1 26-ounce bag frozen country style hash browns 2 cups shredded colby cheese 1/4 cup minced onion 1 cup milk 1/2 cup beef stock or canned broth 2 tablespoons butter, melted dash garlic powder 1 teaspoon salt 1/4 teaspoon ground black pepper
1. Preheat the oven to 425 degrees F. 2. Combine the frozen hash browns, cheese, and onion in a large bowl. 3. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and the black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. 4. Heat the remaining butter in a large, ovenproof skillet over high heat. 5. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted(about 7 minutes). 6. Put the skillet into the oven and bake for 45-60 minutes or until the surface of the hash brown is brown.
Chicken and Broth 3 quarts water 1 (3-4 pound) chicken, cut up 1 1/2 teaspoons salt 1 small onion, sliced 2 stalks celery, chopped 1 clove garlic, peeled and quartered 1 bay leaf 4-6 whole parsley leaves 1 teaspoon coarsely ground black pepper 1 tablespoon lemon juice
Dumplins' 2 cups all-purpose flour 1 tablespoon baking powder 1 1/4 teaspoons salt 1 cup + 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. 2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out. 3. Pour 1 1/2 quarts(6 cups) of the stock back into the pot (keep the leftover stock for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplins'. 4. For dumplins', combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out on a floured surface to about a 1/2-inch thickness. 5. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins' will first swell and then slowly shrink as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes until thick. Stir often. 6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-sized or a little bigger than bite-sized pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins' for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks in tye end. 7. When the gravy has reached the desired consistency, serve hot.
1 C. Yellow Corn Meal 1/3 C. Flour 1 1/2 tsp. Baking Powder 1 Tbsp. Sugar 1/2 tsp. Salt 1/2 tsp. Baking Soda 2 Tbsp. Vegetable Oil 3/4 C. Buttermilk 1 Egg
Preparation: Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces) 1/4 C. Yellow Onion (chopped) 1/2 C. Celery ( sliced thin) 1 tsp. Salt 1/4 tsp. Fresh Ground Pepper 1 Can Cream of Chicken Soup 1 3/4 C. Chicken Broth 2 Tbsp. Butter
In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The crumbs will turn a golden yellow.
1/4 cup bacon drippings OR real butter 6 tart apples - sliced 1 tsp. lemon juice 1/4 cup brown sugar 1/8 tsp. salt 1 tsp. ground cinnamon 1 dash nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi−sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.
Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9" round baking pan. Bake at 450~ 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.
Post by NancyRogers on Sept 13, 2002 18:12:56 GMT -6
Here are two replies that were moved under Cracker Barrel
Looking for Cracker Barrel Chocolate Cobbler recip Post by grannyjotx on Sep 5th, 2002, 09:25am
On a trip to Florida recently to visit the grandsons I had Chocolate cobbler at the Cracker Barrel. It was wonderful and I would love to learn to fix it myself. Does anyone have an idea how this is made?
Re: Looking for Cracker Barrel Chocolate Cobbler r Post by marlaoh on Sep 5th, 2002, 09:49am
This is all I could find for you
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 C. flour 1/2 C. sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 C. butter 1 (6 oz.) pkg. Nestle's semisweet chocolate morsels 1/4 C. milk 1 egg 1 (21 oz.) can cherry pie filling 1/2 C. nuts, finely chopped
Preheat oven to 350ºF.<br>In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350ºF for 40 - 45 minutes. Serve warm with heavy cream. Makes 6 servings.
1 1/2 qt. milk 1 1/4 C. liquid eggs 1/4 C. imitation vanilla extract 1 1/8 C. flour 1 1/4 C. sugar 12 oz. Nilla Wafers 1 3/4 bananas, peeled 8 oz. Cool Whip®<br> Heat milk in pot to 170ºF.<br> Mix eggs, vanilla extract, flour and sugar in separate container. Add mixture to milk; cook until custard-like, stirring constantly.
Spread Nilla Wafers on bottom of baking pan. Slice bananas and place over Nilla Wafers. Pour custard over cookies and bananas; cool.
2 C. all-purpose flour 2 C. granulated sugar 3 T. cocoa 1 C. butter or margarine 1/2 C. buttermilk 1 C. Coca-Cola 2 eggs 1 tsp. baking soda 1 tsp. vanilla extract Pinch of salt 1 1/2 C. miniature marshmallows
Preheat oven to 350ºF. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting 1/2 C. butter or margarine 3 T. cocoa 6 T. Coca-Cola 1 box confectioners' sugar 1 tsp. vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake. Yields 4 servings.
10 lb. ground beef 30 oz. onion, chopped 1/4-inch square 1 lb. diced green bell peppers 10 eggs 5 T. salt 1 1/2 T. pepper 1 1/2 qt. diced canned tomatoes 2 1/4 C. grated biscuit crumbs
Place all in large bowl, mix completely with gloved hand. Place in 3 loaf pans. press down with spoon. Bake at 300ºF in convection oven for 60 minutes.
Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6 ounces each and keep warm. Makes 42 five ounce servings. Yields 42 servings.
1/4 C. fried meat grease 1/4 C. flour 1 sausage patty, cooked and crumbled 1/4 C. bacon bits Water Salt Coarsely-ground pepper
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add 2 cups water and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.
1/4 lb. sliced bacon 3 (14 1/2 oz.) cans whole green beans, with liquid 1/4 yellow onion 1 tsp. granulated sugar 1/2 tsp. salt 1/2 tsp. freshly-ground black pepper
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475F for 7-10 minute or until lightly brown. Brush tops with melted margarine
TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.
**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.
**The biscuits must be baked immediately after rollout.
Dumplings (12 lb.) 4 gal. water 12 oz. chicken base with pepper Flour Wet Mix (Above)
In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.
Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes.
**Broth will seem thin but it will thicken in a hot box in 40 minutes
3 Cups crumbled Cornbread, (see below) 1/2 Cup melted butter
=== CORNBREAD === 1 Cup yellow corn meal 1/3 Cup flour 1-1/2 Teaspoons baking powder 1 Tablespoon sugar 1/2 Teaspoon salt 1/2 Teaspoon baking soda 2 Tablespoons vegetable oil 3/4 Cup buttermilk 1 egg
=== CHICKEN FILLING === 2-1/2 Cups bite-size cooked chicken breast 1/4 Cup chopped yellow onion 1/2 Cup thinly-sliced celery 1 Teaspoon salt 1/4 Teaspoon freshly-ground black pepper 1 Can cream of chicken soup 1-3/4 Cups chicken broth 2 Tablespoons butter
Mix all together in mixing bowl until smooth. Pour into greased 8- by 8-inch baking pan and bake at 375 degrees for 20 to 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling: In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat.
Place chicken mixture in buttered 2 1/2-quart casserole dish, or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir into chicken filling and place baking dish in preheated oven at 350 degrees for 35 to 40 minutes. The crumbs will turn a golden yellow. A side order of Country Green Beans (see recipe) or a salad makes for a hearty meal.
=== DUMPLING SAUCE === 3 Tablespoons butter 4 Tablespoons flour 1/4 Teaspoon salt 1 Cup whole milk 2 chicken bouillon cubes, crumbled 1/2 Teaspoon sugar 1/2 Cup dumpling cooking liquid - (to 3/4 cup), after dunplings have been cooked
Mix the dumpling ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Place into a large saucepan that you have place the 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been disolved. Cook one-half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce: Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a wisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently. Simmer dumplings until blended on low heat. More cooking liquid may be added if needed. .
1 Pound chicken breast tenders 1/2 Cup Italian dressing (drain spices and discard spices) 1 Teaspoon fresh lime juice 1-1/2 Teaspoons honey
Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour. Braise tenders in a non-stick pan or grill to lightly golden in color but not dry.
1 graham cracker crust - (8" or 9" dia) 1 Can sweetened condensed milk - (14 oz) (Eagle Brand) 3 egg yolks 3 Ounces Minute Maid pure lemon juice 4 Ounces Cool Whip 14 vanilla wafers
Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours.
1 Pound ham hocks 1 Tablespoon sugar Water, to cover 2 Cups dry pinto beans, sorted 1-1/2 Teaspoons salt
Cook ham hocks and sugar covered with water. Cook on simmer for a couple hours. When meat is tender pull apart with 2 forks to separate meat from fat, skin and bones. Return meat to broth and store in freezer till bean day.
Wash and sort 2 cups dry pinto beans. Add beans to pot with 8 cups water, 1 to 1 1/2 teaspoons salt and the ham with broth from above. Bring to boil, cover and simmer about 3 hours or until tender.
1/3 Cup diced cooked lean smoked ham (cured ham if available) 1 Slice sour dough bread, remove crust, and cut to fit bottom of casserole dish 4 eggs - (to 5), beaten 1/4 Cup evaporated milk 1/4 Teaspoon salt 1/4 Teaspoon ground black pepper 1/2 Cup shredded mild Cheddar cheese
Spray casserole dish with a non-stick spray and place sour dough bread on the bottom of casserole dish.
Beat eggs, add salt, pepper, evaporated milk and mix completely. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover.
Place casserole in refrigerator overnight or in refrigerator for at least five hours.
Remove casserole from the refrigerator, spoon shredded Cheddar cheese onto the top of eggs. Smooth the cheese gentlly on top of egg mixture.
Place casserole in a preheated 375 degree oven for 20 to 22 minutes depending on the depth of the casserole dish.
3/4 Cup finely-chopped English walnuts 2 Cups finely-shredded carrots 1 Cup crushed pineapple (8 oz can), with juice 1/2 Cup finely-shredded coconut 1/2 Cup raisins, soaked in water until plump, and then drained 1-1/4 Cups vegetable oil 1-1/2 Cups sugar 1/2 Cup brown sugar 3 eggs 3 Cups flour 2 Teaspoons baking powder 2 Teaspoons baking soda 2 Teaspoons vanilla 2 Teaspoons ground cinnamon 1 Teaspoon ground nutmeg 1/2 Teaspoon ground cloves 1/2 Teaspoon salt
=== CREAM CHEESE FROSTING === 1 8 ounce cream cheese 1 stick butter, room temperature 1 Teaspoon vanilla 2 Cups powder sugar 1/2 Cup chopped pecans, for garnish
Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with cream cheese frosting. Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until all has been blended well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Rinse carrots and place in a 2-quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid, place on medium heat and bring to a boil. Turn heat to low and simmer for 30 to 45 minutes until the carrots are tender when pricked with a fork.
When carrots start to become tender pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed.
Serve carrots along side your favorite entree. The kids will enjoy the little baby carrots. For some additional flair you might want to substitute brown sugar, and a dash of nutmeg will do wonders.
Hi, I'm looking for the recipe for Cracker Barrel's Sourdough Bread. I found it once about a year ago but have since lost it. If anyone knows the recipe I am talking about I would greatly appreciate your sharing it.