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This delicious Cajun Rice and Sausage Skillet has become an instant favorite in our house! It’s easy to make in one pan with flavorful andouille sausage, veggies and rice with an incredible cajun seasoning blend. A complete meal on the table in just 30 minutes!

I cannot get enough of one-pan recipes because they are so easy and fast to make, yet taste wonderful! We also love the variety they bring to the table! Try some of our other favorites next, like this cajun shrimp and sausage vegetable skillet, ground beef stroganoff, or creamy spinach artichoke chicken!

Cajun rice and sausage skillet is so incredibly easy that it makes a perfect weeknight meal! It’s also so tasty, bursting with amazing Cajun flavor and a mix of sausage, colorful vegetables and seasoned rice.

Skillet dinners are my favorite because you cook everything in the same pan, and it makes clean-up a breeze. Start the sausage in the skillet, then add in and sauté the veggies. Next, add the tomatoes, rice and broth, and simmer everything for about 20 minutes. It’s ready to enjoy with very little effort, is a complete meal, and your family will love it!

Ingredients Needed

This sausage skillet recipe is made with simple ingredients and a homemade cajun seasoning blend that takes this meal to the next level. See the recipe card below for exact measurements.

Andouille Sausage: A smoked sausage commonly used in Cajun cuisine.

Oil: For sautéing the sausage and veggies.

Vegetables: A combination of red bell pepper, green bell pepper and yellow onion adds lots of flavor and texture.

Garlic: Adding garlic to any dish adds such a delicious taste! If you don’t have fresh garlic cloves on hand, you can use minced garlic from your fridge, 1/2 tsp equals about 1 clove of garlic.

Cajun Seasoning: Use this homemade Cajun Seasoning for the best flavor.

Diced Tomatoes: Use Rotel or any other brand of diced tomatoes with green chilies.

Rice: We like long grain white rice best in this recipe.

Chicken Broth: Adds enough liquid to cook the rice.

Sliced Green Onions: Optional for garnish.

How to Make a Cajun Rice and Sausage Skillet

This is such a super simple dinner recipe that delivers insanely delicious results! Trust me, you don’t want to miss out on this one. Plus, it’s simple to make and even easier to clean up. Here’s how everything comes together:

Cook the Sausage: Heat the oil in a large, deep skillet over medium high heat. Add the sausage in and sauté for 3-5 minutes, mostly browning the sausage.

Sauté the Vegetables: To the skillet add in the bell peppers and onion, continue to sauté everything for another 5 minutes, the vegetables should brown and become tender.

Garlic & Seasonings: Add the garlic and cajun seasoning and sauté for another 1-2 minutes, just until the garlic becomes fragrant.

Add Rice and Simmer: Add in the fire diced tomatoes with green chilies, rice, and chicken broth and bring everything to a boil. Once the liquid is boiling, cover the skillet and reduce the heat to low, keeping the liquid at a low simmer.

Cook: Continue to simmer the liquid, covered for about 20 minutes, the rice should have absorbed all the liquid.

Fluff the Rice: Remove the skillet from heat, keep it covered and let it rest for another 5 minutes. Remove the lid and fluff the rice to redistribute all the vegetables and sausage throughout.

Serve: Serve fresh with sliced green onions and enjoy!

The whole family will love this fun Roy Rogers drink made with Coca-Cola, grenadine syrup, and Maraschino cherries on top! Only 3 simple ingredients to enjoy this classic non-alcoholic drink.

Looking for more ways to keep cool, stay hydrated, or drink a tasty treat? Try this mango strawberry smoothie, frosted lemonade, or cherry limeade!

What is a Roy Rogers Drink?

The Roy Rogers drink is said to be inspired by a famous American singer named Roy Rogers. Because Rogers did not drink alcohol, he would most likely order this classic mocktail made of Coke and grenadine. And so became this well known alcohol-free drink! Soda shops served this tasty drink in the 1950’s and it has since become a non-alcoholic menu favorite! Grenadine has a pomegranate base and adds a sweet tartness to the drink.

If you’re looking for more mocktail or non-alcoholic options like this Roy Rogers drink, then I have you covered! Try this fruity lava flow, a tropical mocktail favorite. It’s great to have options, and most fun and festive drinks can be made without alcohol like this virgin mojito or classic eggnog.

Ingredients Needed

Ready to make a refreshing three-ingredient drink that everyone will go crazy over? Here is everything that you’ll need! And it doesn’t get any easier than three simple ingredients that make the tastiest combination!

Grenadine: Flavored syrup that is a perfect add-in for drinks! It also adds a bright red color to the drink.

Coca-Cola: Classic coca-cola. Feel free to use Diet or Coke Zero if you like.

Maraschino Cherries: Cute jarred cherries for garnish! Everyone loves a drink with a cherry on top!

Ice: Add ice just before serving if you want!

Roy Rogers Drink Recipe

This Roy Rogers drink is incredibly delicious and the easiest drink you will ever make! All it takes is a couple of steps, then you have a tasty drink ready to sip on and enjoy! Make this easy mocktail because it takes no time at all.

Add Ice and Grenadine to a Glass: Fill a tall glass halfway with ice cubes, then pour the grenadine syrup over the ice.

Pour in the Coke: Pour the Coke into the glass then stir with a spoon to mix the drink.

Garnish with Maraschino Cherries: Top with Maraschino Cherries then enjoy!

Tender and juicy Braised Chicken Thighs are seasoned and pan-seared, then baked with lightly sautéed vegetables in a delicious broth. This is the perfect warm and comforting family meal!

Chicken thighs always cook up so moist and flavorful! If you like making meals with chicken thighs as much as I do, try these Crispy and Juicy Air Fryer Chicken Thighs, this amazing Caramel Chicken, and flavorful Greek Lemon Chicken.

Braised Chicken Thighs

You are going to be blown away by how hearty and flavorful this braised chicken thighs dish turns out! The best part is, it’s already a complete meal with potatoes, carrots and a tasty gravy. Add some fluffy rolls, and you’ve got yourself a family dinner that can’t be beat!

The braised chicken is super juicy and incredibly tasty! In addition, you have a wonderful gravy with tender potatoes and carrots. The whole meal really is amazing! So impressive, your family is going to think you slaved the whole day cooking it up! It’s really so easy, though, and makes the perfect warm and cozy Sunday meal!

Ingredients Needed

The ingredients needed to make this braised chicken thighs recipe are simple and wholesome. You’ll need chicken, seasonings, some veggies, fresh herbs and a few pantry staples. You can find the measurements below in the recipe card.

Chicken Thighs: Be sure to use bone-in chicken thighs with the skin for maximum flavor and juiciness.

Salt & pepper: Enhances the flavor of the chicken.

Seasonings: A blend of dried oregano and thyme adds a wonderful taste to the chicken.

Olive Oil: For searing the thighs and sautéing the vegetables.

Yellow Onion: Adds a depth of flavor to the dish.

Potatoes: We’re adding gorgeous color by using yellow, purple and red potatoes. 

Carrots: Complements the savory flavors in this meal with subtle sweetness.

Dry White Wine: Really brightens the dish! Feel free to sub with additional chicken broth, if preferred.

Chicken Broth: Chicken broth or chicken stock is the base of the gravy and gives it extra flavor. Use low-sodium to better control the amount of salt in the recipe.

Fresh Herbs: Add 2 sprigs fresh rosemary and 2 sprigs fresh thyme for fresh, herby flavor.

Flour: Helps to thicken the gravy.

How to Braise Chicken Thighs

There are a several different steps to making this dish, but the hands-on time is only about 15 minutes and when everything is done cooking, you’ll have a complete meal. With one bite, you’ll know the extra effort was well worth it!

Season Chicken: Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs dry and then season with salt, pepper, oregano, and thyme.

Sear Chicken: Heat the oil in a large enamel coated braiser over medium high heat on the stove. Add the chicken thighs to the pot and sear the chicken for about 5 minutes on each side, until they are evenly browned. Remove the chicken from the pot.

Sauté Veggies: Add the onion, potatoes, and carrots to the pot and sauté the vegetables until they have softened slightly and begun to brown.

Add Broth, Chicken & Herbs: To the pot carefully pour in the white wine and chicken broth. Add the chicken back into the pot along with the sprigs of rosemary and thyme. The chicken should only be partially submerged.

Bake: Place in the oven and bake the chicken and vegetables uncovered for 30 to 40 minutes until the chicken is fully cooked and temping out to 165 degrees Fahrenheit. If the chicken is getting too dark, cover with the lid to finish cooking.

Thicken Broth: To thicken the cooking liquid into a gravy, add the flour along with 1 cup of the cooking liquid to a bowl and whisk any lumps out. Pour the flour mixture into the pot and stir to combine.

Serve: Serve the chicken with the vegetables and gravy and enjoy!

Satisfy your sweet cravings with these classic Butterscotch Cookies. Soft and chewy and packed with sweet butterscotch chips, these golden treats are easy to whip up, making them ideal for any occasion.

Cookies are a staple food at our house and there is always some in the cookie jar! Try some more favorites like these Iced Oatmeal Cookies, these yummy Clothespin Cookies, or these classic Soft Sugar Cookies.

Easy Butterscotch Cookie Recipe

Cookies are so delicious and these classic butterscotch cookies are a mix of buttery yumminess and sweet butterscotch chips. They have a crispy outside and a soft, chewy inside that makes every bite super tasty. Not only are they delicious, but they are super easy to make!

They take less than 30 minutes from start to finish, and the batch makes about 24 cookies. Switch them up by using additional chocolate chips or candy (we love adding in milk chocolate chips and M&M’s) to make them perfect for any occasion.

Ingredients in Butterscotch Cookies

These cookies use classic ingredients that you probably already have in your pantry! Check out the recipe card that’s at the bottom of the post for all of the exact measurements.

Unsalted Butter: Butter provides richness and a buttery flavor.

Brown Sugar: Brown sugar adds a warm caramel undertone, enhancing sweetness and creating a chewy texture in the cookies.

Granulated Sugar: The sugar sweetens up the dough.

Large Eggs: The eggs bind all of the ingredients together.

Vanilla Extract: Adding a splash of vanilla flavor is always a good idea!

Flour: I used all-purpose flour in these cookies.

Baking Soda and Baking Powder: These help the cookies rise and make them light and soft.

Salt: This enhances all of the flavors in the recipe.

Butterscotch Chips: Butterscotch chips bring a burst of sweet and buttery flavor.

How to Make Butterscotch Cookies

Quick and easy is the name of the game for these cookies. But don’t let that fool you, they are extra delicious!

Prep: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Cream the butter and sugar: Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together in a large bowl until pale and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until combined.

Add dry ingredients: Add the flour, baking soda, baking powder, and salt and beat until combined. Fold in the butterscotch chips by hand.

Scoop onto a baking sheet: Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake: Bake for 8-10 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.

Cool: Let the cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to finish cooling.

Tender and juicy, this Slow Cooker Balsamic Beef is absolutely incredible! Add everything to your crockpot in the morning, then in the evening, you’ll have sweet and savory, tangy balsamic beef ready for dinner.

Slow Cooker Mongolian Beef, Crock Pot Marry Me Chicken and Korean Short Ribs are some of our family-favorite slow cooker recipes that you MUST try. Using the slow cooker to prepare meats and other dishes is so convenient and really brings out all of the delicious flavors!

Slow Cooker Beef Recipe

Slow cooker recipes like this Slow Cooker Balsamic Beef are the best. It’s so nice to be able to prep a meal in 10 minutes, and then let the slow cooker do all the work. This chuck roast recipe is so easy, it comes together quickly after seasoning the meat and stirring together the sauce. Just go on about your day, and let it cook till it falls apart. The hardest part is waiting for dinner!

After an all-day cook, this meat is super tender and shreds so easily. You can simply use a couple of forks and shred it directly in the slow cooker. There are many options for serving it, too! My family loves it over buttery mashed potatoes or noodles. You could even pile it onto a hoagie roll with cheese like a French dip. However you decide to serve it, it’s sure to be a new family favorite dinner!

Ingredients Needed

The ingredients in this slow cooker balsamic beef recipe are simple and mostly pantry staples. For the beef, you’ll want to get boneless chuck roast, as it becomes the most tender and juicy while slow cooking. The balsamic sauce adds a slightly sweet, tangy, savory flavor that’s wonderful. This meal will definitely impress!

Beef: You’ll need 4 pounds of boneless chuck roast. This is a tough cut of meat that’s best cooked slowly and gently.

Kosher Salt & Cracked Black Pepper: For enhancing the flavor of the meat.

Seasoning: Onion powder and Italian seasoning add flavor to the chuck roast.

Balsamic Sauce

Balsamic Vinegar: Use a good quality balsamic vinegar to add depth and complexity to the sauce.

Brown Sugar: Balances out the salty and savory flavors, and also adds a depth of flavor.

Worcestershire: Boosts and intensifies the meaty flavor.

Beef Broth: Gives the sauce flavor while adding liquid.

Garlic: Fresh garlic is best, but you can sub with 1 tsp garlic powder. 

Cornstarch: So the sauce thickens up.

Water: For the perfect consistency.

How to Make Slow Cooker Balsamic Beef

This slow cooker chuck roast recipe is very easy, and mostly hands-off. Start it in the morning, and it will be ready to go come dinnertime! Your chuck roast will need about 9 total hours in the crock pot on low. It will turn out so moist and flavorful! Here’s how it all comes together:

Add Meat: Place the roast in the bottom of the slow cooker.

Seasonings: Add the salt, pepper, onion powder, and Italian seasoning to a small bowl and whisk to combine. Sprinkle the rub on the roast and then rub it generously onto the roast.

Make Sauce: In a medium bowl, stir together the balsamic vinegar, brown sugar, Worcestershire sauce, beef broth, and garlic.

Add Sauce: Pour the broth mixture into the slow cooker with the roast.

Slow Cook: Cover and cook on low for 8-10 hours.

Add Cornstarch: In a small bowl, whisk together the cornstarch and water to make a paste. Then stir it into the liquid inside the slow cooker.

Continue to Cook: Continue cooking for an additional 30-60 minutes. The cornstarch mixture will help thicken the sauce.

Serve: Shred the beef and then enjoy over mashed potatoes.

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!

Frittatas are so fun to make and are filling for a nice breakfast or brunch. Readers have loved my ham and cheddar zucchini frittata that is just as filling and delicious to enjoy in the morning. You’ll have to try both!

Sausage and Mushroom Frittata

Breakfast just got better with this sausage and mushroom frittata. I have to say, this dish is the perfect blend of savory and hearty. It’s one of our family favorite breakfasts or great enjoyer later for brunch! The nice thing is, it’s a complete meal and will keep you feeling satisfied throughout the day. Add some fruit to the side and bam, breakfast magic.

(If you’re not already convinced,) cooking this sausage mushroom frittata in a skillet makes an easy meal plus less of a mess. In about 30 minutes you will have one delicious skillet frittata that looks and tastes amazing! Your family will be raving over this simple dish that is comfort food at its best. Perfect for any busy morning and the best way to start your day!

Sausage and Mushroom Frittata Ingredients

Like an omelet, this breakfast frittata is super easy to customize. This is what I added in, but feel free to switch things up and add all of your favorite mix-ins! (Measurements are in the recipe card below.)

Sausage: Ground breakfast sausage cooks down and acts as the main protein in the dish.

Mushrooms: Cut into slices and cook up in the skillet to add earthy, meaty goodness to the breakfast frittata.  

Spinach: Start your day off with some delicious greens!

Cherry Tomatoes: So the frittata has bits of juicy goodness throughout.

Green Onion: Always a favorite mix-in for a hint of flavor and texture.

Eggs: Whisked up smoothly and added over the mix-ins.

Heavy Cream: Mix with the eggs to make them thick, rich and creamy.

Mozzarella Cheese: Shredded to melt evenly in the sausage and mushroom frittata.

Salt and Pepper: To taste!

How to Make a Frittata

This sausage and mushroom breakfast frittata comes together in 4 simple steps. It’s a great breakfast switch-up and is always so delicious! My family loves this all-in-one meal and it keeps everyone full and satisfied throughout the day.

Preheat Oven, Cook the Sausage: Preheat oven to 375 degrees. In a medium-sized skillet add the ground sausage. Sauté and crumble until cooked throughout. Then remove and set aside on a plate.

Add Vegetables to Skillet: Add the mushrooms and sauté for 1-2 minutes and then cook the spinach until it starts to wilt. Add cherry tomatoes and green onions and then transfer the sausage back to the mixture.

Egg Mixture: In a medium bowl combine eggs, heavy cream, cheese, salt and pepper. Then pour on top of the sausage and vegetables. 

Bake: Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Buffalo Chicken Pinwheels, and these Mozzarella Sticks.

Pigs in a Blanket

There are few things in life that my family loves more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. So good.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults. There are a million different ways you can make pigs in a blanket, but my favorite is what I grew up with, good old packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

This is one of my favorite dishes to make for my kids because the ingredients are so simple. Plus, you can add extra fillings, cheeses, and serve with your favorite dipping sauce to add more flavor! They’re so easy to customize.

Crescent Roll Dough: I grew up using crescent dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!

Hot Dogs: I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.

Cheese: I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.

Dijon Mustard: This is totally optional. I usually do half with Dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, then roll the hot dog up as I normally would.

Butter: You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with salt to taste.

Spices: You’ll need garlic powder and onion powder. This gets added to the melted butter mixture and brushed on top of each roll.

Maldon Salt: This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

How to Make Pigs in a Blanket

These pigs in a blanket are about as easy as it gets to make. Only a few simple steps and then you’ll have a delicious meaty, buttery snack that the whole family will love!

Preheat Oven, Prepare Pan: Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.

Shape the Dough: Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.

Cut the Hot Dogs: Cut the hot dogs into thirds. You should have twelve pieces of hot dog.

Cut Cheese Slices: Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.

Add Fillings: If using, brush the strips of dough with a little bit of Dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Then place a mini hot dog on top. Roll up and place on prepared baking sheet.

Bake: Bake for 12 minutes until golden brown and cheese has melted.

Butter Mixture: While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Packed with tangy, savory, fresh flavor, this homemade Hibachi Sauce pairs perfectly with steak and stir fries. It’s made without preservatives or artificial flavors for a sauce you can feel great about using!

If you’re looking for more easy, delicious homemade sauces to serve with your favorite Asian dishes, try yakitori sauce, yum yum sauce, or katsu sauce!

What is Hibachi Sauce?

Hibachi sauce is a fresh and flavorful condiment that you might find at your local Japanese steakhouse to enjoy with hibachi steak, veggies and rice. It’s kind of similar to teriyaki sauce with soy sauce as its foundation. However, it’s blended with rice wine vinegar, chinkiang vinegar, and fresh ingredients like onion, garlic and ginger to really make the flavor come alive.

To balance all of the flavors, a bit of brown sugar and lemon juice is added, too. You’re going to adore the way it tastes! It has the best taste, and it’s perfect for dipping fried foods in, or drizzling over sautéed vegetables or smothering on top of your favorite meat dishes. Need some ideas? Karaage chicken (Japanese fried chicken), crispy shrimp, or egg rolls just to name a few.

Ingredients Needed

It only takes a handful of ingredients to make this hibachi sauce recipe, and they’re all really simple and easy to find! It’s just a mix of some pantry staples along with onion, garlic, and ginger. You can easily adjust the ratios to your preference, which is one of the best things about making sauces from scratch!

Yellow Onion: Adds depth of flavor and complexity to the sauce.

Garlic: For a savory and slightly spicy flavor.

Ginger: Grated ginger gives the sauce a subtle kick, adding a touch of freshness.

Soy Sauce: The savory base of the sauce.

Rice Wine Vinegar: Adds a sweet, acidic taste.

Chinkiang Vinegar: This vinegar has a rich, slightly smoky flavor, and adds the best flavor to the dressing.

Lemon Juice: A small amount of fresh lemon juice adds brightness.

Brown Sugar: For a hint of sweetness to balance out the flavors. You could also use honey or even a little maple syrup.

Ground Black Pepper: Adds a little extra kick.

How to Make Homemade Hibachi Sauce

This recipe for hibachi sauce is so easy to make! Simply combine all of your ingredients together in a food processor or blender, then transfer to an airtight jar and pop it in the fridge! You will love having this on hand, it’s so delicious.

Blend: In a blender or food processor, add all the ingredients and pulse until the sauce is pureed to the desired consistency.

Store: Pour the sauce into an airtight container and place in the fridge. Before using, allow the sauce to marinate overnight if possible.

Serve: Use this sauce in stir fries, over rice, or as a dipping sauce!

Buttery, crumbly, and golden-brown, these classic biscuits are the backbone of any dish! It’s a tried and true recipe you’ll be coming back to all the time.

Once you start making homemade rolls and biscuits, you’ll never go back! Next you’ll have to try these 1-hour rolls or 7-Up Biscuits!

Tried and True Homemade Biscuits

Why use this recipe for classic biscuits? Well, it’s simple. It’s got all the right ingredients in all the right amounts. Cold butter for fluffy layers? Check. Buttermilk for a little tang and a tender crumb? Check. A light touch with the dough? Double check!

Trust me, these biscuits won’t let you down. Make a batch and they’ll be light, airy, and oh-so-buttery, with a golden brown crust that practically begs you to break it open and slather it with butter. Eat them on their own, as a side, or in biscuits and gravy! The options are endless.

Ingredients You’ll Need

This recipe for classic biscuits only uses 5 simple ingredients. You may already have everything you need! (Exact measurements are in the recipe card at the end of the post.)

All-Purpose Flour: To give the biscuits structure.

Baking Powder: So the dough rises properly.

Salt: Elevates all the flavors and keeps your homemade biscuits from tasting bland.

Unsalted Butter: Creates those delicious flaky layers. The butter needs to be chilled for this to happen.

Buttermilk: Adds moisture, richness, and a touch of flavor to the dough.

Melted Butter for Brushing: For the perfect golden brown finishing touch!

How to Make Classic Biscuits

These homemade biscuits are super easy to make and take just over 30 minutes from start to finish. The perfect complement to any hearty dinner!

Preheat Oven, Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.

Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

Add Butter: Using a cheese grater, grate the cold butter into the flour mixture. Then use a pastry cutter or the back of a fork to “cut” the butter into the flour.

Mix: Once the butter is incorporated add the buttermilk. Then use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together, so the dough is shaggy and crumbly.

Knead: Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.

Cut: Roll the dough out on the floured surface until 1 inch thick. Then using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and then form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.

Add to Pan: Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.

Brush With Butter: Brush melted butter on top of each biscuit.

Bake: Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.

We are obsessed with this crab rangoon dip! It’s hot, creamy, cheesy and packed with crab and major flavor. It’s sure to become your go-to appetizer when you really want to impress!

Warm dips are welcome at any party or gathering! If you agree, then you must try these tried and true favorites like this chicken alfredo dip, this spinach artichoke dip or this flavorful hot corn dip. I love them all so much!

What is Crab Rangoon Dip?

Crab rangoon dip is one of the most addicting and delicious dips you could make! This is the ultimate warm, satisfying snack dip to serve at potlucks, family get togethers, game day, holiday celebrations, and parties. It’s easy to make with succulent crab meat, cream cheese, sour cream, mayo, shredded cheese, and a few simple pantry staples. Mix it all together, bake to golden, bubbly perfection, and it will be love at first bite! 

Just 10 minutes of prep time is all it takes! You can even prepare it ahead of time, and then pop it in the oven before your big event. Super convenient if you’re hosting a party or other gathering. It’s fabulous with fried wonton chips, crackers, toasted bread or tortilla chips.

What’s in Crab Dip?

This crab rangoon dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty and everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.

Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or take it out of the package and microwave it for 30 seconds. This will help it combine better with the other ingredients.

Sour Cream: Gives the dip a subtle tang and thins out the the thick cream cheese.

Mayonnaise: Adds extra creaminess and flavor!

Sweet Chili Sauce: For a sweet and sour taste that complements the other savory ingredients. Use my recipe to make your own.

Soy Sauce: Adds a rich umami flavor. I just used regular soy sauce, but you can also choose for low-sodium soy sauce.

Sriracha Sauce: So your dip has a hint of spice.

Garlic Powder: To season the dip with the perfect amount of garlic flavor.

Salt and Pepper: Makes everything taste so good!

Lump Crab Meat: Look for this in the canned meat aisle by the tuna.

Monterey Jack Cheese: If you have the time, shred this yourself directly from a block. It will melt better and have more flavor.

Green Onions: Adds freshness and color.

Wonton Wrappers: You can bake the wonton wrappers as instructed in this recipe, or make fried wonton chips.

Let’s Make Some Dip!

This tasty crab rangoon dip is easy to mix up and comes out of the oven deliciously warm and bubbly. It tastes so good served with crispy wonton chips! You can also pair it with toasty bread or crackers. Here’s how to make it:

Prep: Preheat the oven to 350 degrees Fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, then set aside.

Mix: In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.

Add Crab: Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup Monterey jack cheese, and 2 tablespoons of the green onions.

Bake: Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup Monterey jack cheese. Then bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.

Garnish: Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.

Bake Chips: To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Then lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees Fahrenheit.

Serve: Dip the crispy wonton chips in the hot dip and enjoy!