Greek yogurt, powdered sugar, and crunchy pretzels come together in this easy yogurt-covered pretzels recipe — a sweet, salty treat ready with just three ingredients.
I’ll be honest — these yogurt-covered pretzels started as my little rebellion against the snack aisle. You know the moment: you’re standing there, eyeing that overpriced bag of store-bought pretzels, debating if today’s the day you splurge. After one too many impulse buys (and honestly, a few pretzels that tasted a little stale), I decided to give homemade a try. And what do you know? Not only were they ridiculously easy to make, but they tasted fresher, creamier, and more “just right” than anything I’d grabbed off a shelf. Plus, the process itself is fun — a bit messy, sure, but isn’t that half the joy of kitchen experiments?
Why You’ll Love This Yogurt Covered Pretzels Recipe
There’s something magical about these little bites that makes them disappear from the plate faster than you can say snack time.
Super simple, no fancy tools needed — If you can stir and dip, you’re good.
Budget-friendly snack fix — Forget paying a premium at the store; these cost a fraction to make at home.
Endlessly customizable — Chocolate drizzle, sprinkles, crushed nuts… go wild.
Kid-approved (and kid-helper friendly) — Perfect for little hands to help dip and decorate.
Freezer-friendly goodness — Keep a stash on hand for sudden snack cravings.
Ingredient Notes:
These pretzels are proof that a few humble ingredients can team up for something special. Here’s what makes them work:
Greek yogurt: The thicker, the better. It helps form a coating that clings to the pretzels and sets up nicely.
Powdered sugar: Sweetens the yogurt and thickens it into that perfect glaze.
Miniature pretzels: Any small shape will do, but I’m partial to the classic twists — they hold the glaze well and look extra cute.
Optional add-ons: Melted chocolate chips for drizzling or colorful sprinkles for a festive touch.
How to Make Yogurt-Covered Pretzels — Step-by-Step
You don’t need to be a kitchen pro for this one. Let’s break it down so it’s as easy as possible.
Step 1:Make the glaze. In a large bowl, stir together the Greek yogurt and powdered sugar. You’re looking for a smooth, thick consistency that will coat the pretzels without running off. If it’s too thin, no stress — just add more powdered sugar a spoonful at a time.
Step 2:Prep your tray. Line a baking sheet with wax paper so nothing sticks. Pro tip: clear space in your freezer now so you’re not juggling a full tray later!
Step 3:Dip away. Drop each pretzel into the glaze, turn to coat, and let any extra drip off. Lay them out in a single layer on your prepared tray.
Step 4:Decorate. Melt the chocolate chips, pop the melted chocolate into a zip-top bag, snip off the corner, and drizzle over half the pretzels. Sprinkle the others with your favorite colorful toppings before the glaze sets.
Step 5:Freeze. Pop the tray into the freezer for at least two hours, or until the glaze is firm. Keep them frozen until ready to serve — they’re best cold!
Storage Options for Yogurt-Covered Pretzels
These little snacks are happiest in the freezer. Store them in an airtight container, layered with wax paper if needed, so they don’t stick together. They’ll keep for about two weeks (but let’s be honest, they won’t last that long). Avoid storing at room temperature or in the fridge too long — the glaze will soften or weep.
Variations and Substitutions for Yogurt Covered Pretzels
One of the best things about this recipe is how easy it is to tweak it to your liking:
Dairy-free option: Use a plant-based Greek-style yogurt and double-check that your powdered sugar is free of any dairy-derived additives.
Change up the glaze flavor: Add a drop of vanilla or almond extract for extra depth.
Add crunch: Sprinkle on finely chopped nuts, seeds, or crushed cookies for a fun texture.
Color it up: Mix food coloring into the glaze for themed treats (think pink for Valentine’s Day, green for St. Patrick’s).
What to Serve With This Yogurt-Covered Pretzels Recipe
These pretzels are stars on their own, but they’re also fantastic as part of a bigger spread. Add them to a snack board with dried fruit, nuts, and dark chocolate. Pack them in lunchboxes or picnic baskets. Or serve them with coffee, tea, or hot chocolate for a cozy, no-fuss treat.
FAQ
Q: Can I use regular yogurt instead of Greek yogurt? A: Regular yogurt tends to be too thin, so the glaze may not stick well. If it’s all you have, try straining it through cheesecloth first to thicken it.
Q: How long can I store these pretzels? A: They’ll keep for up to two weeks in the freezer — if they last that long without getting devoured!
Q: Why is my glaze sliding off the pretzels? A: The glaze might be too thin. Add more powdered sugar, a little at a time, until it’s thick enough to cling to the pretzels.
Yogurt Covered Pretzels Recipe
Prep Time 15 minutesmins
Freeze Time 2 hourshrs
Total Time 2 hourshrs15 minutesmins
Sweet, salty, and irresistibly crunchy, these yogurt-covered pretzels are easy to make at home with just three ingredients and a little freezer time.
Ground beef, ketchup, onion, mustard, vinegar, Worcestershire sauce, and spices come together for a rich, tangy Coney sauce that’s perfect on hot dogs or fries.
Coney sauce always takes me back to those summer cookouts where everyone’s crowded around a grill, and the smell of sizzling hot dogs fills the air. I used to think you had to hit up a diner or a ballpark to get that perfect, saucy, messy, utterly delicious hot dog topper. But then one day, I thought — why not try making it at home? And let me tell you, once you see how simple (and fast!) it is to whip up a batch of this stuff, you’ll wonder why you ever bothered paying for the canned or mystery-meat versions. Plus, it makes your kitchen smell amazing, and it’s one of those recipes that’s just as good spooned over fries or a baked potato as it is piled onto a hot dog. Honestly, I usually end up making extra just so I can “taste test” (okay, snack) before serving.
Why You’ll Love This Coney Sauce Recipe
This isn’t just any old hot dog topping — this sauce brings the fun, the flavor, and the nostalgia.
Quick and easy to make — No fancy equipment or hours of simmering. You’ll have it ready in about 20 minutes.
Rich, tangy, and a little sweet — The perfect balance that takes an ordinary hot dog to “wow” level.
Versatile — Top hot dogs, fries, nachos, baked potatoes… or just grab a spoon (no shame).
Freezer-friendly — Make a big batch, portion it out, and you’re ready for any backyard BBQ emergency.
Budget-friendly — A big pot of this costs way less than takeout, and tastes fresher, too.
Ingredient Notes:
This sauce is all about simple pantry staples working together to make magic.
Ground beef: The star of the show. Lean works well, but any ground beef will do — just drain off excess fat if needed.
Ketchup: Adds sweetness and tang, plus that familiar chili-dog flavor we all know and love.
Onion: Brings savory depth and texture. Finely chopped so it blends right in.
Yellow mustard: A must for that classic Coney tang.
White vinegar: Balances the sweetness and brightens everything up.
Worcestershire sauce: Adds a subtle, savory kick.
Spices (celery seed, black pepper, salt): Just enough to round out the flavor without overpowering the sauce.
Sugar: Gives that signature sweet edge — don’t skip it!
How to Make Coney Sauce — Step-by-Step
Let’s break it down so you can have a batch ready in no time.
Step 1: Start by cooking your ground beef. Place it in a skillet over medium heat, breaking it up as it cooks. You want it browned all over, no pink spots left. If you like it extra fine (like the stuff from your favorite diner), you can pulse the raw beef in a food processor before cooking. Once browned, drain off any grease.
Step 2: In a saucepan, combine your ketchup, onion, mustard, vinegar, Worcestershire sauce, sugar, and all those lovely spices. Stir it up well and bring it to a simmer over medium heat. No need for extra water — the ketchup and vinegar give you all the liquid you need.
Step 3: Add the drained beef to your simmering sauce. Turn the heat to low and let it cook gently for about 30–40 minutes, stirring now and then to make sure it doesn’t stick. This is where the flavors really come together, and that rich, saucy texture forms. Once it’s thick and fragrant, you’re good to go.
Storage Options
This Coney sauce keeps really well, which means you can make it ahead or stash leftovers. Let it cool, then store it in an airtight container in the fridge for up to 3 days. Want to plan ahead? Freeze portions in freezer-safe bags or containers — they’ll keep for up to 3 months. Just thaw and reheat gently on the stove when the craving strikes.
Variations and Substitutions
Once you’ve mastered the basic Coney sauce, you can have some fun with it:
Switch up the meat: Try ground turkey, chicken, or even plant-based crumbles for a different spin.
Make it spicy: Add a pinch of cayenne, a splash of hot sauce, or diced jalapeños for a kick.
Smoky twist: A little liquid smoke or smoked paprika gives the sauce a deeper, BBQ-style vibe.
Sweet swap: Use brown sugar instead of white sugar for a richer sweetness.
Herb it up: A sprinkle of oregano or thyme can add another layer of flavor.
What to Serve With This Coney Sauce
Coney sauce’s best friend is a hot dog, of course — soft bun, juicy dog, and a big spoonful of sauce on top. But don’t stop there! It’s also fantastic over crispy fries, tater tots, baked potatoes, nachos, or even stirred into mac and cheese. Basically, if it’s a carb, this sauce will make it better.
FAQ
Q: Can I make this sauce ahead of time? A: Absolutely! In fact, the flavors get even better after a day in the fridge. Just reheat gently when you’re ready to serve.
Q: Is Coney sauce the same as chili? A: Not quite. Coney sauce is smoother, thinner, and doesn’t have beans. It’s more of a tangy, sweet, chili-style topping designed for hot dogs.
Q: How can I thicken my Coney sauce? A: If your sauce is too thin, let it simmer uncovered a bit longer, or stir in a small cornstarch slurry (just cornstarch and water mixed together) for a quick fix.
Coney Sauce Recipe
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
A rich and tangy Coney sauce made from ground beef, ketchup, mustard, vinegar, and spices. Perfect as a topping for hot dogs, fries, baked potatoes, or nachos. This sauce is quick to prepare, freezer-friendly, and full of classic chili-dog flavor.
Step 1: Place the ground beef in a skillet over medium heat. Cook, stirring occasionally, until the beef is evenly browned with no remaining pink. For a finer texture, you may process the raw beef briefly in a food processor before cooking. Once cooked, drain the beef to remove excess fat.
Step 2: In a medium saucepan, combine the ketchup, chopped onion, white sugar, white vinegar, yellow mustard, Worcestershire sauce, salt, celery seed, and black pepper. Stir to blend the ingredients thoroughly. Bring the mixture to a simmer over medium heat. There is no need to add water, as the ketchup and vinegar provide sufficient liquid.
Step 3: Add the cooked and drained ground beef to the sauce. Reduce the heat to low and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking or burning. The sauce should thicken slightly and become rich in flavor.
Step 4: Remove from heat and serve warm over hot dogs, fries, or your preferred dish.
Notes
This Coney sauce can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop before serving. Adjust seasoning to taste as needed during reheating.
Soy sauce, rice vinegar, hoisin, sugar, garlic, ginger, and chili come together for a bold, tangy, and spicy General Tso sauce.
When I first tried making General Tso sauce at home, it was because I’d fallen into that trap we all know too well — you order takeout, you devour it, and then you find yourself craving it again the next day (but your wallet says no). So I figured, how hard could it be? Spoiler: it’s not hard at all. This sauce has become my go-to for jazzing up quick stir-fries, tossing with crispy tofu, or, let’s be honest, just drizzling over rice when I need something fast but satisfying. What I love most is that it feels fancy, like something you’d get from your favorite Chinese restaurant, but it comes together in no time and uses ingredients I usually have lurking in the pantry. And yes, I always make extra — because that fridge stash comes in handy for last-minute dinners or “just because” snack attacks.
Why You’ll Love This Iron Chef General Tso Sauce
There’s a reason this sauce is so beloved, and once you try it homemade, you’ll get it.
Packed with bold flavor — Sweet, tangy, salty, spicy… it hits all the right notes.
Quick and easy — You’ll have it ready in about 10 minutes, no special tools or techniques required.
Versatile magic sauce — Works on chicken, tofu, veggies, noodles, or even as a dipping sauce.
Better than takeout — Fresher, customizable, and you control the spice level.
Great for meal prep — Make a batch, and you’ve got instant flavor ready to go all week.
Ingredient Notes
This sauce is one of those beautiful examples of simple ingredients teaming up for big results.
Soy sauce: The salty backbone of the sauce — use a mix of light and dark soy sauce if you want a deeper color and richer flavor.
Rice vinegar: Adds that bright, tangy edge that balances out the sweetness.
Hoisin sauce: Brings a bit of sweet-salty complexity and a thicker texture.
Sugar (white and brown): A combination for layered sweetness with a subtle molasses note from the brown sugar.
Garlic & ginger: Fresh is best — they add depth and that classic kick.
Red pepper flakes: The source of the heat; adjust to suit your taste.
Cornstarch: The secret to that glossy, clingy finish we all love.
How to Make Iron Chef General Tso Sauce — Step-by-Step
This sauce comes together so fast, you’ll wonder why you ever bought it bottled.
Step 1: If using dry red peppers, cut them into pieces, remove the seeds (they can make things bitter and too spicy), and blanch them quickly in boiling water for about 30 seconds. This helps them keep their color and cuts any harsh bitterness. Drain and set aside.
Step 2: In a small bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), hoisin sauce, tomato sauce, and red pepper flakes. Stir until everything is nicely mixed. This is your flavor base.
Step 3: Finely chop your garlic and ginger — you want these to blend into the sauce without big chunks.
Step 4: Heat a skillet over medium heat. Add oil, then toss in the prepped dry red pepper and cook for about 15 seconds. Add the garlic and ginger, cooking for another 25 seconds until fragrant (but not burnt!).
Step 5: Pour in the sauce mixture and let it simmer for about 30 seconds. Mix cornstarch with a bit of water to form a slurry, then stir it into the pan. Cook until the sauce thickens and turns glossy — usually another minute or so. Finish with a drizzle of sesame oil and give it a final stir. Your sauce is ready to go!
Storage Options
This sauce keeps really well, making it perfect for meal prep or leftovers. Let it cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 weeks — the flavors only get better as they meld. Want to keep it longer? Freeze it for up to 3 months. Just thaw and reheat gently on the stove when you’re ready to use.
Variations and Substitutions
One of the great things about this sauce is how adaptable it is.
Make it vegan: This recipe already fits vegan diets — just check your hoisin and soy sauce labels to be sure.
Change the heat: Add more (or less) red pepper flakes, or toss in fresh chilies for extra fire.
Use fresh orange zest: For a citrusy twist that brightens the sauce beautifully.
Swap the sweetener: Use honey, agave, or maple syrup instead of sugar for a different kind of sweetness.
Go nutty: A touch of peanut butter stirred in gives a creamy, rich dimension.
What to Serve With This Iron Chef General Tso Sauce
This sauce is so versatile. It’s the star on crispy chicken or tofu, but also shines tossed with stir-fried veggies, drizzled over steamed rice, or even as a dipping sauce for spring rolls. Want to get creative? Try it with noodles, as a glaze for grilled meats, or mixed into a rice bowl with whatever leftovers you’ve got on hand.
FAQ
Q: Can I make this sauce ahead of time? A: Absolutely! It keeps well in the fridge for up to 3 weeks and in the freezer for 3 months.
Q: How do I adjust the spice level? A: Just tweak the amount of red pepper flakes or add fresh chilies if you want more heat.
Q: Can I thicken it more? A: Yes! Just stir in a bit more cornstarch slurry and simmer until it reaches your preferred consistency.
Iron Chef General Tso Sauce
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
A bold, tangy, and slightly spicy sauce made from soy sauce, hoisin, rice vinegar, sugar, garlic, ginger, and red pepper flakes. This General Tso sauce is ideal for chicken, tofu, stir-fries, or as a dipping sauce. It comes together quickly and adds vibrant flavor to any dish.
1dried red pepperseeds removed and cut into pieces
Equipment
Medium mixing bowl
Small bowl (for cornstarch slurry)
Sharp knife
Cutting board
Medium skillet or saucepan
Measuring spoons
Measuring cups
Wooden spoon or spatula
Prevent your screen from going dark
Instructions
Step 1: If using dried red pepper, cut it into pieces and remove the seeds. Bring a small pot of water to a boil, add the red pepper, and blanch for 30 seconds. Drain and set aside.
Step 2: In a medium bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), tomato sauce, hoisin sauce, and red pepper flakes. Stir well to create the sauce mixture.
Step 3: Prepare the garlic and ginger by finely chopping both.
Step 4: Heat a skillet or saucepan over medium heat. Add the corn oil, then the blanched red pepper. Cook for about 15 seconds. Add the garlic and ginger and sauté for an additional 25 seconds, stirring constantly to prevent burning.
Step 5: Pour in the prepared sauce mixture. Bring to a simmer and cook for about 30 seconds, stirring gently.
Step 6: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the simmering sauce and cook until the sauce thickens and turns glossy, about 1 minute.
Step 7: Add the sesame oil, stir, and cook for an additional 30 seconds. Remove from heat and serve as desired.
Notes
This sauce can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months. Reheat gently on the stove before serving. Adjust the amount of red pepper flakes or dried chili for desired heat level.
Texas Roadhouse Seasoned Rice is one of those simple sides that somehow manages to outshine the main dish. It’s buttery, savory, and full of bold spices—and you can make it right at home with just a few pantry staples. No need to wait for a night out to enjoy it.
This dish is technically a rice pilaf, which just means the rice gets toasted in butter before being simmered in broth and spices. The result? Rich, flavorful rice with the perfect fluffy texture. Serve it with just about anything—from steak to pulled chicken—and you’ve got a winning meal.
If you’ve ever had this at Texas Roadhouse, you already know how addictive it is. The good news? It’s incredibly easy to recreate in your own kitchen. Honestly, it’s just as tasty, and a whole lot more affordable.
Why You’ll Love This copycat Texas Roadhouse Seasoned Rice
Toasted in butter for rich, nutty flavor
Loaded with savory spices
Uses basic ingredients
Perfect with steak, chicken, or seafood
Naturally gluten-free with a few swaps
Quick, easy, and budget-friendly
Ingredients
Salted Butter: Toasting the uncooked rice in butter adds depth and richness to the final dish. It’s the key to good rice pilaf.
Long-Grain White Rice: The base of the dish. You can also use brown rice if you’d like a heartier option.
Onion: Adds flavor and aroma—this is what gives pilaf that classic smell. Shallots can work too if you prefer something milder.
Paprika: For warm, earthy notes and a subtle smoky color.
Garlic Powder: You can also use freshly minced garlic if you have it.
Cayenne Pepper: For a little heat. Adjust the amount to your liking.
Chicken Broth: Adds body and richness to the rice. You can also use bouillon dissolved in water if you don’t have broth on hand.
Salt and Pepper: Essential for seasoning—don’t skip the final taste test.
Chopped Parsley (optional): For a fresh pop of color and flavor.
How to Make Texas Roadhouse Seasoned Rice
1. Toast the Rice: Melt butter in a large pot over medium heat. Add rice and cook until golden brown, about 5 to 7 minutes.
2. Add the Flavor: Stir in the diced onion, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix until everything is well combined.
3. Pour in the Broth: Add chicken broth and bring the mixture to a boil. Stir occasionally.
4. Simmer and Steam: Reduce heat to low, cover, and let it simmer for about 22–25 minutes, or until most of the liquid is absorbed.
5. Fluff and Finish: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Tips for the Best Rice
Rinse the rice well before cooking to remove excess starch. This helps prevent clumping and gives you fluffier grains.
Use a nonstick or heavy-bottomed pot to avoid burning or sticking.
Toasting the rice in butter deepens the flavor and helps keep the grains separate.
If your broth evaporates too quickly, just add a little more water and continue simmering.
Let the rice sit uncovered at the end if it feels too wet—about 5 to 10 minutes should do it.
Use a fork—not a spoon—to fluff the rice.
Customize the seasoning with herbs like thyme, oregano, or dill.
Serve with pork chops, shrimp, or chicken. Leftovers are great in burrito bowls or rice salads.
Store in an airtight container in the fridge for up to 4 days. Cool completely before refrigerating.
You can freeze it too — store in an airtight container and freeze for up to a month.
Gluten-Free Version
To make this recipe gluten-free, just make the following swaps:
Use unsalted butter instead of salted
Make sure your chicken broth is labeled gluten-free
Replace soy sauce (if using) with gluten-free tamari
That’s it — follow the exact same steps as the original, and you’re good to go.
What to Serve With This Texas Roadhouse Seasoned Rice Recipe
Add leftover veggies or top with shredded pork for a full bowl-style dinner
Why Is My Rice Mushy or Dry?
Mushy rice: You may have added too much liquid or skipped rinsing the rice beforehand.
Dry rice: Could be not enough liquid, a loose-fitting lid, or cooking over too high heat. Make sure to reduce the temperature after the broth starts boiling.
What Browning the Rice Does
Browning the rice before adding liquid enhances its nutty flavor, similar to toasting almonds.
It also helps keep the grains from sticking together and gives the final dish that signature restaurant-style finish.
How to Reheat Leftovers
Microwave: Place the rice in a microwave-safe dish. Add a splash of water and break up clumps with a fork. Microwave for about 1 minute.
Stovetop: Add rice to a pot with a splash of water. Break up clumps, cover, and heat over medium-low until warm.
Final Thoughts
Texas Roadhouse Seasoned Rice is one of those budget-friendly recipes that feels like a treat. It’s flavorful, easy to make, and totally hits the spot.
Make it, share it, save it — it’s one of those recipes you’ll turn to again and again.
Texas Roadhouse Seasoned Rice (Copycat Recipe)
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
This buttery, boldly spiced Texas Roadhouse Seasoned Rice is easy to make at home! A simple rice pilaf toasted in butter and simmered in savory broth and seasonings — just like the restaurant favorite.
2tablespoonsfresh chopped parsleyoptional, for garnish
Equipment
Large pot with lid
Wooden spoon or spatula
Fine-mesh strainer (for rinsing rice)
Prevent your screen from going dark
Instructions
In a large pot, melt the butter over medium heat.
Add the rice and cook for 5–7 minutes, stirring frequently, until it starts to turn golden brown and smells nutty.
Stir in the onion, paprika, garlic powder, cayenne pepper, salt, and pepper. Cook for 1–2 minutes to combine and release the aroma.
Pour in the chicken broth and stir. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for 22–25 minutes, or until most of the liquid is absorbed.
Remove from heat and let the rice sit (still covered) for 5 minutes.
Fluff with a fork, sprinkle with parsley if using, and serve.
Notes
For a gluten-free version, use gluten-free chicken broth and unsalted butter.Rinsing the rice before cooking helps remove excess starch and prevents clumping.Leftovers can be stored in the fridge for up to 4 days or frozen for 1 month.This rice goes great with grilled steak, pulled chicken, shrimp, or even in burritos.
Jack Stack Cheesy Corn Recipe – Corn, ham, cheddar, cream cheese, milk, flour, and margarine come together in this creamy, cheesy corn dish perfect for parties.
I first fell in love with Jack Stack Cheesy Corn during a backyard BBQ where someone plopped down this golden, bubbling dish next to the ribs and brisket — and let’s just say I completely ignored the meat for the rest of the meal. It’s like mac and cheese’s fun cousin: creamy, cheesy, smoky thanks to the ham, and packed with sweet corn kernels that give every bite a little pop. I finally had to try making it myself, and honestly, it’s one of those recipes where you wonder why you don’t make it more often. It’s easy, it feeds a crowd, and it’s one of those sides where there are never leftovers (except the bit I hide for myself). Whether it’s for a holiday, a potluck, or just because, this dish always steals the show.
Why You’ll Love This Jack Stack Cheesy Corn Recipe
If you’re looking for a crowd-pleaser, this is it.
Ultra-creamy and cheesy — Loaded with cheddar and cream cheese for that perfect gooey texture.
Simple ingredients, big flavor — Nothing fancy here, just pantry basics and real food goodness.
Perfect for gatherings — Makes a big batch that’s ideal for holidays, barbecues, or any time you’re feeding a crew.
Versatile side — Pairs with everything from smoked brisket to roast chicken, and works as a dip too.
Freezer and make-ahead friendly — A lifesaver for busy cooks!
Ingredient Notes
This dish is all about comfort, and the ingredients reflect that — familiar, simple, and satisfying.
Corn: Frozen or thawed whole-kernel corn gives sweetness and texture.
Ham: Adds a smoky, savory element that takes it beyond your typical cheesy side.
Cheddar cheese: The star of the show for that melty, sharp cheese flavor.
Cream cheese: Brings extra creaminess and richness.
Milk: Helps create the smooth sauce that binds everything together.
Flour and margarine: These form the base of a simple roux to thicken the sauce.
Garlic powder: A subtle seasoning that boosts the flavor without overpowering.
How to Make Jack Stack Cheesy Corn — Step-by-Step
This dish comes together in a few easy steps that make it feel downright foolproof.
Step 1: Start by melting margarine in a medium saucepan over moderate heat. Once melted, stir in the flour and garlic powder. Cook briefly to form a roux — this is the base that gives the sauce body.
Step 2: Gradually add the milk, stirring constantly to avoid lumps. Keep stirring until smooth and thickened slightly.
Step 3: Off the heat, add the cheddar cheese and cream cheese. Stir until both are melted and the mixture is creamy.
Step 4: Fold in the corn and diced ham, mixing until everything is evenly coated in the cheese sauce.
Step 5: Transfer the mixture to a casserole dish or deep pan. Bake at 350°F for about 45 minutes, until bubbly and golden. Let cool slightly before serving.
Storage Options
Leftover cheesy corn (if you’re lucky enough to have any!) can be stored in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven until warmed through. If freezing, it’s best to freeze before baking: assemble the dish, wrap tightly in foil and plastic, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Variations and Substitutions
This dish is easy to adapt to your taste or what’s on hand.
Spice it up: Add diced jalapeño, green chilies, or a pinch of cayenne.
Use different meats: Crumbled bacon or leftover pulled pork make great additions.
Make it vegetarian: Just skip the ham — it’s still delicious.
Add a crunchy topping: Sprinkle buttered breadcrumbs or crushed crackers on top before baking for extra texture.
Switch the cheese: Mix in Monterey Jack, pepper jack, or smoked gouda for a twist.
What to Serve With This Jack Stack Cheesy Corn
Cheesy corn goes with just about anything you’d put on the grill or smoker — think brisket, ribs, pulled pork, or grilled chicken. It’s also a hit at holiday tables next to ham or turkey. And if you’re feeling casual, serve it as a dip with tortilla chips or crusty bread!
FAQ
Q: Can I make Jack Stack Cheesy Corn ahead of time? A: Yes! Assemble it up to two days in advance, cover, and refrigerate. Bake just before serving.
Q: Can I freeze cheesy corn? A: Absolutely. Freeze the unbaked dish tightly wrapped. Thaw in the fridge overnight and bake as directed.
Q: How can I reheat leftovers? A: Reheat in a 350°F oven until hot. If the sauce separates a bit, stir in a splash of milk to bring it back together.
Jack Stack Cheesy Corn
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
A rich, creamy casserole made with sweet corn, cheddar cheese, cream cheese, and smoky ham. This cheesy corn dish is perfect as a side for barbecue, grilled meats, or holiday feasts, bringing comfort and bold flavor to any meal.
Step 1: In a medium saucepan over moderate heat, melt the margarine. Once melted, add the flour and garlic powder. Stir continuously to form a smooth roux.
Step 2: Gradually add the milk, whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens to a smooth consistency.
Step 3: Remove the saucepan from heat. Stir in the shredded cheddar cheese and cubed cream cheese. Mix until both cheeses have fully melted and combined into a creamy sauce.
Step 4: Add the whole kernel corn and diced ham to the cheese sauce. Stir thoroughly to ensure all ingredients are evenly coated.
Step 5: Transfer the mixture to a casserole dish or deep baking dish. Bake at 350°F (175°C) for approximately 45 minutes, or until the dish is hot and bubbly.
Step 6: Remove from the oven and allow to cool slightly before serving.
Notes
This dish can be prepared in advance, covered, and stored in the refrigerator for up to two days before baking. If freezing, assemble the dish, wrap securely, and freeze for up to two months. Thaw overnight in the refrigerator and bake as directed, adding additional baking time if needed.
Hardee’s Gravy Recipe – Sausage, butter, flour, milk, salt, and black pepper come together for this rich, hearty Hardee ’s-style sausage gravy.
I still remember the first time I tried Hardee’s sausage gravy — it was on a road trip, one of those early mornings when nothing sounded better than a warm biscuit smothered in creamy gravy. I was hooked at the first bite. That rich, peppery sauce with crumbled sausage was pure comfort on a plate. Ever since, I’ve been chasing that flavor at home, and after a little tinkering, I landed on this recipe that’s now a breakfast staple in our house. It’s simple, quick, and brings all the cozy diner vibes right to your table. Bonus: it makes you feel like you’ve treated yourself without leaving your kitchen!
Why You’ll Love This Hardee’s Sausage Gravy Recipe
This recipe checks all the boxes for a hearty, satisfying breakfast.
Simple pantry ingredients — No fancy items needed; just basics you probably have on hand.
Fast and easy — Ready in about 20 minutes, perfect for busy mornings.
Rich, creamy, and flavorful — That classic southern-style gravy with plenty of sausage goodness.
Versatile — Serve over biscuits, toast, potatoes, or even rice.
Great for feeding a crowd — Double the batch for brunch gatherings or lazy weekend mornings.
Ingredient Notes
Each ingredient plays a role in creating that signature flavor and texture.
Sausage: Use a good-quality seasoned or flavored sausage for the best taste.
Unsalted butter: Adds richness and helps form the roux for the gravy.
All-purpose flour: Thickens the sauce, creating that smooth, creamy consistency.
Whole milk: The base of the gravy — whole milk gives the best creamy texture.
Salt: Balances the flavors; adjust to taste.
Black pepper: Adds a bit of classic heat and depth.
Biscuits: The traditional pairing — homemade or store-bought works fine!
How to Make Hardee’s Sausage Gravy — Step-by-Step
This gravy comes together easily with just a few steps.
Step 1: In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it up as it cooks so you get nice crumbles. Once done, remove the sausage with a slotted spoon and set it aside in a bowl.
Step 2: In the same skillet, melt the butter. Stir in the flour and cook, whisking constantly, until it forms a smooth paste — this is your roux.
Step 3: Slowly add the milk, whisking as you go to prevent lumps. Continue whisking until the gravy thickens and becomes smooth and creamy.
Step 4: Return the cooked sausage to the skillet. Stir in salt and black pepper, along with any other seasonings you like. Let the gravy simmer gently for 10–15 minutes so the flavors meld.
Step 5: Serve hot over your favorite biscuits.
Storage Options
Store leftover sausage gravy in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk if it needs loosening up.
Variations and Substitutions
This gravy is easy to adapt to your taste.
Spice it up: Add a pinch of cayenne, red pepper flakes, or hot sauce.
Make it lighter: Use turkey sausage and low-fat milk.
Herb it up: Stir in fresh thyme or sage for a fragrant twist.
Gluten-free: Substitute flour with a gluten-free all-purpose blend.
What to Serve With This Hardee’s Sausage Gravy
Classic biscuits are the traditional choice, but don’t stop there! Try serving it over toast, English muffins, hash browns, roasted potatoes, rice, or even as a topping for a breakfast pizza. It’s also delicious alongside scrambled eggs and crispy bacon for a full breakfast spread.
FAQ
Q: Can I make sausage gravy ahead of time? A: Yes! Make it a day ahead and reheat gently, adding a splash of milk to bring it back to its creamy texture.
Q: How do I keep my gravy from getting lumpy? A: Whisk continuously when adding the milk to the roux, and add the milk slowly for a smooth sauce.
Q: Can I freeze sausage gravy? A: Absolutely — just cool it fully, freeze in portions, and thaw overnight in the fridge before reheating.
Hardee’s Sausage Gravy
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
A rich, creamy sausage gravy inspired by the classic Hardee’s recipe. Made with seasoned sausage, butter, flour, milk, salt, and black pepper, this comforting dish is perfect served over fresh, warm biscuits for a hearty breakfast or brunch.
Step 1: Place a large skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Once fully cooked, transfer the sausage to a bowl using a slotted spoon.
Step 2: In the same skillet, melt the butter. Stir in the flour and cook, whisking constantly, until a smooth paste forms.
Step 3: Gradually add the milk, continuing to whisk to prevent lumps. Cook until the mixture thickens to your desired consistency.
Step 4: Return the cooked sausage to the skillet. Stir in the salt and black pepper, mixing thoroughly. Allow the gravy to simmer gently for 10 to 15 minutes, stirring occasionally.
Step 5: Remove from heat and serve hot over your preferred biscuits.
Notes
Store leftover sausage gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess. For longer storage, freeze for up to 3 months in a freezer-safe container.
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