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Cracker Barrel Old Country Store recipes

Last post Sep 06, 2013 2:32 PM by AzCooki . 126 replies.

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  • Cracker Barrel Old Country Store recipes
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    Cracker Barrel Old Country Store's Baby Carrots

    2 pounds fresh baby carrots
    1 teaspoon salt
    1 tablespoon sugar
    2 tablespoon margarine

    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.

    This recipe yields 4 to 6 servings.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Banana Pudding

    1 1/2 quarts milk
    1 1/4 cups liquid eggs
    1/4 cup imitation vanilla extract
    1 1/8 cups flour
    1 1/4 cups sugar
    12 ounces Nilla Wafers
    1 3/4 bananas -- peeled
    8 ounces Cool Whip

    Heat milk in pot to 170 degrees.

    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.

    Spread Cool Whip over top.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Biscuits

    2 1/4 cup bisquick Mix
    2/3 cup buttermilk
    1 teaspoons sugar
    1 tablespoon butter -- melted

    Preheat oven to 450 degrees. Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8- by 8-inch cakepan.

    Place biscuits next to each other, when the you have placed all of them in there flatten slightly. Bake for 8 to 10 minutes.
  • RE: Cracker Barrel Old Country Store recipes
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  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Bread Pudding

    === SUGARED PECANS ===
    2 tablespoons butter
    1 tablespoon oil
    2 ounces pecan pieces
    4 tablespoons sugar
    1/3 cup raisins
    1 cup boiling water
    1/2 cup packaged shredded coconut
    === DUMPLINGS ===
    6 cups water
    1/2 cup sugar
    3 cups Bisquick baking mix
    1 cup milk
    1 tablespoon sugar
    1 cup light brown sugar - (packed)

    Sugared Pecans: In small skillet combine butter and oil over medium-low heat; add pecan pieces. Stir only till heated and barely bubbly. Sprinkle with sugar. Stir briskly only till sugar dissolves, on low heat, AS THESE BURN QUICKLY! Work fast. Dump them into paper towel-lined plate. Spread out to cool while you prepare the rest.

    Plumped Raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add shredded coconut to raisins. Set aside.

    Dumplings: In Dutch oven combine water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, Bisquick, milk, 1 tablespoon sugar, stirring with fork to moisten thick dough.

    When water comes to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8-inch square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next.

  • RE: Cracker Barrel Old Country Store recipes
    Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add light brown sugar, stirring vigorously over medium-heat until it boils briskly, 2 or 3 minutes, or until sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy.

    Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Microwave warm servings or use cold with a scoop of ice cream on top of each.

    This recipe yields 6 servings.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Carrot Cake

    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 cup flour
    2 teaspoon baking powder
    2 teaspoon baking soda
    2 teaspoon vanilla
    2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    1 8 ounces 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.

  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Cherry Chocolate Cobbler

    1 1/2 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup butter
    1 package Nestle's semisweet chocolate morsels -- (6 oz)
    1/4 cup milk
    1 egg
    1 can cherry pie filling - (21 oz)
    1/2 cup nuts -- finely chopped

    Preheat oven to 350 degrees.

    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 350 degrees for 40 - 45 minutes. Serve warm with heavy cream.

    This recipe yields 6 servings.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Chicken Casserole

    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
    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 cup 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.This recipe yields 6 to 8 servings
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Coca Cola Sheet Cake

    1 cup Coca-Cola
    1/2 cup oil
    1 stick margarine
    3 tablespoons cocoa
    2 cup sugar
    2 cup flour
    1/2 teaspoon salt
    2 eggs
    1/2 cup buttermilk
    1 teaspoon baking soda
    1 teaspoon vanilla
    === FROSTING ===
    1/4 pound margarine
    3 tablespoons cocoa
    6 tablespoons cream or milk
    1 teaspoon vanilla
    1/2 cup pecans chopped - (to 1 cup)
    1 pound confectioners' sugar

    In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil, mix the sugar, flour and salt. Pour into the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well.

    Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20 to 25 minutes.

    Frosting: In a saucepan, combine the butter, cocoa, and milk and heat until the butter melts. Beat in the remaning ingredients, and spread on the hot cake. Cool and cut.

  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Corn Muffins

    4 tablespoons sugar
    4 tablespoons butter
    4 tablespoons liquid non-dairy creamer
    4 tablespoons yellow cornmeal
    3/4 cup self-rising flour

    Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter. Divide batter between 8 greased cupcake wells and fill the other 4 with water.

    Bake at 400 degrees for 16 to 18 minutes, or until tester inserted into centers comes out clean. Let cool a few minutes in pan, and remove with two forks so as not to disturb the water.

    This recipe yields 8 muffins exactly like Cracker Barrel Restaurants.

    Comments: Filling the 4 extra wells with water gives the muffins just the right texture.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Country Green Beans

    1/4 pound sliced bacon
    3 cans whole green beans - (14 1/2 oz ea) -- do not drain
    1/4 medium onion
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon freshly-ground black pepper

    In a 2-quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned add green beans. Add salt, sugar, pepper, and mix well.

    Place onion on top of green beans, cover with a lid and bring to a light boil.

    Turn heat down to low and simmer beans for 45 minutes. Cooking the green beans for 45 minutes on a very low simmer will blend the flavors.

    This recipe yields 4 to 6 servings.
  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Dumplings The Side Dish

    === DUMPLINGS ===
    2 cups flour
    2 teaspoon baking powder
    1/2 teaspoon palt
    1 cup whole milk
    4 tablespoon vegetable oil
    === COOKING LIQUID ===
    8 cups water
    3 chicken buillon cubes
    === DUMPLING SAUCE ===
    3 tablespoon butter
    4 tablespoon 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.

  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Fried Apples

    6 tart apples -- sliced
    1 teaspoons lemon juice
    1/4 cup bacon drippings
    1/4 cup brown sugar
    1/8 teaspoons salt
    1 teaspoons cinnamon
    1 dash nutmeg

    In a large skillet, melt bacon drippings. Pour 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.

  • RE: Cracker Barrel Old Country Store recipes
    Cracker Barrel Old Country Store's Grilled Chicken Tenderloin

    1 pound chicken breast tenders
    1/2 cup Italian dressing
    (drain spices and discard spices)
    1 teaspoon fresh lime juice
    1 1/2 teaspoon 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.