Seasoned to perfection, this Homemade Marinara Sauce is a great recipe to use in all your favorite pasta dishes!A DELICIOUS VERSATILE HOMEMADE SAUCELet me preface this by saying this is not your Italian Nonnas marinara sauce. I am very aware that this recipe is in no way authentic and I am not claiming it is at all. This is just my quick and easy version of marinara sauce (you dont even need to go out of our way to get fresh herbs!) So now that that is out of the way, lets get to this sauce. Maybe you want sauce for pasta or maybe you just want a great dipping sauce for those yummy mozzarella sticks! There really is no stopping how you can serve this marinara sauce. If you want to try a little something special for dinner tonight then put the jarred sauce on the shelf for later and try my very simple Homemade Marinara Sauce recipe!I loved how simple this was and I had everything on hand. Normally I have to go to the store for fresh herbs but I found your recipe where I could use dried herbs and it was great thank you so much. I will make this often! CarenFREQUENTLY ASKED QUESTIONS:Can I make this into a meat sauce? Yes! Brown the meat with the onions and then proceed with the recipe as written. The recipe will support about 1-1 pounds of ground meat.Or try my Meatball Parmesan Skillet using this marinara sauce recipe for a fun, meaty recipe! Can I use fresh herbs instead of dried? Fresh herbs are great to add to a Marinara Sauce. Dried herbs are more potent so youll use about 2-3 times the amount of fresh herbs. You may also need to simmer longer for the flavors to permeate the sauce. How long do I need to simmer this for best flavor? Simmer the sauce for at least 30 minutes. But it can be simmered for up to an hour or two. Keep the heat low and stir occasionally to make sure the sauce isnt sticking/burning on the bottom of the pan. Add cup of red wine just after sauting the garlic/herbs. Red wine provides depth and richness to the sauce. Can I double this recipe? Absolutely! If you want to double this to serve more people or to save for later, you can absolutely do that. How can I cut down on the acidity of the tomatoes without using sugar in this sauce? I did learn a tip about aciditythat I wanted to share with you. Were generally taught to add sugar to tomato sauces (like I do here) or sometimes folks add carrots because of their natural sweetness, but if you dont want to add sugar but still want to cut some of the acid in the sauce, try adding a bit of baking soda. It can really help neutralize the acidity and make it a little less tart without needing to add sugar. So you could add about a teaspoon here instead of sugar if you want an alternative. How do I store leftovers? Cool the marinara sauce to room temperature. Store in an airtight container or a ziptop bag. Sauce will keep in the refrigerator for 4-5 days or freeze in a freezer bag for up to 3 months.Defrost in refrigerator before reheating on stovetop. How else can I use this sauce? Obviously this Marinara Sauce is great with pasta but it would also be great to make some Homemade Meatballs and then add them to the sauce for spaghetti and meatballs or meatball sandwiches! INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)olive oil you could also use avocado oil as well.onion if you dont care for onions in your marinara sauce, you can omit them.garlic use fresh garlic here if at all possible. You just dont get the same flavor with the jarred stuff. If that is all you have on hand then go for it, but if you can use fresh, then that is best here. dried basil you can definitely use fresh herbs for this see my Frequently Asked Question section above on how to substitute.dried oreganocrushed red pepper flakes you can leave these out if you prefer. I dont think it makes it spicy at all but I know it is a taste preference.tomato pastetomato saucecrushed tomatoes if you want, you can get the crushed tomatoes that has basil added. You do not need to change any of the other ingredients. granulated sugar if you dont want to use sugar to cut the acidity, you can use something else. I made a suggestion in the FAQ (Frequently Asked Question) area above.HOW TO MAKE HOMEMADE MARINARA SAUCE:In a large skillet or Dutch oven, saute onion in olive oil over medium heat until soft and translucent (4-5 minutes).Add minced garlic, dried basil, dried oregano, and red pepper flakes; saute 1 minute longer.Add tomato paste, tomato sauce and crushed tomatoes (juice included). Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally. Taste the sauce and add granulated sugar as needed to balance the acidity in the sauce.Stir to combine. Serve over pasta, as a dipping sauce for garlic bread, etc.CRAVING MORE RECIPES?Crock Pot Homemade Meatballs and MarinaraChicken Parmesan CasseroleCrock Pot Beef RaguPizza Hut Garlic Cheese BreadMillion Dollar SpaghettiCowboy SpaghettiMeatball Sub CupsHomemade MeatballsCheesy Garlic BreadOriginally published: August 2021Updated photos and republished: May 2025 PrintHomemade Marinara SauceSeasoned to perfection, this Homemade Marinara Sauce is a great recipe to use in all your favorite pasta dishes!Course Side DishCuisine AmericanPrep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutesServings 12 servingsCalories 181kcalAuthor Brandie SkibinskiIngredients2 Tablespoons olive oil (or avocado oil)1 small yellow onion, diced3-4 cloves garlic, minced2 teaspoons dried basil2 teaspoons dried oregano teaspoon crushed red pepper flakes (optional)12 ounce can tomato paste29 ounce can tomato sauce28 ounce can crushed tomatoes2 teaspoons granulated sugar (optional, helps with the acidity of the tomatoes)InstructionsIn a large skillet or Dutch oven, add 2 Tablespoons olive oil and saute 1 small yellow onion, diced until soft and translucent (4-5 minutes). Add 3-4 cloves garlic, minced, 2 teaspoons dried basil, 2 teaspoons dried oregano and teaspoon crushed red pepper flakes until garlic is fragrant (about 30 seconds to one minute.) Add 12 ounce can tomato paste, 29 ounce can tomato sauce and 28 ounce can crushed tomatoes (juice included.) Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally. Taste the sauce and add 2 teaspoons granulated sugar (or to taste) as needed to balance the acidity in the sauce.Stir to combine.Serve over pasta, as a dipping sauce for garlic bread, etc. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 181kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Sodium: 1345mg | Fiber: 8g | Sugar: 21g

In just 5 minutes you can make this simple, creamy, 6-ingredient Million Dollar Dip that is bursting with cheese and bacon flavors!A FAST SAVORY DIP RECIPEI have no idea why this is called Million Dollar Dip but it sure does taste like a million bucks! This is the perfect appetizer to bring to your next get together! Its creamy, cheesy, and packed full of flavor. Plus, its so easy to make that itll be ready in no time! Serve this dip with crackers, chips, or even a fresh vegetable tray and I can guarantee, it will not last long!I made this for our 4th of July gathering today and was it ever a HIT! I made it exactly as written and wouldnt change a thing!! We had it with Ritz crackers and chips! SusanFREQUENTLY ASKED QUESTIONSWhat should I serve with this dip? My favorite way to serve it is with a side of Ritz Crackers or Fritos but its also delicious with club crackers, tortilla chips, or even veggies. Can I make this ahead of time? This dip is perfect to prepare ahead of time, and it only gets better with time. Alternatively, you can serve it straight away. However, if you choose to make it in advance and store it in the fridge, the consistency will firm up slightly. Just dont forget to give it a stir before serving. What other cheese can I use? For a bit of variety in your cheese selection, try adding mozzarella, pepper jack, colby jack, or even blue cheese. They all make for great additions! Do I have to use real bacon bits? No, I opted for real bacon bits (see my ingredient picture below) simply because theyre faster and easier to use. However, using 12 ounces of cooked, crumbled bacon is also an option. Alternatively, diced ham can be used for an equally amazing outcome. What else can I add in? I havent tried it, but I have heard that slivered almonds are tasty and you could try a teaspoon of dried ranch seasoning to mix it up. If you dont want to use sour cream, try using mayo instead. Can this be made into a hot dip? Ive gotten this question a lot so I thought I would add it here. I have not tested this as a hot dip. I think it would work but I just have not personally tried it. If you give it a try, please come back and let us know how it turned out for you! How to store Million Dollar Dip? Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)cream cheese its really important that this is completely softened to room temperature. It will ensure that this whips up nice and smooth and combines well with the other ingredients.sour cream I like a full fat sour cream but you can use lower fat if you prefer. You could even use mayonnaise if you dont like sour cream.shredded cheddar cheese I like a sharp cheddar but can really use any shredded cheese you enjoy. You can even grate the cheese yourself if that is your preference. See my FAQ above for different cheese ideas.real bacon bits you want to use the real bacon bits (or bacon pieces) not the crunchy bacon bits you find in the bottle that you sprinkle on salads. Or you can fry up some bacon and crumble it.green onions if you cant find fresh green onions, you could use chives or even dried chives. garlic powder I think this works perfect with garlic powder but if garlic isnt your thing, try substituting with some ranch seasoning mix (about 1 teaspoon). HOW TO MAKE MILLION DOLLAR DIPWhip the cream cheese and sour cream together in a large bowl with an electric hand mixer. Add the cheddar, bacon, green onions, and garlic powder. Whip until combined.Serve immediately or chill before serving with crackers or chips.CRAVING MORE RECIPES?Reuben DipDried Beef CheeseballCrack Chicken DipBLT DipVeggie DipSmoked Salmon DipCream Cheese Sausage BallsCherry Cheesecake Dip7 Layer DipPepper Jelly Cream CheeseCrock Pot Smoked Queso Dip100 Best Super Bowl Recipes PrintMillion Dollar DipIn just 5 minutes you can make this simple, creamy, 6-ingredient Million Dollar Dip that is bursting with cheese and bacon flavors!Course Appetizer, Side DishCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 12 servingsCalories 171kcalAuthor Brandie SkibinskiIngredients8 ounce block cream cheese, softened to room temperature1 cups sour cream2 cups shredded cheddar cheese cup real bacon bits4 green onions, thinly sliced1 teaspoon garlic powderInstructionsWhip the 8 ounce block cream cheese, softened to room temperature and 1 1/4 cups sour cream together in a large bowl with an electric hand mixer. Add 2 cups shredded cheddar cheese, 3/4 cup real bacon bits, 4 green onions, thinly sliced and 1 teaspoon garlic powder. Whip until combined. Serve immediately or chill before serving with crackers or chips. VideoNotesPlease refer to my FAQs and ingredient list above for other substitutions or for the answers to the most common questions.I like to serve it with Ritz Crackers or Fritos, but it is also good with club crackers, tortilla chips, or even veggies.To make it super easy to throw together, I used bacon bits, but you can cook your bacon first, it will take 12 ounces of cooked and crumbled bacon. It would also be amazing using very small diced ham.Mayo can be used in place of sour cream.Keep in the fridge for up to 5 days, freeze for up to 3 months.NutritionCalories: 171kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Sodium: 476mg | Fiber: 0.1g | Sugar: 2g

There is a very good reason why this Million Dollar Spaghetti recipe has gone viral! A deliciously filling and flavorful dinner that everyone absolutely loved!AN AMAZING SPAGHETTI RECIPE!Now I know the first thing youre going to do is look at that ingredient list for this Million Dollar Spaghetti and think its just too much. I did too when I started seeing this recipe go around on Tik Tok. But the more I saw all the videos and how excited everyone was after tasting it and how much their families went crazy over it I knew I had to give it a go. The alfredo sauce combined with the meat sauce is like a flavor explosion! This recipe is worth it! Note: I do share a couple of shortcuts below in the FAQ if you want fewer ingredients.This recipe was delicious!! Probably the best spaghetti recipe Ive made. I made it exactly as your recipe stated (except simmered the sauce for 45 minutes because I had the time to do so). Thank you for sharing! RoseFREQUENTLY ASKED QUESTIONS:Can I use store-bought alfredo sauce? Yes, instead of making the homemade alfredo sauce below, you can use 1 & 1/2 jars of store-bought alfredo sauce. What is the best marinara sauce to use? I would use whatever you normally enjoy eating on spaghetti. My personal favorite (for marinara and alfredo sauce) is Raos. I usually only buy it when I can get it on sale though because it can be a bit pricey. See my ingredient image below. Can I use a different pasta besides spaghetti? I think this recipe would still work if you used a different shaped pasta like penne, ziti, rigatoni, rotini or fettuccine. Just use the same amount as called for in the recipe. Can I cut this recipe in half? Yes. I think a good idea would be to split this spaghetti casserole into two smaller baking dishes. Make one now and freeze one for later (or give to a friend!) This is a great way to get two meals out of one! What should I serve with this? This really is a meal in itself. My go-to sides for spaghetti are a crisp green salad and some garlic bread! How do I store leftovers? Keep leftovers in a covered container in the refrigerator for up to 3 days. To freeze the entire dish, cover well with plastic wrap then aluminum foil and it will keep for 3 months. To freeze just a portion, put in a freezer safe covered container. Thaw in the refrigerator overnight then re-heat in the microwave using a microwave-safe container or plate. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef you can use ground Italian sausage, ground pork, ground turkey, etc. here. cajun seasoning I know this sounds really weird but trust me on this one it just works!marinara sauce use your favorite here or make it from scratch. I love Raos brand but will usually go with whatever is on sale. garlic I really love fresh garlic but if you prefer jarred or if that is all you have then go for it.heavy cream were basically making a homemade alfredo sauce here so you really need heavy cream, not milk.cooked spaghetti noodles you could also use angel hair, fettuccine or linguine.shredded parmesan and mozzarella cheeses Im a fan of Kraft shredded cheese but you can freshly shred yours if you prefer. Mozzarella cheese will be easier to shred if you pop it into the freezer for about 30 minutes first. HOW TO MAKE MILLION DOLLAR SPAGHETTI:Preheat the oven to 350F. Spray a 913-inch baking dish with cooking spray, and set aside. If you havent already, start cooking the spaghetti noodles. In a large skillet over medium-high heat, add the ground beef, onion, bell pepper, cajun seasoning, garlic powder, onion powder, and Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.Drain any excess grease then stir in the marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the heavy cream, parmesan cheese, salt, and pepper. Cook until the cheese has melted and the sauce thickens slightly.Add the cooked spaghetti noodles to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.Top with the meat sauce.Sprinkle the mozzarella and parmesan cheese over the top.Bake for 15 minutes until the cheese is melted. Garnish with dried parsley flakes if using and serve.CRAVING MORE RECIPES?Mexican Million Dollar SpaghettiCowboy SpaghettiChicken SpaghettiTaco SpaghettiBaked Spaghetti (a.k.a. Spasagna)Pizza Hut Garlic Cheese BreadOriginally published: December 2022Updated and republished: May 2025 PrintMillion Dollar Spaghetti (+Video)There is a very good reason why this Million Dollar Spaghetti recipe has gone viral! A deliciously filling and flavorful dinner that everyone absolutely loved!Course Main CourseCuisine AmericanPrep Time 35 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour 15 minutes minutesServings 8Calories 887kcalAuthor Brandie SkibinskiIngredients16 ounces (1 pound) spaghetti noodles (cooked al dente)For the meat sauce:1 pound ground beef1 small onion, finely diced1 green bell pepper, finely diced2 teaspoons cajun seasoning1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried Italian seasoning24 ounce jar marinara sauce For the alfredo layer: cup unsalted butter4 cloves garlic, minced2 cups heavy cream2 cups shredded parmesan cheese teaspoon kosher salt teaspoon black pepperFor the topping:2 cups shredded mozzarella cheese2 Tablespoons shredded parmesan cheese2 teaspoons dried parsley flakes (optional)InstructionsPreheat the oven to 350F. Spray a 913-inch baking dish with cooking spray, and set aside. If you haven't already, start cooking 16 ounces (1 pound) spaghetti noodles according to package directions.In a large skillet over medium-high heat, add 1 pound ground beef, 1 small onion, finely diced, 1 green bell pepper, finely diced, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes. Drain any excess grease then stir in 24 ounce jar marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally. While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt 1/2 cup unsalted butter over medium heat. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant. Stir in 2 cups heavy cream, 2 cups shredded parmesan cheese, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until the cheese has melted and the sauce thickens slightly. Add the cooked spaghetti to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish. Top with the meat sauce. Sprinkle 2 cups shredded mozzarella cheese and 2 Tablespoons shredded parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese is melted. Garnish with 2 teaspoons dried parsley flakes (optional) and serve! VideoNotesPlease refer to my FAQs and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 887kcal | Carbohydrates: 55g | Protein: 34g | Fat: 59g | Sodium: 1244mg | Fiber: 4g | Sugar: 7g

BBQ Beef Biscuit Cups only have 5 ingredients: biscuits, ground beef, bbq sauce, cheese and seasoning. So easy and they only take 30 minutes to make!A DELICIOUSLY EASY 30 MINUTE MEALIve got a really fun and easy recipe for ya today.I just love recipes like these BBQ Beef Biscuit Cups because they are easy to play around with but are perfect for busy evenings. Its a kid-friendly (picky eater approved) meal too! Plus, this recipe can definitely be tailored to your familys tastebuds!These are so easy to make. They taste absolutely awesome! Its a meal in itself with a salad. Or just a great snack. KarenFREQUENTLY ASKED QUESTIONS:What should I serve with these biscuit cups? You could serve fries, tater tots, steamed veggies and/or a side salad. Could I use chicken? Yes, you could shred some store bought rotisserie chicken or you could cook up some chicken and cut it into smaller chunks. What if I dont like BBQ sauce? You could use sloppy joe mix (like Manwich) or even taco seasoning (just follow the directions on the back of the packet mix.) What if I cant find the right size biscuits? See my ingredient image below. You want to look for the smaller, regular sized biscuits (not the Grands those are large.) Most stores have their own store brand version. There are 10 per package. They are usually going to be the most affordable option as well. If you cant find those, you could get the Grands and just cut them in half and spread them out as best you can into the bottom of the muffin tin. How do I store leftovers? These can be frozen for up to 3 months. You can also keep them in an airtight container in the refrigerator for 3 days. Reheat in the microwave or air fryer until warmed through. INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)ground beef you can use ground turkey, ground sausage, ground pork or ground chickenbarbecue sauce my favorite is Sweet Baby Rays but you use your favorite or you can go all out and make a Homemade BBQ Sauce!dried minced onion this is optional but I love the little kick of flavor it adds.refrigerated biscuits I think the Grands Jr work great here but you can use flaky layers or a store brand. Just make sure they arent the larger Grands biscuits those are too big. shredded cheddar cheese you can use store-bought or shred your own or use a different cheese altogether. I think pepper jack is nice if you want a kick of heat. HOW TO MAKE BBQ BEEF BISCUIT CUPS:Preheat oven to 400F degrees.Spray muffin tin with nonstick cooking spray.In a large pan, brown and crumble ground beef.Turn off heat.Drain excess grease.Put beef back in pan and add in BBQ sauce and dried minced onion. Stir well. Separate biscuits and place into greased muffin tins.Press dough up and along sides of muffin tins. Divide meat mixture between muffin tins on top of the biscuits.Sprinkle each one with shredded cheddar cheese. Bake for 10-12 minutes until biscuits are golden brown and cheese is melted.Serve with a fresh garden salad or fries.WANT MORE RECIPES LIKE THIS? Mini Chicken Pot PiesBBQ Chicken Pizza CupsSloppy Joe CupsCrescent Taco CupsTaco Biscuit CupsSpaghetti Cups100 Ground Beef RecipesOriginally published: April 2012Updated photos & republished: May 2025 PrintBBQ Beef Biscuit Cups (+Video)BBQ Beef Biscuit Cups only have 5 ingredients: biscuits, ground beef, bbq sauce, cheese and seasoning. So easy and they only take 30 minutes to make!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutesServings 10Calories 323kcalAuthor Brandie SkibinskiIngredients1 pound ground beef cup barbecue sauce1 Tablespoon dry minced onion12 ounce can refrigerated biscuits1 cup shredded cheddar cheesedried parsley flakes (optional, for garnish)InstructionsPreheat oven to 400F degrees. Spray muffin tin with nonstick cooking spray.In a large pan, brown and crumble 1 pound ground beef. Turn off heat and drain excess grease from ground beef. Put ground beef back in pan and add in 3/4 cup barbecue sauce and 1 Tablespoon dry minced onion. Stir well. Separate 12 ounce can refrigerated biscuits and place into greased muffin tins. Press dough up and along the sides. Divide meat mixture between muffins as best as you can. Sprinkle the biscuit cups with 1 cup shredded cheddar cheese(dividing evenly between all the cups). Bake for 10-12 minutes until biscuits are golden brown and cheese is melted. VideoNotesMake sure you are getting the regular-sized biscuits. There should be 10 biscuits per can. Dont use the larger Grands biscuits (unless you plan to cut them in half before you use them).NutritionCalories: 323kcal | Carbohydrates: 25g | Protein: 12g | Fat: 18g | Sodium: 641mg | Sugar: 8g

This Hot French Onion Dip is creamy, cheesy and gooey with the most delicious French onion flavor that is sure to become your new go-to appetizer!A CREAMY AND WARM APPETIZERMade with caramelized onions, melty cheese, and a creamy base, this baked dip is based off French Onion Soup (and boy is it GOOD!) This dip is the ultimate crowd-pleaser. I think even folks who dont consider themselves fans of onions, love this dip. And if youve never made caramelized onions at home, I am going to show you how easy it is. It really transforms the flavor of the onion to something so soft and almost sweet. It may look hard to make or like a fancy appetizer, but this dip is really so simple to make the hardest part is just waiting for those onions to caramelize!FREQUENTLY ASKED QUESTIONS:Can I make this in the Crock Pot? I believe you should be able to keep this warm in a slow cooker. Just follow the directions for caramelizing the onions and add the cream cheese. Then pop it all in a small slow cooker and add the cheese and then put on low to finish cooking then turn it to warm.This will help keep it warm for serving, especially if you are serving this at a gathering. Can I make this dip without a cast iron skillet? Yes! You can caramelize the onions in any skillet, then transfer the mixture to an oven-safe dish like a pie pan orsmall casserole dish for baking.I just find that the cast iron skillet seems to work best for even heating. How do I caramelize onions faster? Caramelizing onions properly takes time, butI was taught that adding a pinch of sugar and a splash of water or broth can help speed up theprocess slightly. However, avoid rushing, as low and slow cooking really does give the bestflavor. Use medium to low heat to ensure the onions caramelize slowly and evenly withoutburning. This can take 20-25 minutes, but the deep flavor is worth it.Also, you should stir occasionally, but not too frequently, to allow the onions to develop color. What are some good dippers for this recipe? Great dippers include baguetteslices, pita chips, pretzels, tortilla chips, crackers, or fresh veggies like celery,carrots, and bell peppers. What else can I add? You can mix in cooked baconbits, chopped spinach, or even a dash of hot sauce for a twist. Can I make this dip ahead of time? Yes, you can assemble the dip up to a day inadvance. Cover and refrigerate it, then bake it when youre ready to serve. If bakingdirectly from the fridge, add 5-10 minutes to the bake time. Can I substitute the cheeses? Absolutely! Gruyre adds a creamy, nutty flavor, but you can use mozzarella, Swiss, cheddar, fontina, or even Monterey Jack. A mix of cheeses can also add depth to the flavor. Can I use pre-caramelized onions or onion jam? Yes, if youre short on time, youcan use pre-caramelized onions or onion jam from a jar. Just make sure to adjustthe sweetness of the recipe, as some onion jams can be quite sweet.I havent tested it myself so youll kind of have to play with the amount to use. Add a little at a time then add more to your taste. How do I store leftovers? Store leftovers in an airtight container in the refrigeratorfor up to 3 days. Reheat in the skillet or microwave until warmed through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)unsalted butter salted butter could be usedyellow onions yellow onions or sweet onions work best for this recipe not red onions.Worcestershire saucegarlic for best flavor, use fresh garlic. The jarred stuff can be used in a pinch.salt and pepper if youre sensitive to sodium, you can omit this or lower it to better suit your needs. The Worcestershire sauce also has salt in it as well as the French Onion Soup.French onion soup feel free to use a low sodium or no sodium added version if you are sensitive to sodium.cream cheese softened to room temperature. If you forgot to pull it out early to soften it, check out my Tips to Quickly Softening Cream Cheese. Use room-temperature cream cheese to ensure a smooth and creamy dip. If thecream cheese is too cold, it may not mix well.gruyere cheese shredded. Gruyre adds a creamy and nutty flavor that pairs well with the onions, but you can substitute itwith Swiss cheese or fontina if needed.For extra richness, sprinkle Parmesan cheese on top before baking.French fried crispy onions these are the French fried (crispy) onions (not a paid affiliate link) that I used, but any brand of them will work just fine.fresh thyme this is an optionalingredient but it adds a nice, fresh herby flavor to top it all off.HOW TO MAKE HOT FRENCH ONION DIP:Heat a medium sized cast iron skillet over medium heat and add the butter. Once melted, add the sliced onions, Worcestershire sauce, minced garlic, salt, and pepper.Cook the onions, stirring occasionally, until deeply golden and caramelized, about 20-25 minutes. Reduce heat if they start to brown too quickly. Remove from heat and set aside to cool slightly.Preheat the oven to 375F degrees.Stir in French onion soup and cream cheese. Place skillet over low heat until cream cheese has completely melted.Remove from heat and top with shredded Gruyere cheese and French-fried onions.Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top. Garnish with fresh thyme, if desired. Serve hot with baguette slices.CRAVING MORE RECIPES?Jalapeno Popper DipCreamy Taco DipCrock Pot Queso DipCrock Pot Smoked Queso DipMillion Dollar DipReuben DipCheddar Ranch DipRefried Bean DipCrock Pot Chorizo Queso DipQueso DipPimento Cheese Sausage DipVeggie DipFried Pickle DipWhite Pizza DipBeer Cheese DipSmoked Salmon DipShrimp DipCrab Dip PrintHot French Onion DipA cheesy, creamy, savory dip with all the French Onion Soup flavors you love.Course AppetizerCuisine AmericanPrep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hourServings 10Calories 333kcalAuthor Brandie SkibinskiIngredients4 Tablespoons (1/2 stick) unsalted butter (can use salted)2 large yellow onions, thinly sliced1 Tablespoon Worcestershire sauce1 Tablespoon minced garlic1 teaspoon salt1 teaspoon black pepper10.5 ounce can French Onion soup (can use low or no sodium)8 ounce block cream cheese, room temperature12 ounce block gruyere cheese, shredded (about 3 cups)6 ounces French fried crispy onionsfresh thyme (for topping, optional)1 baguette, slicedInstructionsHeat a medium sized cast iron skillet (about 10 inches) over medium heat and add 4 Tablespoons (1/2 stick) unsalted butter.Once melted, add 2 large yellow onions, thinly sliced, 1 Tablespoon Worcestershire sauce, 1 Tablespoon minced garlic, 1 teaspoon salt and 1 teaspoon black pepper. Cook the onions, stirring occasionally, until deeply golden and caramelized, about 20-25 minutes. Reduce heat if they start to brown too quickly. Remove from heat and set aside to cool slightly. Preheat the oven to 375F degrees.Stir in 10.5 ounce can French Onion soup and 8 ounce block cream cheese, room temperature. Place skillet over low heat until cream cheese has completely melted. Remove from heat and top with 12 ounce block gruyere cheese, shredded and 6 ounces French fried crispy onions. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top. Garnish with fresh thyme Serve hot with 1 baguette, sliced. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If you dont have a heat safe skillet (like cast iron) transfer the prepared caramelized onion mixture to a 99-inch baking dish and continue with the recipe as written.NutritionCalories: 333kcal | Carbohydrates: 13g | Protein: 15g | Fat: 24g | Sodium: 954mg | Fiber: 1g | Sugar: 3g

Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner!A TENDER, JUICY PORK RECIPETheseCrispy Baked Pork Chopsdeliver all the crunch and flavor of fried pork chopswithout the mess! With just a few simple ingredients and no frying required, this easy recipe is perfect for a quick, delicious dinner the whole family will enjoy. If you are like me and always trying to figure out what to make with pork chops I got you covered! I think you are really going to love this one!FREQUENTLY ASKED QUESTIONS:What if my pork is already brined? If using enhanced pork, pork that has already been seasoned in a brine solution, it will be noted on the packaging, you can skip the brine to prevent the meat from being too salty. What can I do to help stop the breading from falling off? Be sure the pork is patted dry before breading.Doing so will help guarantee each dredge step does its job. Leaving the meat overly wet will result in a coating that comes off and does not stick to the meat after baking. Can I make these ahead of time? These chops do not do well if assembled too long before baking.The bread can become wet and soggy from the egg mixture. The breadcrumb topping can be made and stored in an airtight container at room temperature for up to 3 days before using. But I wouldnt bread the chops too early. Can I use store bought bread crumbs? Freshly made breadcrumbs make these chops extra crunchy. If using premade breadcrumbs, substitute panko for a similar crunch.Traditional breadcrumbs can be used but will not result in a similar crunchy coating. Can I skip the brining step? I think brining is actually great for pork chops because it is such a lean meat and so many people have trouble with their pork chops during out. So, I would definitely recommend NOT skipping it, even if you were just making these with a shake and bake mix. Honestly, I think I may start brining more of our pork chops that way with the brining step to help keep everything nice and moist. What should I serve these Crispy Baked Pork Chops with? I served these pork chops with my Ranch Roasted Potatoes that youll see in my pictures. I think they would also be great with other potatoes like Baked Potatoes, Ranch Smashed Potatoes, or French Fries. Theyd pair nicely with Maple Glazed Carrots, peas, broccoli, amid a delicious Brussels Sprouts Caesar Salad. How do I store leftover pork chops and whats the best way to reheat them? Pork chops can be stored in the refrigerator in an airtight container for up to 5 days.To reheat chops, place them in a 350F-degree oven for 10-15 minutes or until heated through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)pork This recipe uses a center cut boneless pork loin, at least inch thick.If using a thinner cut of meat, baking time will be reduced, cook until the internal temperature reaches 155 degrees.bread This recipe used a classic white artisanal sandwich bread, but any bread you have on hand could be used. White bread, Italian, or French bread could be used, you will need about 2 cups of breadcrumbs.shallots and garlic Shallot and garlic add an aromatic flavor. A couple tablespoons of minced onion can be substituted for the shallot.If using dry garlic, substitute teaspoon and add after browning the breadcrumbs.parmesan cheese Parmesan cheese adds an additional depth of flavor and a slight saltiness to the crumb topping. Romano or Asiago cheese can be substituted for parmesan if preferred.thyme and parsley Herbs add flavor and complement the garlic flavor in the crumb coating.egg- A couple eggs mixed with flour help to act as a glue for the breadcrumb topping.salt and pepper Lean pork loin benefits from a short brine, helping to lock in moisture making for a more tender and juicier chop.Season with a little bit of pepper right before breading.HOW TO MAKE CRISPY BAKED PORK CHOPSIn a bowl, dissolve 3 Tablespoons of salt in 4-5 cups of cold water. Place chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside. Tear bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add the breadcrumbs, vegetable oil, minced shallot, minced garlic, and teaspoon of salt.Cook for a few minutes, or until the bread is lightly toasted, stirring often so it doesnt burn.Remove from the heat to cool.Prepare the three plates for dredging. To the first bowl add cup of all-purpose flour. To the second bowl, add the two eggs and cup of all-purpose flour, stirring to combine. In the third plate, add the cooled breadcrumb mixer, parmesan cheese, parsley, and thyme. Remove pork from the brine, pat chops dry with paper towels.Season with pepper, a scant 1/8 teaspoon for each side.Coat chops in breading. First, dredge in flour, allowing any excess to shake off, next dip in the egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides.Place the coated pork chops on the prepared baking tray.Repeat the process with the remaining three chops. Bake for 18-20 minutes, or until the internal temperature reaches 145F degrees.Remove the pan from oven, serve warm.CRAVING MORE RECIPES?Shake and Bake Pork ChopsCountry Fried Pork ChopsHoney Garlic Pork ChopsRitz Cracker Pork ChopsAir Fryer Pork ChopsCrock Pot BBQ Pork ChopsCrock Pot Mississippi Pork ChopsCrock Pot Ranch Pork ChopsPan Fried Pork ChopsCrock Pot Pork ChopsBaked Pork Chops and RiceGrilled Pork ChopsGrilled Balsamic Pork ChopsSmothered Pork ChopsFrench Onion Pork ChopsCrock Pot Pork Chops and Potatoes For Two PrintCrispy Baked Pork ChopsTender pork loin chops with a crispy breading baked in the oven. Course Dinner, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesBrine Time 30 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 4Calories 443kcalAuthor Brandie SkibinskiIngredientsFor the brine:3 Tablespoons salt4-5 cups cold waterFor the pork chops:4 center cut boneless pork chops ( 1 inch thick)4 slices sandwich bread2 Tablespoons vegetable oil1 small shallot, minced (about 2 Tablespoons)3 garlic cloves, minced (about 3 teaspoons) teaspoon salt cup all-purpose flour (divided use)2 eggs2 Tablespoons grated parmesan cheese2 Tablespoons minced fresh parsley1 teaspoon minced fresh thymeblack pepper (to taste)InstructionsIn a large bowl, dissolve 3 Tablespoons salt in 4-5 cups cold water. Place 4 center cut boneless pork chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside.Tear 4 slices sandwich bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add 2 Tablespoons vegetable oil, breadcrumbs, 1 small shallot, minced, 3 garlic cloves, minced and 1/2 teaspoon salt. Cook until the bread is lightly toasted, stirring regularly so it doesn't burn. Remove from the heat to cool. Prepare the three plates for dredging. To the first bowl add cup of all-purpose flour.To the second bowl, add the 2 eggs and cup of all-purpose flour, stirring to combine. On the third plate, add the cooled breadcrumb mixture, 2 Tablespoons grated parmesan cheese, 2 Tablespoons minced fresh parsley and 1 teaspoon minced fresh thyme. Remove pork from the brine, pat chops dry with paper towels. Season with black pepper (about 1/8 teaspoon for each side). Coat chops in breading. First, dredge in flour, allowing any excess to shake off Next dip in the egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides Place coated chop on the prepared baking tray. Repeat the process with the remaining three chops. Bake on the middle rack for about 18-20 minutes, or until the internal temperature reaches 145F degrees. Be sure not to overcook pork chops or the can dry out always go by internal temperature for doneness. Remove the pan from oven, serve warm. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 443kcal | Carbohydrates: 27g | Protein: 37g | Fat: 20g | Sodium: 5505mg | Fiber: 1g | Sugar: 2g

Sloppy Joe Cornbread Casserole combines saucy, savory sloppy joe filling with golden cornbread for an easy, hearty comfort food dinner recipe!AN EASY GROUND BEEF CASSEROLEWhen Im looking for an easy, quick dinner, this dish is always one that comes to mind (and is always a hit even with the picky eaters!). Its a simple meal thats great for busy weeknights. I love using cornbread as a base for a lot of recipes like my Cornbread Taco Bake, Cheesy Beefy Cornbread Casserole, Cornbread Chicken Casserole and Cornbread Pizza (honorable mention to my Cornbread Waffles with Chili and Fixins!). It really is a fun twist and makes it a really filling meal!FREQUENTLY ASKED QUESTIONS:Why isnt the cornbread on top? I know you might be thinking but every other recipe for this has the cornbread on top. Well, my friends, this isnt every other recipe out there lol, it is BETTER! I like to do it this way because I think it makes it easier to slice and serve. Can I use a different cornbread mix instead? A box of Jiffy cornbread mix works absolutely perfect for this recipe. You could also pick up a bag of cornbread mix. Martha White makes a few good ones. I think those are only about 7 ounces but they would still work, the cornbread layer would just be a little bit thinner. No other changes need to be made. Can I use a bigger box of cornbread mix? I think you could use a larger box of cornbread mix and be ok (15 ounce) but i just havent tested it. Id probably just increase the milk to about cups and you may need to increase baking time. If you give it a try, please let me know how it turns out for you! What do I serve with Cornbread Sloppy Joe Casserole? I would lean towards a steamed veggie (the steamed veggie bags are great, like broccoli, cauliflower, etc.) and/or a salad. I also think these sides would work nicely: Honey Glazed Carrots Fried Corn Green Bean Salad Bacon Garlic Green Beans How long are leftovers good for? This will be good in the fridge for up to 3 days, but can go 5 days. The cornbread may get a little soggy after 3 days.It can be frozen for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)shredded cheddar cheese you can swap this shredded cheese out for other options. If you want a little heat, try some Pepper Jack. can of cream-style sweet cornJiffy cornbread mix see my Frequently Asked Questions above for other suggestions.milkeggslean ground beef no ground beef? No problem! You can use ground turkey, pork or chicken instead.yellow oniongreen bell pepper If you dont like bell pepper, just leave it out.Manwich sloppy joe sauce If you dont like the canned stuff, you can make it homemade. See my recipe for Crock Pot Sloppy Joes for a homemade version.HOW TO MAKE SLOPPY JOE CORNBREAD CASSEROLEPreheat the oven to 400 F. Oil a 913-inch baking dish with olive oil (or spray with nonstick cooking spray). Set aside.To a bowl add 1 cup shredded cheddar cheese, cream style corn, cornbread mix, milk, eggs, and sugar. Mix until combined.Transfer the batter to the greased baking dish.Bake for 20 minutes.While this is baking to a saute pan add the ground beef, onion, and bell pepper. Cook for 7 minutes or until the beef is no longer pink. Drain any excess grease. Add the Manwich. Simmer for 5 minutes or until the liquid has reduced.Remove the baking dish from the oven once it has baked for 20 minutes.Top the cornbread with the Manwich.Top the Manwich with the remainder of the cheese. Cover the dish with aluminum foil and bake for an additional 20 minutes.Remove from the oven. Sprinkle the parsley on top.CRAVING MORE RECIPES?Texas Toast Sloppy JoesCrock Pot Sloppy Joe Hash Brown CasseroleSloppy Joe CasseroleBig Mac Sloppy JoesCrock Pot Sloppy JoesDr Pepper Sloppy JoesCrock Pot Taco Sloppy JoesItalian Sloppy JoesSloppy Joe CupsSloppy Joe Bubble UpBBQ Beef Biscuit Cups PrintSloppy Joe Cornbread CasseroleA layered casserole with a sloppy joe filling and fluffy cornbread.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutesServings 8Calories 426kcalAuthor Brandie SkibinskiIngredients1 teaspoon oil (or nonstick cooking spray)3 cups shredded cheddar cheese (divided use, see notes below)14.75 can cream-style sweet corn8.5 ounce box Jiffy cornbread mix cup milk2 eggs1 teaspoon white granulated sugar (optional)1 pound lean ground beef cup finely chopped yellow onion cup finely chopped green bell pepper15 ounce can Manwich sloppy joe sauce2 Tablespoons chopped parsley (optional or dried parsley flakes)InstructionsPreheat the oven to 400 F.Oil a 913-inch baking dish with olive oil (or spray with nonstick cooking spray). Set aside. To a medium bowl add 1 cup shredded cheddar cheese, 14.75 can cream-style sweet corn, 8.5 ounce box Jiffy cornbread mix, 1/2 cup milk, 2 eggs and 1 teaspoon white granulated sugar (if using.) Mix until combined. Transfer the batter to the greased baking dish. Bake for 20 minutes. While this is baking, to a large saut pan add 1 pound lean ground beef, 1/2 cup finely chopped yellow onion, and 1/2 cup finely chopped green bell pepper. Cook and crumble until the beef is browned and no longer pink. Drain any excess grease. Add 15 ounce can Manwich sloppy joe sauce. Simmer for about 5 minutes or until the liquid has reduced. Remove the baking dish from the oven once it has baked for 20 minutes.Top the baked cornbread with the Manwich mixture. Top the Manwich with the remainder 2 cups shredded cheddar cheese. Cover the dish with aluminum foil and bake for an additional 20 minutes. Remove from the oven. Optional: sprinkle 2 Tablespoons chopped parsley on top (or dried parsley flakes.) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.A lot of store bought shredded cheese comes packaged with 2 cups of shredded cheese. This recipe calls for 3 cups. You can certainly just use 2 cups of shredded cheese for this recipe. It will work out just fine!NutritionCalories: 426kcal | Carbohydrates: 28g | Protein: 27g | Fat: 23g | Sodium: 841mg | Fiber: 3g | Sugar: 10g

Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.AN OLD-FASHIONED SOUTHERN STYLE RECIPEThere really is no other recipe that screams comfort food quite like chicken and dumplings. This meal will warm up and comfort any soul on a cold winters day! Want an easier version, be sure to check out my Crock Pot Chicken and Dumplings.The perfect recipe and just like I remember growing up. Thank you! DeniseFREQUENTLY ASKED QUESTIONS:Can I use chicken thighs or other dark meat? Absolutely! Use whatever cut of chicken you and your family enjoy! You could even purchase a store-bought rotisserie chicken to make this a little faster to prepare. What can I serve with Chicken and Dumplings? Personally, I like to serve with some sort of French Bread or Biscuits. If you want some more veggies with your meal, you could serve with a side salad or Green Beans. What is a flat dumpling? For those of you who didnt grow up eating this style of Chicken and Dumplings then youmay have eaten it at a place like Cracker Barrel. A lot of us grew up eating Chicken & Drop Dumplings. Flat dumplings are very basic and are meant to soak up the flavors of the broth. Its an easy, comforting homestyle meal. Can I add vegetables? You certainly could. This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some peas and carrots if you prefer. Could I use a rotisserie chicken? Absolutely, instead of roasting the chicken breasts, you can pick up a store bought rotisserie chicken. Can I boil the chicken instead? You sure can! You can boil the chicken directly in the chicken broth if you prefer. You can even do this the old school way and boil a whole chicken in water to create its own broth (see my post on how to make Homemade Chicken Broth on how to do that.) How do I store leftovers? Chicken and Dumplings are best eaten the day they are made. You can store it in a covered container in the fridge; however, the dumplings will continue to soak up the broth and can turn gummy over time. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)chicken breasts you can use bone in or boneless or even chicken thighschicken broth if you have any sensitivity to sodium, you can get the low or no sodium option. Alternatively, if you really want to kick up the flavor, try making Homemade Chicken Broth. all purpose flour my favorite brand of flour is White Lily but any brand of all purpose flour will work here. baking powder its super important you make sure your baking powder is fresh. If it isnt the dumplings wont puff up at all. salted butter it needs to be real butter and not margarine. milk whole milk is best if you have it. HOW TO MAKE OLD-FASHIONED CHICKEN AND DUMPLINGS:Preheat oven to 350F degrees.Spray a baking sheet with nonstick cooking spray.Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper.Bake for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked. Once the chicken is cooked, shred it with two forks.Or, you can put it into a stand mixer and have it do the work for you.Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings.In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.Now pour in the milk. Mix it all together.Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour.With a rolling pin, roll the dough out to about 1/4 thickness.Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.Using a knife or a pizza cutter, start cutting out your dumplings into squares.They dont need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it.Dust your dumplings with a bit more flour.The extra flour is all gonna help keep them from sticking but will also thicken your chickenbroth some as well when you add them to the pot.Bring the chicken broth up to a boil. Add in the shredded chicken and stir.Begin adding dumplings one at a time so they dont all stick together.Stir frequently while adding them.Allow dumplings to cook for about 15-20 minutes.You should notice your broth starting to thicken (from the extra flour) and your dumplingsmay start to sink a little to the bottom because they are soaking up the broth.Take one out and taste test it. It shouldnt have a doughy taste anymore.CRAVING MORE RECIPES?Southern Fried ChickenChicken & Dumplings CasseroleCrock Pot Chicken & DumplingsCrock Pot Chicken & Cheese DumplingsWhite Chicken Chili with Cornbread DumplingsOriginally published: April 2012Updated photos and republished: May 2025 PrintChicken and Dumplings (+Video)Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.Course Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutesServings 6Calories 348kcalAuthor Brandie SkibinskiIngredients2-3 chicken breasts (about 3 cups of cooked chicken)2 Tablespoons oil (avocado or olive oil)salt and pepper (to taste)2 quarts chicken broth2 cups all-purpose flour teaspoon baking powder2 Tablespoons cold salted butter, cubed1 cup milkall purpose flour (for your counter and for rolling out the dumplings)InstructionsPreheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.Place 2-3 chicken breasts on the baking sheet. Drizzle 2 Tablespoons oil on the chicken and season with salt and pepper Bake chicken for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked. Once the chicken is cooked, shred it with two forks.Pour 2 quarts chicken broth into a large pot and start warming it up on the stove top while you make the dumplings.In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Then add in 2 Tablespoons cold salted butter, cubed. Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well. Pour in 1 cup milk. Mix it all together.Dust your counter with a generous amount of all purpose flour. Place dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add more flour as necessary to keep it from sticking underneath or to your rolling pin. Using a knife or a pizza cutter, start cutting out your dumplings into squares. Dust dumplings with a bit more flour. The extra flour is gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.Bring chicken broth up to a boil. Add in shredded chicken and stir. Begin adding dumplings one at a time so they dont all stick together. Stir frequently while adding them. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore. Then serve! VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some (like peas and carrots) if you prefer.NutritionCalories: 348kcal | Carbohydrates: 35g | Protein: 17g | Fat: 14g | Sodium: 1246mg | Fiber: 1g | Sugar: 2g

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