4 Sons 'R' Us

Texas Fudge (Viral TikTok Recipe)

4sonsrus — Sat, 19 Sep 2026 11:00:53 +0000

Texas fudge is a viral TikTok recipe featuring rich, cheesy baked dish made with eggs, cheese, and savory bacon and zesty jalapenos. This easy recipe that makes a bold addition to breakfast, brunch, or parties as an appetizer.

If you’ve never heard of Texas fudge before, don’t let the name fool you because there’s not a speck of chocolate involved.

However, it is super rich and delicious which is how it earned the moniker “fudge.”

TikTok has sent the popularity of this old-fashioned favorite soaring.

With its savory cheesy goodness and a sprinkle of bacon and jalapenos, it is full of those flavors you just can’t get enough of.

And you’ll be glad to oblige!

This dish is very easy to make and super versatile.

Cut it into squares and serve it as a bold, zesty appetizer for parties or serve it as a side for roasted meats.

And of course, it belongs on the breakfast or brunch table alongside breakfast potatoes, sausage, and more.

Whenever you make it, you can rest assured everyone will love it!

Ingredients

To make this you’ll need:

Eggs– Beaten.
Evaporated milk– A 15 ounce can. Make sure you are using evaporated milk and not condensed milk.
Flour– All purpose.
Cheese– Sharp cheddar cheese and Monterrey jack cheese. Use cheese you’ve shredded from a block instead of pre shredded cheese.
Bacon– Cooked crisp and crumbled.
Jalapenos– Drained, diced pickled jalapenos.

How to Make

This Texas fudge is so easy to make.

Just whisk the eggs, milk and flour together in a large mixing bowl until everything is combined.

Then whisk in the rest of the ingredients.

Pour the mixture out in an even layer into a 7×11″ baking dish you’ve sprayed with nonstick spray.

Bake at 350° for 35 minutes until the cheese is melted, everything is cooked through, and the top is lightly golden.

At this point, take the dish out of the oven and let it rest for 5-10 minutes.

Slice it into squares, serve, and enjoy!

Storing Leftovers

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

You can reheat individual pieces in the microwave or the remaining fudge in a hot oven.

Tips and Tricks

The bacon is optional but highly recommended.
For a twist, you could sub the jalapenos for canned, diced chilis.
Make sure you don’t skip the resting time. The cheese needs time to firm up.
Serve this garnished with salsa, sour cream, cilantro, and/or green onions.

Other Viral TikTok Recipes

Texas fudge is a viral TikTok recipe that does not disappoint thanks to its bold, rich flavors.

Make it and enjoy!

Looking for other viral TikTok recipes?

Try these:

If you’ve tried this TEXAS FUDGE, 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!

Texas Fudge (Viral TikTok Recipe)

Course Appetizer, Snack

Cuisine American, Southern, Southwestern, Tex Mex

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 292kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 large eggs beaten
1 15 oz can evaporated milk
1/2 cup flour
1 16 oz block sharp cheddar cheese shredded
1 16 oz block Monterrey jack cheese shredded
1/2 cup crisp, crumbled bacon optional
1/2 cup drained, diced pickled jalapenos

US Customary - Metric

Instructions

Add the eggs, milk, and flour to a large mixing bowl. Whisk everything together until evenly combined.
2 large eggs, 1 15 oz can evaporated milk, 1/2 cup flour
Add the remaining ingredients to the bowl, and stir again just until everything's evenly combined.
1 16 oz block sharp cheddar cheese, 1 16 oz block Monterrey jack cheese, 1/2 cup crisp, crumbled bacon, 1/2 cup drained, diced pickled jalapenos
Pour the mixture into a greased 7x11" baking dish and spread it out in an even layer.
Bake at 350° for 35 minutes, until evenly melted, cooked through, and golden brown on top
Carefully remove the hot dish from the oven and let it rest for at least 5-10 minutes to cool and firm up.
Slice the fudge into small squares, serve, and enjoy!

Notes

The bacon is optional but highly recommended.
For a twist, you could sub the jalapenos for canned, diced chilis.
Make sure you don't skip the resting time. The cheese needs time to firm up.
Serve this garnished with salsa, sour cream, cilantro, and/or green onions.

Nutrition

Cranberry Brie Bites

4sonsrus — Fri, 18 Sep 2026 11:00:17 +0000

Cranberry brie bites tuck creamy melted brie with sweet-tart cranberry sauce into a flaky crescent dough. This easy holiday appetizer dresses up any festive celebration from Thanksgiving to Christmas with very little effort.

Warm, melty brie and cranberry sauce is a combination made for the holidays.

And these little cranberry brie bites bring that delicious combination together in the easiest appetizer.

It’s so easy- it’s almost not even a recipe because you are essentially just layering the crescent dough with pieces of brie and dollops of cranberry sauce in muffin tins.

Bake it and you’ve got holiday magic.

The flaky pastry, creamy cheese, and fruity cranberry filling make these little bites feel festive enough for a holiday spread but easy enough for a casual get together.

Top them with a little bit of fresh rosemary for the perfect finishing touch and watch them disappear.

Ingredients

To make these you’ll need:

Flour– To dust a work surface.
Crescent roll dough– An 8 ounce tube.
Brie– An 8 ounce wheel.
Cranberry sauce– I use whole berry for this but you could also use the smooth kind. To take these holiday party bites to the next level, I highly recommend using our cabernet blueberry cranberry sauce in this recipe.
Fresh rosemary– For serving.

How to Make

These cranberry brie bites are so easy to make.

Just lightly flour a clean, flat work surface and lay the crescent roll dough out flat on it.

Pinch the seams together to make a solid sheet of dough.

Cut the dough into 24 equal squares.

Add the cut dough squares into the wells of of a mini muffin pan you’ve sprayed well with nonstick spray.

Cut the brie into 24 small pieces and press one piece into the center of each dough square.

Top each with a dollop of cranberry sauce, then finish each with a small sprig of rosemary.

Bake the at 375° for 15 minutes or just until the dough edges are light golden brown.

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

Serve warm and enjoy!

Storing

Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.

Reheat them in a hot oven until warmed through.

Tips and Tricks

Make sure to spray the mini muffin tins well so the bites don’t stick once the brie melts.
Cut both the brie and the crescent dough into equal sized pieces.
Don’t skip the resting time. The brie needs the time to cool so the cheese doesn’t leak out when you bite into it.

Other Easy Holiday Appetizers

Cranberry brie bites are stunning little holiday appetizers that taste just as good as they look!

Make them and enjoy!

Looking for other easy holiday appetizers?

Try these:

If you’ve tried these CRANBERRY BRIE BITES, 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!

Cranberry Brie Bites

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 83kcal

Author Meaghan @ 4 Sons R Us

Ingredients

flour
1 8 oz tube crescent roll dough
1 8 oz wheel Brie cheese
1 cup whole berry cranberry sauce
sprigs of fresh rosemary for serving

US Customary - Metric

Instructions

Lightly flour a clean, flat work surface and lay the crescent roll dough out flat on it. Pinch the seams together to make a solid sheet of dough, then cut into 24 equal squares.
flour, 1 8 oz tube crescent roll dough
Grease the wells of of a mini muffin pan with nonstick spray, then add the squares of dough to the pan.
Cut the brie into 24 small pieces, then press one into the center of each dough square.
1 8 oz wheel Brie cheese
Top each with a dollop of cranberry sauce, then finish each with a small sprig of rosemary.
1 cup whole berry cranberry sauce, sprigs of fresh rosemary
Bake at 375° for 15 minutes, just until the edges of the dough's a light golden brown.
Remove from the oven and let them rest for 5 minutes.
Serve warm and enjoy!

Notes

Make sure to spray the mini muffin tins well so the bites don't stick once the brie melts.
Cut both the brie and the crescent dough into equal sized pieces.
Don't skip the resting time. The brie needs the time to cool so the cheese doesn't leak out when you bite into it.

Nutrition

Pumpkin Pie Rice Krispie Treats

4sonsrus — Wed, 16 Sep 2026 11:00:23 +0000

Pumpkin pie Rice Krispie treats make the classic chewy, marshmallowy dessert squares even better with cozy pumpkin pie spices and an adorable faux pumpkin pie presentation. They’re an easy no bake dessert that’s perfect for fall parties, school treats, or holiday gatherings.

Tasked with bringing a dessert to a Thanksgiving or Friendsgiving gathering but don’t want to bake?

Well, don’t stop at the store last minute to buy something premade and certainly don’t stress about actually baking something.

These pumpkin pie Rice Krispie treats are the dessert answer you are looking for!

They have that familiar sweet, buttery marshmallow flavor you expect from a classic Rice Krispie treat with a warm, seasonal twist.

And they are just as easy to make as classic Rice Krispie treats and only need a quick modification to turn into a really cute no bake pie.

Ingredients

To make these you’ll need:

Marshmallows– A 10 ounce bag of marshmallows. Don’t use a bag of mini marshmallows because they are not 10 ounces.
Butter– Salted.
Vanilla extract– Real tastes best.
Rice Krispies– The classic kind.
Graham cracker crumbs– Make your own by crushing 4 to 5 graham cracker sheets or use the premade kind.
Food coloring– Orange. This is optional but a fun addition.
Pumpkin pie spice– Optional. You could substitute cinnamon if you prefer.

How to Make

These pumpkin pie Rice Krispie treats are pretty easy to make.

Just spray a 9″ pie plate liberally with nonstick cooking spray and then set it aside.

Microwave on HIGH 4 ounces (about 2 cups) of marshmallows and 1 1/2 tbsp of butter in a large, microwave safe bowl for 45 seconds.

Stir it well before microwaving the mixture another 30 seconds.

Then stir again until evenly combined and smooth.

Once the mixture is smooth, stir in half the vanilla.

Stir 1 cup of the cereal and all of the graham cracker crumbs into the marshmallow mixture until evenly combined.

Transfer the mixture to the prepared pie plate.

Spray your clean hands lightly with nonstick spray and quickly press the mixture around the edges of the dish to create a 1″ thick ‘crust’.

Set the “crust” aside.

Then microwave the rest of the marshmallows and butter in another large, microwave safe bowl on HIGH for 60 seconds.

Then stir it well and microwave it for another 30 seconds.

Stir the mixture again until it’s smooth and then stir in the rest of the vanilla, the food coloring, and pie spice until evenly combined.

Finally, stir in the rest of the cereal until the cereal is evenly incorporated and well coated in the marshmallow mixture.

Transfer the sticky cereal mixture to the center of the dish and, again using clean hands lightly sprayed with nonstick spray, press out in an even layer to ‘fill’ the pie.

Set the pie aside and let it rest for 30 minutes to firm up.

Slice, serve, and enjoy!

Storing

Store leftovers tightly wrapped on the counter or transfer them into an airtight container.

They will keep for about 4 days at room temperature.

Tips and Tricks

Spray the pie plate really well for easy clean up. I also recommend spraying any utensils you use for stirring.
Do not forget to spray your hands! The marshmallow cereal mixture is very sticky and will stick to your hands. This makes it more difficult to form the pie.
When you are pressing the graham cracker crust layer out work quickly since the mixture will harden fairly fast.

Other Festive Rice Krispie Treats

Pumpkin pie Rice Krispie treats are an easy, fall twist on two classic desserts perfect for Thanksgiving.

Make them and enjoy!

Looking for other festive Rice Krispie treats?

Try these:

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

Pumpkin Pie Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 241kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 10 oz bag marshmallows NOT mini size
4 tbsp salted butter divided
1 tsp vanilla extract divided
4 cups rice krispie cereal
1/2 cup graham cracker crumbs
3-4 drops orange food coloring
1 1/2 tsp pumpkin pie spice optional

US Customary - Metric

Instructions

Spray a 9" pie plate with nonstick cooking spray, then set it aside.
Add 4 ounces (about 2 cups) of marshmallows and 1 1/2 tbsp of butter to a large, microwave safe bowl. Heat on HIGH for 45 seconds then stir well. Heat for another 30 seconds, then stir again until evenly combined and smooth. Stir in half the vanilla.
1 10 oz bag marshmallows, 4 tbsp salted butter, 1 tsp vanilla extract
Add 1 cup of the cereal and the graham cracker crumbs to the marshmallow mixture, then stir everything together until evenly combined. Transfer the mixture to the prepared pie plate.
4 cups rice krispie cereal, 1/2 cup graham cracker crumbs
Working quickly because it will harden fast, spray clean hands lightly with nonstick cooking spray, then press the mixture around the edges of the dish to create a 1" thick 'crust'. Set aside.
Add the rest of the marshmallows and butter to another large, microwave safe bowl. Heat on HIGH for 60 seconds, then stir well.
Microwave for another 30 seconds, then stir again until smooth. Add the rest of the vanilla, the food coloring, and pie spice then stir everything together until evenly combined. Add the rest of the cereal, then stir again until evenly incorporated and well coated.
3-4 drops orange food coloring, 1 1/2 tsp pumpkin pie spice
Transfer the sticky cereal mixture to the center of the dish and, again using clean hands lightly sprayed with nonstick spray, press out in an even layer to 'fill' the pie.
Set the pie aside and let it rest for 30 minutes to firm up.
Slice, serve, and enjoy!

Notes

Spray the pie plate really well for easy clean up. I also recommend spraying any utensils you use for stirring.
Do not forget to spray your hands! The marshmallow cereal mixture is very sticky and will stick to your hands. This makes it more difficult to form the pie.
When you are pressing the graham cracker crust layer out work quickly since the mixture will harden fairly fast.

Nutrition

Brownie Cheesecake Truffles

4sonsrus — Tue, 15 Sep 2026 11:00:10 +0000

These brownie cheesecake truffles roll fudgy brownie pieces with rich cream cheese before getting dunked into melted chocolate. This decadent candy recipe makes bite sized treats perfect for parties, holidays, gift giving, or whenever you want a homemade sweet without a ton of work.

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

Who doesn’t love a good truffle?

There is nothing better than decadent filling rolled into a bite sized ball and coated in chocolate.

And if you love brownies and cheesecake, these brownie cheesecake truffles are everything.

The inside is rich and fudgy and smooth.

And because we’re starting with baked boxed brownies, there’s no need to make a complicated brownie recipe from scratch before you can get to the fun part.

Just bake the brownies up, let them cool and crumble them before mixing them with cream cheese and rolling them into balls.

Dunk them in melted chocolate and finish them off with sprinkles for some extra fun and you have dressed up a box of brownie mix for any occasion.

Ingredients

To make these you’ll need:

Brownie mix– A box of your favorite kind along with the ingredients listed on the package. Bake it according to the package instructions. Let it cool and then crumble it.
Cream cheese– Full fat cream cheese, softened to room temperatures.
Chocolate chips– Milk chocolate. You could also use chocolate almond bark.
Sprinkles– Chocolate sprinkles or nonpareils. These are optional for topping.

How to Make

These brownie cheesecake truffles are pretty easy to make.

Just bake the brownies according to the package directions and let them cool completely.

Crumble them into a large bowl.

Mix the softened cream cheese into the brownie crumbles until everything is fully combined into a thick, sticky mixture.

Use a small cookie scoop or spoon to roll the mixture into bite sized balls, setting them onto a parchment-lined baking sheet.

Pop the bites into the freezer for about 20–30 minutes or the fridge for about an hour to firm up.

Just before they are done chilling, melt the chocolate chips or almond bark until it’s smooth in a microwave-safe bowl in 30-second intervals, stirring between each.

Dip each brownie cheesecake bite into the melted chocolate, using a fork or a candy dipping tool to gently shake off the excess.

Set them back on the parchment paper.

While the chocolate is still wet, top with your favorite sprinkles if desired.

Let the chocolate set at room temperature or in the fridge for faster results.

Serve and enjoy!

Can I Use Store Bought Brownies?

Absolutely! If you’re short on time or just want to keep it super simple, store-bought brownies work perfectly for this recipe.

Just crumble them up like you would homemade ones and mix them with softened cream cheese. The texture is still rich and fudgy, and the flavor is just as delicious.

It’s a great shortcut that lets you whip up these bites in no time and making them ideal for last-minute entertaining!

Storing

Because these truffles contain cream cheese, you cannot store them on the counter.

Instead store them in an airtight container in the refrigerator for up to 5 days.

For the best texture and flavor, let them sit at room temperature for about 10 to 15 minutes before serving.

Freezing

You can also freeze the finished truffles for longer storage.

To do it, let the chocolate set and put them in a freezer-safe container with parchment between the layers or a ziplocking freezer bag.

Freeze them for up to 2 months.

Thaw them overnight in the refrigerator before serving.

Tips and Tricks

These are a delicious make ahead dessert. I often make them the day before I plan to serve them.
Use your favorite brownie mix.
You can vary the chocolate coating. While I use milk chocolate, you can use semi sweet, dark, or even white chocolate.
If you find the chocolate is too thick to make a smooth shell on the truffle, stir a teaspoon of coconut oil into the warm, melted chocolate. It thins the chocolate and makes it shiny.

Other Easy Candy Recipes

These brownie cheesecake truffles are a delicious, bite sized candy perfect for any dessert table.

Make them and enjoy!

Looking for other easy candy recipes?

Try these:

If you’ve tried these BROWNIE CHEESECAKE TRUFFLES, 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!

Brownie Cheesecake Truffles

Course Dessert

Cuisine American

Prep Time 20

Freeze Time 30

Total Time 1

Servings

Calories 265kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 16.3 oz box brownie mix baked with ingredients called for & according to package directions, then cooled and crumbled
4 oz cream cheese softened
2 cups milk chocolate chips melted
Chocolate jimmies and nonpareil sprinkles for topping

US Customary - Metric

Instructions

Bake the brownies according to the package directions. Let them cool completely, then crumble them into a large bowl.
1 16.3 oz box brownie mix
Add the softened cream cheese to the brownie crumbles and mix until fully combined. The mixture should be thick and sticky.
4 oz cream cheese
Use a small cookie scoop or spoon to roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
Pop the bites into the freezer for about 20–30 minutes to firm up.
While they chill, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
2 cups milk chocolate chips
Dip each brownie cheesecake bite into the melted chocolate, using a fork to gently shake off the excess. Place them back on the parchment paper.
While the chocolate is still wet, top with your favorite sprinkles—chocolate jimmies, rainbow nonpareils, or both!
Chocolate jimmies and nonpareil sprinkles
Let the chocolate set at room temperature or in the fridge for faster results.

Notes

These are a delicious make ahead dessert. I often make them the day before I plan to serve them.
Use your favorite brownie mix.
You can vary the chocolate coating. While I use milk chocolate, you can use semi sweet, dark, or even white chocolate.
If you find the chocolate is too thick to make a smooth shell on the truffle, stir a teaspoon of coconut oil into the warm, melted chocolate. It thins the chocolate and makes it shiny.

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.

Crispy Soy Glazed Brussels Sprouts

4sonsrus — Mon, 14 Sep 2026 11:00:30 +0000

Soy glazed Brussels sprouts are crispy, caramelized Brussels sprouts tossed in a sweet and slightly spicy Asian glaze for the ultimate side dish. You’ll be shocked at how good those old fashioned veggies can actually taste after jus one bite!

Brussels sprouts get an unfair reputation for striking fear into the hearts of children and adults.

The Brussels sprouts haters have never had them like this.

These soy glazed Brussels sprouts are crispy, caramelized and oh so good.

In other words, they are a far cry from that sad, boiled, mushy sprouts you may be thinking of.

They are a texture and flavor bonanza with their crunchy leaves and sticky, sweet, spicy glaze.

One bite and I promise you’ll be converted and you’ll be wanting these with every meal!

Ingredients

To make these you’ll need:

Brussels Sprouts– Fresh Brussels sprouts. Trim the base off of them and remove any loose leaves.
Oil– Canola oil. Olive oil would also work.
Soy Sauce– You can use lite soy sauce if you’re concerned about salt.
Maple Syrup– For sweetness. You could substitute honey if that’s what you have on hand.
Lemon Juice– For acidity. Fresh is best.
Garlic– Minced
Sriracha Sauce– You can adjust it to your heat preferences.
Salt & Pepper– To taste.

How to Make

These soy glazed Brussels sprouts are pretty easy to make.

Start by cutting off the base of each sprout before slicing them in half lengthwise.

Remove any excess or loose leaves from the outside of each sprout.

Soak the cut sprouts in a bowl of water for a minute to clean them.

Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture.

Spread the cut, cleaned sprouts out over a large rimmed baking sheet with foil so they are in a single layer without overlapping each other.

Liberally pour the oil over the sprouts, sprinkle with the salt, and and mix them together with your hands to make sure everything is evenly coated.

Bake at 400 degrees for about 45-50 minutes, stirring at 20 and 40 minutes, to ensure both sides evenly crisp.

During the last 5-10 minutes of cooking, stir together the remaining ingredients in a small sauce pan over medium high heat.

Let the mixture simmer and reduce for about 5 minutes or until the sauce has thickened.

Take the roasted sprouts out from the oven and transfer them to a heat-resistant bowl.

Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.

Serve and enjoy!

Storing

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

While you can reheat them in the microwave, for best texture I recommend heating them in the oven as the microwave can make them soft.

Tips and Tricks

Make sure none of the Brussels sprouts overlap during the cooking process. You want them in contact with the pan so they crisp and brown.
Cut them into roughly equal sized pieces. While you can cut most of them in half, occasionally, you’ll get a big one that you may need to quarter.
Garnish them with sesame seeds if desired.
As written this recipe serves two, possibly three if you stretch it; however, it can easily be doubled or tripled to feed a larger group. Just be sure you don’t overcrowd the sprouts on the pan when baking, or they won’t caramelize and crisp up properly.

Other Asian Style Side Dishes

Soy glazed Brussels sprouts are a flavorful way to serve your veggies.

Make them and enjoy!

Looking for other Asian style side dishes?

Try these:

If you’ve tried these SOY GLAZED BRUSSELS SPROUTS, 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!

Crispy Soy Glazed Brussels Sprouts

Course Dinner, Side Dish, Vegetable

Cuisine American, Asian, Chinese

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 360kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 lb fresh Brussels sprouts
3 tbsp canola oil
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp lemon juice
1 garlic clove minced
1 tbsp Sriracha sauce
salt & pepper to taste

US Customary - Metric

Instructions

Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside.
1 lb fresh Brussels sprouts
Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean.
Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture.
Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there's just a single layer without them overlapping each other.
Liberally pour the oil over the sprouts, sprinkle with the salt and pepper, then stir everything together with your hands making sure everything is well and evenly coated.
3 tbsp canola oil, salt & pepper
Bake at 400 degrees for about 45-50 minutes, stirring at 20 & 40 minutes, to ensure both sides evenly crisp.
During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened.
3 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp lemon juice, 1 garlic clove, 1 tbsp Sriracha sauce
Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.
Serve & enjoy!

Notes

Make sure none of the Brussels sprouts overlap during the cooking process. You want them in contact with the pan so they crisp and brown.
Cut them into roughly equal sized pieces. While you can cut most of them in half, occasionally, you'll get a big one that you may need to quarter.
Garnish them with sesame seeds if desired.
As written this recipe serves two, possibly three if you stretch it; however, it can easily be doubled or tripled to feed a larger group. Just be sure you don't overcrowd the sprouts on the pan when baking, or they won't caramelize and crisp up properly.

Nutrition

recipe adapted from The Baker Mama

Chili Cheese Dog Chili (Slow Cooker Recipe)

4sonsrus — Fri, 11 Sep 2026 11:00:02 +0000

Chili cheese dog chili takes classic chili and stirs in the beloved ball park hot dog flavors. Loaded with ground beef, sliced hot dogs, and chili beans cooks right up in your slow cooker and will have the whole family counting down the hours until supper time so they can pile on their favorite toppings and dig in!

Some people wait until fall to start making chili.

Not me.

There is never a ‘right’ time for chili for me because there is never a wrong time to make it!

It’s a food group unto itself with so many different versions and varieties.

While I’d be happy making a huge pot each week, my kids went through a phase where all they ate was hot dogs.

Why not combine their favorite with mine?

That’s exactly what this chili cheese dog chili is.

It’s hearty chili combined with those state fair/ball park flavors my kids loved.

Better yet?

Because you make it in the slow cooker, there’s virtually no effort on your part.

Ingredients

To make this you’ll need:

Ground beef– Brown it on the stove and drain the grease off.
Veggies– Chopped white onion and minced green bell pepper.
Garlic– Minced
Diced tomatoes– 2 14 ounce cans.
Beans– 2 15 ounce cans of chili beans.
Tomato paste– For richness.
Ketchup– To give it that sweet tanginess.
Barbecue sauce– Your favorite kind
Yellow mustard– For a little of that hot dog flavor.
Spices– Chili powder, cumin, and dried parsley.
Cheese– Shredded cheddar.
Hot dogs– 16 all beef hot dogs, thinly sliced.
Toppings– Extra cheese, minced white onion, etc.

How to Make

This chili cheese dog chili is very easy to make.

To do it, brown the ground beef in a large skillet over medium heat.

Drain off the excess grease.

Then transfer the drained, cooked meat to the bowl of your slow cooker.

Add the onion, green pepper, garlic, tomatoes, beans, tomato paste, ketchup, barbecue, mustard, chili powder, and cumin to the crockpot.

Stir everything together until the mixture’s combined.

Cover the slow cooker and cook the chili on LOW for 6-8 hours or HIGH for 3-4 hours.

30 minutes before serving, stir in 3/4 of the cheese and all of the hot dog slices.

Ladle the cooked chili into bowls and top them evenly with the remaining cheese and additional minced onion, and sprinkle of dried parsley.

Let the bowls rest for a few minutes to melt the cheese and serve warm.

Enjoy!

Topping Ideas

You can really have fun with toppings for this chili because both chili dog toppings and chili toppings would be delicious.

Options include:

sour cream
yellow mustard and ketchup
relish
diced onions
jalapenos
cilantro
crushed tortilla chips

Storing

Store this chili right in the covered bowl of your slow cooker or transfer it to air tight containers in the fridge.

It will keep in the fridge for 4 days.

Reheat individual portions in the microwave or reheat the entire leftover chili in the slow cooker until it’s warm.

Freezing

Chili freezes very well.

To do it, let it cool to room temperature and then ladle it into airtight, heavy duty freezer bags or freezer safe tupperware containers.

If you’re using freezer bags, squeeze out all the excess air.

Freeze it for 3 to 6 months.

Thaw it overnight in the fridge before reheating in the microwave.

Tips and Tricks

Use leaner ground beef so it doesn’t cook down as much.
Omit the pepper in the chili if you don’t like it or add extra if you do.
Make sure you are using hot dogs your family likes. We use all beef because that’s our preference.

Other Chili Dog Recipes

Slow cooker chili dog chili is a delicious mash up of ball park flavors and stick to your ribs chili.

Make it and enjoy!

Looking for other chili dog recipes?

Try these:

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

Chili Cheese Dog Chili

Course Chili, Dinner, Lunch, Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 1040kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 1/2 lbs ground beef browned and drained
1 large white onion peeled and diced
1/2 large green pepper seeded & minced
4 garlic cloves minced
2 14 oz cans diced tomatoes undrained
2 15 oz cans chili beans
2 tbsp tomato paste
2 tbsp ketchup
2 tbsp barbecue sauce
1 heaping tbsp yellow mustard
3 tbsp chili powder
1/2 tsp cumin
4-6 cups shredded cheddar cheese
2 pkg beef hot dogs thinly sliced (8 per package, about 16 total)
minced white onion for serving

US Customary - Metric

Instructions

In a large skillet brown the ground beef, crumbling as it cooks, over medium heat until cooked all the way through. Drain off the excess grease and transfer the cooked meat to the bowl of your slow cooker.
2 1/2 lbs ground beef
Add the onion, green pepper, garlic, tomatoes, beans, tomato paste, ketchup, barbecue, mustard, chili powder, and cumin to the crockpot. Stir all the ingredients together until the mixture's combined.
1 large white onion, 1/2 large green pepper, 4 garlic cloves, 2 14 oz cans diced tomatoes, 2 15 oz cans chili beans, 2 tbsp tomato paste, 2 tbsp ketchup, 2 tbsp barbecue sauce, 1 heaping tbsp yellow mustard, 3 tbsp chili powder, 1/2 tsp cumin
Cook the chili on low heat for 6-8 hours, 3-4 hours on high.
30 minutes before the chili's done, stir in 3/4 of the cheese and all of the hot dog slices.
4-6 cups shredded cheddar cheese, 2 pkg beef hot dogs
Ladle the cooked chili into bowls and top them evenly with the remaining cheese and additional minced onion. Let the bowls rest for a few minutes to melt the cheese, serve warm, and enjoy!

Notes

Use leaner ground beef so it doesn't cook down as much.
Omit the pepper in the chili if you don't like it or add extra if you do.
Make sure you are using hot dogs your family likes. We use all beef because that's our preference.

Nutrition

recipe adapted from The Gracious Wife

Steak Marsala (Carrabba’s Copycat)

4sonsrus — Wed, 09 Sep 2026 11:00:21 +0000

This copycat Carrabba’s Steak Marsala is a version of sirloin steak marsala that tastes just like the restaurant favorite. With tender steak smothered in a sautéed mushroom and Marsala wine sauce, it’s an easy way to bring restaurant style home.

There’s something extra special about a perfectly cooked steak smothered in savory mushrooms.

That might be why I love Carrabba’s Steak Marsala so much.

The grilled steak is tender and juicy while the mushrooms are flavor bombs loaded with the rich Marsala sauce.

It’s a combination that just hits all the right notes.

This copycat Carrabba’s Steak Marsala brings all those flavors right to your own kitchen so you can enjoy a fancy feeling meal at home for less than the cost of a meal out.

It’s perfect for a date night home, Sunday dinner, entertaining, or special occasions but it’s easy enough for a regular weeknight.

Serve your steak with mashed potatoes, roasted vegetables, pasta to soak up all that delicious sauce and dinner is done.

Ingredients

To make this you’ll need:

Steaks– While you can use any cut of steak you like, I highly recommend sirloin for the best quality. Use 6 ounce steaks.
Seasoning– Garlic powder, salt, and pepper
Butter and Extra Virgin Olive Oil– You want to use the combination to sear the steaks. The butter adds richness, while the oil has a high smoke point so you can heat the skillet nice and hot for searing without burning it.
Mushrooms– Sliced cremini mushrooms with the stems removed. You could substitute sliced white mushrooms or baby bella if that’s what you can find.
Shallots– Peeled and diced.
Marsala wine
Beef stock– Use good quality beef stock.
Dijon mustard

How to Make

Making this copycat Carrabba’s Steak Marsala is pretty straightforward.

Set the steaks out 30 minutes prior to cooking them so they can come to room temperature and season them with the garlic, salt, and pepper.

Heat the oil and butter to a large cast iron skillet set over medium high heat.

Once the butter is melted, add the steaks to the hot skillet and sear them for 5 minutes undisturbed.

After 5 minutes, flip the steaks over and cook them for 5 more minutes without touching them.

Transfer the steaks to a waiting plate, cover with foil, and set them aside.

Turn the heat down to medium and add the mushrooms and shallots to the same skillet you cooked the steak in.

Cook them for 5 minutes, stirring occasionally.

Then stir in the wine, working all the brown bits off the bottom of the skillet.

Turn the heat down to medium low and let the wine simmer for 2 minutes.

Stir in the broth and dijon mustard.

Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.

Plate the steaks, spoon the sauce overtop and serve immediately.

Enjoy!

Storing Leftovers

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

For the best results, reheat the steak gently in a skillet over low to medium-low heat with the sauce.

Add a small splash of broth or wine if the sauce has thickened too much.

Tips and Trick

I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
Don’t touch the steak while it’s cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.

Sides to Serve with Steak Marsala

Copycat Carrabba’s Steak Marsala is a delicious dupe of the restaurant favorite you can put together at home in under half an hour.

Make it and enjoy!

Looking for suggestions on what to serve with steak marsala?

Try these sides:

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

Steak Marsala (Carrabba’s Copycat)

Course Beef, Dinner, Entree, Main Course, Steak

Cuisine American, Italian

Prep Time 2

Cook Time 23

Total Time 25

Servings

Calories 499kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 6 oz sirloin steaks
1 tsp garlic powder
salt & pepper to taste
1 tbsp extra virgin olive oil
1 tbsp butter
8 oz crimini mushrooms (stems removed) sliced
2 shallots peeled & finely diced
1/2 cup marsala wine
3/4 cup beef stock good quality recommended
1 tsp Dijon mustard

US Customary - Metric

Instructions

Set the steaks out 30 minutes prior to cooking to allow them to come to room temperature. Season them with the garlic, salt, and pepper.
2 6 oz sirloin steaks, 1 tsp garlic powder, salt & pepper
Add the oil and butter to a large cast iron skillet set over medium high heat. Once melted add the steaks and sear for 5 minutes, undisturbed. Flip them over and continue cooking for 5 more minutes, again without touching them.
1 tbsp extra virgin olive oil, 1 tbsp butter
Transfer the steaks to a waiting plate, cover with foil, and set aside.
Reduce the heat to medium and add the mushrooms and shallots to the skillet. Cook for 5 minutes, stirring occasionally. Stir in the wine, then reduce the heat to medium low and let simmer for 2 minutes.
8 oz crimini mushrooms (stems removed), 2 shallots, 1/2 cup marsala wine
Add the broth and mustard, stirring until evenly incorporated. Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.
3/4 cup beef stock, 1 tsp Dijon mustard
Plate the steaks, spoon the sauce overtop, serve immediately, and enjoy!

Notes

I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
Don't touch the steak while it's cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.

Nutrition

recipe adapted from Cooking With Curls

Buffalo Blasts (Cheesecake Factory Copycat)

4sonsrus — Mon, 07 Sep 2026 11:00:15 +0000

Copycat Cheesecake Factory Buffalo Blasts are crispy fried pasta pockets packed with saucy, cheesy buffalo chicken. They’re an indulgent appetizer to make at home for game day, entertaining, or just when you’re craving the restaurant favorite.

So there are people that go to the Cheesecake Factory just for the cheesecake, and then there are people that know that all the other stuff is just as good- or better than the desserts!

If you’ve ever ordered Buffalo Blasts at The Cheesecake Factory, you already that these are an appetizer lover’s dream food and just as delicious as any slice of cheesecake on their prolific menu.

These crispy little bites are loaded with cheesy, buffalo flavor, all tucked inside a golden, crunchy fried pasta pocket type shell.

They are perfectly dippable and totally delicious dunked in blue cheese or ranch.

We’re talking totally addictive if you love crunchy, cheesy buffalo goodness.

However taking the family out for Cheesecake Factory isn’t in our budget for more than special occasions.

Those dinners add up quick.

But these copycat Cheesecake Factor Buffalo Blasts have all the flavors you love with no need to spend as much as you would eating out.

Ingredients

To make these you’ll need:

Chicken– Use rotisserie chicken for ease. Dice it into small pieces.
Cheese– Shredded mozzarella.
Buffalo sauce– Your favorite kind. Homemade Buffalo Sauce is super yummy in this.
Eggs and milk– For dredging the stuffed wontons in.
Flour– To bread the wontons.
Spices– Salt and smoked paprika. This will season the flour.
Wonton wrappers– Find them in the produce section near the other fresh Asian foods.
Oil– For frying

How to Make

Making copycat Cheesecake Factory Buffalo Blasts at home is actually really easy.

It’s a recipe that requires more assembling than actual cooking.

To do it, start by heating the oil in a large heavy bottomed pot over medium heat to 350°.

Stir together the chicken, mozzarella cheese and buffalo sauce in a large bowl to make the filling. Set the filling aside.

Then make your dredging station by whisking together the eggs and milk in one large shallow dish and the flour and spices in a separate dish.

Then fill the wonton wrappers by placing a heaping tablespoon of the chicken mixture onto the center of each wrapper.

Fold the wonton in half along the diagonal around the mixture and use water to seal the edges. Repeat this until you’ve filled all the wontons.

Then dip each wonton into the egg mixture followed by the flour mixture.

Fry the Buffalo Blasts in batches of 4-6 for 2-3 minutes on each side, or until golden brown.

Serve immediately with ranch and extra buffalo sauce, on the side for dipping, if desired and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in the air fryer or oven until they are warmed through.

Tips and Tricks

Don’t overfill the wonton wrappers or the filling will leak out and the wrappers will break open during frying.
Make sure to batch cook them. You don’t want to cook them all at once because this will lower the temperature of the oil and cause them to cook unevenly.
Set the cooked batches on a paper towel lined plate or tray to drain the excess oil while you cook the other batches. Just tent them loosely with foil to keep them warm while you cook the rest.

Other Copycat Cheesecake Factory Recipes

Copycat Cheesecake Factory Buffalo Blasts are a delicious addition to game day or parties or just anytime you want that signature appetizer at home.

Make them and enjoy!

Looking for other copycat Cheesecake Factory Recipes?

Try these:

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

Buffalo Blasts (Cheesecake Factory Copycat)

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 15

Cook Time 5

Total Time 35

Servings

Calories 131kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 cups small diced chicken
½ cup shredded mozzarella cheese
⅓ cup buffalo sauce
2 large eggs
¼ cup milk
1 cup flour
1 teaspoon salt
½ teaspoon smoked paprika
24 wonton wrappers
Oil for frying

US Customary - Metric

Instructions

Preheat the oil in a large heavy bottomed pot over medium heat to 350 F
Oil for frying
In a large bowl, stir together the chicken, mozzarella cheese and buffalo sauce; set aside.
2 cups small diced chicken, ½ cup shredded mozzarella cheese, ⅓ cup buffalo sauce
In a large shallow dish, whisk together the eggs and milk; set aside.
2 large eggs, ¼ cup milk
In a separate large shallow dish, whisk together the flour, salt and smoked paprika and set aside.
1 cup flour, 1 teaspoon salt, ½ teaspoon smoked paprika
Place a heaping tablespoon of the chicken mixture onto the center of each wonton wrapper, fold in half along the diagonal and use water to seal the edges.
24 wonton wrappers
Dip each wonton first into the egg mixture, then the flour mixture.
Fry 2-3 minutes on each side, or until golden brown. Fry in batches of 4-6, depending on pot size so that it isn't overcrowded.
Serve immediately with ranch and extra buffalo sauce if desired.

Notes

Don't overfill the wonton wrappers or the filling will leak out and the wrappers will break open during frying.
Make sure to batch cook them. You don't want to cook them all at once because this will lower the temperature of the oil and cause them to cook unevenly.
Set the cooked batches on a paper towel lined plate or tray to drain the excess oil while you cook the other batches. Just tent them loosely with foil to keep them warm while you cook the rest.

Nutrition

Restaurant Style Mexican White Sauce Recipe

4sonsrus — Sat, 05 Sep 2026 11:00:35 +0000

This restaurant style Mexican white sauce is a beloved staple chip dip you’re practically guaranteed to find at any Mexican restaurant in the state of Virginia. It’s also a regionally specific thing, and one you won’t find with an easy to buy from the store counterpart. Our copycat recipe let’s you enjoy this creamy, zesty white salsa from the comfort of your own home!

One of the best parts of going out for Mexican food is definitely the endless basket of chips.

And sure traditional salsa is delicious, but have you had Mexican white sauce?

This zesty white chip dip is so delicious and something I look forward to every time we go out.

But it’s actually super easy to make at home too, so now when the craving hits I just whip up this at home version of our beloved Virginia white sauce.

Paired with crispy tortilla chips it’s the perfect snack, or appetizer, for virtually any occasion!

What Is Mexican White Sauce?

Mexican white sauce is also known as white ranch, or sometimes even white salsa, in different parts of the South.

In the 1970’s, the Mexican restaurant craze that swept through our area brought this white sauce in as a salad dressing.

People quickly started realizing how yummy it was when you dunked tortilla chips into it, it became a bit of a phenomenon that caught on, and soon it became a beloved regional condiment that was a mainstay on menus.

It’s most popular in Virginia where it originated, and where if you can’t find it today, there’s an issue.

Ingredients

This Mexican white sauce recipe is easy to make, especially when you consider that it only requires a handful of simple ingredients to come together.

To make this you’ll need:

Miracle Whip– I don’t often recommend it, but in this recipe it makes the perfect base and is the only option for the unique flavor this chip dip is supposed to have.
Sour Cream– Use full fat for the best flavor
Milk– The amount you will need will vary based on the consistency you want
Lime Juice– Fresh is best!
Seasonings– A blend of crushed red pepper, cumin, garlic powder, oregano, cayenne pepper, and salt come together to give this dip it’s full bodied flavor.

Once you’ve gathered all of your ingredients, you’re ready to whip up a batch of this Mexican white sauce recipe!

How To Make

This Mexican white sauce chip dip is so easy to make. It only takes a few minutes!

Just add all of the ingredients to a small mixing bowl, except for the salt, and whisk them all together until evenly combined with a smooth & creamy texture.

Taste the sauce and then season it will salt to your desired preference. Start with less, and add more only if needed.

Cover and chill for at least 8 hours, but up to 24 hours.

Serve and enjoy!

Storing Leftovers

Store leftover Mexican white sauce in a sealed jar in the fridge for up to 5 days.

Serving Suggestions

Mexican white sauce is delicious with chips but also yummy as a dip for veggies or even spooned over a southwest style salad.

It’s also great spooned over tacos, or as a spread on the inside of the shell. Similarly, spread it on the inside of a tortilla before making homemade quesadillas for an easy flavor upgrade.

It’s also great to enjoy as a condiment, whether it’s as a dipping sauce for crispy french fries or drizzled over baked potatoes.

Pretty much anything you would use sour cream on or with, well then this sauce can be used instead!

Tips and Tricks

If you don’t have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
Cayenne pepper is optional, but recommended if you like a little bit of kick.
Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.

Other Easy Salsa Recipes

Mexican white sauce is a yummy chip dip you can make right at home.

Make it and enjoy!

Looking for other easy salsa recipes to enjoy?

Try these:

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

Restaurant Style Mexican White Sauce Recipe

Restaurant style Mexican white sauce is a beloved staple chip dip you're practically guaranteed to find at any Mexican restaurant in the state of Virginia. It's also a regionally specific thing, and one you won't find with an easy to buy from the store counterpart. Our copycat recipe let's you enjoy this creamy, zesty white salsa from the comfort of your own home!

Course Appetizer, Dip, Sauce, Snack

Cuisine American, Mexican, Tex Mex

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 138kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 cup miracle whip
1 cup sour cream
1/3 - 1/2 cup milk
1 tsp crushed red pepper
2 tbsp lime juice
3/4 tsp cumin
1 1/2 tsp garlic powder
1 tsp dried oregano
pinch cayenne pepper optional
salt to taste

US Customary - Metric

Instructions

Add all of the ingredients, except the salt, to a small mixing bowl.
1 cup miracle whip, 1 cup sour cream, 1/3 - 1/2 cup milk, 1 tsp crushed red pepper, 2 tbsp lime juice, 3/4 tsp cumin, 1 1/2 tsp garlic powder, 1 tsp dried oregano, pinch cayenne pepper
Whisk them all together until evenly combined, and the sauce is smooth & creamy.
Taste and add/adjust salt, as needed.
Transfer the sauce to to an airtight container & refrigerate for at least 8 hours, and up to 24 hours, to let the flavors meld.
Serve with tortilla chips and enjoy!

Notes

If you don't have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
Cayenne pepper is optional, but recommended if you like a little bit of kick.
Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.

Nutrition

How To Make Homemade Sauerkraut

4sonsrus — Fri, 04 Sep 2026 11:00:00 +0000

Homemade sauerkraut is a surprising easy condiment or side dish that comes together with only 3 ingredients and a bit of time. The result is a crunchy, tangy compliment to bratwurst, hot dogs, Reubens, pork, and more.

Some thing seem so mysterious to make but are in reality actually very easy.

Homemade sauerkraut is one of those things.

It seems like it would be super complicated but it’s much easier than you might think with only 3 ingredients.

Plus most of the work is hands off while the cabbage does its thing and ferments.

That’s right.

You’re not doing much of anything.

The cabbage is.

And the finished sauerkraut has that classic tangy, slightly salty bite with a satisfying crunch.

Making your own also gives you control over the flavor and texture.

A longer ferment time means tangier sauerkraut while a shorter ferment means a milder version.

It does take some patience while the fermentation happens, but there’s something really satisfying about watching a simple head of cabbage transform into something so tasty.

Ingredients

To make this you’ll need:

Cabbage– A small head of cabbage.
Salt
Caraway seeds– These are optional.

How to Make

Making homemade sauerkraut is pretty easy, as long as you have a little patience.

Just quarter the cabbage and then slice it thinly.

Put the cabbage into a large dish and sprinkle it with salt and caraway seeds, kneading the salt and seeds into the cabbage until the cabbage softens and releases liquid.

Pack the cabbage into a 1 liter jar.

Pour the liquid that the cabbage released on top of the cabbage.

Press the cabbage down into the liquid to make sure it is all submerged using weights or a smaller jar nested into the larger jar on top of the cabbage.

Cover the top of the jar with a cheesecloth and secure it with an elastic band.

Let the jar sit at room temperature for 3-7 days to ferment or until the desired tang is achieved.

Once the cabbage is tangy enough for you, remove the cheesecloth and smaller jar or weights.

Secure a regular lid on the jar and store in the fridge or serve with all your favorite recipes.

Enjoy!

Storing

Store the jar of sauerkraut in the fridge with the lid secured for up to a month.

Tips and Tricks

A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they’re very sharp.
Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.

Recipes to Serve with Sauerkraut

Homemade sauerkraut is a surprisingly simple condiment or side dish.

Make it and enjoy!

Looking for recipes that pair well with sauerkraut?

Try these:

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

How To Make Homemade Sauerkraut

Course Dinner, Side Dish, Vegetable

Cuisine American, German

Prep Time 20

Rest Time 3

Total Time 3 20

Servings liter

Calories 185kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 small head cabbage
3 tbsp salt
1 tsp caraway seeds optional

US Customary - Metric

Instructions

Quarter the cabbage then slice thin, a mandolin makes this quick and easy.
1 small head cabbage
Place the cabbage into a large dish, sprinkle with the salt and caraway and then knead into the cabbage until the cabbage softens and releases lots of liquid.
3 tbsp salt, 1 tsp caraway seeds
Pack the cabbage into a 1 litre jar, then pour the liquid on top. Press down using weights or a smaller jar to make sure that all cabbage is submerged.
Cover the top with a cheesecloth and elastic band, then allow to ferment at room temperature for 3-7 days, or until the desired tang is achieved.
Remove the cheesecloth and smaller jar, then use a regular lid and store in the fridge for up to 1 month

Notes

A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they're very sharp.
Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.

Nutrition