Joanna Gaines Recipes Fans Make on Repeat: 13 Dishes From the Texas Mom of Five Who Taught America to Cook Again

Joanna Gaines recipes have a way of turning an ordinary weeknight into the kind of family dinner people remember. Long before millions of viewers knew her from Fixer Upper, she was a busy mom of five in Waco, Texas, cooking the food she grew up with: her Korean mother’s bulgogi, meat pies that nod to her Lebanese roots and plenty of Southern comfort classics. When her first cookbook, Magnolia Table, came out in 2018, home cooks across the country started baking her biscuits and passing around her enchilada recipe. None of this is fussy restaurant food. These are warm, generous plates made for a crowded table and second helpings. We picked 13 Joanna Gaines recipes fans keep making on repeat, from a silky chocolate pie to a cookie built from three family favorites. Grab an apron and see which one lands on your table first..

Sour Cream Chicken Enchiladas Top the List of Joanna Gaines Recipes

If one dish sums up Joanna Gaines recipes, it is this pan of creamy chicken enchiladas. Joanna was born in Kansas, grew up in Texas and is the daughter of a Korean mother and a father of Lebanese and German heritage, as her Wikipedia biography notes, so her cooking borrows from all of it. This one is pure Texas weeknight comfort: rotisserie chicken, green chiles and a tangy sour cream sauce under a blanket of melted cheese. Her tip is to use fresh flour tortillas if you can find them..

You will need: 4 cups shredded rotisserie chicken, 1 small can diced green chiles, 2 cans mild green enchilada sauce, 1 can cream of chicken soup, 1 cup sour cream, 3 1/2 cups grated mozzarella, 10 large flour tortillas, diced tomato, cilantro and lime.

How to make it: 1. Heat the oven to 350F and grease a 9×13 dish. 2. Whisk the enchilada sauce, soup and sour cream, then spread 1/2 cup in the dish. 3. Mix the chicken with the chiles, fill each tortilla with chicken and some cheese, roll and set seam side down. 4. Pour over the rest of the sauce and bake 20 minutes. 5. Top with the remaining cheese, bake 15 minutes more and finish with tomato, cilantro and lime.

Tall Buttermilk Biscuits With a Secret Ingredient

Joanna has said she spent about a year perfecting her biscuits, and the little secret that makes them so tall and tender is an egg in the dough. They became one of the most talked about Joanna Gaines recipes from her first cookbook and a fixture at her Waco restaurant. Serve them warm with butter and honey, smother them in sausage gravy, or use them as a topping for stew. Keep everything cold, handle the dough as little as possible and press straight down with the cutter so they rise high.

You will need: 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup very cold butter cut into cubes, 1 large egg, about 1 1/4 cups cold buttermilk.

How to make it: 1. Heat the oven to 400F and line a sheet pan. 2. Whisk the dry ingredients, then cut in the butter until it looks like coarse crumbs with some pea sized bits. 3. Beat the egg into the buttermilk, add to the bowl and stir just until a shaggy dough forms. 4. Pat out about 1 inch thick, fold once, pat again and cut. 5. Bake 15 to 20 minutes until tall and golden.

Jo’s Chocolate Chip Cookies

Of all the Joanna Gaines recipes, these cookies carry the sweetest memory. Joanna has shared that her dad had a serious sweet tooth, and when she was about ten he asked her to help him bake chocolate chip cookies. It was the first time they baked together, and she still thinks of him every time she makes a batch. Her version leans on lots of brown sugar for a soft, chewy middle and lightly crisp edges. Drop big spoonfuls and do not flatten them, so the centers stay thick and gooey.

You will need: 2 1/2 cups all-purpose flour, 1 heaping teaspoon baking soda, 1/2 teaspoon sea salt, 1 stick softened unsalted butter, 2 cups packed light brown sugar, 2 large eggs, 1 1/2 teaspoons vanilla, 1 1/2 cups semisweet chocolate chips.

How to make it: 1. Heat the oven to 350F and line a baking sheet with parchment. 2. Whisk the flour, baking soda and salt. 3. Beat the butter and brown sugar until fluffy, then beat in the eggs and vanilla. 4. Mix in the dry ingredients until just combined and stir in the chips. 5. Drop large spoonfuls on the sheet and bake 10 to 11 minutes until lightly golden.

Joanna Gaines Recipes for Dessert: Easy Lemon Pie

Not every showstopper needs a stand mixer and an afternoon. This bright lemon pie is one of the simplest Joanna Gaines recipes, with a buttery graham cracker crust, a tangy filling made from sweetened condensed milk, egg yolks and fresh lemon juice, and a cloud of homemade whipped cream on top. It bakes for only about 10 minutes, then sets in the fridge, so you can make it the night before a family dinner. Squeeze real lemons for this one; bottled juice tastes flat next to fresh.

You will need: 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 6 tablespoons melted salted butter, 3 cups sweetened condensed milk, 3 egg yolks, 2/3 cup fresh lemon juice, a pinch of salt, 1 cup heavy cream, 2 tablespoons sugar, 1 teaspoon vanilla.

How to make it: 1. Heat the oven to 350F. 2. Mix the crumbs, sugar and butter, press into a 9 inch pie plate and bake 8 minutes. 3. Beat the condensed milk, yolks, lemon juice and salt for 4 minutes. 4. Pour into the crust and bake about 10 minutes until just set. 5. Cool 30 minutes, chill at least 1 hour, then top with cream whipped with the sugar and vanilla.

Silo Cookies, the Family Cookie Behind Her Bakery

Joanna has explained that Chip and the kids could never agree on a favorite cookie: one wanted nuts, one wanted peanut butter, another wanted chocolate. So she put all of it into one chewy oatmeal cookie, and it became the family’s signature treat and the first item on the menu at their Waco bakery. Each bite has oats, chocolate chips, peanut butter chips and walnuts. Chill the dough before baking so the cookies stay thick, and pull them when the centers still look a little soft.

You will need: 1 cup softened butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 eggs, 2 teaspoons vanilla, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 cups rolled oats, 1 cup chocolate chips, 1 cup peanut butter chips, 1 cup chopped walnuts.

How to make it: 1. Beat the butter and sugars until fluffy, then add the eggs and vanilla. 2. Mix in the flour, baking soda and salt, then the oats. 3. Fold in the chips and walnuts. 4. Scoop large balls and chill at least 1 hour. 5. Bake at 350F for 12 to 14 minutes and cool on the pan for 5 minutes.

One-Pot Chicken Pot Pie With Biscuit Topping

Joanna calls her pot pie a simple twist on the old-school version. Instead of fiddling with a bottom crust, she makes a generous, slightly soupy chicken stew in one pot and ladles it over mashed potatoes, then crowns it with biscuits. On a busy night, store-bought crescent dough works too, which makes it one of the most practical Joanna Gaines recipes for families. It is the kind of meal that fits right in with these cozy dinners home cooks are saving this fall. Make the stew a day ahead and the flavor only gets better.

You will need: 1 rotisserie chicken shredded, 4 tablespoons butter, 1 onion, 2 carrots, 2 celery ribs, 1/3 cup flour, 4 cups chicken broth, 1 cup milk, 1 cup frozen peas, thyme, salt and pepper, mashed potatoes, a batch of biscuit dough.

How to make it: 1. Melt the butter in a large ovenproof pot and soften the onion, carrots and celery. 2. Stir in the flour, then whisk in the broth and milk and simmer until thick. 3. Add the chicken, peas, thyme, salt and pepper. 4. Top with rounds of biscuit dough. 5. Bake at 400F for 20 minutes until golden and serve over mashed potatoes.

Mom’s Bulgogi, the Most Personal of All Joanna Gaines Recipes

Joanna’s mother is from Korea, and her bulgogi is the dish that brings the whole family running. Joanna has said that when her mom makes it, everyone is over there in a heartbeat. Her mom never measured anything, so Joanna had to cook beside her to write the recipe down. It is a little sweeter than many versions and skips the ginger, because Joanna and her sisters did not like it as kids. Slice the beef very thin, marinate it well and cook it fast over high heat.

You will need: 1 1/2 pounds thinly sliced beef ribeye or sirloin, 1/2 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 4 cloves garlic, 1 grated Asian pear, 3 green onions, toasted sesame seeds, steamed white rice.

How to make it: 1. Whisk the soy sauce, brown sugar, sesame oil, garlic and pear in a bowl. 2. Add the beef and green onions and marinate at least 1 hour. 3. Heat a heavy skillet or grill pan until very hot. 4. Cook the beef in batches for 2 to 3 minutes until caramelized. 5. Sprinkle with sesame seeds and serve over rice.

After-School Banana Bread

Among the everyday Joanna Gaines recipes, this is the loaf her kids expect to see on the counter when they come home. It is made in an 8×8 pan, so it bakes into soft squares instead of tall slices, and a sprinkle of sugar on top gives it a crackly crust. Joanna has shared that a friend swaps the pecans for chocolate chips, and she encourages readers to riff on it, even if her own kids would rather she left it alone. Use the spottiest bananas you have; the darker they are, the sweeter the bread.

You will need: 1 stick melted salted butter, 1 cup packed light brown sugar, 2 eggs, 1 1/2 teaspoons vanilla, 4 to 5 very ripe mashed bananas, 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped pecans, 1 to 2 tablespoons sugar.

How to make it: 1. Heat the oven to 350F and line an 8×8 pan. 2. Beat the butter, brown sugar, eggs and vanilla, then mix in the bananas. 3. Fold in the flour, baking soda and salt, plus the pecans if using. 4. Spread in the pan and sprinkle the sugar over the top. 5. Bake 45 to 50 minutes until a toothpick comes out clean.

Strawberry Shortcake on Buttery Biscuits

Joanna has said this is her favorite way to eat a biscuit, and it is one of the easiest Joanna Gaines recipes to pull off. Once you try it you will understand why. Instead of sponge cake, she splits warm, buttery biscuits and piles on sweetened ripe strawberries and plenty of homemade whipped cream. The berries sit with a little sugar until they turn juicy and soak into the biscuit. It is a dessert that feels special without any fuss, and it is a smart way to use up extra biscuits from a weekend breakfast.

You will need: 4 to 6 baked buttermilk biscuits, 1 pound ripe strawberries, 3 tablespoons sugar, 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla.

How to make it: 1. Hull and slice the strawberries, toss with the sugar and rest 20 minutes. 2. Whip the cream with the powdered sugar and vanilla to soft peaks. 3. Split the biscuits and warm them slightly. 4. Spoon berries and juice over the bottom halves. 5. Add a big spoonful of cream, the biscuit tops and more berries.

French Silk Pie, the Most Requested of Her Joanna Gaines Recipes

Joanna calls this the most requested dessert in her house, and it is easy to see why. The filling is a rich, mousse-like chocolate cream made from sugar, eggs, unsweetened chocolate and butter, lightened with whipped cream and spread into a baked crust. Her second cookbook offers a shortcut with a store-bought crust and a from-scratch version. Cook the egg and sugar mixture gently to 160F so it is safe, then give the pie at least four hours in the fridge to set.

You will need: 2/3 cup sugar, 2 eggs, 2 ounces unsweetened chocolate, 1 teaspoon vanilla, 1/3 cup softened unsalted butter, 2/3 cup heavy cream, 1/4 cup powdered sugar, 1 baked 9 inch pie crust, whipped cream and chocolate shavings.

How to make it: 1. Whisk the sugar and eggs in a small pan over low heat until the mixture reaches 160F. 2. Stir in the chocolate and vanilla and cool 5 minutes. 3. Beat the butter until light, add the chocolate mixture and beat until fluffy. 4. Whip the cream with the powdered sugar and fold it in. 5. Spread into the crust, chill 4 hours and top with cream and chocolate.

Jo’s Fatayar With Lebanese Salad

Joanna’s father has Lebanese roots, and her fatayar, one of the Joanna Gaines recipes that honors that heritage, is a family friendly take on the triangle shaped meat pies found across the Middle East. Her shortcut is clever: she rolls out canned biscuit dough, fills it with seasoned ground beef, shredded potatoes and cheddar, and pinches each round into a triangle before baking. A crisp salad of tomato, cucumber, onion, lemon and olive oil cuts through the richness. They are perfect for game days, potlucks and lunchboxes the next day.

You will need: 2 pounds ground beef, 1/4 cup minced onion, 2 cups thawed shredded hash browns, 2 cups grated cheddar, garlic salt and pepper, 3 cans large refrigerated biscuits, 4 tablespoons melted butter. Salad: tomatoes, cucumbers, onion, lemon juice, olive oil, salt.

How to make it: 1. Heat the oven to 350F. 2. Brown the onion and beef, drain, then stir in the potatoes, cheese and seasoning. 3. Roll each biscuit into a 5 inch round, add 1/4 cup filling and pinch into a triangle. 4. Brush with butter and bake about 30 minutes until golden. 5. Toss the diced vegetables with lemon, oil and salt and serve alongside.

Peach Caprese, a Fresh Joanna Gaines Summer Plate

When Texas peaches are at their best, Joanna swaps the usual tomatoes in a caprese for sweet white and yellow peaches. Thick wedges of fruit go on a platter with slices of fresh mozzarella and torn basil, then get a drizzle of cold white balsamic vinaigrette, flaky salt and black pepper. It takes about 10 minutes of real work and looks beautiful on a summer table. Chill the peaches and the dressing ahead of time, and assemble it right before serving so everything stays crisp.

You will need: 2 white peaches, 2 yellow peaches, 2 balls fresh mozzarella, 10 fresh basil leaves, 1/2 cup white balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon flaky salt, 1 teaspoon black pepper.

How to make it: 1. Shake the vinegar and olive oil in a jar and chill. 2. Chill the peaches, then pit and cut into thick wedges. 3. Pat the mozzarella dry and slice thin. 4. Arrange peaches and cheese on a platter and scatter torn basil over the top. 5. Drizzle with dressing and finish with salt and pepper.

Cheesy Scalloped Potatoes

Joanna has called this a pretty dish, and it is: thin rounds of potato layered in a baking dish with cream and cheese until the top turns golden and bubbly. Of all the Joanna Gaines recipes for sides, it is the one that disappears first at holiday dinners and Sunday suppers, and it goes with everything from roast chicken to a holiday ham. Slice the potatoes as evenly as you can so they cook at the same rate, and let the dish rest 10 minutes after baking so the creamy sauce can settle.

You will need: 3 pounds Yukon Gold potatoes, 2 cups heavy cream, 1 cup milk, 2 cloves garlic, 2 cups shredded sharp cheddar, 1/2 cup grated Parmesan, 2 tablespoons butter, salt, pepper, fresh thyme.

How to make it: 1. Heat the oven to 375F and butter a 9×13 dish. 2. Warm the cream, milk and garlic with salt and pepper. 3. Slice the potatoes thinly and layer them in the dish with cheese between layers. 4. Pour over the cream mixture and top with more cheese. 5. Cover and bake 45 minutes, uncover and bake 25 minutes more until golden.