Chili cheese dog chili takes classic chili and stirs in the beloved ball park hot dog flavors. Loaded with ground beef, sliced hot dogs, and chili beans cooks right up in your slow cooker and will have the whole family counting down the hours until supper time so they can pile on their favorite toppings and dig in!
Some people wait until fall to start making chili.
Not me.
There is never a ‘right’ time for chili for me because there is never a wrong time to make it!
It’s a food group unto itself with so many different versions and varieties.
While I’d be happy making a huge pot each week, my kids went through a phase where all they ate was hot dogs.
Why not combine their favorite with mine?
That’s exactly what this chili cheese dog chili is.
It’s hearty chili combined with those state fair/ball park flavors my kids loved.
Better yet?
Because you make it in the slow cooker, there’s virtually no effort on your part.
Ingredients
To make this you’ll need:
- Ground beef– Brown it on the stove and drain the grease off.
- Veggies– Chopped white onion and minced green bell pepper.
- Garlic– Minced
- Diced tomatoes– 2 14 ounce cans.
- Beans– 2 15 ounce cans of chili beans.
- Tomato paste– For richness.
- Ketchup– To give it that sweet tanginess.
- Barbecue sauce– Your favorite kind
- Yellow mustard– For a little of that hot dog flavor.
- Spices– Chili powder, cumin, and dried parsley.
- Cheese– Shredded cheddar.
- Hot dogs– 16 all beef hot dogs, thinly sliced.
- Toppings– Extra cheese, minced white onion, etc.
How to Make
This chili cheese dog chili is very easy to make.
To do it, brown the ground beef in a large skillet over medium heat.
Drain off the excess grease.
Then transfer the drained, cooked meat to the bowl of your slow cooker.
Add the onion, green pepper, garlic, tomatoes, beans, tomato paste, ketchup, barbecue, mustard, chili powder, and cumin to the crockpot.
Stir everything together until the mixture’s combined.
Cover the slow cooker and cook the chili on LOW for 6-8 hours or HIGH for 3-4 hours.
30 minutes before serving, stir in 3/4 of the cheese and all of the hot dog slices.
Ladle the cooked chili into bowls and top them evenly with the remaining cheese and additional minced onion, and sprinkle of dried parsley.
Let the bowls rest for a few minutes to melt the cheese and serve warm.
Enjoy!
Topping Ideas
You can really have fun with toppings for this chili because both chili dog toppings and chili toppings would be delicious.
Options include:
- sour cream
- yellow mustard and ketchup
- relish
- diced onions
- jalapenos
- cilantro
- crushed tortilla chips
Storing
Store this chili right in the covered bowl of your slow cooker or transfer it to air tight containers in the fridge.
It will keep in the fridge for 4 days.
Reheat individual portions in the microwave or reheat the entire leftover chili in the slow cooker until it’s warm.
Freezing
Chili freezes very well.
To do it, let it cool to room temperature and then ladle it into airtight, heavy duty freezer bags or freezer safe tupperware containers.
If you’re using freezer bags, squeeze out all the excess air.
Freeze it for 3 to 6 months.
Thaw it overnight in the fridge before reheating in the microwave.
Tips and Tricks
- Use leaner ground beef so it doesn’t cook down as much.
- Omit the pepper in the chili if you don’t like it or add extra if you do.
- Make sure you are using hot dogs your family likes. We use all beef because that’s our preference.
Other Chili Dog Recipes
Slow cooker chili dog chili is a delicious mash up of ball park flavors and stick to your ribs chili.
Make it and enjoy!
Looking for other chili dog recipes?
Try these:
- Chili Dog Casserole With Cheese Fries
- Chili Cheese Dog Dip Ring
- Bubble Up Chili Cheese Dog Bake
- Oven Baked Chili Cheese Hot Dogs
If you’ve tried this CHILI CHEESE DOG CHILI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chili Cheese Dog Chili
Ingredients
- 2 1/2 lbs ground beef browned and drained
- 1 large white onion peeled and diced
- 1/2 large green pepper seeded & minced
- 4 garlic cloves minced
- 2 14 oz cans diced tomatoes undrained
- 2 15 oz cans chili beans
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 2 tbsp barbecue sauce
- 1 heaping tbsp yellow mustard
- 3 tbsp chili powder
- 1/2 tsp cumin
- 4-6 cups shredded cheddar cheese
- 2 pkg beef hot dogs thinly sliced (8 per package, about 16 total)
- minced white onion for serving
Instructions
- In a large skillet brown the ground beef, crumbling as it cooks, over medium heat until cooked all the way through. Drain off the excess grease and transfer the cooked meat to the bowl of your slow cooker.2 1/2 lbs ground beef
- Add the onion, green pepper, garlic, tomatoes, beans, tomato paste, ketchup, barbecue, mustard, chili powder, and cumin to the crockpot. Stir all the ingredients together until the mixture's combined.1 large white onion, 1/2 large green pepper, 4 garlic cloves, 2 14 oz cans diced tomatoes, 2 15 oz cans chili beans, 2 tbsp tomato paste, 2 tbsp ketchup, 2 tbsp barbecue sauce, 1 heaping tbsp yellow mustard, 3 tbsp chili powder, 1/2 tsp cumin
- Cook the chili on low heat for 6-8 hours, 3-4 hours on high.
- 30 minutes before the chili's done, stir in 3/4 of the cheese and all of the hot dog slices.4-6 cups shredded cheddar cheese, 2 pkg beef hot dogs
- Ladle the cooked chili into bowls and top them evenly with the remaining cheese and additional minced onion. Let the bowls rest for a few minutes to melt the cheese, serve warm, and enjoy!
Notes
- Use leaner ground beef so it doesn't cook down as much.
- Omit the pepper in the chili if you don't like it or add extra if you do.
- Make sure you are using hot dogs your family likes. We use all beef because that's our preference.
Nutrition
recipe adapted from The Gracious Wife
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This copycat Carrabba’s Steak Marsala is a version of sirloin steak marsala that tastes just like the restaurant favorite. With tender steak smothered in a sautéed mushroom and Marsala wine sauce, it’s an easy way to bring restaurant style home.
There’s something extra special about a perfectly cooked steak smothered in savory mushrooms.
That might be why I love Carrabba’s Steak Marsala so much.
The grilled steak is tender and juicy while the mushrooms are flavor bombs loaded with the rich Marsala sauce.
It’s a combination that just hits all the right notes.
This copycat Carrabba’s Steak Marsala brings all those flavors right to your own kitchen so you can enjoy a fancy feeling meal at home for less than the cost of a meal out.
It’s perfect for a date night home, Sunday dinner, entertaining, or special occasions but it’s easy enough for a regular weeknight.
Serve your steak with mashed potatoes, roasted vegetables, pasta to soak up all that delicious sauce and dinner is done.
Ingredients
To make this you’ll need:
- Steaks– While you can use any cut of steak you like, I highly recommend sirloin for the best quality. Use 6 ounce steaks.
- Seasoning– Garlic powder, salt, and pepper
- Butter and Extra Virgin Olive Oil– You want to use the combination to sear the steaks. The butter adds richness, while the oil has a high smoke point so you can heat the skillet nice and hot for searing without burning it.
- Mushrooms– Sliced cremini mushrooms with the stems removed. You could substitute sliced white mushrooms or baby bella if that’s what you can find.
- Shallots– Peeled and diced.
- Marsala wine
- Beef stock– Use good quality beef stock.
- Dijon mustard
How to Make
Making this copycat Carrabba’s Steak Marsala is pretty straightforward.
Set the steaks out 30 minutes prior to cooking them so they can come to room temperature and season them with the garlic, salt, and pepper.
Heat the oil and butter to a large cast iron skillet set over medium high heat.
Once the butter is melted, add the steaks to the hot skillet and sear them for 5 minutes undisturbed.
After 5 minutes, flip the steaks over and cook them for 5 more minutes without touching them.
Transfer the steaks to a waiting plate, cover with foil, and set them aside.
Turn the heat down to medium and add the mushrooms and shallots to the same skillet you cooked the steak in.
Cook them for 5 minutes, stirring occasionally.
Then stir in the wine, working all the brown bits off the bottom of the skillet.
Turn the heat down to medium low and let the wine simmer for 2 minutes.
Stir in the broth and dijon mustard.
Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.
Plate the steaks, spoon the sauce overtop and serve immediately.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
For the best results, reheat the steak gently in a skillet over low to medium-low heat with the sauce.
Add a small splash of broth or wine if the sauce has thickened too much.
Tips and Trick
- I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
- Don’t touch the steak while it’s cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
- Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.
Sides to Serve with Steak Marsala
Copycat Carrabba’s Steak Marsala is a delicious dupe of the restaurant favorite you can put together at home in under half an hour.
Make it and enjoy!
Looking for suggestions on what to serve with steak marsala?
Try these sides:
- Cream Braised Brussels Sprouts
- Creamy Roasted Garlic Mashed Potatoes
- Steakhouse Style Creamed Spinach
- Crispy Roasted Parmesan Potatoes
- Cheesy Garlic Roasted Asparagus
- Smoked Loaded Twice Baked Potatoes
- Grandma’s Canned Green Bean Recipe
- Crispy Asian Glazed Brussels Sprouts
If you’ve tried this COPYCAT CARRABBA’S STEAK MARSALA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Steak Marsala (Carrabba’s Copycat)
Ingredients
- 2 6 oz sirloin steaks
- 1 tsp garlic powder
- salt & pepper to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 8 oz crimini mushrooms (stems removed) sliced
- 2 shallots peeled & finely diced
- 1/2 cup marsala wine
- 3/4 cup beef stock good quality recommended
- 1 tsp Dijon mustard
Instructions
- Set the steaks out 30 minutes prior to cooking to allow them to come to room temperature. Season them with the garlic, salt, and pepper.2 6 oz sirloin steaks, 1 tsp garlic powder, salt & pepper
- Add the oil and butter to a large cast iron skillet set over medium high heat. Once melted add the steaks and sear for 5 minutes, undisturbed. Flip them over and continue cooking for 5 more minutes, again without touching them.1 tbsp extra virgin olive oil, 1 tbsp butter
- Transfer the steaks to a waiting plate, cover with foil, and set aside.
- Reduce the heat to medium and add the mushrooms and shallots to the skillet. Cook for 5 minutes, stirring occasionally. Stir in the wine, then reduce the heat to medium low and let simmer for 2 minutes.8 oz crimini mushrooms (stems removed), 2 shallots, 1/2 cup marsala wine
- Add the broth and mustard, stirring until evenly incorporated. Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.3/4 cup beef stock, 1 tsp Dijon mustard
- Plate the steaks, spoon the sauce overtop, serve immediately, and enjoy!
Notes
- I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
- Don't touch the steak while it's cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
- Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.
Nutrition
recipe adapted from Cooking With Curls
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Copycat Cheesecake Factory Buffalo Blasts are crispy fried pasta pockets packed with saucy, cheesy buffalo chicken. They’re an indulgent appetizer to make at home for game day, entertaining, or just when you’re craving the restaurant favorite.
So there are people that go to the Cheesecake Factory just for the cheesecake, and then there are people that know that all the other stuff is just as good- or better than the desserts!
If you’ve ever ordered Buffalo Blasts at The Cheesecake Factory, you already that these are an appetizer lover’s dream food and just as delicious as any slice of cheesecake on their prolific menu.
These crispy little bites are loaded with cheesy, buffalo flavor, all tucked inside a golden, crunchy fried pasta pocket type shell.
They are perfectly dippable and totally delicious dunked in blue cheese or ranch.
We’re talking totally addictive if you love crunchy, cheesy buffalo goodness.
However taking the family out for Cheesecake Factory isn’t in our budget for more than special occasions.
Those dinners add up quick.
But these copycat Cheesecake Factor Buffalo Blasts have all the flavors you love with no need to spend as much as you would eating out.
Ingredients
To make these you’ll need:
- Chicken– Use rotisserie chicken for ease. Dice it into small pieces.
- Cheese– Shredded mozzarella.
- Buffalo sauce– Your favorite kind. Homemade Buffalo Sauce is super yummy in this.
- Eggs and milk– For dredging the stuffed wontons in.
- Flour– To bread the wontons.
- Spices– Salt and smoked paprika. This will season the flour.
- Wonton wrappers– Find them in the produce section near the other fresh Asian foods.
- Oil– For frying
How to Make
Making copycat Cheesecake Factory Buffalo Blasts at home is actually really easy.
It’s a recipe that requires more assembling than actual cooking.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in the air fryer or oven until they are warmed through.
Tips and Tricks
- Don’t overfill the wonton wrappers or the filling will leak out and the wrappers will break open during frying.
- Make sure to batch cook them. You don’t want to cook them all at once because this will lower the temperature of the oil and cause them to cook unevenly.
- Set the cooked batches on a paper towel lined plate or tray to drain the excess oil while you cook the other batches. Just tent them loosely with foil to keep them warm while you cook the rest.
Other Copycat Cheesecake Factory Recipes
Copycat Cheesecake Factory Buffalo Blasts are a delicious addition to game day or parties or just anytime you want that signature appetizer at home.
Make them and enjoy!
Looking for other copycat Cheesecake Factory Recipes?
Try these:
If you’ve tried these COPYCAT CHEESECAKE FACTORY BUFFALO BLASTS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Buffalo Blasts (Cheesecake Factory Copycat)
Ingredients
- 2 cups small diced chicken
- ½ cup shredded mozzarella cheese
- ⅓ cup buffalo sauce
- 2 large eggs
- ¼ cup milk
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 24 wonton wrappers
- Oil for frying
Instructions
- Preheat the oil in a large heavy bottomed pot over medium heat to 350 FOil for frying
- In a large bowl, stir together the chicken, mozzarella cheese and buffalo sauce; set aside.2 cups small diced chicken, ½ cup shredded mozzarella cheese, ⅓ cup buffalo sauce
- In a large shallow dish, whisk together the eggs and milk; set aside.2 large eggs, ¼ cup milk
- In a separate large shallow dish, whisk together the flour, salt and smoked paprika and set aside.1 cup flour, 1 teaspoon salt, ½ teaspoon smoked paprika
- Place a heaping tablespoon of the chicken mixture onto the center of each wonton wrapper, fold in half along the diagonal and use water to seal the edges.24 wonton wrappers
- Dip each wonton first into the egg mixture, then the flour mixture.
- Fry 2-3 minutes on each side, or until golden brown. Fry in batches of 4-6, depending on pot size so that it isn't overcrowded.
- Serve immediately with ranch and extra buffalo sauce if desired.
Notes
- Don't overfill the wonton wrappers or the filling will leak out and the wrappers will break open during frying.
- Make sure to batch cook them. You don't want to cook them all at once because this will lower the temperature of the oil and cause them to cook unevenly.
- Set the cooked batches on a paper towel lined plate or tray to drain the excess oil while you cook the other batches. Just tent them loosely with foil to keep them warm while you cook the rest.
Nutrition
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This restaurant style Mexican white sauce is a beloved staple chip dip you’re practically guaranteed to find at any Mexican restaurant in the state of Virginia. It’s also a regionally specific thing, and one you won’t find with an easy to buy from the store counterpart. Our copycat recipe let’s you enjoy this creamy, zesty white salsa from the comfort of your own home!
One of the best parts of going out for Mexican food is definitely the endless basket of chips.
And sure traditional salsa is delicious, but have you had Mexican white sauce?
This zesty white chip dip is so delicious and something I look forward to every time we go out.
But it’s actually super easy to make at home too, so now when the craving hits I just whip up this at home version of our beloved Virginia white sauce.
Paired with crispy tortilla chips it’s the perfect snack, or appetizer, for virtually any occasion!
What Is Mexican White Sauce?
Mexican white sauce is also known as white ranch, or sometimes even white salsa, in different parts of the South.
In the 1970’s, the Mexican restaurant craze that swept through our area brought this white sauce in as a salad dressing.
People quickly started realizing how yummy it was when you dunked tortilla chips into it, it became a bit of a phenomenon that caught on, and soon it became a beloved regional condiment that was a mainstay on menus.
It’s most popular in Virginia where it originated, and where if you can’t find it today, there’s an issue.
Ingredients
This Mexican white sauce recipe is easy to make, especially when you consider that it only requires a handful of simple ingredients to come together.
To make this you’ll need:
- Miracle Whip– I don’t often recommend it, but in this recipe it makes the perfect base and is the only option for the unique flavor this chip dip is supposed to have.
- Sour Cream– Use full fat for the best flavor
- Milk– The amount you will need will vary based on the consistency you want
- Lime Juice– Fresh is best!
- Seasonings– A blend of crushed red pepper, cumin, garlic powder, oregano, cayenne pepper, and salt come together to give this dip it’s full bodied flavor.
Once you’ve gathered all of your ingredients, you’re ready to whip up a batch of this Mexican white sauce recipe!
How To Make
This Mexican white sauce chip dip is so easy to make. It only takes a few minutes!
Just add all of the ingredients to a small mixing bowl, except for the salt, and whisk them all together until evenly combined with a smooth & creamy texture.
Taste the sauce and then season it will salt to your desired preference. Start with less, and add more only if needed.
Cover and chill for at least 8 hours, but up to 24 hours.
Serve and enjoy!
Storing Leftovers
Store leftover Mexican white sauce in a sealed jar in the fridge for up to 5 days.
Serving Suggestions
Mexican white sauce is delicious with chips but also yummy as a dip for veggies or even spooned over a southwest style salad.
It’s also great spooned over tacos, or as a spread on the inside of the shell. Similarly, spread it on the inside of a tortilla before making homemade quesadillas for an easy flavor upgrade.
It’s also great to enjoy as a condiment, whether it’s as a dipping sauce for crispy french fries or drizzled over baked potatoes.
Pretty much anything you would use sour cream on or with, well then this sauce can be used instead!
Tips and Tricks
- If you don’t have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
- Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
- Cayenne pepper is optional, but recommended if you like a little bit of kick.
- Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.
Other Easy Salsa Recipes
Mexican white sauce is a yummy chip dip you can make right at home.
Make it and enjoy!
Looking for other easy salsa recipes to enjoy?
Try these:
- Homemade Apple Salsa
- Instant Pot Salsa
- Fruit Salsa with Cinnamon Sugar Chips
- Smoked Salsa
- Pico & Corn Salsa
- Italian Bruschetta Style Salsa
If you’ve tried this MEXICAN WHITE SAUCE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Restaurant Style Mexican White Sauce Recipe
Ingredients
- 1 cup miracle whip
- 1 cup sour cream
- 1/3 - 1/2 cup milk
- 1 tsp crushed red pepper
- 2 tbsp lime juice
- 3/4 tsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp dried oregano
- pinch cayenne pepper optional
- salt to taste
Instructions
- Add all of the ingredients, except the salt, to a small mixing bowl.1 cup miracle whip, 1 cup sour cream, 1/3 - 1/2 cup milk, 1 tsp crushed red pepper, 2 tbsp lime juice, 3/4 tsp cumin, 1 1/2 tsp garlic powder, 1 tsp dried oregano, pinch cayenne pepper
- Whisk them all together until evenly combined, and the sauce is smooth & creamy.
- Taste and add/adjust salt, as needed.
- Transfer the sauce to to an airtight container & refrigerate for at least 8 hours, and up to 24 hours, to let the flavors meld.
- Serve with tortilla chips and enjoy!
Notes
- If you don't have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
- Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
- Cayenne pepper is optional, but recommended if you like a little bit of kick.
- Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.
Nutrition
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Homemade sauerkraut is a surprising easy condiment or side dish that comes together with only 3 ingredients and a bit of time. The result is a crunchy, tangy compliment to bratwurst, hot dogs, Reubens, pork, and more.
Some thing seem so mysterious to make but are in reality actually very easy.
Homemade sauerkraut is one of those things.
It seems like it would be super complicated but it’s much easier than you might think with only 3 ingredients.
Plus most of the work is hands off while the cabbage does its thing and ferments.
That’s right.
You’re not doing much of anything.
The cabbage is.
And the finished sauerkraut has that classic tangy, slightly salty bite with a satisfying crunch.
Making your own also gives you control over the flavor and texture.
A longer ferment time means tangier sauerkraut while a shorter ferment means a milder version.
It does take some patience while the fermentation happens, but there’s something really satisfying about watching a simple head of cabbage transform into something so tasty.
Ingredients
To make this you’ll need:
- Cabbage– A small head of cabbage.
- Salt
- Caraway seeds– These are optional.
How to Make
Making homemade sauerkraut is pretty easy, as long as you have a little patience.
Just quarter the cabbage and then slice it thinly.
Put the cabbage into a large dish and sprinkle it with salt and caraway seeds, kneading the salt and seeds into the cabbage until the cabbage softens and releases liquid.
Pack the cabbage into a 1 liter jar.
Pour the liquid that the cabbage released on top of the cabbage.
Press the cabbage down into the liquid to make sure it is all submerged using weights or a smaller jar nested into the larger jar on top of the cabbage.
Cover the top of the jar with a cheesecloth and secure it with an elastic band.
Let the jar sit at room temperature for 3-7 days to ferment or until the desired tang is achieved.
Once the cabbage is tangy enough for you, remove the cheesecloth and smaller jar or weights.
Secure a regular lid on the jar and store in the fridge or serve with all your favorite recipes.
Enjoy!
Storing
Store the jar of sauerkraut in the fridge with the lid secured for up to a month.
Tips and Tricks
- A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they’re very sharp.
- Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
- The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.
Recipes to Serve with Sauerkraut
Homemade sauerkraut is a surprisingly simple condiment or side dish.
Make it and enjoy!
Looking for recipes that pair well with sauerkraut?
Try these:
- Slow Cooker Bratwurst And Sauerkraut
- Reuben Crescent Rolls
- Beer Bratwurst With Sauerkraut
- Roast Pork Loin With Rosemary Brown Sugar Sauerkraut
- Classic Reuben Sandwich Recipe
If you’ve tried this HOMEMADE SAUERKRAUT, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
How To Make Homemade Sauerkraut
Instructions
- Quarter the cabbage then slice thin, a mandolin makes this quick and easy.1 small head cabbage
- Place the cabbage into a large dish, sprinkle with the salt and caraway and then knead into the cabbage until the cabbage softens and releases lots of liquid.3 tbsp salt, 1 tsp caraway seeds
- Pack the cabbage into a 1 litre jar, then pour the liquid on top. Press down using weights or a smaller jar to make sure that all cabbage is submerged.
- Cover the top with a cheesecloth and elastic band, then allow to ferment at room temperature for 3-7 days, or until the desired tang is achieved.
- Remove the cheesecloth and smaller jar, then use a regular lid and store in the fridge for up to 1 month
Notes
- A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they're very sharp.
- Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
- The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.
Nutrition
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Pumpkin French toast is a cozy fall breakfast full of the cozy, warming flavors of the season. Fluffy pieces of brioche bread coated in a rich pumpkin custard get cooked to golden perfection and turn a regular crisp fall morning into something to celebrate.
As soon as the heat breaks and the ‘ber months approach, I start looking forward to cozy fall food.
And of course that means pumpkin and cinnamon and all the warming spices that smell -and taste!- so good.
Breakfast just begs for a little pumpkin pizzazz and this pumpkin French toast has so much of it you’ll be saying, “Oh my gourd!”
It takes everything we love about classic French toast and gives it a cozy fall twist with pumpkin, cinnamon, and nutmeg.
Serve it with butter and plenty of maple syrup, or add whipped cream, chopped pecans, powdered sugar, or even a drizzle of caramel for an extra-indulgent breakfast or to turn it into a holiday morning meal.
But just because it’s worthy of a festive occasion doesn’t mean it’s not as easy to make as pumpkin pie.
It can be on the table from start to finish in just about 20 minutes.
That’s pretty sweet!
Ingredients
To make this you’ll need:
- Eggs
- Half and half– You could use heavy or light cream. I wouldn’t use anything lower fat like milk.
- Pumpkin puree– Not pumpkin pie filling.
- Sugar– Brown
- Spices– Cinnamon and nutmeg
- Vanilla extract– Real is best
- Bread– Thick slices of brioche bread.
- Toppings– Whipped cream, syrup, butter, nuts, caramel sauce. These are all optional.
How to Make
Making pumpkin French toast is pretty easy.
Just beat the eggs, half and half, pumpkin, sugar, cinnamon, vanilla, and nutmeg together with a hand mixer in a mixing bowl until everything is smooth and creamy.
Set it aside.
Then melt some butter in a large skillet over medium heat.
Quickly dip a slice of bread into the prepared mixture, just long enough to coat both sides of the bread with the pumpkin custard.
Immediately put the coated bread into the warm skillet.
Cook the French toast for 2-3 minutes per side or just until the exterior is golden brown and the French toast is cooked through.
Transfer the cooked piece of pumpkin french toast to a waiting serving plate and repeat with the rest of the slices.
Serve immediately with your favorite toppings.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
For best results when reheating, heat the leftover French toast in a warm oven or on the stove in a warm skillet just until it’s hot.
Tips and Tricks
- Adjust the amount of cinnamon and nutmeg to suit your taste.
- You could skip the cinnamon and nutmeg and use 1.5 teaspoons of pumpkin spice instead.
- Using slightly stale brioche bread is best. It helps the French toast hold together.
- Make sure to leave enough space in the pan so you can flip the bread.
Other Pumpkin Breakfasts
Pumpkin French toast is a delicious start to any crisp, fall morning.
Make it and enjoy!
Looking for other pumpkin breakfasts?
Try these:
- Pumpkin Spice Waffles
- Pumpkin Danish Hawaiian Rolls
- Harry Potter Pumpkin Pasties
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Pie Overnight Oats
If you’ve tried this PUMPKIN FRENCH TOAST or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
Pumpkin French Toast
Ingredients
- 4 large eggs
- 1 cup half & half
- 1/2 cup pumpkin puree NOT pie filling
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 8 thick slices brioche bread
- assorted toppings for serving
Instructions
- Add the eggs, half & half, pumpkin, sugar, cinnamon, vanilla, and nutmeg to a mixing bowl. Blend with a hand mixer until smooth & creamy. Set aside.4 large eggs, 1 cup half & half, 1/2 cup pumpkin puree, 2 tbsp brown sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract, 1/2 tsp ground nutmeg
- Set a large skillet over medium heat and melt some butter in it. Alternatively you can spray the pan with nonstick cooking spray.
- Quickly dip a slice of bread into the prepared mixture, just long enough to coat both sides then immediately transfer it to the warm skillet. Cook 2-3 minutes, per side, just until golden brown and cooked through.8 thick slices brioche bread
- Transfer the cooked piece of pumpkin french toast to a waiting serving plate, then repeat for the remaining slices of bread.
- Serve immediately with your favorite toppings, and enjoy!
Notes
- Adjust the amount of cinnamon and nutmeg to suit your taste.
- You could skip the cinnamon and nutmeg and use 1.5 teaspoons of pumpkin spice instead.
- Using slightly stale brioche bread is best. It helps the French toast hold together.
- Make sure to leave enough space in the pan so you can flip the bread.
Nutrition
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Copycat Costco turkey swiss pinwheels feature the same flavors as the beloved deli tray wraps. They have the perfect blend of sliced turkey, Swiss cheese, sandwich veggies, and cranberry cream cheese spread all tucked into soft tortillas for a beautiful holiday appetizer, game day sandwich, or easy lunch.
With back to school season in full swing, the holidays are right around the corner.
And while my sons are growing up, I still remember the days when my youngest was a freckle faced third grader and my oldest was getting ready to graduate from high school.
One of the things I remember most?
Scrambling and juggling to manage their different stages and needs- including school lunch needs.
These copycat Costco turkey Swiss pinwheels kept everyone happy from the youngest through the oldest.
They kept me happy because I could make them one night and have a solid 4 nights of lunches ready to go ahead of time, which kept us from scrambling in the mornings.
These homemade turkey pinwheels taste just like the Costco variety, complete with cranberry spread.
And, thanks to that same festive spread they make an awesome holiday appetizer.
That’s a pretty heavy hitting recipe!
Ingredients
To make these you’ll need:
- Cream cheese– Softened.
- Cranberry sauce– Whole jellied cranberry sauce is most authentic but you could also use the smooth jellied cranberry sauce.
- Tortillas– 10 inch flour tortillas or square lavash bread.
- Lettuce– Green leaf lettuce.
- Turkey– Sliced deli roasted turkey.
- Cheese– Swiss cheese slices, cut in half.
- Tomatoes– Cut in half and thinly sliced. Discard the seeds.
How to Make
It’s pretty easy to put together an impressive homemade wrap tray with these Copycat Costco turkey swiss pinwheels.
Start by whipping together the cream cheese and cranberry sauce in a small bowl until combined.
Working with one tortilla at a time, spread a thin layer of the cream cheese mixture evenly out over the bottom side of the tortilla.
Arrange three lettuce leaves out down the center of the tortilla.
Top the lettuce with two slices of turkey, followed by 4 slices of Swiss in the center of the tortilla.
Top the Swiss with a few slices of tomato if desired.
Pick a side and roll the tortilla up tightly towards the filling until it’s completely wrapped and the filling is rolled inside.
Repeat this until all the tortillas are filled and rolled.
Wrap each turkey pinwheel securely in plastic wrap.
Pop them in the fridge for one hour.
When you are ready to serve them, take as many filled tortillas as you need out of the fridge.
Remove the plastic wrap and use a sharp knife to slice into 6-8 pinwheels.
Discard any unfilled ends.
Repeat with more tortillas as needed.
Serve and enjoy!
Storing Leftovers
These turkey pinwheels make fantastic make ahead lunches and appetizers.
If you are planning on leftovers, keep the filled, wrapped tortillas in the fridge in plastic wrap for up to 3 to 4 days.
If you’ve already cut them into pinwheels, transfer them into an airtight container and store in the fridge for 3 to 4 days.
Unwrapped pinwheels may loose their shape in the fridge.
Tips and Tricks
- To make them pretty, make sure you are discarding unused ends.
- Not a fan of tomato? Skip it.
- Room temperature cream cheese is a must. It makes whipping up the cranberry spread so much easier.
- You can substitute deli sliced chicken if you prefer.
- Don’t skip wrapping them in plastic. That will help the pinwheels stay together. And make sure to wrap them tightly to help shape them.
Other Easy Wraps and Pinwheels
Copycat Costco turkey swiss pinwheels are an easy make ahead appetizer, snack, or even lunch that are pretty enough for the holidays but effortless enough for every day.
Looking for other easy wraps and pinwheels?
Try these:
- Sriracha Beef Lettuce Wraps
- Pizza Pinwheels
- Chick Fil A Chicken Cool Wraps
- Roast Beef & Cheddar Horseradish Pinwheels
- Crunchwrap Supreme
- Pomegranate, Feta, & Chive Pinwheels
- Asian Chicken Wraps
- Chicken Cordon Bleu Pinwheels
If you’ve tried these COPYCAT COSTCO TURKEY SWISS PINWHEELS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
Copy Cat Costco Turkey Swiss Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup jellied whole cranberry sauce
- 8 10 inch flour tortillas or square lavash bread
- 1/2 head green leaf lettuce
- 16 slices deli roasted turkey
- 16 slices Swiss cheese halved
- 2 medium tomatoes halved and thinly sliced, seeds discarded
Instructions
- Whip together the cream cheese and cranberry sauce in a small bowl.8 ounces cream cheese, 1/4 cup jellied whole cranberry sauce
- Working with one tortilla at a time, spread a thin layer of the cream cheese mixture evenly out over the bottom side of the tortilla.8 10 inch flour tortillas
- Spread three lettuce leaves out down the center of the tortilla.1/2 head green leaf lettuce
- Top the lettuce with two slices of turkey, followed by 4 slices of Swiss-- again straight down the middle. Top with a few slices of tomato in the center.16 slices deli roasted turkey, 16 slices Swiss cheese, 2 medium tomatoes
- Pick a side, and roll the tortilla up tightly towards the filling, like a jelly roll until it's completely wrapped and the filling's secure inside.
- Repeat as needed until all the tortillas are filled and rolled. Wrap them each securely in plastic wrap. Refrigerate for one hour.
- As needed, remove the tortillas from the fridge and plastic wrap. Use a sharp knife to slice into 6-8 pinwheels. Discard any unfilled ends.
- Serve and enjoy!
Notes
- To make them pretty, make sure you are discarding unused ends.
- Not a fan of tomato? Skip it.
- Room temperature cream cheese is a must. It makes whipping up the cranberry spread so much easier.
- You can substitute deli sliced chicken if you prefer.
- Don't skip wrapping them in plastic. That will help the pinwheels stay together. And make sure to wrap them tightly to help shape them.
Nutrition
recipe adapted from Culinary Hill
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Homemade buttermilk is an invaluable recipe to know how to make that you can use for so many baked goods and marinades. This easy kitchen staple needs just two ingredients and a few minutes of prep and will save you anytime you run into a recipe that call for buttermilk and you don’t have it on hand!
We’ve all been there, ready to make a recipe only to realize we’re missing one of the ingredients.
It’s almost always buttermilk.
Buttermilk is one of those things I don’t always have sitting in the refrigerator or have on my grocery list consistently because I just don’t use it every week.
But when I do decide I’m making homemade pancakes or or marinading chicken in buttermilk, I don’t want to run out to the store just to buy a jug of it.
Luckily, you don’t need to because making homemade buttermilk substitute at home is incredibly easy.
All you need is milk and an acidic ingredient, and you’ll have a tangy homemade buttermilk that’s ready to use in just a few minutes.
Like the store bought version this buttermilk has that slightly tangy flavor that makes pancakes and biscuits so delicious, while also helping baked goods turn out tender and moist.
It’s especially handy shortcut when you only need a small amount for a recipe and don’t want to buy a whole container that may end up sitting in the refrigerator until it gets forgotten.
Ingredients
To make this you’ll need:
- Milk– Whole milk works best.
- Lemon juice– You could also substitute white vinegar.
How to Make
Making homemade buttermilk substitute is so easy!
Just stir together the milk and lemon juice in a mason jar or other container that has a lid.
Let it sit, covered, for 15 minutes at room temperature.
After 15 minutes, use it in your favorite recipes exactly as you would use store bought buttermilk or pop it into the fridge in the sealed container.
Enjoy!
Storing
Store the sealed container in fridge for up to 4 days.
Tips and Tricks
- Do not freeze homemade buttermilk.
- You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won’t have the same tang.
- This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.
Recipes to Use Homemade Buttermilk
Homemade buttermilk is an absolute lifesaver whenever you run into a recipe that calls for buttermilk and you don’t have any on hand.
Make it and enjoy in all your favorite recipes.
Looking for recipes to use up the rest of it?
Try these:
- Glazed Peach Fritters
- Jalapeno Cheddar Stuffed Smoked Meatloaf
- Blueberry Buttermilk Breakfast Cake
- Copycat Chick Fil A Spicy Deluxe Sandwich
- Bojangles Bo-Berry Biscuits
- Chicken Fried Steak Fingers With Gravy
- Homemade Sausage Gravy
- Air Fryer Hushpuppies
If you’ve tried this HOMEMADE BUTTERMILK, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Buttermilk
Instructions
- Combine the milk and lemon juice in a mason jar or other suitable container.16 Ounces Whole Milk, 2 tbsp Fresh Lemon Juice
- Stir and allow to sit, covered, for 15 minutes. Do not put it in the fridge for this step as it works best at room temp.
- Store in a covered container for up to 4 days, in the refrigerator. Using it right away is best.
Notes
- Do not freeze homemade buttermilk.
- You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won't have the same tang.
- This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.
Nutrition
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Homemade pancake mix is an easy pantry staple you can make with ingredients you probably already have on hand. This mix is the perfect base for light, fluffy pancakes any morning.
I love having homemade mixes like this homemade pancake mix ready to go in the pantry.
It makes mornings easier, and I will take anything I can get to help with mornings from an extra large cup of coffee to a batch of pancake mix that’s just waiting for me to mix in a few wet ingredients.
All you need to do is scoop out the amount you need, add the wet ingredients, and you are ready to flip up some flapjacks with the perfect buttery flavor and fluffy centers.
The base is neutral so you can add in any of your favorite mix ins like blueberries, strawberries, or chocolate chips.
Not only does making a batch of your own mix save you time if you make enough to store for later, but it is about half as expensive as store-bought mix ounce for ounce.
That’s not a bad way to save some pennies!
Ingredients
To make the pancake mix itself you’ll need:
- Flour– All purpose.
- Baking powder– Not baking soda.
- Salt
- Sugar– Granulated.
To turn this mix into pancakes you’ll need:
- Milk– Regular milk will work. Whole is best.
- Egg
- Butter– Melted.
- Vanilla– Real vanilla extract tastes the best.
How to Make Homemade Pancake Mix
Homemade pancake mix is so easy to make!
Just whisk all of the pancake mix ingredients together in a large mixing bowl until they are evenly combined.
Transfer the mixture to a large ziplocking bag, airtight container, or sealable jar if you are storing for later use.
How to Make Pancakes from the Mix
To make pancakes from this homemade mix, just whisk together all the wet ingredients together in a large mixing bowl.
Then whisk the dry pancake mix into the bowl of wet ingredients, until the batter is smooth.
Heat a large skillet or griddle pan over medium heat, grease it with butter.
Using a 1/4 cup measuring cup, pour circles of batter onto the hot skillet with room for them to spread.
Cook until bubbles appear on top toward the center of the pancakes.
Carefully flip the pancakes over and continue cooking just until the pancakes are set and are golden brown.
Repeat until all the batter’s been used.
Serve warm with your favorite toppings, and enjoy!
Storing
Store the pancake mix in an airtight jar or container or in ziplocking bag in your pantry.
The mix should stay good for about 6 months.
After 6 months, the baking powder won’t have as much leavening.
To store leftover pancakes, either wrap them tightly in foil or plastic wrap and refrigerate them for up to 3 days.
Reheat them in a warm oven for a minute or two to warm them through.
You can also put them in a freezer safe bag and freeze them for up to 3 months.
Reheat frozen pancakes in a warm oven until the pancakes are warmed through.
Tips and Tricks
- Double, triple, or even quadruple the batch so you have some on hand when you need it!
- For longer pancake mix storage, store the mix in the fridge in glass mason jar or a vacuum-sealed bag. The key to fridge storage is keeping the moisture out so it doesn’t activate the baking powder. With proper storage it can last up to a full year.
- When you make the pancakes, you’ll notice bubble start forming around the edges of the pancakes first. I find if you flip when the bubbles are only on the edges the first side is slightly undercooked. To prevent this, wait until you see bubbles form in the middle of the pancakes.
- Make sure the griddle is hot enough by dropping a little water on it when it is preheated. If the water dances it is hot enough.
- Grease the griddle between batches.
Other Homemade Mixes
Homemade pancake mix makes perfect, fluffy pancakes, easier mornings, and saves you a little money.
Make them and enjoy!
Looking for other homemade mixes?
Try these:
- Brown Gravy Mix
- Everything Bagel Seasoning
- Oatmeal Muffing Mix
- Ranch Seasoning Mix
- Homemade Nestle Quik
- Lipton Onion Soup Mix
- White Gravy Mix
If you’ve tried this HOMEMADE PANCAKE MIX, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Pancake Mix
Ingredients
For The Pancake Mix
- 1 1/2 cup flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
For Making Pancakes
- 1 1/2 cups milk
- 1 large egg
- 2 tbsp butter melted
- 1 1/2 tsp vanilla extract
Instructions
To Make The Homemade Pancake Mix
- Add all of the pancake mix ingredients to a large mixing bowl. Whisk them together until evenly combined.1 1/2 cup flour, 1 tbsp baking powder, 1/2 tsp salt, 2 tbsp sugar
- Transfer the mixture to a large ziplocking bag, or airtight container, if storing for later use.
To Make Pancakes
- Add the pancake ingredients to a large mixing bowl and whisk them together until evenly combined.1 1/2 cups milk, 1 large egg, 2 tbsp butter, 1 1/2 tsp vanilla extract
- Add the dry pancake mix to the bowl, whisking again until evenly combined and the batter's smooth.
- Heat a large skillet, or griddle pan, over medium heat and add a bit of butter (or nonstick spray) to grease the pan.
- Using a 1/4 cup measuring cup, pour circles of batter onto the hot skillet, being sure to leave room to them to spread.
- Cook until bubbles appear on top, then carefully flip the pancakes over and continue cooking just until set & golden brown.
- Repeat until all the batter's been used.
- Serve warm with your favorite toppings, and enjoy!
Notes
- Double, triple, or even quadruple the batch so you have some on hand when you need it!
- For longer pancake mix storage, store the mix in the fridge in glass mason jar or a vacuum-sealed bag. The key to fridge storage is keeping the moisture out so it doesn't activate the baking powder. With proper storage it can last up to a full year.
- When you make the pancakes, you'll notice bubble start forming around the edges of the pancakes first. I find if you flip when the bubbles are only on the edges the first side is slightly undercooked. To prevent this, wait until you see bubbles form in the middle of the pancakes.
- Make sure the griddle is hot enough by dropping a little water on it when it is preheated. If the water dances it is hot enough.
- Grease the griddle between batches.
Nutrition
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Copycat Chickie’s & Pete’s crab fries are crispy seasoned fries tossed with Old Bay and served with a rich, creamy cheese sauce for dipping. This easy copycat recipe lets you enjoy the Philly area game day favorite at home whenever the craving hits.
If you’ve ever been to Philly, you know the casual food scene is basically cheesesteaks and Chickie’s & Pete’s crab fries.
Step off the plane in Philadelphia airport and you can buy them there.
And of course, they are a staple at the Linc and Citizen’s Bank Park and so many other locations throughout the city.
They are such a fan favorite for good reason.
The combination of crispy fries, Old Bay seasoning, and that warm, creamy cheese sauce is one of those simple combinations that’s almost impossible to stop eating.
And what do these copycat Chickie’s & Pete’s crab fries have in common with cheesesteak?
The cheese sauce.
Both steak sandwiches and crab fries get served with a smooth, creamy cheese sauce.
And this cheese sauce is smooth, creamy, and rich.
It’s the perfect balance to the bold Old Bay seasoning.
Give this recipe a try whenever you want some Philly flavor for game day and be prepared to make it over and over again.
Ingredients
To make these you’ll need:
- Frozen fries– A 32 ounce bag of crispy crinkle cut fries.
- Old Bay seasoning
- American cheese– Get the white American cheese from the deli and roughly chop it.
- Milk– Whole. Don’t substitute a lower fat milk or the sauce won’t come together properly.
How to Make
Copycat Chickie & Pete’s crab fries are so easy to make!
Just cook the fries according to the package directions for your preferred cooking method.
While the fries cook, warm the milk in a small sauce pan over medium heat, being careful not to boil or scald the milk.
When the milk is warm, stir in the chopped cheese until the cheese completely melts.
Season the fries evenly with Old Bay, tossing them to coat them.
Serve on a serving dish with the cheese sauce on the side for dipping.
Enjoy!
Storing Leftovers
This is one of those dishes that tastes best the day you make it.
However if you have leftover crab fries, I recommend storing the fries and cheese sauce in their own separate airtight containers in the fridge.
Reheat the fries in the oven or air fryer to crisp them up again and reheat the cheese sauce on the stove top, stirring in more milk if needed.
Is there crab in Chickie’s & Pete’s Crab Fries?
No!
People think there is but they are called crab fries because of the Old Bay seasoning, which is commonly used on seafood and has a crab on the spice jar.
There’s no actual crab, or seafood, in this recipe.
Tips and Tricks
- While you can make these with any cut of fry, crinkle cut fries are the authentic way. The restaurant’s dish uses crinkle fries and the combination of crispy exterior and softer interior is part of what makes this so delicious.
- Do not scald or boil the milk. It doesn’t improve the texture of the sauce and you risk burning the milk.
- Whole milk is a must! If you use lower fat milk, the sauce won’t be as thick.
Other Game Day Recipes
Copycat Chickie’s & Pete’s crab fries are a delicious, Philly style game day snack or appetizer.
Make them and enjoy!
Looking for other game day recipes?
Try these:
- Philly Cheesesteak Dip
- Chipped Ham Barbecue
- Grillo’s Pickle Dip
- Crockpot Chicken Parmesan Sliders
- Alabama Fire Crackers
- Beer Battered Mushrooms
- Chopped Italian Sliders
- Loaded Buffalo Cheese Fries
If you’ve tried this COPYCAT CHICKIE’S & PETE’S CRAB FRIES RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chickie's & Pete’s Crab Fries (Copycat Recipe)
Ingredients
- 1 32 oz bag frozen crispy crinkle cut fries
- 1 1/2 - 2 tbsp Old Bay seasoning
- 1/2 lb sliced deli white American cheese roughly chopped
- 1/2 cup whole milk
Instructions
- Cook the fries per the package directions for your preferred method.1 32 oz bag frozen crispy crinkle cut fries
- While the fries are cooking, heat the milk in a sauce pan set over medium heat. Do not let it boil or scald.1/2 cup whole milk
- Once the milk's warm add the chopped cheese. Stir continuously until it's completely melted and the sauce is smooth and thickened.1/2 lb sliced deli white American cheese
- Sprinkle the seasoning evenly out overtop of the cooked french fries. Gently toss until evenly coated.1 1/2 - 2 tbsp Old Bay seasoning
- Transfer the fries to a serving plate, and serve with the cheese sauce in a bowl on the side.
Notes
- While you can make these with any cut of fry, crinkle cut fries are the authentic way. The restaurant's dish uses crinkle fries and the combination of crispy exterior and softer interior is part of what makes this so delicious.
- Do not scald or boil the milk. It doesn't improve the texture of the sauce and you risk burning the milk.
- Whole milk is a must! If you use lower fat milk, the sauce won't be as thick.
Nutrition
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