Road Trip Comfort Without the Drive: 16 Cracker Barrel Copycat Recipes Your Family Will Line Up For

For a lot of families, the road trip did not really start until you pulled into that country store with the rocking chairs out front. These Cracker Barrel copycat recipes bring those plates home: the cheesy hashbrown casserole, the chicken n’ dumplins, the cinnamon fried apples and the biscuits everybody reaches for first. They are our own homemade takes inspired by the menu, not the restaurant’s official recipes, and cooking them for a family of four at home usually costs a lot less than a booth by the highway. Which plate did you always order..

Cracker Barrel Copycat Hashbrown Casserole

This is the side dish people order a double portion of, and it is the easiest one to make at home. Shredded potatoes, sour cream, cheddar and a little onion bake into a creamy middle with a golden, crispy top. It reheats well, so make a big pan on Sunday and enjoy it with eggs all week. Do you eat it with ketchup or hot sauce? Tell us in the comments.

You will need: 30 oz frozen shredded hash browns (thawed), 2 cups shredded mild cheddar, 1 cup sour cream, 1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1/2 cup finely chopped onion, 1 tsp salt, 1/2 tsp black pepper.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 inch dish or large skillet. 2. Mix the butter, soup, sour cream, onion, salt and pepper in a big bowl. 3. Fold in the hash browns and 1 1/2 cups of the cheese. 4. Spread in the dish and top with the rest of the cheese. 5. Bake 45 to 55 minutes until bubbly and golden on top. Rest 10 minutes before serving.

Cracker Barrel Copycat Chicken n’ Dumplins

Soft, flat dumplings simmered right in a rich chicken broth is the dish many grandmas made on cold days, and this Cracker Barrel copycat version tastes like a hug. The secret is rolling the dough thin and letting the dumplings cook gently so they turn silky, not gummy. Rotisserie chicken makes it a weeknight meal. Would you add carrots and peas, or keep it classic?

You will need: 4 cups shredded cooked chicken, 8 cups chicken broth, 2 tbsp butter, 1/2 cup heavy cream, salt and pepper. Dumplings: 2 cups flour, 1 tsp baking powder, 1 tsp salt, 3 tbsp cold butter, 3/4 cup buttermilk.

How to make it: 1. Bring the broth and butter to a simmer in a big pot. 2. Mix flour, baking powder and salt, cut in the butter, then stir in the buttermilk. 3. Roll the dough 1/8 inch thick on a floured board and cut into 1 by 2 inch strips. 4. Drop the strips into the simmering broth a few at a time. 5. Cover and simmer gently 15 minutes, stirring now and then. 6. Stir in the chicken and cream, season and serve hot.

Country Fried Steak With Pepper Gravy

Crispy outside, tender inside and covered in peppery white gravy, country fried steak is the plate that makes you loosen your belt. Cube steak is cheap and already tenderized, so it fries up fast. Double dip it in flour for that thick, craggy crust. Serve it with mashed potatoes and a biscuit and nobody will miss eating out.

You will need: 4 cube steaks, 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, 2 eggs, 1 cup milk, oil for frying. Gravy: 3 tbsp pan drippings, 3 tbsp flour, 2 cups milk, 1 tsp black pepper, salt.

How to make it: 1. Season the flour with salt, pepper, garlic powder and paprika. 2. Whisk the eggs with the milk. 3. Dredge each steak in flour, dip in egg, then flour again. 4. Fry in 1/2 inch of hot oil about 4 minutes per side until deep golden and cooked through. 5. For gravy, whisk flour into the drippings for 1 minute, add milk and pepper, and simmer until thick. 6. Pour over the steaks.

Cracker Barrel Copycat Fried Apples With Cinnamon

Sweet, buttery fried apples are a side dish and a dessert at the same time. Slices of apple soften in butter, brown sugar and cinnamon until they are tender and glossy. They are perfect next to pork chops or ham, and even better over vanilla ice cream. Tart apples like Granny Smith hold their shape best.

You will need: 4 medium apples (cored and sliced, peel on), 3 tbsp butter, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp lemon juice, 1 tsp cornstarch mixed with 2 tbsp water, a pinch of salt.

How to make it: 1. Toss the apple slices with the lemon juice. 2. Melt the butter in a large skillet over medium heat. 3. Add the apples, brown sugar, cinnamon, nutmeg and salt. 4. Cover and cook 10 to 12 minutes, stirring now and then, until the apples are soft. 5. Stir in the cornstarch mix and cook 1 more minute until the sauce turns glossy.

Fluffy Buttermilk Biscuits

A basket of warm biscuits is what makes a country breakfast feel generous. For a Cracker Barrel copycat batch, the two rules for tall, flaky biscuits are simple: keep the butter very cold and do not overwork the dough. Fold it over a few times to build layers, and push the cutter straight down without twisting. Butter, honey or apple butter? Pick your team.

You will need: 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 tbsp sugar, 1/2 cup very cold butter (cubed), 1 cup cold buttermilk, 2 tbsp melted butter for brushing.

How to make it: 1. Heat the oven to 450 F. 2. Mix the dry ingredients and cut in the cold butter until it looks like coarse crumbs. 3. Stir in the buttermilk just until a shaggy dough forms. 4. Pat into a rectangle, fold in thirds, and repeat twice. 5. Pat 1 inch thick and cut out rounds. 6. Bake close together 12 to 14 minutes until golden, then brush with melted butter.

Cracker Barrel Copycat Biscuits and Sausage Gravy

Sausage gravy is the reason some people order biscuits in the first place. It takes one skillet and about 15 minutes. Brown the sausage, sprinkle in flour, pour in milk and let it bubble until thick and creamy. Plenty of black pepper is not optional. This is the breakfast that keeps you full until a late lunch.

You will need: 1 lb breakfast pork sausage, 1/4 cup flour, 2 1/2 cups whole milk, 1 tsp black pepper, salt to taste, a pinch of red pepper flakes (optional), 6 warm biscuits.

How to make it: 1. Brown the sausage in a skillet over medium heat, breaking it into small pieces. 2. Do not drain it. Sprinkle the flour over and stir for 1 to 2 minutes. 3. Slowly pour in the milk while stirring. 4. Simmer 5 to 7 minutes until thick. 5. Season with pepper, salt and pepper flakes. 6. Split the biscuits and spoon the gravy over the top.

Baked Mac and Cheese the Country Way

Real country store mac and cheese is not runny. It is creamy, cheesy and baked until the edges get a little crispy. Shred your own cheddar, because bagged cheese has starch that keeps it from melting smoothly. This Cracker Barrel copycat side is a crowd pleaser. Kids love it, grown ups go back for seconds, and it is a smart side for any holiday plate.

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 4 cups shredded sharp cheddar (divided), 1 tsp salt, 1/2 tsp dry mustard, 1/4 tsp black pepper.

How to make it: 1. Heat the oven to 350 F. 2. Cook the pasta 2 minutes less than the package says and drain. 3. Melt the butter, whisk in the flour, then slowly whisk in the milk. 4. Simmer until thick, then stir in 3 cups of cheese, salt, mustard and pepper. 5. Mix with the pasta, pour into a buttered dish and top with the rest of the cheese. 6. Bake 25 minutes until bubbly.

Cracker Barrel Copycat Meatloaf With Tomato Glaze

Meatloaf night is pure nostalgia. This copycat style loaf stays moist thanks to bread crumbs soaked in milk, and the sweet tomato glaze turns sticky in the oven. Leftovers make the best cold sandwich the next day, so you might want to double it. Do you like the end piece or a middle slice?

You will need: 2 lb ground beef (85 percent lean), 1 cup bread crumbs, 1/2 cup milk, 2 eggs, 1 small onion (finely chopped), 1 tsp salt, 1/2 tsp pepper, 1 tbsp Worcestershire sauce. Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp cider vinegar.

How to make it: 1. Heat the oven to 350 F. 2. Soak the bread crumbs in the milk for 5 minutes. 3. Mix in the beef, eggs, onion, salt, pepper and Worcestershire with your hands, just until combined. 4. Shape into a loaf on a lined pan. 5. Stir the glaze together and spread half on top. 6. Bake 60 minutes, add the rest of the glaze, and bake 10 more minutes until it reads 160 F.

Cornbread Dressing for the Turkey Plate

Every November, people search for the restaurant’s Thanksgiving plates, and the star is always the cornbread dressing. Making a Cracker Barrel copycat version at home is easy if you bake the cornbread a day ahead so it dries out a bit. Sage, celery and onion give it that classic holiday smell. Is it stuffing or dressing at your house?

You will need: 6 cups crumbled day-old cornbread, 2 cups cubed white bread (dried), 1/2 cup butter, 1 1/2 cups chopped onion, 1 cup chopped celery, 1 1/2 tsp dried sage, 1 tsp dried thyme, 3 cups chicken broth, 2 eggs (beaten), salt and pepper.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 inch dish. 2. Cook the onion and celery in the butter until soft. 3. Combine the cornbread, bread, vegetables, sage and thyme in a big bowl. 4. Stir in the broth and eggs until moist, adding more broth if dry. 5. Season, spread in the dish and bake 40 to 45 minutes until golden on top.

Buttermilk Pancakes With Warm Syrup

A short stack with butter melting on top is one of those breakfasts that never gets old. Buttermilk makes them tender and a little tangy. Let the batter rest for 5 minutes and leave the lumps alone, because overmixing makes pancakes tough. Warm the syrup in a small pan and it feels like a restaurant breakfast at your own table. Love a big breakfast? Our breakfast hash and skillet recipes are the perfect next stop.

You will need: 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 cups buttermilk, 2 eggs, 4 tbsp melted butter, butter and maple syrup to serve.

How to make it: 1. Whisk the dry ingredients in one bowl. 2. Whisk the buttermilk, eggs and melted butter in another. 3. Pour wet into dry and stir just until combined, then rest 5 minutes. 4. Heat a greased griddle over medium heat. 5. Pour 1/4 cup batter per pancake and flip when bubbles pop on top. 6. Serve with butter and warm syrup.

Country Green Beans With Bacon

Cracker Barrel copycat green beans are cooked low and slow with bacon and onion until they are soft and full of smoky flavor. They are not crisp and bright like restaurant vegetables in the city, and that is the point. Want a fancier look for company? Wrap bundles of beans in bacon and roast them instead.

You will need: 2 lb fresh green beans (trimmed), 6 slices bacon (chopped), 1 small onion (diced), 2 cups chicken broth, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp black pepper.

How to make it: 1. Cook the bacon in a large pot until crisp. 2. Add the onion and cook 3 minutes. 3. Add the green beans, broth, sugar, salt and pepper. 4. Bring to a boil, then cover and simmer on low 45 minutes to 1 hour, stirring now and then, until very tender. 5. Taste, adjust the salt and serve with some of the pot liquor.

Brown Sugar Glazed Carrots

Even picky eaters clean their plates when carrots taste like candy. A simple butter and brown sugar glaze turns plain carrots into a side dish that feels special. They cook in one pan in about 20 minutes, which makes them a great holiday side when the oven is full. Fresh parsley on top adds a pop of color.

You will need: 2 lb carrots (peeled and sliced into coins), 3 tbsp butter, 1/3 cup brown sugar, 1/4 tsp cinnamon, 1/2 tsp salt, 1/2 cup water, chopped parsley.

How to make it: 1. Put the carrots, water and salt in a large skillet. 2. Cover and simmer 8 to 10 minutes until just tender. 3. Uncover and let any water cook off. 4. Add the butter, brown sugar and cinnamon. 5. Stir and cook 4 to 5 minutes until the carrots are shiny and coated. 6. Top with parsley.

Crispy Fried Okra

If you think you do not like okra, try this Cracker Barrel copycat fried version. A cornmeal coating turns the pods into crunchy little bites with no slime at all. They disappear fast as a side dish or a snack, especially with ranch or comeback sauce for dipping. Fresh okra works best, but frozen works too if you thaw and dry it well.

You will need: 1 lb fresh okra (sliced 1/2 inch thick), 1 cup buttermilk, 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, oil for frying.

How to make it: 1. Soak the okra in the buttermilk for 10 minutes. 2. Mix the cornmeal, flour, salt, pepper and garlic powder. 3. Lift the okra out, let it drip, and toss it in the cornmeal mix. 4. Heat 1 inch of oil to 350 F. 5. Fry in small batches 3 to 4 minutes until golden. 6. Drain on paper towels and salt right away.

Sweet Corn Muffins

A warm corn muffin with a little butter is the simple bread that comes with so many country plates. This version is slightly sweet and very moist thanks to buttermilk and a spoon of honey. Bake a dozen, freeze half, and warm them up with chili or soup on a busy night. Sweet cornbread or savory, what do you prefer?

You will need: 1 cup yellow cornmeal, 1 cup flour, 1/3 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 1/3 cup melted butter, 2 eggs, 1 tbsp honey.

How to make it: 1. Heat the oven to 400 F and grease a 12 cup muffin pan. 2. Whisk the cornmeal, flour, sugar, baking powder and salt. 3. In another bowl whisk the buttermilk, butter, eggs and honey. 4. Stir wet into dry just until mixed. 5. Fill the cups two thirds full. 6. Bake 15 to 18 minutes until golden and a toothpick comes out clean.

Cracker Barrel Copycat Double Chocolate Fudge Cake

Save room, because the dessert case is part of the experience. This copycat style double chocolate fudge cake is rich and moist, with a glossy fudge frosting that sets like a candy shell. Serve it slightly warm with a scoop of vanilla ice cream and you have the ending everybody waited for. Who gets the corner piece at your house?

You will need: Cake: 1 3/4 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp salt, 2 eggs, 1 cup buttermilk, 1/2 cup oil, 1 tsp vanilla, 1 cup hot coffee or water. Frosting: 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 3 cups powdered sugar, 1 tsp vanilla.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 inch pan. 2. Whisk the dry cake ingredients, then beat in the eggs, buttermilk, oil and vanilla. 3. Stir in the hot coffee; the batter will be thin. 4. Bake 30 to 35 minutes. 5. For frosting, boil the butter, cocoa and milk, then whisk in the sugar and vanilla. 6. Pour over the warm cake and let it set.

Classic Southern Pecan Pie

The last Cracker Barrel copycat slide had to be pecan pie. It is the dessert of road trips through the South, holiday tables and grandma’s kitchen all at once. Toasting the pecans first makes them taste twice as nutty. Let the pie cool for at least 2 hours so it slices clean. So, did this list make you hungry for a road trip, or for a night at home..

You will need: 1 unbaked 9 inch pie crust, 1 1/2 cups pecan halves (toasted), 3 eggs, 1 cup light corn syrup, 1/2 cup brown sugar, 1/4 cup melted butter, 1 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Heat the oven to 350 F. 2. Spread the pecans in the crust. 3. Whisk the eggs, corn syrup, brown sugar, butter, vanilla and salt until smooth. 4. Pour over the pecans. 5. Bake 50 to 60 minutes until the center is just set and jiggles slightly. 6. Cover the edges with foil if they brown too fast. Cool completely before slicing.