WHY YOU’LL LOVE THIS B52 DRINK

• Three ingredients, no shaking required
  
• Visually impressive with minimal effort
  
• Smooth, balanced flavor from top to bottom
  
• Classic shot that never feels dated
  
• Perfect for celebrations and after-dinner drinks

B52 Shot

This is one of those drinks that makes people stop and look before they drink it. Clean layers always do that.

Chad makes this B52 drink when someone wants “something fun” but not over-the-top. It’s quick, it’s precise, and it feels a little fancy without being complicated.

The flavors are familiar, but together they do something better than they do on their own.

It’s not about rushing it. You pour slowly, take your time, and let the layers stay where they belong. Then you serve it immediately… because the whole point is seeing the magic before it disappears!

You don’t need to be a master bartender to make a mind-blowing drink, and this layered cocktail proves it.

INGREDIENT NOTES

• Coffee Liqueur: The heaviest layer. Goes in first and anchors the shot.
  
• Irish Cream Liqueur: Creamy and slightly lighter, designed to float cleanly.
  
• Orange Liqueur: The lightest layer, adding brightness and aroma at the top.

CHAD’S RULE OF THUMB

If it pours thick and slow, it belongs lower in the glass. If it pours light and quick, it belongs higher.

Density always wins. Brand choice matters because consistency matters. A B52 shot isn’t forgiving, so use liqueurs that behave the same way every time.

SOLID, NO-ARGUMENT PICKS

These are the classic, reliable choices you’ll see behind most bars… and for good reason.

• Kahlúa: Thick, syrupy, and perfectly weighted for the base layer. This is the standard.
  
• Baileys: Creamy, consistent density, and floats beautifully when poured correctly.
  
• Grand Marnier: Slightly lighter, clean citrus flavor, and finishes the top layer cleanly.
  

If someone orders a B52 shot anywhere in the world, this is what they’re expecting.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want cleaner lines, sharper flavor, and a more intentional finish:

• Tia Maria: Slightly less sweet than Kahlúa, still layers well, more coffee-forward.
  
• Five Farms: Richer dairy base, excellent mouthfeel, very smooth middle layer.
  
• Cointreau: Brighter citrus oils, lighter body, gives a crisp top layer.
  

These don’t just look better… they drink cleaner.

VARIATIONS

If you really want to experiment, break out your liqueurs and mixers and create something truly unique with your B-52 cocktail ingredients!

B51: Made with Frangelico hazelnut liqueur rather than orange.

B53: Replaces Irish cream with some sugary Sambuca.

B54: Made with Amaretto almond liqueur. 

B55: Swaps absinthe for the orange liqueur.

B57: Uses peppermint schnapps in place of Irish cream. Perfect for the holidays!

WHEN TO SERVE IT

• After dinner
  
• Holiday gatherings
  
• Celebrations and toasts
  
• When someone asks for a “classic shot”
  
• Nights that call for something small but memorable

SERVING SUGGESTIONS

• Best enjoyed slowly or in one smooth sip. This is not the time to throw it back!
  
• Serve immediately. The layers won’t hold forever.
  
• Great as an after-dinner shot. Serve this B-52 drink alongside coffee or a chocolate dessert.
  
• Make a party tray. Line up glasses and layer one at a time for consistency. Pair with toffee caramel and Italian wedding cookies.
  
• Scale it back. Use ½ ounce of each liqueur for a smaller shot.

B 52 DRINK FAQ

Layering a B52 shot works because of density. Liqueurs with higher sugar content are heavier and sink, while lower-density spirits float when poured carefully.

Coffee liqueur is the densest here, which is why it goes first. Irish cream sits comfortably in the middle, and orange liqueur finishes cleanly on top.

Pouring slowly over a spoon reduces kinetic energy, allowing the liquid to settle instead of mixing. Temperature matters too… cooler liquids layer more cleanly.

When you respect the physics, the drink does exactly what it’s supposed to do. Simple ingredients + clean technique = predictable results.

TOOLS NEEDED

• Narrow Shot Glass: Makes clean layers much easier.
  
• Bar Spoon: Essential for controlled pouring.
  
• Steady Hand: This is a patience drink, not a speed one.

Enjoy!

With love, from our simple kitchen to yours.

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B52 Shot

A B52 Shot is a silky smooth and creamy layered shooter with Kahlua, Baileys, and Grand Marnier. Bold visuals and taste, perfect for parties!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 shot

Calories 277cal

Author Donna Elick

Equipment

• shooter glass

Ingredients

• 1 ounce coffee liqueur Kahlua recommended
• 1 ounce Irish cream liqueur Baileys recommended
• 1 ounce orange liqueur Grand Marnier recommended

Instructions

• ADD BASE LAYER: Pour 1 ounce coffee liqueur into a chilled shot glass. This is the heaviest liqueur and should always go in first.
• LAYER IRISH CREAM: Slowly pour 1 ounce Irish cream liqueur over the back of a spoon or down the inside of the glass so it floats gently on top of the coffee liqueur.
• LAYER ORANGE LIQUEUR: Using the same spoon technique, carefully pour 1 ounce orange liqueur on top to create the final layer.
• SERVE: Serve immediately. Do not stir.

Video

Notes

Layering Tip: Pour slowly and use a spoon for clean layers. Rushing this step will cause the layers to mix.

Glass Tip: A narrow shot glass makes layering easier and more visually striking.

Alcohol Note: This shot is smooth and creamy but still strong. Sip or shoot responsibly.

Flavor Note: Each layer is meant to be tasted together. The coffee, cream, and orange flavors balance beautifully.

Nutrition

Serving: 1 | Calories: 277cal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0.01mg | Sodium: 5mg | Sugar: 28g | Calcium: 0.3mg | Iron: 0.02mg

Originally published October 2012., updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post B52 Shot + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CREAM CHEESE AND SALSA DIP

• Three ingredients. Yes, that’s it!
  
• Comes together in minutes.
  
• Easy to make ahead for parties.
  
• Creamy with just enough zip.
  
• Works with chips, crackers, or veggies.

Cream Cheese Salsa Dip

This is the dip you make when you don’t want to think or measure. Or impress anyone with effort.

You spread. You spoon. You sprinkle. That’s the whole thing.

Inspired by our 4-layer pizza dip, this cream cheese salsa cheese dip bakes up hot and bubbly… with a Tex-Mex twist.

And once you stir it, everything turns into this creamy, scoopable situation that people hover over. No one asks what’s in it. They just keep dipping.

This is not fancy food… it’s reliable food. And sometimes that’s exactly what you need!

INGREDIENT NOTES

• Cream Cheese: Bricks are the way to go, not the stuff in a tub. And make sure it’s softened, or spreading it into the pan will be a pain. This is not the step to rush!
  
• Salsa: Use one you like on its own. Mild, medium, chunky… this is where the flavor lives. I love our lazy day blender salsa for this recipe.
  
• Monterey Jack: Melts smoothly (especially when freshly shredded) and doesn’t overpower the salsa cream cheese dip. A solid choice here.

VARIATIONS 

Spicy: Use hot salsa or add diced jalapeños between layers.

Heartier: Add black beans or corn before topping with shredded cheese.

Extra Cheesy: Sprinkle a little more Monterey Jack on top. Trust me, no one complains!

Smoky: Use fire-roasted salsa for deeper flavor.

Flavor Swap: Try mild cheddar for a bolder take, Pepper Jack for heat, or your favorite Mexican cheese blend.

Party Size: Double everything and use a larger dish.

Easy Snacking: Layer personal-size portions into ramekins so no one has to share.

SERVING SUGGESTIONS 

• Scoop up cream cheese and salsa dip with tortilla chips or sturdy crackers.
  
• Pair with bell pepper and cucumber slices for balance.
  
• Serve crispy sheet pan tacos or quesadillas.
  
• Put out salsa cream cheese dip next to wings or sliders and watch it disappear.
  

CREAMY SALSA DIP CREAM CHEESE FAQ 

Cream cheese dips work because fat carries flavor. That’s the secret. The salsa doesn’t get lost… it softens and spreads through the cream cheese as it heats, and then the cheese on top locks everything together. 

I’ve made versions of this cream cheese salsa cheese dip for decades, and the mistake people make is overcomplicating it.

You don’t need extra seasoning. You don’t need fancy cheese blends. Let the ingredients do their job. 

Trust me, when a recipe works this well… it’s best to leave it alone!

TOOLS NEEDED 

• Small Baking Dish: Something shallow works best for even heat.
  
• Cheese Grater: Fresh shreds melt (and taste) better!
  
• Spatula or Spoon: For spreading and layering.
  
• Oven: No tricks. Just bake it.
  
• Broiler (Optional): If you like a little color on top.

Enjoy!

With love, from our simple kitchen to yours.

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Cream Cheese Salsa Dip

This 3-ingredient Cream Cheese Salsa Dip disappears faster than you can make another batch! Easy, flavorful, and party (or snack time) ready.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 323cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese, softened
• 1 cup salsa
• 4 ounces Monterey Jack cheese shredded (about 1 cup)

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Lightly grease a small oven-safe baking dish.
• LAYER CREAM CHEESE: Spread 8 ounces cream cheese, softened evenly across the bottom of the prepared dish.
• ADD SALSA: Spoon 1 cup salsa over the cream cheese and spread it into an even layer, covering the surface completely.
• TOP WITH CHEESE: Sprinkle 4 ounces Monterey Jack cheese evenly over the salsa.
• BAKE: Place the dish in the oven and bake for 15 to 20 minutes, until the cheese is fully melted and bubbly around the edges.
• STIR AND SERVE: Remove from the oven and gently stir to slightly blend the layers. Serve warm.

Notes

Make-Ahead: Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.

Add-Ins: For extra flavor, layer in diced jalapeños, black beans, or corn between the salsa and cheese.

Baking Tip: For a lightly browned top, broil for 1 to 2 minutes at the end, watching closely.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 8g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 775mg | Sugar: 5g | Fiber: 1g | Calcium: 285mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Salsa Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BALSAMIC MEATBALLS

• Tangy-sweet sauce soaks into the meatballs, then thickens into a sticky glaze.
  
• Savory and juicy with bold, balsamic flavor.
  
• Recipe makes about 3 dozen mini meatballs for party snacking.
  
• Freeze and reheat beautifully for stress-free hosting.

Meatloaf Meatballs

These little meatballs taste just like my family’s award-winning balsamic meatloaf… but in the cutest, easiest appetizer form!

Not only do they bake up tender every time, but the balsamic glaze makes them sticky, sweet, and irresistible.

And let me tell you… these balsamic vinegar meatballs always disappear the minute I put them out. Guests grab one, then go right back for two more.

It’s one of those recipes that feel homemade and cozy, but party-ready at the same time.

Use your leftovers by stacking them into the most flavor-packed sandwich you’ve ever made with our Meatloaf Sandwich Recipe!

INGREDIENT NOTES

• Lean Ground Beef: Gives meatloaf meatballs the best texture. I prefer 85 to 88 percent lean. Leaner beef makes them dry, and fattier beef makes the sauce greasy.
  
• Italian Breadcrumbs: These help the meatballs hold together and stay moist. Panko works if you want a lighter, fluffier texture, but soak those in milk for a few minutes longer.
  
• Ground Nutmeg: This is one of those ingredients that solves the “it’s missing something” dilemma. You can’t really taste it, but you’ll notice if it’s not there.
  
• Balsamic Vinegar: Adds depth and tang to both the meat mixture and the sauce. Choose a mid-range balsamic and not an aged, syrupy one, which will make the glaze too sweet and thick.
  
• Italian Seasoning: Gives the meatballs full herb flavor. If substituting with individual herbs, use a mixture of basil, oregano, and thyme.

VARIATIONS

Make It Spicy: Add ½ teaspoon crushed red pepper flakes to the meat mixture.

Add Cheese: Mix ½ cup shredded Parmesan into the meat mixture.

Swap In Turkey: Replace ground beef with ground turkey and reduce baking time to about 25 minutes, or until the meatballs reach 165°F.

Meal Version: Shape into smaller (1 ½ tablespoon) meatloaf meatballs, then serve over mashed potatoes with extra glaze.

SERVING SUGGESTIONS

• Pile on a platter or serve warm from a crockpot. Have toothpicks handy either way!
  
• Spoon meatballs with balsamic vinegar glaze over creamy mashed potatoes or rice.
  
• Add a side of roasted broccoli or sweet kale salad.
  
• Serve with other game-day favorites like chicken wings or Red Robin steak fries.

MEATLOAF MEATBALL RECIPE FAQ

I have been making my balsamic meatloaf since 2005, and the key to transforming that into the perfect meatloaf-style meatballs is getting the moisture balance right.

The breadcrumbs need time to soften in the milk so the meatballs bake up tender instead of dense.

The balsamic glaze starts thin so it can soak into the meat while it cooks, then thickens into a glossy coating by the end of baking.

After testing countless batches over the years, I’ve found that 85 to 88 percent lean ground beef gives the best texture, and pouring the glaze over the meatballs before baking builds rich flavor in every bite.

TOOLS NEEDED

• 9×13-inch Baking Dish: For baking meatloaf meatballs with balsamic vinegar glaze.
  
• Mixing Bowls: A large one for the meat mixture and a medium one to mix the sauce.
  
• Whisk: Ensures the sauce is smooth and well-mixed.
  
• 1-Tablespoon Scoop: Keeps all of the balsamic meatballs the same size.
  
• Measuring Cups and Spoons: Accuracy creates the right balance of textures and flavors.
  
• Instant-Read Thermometer: Meatballs are done when they reach an internal temp of 165°F

Enjoy!

With love, from our simple kitchen to yours.

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Balsamic Glazed Meatloaf Meatballs

Balsamic Meatloaf Meatballs are a poppable appetizer based on our #1 balsamic glazed meatloaf recipe!! Moist, flavorful and SO addictive!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 32 -40 appetizer meatballs (1 tablespoon each)

Calories 158cal

Author Donna Elick

Equipment

• measuring spoons
• measuring cups for liquids
• measuring cups for dry ingredients
• mixing bowls
• 1-tablespoon size scoop
• 9×13-inch casserole dish

Ingredients

• 1 pound lean ground beef I use 85-88% lean
• 1 cup Italian bread crumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tablespoons ketchup
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons Italian seasoning

Balsamic Sauce

• 1 cup ketchup
• 1/4 cup balsamic vinegar
• 1/4 cup packed brown sugar
• 1 cup water

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray.
• MIX MEATBALL BASE: In a large bowl, add 1 pound lean ground beef, 1 cup Italian bread crumbs, 1/2 cup whole milk, 2 large eggss, 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, 1/2 teaspoon ground nutmegg, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon kosher salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 2 tablespoons Italian seasoning. Mix gently with your hands until combined. Do not overwork.
• SHAPE MEATBALLS: Scoop 1-tablespoon portions and roll into balls. Place them in the prepared 9×13 baking dish in a single layer. Set aside.
• MAKE SAUCE: In a medium bowl, whisk together 1 cup ketchup, 1/4 cup balsamic vinegar, 1/4 cup packed brown sugar, and 1 cup water until smooth.
• BAKE: Pour the balsamic sauce evenly over the meatballs. Bake for 30 minutes, or until the meatballs reach 165°F.
• GLAZE: Spoon some of the hot sauce from the pan over the meatballs to glaze them before serving.
• SERVE: Serve warm with toothpicks for easy grabbing.

Notes

Make-Ahead: Shape the meatballs up to 24 hours in advance. Store covered in the refrigerator. Bake just before serving.

Storage: Store cooked meatballs in an airtight container for up to 4 days. Keep the glaze and meatballs together so they stay moist.

Reheating: Warm gently in a saucepan over medium-low heat or in a 300°F oven for 10 to 12 minutes. Add a splash of water if the glaze thickens too much.

Freezing: Freeze cooked meatballs and glaze for up to 3 months. Thaw overnight in the refrigerator, then reheat until warmed through.

Shortcut Tip: Double the glaze if you like extra sauce for dipping or drizzling.

Serving Tip: These taste best when served warm with toothpicks for easy grabbing.

• For larger meatballs (1 ½ tablespoons each), bake 35 to 40 minutes or until 165°F internally. Yield will be about 20 to 24 meatballs.

Nutrition

Serving: 5 meatballs | Calories: 158cal | Carbohydrates: 20g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 479mg | Sugar: 11g | Fiber: 1g | Calcium: 63mg | Iron: 2mg

Originally published November 2012 updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Balsamic Glazed Meatloaf Meatballs appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KAHLUA AND VODKA COCKTAIL

• A creamy, delicious three-ingredient cocktail made in minutes.
  
• Vodka, coffee liqueur, and vanilla creamer create the perfect balance.
  
• Works beautifully with heavy cream or fun seasonal creamers.
  
• Smooth, sweet, cozy, and Chad-approved.
  
• Ideal for holidays, date nights, or anytime you want a dessert-in-a-glass vibe.

White Russian Drink Recipe

This cocktail always reminds me of Chad’s entire White Russian era. He made these constantly and loved changing the creamer flavor with the seasons.

Honestly, he’s the cocktail genius in our house. Every drink on our site comes straight from Chad’s Bar. I just get to enjoy the delicious results like this classic B52 shot!

And me? I love a Kahlua White Russian because it’s the easiest cocktail on the planet. Three ingredients. One glass. Pure bliss.

It tastes like dessert and nightcap had a baby, and I am absolutely here for it!!

If you love Kahlúa, you won’t want to miss our B52 Shot recipe. It builds on the same coffee liqueur base with Irish cream and Grand Marnier for a stunning layered drink!

INGREDIENT NOTES

• Vodka: Use your favorite brand. Mid-range is perfect. No need for top shelf.
  
• Coffee Liqueur: Kahlúa is the classic choice, but any coffee liqueur works.
  
• French Vanilla Creamer: Sweet, creamy, and nostalgic. Heavy cream is the best swap for a traditional flavor. We prefer International Delight.
  
• Seasonal Creamers: Chad-approved flavors include pumpkin spice, sugar cookie, peppermint mocha, and sweet cream.
  
• Ice: Use large cubes, if possible, so the drink chills without diluting quickly.

VARIATIONS

• Bailey’s White Russian: The booziest version of this drink! Add Bailey’s Irish Cream to Kahlua and vodka in place of the coffee creamer.
  
• Cinnamon Roll Twist: Sprinkle cinnamon on top or use cinnamon creamer.
  
• Pumpkin Spice White Russian: Swap vanilla creamer for pumpkin spice.
  
• Mocha Version: Add a splash of chocolate syrup with the other White Russian drink ingredients.
  
• Sugar Cookie White Russian: Use holiday sugar cookie creamer.
  
• Frozen Version: Blend all ingredients with ice for a boozy milkshake.
  
• Rumchata White Russian: Try out this variation for a spicy cinnamon taste! Rumchata takes the place of Kahlua and makes the drink much sweeter.
  
• Salted Caramel Sweetness: Add ¼ ounce of caramel syrup or use caramel creamer.
  
• Lighter Version: For a thinner, less sweet cocktail, swap out the coffee creamer with plain milk. Great for those seeking a low-sugar recipe for a White Russian.

SERVING SUGGESTIONS

• Add a Fun Rim: Dip the top of the glass in a little bit of creamer, then coat in crushed candy canes or cocoa krispie cereal.
  
• Salty-Sweet Snacking: Munch on chocolate-covered pretzels or spiced pecans as you sip.
  
• Dessert Options: This cocktail pairs well with chocolate desserts like brownies, mousse, or my triple layer cake.
  
• Garnish Station: Let guests add a cinnamon stick, peppermint candies, a pirouette cookie, or chocolate-covered coffee beans.

KAHLUA WHITE RUSSIAN FAQ

White Russians are all about balance: the strong warmth of vodka, the deep coffee sweetness of Kahlúa, and the silky cream that ties everything together.

After experimenting with dozens of ratios over the years (especially when Chad was on his seasonal-creamer kick), he discovered the perfect combination: 2 ounces vodka + 1 ¼ ounces coffee liqueur + 1 ¼ ounces creamer.

This is hands-down the best White Russian drink recipe… smooth, bold, and creamy without being heavy.

TOOLS NEEDED

• Rocks Glass: For mixing and serving. No shaker needed.
  
• Spoon for Stirring: A slender bar spoon won’t get trapped in the ice cubes.
  
• Jigger or Small Measuring Cup: Accuracy means better balance and flavor.

Enjoy!

With love, from our simple kitchen to yours.

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Best White Russian Recipe

Our White Russian Drink Recipe creates a creamy, rich, and decadent cocktail. Make this classic drink that’s easy to stir, serve, and sip.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 253cal

Author Donna Elick

Equipment

• glass
• cocktail stirrer

Ingredients

• 2 ounces vodka
• 1 1/4 ounces coffee liqueur such as Kahlúa
• 1 1/4 ounces French vanilla coffee creamer or heavy cream
• Ice for serving

Instructions

• Fill the Glass: Fill a lowball or rocks glass with ice cubes. A full glass gives the drink the perfect chill and helps it stay creamy without getting watered down too quickly.
• Add the Spirits: Pour 2 ounces vodka and 1 1/4 ounces coffee liqueur over the ice. Stir gently to combine the flavors.
• Finish with Cream: Slowly pour 1 1/4 ounces French vanilla coffee creamer (or heavy cream) over the top. It will swirl beautifully into the liqueur mixture.
• Serve: Give it one more gentle stir if you like a fully blended drink, or leave the layers for a dramatic presentation. Enjoy immediately.

Video

Notes

Cream Options: Heavy cream makes the richest, most classic version. Coffee creamer gives a sweeter twist, especially seasonal flavors like pumpkin spice, sugar cookie, or peppermint mocha.

Strength Adjustment: For a stronger cocktail, increase vodka to 2 1/2 ounces. For a sweeter cocktail, increase creamer to 1 1/2 ounces.

Glassware: A rocks glass or old-fashioned glass is traditional.

Make-Ahead: White Russians are best mixed right before serving. You can pre-measure ingredients into small jars for parties.

Nutrition

Serving: 1 | Calories: 253cal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Iron: 1mg

Originally published November 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post White Russian Drink Recipe + Video appeared first on The Slow Roasted Italian.

The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.

Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!

WHY YOU’LL LOVE THIS RICOTTA BAKE

• Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
  
• Elegant presentation that looks fancier than the effort it takes.
  
• Individual servings make dinner feel special.
  
• Versatile enough to serve as an appetizer, side, or light entrée.
  
• Cozy comfort food with a Mediterranean flair.

Baked Ricotta

Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.

The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.

It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.

Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!

If you love elegant and addicting recipes like this, you’ll also adore my easy Baked Feta recipe! It’s absolutely stunning!

INGREDIENT NOTES

• Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
  
• Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
  
• Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
  
• Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
  
• Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
  
• Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
  
• Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.

VARIATIONS

Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.

Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.

Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.

Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.

Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.

Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.

Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.

SERVING SUGGESTIONS

• With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
  
• Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
  
• Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
  
• Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
  
• Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.

BAKED RICOTTA CHEESE FAQ

What makes this ricotta bake recipe shine is the balance of texture and moisture.

Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.

A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.

Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!

TOOLS NEEDED

• Small Sieve and Bowl: For draining ricotta.
  
• Mixing Bowl and Fork: To combine filling.
  
• Six 1-cup Ramekins: Or oven-safe bowls.
  
• Pastry Brush or Butter Knife: For greasing ramekins.
  
• Baking Sheet: To hold ramekins in the oven.
  
• Thin Knife: Helps release baked ricotta cheese from ramekins.
  
• Serving Plates: For unmolding and garnishing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Beef Carpaccio Recipe (Easy Italian Appetizer)

Christmas Antipasto Wreath Appetizer (Italian Antipasti)

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Bruschetta Recipe (Sheet Pan)

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Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 222cal

Author Donna Elick

Equipment

• small sieve
• small bowl
• ramekins
• knife

Ingredients

• 2 cups whole milk ricotta cheese drained
• 3 large eggs
• 1/2 cup freshly grated parmesan cheese about 2 ounces
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Pinch ground nutmeg
• 6 –12 sun-dried tomatoes packed in oil 1 large or 2 small per ramekin
• 1 tablespoon fresh parsley roughly chopped

Instructions

• Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
• Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
• Mix the Ricotta Base: In a medium mixing bowl, combine drained 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
• Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
• Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
• Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with 1 tablespoon fresh parsley and serve warm.

Notes

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg

Originally Published July 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Ricotta with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

I love eating bacon-wrapped Brussels sprouts. Is it the perfect appetizer? Yes. Is it also the perfect side dish?

Yes. Are they little bites of heaven? Also, yes. Who doesn’t love anything wrapped in a small piece of bacon?! 

Even if you’re not a fan of the taste of Brussels sprouts, you have to give this easy Brussels sprouts recipe a try.

It’s not only an easy recipe to make, but it’s a great way to add more veggies to your daily diet, with crispy bacon being part of the show. 

You can whip up these tender Brussels sprout wrapped with delicious bacon for game day, or as a yummy recipe for dinner. And I love that you just need a few simple ingredients to get started! 

Bacon Wrapped Brussel Sprouts

If you’re searching for a new finger food appetizer to serve at your next party, then look no further than Brussel sprouts wrapped in bacon.

Now, I can probably guess what you’re thinking:

Brussels sprouts? Really? The vegetable that so many of us weaved and dodged as a kid — you want us to serve it at a party? A party where everyone is trying to have fun?

Yes, that is the vegetable, and I am 100% endorsing you to feed it to all your friends. And, better yet, I am certain that it will be the best finger food of the night!

We also have an Asian-inspired sweet chili Brussel sprouts recipe that is mind-blowing, as well as these perfectly crispy, sweet & tangy honey balsamic sprouts just like the ones from Macaroni Grill!

To see us make Brussel sprouts wrapped with bacon from start to finish, watch the video in this post!

Everything tastes better wrapped in bacon, whether it’s chicken bites, jalapeno poppers, or even meatloaf!

The bonus of making bacon wrapped Brussels sprouts in the oven is that you still get a big dose of healthy green veggies in a scrumptious morsel. Win win!

Ingredient Notes and Substitutions

• Brussel Sprouts – Look for firm and vibrant green sprouts, preferably all of a similar size for even cooking. 
  
  Depending on the kind you get, you may need to trim the stems and remove some of the outer leaves. 
  
• Maple Syrup – The real stuff only, please. Honey is the best substitute but will create a different flavor.
  
• Bacon – I like to get maple bacon for extra maple flavor, but any variety will work! Pepper-crusted strips would add another layer of smoky flavor with a touch of heat as well. 
  
  Thinner slices are easier to wrap around the sprouts and cook faster than extra thick slices.

Tips and Tricks to Make Brussel Sprouts Wrapped With Bacon

• Clean Brussels sprouts before cooking.

After trimming and removing any damaged outer leaves, add all of the sprouts to a strainer and rinse well with cool water. Then, pat them dry thoroughly before continuing with the recipe. 

You can trim and wash sprouts 1-2 days before cooking — just keep them in an airtight container in the fridge.

• Check the bacon fat when slicing the strips.

If needed, trim away any excess to keep the width of the bacon to about 1 inch.

• Brush the bacon with maple syrup first.

Since it goes on the inside of each strip, it will act as a sort of glue to keep the Brussel sprouts bacon wrapped once cooked.

You also won’t have to worry about it dripping off or burning in the oven!

• Use toothpicks to keep Brussel sprouts wrapped in bacon.

Lay one end of the bacon strip over the other and press the toothpick through the top, into the center of the sprout. This way, they won’t come unraveled in the oven.

You can remove the toothpicks from bacon wrapped Brussel sprouts before serving if you’d like — everything will be stuck together by that point — but I usually leave them so guests can grab and go throughout the party!

Prep Ahead

• Trim sprouts
• Line baking sheet with foil
• Preheat oven to 400°F

Kitchen Tools You Will Need

• Baking Sheet lined with Aluminum Foil
• Toothpicks for securing the bacon around the sprouts, and for easier eating during the party!
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Bacon wrapped Brussel sprouts work the sweet and savory angle, and because of that, I recommend using a dipping sauce that does the same.

Try any (or many!) of the following and see which one is gone first.

• BBQ sauce
• Honey mustard
• Any flavor of ranch dressing (classic, spicy, buttermilk, etc.)
• Maple syrup
• Balsamic reduction
• Sweet chili sauce
• Garlic aioli
• Lemon aioli
• Spicy maple dip
• Sweet and sour sauce
• Tzatziki

Storing and Reheating Brussel Sprouts Wrapped in Bacon

This appetizer has the best texture when freshly baked, but you can certainly refrigerate any leftovers for 3-4 days in an airtight container.

Reheat bacon wrapped Brussels sprouts in the air fryer or oven to get them nice and crispy again! This is the only way to add some crisp back to those bacon slices! 

Brussel Sprouts Bacon Wrapped FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Holiday Appetizers

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Crispy Bacon Wrapped Brussel Sprouts Recipe + Video

Bacon Wrapped Brussel Sprouts are sure to steal the show for the best holiday appetizers! Smoky, savory, and a little bit sweet.

Course Appetizer

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 pieces

Calories 76cal

Author Donna Elick

Ingredients

• 20 Brussels sprouts trimmed
• 10 slices maple bacon each slice cut in half
• 1/2 cup maple syrup
• 1 pinch salt or more, to taste
• 1 pinch black pepper or more, to taste
• dipping sauces of your choice

Instructions

• Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set aside.
• On a flat work surface, lay out halved bacon slices. Using a pastry brush, generously brush each slice with maple syrup.
• Place a Brussels spout in the center a slice of bacon, then lift up the sides of the bacon to wrap it around the sprout. Use a toothpick to secure the two ends to the sprout. Transfer prepared bacon wrapped Brussels sprout to prepared baking sheet. Repeat this step until all sprouts have been wrapped
• Bake bacon wrapped Brussels sprouts for 30-40 minutes or until bacon is crisp and the sprouts are tender.
• Let bacon wrapped Brussels sprouts rest for 5 minutes, then transfer to a serving plate. Serve with a dipping sauce of your choice.

Video

Nutrition

Serving: 1 | Calories: 76cal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 80mg | Sugar: 5g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published February 2018. Updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crispy Bacon Wrapped Brussel Sprouts Recipe + Video appeared first on The Slow Roasted Italian.

Pepperoni Pizza Dip

What happens when you combine everything you love about pizza without the crust? This insanely delicious and ooey gooey 4 layer pizza dip, of course!!

It all starts with a rich and creamy base made with cream cheese and sour cream. That’s topped with a tangy tomato sauce, a blend of shredded Italian cheeses, and our personal favorite toppings: pepperoni and bacon.

Don’t let that stop you from making this pepperoni pizza dip recipe your own. Try different toppings or cheese combinations until it tastes just right.

You could even divide the ingredients into single serve ramekins, just like my air fryer recipe — perfect for when everyone wants to sit back and relax instead of huddling around the coffee table.

Looking for more hot party dips? Everyone always begs for my Mississippi Sin Dip, but I’m partial to the Italian flair of this cheesy lasagna dip myself!

Ingredient Notes and Substitutions

• Cream Cheese & Sour Cream – The creamy, cheesy base layer in this 4 layer pizza dip. The cream cheese will be much easier to stir when it’s at room temperature.
  
  For an even thicker and richer version, swap the cream cheese with ricotta.
  
• Italian Cheese Blend – I know I always tell you to grate cheese yourself, but this recipe is an exception — unless you want to buy 4 or 5 different cheeses, that is!
  
  Go ahead and grab the bagged stuff. It should contain low-moisture mozzarella, asiago, parmesan, Romano, and either provolone or fontina.
  
• Diced Tomatoes – Use your favorite as long as the can doesn’t contain extras like chiles or garlic. Though, fire-roasted diced tomatoes would add a lovely smokiness to the sauce!
  
• Seasonings – Toss garlic and onion powder, Italian seasoning, and a little salt and pepper into the blender with the tomatoes.
  
  And if you like heat, sprinkle some red pepper flakes over the dip before baking.
  
• Pepperoni & Bacon – Our personal favorite pizza toppings! Swap with crumbled Italian sausage (browned and drained, of course) or try a vegetarian version with mushrooms and olives.

Tips and Tricks to Make Perfect 4 Layer Pizza Dip

• Soften the cream cheese ahead of time.

Not only will it be much easier to mix with the sour cream, but you’ll get a more consistent flavor!

All you have to do is unwrap the block and let it sit on the counter for about 30 minutes.

If you’re short on time, place the unwrapped block on a plate and microwave for 10-15 seconds. Make sure you don’t put the wrapper in the microwave or you’ll be seeing sparks!

• Chop up the pepperoni with the bacon.

This is especially helpful if your dippers aren’t flat or if you’ll be serving this for a larger gathering.

Slice a few at a time into halves or quarters, or use mini pepperoni instead — it’s usually in the deli case near the lunch meat or sometimes with the salad toppings.

• Watch out for watery ingredients.

If you decide to add or swap in veggies, it’s best to cook and drain them thoroughly before layering them into baked pizza dip.

Mushrooms, peppers, and zucchini especially will release water when baked — and that will cause your dip to be soggy. The cheese might even separate!

Same goes for things like canned pineapple. Drain really, really well so there’s no extra liquid to be found.

Prep Ahead

• Make tomato sauce
• Cook and crumble bacon
• Soften cream cheese

Kitchen Tools You Will Need

• Blender or Food Processor to make the tomato sauce.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Casserole Dish – Either a 1.5-quart size or a Deep Pie Dish will work perfectly.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!

Serving Suggestions

We love scooping up bites of this baked pizza dip with fresh Parmesan herb bread sticks — it tastes just like a bite of pizza!

Other yummy dippers include baguette slices and crostini, pita chips, and crackers. For a healthier option, try sliced zucchini or bell peppers.

Storing and Reheating Baked Pizza Dip

Leftovers will keep for 2 to 3 days in the refrigerator. Cover the baking dish tightly with plastic wrap or foil.

Allow the dip to cool before storing, but toss it if it’s been sitting out for longer than 2 hours to be safe.

It’s best to reheat pepperoni pizza dip in the oven. Let the dish warm on the counter while you preheat the oven, then bake for 10-15 minutes until it’s hot and bubbly again.

Pepperoni Pizza Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Baked Dip Recipes

Cheesy Hot Corn Dip Recipe (aka Crack Corn Dip)

Easy Cheesy Beef Enchilada Dip (Easy 20 Minute Recipe)

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Buffalo Chicken Dip + Video

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4 Layer Pepperoni Pizza Dip + Video

Pepperoni Pizza Dip combines ooey, gooey cheese and a seasoned tomato sauce with savory pepperoni and bacon. Serve with warm bread sticks!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 176cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese softened
• 1/2 cup sour cream
• 8 ounces finely shredded Italian cheese blend divided
• 14.5 ounce can diced tomatoes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 12 slices pepperoni
• 4 slices cooked bacon chopped (or 1/4 cup real bacon pieces)

Instructions

• Preheat oven to 350°F.
• In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper. Blend until pureed. Set pizza sauce aside.
• In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese. Mix well until well combined.
• Spread cream cheese mixture in an even layer over baking dish (pie plate or 8×8 works). Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.
• Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with bacon and pepperoni.
• Bake for 20-25 minutes, until cheese is browned and bubbly.
• Serve with Parmesan Herb Bread Sticks.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 176cal | Carbohydrates: 4g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 321mg | Sugar: 2g | Fiber: 1g | Calcium: 84mg | Iron: 1mg

Originally published 2/8/12, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 4 Layer Pepperoni Pizza Dip + Video appeared first on The Slow Roasted Italian.

Juicy shrimp, succulent clams and lobster tails, savory potatoes and sausage, and sweet corn on the cob — this is one feast you won’t want to miss!

Invite your friends and family over to share in this meal that’s packed to the brim with flavor. In fact, the event itself shares the same name as this seafood boil recipe!

You’ll love filling the big pot full of red potatoes, fresh corn, andouille sausage, fresh seafood, jumbo shrimp, and cajun seasoning! 

The entire family will love the variety of seafood and the flavorful broth filling the large pot. 

If you want to have a classic shrimp boil or a fantastic seafood boil, this is a great way to make it happen! 

You can have a variety of any type of seafood in the large stock pot and change up the main ingredients as well. 

The recipe card below gives you the steps to make the best seafood boil recipe, and you’ll love the quick prep time and simple ingredients. 

Now is the time to have the ultimate seafood boil! 

This easy seafood boil cooks so much seafood – it’s a great addition to a party and is so much fun to do! If this is your first time cooking this way, you’re going to love it! 

Seafood Boil Recipe

With so many hearty and delicious ingredients to choose from, everyone can find something they like about this dish. 

Even better, it all cooks in the same pot so you can spend more time visiting and less time cleaning up the kitchen.

Learn how to make a seafood boil from scratch, plus all of the best seafood boil ingredients to add to the pot!

We have so many incredible ways to prepare seafood, from a simple garlic shrimp skillet meal to a decadent lobster mac and cheese and an amazing steamed clams recipe.

No matter what you’re craving, one of our seafood recipes will delight your taste buds!

Difference Between a Seafood Boil and a Low Country Boil

There are several different types of seafood boil recipes, each originating from a different coastal region of the South or Eastern Seaboard. 

They most often consist of shellfish cooked with other meats or veggies and seasonings.

Despite the name, “boils” can be prepared in a variety of ways: boiling, steaming, and even baking!

A Low Country boil is just one type of recipe for seafood boil. It’s specific to Georgia and South Carolina, where shrimp is their shellfish of choice. 

The dish also contains sausage, corn, and potatoes for a complete one-pot meal.

How to Make a Seafood Boil

Because each one of the seafood boil ingredients has a different cooking time, it’s important to pay close attention and add each component at just the right time.

1. Corn and potatoes.
   
   First, bring your liquid to a boil. Combine water in a large stockpot with lemons, onions, garlic cloves, and Old Bay seasoning. 
   
   Once it’s bubbling, carefully add the potatoes and corn and cook for 8-10 minutes.
   
2. Lobster and clams.
   
   Next, add the lobster tails and cook for 5 minutes. Lower the little neck clams into the pot using a strainer to avoid splashes. Continue cooking for another 5 minutes.
   
3. Sausage and shrimp.
   
   Finally, toss in the sausage and shrimp. These cook fast, so watch carefully! Once the shrimp are pink and the clams have opened, your seafood boil is ready!
   
4. Remove from heat and drain off the liquid.
   
   Transfer everything to a platter or spread it out family-style on a table covered in butcher paper.

Before you dig in, don’t forget the Old Bay butter sauce! Heat on the stove until melted, then pour over everything. 

Serve this recipe for seafood boil with your choice of lemon wedges, fresh parsley, and cocktail sauce.

Notes for Seafood Boil Ingredients

• Avoid overcooked shrimp. Watch them very closely at the end, since they can go from perfect to tough and rubbery in a flash!
  
• Toss unopened clams. Pick through the pot before serving and discard any clams that didn’t open when cooked. Do not try to force them open — they are most likely no longer safe to eat.
  
• Using precooked seafood? You’ll need to adjust the cooking times since this seafood boil recipe calls for raw shellfish.

Things You’ll Need:

• 12-Quart Stockpot – There should be enough room for all of the food to move freely inside.
• Small saucepan for making the Old Bay butter sauce. 
• A fine mesh strainer makes it easier to safely lower the food into the hot water.
• Old Bay seasoning – A delicious blend of herbs and spices that was created especially for seasoning seafood.

Seafood Boil Recipes FAQ

Prep Ahead Instructions

I recommend preparing and serving this seafood boil recipe on the same day, both for the best flavors and for food safety.

If you’ll be using frozen shellfish, be sure to thaw it first. Lobster tails and shrimp can both be thawed overnight in the refrigerator.

You can also thaw shrimp quickly by rinsing them under cold water for 5 to 7 minutes. 

Just be sure to check the packaging, especially if you purchased different weights than what is listed in the recipe.

How to Store Boiled Seafood

The USDA recommends refrigerating any leftover cooked shellfish for up to 3 or 4 days. 

Everything can be stored in the same airtight container, and you can reheat it in the oven or on the stove.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Seafood Recipes

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Best Ever Seafood Boil Recipe (with Old Bay Butter)

This seafood boil recipe includes fresh shellfish, sausage, and veggies all cooked in a seasoned broth. Have it on the table in 35 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 950cal

Author Donna Elick

Equipment

• 12-quart stock pot
• medium saucepan
• fine mesh strainer
• Old Bay seasoning

Ingredients

• 2 lemons quartered
• 1 yellow onion trimmed, peeled and quartered
• 1 pound baby red potatoes scrubbed and cut into halves
• 4 ears of corn husked, cleaned and cut in half or thirds (depending on the size)
• 1 pound lobster tails 4 tails, 4 ounces each
• 1 pound Littleneck clams cleaned (about 16 clams)
• 1 pound smoked sausage cut into 1 1/2 inch pieces
• 2 pounds extra-large raw shrimp (55 to 60) peeled and deveined, tails left on
• 9 cloves garlic
• 1/2 cup Old Bay seasoning

Old Bay Butter

• 8 tablespoons unsalted butter (4 ounces / 1 stick)
• 1 1/2 tablespoons Old Bay seasoning

For Serving

• additional Old Bay seasoning
• chopped flat leaf parsley
• lemon wedges
• cocktail sauce

Instructions

• Fill a large stockpot half full with water. Add in quartered lemons and onions, whole garlic cloves, and Old Bay seasoning. Bring to a boil.
• Add in the potatoes and corn. Cook for about 8-10 minutes.

  Add lobster tails and continue cooking for 5 more minutes.

  Next, carefully lower the clams into the pot and cook for 5 more minutes.

  Finally, add in the smoked sausage and shrimp. Cook for about 2 minutes, or until shrimp are pink and all clams have opened.
• Remove pot from heat and drain the liquid. Remove and discard any clams that have not opened. Return the seafood and vegetables to the stock pot.
• Transfer to a serving tray, or spread out over butcher paper to serve family-style. Top with Old Bay butter.

  If desired, serve with additional Old Bay seasoning, lemon wedges and chopped parsley.

Old Bay Butter

• Add the Old Bay and butter to a small saucepan. Cook on medium-low, stirring to combine. When butter has melted, remove from heat and pour over the seafood, corn and potatoes.

Notes

1. Shrimp cook very quickly, so watch them closely at the end. If they are overcooked, they tend to become tough.
2. If you are purchasing frozen seafood, just be sure to thaw before using in this recipe. Lobster tails can be thawed overnight in the refrigerator. Shrimp thaws much faster and can be done under running water for 5-7 minutes. Check the packaging or check with your local seafood specialist at the grocery store if you aren’t sure how long to thaw or cook your food, especially if you purchased different seafoods in different weights from what is shown in this recipe.
3. If you are using pre-cooked seafood, you will need to adjust your cook times since we used raw seafood. Shrimp normally takes about 1-2 minutes to cook through from raw, so you could decrease your time if you bought pre-cooked.
4. Throw away any clams that didn’t open while cooking. Do not force them to open, they are most likely not good to eat if they have stayed closed.
5. I recommend eating this the same day you cook it for the best flavors and for safety. The USDA recommends refrigerating any cooked leftovers, and consuming within 3-4 days.

Nutrition

Calories: 950cal | Carbohydrates: 57g | Protein: 56g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 453mg | Sodium: 2361mg | Sugar: 9g | Fiber: 7g | Calcium: 290mg | Iron: 7mg

Originally published May 2022, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Best Ever Seafood Boil Recipe (with Old Bay Butter) appeared first on The Slow Roasted Italian.

Using the air fryer for this simple recipe is my favorite way to cook! A little bit of BBQ sauce to dip the easy air fryer pigs in a blanket in, and I’m in snacking heaven! 

This tasty snack is great with cheese sauce as well – and that’s what makes it an easy appetizer or easy snack. 

The first time that you make these little bites, you’ll be scoping out the next party that you can take this delicious appetizer, too! 

Not only are these a great option for parties, but they’re really fun for a simple snack during Christmas dinner and a tasty treat for birthdays. 

Just don’t forget to grab your favorite sauces to dip them in! 

Air Fryer Pigs in a Blanket

When weeknights are busy, you need something that is quick, easy, and doesn’t require a ton of ingredients.

Homemade pigs in a blanket are the perfect solution and something the whole family will enjoy. 

Plus, you can air fry pigs in a blanket in minutes and keep your kitchen cool! Try these hot dogs in the air fryer for a quick and easy meal!

Want more simple meal solutions? Try baked potatoes with all the fixings or crispy chicken wings coated in your favorite flavors.

Tips to Air Fry Pigs in a Blanket

• Avoid sausage explosions. Use the tip of a knife to make a shallow cut down the center of the hot dog. This prevents the casing from bursting and also helps prevent a cold center.
  
• Make them cheesy. Cut in a little further when scoring the meat and add a few small pieces of your favorite cheese before wrapping.
  
• Don’t forget to preheat! While not required, I find that waiting the extra minute or two ensures more even cooking when making pigs in a blanket in an air fryer.
  
• Keep the dough chilled. Place half of the prepared dogs in the refrigerator while you cook the other half, otherwise the dough will become too soft.
  
• Making a large batch? Line a baking sheet with some parchment and transfer the crescent dogs over when done. 
  
• Be sure to add them in a single layer in the air fryer basket so that the crescent roll dough cooks around the mini hotdog bites. 
  
  Keep the tray in a low temperature oven so all of your air fryer pigs in a blanket are warm when it’s time to serve.

What to Serve with Homemade Pigs in a Blanket

Pair these air fryer pigs in a blanket with one or more of your favorite dipping sauces like ketchup, barbecue sauce, or honey mustard.

Add some tater tots and sliced fruit for a kid-friendly plate, or a scoop of coleslaw for the adults.

Want something extra comforting? You can’t go wrong with any of my mac and cheese recipes!

Storing and Reheating Leftovers

I find that these are best when they are first made, but it’s safe to store leftovers in the refrigerator for up to 3 days.

To reheat, return pigs in a blanket to the air fryer for a few minutes until warmed through. The hot air will make them good as new! 

Pigs in Blanket Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Appetizer Recipes

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Air Fryer Pigs in a Blanket Recipe (with Crescent Rolls)

Air Fryer Pigs in a Blanket are simply hot dog sausages wrapped in strips of crescent dough. Make some for dinner in under 15 minutes!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 8

Calories 250cal

Author Donna Elick

Ingredients

• 8 hot dog sausage I used Ball Park Beef from Sam’s Club
• 8 ounce original crescent dough sheet
• 1 teaspoon sesame seeds optional
• 1 teaspoon poppy seeds optional

Instructions

• Rinse the hot dog sausage and pat dry with a paper towel.
• Score hot dog sausage in the middle to prevent the sausage to explode in the air fryer
• Unwrapped the crescent dough and roll into a rectangle 10 inches x 16 inches
• Cut your dough in half so you have 2 rectangles of 10 inches by 8 inches. Cut every half into 4 equal strips.
• Roll 1 hot dog sausage per strip. If you want to add the sesame seeds and poppy seed sprinkle over each one. If not, put 4 pigs in a blanket in the basket
• Cook at 370 degrees F for 3 minutes, turn them around and cook for another additional 3 minutes.
• Serve and Enjoy!

Notes

You can use any sausage you want.

I use the crescent dough sheet because I am using full length sausage. However, you can use the crescent one as well. You may need to cut the sausage to fit the dough.

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 13g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 684mg | Sugar: 4g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published May 2021, updated and republished March 2025

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The post Air Fryer Pigs in a Blanket Recipe (with Crescent Rolls) appeared first on The Slow Roasted Italian.

I love the flavor of these Tequila Sunrise Jello-O shots! This easy recipe is a fun way to make a classic cocktail in shot glasses!

You can whip these up for your next summer party, or add this to your list of new recipes to surprise your family and friends. 

This jello shots recipe has the flavor of a classic summer cocktail, but the jello mixture makes it unique and fun!

I’ve served this fun cocktail recipe in jello shot form at adult birthday parties, or during a holiday weekend. It’s also great for Cinco de Mayo, or for party time while sitting around the pool. And let’s not forget a good ol’ backyard BBQ! 

Once you fill the jello shot cups, don’t forget to add a fun garnish. A small wedge of fresh orange or maraschino cherries are my go-to toppers for these tequila sunrise jell-o shots. 

Follow the steps on the printable recipe card below to see the perfect way to make these yummy Tequila Sunrise jello shots!

Everyone will love that tasty tequila layer with the fun jello flavors. Perfect for your next party! 

Tequila Sunrise Jello Shots

A layer of red, a layer of orange, and sweet all the way down — it’s your favorite Tequila Sunrise recipe, but the cocktail is mixed with gelatin in a cute little cup! 

Jello shots with tequila take only 10 minutes to prep and less than 3 hours to set in the fridge. 

Plus, they store well, so they’re great for making whenever you have a quick second before a weekend party. The only thing better is Mimosa Jello Shots for brunch!

And with whipped cream and a cherry on top? These Tequila Sunrise Jello shots make the PERFECT summer dessert cocktails!

Speaking of summer cocktails, check out my 5 Favorite Margaritas and let me know which is your favorite!

There are so many fun ways to use this liquor in cooking, not just in cocktails. Grilled Tequila Lime Chicken is one delicious example that you absolutely have to try.

Don’t miss more of my tantalizing Jello shots like Dirty Shirley Cocktail Jello Shots!

Ingredient Notes and Substitutions

• Gelatin – You’ll need a layer of red Jello-O for the bottom, so I recommend using either strawberry or cherry. 
  
  I use plain, unflavored gelatin for the orange layer — the flavor comes from the orange juice instead!
  
• Orange Juice – I like to use good ol’ Sunny D! It’s sweet, tangy, and so yummy — perfect for this Jello shot recipe with tequila! 
  
  If it’s too sweet for you, you can use your favorite brand of OJ instead. 
  
  Personally, I wouldn’t use any brand with pulp because it messes with the texture, but it’s your call!
  
• Tequila – Use your favorite brand of tequila for the alcohol portion. 
  
  In my opinion, silver tequila is the best candidate for any tequila Jello shot recipe as it won’t affect the color of each layer.
  
• Optional Ingredients – It isn’t totally necessary, but I think a nice dollop of whipped cream and a maraschino cherry on top really puts these tequila Jello shots over the top!

Prep Ahead Instructions for Jello Shots with Tequila

Assemble the shots in disposable plastic cups, and keep them covered after the second layer sets. 

Use plastic shot cups that come with lids so they’re easier to transport. Plus, you can stack them to save fridge space!

If you’ll be prepping Tequila Sunrise Jello shots in advance, wait until you’re ready to serve before topping them with whipped cream and cherries. 

Otherwise, the garnishes get pretty gross if they’re left in the fridge for longer than an hour or so.

Kitchen Tools You Will Need

• 2-ounce Shot Cups – These typically come in quantities of 50-100, perfect for making plenty of tequila Jello shots for a huge party!
• You also need a good, steady pouring instrument to get smooth, even layers. 
  
  I like using a kitchen injector/syringe because it’s so easy, but any funnel or pouring pitcher will work.

Tequila Jello Shot Recipe FAQ

How To Store Tequila Jello Shots

Keep lids on your plastic shot cups, and remember to store them without the whipped cream and cherries on top. 

If you store them this way, any Jello shot recipe with tequila will keep in the fridge for up to 2 weeks!

Because they last for so long, and because they’re so easy to make, I don’t recommend freezing them. Doing that absolutely ruins their consistency and texture.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Jello Shot Recipes

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Best Tequila Sunrise Jello Shots Cocktails Recipe

Tequila Sunrise Jello Shots are a fun way to enjoy a classic cocktail. These tangy, sweet tequila Jello shots are perfect for summer parties!

Course Drink

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 15 Jello shots

Calories 45cal

Author Donna Elick

Equipment

• 2-ounce shot cups
• drink injector OR
• funnel pouring pitcher
• rimmed baking sheet

Ingredients

• 3 ounces red gelatin powder 3-ounce box red Jell-O
• 2 packets unflavored gelatin
• ¾ cup orange juice
• 4 ounces tequila
• 1 ½ cups boiling water divided
• 1 cup cold water
• whipped cream optional
• maraschino cherries optional

Instructions

• Arrange empty shot cups on rimmed baking sheet; Set aside.
• Add packet of red Jello and 1 cup boiling water to a medium mixing bowl; stir until the gelatin dissolves. Add the cold water and stir to combine.
• Using the injector, fill 15 shot cups ¼ full with the mixture. Transfer the tray of Jello shots to the fridge for an hour, or until gelatin sets.
• Add the orange juice to a medium mixing bowl and sprinkle the unflavored gelatin over the top of it. You may need to gently press down on the gelatin powder to get it wet and start the process. Leave the mixture to sit until the gelatin dissolves and no longer looks clumpy.
• Add in ½ cup boiling water and stir until the gelatin dissolves. Add the tequila and stir to combine.
• Using the injector, fill the shot cups with tequila mixture to about ¾ of the way full. Transfer the tray of shots to the fridge for 1 ½ hours, or until set.
• Top with whipped cream and a cherry for serving, if desired, and enjoy responsibly!
• Store in refrigerator without garnishes, with lids on, for up to 1 week. Do not freeze.

Notes

1. Nutrition shown is for 1 Jello shot, without whipped cream or cherries.
2. Do not add hot water to the unflavored gelatin powder before it’s been dissolved in cold water. You’ll make it clumpy and stringy. It’s salvageable, but definitely not as easy to use or as nice looking.
3. If you want to make the red layer alcoholic, swap out half a cup of the cold water for more tequila. Do not go beyond half a cup of alcohol per Jello layer or you risk the layer not setting up.
4. I like using Sunny D for the orange juice as its sweet flavor rounds out the flavor of the shot well. Avoid using an orange juice that has pulp. The texture and appearance are unpleasant in a shot.
5. I like using an injector because it’s quicker and easier. However, I’ve been able to use a pourable measuring cup and make it out with little mess as well.
6. Add garnishes right before serving or within a couple hours of serving. Garnishes have a tendency to get gross sitting in the fridge for long periods. 

Nutrition

Serving: 1 Jello shot | Calories: 45cal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Sugar: 6g | Fiber: 1g | Calcium: 3mg | Iron: 1mg

Originally published May 2022, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Tequila Sunrise Jello Shots Cocktails Recipe appeared first on The Slow Roasted Italian.