4 Sons 'R' Us

How To Make Homemade Buttermilk

4sonsrus — Sat, 29 Aug 2026 11:00:51 +0000

Homemade buttermilk is an invaluable recipe to know how to make that you can use for so many baked goods and marinades. This easy kitchen staple needs just two ingredients and a few minutes of prep and will save you anytime you run into a recipe that call for buttermilk and you don’t have it on hand!

We’ve all been there, ready to make a recipe only to realize we’re missing one of the ingredients.

It’s almost always buttermilk.

Buttermilk is one of those things I don’t always have sitting in the refrigerator or have on my grocery list consistently because I just don’t use it every week.

But when I do decide I’m making homemade pancakes or or marinading chicken in buttermilk, I don’t want to run out to the store just to buy a jug of it.

Luckily, you don’t need to because making homemade buttermilk substitute at home is incredibly easy.

All you need is milk and an acidic ingredient, and you’ll have a tangy homemade buttermilk that’s ready to use in just a few minutes.

Like the store bought version this buttermilk has that slightly tangy flavor that makes pancakes and biscuits so delicious, while also helping baked goods turn out tender and moist.

It’s especially handy shortcut when you only need a small amount for a recipe and don’t want to buy a whole container that may end up sitting in the refrigerator until it gets forgotten.

Ingredients

To make this you’ll need:

Milk– Whole milk works best.
Lemon juice– You could also substitute white vinegar.

How to Make

Making homemade buttermilk substitute is so easy!

Just stir together the milk and lemon juice in a mason jar or other container that has a lid.

Let it sit, covered, for 15 minutes at room temperature.

After 15 minutes, use it in your favorite recipes exactly as you would use store bought buttermilk or pop it into the fridge in the sealed container.

Enjoy!

Storing

Store the sealed container in fridge for up to 4 days.

Tips and Tricks

Do not freeze homemade buttermilk.
You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won’t have the same tang.
This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.

Recipes to Use Homemade Buttermilk

Homemade buttermilk is an absolute lifesaver whenever you run into a recipe that calls for buttermilk and you don’t have any on hand.

Make it and enjoy in all your favorite recipes.

Looking for recipes to use up the rest of it?

Try these:

If you’ve tried this HOMEMADE BUTTERMILK, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

How To Make Homemade Buttermilk

Course Breakfast, Condiment, Sauce

Cuisine American, Southern

Prep Time 2

Rest Time 15

Total Time 17

Servings ounces

Calories 17kcal

Author Meaghan @ 4 Sons R Us

Ingredients

16 Ounces Whole Milk
2 tbsp Fresh Lemon Juice

US Customary - Metric

Instructions

Combine the milk and lemon juice in a mason jar or other suitable container.
16 Ounces Whole Milk, 2 tbsp Fresh Lemon Juice
Stir and allow to sit, covered, for 15 minutes. Do not put it in the fridge for this step as it works best at room temp.
Store in a covered container for up to 4 days, in the refrigerator. Using it right away is best.

Notes

Do not freeze homemade buttermilk.
You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won't have the same tang.
This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.

Nutrition

How To Make Homemade Pancake Mix

4sonsrus — Fri, 28 Aug 2026 11:00:29 +0000

Homemade pancake mix is an easy pantry staple you can make with ingredients you probably already have on hand. This mix is the perfect base for light, fluffy pancakes any morning.

I love having homemade mixes like this homemade pancake mix ready to go in the pantry.

It makes mornings easier, and I will take anything I can get to help with mornings from an extra large cup of coffee to a batch of pancake mix that’s just waiting for me to mix in a few wet ingredients.

All you need to do is scoop out the amount you need, add the wet ingredients, and you are ready to flip up some flapjacks with the perfect buttery flavor and fluffy centers.

The base is neutral so you can add in any of your favorite mix ins like blueberries, strawberries, or chocolate chips.

Not only does making a batch of your own mix save you time if you make enough to store for later, but it is about half as expensive as store-bought mix ounce for ounce.

That’s not a bad way to save some pennies!

Ingredients

To make the pancake mix itself you’ll need:

Flour– All purpose.
Baking powder– Not baking soda.
Salt
Sugar– Granulated.

To turn this mix into pancakes you’ll need:

Milk– Regular milk will work. Whole is best.
Egg
Butter– Melted.
Vanilla– Real vanilla extract tastes the best.

How to Make Homemade Pancake Mix

Homemade pancake mix is so easy to make!

Just whisk all of the pancake mix ingredients together in a large mixing bowl until they are evenly combined.

Transfer the mixture to a large ziplocking bag, airtight container, or sealable jar if you are storing for later use.

How to Make Pancakes from the Mix

To make pancakes from this homemade mix, just whisk together all the wet ingredients together in a large mixing bowl.

Then whisk the dry pancake mix into the bowl of wet ingredients, until the batter is smooth.

Heat a large skillet or griddle pan over medium heat, grease it with butter.

Using a 1/4 cup measuring cup, pour circles of batter onto the hot skillet with room for them to spread.

Cook until bubbles appear on top toward the center of the pancakes.

Carefully flip the pancakes over and continue cooking just until the pancakes are set and are golden brown.

Repeat until all the batter’s been used.

Serve warm with your favorite toppings, and enjoy!

Storing

Store the pancake mix in an airtight jar or container or in ziplocking bag in your pantry.

The mix should stay good for about 6 months.

After 6 months, the baking powder won’t have as much leavening.

To store leftover pancakes, either wrap them tightly in foil or plastic wrap and refrigerate them for up to 3 days.

Reheat them in a warm oven for a minute or two to warm them through.

You can also put them in a freezer safe bag and freeze them for up to 3 months.

Reheat frozen pancakes in a warm oven until the pancakes are warmed through.

Tips and Tricks

Double, triple, or even quadruple the batch so you have some on hand when you need it!
For longer pancake mix storage, store the mix in the fridge in glass mason jar or a vacuum-sealed bag. The key to fridge storage is keeping the moisture out so it doesn’t activate the baking powder. With proper storage it can last up to a full year.
When you make the pancakes, you’ll notice bubble start forming around the edges of the pancakes first. I find if you flip when the bubbles are only on the edges the first side is slightly undercooked. To prevent this, wait until you see bubbles form in the middle of the pancakes.
Make sure the griddle is hot enough by dropping a little water on it when it is preheated. If the water dances it is hot enough.
Grease the griddle between batches.

Other Homemade Mixes

Homemade pancake mix makes perfect, fluffy pancakes, easier mornings, and saves you a little money.

Make them and enjoy!

Looking for other homemade mixes?

Try these:

If you’ve tried this HOMEMADE PANCAKE MIX, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

How To Make Homemade Pancake Mix

Homemade pancake mix is an easy pantry staple you can make with ingredients you probably already have on hand. This mix is the perfect base for light, fluffy pancakes any morning.

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 324kcal

Author Meaghan @ 4 Sons R Us

Ingredients

For The Pancake Mix

1 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar

For Making Pancakes

1 1/2 cups milk
1 large egg
2 tbsp butter melted
1 1/2 tsp vanilla extract

US Customary - Metric

Instructions

To Make The Homemade Pancake Mix

Add all of the pancake mix ingredients to a large mixing bowl. Whisk them together until evenly combined.
1 1/2 cup flour, 1 tbsp baking powder, 1/2 tsp salt, 2 tbsp sugar
Transfer the mixture to a large ziplocking bag, or airtight container, if storing for later use.

To Make Pancakes

Add the pancake ingredients to a large mixing bowl and whisk them together until evenly combined.
1 1/2 cups milk, 1 large egg, 2 tbsp butter, 1 1/2 tsp vanilla extract
Add the dry pancake mix to the bowl, whisking again until evenly combined and the batter's smooth.
Heat a large skillet, or griddle pan, over medium heat and add a bit of butter (or nonstick spray) to grease the pan.
Using a 1/4 cup measuring cup, pour circles of batter onto the hot skillet, being sure to leave room to them to spread.
Cook until bubbles appear on top, then carefully flip the pancakes over and continue cooking just until set & golden brown.
Repeat until all the batter's been used.
Serve warm with your favorite toppings, and enjoy!

Notes

Double, triple, or even quadruple the batch so you have some on hand when you need it!
For longer pancake mix storage, store the mix in the fridge in glass mason jar or a vacuum-sealed bag. The key to fridge storage is keeping the moisture out so it doesn't activate the baking powder. With proper storage it can last up to a full year.
When you make the pancakes, you'll notice bubble start forming around the edges of the pancakes first. I find if you flip when the bubbles are only on the edges the first side is slightly undercooked. To prevent this, wait until you see bubbles form in the middle of the pancakes.
Make sure the griddle is hot enough by dropping a little water on it when it is preheated. If the water dances it is hot enough.
Grease the griddle between batches.

Nutrition

Chickie’s & Pete’s Crab Fries (Copycat Recipe)

4sonsrus — Wed, 26 Aug 2026 11:00:31 +0000

Copycat Chickie’s & Pete’s crab fries are crispy seasoned fries tossed with Old Bay and served with a rich, creamy cheese sauce for dipping. This easy copycat recipe lets you enjoy the Philly area game day favorite at home whenever the craving hits.

If you’ve ever been to Philly, you know the casual food scene is basically cheesesteaks and Chickie’s & Pete’s crab fries.

Step off the plane in Philadelphia airport and you can buy them there.

And of course, they are a staple at the Linc and Citizen’s Bank Park and so many other locations throughout the city.

They are such a fan favorite for good reason.

The combination of crispy fries, Old Bay seasoning, and that warm, creamy cheese sauce is one of those simple combinations that’s almost impossible to stop eating.

And what do these copycat Chickie’s & Pete’s crab fries have in common with cheesesteak?

The cheese sauce.

Both steak sandwiches and crab fries get served with a smooth, creamy cheese sauce.

And this cheese sauce is smooth, creamy, and rich.

It’s the perfect balance to the bold Old Bay seasoning.

Give this recipe a try whenever you want some Philly flavor for game day and be prepared to make it over and over again.

Ingredients

To make these you’ll need:

Frozen fries– A 32 ounce bag of crispy crinkle cut fries.
Old Bay seasoning
American cheese– Get the white American cheese from the deli and roughly chop it.
Milk– Whole. Don’t substitute a lower fat milk or the sauce won’t come together properly.

How to Make

Copycat Chickie & Pete’s crab fries are so easy to make!

Just cook the fries according to the package directions for your preferred cooking method.

While the fries cook, warm the milk in a small sauce pan over medium heat, being careful not to boil or scald the milk.

When the milk is warm, stir in the chopped cheese until the cheese completely melts.

Season the fries evenly with Old Bay, tossing them to coat them.

Serve on a serving dish with the cheese sauce on the side for dipping.

Enjoy!

Storing Leftovers

This is one of those dishes that tastes best the day you make it.

However if you have leftover crab fries, I recommend storing the fries and cheese sauce in their own separate airtight containers in the fridge.

Reheat the fries in the oven or air fryer to crisp them up again and reheat the cheese sauce on the stove top, stirring in more milk if needed.

Is there crab in Chickie’s & Pete’s Crab Fries?

No!

People think there is but they are called crab fries because of the Old Bay seasoning, which is commonly used on seafood and has a crab on the spice jar.

There’s no actual crab, or seafood, in this recipe.

Tips and Tricks

While you can make these with any cut of fry, crinkle cut fries are the authentic way. The restaurant’s dish uses crinkle fries and the combination of crispy exterior and softer interior is part of what makes this so delicious.
Do not scald or boil the milk. It doesn’t improve the texture of the sauce and you risk burning the milk.
Whole milk is a must! If you use lower fat milk, the sauce won’t be as thick.

Other Game Day Recipes

Copycat Chickie’s & Pete’s crab fries are a delicious, Philly style game day snack or appetizer.

Make them and enjoy!

Looking for other game day recipes?

Try these:

If you’ve tried this COPYCAT CHICKIE’S & PETE’S CRAB FRIES RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Chickie's & Pete’s Crab Fries (Copycat Recipe)

Copycat Chickie's & Pete’s crab fries are crispy seasoned fries tossed with Old Bay and served with a rich, creamy cheese sauce for dipping. This easy copycat recipe lets you enjoy the Philly area game day favorite at home whenever the craving hits.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 411kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 32 oz bag frozen crispy crinkle cut fries
1 1/2 - 2 tbsp Old Bay seasoning
1/2 lb sliced deli white American cheese roughly chopped
1/2 cup whole milk

US Customary - Metric

Instructions

Cook the fries per the package directions for your preferred method.
1 32 oz bag frozen crispy crinkle cut fries
While the fries are cooking, heat the milk in a sauce pan set over medium heat. Do not let it boil or scald.
1/2 cup whole milk
Once the milk's warm add the chopped cheese. Stir continuously until it's completely melted and the sauce is smooth and thickened.
1/2 lb sliced deli white American cheese
Sprinkle the seasoning evenly out overtop of the cooked french fries. Gently toss until evenly coated.
1 1/2 - 2 tbsp Old Bay seasoning
Transfer the fries to a serving plate, and serve with the cheese sauce in a bowl on the side.

Notes

While you can make these with any cut of fry, crinkle cut fries are the authentic way. The restaurant's dish uses crinkle fries and the combination of crispy exterior and softer interior is part of what makes this so delicious.
Do not scald or boil the milk. It doesn't improve the texture of the sauce and you risk burning the milk.
Whole milk is a must! If you use lower fat milk, the sauce won't be as thick.

Nutrition

Slow Cooker Marry Me Chicken Spaghetti

4sonsrus — Mon, 24 Aug 2026 11:00:30 +0000

Slow cooker marry me chicken spaghetti is a rich, creamy pasta dinner made with tender chicken, sun-dried tomatoes, Italian seasonings, and plenty of Parmesan. This dinner is a set it and forget it meal perfect for getting a restaurant style meal on the table on busy weeknights with minimal work.

I love any meal I can throw in my slow cooker since I can go about my business while dinner more or less cooks itself.

This slow cooker marry me spaghetti is one of those meals that I can get going earlier in the day, do my thing, and let the magic happen.

And oh boy does magic happen!

The chicken cooks in alfredo sauce, sun dried tomatoes, and spices so it is full of so much flavor.

Once the slow cooker magic is done and the chicken is tender, just boil some spaghetti to toss everything with.

Top it all with two cheeses and watch everyone flock to the table to devour this meal!

Ingredients

To make this you’ll need:

Chicken– Boneless, skinless chicken breast. Trim them of extra fat.
Spices– Dried oregano, dried thyme, salt, pepper, and crushed red pepper flakes
Garlic– Minced
Sun dried tomatoes– You can use the dried kind in the bag or the tomatoes packed in oil. Just buy the chopped ones.
Alfredo sauce– 2 15 ounce jars of your favorite kind.
Pasta– Spaghetti. You could also use linguine, penne, or fettuccine. Just avoid thinner pasta like angel hair.
Cheese– Shredded Parmesan and shredded mozzarella.

How to Make

This slow cooker marry me chicken spaghetti is so easy to make!

Just add the chicken to the bowl of your slow cooker and pour one jar of alfredo sauce evenly out overtop.

Add the seasonings, garlic, and tomatoes over the chicken then pour the remaining jar of sauce evenly out overtop.

Put the lid on your slow cooker and cook on LOW for 4-6 hours.

Just before serving, cook the spaghetti to al dented according to the instructions on the box.

While the pasta cooks, transfer the cooked chicken to a cutting board and shred it.

Stir the shredded chicken back into the slow cooker.

Once the pasta is done, stir it and both cheese into the slow cooker until everything is evenly combined.

Serve warm with extra Parmesan for garnish, if desired.

Enjoy!

Storing Leftovers

To store leftovers, let it cool to room temperature.

Either put the lid on the bowl of the slow cooker or transfer the leftovers into an airtight container.

Put the leftovers in the fridge for up to 4 days.

Reheat either in the slow cooker until it is warmed through or in the microwave until warm.

Tips and Tricks

You can substitute the oregano and thyme with Italian seasoning blend if you prefer.
Adjust the garlic to suit your tastes.
The sauce will thicken as the pasta cools. If it thickens too much in the fridge when you are storing your leftovers, stir in a little half and half or heavy cream when you reheat it to thin it out.

Other Marry Me Recipes

Slow cooker marry me chicken spaghetti is an easy way to get a restaurant style dinner on the table any night of the week!

Make it and enjoy!

Looking for other marry me recipes?

Try these:

If you’ve tried this SLOW COOKER MARRY ME CHICKEN SPAGHETTI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Marry Me Chicken Spaghetti (Slow Cooker Recipe)

Course Chicken, Dinner, Entree, Main Course, Pasta

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 533kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 lb boneless, skinless chicken breasts trimmed of fat
1/2 tsp dried oregano
1/2 tsp dried thyme
salt & pepper to taste
1/4 tsp crushed red pepper flakes
1 tbsp minced garlic
1/3 cup chopped sun dried tomatoes
2 15 oz jars alfredo sauce
1 lb spaghetti pasta
1/4 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Add the chicken to the bowl of your slow cooker, then pour one jar of alfredo sauce evenly out overtop.
1 lb boneless, skinless chicken breasts, 2 15 oz jars alfredo sauce
Add the seasonings, garlic, and tomatoes over the chicken then pour the remaining jar of sauce evenly out overtop.
1/2 tsp dried oregano, 1/2 tsp dried thyme, salt & pepper, 1/4 tsp crushed red pepper flakes, 1 tbsp minced garlic, 1/3 cup chopped sun dried tomatoes
Cover and cook on LOW for 4-6 hours.
Cook the spaghetti per the box instructions for 'al dente'.
1 lb spaghetti pasta
While the pasta's cooking transfer the cooked chicken to a cutting board, shred it, then return it to the slow cooker.
Drain the pasta completely then add it the the slow cooker, along with both cheeses. Stir everything together until evenly combined.
1/4 cup shredded Parmesan cheese, 1 cup shredded mozzarella cheese
Serve warm with extra Parmesan for garnish, if desired.

Notes

You can substitute the oregano and thyme with Italian seasoning blend if you prefer.
Adjust the garlic to suit your tastes.
The sauce will thicken as the pasta cools. If it thickens too much in the fridge when you are storing your leftovers, stir in a little half and half or heavy cream when you reheat it to thin it out.

Nutrition

Herbed Pork Chops in Mushroom Gravy

4sonsrus — Sat, 22 Aug 2026 11:00:12 +0000

Herbed pork chops in mushroom gravy are the ultimate comfort food dinner entree. These pan seared, golden brown pork chops bathed in a rich, creamy gravy are a family favorite you’ll want to make again and again!

I stock up on pork chops when they go on sale and keep them handy in my freezer.

They’re an easy to prepare meat and can be used in so many different ways- from the stove top, to the slow cooker, and even the instant pot pressure cooker.

Even with all that variety, these herbed pork chops in mushroom gravy are one of our all time favorites.

The pork gets sauteed in butter, then baked, before being served smothered in a creamy mushroom gravy that comes together in the same skillet.

The result is a melt in your mouth, tender, juicy chop recipe that gives you all the down home favorite of southern comfort food.

Serve them with some creamy mashed potatoes so you can be sure to savor every single drop of gravy, too!

Ingredients

To make these you’ll need:

Pork Chops– 3-4 thick cut pork chops or 6-8 thin cut, boneless chops.
Butter– Either salted or unsalted. You’ll need 4 tablespoons.
Garlic– Fresh garlic minced or pressed.
Milk– Whole milk will give you the richest result.
Mushrooms– Cleaned and sliced.
Seasonings– Oregano, thyme, salt, and pepper.

How to Make

These pork chops in mushroom gravy are so easy to make!

Start by preheating the oven to 350°.

While the oven comes to temperature combine butter, garlic, mushrooms, salt, pepper, oregano and thyme in a large, oven safe skillet over medium high heat.

Once butter has melted, sear pork chops for 1-2 minutes per side or until each side is golden brown.

When both sides of the pork chops are a golden brown, put the skillet with the pork chops, mushrooms, and seasoning in the preheated oven and bake for 35 minutes or until centers are no longer pink.

Once the centers are no longer pink, take the skillet out of the oven.

Take the pork chops out of the skillet and set them aside, leaving the liquids and mushrooms in the skillet.

Whisk flour and milk into the skillet with the remaining liquids after removing the pork chops until all lumps are removed.

Turn the heat on to medium and bring the milk mixture to a simmer.

Let it simmer for 3-4 minutes.

Spoon over the top of pork chops.

Serve and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat them in the oven until warmed through and the gravy loosens up again.

Give everything a good stir and enjoy again.

Tips and Tricks

I recommend using fresh herbs for the best flavor, but dried ones can easily be substituted for convenience. If using dried oregano and thyme, only use 1 teaspoon of each. Also be sure to still add them at the beginning, as instructed, since this gives them the proper thyme to rehydrate and release the perfect amount of flavor into the dish.
You may need to adjust the cook time depending on the thickness of your pork chops. Pork chops are done when they reach an internal temperature of 145°. Thinner, boneless chops will need less time than thicker bone in chops.
Don’t touch the pork chops while they are searing. Moving them will prevent the pork from developing the flavorful exterior crust. They are ready to flip when the meat pulls away from the skillet easily. If it sticks, it’s too early.
Adjust the seasoning to suit your tastes.

Other Pork Chop Recipes

These pork chops in mushroom gravy are a delicious, southern comfort style meal you’ll love.

Make them today and enjoy!

Looking for other pork chop recipes?

Try these:

If you’ve tried these HERBED PORK CHOPS IN MUSHROOM GRAVY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Herbed Pork Chops In Mushroom Gravy

Course Dinner, Entree, Main Course, Pork

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 271kcal

Author Meaghan @ 4 Sons R Us

Ingredients

3-4 thick cut boneless pork chops or 6-8 thin cut, boneless pork chops
½ stick butter
3 tsp minced garlic
¼ cup all purpose flour or cornstarch
1 1/2 cups milk
1 cup sliced mushrooms washed
1 tbsp fresh oregano can substitute 1 tsp dried
1 tbsp fresh thyme can substitute 1 tsp dried
salt & pepper to taste

US Customary - Metric

Instructions

Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
½ stick butter, 3 tsp minced garlic, 1 cup sliced mushrooms, 1 tbsp fresh oregano, salt & pepper, 1 tbsp fresh thyme
Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
3-4 thick cut boneless pork chops
Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
Remove skillet from oven and remove your pork chops and sit them aside to rest.
Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
¼ cup all purpose flour, 1 1/2 cups milk
Serve over the top of pork chops.

Notes

I recommend using fresh herbs for the best flavor, but dried ones can easily be substituted for convenience. If using dried oregano and thyme, only use 1 teaspoon of each. Also be sure to still add them at the beginning, as instructed, since this gives them the proper thyme to rehydrate and release the perfect amount of flavor into the dish.
You may need to adjust the cook time depending on the thickness of your pork chops. Pork chops are done when they reach an internal temperature of 145°. Thinner, boneless chops will need less time than thicker bone in chops.
Don't touch the pork chops while they are searing. Moving them will prevent the pork from developing the flavorful exterior crust. They are ready to flip when the meat pulls away from the skillet easily. If it sticks, it's too early.
Adjust the seasoning to suit your tastes.

Nutrition

How To Make Homemade Elderberry Syrup

4sonsrus — Fri, 21 Aug 2026 11:00:53 +0000

Homemade elderberry syrup is a natural home remedy that many families like to keep on hand during cold and flu season. Made with dried elderberries, honey, and warming spices, it has a rich berry flavor with a sweet, lightly tart taste for a delicious addition to your germ fighting arsenal.

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Once cold and flu season hits, I’m always a little happier knowing I have a few tricks up my sleeve for us to weather the worst of the season.

We’ve got chicken soup, pastina soup (aka Italian penicillin), and this homemade elderberry syrup.

It’s a superstar for curing what ails you thanks to all the antioxidants and vitamins packed into each drop.

Ginger, cinnamon, and sore throat soothing honey finish the syrup off.

It’s a home “medicine” that doesn’t need a spoonful of sugar to help it go down with tart, fruity flavor from the elderberries, sweetness from the honey and warmth from the cinnamon and ginger.

While traditionally people take it by the spoonful, you can also stir it into warm tea, add it to sparkling water, or drizzle a little over yogurt, oatmeal, pancakes, or waffles.

Although I do like keeping a batch in the fridge during cold and flu season, remember it doesn’t replace medical care when you or a loved one is sick.

Ingredients

To make this you’ll need:

Elderberries– Dried organic elderberries
Water
Ginger root– Dried organic ginger root
Cinnamon– Dried cinnamon chips (NOT the kind in the baking aisle), or a cinnamon stick
Honey– Raw honey

How to Make

Homemade elderberry syrup is so easy to make.

Just bring the elderberries, ginger root, cinnamon stick, and cold water to a boil in saucepan over medium heat.

Once it comes to a boil, turn the heat down to a simmer and let it simmer for 30-40 minutes.

After 30-40 minutes, take the syrup off the heat and let it sit for an hour to deepen the infusion.

Then, strain the berries and herbs over a mesh strainer and carefully squeeze out all the liquid.

Let it keep cooling to just above room temperature and then stir in the honey.

Pour into a clean glass jar and refrigerate.

Storing

Store this in an airtight jar in the fridge for 3 to 4 weeks.

If you double the honey, it will last for up to 2 months in an airtight jar in the fridge.

Tips, Tricks, and Health Considerations

Be sure to properly cook elderberries before consuming them. Raw elderberries, including dried elderberries, are not safe to eat. They can cause nausea, vomiting, other unpleasant gastrointestinal side effects, and dizziness. Boiling them for 30-45 minutes kills the compounds that cause the adverse effects.
Check with your healthcare provider before using elderberry products, particularly for children, during pregnancy, or if you’re taking medications.
Do not give this to a child under age 1. Infants under the age of 1 are at risk of botulism from the honey and should not eat anything with raw honey in it.
Give it a shake before each use.
Label the syrup clearly before storing it.

Other Homemade Cold Remedies

Homemade elderberry syrup is a handy addition to your fridge this cold and flu season.

Make it to have on hand to beat any case of sniffles.

Looking for other homemade cold remedies?

Try these:

If you’ve tried this HOMEMADE ELDERBERRY SYRUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

How To Make Homemade Elderberry Syrup

Course Breakfast

Cuisine American, Southern

Prep Time 15

Cook Time 40

Total Time 55

Servings cups

Calories 384kcal

Author Meaghan @ 4 Sons R Us

Ingredients

½ cup dried organic elderberries
2 cups cold water
1 1/2 tsp dried organic ginger root
1 tsp cinnamon chips or 1 cinnamon stick
1/2 cup raw honey

US Customary - Metric

Instructions

Add the elderberries, ginger root, cinnamon stick, and cold water to a saucepan. Bring the mixture to a boil over medium heat.
½ cup dried organic elderberries, 2 cups cold water, 1 1/2 tsp dried organic ginger root, 1 tsp cinnamon chips
Reduce heat and allow the herbs to gently simmer for 30-40 minutes.
Remove from heat and let the mixture steep for 1 hour to deepen the infusion.
Strain the berries and herbs. Carefully squeeze out all liquid.
Once the liquid has cooled to just above room temperature, stir in the honey.
1/2 cup raw honey
Pour into a clean glass jar and refrigerate.

Notes

Be sure to properly cook elderberries before consuming them. Raw elderberries, including dried elderberries, are not safe to eat. They can cause nausea, vomiting, other unpleasant gastrointestinal side effects, and dizziness. Boiling them for 30-45 minutes kills the compounds that cause the adverse effects.
Check with your healthcare provider before using elderberry products, particularly for children, during pregnancy, or if you're taking medications.
Do not give this to a child under age 1. Infants under the age of 1 are at risk of botulism from the honey and should not eat anything with raw honey in it.
Give it a shake before each use.
Label the syrup clearly before storing it.

Nutrition

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

Apple Pie Milkshake

4sonsrus — Wed, 19 Aug 2026 11:00:51 +0000

This homemade apple pie milkshake is an ice cream shop style treat that brings a taste of fall to a frozen drink. With only 3 ingredients, you get a sippable version of apple pie a la mode in a snap!

Apple pie a la mode is one of the best desserts out there.

That’s apple pie served warm with a big old scoop of creamy vanilla ice cream on it.

It never fails to hit the spot since the rich, creamy vanilla complements the buttery, cinnamon apple filling so well.

And while yes you can enjoy apple pie all year, it just hits a little harder in the fall with all that cozy cinnamon flavor.

And that’s why this homemade apple pie milkshake is the treat you need in your life this fall.

The combination of creamy vanilla ice cream, sweet apples, and warm cinnamon gives you a taste of those cozy flavors even if the weather hasn’t caught up with the season and cooled off yet.

It’s perfect as an after-school treat, a fun weekend dessert, or a special way to use up leftover apple pie filling after the holidays.

Top it with whipped cream, a drizzle of caramel sauce, crushed graham crackers, or an extra sprinkle of cinnamon to make it feel even more like a slice of heaven!

Ingredients

To make this you’ll need:

Ice cream– Use your favorite brand of good quality vanilla ice cream.
Milk– Use whole milk for the maximum creaminess.
Apple pie filling– You can use homemade apple pie filling if you have some on hand, but the canned kind is perfect for this.
Garnish– Caramel sauce, graham cracker crumbs, whipped cream, and/or cinnamon.

How to Make

Making a homemade apple pie milkshake is so easy!

Just blend all the ingredients except for your garnishes together in a high power blender until the ingredients are smooth.

Pour the milkshakes out into two glasses and top them each with a dollop of whipped cream, a drizzle of caramel, a sprinkle of graham cracker crumbs, and dusting of ground cinnamon.

Serve and enjoy!

Storing

Leftover milkshakes do not save very well.

Only make as much as you can drink in one serving.

If you have leftover ice cream, store in the freezer in the sealed container and store the leftover apple pie filling in an airtight container in the fridge for up to 4 days.

Tips and Tricks

With a lot of milkshakes, you can experiment with their ice cream flavors. Stick to vanilla on this one as it goes the best with the apple pie filling.
Because the ice cream is so important, you want to use your favorite brand and variety of vanilla.
Don’t substitute lower fat milk. The whole milk is so important for the ultra creaminess.
For a thicker milkshake, use less milk. For a thinner milkshake, use more.

Other Milkshake Recipes

This homemade apple pie milkshake is the best way to bring fall flavors into a cool treat!

Make it and enjoy!

Looking for other milkshake recipes?

Try these:

If you’ve tried this APPLE PIE MILKSHAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Caramel Apple Pie Milkshake

This homemade apple pie milkshake is an ice cream shop style treat that brings a taste of fall to a frozen drink. With only 3 ingredients, you get a sippable version of apple pie a la mode in a snap!

Course Dessert, Ice Cream

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 369kcal

Author Meaghan @ 4 Sons R Us

Ingredients

For The Milkshakes

2 cups vanilla ice cream
1/2 cup whole milk
1/2 cup apple pie filling

For Garnish

caramel sauce
graham crackers crumbs
whipped cream
ground cinnamon

US Customary - Metric

Instructions

Add all of the milkshake ingredients to a blender, and blend until smooth & creamy.
2 cups vanilla ice cream, 1/2 cup whole milk, 1/2 cup apple pie filling
Pour the mixture evenly into two glasses.
Top each with whipped cream, a drizzle of caramel syrup, a sprinkle of graham crackers crumbs, and a pinch of ground cinnamon.
caramel sauce, graham crackers crumbs, whipped cream, ground cinnamon
Serve immediately and enjoy!

Notes

With a lot of milkshakes, you can experiment with their ice cream flavors. Stick to vanilla on this one as it goes the best with the apple pie filling.
Because the ice cream is so important, you want to use your favorite brand and variety of vanilla.
Don't substitute lower fat milk. The whole milk is so important for the ultra creaminess.
For a thicker milkshake, use less milk. For a thinner milkshake, use more.

Nutrition

Pecan Pie Muffins

4sonsrus — Mon, 17 Aug 2026 11:00:05 +0000

Pecan pie muffins are the morning treat for anyone who loves pecan pie but hates the hassle! These soft, tender muffins are packed with the same buttery, rich pecan brown sugar flavor in a 6 ingredient muffin that’s ready in under 20 minutes from start to finish.

If you love pecan pie and either don’t want to make an entire pie or enjoy the flavors of the pie in a socially acceptable breakfast, these pecan pie muffins are the perfect treat for you!

Because, you know, some people don’t think leftover pie is an acceptable breakfast.

These muffins have all those buttery pecan and caramel-y brown sugar flavor in a treat that’s much easier to make and serve.

And they are perfect for holiday breakfasts and brunches or on any fall weekend morning.

Ingredients

To make these you’ll need:

Flour– All purpose.
Vanilla extract– Use real vanilla for the best flavor.
Brown sugar– Packed into the cup.
Butter– Melted.
Eggs– Bring them to room temperature.
Pecans– Chopped.

How to Make

These pecan pie muffins are so easy to make!

Just whisk the flour, vanilla, brown sugar, melted butter, and eggs together in a mixing bowl.

Once it’s evenly combined, fold in the pecans with a spatula.

Put paper liners in a muffin tin you’ve sprayed with nonstick spray.

Use a cookie scoop to fill each lined well 3/4 of the way full.

Bake the muffins at 350° for 13-15 minutes or until a toothpick in the center comes out clean.

Take them out of the oven and let them cool for 5 minutes.

Serve and enjoy!

Storing Leftovers

Let any leftover muffins cool completely before storing them in an airtight container.

They will keep in the airtight container at room temperature for up to 3 days or in the refrigerate for up to 5.

If you have stored them in the refrigerator, warm the in the microwave for 10-15 seconds to bring a little gooeyness back.

Freezing Instructions

You can also freeze pecan pie muffins for up to 3 months.

To do it, let them cool completely first.

Then wrap each muffin individually in plastic wrap and place them into a ziplocking freezer bag or a container.

Thaw overnight in the refrigerator or at room temperature for a few hours, then warm then in the microwave for 10-15 seconds before serving.

Tips and Tricks

Don’t overmix the batter. Whisk it until just combined.
Make sure the pecans are chopped into fairly small pieces. You can buy the prechopped ones from the store but you may want to run your knife through it to make them a little finer. Smaller pieces distribute more evenly and give you a bit of pecan flavor in each bite.
Don’t skip the 5 minutes of cooling time. The muffins need that time to firm up slightly.

Other Pecan Pie Inspired Recipes

Pecan pie muffins are an easy and delicious way to enjoy the flavors of the classic fall pie in an easy muffin.

Make them and enjoy!

Looking for other pecan pie inspired recipes?

Try these:

If you’ve tried these PECAN PIE MUFFINS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pecan Pie Muffins

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Southern

Prep Time 5

Cook Time 13

Total Time 18

Servings

Calories 182kcal

Author Meaghan @ 4 Sons R Us

Ingredients

3/4 cup flour
1 tsp vanilla extract
1 packed cup brown sugar
1 tbsp melted butter
2 large eggs
1 cup chopped pecans

US Customary - Metric

Instructions

Lightly spray a muffin tin with cooking spray, then set it aside.
Add the flour, extract, sugar, melted butter, and eggs to a mixing bowl. Whisk everything together until it's evenly combined.
3/4 cup flour, 1 tsp vanilla extract, 1 packed cup brown sugar, 1 tbsp melted butter, 2 large eggs
Using a spatula fold in the pecans.
1 cup chopped pecans
Add paper liners to the wells of the prepared muffin pan. Using a small cookie scoop, add batter to each til 3/4 full.
Bake at 350° for 13-15 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and let them cool for 5 full minutes.
Serve warm and enjoy!

Notes

Don't overmix the batter. Whisk it until just combined.
Make sure the pecans are chopped into fairly small pieces. You can buy the prechopped ones from the store but you may want to run your knife through it to make them a little finer. Smaller pieces distribute more evenly and give you a bit of pecan flavor in each bite.
Don't skip the 5 minutes of cooling time. The muffins need that time to firm up slightly.

Nutrition

Two Ingredient Japanese Cheesecake (Viral TikTok Recipe)

4sonsrus — Sat, 15 Aug 2026 11:00:22 +0000

This two ingredient Japanese cheesecake is a viral TikTok recipe made with just Chobani Greek yogurt and Biscoff cookies for an unbelievably simple dessert. Creamy, lightly tangy, and packed with warm Biscoff cookie flavor, this easy cheesecake style treat is perfect when you want something light to satisfy a sweet tooth without a long ingredient list or a complicated recipe.

This viral Japanese cheesecake turns just two simple ingredients into something that tastes like a real dessert.

All you need is Chobani Greek yogurt and Biscoff cookies.

And maybe a little magic because surely there must be some sort of sorcery or witchcraft involved to make something so delicious from so little, right?

Wrong!

All you need is the yogurt, the cookies, and some time for it to rest in the fridge.

Then bam!

A creamy, lightly tangy filling with that unmistakable caramelized cookie flavor that will satisfy a sweet tooth while still keeping things light.

Ingredients

To make this you’ll need:

Greek yogurt– Chobiani Plain Greek Yogurt. You could use an alternative if you have a specific Greek yogurt you prefer. If you’re making the larger version, use a 32 ounce container or for a single serve you can use a 5.3 ounce cup.
Biscoff cookies– While these are what the official viral version uses, you can do this with cookies like Oreos, gingersnaps, shortbread, etc. You’ll need between 6 and 12 for the larger version and just 3 for the smaller version.

How to Make

Making this viral TikTok two ingredient Japanese cheesecake is so easy.

To make the bigger version, open the 32 ounce yogurt container without fully removing the foil covering.

Press 6 Biscoff cookies in a row, straight into the tub of yogurt, and push them down until only the very tip is showing.

Cover well and place in the fridge overnight.

If you are making the smaller size, open the single serving yogurt cup, leaving the foil still attached.

Break 3 Biscoff cookies in half, and press the broken edges of each half, directly into the yogurt, until only the tip of the cookies is showing.

Cover well and place in the fridge for 4 hours or overnight.

Whichever size you make, enjoy!

Storing

Store the yogurt, securing an extra piece of foil over it, in the fridge, for up to 4 days.

Do not freeze.

As with any yogurt, little bits of liquid will start to pool on the top after a day or so in the fridge.

You can either pour it off or mix it in, whatever makes you prefer.

Tips and Tricks

For the large size, the cookies don’t reach the bottom so you can use a 2 layer cookie approach. Remove half of the yogurt from the 32 ounce container and set. Arrange one layer of 6 cookies along the sides of the bottom of the yogurt. Scoop the yogurt you removed back in and add another layer of 6 cookies to ensure full cookie coverage, from top to bottom. Biscoff also sells XL versions of their cookies that would work as well.
While the recipe calls for plain Greek yogurt, use your favorite flavors. I enjoyed vanilla and cheesecake flavors the best, but choose your favorite for the best results. for this recipe. Choose your favorite Greek yogurt for the best results.
I like leaving the foil on because it acts as a great second barrier for storage. Always place another covering over the foil though, as this will ensure the best outcome.

Other Viral TikTok Recipes

Two ingredient Japanese cheesecake is a viral TikTok recipe you will love for an easy way to enjoy cheesecake-inspired dessert without a lot of work.

Make it and enjoy!

Looking for other viral TikTok recipes?

Try these:

If you’ve tried this TWO INGREDIENT JAPANESE CHEESECAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Two Ingredient Japanese Cheesecake (Viral TikTok Recipe)

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Asian

Prep Time 2

Cook Time 8

Total Time 8 2

Servings ounces

Calories 246kcal

Author Meaghan @ 4 Sons R Us

Ingredients

For the Large Tub:

1 32 oz tub Chobani Plain Greek Yogurt or your favorite Greek Yogurt
6-12 Biscoff Cookies

For the Single Serving:

1 5.3 oz cup Chobani Plain Yogurt Cup
3 Biscoff Cookies

US Customary - Metric

Instructions

For the Large Tub:

Open the tub without fully removing the foil covering.
1 32 oz tub Chobani Plain Greek Yogurt
Press 6 Biscoff cookies in a row, straight into the tub of yogurt, and push them down until only the very tip is showing. Filling in major white space is what you’re mainly going for, it doesn’t have to be perfect.
6-12 Biscoff Cookies
If desired, you can remove half of the yogurt, place one layer of 6 cookies, then replace the yogurt you removed and add another layer of 6 cookies to ensure full cookie coverage, from top to bottom.
Cover well and place in the fridge overnight. Enjoy!

For the Single Serving:

Open the cup, but leave the foil still attached.
1 5.3 oz cup Chobani Plain Yogurt Cup
Break 3 Biscoff cookies in half, and press the jagged edges of each half, directly into the yogurt, until only the tip of the cookies is popping up out of the top of the yogurt.
3 Biscoff Cookies
Cover well and place in the fridge for 4 hours or overnight. Enjoy!

Notes

For the large size, the cookies don't reach the bottom so you can use a 2 layer cookie approach. Remove half of the yogurt from the 32 ounce container and set. Arrange one layer of 6 cookies along the sides of the bottom of the yogurt. Scoop the yogurt you removed back in and add another layer of 6 cookies to ensure full cookie coverage, from top to bottom. Biscoff also sells XL versions of their cookies that would work as well.
While the recipe calls for plain Greek yogurt, use your favorite flavors. I enjoyed vanilla and cheesecake flavors the best, but choose your favorite for the best results. for this recipe. Choose your favorite Greek yogurt for the best results.
I like leaving the foil on because it acts as a great second barrier for storage. Always place another covering over the foil though, as this will ensure the best outcome.

Nutrition

Hamburger Helper Lasagna (One Pot Recipe)

4sonsrus — Fri, 14 Aug 2026 11:00:47 +0000

Homemade Hamburger Helper lasagna is an easy one pot dinner that elevates the nostalgic classic quickly and easily. This homemade take on the boxed favorite combines ground meat, tender pasta, creamy tomato sauce, and plenty of cheesy goodness in a comforting meal that’s quick enough for a busy weeknight and delicious enough to have everyone coming back for seconds.

There are some dinners that just bring you right back to the good old days when life was simple.

All there was to worry about was waking up early enough on Saturday morning to watch cartoons and being inside in time for dinner.

And I was never even a second later if Hamburger Helper lasagna was on the menu that night.

Nowadays, life is busier and has so many more worries.

But this homemade Hamburger Helper lasagna keeps dinner feeling simple and satisfying.

It has all the comforting flavors you remember from the boxed classic but it’s homemade from pantry staples so you can truly control the flavor and ingredients.

Its perfect when I need something the kids will actually eat without a lot of negotiating, especially on those busy nights when there’s barely enough time to get dinner on the table.

Best of all, everything comes together in one pot, so you don’t have to worry about boiling pasta separately or ending the night with a mountain of dishes in the sink.

Ingredients

To make this you’ll need:

Ground sausage– I love using ground sausage for extra flavor but you can use ground beef instead or a 50/50 mix of beef and pork.
Onion– A small yellow onion, peeled and diced.
Seasonings– Salt, pepper, Italian seasoning, and crushed red pepper flakes
Garlic– Minced
Beef broth– You can also use stock. This adds so much richness to the sauce.
Marinara sauce– You can use homemade marinara if you have some leftover or your favorite store-bought kind.
Heavy cream– For rich, velvety creaminess for the sauce.
Noodles– Use egg noodles for this over standard pasta noodles so it’s more authentic to the Hamburger Helper meal.
Cheese– Shredded mozzarella. You can also use shredded Italian cheese blend or shredded provolone if you prefer or that’s what you have on hand.

How to Make

This homemade Hamburger Helper lasagna is so easy to make!

Just cook and crumble the meat and onion in a Dutch oven, or other heavy bottomed pot, set over medium heat until completely the meat is browned.

Strain off the grease and then return the meat to the pot.

Stir the seasonings, garlic, broth, marinara sauce, heavy cream, and pasta to the pot to evenly combine everything.

Bring the mixture to a simmer over medium low heat.

Once it comes to a simmer, put a lid on the pot and let it cook for 10 -15 minutes, stirring occasionally.

As soon as the pasta is tender and absorbs most of the liquid, remove the pot from heat and sprinkle the cheese evenly out overtop.

Put the lid back on the pot so the residual heat can melt the cheese.

Serve warm and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat individual portions in the microwave until warmed through.

Tips and Tricks

Make sure your pot or Dutch oven is large enough since you are cooking everything together.
If you use ground beef, use a leaner ground beef so you don’t have to drain as much fat off.
Don’t add the cheese until the very end. If you add it earlier it gets stirred into the sauce and doesn’t give you that classic lasagna style top.
Feel free to customize this! Stir in some veggies like bell peppers, spinach or mushrooms or even add dollops of ricotta cheese with the cheese topping. Whatever your family likes!

Other One Pot Dinner Ideas

Homemade Hamburger Helper lasagna is an easy, comforting one pot wonder for getting the family happily fed on busy nights.

Make it and enjoy!

Looking for other one pot dinner ideas?

Try these:

If you’ve tried this HOMEMADE HAMBURGER HELPER LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Hamburger Helper Lasagna (One Pot Recipe)

Homemade Hamburger Helper lasagna is an easy one pot dinner that elevates the nostalgic classic quickly and easily. This homemade take on the boxed favorite combines ground meat, tender pasta, creamy tomato sauce, and plenty of cheesy goodness in a comforting meal that's quick enough for a busy weeknight and delicious enough to have everyone coming back for seconds.

Course Beef, Dinner, Entree, Main Course, Pasta

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 615kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 lb ground sausage can substitute ground beef, or use a 50/50 mix
1 small yellow onion peeled & diced
salt & pepper to taste
1/2 tbsp Italian seasoning
1/4 tsp crushed red pepper flakes
1 tbsp minced garlic
2 1/2 - 3 cups beef broth
3 cups marinara sauce
1/2 cup heavy whipping cream
1 12 oz pkg egg noodles
1 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Add the meat and onion to a Dutch oven, or other heavy bottomed pot, set over medium heat. Cook & crumble until completely browned. Strain off the grease then return the meat to the pot.
1 lb ground sausage, 1 small yellow onion
Add the seasonings, garlic, broth, marinara, cream, and pasta to the pot. Stir everything together until evenly combined.
salt & pepper, 1/2 tbsp Italian seasoning, 1/4 tsp crushed red pepper flakes, 1 tbsp minced garlic, 2 1/2 - 3 cups beef broth, 3 cups marinara sauce, 1/2 cup heavy whipping cream, 1 12 oz pkg egg noodles
Bring the mixture to a simmer over medium low heat. Cover and cook for 10 -15 minutes, stirring occasionally, until the pasta's tender and a lot of the liquid's been absorbed.
Remove the pot from heat and sprinkle the cheese evenly out overtop. Cover and let rest, just until melted.
1 cup shredded mozzarella cheese
Serve warm and enjoy!

Notes

Make sure your pot or Dutch oven is large enough since you are cooking everything together.
If you use ground beef, use a leaner ground beef so you don't have to drain as much fat off.
Don't add the cheese until the very end. If you add it earlier it gets stirred into the sauce and doesn't give you that classic lasagna style top.
Feel free to customize this! Stir in some veggies like bell peppers, spinach or mushrooms or even add dollops of ricotta cheese with the cheese topping. Whatever your family likes!

Nutrition