CopyKat Recipes » Cracker Barrel

Cracker Barrel Old Country Store Cherry Chocolate Cobbler

Stephanie — Wed, 16 Sep 2009 23:59:56 +0000

This is a seasonal favorite from the Cracker Barrel, but you can enjoy this rich chocolate goodness anytime. Be sure to serve this with premium vanilla bean ice cream.

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter

1 (6 ounce) package nestle semisweet chocolate morsels

1/4 cup milk

1 egg, slightly beaten

1 (21 ounce) can cherry pie filling

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder, salt and butter. Cut with a pastry blender until the crumbs are the size of small peas. Over hot (not boiling) water, melt the chocolate morsels. Allow to cool 5 minutes at room temperature.
Add milk and egg to the chocolate mixture; mix well. Blend into flour mixture; mix well. Spread pie filling in the bottom of a 2 quart casserole.
Drop chocolate batter randomly over cherries. Sprinkle nuts all over top. Bake 40-45 minutes.

Cracker Barrel Strawberry Shortcake

Stephanie — Sat, 04 Jul 2009 14:21:28 +0000

Go back in time with an old fashioned treat like the Cracker Barrel Strawberry Shortcake, this recipe isn’t a secret, you can make a tasty summer time dessert at home. There are two ways to make this recipe, you can use the quick and easy method, or you can make everything from scratch.

Quick and Easy Method

1 frozen or premade pound cake

1 pint of frozen sweetened strawberries

1 scoop premium vanilla ice cream

1 can whipped cream

Assemble strawberry shortcake by cutting two slices of the pound cake, and then slicing those in half. In a bowl place the 4 pieces of pound cake across from each other. Spoon defrosted strawberries onto cake; add one scoop of vanilla ice cream, and then top with whipped cream.

While the Cracker Barrel may use frozen strawberries, I really like fresh much more. I think you can jazz up this recipe by using fresh strawberries, fresh whipped cream, and if you are up for it a homemade pound cake.

1 homemade poundcake

1 lb. Fresh strawberries

1 pint whipped cream

Premium vanilla ice cream.

Prepare the strawberries several hours ahead of time by cleaning them, and slicing them and placing into a bowl. Add about 1 tablespoon of superfine sugar if available to the strawberries and mix well. Place strawberries into the refrigerator. The sugar will help to make the strawberries juicy. Whip the whipping cream with a mixer. Whip cream until firm. You may want to add a touch of vanilla to this for some extra flavor. When you are ready to serve the shortcakes do so as in the directions above.

Cracker Barrel Old Country Store Veal Pot Roast – this will make a fine addition to your Sunday dinner.

Stephanie — Thu, 14 May 2009 16:20:40 +0000

This was served awhile back as a seasonal item. You may want to consider using a regular beef roast as well.

4 tablespoon butter
1 6-pound veal rump roast
2 medium onions, chopped
2 cups sour cream
3 cups chicken stock
2 tablespoons dill weed
1 teaspoon seasoned salt
1/4 teaspoon red pepper flakes

In a Dutch oven melt the butter and brown the roast. Remove the roast and sauté the onion in the remaining butter until light brown Stir in the sour cream, 2 cups of chicken stock, and the seasonings. Add the roast to the pot and baste with the sauce. Cover and simmer for 2 to 3 hours or until fork tender. Add more chicken stock as needed. Serve with the sauce.

Cracker Barrel Old Country Store Grilled Chicken Tenderloin – enjoy of of their most popular menu items with our version of their recipe.

Stephanie — Fri, 08 May 2009 01:41:40 +0000

Cracker Barrel is known for making delicious home cooked food. We all loved the family favorites we had when we were growing up. Who captures them better than Cracker Barrel? This taste alike recipe gives you the restaurant taste without having to leave home. You can pick up chicken tenderloins at the grocery store, or even at most warehouse clubs, and with a couple of extra ingredients we will show you how to get the restaurant taste in your kitchen.

1 lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp 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.

Cracker Barrel Old Country Store Fried Apples – you can make these at home.

Stephanie — Sun, 03 May 2009 17:07:46 +0000

These are a favorite of so many. Fried apples makes for a great addition to any meal. Fresh apples are available all year around to make this side dish.

6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of 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 & nutmeg.

Cracker Barrel Old Country Store Baby Carrots

Stephanie — Sun, 03 May 2009 14:23:08 +0000

Talk about yummy. You can make sweet tasting carrots at home. These are a favorite of many.

2 lbs. Fresh Baby Carrots
1 tsp. Salt
1 Tbsp. Brown Sugar
2 Tbsp. Margarine

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 – 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 a little flair add a dash of nutmeg.

Cracker Barrel Old Country Store Mashed Potatoes

Stephanie — Sun, 03 May 2009 19:40:02 +0000

If you want really great tasting mashed potatoes, do not boil them, bake them. Baking brings out a wonderful roasted taste.

6 medium Russet Potatoes
4 Tbsp. Margarine (yes Margarine do not use “spread”)
1/4 to 1/2 C. Milk
1 tsp. Salt
1/2 tsp. Black Pepper

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 the area not peeled. Place potatoes into bowl with other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take all of the lumps out, if you do, just be careful not to totally mash the potatoes. Makes 4 servings.

Cracker Barrel Store Hash Brown Casserole II

Stephanie — Fri, 27 Mar 2009 15:59:03 +0000

This casserole is so well known, you can make this recipe at home. It is easy to make, hash browns, cheese, and more make for a delicious casserole. Vania submitted this recipe. The recipe suggests you use Crazy-Janes Mixed Up Salt, is this not available in all areas.

1 bag frozen country style hash browns
1/2 C. (or so) onion, chopped fine
Jane’s crazy mixed-up salt, to taste
1 1/2 – 2 C. Colby cheese, shredded (I love cheese– but in this case, more is not necessarily better)
1 can cream of chicken soup

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.

Cracker Barrel Old Country Store Hash Brown Casserole

Stephanie — Sun, 08 Feb 2009 00:55:11 +0000

You can make the Cracker Barrel Hashbrown Casserole recipe anytime of the day. You can serve it for more than just breakfast. This was the original recipe that we presented as our recipe. It uses a sour cream base for the binding agent.

1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best

Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Cracker Barrel Chicken Casserole – you can make this seasonal menu item anytime.

Stephanie — Sat, 07 Feb 2009 17:45:20 +0000

Cracker Barrel Old Country Store serves up this good tasting casserole.

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

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.

Chicken Filling

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 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 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.
A side order of country green beans or salad makes for a hearty meal.

Cracker Barrel Ham and Egg Casserole

Stephanie — Sat, 07 Feb 2009 15:51:52 +0000

There is nothing better than a leisurely breakfast. I love to have a hearty breakfast in the morning, being that I am not a true morning person, making an elaborate breakfast for me is, difficult. Here we have Cracker Barrel’s recreation of a Strata, this recipe is one that you can prepare the night before, perhaps while you are cooking dinner, and pop this into the refrigerator, and take out and place 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, but to recreate, copy, or even clone this ham and cheese casserole as written below.

Yield: Serves 2.

1/3 C. lean cooked sliced ham (country cured ham if available)
1 slice sour dough bread (remove crust and cut to fit bottom of casserole dish)
4 – 5 eggs (beaten, you want one cup of eggs)
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 tsp. ground black pepper
1/2 cup shredded mild cheddar cheese

Spray casserole dish with a none stick spray and place sour dough bread on the bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milk and mix until completely. 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 refrigerator overnight or in refrigerator for at least five hours.

Place casserole in a preheated oven at 375 for 20 – 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 Old Country Store Biscuits

Stephanie — Sat, 07 Feb 2009 08:21:01 +0000

This one wasn’t that tough. It’s almost on the back of a Bisquick box . Well actually I used to make something very similar in my days as a cook at a local restaurant.

2 1/4 C. Bisquick Mix
2/3 C. Buttermilk
1 tsp. Sugar
1 Tbsp. Butter, melted

Preheat oven to 450 degrees. Mix first three ingredients together, add 1 Tbsp. 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, and place in an ungreased 8 by 8 cake pan. Place biscuits next to each other, when the you have placed all of them in there flatten slightly. Bake for 8 to 10 minutes.

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

Cracker Barrel the Old Country Store Green Beans

Stephanie — Fri, 06 Feb 2009 18:55:10 +0000

No one cooks up a home cooked meal like the Cracker Barrel the Old Country Store.

1/4 lb. Sliced Bacon
3 Cans Whole Green Beans (14.1/2 oz do not drain liquid)
1/4 of a medium sized Onion 1 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Fresh Ground Pepper

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, 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 Coca Cola Cake – another seasonal specialty that tastes just like the real thing.

Stephanie — Fri, 06 Feb 2009 17:44:48 +0000

This is a tasty cake. We tried several versions to get this one just right.

1 Stick of Butter (1/4 lb)
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder

Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 – 4 minutes. Batter will be thick.
Place batter into a 13″ x 9″ x ” 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 – 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frosting

1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey’s Chocolate Syrup

Cream butter, add cocoa, vanilla, Hershey’s Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.

Cracker Barrel Old Country Store Carrot Cake

Stephanie — Wed, 04 Feb 2009 22:24:22 +0000

Rich carrot cake piled high with cream cheese frosting is devine. Make this favorite at home!

3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt

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, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9″x13″ pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting

1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.