WHY YOU’LL LOVE CRACKER BARREL MEATLOAF

• That sweet + tangy glaze gets glossy and irresistible
  
• Super moist thanks to milk, eggs, and crackers
  
• Loaded with real cheddar… not skimpy
  
• Classic comfort food that actually fills you up
  
• Makes amazing leftovers (maybe even better the next day)

Cracker Barrel Meatloaf Recipe

People hear “meatloaf” and immediately think it’s fussy. It’s not.

Everything goes in one bowl. Mix it. Shape it. Into the oven it goes.

The crackers are doing the heavy lifting here… that’s where the tenderness comes from. And the cheese? That’s the part people always notice. It melts right into everything.

Now that glaze… don’t rush that step. That’s where the flavor really shows up. Sweet, tangy, a little sticky on top.

And for the most important part: give your Cracker Barrel meatloaf a few minutes before slicing. I know it’ll be hard to wait… but it matters.

This is the perfect example of why we love hearty Cracker Barrel dinners on weeknights! Others we really can’t get enough of are Country Fried Steak & Pot Roast!

Got leftovers? Use them in our Meatloaf Sandwich Recipe that turns it into the most satisfying next-day lunch!

Also don’t miss our Boston Market Meatloaf Copycat with that signature sweet, tangy glaze and tender beef that made it a fast-casual classic!

Recreate more of the menu at home with our Broccoli Cheddar Chicken & Beignets Copycat for dessert!

INGREDIENT NOTES

• Ground Beef (80/20): This is not the place for lean meat. You want that fat for flavor and moisture.
  
• Ritz Crackers: Buttery, soft, and exactly what’s in the meatloaf at Cracker Barrel. They keep the texture tender without making it dense like breadcrumbs can.
  
• Cheddar Cheese: Freshly shredded melts smoother and keeps the loaf juicy. Pre-shredded can be a little dry.
  
• Whole Milk: Helps soften everything and keeps the loaf from drying out.
  
• Green Bell Pepper: Adds subtle sweetness and texture. You can swap for red or skip if needed.
  
• Worcestershire Sauce: Quietly adds depth… don’t skip it.

VARIATIONS

No Peppers: Leave them out completely if you’re not a fan. The recipe still works!

Half Beef/Half Pork: Creates a richer, softer texture with extra flavor.

Spicy Version: Add a pinch of red pepper flakes or a little hot sauce to the meat mixture.

BBQ Glaze: Swap ketchup for BBQ sauce for a smokier finish.

Lower Sugar Topping: Cut the brown sugar slightly if you want less sweetness.

No Cheese: Still good, just a little less rich.

Mini Meatloaves: Divide the mixture into smaller portions. Great for faster cooking and easy serving.

SERVING SUGGESTIONS

• Pair Cracker Barrel copycat meatloaf with our Creamy Garlic Mashed Potatoes. A classic combo for a reason!
  
• A side of mixed vegetables balances the richness.
  
• Serve with biscuits or dinner rolls to soak up every bit of sauce.
  
• Add Cracker Barrel Mac and Cheese for that full comfort plate.
  
• Leftovers? Slice and serve meatloaf on toasted bread with extra glaze.

CRACKER BARREL COPYCAT MEATLOAF FAQ

I’ve made a lot of meatloaf over the years… and I mean a lot.

This Cracker Barrel meatloaf recipe reminds me of the kind you’d get at a roadside diner where everything’s just a little better than you expected.

Here’s the thing most people miss… don’t overmix the meat. That’s what makes it tough. You want it just combined. A little messy is fine.

And that rest time at the end? That’s not optional. The juices need a minute to settle back in. Cut too soon, and they end up on the pan instead of in your meatloaf.

That’s the difference between good and “wow, this is really good.”

TOOLS NEEDED

• Large Mixing Bowl: You need room to mix without overworking the meat.
  
• Baking Dish or Sheet Pan: Something with edges to catch the juices.
  
• Aluminum Foil: Makes cleanup easier (and it will be messy).
  
• Small Bowl: For mixing that glaze.
  
• Meat Thermometer: The easiest way to know when this Cracker Barrel meatloaf copycat is done!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

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Cracker Barrel Meatloaf Recipe (Copycat)

This Cracker Barrel Meatloaf Recipe creates a flavorful loaf loaded with cheese and topped with glaze… just like the restaurant version!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 538cal

Author Donna Elick

Ingredients

• 1 1/2 pounds ground beef 80/20
• 3 large eggs, beaten
• 1 cup crushed Ritz crackers
• 1 small yellow onion, finely diced (about ½ cup)
• 1/2 green bell pepper, finely diced (about ½ cup)
• 12 ounces cheddar cheese, freshly shredded (about 3 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, finely chopped finely chopped
• 1/2 cup whole milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

For the topping:

• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar

Instructions

• PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
• MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
• SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
• BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
• MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
• GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
• FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
• REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.

Video

Notes

Make-Ahead: You can mix and shape the meatloaf up to 1 day ahead. Cover and refrigerate, then bake as directed.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat slices in the microwave in 30-second bursts until warmed through, or cover with foil and reheat in a 325°F oven for 10 to 15 minutes.

Freezing: Freeze the fully baked and cooled meatloaf, whole or sliced, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Use ground beef with an 80/20 fat ratio for the juiciest texture. Freshly shredded cheddar cheese works best here because pre-shredded cheese can make the loaf a little drier. If you do not like green bell pepper, use red bell pepper or leave it out.

Nutrition

Serving: 1 | Calories: 538cal | Carbohydrates: 27g | Protein: 28g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 166mg | Sodium: 751mg | Sugar: 19g | Fiber: 1g | Calcium: 383mg | Iron: 3mg

Originally published July 2019, updated and republished May 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 Cracker Barrel Meatloaf Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COKE CAKE RECIPE

• Stays unbelievably moist for days
  
• Pour-on frosting = zero fuss, maximum payoff
  
• Deep chocolate flavor without being heavy
  
• Pantry-friendly ingredients you probably already have

Coca Cola Cake

Okay listen… this cake is dangerously easy. Like “I’ll just make it real quick,” and suddenly half the pan is mysteriously gone. Oops.

And if you grew up loving that warm, gooey Cracker Barrel Coca Cola Cake? Oh, honey… this is that cake.

Our whole Cracker Barrel collection is basically my love letter to comfort food, but this one? She’s the queen.

What’s a Cracker Barrel dessert without a dessert to match it? Our Copycat Broccoli Cheddar Chicken or Country Fried Steak recipes pair perfectly with this cake!

The warm cola bubbling with butter, the pour-on frosting… it’s drama, it’s nostalgia, it’s chocolate therapy.

Make this Coke cake recipe just once and tell me you don’t start inventing occasions to bake it again.

Love soda cakes? My Dr Pepper Chocolate Cake has that same rich, moist texture with a deep chocolate flavor but with Dr Pepper instead!

INGREDIENT NOTES

• Dutch-Processed Cocoa: Gives a smoother, deeper chocolate flavor. Natural cocoa works, but expect a slightly lighter taste.
  
• Coca Cola: Classic Coke adds sweetness + moisture. Avoid diet soda here, as it doesn’t behave the same.
  
• Buttermilk: Keeps the crumb tender and soft. If you must substitute, use whole milk with a splash of vinegar (but buttermilk really is better!).
  
• Powdered Sugar: Sift if yours tends to clump. Smooth frosting depends on it!
  
• Vegetable Oil: Helps keep this Cracker Barrel chocolate coke cake soft even after a day or two.

VARIATIONS

Cherry Cola Cake: Use Cherry Coke for a subtle fruity twist.

Mocha Version: Add 1 teaspoon instant espresso powder to the batter for deeper cocoa flavor.

Pecan Fudge Topping: Sprinkle chopped toasted pecans over the warm frosting.

Mexican Hot Chocolate: Add a pinch of cayenne to the dry mix, then swap the cocoa powder in the frosting with cinnamon (about half the amount).

Orange Cola Cake: Mix ½ teaspoon of orange zest into the frosting. Bright, citrusy, delicious!

Mississippi Mud: Sprinkle mini marshmallows and chopped nuts over the top.

Coca Cola Cupcakes: Bake in lined muffin tins. Reduce bake time to around 15-18 minutes.

SERVING SUGGESTIONS

• Add a cherry as a garnish to each slice for a pop of flavor and color. 
  
• Serve warm with a scoop of vanilla bean or cheesecake ice cream.
  
• Pair Coca Cola cake with a cold glass of milk or… another Coca Cola!
  
• Keep it light with a dollop of homemade whipped cream.

CRACKER BARREL COCA COLA CAKE FAQ

The first time I made a Coca Cola cake, I remember thinking, “There is no way this weird bubbly butter situation is going to work.”

Ohhh, I was wrong. The hot cola mixture is actually the secret! It “blooms” the cocoa, meaning it dissolves it and brings out all that deep chocolate flavor without clumps.

That’s why this cake tastes so smooth and rich without being heavy.

And pouring warm frosting onto a hot cake? That’s not laziness, babe. That’s strategy. The heat pulls the frosting just slightly into the top, creating that signature fudgy layer everyone dreams about.

TOOLS NEEDED

• 9×13 Baking Pan: For that classic Cracker Barrel chocolate coke cake shape!
  
• Saucepan: You’ll use this twice. Cola mixture + frosting.
  
• Electric Hand Mixer: Makes the batter silky smooth.
  
• Whisk: Essential for the glossy frosting.
  
• Cooling Rack: Helps the cake cool evenly under that warm fudgy topping.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Desserts

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Coca Cola Cake (Cracker Barrel Recipe Copycat)

This Coca Cola Cake is so fudgy and rich, your family will be begging for seconds! It's super easy and makes a fantastic potluck dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 600cal

Author Donna Elick

Equipment

• 9×13-inch baking pan
• mixing bowls
• electric hand mixer
• heat-resistant silicone spatula
• offset spatula

Ingredients

• 1 3/4 cups granulated sugar
• 2 cups all purpose flour
• 6 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup Coca Cola
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract

For the frosting

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat your oven to 350°F. Grease and flour a 9 by 13 inch baking pan. Set aside.
• MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 cups all purpose flour, 6 tablespoons Dutch processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Break up every clump. The mixture should look even and fluffy.
• HEAT COLA MIXTURE: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter with 1 cup Coca Cola and 1/2 cup vegetable oil over medium heat. Warm until the butter melts and the surface shows soft bubbling around the edges. You will smell warm cola and chocolate. Remove from heat.
• COMBINE WET AND DRY: Pour the hot cola mixture into the dry ingredients. Using an electric hand mixer with the beaters attachment, mix on medium speed for about 1 minute. The batter will loosen quickly, turn glossy, and have a thin pudding-like texture.
• ADD REMAINING WET INGREDIENTS: Add 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon pure vanilla extract. Mix on medium speed for another minute. The batter should look smooth and pourable with a deep chocolate aroma.
• BAKE: Pour the batter into the prepared pan. Bake for 30 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with moist, cooked crumbs.
• START FROSTING IMMEDIATELY: When the cake comes out of the oven, begin the frosting. In a medium saucepan, melt 1/2 cup unsalted butter with 3 tablespoons unsweetened cocoa powder, 6 tablespoons whole milk, and 1/4 teaspoon kosher salt. Heat until the mixture just begins to bubble and you see light steam. Remove from heat.
• FINISH FROSTING: Add 4 cups powdered sugar and 1 teaspoon pure vanilla extract. Whisk until smooth, glossy, and pourable. You should not see any dry streaks of powdered sugar.
• FROST THE WARM CAKE: Pour the warm frosting evenly over the hot cake. It will melt slightly into the top, forming a soft fudgy layer. Let the cake cool completely so the frosting can set.

Video

Notes

Make Ahead: Bake and frost up to 1 day ahead. Keep covered at room temperature.

Storage: Cover leftover cake and store at room temperature for 3 days, or refrigerate up to 5 days. Bring to room temperature before serving.

Freezing: Freeze frosted or unfrosted slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer safe bag. Thaw at room temperature.

Reheating: Warm individual slices in the microwave for 10 to 15 seconds to soften the frosting and bring back that fresh baked texture.

Ingredient Tip: Dutch processed cocoa makes a deeper, smoother chocolate flavor. Regular unsweetened cocoa works, but the flavor will be lighter and a bit sweeter.

Nutrition

Serving: 1 | Calories: 600cal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 143mg | Sugar: 71g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally published October 2018, 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 Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video appeared first on The Slow Roasted Italian.

Talk about an easy breakfast casserole! I’ve made this for Christmas morning, and it’s seriously the perfect way to start the day.

I think it’s also great for Easter brunch, Christmas brunch, Sunday morning, or even busy weekday mornings. It’s also perfect to prep and have the entire casserole ready for overnight guests, too! 

The printable recipe card below has all the details on how to make this great breakfast – it’s such an easy recipe for special occasions or everyday busy mornings.

No matter when you make it, it’s a great addition to the table for the whole family to enjoy. 

Ham and Egg Casserole

I love a good breakfast casserole, whether it cooks overnight in the slow cooker or features a Tex-Mex flair But there’s something extra special about Cracker Barrel egg casserole. 

I think it’s that tender, chewy layer of sourdough on the bottom that just hits the spot — like eggs on toast!

The delicious flavor combo of ham and cheddar is found in every bite, and this recipe is easy enough to make for a lazy weekend or a homestyle brunch.

If you’re just as crazy for ham and cheese as I am, you’ll want to try this ham and cheese quiche or a Moons Over My Hammy sandwich next!

And if you go crazy for Cracker Barrel recipes, you have to try my broccoli cheddar chicken & pot roast recipes!

Ingredient Notes and Substitutions

• Sourdough Bread – Sandwich-sized slices will fit into the bottom of your baking pan a lot better compared to the traditional round loaf slices.
  
  You can also experiment with another type of bread. Whole wheat or rye would be a delicious base for ham egg and cheese casserole!
  
  Any bread slices would be great additions, I’m just a big fan of sourdough. 
  
• Eggs – Be sure to use large eggs. It’s also much easier to beat them if they’re closer to room temperature, so let them warm on the counter first if you have the time.
  
• Ham – This Cracker Barrel egg casserole recipe is a great way to use up leftover ham! 
  
  But if you don’t have one made, simply grab some ham steaks from the store or ask the deli counter to slice it extra thick.
  
  Have extra? Use it in our Chicken Cordon Bleu Casserole!
  
• Evaporated Milk – Adds richness and a custard-like texture to the egg mixture. Substitute with hall-and-half or milk for a lighter dish.
  
• Cheddar Cheese – This has the perfect balance of bold flavor and a great melt. Adjust the intensity of the flavor by choosing mild, sharp, or extra sharp.
  
  Monterey Jack or Swiss are great options for a creamier texture and milder flavor, and you know I have to suggest Pepper Jack for a little kick!

Tips and Tricks to Make Perfect Cracker Barrel Egg Casserole

• Remove the crust from the bread.

This creates a more consistent texture and makes it easier to slice the dish once baked. As the bread soaks up the milk and egg mixture, it will swell a bit to fill in any gaps.

• Beat the eggs really well.

Use a fork or whisk to help break up the yolks and combine them evenly with the whites, plus a little bit of elbow grease to aerate the mixture. This helps the egg layer bake up nice and fluffy.

And as mentioned, this is much easier to do if they aren’t super cold from the fridge, so let them warm on the counter for a bit first.

• Wait before popping the dish in the oven.

Let the assembled ham and egg casserole rest for 10-15 minutes on the counter to allow the bread to soak up some of the liquid.

• Try different flavor combinations.

You can make Cracker Barrel egg casserole with a different type of meat, or swap the ham for veggies for a vegetarian version!

Brown some sausage links and chop those up, or crumble bacon strips after crisping them in the air fryer. 

Mushrooms and bell peppers always taste great in breakfast casserole, though you’ll want to sauté and drain them first so they don’t make the dish watery.

Prep Ahead

• Dice ham
• Shred cheese
• Beat eggs
• Remove crust from bread

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

Nothing goes better with Cracker Barrel breakfast casserole than a basket of warm biscuits or corn muffins!

And for a full breakfast spread, add a stack of fluffy buttermilk pancakes and some fresh fruit.

Storing and Reheating Ham Egg and Cheese Casserole

Once cooled, cover the pan or transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

If freezing, I usually wrap individual slices in plastic wrap and store them in a ziptop bag. Then, I can thaw just what I need in the refrigerator before reheating.

Warm ham egg and cheese casserole in the oven at 325°F for 15-20 minutes. Cover with foil to help it heat evenly. 

Or, microwave individual portions for 2-3 minutes on medium power for a quick meal!

Cracker Barrel Breakfast Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Facebook| X | Pinterest| Instagram

Other Easy Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Fried Apples Recipe

Copycat Cracker Barrel Beignets

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Copycat Cracker Barrel Country Fried Steak Recipe

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Print

Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

This Ham and Egg Casserole comes together in under an hour, featuring a chewy sourdough base and plenty of cheese. Just like Cracker Barrel!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 457cal

Author Donna Elick

Ingredients

• 4-6 slices sourdough bread crusts removed
• 1 1/2 cups diced ham
• 6 large eggs beaten
• 1 ½ cups evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly spraying it with non-stick cooking spray.
• Arrange six slices of crustless sourdough bread at the bottom of the casserole dish. Tear the bread into pieces if necessary to cover the entire bottom without overlapping.
• In a medium bowl, beat six large eggs thoroughly. Add 1 1/2 cups of evaporated milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk the mixture until it's well combined.
• Pour the egg mixture evenly over the bread in the casserole dish, ensuring every piece of bread is soaked with the mixture.
• Sprinkle 1 1/2 cups of diced ham over the soaked bread.
• Top the casserole with 2 cups of shredded cheddar cheese, spreading it generously over the entire mixture.
• Let the casserole sit for 10-15 minutes. This allows the bread to absorb the egg mixture, enhancing the dish’s texture.
• Place the casserole dish in the preheated oven. Bake for 30-35 minutes until the eggs are set and the cheese on top is bubbly and golden brown.
• Once baked, remove the casserole from the oven. Allow it to cool slightly before serving. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover the casserole with foil and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 2-3 minutes.

Feel free to substitute the sourdough bread with your preferred type of bread, such as whole wheat or rye, to change the flavor profile. You can also use half-and-half or milk instead of evaporated milk for a lighter dish.

Experiment with different cheeses for more flavor variety such as Monterey Jack or Swiss cheese.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 1400mg | Sugar: 9g | Fiber: 1g | Calcium: 482mg | Iron: 3mg

Originally published February 2025, updated and republished October 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 Ham and Egg Casserole (Cracker Barrel Copycat Recipe) appeared first on The Slow Roasted Italian.

It’s apple season, and you know what that means! You can make these delicious fried apples in all your favorite ways! And the best part?

The cooked apples taste just like the ones you get at Cracker Barrel restaurants – but you get to make them in your own kitchen. 

This recipe just so happens to be one of my favorite foods for fall, and it really does taste like the real deal. It makes a great side dish or a fun dessert recipe.

You can also make a large batch so that you have leftover fried apples to enjoy throughout the week. 

Give your taste buds a true treat and make these easy fried apples. You can’t go wrong with this classic dish! The printable recipe card below has all the details. 

Cracker Barrel Fried Apples

As soon as the weather starts to cool, we take a trip to our local orchard to go apple picking. We always end up with way more than we planned… 

That’s why I’m always looking for recipes to use up any amount of apples, great or small! 

I love making apple fries in the air fryer for a quick snack, or a big batch of applesauce — perfect for canning or baking with.

But there’s something about the fried apples at Cracker Barrel that can take any dish from ordinary to extraordinary! 

They’re tender and sweet with the most incredible spiced sauce that’s so thick and luscious.

And with this copycat Cracker Barrel fried apple recipe, you can make this side dish whenever the craving strikes. Trust me, your house will smell incredible too.

Try more sweet apple recipes like caramel apple dump cake, this easy fruit crisp, or the most incredible homemade cinnamon rolls you’ve ever tasted!

Pair your fried apples with another Cracker Barrel favorite, our Beignets Copycat!

Ingredient Notes and Substitutions

• Apples – I love the tart flavor of Granny Smith Apples, which perfectly balances the sweeter ingredients in this Cracker Barrel fried apples recipe.
  
  Popular alternatives include sweet and crisp Honeycrisp, denser Fuji apples, or Braeburn which have a natural mix of tart and sweet flavor.
  
  You could also use Pink Lady, Golden Delicious apples, or any type of sweet or tart apple that you want. Use a few different varieties for a mixture of flavors and textures!
  
• Apple Juice – You need some liquid to make the sauce, and apple juice keeps the natural flavors nice and bold better than simply using water.
  
  Apple cider would work too, but it sometimes comes sweetened and spiced. Check to confirm and adjust the amount of brown sugar and spices accordingly.
  
• Butter – Helps to soften the apples and makes the sauce silky and rich. Bacon grease would be yummy too!
  
• Light Brown Sugar – Sweetens the dish and adds a touch of caramel flavor. Feel free to use granulated sugar in a pinch. You could also use dark brown sugar if that is what you have.
   
• Apple Pie Spice – This blend of spices often used in apple pie usually includes cinnamon, nutmeg, and allspice, and sometimes ginger and cardamom.
  
  Since you don’t need much for this recipe, it’s easiest to use a container from the store. Or make your own and measure out what you need, then store the rest in the pantry for later.
  
• Cornstarch – Mix this with water to make a slurry, then use that to thicken the sauce quickly. You don’t have to cook it as long as flour either, and it’s naturally gluten-free!

Tips and Tricks to Make Perfect Fried Apples Like Cracker Barrel

• Cut the fruit into evenly thick slices.

This ensures that everything cooks and softens at the same rate. Otherwise, some slices will still be crunchy while others are breaking apart.

Sometimes I’ll use an apple wedge slicer to speed up the process, then slice each of the wedges in half or in thirds. 

Not only does it save time, but you’re guaranteed even slices without much effort!

• Don’t overcrowd the skillet.

You shouldn’t have any trouble with this Cracker Barrel fried apple recipe as written unless your skillet is small.

But if you plan to double or triple the amounts, you’ll need to use multiple skillets or simply work in batches. 

Keep the apple slices spread in mostly an even layer with some overlap. If you’ve got multiple slices piled on top of each other, they won’t cook evenly.

• Adjust the cooking time based on the texture you like.

Simmer your Cracker Barrel fried apples a bit longer to make them even softer, or reduce the cooking time if you want them to have more of a bite.

If you opt for a different variety than Granny Smith, that will also affect how quickly the slices soften.

Also keep in mind that leftovers will continue to soften the longer they sit, so don’t simmer too long or you’ll end up with mush.

Kitchen Tools You Will Need

• Large Skillet – As with most homestyle recipes, I prefer to use cast iron. A nonstick skillet is the next best choice, as the sauce is more likely to burn or stick to stainless steel.
• Apple Corer – If you don’t have one, remove the core with a knife as you slice.
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Not to be confused with filling for apple pies, fried apples at Cracker Barrel are served as a sweet and tender side dish to homestyle meals. 

They’re also delicious over ice cream for dessert, with the sticky, spiced sauce doubling as a sweet syrup!

Munchkin loves a spoonful on her pancakes and waffles, while I’ve been known to add them to my morning oatmeal.

But you can add them to savory dishes too! Spiced apples and pork are a perfect pairing, and these are just as tasty with roast chicken.

And of course, they pair incredibly well with other Cracker Barrel recipes like broccoli cheddar chicken!

Storing and Reheating Leftovers

Allow Cracker Barrel fried apples to cool, then transfer them — sauce and all — to an airtight container. Refrigerate for up to 4 days.

Warm in a skillet over low heat, stirring occasionally, or reheat in the microwave.

I don’t recommend freezing this dish as the apples will become mushy and mealy once thawed and reheated.

Cracker Barrel Fried Apples Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Cracker Barrel Recipes

Copycat Cracker Barrel Corn Muffin Recipe

Copycat Cracker Barrel Hash Brown Casserole Recipe

Cracker Barrel Chicken and Dumplings Recipe + Video

Cracker Barrel Meatloaf Recipe (Copycat) + Video

🍔 Copycat Creations Vol 1
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Homemade Copycat Cracker Barrel Fried Apples Recipe

Cracker Barrel Fried Apples are tender, sweet, and perfectly spiced. Ready in 25 minutes, serve them as a side for any meal — or for dessert!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6

Calories 294cal

Author Donna Elick

Ingredients

• 6 cups Granny Smith apples cored and sliced (about 4-5 apples)
• 1/4 cup apple juice
• 3 tablespoons butter
• 1/2 cup packed light brown sugar
• 1 teaspoon apple pie spice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add the sliced apples to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
• Sprinkle the apples with 1/2 cup of brown sugar and 1 teaspoon of apple pie spice. Stir to coat the apples evenly with the sugar and spices.
• Pour in 1/4 cup of apple juice and stir to combine.
• In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
• Add the cornstarch mixture to the skillet, stirring well to combine. This will thicken the sauce as it cooks.
• Reduce the heat to low and let the apples simmer for another 5-7 minutes, or until they are tender and the sauce has thickened.
• Serve the fried apples warm as a side dish or with dessert. I recommend serving with vanilla ice cream. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in the microwave until warmed through.

These fried apples are delicious served over pancakes, waffles, or oatmeal for a sweet breakfast treat. They also pair well with roasted pork or chicken as a side dish.

Add a splash of vanilla extract or a sprinkle of cinnamon for an extra layer of flavor. You can also include raisins or chopped nuts for added texture and taste.

If you like your apples with a bit more bite, reduce the simmering time slightly. For softer apples, let them simmer a little longer until they reach your desired tenderness.

While Granny Smith apples are preferred for their tartness, you can also use Honeycrisp for a sweet and crisp texture, Fuji for a sweeter and dense bite, or Braeburn for a balance of sweet and tart flavors. Each variety will slightly alter the dish’s sweetness and texture.

Nutrition

Serving: 1 | Calories: 294cal | Carbohydrates: 57g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 79mg | Sugar: 48g | Fiber: 5g | Calcium: 42mg | Iron: 1mg

Originally published January 2025,updated and republished September 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 Homemade Copycat Cracker Barrel Fried Apples Recipe appeared first on The Slow Roasted Italian.

There’s nothing like this golden brown comfort food. And while I love going to get these coated steaks at the old country store, I also love making copycat Cracker Barrel recipes like this, right at home. 

I pair this tender steak with all my favorite country sides, and it’s literally like I’m eating takeout of this classic dish.

It’s become a go-to for busy weeknights and one of the more popular recipes that my family requests. 

Learn how to bring the taste of Cracker Barrel into your kitchen with this easy recipe. I’m still obsessed with the delightful crunch! 

Cracker Barrel Country Fried Steak

I love a good sawmill gravy, so I knew I had to come up with a recipe for country fried steak from Cracker Barrel. Nobody does it better than them!

The combination of seasoned flour and crushed saltines makes the outside super crispy, the perfect contrast to the tender beef in the middle.

And with affordable cuts of beef and pantry staples, copycat Cracker Barrel country fried steak is pretty budget-friendly too!

Keep the hearty Cracker Barrel dishes coming with broccoli cheddar chicken & comfort pot roast!

Southern recipes are all about comforting flavors and simple preparation to make a hearty meal. Try chicken and dumplings and my cheesy potato casserole next!

Ingredient Notes and Substitutions

• Cubed Steak – This is a specific cut of beef, not steak that has been cut up (cubed) into smaller pieces. 
  
  Typically top round or top sirloin, it’s flattened and tenderized with a meat mallet and is the most common choice for chicken-fried steak — or country fried steak at Cracker Barrel!
  
  Your butcher should have it available, but you can always pound the steaks yourself.
  
• Buttermilk – Rich and tangy, this adds so much flavor and helps the crushed crackers stick to the beef.
  
  You need regular milk for the gravy, so you could always make a buttermilk substitute if you don’t want to buy one more thing for this recipe.
  
• Saltine Crackers – Grab a whole box because you’ll need a lot! These have a neutral but slightly salty taste and add loads more texture than just plain flour.
  
• Bacon Drippings – Don’t discount this ingredient — it adds soooo much flavor to the gravy! 
  
  Fry up some bacon before making this Cracker Barrel country fried steak recipe or save the drippings from breakfast. And if drippings aren’t an option, you can simply use butter.
  
• Spices – Use salt and pepper in both the breading and the gravy. I also like to add paprika to the cracker and flour mixture for a little heat and plenty of color.

Tips and Tricks to Make Perfect Country Fried Steak Like Cracker Barrel

• Double dip the steaks for an extra crispy coating.

After you’ve dredged them in buttermilk and the cracker-flour mixture, coat them in another layer of buttermilk and breading.

Spend a few extra seconds to really press the breading onto the meat to help it stick. It also allows you to get more on there, resulting in a crispier texture.

• Let the steaks rest a bit before frying.

Not only will this help the breading set so it doesn’t come right off in the skillet, but the buttermilk coating will tenderize the beef even more.

I like to place mine on a wire rack so the bottom doesn’t get soggy. The bottom layer is less likely to peel off when transferred into the oil as well.

• Make sure the oil is hot enough.

You need it to be around 350°F when making this Cracker Barrel country fried steak recipe. If it’s too hot, the breading will burn before the beef is cooked. 

Too cold, and your dish will be super greasy and taste like oil.

A thermometer is the best tool to make sure frying oil is hot enough. But if you don’t have one, form a tiny ball of breading and drop it into the skillet. 

If it sizzles and starts to brown, you’re good to go!

Prep Ahead

• Crush saltine crackers
• Cook bacon for drippings (if needed)

Kitchen Tools You Will Need

• Large Skillet for frying, plus a separate Skillet to make the gravy
• Shallow Bowls for dredging 
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

For a classic Southern dinner, pair Cracker Barrel country fried steak with creamy mashed potatoes, a side of steamed or roasted veggies, and plenty of buttermilk biscuits.

But don’t stop there! You can also make this recipe for country fried steak from Cracker Barrel for breakfast!

Serve up crispy bacon, sunny-side-up or poached eggs — and more biscuits, of course! Hash browns, breakfast potatoes, or grits would be delicious too. 

Or, try my copycat recipe for hash brown casserole or cheesy hashbrown waffles.

Storing and Reheating Leftovers

Allow leftover steak and gravy to cool, then transfer them to separate airtight containers and refrigerate for up to 3 days.

Or, wrap the cooked steaks (without the gravy) tightly in plastic wrap and place them in a freezer bag. You can freeze them for up to 2 months, then thaw in the refrigerator before reheating.

Reheat leftover Cracker Barrel country fried steak in the oven at 350°F. Place them in a single layer on a baking sheet and cover with foil, then heat for 15-20 minutes.

Meanwhile, warm the gravy on the stove over low heat, stirring occasionally. If reheating frozen steaks, you’ll need to make a new batch of gravy.

Cracker Barrel Country Fried Steak Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Grilled Chicken Margherita Olive Garden Copycat

Cheesecake Factory Chicken Madeira Copycat Recipe + Video

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🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Copycat Cracker Barrel Country Fried Steak Recipe

Make Cracker Barrel Country Fried Steak at home with my easy recipe. Tender and crispy with a delicious gravy, it’s ready in under an hour!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 849cal

Author Donna Elick

Equipment

• shallow bowl
• whisk
• large skillet

Ingredients

For the country fried steak:

• 4 cubed steaks 4-5 ounces each
• 1 cup buttermilk
• 1 large egg
• 2 cups crushed saltine crackers (about 40-50 crackers)
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• vegetable oil for frying

For the sawmill gravy:

• 3 tablespoons bacon drippings
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt or to taste

Instructions

For the country fried steak:

• In a shallow dish, whisk together the buttermilk and egg. In another dish, combine the crushed saltines, flour, cornstarch, salt, pepper, and paprika.
• Dip each cubed steak into the buttermilk mixture, ensuring it’s fully coated, then dredge it in the cracker-flour mixture. Press the coating onto the steak to ensure it adheres well. Place each coated steak on a wire rack and let them rest for 10-15 minutes to set the coating.
• In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the steaks, being careful not to overcrowd the pan.
• Fry the steaks for 3-4 minutes on each side or until they are golden brown and cooked through. Transfer the steaks to a paper towel-lined plate to drain excess oil.

For the sawmill gravy:

• In a separate skillet, add the bacon drippings and melt over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
• Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-7 minutes.
• Season the gravy with black pepper and salt to taste.

To serve:

• Place the country fried steaks on a serving platter and generously spoon the sawmill gravy over the top.
• Garnish with chopped fresh parsley and serve immediately. This dish is best served with mashed potatoes, buttermilk biscuits, and vegetables, alternatively you can serve for breakfast with bacon and eggs. Enjoy!

Notes

Store any leftover fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked steaks (without gravy) wrapped tightly with plastic wrap and placed in a freezer bag for up to 2 months.

To reheat, preheat your oven to 350°F (175°C). Place the steaks on a baking sheet and cover them with foil. Heat for about 15-20 minutes or until warmed through. Warm the gravy in a saucepan over low heat, stirring occasionally.
For a classic southern dinner, serve the country fried steak with creamy mashed potatoes, a side of fresh steamed or roasted vegetables, and warm biscuits.

For a hearty breakfast, complement the steak with crispy bacon, sunny-side-up eggs, and flaky biscuits. A side of hash browns or grits can also be a fitting addition.

For an extra crispy coating, double-dip the steaks by repeating the buttermilk and cracker-flour dredging step.
If you don’t have bacon drippings, you can use butter instead.

Nutrition

Serving: 1 | Calories: 849cal | Carbohydrates: 69g | Protein: 50g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 200mg | Sodium: 1303mg | Sugar: 9g | Fiber: 2g | Calcium: 284mg | Iron: 7mg

Originally published December 2024, updated and republished September 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 Copycat Cracker Barrel Country Fried Steak Recipe appeared first on The Slow Roasted Italian.

Who doesn’t love a good copycat recipe?! Being able to make these golden brown pancakes, right in my own kitchen, makes me one happy momma!

This recipe literally makes the best pancakes for early mornings, and I love doubling the batch so that I have leftover pancakes throughout the week. 

Plus, all you need are a few pantry staples to get started. The full step-by-step instructions and all the ingredients needed are listed on the printable recipe card below.

You’re literally just MOMENTS away from making delicious pancakes! 

Cracker Barrel Pancake Recipe

Nothing says Saturday morning like a big stack of crispy, fluffy buttermilk pancakes! And even though there are only 3 of us, we still manage to get through a whole batch because they’re that addicting.

Sometimes I’ll double the recipe so we have an easy breakfast option for the upcoming week, and they’re great for a quick snack too.

The pancakes at Cracker Barrel aren’t quite as sweet as my own buttermilk pancake recipe, but that just means you can load them up with all of your favorite toppings without worrying about a sugar crash later.

You’ll want to try my thick blueberry or banana pecan pancakes next, especially if you’re cooking for guests!

Ingredient Notes and Substitutions

• All-purpose Flour – I’m sure most of us have some in the pantry at all times, making this Cracker Barrel pancake recipe that much easier!
  
  You could also use whole wheat flour or a 1:1 gluten free blend, though they’ll likely come out a little more dense.
  
• Buttermilk – Here’s where the magic happens. Buttermilk adds a hint of tangy flavor and provides much-needed acidity to activate the baking soda.
  
  If you don’t have any, measure out 2 cups of milk and stir in 2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes (you’ll see it start to curdle), then use as directed!
  
• Sugar & Salt – Not only for flavor! 
  
  The salt helps create that fluffy texture inside and keeps the batter from falling flat, while the sugar helps the outside brown and get crispy around the edges.
  
• Baking Soda – This reacts with the acid in the buttermilk to create perfectly fluffy results! 
  
  It’s also why Cracker Barrel pancakes aren’t too thick — you’d need to include baking powder as well for extra lift.
  
• Eggs – Use large eggs and beat them really well before adding any other ingredients. This helps everything incorporate much easier so you don’t risk overmixing the batter.
  
• Butter – This is just for cooking and does not go in the batter. Apply a thin coat on your griddle or skillet to help the outside of each pancake crisp and brown.
  
  Oil or cooking spray will work in a pinch, but it won’t provide the same flavor.

Tips and Tricks to Make Pancakes Like Cracker Barrel

• Mix wet and dry ingredients separately, then combine.

There are a couple of (very important) reasons for this! First, you’ll want to whisk the flour, baking soda, salt, and sugar together so everything is evenly distributed and to break up any clumps.

Next, beat the eggs really well before mixing in the buttermilk. This ensures you get a smooth batter… or as smooth as you can get it anyway! It’s ok for there to be a few lumps.

Pour the egg and buttermilk mixture into the bowl of dry ingredients and stir just until combined. You may notice some bubbles — that’s the baking soda reacting with the buttermilk. 

Avoid overmixing or your copycat Cracker Barrel pancakes will come out tough and dense.

• Let the batter rest.

It only needs to sit for about 5 minutes — just enough time for you to heat up the griddle!

This allows the flour to fully hydrate and gives the baking soda time to activate, creating the fluffiest texture.

• Use a measuring cup or scoop to pour the batter.

It’s far less messy, and you’ll end up with evenly-sized pancakes too! 

A ¼ cup (or 2-ounce cookie scoop) makes average-sized pancakes, while a ⅓ cup measuring cup will create larger ones.

• Don’t flip too early.

Look for two things: the edges should be set and the top should be covered in tiny bubbles. This usually takes 2-3 minutes, depending on the size of your pancakes.

Gently flip each one over at this point, then cook for another 1-2 minutes. You can gently press in the middle with the spatula to check — it should feel springy but slightly firm.

Kitchen Tools You Will Need

• Griddle or Non-stick Skillet
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Pancake Spatula – Since this is wider and a bit deeper than a regular spatula, it’s much easier to flip pancakes without ruining them.

Serving Suggestions 

There are so many delicious ways to top copycat Cracker Barrel pancakes! Keep it simple with butter and maple syrup, or serve your stack with fresh berries and whipped cream. 

My maple whipped cream would be the best of both worlds, and a sprinkle of toasted pecans add a lovely crunch.

During the fall, I like to cook spiced apples or pears on the stove and spoon them on top. Or, make strawberry shortcake pancakes — a personal favorite in the summertime.

And if you’re on the go, spread some peanut butter or Nutella and fold it in half for a portable breakfast.

But don’t stop at toppings! Why not mix blueberries, chocolate chips, or even bananas into the batter for even more flavor? 

The only limit is your imagination… and also using ingredients that aren’t too liquidy, of course.

Breakfast at Cracker Barrel wouldn’t be complete without something sweet, and our Copycat Cracker Barrel Beignets bring warm, sugary treats right from the restaurant to your kitchen!

Storing and Reheating Cracker Barrel Pancakes

Leftovers will keep for up to 3 days in the refrigerator or up to 2 months in the freezer. 

I love to make a double batch of this Cracker Barrel pancake recipe so we have plenty to eat now and can still save some for later. Super helpful for busy mornings!

Warm in the microwave in 15-second burts, or air fry buttermilk pancakes to get them crispy again — 2-3 minutes at 350°F should do it. Don’t forget to flip them halfway.

Copycat Cracker Barrel Pancakes FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Copycat Cracker Barrel Recipes

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Copycat Cracker Barrel Hash Brown Casserole Recipe

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The BEST Copycat Cracker Barrel Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Homemade Copycat Cracker Barrel Pancake Recipe

Make this Cracker Barrel Pancake Recipe for yummy buttermilk pancakes that are fluffy on the inside and slightly crispy on the outside.

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 makes 8 – 10 pancakes

Calories 372cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• large skillet

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• 2 large eggs
• 2 cups buttermilk
• butter for cooking

Instructions

• In a large bowl, whisk together the flour, baking soda, salt, and sugar.
• In another bowl, beat the eggs and then add the buttermilk. Mix until well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
• Heat a griddle or large skillet over medium heat and lightly coat with butter.
• Pour about 1/4 cup of batter for each pancake onto the griddle.
• Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
• Serve warm with your favorite syrup and toppings. Enjoy!

Notes

Enhance the batter with blueberries, chocolate chips, or sliced bananas for added flavor.

Top with butter, maple syrup, fresh berries, whipped cream, or a light dusting of powdered sugar.

If buttermilk isn’t available, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months for later use.

You can store pancake batter in the refrigerator for up to 24 hours. Ensure it’s covered tightly to maintain freshness.

Before using, stir the batter gently as it may thicken over time. If needed, add a splash of buttermilk or milk to achieve the desired consistency.

Nutrition

Serving: 1 | Calories: 372cal | Carbohydrates: 63g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 1291mg | Sugar: 15g | Fiber: 2g | Calcium: 162mg | Iron: 3mg

Originally published October 2024, updated and republished August 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 Homemade Copycat Cracker Barrel Pancake Recipe appeared first on The Slow Roasted Italian.

This is one of my favorite Cracker Barrel copycat recipes! All you need are a few simple ingredients to get started, and you’ll have an instant family favorite on your hands.

From the moment this is placed on the dinner table, everyone will be loading up on this easy-to-make comfort food. 

And the best part of making this copycat Cracker Barrel broccoli cheddar chicken recipe is that you get to whip it up right in your own kitchen any night of the week!

New recipes like this, that taste like super famous recipes that cost a ton of money to buy from the restaurant, are so much fun to make at home! 

Are you ready to get started on this fabulous copycat recipe? All the details are below! 

Cracker Barrel Broccoli Cheddar Chicken

Cheddar and broccoli are a dynamic duo, which is why I already have recipes for soup, mac and cheese, casserole, and even quinoa power bites (a favorite of Munchkins!).

But I’ve been on a Cracker Barrel kick lately — could you tell? — and I knew I had to attempt the famous Cracker Barrel broccoli cheddar chicken.

I’m happy to say that it’s just as easy to make as I imagined!! No special gadgets or stuffing are required, and boy, does that crispy cracker topping really tie it all together.

And you likely already have everything you need to make it, except possibly the can of cheese soup (but I’ve got an easy substitute for that if needed). An absolute winner for busy weeknights!

Ingredient Notes and Substitutions

• Chicken – Stick with boneless, skinless breasts if you want to make broccoli cheddar chicken like Cracker Barrel.
  
  Otherwise, you can use boneless, skinless thighs for a dark meat version. They may take a bit longer to bake — check the internal temp before serving to be safe.
  
• Whole Milk – You can certainly use whatever is in your fridge, but the extra fat in whole milk goes a long way in making an extra creamy and flavorful sauce.
  
• Cheddar Cheese Soup – The kind from a can! When combined with the milk, it makes a smooth and creamy sauce that smothers the chicken and broccoli.
  
• Frozen Broccoli – Be sure to thaw and drain this before using. Or, lightly steam or blanch fresh florets so they’re nice and tender after baking.
  
• Shredded Cheese – This recipe for Cracker Barrel broccoli cheddar chicken is all about convenience, so I won’t blame you for using bagged shreds. 
  
  Just know that they won’t melt down as smoothly as freshly grated cheddar.
  
  And feel free to experiment with different types of cheese too! A mix of sharp cheddar and Monterey Jack would be delicious, and Pepper Jack would add a nice kick.
  
• Ritz Crackers – An easy way to create a crispy, buttery topping on your broccoli cheddar chicken! 
  
  Crush and combine with melted butter and some extra cheese, then sprinkle evenly over the dish.

Tips and Tricks to Make Perfect Broccoli Cheddar Chicken Like Cracker Barrel

• Season the chicken before covering in sauce.

All you really need is some salt and pepper as there’s plenty of flavor in the canned soup.

That said, a little garlic powder and onion powder go a long way in savory dishes. You can even add paprika here too or cayenne for some heat.

Don’t forget to season both sides of each breast, regardless of what you use!

• Layer the ingredients in the right order.

While Cracker Barrel cheddar broccoli chicken is super easy to make, you can’t just toss everything in a dish and call it good.

Place the chicken in a greased baking dish — you don’t want them getting stuck to the bottom! — making sure they aren’t stacked or touching too much.

Scatter the broccoli evenly over the top, then do the same with 1 cup of shredded cheese. This helps hold everything together so it’s easier to serve.

Finally, pour the cheese soup mixture over everything and top with the cracker and cheese mixture. Everything will cook evenly when you layer it right!

• Broil for an even crispier topping.

Once the chicken hits an internal temperature of 160°F, switch the oven to broil and cook for 2-3 more minutes. 

This will make the cracker topping extra browned and crispy without overcooking or drying out the chicken. Keep a close eye on the topping so it doesn’t get too dark!

Prep Ahead

• Thaw frozen broccoli
• Shred cheddar cheese
• Crush Ritz crackers
• Grease baking dish

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Digital Meat Thermometer – The easiest way to check the internal temp of your broccoli cheddar chicken so you know when it’s safe to eat!

Serving Suggestions 

Cracker Barrel broccoli cheddar chicken is typically served with mashed potatoes and green beans, though you certainly get your choice of sides at the restaurant!

Whether it’s a loaded baked potato, a fresh green salad, or their famous hashbrown casserole, there’s more than one way to enjoy this meal.

I also think this dish is tasty over rice to soak up every last saucy bite. Don’t forget a side of buttermilk biscuits or corn muffins!

Storing and Reheating Broccoli Cheddar Chicken

You can transfer any leftovers to an airtight container and refrigerate for up to 3 days. 

I don’t recommend freezing this dish, as the cheese sauce will separate once thawed and the broccoli will become mushy.

Reheat broccoli cheddar chicken in the oven at 350°F or warm individual portions in the microwave.

Cracker Barrel Cheddar Broccoli Chicken FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Pancake Recipe

Copycat Cracker Barrel Hash Brown Casserole Recipe

Cracker Barrel Chicken and Dumplings Recipe + Video

The BEST Copycat Cracker Barrel Mac and Cheese

🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Copycat Cracker Barrel Broccoli Cheddar Chicken

This Cracker Barrel Broccoli Cheddar Chicken tastes better than the original, with plenty of gooey cheese and tender veggies in every bite!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 546cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 10.5 ounce can cheddar cheese soup
• 1/2 cup whole milk
• 1 teaspoon paprika
• 1 1/2 cups shredded cheddar cheese
• 2 cups frozen broccoli florets thawed
• 1 cup crushed Ritz crackers
• 3 tablespoons unsalted butter melted

Instructions

• Preheat your oven to 350°F (175°C), and prepare a baking dish with cooking spray.
• Season the chicken breasts with salt and pepper on both sides. Place them in a single layer in the baking dish.
• In a mixing bowl, combine the can of cheddar cheese soup with the milk and paprika. Stir until smooth and well-mixed.
• Evenly distribute the thawed broccoli florets over the chicken breasts. Sprinkle 1 cup of shredded cheddar cheese over the broccoli.
• Pour the cheese sauce evenly over the chicken and broccoli.
• In a separate bowl, mix the crushed Ritz crackers, melted butter and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the dish.
• Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and the topping is golden brown.
• Let it cool for a few minutes before serving. This dish pairs well with a side of mashed potatoes or rice. Enjoy!

Notes

If you don’t have Campbell’s cheddar cheese soup, you can substitute it with a homemade cheese sauce. Simply heat 1 cup of heavy cream in a saucepan over medium low heat. Then, stir in 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is completely melted and remove from the heat.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.

Fresh broccoli can be used instead of frozen; just steam or blanch it lightly before using in the recipe to ensure it’s tender after baking.

If you prefer a crispier cracker topping, broil the dish for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Feel free to experiment with different cheeses. A mix of sharp cheddar and Monterey Jack can add a nice flavor

Nutrition

Serving: 1 | Calories: 546cal | Carbohydrates: 22g | Protein: 39g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 1249mg | Sugar: 5g | Fiber: 2g | Calcium: 415mg | Iron: 2mg

Originally published November 2024, updated and republished August 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 Copycat Cracker Barrel Broccoli Cheddar Chicken appeared first on The Slow Roasted Italian.

Everyone agrees that a delicious breakfast is the most important part of the day – but I think that this simple recipe is also a great side dish.

Some people prefer to enjoy this as the perfect breakfast casserole, but I love eating it for a weeknight dinner! I literally can’t get enough of that savory flavor. 

I’ve been making this copycat Cracker Barrel Hashbrown Casserole recipe for years – and it’s one of the best things ever. 

My whole family loves it when I make this cheesy hashbrown casserole because it really does taste like it came from the Cracker Barrel restaurant. 

I also think that you can eat this as a main meal – because it’s hearty and delicious. To get started, gather the handful of ingredients needed. 

You’ll have the restaurant version of this cheesy casserole in no time at all! 

Forget about spending big bucks to get Cracker Barrel’s Hashbrown Casserole – and make your own. I promise you that this easy recipe tastes like the real thing! 

Cracker Barrel Hashbrown Casserole

I have a Cracker Barrel really close to my house, but still every time I see that distinct sign I drift 2,346 miles east-northeast to my old hometown in Florida. 

Cracker Barrel has such fond memories.  I love the country feel wrapped up in that restaurant.  I especially love this Hash Brown Casserole!

Now, you can enjoy it anytime in your own kitchen.  With only 10 minutes to prep this casserole it is the perfect Sunday breakfast. 

Make your hashbrowns in the air fryer to add to your breakfast. Looking fo another way to use hash browns? Check out these Cheesy Bacon Hashbrown Waffles!

Feeding a crowd? Pair this with our Country Fried Steak Copycat or Pot Roast Copycat and make it a whole Cracker Barrel inspired dinner!

Ingredient Notes and Substitutions

Copycat recipes that are this easy only need a few simple ingredients to get started! 

• Frozen Hashbrowns – You’ll want the shredded potato variety, not the diced potatoes,  for this copycat Cracker Barrel hashbrown casserole. No need to thaw first!
  
• Cheese – I prefer Colby cheese, but sharp cheddar cheese would be just as tasty. Or, use both! You could also toss in a little Pepper Jack if you prefer your food spicy.
  
• Poultry Seasoning – This is typically a blend of sage, thyme, rosemary, marjoram, nutmeg, and onion powder. Find it in the spice aisle of your grocery store.

In terms of adding flavors and ingredients, seasoning with garlic powder and cayenne pepper is a good choice. Adding diced yellow onion, and also trying out different cheeses are delicious as well. 

Make Ahead Instructions for Cracker Barrel Hashbrown Casserole

It doesn’t get much easier than this! Throw this together for overnight guests, busy holidays, or easy weekend breakfasts.

Prepare according to the Cracker Barrel hashbrown casserole recipe below, then tightly cover the dish and place it in the refrigerator.

The next morning, pop it right in the oven and increase the cooking time by a few minutes! 

I suggest using a foil pan in this instance, as glass or ceramic bakeware can crack from the sudden temperature change.

Cracker Barrel Copycat Hashbrown Casserole Tips and Tricks

• Split into smaller pans. You can also divide this recipe into two 8×8 casserole dishes if needed.
  
• Add more cheese! For an extra cheesy topping, sprinkle additional shreds over the top of your Cracker Barrel hashbrown casserole for the last 10 minutes of cook time.
  
• Make it a meal. Easily toss in leftover chicken or ham to bulk up this dish. 
  
  Need an easy way to sneak in some veggies? 
  
  Chop up steamed broccoli and mix it into this Cracker Barrel copycat hashbrown casserole before baking. Even the pickiest of eaters won’t mind! 

Kitchen Tools You’ll Need

• Medium Sauce Pan 
• 9 x 13 Casserole Dish – I have my favorites, and this set is one of them. The 9×13 is perfect for casseroles, and the smaller size is awesome for making halved recipes.

Serving Suggestions

Pair copycat Cracker Barrel hashbrown casserole with all of your breakfast favorites — scrambled eggs, crispy bacon, sausage, and fresh fruit.

It’s also delicious alongside fried chicken, pork chops, and even Salisbury steak. Add some veggies or a green salad to round out your plate.

Don’t forget that you can whip up these cheesy potatoes for anytime that the craving strikes. 

While I make this easy hashbrowns casserole as a holiday morning breakfast food, amazing recipes like this are great for a dinner side as well. 

Serve it whoever the whole family wants to enjoy their individual servings and have fun! It’s sure to be a new favorite! 

Round out your Cracker Barrel-inspired crowd-pleasing dinner with our Broccoli Cheddar Chicken Copycat! It’s rich, cheesy, and every bit as satisfying as the original Cracker Barrel dish!

Cracker Barrel Hashbrown Casserole Recipe FAQ

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

Don’t miss a thing! Follow us on
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Other Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Copycat Cracker Barrel Hash Brown Casserole Recipe

Cracker Barrel Hashbrown Casserole is hearty, cheesy heaven. Enjoying a fabulous restaurant dish at home has never been easier!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 213cal

Author Donna Elick

Ingredients

• 8 tablespoons cold unsalted butter divided
• 4 tablespoons all-purpose flour divided
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup milk
• 1 cup low-sodium chicken broth divided
• 1/2 cup chopped onions
• 26 ounce package frozen shredded hash browns
• 8 ounces shredded Colby cheese

Instructions

• Preheat oven to 375 °F.
• In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
• In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
• Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.
• Pour soup into 9×13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.
• Bake 25 minutes or until the top is golden brown.
• Serve and enjoy!

Notes

If desired you can sprinkle the top of the casserole with additional cheese for the last 10 minutes of cook time.

You can also divide this recipe into 2 8×8 casserole dishes.

Nutrition

Serving: 1 | Calories: 213cal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 236mg | Sugar: 1g | Fiber: 1g | Calcium: 154mg | Iron: 1mg

Originally published November 2013, 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 supporting us, it helps us keep creating new recipes.

The post Copycat Cracker Barrel Hash Brown Casserole Recipe appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published July 2014, updated and republished March 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 Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.

Cracker Barrel Beignets

I’m never one to turn down dessert, but I don’t always want something super rich and decadent.

The biscuit beignets at Cracker Barrel are not quite as sweet as a donut but just as airy on the inside and crisp on the outside. A perfect compromise!

And because they’re made with homemade buttermilk biscuit dough, there are plenty of deliciously flaky layers throughout.

Served with the most incredible dipping sauce, this recipe is perfect for game days, holidays, and sleepovers — you’ll get up to 4 dozen treats per batch.

Try more of my favorite Southern desserts like peach cobbler, buttermilk cake, or the classic Coca Cola sheet cake… another Cracker Barrel copycat!

Ingredient Notes and Substitutions

• Buttermilk Biscuit Dough – Tender, flaky, and easy to make from scratch. Use my copycat recipe from Cracker Barrel or your favorite tried-and-true biscuit dough!
  
  You’ll roll it out and cut it into rounds as usual, then slice the rounds into quarters and deep fry them instead of baking.
  
• Frying Oil – Vegetable oil is my go-to because it has such a neutral flavor. Canola, safflower, or peanut oil are also great for deep frying.
  
• Cinnamon Sugar – The traditional coating for Cracker Barrel biscuit beignets! Granulated sugar and ground cinnamon are all you need to make it.
  
  Add some nutmeg or pumpkin pie spice for a fall-flavored twist.
  
• Butter Pecan Sauce – It’s easy to make this from scratch with butter, brown sugar, maple syrup, vanilla extract, and plenty of crunchy pecans.
  
  For a more interesting flavor, swap the vanilla for rum extract!

Tips and Tricks to Make Perfect Biscuit Beignets Like Cracker Barrel

• Heat the oil to 350°F while you work on the dough.

The oil must be just the right temperature before adding the dough. Too hot, and the beignets will burn, but too cold, and they’ll come out greasy and underdone.

The temperature will drop as you fry each batch, so give the oil time to recover before adding more dough as well.

If you don’t have a thermometer, dip the handle of a wooden spoon into the oil. It’s ready when tiny bubbles climb up the handle to the surface. 

• Cut biscuit rounds into evenly sized pieces.

If you’ve got a lot of different sizes going on, they won’t fry up evenly. That’s why it’s best to cut them into quarters instead of shaping them into smaller rounds. 

Plus, the flaky layers will remain intact so you get the best texture — just like the biscuit beignets at Cracker Barrel!

• Drain well before coating in sugar.

Use a slotted spoon to remove the beignets from the oil, then transfer to a paper towel-lined tray.

No matter how much oil you let drip off the pieces, there will be extra that the paper towels can soak up!

Don’t let them sit there for too long, though, or you’ll lose that crispy texture.

Toss the pieces in cinnamon sugar while you fry the next batch, then get them onto another tray or wire rack.

I’ll usually serve up each batch as I make them, but you can hold them in a low-temperature oven if you plan to serve them all at once.

Set it to 200°F and have a sheet pan waiting so everything stays warm.

Prep Ahead

• Finely chop pecans
• Combine cinnamon and sugar
• Prepare butter pecan sauce

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Candy Thermometer – The easiest way to know if your frying oil is at the right temperature.
• Slotted Spoon – Easily transfer the biscuit pieces in and out of the hot oil.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Sieve – Great for straining liquid or sifting dry ingredients to prevent clumps. You can even use it to dust powdered sugar over desserts!

Serving Suggestions 

Toss Cracker Barrel biscuit beignets in the cinnamon sugar mixture as quickly as possible, while they’re still quite warm.

This helps it stick to the surface and creates a better flavor overall.

Don’t forget that warm butter pecan sauce for dipping!

I love getting crunchy little pieces of pecan in each bite, but you can certainly strain the sauce for a smoother consistency if you’d like. It’s delicious as an ice cream topping too.

Need a nut-free option? Serve Cracker Barrel beignets with chocolate or caramel sauce for dipping, or have some sweet fruit jam nearby to spread onto each bite.

I love to have a warm mug of coffee or tea with this treat, but I wouldn’t say no to a maple latte either!

Storing and Reheating Leftovers

These really are best fresh out of the fryer — both in flavor and texture!

That said, this recipe makes quite a few beignets, so you’ll probably have leftovers if you don’t have lots of help eating them.

Store Cracker Barrel beignets in an airtight container at room temperature for up to 1 day. I like to line the container with a paper towel to absorb any extra oil too.

Reheat in the air fryer or oven at 350°F for a few minutes to help them crisp back up.

Cracker Barrel Biscuit Beignets FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cracker Barrel Recipes

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

The BEST Copycat Cracker Barrel Mac and Cheese

Homemade Copycat Cracker Barrel Pancake Recipe

Copycat Cracker Barrel Corn Muffin Recipe

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Copycat Cracker Barrel Beignets

Cracker Barrel Beignets are crispy and sweet, coated in cinnamon sugar and served with homemade butter pecan sauce. Made with biscuit dough!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 48 Beignets

Calories 88cal

Author Donna Elick

Ingredients

Biscuit Beignets:

• 12 rounds of prepared buttermilk biscuit dough
• vegetable or neutral oil for frying
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

Butter Pecan Sauce:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup pecans finely chopped
• 1 teaspoon vanilla extract

Instructions

• Heat oil in a deep fryer or large pot to 350°F (175°C).
• On a lightly floured surface, cut the biscuit rounds into quarters.
• Fry the biscuit dough pieces in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
• Mix granulated sugar and ground cinnamon in a bowl. Toss warm beignets in the mixture until coated.
• Prepare the sauce: In a saucepan over medium heat, melt the butter and add pecans, toasting for 1-2 minutes to enhance their flavor. Add brown sugar, maple syrup, and vanilla extract, allowing the mixture to simmer until smooth. Strain the sauce using a fine mesh strainer for a smoother sauce if desired.
• Serve beignets warm with the butter pecan sauce for dipping. Enjoy!

Notes

These beignets are best enjoyed fresh and warm, right after they are made. The texture and flavor are at their peak immediately after frying.

The cinnamon sugar and butter pecan sauce can be made ahead of time.

Dust the biscuit beignets with powdered sugar instead of tossing in cinnamon sugar for a different twist.

If you have leftovers, store them in an airtight container at room temperature for up to one day. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes to regain some crispiness.

The strained candied pecans from the sauce can be used as a candy coated pecan topping for ice cream.

Pair these beignets with a fresh cup of coffee or tea. The sweetness and warmth complement a hot beverage perfectly.

For a variation, consider adding a dash of nutmeg or pumpkin spice to the cinnamon sugar mixture for a seasonal twist.

Nutrition

Serving: 1 | Calories: 88cal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 80mg | Sugar: 10g | Fiber: 0.4g | Calcium: 14mg | Iron: 0.3mg

Originally published 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 Copycat Cracker Barrel Beignets appeared first on The Slow Roasted Italian.