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Cracker Barrel’s chicken and dumplings are a beloved comfort food, known for their rich, savory flavor and hearty texture. This dish combines tender chicken, a flavorful broth, and soft, pillowy dumplings to create the perfect meal for any occasion. Making this classic dish at home is easier than you might think, and with this step-by-step guide, you can recreate the magic in your own kitchen.

Ingredients

For the Chicken and Broth:

• 4 cups chicken broth
• 4 cups water
• 2–3 boneless, skinless chicken breasts (or thighs)
• 2 carrots, sliced (optional, for added flavor)
• 2 celery stalks, sliced (optional)
• 1 small onion, halved
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme (optional)

For the Dumplings:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• ¾ cup buttermilk (or regular milk)

For Thickening the Broth:

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for a thicker consistency)

Equipment Needed

• Large pot or Dutch oven
• Rolling pin
• Knife or pizza cutter
• Mixing bowls

Step-by-Step Method

Step 1: Cook the Chicken

1. Prepare the Broth Base:
   • In a large pot, combine chicken broth, water, salt, pepper, thyme, carrots, celery, and onion.
2. Add the Chicken:
   • Submerge the chicken breasts or thighs in the broth. Bring the mixture to a boil over medium-high heat.
3. Simmer:
   • Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken:
   • Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
5. Strain the Broth (Optional):
   • Remove the vegetables from the broth if you prefer a smoother soup. Return the broth to the pot.

Step 2: Make the Dumplings

1. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Cut in the Butter:
   • Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the Milk:
   • Pour in the buttermilk (or milk) gradually, stirring until a soft dough forms.
4. Roll Out the Dough:
   • Turn the dough out onto a lightly floured surface and roll it to about ¼-inch thickness.
5. Cut the Dumplings:
   • Use a knife or pizza cutter to cut the dough into 1-inch squares or rectangles.

Step 3: Cook the Dumplings

1. Bring the Broth to a Simmer:
   • Heat the broth to a gentle simmer.
2. Add the Dumplings:
   • Drop the dumpling pieces into the simmering broth one at a time to prevent sticking. Stir gently to keep them from clumping.
3. Cook the Dumplings:
   • Cover the pot and cook for 15–20 minutes, stirring occasionally, until the dumplings are tender and cooked through.

Step 4: Combine and Finish

1. Add the Chicken:
   • Return the shredded chicken to the pot and stir gently to combine.
2. Thicken the Broth (Optional):
   • If you prefer a thicker consistency, stir in the cornstarch slurry and cook for an additional 2–3 minutes until the broth thickens.
3. Adjust Seasoning:
   • Taste and adjust the salt and pepper as needed.

Serving Suggestions

• Serve the chicken and dumplings hot, garnished with chopped parsley for a touch of freshness.
• Pair with sides like cornbread, green beans, or a crisp salad for a complete meal.

Tips for Success

1. Don’t Overwork the Dough: Overmixing the dumpling dough can make it tough. Handle it gently for soft, tender dumplings.
2. Customize the Broth: Add a splash of heavy cream or milk for a richer flavor, or throw in extra vegetables like peas or mushrooms for variety.
3. Make It Ahead: The broth and chicken can be prepared a day in advance. Reheat and add the dumplings when ready to serve.
4. Store Leftovers Properly: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to maintain consistency.

Why You’ll Love This Recipe

1. Homemade Goodness: This recipe delivers the same comforting flavors as Cracker Barrel’s dish, with the added satisfaction of making it yourself.
2. Customizable: Easily adapt to your preferences by adding extra spices, vegetables, or a touch of cream.
3. Family-Friendly: The hearty, familiar flavors make this dish a hit with both kids and adults.

Final Thoughts

Copycat Cracker Barrel chicken and dumplings is the ultimate comfort food, offering rich flavors and a cozy, homemade feel. This step-by-step recipe simplifies the process, allowing you to recreate this restaurant favorite in your own kitchen. Whether it’s for a family dinner, a potluck, or a chilly evening treat, this dish is sure to become a regular on your menu. Enjoy the warmth and nostalgia in every bite!

Ingredients

Potato Balls:

• • 3 large potatoes (800g)

• • Salt, to taste
  • 3-4 tablespoons of cornstarch
  • Vegetable oil for frying

Garlic Cheese Sauce:

• • 5 cloves of garlic, minced
  • ~3 and 1/2 tablespoons of butter (50g)

• • 1 tablespoon of cornstarch
  • ~3/4 cup of milk (200ml)
  • 100g of cheddar cheese, grated

• • 1/4 teaspoon of salt
  • 1/4 teaspoon of paprika
  • 1/4 cup of water (50ml)

Instructions

Potato Balls:

1. Preparation:
   • • Peel the potatoes and cut them into chunks.
     • Place the potatoes in a pot of salted water and bring to a boil.

    

   • Cook until the potatoes are tender, about 15-20 minutes. Drain and let them cool slightly.
2. Mash the Potatoes:
   • • In a large bowl, mash the potatoes until smooth.

    

   • Add salt to taste and mix in 3-4 tablespoons of cornstarch until well combined. The mixture should be firm enough to shape into balls.
3. Form the Potato Balls:
   • • Using your hands, shape the potato mixture into small balls, about the size of a walnut.

    

   • Place the formed balls on a tray and set aside.
4. Fry the Potato Balls:
   • • Heat vegetable oil in a deep frying pan or pot over medium-high heat.

    

   • • Carefully add the potato balls to the hot oil, frying them in batches to avoid overcrowding.
     • Fry until golden brown and crispy, about 3-4 minutes per batch.
     • Remove the potato balls with a slotted spoon and drain on paper towels.

    

Garlic Cheese Sauce:

1. 1. Prepare the Garlic Butter:
      • • In a small saucepan, melt the butter over medium heat.

       

      • Add the minced garlic and sauté until fragrant, about 1-2 minutes.
   2. Make the Sauce:
      • • Stir in 1 tablespoon of cornstarch and cook for another minute.

       

      • Gradually whisk in the milk, ensuring no lumps form.
      • Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

1. Add Cheese and Seasonings:
   • • Remove the saucepan from heat and stir in the grated cheddar cheese until melted and smooth.
     • Add 1/4 teaspoon of salt, 1/4 teaspoon of paprika, and 1/4 cup of water to adjust the consistency.
     • Return to low heat if necessary to fully melt the cheese and blend the sauce.

    

More Information

• Serving Suggestions:
  • • Serve the potato balls hot with the garlic cheese sauce on the side for dipping.
    • Garnish with freshly chopped parsley or chives for a touch of color and freshness.

   

• Cooking Tips:
  • • Ensure the potatoes are well mashed to avoid lumps in the potato balls.
    • Adjust the consistency of the sauce by adding more milk or water if it becomes too thick.

   

• Storage Tips:
  • • Store any leftover potato balls in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness.

   

  • The garlic cheese sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Custard Topping:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Instructions:

1. • • Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
     • In a large bowl, beat eggs and sugar until pale and fluffy.
     • Prepare the Sponge Cake: 
   • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
   • Mix in vanilla extract and milk until just combined.
   • Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Custard Topping:
   • In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
   • In a small bowl, whisk the egg yolks, then temper them by slowly pouring in some of the hot milk mixture, whisking constantly.
   • Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and stir in vanilla extract and butter until smooth.
3. Assemble the Cake:
   • Once the cake is cool, place it on a serving plate.
   • Pour the warm custard over the top of the sponge cake, spreading to cover evenly.
   • Allow the custard to set slightly before slicing.

Ingredients: A Simple yet Flavorful Lineup

This dish relies on a handful of pantry staples and a few fresh ingredients, making it easy to prepare even on the busiest of days. The magic of Lemon Garlic Chicken with Creamy Bowtie Pasta lies in its simplicity, and the ingredients speak for themselves:

2 large chicken breasts, boneless and skinless – The chicken is the star of this dish, so you’ll want to use tender chicken breasts that cook quickly and soak up all the wonderful flavors.
Salt and pepper, to taste – Simple but essential! Seasoning the chicken breasts before cooking helps bring out their natural flavor.
1 tablespoon olive oil – Olive oil helps to cook the chicken and garlic to perfection while adding a mild, earthy flavor.
3 cloves garlic, minced – Garlic is the backbone of this recipe, infusing both the chicken and the creamy sauce with its aromatic goodness.
1 cup heavy cream – This gives the sauce its luscious, velvety texture. It’s rich and indulgent, creating the creamy base that pairs so well with the pasta.
1/2 cup chicken broth – Chicken broth adds depth to the sauce, balancing the creaminess with a savory, slightly salty undertone.
1 tablespoon lemon juice – Fresh lemon juice provides a bright, zesty contrast to the rich creaminess of the sauce, making each bite refreshing.
Zest of 1 lemon – The zest of the lemon intensifies the citrus flavor and gives the sauce an aromatic freshness.
1 teaspoon dried Italian seasoning – A blend of dried herbs like basil, oregano, and thyme adds a savory, herby flavor that complements the chicken and pasta.
8 oz bowtie pasta (farfalle) – Bowtie pasta is fun to eat and perfectly suited for holding onto creamy sauces, making each bite of pasta rich and flavorful.
1/4 cup grated Parmesan cheese – Parmesan cheese adds a salty, umami flavor that enhances the overall richness of the sauce.
Fresh parsley, chopped, for garnish – Fresh parsley adds a burst of color and a slight peppery bite that contrasts with the creamy richness of the dish.

Directions: The Step-by-Step Process

The beauty of Lemon Garlic Chicken with Creamy Bowtie Pasta lies in its straightforward steps. Here’s how to prepare this dish with ease:

Step 1: Season and Sauté the Chicken
Start by seasoning the chicken breasts with a pinch of salt and pepper on both sides. This simple seasoning is all you need to enhance the natural flavor of the chicken. Once the chicken is seasoned, heat the olive oil in a large skillet over medium heat.

Add the chicken breasts to the skillet and cook them for about 6-7 minutes per side, or until they’re golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s fully cooked. Once the chicken is ready, transfer it to a plate and cover it loosely with foil to keep it warm.

Step 2: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil. Add the bowtie pasta and cook it according to the package instructions, typically around 8-10 minutes, until it’s al dente. Once the pasta is cooked, drain it, reserving about 1/2 cup of the pasta water to add to the sauce if needed.

Step 3: Prepare the Creamy Sauce
In the same skillet where you cooked the chicken, add the minced garlic and sauté it for about 30 seconds. You want the garlic to become fragrant but not burn, as it can turn bitter if overcooked.

Once the garlic is softened, pour in the chicken broth and stir to deglaze the pan, scraping up any bits of browned chicken and garlic that are stuck to the bottom. This is where all the flavor resides! Let the chicken broth simmer for a minute or two, allowing it to reduce slightly before adding the heavy cream, lemon juice, and lemon zest.

Step 4: Add Seasonings and Cheese
Once the cream is in the pan, stir in the Italian seasoning, salt, and pepper to taste. Let the sauce simmer gently for a few minutes, thickening slightly. You can adjust the thickness by adding a little bit of the reserved pasta water. Once the sauce is smooth and creamy, add the grated Parmesan cheese, stirring until the cheese melts into the sauce, making it even creamier and more flavorful.

Step 5: Combine Pasta and Sauce
Add the cooked pasta into the skillet, tossing to coat it in the creamy sauce. If the sauce seems too thick, you can add a little more of the reserved pasta water to loosen it up and ensure the pasta is evenly coated with the sauce.

Step 6: Slice the Chicken and Combine
While the pasta is soaking in all that creamy goodness, slice the cooked chicken breasts into bite-sized pieces. Add the chicken to the pasta, gently tossing to combine everything together. The warm chicken will continue to release its juices into the pasta, making each bite even more flavorful.

Step 7: Garnish and Serve
Finish off the dish by garnishing it with freshly chopped parsley, which adds a burst of color and freshness. Serve immediately, and enjoy this zesty, creamy dish that’s sure to be a crowd-pleaser.

Ingredients

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Garlic Parmesan Sauce:
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• • 1 cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and pepper, to taste

  Preparation

1. Prepare the Chicken Wings:

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Place the wings on a baking sheet lined with parchment paper or a wire rack.
• Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.

1. Make the Garlic Parmesan Sauce:

• While the wings are baking, prepare the sauce.
• In a medium saucepan, melt the butter over medium heat.
• Add the minced garlic and sauté for about 1-2 minutes until fragrant.
• Pour in the heavy cream and bring the mixture to a gentle simmer.
• Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
• Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.

1. Coat the Wings:

• Once the wings are done, transfer them to a large bowl.
• Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.

1. Serve:

• Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

Enjoy

The best lemon custard Cake recipe

Ingredients

For the Lemon Custard:

• 2 egg yolks
• 100 g sugar
• 50 g corn starch or flour
• Juice of 2 lemons
• 300 ml milk

For the Pastry:

• 3 eggs
• 120 g sugar
• Vanillin (a pinch)
• 150 g melted butter
• 300 g flour
• 1 teaspoon baking powder
• Zest of 2 lemons
• Powdered sugar (for dusting)

Directions

Prepare the Lemon Custard:

Combine Ingredients:

1. In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.
2. Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
3. Gradually add 300 ml of milk, whisking continuously to avoid lumps.

Cook the Custard:

1. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
2. Once thickened, remove from heat and let the custard cool completely.

Prepare the Pastry:

Mix Wet Ingredients:

1. In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
2. Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.

Combine Dry Ingredients:

1. In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
2. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

Assemble the Pastry:

1. Preheat your oven to 190°C (375°F).
2. Grease and flour a baking dish.
3. Pour half of the pastry dough into the prepared dish and spread evenly.
4. Pour the cooled lemon custard over the dough, spreading it out evenly.
5. Top with the remaining pastry dough, spreading it carefully to cover the custard.
6. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.

Cool and Serve:

Allow the pastry to cool completely.

Dust with powdered sugar before serving.

No bake Banana cream biscuits cake recipe 

Ingredients:

Biscuit Crust:

• 200 grams (7 oz) biscuits (crushed)
• 90 grams (3.2 oz) butter, melted

Banana Filling:

• 3 bananas, mashed
• 400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
• 200 ml (6.7 fl oz) milk
• 8 grams (0.3 oz) agar agar
• 150 grams (5.3 oz) sweetened condensed milk

Directions:

1. Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.

Make the biscuit crust:

1. Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.
2. Refrigerate for 15 minutes while you prepare the filling.

Prepare the banana filling:

1. In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.

Important Note:

1. Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
2. Once boiling, reduce heat and simmer for 1 minute, whisking constantly.

Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).

Fold in bananas and cream:

In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.

Then, fold in the whipped cream until just combined.

Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.

Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.

Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 320 kcal | Servings: 8 servings

Butter cupcakes recipe 

Ingredients:

• 2 eggs
• 100g Sugar
• 8g Vanilla sugar
• A pinch of salt
• 125g Vanilla yogurt
• 50ml milk
• 100ml oil
• 200g Flour
• 8g Baking powder
• Strawberry jam
• Almonds (for topping)

Instructions:

1. Preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.
2. In a bowl, whisk together eggs, sugar, vanilla sugar, and a pinch of salt until well combined.
3. Add vanilla yogurt, milk, and oil. Mix until smooth.
4. Gradually add flour and baking powder, stirring until the batter is lump-free.
5. Fill each muffin cup halfway with batter.
6. Add a teaspoon of strawberry jam to each muffin cup.
7. Top with more batter, filling each cup about 2/3 full.
8. Sprinkle almond slices on top for added crunch and flavor.
9. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the muffins.
10. Let them cool for a few minutes in the tin before transferring to a wire rack to cool completely.
11. These delightful muffins take only 10 minutes to prepare and are incredibly delicious. Enjoy!

Brown butter peach crumb cake 

Ingredients

• Cake Batter
• 2 eggs
• 2/5 cup sugar (100 g)
• 1 pinch of salt
• 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
• 3/4 cup yogurt (180 g)
• 1.5 cups flour (220 g)
• 1 teaspoon baking powder

Topping

• Peach in syrup (about 400 g)
• 2 tablespoons flour (50 g)
• 3 tablespoons sugar (50 g)
• Cold butter (40 g)

Directions

• Cake Batter

Prepare the Batter:

Preheat your oven to 180°C (355°F).

• In a large mixing bowl, beat the eggs with 2/5 cup sugar and a pinch of salt for 3-4 minutes until the mixture is light and fluffy.
• Add the sunflower oil and yogurt to the mixture, and mix well.

• Sift together the flour and baking powder, then gradually fold into the wet ingredients until just combined.

Prepare the Baking Pan:

Grease and line a 27 x 18 cm (10.5 x 7 inch) baking pan.

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Pour the batter into the prepared pan.

Topping

Prepare the Peaches:

Drain the peaches and slice them if necessary.

Arrange the peaches evenly on top of the batter.

Prepare the Crumble Topping:

In a small bowl, combine 2 tablespoons of flour and 3 tablespoons of sugar.

Cut the cold butter into small pieces and rub it into the flour-sugar mixture until it resembles coarse crumbs.

Sprinkle the crumble topping evenly over the peaches.

Bake the Cake:

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.