Copy Cat Recipes.. Crackerbarrel

Ok,  so you all know I like Cracker Barrel Restautants..no need to go into that all over again...but you can make the deliciousness at home.... not as much fun as going out, but definitely cheaper... and maybe better?

Cracker Barrel Old Country Store Biscuits

Freshly baked biscuits right out of the oven are hard to beat. Cracker Barrel makes some of the most delicious biscuits around.

2 and 1/4 cups Bisquick

2/3 cup buttermilk

1 teaspoon sugar

1 tablespoon melted butter

Instructions

Preheat oven to 450 degrees. Mix first three ingredients together; add melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll out until 1/2 inch thick, and place in an ungreased 8x8 inch cake pan. Place biscuits next to each other. When the you have placed all of them in there, flatten them slightly. Bake for 8 to 10 minutes.

To make like Popeye's Biscuits or KFC Biscuits, prepare the same way but brush melted butter on top when they are placed in the oven and when you take the biscuits out of the oven.

Cracker Barrel Macaroni and Cheese

1 can (14.5 oz.)  chicken broth

1 cup water

2 cups elbow macaroni, uncooked

3 Tbsp. butter or margarine

2 Tbsp. flour

1 tsp. dry mustard

1-1/2 cups milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, divided

 

HEAT oven to 350°F.
BRING broth and water to boil in medium saucepan. Add macaroni; cook 6 min. or just until tender. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and mustard; cook and stir 2 min. or until bubbly. Gradually stir in milk. Blend in sour cream. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Gradually stir in 1-1/2 cups cheese; cook and stir 3 to 5 min. or until melted.
DRAIN macaroni. Add to cheese sauce; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese.
BAKE 20 min. or until heated through.

Cracker Barrel the Old Country Store Green Beans

No one cooks up a home cooked meal like the Cracker Barrel the Old Country Store. The green beans are a side dish not to be missed. These beans have a wonderful smokey flavor with the bacon. 

1/4 pound sliced bacon

3 cans (14 and 1/2 oz.) whole green beans--do not drain liquid

1/4 of a medium sized onion, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Instructions

In a two quart sauce pan on 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 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. I must say, we love a variety of vegetables at every meal, but green beans can be on my plate several times a week.

Cracker Barrel Old Country Store Baby Carrots

Cracker Barrel Baby Carrots – talk about yummy. You can make sweet-tasting Cracker Barrel Baby Carrots at home. These are a favorite of many. Cracker Barrel Baby Carrots are the perfect side dish for any meal.

2 pounds fresh baby carrots

1 teaspoon salt

1 tablespoon brown sugar

2 tablespoons margarine/butter

Instructions

Rinse carrots and place in a two-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 alongside your favorite entree. The kids will enjoy the little baby carrots. For a little flair, add a dash of nutmeg.

Cracker Barrel Old Country Store Mashed Potatoes

Cracker Barrel mashed potatoes are some of the best tasting homestyle mashed potatoes you can get in a restaurant. Have you ever wondered what the secrets to the Cracker Barrel Mashed Potatoes might be? I suggest baking the potatoes to make the Cracker Barrel Mashed Potatoes, as the roasting gives these mashed potatoes a really hearty flavor.

6 medium russet potatoes

4 tablespoons butter

1/4 to 1/2 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

Wash potatoes thoroughly, cut into uniform pieces, and drop into salted, boiling water. Cook potatoes until they are fork-tender. Take potatoes out of boiling water and drain. Peel most of the potatoes; make sure you leave about one fifth of each not peeled. Place potatoes into a bowl with the other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take out all of the lumps. Transfer the whipped potatoes to a serving dish, and serve the mashed potatoes.

 

 
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hash Brown Casserole is a favorite recipe of many people who go to the Cracker Barrel. They often go just for the Cracker Barrel Hash Brown Casserole. The Cracker Barrel Hash Brown Casserole is rich with cheese, a touch of sour cream, onions and more. You don’t have to leave home to have a taste of the Cracker Barrel Hash Brown Casserole, a special breakfast treat. I really like this recipe for lunch or dinner. I cant go to the Cracker Barrel without ordering some of the Cracker Barrel Hash Brown Casserole.

1 (2 pound) package frozen hash browns

8 ounces sour cream

1 can cream of chicken soup

1/2 cup margarine/butter

1/2 cup chopped onion

2 cups grated Colby cheese (personal note--I prefer sharp cheddar)

Instructions

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
One of the best things about the Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal. One thing is for certain: now you won't wonder how to make the Cracker Barrel Hash Brown casserole anymore!

Cracker Barrel Chicken Casserole

Crust

1 cup yellow cornmeal

1/3 cup flour

1 and 1/2 teaspoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoon vegetable oil

3/4 cup buttermilk

1 egg

Chicken Filling

2 and 1/2 cups cooked chicken breast (cut into bite-size pieces)

1/4 cup yellow onion, chopped

1/2 cup celery, sliced thin

1 teaspoon salt

1/4 teaspoon fresh ground pepper

1 can cream of chicken soup

1 and 3/4 cups chicken broth

2 tablespoons butter

Instructions

Crust
Mix all together in mixing bowl until smooth. Pour into greased 8x8 inch baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
In a sauce pan on medium-low heat, place butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in 2 and 1/2 quart buttered casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture (do not stir into chicken filling) and bake at 350 degrees for 35ñ40 minutes. The crumbs will turn a golden yellow.
Add a side order of country green beans or salad for a hearty meal.

Cracker Barrel Ham and Egg Casserole

There is nothing better than a leisurely breakfast. I love to have a hearty breakfast in the morning, but as I am not a morning person, making an elaborate breakfast for me is difficult. Here we have Cracker Barrel’s Ham and Egg Casserole, their recreation of a strata. This recipe is one that you can prepare the night before, perhaps while you are cooking dinner, and then pop into the refrigerator. The next morning, take it out and place it into a hot oven for about 30 minutes, and you have a hearty breakfast.
You may want to substitute the ham for another type of meat in your refrigerator, or you may even want to go meatless. This recipe can be made in a million different ways.

1/3 cup lean cooked diced ham†(country cured ham if available)

1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)

4 to 5 eggs, beaten (you want one cup of eggs)

1/4 cup evaporated milk

1/4 teaspoons salt

1/4 teaspoons ground black pepper

1/2 cup shredded mild cheddar cheese

 

Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours.
Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle

 

Cracker Barrel Carrot Cake

CAKE:

3/4 cup finely chopped English walnuts

2 cups finely shredded carrots

1 cup crushed pineapple (8 ounce can with juice)

1/2 cup finely shredded coconut

1/2 cup raisins that have been soaked in water until plump and then drained

1 and 1/4 cup vegetable oil

1 and 1/2 cup 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 package cream cheese

1/2 cup or 1 stick of butter, room temperature

1 teaspoon vanilla

2 cups powdered sugar

1/2 cup chopped pecans for garnish

Instructions

Cake: Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 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.

Yield: 24 servings...or about 8 if you like carrot cake


 

Cracker Barrel Coca Cola Cake

CAKE:

1 cup Coca-Cola

1/2 cup oil

1/2 cup or 1 stick margarine

3/4 cup mini marshallows

3 tablespoons of cocoa

2 cups sugar

2 cups all purpose flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

FROSTING:

1/2 cup or 1 stick of margarine

3 tablespoons cocoa

6 tablespoons cream or milk

1 teaspoon vanilla

1/2 to 1 cup chopped pecans

1 pound confectioners sugar

Instructions

Cake: In a sauce pan, bring Coca-Cola, oil, margarine, marshmallows and cocoa to a boil. Mix the sugar, flour and salt, pour into the boiling liquid and beat well. Add the eggs, buttermilk, baking soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan and bake at 350 degrees for 20-25 minutes.

Frosting: In a saucepan, combine the margarine, cocoa, and cream or milk and heat until the butter melts. Beat in the remaining ingredients. Spread on the hot cake. Cool and cut.
Yield: 24 servings