reserving 2 Tbsp.
Peach Pie Filling: In a medium size bowl, mix together macerated peach slices and reserved granulated sugar. Whisk reserved 2 Tbsp peach juice and lemon juice with cornstarch until completely dissolved. Add mixture to peaches along with cinnamon and nutmeg.
Assemble Peach Pie: Heat oven to 425°F. Lightly spray a 9-inch deep dish pie pan with cooking spray.
Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12-inches in diameter. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½-inch overhang.
Pour peach filling evenly into bottom crust.
Roll out remaining pastry dough on the same lightly floured surface into roughly an 11-inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of the filling according to length leaving even spacing between each strip.
Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
Bake for 15 minutes then lower the oven temperature to 375°F. Cover edges with 2-3-inch strip of foil to prevent excessive browning. Continue to bake for another 45-60 minutes or just until the top crust is golden brown, oie is bubbly and peaches are tender.
Let pie cool on wire rack for at least 4 hours then slice and serve with big scoop of vanilla ice cream.

Notes

Pie Crust – I use my homemade Flaky Pie Crust recipe for this Peach Pie. You could use a package of refrigerated pie crusts for a shortcut. Please note, they are considerably thinner than pie crusts made from scratch and you’ll need to check the pie and lay a piece of foil on top to prevent over browning halfway through baking. This will allow the peaches to bake until tender without over baking the pastry crust.
Fresh Fruit – You could add mangoes to the peach mixture for a flavor twist. When doing so omit the same amount of peaches to accommodate.
Sugar – You can replace some of the white sugar with brown sugar for a hint of molasses.
Egg Wash – You can brush the top with an egg wash in place of heavy cream.

Nutrition

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